Podcasts about french culinary institute

Host Richie Tevlin talks with Marnie Old, one of the country's top wine experts and a trailblazer in drinks education. A former sommelier at Striped Bass, beverage director for Meal Ticket Restaurant Group & former Director of Wine at the French Culinary Institute. Marnie made her mark in the restaurant world before becoming a nationally recognized author, educator, and media voice. She's the author of the bestselling Wine: A Tasting Course, a longtime columnist for the Philadelphia Inquirer, and the creator of the popular Wine Simplified YouTube series. Marnie Old Resources: https://www.meetmarnieold.com/ Books Videos About Marnie @MeetMarnieOld _______________________________________ THANK YOU TO OUR SPONSOR: Zilka & Co Brewing Supplies: https://zilkaandcompany.com/elementor-1120/   Brad Adelson - Technical Expert brad@zilkaandcompany.com 818-400-7323 _______________________________________ EPISODE NOTES: Mentioned Restaurants Vetri Cucina - Spruce Street, PHL Stripped Bass - Walnut Street, PHL - Closed Parc - Philadelphia, PA Bleu - Closed Tony Lukes - Local Cheesesteak Restaurant  Fish Market Avenue B - Spruce Street, PHL - Closed Monk's Cafe - Epi 42 - Philadelphia, PA Victory Brewing - Downingtown, PA Human Robot - Epi 10 & 15 - Philadelphia, PA The Seed: A Living Beer Project - Atlantic City, NJ Sam Adams Brewery - Boston, MA Yuengling Brewery - Pottsville, PA Mentioned People Kevin Zraly - American Wine Educator  Neil Stein - Founder of Meal Ticket Restaurant Group Melissa Monosoff - Education Director for the Court of Master Sommeliers Bob Trimble - USA Wine Sales and Marketing Executive Stephen Starr - Founder of Starr Restaurant Group Mark McGuigan - President of the German Society of PA Sam Calagione - Founder of Dogfish Head Tom Peters - Epi 42 - Owner of Monk's Cafe John Wagner - Founder of Lager Yeast Bill Covaleski - Co-Founder of Victory Brewing Frank Saba Tom Kehoe - Epi 36 - Founder of Yards Brewing Mentioned Businesses The French Culinary Institute Brewers of PA Windows on the World: Wine Course - Book Court of Master Sommelier Kimmel Center The Union League American Sommelier Association Walnut Hill College German Society of PA DK Publishing Lativan Society of PA _______________________________________ What We Drank? Hofbräu Dunkel Dunkel Lager | 5.5%  Staatliches Hofbräuhaus München ---------------------------------- Porter Black Lager | 4.7%  Yuengling Brewery ---------------------------------- Tmavy 13° Lager | 5.3% | Czech Saaz Human Robot Beer ---------------------------------- _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025

This week's guest is the founder and CEO of Eat2Explore, Rowena Scherer. Eat2Explore makes it easy for kids and families to explore world cuisines and cultures with their award-winning experience-in-a-box cooking kits. We talk about how she went from private equity to the French Culinary Institute, the spark for the idea, and the importance of inspiring kids to appreciate and explore all cultures of the world through delicious cuisine.Eat2Explore

Judy Joo shares how her multicultural background as a French-trained Korean American Londoner shapes her culinary perspective. She reflects on childhood food memories, her father's resilience as an immigrant, and the work ethic instilled by her mother's scratch cooking. She reveals how she studied engineering at Columbia University and built a finance career at Goldman Sachs and Morgan Stanley before ultimately chasing her passion for food at the French Culinary Institute. She compares the intensity of fine dining to finance and explains how both shaped her approach to running restaurants. She discusses the global success of Seoul Bird, her Korean fried chicken concept, and the authenticity of House of Knives, where chefs showcase their true skills. The chef dishes on K Quick, her upcoming cookbook, featuring 30-minute Korean recipes and practical shortcuts for home cooks. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Judy Joo on Instagram: HERE Learn More About House of Knives: HERE Hosted on Acast. See acast.com/privacy for more information.

Andrew Friedman is a renowned author, journalist, and podcaster specializing in the culinary world. Over the past two decades, he has authored or co-authored more than 25 books, many in collaboration with esteemed chefs, offering readers an insider's perspective on professional kitchen life. His notable works include "Chefs, Drugs, and Rock & Roll," which chronicles the evolution of the American chef profession in the 1970s and 1980s, and "Knives at Dawn," detailing the American team's journey in the prestigious Bocuse d'Or culinary competition. In addition to his writing, Friedman hosts the "Andrew Talks to Chefs" podcast, where he engages in in-depth conversations with a diverse array of chefs from around the world, exploring their careers, philosophies, and personal stories. Friedman holds a Bachelor of Arts in English from Columbia University and is a graduate of the French Culinary Institute's "La Technique" cooking program. He resides in New York City with his family. For a deeper insight into Friedman's career and perspectives, you might find this interview from the meez Podcast informative:His latest book, "The Dish: The Lives and Labor Behind One Plate of Food," delves into the intricate network of individuals and efforts involved in creating a single restaurant dish.

ABOUT INSTANT ITALIAN BEGINNING MONDAY, MARCH 10 AT 9:30PM ET/PT ON A+E NETWORKS' FYI  Continuing A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, new series "Instant Italian" joins chef, cookbook author, recipe developer, and culinary influencer Anna Francese Gass in the kitchen as she brings a new spin to beloved Italian dishes. The series premieres with back-to-back episodes beginning Monday, March 10 at 9:30pm ET/PT on FYI, as part of A+E Networks'  Home.Made.Nation multi-platform lifestyle programming block.   "I'm really excited for my new cooking series. The tips and techniques I developed to simplify my cherished Italian recipes will make it effortless for anyone to bring a delicious and authentic Italian dinner to the table," said Anna Francese Gass.   In each half hour episode, "Instant Italian" works to take favorite Italian dishes and make them quick and easy for modern home cooks. Drawing on inspiration from her childhood visiting family in Calabria, Anna is known for her ingenious spins on familiar dishes. Whether she is transforming pasta with a snackable fried version (just minutes in an air fryer), perfecting a deeply flavored chicken cacciatore for an easy sheet-pan supper, or putting a creative twist on desserts like affogato mug cake and cannoli icebox cake, Anna is always finding fun and unique ways to update meals while still keeping the flavors true to their roots.   Ahead of the premiere of "Instant Italian" a new episode of "Rachael Ray in Tuscany" will premiere at 9pm ET/PT on FYI. Viewers will join Rachael Ray in the kitchen as she brings delicious Italian specialties from her very own kitchen into her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists.   "Instant Italian" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. Series will be available on demand and to stream on the FYI App and fyi.tv  ANNA FRANCESE GASS BIO  Born in Italy and raised in the U.S., the cuisine of Italy is part of Anna Francese Gass's soul. She graduated from the French Culinary Institute and began her career in the test kitchen of Martha Stewart Living and Food52. Her cookbooks, Heirloom Kitchen: Heritage Recipes and Family Stories from The Tables of Immigrant Women, was a collection of cherished family recipes from around the world published in 2019 and Italian Snacking: Sweet and Savory Snacks for Every Time Of Day were featured on Good Morning America, Today and Rachael Ray. Anna is known for her ingenious takes on traditional Italian dishes, and millions around the world have viewed her Instagram videos at @annafgass. She appears regularly on Good Morning America, The Today Show, Rachael Ray and Access Hollywood, and her recipes are top-rated on New York Times Cooking, Bon Appetit Magazine and the Washington Post.      Become a supporter of this podcast: https://www.spreaker.com/podcast/i-am-refocused-radio--2671113/support.

