Podcasts about Great Chefs

Michelle Hernández is the pastry chef and owner of Le Dix-Sept, the San Francisco pâtisserie known for confections featuring botanicals such as flowers, teas, cacao, and honey. As a child, Michelle loved to use her Easy-Bake Oven and was obsessed with PBS cooking shows like Great Chefs and Yan Can Cook. She wanted to go to culinary school, but headed to Berkeley for college instead. She worked at Evite and The Gap before finally attending Le Cordon Bleu in Paris and opening her own shop. Today, Michelle is especially known for her canelés, the small, bell-shaped pastries that are caramelized on the outside and creamy on the inside. In this episode, Michelle and host Jessie Sheehan talk all things canelés, from using copper molds to why the dark French bake is a must, resting and straining the batter, and why she'll only sell the treats on the same day they were made. Thank you to California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here.Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosMore on Michelle: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Ron & Brian give a recap of the charity event they attended over the weekend, a PA crossing guard was arrested for giving drugs to middle schoolers, and a NJ trooper was fired for a problematic neck tattoo. A remote tribe in the Amazon did exactly what you thought they might do when they got the internet, an NFL player is being sued for revenge porn, and some Texas professors are trying to be the worst people in the state! An MLB player was banned for betting (poorly) on baseball, a NJ high school yearbook had a potentially anti-Semitic omission, and an Orlando hotel had inflatable bondage animals! We follow up on the story of the Michigan man with license problems, and a Mississippi trooper lost her job for sharing sex videos.

Helen Gaffney and Becs Watson have gotten together to cook up a delightful dish of hammy acting, varying tones and Robert Morley. Revenge might be served best cold, but what about farcical comedy? That's always good, right? ...right?! More Becs:  https://twitter.com/StarlingGirl starlinggirl.carrd.co https://roll-plus-heart.captivate.fm/  More Helen:  Fuck off!  More Pauls:  More Pauls!  https://facebook.com/ogtpod https://twitter.com/ogtpod We have a Patreon! https://www.patreon.com/ogtpod – sign up for exclusive content for as little as $1 a month. Listen to Salt's show Jen and the Film Critic with OGT guest and deep friend Jen Blundell here! Like d&d? Want more Pauls? Into nerd shit AND jokes about bums? Why not check out our d&d actual play podcast, Quest Fantastic?  https://shows.acast.com/quest-fantastic link.chtbl.com/questfantastic RSS: https://feeds.acast.com/public/shows/61d8e6b335501c0012b6c367 Goodman's EP 'Future Music' is out now! Find out where you can stream and purchase here: Future Music by Run//Phase (songwhip.com)

We welcome back Chef Heidi Krahling to talk about keeping hospitality part of the Hospitality Industry.

Chef Heidi Krahling joins us to talk about giving back to the community with food through the organizations: Great Chefs and Wineries benefiting Lifehouse, Extra Food, and her newest venture SOUPer Kitchen. 

This week, we hear the pizza journey of Evan Eriksen, who owns Pie 95 Pizza in Jacksonville, Florida, an artisan style, neighborhood pizzeria. His path to owning a pizza shop wasn't a direct route and took him to some far-off places. After culinary school Evan worked with leading chefs in New York City, San Francisco and Sydney, Australia. But it was a pizza trailer that sparked his passion for pizza. Listen to Evan's episode now.Evan reached out to us on social wanting to share his journey to pizza. He sent us such a great story that we asked if we could share that with our followers. Here's his story in his own words:“As a young child I always was interested in food. Family gatherings and the group gatherings where everyone would partake in the dinner. So, this caused me to start cooking at a young age.After graduating high school, I had no idea what to do even though I worked in restaurants dish washing, bussing tables, and prepping. I thought of what was my childhood dream to be. I then recalled watching a series “Great Chefs” as a young boy and praised these chefs.I decided to move to south Florida and go to culinary school. “Florida Culinary Institute” was the name at the time. All through college I paid rent, bills and tuition cooking around West Palm Beach. After graduating I realized to be great, I had to train with the best. Then moved to NYC. Sent my resume out to over 25 places and only heard back from 1. Gotham Bar and Grill. I set up an Interview and bought my plane ticket. Within 2 weeks I was working as veggie cook for an amazing 3-star New York time restaurant.It was incredible for a 21 yr old. After many years of working in NYC for great chefs like Alfred Portale, Eric Ripert, Gabriel Kruenther and Ben Pollinger I had to go overseas. On a whim got my visa and was headed down under to Sydney, Australia. There I staged at Quay and briefly worked at Tetsuyas. While sitting in Manly work I had a pizza and beer. Realized life was about the simple things and not overly fancy food.After coming back to the States I headed west to good old San Francisco. Became Executive Sous at Ame restaurant in the St. Regis Hotel. Something was not right in my career. Some passion was gone I wanted to learn something. Then something happened. I saw this adorable concession trailer in Fishermans Wharf. Carmel Pizza Company. It was a 18ft concession trailer with a 120 Mugniani wood fired oven on the back. They were hiring! I said get the job and learn pizza in a few weeks then quit! Well, I got the “cook” position and absolutely fell in love. Knew that pizza was in my life forever.After working there for almost 1.5 yrs I knew it was my moment. The moment I had to open my own pizzeria. Decided to come back east to Jacksonville Florida. The food truck scene was booming here. So built a concession trailer almost exactly like “Carmel” had across country sight unseen and spontaneously. Yeah, I know it was crazy.Then hit the road with my trailer. I was taking every gig I could. Just wanted people to eat and try our pizza. It's different, it's unique, it's artisan, it's Pie95 Pizza! Food trucking come with a lot of great, but also hard scary times. From weather dangerous driving to blowouts on the trailer. The list can go on forever. Really wanted to showcase more of my skill then just what we served pizza and wings. Of course, for caterings we had more options, but showcase my passion “food”.After years of looking and saving all my money I found a quaint 950sqft juice bar in historic Riverside. Jacksonville, Florida. Signed the lease and started our build out. You only open your first restaurant once. So let's enjoy this.Our menu showcases of course wood fired pizza which we specialize in. It also has a lot of shared plates and

Winifred Jacqueline Fraser Bisset came into this world in the latter days of WWII, in the Fall of 1944 to a Scotch GP and French lawyer cum housewife who biked her way into an airlift out of Occupied France and her new life in the rather rural climes of Surrey. A short modeling career led to roles in such disparate films (in quality as well as  type) as The Knack and How to Get It, Audrey Hepburn vehicle Two For the Road and Roman Polanski's Cul de Sac, launching her into a career in cinema marked by roles in such highlights as The Detective (with Frank Sinatra), Bullitt (with Steve McQueen), Le Magnifique (with Jean Paul Belmondo), The Mephisto Waltz (with Alan Alda) and Truffaut's excellent Day For Night, before settling into big budget all star oddities like the multi-director Casino Royale, Airport, the Albert Finney Murder on the Orient Express, Who is Killing the Great Chefs of Europe (with George Segal), St. Ives (with Charles Bronson), The Deep (with Nick Nolte) and even Wild Orchid (with Mickey Rourke), smoking up the screen in a manner not altogether dissimilar to the previously covered Charlotte Rampling and earning herself both Golden Globes and France's Legion d'Honneur for her efforts.  Join us as we talk another of our favorite ladies of 70's cinema, the lovely and talented Jacqueline Bissett! Weird Scenes Week 94 (4/6/23): Class and Style: The Unusual Career of Jacqueline Bissett https://weirdscenes1.wordpress.com/ https://www.facebook.com/WeirdScenes1 https://twitter.com/WeirdScenes1 (@weirdscenes1) https://thirdeyecinema.podbean.com/ https://itunes.apple.com/us/podcast/third-eye-cinema-weird-scenes-inside-the-goldmine-podcast/id553402044 https:// (open.spotify.com) /show/4s8QkoE6PnAfh65C5on5ZS?nd=1 https://music.amazon.com/podcasts/09456286-8956-4b80-a158-f750f525f246/Third-Eye-Cinema-Weird-Scenes-Inside-the-Goldmine-podcast

