Podcasts about International Culinary Center

The BanterThe Guys talk about the drive of hospitality and it isn't what some folks say it is. The ConversationsThe Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.The Inside TrackThe Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve's article about the apple's origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it.“Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025BioGenevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se.  After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes.InfoGenevieve's Honeycrisp articlehttps://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocreCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Tam Chudaree Debhakam is the owner and head chef at Baan Tepa in Bangkok. She grew up in a big Thai family, eating her grandmother's food made with old Thai recipes. After studying food science, Chef Tam decided to change her career to become a chef. She graduated from The International Culinary Center in New York City and worked for Chef Dan Barber at Blue Hill at Stone Barns for two years, learning how to cook with a sustainable food concept. Back in the outskirts of Bangkok, she started Baan Tepa in the garage of her grandmother's old home and garden. Five years later, Baan Tepa received two Michelin stars and in 2025 Chef Tam was voted Asia's Best Female Chef. She continues to focus on responsibly grown and sourced local produce, with traditional Thai flavours with a modern touch. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

On this week's episode, host Caryn Antonini is joined by Silvia Baldini, a classically trained, professional chef, business owner, author, speaker, seasoned media personality and winner of Chopped on Food Network. Born and raised in Torino, Italy, Silvia moved to the United States where she began her professional career in the advertising industry, quickly finding success as an award-winning art director. Her Italian upbringing instilled a passion for the culinary arts which prompted her to shift gears and pursue training at the International Culinary Center in NY. She went on to get her masters in restaurant management at Cornell and a degree from Le Cordon Bleu in London. Silvia has worked in restaurants in London, NY and CT which has included Michelin starred restaurants, the Ritz and Ottolenghi. She launched an innovative culinary group, Strawberry and Sage, has had her recipes and work published in numerous publications and recently authored a cookbook, Les Dames d'Escoffier New York Cookbook - Stirring the Pot. For more information on our guest:Silvia Baldinisilviabaldini.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Widza Gustin, owner of 180H4 Cuisine. "Shef Wiz"  was born and raised in Brooklyn, NY. Widza graduated with a Grand Diploma in Culinary Arts from the International Culinary Center formerly known as the French Culinary Institute. Before getting into the culinary world, her journey began in the corporate world selling auto insurance. Everything she learned about the art and value of quality customer service has contributed to the success of her culinary career. Among her internships was a stint at the Food Network  working on shows like 'Worst Cooks of America.'She became the  Chef and Director of Client Services at Sound Lounge, NY's #1 independent audio production company. Here, Widza catered to celebrities like Ethan Hawke and Derek Luke!  Now as a freelancer, Widza contributes to Food Network, has worked with Gordon Ramsey and is even a Culinary Producer for Food Network's Chopped!  Vice Website:  Instagram: @chefwidza Youtube -  Linked In The KitchnFood Network https://www.foodnetwork.com/recipes/food-network-kitchen/creamy-lemon-poppy-seed-ice-pops-16929723

How many times have you scrambled to make dinner after a stressful workday followed by chauffeuring kids around to miscellaneous afterschool activities? You go to the trouble because sitting down for a family meal, even just once a week, is important to you. But instead of feeling appreaciated and being rewarded with a pleasant time at the table, everyone sits around in silence, shooting down your attempts at conversation with 1 word answers. If this sounds at all familiar, today's guest, Linda Lederman is here to help us  --- Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She's a lawyer who reinvented herself as a kitchen confidence coach.She has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. As owner of Balaboosta's Secret she helps busy women with meal planning, prep and cooking lessons as well as coaches them on how to serve dinner with side dishes of clever conversations with their family.  Whether you're a beginner cook or a well-seasoned pro, Linda's got your back.  Check Linda out on:Website: https://balaboostassecret.com/ FB Group: https://www.facebook.com/groups/easyweeknightdinnerforbusymoms FB Page: https://www.facebook.com/BalaboostasSecret LinkedIn: https://www.linkedin.com/in/linda-lederman-1411b27/ IG: https://www.instagram.com/balaboostas.secret/ Freebie: https://balaboostassecret.com/easy-one-dish-dinners/.How to Cook Everything Cookbook: https://a.co/d/3UHctb0 Hedbandz game: https://a.co/d/3UHctb0  Subscribe, rate, and review this podcast and get a copy of our Weekend Survival Guide as a thank you! Just email a screenshot of your review to admin@estheravant.com and we'll send it over ASAP! Thanks for your support! Get your Weight Loss That Lasts Cheat Sheet at: https://www.go.estheravant.com/cheatsheet Learn about our 12-week Gone For Good coaching program:** www.estheravant.com/**coaching Join the Live Diet-Free FB group:http://www.facebook.com/groups/livedietfree Connect with Esther on Instagram (shoot me a DM and let me know you listen to the podcast!):** **www.instagram.com/esther.avant

This episode is brought to you by Momentous and AquaTru. We know that olive oil has many benefits, including being a heart-healthy fat rich in antioxidants and polyphenols. But with numerous olive oil bottles on the market, it's hard to know which one to choose, especially considering that olive oil is one of the top three adulterated foods. Today's guest is here to delve deep into olive oil and educate us on how to incorporate this oil into our healthy diets. Today, on the Dhru Purohit Show, Dhru sits down with Nicholas Coleman, an international expert on olive oil. Nicholas shares olive oil's history and incredible benefits, guiding us through selecting high-quality oil. He also explains the differences between fraudulent labeling, adulterated oil, and how to cook with olive oil appropriately.Nicholas Coleman is an international olive oil expert, educator, speaker, and co-founder of Grove and Vine, a bespoke full-service olive oil procurement center. He has taught oil courses for The International Culinary Center, Zagat's Master Class, Bon Appetit, The Institute of Culinary Education, Cornell, Yale, NYU, and Columbia University, Platinum Country Clubs, and to critically acclaimed chefs and sommeliers nationwide. He has been a judge at The New York International Olive Oil Competition and the Sol D'Oro Southern Hemisphere Competition. In this episode, Dhru and Nicholas dive into (audio version / Apple Subscriber version):How Italians and Greeks use olive oil (2:17 / 2:17)The health benefits of olive oil (3:15 / 3:15) The history of olive oil (11:35 / 9:33)Fraudulent labeling versus adulterated olive oil (18:12 / 16:08)Cutting olive oil with seed oils (22:18 / 20:16)How olive oil became popular in America (27:22 / 25:20)Should you cook with olive oil (38:12 / 34:58)Smoke point and denaturing oil (42:13 / 38:35)High-quality oils, levels of polyphenols, and filtering (43:52 / 40:15)Lack of regulation in the olive oil industry (55:29 / 51:56)What to look for in a quality olive oil (1:01:07 / 57:29) Nicholas' story and Grove and Vine (1:17:50 / 1:14:12)Also mentioned in this episode:Try This: How to Spot Fake Olive OilTry This: Upgrade Your Honey www.groveandvine.com discount code DP24 to receive $20 off either a 375ml or 1500 ml extra virgin olive oil membershipFor more on Nicholas, follow him on Instagram and Twitter. Optimize your Omega-3 levels by choosing a quality fish oil made by and used by the best. Go to livemomentous.com and enter promo code DHRU to get 20% off any order. AquaTru is a countertop reverse osmosis purifier with a four-stage filtration system that removes 15x more contaminants than the bestselling water filters out there. Go to dhrupurohit.com/filter/ and get $100 off when you try AquaTru for yourself. Hosted on Acast. See acast.com/privacy for more information.