The BanterThe Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The ConversationThe Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis.  The Inside TrackThe Guys get acquainted with Judy and find they all share a passion for their life's work.“Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024BioJudy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey's restaurants. In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023.Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple. InfoJudy Joohttps://www.judyjoo.com/Judy's latest book (available for pre-order)K-Quick: Korean Food in 30 Minutes or LessJudy Joo's home kitchenhttps://www.youtube.com/watch?v=A1ADfkG4yrMThe New Zoo Review (TV show from Mark's childhood)https://youtu.be/dwJQ6G7Z_II?feature=sharedOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

On this week's episode, host Caryn Antonini is joined by Brian DiMarco, intrepid entrepreneur, classically trained chef, sommelier and founder of Harlem Standard, a lifestyle whiskey brand based on its uncompromising spirits. Brian began his career in advertising but ultimately decided to pursue his passion for food by enrolling in the French Culinary Institute. He has worked with the Food Network, founded and operated Barterhouse, a wine and spirits importing company and in 2020 founded Harlem Standard, which was inspired by a love for Harlem, live music and exceptional whiskey. For more information on our guest:Uncompromising Spiritsharlemstandard.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Garden Food Cured My High Blood Pressure & More + Perfect Holiday Dish & Alcohol Free Rose-Yay! with Eydie Desser of the Harden of Eydie After a long career in the radio business and being diagnosed with super high blood pressure (178/115), Eydie decided to take a break from the rat race. She had a passion for cooking and wanted to learn from Master Chefs techniques of how to create delicious food, so she attended The French Culinary Institute in NYC and earned a Grand Diploma in Culinary, learning from the likes of Jacques Pepin, Alice Waters and other culinary greats. Eydie's boyfriend liked her food so much, he asked her to marry him! Soon there after they moved to Los Angeles, (Ed's hometown). California, opened up a whole new world of being exposed to not only the freshest produce from which to create beautiful dishes, but also incredibly healthful ones as well. She also found herself not meeting lots of health “nuts” in yoga class. This is where Eydie learned how important food is to health. Taking blood pressure pills for over 20 years was not working and she Eydie started searching for alternative sollutions. That's when she learned about True North Health, a water-only fasting organization that heals 100% of their patients from high blood pressure. Eydie's blood pressure weighed in at 178/115 before the fast, and that was on medication! Now it's just 98/60, no pills, just plants! The only caveat? True North's Dr. Klaper and Dr. Goldhamer wanted her to eat a whole food plant based diet without salt, oil, or sugar for the next…50 years! No problem at all right? That's really when Eydie went all in on creating delicious and nutritious plant based recipes for her and her loved ones to enjoy and increase quality of life from every aspect. With a combination of food that is good to eat and good for your body, Eydie has transformed her health journey, and helped countless people find new ways to eat healthier through Garden of Eydie. With her collection of whole food, plant based, salt, oil, and sugar free recipes, you can have nutritious and delicious food that will help you transform many health opportunities into success stories. Ready to get started? Check out this exclusive E-Book of Garden of Eydie Recipes: ‘Healthy for the Holidays' at the link: https://cbcreative.myflodesk.com/gardenofeydieevents Learn more about Eydie and the Garden of Eydie on her website: https://gardenofeydie.com and follow along with her on social media at: Instagram: https://www.instagram.com/gardenofeydie/ TikTok: @GardenofEydie YouTube:https://www.youtube.com/@UCZx4l8rDp_4gz_mbt3VA5NA This is the vinegar she used: https://sparrowlane.com/product/walnut-champagne-vinegar-3/

In this podcast, chocolatier Aditi Malhotra Ahooja shares her unique path from her childhood in New York City, to a Swiss hospitality school and onto becoming a successful entrepreneur.  Aditi talks about her family's love and support, learning to become a pastry chef, some inevitable bumps along the way and her passion for chocolate.  She describes how her labor of love, Tache Chocolates, came into being. Tache Chocolate was founded by pastry chef Aditi Malhotra Ahooja. Her delicious and unique chocolates draw inspiration from her travels around the world and her Indian background. Each bite sized treat tells a story and captivates the senses! Aditi describes them as a “Journey of the Senses”She is a graduate of The Glion Hotel School in Switzerland and The French Culinary Institute. Aditi first started her career working under acclaimed pastry chef Pichet Ong and then went on to work as a Japanese chef at Morimoto. Aditi had an opportunity to learn from a chocolatier in Paris before opening her own storefront in NYC. Since opening Tache in 2012, Aditi and her chocolates have taken the confectionary world by storm.  She was the winner of Zagat's 30 Under 30 Award and selected as one of Forbes 30 under 30 game changers in Food & Wine.  She competed twice as Forbes best young chef in America as the only dessert chef invited. All of Tache's creations are handcrafted in her mini Willy Wonkaesque factory and are handmade from the finest ingredients in the world. Tache is also famous for its chocolate-making classes, which have gained the attention from the New York Times and Time Out Kids.  Her chocolates have been featured in The New York Times, Time Out, TV Asia, The Huffington Post, The Village Voice, Business Insider, Food and Wine, InStyle Magazine, Gotham Magazine and an HSBC commercial.Tache's name comes from the French word “tache” which means spot or smudge. When it comes to Aditi, she always has a “tache” of chocolate smeared all over her chef's coat. There was no other option then to name it after the evidence of a whimsical chocolatier!

Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten's Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo's Flagship Series Top Chef, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa'aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today's show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Here's your chance to get to know our new food editor, Anna Butler, a graduate of the French Culinary Institute, former cookbook publisher employee and native Texan. This week, we also discuss favorite Italian restaurants in town and more as we respond to reader questions as part of Ask Eat Drink D-FW. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Here's your chance to get to know our new food editor, Anna Butler, a graduate of the French Culinary Institute, former cookbook publisher employee and native Texan. This week, we also discuss favorite Italian restaurants in town and more as we respond to reader questions as part of Ask Eat Drink D-FW. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join hosts J.D. Barker, Christine Daigle, Kevin Tumlinson, and Jena Brown as they discuss the week's entertainment news, including SPF podcast shutting down, why X is under pressure from regulators, and how Instagram starts letting people create AI versions of themselves. Then, stick around for a chat with Sophie Brickman! Sophie Brickman is a writer, reporter and editor based in New York City. Her work has appeared in The New Yorker, The New York Times, The Wall Street Journal, Saveur, The San Francisco Chronicle, the Best Food Writing compilation, and the Best American Science Writing compilation, among other places. She is currently a columnist at The Guardian. She wrote a monthly column for Elle interviewing influential women—including Nancy Pelosi and Joyce Carol Oates—about their paths to success, served as Executive Editor of a travel publication launched jointly between Hearst and Airbnb, and was the Features Editor at Saveur. As a staff reporter at The San Francisco Chronicle, she won first place in the 2011 Association of Food Journalists' feature writing category, for a piece about Napa's French Laundry restaurant, and third place for best column. In a previous life, after attending the French Culinary Institute, she worked the line at Gramercy Tavern, making risotto and lamb ragù for the lunch crowd. And before that, she graduated with honors from Harvard College, where her studies in social theory and philosophy prepared her for very few practical endeavors. Hence the desire to learn how to chop an onion correctly. Her first book, Baby, Unplugged, about the intersection of parenting and technology, was published by HarperOne in Fall 2021, received a starred review from Publisher's Weekly, and landed her a spot on Good Morning America. Her first novel, Plays Well With Others—a satirical epistolary romp through New York City, following the life of one mother as it begins to unravel in spectacular fashion—will be published by William Morrow in summer 2024. --- Support this podcast: https://podcasters.spotify.com/pod/show/writersink/support

Send us a Text Message.Get ready for an exhilarating culinary adventure with us on the Walk Talk Podcast! We embark on a wild ride, starting with our shoutout to Pastry Chef Nickey Boyd and a thrilling tornado tour in Kansas and Oklahoma alongside top chefs like Richard Anderson, Billy Zeko, and Alex Hoax. Our special guest, Chef Zakari Davila, a French Culinary Institute graduate, shares his inventive approach from New York's food scene to Tampa. Brace yourself for some unforgettable restaurant industry stories, including a wild night out in the 90s that led to an adventure at a coastal eatery. Tune in to hear about the exciting world of culinary competitions, including Rosanna's victory over Bobby Flay with her empanadas and an intense "Chopped" episode featuring surprise ingredients like vanilla milkshakes and spicy Cheeto mac and cheese. Discover the casting process that begins with an unexpected Instagram message and leads to thrilling moments on the Food Network stage, showcasing the immense talent and composure needed in the competitive culinary arena.In our final segment, we explore the intricate world of restaurant and catering industries, where adaptability and strategic planning are key to success. Chef Zakari provides insights into the authenticity of culinary TV shows and movies, the influence of mentors, and the importance of leadership in the kitchenGet ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Investment banker Rowena Scherer woke up one day and asked herself—do I really want to be a banker for the rest of my life? What came next was a foray into culinary entrepreneurship, a line of award-winning cooking kits for kids, and eventually a kids' cookbook, “A Taste of the World: Celebrating Global Flavors.” On today's show, Rowena shares how she went from being the first in her family to graduate from college to Wall Street banker to training as a chef at the prestigious French Culinary Institute and the launch of a line of kids' products that Time Magazine dubbed the toy of the year in 2022. We get into it all–career reinvention, unlikely, improbably pivots, and why age, experience, and fresh perspectives can superpower new acts. SHOW NOTES + TRANSCRIPT acertainagepod.com FOLLOW A CERTAIN AGE: Instagram Facebook LinkedIn GET INBOX INSPO: Sign up for our newsletter AGE BOLDLY We share new episodes, giveaways, links we love, and midlife resources Learn more about your ad choices. Visit megaphone.fm/adchoices