Great Chefs Cook Vegan and SOS-Free | CHEF AJ LIVE! - A Thanksgiving Extravaganza by Chef AJ

I love cooking almost as much as I love reading, and, in my opinion, a well-written cookbook can be as much fun to read as literary fiction. LA Son, Well Fed, and Back to Basics are three very different cookbooks that are all a great read in different ways. With me today are the hosts of my new favorite show, the Three Kitchens podcast. Sarah Somasundaram, Erin Walker and Heather Dyer are longtime friends and passionate home cooks. On their weekly podcast they take listeners along for a deep dive into a recipe. They talk - and laugh - through the challenges, successes and failures along the way as they tackle recipes from around the world with locally found ingredients, right in their own home kitchens. Sarah, Erin and Heather joined me today for a cookbook-palooza – each of them shared their personal favorite cookbooks and what they've learned from them. I guarantee you're gonna be starving by the end of this one. They told me about Butter Tarts (!) and I showed them a naked picture of Anthony Bourdain. It got weird.   Follow the Best Book Ever Podcast on Instagram or on the Best Book Ever Website   This episode is sponsored by Lover's Moon by Mark Leslie and Julie Strauss   Do you have a book you want to tell me about? Go HERE to apply to be a guest on the Best Book Ever Podcast.   Host: Julie Strauss Website/Instagram     Guest: Sarah, Erin, and Heather of the Three Kitchens Podcast Podcast/Facebook/Instagram/Pinterest     Discussed in this episode:   Back to Basics: 100 Simple Classic Recipes with a Twist by Michael Smith L.A. Son by Roy Choi Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan Julie's Guest appearance on the Three Kitchens Podcast Three Kitchens Date Night Episode Three Kitchens Babka Episode Three Kitchens Oma's Strudel Episode Three Kitchens Bánh Xèo Episode The Chef Show on Netflix (with Roy Choi and Jon Favreau) Chef Movie Broken Bread My Last Supper: 50 Great Chefs and Their Final Meals by Melanie Dunea Absent in Spring by Mary Westmacott The Orphan Collector by Ellen Marie Wiseman The Lost Boys: Inside Muzafer Sherif's Robbers Cave Experiment by Gina Perry       CONTEST INFORMATION   In celebration of the Best Book Ever 100th Episode, I'm going to invite you to join me in supporting Charnaie Gordon's work. I'm donating $100 from the Best Book Ever podcast. If you want to help, here's how to do it.   If you would like make a donation of any amount of cash or gently used books, go to 50 states 50 books dot net slash donate, and email me a screenshot of your donation to bestbookeverpodcast@gmail.com   Or you can promote her on your social media. On Instagram, post something about her work and  Tag @50States50Books and me @bestbookeverpodcast. I'm not on TikTok, Facebook or Twitter, but if you promote her work through those channels, just screenshot it and shoot me an email so I can see it.   Everyone who promotes her, whether it's through money, books, or exposure, and then lets me know about it will be entered into a drawing, and one randomly chosen winner will receive a $100 gift certificate to their favorite indie bookstore. This contest is only open to residents of the United States, no purchase necessary, and is not associated with 50 States 50 Books or any social media entity. The deadline to enter this drawing is June 30, 2022.   HOW TO SUPPORT GUN REFORM LEGISLATION IN AMERICA   Find your senators here. Find your representatives here.   I know it can sound intimidating to call a lawmaker. But your calls MATTER. Call the Capitol switchboard at 202-224-3121 and ask for the office of your elected official. The person who answers your call will make note of your message and pass it on to the member of Congress. Their addresses are also listed if you would like to send something in writing. This script is easy to follow:   "Good morning. My name is _____ and I live at _____. I am a constituent and have a deep love for my community and neighbors. I urge Senator/Representative _____, as an elected official who represents me, to protect our safety by leading the way toward gun violence prevention. Specifically, I am asking Senator/Rep _____ to advocate for the The Bipartisan Background Checks Act of 2021 (H.R. Eight) and the Enhanced Background Checks Act of 2021 (H.R. 1446). I will be casting my next vote based on his or her legislative response to the gun violence epidemic in America. Thank you for your time."   The highlighted portion is especially important – it's time we let our lawmakers know that if they don't vote to keep us safe from guns, they won't have a job much longer.   Please know that even if you live in a blue state, these calls and letters are still very important.   If you'd like to make a cash donation, I like these two organizations, both of which are rated highly on Charity Navigator:   Everytown.org Sandy Hook Promise   (Note: Some of the above links are affiliate links, meaning I get a few bucks off your purchase at no extra expense to you. The charity links are NOT affiliates, but they are organizations I trust and personally donate money to. Anytime you shop for books, you can use my affiliate link on Bookshop, which also supports Indie Bookstores around the country. If you're shopping for everything else – clothes, office supplies, gluten-free pasta, couches – you can use my affiliate link for Amazon. Thank you for helping to keep the Best Book Ever Podcast in business!)

