Podcasts about head chef

Emails, The Head Chef is in for Ted's Meat & Potatoes with Condiments You Should NOT Eat After They Expire! Plus Headlines Mike is NOT working on and the Shot of the Day!

On this episode of Scran Rosalind is at Inver restaurant on the shores of Loch Fyne in Argyll and Bute to hear about the Dived not Dredged campaign. This campaign, which is being run by Open Seas, is aiming to raise awareness of the damage being done by dredging for scallops and encourage the more sustainable practice of hand diving, which they believe all consumers have a role in. Rosalind spoke to Andrea Ladas, Sustainable Seafood Officer for Open Seas, David Stinson, diver, Will Branning of the Sustainable Restaurant Association and Pam Brunton, co-owner and Head Chef at Inver. In her discussions Rosalind looks at the issues with dredging for scallops, how this is impacting the sea bed and the fishing industry and considers what it means for chefs and consumers. Learn more about your ad choices. Visit megaphone.fm/adchoices

What's it like to cook for one of the most iconic wineries in Napa Valley—for over 15 years? In this episode, host Tony Piombo sits down with Chef Jeff Mosher, former executive chef at Robert Mondavi Winery, to talk about life behind the line at a wine country institution and why he made the leap into launching his own private chef business. Jeff shares: What it was like crafting food experiences for guests at a world-renowned winery How he managed large-scale dinners, garden-to-table programs, and global events (with a cooler of secret ingredients) His favorite wood-fired dishes and how R&D in the kitchen keeps things fresh Why personal chef work offers the freedom and creative spark he craved If you geek out over food, wine, travel, or the business of it all, you'll love this one.

Former First Lady Michelle Obama expressed on her podcast the reason she didn't attend Jimmy Carter's Funeral. Michelle has recorded 3 episodes so far on her show. Is a new casino coming to NYC? Tim Walz is defending Kilmar Garcia. Mark Takes Your Calls! Mark Interviews Patsy's Head Chef and Owner SAL SCOGNAMILLO. Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC!

President Trump will install two 100-foot flagpoles 'paid for by him' on the White House Grounds. MSNBC is allegedly getting spun off and moved to a different location. Longtime Senator Dick Durbin is retiring after years working in the government. Expect huge changes at 60 Minutes on CBS soon. Donald Trump is urging Vladimir Putin to stop attacking and killing military soldiers.  Mark Interviews Economist Steve Moore. Steve gives us an update on how the trade deals are going in Washington. We will have an economic boom just like we did when Ronald Reagan was President very soon.  Former First Lady Michelle Obama expressed on her podcast the reason she didn't attend Jimmy Carter's Funeral. Michelle has recorded 3 episodes so far on her show. Is a new casino coming to NYC? Tim Walz is defending Kilmar Garcia.  Mark Interviews Patsy's Head Chef and Owner SAL SCOGNAMILLO. Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC! 

Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC!

Former First Lady Michelle Obama expressed on her podcast the reason she didn't attend Jimmy Carter's Funeral. Michelle has recorded 3 episodes so far on her show. Is a new casino coming to NYC? Tim Walz is defending Kilmar Garcia. Mark Takes Your Calls! Mark Interviews Patsy's Head Chef and Owner SAL SCOGNAMILLO. Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC! See omnystudio.com/listener for privacy information.

President Trump will install two 100-foot flagpoles 'paid for by him' on the White House Grounds. MSNBC is allegedly getting spun off and moved to a different location. Longtime Senator Dick Durbin is retiring after years working in the government. Expect huge changes at 60 Minutes on CBS soon. Donald Trump is urging Vladimir Putin to stop attacking and killing military soldiers.  Mark Interviews Economist Steve Moore. Steve gives us an update on how the trade deals are going in Washington. We will have an economic boom just like we did when Ronald Reagan was President very soon.  Former First Lady Michelle Obama expressed on her podcast the reason she didn't attend Jimmy Carter's Funeral. Michelle has recorded 3 episodes so far on her show. Is a new casino coming to NYC? Tim Walz is defending Kilmar Garcia.  Mark Interviews Patsy's Head Chef and Owner SAL SCOGNAMILLO. Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC! See omnystudio.com/listener for privacy information.

Sal talks to Mark about how the Restaurant is doing. What's happening with Outdoor dining? Patsy's is doing well and is a staple in NYC! See omnystudio.com/listener for privacy information.

Rob Davis is many things. A plumber, construction manager, student, former head chef, guitar player, singer-songwriter, and a great storyteller. From Memphis to Arkansas to North Carolina and up to the mountains in Boone, Rob has worked with his hands everyone he's gone. He plays gigs in Boone, NC and will soon be playing in Charlotte. He was kind enough to play four original songs which are included at the end of the episode.Use my code: EYESAC for 15% off your entire order @www.mountaineerbrand.comUse same code: EYESAC for 10% off your order @ www.scentsbyyaya.comThank you so much for listening! Leave a review and let me know what you think. Are their topics you want to hear covered? A guest you would like to hear back on for another episode?Make sure to follow and share this episode.Love ya!

