Podcasts about Iron Chef

htps://enlighteninglife.com/june-2025-energy-report/Although May was a long and eventful month, it feels like I just finished writing the May Energy Report and it's time to write the energy report for June. I have been writing these monthly energy reports for nearly 20 years and each month is a new chapter on our ascension journey. Some of those chapters have been so challenging and others we just breezed through. You can read the monthly energy reports from 2011 onward at the blog page at enighteninglife.com/blog I will often refer to past energy reports when they are part of a new energy cycle, which is what we have this month.June is a 6 number vibe (June is the 6th month and 2025 is a 9 year, 9 + 6 = 15, 5 + 1 = 6). And we have another phenomenon this month, which we will have 4 times this year, March, June, September, and December. We have the 3-6-9 energy expansion which is what Nicola Tesla referred to as the ‘secret to the workings of the Universe'.6 is the number of service, health, well-being, and where we express our soul mission. 6 is also the number of descension, energy coming down to us, that we will use as we continue our ascension path towards enlightened mastery. Now this is not a one-time journey, it is one that we repeat many times in our lifetime. Every lesson we learn, every new understanding we align with, integrate, and embody, , is the completion of a soul mission and another step on our ascension path.I have said many times that we do not have a single ascension path; we have many smaller paths that are part of a much larger path. When we ignore our smaller successes and discount our progress because we think that we will eventually achieve ‘the ascension' where everything works out and we are finally happy, we miss the entire purpose of the process.With descension we are receiving energy that we will need to complete part of our learning, healing, growth, and enlightenment. But this is not like a chauffeured limousine ride. It is more like the box of mystery ingredients on the TV show ‘Iron Chef' and we have to try to make a meal out of substances that do not really go together. And our hero's journey begins.June's the beginning of the ‘better things on the way' that I mentioned in the May Energy Report and the karma showdown. This is not the prescribed end to karma but an opportunity for us to decide to end it. We have all of the energy tools and resources to do it this month, we just have to use them.Read the rest of the article on the blog at enlighteninglife.com Created, narrated, and produced by Jennifer Hoffman.Artwork by Jennifer Hoffman.Copyright (C) 2004-2025 by Jennifer Hoffman, all US and international rights reserved.Visit enlighteninglife.com for more information.Please note our policies regarding copyright infringement, content misuse, and theft of intellectual property. We prosecute all infringers and have a ZERO TOLERANCE POLICY for abuse, infringement, misappropriation, and illegal use of our content. You can read our full Terms of Use at enlighteninglife.comemail support@enlighteninglife.com with questions

"You're going to smell it before you even taste it, and then you're going to burp it for five hours afterwards." - Judy JooIn this episode, the Queen of Korean Fried Chicken, Judy Joo shares her journey from Wall Street to the kitchen, the interesting way her baby bath tub was used well after she'd grown out of it, and the fascinating story of her parents, who met in America after both having fled Korea for a better life after the war. 

This episode was recorded live before an audienceThe ConversationThe Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family. The Inside TrackThe Guys talk to Alex about the not-so-secret sauce that makes “Chopped”  so enjoyable for the judges, guests and audience.“It's the feedback we would give each other in the restaurant. I think it didn't bring the restaurant to the show, but it brought that culture. That pirate that just got off the Black Pearl. I had my parakeet and my eye patch and I'm ready to tell you why your spaghetti sucks!  I think that really resonates with people. I feel like the audience could feel that we wanted to tell the truth,” Alex Guarnaschelli on The Restaurant Guys Podcast 2025BioAlex Guarnaschelli began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she became sous chef. After success in France, she returned to the US joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was took the position of executive chef at Butter, where she still oversees her own eclectic American menu.Alex is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earning the coveted title of Iron Chef. She hosts Supermarket Steakout and Alex vs. America among many other shows. She has also been featured as a guest co-host on Beat Bobby Flay. Alex is also the author of several cookbooks including Italian American Forever released in 2024.InfoAlex's most recent cookbookItalian American ForeverAlex's sitehttps://alexguarnaschelli.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ 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