I love cooking almost as much as I love reading, and, in my opinion, a well-written cookbook can be as much fun to read as literary fiction. LA Son, Well Fed, and Back to Basics are three very different cookbooks that are all a great read in different ways. With me today are the hosts of my new favorite show, the Three Kitchens podcast. Sarah Somasundaram, Erin Walker and Heather Dyer are longtime friends and passionate home cooks. On their weekly podcast they take listeners along for a deep dive into a recipe. They talk - and laugh - through the challenges, successes and failures along the way as they tackle recipes from around the world with locally found ingredients, right in their own home kitchens. Sarah, Erin and Heather joined me today for a cookbook-palooza – each of them shared their personal favorite cookbooks and what they've learned from them. I guarantee you're gonna be starving by the end of this one. They told me about Butter Tarts (!) and I showed them a naked picture of Anthony Bourdain. It got weird.   Follow the Best Book Ever Podcast on Instagram or on the Best Book Ever Website   This episode is sponsored by Lover's Moon by Mark Leslie and Julie Strauss   Do you have a book you want to tell me about? Go HERE to apply to be a guest on the Best Book Ever Podcast.   Host: Julie Strauss Website/Instagram     Guest: Sarah, Erin, and Heather of the Three Kitchens Podcast Podcast/Facebook/Instagram/Pinterest     Discussed in this episode:   Back to Basics: 100 Simple Classic Recipes with a Twist by Michael Smith L.A. Son by Roy Choi Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan Julie's Guest appearance on the Three Kitchens Podcast Three Kitchens Date Night Episode Three Kitchens Babka Episode Three Kitchens Oma's Strudel Episode Three Kitchens Bánh Xèo Episode The Chef Show on Netflix (with Roy Choi and Jon Favreau) Chef Movie Broken Bread My Last Supper: 50 Great Chefs and Their Final Meals by Melanie Dunea Absent in Spring by Mary Westmacott The Orphan Collector by Ellen Marie Wiseman The Lost Boys: Inside Muzafer Sherif's Robbers Cave Experiment by Gina Perry       CONTEST INFORMATION   In celebration of the Best Book Ever 100th Episode, I'm going to invite you to join me in supporting Charnaie Gordon's work. I'm donating $100 from the Best Book Ever podcast. If you want to help, here's how to do it.   If you would like make a donation of any amount of cash or gently used books, go to 50 states 50 books dot net slash donate, and email me a screenshot of your donation to bestbookeverpodcast@gmail.com   Or you can promote her on your social media. On Instagram, post something about her work and  Tag @50States50Books and me @bestbookeverpodcast. I'm not on TikTok, Facebook or Twitter, but if you promote her work through those channels, just screenshot it and shoot me an email so I can see it.   Everyone who promotes her, whether it's through money, books, or exposure, and then lets me know about it will be entered into a drawing, and one randomly chosen winner will receive a $100 gift certificate to their favorite indie bookstore. This contest is only open to residents of the United States, no purchase necessary, and is not associated with 50 States 50 Books or any social media entity. The deadline to enter this drawing is June 30, 2022.   HOW TO SUPPORT GUN REFORM LEGISLATION IN AMERICA   Find your senators here. Find your representatives here.   I know it can sound intimidating to call a lawmaker. But your calls MATTER. Call the Capitol switchboard at 202-224-3121 and ask for the office of your elected official. The person who answers your call will make note of your message and pass it on to the member of Congress. Their addresses are also listed if you would like to send something in writing. This script is easy to follow:   "Good morning. My name is _____ and I live at _____. I am a constituent and have a deep love for my community and neighbors. I urge Senator/Representative _____, as an elected official who represents me, to protect our safety by leading the way toward gun violence prevention. Specifically, I am asking Senator/Rep _____ to advocate for the The Bipartisan Background Checks Act of 2021 (H.R. Eight) and the Enhanced Background Checks Act of 2021 (H.R. 1446). I will be casting my next vote based on his or her legislative response to the gun violence epidemic in America. Thank you for your time."   The highlighted portion is especially important – it's time we let our lawmakers know that if they don't vote to keep us safe from guns, they won't have a job much longer.   Please know that even if you live in a blue state, these calls and letters are still very important.   If you'd like to make a cash donation, I like these two organizations, both of which are rated highly on Charity Navigator:   Everytown.org Sandy Hook Promise   (Note: Some of the above links are affiliate links, meaning I get a few bucks off your purchase at no extra expense to you. The charity links are NOT affiliates, but they are organizations I trust and personally donate money to. Anytime you shop for books, you can use my affiliate link on Bookshop, which also supports Indie Bookstores around the country. If you're shopping for everything else – clothes, office supplies, gluten-free pasta, couches – you can use my affiliate link for Amazon. Thank you for helping to keep the Best Book Ever Podcast in business!)

We welcome Nancy Dow Moody and Ann Elias of Lifehouse, the hosts of the returning "best party in town," The Great Chefs and Wineries gala event on April 23, which features special musical guests Jefferson Starship

Kathleen Vossenberg is the Vice President of Academic Affairs at Auguste Escoffier School of Culinary Arts. Kathleen joined Escoffier a little over a year ago as the Director of Program Development and was recently promoted to her current leadership position - a role in which she is already delivering tremendous value to our students and the greater culinary community. Kathleen has worked with institutions like Illinois Institute of Art and Le Cordon Bleu in Orlando. Listen today as we chat with Kathleen about her leadership role in culinary academia, what's next for Escoffier students, and the impact of global events on the culinary world.

This is the nineteenth episode of the Film and Food Podcast, a Film and Food Review of the 1978 film: Who Is Killing The Great Chefs of Europe with returning guest Nick Charlie Key from the Fantastic History of Food Podcast! This is a fantastic episode and a great return for the Film and Food Podcast in 2022! We have a great year planned ahead so thanks for listening! Nick hosts an incredible podcast that shares the most interesting, unique and fascinating food history stories you could possibly find, so if you are a foodie like me then I'm confident you will love his show too! Don't miss out! Here's how you can listen, subscribe and support Nick: Subscribe to the Fantastic History of Food Podcast: https://podcasts.apple.com/au/podcast/the-fantastic-history-of-food/id1470375638 The Fantastic History of Food Website: www.foodhistorypodcast.com/ The Fantastic History of Food Twitter: twitter.com/foodhistorypod The Fantastic History of Food Patreon: www.patreon.com/foodhistorypod Nick on Twitter: twitter.com/nickcharliekey Buy the movie on DVD here: https://www.amazon.com/Who-Killing-Great-Chefs-Europe/dp/B002HR456E You can find our amazing ICE-CREAM BOMBE film-inspired recipe here: https://www.filmandfoodpodcast.com/post/ep-19-ice-cream-bombe-recipe Our Tawny Frogmouth Film and Food Column: www.thetawnyfrogmouth.com.au Search for the "Film and Food" Columns in their digital magazines! Our recipes and much more interaction can be found on our Facebook, Twitter or Instagram pages, all at Film and Food Podcast! Join the conversation Facebook: www.facebook.com/FilmandFoodPodcast/ Instagram: www.instagram.com/filmandfoodpodcast/ Twitter: twitter.com/filmfoodpodcast The Film and Food Podcast is hosted by Chris Roberts and celebrates all things culinary and cinematic! Our main content we produce is our film and food reviews, where we review a film for its cinematic and culinary qualities, also giving you a film-inspired recipe to try at home. We also produce a whole bunch of other content, including film series, lists, cookbook recipes, awards season content and anything Chris wants to talk about! To join the conversation, email us at fans@filmandfoodpodcast.com or follow us on Facebook, Twitter and Instagram! We would love to hear from you! Thanks for listening, make sure you subscribe to us wherever you get your podcast, we are on Apple Podcasts, Spotify, TuneIn, Soundcloud, IHeart Radio, Castbox and Stitcher and we would love for you to leave us a review and rating! Itunes: https://podcasts.apple.com/au/podcast/film-and-food-podcast/id1511875483 Spotify: https://open.spotify.com/show/7fsTaaks6VvwHiRONy0Vyl Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zb3VuZGNsb3VkLmNvbS91c2Vycy9zb3VuZGNsb3VkOnVzZXJzOjgxOTMwNjMwMS9zb3VuZHMucnNz Tune In: https://tunein.com/podcasts/Media--Entertainment-Podcasts/Film-and-Food-Podcast-p1322140/ Stitcher: www.stitcher.com/podcast/film-and-food-podcast IHeart Radio: https://www.iheart.com/podcast/269-film-and-food-podcast-63480860/ Podchaser: https://www.podchaser.com/podcasts/film-and-food-podcast-1197579 Player Fm: player.fm/series/film-and-food-podcast Soundcloud: @filmandfoodpodcast

We welcome back chef extraordinaire Heidi Krahling to finish our conversation on all things hospitality

It's the Geeks' sense-shattering, super-sized 75th Issue! Mystery is the name of the game as the boys kick things off with the World Famous Top 3 list of their favorite mystery stories! Then they join the Cult of the whodunnit comedy Clue and keep the theme going with a Movie That People Also Watch, another mystery comedy, Who Is Killing the Great Chefs of Europe! Then things get spoilery! Because listeners demanded it (and Lance forgot they recorded it), the Geeks review the latest DC Animated release JSA: World War II! The review of the penultimate episode of Loki becomes a discussion of the MCU! They finish things off with a review of the latest episode of The Bad Batch! Spoiler alert: Keith thought it was boring! Thanks for listening and Keep On Geekin' On! --- Send in a voice message: https://anchor.fm/3oldgeeks/message