Walter el Nagar is a passionate Chef with a multicultural background and a strong desire to make not only a culinary mark but a social one as well.  In this podcast, Walter describes his passion for creative culinary arts and his professional path across the globe.   Walter was born in Milan in 1981 to an Egyptian father and Italian mother, both of whom are restaurateurs. Known for his creative flair and self-taught culinary skills, Walter embarked on a transformative journey in 2008 when he traveled to Los Angeles and discovered his love for Latin American cuisine. This experience inspired him to establish his own restaurant, 'The Barbershop.'  In 2016, Walter embarked on an enriching one-year culinary world tour, discovering the flavors of Barcelona, Ibiza, Moscow, Tulum, and ultimately Singapore. It was during this journey that he introduced his innovative pop-up restaurant concept, inspired by his experiences in Los Angeles.  After a brief stint in Dubai, he felt the need to find a permanent home, and in 2017, he came to Geneva.  Taking up the position of Head Chef at the renowned 'Fiskebar' restaurant in the Hôtel de la Paix, Walter soon realized his vision went beyond culinary excellence. To prove his commitment to social issues, he founded his own restaurant, 'Le Cinquième Jour,' in Geneva. This unique establishment embraced a powerful concept of social inclusion – the kitchen brigade dedicated Saturdays to cooking for those in need, including disadvantaged individuals, refugees, the homeless, and vulnerable teenagers.  This concept continues with his new restaurant, Refettorio in Geneva.  Driven by his unwavering dedication to both gastronomy and social impact, Walter established Fondazione Mater in 2020. As the founder and executive director, he continues to merge his culinary expertise with a strong sense of purpose, creating initiatives that make a positive difference in our society.

On the show this week, Ana Maria Cumsille, Chief Winemaker at Viña Carmen, visits us to talk about a stunning Sémillon that has positioned the winery as one of the most innovative in Chile. Similarly, George Samios of Penali Cellar Doors in the Greater Melbourne Area talks about an age-old concept, the Cellar Door, and how it's the only way to go in Australia. Andrea Fabiano, Export Director, Feudi di San Gregorio (Campania, Italy) joins us to talk about the oenological renaissance of Southern Italy, promoting a wine culture for the rediscovery of Mediterranean flavours. Finally, George Perperidis, Head Chef of the Hooded Merganser Penticton Lakeside Resort, reports on the refresh of the Merganser and how he is leaning into his Greek roots and Mediterranean lifestyle with a new menu.

Hear from Melissa Forde as she makes the Football Black List, which highlights the most influential Black people in British Football, as she discusses the honour and which player is the best chef at Compton. Also, we hear from 100-year-old Wolves fan Sydney Ball who had a lot to smile about at Portman Road on Saturday after he received a golden day out courtesy of Wolves Wishes.  Get more of the latest Wolves news at www.wolves.co.uk  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Tzarina Mace-Ralph is the Head Chef on Bravo's Below Deck Down Under, but that is just the tip of the iceberg. She's a firecracker, a private chef and a go-getter who can't help her impulses sometimes.. So where did all that come from?We went all the way back to get a glimpse into early life for little Tzarina, who was a young girl struggling with dyslexia and ADHD - without knowing it at the time. Now, as a much loved (and sometimes trolled) bonafide Bravolebrity, Chef Tzarina is lifting the lid on the yachting industry, rallying for change on behalf of the many women who have felt unsafe or at risk at sea, and advocating to destigmatise mental health.Chef Tzarina is an open book when it comes to her own struggles and we covered so much ground, from the benefits of hypnotherapy, EMDR and traditional therapy to the ways she has learned to navigate ADHD without medication.She is an absolute delight and I know you will love her as much as I do.You can find her on Instagram at @cheftzarina or catch her on Below Deck Down Under, Season 3 now airing.Follow the show at @jana.firestone and make sure you're subscribed, rating and reviewing on iTunes!Thank you to the wonderful Sam Talbot, for our audio and production magic, and to Bravo NBC Universal for approving this interview!

On this episode, Ragnar speaks with Young Chef Andreas Enger Fjellheim, who took home gold for the Norwegian Junior Culinary Team in the 2024 Global Chefs Challenge Finals. A rising culinary star, Andreas has impressed at global culinary competitions, including the Culinary Olympics and World Cup. In addition to his win in the Global Young Chefs Challenge, he earned Best Veal and the Green Spatula Award from Nestlé Professional. Head Chef at Arakataka, a restaurant in Oslo, he has an impressive resumé and a bright future ahead. Tune in to hear about Andreas' journey from a small farm in Norway to international culinary stages, his rigorous preparation for competitions, and the importance of sustainability in his approach to food. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Today we're delighted to be joined by a chef who was once the youngest 2 Michelin star female chef in the world and after working in 4 Michelin Starred restaurants around Europe and then working for Gordon Ramsay, she casually became the first woman to ever win the Great British Menu main course, in over 20 years of the shows history!Kate opens up about; why she decided to leave the restaurant industry and become a private chef rather than try and open her own restaurant, the struggles emotionally of being a Head Chef, the brutality of 19 hour days working in Michelin Star kitchens, the greatest way to tackle sexism and inequality, the delights of Copenhagen's dining scene, her secrets to becoming the first female in history to win the Great British Menu's main course, the unglamorous truths of working for Gordon Ramsay, the selfishness you need to be a successful chef and so much more...It's a truly fascinating listen and Kate is a wonderful orator, so sit back, relax and enjoy!-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Stefan Drago, Dragos Owner, Head Chef.

