Podcasts about gastronaut

Vinskribenten Marie Oskarsson och ölskribenten Robert Lagerström berättar hur testandet går till, hur de väljer ord och hur många flaskor per timme de hinner med. Lyssna på alla avsnitt i Sveriges Radio Play. Det låter ju som rena drömjobbet, att testa öl och vin. Och få betalt för det.Två recensenter och dryckesexperter berättar hur det går till. Marie Oskarsson, som skriver om mestadels vin i bl a Göteborgs Posten, Vinmagasinet Törst och tidningen Gastronaut, och Robert Lagerström med öl som specialitet och som skriver i Göteborgs Posten, Borås Tidning, Vinbanken.se och är redaktör för Svenska Ölfrämjandets tidning Maltesen.De berättar om själva provsmakandet i Systembolagets källare. Då kan 100 eller 200 olika drycker testas vid samma tillfälle.– Jag brukar ha tre glas åt gången, säger Robert.– Jag brukar ha fyra, säger Marie.Hur många flaskor blir det på en timme? Hur hittar de rätt ord?Och finns det nåt som vi amatörer kan lära oss av det hela? Hur kan vi utveckla våra smaksinnen för att upptäcka mer?Vi låter också Marie och Robert provsmaka på lite olika grejer – inte nödvändigtvis öl och vin – för att se hur de jobbar.

Join us for an engaging episode featuring Lucy Shiels, an audiologist from the University of Melbourne, who specialises in assessing and supporting listening difficulties in neurodivergent children. She investigates whether remote microphone technology can enhance focus for children with ADHD and autism in noisy classroom environments. Samantha Melrose, a graduate researcher under the supervision of Professor Patrick Humbert at the La Trobe Institute for Molecular Science, discusses her exciting research into gut health in astronauts exposed to low gravity environments and her Gastronaut-01 experimental mission to space on the rocket Mapheus-15 campaign in Kiruna, Sweden. In our weekly science news segment, we explore intriguing topics such as the structure of large hailstones and the evolution of human brain size. Tune in with presenters Dr. Shane, Dr. Lauren, and Dr. Ray for an informative and captivating episode.Program page: Einstein-A-Go-GoFacebook page: Einstein-A-Go-GoTwitter: Einstein-A-Go-Go

How do you reschedule a missed dinner date? Join us for a ghost ship, the bitter made sweet, and an unexpected reunion.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling    Gastronaut is written by Aaron Kling, produced and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling.     "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

How do you end a war that hasn't started yet? Join us for yet another crime, a phenomenal burger, and a separation.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling    Gastronaut is written by Aaron Kling, produced and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling.     "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

How do you turn a fruit into a weapon? Join us for a glass of spirits, a small war, and an unforgivable mistake.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling    This episode of Gastronaut was written by Aaron Kling and Bernie Jean Schiebeling, produced and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling.     "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Ett helt program om det som finns överallt runt omkring oss. Det blir skratt och gråt när lyssnarna bjuder på sina bästa historier om pinnar. Ett nyfiket och underhållande aktualitetsprogram med lyssnaren i fokus.Vi pratade bland annat med Melanie som jagade sina förrymda får, blev stångad av en bagge, men där en pinne kom till undsättning. Sickan har en pinne att tacka för sitt liv efter att en vägg fallit över honom. Och Laura som skulle tälta med familjen i Danmark, men glömde tältpinnarna.Jens Linder kommer med pinn-tipsMatjournalisten och chefredaktören för Gastronaut var med och berättade om sina bästa tips på mat på pinnar. Pizza, vårrullar och kardemummabullar. Mums.Och så blir det en massa extramaterial såklart. Adam berättar om när en tur med en häst förstördes av en pinne. Sarit pratar om kina-pinnar. Oscar berättar om en hemsk bussupplevelse när han var som mest kissenödig. Tekniker Henrik försvinner plötsligt och Kristian från redaktionen ryker in som tekniker.

How do you relax from trauma? Join us for a bowl of Poke, tenderness, and something in the distance.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling    Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

On today's bonus episode of Gastronaut: Polity Yellow's teenage crush and how opera cake made them homeless. Gastronaut Sides are minisodes from other character's perspectives. Take a look at the world of Gastronaut from the eyes of someone who isn't a disgraced food critic! Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling. 