Dana Cowin, best known for her two decades as the Editor-in-Chief of "Food & Wine", is a tastemaker, talent scout, consultant, author, lecturer and radio show host. During her tenure at the award-winning magazine (1995-2016), she oversaw every editorial aspect of the brand from print to web to books to social media. After "Food & Wine", Cowin founded DBC Creative, a brand consultancy and was Chief Brand Advisor for Dig Food Group from 2017-2020. She is host of “Speaking Broadly” on Heritage Radio Network where she interviews extraordinary women in the food industry about their greatest challenges and triumphs. In winter 2020, Cowin created Giving Broadly, an extension of her podcast, highlighting women food entrepreneurs and their products. Cowin also coaches creatives from editors to directors to actors and photographers.  A sought-after speaker, Cowin has been a judge on Bravo's “Top Chef,” a presenter at TedXManhattan, a motivational speaker for brands like Bacardi, lecturer at the Food & Wine Classic and multiple other food festivals and other events. A noted author, in 2014 Cowin published “Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes,” which garnered a spot on many “Best of Fall” lists.  Cowin serves on the advisory Board of Directors of City Harvest, a hunger-relief organization, Hot Bread Kitchen, a workforce development group and the Food Education Fund of Food & Finance High School. For her many contributions to the culinary world, Cowin was inducted in to the James Beard Foundation's Who's Who of Food & Beverage in America. On this episode, Dana shares her one way ticket to New Zealand! She also reflects on her most memorable culinary experiences, the connection between food and memory, and what a drop of port from the 18th century tastes like. Dana is just one of the dynamic personalities featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back. Their destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former Senator, Joe Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

Widely considered the father of American cuisine, Jeremiah Tower began his culinary career in 1972 as co-owner and executive chef of Chez Panisse in Berkeley, California. He then continued as executive chef and sole owner of Stars in San Francisco, one of the highest grossing, most innovative, and profitable restaurants in the United States. After Stars, Tower opened restaurants in Hong Kong, Singapore, and Manila. He's an award winning chef, author, keynote speaker, architecture aficionado and a fantastic podcast guest. He's also the subject of The Last Magnificent, a CNN feature-length documentary film produced by Anthony Bourdain, now on Netflix. I asked Jeremiah on the show to give us a look behind the curtain on how he became so successful in a notoriously difficult industry and to get his thoughts on where the young hoteliers of the world should be focused on pushing our industry forward. On this episode we discuss: How Jeremiah got his start (2:13) How to establish yourself as a leader (4:53) The secret to great hospitality (7:56) Leading by example and instilling integrity (9:45) Servant Leadership (16:04) What we need to fix in the industry (18:10) About Jeremiah Jeremiah Tower began his culinary career in 1972 as co-owner and executive chef of Chez Panisse in Berkeley, California. Then continued as executive chef and sole owner of Stars in San Francisco, one of the highest grossing, most innovative, and profitable restaurants in the United States. After Stars, Tower opened restaurants in Hong Kong, Singapore, and Manila. Tower sold the Stars group in 1998. Awards include the James Beard Foundation's “Outstanding Chef of the Year” in America (1996), “Regional Best Chef” California (1993), and the Beard Foundation “Best American Regional Cookbook” for Jeremiah Tower's New American Classics (1986), Nation's Restaurant News “Fine Dining Hall of Fame,” and an honorary degree from the C.I.A.. Tower has written eight books including Jeremiah Tower Cooks (2002), California Dish (2004), Escoffier, A Dash of Genius (2013), Table Manners: How to Behave in the Modern World and Why (2016), Start the Fire (2017), and an e-book Flavors of Taste (2018). Keynote speaker and TV guest, including Good Morning America, The Late Show with David Letterman, and host of the PBS13-series show “America's Great Chefs.” Food & Wine Festivals include Pebble Beach, several Meals on Wheels,  the Oxford University and Blenheim Palace Festivals, and the Hawaiian Wine and Food at the Kahala, Jeremiah is the subject of The Last Magnificent, a CNN feature-length documentary film produced by Anthony Bourdain, now on Netflix, and is working on cooking videos, combined with real estate, and a new book. Books https://amzn.to/3a49eXI (Ritz & Escoffier, The Hotelier, The Chef and The Rise of the Leisure Class) https://amzn.to/3a1G23z (Start the Fire: How I Began A Food Revolution In America) https://amzn.to/3mdAl4W (Jeremiah Tower Cooks: 250 Recipes from an American Master) https://amzn.to/3naxBqr (Jeremiah Tower's New American Classics) Links Instagram: https://instagram.com/tower.jeremiah (@tower.jeremiah) --- If I can help you in any way, please don't hesitate to reach out. You can book a free call with me by going to https://knowinghospitality.com/contact (knowinghospitality.com/contact)

It's heating up in the kitchen as we discuss the Great Chefs Duo: Summer Desserts and Lessons Learned. Do these couples have the ingredients to make love last? Find out in this episode of Romancing the Shelf!

What we covered in this episode Chef Tim Hollingsworth shares how they are navigating through this current situation of the pandemic. It is a heavy cost to reopen a restaurant. Everybody needs to rethink what they're doing with the restrictions. Chef Tim Hollingsworth describes restaurant Otium as a more comfortable version of fine dining: both a neighborhood and a special occasions restaurant. He explains how could adapt his menu at Otium for a to-go-menu. Chef Tim Hollingsworth shares what is type of food brings him comfort at home. He talks about his recent partnership with Blue Apron and how different it is to create a menu for them than creating a menu for his restaurants or meals at home. Chef Tim Hollingsworth explains the reasons why he selected Los Angeles to launch his first restaurant. He describes the thirteen years he has spent at the French Laundry and what he has learned from his mentor, Chef Thomas Keller. Chef Tim Hollingsworth talks about his engagement in social media and especially their YouTube channel. We talk about his approach to create a new dish. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast  Links to other episodes in Los Angeles Brad Miller - Amazing Food Trucks Alison Trent - The Future is Collaboration #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Tim Hollingsworth Malfouf (stuffed cabbage rolls) Roasted Chicken Cocktails @Otium Submitted questions from podcast listeners The top cookbooks that inspired Chef Tim Hollingsworth? The French Laundry Cookbook. Great Chefs of France. The Flavor Bible. I think people should buy books in different genres and kind of exhaust them a little bit. So whether it be I'm into Indian cooking and you pick out five Indian cook books and you sort of read through them and learn from them and make a few dishes in each and see the differences. Learn about a type of cuisine at that moment.  Click to tweet For a lot of the restaurants, it is time to really rethink the model of a restaurant is today. Click To Tweet This goes against what I do for a living to a certain extent, but, it's very important for people to eat at home together and have nice meals. You've seen a lot of restaurants pivot and offer those offerings to their guests. Click To Tweet We've seen that takeout game definitely stepped up by some of my peers that have really executed great quality products and meals. Click To Tweet Blue Apron offers the ability to get in front of people and encourage them to cook at home. Click To Tweet What you're looking for is designing food that is going to challenged people to a certain extent. Introduce them to new flavors that maybe they haven't been exposed to before. Click To Tweet When you start at the French Laundry, it's a very tough environment. You are not there for a job, you're there to get better every single day. Click To Tweet The number one lesson that I have learned from Chef Thomas Keller is the constant push and drive and that nothing is ever perfect, and second, his ability to help develop chefs versus just cooks. Click To Tweet Social media Chef Tim Hollingsworth Instagram Facebook Twitter Linkedin Links mentioned in this episode Otium FreePlay DTLA C.J. Boyds Hollingsworth House YouTube Channel The French Laundry Blue Apron

This was a fantastic conversation and I love how Mario navigated his life into finding and pursuing his passion. Mario’s reference to three movies that influenced him: 1. Willy Wonka and the Chocolate Factory 2. The Wizard of Oz 3. Dumbo I stumped Mario with an old school Food Network show staring Bobby Flay and Jack McDavid – Grillin’ and Chillin’. Mario would come home from school and watch Great Chefs of America and Great Chefs of the World. Here are all the episodes. Mario is impressed with Jose Andres and his Instagram show. Mario pivoted to weight loss coaching and was encountered with the question “What do I eat?” So, he wrote a book…The Good, The Bad, The Cookbook Mario can be pen/paper or organizes ideas on the computer using the program Workflowy. I write long form articles using Scrivener. Okay – here it is, Kraft Spaghetti. I proclaimed Mario a real life Pete Schweddy. Mario talked about his original 10 minute podcast concept and the GIO method – Gratitude, Intentionality and Outcome. He has an article on his blog describing the method. Mario can be found at: marioporreca.com and most everywhere else. Mario is grateful for his relationship with G-d, his family and for the opportunity to pursue what he loves.