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Laura Kimber, Head Chef at Salt, joins us to talk about Jason Atherton's news article, sexism and the hospitality industry, top 5 sauces and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosted on Acast. See acast.com/privacy for more information.

Today we're joined by the delightful Avi Shashidhara who's Head Chef of the multi-award winning Pahli Hill Bandra Bhai in Fitzrovia, which Jamie Oliver recently revealed as his favourite restaurant in the city. Avi's journey is an incredible one which has taken him from growing up in Bangalore to working for Antonio Carluccio in India to working at various Michelin starred restaurants in the UK before running the River Cafe for 10 years to cooking personally for Anthony Bourdain & Nigella Lawson to now running one of London's greatest restaurants. Avi is in a wonderful sharing mood as he entertains us with crazy stories of; being bullied in a 2 Michelin starred restaurant, the brutality of Indias fine dining culinary college, working at India's first boutique hotel under Chef Antonio Carluccio, the magic of working at the river cafe for over a decade, why PR agencies are ruining the food scene, why Michelin are 'anti-indian restaurants' and so much more.....it's a real juicy one, so sit back, relax and enjoy! ------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Get tickets to Avi and Andi Olivers supper here - https://www.pahlihillbandrabhai.com/whats-on/a-dinner-with-andi-oliver Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

Jason Carron, owner and head chef at the Post 1917 steakhouse (781-942-0001) in Reading, explained his career and the future of his restaurant in a new interview for Authority Magazine. Read more at https://www.post1917.com Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com

Today we're honoured to be joined in the studio by the wonderful Romy Gill MBE who's an award winning food/travel writer and broadcaster and was the owner and Head Chef at Romy's Kitchen, and In 2016 she was appointed an MBE in Queen Elizabeth's 90th Birthday Honours List. On this podcast we discuss; her incredible journey from West Bengal to the UK, her memories of 1000 mile picnics to the Punjab as a kid, the magic of Tiffin boxes, why she can never emulate her mothers cooking, why she thought she was getting punked when she got an MBE, the struggles of opening a restaurant in the UK, a nightmare Valentines Day service involving Grace Dent and Matt Tebbutt, how a Fay Maschler review changed her life overnight, the secrets to cooking great Indian food, why Dishoom changed the game in the UK food industry, secrets from Ready Steady Cook and much much more..... ------------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto... https://www.amazon.co.uk/Books-Romy-Gill/s?rh=n%3A266239%2Cp_27%3ARomy%2BGill

Join Chef Andre Natera in an engaging and thought-provoking conversation with Chef Dan Kennedy, the Head Chef of Pasta Bar in Austin. With over 20 years of experience in Michelin-starred restaurants, Chef Dan shares his journey from a young cook to leading one of Austin's top culinary destinations. In this episode, Chef Dan opens up about the challenges and realities of maintaining mental health in the high-pressure world of professional kitchens, and how important it is to create a supportive kitchen culture. He also discusses the evolving role of sous chefs, the balance of content creation with his demanding culinary career, and the influence of hip hop on his work and creativity. Whether you're a seasoned chef or just curious about the behind-the-scenes world of professional cooking, this episode provides an honest look at the highs and lows of life in the kitchen, and the importance of finding balance in a demanding industry. Watch now to learn more about kitchen teamwork, wellness, and how to navigate the evolving culinary landscape with insight from one of Austin's top chefs. Subscribe to my Substack! ⁠⁠https://chefspsa.substack.com/⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠https://chefspsa.com/⁠⁠ Shop Chef's PSA Merch! ⁠⁠https://shop.chefspsa.com/⁠⁠

On this episode, Ragnar speaks with the 2024 Worldchefs' Global Chef Challenge winner, Ale Mordasini. Chef Ale traces his inspiring journey from apprenticing in Switzerland to taking home the title of World's Best Chef this October in Singapore. From Bocuse d'Or to his role as Head Chef at hotel-restaurant Krone in Regensberg, he shares secrets behind creating award-winning dishes, the intricate process of preparing for international competitions, and the significance of mental training in achieving culinary excellence. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

