Podcasts about ilma lopez

Damian Sansonetti is the Chef and Co-Owner of Chaval and Ugly Duckling, both located in Portland, ME. Damian is the husband of previous guest Ilma Lopez, who was featured on episodes 1148 and 1156. Damian's father was a chef and he grew interested in the profession while in college. He attended Pennsyvania Culinary Institute and quickly began working in well-known restaurants and for high profile restaurateurs in NYC, such as Daniel Boulud and Myriad Restaurant Group. He and Ilma married in 2009 and they decided to move to Portland to open their first restaurant in 2013. Today, they own Ugly Duckling and Chaval.  Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Contact the guest: Chaval website: https://www.chavalmaine.com Ugly Duckling website: https://www.uglyducklingmaine.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

This is a very special round table conversation with 4 restaurant owners in the Portland, Maine area. Eric sits down with Piage Gould, owner of Central Provitions, Tipo, and Finestkind, Ilma Lopez, owner of Chaval and Ugly Duckling, Michelle Corry, owner of Fifty Five-Five, and Theresa Chan, owner of Empire Chinese Kitchen. They will be dscussing the importance of finding a group friends/mentors to discuss problems and solutions, as well as brainstorm ways to move into the future intentionally within the restaurant industry.  Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Contact the guests: Paige Gould: http://www.central-provisions.com -OR- http://www.tiporestaurant.com  Ilma Lopez: https://www.chavalmaine.com -OR- https://www.uglyducklingmaine.com Michelle Corry: https://www.555-north.com Theresa Chan: https://www.portlandempire.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Ilma Lopez is from Venezuela and moved to the US in 2001 to go to school. She ended up going to culinary school in NYC and worked there for high profile chefs like Daniel Boulud and others. She worked in Spain for a year and then worked a cruise ship for a year as well. She and her husband moved to 2011 and opened their first restaurant, Piccolo, in 2013. She then opened Chaval and closed Piccolo in 2020. Ugly Duckling was opened in 2023. The two restaurants gross 2 million in revenue. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Contact the guest: Ugly Duckling website: https://www.uglyducklingmaine.com Chaval website: https://www.chavalmaine.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

We talk with two celebrated Maine chefs about cooking at home during the pandemic. Chefs Cara Stadler and Ilma Lopez join us to offer advice on how to use simple ingredients in creative ways, comfort foods to make—including those from different cultures—and how to approach some of the popular pandemic dishes, like home-baked bread and fermented or preserved foods.

We talk with two celebrated Maine chefs about cooking at home during the pandemic. Chefs Cara Stadler and Ilma Lopez join us to offer advice on how to use simple ingredients in creative ways, comfort foods to make—including those from different cultures—and how to approach some of the popular pandemic dishes, like home-baked bread and fermented or preserved foods.

In the second episode of the podcast, host John Rudolph and local expert Sarah Gelber, a blogger and owner of the 207 Foodie website, Instagram, and Twitter accounts, chat with the winner of NGAC/Portland, Thomas Takashi Cooke, executive chef and co-owner of Izakaya Minato in Portland. Among the topics — how Cooke and his wife made their way from the San Francisco Bay area to Portland; being a pioneer in Izakaya dining in seafood-blessed Maine; dealing with sea urchin purveyors; nuances of sake; Cape Elizabeth mackerel; and the secrets to success with his “life-changing” Japanese Fried Chicken. Gelber dishes on the food scene in Portland, including the rise of poke, proliferation of amazing new restaurants, most anticipated openings, and old standbys that still can’t be missed. The podcast also bestowed Next Great American Chef/Portland Honorable Mention awards on Damian Sansonetti and Ilma Lopez, chefs and co-owners of Piccolo and Chaval, and Paolo Laboa, Executive Chef at Solo Italiano. This episode was sponsored by Cambridge School of Culinary Arts, https://cambridgeculinary.com; Feet in 2 Worlds, http://www.fi2w.org/; and Old Port Candy, https://oldportcandy.com.

