Podcast appearances and mentions of Gordon Ramsay

What keeps you grounded—and what throws you completely off? In this episode of Manic Joy, Dave and Reese dive into the rituals and routines that shape their days, from the comfort of morning coffee to the chaos of lost glasses. Along the way, they revisit the 30 minutes of brilliant conversation they forgot to record, debate whether routines are freeing or limiting, share stories about kids wrecking the house, and laugh about blow-dried balls, candy corn confessions, and Gordon Ramsay's early-2000s insults. It's a mix of habits, humor, and heart—just like life.

Colin and Danny Interview Top Gunz Tri Team Member, Mike Consolini. Mike discusses his experiences with Ironman races, noting his struggles with bike volume and the importance of feeling fresh. He shares a challenging six-hour training ride and the benefits of having a local training partner. He also talks about his background as a paramedic firefighter, detailing a humorous incident at a daycare fire. He reflects on his journey into triathlons, starting with a marathon in 2016 and his first Ironman in 2018. He opens up about her addiction struggles, starting with substance use in his late teens, and how his faith and family support have been crucial in his recovery and athletic pursuits. Ironman Training and Challenges Mike discusses his experience with Ironman races, expressing a desire to perform better but feeling he hasn't yet nailed it. Mike mentions watching an interview with Jan Frodeno and Gordon Ramsay, where Frodeno admits he only feels proud of a few of his races. Mike shares his struggle with the bike volume in his training, noting it as his strength but also a source of fatigue. Mike talks about a six-hour ride he had to do, which he found daunting due to his lack of mileage. Mike mentions having a local training partner who rode half of the six-hour ride with him, which was a significant advantage. Mike's Background and Career Mike introduces himself, mentioning her upbringing in Western Massachusetts and her involvement in various sports in high school. Mike explains his career path, starting as an EMT at 19 and later becoming a paramedic firefighter. Danny Royce inquires about Mike's dual role as both an EMT and a firefighter, and he explains the rotation system in his department. Mike shares a humorous anecdote about getting lost during a fire call, which led to him being jokingly called "Back Door." Mike describes the stress and unpredictability of his job, comparing it to the challenges of endurance triathlons. Transition to Triathlons Mike recounts his journey into triathlons, starting with his first marathon in 2016 and his first Ironman in 2018. Mike shares his initial confidence and the humbling experience of crashing his bike at mile two of his first Ironman. Mike discusses the lessons he learned from his first Ironman, including the importance of being prepared for unexpected challenges. Danny Royce and Colin Cook express their admiration for Mike's resilience and progress in his triathlon career. Mike talks about the support and encouragement he receives from his family, particularly his wife, who is also an avid triathlete. Addiction and Recovery Mike opens up about his struggle with addiction, starting with experimenting with substances in his late teens. Mike explains how his addiction began as a secretive habit, influenced by a family member who provided easy access to substances. Danny Royce and Mike discuss the concept of addiction as a disease, emphasizing the importance of treatment and self-responsibility. Mike shares his journey towards recovery, including the role of his faith and the support of his family and friends. Mike reflects on the parallels between his addiction and the challenges of endurance sports, highlighting the importance of mental strength and resilience.

WHAT ARE YOU WAITING FOR?—Josh Jones has done a lot of things when it comes to magazines: Editor. Writer. Maker. Custom publisher. Mentor. Evangelist. All of the above. Has Josh helped write a book about hip hop in Mongolia? Yes. Has he sat back and watched Gordon Ramsey mash his face into a sandwich? Indeed. Has he written an instructive how to book that reminds the reader to always lift a box of magazines by bending one's knees? Yes, again. For more than 20 years, Josh has been creating magazines, both for resolutely indie concerns and reasons, but also custom publications for the likes of The North Face, Red Bull, Interscope and Nike. And while he has no illusions about the challenges the industry faces, he's also resolutely optimistic about a world that he loves, so much so that his “field guide to publishing an indie magazine” Just Make Your Magazine is, true to its subhead, the “fastest selling self help book.” OK, I don't know if that's true. It probably isn't if I'm being honest. But still. You speak to him and you become an optimist. And this is not just because, as he says in the book, “indie magazine making has never been more popular.”It's also because, and perhaps caught up in the same optimism, I suggest that it's possible we are over the Print Panic of the mid aughts and the industry, as a whole, is now back on a sustained kind of upswing. That's an idea we're going to explore on the show this season. Because there has to be some things that are right in the world, damnit.—This episode is made possible by our friends at Freeport Press. A production of Magazeum LLC ©2021–2025