The Game Changers podcast celebrates those true pioneers in education who are building schools for tomorrow. In episode 193 of Game Changers, Phil Cummins joins in conversation with Benjamin Cooper, Executive Chef at Chin Chin for a holiday special. Hailing from the small town of Taree in New South Wales, Benjamin Cooper has been Executive Chef at beloved Southeast Asian restaurant Chin Chin for the past 13 years. He has worked with several of Australia's most celebrated chefs, flexing his skill and knowledge in kitchens across Melbourne and the UK. Originally aiming to pursue a career in economics, Benjamin ended up completing a culinary apprenticeship on a gap year — and never looked back. The early days of his career saw him head to the UK, where he worked with head chefs at renowned restaurants including Nobu London, Bluebird in Chelsea and Smiths of Smithfield. Cooper's passion for authentic techniques and high-quality ingredients grew as he worked with Australia's best-known Thai cuisine chef, David Thompson, at Nahm within London's The Halkin — the first Michelin-starred Thai restaurant in Europe. Returning to Melbourne, Benjamin worked as Head Chef at fine-diner Ezard and esteemed Thai restaurant Longrain, both stints cementing his love of fresh and fiery flavours. In 2011, Benjamin joined restaurateur Chris Lucas to launch Chin Chin, where his now trademark big, brash flavour combinations had diners lining up down the street from day one. An icon of Melbourne's food scene, Chin Chin arguably kickstarted the city's trend of dining with energy, colour and music from its location on Flinders Lane. Benjamin's passion, understanding of ingredients and knack for experimenting with flavours and texture combinations has redefined Southeast Asian cuisine in Australia. It's helped drive Chin Chin's incredible success within the country's hospitality scene, not just with the restaurant's original Melbourne location, but also its second outpost in Sydney's Surry Hills (opened in 2017) and the addition of Club Chin Chin at GMHBA Stadium (2024). Aside from the fiery Asian food he brings to life at Chin Chin, Cooper is passionate about coffee and cheese, and shares his years of culinary experience with those keen to learn via Chin Chin's own ‘Cooking with Cooper' classes. Benjamin's recipes and kitchen experience have also contributed to Chin Chin's three cookbooks, ‘Chin Chin: The Book', ‘Chin Chin: Feed Me' and the just-released ‘Chin Chin: Still Hungry'. The Game Changers podcast is produced by Evan Phillips supported by a School for tomorrow (aschoolfortomorrow.com), and powered by CIRCLE. The podcast is hosted on SoundCloud and distributed through Spotify, Google Podcasts, and Apple Podcasts. Please subscribe and tell your friends you like what you are hearing. You can contact us at gamechangers@circle.education, on Twitter and Instagram via @GameChangersPC, and you can also connect with Phil and Adriano via LinkedIn and Twitter. Let's go!

In episode 267 of The Just Checking In Podcast we checked back in with Robert Parks. Robert is a Head Chef and someone our Founder Freddie has known since they were school-mates one year apart at Ilford County High School, where Freddie attended for sixth-form college. They then went to the same university at Sussex and have remained friends ever since. Rob broke into the culinary industry in the most unconventional way possible, by appearing on the 2015 edition of BBC's Masterchef and making it to the semi-finals. From there, he became Head Chef at his fellow contestant Tony Rodd's restaurant Copper & Ink, which he set up and ran alongside his wife Becky. He worked there until 2023 when he left the job to move into private hospitality and nine months later, sadly the restaurant was forced to close its doors and serve food to its customers for the final time. In this episode we chart his culinary journey at Copper & Ink, his professional and personal relationship with Tony, the impact of Covid-19 on the restaurant and the industry, why he decided to leave, work-life balance and identity as a chef when you leave a job like that. For Rob's continued mental health journey, we discuss: the personal impact of Covid-19 on his mental health, why it had one small benefit of allowing him more time to spend with his brother whom he lived with, the reality of mental illness and how he saw this manifest in some of the staff he managed at Copper & Ink and the benefits he's had in moving to a 9-5 job in the industry. As always, #itsokaytovent You can listen to Part 1 of Rob's journey here: https://soundcloud.com/venthelpuk/jcip-20-robert-parks Support Us: Patreon: www.patreon.com/venthelpuk GoFundMe: www.gofundme.com/f/help-vent-supp…ir-mental-health Merchandise: www.redbubble.com/people/VentUK/shop Music: @patawawa - Strange: www.youtube.com/watch?v=d70wfeJSEvk

Domenico Stefanelli, Head Chef del rinomato ristorante italiano di Sydney Machiavelli condivide la ricetta per una versione dei saltimbocca ideata da lui.

Today we're joined by the legend that is Big Has aka Hasan Semay; Ex Head Chef, Sunday Times Best Selling Author, Junior Masterchef Host, Youtube Star & the funniest guy you'll ever listen too. Trust me when I say that this is a must listen to episode, the amount of incredible stories from; his father escaping as a prisoner of war in the Cypriot civil war to micro-dosing on Saturday Morning Kitchen to Jamie Oliver's 'Fifteen' programme changing his life (having been fired as a security guard and plumber) to being bullied in Theo Randall's kitchen to nearly being burnt alive by his head chef to nearly stabbing someone after service it's all in here and is quite possibly the most entertaining hour you'll ever listen too in your life so - plug in, sit back and enjoy! ---------- Please subscribe, give us a 5 star rating and leave us a comment and of course if you've enjoyed it share it with all of your friends! Watch our studio interviews in full on our Youtube channel here - https://www.youtube.com/@gotofoodpod Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegotofoodpodcast?r=9kfyt&utm_medium=ios