What happens when a 20-year Navy veteran with a passion for global cuisine decides to trade her military uniform for an apron? Amy Knight's journey from Naval Officer to owner of Flour Power Cooking Studios reveals the unexpected parallels between naval leadership and culinary education.(1:05) Amy has created a vibrant community space where cooking becomes a vehicle for confidence-building, memory-making, and even community service. "I just love watching the wheels turning," she shares, describing the moment when a child realizes they can create something delicious from scratch. Her weekly classes serve preschoolers through teens, while popular family cooking sessions regularly sell out, offering parents and children the chance to bond over homemade pasta or chicken piccata without worrying about kitchen cleanup.(18:42) Knight's global travels during her naval career exposed her to cuisines that transformed her palate. These experiences inform the diverse cooking classes she now offers, including adult "Sip and Stir" BYOB workshops featuring international themes and Iron Chef-style competitions that often benefit local charities. The studio also hosts corporate team-building events that Knight describes as opportunities for colleagues to "duke it out in the kitchen" while developing collaborative skills.What truly sets Flour Power apart is its commitment to service, mirroring Knight's military background. The studio's annual "Lasagna-thon" produces dozens of meals donated to community members in need, while also teaching young people that cooking can be a form of giving back. As Amy prepares for summer camps, she remains focused on creating opportunities that blend culinary skills with community connection. (33:50) And later in the show, we ask our resident wine expert Catherine Montest if 'rosé all day' is still a thing. Plus Ryan Peters dishes up a Pasta alla Vodka that rivals any restaurant meal. This episode is a multi-course of culinary delight. Support the showLiked the episode? We'd love a coffee!

All links: ⁠⁠https://www.youtoocanlearnthai.com⁠⁠***Unlock exclusive & ad-free episodes:Anchor/Spotify: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/learnthai/subscribe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (available in 30+ countries)Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/youtoocanlearnthai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (recommended for listeners in Thailand)Detailed tutorial: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://docs.google.com/document/d/1n-tZKW76sT7ULyvOVdH7_3NcPpbWmXRAzIZp7T0_rUM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Transcripts and FAQs: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://docs.google.com/document/d/1qG1rvNaTFbjtVlYt7x5RxtUT3fFpuHfN_KAmpVuONsw⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Books: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://viewauthor.at/khrunan⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (Thai alphabet and activity books)Free audio flashcards for basic Thai vocabulary: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://quizlet.com/youtoocanlearnthai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Merch (t-shirts and phone grips):USA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.amazon.com/hz/wishlist/ls/1EZF44ILW1L5N⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠UK: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.amazon.co.uk/hz/wishlist/ls/14ESIQA0SZ5LL⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Germany: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.amazon.de/hz/wishlist/ls/219DDRPHY347Y⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/youtoocanlearnthai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.youtube.com/c/YoutoocanlearnThai⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠***รายการเชฟกระทะเหล็กเป็นเกมโชว์แข่งขันการทำอาหารโดยที่รายการจะมีเชฟประจำรายการสำหรับอาหารประเภทต่างๆและในแต่ละตอนจะมีเชฟคนอื่น ๆ มาแข่งขันทำอาหารกับเชฟเหล่านี้และจะต้องทำอาหารโดยใช้วัตถุดิบหลักสำหรับตอนนั้นๆเชฟต้องทำอาหารให้อร่อยและต้องทำเร็วด้วยค่ะ***รายการ เชฟ กระทะเหล็ก เป็น เกม โชว์ แข่งขัน การ ทำ อาหารโดยที่ รายการ จะ มีเชฟ ประจำ รายการ สำหรับ อาหาร ประเภท ต่าง ๆและ ใน แต่ละ ตอน จะมี เชฟ คน อื่น ๆ มา แข่งขัน ทำ อาหาร กับ เชฟ เหล่า นี้และ จะ ต้อง ทำ อาหารโดย ใช้ วัตถุดิบ หลัก สำหรับ ตอน นั้น ๆเชฟ ต้อง ทำ อาหาร ให้อร่อย และ ต้อง ทำ เร็ว ด้วย ค่ะ***รายการเชฟกระทะเหล็กเป็นเกมโชว์แข่งขันการทำอาหารIron Chefis a cooking game show.โดยที่รายการจะมีเชฟประจำรายการสำหรับอาหารประเภทต่างๆThe showhas a chef for each type of food.และในแต่ละตอนจะมีเชฟคนอื่น ๆ มาแข่งขันทำอาหารกับเชฟเหล่านี้And in eachepisode, other chefs will compete with these chefs.และจะต้องทำอาหารโดยใช้วัตถุดิบหลักสำหรับตอนนั้นๆAnd theyhave to cook using the main ingredients for that episode.เชฟต้องทำอาหารให้อร่อยและต้องทำเร็วด้วยค่ะThe chefshave to cook delicious food and they have to do it quickly.