Geoff and Marie's Good Life: Part 11Going DancingThey meet Mia's mum and rethink their terms and conditions.Based on posts by Only In My Mind, in 15 parts. Listen to the Podcast at Explicit Novels.My name is Geoff. If you are reading my stories in chronological order you will know that my wife and I are both retired and involved, sexually, with several of her friends. One in particular, Angie, is so close to us that we have invited her to be a third person in our relationship and, to that end, we are planning a Star Wars themed ceremony to celebrate our union in front of family and friends.Gone Dancing.This account begins one Thursday, when our grandson had invited a friend's mum to visit us after school. Colin, said grandson, had asked us if he could invite Mia, a school friend, to our wedding as his plus-one. I agreed, on condition that her mum was okay with Mia attending and approved of her choice of outfit. As we were having our costumes designed and made by students at the local university's fashion design faculty, at our expense, I had veto rights and I thought Mia's choice was fine. But still, if Mia's mum thought that her daughter's costume would be inappropriate, they would have to agree on something else. That was why I wanted to meet them both.Mia's mum, well, she had told Colin that she wanted to talk to us because she was a little confused. I assumed that was because Colin had asked her daughter to accompany him to a wedding involving three people, with the participants and guests dressed in Sci-Fi characters' costumes. I respected the lady for wanting to know a little more about us under the circumstances, before she consented.Anyway, that was only one issue I faced that Thursday. The other was that the previous evening Lucy, an unhappily married artist in her early sixties, had offered herself to me as a free-use fuck-toy. Oddly enough, it took the three women to persuade me to accept her offer; I know; You would have snapped her hand off if it had been you; I'm a worrier, so I didn't.The thing is, the girls (their words) suggested that Lucy wanted to help me to explore my inner self. As a retired materials science researcher, that wasn't something that came naturally to me: as an artist, it was what Lucy tried to do whenever she could. Eventually, of course, I caved and the following hour or so found her bound and gagged, tortured with vibrators, nipple clamps, heat, cold and whips before I finally had sex with her, twice. Fortunately, she loved it. Unfortunately Marie, my wife, found my apparent excesses disturbing. That morning, she seemed as though she was still trying to come to terms with why.Marie seemed subdued as we ate breakfast. "Are we okay?" I asked, hesitantly, uncertain as to whether I'd strayed over some obvious boundary the previous evening."WE are fine," she tried to reassure me. "I, on the other hand, am finding that I'm not nearly as sexually secure as I try to try to pretend."I took a leaf out of Ronan Keating's book, or his songbook anyway. Oh, come on; 'You say it best when you say nothing at all'. Surely? Never mind. I sat quietly waiting for my wife to gather her thoughts.Her eyes filled with tears. I stood, took her hand and led her to the living room. I sat her on the sofa and cuddled up next to her. "When you're ready, I'm here for you," I told her. "You don't have to, but I hope you trust me enough to share whatever it is that's troubling you."She gave a brave little smile as she took a tissue from the box on the coffee table. "It's such a long time ago. It felt like it happened to someone else, until Lucy described what you did to her: Then something just felt so wrong. I realized, only this morning, what it was."I didn't feel so flippant now. But she was happy to talk without prompting, so I let her set her own pace.Taking a deep breath, she resumed her explanation. "We were both about ten or eleven. My cousin Paul and me. We were just playing together in the garden one summer and he found some twine. We were comfortable with each other so I let him tie my hands behind my back and he tickled me. It was awful. I cried. Then he touched me, because he could. I couldn't stop him. I was bound and totally helpless. I started to scream and he let me go. I never told anyone and, by the time I met you, he was dead. He had joined the forces; a Para. He died in the Falklands."Marie wiped her eyes. "It was wrong but, if he'd said he was sorry, I'd have forgiven him. We were only kids. But, without realizing it, I've carried that memory, buried, for years." She look apologetically at me. "I'm sorry, Geoff. When Lucy described how helpless she felt, it reminded me of that experience. I don't think I can do it."I shook my head. She didn't understand. "Marie. What I did with Lucy was for her. Yes, I went further than I would usually have been comfortable with, but I made sure that she had opportunities to back out or stop at any time. She didn't." This was important to me. I knelt in front of Marie and looked her in the eye. "If I never do that again, I won't care. If it disturbs you, it will never be repeated. But I will never ask any of you to let me do anything that would hurt you. Lucy wants to do it again. Angie is desperate to try. Sam might enjoy something similar, so might Megan. But you, my love, you don't, so I don't want you to. It's that simple.""You aren't disappointed?" She seemed surprised."Not at all." I thought for a moment. "Well, yes; a little." Marie's eyes started to fill up again so I carried on, hurriedly. "I'm disappointed that you think I'd feel like that. I will never expect you to do anything you don't want to. I will always accept "No" as a complete answer. No need to justify or explain. Are you reassured?""I think so. I think that I feel better for telling you too.""What about the others?" I decided that while we were having this conversation it was the right time to set boundaries.She understood. "I think I was worried that you doing this, with them, would normalize it. That you'd do it to me without thinking, or worse, resent me for rejecting you." She looked at with genuine concern. "You wouldn't; would you?""Never. I know who you are and I think I've come to know what you like. By all means let's test our limits, but never to the point where one of us is unhappy. Are we agreed?"She seemed much happier. "Agreed. And, to be clear, you are free to do anything the other girls ask you to. It was Lucy who bragged about what you did, not you. And she obviously relished every second." Marie pondered for a moment. "Well, afterwards, possibly not during," she grinned.We sat for a little while then went back to the kitchen, where I made us both a fresh cup of tea to replace the drinks that had cooled while we'd talked. We were just finishing the washing up when my phone rang. It was Mike. I'd offered to pay for him to take his wife and sister in law to the pub the previous night to spy on Lucy's fuckwit husband. I'd forgotten that he'd promised an update that morning. I told my wife that I'd explain later and hit the 'Answer call' icon. As Lucy was Marie's friend it seemed only fair she heard our conversation. I switched my phone to speaker."Good morning Mike. Marie is here with me and you are on speaker. Hung over at all?" We heard a snort of laughter."You should know, when you're involved with two women then obviously you get twice as much supervision. So no," he replied.Marie looked enquiringly at me. "Mike, Marie is just finding out that I asked you to do some spying for me. Tell us, was Eddie there?""He was. And the group he was with were an obnoxious crew. Loud, foul mouthed boors the lot of them. Not just the men either."Marie and I shared a look. "So he plays darts with women too?""Darts?" Mike sounded surprised. "Who mentioned darts? They don't even have a dartboard in The Fox and Hounds.""Well," I explained. "Eddie told his wife, a friend of ours, that Wednesday night is now his darts night.""Sorry Geoff," Mike replied. "The only double top your mate was interested in was bulging out of the low cut blouse belonging to the tarty looking slapper he was buying drinks for all night."Whatever vestiges of guilt I'd felt for including Lucy in our 'language classes' evaporated instantly.I needed to be certain. "Are you sure it was Eddie?""I thought you might ask, so I took a photo of my two best girls and made sure that my target was clearly visible behind them. I'm sending it now." A picture of two pleasant looking women in their forties popped on my screen. Marie and I both recognized Lucy's husband in the background. We didn't recognize the plain, big titted woman with her arm around his neck."Asshole!" Marie growled. I was puzzled. Lucy was admittedly at least fifteen years older than the woman with her arm around Eddie but she (Lucy) was slimmer, prettier and, from personal experience, a sexual dynamo. Why the Hell was Eddie rejecting sex with Lucy while he's all over the pooch in the pub?I reminded Mike that he and his ladies were invited to our wedding and suggested that they look on-line for costume ideas. I warned him that some had already been chosen but they had all of the film and TV franchises to choose from, so duplication shouldn't be an issue. He promised to send me images once they'd made their minds up. Becky, his wife, was excited to be invited and wanted to do something similar for their shared lover, Ruth, though Harry Potter was more their style.I reminded him to text his bank details so that I could pay my dues and, after we said our goodbyes, I turned to Marie. "Why?" Was all I said. She understood perfectly."I know Lucy is my friend but; That other woman, she's;” I was impressed. It takes a lot to render my wife speechless.I had to ask. "Has Lucy ever said anything to make you think that there are some er, activities, that are off limits?""For God's sake, Geoff!" She retorted. "Only last night she offered herself to you as a free-use fuck-doll. She's always been sexually adventurous." She looked puzzled. "I can't begin to imagine what that busty blob has that Lucy hasn't."Neither could I, so we shelved that conversation for later and turned our attention to preparing for our guests that evening. After changing the bedding from the previous evening's entertainment, we sat and decided on our menus for the coming week. A quick check to see if any store-cupboard items needed replenishing and we were off to our local supermarket. Marie hit the sea-food counter while I dawdled in the wine aisle. There was an offer on, so I loaded up on some old favorites and added a couple of bottles I'd not tried before. An Alvarinho vinho verde from Portugal caught my eye. It seemed an ideal partner for that evening's seafood dish. Into the trolley it went."What?" I tried to look innocent when Marie caught up with me. "There's twenty percent off. The more I buy, the more we save." She shook her head and guided me gently, but firmly, to the produce aisle. We returned home without further incident.Angie joined us after lunch and we worked happily together prepping for our evening meal. There would be six of us at the table, but we made sure that there would be some leftovers for Linda, our daughter. She was taking the opportunity to use her early finish to get her hair done while Colin ate with us.Short grain rice, seafood, onion, peppers, garlic and peas. Fish stock, tomatoes, chorizo and a pinch of saffron. All laid out ready for Marie to cook. It was her turn, once we'd had a chat with our visitors."Angie?" I asked, to get her attention.She looked up from cleaning a piece of squid. "Yes dear?" We were being unusually domesticated so her mischievous grin was probably warranted.I know you helped me cook breakfast, but you've never invited us to eat at your place. Do you cook or what?"I noticed that my wife was now concentrating very intently on de-veining a prawn, suspiciously so."I can cook," Angie admitted. I could tell that there was a 'but' about to make an appearance. "Quite well, in fact. But." Yes! I knew it was coming. "I get really bitchy if someone is helping in my kitchen and they don't do exactly as I say.""But you're okay doing this?" I persisted."Of course." She seemed to find the question rather ridiculous. "You ask me to rinse this; I'll rinse it. We're fine. But: In my kitchen, if I ask you to brown some onion in a pan, I expect you to use the correct pan, the right amount of the right sort of oil and to produce perfectly sliced onion cooked to precisely the right color exactly when I need it. Otherwise I tend to get a bit cross." She looked a little uncomfortable. "I know. That makes me sound like Gordon Ramsey with tits, but it's how I am."Marie was trying to keep a straight face but eventually surrendered. "I once tried to help her prepare a meal to impress her first husband's boss and his wife. I was slicing some carrots and the julienne were slightly different sizes. She threw them in the bin and we nearly came to blows. In the end I just did the washing up and let her highness rule the kitchen. It wasn't worth the grief." Marie reached across and hugged her friend. "I still love you though. Even after that." They were both laughing as we finished off and tidied up.We sat and watched some more of our Star Wars episodes while we waited for Mia's mum to arrive with the two teens. Exactly on schedule, the front door burst open and Colin bawled, "Hi everybody. We're here!" Marie went to greet our visitors while Angie and I turned off the TV and stood ready to meet Mia and her mum for the first time.Colin booled in first, dragging a tall, pretty teenage girl by the hand. "This is Mia," he informed us. "This is my grandad," he pointed me out to his friend. "And this is Grangie," he said proudly. "They're all really clever, but Grangie is especially smart." He dropped his voice to a hoarse whisper. "She's why your mum wants to meet. I think we're best off keeping out of the way." He dragged her away to the study giving her little chance to say anything but a squeaked, "Hi" before they disappeared.Marie ushered a buxom woman in her late thirties, an amazon, think Brienne of Tarth from Game of Thrones, into the room and they both stood for a moment, presumably wondering where the kids were. Marie collected her wits. "Wendy, this is my husband Geoff." I nodded a welcome. "And this is our special friend Angie." Angie copied my greeting. "Obviously, this is Mia's mum, Wendy."Now the introductions were done, Marie asked if Wendy wanted a drink and we all decided on a cup of tea. Angie was anxious to help, she isn't at her best in situations like this, so it fell to me to entertain our guest. We chatted about the two kids and I took the opportunity to size up our new acquaintance. That was probably a rather Freudian slip. Wendy was a big lady. Not obese, even plump would be a misdescription; it just seemed as though there was a lot of her. She seemed to relax as we spoke. Colin was obviously comfortable in our home, the noises from the kitchen were reassuringly domestic and I made it a point not to stare at her magnificent bosom.She was, in fact, a rather attractive woman. Pleasant, open features, a nice smile, long brown hair past her shoulders and, as I may have implied, spectacularly large tits. I made a mental note to ask Marie what cup size she thought Wendy required: purely for reporting purposes, of course. The other thing of note was that she was at least as tall as me; probably an inch or more taller.Marie bustled in carrying a tray with four cups and Angie followed with a plate bearing biscuits and cakes. Marie excused herself for a moment while she went to remind Colin to make sure his guest was properly catered for. Apparently they assured her that they were fine and would raid the kitchen once homework was done.Marie looked to me. Right; I was elected spokesman. "So Wendy," I began, settling back in my seat to seem less intense. "Colin has invited Mia to be his plus one at our ceremony and you are wondering what's going on. Is that a fair summary?"She took a sip of her tea before she replied. "I'm sure you can see why that is. I don't mean to pry but Mia's welfare has to be my priority."Neither of the girls seemed inclined to contribute yet so I soldiered on. "Angie here has been my wife's closest friend, since before we were married. I've always been fond of her too. But recently," I looked at the girls, they seemed happy with my approach. "Our feelings have intensified and we both regard her as being more than just a friend. We realized that we are both emotionally attached to her, and her to us." I paused to make sure that Wendy was on the same page, or at least not stricken with horror. In the absence of any expression of disgust, I continued. "We want to declare our affection publicly and formalize, as best we can within the law, our new relationship. Marie and I have already had a traditional wedding; so has Angela; twice, in fact. We decided that a themed ceremony might be more entertaining for us and our guests."She seemed interested rather than appalled so I kept going. "Hence Colin's invitation to Mia to accompany him in a costume to fit in with our Star Wars theme." I decided that was a good place to stop for feedback."So this 'ceremony' that Colin has invited my daughter to is to acknowledge you two, a legally married couple, inviting you, Angela, into your relationship?" She paused, gazing thoughtfully at us all. "That's so lovely. I wish more people would open themselves up to their feelings like that." Her smile as she spoke illuminated the room."Does that mean you are okay with Mia attending with Colin?" Marie asked. "They will be the youngest ones there."Wendy was dismissive. "Colin is a lovely polite lad. His mother seems nice and I'm not getting any worrying vibes from any of you. I'm happy and Mia seems keen to be there.""Has she discussed her outfit?" That was me."Her dad was a fan of the films, so I think I've seen them all. Most of the costumes are fairly tame, and the one Mia showed me, the white stretch suit, is no more revealing than the tight joggers and crop tops girls her age wear every weekend to go shopping." She looked a little wistful.I glanced at my wife and got an almost imperceptible nod in reply. "Wendy. If you'd like, we'd be happy to extend the invitation to you too; if you don't think Mia would think you were being a third wheel on their date.""Who would I go as?" She snorted. "Jabba the Hutt? I mean, look at me."We did. She was tall, broad shouldered but proportioned, with an actual waistline. Her long hair and feminine features rather mitigated her size. Did I mention her boobs? She had a lovely complexion too. All in all she was a big sexy woman who didn't see what we did.Angie said what I was just beginning to consider. "Cara Dune," she blurted out. Then, putting her hand to her mouth, she looked to me to rescue her. Wendy seemed nonplussed."We're part way through watching some TV spinoffs," I explained. "Angie and I admit to being Sci-Fi nerds. One of the female characters, Cara Dune, is a powerfully built woman. Let Marie show you the costume she has chosen already while Angie finds some Cara images. Meanwhile, I'll go and check on the kids."I left the three women scrolling through their phones and sought out the two teenagers in the study. I made sure they heard me coming; I wasn't trying to catch them having a quiet cuddle. In reality, they were both reading studiously when I opened the door. I smiled to myself. Colin's book was upside down. I pointed and made circle motion with my finger. He looked puzzled then down at his book and blushed. "Drat! Mia, we've been busted."I shook my head and tapped the side of my nose. "Be sensible and be discreet. That's all we expect. Now do you want anything in the kitchen?"They both declined so I left them to their 'reading'. I left the door open, just to make a point.Back in the living room, the three women were happily comparing notes. Wendy loved the idea of Mia in white and Colin in black. She was amazed at the warrior costume Marie had chosen and how similar in principle it was to Cara Dune's. She was obviously intrigued by our idea."The thing is," Wendy said, hesitantly. "I'm not sure that I can really afford two costumes. Not this intricate, anyway.""Sweetheart, that's not your problem," Angie reassured her. "I'm paying for everyone's costume. We're having them all individually made at my expense. You just have to turn up to get measured."Wendy wasn't convinced. "You don't want