Widza Gustin, owner of 180H4 Cuisine. "Shef Wiz"  was born and raised in Brooklyn, NY. Widza graduated with a Grand Diploma in Culinary Arts from the International Culinary Center formerly known as the French Culinary Institute. Before getting into the culinary world, her journey began in the corporate world selling auto insurance. Everything she learned about the art and value of quality customer service has contributed to the success of her culinary career. Among her internships was a stint at the Food Network  working on shows like 'Worst Cooks of America.'She became the  Chef and Director of Client Services at Sound Lounge, NY's #1 independent audio production company. Here, Widza catered to celebrities like Ethan Hawke and Derek Luke!  Now as a freelancer, Widza contributes to Food Network, has worked with Gordon Ramsey and is even a Culinary Producer for Food Network's Chopped!  Vice Website:  Instagram: @chefwidza Youtube -  Linked In The KitchnFood Network https://www.foodnetwork.com/recipes/food-network-kitchen/creamy-lemon-poppy-seed-ice-pops-16929723

Investigative journalist Arun Gupta returns to the podcast to report on the pro-Palestine student encampments that have bloomed on university and college campuses across the United States and around the world over the past several weeks. He has been documenting the protests on campuses across New York City, including Columbia University and City College of New York (CCNY), which has seen some of the most high-profile repression from police and counter-demonstration agitators. “This movement is really about hope, and we should not lose sight of this fact. That is the most important story that should be coming out, that students acted because they had great hope. Hope is not woowoo; it is hardcore Marxist, materialistic, and dialectical. Hope comes from our collective strategizing and imagination, which is rooted in the material conditions. It is dialectical in the sense that you cannot achieve political change without having great hope and the imagination that we can do this: we will win—not that we can, but we will—and that is just absolutely fundamental. It's not enough—you still need strategizing, leadership, organization, and some degree of luck. But radical change doesn't flow from oppression. It flows from people who believe, amid the great horrors and traumas that the ruling class visits upon us, that we can collectively make the situation better, and that's what all these students all exuded.” Arun Gupta is an investigative reporter who has written for the Guardian, the Daily Beast, the Intercept, The Washington Post, and other publications. He is a graduate of the French Culinary Institute, cooked professionally in New York City, and is author of the forthcoming, Apocalypse Chow: A Junk-Food Loving Chef Explains How America Created the Most Revolutionary Food System in History (The New Press). Episode Notes: - Read his article, Students for Gaza are Undeterred: https://www.yesmagazine.org/opinion/2024/05/16/students-gaza-columbia - Subscribe to Arun's newsletter, Life, the universe, and most things: https://arunnews.substack.com - Read his work at Yes! Magazine: https://www.yesmagazine.org/authors/arun-gupta - Follow him on X/Twitter: https://twitter.com/arunindy - Music produced by Epik The Dawn: https://epikbeats.net WEBSITE: https://www.lastborninthewilderness.com PATREON: https://www.patreon.com/lastborninthewilderness DONATE: https://www.paypal.me/lastbornpodcast SUBSTACK: https://lastborninthewilderness.substack.com BOOK LIST: https://bookshop.org/shop/lastbornpodcast DROP ME A LINE: Call (208) 918-2837 or http://bit.ly/LBWfiledrop EVERYTHING ELSE: https://linktr.ee/patterns.of.behavior

Embark on a flavorful journey with us, Dave and Jen, as we take a stroll down memory lane and relive our early adventures in marriage. Our latest episode is a culinary escapade, beginning with our quirky arrival in Boston during the infamous Big Dig. We searched high and low for the enigmatic No Name restaurant, and its hidden charm didn't disappoint. Our narrative doesn't stop there; it's a smorgasbord of experiences from gourmet treats in SoHo to a student-prepared feast that made our taste buds dance at the French Culinary Institute.The roads of Vermont welcomed us with its springtime splendor and tucked-away culinary gems. We chat about the cozy bed-and-breakfast that served meals too divine to forget and a riverside sandwich stop that felt like a secret shared between the trees and the babbling brook. We took a chance with the Trapp Family Lodge's five-course dinner and found ourselves enamored with Vermont's local maple syrup and artisan chocolates. The highlight, perhaps, was overcoming our skepticism about Vermont coffee, only to be pleasantly surprised by its robust flavor.Rounding out our gastronomic tour, we share tales from the heart of Boston, where Italian feasts and historical bites along the Freedom Trail delighted and inspired us. During our reflections, we touch on the culinary schools that we toured, each with its unique offerings, and how these visits influenced our life-changing decision to start a family. So, pull up a chair and join us at the table for a podcast episode that's seasoned with laughter, love, and a dash of nostalgia.Support the show

To get the exact recipes for all these recipes, get your Bundle today only until MARCH 10, 2024 at 11:59pm PST from Eydie: https: //bit.ly/3V1D2M5 - look for her submission and you'll discover these recipes and may others! Experience a burst of flavor with Eydie's latest culinary creations: Sweet Potato in Tomato, Lime and Cardamom Sauce and Raspberry Bees Knees Mocktail! Join Eydie Desser as she invites you to learn how to make Real food for Real Transformation, making delicious recipes without sacrificing your health. After a long career in the radio business and after being diagnosed with super high blood pressure, Eydie decided to take a break from the rat race. She had a passion for cooking and wanted to learn the techniques of how to create delicious food from Master Chefs. So she attended The French Culinary Institute in NYC, and earned a Grand Diploma in Culinary, learning from the likes of Jacques Pepin, Alice Waters and other culinary greats. She and her husband moved to California which opened a whole new world of being exposed to not only the freshest produce from which to create beautiful dishes, but also meeting lots of health “nuts” in yoga class. This is where Eydie learned how important food was to health. Still taking blood pressure pills for over 25 years she learned about True North Health, a water-only fasting organization that heals 100% of their patients from high blood pressure. Eydie's blood pressure weighed in at 178/115 before the fast, and that was on her medication! Now it's just 98/60, no pills, just plants! The one huge caveat her True North Drs. Klaper and Goldhamer told her was that she had to eat WFPB SOS free for the next 50 years! As a board member of The Plantrician Project (doctors teaching other doctors the power of food as medicine), Eydie wanted to be part of the mission to promote to the general public how to eat and be healthy. That, plus her culinary background and her organic garden inspired her to create Garden of Eydie: to help spread the Plant Based Doctors' wisdom and provide the most delicious and nutritious recipes. Garden of Eydie answers the questions: What seeds are you planting in your body garden for health, heart garden for love and compassion, and mind garden for joy and success in all areas of life. In a “nutshell” pun intended! Life is all about our attitude, gratitude and healthy, delicious food. You'll find lots of inspiration on planting your very own body garden on her website, IG, FB and YouTube plus a little TikTok fun! PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes

I think most of us can agree we want to raise good eaters- and hopefully, kids who want to get in the kitchen and cook, too. Today's guest is all about bringing kids in the kitchen, exploring global cuisines and introducing kids to new flavors and cultures.  Rowena Scherer grew up in Malaysia and her fondest memories are from when she cooked in the kitchen with her family. Years later, after working on Wall Street and living all over the world, she decided she wanted to create the same lasting memories with her children. She attended the French Culinary Institute, began to source hard-to-find non-perishable ingredients that highlighted her cherished foods, and started eat2explore, an explorer box filled with authentic recipes, activities, and collectibles that offered a worldwide cultural education through the exploration of food. In today's episode we talk about Rowena's story of getting started cooking with her own mom, to her inspiration to teach her kids to cook- and what they cook now as young adults- how to get your kids in the kitchen from an early age, the importance of introducing kids to global cuisine and how cooking can bring us together as a family.  As a quick note, we did have some audio issues on and off during this episode, I unfortunately had some internet connection issues so we had some lag on on our audio, I did my best to edit- but if we occasionally talk over each other or there's a funny sound here or there, that's what happened- I think our conversation is well worth the occasional audio mishap! Connect with Rowena: Eat 2 Explore Eat 2 Explore on Instagram A Taste of the World Cookbook . Join the Healthy Mama Cooking Club for access to 200+ family-friendly recipes, weekly done-for-you meal plans, bonus podcasts and and more (starting at just $3/month). . Connect with Kris: Healthy Mama Kris Recipes Find Kris on Instagram Podcast Instagram Meal Prep Course . Thanks to our sponsors: Get 20% off any Aquatru Purifier at aquatru.com using code HEALTHYMAMA Learn more about your ad choices. Visit megaphone.fm/adchoices