Quarantine Chronicles is back with another installation of tales from the deep web!!! Richard and Jazmin divulge where their attention has been on social media during shelter-in-place. The rubberband man, tik tok, the Great Chefs series on youtube, PLUS CASEY THOMPSON joins us from under the sea!!! Stay in touch on Instagram : @starving4pod @richardblais @jazminblais @chefcaseyt

On this week's episode of Stoned Appetit, the gang sit down with Chef Jeff Osaka. Chef is known for his loyalty to growing the Denver food scene, and his success in the hospitality industry with like 7 locations around the metro area. We chat with Chef about his upbringing, how he found his way to the culinary arts (busting his ass), and how he came to call Colorado home. In additions to discussing the journey, we also chat about his upcoming fundraiser, Great Chefs of the West, that benefits the Kidney Organization. (you can get tickets at www.kidney.org or use google-dont be an idiot). We ask chef the gauntlet of questions, and get his secret on his favorite spots in town. We have sleepers!!! Tune in for a great conversation, a quick synopsis of what happened to Chris's arm, and of course what is to come for Chef Osaka and their restaurant group.

Melissa is joined in the kitchen by her pal, celebrity photographer Melanie Dunea, for a lesson in making the perfect Simplest Green Salad. Melanie asks the real questions: do you wash the prewashed greens? What’s the best way to mince garlic? What’s the best tool for tossing? Together she and Melissa mix up a “shaky-shake” salad dressing that will last a week in the fridge. This episode makes it easy to get a salad on your table every single night of the week. Related Links: My Last Supper: 50 Great Chefs and Their Final Meals (by Melanie Dunea), OXO Good Grips Salad Spinner

'Great Chefs' was a series of cooking shows and cookbooks that made over 700 episodes. Each episode was recorded entirely in a professional kitchen rather than a production studio, and each consisted of 3 segments— an appetizer, an entree, and a dessert. Each dish was made by a different chef and the whole thing was super straight-forward. No bells or whistles or fancy camerawork or anything. Just straight-up cooking. And the instructions were incredibly clear thanks to the voiceover work of the one and only Mary Lou Conroy. In her thick Louisiana accent, Mary Lou described everything the chefs were doing.Watching 'Great Chefs' was Julia's cooking education.She connected with Mary Lou Conroy, who is now 91 years old, to talk about the role of food in Mary Lou's life, her love of travel and reading, and what makes her excited during this chapter of her life.There is also a shoutout to the MiNO Foundation (Made in New Orleans) and answers to listeners' questions about vegan cooking with responses from Timothy Pakron (Mississippi Vegan) and Jenné Claiborne (Sweet Potato Soul).Follow-up links:'Great Chefs' official website.Watch 'Great Chefs' on Amazon Prime.Eater: 'Great Chefs' is Amazon Prime's Best Kept Culinary SecretMiNO FoundationJenné Claiborne: Sweet Potato SoulTimothy Pakron: Mississippi VeganOxoJulia Turshen 

Sustainable producer Antonio Saillant maintains a close friendship with his mentor Ted Kotcheff, former executive producer of NBC's “Law & Order: SVU”, as well as director and producer of Wake in Fright and acclaimed films, First Blood, Fun with Dick and Jane and Weekend at Bernies. It all began when Saillant became Kotcheff’s mentee and Saillant shadowed Kotcheff in his persona whose directorial style and creativity is well respected in the film industry. Saillant, along with many peers, have stated that Kotcheff has great vision, compassion and a deep understanding of every possible detail in film making. Saillant's intrigue and determination led him to work with his mentor Kotcheff, absorbing every detail of a director‘s job. To date, Saillant remains an ardent fan of Kotcheff's works. Newly restored Wake in Fright is an outrageous Australian film classic that was screened at Film Forum some time ago. Saillant worked diligently on the restored version of Wake in Fright and played a key role in publicizing the film which was believed to be lost for many years.The film’s editor, Anthony Buckley, was able to locate the last remaining print of Wake in Fright in a storage depot, scheduled for destruction in just weeks. It took considerable work to salvage the print and restore the film so that it would run smooth and clean. The materials were then restored frame-by-frame at Sydney’s AtLabDeluxe with the aid of the National Film and Sound Archives of Australia. It all began with Saillant's idea to present Kotcheff with a perfect gift for his 80th birthday celebration. Saillant approached Kotcheff's wife, Laifun, about doing a screening of Wake in Fright. Together, they located a decent film print with the aid of the National Film and Sound Archives and obtained permission to screen it. Saillant and Laifun secured The Museum of Modern Art in New York City for the screening of Wake in Fright. Wake in Fright was not an immediate hit. It languished. Enter Tony Timpone, editor emeritus of Fangoria and co-director of international programming of Fantasia Film Festival. As per Saillant's invitation, Timpone had attended the screening of Wake in Fright in New York City at the MOMA and took a liking to the film. Timpone then met with Saillant to discuss the possibility of screening Wake in Fright in Fantasia Film Festival. Thereafter, Saillant and Kotcheff met in Kotcheff's office where Saillant pitched the idea of bringing Wake In Fright to Fantasia Film Festival. At first, Kotcheff seemed hesitant but Saillant insisted it would create a buzz with a new audience of film makers around the world. Kotcheff agreed. Timpone screened Wake in Fright at his Fantasia Film Festival, and an audience immediately began to build. In Germany, Wake in Fright was screened at the Oldenburg Film Festival, along with other Kotcheff films like Who is Killing the Great Chefs of Europe? His later films included The Apprenticeship of Duddy Kravitz (1973), Fun with Dick and Jane (1977), First Blood (1982) and Weekend at Bernie’s (1988). Saillant's persistence of Wake in Fright paid off big and created a domino effect. Australians were attracted to the amazing qualities of the film made in their own Outback. An explosion of interest has now established and the film played in New York, LA, and Texas. Kotcheff’s continued success landed this past weekend at the Fantasia Film Festival where he reunited with Timpone to receive the inaugural Canadian Trailblazer Award as well as present screenings of THE APPRENTICESHIP OF DUDDY KRAVITZ and FIRST BLOOD. For More Information on Thinking Smart Article email Antonio at angellightpictures@me.com. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/celebrity-spotlight-radio/support