Judy Joo is a classically trained chef, entrepreneur, and television personality whose unconventional journey spans engineering, Wall Street, and the world's top kitchens. She is an Iron Chef, cookbook author, and dynamic force in the food world, celebrated for modernizing and globalizing Korean cuisine.Judy is the founder of Seoul Bird, a Korean fast-casual fried chicken concept with locations in London, New York, Las Vegas, and beyond.Seoul Bird merges bold Korean street food flavors with the speed and scale of modern dining, combining Judy's culinary heritage and operational expertise.Before launching her restaurant empire, Judy trained at the French Culinary Institute, worked in Michelin-starred restaurants like The French Laundry and Gordon Ramsay's empire, and became a recognizable face on Food Network. Seoul Bird is expanding through a strategic mix of franchising and licensing, including high-traffic venues like Citi Field and Edinburgh Airport.Judy left Wall Street to pursue her passion for food, trading finance for the kitchen with zero expectations—just love for cooking.Her engineering and banking backgrounds continue to shape how she designs restaurants and runs operations at scale.As a Korean-American woman in male-dominated fields—finance, engineering, and restaurants—Judy forged ahead with “fearlessness or I just don't care” confidence.She believes “today's invention is tomorrow's tradition,” especially in defining authenticity in global cuisines like Korean fried chicken.Seoul Bird thrives in arenas and airports, offering high-volume, high-flavor experiences with a focus on simplicity, quality, and cultural storytelling.She emphasizes the power of brand building—through books, TV, and food—as key to her business success.Judy finds inspiration everywhere, from grocery store aisles to international travel, always absorbing and evolving her culinary creativity.She's proud to see Korean food embraced globally, transforming from a source of school-lunch embarrassment into a pop-culture phenomenon. QUOTES “I love creating experiences. I love creating meals. I love food. I love the language of food. It is a language of love for me.” (Judy)“I’m going to downgrade my life in every way possible and work weekends and evenings and much longer hours and get paid a fraction of what I was getting paid.” (Judy)“I remember hesitating. Like, which one do I want to do? I was like, oh, math and science is easy for me. I’ll go to engineering school.” (Judy)“If I want to be in these industries where I am the one and only minority, the one and only female, I don't care. I’m going to do it.” (Judy)“A restaurant is a business at the end of the day. You have to know cost control, maximize profits, and understand finance.” (Judy)“I know so many chefs who can't even get their way around an Excel spreadsheet.” (Judy)“Koreans are obsessed with fried chicken. Obsessed. Obsessed.” (Judy)“Today's invention is tomorrow's tradition. Korean fried chicken came from war and evolved. Is it authentic? I think so.” (Judy)“I've gone from being embarrassed about my lunchbox to everybody spamming me, asking, ‘What are they eating? What are they drinking?'” (Judy)“As long as the DNA is there—that makes it Korean.” (Judy)“Television cheffing is much easier. You’re in a nice air-conditioned studio versus burning yourself and dealing with employees.” (Judy)“Every single time I’m in a grocery store, whenever I travel, you’re constantly seeing new things. That’s a huge source of inspiration.” (Judy) 

On this episode of the Migration Waterfowl podcast, your host Brian Halbleib talks with award winning author, cook and food television personality Michael Ruhlman. Michael has written and co-written over 30 books, and is best known for writing about food, chefs and the work of professional cooking. He has also written for the New York Times, the New York Times Sunday Magazine, the Wall Street Journal, Gourmet Magazine and other publications. He has received two James Beard Awards. His food television appearances include Anthony Bourdain's No Reservations & Parts Unknown and he's also appeared as a judge on Cooking Under Fire and Iron Chef. His book Charcuterie with Brian Polcyn fundamentally changed how Brian has handled and prepared a lot of his wild game over the last 20 years. They will be discussing that book, Charcuterie, and specifically how it can elevate your duck and goose preparations and preservation. Learn more about Michael here: https://ruhlman.com Takeaways: Michael Ruhlman has been a working writer for 30 years, authoring numerous cookbooks. Charcuterie originated as a preservation method, essential for survival. Duck confit is a prime example of a culinary preparation born out of necessity. The book 'Charcuterie' helped fuel a movement towards traditional cooking methods. Taste is the primary reason charcuterie remains relevant today. Making your own charcuterie allows for unique flavors not found in stores. Common sense is crucial when it comes to food safety in charcuterie. Sodium nitrite is safe when used correctly and is essential for curing. Charcuterie boards have become a popular trend in modern dining. Engaging with the community enhances the cooking experience. Feel free to reach out to us: migrationwaterfowl@gmail.com   Facebook, Instagram, YouTube & TikTok: @migrationwaterfowl  Migration Waterfowl Store https://tinyurl.com/MigrationWaterfowlStore   Migration Waterfowl is presented by:   Blue Bird Waterfowl https://bluebirdwaterfowl.com   And also brought to you by these fine partners:   The Duck Hole & Company https://m.facebook.com/duckholecompany   Rig'Em Right Outdoors https://rigemright.com   Flight Day Ammunition https://www.flightdayammo.com 10% off with code MW10   Aves Hunting https://aveshunting.com   CK Custom Calls https://m.facebook.com/100088485616501/ Learn more about your ad choices. Visit megaphone.fm/adchoices