Rowena Scherer grew up in Malaysia and her fondest memories are from when she cooked in the kitchen with her family. Years later, after working on Wall Street and living all over the world, she decided she wanted to create the same lasting memories with her children. She attended the French Culinary Institute, began to source hard-to-find non-perishable ingredients that highlighted her cherished foods, and started eat2explore, an explorer box filled with authentic recipes, activities, and collectibles that offered a worldwide cultural education through the exploration of food. Rowena lives in New York City with her husband, Joshua, and their two children. A Taste of the World Eat to Explore Website: https://eat2explore.com/ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Today's episode of Michigan's Best podcast highlights the remarkable journey of Jared Gadbaw, renowned Executive Chef, and Owner of Oak and Reel. Hailing from Garden City, Michigan's humble avenues, Gadbaw made his way to the esteemed kitchens of New York, crediting his success to unswerving dedication and fervor for culinary arts. His childhood experiences in Michigan fostered an early love for food and cooking, propelling him toward a hospitality degree from Michigan State. A pivotal experience, his college life honed his culinary skills and exposed him to a dynamic kitchen environment. Jared furthered his education at the French Culinary Institute, diving deeper into his culinary ambitions. He goes behind the scenes of his stint at the prestigious Eleven Madison Park, describing the demanding environment and invaluable lessons that established the foundation of his future triumphs. Among his notable accolades, Jared earned two Michelin stars during his tenure at Marea, garnering attention on the local, national, and global stage. The episode wraps with Jared detailing his dramatic return to Michigan and the launch of his restaurant, Oak and Reel. Influenced by his connection to local seafood providers, Motor City Seafood, Jared sought to bring top-tier culinary experiences to his hometown. Showing a deep appreciation for traditional cooking techniques, Gadbaw ensures each plate served at Oak and Reel reflects the quality and natural flavors of locally sourced, sustainable ingredients, steering clear of unnecessary garnishes or trends.    

A History of the World in 10 Dinners: 2,000 Years, 100 Recipes Victoria Flexner and Jay Reifel In 2014, food historians Victoria Flexner and Jay Reifel cooked up a NYC supper club called Edible History, a pairing of fine dining and intellectual stimulation. Now they've spun their experience into a recently published book, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli). Come join us as the authors share highlights from their work and give us a world of culinary traditions and unfamiliar ingredients through dishes that make up 10 historical dinners: think Tudor England's Cockatrice — a chicken sewn into a pig, then roasted; or Glazed Whore's Farts (meringues) from Versailles. And they point out how we, too, can reenact these dishes at home. Bios: Victoria Flexner is a food historian and founder of Edible History, a NYC-based historical supper club. Jay Reifel, Edible History's executive chef, studied at the French Culinary Institute. He has competed on Chopped, and Beat Bobby Flay. Recorded via Zoom on December 11, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP culinaryhistorians.org/membership/ ✔ EMAIL LIST culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present culinaryhistorians.org/podcasts/ By Presenter culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E www.CulinaryHistorians.org

This is a segment of episode 352 of Last Born In The Wilderness, “Bananas For Socialism: The Horizons Beyond Food Production Under Capitalism w/ Arun Gupta.” Listen to the full episode: https://www.lastborninthewilderness.com/episodes/arun-gupta-3 Read Arun's article Bananas for Socialism at Dissent Magazine, part of his Apocalypse Chow column: https://www.dissentmagazine.org/online_articles/bananas-for-socialism In this expansive discussion, investigative journalist and food columnist Arun Gupta tackles the extremely online drama between "progrowth" and "degrowth" leftists about one of the cheapest fruits you can find in the supermarket: the banana. Will we have bananas under socialism? Arun Gupta is an investigative reporter who has written for the Guardian, the Daily Beast, the Intercept, The Washington Post, and other publications. He is a graduate of the French Culinary Institute, cooked professionally in New York City, and is author of the forthcoming, Apocalypse Chow: A Junk-Food Loving Chef Explains How America Created the Most Revolutionary Food System in History (The New Press). WEBSITE: https://www.lastborninthewilderness.com PATREON: https://www.patreon.com/lastborninthewilderness DONATE: https://www.paypal.me/lastbornpodcast SUBSTACK: https://lastborninthewilderness.substack.com BOOK LIST: https://bookshop.org/shop/lastbornpodcast DROP ME A LINE: Call (208) 918-2837 or http://bit.ly/LBWfiledrop EVERYTHING ELSE: https://linktr.ee/patterns.of.behavior

In this expansive discussion, investigative journalist and food columnist Arun Gupta tackles the extremely online drama between "progrowth" and "degrowth" leftists about one of the cheapest fruits you can find in the supermarket: the banana. Will we have bananas under socialism? Arun Gupta is an investigative reporter who has written for the Guardian, the Daily Beast, the Intercept, The Washington Post, and other publications. He is a graduate of the French Culinary Institute, cooked professionally in New York City, and is author of the forthcoming, Apocalypse Chow: A Junk-Food Loving Chef Explains How America Created the Most Revolutionary Food System in History (The New Press). Episode Notes: - Read Arun's article Bananas for Socialism at Dissent Magazine, part of his Apocalypse Chow column: https://www.dissentmagazine.org/online_articles/bananas-for-socialism/ - Subscribe to his Substack: https://arunnews.substack.com - Music produced by Epik The Dawn: https://epikbeats.net WEBSITE: https://www.lastborninthewilderness.com PATREON: https://www.patreon.com/lastborninthewilderness DONATE: https://www.paypal.me/lastbornpodcast SUBSTACK: https://lastborninthewilderness.substack.com BOOK LIST: https://bookshop.org/shop/lastbornpodcast DROP ME A LINE: Call (208) 918-2837 or http://bit.ly/LBWfiledrop EVERYTHING ELSE: https://linktr.ee/patterns.of.behavior

Today's episode is sponsored by BetterHelp.    Just before Netflix premiered its sensational docuseries “Bad Vegan,” Sarma Melngailis spoke exclusively with ALBC about all the shit she endured with culty conman Mr. So-called Fox. Go back and check out that episode for the grisly details and now foreboding hope that Netflix would shed light – not shade – on the confounding circumstances that led to the demise of Sarma's brand One Lucky Duck and her beloved restaurant Pure Food and Wine. If you didn't already know it, Pure Food and Wine was hip, sexy, nutritious, and delicious. It was raw vegan food with style in Gramercy Park. Manhattan where, on any given night, you could run into Janet Jackson, Bill Clinton, Stevie Wonder, or Alec Baldwin. It was the shit. Until it wasn't.    Netflix was ready.   Through all the pomp and circumstance, we at ALBC can't help but look into the dark side of cult survivor narratives turned entertainment. Now that the trauma-coaster of “Bad Vegan” has slowed, we thought it important to let Sarma set the record straight.    Check it out. NOTES:Sarma Melngailis is brilliant. She grew up in Newton, MA, graduated with two economics degrees including one from the Wharton School. She rocked the financial world at Bear Stearns and Bain Capital. And she dabbled in high-yield investment funds before realizing finance in late-stage capitalism fuckin sucks so she left to get a degree in feeding people from the French Culinary Institute. Thus began her life in the world of food. Upon discovering raw vegan food, she decided – with a partner – to open Pure Food and Wine; chronicled her transition from eating whatever/everything to eating only raw vegan food in Raw Food Real World; and then wrote Living Raw Food. Now, she lives in Harlem with her rescue dog, Leon. We love ‘em both dearly. You can find Sarma on Twitter, Instagram, and her own official website. Also…   Let it be known far and wide, loud and clear that…   The views and opinions expressed on A Little Bit Culty do not necessarily reflect the official policy or position of the podcast. Any content provided by our guests, bloggers, sponsors or authors are of their opinion and are not intended to malign any religion, group, club, organization, business individual, anyone or anything. Nobody's mad at you, just don't be a culty fuckwad.   Other Links: Check out our lovely sponsors Join ‘A Little Bit Culty' on Patreon Get poppin' fresh ALBC Swag Support the pod and smash this link Cult awareness and recovery resources   CREDITS: Executive Producers: Sarah Edmondson & Anthony Ames Production Partner: Citizens of Sound Producer: Will Retherford Co-Creator: Jess Tardy Senior Writer: Holly Zadra Theme Song: “Cultivated” by Jon Bryant co-written with Nygel Asselin  

In the spotlight is the author of “My Magnolia Summer,” Victoria Benton Frank, who has followed in the footsteps of her mother (Dorothea Benton Frank) by becoming a novelist. Victoria was born in New York City, raised in Montclair, N.J., but considers herself to have dual residency in the Lowcountry of South Carolina. She is a graduate of the College of Charleston and the French Culinary Institute. She worked in restaurants in New York City before moving to Charleston, S.C., where she lives with her husband and two kids. When she isn't writing, you can find Victoria reading, cooking, or attending to her children. We discuss:  >> Mother's influence >> Nightly dreams >> Storytelling>> Her favored social media platform >> Acting and ballet >> French and Italian cooking and eating >> Life as a New York chef >> Southern sensibilities >> Etc.  Novelist Spotlight is produced and hosted by Mike Consol, author of “Lolita Firestone: A Supernatural Novel,” “Family Recipes: A Novel About Italian Culture, Catholic Guilt and the Culinary Crime of the Century” and “Hardwood: A Novel About College Basketball and Other Games Young Men Play.” Buy them on any major bookselling site. Write to Mike Consol at novelistspotlight@gmail.com. We hope you will subscribe and share the link with any family, friends or colleagues who might benefit from this program.