This week, on the podcast, host Eva Hartling speaks with Marissa Goldstein, founder and owner of Toronto-based The Daughter Natural Wine Bar + Bottle Shop, a wine bar that focuses on farm-to-table dishes to accompany a curated selection of unique wines. Marissa did not follow a straight path into the restaurant business. Before opening The Daughter, she gave up a career in real estate to move to New York. There, she enrolled in the International Culinary Center and later learned the ropes at Loring Place in Greenwich Village and Blue Hill Stone Barns in upstate New York—which is where she fell in love with farm cooking. Lucky for us, she came back to Toronto. In this conversation, you will hear about Marissa's journey connecting with her true passion, and turning it into a successful business.This season of our podcast is brought to you by TD Canada Women in Enterprise. TD is proud to support women entrepreneurs and help them achieve success and growth through its program of educational workshops, financing and mentorship opportunities! Please find out how you can benefit from their support! Visit: TBIF: thebrandisfemale.com // TD Women in Enterprise: td.com/ca/en/business-banking/small-business/women-in-business // Follow us on Instagram: instagram.com/thebrandisfemale

Ryan was born in Greenwich, and grew up in Westport, CT. He attended Chemical and Biological studies at Roger Williams University in Bristol, RI.  He discovered his passion for wine after numerous trips to Napa Valley, specifically the Spring Mountain AVA located just north of Saint Helena. He worked extensively with producers on Spring Mountain, but most closely with Cain Vineyards. Upon returning to New York City, He began studying at the International Culinary Center for his Court of Masters Sommelier Certified level accreditation.  After receiving the Walter Clore Scholar award he began to work as a Sommelier at Betony, a three star Michelin restaurant  in NY. He then moved to the Four Seasons Restaurant, as Head Sommelier. By chance, he met the owners of the Mercantile Group, and was offered a job in Dublin. His Sommelier career continues to progress at Cafe en Seine located in Dublin.

Today I am speaking with Linda of Balaboosta's Secret where she is sharing tips to help you get dinner on the table quick without all the Martha Stewart fuss. Her goal is to help your family enjoy this time with food they will love and family time that will keep everyone laughing and looking forward to dinner. Enjoy our conversation.Grab the one dish guide: https://balaboostassecret.com/easy-one-dish-dinners/The joy of cooking and how she got started.2:37How to make dinner more fun.5:22How to repurpose recipes.9:40Pantry staples for moms.12:12Meal planning and meal prepping.17:24Equipment to make cooking easier20:14How to make dinner time a more fun experience?23:04Game nights at the dinner table.28:17Where to find Linda on social media?31:13Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she helps busy women with meal planning, prep and cooking lessons as well as coaches them on how to serve dinner with side dishes of clever conversations with their family.  Stress free cooking tips for maximum flavor, fun and yum. Whether you're a beginner cook or a well-seasoned pro, Linda's got your back. Hook up with her for some 1:1 virtual coaching. Your inner dinner demons will thank you. You can find Linda at the links below:HOME - Balaboosta's Secret (balaboostassecret.com)Balaboosta's Secret | FacebookBalaboosta's Secret (@balaboostas.secret) • Instagram photos and videosHead to www.raisinghealthyhumans. com to learn moreJoin our Free FB Community:Moms Raising Healthy HumansJoin our Community events:Healthy Mom CommunityLearn about our Movement Snack Podcast:5 Minute Mornings (buzzsprout.com)or follow me on IG or Tik Tokcourtney_formfitVoiceover Intro: SJ RockiEditing: SJ Rocki

Bio: BRIAN THEIS is a resident of New Orleans and New York. He is a recipe developer, teacher, and home cooking maestro, passionate about twentieth-century culinary history. His New Orleans side of the family encouraged his immersion in Creole cooking, and his worldly travels inspired his affinity for international cooks and their fare. Theis is now a regular guest cooking up his recipes on a number of prestigious big city TV shows. He is an honors graduate with expertise in recipe testing from the International Culinary Center in New York, and can be found on Instagram, Facebook, YouTube, and Pinterest at "The Infinite Feast"! Website: https://www.theinfinitefeast.com/ Purchase on Amazon https://www.amazon.com/Infinite-Feast-Host-Ones-Love/dp/1455625132 _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

In today's episode, we continue our holiday series brought to you by Poppy Gifting! Today's guest, Stephanie Nass earned her BA in Art History at Columbia University and her Grand Diplôme in Professional Culinary Arts at the International Culinary Center in NYC. Chefanie was founded by New York-based caterer, culinary influencer, and designer, Stephanie Nass. Stephanie studied the culinary arts as a young woman in France and the stage at some of the most highly-rated restaurants in Manhattan. In 2014, she founded Victory Club to bring together friends of friends over the culinary and visual arts. In 2016, she created Chefanie Sheets, an innovative dessert accessory to elevate any store-bought or homemade dessert. In 2019, she launched tableware and accessories for home entertaining. Chefanie's eye-catching designs have been featured on The Today Show, New York Times, Town & Country Magazine, O Magazine, Refinery29, Real Simple, and Tasting Table. Stephanie's dinner club and passion for food have been mentioned by Vogue, Wall Street Journal, Harpers Bazaar, Food & Wine Magazine, InStyle Magazine, NY Magazine. We know listeners will enjoy today's holiday-themed conversation! --- Support this podcast: https://anchor.fm/howdshedothat/support

Here are the things to expect in the episode:How can you create a cozy and welcoming family home?Why is it important to make visitors feel welcome?How can you make family meals enjoyable?How can you make your guest feel welcome and comfortable?And much more! About Linda:Linda's cooking skills were so bad her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition, and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt.She is a kitchen confidence coach and owner of Balaboosta's Secret, where she helps busy women with meal planning, prep, and cooking lessons, as well as coaches them on how to serve dinner with side dishes of clever conversations with their family. Stress-free cooking tips for maximum flavor, fun, and yum.She can be found at BalaboostasSecret.com, on Facebook at Easy Weeknight Dinners for Busy Moms, as well as on Instagram @balaboostas.secret. Hook up with her for some 1:1 virtual coaching. Your inner dinner demons will thank you. Connect with Linda Lederman!Website: https://balaboostassecret.com/Facebook: https://www.facebook.com/BalaboostasSecretFacebook Group: https://www.facebook.com/groups/easyweeknightdinnerforbusymoms/Instagram: https://www.instagram.com/balaboostas.secret/?hl=enEasy One-Dish Recipe Guide Freebie: https://balaboostassecret.com/easy-one-dish-dinners/ Connect with Wendi Bergin!Website: https://joyfullyprepared.com/Facebook Group: https://www.facebook.com/groups/joyfulprepInstagram: https://www.instagram.com/joyfulprepper/Facebook: https://www.facebook.com/selfreliantmoms/Container Gardening Course: https://www.joyfulprepcontainergarden.com