(May 13, 2025 - Hour Two)10:14pm & 10:35pm - Making his 3rd appearance on the show...Iron Chef, book writer, restaurant owner and more...my best friend Michael Symon, joins the show. Tonight we will talk about the newest book that covers live-fire cooking. Already a New York Times Best Seller, will dive into how the book came together. In addition to Michael, his co-writer Doug Trattner will join us and talk about ow these 2 have worked together over the years. They have turned out 8 books in total with half becoming best sellers. There is sure to be plenty of fun and frivolity during the segment.The BBQ Central Show SponsorsPrimo GrillsPitts & Spitts BBQ Pits - Use "bbqcentral" at checkout for a free spice pack.Big Poppa Smokers – Use promo code “REMPE15” for 15% off your entire purchase!FireboardMicallef Cigars – Premium Hand Rolled Cigars

Swanner and Judd talk about: The Studio; American Idol; Black Mirror; Top Chef; Masked Singer; Iron Chef; The Falcon Takes Over; and more! Left Click To Listen, Right Click Here To Download

The title has literally nothing to do with the episode. Well maybe a very little. Mother's Day tomorrow. Jon came, which is always nice. Seems like a decent day, mid teens temperature wise. Isabelle is going on a walk for Mother's Day. I'm cooking stuff for Mother's Day. Isabelle might be going to the Robertson Cliffs.

The title has literally nothing to do with the episode. Well maybe a very little.Mother's Day tomorrow.Jon came, which is always nice.Seems like a decent day, mid teens temperature wise.Isabelle is going on a walk for Mother's Day.I'm cooking stuff for Mother's Day.Isabelle might be going to the Robertson Cliffs.

This is a Vintage Selection from 2007The BanterThe Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.The ConversationThe Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people's eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!The Inside TrackThe Guys and Marcus discuss the uniqueness of the restaurant business and the power of food to communicate. “Food is an incredible thing! Through food, people can see your passion and your culture. You can teach people where you're from and what you believe in, which not every business can really do,” Marcus Sammuelson on The Restaurant Guys Podcast 2007BioMarcus Samuelsson is the chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations. His latest venture, Marcus DC debuts Spring 2025 at The Morrow in Washington DC. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. Samuelsson wasThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe 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