In the Season 2 finale of Off Hours with Bourbon Lens, Jake & Jake sit down with Chef Julian Medina.  We're closing out this Season with another chef, so you know Jake L. is smiling as we talk about food, education, and running multiple restaurants.  Find some time like Chef, throw on your running shoes, and stream this episode as you take us for a walk or a jog around the block.  Thanks for listening to another episode of Off Hours with Bourbon Lens. Check out new episodes of Off Hours with Bourbon Lens streaming now here. This has been another production of Bourbon Lens LLC.  Thank you for your continued support. Scott & Jake Bourbon Lens About Off Hours Off Hours Bourbon is made for afternoon relaxations and late night convos as it dispels the idea that you have to wear a suit to drink a glass of Bourbon or that it can only be enjoyed poured over rocks at the end of the day. The award-winning liquid is aged in American white oak barrels for over 5 years. Tasting notes include aromas of creamy vanilla, hint of nutmeg and toasted pecans, rich notes of cinnamon and a silky finish of lingering honey.  You can find out more about Off Hours with Bourbon Lens here. About Chef Julian Medina  Julian Medina, acclaimed chef-owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula Taqueria, El Fish Shack, El Fish Marisqueria and Kuxé has been creating refined Mexican cuisine for 20 years.  Raised in Mexico City, Julian was inspired by his father's & grandfather's authentic home cooking. Trained professionally in Mexico City, Julian later came to New York City & enrolled in the French Culinary Institute, graduating with recognitions. Since 1999, Chef Medina has created numerous acclaimed food concepts around New York City, garnered accolades from the food media, including The New York Times and The New Yorker, as well as various high-profile television shows. In 2010, The New York Times' food critic Sam Sifton praised Toloache's food & service, and gave it a coveted one star. In March 2011, Julian made his premiere on Iron Chef America: Mexican Chocolate Battle. Julian continues to open restaurants throughout New York City, including La Chula Taqueria in Spanish Harlem, Washington Heights & at LaGuardia Airport's Terminal B; Kuxé in the West Village, and most recently El Fish Marisqueria on the Upper West Side.

Laura Sorkin is a farmer, writer and sugar maker who lives in northwest Vermont with her husband and two children. She has a BA from McGill University and a Masters of Environmental Management from Duke. She also graduated from the French Culinary Institute (now the International Culinary Institute) in New York City and worked for several restaurants there. She is the author of Vegetables: The Ultimate Guide, and is currently working on a book about gardening for beginners. She is the co-owner of Runamok which produces maple and honey products and works with the marketing team there.In this Episode: The Maple syrup process and what the different grades mean.Runamok product line and the partners they work with in regards to maple and honey producers.View on agriculture changing or effecting farms or producers.What does the R&D process look like when creating new flavors or product lines.Website: https://runamokmaple.comInstagram: https://www.instagram.com/runamokmapleSupport the showAbout Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

In this episode, Kris sits down with Rob Rubicco, the entrepreneurial founder of Anna and Jack's Treehouse, a childcare business with a unique blend of corporate experience and a family feel. Rob shares the incredible journey of he and his wife Christina, starting with Anna's Treehouse in a basement and scaling it to multiple locations. With his background in management consulting for renowned companies like Disney and Coca-Cola, Rob brings a corporate approach to customer experience in the childcare industry. Rob talks about the selling points that set Anna and Jack's Treehouse apart, including their amazing programs, wonderful teachers, and even their homemade fresh pasta sauce. Rob emphasizes the importance of traditional values as a leader and the significance of setting clear expectations for teachers. He also shares his journey with the Entrepreneurial Operating System (EOS) and how it has helped him scale his business with clarity and efficiency.   Key Takeaways: [6:37] The daycare that started it all, called Anna's Treehouse, that started in a basement, then Jack's Treehouse, and how it evolved into a commercial space. [11:01] Before getting into childcare, Rob was a management consultant, helping companies like Disney and Coca-Cola find ways to enhance their overall customer experience. [13:53] Taking care of the children of first responders during the pandemic. [17:19] We need less stigma around men in childcare and in leadership roles around childcare. [18:11] Fun fact: Rob is actually a trained chef, and even studied at the French Culinary Institute in Manhattan and appeared on the Food Network. [22:34] If their great programs and wonderful teachers don't do the trick of enrollment, the fresh pasta sauce may just be the next best-selling point. [24:17] Some of the great selling points at Anna and Jack's Treehouse that set them apart and give them that family feel. [29:33] Getting back to his traditional values as a leader. [30:29] The importance of setting expectations and communicating them clearly to teachers. [31:50] How Rob got into his EOS journey. [34:56] The structure of what EOS brings allows you to scale much more quickly and more pain-free with more clarity. [48:19] Using Trainual to systemize and build out their training platforms.   Quotes: “Every time we've grown and expanded, other than the Norwalk location, it's been because of demand.” — Rob [9:19] “When I first joined Treehouse, I came from the boardroom to the classroom, really. And I had to adjust my way of thinking from every perspective you could possibly imagine.” — Rob [15:45] “Whether it's a parent or a teacher, I just want to get to know them and understand what their aspirations are, what they're into, and not for any other reason than just to be a human.” — Rob [30:00] “The best sign of a super successful entrepreneur is somebody who is a fast implementer, from what we teach.” — Kris   Sponsored By: ChildCare Education Institute (CCEI) Use the code CCSC5 to claim a free course!   Mentioned in This Episode: Kris Murray The Child Care Success Company The Child Care Success Academy The Child Care Success Summit Grow Your Center Childcare Education Institute: use code CDARenewal22 to get $100 off your renewal Anna and Jack's Treehouse The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It, by Michael E. Gerber Good to Great: Why Some Companies Make the Leap… And Others Don't, by Jim Collins The Finisher's Journal: High Performance Planner Rob Rubicco  

Michael Chernow is a prominent figure and has a great recognition in entrepreneurial circles due to his keen interest in understanding human motivation and identifying market gaps. He is also prominent in the culinary world, known for his various roles and ventures. He is the founder of Seamore's, a restaurant, and co-founder of both The Meatball Shop and WellWell. With a diverse skill set, Michael is a restaurateur, entrepreneur, TV host, fitness personality, and a dedicated family man. He has been involved in the restaurant industry since he was just 13 years old and holds degrees in Culinary Arts and Restaurant Management from the French Culinary Institute. Michael established his own place in the competitive New York City restaurant scene and has remained committed to his mission of promoting positivity, hospitality, and service. He is passionate about creating opportunities for health and happiness within his community.In this captivating episode, Michael shares his wisdom on embracing overall growth by prioritizing self-care and nurturing a morning routine that sets the tone for success. He shares his profound insights on facing and overcoming personal traumas. He reminds us that healing cannot be achieved by avoiding or running from our past but by bravely confronting our demons head-on. Michael emphasizes the transformative power that comes from addressing our innermost struggles and working towards resolution, showing us that it is through these courageous acts that we can truly find freedom and fulfillment.Drawing from his own journey, Michael sheds light on the pitfalls of relying on addiction as a coping mechanism for unresolved pain. He shares the profound impact of facing one's traumas head-on, rather than succumbing to the allure of addiction or attempting to avoid painful situations. He eloquently illustrates the transformative power that comes from confronting and healing past wounds, encouraging listeners to imagine the extraordinary possibilities that await them on the other side of their own personal journeys. With empathy and authenticity, he shares the profound impact of breaking free from these self-destructive patterns and the incredible transformation that can occur when we choose to confront our challenges with honesty and vulnerability.Throughout the episode, Michael's warmth and wisdom shine through as he encourages listeners to imagine the untapped potential that awaits them when they embrace the power of facing their fears. His personal anecdotes and practical strategies inspire us to develop a morning routine centered around self-care, enabling us to create a strong foundation for personal growth and overall success.Where to find Tyler Hall:LinkedIn: https://www.linkedin.com/in/mchernow/Twitter: https://twitter.com/MichaelChernowInstagram: Sirva SoundbitesExplores the latest trends and topics on global talent mobility and the future of work.Listen on: Apple Podcasts Spotify-Where to find Tyler Hall: LinkedIn: https://www.linkedin.com/in/tylerchall/ Newsletter: https://www.linkedin.com/newsletters/the-tyler-hall-archives-7018241874482122753/ Twitter: https://twitter.com/sirTHALL Work with Tyler: https://www.tylerchristianhall.com/