#024. This episode of all things, con amor features Megan Meza and her innovative company Bandida. A graduate of Duke University, Megan launched her career in marketing & advertising at the globally renowned and award-winning agency, Ogilvy. Her passion for food led her back to the classroom (this time with an apron) as she studied at the International Culinary Center in New York while balancing a full-time job as a Director of Strategy and Global Lead of Customer Engagement. Megan spent the last decade advising some of the world's leading brands on all things Marketing Strategy & Customer Engagement. She has solved tough challenges for companies like Coca-Cola, Southwest Airlines, American Express, IBM, Chobani, and Mondelez, through leading global innovation initiatives, customer research, product development and launches, go-to-market strategy and campaigns, and customer engagement strategies. These experiences have given her a firm foundation for starting Bandida in 2019 and building a sales funnel to drive demand. Throughout this episode we talk about her journey and how our heritage shapes our identity. Enjoy! Book we mentioned: Big Magic Untamed Find us on instagram: https://www.instagram.com/stephaniearnouk/ https://www.instagram.com/allthingsconamor/ Music Credit: West St.

“There is art behind food and dessert, and where there is art there is passion, imagination and creativity” Zuirrae Mitchell of She Imagined Sweets joins me for an incredible episode of Khordmaster Keys! We had such a powerful, informative, inspiring, and fun conversation. Entrepreneur, artist and business owner, Zuirrae Mitchell founded She Imagined Sweets in Newark, New Jersey in 2011. Specializing in one-of-a-kind bite-sized cheesecakes, She Imagined Sweets also coordinates intimate events and dessert tables in New York and New Jersey. A student of the International Culinary Center, Zuirrae knew that she wanted to start her own business after completing the first course. She loves to create artistic and delicious desserts with high quality ingredients that reflect her God given gifts. These popular confectionery creations provide portion control, while maintaining delicious and immense flavor that Zuirrae proudly says, “Makes You Feel Like A Kid Again!” Connect with Zuirrae on Instagram: zuirrae

Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She's a kitchen confidence coach and owner of Balaboosta's Secret where she helps busy moms with meal planning, prep and cooking lessons as well as coaches them on how to serve dinners with side dishes of games and clever conversations. Whether you're a novice cook or looking to add some oomph to your dinner routine, Linda's all about making ordinary weeknight meals extraordinary with speed, ease, yum and lots of fun. https://balaboostassecret.com/ https://www.facebook.com/groups/easyweeknightdinnerforbusymoms https://www.facebook.com/BalaboostasSecret https://www.instagram.com/balaboostas.secret/ --- Send in a voice message: https://anchor.fm/livinghealthylist/message Support this podcast: https://anchor.fm/livinghealthylist/support

We all know the stigma around divorce and the unnecessary guilt it can put on those going through it. Nicole Centeno joins Moms Moving On to discuss letting go of feeling like you are letting your family down when going through divorce. We chat about equal parenting responsibility, healing after divorce, the hardships of being a single mom and much more. Nicole Centeno is a French Culinary Institute-trained chef, cookbook author, mother and the founder and CEO of Splendid Spoon, a meal-delivery platform that offers 50+ ready-to-eat, plant-based meals. A Condé Nast alum, Nicole has always been passionate about food; well before founding Splendid Spoon, Nicole immersed herself in the culinary world where she worked at pop-ups, catered and taught cooking and nutrition courses at Columbia University It wasn't until her first pregnancy in 2012, when Nicole decided to leave her corporate career to pursue food full-time. Like many of her peers, Nicole realized how unattainable it was to achieve a wellness-driven lifestyle with a demanding career and the day-to-day demands of being a working parent. This inspired her to launch Splendid Spoon and is the genesis of Splendid Spoon's mission to offer accessible, nutritious and delicious plant-based fare to everyday Americans.   Today, Nicole and her team believe that the refrigerator is the ultimate medicine cabinet. Splendid Spoon is committed to providing the tools, food, and community resources for you to make plant-based habits attainable and feel your best, available online at splendidspoon.com. Nicole holds a bachelor of science degree from Boston College and is a graduate of the Classic Culinary program at the International Culinary Center in NYC. She is the author of Soup Cleanse Cookbook (Rodale, August 2016) and was named one of Observer's 10 Wellness Entrepreneurs to watch. Nicole lives in Brooklyn, NY, with her sons, Grover, Caleb and daughter, Charlotte.  To get an extra $100 when you sell your engagement ring to Worthy by going to https://worthy.com/moms Learn more about your ad choices. Visit megaphone.fm/adchoices

Not enough time? Did you know by working strategically in your kitchen you can save a ton of time so you can spend more hours doing things you enjoy most whether its working on your SVG business having fun with kids give yourself some pampering Join Linda and me as we chat about some amazing ways you can save time in the kitchen and make dinner time fun!

My fine home is the anti-Martha Stewart home. It's not, don't put your feet on the couch, put a coaster down with your glasses, you're gonna make rings. My kind of home is the one where everybody wants to go. It's where your friends want to hang out. It's where your kids friends want to hang out. And that's really key because you need to know what's happening in your family's life. And if you're the go to Home, you've got all the eyes and ears that you need. Get to Know Linda: When Linda was a teen her cooking skills were so bad, her own family banned her from cooking. Happily, Linda's skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. Linda is a kitchen confidence coach and owner of Balaboosta's Secret where she helps busy moms with meal planning, prep and cooking lessons as well as coaching them on how to serve dinners with side dishes of games and clever conversations with their family …yes, with your kids, really! https://balaboostassecret.com/; @balaboostas.secret https://www.facebook.com/groups/easyweeknightdinnerforbusymoms https://www.facebook.com/BalaboostasSecret Freebie: https://balaboostassecret.com/dinner-time-sanity-saving-tips/ --- Support this podcast: https://anchor.fm/alysia-lyons/support

Hosts Julie Slater & Jason Friday chat with Chef Vanessa Greeley - computer nerd turned cake pro. How an illness and the Food Network changed her life. We talk cakes...chocolates...cake competitions...chocolate dresses...how a cancer diagnosis along with the Food Network spun her life around...her marathon running husband....culinary school...and taking chances make her find her joy. Chef Vanessa Greeley is a graduate of French Culinary Institute in New York. Her accolades include winning top places at some of the most prestigious cake competitions in the country. Chef Greeley work has also been featured in numerous magazines and newspapers as well as on CBS News, NY1, Fox News, CNN, Reuters, and CNBC to name a few. Vanessa made her TV debut competing in a live challenge for Wedding Cake Wars on WEtv. She has been a guest chef on Telemundo's “Cooking with Susso” and on Univision's “Housewives of Connecticut”. Chef Greeley has also designed and created a chocolate dress for the Chocolate Fashion Show in NY since 2008 alongside Tony award winning costume designers. Vanessa loves competing on TV having earned second place on the “Chocolate Myths” episode of FoodNetwork's Challenge, and on the “When Toys Come to Life” episode of FoodNetwork's Sugar Dome. Most recently you may have seen her on Cake Wars Christmas Special and Food Network's Gingerbread Giants Season 2. When not competing, Vanessa enjoys teaching at her studio in beautiful Warwick NY. She also serves as a judge at several cake competitions through out the country and at the International Culinary Center in New York. Find her @chefgreeley and www.chefgreeley.com. Follow @cuzihavetopodcast on Instagram for all the latest news. We'd love to hear from you - email us at cuzihavetopodcast@gmail.com. Find other episodes or leave us a voice message for the show on the anchor website. Thanks for tuning in! Keep on living those dreams, friends, CUZ YOU HAVE TO!! - jULIE AND jASON --- Send in a voice message: https://anchor.fm/cuzihaveto/message