The Song of Summer 2025 according to TikTok, BOOB TUBE: "Alien: Earth," MOVIE REVIEW: "Downton Abbey: The Grand Finale," Gordon Ramsay's weekly salary, and "The White Lotus" goes to FranceSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kate Middleton then and now. ET's in London as the princess goes blonde. Then, Lady Gaga leaves fans stranded. The health crisis that made her cancel her concert 8 minutes before going on stage. Plus, Jennifer Aniston's boyfriend has another famous ex. Bethenny Frankel reveals she dated Jim Curtis. What she really thinks about their new romance. And, major TV news. Demi Moore's expanded role in “Landman”, the four-time Oscar nominee who just joined Rip & Beth's “Yellowstone” spin-off, and our sneak peek at Charlie Hunnam's terrifying TV transformation. Then, the new ladies of “The Golden Bachelor” reveal some impressive backstories. Plus, “Hamilton” turns 10. ET's with the OG cast reuniting and reacting to viral fan videos. And, “Tony & Ziva” stars Michael Weatherly and Cote de Pablo spill the E-Tea and go off the rails. Never-before-told stories and Michael's funny fan encounter…in the bathroom? Then, Gordon Ramsay's 23-year old daughter following in her father's footsteps. What Tilly Ramsay says her dad is really like when the cameras aren't rolling. Plus, what you need to know about “The Office” spinoff. “The Paper” makes its debut and ET is with the cast. How the OG stars crashed the set.  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Start of a new term! The kids are back to school and your Brownload boys are back from their week off! We're talking about all the flag action going on as well as Gordon Ramsay's new restaurant in Delhi as well as the new generation of adults who still need their mummy and daddy to sort out their problems… at work! Don't forget - Our LIVE podcast is happening on the 12th September at Kings Place in Kings Cross London as part of the London Podcast Festival! Last few tickets left! Grab them now - all the details are on The Brownload Instagram page!