Nicole Centeno is the founder and co-CEO of Splendid Spoon. Nicole launched Splendid Spoon in 2013 during a career change that paralleled her personal quest to balance a healthy plant-based lifestyle with the demands of being a working parent. Prior to creating Splendid Spoon, Nicole held media roles at Condé Nast, The New Yorker, Bonnier Corporation, and WIRED Magazine – while also attending culinary school, teaching cooking courses at Columbia University, and dabbling in catering gigs. As evidenced by her entrepreneurial spirit, Nicole is also a French Culinary Institute-trained chef, former research biologist published in Nutrition and Metabolism, and the author of Soup Cleanse Cookbook. An alumnus of Boston College and proud mother of three, Nicole has been named one of Observer's 10 Wellness Entrepreneurs to Watch. Splendid Spoon (@splendid.spoon) is subscription-based ready-made meal delivery service on a mission to make healthy living easy. Splendid Spoon works with chefs and registered dietitians to create meals that are healthy, balanced and most importantly, delicious, with over 65 nourishing, pre-made soup and grain bowls, noodle bowls, smoothies and more. Convenience is Splendid Spoon's MO, which is why they focus on meals that are a microwave away. This episode is spooned by FACTOR. Get 50% off today with code ROUTINE50 at www.factormeal.com/routine50 Love the Routine Project podcast? Be sure to follow and leave a rating/review today and let us know what you learned! Host and Executive Producer: Justin Crawford Produced by: House of Routine and JUST Media

MY MAGNOLIA SUMMER is full of humor, fun, romance, and recipes guaranteed to make your mouth water. Most importantly, it's a story about the bond of family and the strength of women. Everyone knows that when the three generations of South Carolina women join forces—the family pillar Gran, troubled Lily, impulsive Violet, and redoubtable Maggie—anything is possible.  Victoria Benton Frank makes her home just outside of Charleston, South Carolina. A graduate of the College of Charleston and the French Culinary Institute, married to a chef, and mother of two little hurricanes, her book is alive with lived experience and love for the land of her ancestors.

Get ready to be inspired as Chef Sandra takes us on a journey through her culinary career in this captivating episode. After moving to the vibrant city of New York, she discovered a whole new world of flavors and ingredients in Asian supermarkets, igniting her passion for cooking. From there, she turned her love for food into a thriving profession, working as a private chef for families and creating unforgettable dining experiences. Hailing from Brazil, Chef Sandra's culinary education is deeply rooted in her upbringing and formal training at renowned institutions like the French Culinary Institute and Italian Institute in Calábria. With nearly two decades of experience as a private chef, she has catered to numerous families in Manhattan and the Hamptons, honing her skills and perfecting her craft. One of the highlights of this conversation is Chef Sandra's wisdom on learning from negative feedback and how to avoid imposter syndrome and self-doubt. Her experiences and lessons will inspire you to overcome challenges and grow both personally and professionally. Tune in and join us on this exciting culinary adventure!  This new episode of The Private Chef Podcast is available through:Buzzsprout  → https://bit.ly/3yhRWBCApple  → https://apple.co/3V6jaF0Google Podcast  → https://bit.ly/3CiXQ6RSpotify  → https://spoti.fi/3SJHM51Podchaser  → https://bit.ly/3rvHlz9Deezer  → https://bit.ly/3V5av5RPlayer FM  → https://bit.ly/3SWehMXWatch the full interview and subscribe for more videosYoutube  → https://bit.ly/3EulIHeConnect with Chef SandraLinkedIn →  https://www.linkedin.com/in/sandra-crema-452b0171/Instagram →  https://www.instagram.com/chefsandracrema/?hl=enTime Stamps[00:02:58] Cooking for survival[00:06:53] Inspiration for becoming a chef[00:10:46] Private chef vs restaurant experience [00:18:23] Starting a Personal Chef Business [00:23:12] Imposter Syndrome among chefs[00:25:48] Food as a personal experience [00:31:14] French fries in the private industry [00:34:49] Pricing your culinary services [00:40:50] Favorite travel destination[00:46:43] Skilled chefs taking it to the next levelQuotes "I have all these clients for myself and I can work on my terms rather than, you know, the chefs or the restaurant owners' terms." "You probably also didn't pick up the negatives from the industry. You just do your thing and you just kind of went on the journey by yourself into the private sector.""And they still doubt themselves." "That's the ultimate imposter syndrome.""I feel sad when people don't finish the meal."#chef #cheflife #theprivatechefpodcast #podcast #privatechef #careerjourney

Allison (aka Ali) Katz is the Owner, Small Batch Chef, and Baker of Ali Katz Kitchen in Mattituck, New York, on the North Fork of Long Island.Ali started her career in New York City's garment industry as a merchandiser for brands like The Gap, Perry Ellis, and Reebok. After September 11, she pivoted to the French Culinary Institute in New York City. Since graduation, Ali has worked at The Boathouse in New York's Central Park and North Fork Table and Inn in Southold, NY. She's freelanced in test kitchens around New York City and wrote and tested recipes for Hearst Magazines and Martha Stewart. She ultimately created her dream and launched Ali Katz Kitchen. In this episode, we discuss: Her journey from employee to unemployed, from student to business owner How she learned everything she needed to know without going to business schoolHow she managed her mind through the various career pivotsWhat it's like to own a business and work with your spouseThe importance of community when launching a businessShow Guests: Ali Katz, is the Owner, Small Batch Chef and Baker, of Ali Katz Kitchen, in Mattituck, NY, on Long Island's North Fork. After a career in the fashion industry, Ali decided to go to the French Culinary Institute in New York, NY, and in 2018 they launched Ali Katz Kitchen.Ali Katz and her husband Fritz Beckmann have created Ali Katz Kitchen. They combine baked goods, healthy salads, and savory items, all with ingredients sourced from local farms, small businesses, vineyards & restaurants.You can follow Ali on Instagram and order online - Ali Katz Kitchen ships.Mentioned on the show:Ali Katz KitchenBrowder's BirdsKK The FarmCastello di Borghese VineyardNorth Fork Table and Inn Jill Griffin is on a mission to improve life in the workplace by helping leaders increase their well-being, intentionality and impact. Jill's executive coaching, strategy, and innovation have generated multi-millions in revenue for the world's largest agencies, start-ups, and well-known brands. She works with individuals, teams, and organizations to create cultures allowing leaders to increase performance and impact while maintaining well-being. Visit JillGriffinCoaching.com for more details on: 1:1 Career Strategy and Executive Coaching CEO Advising and Consulting Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Grab an individual Strengths & Strategy Session with Jill Griffin HERE Get on Jill's email list to get career insights and tips Follow @jillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

Whether you're looking for lessons in beating your competition in business, being an advocate for your own health, designing a Kid Kit, or simply being the best babysitter (AKA person) in the game, you can find your answers in The Truth About Stacy. The book covers Stacy McGill's journey to find her voice as her parents seek more support for her diabetes and the BSC's war against the competing Baby-Sitters Agency (how DARE they?). Alli and her guest share all of their thoughts and feelings! Rochelle Bilow is a romance and food writer. A graduate of the French Culinary Institute, she's worked as a baker, a line cook, and the social media manager for Bon Appetit and Cooking Light magazines. Her articles about home cooking, restaurants, food news and trends, spirits, groceries, and products have appeared in a variety of national publications. Rochelle's memoir — The Call of the Farm — was published in 2014, and her fiction debut Ruby Spencer's Whisky Year hit shelves earlier this year. Follow her on Instagram (@rochellebilow).