From a young age, Melissa Muller spent her summers in the Sicilian village of Sant'Anna, where her grandmother was born. She received a master's in journalism from Columbia University and a diploma from the International Culinary Center. Muller has helmed three acclaimed Sicilian restaurants in New York and has been featured in The New York Times, Saveur, and La Repubblica, as well as on The Food Network, Martha Stewart Radio, and Mike Colameco's Real Food. She is the author of Sicily: The Cookbook: Recipes Rooted in Traditions, and she lives on a farm with organic gardens and orchards in the remote countryside in the heart of Sicily.

LOAers, this is a bonus episode in EVERY way!  But, we simply couldn't wait any longer to share this incredible episode 4+ years in the making!   You all know Holli as well as Jeanna does, when Holli sets her mind to something she makes it happen!  And, after meeting Nasim years earlier, Holli and Jeanna have been planning to make a trip back to NYC one day and interview Chef Nasim in Brooklyn at Sofreh.  Holli experienced the magic of this incredibly passionate and powerful leader who had taken the NY food scene by storm and just knew her story was one that embodied what conscious creation as a lifestyle was all about!  And badassery, absolutely!   More about Nasim: Food is the language through which Nasim Alikhani best knows how to express herself. Her earliest and fondest memories are of staying indoors during the summer as a child, preparing foods and making jams and pickles with her mother. Coming from a tradition of strong women who are great cooks, she began cooking for large gatherings and parties at a young age. During law school while studying to be a judge, she found that her true passion was cooking for friends and classmates. It took Nasim twenty five years to realize her dream of opening a restaurant. In that time, she worked in various professions unrelated to food, did some ad-hoc catering, attended the International Culinary Center, interned in restaurants, and most difficult of all, pleased her twins' directing palates. Finally, in the summer of 2018, at 59, she opened Sofreh to acclaim. In our exquisite evening interviewing Nasim and enjoying a VIP front row seat to the magic of Sofreh - it's food, the talented and vibrant staff, and the heartbeat of the whole show, Chef Nasim - the LOA gals feel the New Yorker sums it all up best: “In her restaurant début, Nasim Alikhani's front-of-house style seems just as intuitive as her interpretations of a cuisine sorely underrepresented in the city.” The New Yorker By Hannah Goldfield. We hope you all enjoy this incredible interview as much as we did - and the sounds of NYC in the background are also a bonus! Podcast References: Sofreh As always, thanks for listening and we look forward to sharing more LOA badassery conversations with you!  Please consider leaving a review and subscribing or dropping us a note to say hi and share your thoughts. www.loauncorked.com  l  loauncorked@gmail.com  I  Insta: @loauncorked  I  FB: loauncorked

In this episode, Nellie and Linda go beyond the meal planning and mundane feeling so many parents get with dinner time and find the magic in it.  Linda Lederman is a genius when it comes to how to bring a family together, and actually looks forward to meals together each night, with loads of laughing, conversation, and good food! About the Guest:  Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition, and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she helps busy moms with meal planning, prep, and cooking lessons as well as coaches them on how to serve their delicious dinners with side dishes of games and clever conversations with their family. Stress-free cooking tips for maximum flavor, fun, and yum. She can be found at BalaboostasSecret.com, on Facebook at Easy Weeknight Dinners for Busy Moms as well as on Instagram @balaboostas.secret. About the Host:  Nellie Harden is a wife of 20+ years, mom to 4 teen/tween daughters, dreamer, adventurer, servant, multipreneur, forever student, and a devoted teacher, but her ride-or-die passion is her work as a Family Life Coach & Mentor.   Coming from a career background in marine mammal sciences, behavioral work, and a host of big life experiences, both great and not some not so great, she decided that designing a life of purpose and freedom was how she and her husband, along with their 4 daughters, wanted to live.   Her work and passions exist in the realms of family and parent mentorship because she believes that a family filled with creativity, fun, laughter, challenge, adventure, problem-solving, hugs, good food, and learning can not only change a person's life but is the best chance at positively changing the world.   She helps families build Self-Led Discipline™ & Leadership Into their homes, sets their children up for a wildly successful life on their terms, and elevates the family experience with big joy, palpable peace, and everyday growth! With a lifelong passion and curiosity in thought, choice, behavior, and growth she has found incredible joy in helping families shift perspective, find answers, and a path forward. (Nellie has been coaching families for over 10 years and has degrees in Biology, Animal Behavior, and Psychology. )     LINKS: 6570 Family Challenge- https://www,nellieharden.com/challenge (https://www,nellieharden.com/challenge) Website- https://www.nellieharden.com/ (https://www.nellieharden.com) Online Community- https://www.facebook.com/groups/the6570project (https://www.facebook.com/groups/the6570project) Instagram- https://www.instagram.com/nellieharden/ (https://www.instagram.com/nellieharden/)     Facebook- https://www.facebook.com/nellie.harden/ (https://www.facebook.com/nellie.harden/) Thanks for listening! Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below! Subscribe to the podcast If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe to your favorite podcast app. Leave us an Apple Podcasts review Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest...

Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition, and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she teaches busy moms how to meal plan, prep, and cook with speed, ease, yum, and lots of fun. Hook up with her for some 1:1 or group virtual coaching. Your inner dinner demons will thank you. FREEBIE: https://balaboostassecret.com/dinner-...