From the streets of Manchester to global recognition, Dr. Rob Kelly—known as the Addiction Doctor—shares his extraordinary story of hitting rock bottom and rising to become one of the world's leading voices in recovery and neuroscience. In this episode of The Root of All Success, Dr. Rob reveals: ✅ The truth about addiction: “It's not the drinking, it's the thinking.” ✅ Why trauma is the real root of addiction—and how to rewire the brain to heal. ✅ His no-nonsense, Gordon Ramsay–style approach that achieves a 98% success rate with over 11,000 patients. ✅ How entrepreneurs and high-achievers can overcome limiting beliefs using neuroscience. ✅ His personal journey from session musician at Abbey Road Studios to world-renowned recovery expert featured on The Doctors, Good Morning Texas, and more. Whether you're battling addiction, overcoming personal trauma, or striving for entrepreneurial success, Dr. Rob's story and strategies will shift your perspective and give you tools to unlock your potential. Who is Dr. Robb Kelly, PhD? Dr. Robb Kelly, PhD is a sought-after recovery expert who believes in treating the causes of addiction and not the symptoms. Dr. Kelly has appeared on such shows as The Doctors, Eye Opener, Good Morning Texas, and Kens5 morning news.  A frequent contributor to radio and print interviews including The Jim Bohannon show, Miracles in Recovery, USA Today, and participated in McLean Hospital's (Harvard Medical School) study on the stigma associated with mental illness. Dr. Kelly hosted Sober Celebs show on KLIF radio in Dallas, and currently hosts the Breaking Through Addiction podcast featuring special guest discussing a variety of mental health issues.   Dr. Kelly created Let's Get Back to 98% Recovery DVDs used in prisons and recovery treatment centers throughout the US. He has lectured on addiction and trauma at high-profile universities, national conferences, treatment facilities, public schools, churches, business organizations and hospitals. Dr Kelly is currently the CEO of the Robb Kelly Recovery Group, an addiction and mental illness recovery coaching company he created based on extensive research and behaviour studies that he conducted over the past 20 years. Dr. Kelly shares his personal highs and lows as he struggled and overcame crippling alcoholism in the November 2019 release of the book “Daddy, Daddy Please Stop Drinking”.   Dr. Robb Kelly's Website Link:  www.robbkelly.com Dr. Robb Kelly's  Social Media Link:  https://www.instagram.com/addiction_doctor/ https://www.facebook.com/drrobb.kelly.1 Love the show? Subscribe, rate, review & share! https://therealjasonduncan.com/podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

It's a 2-for-1 this week where we draft our bakers to kick off this year's season of Great British Bake Off (AKA "Baking Show" for the Yanks) AND we cover this week's Wall Challenge in Master Chef: Dynamic Duos!Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts.

These are the headlines you NEED to know about!

On today's MJ Morning Show: Hat stolen by a rich guy Tesla auto pilot mode crash Morons in the news MJ's car scuff Dear Abby - I was robbed by my cat sitter Teacher of the year? Verizon service problem on Saturday MJ's ice cream 'Scavenger hunt' sent man speeding Julian's trip to the airport Furniture for Chloe The studio phone number saga may be coming to an end African grey parrot stolen Police chase using grappler ends badly for a car Creepy story - Woman went for waxing, waxer was wearing meta-video glasses MJ's IG Ding dong ditch story ends in shooting of 11-year-old Golf cart through the door at a supermarket Gordon Ramsey had surgery for skin cancer UNC's first touchdown with Bill Belichick as head coach Early ride at Busch Gardens being removed Guests at HersheyPark, PA, see a young child walking on the monorail Man using camera under woman's skirt at a university library

Chityah is jonied by executive TV producer Doug Weitzbuch who shares some cool stories and valuable experiences from the different shows in his twenty plus year career. Enjoy!

Welcome to Neelix's Kitchen Nightmares you doughnuts!I'm Gordon Ramsey and we've got three meals for you to shove in your face from three questionable kitchens.Neelix's kitchen's covered in fluff and filth and seems to have been made in a large office meeting room. Will his food help Seven of Nine in “The Raven” or will it bring back dire flashbacks? I think we all know how it's going to go.Next up is the unnamed chef of the Enterprise who actually has a full kitchen. Hoshi Sato comes in and takes over, does she think she's me or something? She gets the job done, possibly a bit too much in “Singularity”. Also there's some delightful nonsense with a chair.Finally William T Riker's got the midlife crisis giant pizza oven out for a visit from his space dad, JL Picard in “Nepenthe”. Has he got what it takes, or will this episode and pizza both be undercooked? Whatever it is, it's better than the replicated cake that gets thrown up all over La Sirena!This is actually Charlie, I've no idea what Gordon Ramsey sounds like, I hope you enjoy the show!00:05:21 What Non-Star Trek Thing We've Been Enjoying: Hungerstone by Kat Dunn, Alien: Earth00:16:50 The Raven00:48:33 Singularity01:19:43 NepentheTalking points include: The hyperfixation black hole, all the British food Miles misses, Hungerstone and other Carmillas, Alien: Earth and rants about latter Alien movies, which war was best: Britpop, Kree/Skrull or Avengers/Defenders, the works of Bryan Fuller and his horrifying first draft, Dexter & Sherlock Holmes, Dark Skies, marmite, people talking about their novels/characters, Phlox is basically Hank McCoy, James Bond Themes, Elnor doing a Metal Gear Solid, is Rizzo the Rat a Romulan?, old JL's such a rogue again, Gilmore Girls and decades-later sequel problems, . Oh, and occasionally Star Trek.Pedant's corner:The actor Miles & Charlie are talking about is David Jonsson who is going to be in Romulus 2, The Long Walk and is currently on The Road Trip.Casual Trek is by Charlie Etheridge-Nunn and Miles Reid-LobattoMusic by Alfred Etheridge-NunnCasual Trek is a part of the Nerd & Tie Network

Welcome to Neelix's Kitchen Nightmares you doughnuts! I'm Gordon Ramsey and we've got three meals for you to shove in your face from three questionable kitchens. Neelix's kitchen's covered in fluff and filth and seems to have been made in a large office meeting room. Will his food help Seven of Nine in “The Raven” or will it bring back dire flashbacks? I think we all know how it's going to go. Next up is the unnamed chef of the Enterprise who actually has a full kitchen. Hoshi Sato comes in and takes over, does she think she's me or something? She gets the job done, possibly a bit too much in “Singularity”. Also there's some delightful nonsense with a chair. Finally William T Riker's got the midlife crisis giant pizza oven out for a visit from his space dad, JL Picard in “Nepenthe”. Has he got what it takes, or will this episode and pizza both be undercooked? Whatever it is, it's better than the replicated cake that gets thrown up all over La Sirena! (This is actually Charlie, I've no idea what Gordon Ramsey sounds like, I hope you enjoy the show!) The post 81. Neelix's Kitchen Nightmares first appeared on Nerd & Tie Network.