Chef Eric Fraudeau knew he loved cooking at an early age, thanks to his grandmother and her farm. After traveling the world, cooking in places like Alcapulco, Cabo San Lucas, Montréal, and New York, and working in the kitchens of Alain Ducasse and Joel Robuchon, Eric returned to Paris and opened his own English language cooking school. This year, Cook'n with Class celebrates its 17th year. Eric believes that to truly understand a culture, you need to know its food. So, what does his food say about the French culture and how have his travels shaped the way he says it? Listen now to find out! https://cooknwithclass.com/https://www.facebook.com/CooknWithClass/https://www.instagram.com/cooknwithclass.paris/https://www.tiktok.com/@cooknwithclass.parisJoin us on Patreon: patreon.com/parisundergroundradio Find Us OnlineWebsite: https://parisundergroundradio.com/cityofmusesFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/ CreditsHost and Producer: Jennifer Geraghty. https://parisundergroundradio.com/jenniferfoxgeraghty @jennyphoria; Website: http://jennyphoria.comMusic CreditsBeyond Inspiration juqboxmusic License: 1F36635C-8CE84C39-98B2531B-FEAA8727 About UsWho will be the world's next Salvador Dali, Thierry Mugler, or Josephine Baker, launching a new wave of the avant-garde? How are new artforms created, developed, honed? And where exactly do today's artists and creatives find their inspirations?   Each week, join City of Muses host Jennifer Geraghty as she sits down with contemporary artists, poets, dancers, designers, and performers to explore what inspires them, what their creative processes are like, where their ideas come from, and how Paris has helped or hindered their dreams come true. Inspiration and creativity meet in Paris, the City of Muses.

Today we're joined by one of the most important chefs to ever grace this earth in Ashley Palmer-Watts, who alongside Heston Blumenthal, completely reinvented the world of food during his 20 year tenure as Head Chef at the 3 Michelin Starred 'Fat Duck' & 2 Michelin Starred 'Dinner By Heston'. Today for the first time ever, Ashely opens up and reveals all the secrets, accidents and development work that went into changing the way we as humans think about, taste and appreciate food. He also reveals the genius mind of Heston Blumenthal and how he was the first man to break the barriers on fine dining  and hence why he will go down in the history book alongside the likes of Escoffier & co.  ----------- Please subscribe and leave us a comment and share it with your friends!

Today we're joined by one of London's most in demand chefs in Anna Søgaard, recently Head Chef and creator of Bistro Freddie, to discuss her incredible culinary journey that's taken her from working at the best restaurants in Copenhagen, before ending up in London via the critically acclaimed Erst in Manchester. We discuss; how she managed to create one of London's most sought after restaurants, the joys of recreating fish and chips, the challenges of dealing with drunken customers, and why she left so suddenly, the joys of old Danish food, why we're experiencing the death of new nordic cuisine, the culinary secrets to implement during Thanksgiving, where the hottest places in Copenhagen are to visit, how her female led 'Suppher Club' is giving a voice back to females in hospitality, the dangers of giving power to customers to complain and much much more...... --------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Follow Anna here - https://www.instagram.com/annasogaard/?hl=en

"Love is like the #1 ingrediant... taste the love."  - Chef Kevin LeBron larchersmarket.com A Professional Chef is an Artist and a Scientist and an Entrepreneur.  Kevin LeBron has spent his life cooking.  The restaurant business is the start of of many peoples' working career and the inspiration for many who become Entrepreneurs. To go from cooking to a Head Chef to the Operations Manager takes an embrace of the grind.  "I love the concept of food, the culture of food," Chef LeBron professes as he wears his heart on his sleeve for the passion of cookoing and creating a unique experience for his customers every day.   

Joining me on this week's episode of The English Wine Diaries is Johnny Stanford, chef patron of Tern Restaurant in Worthing. Manchester born and bred, Johnny began his career working with Paul Kitching at his acclaimed restaurant Juniper in Altrincham, before heading to Cumbria, then Edinburgh and finally settling in Sussex in 2012. Johnny worked as sous chef at the Michelin starred restaurant Matt Gillan @ The Pass before taking the reins as head chef at Pascere in Brighton and then heading up the 3 AA rosettes restaurant AG's at Alexander House. Last year, Johnny became the proud owner and Head Chef of Tern, a fine dining restaurant situated at the end of Worthing's Art Deco Pier. Here he creates captivating menus using British produce in the peak of its seasonality, offers an England-only wine list and some of THE most breathtaking views of the South Coast. We talk about the logistical challenges of running a restaurant at the end of a 300-metre long pier (if you follow Johnny or Tern then you'll know they had their biggest yet this week when Worthing Pier unexpectedly closed for repair work), his strangest food and English wine pairings and the reason why he believes in British food and drink producers so much. I loved this chat with Johnny and hope you enjoy it too - you can show him and the rest of the Tern team some love by following @johnntstanfordchef and @Ternrestaurant on Instagram and look out for news of their latest English winemaker dinners at ternrestaurant.co.uk.With thanks to our series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free delivery on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10. Please drink responsibly.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