Ron Ben-Israel is one of the best known cake makers in the world. A true pioneer, he is the executive chef and owner of Ron Ben-Israel Cakes in New York City. He is known for his wedding and special occasion cakes and for his detail in sugar paste flowers. From 2011 - 2013, he also hosted the cooking competition TV show Sweet Genius, and he is currently a judge on Food Network's Cake Wars.The Big Bake Castings Follow Ron Ben-Israel https://twitter.com/rbicakeshttps://www.instagram.com/rbicakes/https://www.linkedin.com/in/ron-ben-israel/https://www.weddingcakes.com/Follow Elizabeth SolaruLuxury Business Emporium Website: https://luxurybusinessemporium.com/ Linkedin: https://uk.linkedin.com/in/elizabeth-solaru-1ba901 Instagram: https://www.instagram.com/luxurybusinessemporium/ Who is Ron Ben-IsraelEARLY LIFEBen-Israel was born in Israel. His mother was born in Vienna and was rescued from the ghetto by American volunteers, later immigrating to Israel. His father, Moshe, lost most of his family in the Holocaust, and survived Auschwitz. His father worked in the printing industry, while his mother worked in map-making for the government.Ben-Israel grew up in Tel Aviv. He loved baking in the kitchen as a child. He attended the Thelma Yellin High School of the Arts, specializing in dance.In the mid-1970s, he served as a soldier in the Israel Defense Forces. He gives credit to his Israeli military training for his later success, saying it gave him discipline and precision in his work.DANCING CAREERBen-Israel started a dance career at age 21, right after leaving the army. He specialized in modern dance. He danced with the Israeli dance companies Batsheva and Bat-Dor over a period of some 15 years, and toured internationally. Near the end of his dancing career, he moved to the United States.BAKING CAREERIn 1993, while living in New York City, Ben-Israel retired from dancing, in part due to having developed arthritis. He started a new career in cooking, doing temporary jobs making cakes and designing shop windows. In 1996, he fell in love with baking. He was discovered and mentored by Martha Stewart who saw one of his cakes in a window.Ben-Israel's confectionery pieces have been featured at the openings of the Mandarin Oriental, New York and The Ritz-Carlton and are part of events at other New York hotels including the St. Regis, the Pierre, and the New York Palace. Modern Bride, Town & Country, Martha Stewart Weddings, In Style, The New York Times, and Vogue have commissioned his cake designs. His television appearances include Martha Stewart, the Bravo Network, The Oprah Winfrey Show, the Food Network, and the Late Show with David Letterman.From 2011 to 2013, Ben-Israel was the host and judge of the Food Network competition show Sweet Genius.Ben-Israel is a Visiting Master Pastry-Instructor at The International Culinary Center in New York City. He teaches the Classic Pastry Arts class and the Cake Techniques & Design class his approach to sugar paste.

Introducing the Fresh Voices series…these are conversations with women who are in the early stages of their life in food, wine, or hospitality. I want to learn about their experiences, get their perspectives, and increase their visibility. Today's fresh voice is recent culinary school graduate Nina Broadie…let's dive in! Nina Broadie is the co-founder of the lifestyle brand Matter of Motley, lives in NYC, and is making moves! She is an International Culinary Center graduate, accomplished project management professional, and US Air Force veteran with 10+ years of experience in project/program management and data analysis. Follow her journey! --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Today I'm pleased to introduce you to Courtney Smith Kramer, a friend and an extraordinary woman who has influenced my own and many others' marketing  approaches. She is one of the only 3% of female creative directors in the United States and was named a “Top 200 Global Marketing Influencer” and “Top 20 Agency Strategy Global Influencer” by Onalytica, a UK-based Influencer firm.- Top Global Marketing Influencer. In this episode: Courtney shares her journey from marketing entrepreneur to global marketing influencer. We discuss the importance of PLAY in creativity and how we all have innate creativity. We discover Courtney's favorite way to do business planning and marketing planning to get great results while staying sane (!) Courtney tells us the biggest mistake she sees entrepreneurs make and a simple strategy to avoid it. Courtney Smith Kramer is an accomplished creative strategist, storyteller, writer and designer, she has earned hundreds of creative awards, and her work has been featured in the Print International Design Annual. She has served as a juror for the ADDY Awards, W3 Awards, Davey Awards and the National Student Advertising Competition (NSAC), and is a former board member for the American Advertising Federation (AAF) and World Brand Congress. Courtney has founded two companies with husband Bryan Kramer; Silicon Valley marketing consultancy purematter, and H2H (or Human-to-Human) Companies. Together, they launched the H2H Growth Accelerator, a 12-week hybrid program that helps entrepreneurs recover from burnout in their own businesses. In her career, she has built campaigns for global brands like Plantronics, Cisco, Pitney Bowes, MasterCard, International Culinary Center, IBM and Netflix DVD.com, to name a few. She most recently completed a 4-year tenure as Global Head of Marketing for the Co-Active Training Institute. Her first book, “Be Your Creative Sexy Self: Humorous Stories to Help You Live a Happier Life” launched in July, 2020 at the #1 spot in Business Humor on Amazon. Today, Courtney is helping purpose-driven brands as an outsourced Creative Director and CMO, and inspiring positive change by co-leading the H2H Growth Accelerator alongside co-founder Bryan Kramer. “My value in this world is not what I do; it's who I am, my impact on others, and what I stand for.” – Courtney Smith Kramer To learn more about Courtney and her work, visit her blog, the H2H Growth Accelerator website, or the purematter agency website. You can also follow her on Twitter, Instagram, LinkedIn, and Facebook or buy her book on Amazon. Let's meet Courtney Smith Kramer. Courtney Smith Kramer Show Notes

The Protectors Podcast ™ presents Chef DREW WARD! Drew Ward is a veteran of the U.S. Army, a graduate of the International Culinary Center, and a Corporate Executive Chef.  We talk about a ton of topics from transitioning from the service to culinary school and beyond!  Full episode out now on ALL major podcast platforms, Amazon Fire TV, YouTube, and Vimeo  @chefdrewwardThis episode is brought to you byHealth to the Rescue https://www.healthtotherescue.com/andFaraday Defense https://shop.faradaydefense.com/ #theprotectorspodcast Support the show (https://www.patreon.com/theprotectors)

We are in for a treat today ;-). Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she teaches busy moms how to meal plan, prep and cook with speed, ease, yum and lots of fun. Hook up with her for some 1:1 or group virtual coaching. Your inner dinner demons will thank you.

If you take the time to look back through the past 50 years, American cooking has developed exponentially. With this the technique, ingredients and approach to everyday cooking in the home has evolved as well. At the lead of this was a group of formidable chefs, among them, Jacques Pepin. Along with these chefs, Pepin lead culture into a new way of approaching food in the restaurant industry and everyday table alike. With attention essential basic technique, and inspired by his international training, Jacques became a name that has made it's way into all of our homes. From his well loved cooking shows to his family-favorite cookbooks, Jacques has transformed American food culture and the way we approach time in the kitchen across multiple generations. Through this conversation you will feel inspired by his profound wisdom for the everyday chef, laugh at his wit and left awestruck by his life and legacy! For the longtime chef and the novice in the kitchen alike, this rich dialogue will be one you want to pull up a seat for! Here is a little more about our guest and friend, Jacques Pepin: Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and at age 13, began an apprenticeship at the Grand Hôtel de L'Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle. After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. From 1960 to 1970, he was director of research and new development for Howard Johnson's and developed recipes for the restaurant chain. At the same time, he earned his Bachelor's and Master's degrees at Columbia University. Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, particularly Food & Wine and author of 30 cookbooks, including the renowned classic La Technique, his biography The Apprentice and most recently A Grandfather's Lessons. In 2017, he was honored with a feature film documentary of his life in the American Masters series: The Art of the Craft. He is the recipient of honorary doctorate degrees from five American universities and was awarded France's highest civilian honor, La Légion d'Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. In 2015, he received the American Public Television's Lifetime Achievement Award and the inaugural Julia Child Award, which was presented to him at The Smithsonian's National Museum of American History. A longtime close friend of Julia Child, he starred with her in a PBS series called Julia and Jacques Cooking at Home, which won both an Emmy Award and a James Beard Foundation Award in 2001. For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, since 1989, he has served as dean of special programs at the International Culinary Center in New York City. He has called Connecticut home since 1975. 