“Mystery abounds when it is discovered that, one by one, the greatest Chefs in Europe are being killed. The intriguing part of the murders is that each chef is killed in the same manner that their own special dish is prepared in. Food critics and the (many) self-proclaimed greatest Chefs in Europe demand the mystery be solved.” – IMDB This week's guest:After graduating from the California School of Culinary Arts’ Cordon Bleu, Aaron did an externship in his native Canada at Lumiere in Vancouver, BC and was immediately taken with the flavors and produce available in the Pacific Northwest. He moved down the West coast back to California to work under Gary Danko in San Francisco, shortly thereafter taking a sous chef position at Myth under Sean O’Brien. Reminiscing of the Pacific flavors that caught his palate in his externship, Aaron headed back up North to Oregon. After working in Portland kitchens for a couple of years, he opened St. Jack in 2010. St. Jack has won multiple awards in Portland, including the Oregonian’s Rising Star, in addition Aaron was given the Portland Rising Star award in 2011 as well as, received a nod from James Beard in 2012.– ChefsTable

I think what I'm most proud of as a chef is the people that I've worked under me. The different people that I've seen come up from a cook right out of culinary school or maybe even a cook with no culinary school that maybe grows into a sous chef position or an executive chef position or a chef de cuisine position. I would say that the investment in the people and mentoring people and seeing them grow is probably what I'm most proud of. I’m most proud of the people that I've worked with. There's no personal accomplishment that I have that I would say is greater than the accomplishment in investing in people. It's probably been the greatest reward in my career. Andre Natera What we covered in this episode He wanted to be a professional fighter when he was younger.He was offered at the same time to turn pro or get his first Head Chef position.As he "needed to be a responsible adult" and had to feed his family, he decided to pass on the professional fighter career and he became a Chef.There was a similar social hierarchy in the locker rooms and the kitchen back then when he started. He fit right in.Chef Natera went to culinary school in 1995.The Fairmont Hotel in Austin as several food and beverage concepts which keep him engaged and creative."Revue" has an Italian kitchen, an Asian kitchen, a raw bar, and a dessert station. "Garrison" is the fine dining restaurant. The concept is built around fire. Everything has an element of smoke or char."Fulton" is the lobby bar, focusing on small bites and craft cocktails."Good Things" is a grab-and-go coffee shop."In-room dining"."Rules and Regs" is the 7th-floor bar focusing on Mexican flavors. Chef Andre Natera describes some of the main differences that exist between being a Chef at a restaurant and a Chef at a hotel.Back in the 80's the popular cooking show on TV was "Great Chefs of the World" that inspired a generation of people in culinary school to become Chefs at hotels and country clubs because these Chefs on TV were Chefs at famous hotels around the world. Then the shift happened with restaurant Chefs on Food Network. No one wanted to work at hotels any longer and you saw an end of an era.Today, because of the economics it takes to run a restaurant things are changing a bit.Chef Andre Natera gives advice to young people who want to become a Chef.For him, a lot of his creative process comes from isolation and then the collaborative process starts.He is a member of the MENT'OR  BKB organization.The Chefs that Chef Andre Natera looks up to are Chef Thomas Keller, Chef René Redzepi, and Chef Dean Fearing.His leadership style evolved over time and depends on the level of the person in the kitchen.Discipline is critical in the kitchen. Discipline is the means to deliver a result by doing the right things and not the punishment.Chef Andre Natera talks about the great aspects of being a Chef (creativity, leadership, mentorship) and open the veil as well on some of the dark sides of being a Chef.5 rapid-fire questions Links to other episodes in Austin Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2 Chef Michael Fojtasek from Olamaie If you are interested in discovering more about the Austin restaurant scene, check out these two additional episodes by clicking on the respective pictures:   Chef Michael Fojtasek from Olamaie and Chef Fiore Tedesco from L'Oca d'Oro.  Chef Fiore Tedesco from L'Oca d'Oro Chef Andre Natera's recipes with eggplants. The way we prepare our eggplants here is we confit them in some oil and then we grill them. I really like the technique of keeping them in some sort of fat. Now this is where you can get creative so if you have the technique of confit the eggplant in fat.

Chef Jamie Adams with il Giallo Osteria and Bar on Food and Beverage Radio Chef Jamie Adams  il Giallo Osteria & Bar The youngest of five children born in Atlanta, Jamie Adams was intrigued by every aspect of Italian culture - from its cars to its language; from its people to its food. His passion for Italian cuisine was fueled by his mother, a native of New Orleans and fabulous cook in her own right. To this day, Jamie's fondest memories are of cooking in the kitchen with his mother, or at relatives' homes and kitchens in New Orleans, where his family visited regularly. While studying music, biology, and English literature at Georgia State University, Adams simultaneously worked for The Mad Italian Restaurant in Atlanta. It was here that he realized his profound appetite for the restaurant business: the desire to immerse himself into Italian cuisine and great hospitality began to smolder. Fanning these flames was the fact that his siblings, who had traveled to Italy, came home with stories of meals they had enjoyed in quaint Italian towns. These stories and his love for Italian cuisine led him to create his own Italian adventure. “In 1985, I found myself in the Mestre train station with a 200 Lire Gettone in my hand, hoping against hope that someone on the other end could speak English,” reflects Adams. “Thus began an almost five year stint that was supposed to only be one. I went on to find and work in many of the places that I had heard so many stories about and I made friendships and connections that forever changed the course of my life,” he recalls. Upon returning to Atlanta, Adams received several offers to cook in the city's top Italian kitchens, but immediately knew that working at Pricci (then Cappriccio), the Italian crown jewel of the Buckhead Life Restaurant Group, was the perfect setting for his talents. Adams impressed owner Pano Karatassos, by making several pasta dishes from scratch just like his time in Italy at several Michelin starred restaurants. He was given the title of Sous Chef and thus began a more than 20 year relationship with Pano and his prestigious restaurant group. In 1993, the company took over Veni Vidi Vici and Adams was named Executive Chef. The restaurant was formerly owned by one of the gran dames of Italian cuisine, Marcela Hazan, coincidentally, one of Adams' most profound culinary influencers. Adams left BLRG for a short while, when he opened the boutique restaurant, ENO in Midtown Atlanta. In addition to an economic downturn, during this time, Adams was as he refers to it, “the lucky recipient of Coronary Artery Bypass Grafts, fondly referred to as “Cabbage-CABG,” also known as a quadruple bypass. After taking some time off to recuperate, as a compliment to the long-time, mutually respectful business relationship between Pano and Adams, the Chef was asked to rejoin the Veni Vidi Vici team. While at Veni Vidi Vici, Adams realized that he and restaurant General Manager, Leonardo Moura, shared a mutual desire to create and run their own Italian restaurant. Adams and Moura shared their dream with Pano Karatassos, and it was decided that Veni Vidi Vici would close, enabling the pair to open their own restaurant. In creating il Giallo Osteria and Bar (meaning both yellow and mystery in Italian), the passion and experience Adams obtained in Italy will fuse together in this Coastal Italian restaurant in the upscale Sandy Springs neighborhood. Adams has been a featured chef at The James Beard House in New York, competed in The Food Network's “Chopped,” selected to participate in a TBS-TV “Super Chef Cook Off”, and was highlighted on “Great Chefs of the South, and “The Best Thing I Ever Ate.” In addition to building a loyal following and maintaining his great health as an avid cyclist, Chef Adams is exceptionally proud of his fundraising efforts for many organizations that are important to him, including Share Our Strength's No Kid Hungry and Moving in the Spirit,