The Game Changers podcast celebrates those true pioneers in education who are building schools for tomorrow. In episode 189 (Part 3) of Game Changers, Phil Cummins joins in conversation with Benjamin Cooper, Executive Chef at Chin Chin. Hailing from the small town of Taree in New South Wales, Benjamin Cooper has been Executive Chef at beloved Southeast Asian restaurant Chin Chin for the past 13 years. He has worked with several of Australia's most celebrated chefs, flexing his skill and knowledge in kitchens across Melbourne and the UK. Originally aiming to pursue a career in economics, Benjamin ended up completing a culinary apprenticeship on a gap year — and never looked back. The early days of his career saw him head to the UK, where he worked with head chefs at renowned restaurants including Nobu London, Bluebird in Chelsea and Smiths of Smithfield. Cooper's passion for authentic techniques and high-quality ingredients grew as he worked with Australia's best-known Thai cuisine chef, David Thompson, at Nahm within London's The Halkin — the first Michelin-starred Thai restaurant in Europe. Returning to Melbourne, Benjamin worked as Head Chef at fine-diner Ezard and esteemed Thai restaurant Longrain, both stints cementing his love of fresh and fiery flavours. In 2011, Benjamin joined restaurateur Chris Lucas to launch Chin Chin, where his now trademark big, brash flavour combinations had diners lining up down the street from day one. An icon of Melbourne's food scene, Chin Chin arguably kickstarted the city's trend of dining with energy, colour and music from its location on Flinders Lane. Benjamin's passion, understanding of ingredients and knack for experimenting with flavours and texture combinations has redefined Southeast Asian cuisine in Australia. It's helped drive Chin Chin's incredible success within the country's hospitality scene, not just with the restaurant's original Melbourne location, but also its second outpost in Sydney's Surry Hills (opened in 2017) and the addition of Club Chin Chin at GMHBA Stadium (2024). Aside from the fiery Asian food he brings to life at Chin Chin, Cooper is passionate about coffee and cheese, and shares his years of culinary experience with those keen to learn via Chin Chin's own ‘Cooking with Cooper' classes. Benjamin's recipes and kitchen experience have also contributed to Chin Chin's three cookbooks, ‘Chin Chin: The Book', ‘Chin Chin: Feed Me' and the just-released ‘Chin Chin: Still Hungry'. The Game Changers podcast is produced by Evan Phillips supported by a School for tomorrow (aschoolfortomorrow.com), and powered by CIRCLE. The podcast is hosted on SoundCloud and distributed through Spotify, Google Podcasts, and Apple Podcasts. Please subscribe and tell your friends you like what you are hearing. You can contact us at gamechangers@circle.education, on Twitter and Instagram via @GameChangersPC, and you can also connect with Phil and Adriano via LinkedIn and Twitter. Let's go!

On this episode of Chef Radio Podcast, we sit down with the one and only Chef Marc Murphy, famed judge on Food Network's Chopped, competitor on Iron Chef America, and mastermind behind New York City's iconic restaurant Landmarc. Chef Murphy takes us on an inspiring journey through his early years as a young chef in Paris, where he honed his skills alongside some of the culinary world's greats, to his bold move to New York City. Listen as he shares the challenges and triumphs of rising through the ranks of the restaurant industry, eventually becoming one of America's most respected chefs and TV personalities. Show Notes (02:03) Introduction to Chef Radio Podcast (02:47) Mark Murphy's Culinary Journey (06:53) Adventures in Paris (14:29) The Challenges of Fine Dining (29:31) From Sous Chef to Head Chef (37:15) A New Opportunity with Rocco Despirito (38:35) Opening La Fourchette and Cafe Milou (40:11) The Impact of 9/11 and Reopening Southwest (41:52) Launching Landmark and Its Unique Dining Experience (47:51) Expanding with Ditch Plains and Other Ventures (50:12) Transitioning to Private Events and Pop-Ups (55:08) The World of TV Shows and Competitions (01:01:35) Challenges and Reflections in the Culinary Journey (01:08:55) Community Involvement and Philanthropy (01:10:36) Closing Thoughts and Farewell A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

In this episode of Crypto 101, Brendan Viehman welcomes Chef Kids, the Head Chef at PancakeSwap, to discuss the platform's journey in the decentralized finance (DeFi) world. Chef Kids provides insights into PancakeSwap's unique food-themed branding and its growing influence as a decentralized exchange (DEX). The conversation explores PancakeSwap's expansion across multiple blockchains, including Ethereum, Polygon, and Base, with a focus on providing seamless trading and liquidity provision experiences for users. Kiss also delves into PancakeSwap's innovative farming, staking, and liquidity features, explaining how they empower users to earn yields while navigating the DeFi ecosystem. With the upcoming release of PancakeSwap V4, the platform aims to improve accessibility and user experience, positioning itself as a one-stop-shop for DeFi enthusiasts.Get immediate access to my entire crypto portfolio for just $1.00 today! https://www.cryptorevolution.com/cryptnation-directGet your FREE copy of "Crypto Revolution" and start making big profits from buying, selling, and trading cryptocurrency today: https://www.cryptorevolution.com/freeSubscribe to YouTube for Exclusive Content:https://www.youtube.com/@crypto101podcastFollow us on social media for leading-edge crypto updates and trade alerts:https://twitter.com/Crypto101Podhttps://instagram.com/crypto_101Guest Linkhttps://pancakeswap.finance/*This is NOT financial, tax, or legal advice*Boardwalk Flock LLC. All Rights Reserved 2024. ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬Fog by DIZARO https://soundcloud.com/dizarofrCreative Commons — Attribution-NoDerivs 3.0 Unported — CC BY-ND 3.0 Free Download / Stream: http://bit.ly/Fog-DIZAROMusic promoted by Audio Library https://youtu.be/lAfbjt_rmE8▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Ah the hopeful expectations we all had.....as if we'd all be CEO's, Head Chef's and travelling the world with the peace and ease of knowing "sure I'll buy the house when I get home from Bali" ... I wonder if Gen Z have the same expectations or did we mouth off enough about the sh1t show of life enough to not let them get ahead of themselves. Check out Megans Tune HEREUsual links:PatreonInstagram TikTokKarla's Stomper of The WeekJen's Manky Yokes PlaylistAnon BoxSupport this show http://supporter.acast.com/the-unpopular-opinion. Hosted on Acast. See acast.com/privacy for more information.