Adam Lathan is the Co-Founder and Chef at The Gumbo Bros. Adam started cooking at a young age and creating the perfect pot of gumbo soon became his obsession. Having learned the "proper" gumbo technique from his great-grandmother Nanny, Adam is still pursuing the perfect gumbo and works tirelessly to ensure his customers have their culinary minds blown. Adam's cooking has gone on to receive high praise from customers and press alike, having been positively reviewed and featured in: The New York Times, The Wall Street Journal, The Today Show, New York Magazine, Grubstreet, Eater, and many other publications. Adam has been selected to cook at the Food Network's New York Food and Wine Festival for 3 consecutive years and has been a guest speaker at the New York Restaurant Show in 2017 and 2019. Adam is a native of Mobile, Alabama, is a graduate of Louisiana State University, the International Culinary Center (formerly the French Culinary Institute), and a member of the James Beard Foundation. When he isn't cooking, Adam is likely cheering for or talking about his beloved New Orleans Saints. thegumbobros.com @thegumbobros Coffee Sponsor: Bee Evans Follow us on Instagram: @TheMorningSpotlight Email us at: themorningspotlight@gmail.com www.themorningspotlight.com For title insurance inquiries contact Mike at michael.ham@ctt.com Buy Mike a Coffee!

Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she teaches busy moms how to meal plan, prep and cook with speed, ease, fun and lots of yum. Hook up with her for some 1:1 or group virtual coaching. Your inner dinner demons will thank you. Connect with Linda: https://www.facebook.com/groups/easyweeknightdinnerforbusymoms https://www.instagram.com/balaboostas.secret/ Free Quick Dinner Time Sanity Saving Tips: https://balaboostassecret.com/dinner-time-sanity-saving-tips/ Snag the Daily C.E.O. Workflow & Mini-Kit to grow your business and sign PAID clients when you have less than an hour per day! https://www.lindseybadillo.com/dailyceoworkflow/ Editor: Irene Gadingan Music: Happy Excited Intro 04 by TaigaSoundProd Link: https://filmmusic.io/song/6802-happy-excited-intro-04 License: https://filmmusic.io/standard-license --- Send in a voice message: https://anchor.fm/alignedandwealthy/message

Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She's a first-generation Japanese American that grew up with a heavy sprinkle of Amish and Pennsylvania Dutch Heritage. Her memories, experiences, and love of flavor have shaped the unique cultural background she draws her creative inspirations from. She is most recognized for her work in celebration and wedding cakes, and has been featured in NY Magazine Weddings. Erin competed in Valrhona Chocolate's first USA-hosted C3 Competition and received the bronze Press Prize. In addition to her technical skills, she has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center, California Culinary Academy, and the Western Culinary Institute of Portland. Past colleagues often refer to Erin as “The MacGyver of Pastry”, which has helped her in the ever-changing world of food.On the show, we discuss her upbringing, and how it shaped her culinary style. We talk about her career path, and her role as a culinary instructor, which now includes virtual instruction. Found out what her favorite ingredient is, and how to work fish sauce into a dessert.And we'd love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we're always looking for sponsors.  Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Erin Kanagy-Loux===========Erin's Instagram================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

What happens when two women get together for wine tasting events? If those two women are Nanny Extraordinaire and me, the result is a book filled with great memories. Not just Wine Arts Night, but dinner with California winemakers at the Beard House in New York City. See chapter 9. Wine tasting with Andrea Immer at the French Culinary Institute renamed International Culinary Center in NYC. See chapter 10. See pages from Live on Tape at Amazon and other online bookstores. Thank you for listening.

MJ's guest today is Master Sommelier, Award-winning TV host and Author, Andrea Robinson. Andrea is one of only 28 women in the world to hold the title of Master Sommelier. Andrea is the first woman designated as Best Sommelier in the United States by the Sommelier Society of America. She is the author of four top-selling books on wine and food, a 3-time James Beard Award winner and award-winning lifestyle television host. She was named Outstanding Wine & Spirits Professional by the James Beard Foundation in 2002 and was selected by Bon Appetit Magazine as Wine & Spirits Professional of The Year in 2004. Andrea and her husband John are creators of a line of wine stemware called The ONE (™). Andrea has created innovative and award-winning wine and education programs for fine dining restaurants at Starwood Hotels and as a Dean of the International Culinary Center culinary school in New York City (of which she is a chef graduate). Andrea now curates Delta Air Lines' wine program (since 2007) and consults for Norwegian Cruise Line.Growing up in Texas, Southern Indiana, North Dakota and Florida, Andrea's childhood certainly prepared her for her life post college. Her resilience to change and new surroundings, and the desire to try new things, created the Andrea Robinson that you see today. MJ and she discuss her time from Morgan Stanley to harvesting at Chateau Palmer, her formal cooking and wine pairing education at the International Culinary Center, being the first woman beverage director at Windows on the World to bringing Napa Valley to Fine Living Network.The sweetest woman in the world, gives us a window into hers. Settle in with a Riesling, as we did, and enjoy this episode with Mrs. Andrea Robinson.A huge thank you to Andrea Robinson!Follow him on IG @andrearobinsonmsThis episode's in studio wine:2018 Trestle 31 Riesling, Finger Lakes______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

In can often be difficult to stick up for yourself & your coworkers when you find yourself in a toxic and abusive work environment. But what do you do when the abuser is a renowned celebrity chef such as David Chang of Momufuku fame. In situations such as this, it can be extremely difficult, as the power dynamics can be so lopsided, both in power & resources. This is only magnified by things such as media access and the proliferation of non-disclosure agreements. To help shed some light on this pertinent topic, we are joined by Hannah Selinger -- acclaimed writer, certified sommelier through the Court of Master Sommeliers and graduate of the International Culinary Center -- who not only worked with Chang, but was brave enough to share her story by coming forward.

Sara Moll is the Founder and CEO of Vin Social, a company dedicated to connecting experience-seeking wine lovers to sommeliers and small-batch winemakers. Sara was previously working in the fashion industry as a Creative Director but decided to pivot her life to focus on wine. She received her sommelier certification from the International Culinary Center and she also is a Certified Specialist of Wine. Before founding Vin Social, Sara worked for various wineries and retailers, including as the Consulting Wine Director at StarChefs.com. Sara is a member of Chief, a private network aimed to uplift women into more positions of power. In this episode… Do you want to be a part of the wine community, but don't know where to start? Does it often feel like an exclusive club that you can't join? How can you attend a wine tasting in a pandemic?  Sara Moll is the Founder and CEO of Vin Social, a completely virtual company dedicated to connecting experience-seeking wine lovers to sommeliers and small-batch winemakers. Sara noticed the bad habit of exclusivity surrounding the wine industry and aimed to change it with her company by making it more accessible and less intimidating. She's here to tell you all about wine and why she loves running her business. On this exciting episode of Pitcher This!, Darren Fox sits down with Founder and CEO of Vin Social, Sara Moll. She discusses how her brand is revolutionizing the wine industry, Vin Social's virtual wine tastings, why remote work is successful, and much more. Stay tuned!

Before Chef Toni Lynn Dickinson returned to her alma matter — the International Culinary Center — as Pastry Chef Instructor in 1997, she was working in some of NYC’s most exclusive kitchens like The River Café and Le Cirque. Her experience as Private Chef for the Italian Consulate in New York, and owning her own catering company — Amye J’s, had her creating and executing menus for clients from around the world. But, what many don’t know is that Chef Toni was dazzling audiences long before her career as a Pastry Chef.