This week we begin with a Q&A forum question from Tina, a listener: What do you think of using Facebook for marketing? Chef Andres says that Facebook is great for marketing because you can target your specific market on Facebook. Marketing is expensive but Facebook marketing can be affordable if you manage your marketing strategy well. Listen to the podcast to hear the full response and email us at info@Chefpreneurprogram.com or join the private Chefpreneur Facebook group to ask any questions you would like answered on our podcast. This week, Chef Andres takes listeners on his career journey. He was interested in cooking at a young age. His grandmother lived with his family. She was from Chile and used to make the most wonderful foods. He remembers smelling fresh baked bread daily and she always made everything from scratch. All she had was a small, white tea cup for measuring. At 10 years old, Chef Andres became more and more interested in becoming a professional chef. He used to watch Great Chefs of the World on PBS and was truly inspired by the great chefs the show featured. During this time, his parents split and he moved to Iowa with his mother. Between the 7th and 8th grades his mother got into a devastating car accident that left her in a coma for quite some time. He went to live with his grandparents and remembers the amazing work ethic of his grandfather. He wanted to be like his grandfather. Eventually Chef Andres was able to move back with his mother while she recovered but he had the responsibilities of taking care of her. He wrote checks to pay the bills, grocery shopped, and spent time encouraging her. He went to culinary school in San Francisco and graduated at 17 years old. He had met his wife, Danielle, in High school while living in Iowa and when he returned after graduating from culinary school they married at a courthouse and then moved to Chicago. He worked in fine dining restaurants and hotels and was eventually hired to work at the Ritz Carlton. He worked his way up to one of the leading chefs in that hotel, the assistant garde manger chef. He and his small family visited San Diego one year  and since Chicago was cold and the winters were pretty miserable, Chef Andres transferred to San Diego where he and his family could enjoy warm winters like the one they experienced when they visited. He eventually applied for a sous chef position at another high end hotel in San Diego county. He got that position, then he went on to open a Hilton resort property, and then became the executive sous chef of another high end hotel in the area. He always wanted to start his own business so he started a catering and farmer’s market business but found out very quickly that farmer’s markets are difficult businesses to earn a profit. Throughout that time, he worked in many jobs as he ebbed and flowed and navigated the waters of running his own business. Eventually his current business was born and now Chef Andres looks forward to teaching others how to own a successful personal chef business just like him. He is concerned with the actual success of those who want to become personal chefs and looks forward to the launch of the Chefpreneur program. Stay tuned each week as Chef Andres guides listeners through the process of becoming personal chefs. The Chefpreneur Facebook Group was created to give you the support you need to follow your dreams. It won’t be easy (It can be overwhelming at times), but it will be well worth it. Chef Andres is hard at work perfecting the Chefpreneur program so that you will have all the tools you need to get started at your fingertips. The program is coming soon, but in the meantime, work on naming your business, getting licensed, and all the other items discussed in the Chefpreneur e-book. We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want with nothing holding them back! We talk all things Chefpreneur. Guests include clients, chefs, attorneys, farmers … whoever can inspire you to think about the industry differently. The future is yours … put it into your own hands! Get a Copy of the Chefpreneur E-Book for FREE! The Chefpreneur E-Book Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion!

Washington, DC native, Chef Haidar Karoum's passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary Institute of America. After graduation he found his way back to Washington, where he worked under some incredible mentors including Gerard Pangaud and Nora Pouillon. With experience under his belt Karoum partnered with others to open, Proof, Estadio Doi Moi in Washington D.C. As of January 2018, Karoum broke off on his own to tackle is first ever solo project Chloe, located in Washington DC's Navel Yard neighborhood.   Show notes… Favorite Success Quote or Mantra. "He who is not courageous enough to take a risk is one who not go far."   In this episode, we discuss: Haidar's early travel experiences in inland Europe, and the influence it had on his mindset about taking risks and "go for it" attitude. Experiencing the smells and visual senses in London and all over Europe and how that instilled his love of food. Being in the 7th grade and racing home to watch Discovery Channel's "Great Chefs of the Wild" and being completely consumed by the show and this being when he KNEW it was what he wanted to do. While working in early jobs, starting in the 9th grade, picking up habits of his bosses and mentors. The importance of starting out in excellent jobs to develop great habits that will follow you through your career, as opposed to shitty habits that follow you through your career. Starting out strong at Gerard's Place, with mentor Gerard Pango, who taught him how to create an environment where people respect you, an environment which is disciplined and where the chef is sharing his knowledge with his team. How Gerard shared his love of simplicity, and letting ingredients really shine in his recipes, and how that shaped Haidar's culinary cuisine. How the level of commitment when you share your knowledge with your team will create huge amount of loyalty amongst your team. Haidar's experience at Nora Poullion's restaurant Restaurant Nora inspired him to develop strong relationships with farmer's. Nora's love and dedication to organize and seasonal produce was a huge influence on how Haidar cooks today. How one of the biggest pieces of pride for Chef Haidar is crafting and molding chefs into who they are in the industry Pushing them to not limit themselves Inspiring them to go after their dreams is a reflection on his own career and what he can share. The transition from sous chef to leadership at Restaurant Nora, and how it took a culmination of natural leadership skills and operational standpoints to create success in his transition. Gut feelings. Always trust your gut. Utilizing multiple experiences from your life and from your business experience is essentially what we do every single day as business owners. Having realistic expectations of what to do as far as running your business can make or break you. i.e.: track labor costs!   Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being a good coach and treating people with respect. What is your biggest weakness? Having a FOH presence- learning to practice touching the tables and being with guests. What's one question you ask or thing you look for during an interview? Chef Karoum looks for balance between men and women on his team. What's a current challenge? How are you dealing with it? Not becoming complacent and growing every day. Identify what you want to work on and develop a plan. Share one code of conduct or behavior you teach your team. Being conscience of what you're doing and how you're affecting the world around you. What is one uncommon standard of service you teach your staff? If you're in an open kitchen be mindful that you're on display. Don't turn your back to the guest, if possible. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted in your restaurant and how has it influence operations? Smartphone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid to give it a shot. Karma can be a real bitch. Treat people the way you'd want to be treated. Whatever you're serving, whether it's food or drink- only put out things that you're proud of. Contact Info information@restaurantchloe.com Social media: @HKaroun @restaurantchloe Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Haidar Karoum for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

The Modern Eater Show Chef Linda Hampsten Fox is participating in Denver Restaurant Week and her menu is delicious! Chef Linda talks about what she's cooking up and also her involvement in Great Chefs of the West event happening on March 15 2018. This is a great event and Linda has a personal connection she tells us about.