Paul Hawley and Miguel Smith from Fogbelt Brewing are the guests on Brew Ha Ha with Steve Jaxon and Herlinda Heras. Fogbelt first brewed beer in 2013 and started brewing commercially in 2014. They also have a pub in Santa Rosa and a new larger production space. They were among the first brewers to emphasize fresh hops and wet hopped beer and this is the time of year when that is happening. September 16-22 they have interesting corn dogs, not the normal kind. Each month they work on different beer and food pairings. Today they have a wet hop IPA that goes with a jalapeño corn dog. One is made with Fruity Pebbles. Another is a Ramen noodle corn dog, with a cheese sauce. “These are the wildest looking cord dogs that I have ever seen.” -Steve Jaxon Wet hopped beers are very seasonal and you would try to drink them as soon as you can. Their wet hop Oktoberfest celebration takes place in their parking lot on Saturday, September 21. They will also have a full German menu with sausages and potato salad, sauerkraut, etc. Monthly Beer & Food Pairings Every month they do a week-long food pairing, alternating between their two locations. In September the wet hopped beers go with these exotic corn dogs. Then, this October, the Santa Rosa location will feature tamales. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Miguel came to Fogbelt as Head Chef, after having worked in fine restaurants in San Francisco and many other places, since age 14. The morning of a hop harvest, Paul will go out to the fields and inspect the crop. They bring the hops directly to the brewery. Meanwhile, Remy in getting the wort made in the brewery, and he then adds the hops to the empty clean vessel, then they pour the boiling wort back in, for kind of a tea extraction before going into fermentation. The requirements of logistics make it fun and challenging. Picking window on hops is usually a couple of weeks, so they have a little wiggle room. But if the weather changes suddenly they might have to react fast. See our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. They have a dog costume contest, and the winner gets featured on a beer the following year. There was mastiff dog dressed as the joker that won last year and his beer is coming soon. Herlinda has bad news, that Hopland Tap is closing. Ron Lindenbusch kept it open as long as he could.

Emails, The Head Chef is in for Ted's Meat & Potatoes with the Best Sport Bars In Seattle! Plus Headlines Mike is NOT working on!

Chef Dan Giusti grew up in a food-loving Italian family inspired Dan to attend the Culinary Institute of America in New York. He quickly rose through the culinary ranks, serving as Executive Chef of 1789 in Washington, D.C. and Head Chef of Noma in Copenhagen. After three years in the latter role, he returned to the United States to tackle another culinary challenge: school food.  In 2016, he founded Brigaid, assembling a team of professional chefs who were eager to apply their culinary expertise  to help school foodservice programs achieve their goals. Today, Brigaid's work has expanded to senior centers and a state prison system. It remains guided by Dan's belief that everyone deserves nourishing food, cooked with care and passion.  

Emails, The Head Chef is in for Ted's Meat & Potatoes with the States That Love Fair Food! Plus Headlines Mike is NOT working on!

DataOps, the promising future that nobody seems to be able to make reality. But not for lack of trying: meet Chris Bergh, "Head Chef" at DataKitchen, joining us again to tell us how te filed evolved over the last few years. To get in touch with Chris, pay a visit to DataKitchen.io! And find all the Open Source Tools we discussed on the DataKitchen GitHub pages. Please use the Contact Form on this blog or our twitter feed to send us your questions, or to suggest future episode topics you would like us to cover.

DataOps, the promising future that nobody seems to be able to make reality. But not for lack of trying: meet Chris Bergh, "Head Chef" at DataKitchen, joining us again to tell us how te filed evolved over the last few years. To get in touch with Chris, make a visit to DataKitchen.io! Please use the Contact Form on this blog or our twitter feed to send us your questions, or to suggest future episode topics you would like us to cover.

It is a privilege to welcome Chef Dave White to The Jake's Take with Jacob Elyachar Podcast.  Born in the United Kingdom, Chef White boasts over seven years of experience as a Head Chef, emphasizing his plating, flavor, and presentation expertise. His culinary journey is intertwined with a passion for adventure, evident in his participation in pro skiing competitions; Mount Everest climbs, and skydiving escapades, each accompanied by tales of past injuries and surgeries.Transitioning from various kitchens in London to becoming a personal celebrity chef, Dave's dynamic career trajectory led him to explore the world of yachting. His seamless integration of adventure and culinary prowess makes him a compelling and captivating personality for television audiences worldwide on the popular Bravo TV series Below Deck: Mediterranean.  Chef Dave White recently released his cookbook, SALTED. The book features 50 recipes inspired by his backpacking adventures and culinary experiences from France, Japan, Nepal, Norway, Ukraine, and the United States. He created and photographed every dish.   On this episode of The Jake's Take with Jacob Elyachar Podcast, Chef Dave White spoke about his experience on Below Deck: Mediterranean and shared the stories behind three recipes featured in Salted.'Let's connect on social media! Visit my channels on: A) Facebook: https://www.facebook.com/JacobElyachar/B) Instagram: https://www.instagram.com/jacobelyachar/C) Threads: https://www.threads.net/@jacobelyacharD) TikTok: https://www.tiktok.com/@therealjacobelyacE) YouTube: https://www.youtube.com/@JacobElyacharBecome a supporter of this podcast: https://www.spreaker.com/podcast/jake-s-take-with-jacob-elyachar--4112003/support.