“Give it everything you have and when it doesn’t work, give the double of what you have!" is something our guest for this week imbibes in every action, every cake, very bread and every small or big thing she does. On this episode of Absolutely Write podcast, host Aditi Surana celebrates women's day with a master of many trades, Chef Aditi Handa who is a trained psychologist, HR expert, and a baker! She is the head chef & co-founder of The Baker's Dozen, an establishment of artisanal bread without preservatives in Mumbai and “Best New Bakery” coined by Mumbai Mirror. After honing her skills at The French Culinary Institute (now International Culinary Center) in New York City, she decided to bring authentic artisan bread to India in the way it should be: genuine, healthy, and affordable. Aditi analyses her handwriting and talks about her methodical letter m, her letter o which talks about how she literally wears her heart on her sleeve. They talk about the difference between pursuit of excellence and perfectionism and lastly, chef Aditi shares some insightful advice for budding entrepreneurs and enlightening insights into the baking business. Tune in to this episode of #AbsolutelyWritePodcast wherever you get your podcasts including @applepodcasts @spotifypodcasts @googlepodcast @castboxpodcast & our website www.aditisurana.com You can now watch the entire video of this episode on our YouTube channel - www.YouTube.com/aditisurana Follow Chef Aditi Handa & The Baker's Dozen on social media: Instagram: @freshattbd https://www.instagram.com/freshattbd Instagram: @chefaditihanda https://www.instagram.com/chefaditihanda Facebook: https://www.facebook.com/freshattbd/

Imaginate que tu nicho sea super nicho, este es el caso de Julia Ortiz, estoy muerta de ganas para que la escuches ya que Julia a logrado crear una super marca de algo que a muchos les daria miedo hacer. Ella es dueña y chef de COMETA mi heladeria favorita en la ciudad de mexico y nos cuenta su historia de emprendimiento. Te va a inspirar, pero sobre todo si eres mama te va a impulsar a que apoyes a tus hijos desde chiquitos. Julia no tan solo siguio su pacion por los helados tambien es una visionaria ya que lleno un hueco que existia en el mercado, tubo que aprender sobre negocios, por que una cosa es cocinar y otra es ser dueña y crear una comunidad atravez de su producto. Escuche el podcast y dime en los comentarios cual es tu sabor favorito de helados?

Do you want to learn more about Angel Investors and how to be a successful female entrepreneur through investors? Join us to hear from industry insider Julie Lerner on all things Angel Investing! Julie is an Angel Investor with 37 Angels, and is the Founder of The Failure Report blog. About Julie Lerner: Julie Lerner is an Angel Investor with 37 Angels and is the Founder of The Failure Report, a blog dedicated to discovering what not to do through interviews with successful entrepreneurs and investors. She is a Board Member at The Lower Eastside Girls Club and is committed to helping girls achieve their dreams. Julie is a graduate of the Kedge Business School in France with an MBA in the wine industry and Northwestern University with a BS in Radio, Television, Film. She also has certificates from the International Culinary Center in culinary arts and wine. She resides in NYC but always has her passport in hand in her quest to travel to every country in the world. Investments include Ovenly, Growsquares, So Ripe, Kango, Wheeli, Ash & Erie, and Mogul. About Warrior Women in Business: Warrior Women In Business is a member-organization that has a mission of supporting women in business and women in the homes. See https://warriorwomenbusiness.com/ for our mentors and programs! WWIB is a company owned by JS Media, a Digital Marketing & Branding agency that has been serving the business growth needs of female entrepreneurs and women executive teams since 2006. WWIB also hosts events and brings in its network of Female Artists under the WWIB Entertainment Collective. Each week the WWIB hosts classes and performances of all types. JS Media and WWIB also produce and manage the #BRANDYOU Conference series dedicated to providing education, training and mentorship to female entrepreneurs on becoming thought-leaders in their own industries. WWIB currently shares its episodes and event coverage on https://warriorwomenbusiness.com/ The new WWIB website with opportunities for you to gain direct business is launching in Q4 2020! Stay tuned... Links to all Warrior Women In Business properties where you can join in: WWIB LinkedIn group https://www.linkedin.com/groups/2583418/ WWIB LinkedIn Page https://www.linkedin.com/company/6536... Warrior Women in Business FB page https://www.facebook.com/WarriorWomen... Warrior Women in Business Twitter profile https://twitter.com/Warriorwomenib Warrior Women in Business on Instagram https://www.instagram.com/warriorwome... Warrior Women in Business on Soundcloud https://soundcloud.com/warriorwomenin... Warrior Women in Business Meetups https://www.meetup.com/WARRIORWOMENIN... Warrior Women in Business Facebook Group https://www.facebook.com/groups/Warri...

On this episode of What’s on Your Table, Julie is talking to Jessica Bride, a New Orleans native who is now living in London. Jessica worked in restaurants for nearly 15 years between Louisiana, Florida, New York City and London. She attended the International Culinary Center in New York, is a certified sommelier and is a diploma candidate at the UK's Wine & Spirits Education Trust. She currently lives in Notting Hill, in London, with her English husband and 3 children. Julie and Jessica are talking about life in the UK as an American, food and beverage culture and how Jessica is taking in all the United Kingdom has to offer!Heritage Radio Network is a listener supported nonprofit podcast network. Support the Feedfeed by becoming a member!the Feedfeed is Powered by Simplecast.

After studying public health at Yale University, Aly Moore searched for a way to address the challenges to feed our growing sustainably and nutritiously feed our growing population. Who knew all it would take was eating cricket tacos in Mexico after a night out on the town. She started Bugible.com a blog to support the growing insect agriculture industry and slowly grew a cult following on Instagram. In order to reach broader audiences, Eat Bugs Events where Aly has hosted educational events like Bug & Wine Pairings, Bug Dinners & Bug Cooking Classes all around the world.Since, Bugible has become the leading media & PR brand for the insect agriculture industry, appearing on Netflix's Bill Nye, Food & Wine, Forbes, & others. Today, Bugible focuses on continuing to spread awareness about other sustainable and nutritious potential of bugs through collaborations with institutions of all kinds from the International Culinary Center, Yale University, Parks & Recreation Districts, or even the Girl Scouts of America.Although I've tried eating insects before Aly opened up my eyes to the bigger problems insect agriculture is trying to solve, SUSTAINABILITY. Imagine having to use a fraction of the farmland we normally use for cattle? Imagine increasing the biodiversity of the soil and enriching the land with bug fertilizers? Decreasing CO2 emissions and feeding billions of more people?Connect with Aly and BugibleInstagramBugible InstagramBugibleEat Bug EventsSupport us on PatreonWe offer tons (yes tons!) of extra content for as little as $2 - including an extra ad-free podcast each month. Your support keeps us going and growingGet the Patreon Benefits!I created The Bus Driver Experience as a way to gain a new perspective from the unique lives of other people - Olympic athletes, monks, porn stars - to not just learn, but EXPERIENCE what it's like to be in their shoes for a day.And do it in a way unlike how every other travel/interview show does it. Most other shows merely talk with these individuals.But talking with these people isn't enough for me.I want to live their unique story. To understand not only what they go through in their day to day, but also why they're doing it. Follow me on YouTube for videos of the experiences with my guests, and other content.For media and collaboration inquiries, or more on the show, contact me by email or visit my website. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Jarobi White is in the studio for this week's The Main Course!  Alexes McLaughlin and Phillip Gilmour welcome the rapper turned chef turned taco aficionado for a comprehensive chat.  A New York native, Jarobi shares what he grew up eating and recalls his very first restaurant job, working his way up the restaurant hierarchy at age 14.  By age 17 he recalls the story of how his musical prowess came about, meeting his group mates, and the struggle to get his music noticed by the masses. Once A Tribe Called Quest took off, Jarobi goes on to share how he always kept cooking in the forefront of his mind and how presently he's rocking Taco Tuesdays with A Tribe Called Quest themed food truck with some of the best DJs in the country, plus lots more. This program was brought to you by The International Culinary Center. “First time I got some money from music, I used my money to go to culinary school… I was serious about it. I only wanted to do music and cooking.” [17:00] “We started pairing the hottest DJs on the planet with delicious tacos!” [31:00] –Jarobi White on The Main Course  