We get Ify's take on the Alinea dinner, fight for a man's right to drink matcha, and review Joe Bastianich's music career.Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts.

Jess Fenton dives into the deeper energetics of visibility—and why it's not about algorithms, strategies, or selling more, but about showing what you love.Jess unpacks:✨ Why visibility isn't just about being seen—it's about density in your hologram.✨ How sharing your obsessions (no matter how “ordinary”) makes you magnetic.✨ The link between transparency, intimacy, and trust.✨ Why celebrities like David Beckham, Gordon Ramsay, and Madonna remain so enduringly visible.✨ The surprising power of showing your “boring” everyday life—and why it creates real connection.Through stories of triathlons, gardening, Pokémon cards, and even bed-making competitions, Jess reveals the secret to becoming unforgettable: your genuine enthusiasm.Visibility is magnetism born from love. The more you share what lights you up—whether extraordinary or ordinary—the more density you bring into your hologram, creating intimacy, trust, and magnetic connection.

We chat about the disrespect of Tina, the correct pronunciation of "panzanella," and when Gordon decides to throw proteins.Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

We hear your DM's every weekday at 6:40 & 7:40am. Today’s DM Disaster is Cooking Dreams Burnt, Cal and his family were at a friends BBQ. When then food came out Cal decided to turn into Gordon Ramsey and roast how the food tasted. Well it turns out the one who cooked the food was Cal's friends' kid. The kid heard it all and sulked away, but Cal said he's honest to a fault. Now everyone is pissed at Cal. That's Cal's DM Disaster! All this and more on the ROR Morning Show with Bob Bronson and LBF Podcast. Find more great podcasts at bPodStudios.com…The Place To Be For Podcast Discovery

Wil has a great conversation with Ross Davis, a longtime restaurant professional and operator in Oklahoma City. Ross shares his 29-year journey in restaurants, from waiting tables to management, and reflects on the evolution of restaurant culture, from high-stress, Gordon Ramsay–style management to today's more intentional, people-centered leadership. They discuss generational shifts in alcohol consumption, the rise of cannabis culture, coping with soaring food costs, and strategies for sustainable growth without sacrificing hospitality. Ross emphasizes that great restaurants thrive on culture, consistency, and caring people—not just money or expansion.Key Takeaways  Hospitality DNA – Successful restaurant people thrive under pressure, love the chaos, and have hospitality “in their DNA.” Mentorship Matters – Both Ross and Wil credit early managers with shaping their careers through lessons about speed, efficiency, and professionalism. Cultural Evolution – Old-school yelling and screaming management styles no longer work; modern leadership requires calm, adaptability, and care. Generational Shift in Habits – Younger staff drink less alcohol, often preferring cannabis and healthier choices, shifting social and workplace dynamics. Profitability Under Pressure – Rising food costs force restaurants to innovate; Ross's $10 taco lunch special is an example of delivering value while maintaining margins. Attention to Detail – Every penny matters in restaurants—whether it's cheese shavings on a prep counter or sourcing spices more efficiently. Team Vibe is Everything – A strong, fun, intentional staff culture is felt by guests and even delivery drivers, creating memorable experiences. Four-Walls Focus – Echoing Keith Paul's philosophy, success comes from obsessing over what happens inside the restaurant, not external advertising. Expansion Done Right – Opening a second location should only happen when management depth and culture are strong enough to duplicate—not just because of greed or short-term success. Technology Choices – Ross values Focus POS for reliability over flashier systems like Toast, which can pile on hidden fees and overcomplication. Schedulefly's Differentiator – Personal, responsive service and simplicity make Ross stick with Schedulefly over bundled alternatives like Restaurant365. Sustainable Growth Mindset – Long-term success requires balancing profitability with hospitality, culture, and people-first leadership.

It's time for another Too Spooko; Didn't Watch, and you have exactly THIRTY SECONDS to leave the podcast if you don't want to be highly disturbed by one of the darkest Australian horror films in years. 30, 29. 28... Follow Spooko on Insta: @_spooko_Join the Feel Bad Club on our discord: https://discord.gg/mJAJYCChGyAnd check out ANOTHER pod from Peach & Shag (it's about Gordon Ramsay): @peachandshagsnightmaremethod See omnystudio.com/listener for privacy information.

On this episode of The Weekly Scroll Podcast, we sit down to chat with artist and game designer MOLOMOOT to talk GenCon, SoulMuppet, Gordon Ramsay's ass, and their current project SERVING UP DISASTER, a ttrpg of kitchen nightmares. Back Serving Up Disaster here: https://www.kickstarter.com/projects/molomoot/serving-up-disasterFind Mol here: https://molomoot.itch.io/ 0:00 Start3:35 GenCon is big11:25 What got you into ttrpgs?15:35 What is Serving Up Disaster?46:59 Where can people find you?All our links here: ⁠⁠⁠⁠⁠https://linktr.ee/theweeklyscroll⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@theweeklyscroll⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitch: ⁠⁠⁠⁠⁠⁠https://www.twitch.tv/theweeklyscroll⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/the.weekly.scroll⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Bluesky: ⁠⁠https://bsky.app/profile/theweeklyscroll.com⁠⁠Discord: ⁠⁠⁠⁠⁠https://discord.gg/SQYEuebVab⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merch: ⁠⁠⁠⁠⁠https://www.bonfire.com/store/the-weekly-scroll/

We get Mike's Alinea pop-up review, discuss matcha longevity, and hail the queen Carly Rae Jepsen who deserves more recognition as an artist and career hitmaker!Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Today on Flavors Unknown, I'm talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism. From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he's learned running one of the most respected sustainable restaurants in America. We'll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life. Whether you're a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes. What you'll learn from Chef William Dissen Childhood memories that shaped Chef William Dissen's culinary path (2:09) The moment that sparked his deep connection to food (5:00) Why he almost chose culinary school in France over the CIA (6:31) Lessons from French market culture and seasonal cooking (7:53) Working at Charleston icons Magnolia and Cypress (9:04) Balancing traditional Low Country cuisine with modern techniques (10:56) Moving to Asheville and stepping into entrepreneurship (13:23) The difference between owning a business and having a great job (14:09) How Hurricane Helene impacted Asheville's tourism economy (15:00) Appalachian cuisine as the backbone of Southern food (16:14) Food preservation techniques that are both traditional and profitable (18:05) A wild mushroom ravioli dish that celebrates local ingredients (19:27) The biodiversity of wild mushrooms in Western North Carolina (21:07) Sustainability in materials, energy, and operations at The Market Place (22:00) Why Chef Dissen considers cooking a form of activism (24:17) Creating an economic multiplier effect in the community (26:15) The seasonal approach behind his cookbook Thoughtful Cooking: Recipes Rooted in the New South (27:20) Why slowing down and cooking together strengthens relationships (28:27) His top 5 Asheville dining recommendations (29:05) Chef Dissen's guilty pleasure food (30:38) His favorite Appalachian ingredient (31:57) The book that helped him overcome internal struggles (31:57) Wellness advice for young chefs entering the industry (32:43) His dream culinary collaboration (34:15) The worst piece of advice he's ever received (35:14)   Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava

In this episode, host John Duffin interviews Ken Jordan. Ken is the Branch Manager, Loan Officer for the Premier Mortgage Team at Princeton Mortgage. We delve into various topics related to achieving early business success, including insights from Ken's experience navigating an earlier restaurant career. Lots of cursing, crying, and yelling (think Gordon Ramsay). Don't miss Ken & JD discussing the significance of sales skills received from Ken's Yellow Pages experience, and the principles of running a business where continuous learning is paramount. Pay particular attention to Ken's split-second decision in shifting his rituals and "joining" the 5 AM Club. You'll find that timing (and action) equate to significant results. Ken highlights the impacts of his 'Big 3' traits—skill set, mindset, and habits—and how these traits drive him to stronger relationships and increased success. Additional takeaways include the importance of surrounding yourself with inspiring people, trying new things, and finding happiness through progress rather than mere attainment. I am a huge fan and a friend of Ken Jordan. In addition to being a highly influential money man, Ken also hosts a series of podcasts (I have been fortunate to guest on Ken's "Selling the Dream" podcast). Ken is currently also hosting a series of mini-podcasts (five minutes, three questions) which are well worth your attention. The episode references a preview of Ken's upcoming quarterly workbook, designed to help you track and encourage your growth. If you're able, make sure to grab a copy. To learn more about Ken Jordan, check out these links. kjordan@princetonmortgage.comInstagram@real_name_bill

Chef and Founder/Chief Steak Officer of Happy To Meat You Scott Fischer joins Bob Sirott to talk about how he started his company in light of the pandemic, as well as his time on the set of “Dancing with the Stars” and working with Gordon Ramsay on “MasterChef.” He also shares some of his grilling […]

We talk Minneapolis Italian restaurants, assess Joe Bastianich's qualifications, and invent Shepherd's Dip!Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Welcome back to Your World of Creativity, the podcast where we explore the minds of creative professionals around the world to uncover how they bring ideas to life.Today's guest is Jamie Schwartzman, Chief Creative Strategist and founder of Flux Branding. With over 25 years of experience, Jamie has helped transform businesses through bold storytelling, innovative strategy, and his signature IDEA Method. He's a trusted advisor, a creative force, and a name you might recognize from Gordon Ramsay's Food Stars.Jamie's Website @fluxbranding on Instagram Jamie's Facebook page 1 – The Power of Brand TransformationYou've led rebranding efforts that have had measurable impact—like helping Motor Car Parts of America go from $2 to $38 a share. What are the core elements of a transformational brand strategy that delivers results like that? What do many companies get wrong when they try to ‘refresh' their brand?2 – The IDEA MethodYour IDEA Method is a four-step branding process designed to reduce risk and reveal identity. Could you walk us through each of the four steps and share how you developed this framework?3 – Branding, Storytelling & AuthenticityYou often say that storytelling and authenticity are critical in branding. How do you guide companies to uncover and communicate their true identity, especially if they've been operating on ‘autopilot' for years? How do you balance bold creativity with the need for brand consistency and customer trust?”4 – Leading Through ChangeYou say that ‘change is the only constant.' That's not just a tagline—it's the core of your company's name, Flux. What advice would you give to business leaders struggling to embrace change creatively?5 – Trends, Lessons & Food Stars (4 minutes)You've been featured as an Expert Brand Strategist on Food Stars and you write the ‘First Tuesday' newsletter. What branding trends are you watching right now, and what's one key insight from your work that our listeners can apply today?Jamie, thank you for the wit, wisdom, and perspective you've shared with us today. It's been fantastic to hear how creativity, clarity, and strategic storytelling can truly move the needle for brands.This episode was brought to you by our friends at White Cloud Coffee Roasters. Get 10% off your first order when you use the code CREATIVITY at checkout. Visit WhiteCloudCoffee.com.Thanks for listening to Your World of Creativity. Be sure to subscribe, rate, and review our show on your favorite podcast app. And come back again for the next episode, where we continue to explore how creative professionals inspire the world.

The Owners of Callahan's Seafood Bar & Grill in Frederick, Anika Robertson, Brittany O'Branski and Elise Gonski joined Bob Miller and Chris Michaels during the Morning News Express to discuss their appearance on Gordon Ramsay's Secret Service. See omnystudio.com/listener for privacy information.

The big 3 are back in the studio! We talk GBBO Dylan's new shaved look, people who pooh-pooh other people's passions, and the ever-present Australian accent!Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Chatter aplenty, irony, some random facts, Shit Quiz and a visit from Gordon Ramsey. Find our Patreon page HERE.Join the How 'Bout This Discord server to be part of the conversation.Spark Podcast Network.Executive Produced by Jason Geary, Karl McConnell and Rik Brown.Produced and Edited by Jason Geary.Music by THE Robbie Ellis. Check him out on Spotify here.  ★ Support this podcast on Patreon ★

Matt is intrigued by PJ Fleck's Big Ten Media Days comment, best bets at a buffet, fusion restaurants, hypothetical trips to Vegas, Connor challenges Gordon Ramsay, what would your last meal be, coffee orders, and more.

The cracks are showing in some of these dynamic duos. Who leaves a mess when they cook? We cover all this and more in this week's episode.Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Mike is back from his Portuguese nuptials! Ify gets ready to meet Bailey in Chicago! We all debate the importance of the molten-ness of molten lava cake.Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Join host Ryan Schlipp on Packernet After Dark for an engaging call-in show where Packers fans dive into player comparisons like Sam Shields and Valentine, reflect on trades involving Devonte Adams and Aaron Rodgers, and share optimism for the upcoming season. Callers discuss everything from team depth and Super Bowl chances to summer weather rants, Gordon Ramsay critiques, and expert wing-cooking tips. Explore the balance of hope, realism, and fan passion as we gear up for training camp—don't miss these lively discussions! To advertise on this podcast please email: ad-sales@libsyn.com Or go to: https://advertising.libsyn.com/packernetpodcast