Today on our episode #391 of All in the Industry®, Shari Bayer's guest is Rasmus Munk, head chef and co-owner of Alchemist in Copenhagen, Denmark, where Shari dined in late April and interviewed Rasmus on-location. Shari also has a follow-up interview with Rasmus in Las Vegas in June during The World's 50 Best Restaurants 2024. Alchemist was ranked No. 5 on 50 Best in 2023, and is currently No. 8 on its 2024 list. Alchemist has also received two Michelin Stars, and is No. 1 on OAD (Opinionated About Dining) 2024 in Europe, and Rasmus is No. 6 on The Best Chef list 2023. All remarkable achievements. Rasmus was born in Randers in Jutland, Denmark, and at age 22, he became head chef at TreeTop in Vejle, where he started combining ingredients, textures, and flavors in new ways, ultimately leading to the opening of the first Alchemist in Copenhagen in 2015. After two years of preparation, in 2019, he moved Alchemist to a 22,000 square foot space in the industrial district of Refshaleøen in Copenhagen, showcasing “Holistic Cuisine” with 50 edible impressions and an artfully composed dining experience with performers, installations, and incredible architecture, including a planetarium dome. Rasmus has teamed up with SpaceVIP, a luxury space travel group, described as a carbon-neutral spaceflight experience company, to offer ‘stratospheric dining' on a six-hour flight taking off from Florida, US, in 2025. Today's show also features Shari's PR tip to be a conversation starter; Speed Round; and Shari's Solo Dining experience at chef and owner Beau Clugston's wonderful seafood restaurant, ILUKA, in Copenhagen, Denmark.  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

I just returned from a magical week on the rivers of Germany as a guest of Transcend Cruises. Our stops and excursions included: Koblenz, Cochem, Boppard, Rudesheim, Heidelberg, Speyer, Wiesbaden, Wurzburg and Frankfurt. And I loved every second. As for Transcend, it's a charter-only river cruise line with a fleet of its own purpose-built vessels. The company offers truly customized river cruise journeys with tailor-made itineraries and experiences for any kind of group. So for example, you can hold a destination wedding, or a corporate retreat, or celebrate a milestone birthday with family and friends, or really just about anything! On my sailing, the ship was chartered by the Porsche Club of North America with tailored experiences for car enthusiasts. And of course, there were plenty of cultural options to enjoy for the likes of yours truly. The ship I was on was the Advance and was 5 stars all the way – from the suite to the dining to the staff. Frankly, I didn't want to leave! For more on Transcend, visit: https://www.transcend.cruises/ or tune in to episode 301 of  The One Way Ticket Show where our guest was Matthew Shollar, Founder & Chief Visionary of Transcend Cruises. While on board, I had the chance to sit down and chat with the ship's Captain Rob Jager, Head Chef Mihai Tuca, and Transcend's General Manager, Carmen Mladenovic. You can listen to each of those conversations here on The One Way Ticket Show.  On this episode, we're featuring our conversation with Chef Mihai. We cover how he plans for a journey, how local cuisines impact menus on the ship, his favorite foods to prepare, what makes Transcend's offering so unique, plus, it being the one way ticket show, of course I had to ask Chef Mihai where he'd go on his one way ticket journey of choice (if you're new to the show, that's the premise of the podcast).   Enjoy!

Two-time Emmy and Three-time NAACP Image Award-winning television Executive Producer interviewed Chef Marcus Samuelsson.    When you hear someone utter the words “Culinary History of America”, the phrase “Black Excellence” is not the first thing that comes to mind. While Black cooks have played a major role in shaping the landscape of America's culinary culture, their history and accomplishments continue to be told in the dark, underrecognized by the wider world. Well, here to shed some light on this hidden history is Red Rooster's very own Head Chef, Chef Marcus Samuelsson, through his book, The Rise: Black Cooks and the Soul of American Food: A Cookbook. Make sure to bring your good eating pants and your academia caps to this episode of Money Making Conversations Master Class as we do a deep dive into the culinary history of America and the role that the African diaspora played in shaping it. The James Beard award-winning chef says his flagship restaurant, Red Rooster, became his "haven" during the height of pandemic. Working with José Andrés' World Central Kitchen organization, Samuelsson converted the restaurant to a community kitchen. Over the course of six months, Red Rooster served more than 200,000 meals to first responders and others in need. "It was a place for me when our world was so ripped apart and no one knew what to do," he says. Samuelsson says feeding the community during the pandemic also changed the way he thought about his industry. "The word 'restaurant' actually means to restore your community. And in the worst of times, I think that the restaurant, the hospitality industry really stepped up," he says.Support the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Theo Randall is a Head Chef, restaurant owner, and food writer. He's currently the Chef Patron of Theo Randall at the InterContinental, and he was famously awarded a Michelin star at The River Cafe. He specialises in Italian cuisine, and his new book Verdura: 10 Vegetables, 100 Italian Recipes, is available now.  On the podcast he tells Lara and Liv about his favourite region in Italy for food, and why he loves home cooking.