This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour welcome Ashley Sears and Stephen Torres to the studio chatting about his ventures Imbibe and Inspire as well as the Roots of American Food Conference. Imbibe and Inspire features videos in which culinary figures (Wylie Dufresne, Grant Achatz, Nick Kokonas, and more) sip on a beverage and talk about what inspires them. Taking things to a new level, Stephen initiated bringing food people as well as an audience to the Roots of American Food Conference held in Chicago. Acting as a platform for contemplation and conversation about American food, the conference highlights what is impacting food today. Tune in for an interesting conversation! This program was brought to you by The International Culinary Center. “My contribution to the food industry is this conference… hopefully the people that come to the conference… they will take a little something and learn something that day and have good food!” “The whole goal is to get chefs from around the country and highlight these guys doing stuff … [in] the home kitchen and let the general public see what they do not with fancy food.” —Stephen Torres on The Main Course

On this week's episode of The Main Course, we meet Alexes McLaughlin and Phillip Gilmour, the new guest hosts filling in for Patrick Martins while he's away. Kicking off the show getting to know each other on air, they discuss personal questions and even delve into embarrassing histories before welcoming their first guest, Korean food expert and kimchi artisan, Mark Hurst. Mark is a local Brooklyn musician, who grew up moving between Kansas, Korea and Japan. He learned the techniques of Korean cooking early on, while spending summers with his Grandmother in rural Korea, and spent his early childhood traveling throughout Asia with his father, G. Cameron Hurst III, Professor of Medieval Japanese History at the University of Pennsylvania. Tune in to hear the discussion on Korean cuisine, culture and traditions along with examining regional differences. Learn more about Mark's local kimchi operation here and listen to his latest musical project here. This program was brought to you by The International Culinary Center. “Kimchi is a traditional Korean dish that is predominately made with hot chili peppers and Napa cabbages… it's usually then pickled and stored away for months.. and, it's delicious!” [25:00] “It's [kimchi] is used both as a condiment and an ingredient. You can eat it on the side with anything but there's also several different varieties of Korean dishes that use kimchi as an ingredient in it, like soup stock.” [27:18] —Mark Hurst on The Main Course

This week on a brand new The Main Course, host Patrick Martins is in the studio speaking with Fortunato Nicotra, Executive Chef of Felidia in New York City. Initially arriving in NYC to work for celebrity chef Lidia Bastianich in 1995, he notably took her flagship restaurant to earn three stars from Ruth Reichl from the New York Times in only three months time. Through countless awards and recognitions, Fortunato tells Patrick how he came up through the culinary world. By keeping his Sicilian roots close to his food, he cooked his way through Italy, working in several restaurants in Northern Italy as well as in Sicily. Chef Nicotra has appeared on numerous food television shows, including Food Network's Iron Chef and even shares with Patrick his story of preparing several meals for Pope Benedict XVI. Tune in to hear all about this accomplished chef, plus what he has planned for the future. This program was brought to you by The International Culinary Center. “When you have a great ingredient, the best thing to do is have the ingredient speak for itself.” [4:28] “In the beginning, it was kind of difficult to have people accept the fact that inside the ravioli was pear and pecorino cheese, and then little by little it became everybody's favorite. It is a dish I clearly cannot take off the menu.” [22:47] —Fortunato Nicotra on The Main Course

Today on The Main Course, host Patrick Martins talks to fish expert and author of the book School of Fish, Ben Pollinger. They discuss how he had to come up with a different approach to writing a food book. His approach came naturally as a direct result of cooking at home. He also briefly discusses various fish seasons and his top three year round fish. In the latter part of the show, we pick up where we left off with the talk given by Carlo Petrini and Alice Waters during their 25th anniversary of Slow Food. This program was brought to you by the International Culinary Center. “My approach to writing the book developed naturally as a direct result of cooking at home.” [1:30] “I think it's unrealistic to think that we'll never be eating farm fish, it's just an unreal expectation.” [9:40] —Ben Pollinger on The Main Course “If there's no reflection or philosophy and there's just a bunch of handshaking, then it's not going to serve anything.” [25:00] “80% of the seeds is controlled by only 5 multinational companies” [28:30] —Carlo Petrini & Alice Waters

This week, host Patrick Martins dedicates this episode of The Main Course to the Slow Foods 25th anniversary. We revisit the talks given by Carlo Petrini and Alice Waters, in which they discuss the past 25 years of their movement, possibilities for the next 25 years and much more. Listen to the entire talk here. This program was brought to you by the International Culinary Center.

This week on The Main Course, Patrick interviews Cesare Casella, world renowned chef from Lucca, Italy, and Dean of the International Culinary Center. Cesare talks about how he was raised in a world where the kitchen was a woman's world, so he had to fight his way in. Tune in to hear how he went from this to becoming the owner and executive chef of 2 restaurants in New York City! This program has been sponsored by Heritage Foods USA. Image from Cesare Casella. “The woman is who dominates the kitchen.” [20:00] –Cesare Casella on The Main Course

This week on The Main Course, Patrick Martins is speaking with Daniel Sharp, the Corporate Executive Chef of The Meatball Shop. Tune in to learn about how The Meatball Shop fuses fast food and full service without compromising food quality or customer service. Listen in to hear Daniel talk about efficiency in the restaurant industry, and how it is not only applicable to pricing and food preparation, but also kitchen design. How do different NYC neighborhoods and their populations affect the layout of a restaurant? Patrick and Daniel talk about the necessary processes for restaurant expansion, and the need for strong management personnel. Hear Daniel talk about how he cut his teeth in the restaurant industry, his love of wood-fire cooking, and his disdain for ‘innovative' buffalo wing sauces. This program has been brought to you by The International Culinary Center. “Pricing is very important to us in the sense that we want to make them as low as possible, and as accessible as possible so that we have a broad reach. I really think that's really one of our hallmarks of the business.” [13:15] — Daniel Sharp on The Main Course