Description: She's become a leading voice in the culinary world and today stars as the lead host of the same cooking competition show that launched her career. Kristen Kish was eliminated from Bravo's season 10 of Top Chef, only to make a triumphant return through a Last Chance Kitchen opportunity that cleared the way for her to beat out the remaining competition and win the season.  Since that 2013 victory, Kristen has been everywhere – launching a new restaurant, Arlo Grey, in Jen's hometown of Austin (and another restaurant opening soon in New York), hosting some of our favorite food shows including Kitchens at the End of the World, Iron Chef, and now Top Chef (the student has become the teacher). She's also flexing a new muscle as an author. In her new book, Accidentally on Purpose, Kristen shares her story of being born in South Korea and adopted into a loving white, midwestern American family and what it was like for her to navigate her identity in all of its racial, sexual and professional contexts. Ultimately, what defines Kristen's story is how she learned to find her voice and use it and, while accidents may be unexpected, they don't have to be at odds with our purpose.  Our conversation today covers:  Pivoting, embracing change, and building a life that is truthful and authentic How the road to success was so much more winding and complicated than it may have appeared from the outside Knowing internally that it's time to make a change or take a new step forward How it's the behind-the-scenes, off camera moments that nobody sees where the decisions and discoveries are made, where the unexpected meets the intentional, and where things get really interesting. Battling imposter syndrome and burnout and quieting the voice of doubt How life's best opportunities often come from embracing the unexpected Thought-provoking Quotes: “I figured out that I don't need to be anything other than myself. I figured out I don't need to replicate somebody else's way of doing something. My voice matters.” – Kristen Kish “I think a lot of the nurture is in my personal life and a lot of the nature is in my professional life, because I can't tell you why I'm good at certain things. I didn't have to practice holding a knife. I didn't practice putting together flavors. It just came to me.” – Kristen Kish  “For a long time, I didn't know myself at all. I was too scared. I didn't want to know. I was scared of knowing where I came from because what if I found out something absolutely horrible? Sometimes you just don't want to know. And I've had to come to terms with getting to know all the really good things about myself that really have helped me move forward in life, but also really understanding the things that make me a challenge.” – Kristen Kish I wish I would have chosen Bravo over Twitter ten years ago. – Amy Hardin Resources Mentioned in This Episode: Top Chef - https://www.bravotv.com/top-chef Bravo! - https://www.bravotv.com/ Accidentally on Purpose by Kristen Kish - https://amzn.to/4iJQy04 Feed These People: Slam-Dunk Recipes for Your Crew by Jen Hatmaker -  Arlo Grey restaurant - https://www.thelinehotel.com/austin/restaurants-bars/arlo-grey/ Stef Ferrari, food writer - https://www.theycallmeferrari.com/ferrari-here Charlotte Rose Coleman, fashion stylist - https://www.charlotterosecoleman.com/ Guest's Links: Website - https://www.thelinehotel.com/magazine/meet-atx-family-kristen-kish/ Instagram - https://www.instagram.com/kristenlkish/ Twitter - https://x.com/kristenlkish?lang=en Facebook - https://www.facebook.com/KristenLKish/ TikTok - https://www.tiktok.com/@kristenlkish Connect with Jen! Jen's Website - https://jenhatmaker.com/ Jen's Instagram - https://instagram.com/jenhatmaker Jen's Twitter - https://twitter.com/jenHatmaker/ Jen's Facebook - https://facebook.com/jenhatmaker Jen's YouTube - https://www.youtube.com/user/JenHatmaker The For the Love Podcast is presented by Audacy.  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This week, the Straw Hats are riding a tidal wave of chaos—literally. With Pedro's sacrifice still fresh, Jimbei takes the wheel (and the spotlight) as he navigates the crew through a giant candy tsunami using some insane ship-surfing skills to fake their deaths and give them a shot at escape. Meanwhile, Luffy's stuck in Mirror World getting absolutely cooked by Katakuri, who's making it very clear that he's on another level. Outmatched and bloodied, Luffy orders Nami to destroy all the mirrors on the Sunny to prevent an incoming ambush, trusting that he'll figure the rest out later. And over in Chocolate Town, Sanji's gone full Iron Chef with Pudding and Chiffon, whipping up the ultimate wedding cake using nothing but his nose and a dream. Can they finish the bake-off in time to save the crew? Tune in to find out!⁠Linktree⁠⁠⁠⁠⁠⁠⁠⁠Thank you for listening!Cake needs a little crunch~ 

In today's episode, we chat with Kristen Kish, Escoffier Chef-in-Residence, award-winning chef, and host of Bravo's Top Chef.A Korean adoptee raised in Michigan, Kristen discovered her passion for cooking at a young age. After working in various Boston kitchens, she competed on Season 10 of Top Chef, ultimately winning the coveted title. Since then, she's published a cookbook, starred in hit shows like Fast Foodies on TruTV and Iron Chef on Netflix, and in 2023, took over as the host of Top Chef for its 21st season—earning Primetime Emmy nominations for both herself and the show. Kristen is also the chef/partner of Arlo Grey in Austin, TX, the creator of KISH Aperitif, and the host of Restaurants at the End of the World on National Geographic/Disney+.Join us as Kristen discusses her role at Escoffier, how she balances ambition with authenticity, and gives us a peek into her new memoir, Accidentally on Purpose.