How do you entertain a private army? Join us for a trojan cookie, a throttling, and a showing of the critically acclaimed action-thriller Freightland.    Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling    Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

How do you eat poison and not die? Join us for an exchange of stew, underground digs, and a silence that kills.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling    Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

What do you have when you have nothing? Join us for the art of guerilla surgery, water soup, and unexpected gifts. Special thanks to TheKirkendall for his expertise on trauma medicine.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling    Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

What's the safest way to end a dinner date? Join us for a bad time a bad time a bad time.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Bernie Jean Schiebeling.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

How do you keep your head dry in a city of rain? Join us for a taste changing beverage, a ballistic encounter, and a corner grocery store full of surprises.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

What do cities look like on an alien world? Join us for the secret to the ultimate discount, how to walk in a city that hates you, dirty dishes and shared trauma. Gastronaut is back, Season 2 starts now.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Gravlax, rimmad julskinka och lutfisk finns på många julbord. Gamla metoder att konservera, som nu mest är smaksättning. Kocken och matskribenten Jens Linder visar och förklarar hur det funkar. Det är kärnan i svensk och nordisk matlagning, säger Jens Linder, kock, matskribent, chefsredaktör för tidskriften Gastronaut och författare till kokboken Mat för hand som beskriver olika metoder i köket.Saltet drar ut vattnet ur ett livsmedel och skapar en miljö där otrevliga bakterier inte trivs, vilket gör att det håller längre.Jens gillar att rimma, gärna hel kyckling. Han sänker ner en rå kyckling i saltlag ett par dagar före den ska tillagas. Köttet blir lite fastare och genomsaltat. Saltet framkallar också andra smaker.  Jag har sällan fått så många positiva kommentarer som för min rimmade kyckling, säger han.Innan man hade tillgång till mycket salt fermenterades maten. Surströmming och surmört är exempel på det. Till det krävs bara lite salt för att starta processen. Man kanske fiskade i en norrlandsälv där man inte bodde året runt. Så saltade man lite på fisken, slog in den i skinn eller blad och grävde ner den. Därav namnet grava. När man skulle fiska nästa gång, grävde man upp den fermenterade fisken och åt. Surfisk har byggt vår nation, berättar Jens Linder.När vi fick tillgång till socker, på 1700-, 1800-talet gick många över från att fermentera fisken till att sockersalta den.  Vi ändrade metoden men behöll namnet grava", säger Jens Linder.En paradox: Vi äter gärna gravlax och rimmad skinka på jul. Det gjorde man sällan förr. Hade man en gris, slaktades den till jul, och då kunde man för en gångs skull lyxa till det med färskt kött.Jens hjärta klappar lite extra för lutfisk.- Det är få grejer som jag kan bli så rörd över. Det är en subtil, extremt mild smak. Den är ju så lös som nåt kan vara. Fortfarande materia. Misslyckas man så blir det bara vatten. Saltad och torkad fisk, s k klippfisk, som läggs i lutblandning och sen vattnas ur under flera dagar. Och sen tillagas lutfisken.

What's the best way to ruin your own life? Join us for a city in the stars, a night of light drinking, and (shockingly!) consequences.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

What's the worst way to travel? Join us for a mountain of trash, an in-depth exploration of mealkits, and an incredible vista.    Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

How does a food critic become a Gastronaut? Join us for high flying feasts, dark alleyways, and the end of a career.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling (This episode has been redone using improvements from Season 2. The original version is available for free on our Patreon.) Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

A look at the dishes that are currently taking the Core Worlds by storm. Join us for explosive mushrooms, life in the shadow of a space elevator, and disappointment.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

What's it like to travel from planet to planet on a first class ticket? Join us for jungle illusions, not-so-secret passageways, and a surprise guest appearance.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

What's the best way to navigate the awkward social situation of being kidnapped? Join us for a culinary upbraiding, adorable robots, and 500% more dust than you could ever want.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Oscar meets a celebrity at once bigger and more humble than himself. Oscar reviews prison food. Oscar remembers how to cry. Join us for the end of Gastronaut, Season 1.    Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

How do you cook a dandelion while also escaping from captivity? Join us for a homemade meal, the Duke's true colors, and pain.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

What drives a person to eat chapstick, marbles, and eyes? Join us for the inedible made edible, a terrible accident, and fraud.   Transcripts can be found at: https://gastronaut-pod.neocities.org/transcripts Support the show at: https://www.patreon.com/aaronkling     Gastronaut is written, produced, and voice acted by Aaron Kling, with script editing and vocal direction by Erika Grandstaff.      "Babylon" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Adam joins Genevieve to reminisce about his rise to fame on Man v Food and chats about the phenomenon and legacy of the show. He talks about how the food challenges took a toll on his body, dealing with overfamiliar fans, transcendent food experiences  and the real reason he stepped away from the show. Plus, Adam explains his love of British football, returning to his theatre roots and opens up about the hard lessons he's learned from social media. *Please note this episode contains swearing. If you've been affected by anything discussed in this episode, you can contact Rape Crisis in the UK and Rainn in the US. ===== You can watch Adam's shows on the History Channel and of course catch all the reruns of Man v Food locally. And do check out his cookery book, Straight Up Tasty. =====    If you enjoyed this episode, don't keep it to yourself! Please tell a friend or share a screenshot on social media so others can discover and enjoy it too.  And please consider donating to support the show! Visit celebritycatchup.com for more details.       If you'd like to say hello, you can find me on Twitter @CelebCatchUpPod or Instagram @celebritycatchuppodcast. ====== Episode hosted, produced and edited by Genevieve. Theme music by Mark Savage @mrdiscopop