Join host Ryan Schlipp on Packernet After Dark for an engaging call-in show where Packers fans dive into player comparisons like Sam Shields and Valentine, reflect on trades involving Devonte Adams and Aaron Rodgers, and share optimism for the upcoming season. Callers discuss everything from team depth and Super Bowl chances to summer weather rants, Gordon Ramsay critiques, and expert wing-cooking tips. Explore the balance of hope, realism, and fan passion as we gear up for training camp—don't miss these lively discussions! To advertise on this podcast please email: ad-sales@libsyn.com Or go to: https://advertising.libsyn.com/packernetpodcast

keywordscybersecurity, culinary arts, penetration testing, career transition, high-pressure situations, horror films, IT, social engineering, cooking, cybersecurity horror, dark web, pen testing, B-Sides community, cybersecurity, lifestyle polygraph, music, childhood memories, culinary skills, competition takeawaysKathy Collins transitioned from IT to culinary arts and back to cybersecurity.Her journey highlights the transferable skills between cooking and cybersecurity.Physical penetration testing involves unpredictable human elements.High-pressure situations in cooking can prepare one for cybersecurity challenges.Unexpected challenges can arise in both culinary events and cybersecurity tests.The importance of communication in cybersecurity engagements is crucial.Kathy's experience in cooking for large groups parallels the complexities of cybersecurity.The need for proper notification in penetration testing to avoid misunderstandings.Kathy's culinary background influences her approach to problem-solving in cybersecurity.There is a lack of big-budget horror films focused on cybersecurity. Going with the correct skeptical mindset is crucial.Using tools like Flare helps in dark web monitoring.B-Sides events are affordable and beneficial for newcomers.Engaging with the community fosters excitement and learning.Hannibal Lecter would be an interesting pen test partner.The Jaws soundtrack sets a perfect mood for stealth.Bonding over music can strengthen family relationships.Childhood toys can reveal early hacker tendencies.Culinary skills can be approached with a hacker mindset.Competition in cooking shows often emphasizes drama over skill. summaryIn this episode of the No Password Required podcast, host Jack Clabby and co-host Kaylee Melton welcome Kathy Collins, a security consultant at Secure Ideas. Kathy shares her unique journey from working in IT to pursuing a culinary career, and then back to cybersecurity. The conversation explores the transferable skills between cooking and cybersecurity, the unpredictability of physical penetration testing, and the high-pressure situations faced in both fields. Kathy also recounts memorable experiences from her culinary career and discusses the lack of horror films centered around cybersecurity. In this engaging conversation, the speakers delve into various aspects of cybersecurity, including the use of the dark web in penetration testing, the importance of community events like B-Sides, and the fun of the Lifestyle Polygraph segment. They also share personal anecdotes about music, childhood memories, and culinary skills, creating a rich tapestry of insights and experiences in the cybersecurity field. titlesFrom Chef to Cybersecurity: A Unique JourneyThe Culinary Path to CybersecurityHigh Stakes: Cooking and Cybersecurity Under PressurePenetration Testing: The Culinary Connection Sound Bites"I had to do some soul searching.""I was like, what if I have to do...""It's disturbingly easy.""There are so many opportunities there.""Going with the correct skeptical mindset.""We have a tool that we use called Flare.""They should attend them, first of all.""I had an Easy Bake Oven and took it apart." Chapters00:00 Introduction to Cybersecurity and Culinary Journeys02:46 From IT to Culinary Arts: A Unique Transition06:02 The Shift Back to Cybersecurity09:00 Experiences in Physical Penetration Testing11:48 High-Pressure Situations: Cooking vs. Cybersecurity15:02 Unexpected Challenges in Culinary Events17:54 The Intersection of Horror and Cybersecurity23:32 Exploring the Dark Web in Pen Testing25:34 Engaging with the B-Sides Community27:09 The Lifestyle Polygraph: Fun and Games 31:09 Bonding Over Music and Childhood Memories34:17 Culinary Skills and Competition Insights

HexClad CEO Danny Winer shares how he built a $1 billion brand with smart innovation, team culture, and a late-in-life leap into entrepreneurship.For more on HexClad and show notes click here. Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Amazon is working on finding the right man to play the iconic James Bond character, and they are taking their sweet time. They're also in the process of finding the perfect Bond girl to accompany the legendary spy in his endeavors. Beyoncè had a little car accident at one of her shows in Houston the other day. While it wasn't a real car it was still a scary thing for her and the fans to witness. Secret Lives of Mormon Wives had their first ever reunion the other day. While some of it was a little lackluster, there were some parts that were juicy and many others that were pretty deep hit on very important topics. Demi was not in attendance but she still made an appearance via pre recorded interview. It's still unclear how most of the women feel about each other. One day they hate one another and the next they are filming funny Tik Toks and laughing. Like Cardi B once said, "What was the reason!?" We might be getting a summer banger (no pun intended) from Miley and Selena, former Disney darlings. A list of stars has been released who are set to receive their stars on the Hollywood Walk of Fame. Miley, Demi Moore, Gordon Ramsay and Shaq are all set to get finally get their stars cemented into the streets of Hollywood. Jurassic World Rebirth has officially been released and I have now seen it twice. Some say it didn't live up to the hype but I don't mind. As long as I get to see Scarlett and Johnathan on the big screen then I'll be a happy boy. Thanks for listening!

The great Dan Paustian sits down with Randy. The fellas kick off with a bevy of drinks for an early Tuesday happy-hour. Dan talks about his recent trip to New York and how much better those comedy audiences are than in LA. Randy finds out Dan was once a finalist on MasterChef with Gordon Ramsey, despite not really knowing hot to cook. They touch on the significant shift to the far left by liberals and Democrats and their focus on the use of pronouns. The fellas shift gears and talk about their college days, being frat boys and getting into fights. Randy asks Dan about his journey into comedy and they share their mutual love of the art form.  The boys discuss some of their controversial jokes and how they either destroy on stage or bomb terribly. Dan shares some dating stories and how he's trying to get a co-worker to go on a date with him. They bring a rowdy boozy show to a close with the news - People of higher intelligence are 3 times as likely to be alcoholics, and  China passed a new law that eliminates the ability of wives to take their husbands property in a divorce.    Outro: “Funk Doctor” by Gee Dubs   Social Media: Instagram: @randyvalerio @readysetblowpodcxast Twitter: @randytvalerio @readysetblowpodcast TikTok: @randyvaleriocomedy @readysetblowpod YouTube:   @randyvaleriocomedy   @readysetblowpodcast     #comedypodcast #comedy #podcast #news #advice #standup #standupcomedy #comedian #jokes #politics #relationships #drink #drinks #booze #happyhour #newyork #nyc #losangeles #la #chef #masterchef #gordonramsay #hollywood #liberal #liberals #democrat #democrats #farleft #pronouns #college #fraternity #fratboy #jokes #dating #datingadvice #datingtips #iq #smart #alcoholicsanonymous #drunk #china #marriage #divorce  

When you think of Gordon Ramsay, you probably think of shouting, sarcasm, and one-liners hot enough to sear a steak. But behind the fire is a habit that's far more important than the volume: He takes feedback professionally, not personally.In this episode, we go beyond the reputation and dig into the mindset that helped Gordon rise, not just to fame, but to genuine mastery. From his early football dreams to Michelin-starred kitchens, Ramsay shares how embracing criticism, and choosing to learn from it instead of defending against it, changed everything.We explore:Why your first reaction to feedback is rarely your bestWhat neuroscience tells us about why feedback feels so threateningThe “three-beat” rule that can shift how you respondA better way to give feedback: the feedforward methodHow humility, not ego, fuels real growthWhether you're leading a team, learning a craft, or just trying to handle tough conversations better, this episode is for you.Because growth isn't about never being wrong. It's about what you do when someone tells you you are.Listen to the full episode with Gordon Ramsay: https://pod.fo/e/1fa614Here is more information on the studies referenced: The effects of feedback interventions on performance, published in Psychological Bulletin: Avraham N. Kluger & Angelo DeNisi (1996) Feedforward approach Avraham N. Kluger & Dina Nir (2010)