Add outstanding audiobook narrator to Brown's deep resumé. He is aftercall a Food Network personality, cookbook author, and avid food science researcher. Given his long running gigs on Iron Chef, Good Eats and his work as a pitchman for GE, among others, no surprise that he performs his “essays and ruminations” smoothly, smartly and wittily. His range of interests is expansive: blue crab (eat in the soft shell variety), martinis (be wary of ice), Japanese cuisine (seek it out), but it's his funny and quirky opinions—men should dress like Bond villains, kitchen tables must be wood, utensils need to multitask--that stay with the listener. A master of the bon mot, he tells stories creatively with excellent pace and tone. Highly recommended.(123) Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we're looking at the pioneers of food television. Emeril Lagasse reflects on his unlikely start at the Food Network, how he's different from his on-screen persona and why he just opened his first Portuguese restaurant. Plus, Michelle T. King tells the story of Fu Pei-mei, Taiwan's first cooking TV star, our very own co-host and food TV star Sara Moulton answers caller cooking questions, and Adam Gopnik weighs in on the spectacle of Iron Chef.Listen to Milk Street Radio on: Apple Podcasts | Spotify

The BanterThe Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The ConversationThe Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis.  The Inside TrackThe Guys get acquainted with Judy and find they all share a passion for their life's work.“Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024BioJudy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey's restaurants. In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023.Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple. InfoJudy Joohttps://www.judyjoo.com/Judy's latest book (available for pre-order)K-Quick: Korean Food in 30 Minutes or LessJudy Joo's home kitchenhttps://www.youtube.com/watch?v=A1ADfkG4yrMThe New Zoo Review (TV show from Mark's childhood)https://youtu.be/dwJQ6G7Z_II?feature=sharedOur 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

This week the Jay and Brian are talking with competitors from the Chef, Rice, and Noodle categories in our final episode from the World Food Championships 2024$Interviews Include: Chef G (Gamal Amadou): Country Club Chef from Bethesda, Maryland shared about the highly competitive chef competitor.Chelsea: CJ from The Barrel Room and V with Naan Stop Donor described beating an Iron Chef and cooking in the “Rahhs” category.Keisha: Shares with us about writing a cooking history book about Caribbean cuisine - Caribe Cookbook - and talks to us about her dish. Chef Antwan Coleman - Private Chef Antwan stops by and shares his rice and noodle cook!Machete and Pat: Threw down on all things El Gordo Niños before competing in Pasta on Day Three. Wait ‘til you see his dish - WOW!Have a grill coach question you would like us to answer on the show? Let us know! Find us online at TheGrillCoach.com!Email us at Support@TheGrillCoach.com Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member's Mark Pro Series with Thermostatic Control, now available at your local Sam's Club store!Support the show

Welcome back to the chaos of post-break classrooms! This week, the gang tackles everything from sneaky teacher games during faculty meetings to creative ways of easing students (and themselves) back into the school grind. Fabian introduces the “one word” project and a sneaky vocabulary game, Jamie shares her Iron Chef reboot for expectations and a hydro flask decorating activity, and Scott does some reflective weeding—literally. Plus, find out what happens when a dribbling drill turns into a Forrest Gump moment. And don't miss what had Scott losing (again and again) in our ever-popular segment “What'cha been playin'…?” Join @hofmannedu.bsky.social, @jedijamie.bsky.social and @findingmyaloha.bsky.social each week by subscribing to our podcast and rating and reviewing us on Apple Podcasts! Join our Discord on rebelteacheralliance.com or here. Find us on Instagram @rebelteacheralliance, on BluSky @rtalliance.bsky.social, and on TikTok @rebelteacheralliance. Leave us a message here! Things mentioned on the show: Eric Kurtz's “One Word” Activity: A reflective New Year project for students. Canva Video: For creating visually striking “one word” designs. Sneaky Genies: A vocabulary review game from EMC2. Don't Llama! A quirky, quick-to-learn card game.

Jordan takes a look at Netflix's update of Iron Chef.

In this lively episode of Wise_N_Nerdy, hosts Charles, Joe, and Kurt gather to answer the big question of the week: "Which celebrity chef would you most like to fix you Thanksgiving dinner?" Charles brings a twist by choosing Kurt himself to cook his meal, while Kurt dreams of a Thanksgiving feast crafted by BBQ legend Erin Franklin. Joe goes all-in with Iron Chef favorites Bobby Flay or Masaharu Morimoto to bring some culinary flair to the holiday. Afterward, the roll of the dice sets the crew on a nerdy deep-dive. For this week's “What are you Nerding Out About?” segment, the trio can't get enough of Demon Slayer: Hashira Training Arc. Charles is bursting with excitement about hosting his popular game show, Fandom Face-off, at the upcoming CONjuration convention. Joe's been diving into fantasy books, recently finishing Legends & Lattes in preparation for the event and loving every page. He's also created an extensive AutoHotkey script to max out character stats in Final Fantasy VIII—proof that he's embracing his inner tech nerd. Meanwhile, Kurt has been swept up in 3D printing projects, so much so that the others wonder if he might need a 3D-printing intervention! The dice then bring up a round of bad dad jokes courtesy of CaseyJay and Devocite, bringing laughter to the group. Following that, the "Daddy, tell me a story" segment gets personal as Joe recounts the uncertainty he faced arriving at college with only $50 to his name. Kurt shares his experience of hitting rock bottom after both he and his wife lost their jobs, and a listener's comment from RandomKid about job hunting sparks a reflective conversation on the current job market. Then, the "Parliament of Papas" segment unfolds into an enlightening discussion on libraries, with the hosts lamenting how underutilized these valuable resources have become. To wrap up, the “How do I...?” segment leads to an exchange of tips on the best ways to learn a new language, covering apps, online classes, and local resources. Packed with fandom and fatherhood insights, this episode of Wise_N_Nerdy is a true testament to how we each can “Find your FAMdom.” Tune in and join the conversation in Wise_N_Nerdy: Where Fatherhood Meets Fandom. --- Support this podcast: https://podcasters.spotify.com/pod/show/wise-n-nerdy/support