Is being fortunate an obligation to help others? Host Billy Shore travels to Portland, Maine to chat with Pulitzer Prize-winning author Richard Russo and pastry chef and restaurant owner Ilma Lopez (Piccolo, Chaval) about the good fortune that has propelled their careers and how they use their talents to create social impact. “Successful people don’t like to talk about how important luck is… Luck does have a large part to do with success,” says Russo. Lopez agrees that being in the right place at the right time helped her career advance, and her habit is to give back when something fortunate happens to her. “The more blessings we have in our lives, the more we have to give. Every time something good happens to us we have to give something out,” she believes. The guests discuss whether social responsibility is more important than ever given our current political climate. Russo and Lopez agree it comes down to using our strengths. “Storytelling is about empathy… and that is an act of moral imagination. I use my time to make myself heard on moral issues,” says Russo. “We talk at the restaurant ‘Is it really meaningful what we’re doing or should we really be doing something else? What if we close the restaurant and go down to the border and try and feed these kids?,’” asks Lopez. However, she concludes that helping neighbors and local charities can ultimately be just as valuable. Share in this thoughtful conversation among people who see social responsibility as a basic human instinct as well as a moral obligation.

Ilma Lopez grew up in Venezuela, cooking in the kitchen alongside her grandmother. After getting her start in Caracas, she was accepted to the pastry program at Stratford University in Virginia. Today, Lopez is the Pastry Chef and co-owner of Piccolo and Chaval in Portland. She is a veteran of some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. In 2014, Lopez earned a StarChefs Coastal New England Rising Star Pastry Chef Award. In 2018, she was chosen as a James Beard Outstanding Pastry Chef semi-finalist for the second year in a row. Recently, she has been featured in the children’s book Kalamata’s Kitchen and was recently described by Bon Appetit as “one of the most talented pastry chefs in town.” Cara Stadler began her career at 16, working at Café Rouge in Berkeley, followed by Striped Bass in Philadelphia, before heading to Paris to hone her fine dining skills. While in France, after staging at Guy Savoy, Cara worked at Gordon Ramsay Au Trianon Palace, his two-Michelin star restaurant in Versailles. She headed to Asia in 2008, working briefly in Singapore and Beijing then moved to Shanghai and began her long-standing relationship with one of China’s most esteemed restaurateurs, David Laris. She returned to the U.S. in 2011 to open Tao Yuan in Brunswick with her mother Cecile Stadler. They’ve since opened two more restaurants, Bao Bao Dumpling House and Lio, both in Portland, as well as an aquaponic greenhouse, Canopy Farms, also in Brunswick.

Is being fortunate an obligation to help others? Host Billy Shore travels to Portland, Maine to chat with Pulitzer Prize-winning author Richard Russo and pastry chef and restaurant owner Ilma Lopez (Piccolo, Chaval) about the good fortune that has propelled their careers and how they use their talents to create social impact. “Successful people don’t like to talk about how important luck is… Luck does have a large part to do with success,” says Russo. Lopez agrees that being in the right place at the right time helped her career advance, and her habit is to give back when something fortunate happens to her. “The more blessings we have in our lives, the more we have to give. Every time something good happens to us we have to give something out,” she believes. The guests discuss whether social responsibility is more important than ever given our current political climate. Russo and Lopez agree it comes down to using our strengths. “Storytelling is about empathy… and that is an act of moral imagination. I use my time to make myself heard on moral issues,” says Russo. “We talk at the restaurant ‘Is it really meaningful what we’re doing or should we really be doing something else? What if we close the restaurant and go down to the border and try and feed these kids?,’” asks Lopez. However, she concludes that helping neighbors and local charities can ultimately be just as valuable. Share in this thoughtful conversation among people who see social responsibility as a basic human instinct as well as a moral obligation.