Special Guest: Bob Blumer - Part 2Part 2 of the interview with Bob Blumber, Gastronaut, artist and eight time Guinness World Record holder he is the creator and host of the the Surreal Gourmet, and Glutton for Punishment, rock manager and if that wasn't enough he is the producer and host of World's Weirdest Restaurants. This is the episode where Bob breaks Marco's heart.A Sneak-Peek:[01:10] Bob tells what inspired him into artistic endeavours that took him to today. [2:00] We get a glimpse at some sculpture that Bob created.[4:35] We get surreal.[6:30] Bob wants to share what he has learned. [7:36] Marco's heart actually breaks. [8:50] Bob plays an olive mind trick on Marco[10:40] Bob explains why he likes to create a scenario that is fun and full of knowledge. [13:35] Bob gets real with us regarding what the last 2 years have been for him.[16:36] We talk about Bob's award winning book: Flavor Bomb.[20:55] Bob tells why he likes to share his knowledge with the public and why it is his mission statement. [23:20] Bob shares some of the unusual food he has eaten and how he gets past any hesitation on diving into them. [6:05] Bob tells us about how he got into the culinary world.Mentioned links:bobblumer.comBook: Flavor BombConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

Special Guest: Bob Blumer Part 1Ali & Marco welcome Bob Blumber, Gastronaut, artist and eight time Guinness World Record holder he is the creator and host of the t Surreal Gourmet, and Glutton for Punishment, music manager and if that wasn't enough he is the producer and host of World's Weirdest Restaurants.A Sneak-Peek:[03:10] Bob tells us about managing musicians and touring with bands. [4:00] Ali mistakes Brian Eno for someone else and much to Marco's delight gets corrected[6:05] Bob tells us about how he got into the culinary world. [8:45] Bob reflects on how he got here and how his path brought him to food. [11:20] Bob gives some behind the scenes of his TV Shows[14:00] Bob shares how one of his TV show died in development. [15:40] Ali shares how he began his TV Food dreams were dashed. [17:35] Bob tells us about Glutton for Punishment.[20:25] Ali asks about thing that made have gone awry during the filming his TV shows.[20:55] Bob tells us what food item he detests. [23:20] Bob shares some of the unusual food he has eaten and how he gets past any hesitation on diving into them. [6:05] Bob tells us about how he got into the culinary world.Mentioned links:bobblumer.comBook: Off the Eaten PathDangerous Dans no more.Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

Poddar väckte liv i radio. Kan papperstidningar bli det nya heta? Vi träffar personerna bakom tre tidningar om mat och vin Gastronaut, Törst och Vego. Vinylskivor och CD-skivor har gjort comeback. Poddar fick många att upptäcka eller återupptäcka radio. Hollywood-stjärnor gör till och med radioteater, fast det kallas audiodrama och distribueras som poddar.De här personerna tror på papperstidningen.Mattias Kristiansson startade magasinet Vego (7 nummer per år) redan för åtta år sen, med pengar han fick för sin första kokbok.- Jag blev vegan och ville starta en tidning, säger Mattias. Men inget förlag ville ge ut den, så jag gjorde det själv.- Jag växte upp med mattidningar. Jag älskar mattidningar. Så jag tänkte att det måste finnas andra som också gör det.Maria Collsiöö startade vinmagasinet Törst (fyra nummer per år) för dryga två år sen. Hon skrev vinkrönikor i Svenska Dagbladet, men berätta om vin ur fler perspektiv.- Törst är som en kulturtidskrift, säger hon. Det finns så många ingångar. Vin är väldigt tvärvetenskapligt.Jens Linder är en av landets flitigaste matskribenter, som regelbundet syns i Dagens Nyheter och många andra tidningar. Tove Oskarsson Henckel var chefredaktör på mattidningen Gourmet i elva år. Nu har de tillsammans startat Gastronaut (4 nummer per år), som kom ut med första numret i slutet av januari.- Vi ville bestämma själva, säger Jens. Göra nåt väldigt lustbetonat.- Vi älskar båda tidningar, säger Tove. Alla fyra är övertygade om att det finns en plats för tidningar. För att de är något att hålla i. För att de kan bjuda på långa texter, vilket inte riktigt gör sig på webben.