Mark Bitterman is selmelier and owner of The Meadow, a specialty food business with locations in Portland, Oregon, and New York City. Mark's first book, Salted: A Manifesto on the World's Most Essential Mineral, with Recipes, won a James Beard Foundation Award.No one knows salt like Bitterman. Mark has traveled the globe for 25 years seeking salts worthy of your food. Mark is a world-renowned speaker and James Beard Award winning author of Salted: A Manifesto on the World's Most Essential Mineral, and the world's first selmelier. A selmelier is to salt what the sommelier is to wine, providing information and expertise that helps diners and chefs get the best possible results from their food. Mark has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine. He has been featured in The New York Times, The Splendid Table, Bizarre Foods, ABC News, CNN, the History Channel, among others.A leading expert on finishing salt, chocolate, and bitters, Mark has clientele from top chefs to food manufacturers to home cooks. Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu.markbitterman.com themeadow.com bittermansalt.co All production by Cody Maxwell. Artwork by Cody Maxwell. Opening graphic assets by sonorafilms. sharkfyn.com maxwellskitchenpodcast.com

Ever wonder how people eat healthy and actually stick to it? That's what we chatted about with board certified nutritionist and classically trained chef, Mia Rigden — healthy eating when you have little time (and yes, it can taste good!).In this episode you'll learn: How to make quick meals at home without meal prepThe truth about delicious cooking and how anyone can do itInspiring ideas for easy and nourishing mealsHow lifestyle factors influence our food choicesThe how and why of an elimination dietMia Rigden is a board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise, a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes.Mia holds a Masters of Nutrition and Integrative Health from the Maryland University of Integrative Health, along with a Holistic Health Coaching license from the Institute of Integrative Nutrition, a Grand Diplome in Culinary Arts from the International Culinary Institute (formerly the French Culinary Institute) and a BA in English Literature from the University of California at Santa Barbara. This episode is brought to you by Beeya:* If you or anyone you know have been struggling with hormonal imbalances and bad periods, go to https://beeyawellness.com/free to download the free guide to tackling hormonal imbalances and to learn more about Beeya's seed cycling bundle.* Plus, get $10 off your order by using promo code BEHINDHEREMPIRE10.Follow Mia:* Website: https://miarigden.com/* Instagram:https://www.instagram.com/mia_rigden/ Hosted on Acast. See acast.com/privacy for more information.

Dean Sheremet, chef & certified nutritionist, is a graduate of the French Culinary Institute in New York City and has worked in Michelin starred restaurants. After a decade spent in the NYC restaurant scene, Dean moved back to California to star in FOX's hit show, My Kitchen Rules, and The CW's Terry Crew Saves Christmas. Chef Sheremet appears regularly on Access Hollywood, CBS The Talk, Fox's Good Day LA, and Hallmark's Home and Family. He also contributes to Cosmopolitan, US Weekly, and The Daily Meal, and has worked with Michelle Obama's Chefs Move to Schools initiative. Dean discussed healthy recipes for the new year and the benefits of cooking clean with propane.

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

On this week's episode of the Cultivated by Caryn Show, host Caryn Antonini is joined by guest, Laura Sorkin, co-founder of Runamok Maple, the premium Maple Syrup producer in Cambridge, Vermont. Laura has a BA from McGill University, a Culinary degree from the French Culinary Institute, and a Masters of Environmental Management from Duke University. Prior to Runamok, she ran an organic vegetable farm for over 15 years, and is the author of Vegetables, the Ultimate Cookbook.For more information:https://runamokmaple.com/###Get great recipes from Caryn at https://carynantonini.com/recipes/

Molly Gilbert is a sheet pan queen! The creator of the site Dunk & Crumble, Molly is a professionally trained pastry chef, with culinary and pastry training from the French Culinary Institute and experience as a private chef, a chocolatier, and the SAVEUR Magazine test kitchen. Her first two books - One Pan & Done and Sheet Pan Suppers - embrace simple meals that go from oven to table. She's back with a third book, Sheet Pan Sweets: Simple, Streamlined Dessert Recipes! In this episode, we chat about her love of sheet pan cooking and baking, what makes the perfect sheet pan, and all her best cooking and baking tips! Learn more about Molly at http://www.dunkandcrumble.com Follow Molly on Instagram: @mollydunkncrumb Podcast Show Notes: https://kitchenconfidante.com/sheet-pan-sweets-molly-gilbert

No longer comfortably numb, celebrity chef Palak Patel speaks about how Ayahuasca forever changed her life and elevated her into an unstoppable, vibrant creator. She speaks vulnerably about the insights, breakthroughs, and takeaways she's embodied thanks to her experiences with 1heart.In our fourth episode, our Chief Manifestation Officer, Barry Stamos, interviews Palak Patel from Journeys 7 and 11. Palak is a highly intelligent, vibrant, beautiful being and radiant ball of light. She also happens to be a professional powerhouse! Having moved from India to the United States at age 12, she left her corporate career to follow her passion and graduated from the French Culinary Institute. She is a well-known classically trained chef and Atlanta restaurant owner, having been a two-time food network champion, as the winner of Food Network's famed shows Chopped and Beat Bobby Flay. Palak was also a guest judge on Food Network, a finalist on Food Network Star season 14, TEDx speaker, and the chef at the Institute of Culinary Education. She has partnered with high-profile brands like BMW, Well+Good, Whole Foods, and Hello Fresh. Harper Collins is publishing her first book, "INVITED: Recipes for Joy and Connection.”You're invited to join us in this episode, as Palak and I talk about…* Why food, especially plants, can be powerful medicine even if you believe there is no healing to do*How she overcame her greatest fears and finally took that giant Leap of Faith*What it's like to live your life with the mindset and heartset of being unstoppable*Her daily rituals and routines that keep her connected to Source*And so many other stories that may be in service to you…About 1heart:1heart is an all-inclusive human accelerator designed to fully elevate your mind, body, and spirit. Our 1 week fully immersive retreat and 7 weeks of virtual preparation & integration experience brings together high-performing entrepreneurs, CEOs, leaders, and change-makers with (sacred) ancient and modern modalities for intense personal growth to deeply align your individual and our collective purposes for maximum life fulfillment.Connect with Palak:INSTAGRAM: https://www.instagram.com/chefpalak/ WEBSITE: https://www.chefpalakpatel.com/ Connect with 1heart:Learn more about our next JOURNEY: https://1heart.comFollow 1heart on INSTAGRAM: https://www.instagram.com/1heartjourneys/Visit the 1heart PODCAST: https://www.1heart.com/podcastVisit the 1heart BLOG: https://www.1heart.com/blog/Watch our 4-minute VIDEO: https://vimeo.com/395353806Read 1heart's 5 Lessons From Guiding 500 Leaders On Ayahuasca Retreats: https://www.1heart.com/five-lessons-from-guiding-five-hundred-leaders-on-ayahuasca-retreats/Check out Brandon's (Co-Founder & CEO) website: https://www.brandonevans.be/Check out Tim's (Co-Founder & COO) website: https://www.timsaekoo.com/Production by Christian Alfaro: https://christianscorner.orgMusic by Ryan Holladay: https://musicbyryanholladay.com/DISCLAIMER: In sharing stories from leaders who have used plant medicine, including ayahuasca, to elevate their lives, we are not recommending it to you or suggesting that it will have the same results. Each individual will react differently to the medicine, which can be largely shaped by the set and setting of your experience as well as your physical, mental, emotional, and spiritual state prior to joining. If you're interested in this or a similar experience, we recommend you do your own research and speak to others who have done it so you can best determine if it is a good fit for you at this time. Should you decide to do so, we strongly suggest doing so with great reverence and respect for the medicine and the powerful effects it can create in your life. We also recommend anyone working with this medicine spend time preparing themselves before their ceremony(s) and have resources lined up to support them in their integration post ceremony(s).Also, it is important to note that the plants and compounds mentioned in this post are still illegal in many countries, and even possession can carry severe criminal penalties. None of this post constitutes medical advice or should be construed as a recommendation to use psychedelics. There are serious legal, psychological, and physical risks. Psychedelics are not for everyone—they can exacerbate certain emotional problems, and there have been, in very rare cases, fatalities.

