Podcasts about guest chef

In this podcast your host Truffle boy and Doug. Share there stories and experience nces during covid. Join Us weekly as we bring a Guest Chef.

Guest: Chef & Restaurant Owner David Machado The restaurant industry, and it's estimated 11 million employees, have suffered devastating consequences from the Covid-19 pandemic and it's response; from the abrupt closures to inconsistent federal public health guidelines. This industry is a unique victim of the pandemic in that it's inherent vulnerabilities before COVID makes it increasingly difficult to recover from this pandemic, potentially forever changing the American main-street landscape and our economy. With little to no financial assistance to date, the largest impact has been felt by your local, independent restaurant owners and the estimated 11 million people the industry employs. Available on Apple | Spotify | Anchor | Google or anywhere podcasts are available. IG: @GoodForNowCasts Twitter: @GoodForNowCasts Enjoy. Share. Good for now... Photo Credit: OregonLive.com (Stock Photo) --- Send in a voice message: https://anchor.fm/good-for-now/message

Chef Roc cooks up a great dish live on the air. Guest Chef to Presidents Matt Antonovich and Captain of the San Diego Legion Rugby Team Nate Augsburger.

Hello beautiful Kings and Queens. Welcome to another exciting Episode of Cooking With Petey Nature. This evening I will be interviewing and kicking it with my special Guest Chef and Gospel Radio Host Friend Miss Alana Hannah. Get ready to tune in for some great talk about food, THE SPIRIT OF YAHWEH, INDEPENDENT ARTIST, and whatever the Holy Spirit guides us to do on air. To tune in call (347)857-1395 and press 1 to be live or hit this link to listen online. The show starts @ 8pm EST / 7pm CST / 6pm MST / 5pm PST, so don't miss out on this blessed episode. We thank you for your support and love by Tuning in.

Hello Everyone and welcome to The Cooking With Petey Nature Show. Tonight there will be no Guest Chef and we will be focusing on prayer and bringing in the New Year. There will be 18 prayers going up as unto the Lord tonight and we are going to have a good time bringing this New Years Eve in protected and coverd, We will be playing some great gospel Hip Hop and I have some new music to play from Jimmy Hustle. We will have the phone lines open for all Prayer warriors that would like to call in and participate. Men or Women and young or Elders call in and speak from your heart. We will also have the what's cooking song of the day, the recipe of the day, health and wellness tips of the day, and a Financial word of the day from Mr. Raymond Greene. Tune in by clicking this link or calling (347) 857-1395 and press 1 to be live on the air with Petey Nature. 

On this edition of the Ento Nation podcast with The Cricket Man: “Farm 2 Table Women of the Ento Nation”. We visit with two power women of the Ento Industry. We chat with Wendy Lu McGill, CEO & Founder of Rocky Mountain Micro Ranch where they farm crickets and mealworms. Wendy Lu is just plain everywhere when it comes to the Ento Industry, and we sat down with her for a very interesting chat. They are bug farming a mile high in the sky! We also have a very interesting conversation with Aly Moore, who is the driving force behind Bugible at EatBugsEvents.com. Aly holds events around the country that introduce people to the benefits of eating bugs, to our bodies and to our environment, via wine pairings, Ento-culinary samplings, and other fun things. At some of these events, people actually get to make their own delicious Ento dishes! We’ll also invite Aly into the Cricketlicious Café to be our Guest Chef this week, and ask her to show us how to make Tomato Hopper-Poppers! And on “As the Crickets Chirp” Chip has partial amnesia, and Dr. Wut gives Ashley disturbing news.   TOMATO HOPPER-POPPERS 1 cup cherry tomatoes ½ package cream cheese ¼ cup minced green onions ¼ cup minced fresh parsley ¼ teaspoon worcestershire sauce ¼ cup chopped chapulines   DIRECTIONS: Cut a thin slice off the top of teach tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Combine remaining ingredients in a bowl. Mix well. Spoon into tomatoes.

Description: What’s one of the number one things you must do in the bar restaurant business to keep your business thriving? Innovation! Nick interviews industry expert Paul Baron on how to be innovative and what trends he’s seeing that’s making a big impact in the bar and restaurant business. In This Episode You’ll Learn: One of the most important things Paul has learned in his 25 plus years in the industry. Food trends that are starting to take off and where to find them to be ahead of the competition. Where to find chefs / mentors to help you take your brand, your food to the next level How to kick off a month long “Guest Chef” promotion to drive food sales, attract new customers, and create new menu items you would have never thought of One of the easiest way to get ideas for new menu items that your customers will LOVE! Links Mentioned In This Podcast: Across The Bar - Innovations In Libations - Mixology, Craft Beer, & Wine Fast Casual Nation - Changing The Way America Eats  - Even if you’re not fast casual, you can take concepts, ideas from other markets, and bring them to your bar or restaurant. All Shows From The Foodable Network