Det är gryning när Elin och Annelie träffas på stammiscaféet, och det bjuds på kaffe, pannkakor, bedragare och cowboys. Elin lyckas inte heller ta någon poäng i litteraturkampen, men har en fiktiv flört med en lång, dyster poet. Avsnittets berättelsetips, moffa, är Gastronaut, Tindersvindlaren, The Puppet Master och Dejtingsvindlaren. Podcasten Elin möter görs av författaren Elin Olofsson och producenten Annelie Lanner.

Daniel ist absoluter Gastro-Profi und unglaublich sympathische Gastgeber. Darum geht's auch in seinem Podcast „Der Gast aus 307“ in dem er spannende Gäste in seinem Hotel im Zillertal interviewt. Der coole Tiroler kennt das Who´s Who aus Deutschland und Österreich und ist ein unglaublich erfahrener Gastronom, oder Gastronaut wie er sagt. Worauf kommt es an um ein guter Gastgeber zu sein? Was macht er mitten in der Früh im Zimmer eines Gastes? Und warum ist das Hotel wie ein goldener Käfig? Hört rein. Außerdem waren wir kurz darauf zu Gast bei ihm, hier geht's zu seinem Podcast mit uns: https://linktr.ee/dergastaus307

I oktober körde Ostpodden live från Saerimner och SM i mathantverk. En av våra gäster var matmångsysslaren Jens Linder. Vi pratar om hans nya bok – Mat för hand, juryarbete, inälvor ost och en del annat. Vad vi inte pratar om, men som händer alldeles snart, är Jens nya matmagasinprojekt – Gastronaut. Trevlig lyssning!

On this week's Richard Crouse Show Podcast we meet Gastronaut, artist and eight time Guinness World Record holder, Bob Blumer. He is the creator and host of the television series Surreal Gourmet, and Glutton for Punishment, and a producer and host of World's Weirdest Restaurants. His shows air on various networks in over twenty countries world-wide. He is also the author of seven cookbooks including the most recent "Flavorbomb: A Rogue Guide to Making Everything Taste Better," a book he hopes will make you a better cook. Then, comedian Jon Dore stops by to talk about his new TV show "Humour Resources." He stars as a retired comedian-turned-human resources manager for comics, virtually coaching them on the appropriateness of their material and their workplace behaviour. Guests include Sarah Silverman, Tom Green, Eric Andre, Reggie Watts, Nikki Glaser, The Lucas Bros., Aisha Brown, and Scott Thompson.  

When it come the world of social media and being an influencer, Homam Ayaso is the go to guy.His alias is - The Gastronaut - just go and have a look at the type of content he is smashing out!https://www.instagram.com/homamino/A self taught cook born in Syria, raised in Saudi Arabia, it was his mother who inspired him to cook from a young age.Studying and working in the field of marketing, he went from being graphic designer, all the way to regional creative and social media director for WonderEight.https://www.wondereight.comIn his day job of being Regional Creative and Social Media Director at an international advertising agency. The experience in advertising and passion for food found an outlet a few years ago when he started to blog; Over the years, this work has turned him into a Food and Travel Influencer, a role that allows him to discover and share with the world his journey of cities and flavours. This gave Homam the chance to meet amazing chefs from around the world and learn the tools, tricks, and techniques that make them unique - whilst broadening his very own style. Fascinated to understand how their stories are expressed through their work.Now based in Dubai, he is usually travelling and discovering the different cultures from around the world, the highlight of his trips are finding his way into a kitchen, cooking and talking to the local chefs, this is one of the reasons The Gastronaut is so successful, it is due to the fact the he understands cuisines, he understands the history, overall he understands people.What fascinates him is food as a means of discovering cultures through their cuisines.Being one of the biggest influencers in the Middle East is not an easy task, but for him it is also a business.He discusses how people in his industry can help Hospitality, using the social media platforms as partners rather than enemies.Interestingly, he also mentions the type of people to watch out for, and those who are just there for a free meal.If that wasn't enough, he happens to be an accomplished cook, his friends call him chef, which is a title that he denies.A true insight into the world of real food and travel, The Gastronaut has taken one small step for man, and a giant leap for the digital world of food!Support the showFollow The Chef JKP Podcast on Instagram HERE

Anna Ploszajski talks to Gastronaut, writer, broadcaster, performer and food expert Stefan Gates about chewing gum. Follow Stefan on Twitter, Instagram and YouTube @GastronautTV Also check out our fancy new website! www.rialtalk.com Tickets now on sale for London and Birmingham shows - see website for details. Cover art by Scary Boots (@schrodingerskit) Music recorded by Cl!ve and mixed by Alex Lathbridge (@thermoflynamics) 'rial Talk is a proud member of the Smart Material CollectiveSupport this show http://supporter.acast.com/handmade. See acast.com/privacy for privacy and opt-out information.