Matthew Kenney is one of the world's first leading chefs at the forefront of plant-based cuisine. A culinary educator, he is the author of 12 cookbooks and a best-selling memoir. As the CEO of Matthew Kenney Cuisine, he oversees a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets. He graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. Matthew has earned several awards, including being named one of America's Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. He has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks. On this episode of What's Burning, Matthew Kenney's chat with Host Mitchell Davis includes conversation around advocating for a plant-based diet, changing the food system from a chef's perspective, and learning the value of mise en place. Follow Matthew on Facebook @matthewkenneycuisine and on Instagram @matthewkenneycuisine and @foodfutureinstitute. For more on Matthew and his work, visit: matthewkenneycuisine.com

We all know the stigma around divorce and the unnecessary guilt it can put on those going through it. Nicole Centeno joins Moms Moving On to discuss letting go of feeling like you are letting your family down when going through divorce. We chat about equal parenting responsibility, healing after divorce, the hardships of being a single mom and much more. Nicole Centeno is a French Culinary Institute-trained chef, cookbook author, mother and the founder and CEO of Splendid Spoon, a meal-delivery platform that offers 50+ ready-to-eat, plant-based meals. A Condé Nast alum, Nicole has always been passionate about food; well before founding Splendid Spoon, Nicole immersed herself in the culinary world where she worked at pop-ups, catered and taught cooking and nutrition courses at Columbia University It wasn't until her first pregnancy in 2012, when Nicole decided to leave her corporate career to pursue food full-time. Like many of her peers, Nicole realized how unattainable it was to achieve a wellness-driven lifestyle with a demanding career and the day-to-day demands of being a working parent. This inspired her to launch Splendid Spoon and is the genesis of Splendid Spoon's mission to offer accessible, nutritious and delicious plant-based fare to everyday Americans.   Today, Nicole and her team believe that the refrigerator is the ultimate medicine cabinet. Splendid Spoon is committed to providing the tools, food, and community resources for you to make plant-based habits attainable and feel your best, available online at splendidspoon.com. Nicole holds a bachelor of science degree from Boston College and is a graduate of the Classic Culinary program at the International Culinary Center in NYC. She is the author of Soup Cleanse Cookbook (Rodale, August 2016) and was named one of Observer's 10 Wellness Entrepreneurs to watch. Nicole lives in Brooklyn, NY, with her sons, Grover, Caleb and daughter, Charlotte.  To get an extra $100 when you sell your engagement ring to Worthy by going to https://worthy.com/moms Learn more about your ad choices. Visit megaphone.fm/adchoices

Rowena Scherer is the Founder and CEO of eat2explore, an award-winning family cooking kit inspiring cultural exploration through diverse global cuisine. She is an experienced financial executive who followed her passion for food, travel, and children to start an experiential explorer box for the whole family. Rowena is a graduate of The French Culinary Institute and holds an Executive MBA from NYU Stern. In this episode of the Smart Business Revolution Podcast, John Corcoran interviews Rowena Scherer, the Founder and CEO of eat2explore, about her journey in building a subscription meal kit company. Rowena also talks about the importance of having a mentor, the challenges she faced building her company, and how eat2explore promotes diversity.

Here are the things to expect in the episode:How can you deal with the harmful effects of news and social media?Why is it important to find joy in little things?How can you keep the childlike joy in adulthood?How can you stay positive in difficult times?And much more! About Marybeth:International consultant, coach, author, serial entrepreneur, mother, great friend, fun seeker, adventurer.Marybeth Gregg is the President and Founder of the International Center for Women's Leadership. Throughout her 30+year career, she has worked in human development for several global corporations, providing executive coaching, team building, and transformational performance programs. She has attended The French Culinary Institute, opened a cooking school called Girlfriends in the Kitchen, is taking art lessons, and loves travel and Latin dancing. She lives at the beach in New Jersey.Her brand new book - How to Soar with a Broken Wing, Finding Tiny Moments of Joy Every Day is available now check her website for her upcoming JOY RETREAT for women. Marybeth is available to speak to your organizations or groups. Connect with Marybeth Gregg!Website: https://ticwl.com/Facebook: https://www.facebook.com/MarybethGreggAuthorInstagram: https://www.instagram.com/marybethgreggauthor/LinkedIn: https://www.linkedin.com/in/marybethgregg/To Order the Book - "How to Soar with a Broken Wing": https://ticwl.com/product/how-to-soar-with-broken-wing/Use Discount Code – ASK22 – 20% Off & Free Shipping! Also available through Amazon and Barnes & Noble. Connect with  Anne Zuckerman!Websites: https://justwantedtoask.com/Bezi Woman:  https://beziwoman.com/  |  https://www.beziwoman.shop/two-step-order1591558404525Facebook: https://www.facebook.com/bezibradiscsInstagram: https://www.instagram.com/beziwoman/

This is a segment of episode 323 of Last Born In The Wilderness “A Very Corporeal Ideology: Seeing Through The Great Replacement (Conspiracy) Theory w/ Arun Gupta.” Listen to the full episode: https://www.lastborninthewilderness.com/episodes/arun-gupta-2 Read ‘The Replacement Killers: How Trump and Tucker spawned a new breed of terrorists' and ‘Banning abortion is key to Trump's fascist agenda' at Raw Story: https://bit.ly/3xgp6Au / https://bit.ly/3H7yDOT Journalist Arun Gupta returns to the podcast to discuss the "very corporeal ideology" of fascism, the so-called "Great Replacement Theory,” the recent mass shooting in Buffalo, New York, and how each of these subjects tie into the broader sociopolitical project of the far right in the United States. The ideological and conspiratorial framework of the “Great Replacement Theory” has motivated numerous individuals to commit racist mass violence over the years, with one of the most prominent examples being the recent massacre in Buffalo, New York by an 18-year-old white man on May 14th. It also, as Gupta lucidly articulates in this interview, informs the underlying white grievance politics and goals of the conservative right in the United States, informing the rhetoric of the most popular political commentators in the country, namely Fox News star pundit Tucker Carlson. With the stated aims and motivations laid bare in the manifesto of the mass shooter in Buffalo, and Carlson mainstreaming these ideas in more digestible and politically friendly terms to millions of regular viewers, fascism is alive and well in the United States. Arun Gupta is a journalist who has written for the Washington Post, The Nation, Raw Story, The Guardian, and Jacobin. He is a graduate of the French Culinary Institute in New York and author of the upcoming ‘Bacon as a Weapon of Mass Destruction: A Junk Food-Loving Chef's Inquiry Into Taste' (The New Press). WEBSITE: https://www.lastborninthewilderness.com PATREON: https://www.patreon.com/lastborninthewilderness DONATE: https://www.paypal.me/lastbornpodcast / https://venmo.com/LastBornPodcast BOOK LIST: https://bookshop.org/shop/lastbornpodcast EPISODE 300: https://lastborninthewilderness.bandcamp.com BOOK: http://bit.ly/ORBITgr ATTACK & DETHRONE: https://anchor.fm/adgodcast DROP ME A LINE: Call (208) 918-2837 or http://bit.ly/LBWfiledrop EVERYTHING ELSE: https://linktr.ee/patterns.of.behavior

Journalist Arun Gupta returns to the podcast to discuss the "very corporeal ideology" of fascism, the so-called "Great Replacement Theory,” the recent mass shooting in Buffalo, New York, and how each of these subjects tie into the broader sociopolitical project of the far right in the United States. The ideological and conspiratorial framework of the “Great Replacement Theory” has motivated numerous individuals to commit racist mass violence over the years, with one of the most prominent examples being the recent massacre in Buffalo, New York by an 18-year-old white man on May 14th. It also, as Gupta lucidly articulates in this interview, informs the underlying white grievance politics and goals of the conservative right in the United States, informing the rhetoric of the most popular political commentators in the country, namely Fox News star pundit Tucker Carlson. With the stated aims and motivations laid bare in the manifesto of the mass shooter in Buffalo, and Carlson mainstreaming these ideas in more digestible and politically friendly terms to millions of regular viewers, fascism is alive and well in the United States. Arun Gupta is a journalist who has written for the Washington Post, The Nation, Raw Story, The Guardian, and Jacobin. He is a graduate of the French Culinary Institute in New York and author of the upcoming ‘Bacon as a Weapon of Mass Destruction: A Junk Food-Loving Chef's Inquiry Into Taste' (The New Press). Episode Notes: Read Arun's articles ‘The Replacement Killers: How Trump and Tucker spawned a new breed of terrorists' and ‘Banning abortion is key to Trump's fascist agenda' at Raw Story: https://bit.ly/3xgp6Au / https://bit.ly/3H7yDOT Follow him on Twitter: https://twitter.com/arunindy WEBSITE: https://www.lastborninthewilderness.com PATREON: https://www.patreon.com/lastborninthewilderness DONATE: https://www.paypal.me/lastbornpodcast / https://venmo.com/LastBornPodcast BOOK LIST: https://bookshop.org/shop/lastbornpodcast EPISODE 300: https://lastborninthewilderness.bandcamp.com BOOK: http://bit.ly/ORBITgr ATTACK & DETHRONE: https://anchor.fm/adgodcast DROP ME A LINE: Call (208) 918-2837 or http://bit.ly/LBWfiledrop EVERYTHING ELSE: https://linktr.ee/patterns.of.behavior