Jessica Woo is a viral content creator, cookbook author, and mother of three known for her creative, culturally inspired bento box lunches. A pioneer in short-form food content, she's been featured by outlets like Good Morning America, Teen Vogue, and The LA Times. Beyond food, Jessica is a passionate advocate for equality, inclusion, and AANHPI cultural pride, using her platform to inspire and uplift her community.Connect with Jessica Woo!https://www.instagram.com/sulheejessicahttps://www.threads.com/@sulheejessicahttps://www.tiktok.com/@sulheejessicahttps://www.youtube.com/@SulheeJessicahttps://www.facebook.com/sulheejessicahttps://www.snapchat.com/add/jessifluffGet The Woo Blend Here!https://www.josu.co/products/woo-bundleCHAPTERS:0:00 - Introduction1:13 - Meet Jessica Woo, AKA the Bento Box Queen4:27 - How she created her own seasoning salt, The Woo Blend7:01 - Jessica talks about her kids' ethnicities and their fathers' backgrounds7:58 - Jessica reflects on her career before social media and becoming a stay-at-home mom11:08 - Jessica discusses her experience in photography and social media marketing15:00 - Jessica's advice for people in 9-to-5 jobs who want to start creating content17:57 - Jessica shares the story behind her first viral TikTok video with 40M views21:48 - How she began receiving requests from various media outlets24:19 - How viral videos affect algorithm reach and follower growth on TikTok26:42 - Jessica's advice on starting from zero as a content creator: be consistent and create with passion28:50 - How she films and edits her videos32:44 - Why she chooses to speak out publicly on political topics36:00 - Recent political issues she has publicly addressed37:36 - How she built her online community39:48 - How Jessica's reach and audience have remained consistent over the past five years42:19 - Collaborating with the NFL, WWE, and The Roast of Tom Brady44:10 - Strategy of integrating movie quotes, sports, and pop culture to diversify her content45:01 - Does Jessica feel secure about her audience, or does she view it as temporary?45:59 - How Jessica landed collaborations with the NFL, Netflix, and other major brands47:59 - Jessica names other creators she follows and draws inspiration from49:05 - How Jessica connects with and builds relationships with other creators51:13 - How she became friends with Kamala Harris' niece, Castcade, Marshmello, and Meghan Trainor52:40 - Go-to apps and tools for video editing54:01 - Why she thinks the iPhone 11 has the best camera quality of all versions54:59 - How her content differs across TikTok, Instagram, Threads, YouTube, and Snapchat59:16 - Does Jessica create long-form YouTube videos or stick to YouTube Shorts?1:01:10 - Threads vs. Twitter1:02:30 - Recent posting volume on TikTok, Instagram, and Threads1:04:40 - Experience joining Gordon Ramsay's Idiot Sandwich YouTube series1:06:39 - Asking her exes about her best and worst qualities as a partner1:11:05 - Relationship with her ex's mother1:12:23 - Jessica discusses using the dating app Hinge to meet people1:14:18 - How transparent she is about her work and relationships with her children1:15:32 - Jessica emphasizes the importance of communication with her children1:23:11 - Jessica explains why transparency and open communication with parents matter1:28:15 - Jessica's advice to Andy about handling his parents' subtle jabs1:30:52 - Jessica shares the answers from her exes in her viral Threads post1:36:44 - Jessica talks about hanging out with friends and sometimes with her sisters1:37:16 - Jessica's recent life discoveries1:38:11 - Jessica's goals for the next 6 months1:38:40 - Jessica shares her parenting approach and how she balances strictness with openness1:39:51 - Jessica talks about how her sisters bond with her and her children1:41:57 - Connect with Jessica1:43:14 - Jessica talks about her use of Snapchat and its potential for creators1:44:05 - Outro

On today's show: Bill's wife Paula made cookies for Alyssa. Maroon 5 announced a show this fall at Rocket Arena. Nick Cannon can't remember the names of all of his kids. Alyssa has the list of everywhere Gordon Ramsay was spotted while he was in Northeast Ohio. Hot Take Tuesday: Stephanie thinks girls under the age of 18 should cover up while they're at the community pool. Alyssa's College of Knowledge! It's the perfect drink for you during a heatwave?!? Plus, are you doing anything unusual to stay cool? And why would A.I. want to blackmail you?!?

Scrappy Will Petersen and Brandon Stokley open the second hour with a mulligan before they dig into Sean Payton’s comments about Bo’s progression in his sophomore year. Will and Stoke debate what kind of season we should expect from Bo Nix and the Broncos, how high should Broncos Country aim? The guy reveal their #4 in today’s Daily Top 5: Favorite Fast Food Joints. What’s Trending? Major development coming to the River Mile, Nick Saban: the Gordon Ramsey of college football, and the unbelievable lengths of the Bengals’ penny pinching.

Dill green is the hot color of summer -- but what about tomato girl red and butter yellow? BOOB TUBE BONANZA: Alexis watched "North of North" and Jason tried "Gordon Ramsay's Secret Service," and Roseanne was invited back to "The Conners?!" Sure...See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Most women think managing their own investments is risky—but the truth is, the real risk lies in not learning how. In this episode, I break down what I call the risk-reward reversal and expose how traditional financial advice is costing women millions. I walk you through the exact math behind financial advisor fees, why those polished pie charts are keeping you broke, and how taking control of your portfolio could add 7 to 8 figures to your net worth. Plus, I drop the Gordon Ramsay metaphor you'll never forget. Tune in to learn:The actual risk of managing your money vs. outsourcing itHow financial advisors make money even when you lose itA $9.2M case study of someone who blindly followed “safe” adviceWhat women need to understand to make bold, profitable investing movesWhy trusting yourself financially is the biggest ROI decision you can make  DM me WMM on FACEBOOK or INSTAGRAMInstagram - https://www.instagram.com/kristenwonch.xox/Facebook - https://www.facebook.com/kristenwonch

Put your blindfold on, one teaspoon at a time: it's Gordon Ramsay. Meat and 2 veg, a Trojan mouse, and the soup of the month. Bon appétit dans un tout nouvel épisode de SmartLess. Subscribe to SiriusXM Podcasts+ to listen to new episodes of SmartLess ad-free and a whole week early. Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

In this one-on-one episode of What's Good Denver, host Ryan Estes sits down with Patrick Whalen, co-founder of Church & Union, one of Denver's most exciting new restaurants, located in the historic Elmo Hotel building at 17th and Blake. From washing dishes to running a multi-city restaurant group, Patrick shares the real story behind his rise in the hospitality industry. They dive into: – Why LoDo stole Patrick's heart – The unexpected data behind Denver's restaurant market resilience – Building a restaurant with character—not just profit margins – Navigating high labor costs, tip credit laws, and ticket surcharges – Thoughts on Bourdain, Guy Fieri, Gordon Ramsay, and food as universal art – How Church & Union aims to surprise, delight, and deeply connect with guests Whether you're a restaurant lover, entrepreneur, or someone who just appreciates a damn good brunch, this episode is for you.

Mehreen Karim a Brooklyn-based pop-up chef, recipe developer, and food writer. You may know her from seeing her compete on Gordon Ramsay's Next Level Chef, but today she's coming back on our show to talk about writing her first cookbook, Make It Plant-Based! Southern, and editing a larger plant-based cooking series. I always have so much fun catching up with our friend Mehreen, and this episode is no exception.Also on the show, TASTE contributor Vrinda Jagota stops by the studio to talk about two of her recent stories about the real-world effects of going viral: The Expansive, Absurdist Canvas of Tiramisu and Indian Pizza Is Extremely Online.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Make no mistake: This is a game created for a furry vore comic… but it's such a mild example of what we can only assume is fetish material that all we're left with is a pretty okay Popeye arcade game clone. So we talk about the many faces of Gordon Ramsey instead.