What a fun conversation with the one and only Bobby Flay. Bobby joins us in the studio to talk about his New York City restaurant career, including highly memorable restaurants Mesa Grill, Bolo, Gato, and Bar Americain. We dig into why Mesa Grill was such a groundbreaking idea in the early 1990s and how his cooking there brought Southwest flavors into the mainstream. We also discuss how beating Bobby actually means beating Bobby, and we talk about some classic Iron Chef episodes as well as his great new cookbook, Bobby Flay: Chapter One.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: It's persimmon season (we have thoughts), Atlanta's Breaker Breaker is extremely chill, New York's 99 Favor Taste is the best birthday spot, Camilla Marcus wrote a really cool book, My Regenerative Kitchen. Also, some thoughts on cooking beans, when are beans really a "meal", and a reminder about how much we love the book Cool Beans. Lastly, the chicken Big Mac is very bad, and the new episodes of Chef's Table are very, very good. Stay tuned for an episode with Chef's Table creator David Gelb very soon.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM BOBBY FLAY:Bobby Flay Taught Ina Garten His Go-To Easy Pasta [F&W]Bobby Flay owes his career to an Easy-Bake Oven [Today]Don't Sleep on Pinto Beans [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In our November episode, we were joined by renowned chef Marcus Samuelsson, who offered some simple ideas to give your holiday meals a healthy twist. In this month's Key Note, Chef Marcus shares a simple recipe for injera, a super-nutritious bread that makes a great go-with for any meal. Bonus: For a chance to win Chef Marcus's book The Rise: Black Cooks and the Soul of American Food – complete with injera recipe – just share your favorite tip for making the holidays healthier at instagram.com/1199SEIUBenefitFunds or facebook.com/1199SEIUBenefitFunds. But hurry: Our book giveaway ends Saturday, November 30.  The Takeaway Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Join WeightWatchers at a discounted rate of just $8 a month; $0 if you are living with diabetes or prediabetes: www.1199SEIUBenefits.org/ww. If you are living with type 2 diabetes, find out more about our partner Virta's diabetes reversal program: www.1199SEIUBenefits.org/news/virta. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. To order one of Chef Marcus's books, visit marcussamuelsson.com/shop. Guest Bio Marcus Samuelsson, award-winning chef, restaurateur, author and activist, is the esteemed chef behind many restaurants worldwide, including Red Rooster in Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; and several international locations, including the Bahamas, Canada and Ethiopia. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration's first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.”  He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of the This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books, including The New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. An active public speaker, Marcus hosted his first TED Talk at the world-famous Apollo Theater in 2012. He was invited back in 2024, when he was joined in conversation by renowned curator Thelma Golden to discuss the intersection of food, culture and community. He participates in lectures globally, most recently with the Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks

Iron Chef, the ORIGINAL Iron Chef TV Show (Japan) was Sean's task this week to watch One Time Only.  Tyson talks about the history of the show, while Sean naturally rates it.