This week: Stanley Myron Handelman! The indestructible Bill Macy! "Who is Killing the Great Chefs of Europe?" James Mason hawks Thunderbird! And the return of the Alan Ladd story! Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello! YES I changed the name of the podcast! It is no longer Running Vegan Radio-- welcome to No Bull. I decided to rebrand my IG, blog, and podcast because of a big life change happening... which I explain in the episode. The content/theme of the podcast is THE SAME so don't worry about that. :)  I explain what's been going on in my life in the beginning of the episode, and then we talk to HEATHER FULLER, the amazing chef who's worked at Per Se, Momofuku, Nix, and now owns her own non-dairy soft serve shop, Pineapple Express.  We talk about her upbringing in Atlanta as an adopted twin, what it's like to work at a Michelin star restaurant, what made her open a vegan business, the successes/failures of her new venture, the power of IG, and SO MUCH MORE.  FOLLOW PINEAPPLE EXPRESS:  Website: www.pineappleexpress.me IG: @pineappleexpressnyc MY SOCIAL LINKS:Follow me on Instagram: @annawildmanTweet at me: @wildmannaEmail me: annanwildman@gmail.comRead my blog: annawildman.blog Watch my new YouTube channel: www.youtube.com/channel/annawildman Get 15% off your Sudio Sweden headphones with code RUNNINGVEGAN (code lasts forever!): sudiosweden.com Intro/outro music by Ellis Delta: soundcloud.com/ellisdeltaINTERSTITIAL MUSIC: Wild Flower by Joakim Karud https://soundcloud.com/joakimkarud Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0 http://creativecommons.org/licenses/b... Music promoted by Audio Library https://youtu.be/AQWSIi1QU-o SHOW NOTES: People/places/things mentioned in episode Great Chefs of The World PBS: www.imdb.com/title/tt0799874/ Le Cordon Bleu: www.cordonbleu.edu/home/en The French Laundry: www.thomaskeller.com/tfl Thomas Keller: www.thomaskeller.com/ Per Se: www.thomaskeller.com/perseny Momofuku: momofuku.com/ David Chang: instagram.com/davidchang Nix: www.nixny.com/ Chef John: twitter.com/chefjfraser Narcissa: www.narcissarestaurant.com/ Dovetail: www.dovetailnyc.com/ Dole whip: www.dolesoftserve.com/prod-info.cfm Thrillist video about Pineapple Express: www.thrillist.com/eat/new-york/pineapple-express-dole-whip-disneyland-nyc Food Baby: instagram.com/foodbabyny Feed Your Girlfriend: instagram.com/feedyourgirlfriend

This week its 1978's comedy/mystery Who Is Killing The Great Chefs of Europe, starring George Segal, Jacqueline Bisset and Robert Morley.

The Modern Eater Show 03-04-17, run time is 52:45 34th annual Great Chefs of the West is on March 16th from the Denver Marriott City Center! The Modern Eater will be there and we have a couple of the chefs participating on the show! From Uncle it's chef Liz Farrall and from The Populist we have chef Kat Gillette. These ladies have a personal connection for getting involved in this event benefiting the National Kidney Foundation Serving Colorado and New Mexico foundation. Also Kendra Burrell from the NKF is here with us to talk about how awesome this event is and how you can still get your tickets! John Irvin from Gluten Free Things gives us a call to continue the conversation about people with gluten intolerance, this time it's his friend and employee Don. His story just might open your eyes to what gluten could be doing to you or someone you know!

This week on All in the Industry, host Shari Bayer is joined in studio by special guest Dana Cowin. Dana is the creative director of Chefs Club, former editor in chief of Food & Wine Magazine, author of Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, and host of Speaking Broadly on Heritage Radio Network. Tune in and enjoy Dana's wealth of knowledge about the food industry.

The Work of Teaching. Remember Cooking Live? As a young woman working three jobs while attending school full time Chef Sara Moulton's show was the highlight of my day. Every evening Sara guided me through simple, fresh, and healthy recipes. Unlike shows like The Great Chefs of San Francisco, these were recipes I actually wanted to try. And did. To this day I credit Sara with teaching me how to cook for myself, as do thousands of others. For almost 40 years Sara Moulton has worked in the culinary arts in just about every job you can imagine including restaurant chef, Executive Chef at Gourmet magazine until its demise in 2009, newspaper columnist, cookbook author, and television personality on The Food Network and Good Morning America. Her shows still appear regularly in reruns and her new show, Sara's Weeknight Meals, appears regularly on PBS and the Create channel, picking up where Food Network's Cooking Live and Sara's Secrets left off. Her new book, Home Cooking 101: How To Make Everything Taste Better is a culmination of numerous tips, tricks, and recipes she's collected over the years. A MUST for anyone who makes dinner. How did she end up a teacher? As with so many female chefs, Sara left restaurants when she realized she wanted to have kids. Her journey took her from stints as a food stylist for Julia Child, to Gourmet, to work as an instructor at Peter Kump's Cooking School in NYC. Teaching caused her to fall in love again with food. The passion she gained from showing someone how to create a dish, giving someone that knowledge, stayed with her and became her life's work. During her visit to The Happy Cook as part of a book tour sponsored by Chantal cookware, I was fortunate enough to sit with Sara and talk about it all. Her start at The Food Network and how she went from a deer in the headlights to the natural and nurturing on-air teacher we are all familiar with. What was the lynchpin? We also discuss how Cooking Live was in fact LIVE and the challenges that presents. How on-air mistakes actually help beginning cooks by showing real-life instances of times when you have to become MacGyver in the kitchen. How Julia Child would make mistakes on purpose during her television shows for just this reason. We also discuss how The Food Network has changed into something way more competitive and cutthroat since she was so unceremoniously let go. Changed for the better? I'm not so sure. How did she learn to become a great teacher? Is there a difference between teaching adults and children? What was the ultimate goal of her show Cooking Live? What did she avoid doing while on the air? Who were some of her famous guests and why did The Food Network use her show as an audition tape for new talent? What is her weakness in cookware stores? What are her thoughts on Blue Apron? What was Julia Child really like? You'll have to listen to find out. We also discuss her work as co-founder of the New York Women's Culinary Alliance. Why is this group still so necessary in 2016? How can we make its founding mission of networking and education for culinary women even more widespread? We covered so much in this short talk and I'm honored Chef Sara Moulton took time out of her busy 2-day visit to talk with me. Enjoy! Then go buy her book on Amazon, and check out her show on PBS, and search her website for videos and recipes. Get cooking people! SHOW NOTES – Links to resources talked about during the podcast: The Charlottesville 29 Restaurant Auctions - Every dollar you bid goes toward four meals for our area's hungry. Auctions close DAILY starting yesterday so bid early and often for the chance to win a once-in-a-lifetime culinary experience! Sara Moulton's Website - Learn about Sara and her history, view videos of her show, and collect recipes from her long and storied career. Home Cooking 101: How To Make Everything Taste Better - Sara's latest book is filled with instructional photos, great recipes, and thousands of tips culled from over 40 years of teaching cooking. Chantal Cookware - Discover why this cookware is a favorite of Sara's. Then buy some. This episode is sponsored by In A Flash Laser Engraving.

We sit down once again with our favorite Culinary Magician, Lanai Tabura, for an Orgazmic conversation about Food in Paradise.  We discuss the Hawaiian Fusion foods, the Great Chefs of Hawaii as well as Lanai’s Favorite restaurants. Lanai also joins us … Continue reading → The post Culinary Explosion in Hawaii appeared first on Lucky We Live Hawaii.

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes

During this episode we talk to Director Ted Kotcheff. Mr. Kotcheff’s directing credits include First Blood, North Dallas Forty, The Apprenticeship of Duddy Kravitz, and Who Is Killing the Great Chefs of Europe? Get More Legends of Film Subscribe to Legends of Film by RSS | iTunes

Let's Do Lunch! traveled to the city of brotherly love to the Seventh Annual Great Chefs Event where 50 of the world's greatest chefs gathered under one roof to cook for over 1,000 guests all in the name of charity. Host Robin Milling sampled dishes and spoke with famous chefs from New York such as Drew Nieporent of Tribeca Grill, April Bloomfield of The Breslin Bar and Dining Room, and Chef Bill Telepan of Telepan. She spoke with Los Angeles chefs Neal Fraser of The Strand House and The Hungry Cat's David Lentz. The live auction featured a Vetri Dinner for 6 with Danny Meyer and David Swinghamer that sold for $19,000 to two separate bidders, in a tied bidding war, and a five-day, four- night gastro-tour of Piemonte Italy for six with award winning chefs Jeff Michaud & Marc Vetri that sold for $35,000. One million dollars was raised to benefit Alex's Lemonade Stand Foundation, trying to find a cure for childhood cancers.