Ready or not, the holidays are coming – along with the challenge of eating healthfully. To help us navigate the season's menus, we are joined this month by a special guest – Marcus Samuelsson, award-winning chef, restaurateur, author and activist. Chef Marcus shares cherished holiday memories, simple cooking techniques to make your holiday meals healthier and some not-so-common – and inexpensive – ingredients to boost the nutrition in your favorite recipes. Happy cooking! The Takeaway Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Join WeightWatchers at a discounted rate of just $8 a month; $0 if you are living with diabetes or prediabetes: www.1199SEIUBenefits.org/ww. If you are living with type 2 diabetes, find out more about our partner Virta's diabetes reversal program: www.1199SEIUBenefits.org/news/virta. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. To order one of Chef Marcus's cookbooks, visit marcussamuelsson.com/shop. Guest Bio Marcus Samuelsson, award-winning chef, restaurateur, author and activist, is the esteemed chef behind many restaurants worldwide, including Red Rooster in Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; and several international locations, including the Bahamas, Canada and Ethiopia. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration's first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.”  He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of the This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books, including The New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. An active public speaker, Marcus hosted his first TED Talk at the world-famous Apollo Theater in 2012. He was invited back in 2024, when he was joined in conversation by renowned curator Thelma Golden to discuss the intersection of food, culture and community. He participates in lectures globally, most recently with the Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks

Bobby Flay has competed in more than 700 TV cooking challenges and written a dozen cookbooks. But at heart, he still thinks of himself as a restaurant chef. In his new book, Chapter One, Bobby looks back on his career, from dropping out of high school and working as a busboy in New York City, to opening his first restaurants in the ‘90s, to competing on Iron Chef and Beat Bobby Flay. We discuss how he got to where he is today, including the key to his longevity and how he deals with losing — on TV and in life.We are giving away one copy of Chapter One! To enter to win a copy, all you have to do is sign up for our newsletter by November 18. If you're already signed up, then you're already entered to win. Open to US and Canada addresses only. Sign up now at sporkful.com/newsletter.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Nora Ritchie, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder and transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Farmer Lee Jones is known for his signature overalls and red bowtie, but one thing he'll never reveal is his favorite vegetable—it's like picking a favorite child! At The Chef's Garden, a 400-acre farm, Farmer Lee and his team use regenerative farming techniques to work harmoniously with nature, promoting healthy soil, crops, people, and the planet.  He'll never admit it, but he's a big deal....he was a judge on Iron Chef and he's so well known that he was actually an answer to a question on Jeopardy! Renowned chefs worldwide, including celebrities, rave about the farm's produce—and now, through The Chef's Garden at Home, you can enjoy the same nutrient-dense vegetables, herbs, microgreens, and edible flowers delivered right to your doorstep! Explore the vibrant world of vegetables with *The Chef's Garden* book, a must-have both for cooking and as a stunning coffee table addition. I've seen Farmer Lee's incredible crops brighten up our Fox 8 studio, and I can promise—once you've tasted a tomato from The Chef's Garden, you'll never look at them the same again! Farmer Lee truly taught me to “eat the rainbow." Farmer Lee's Book Farmer Lee Jones Instagram Everything Farmer Lee Here! Farmer Lee's Website ________________________________ Follow me on my Instagram or Facebook Podcast Facebook page here Check out KristiCapel.com Email: Kristicapelpodcast@gmail.com  

The Wabi Sabi Podcast: Special Episode with Chef Cynthia Sestito This episode of The Wabi Sabi Podcast dives deep into the 20-year journey of Chef Cynthia Sestito and Candice Kumai. From pioneering on Top Chef season one to transforming the culinary arts scene in New York, Los Angeles, and the Hamptons, Cynthia and Candice have been trailblazers in their fields, breaking boundaries and celebrating their heritage. Chef Cynthia Sestito, a powerhouse in the industry, has spent over a decade cooking for Jay Z and other hip-hop legends. She played a pivotal role in opening the iconic 40/40 Club and worked on memorable projects like the music videos for “Bonnie & Clyde” and “99 Problems.” Hear her behind-the-scenes stories of traveling with Jay Z's entourage across Germany, Paris, Mexico, Los Angeles, and New York. Don't miss this incredible episode & Share with a friend: Support marginalized women in the food and media industries by subscribing to Candice's YouTube channel. Your subscription helps elevate voices that deserve recognition in an often-overlooked industry. Follow Cynthia on Instagram @CynfulFood. Also, check out her work at The Cookery by Cyn and Trudy in the Hamptons: The Cookery. Candice Kumai is a 7x bestselling author and has written for Vogue, Bon Appétit, and Cosmopolitan. She has appeared on Iron Chef, Selena + Chef, Top Chef, and has contributed to the TODAY Show for over 15 years. Based in Brooklyn, New York, Candice is a proud Japanese-American who is committed to empowering marginalized women.

In this episode, we take a deep dive into the evolution of food television, from the early days of simple, instructional shows to today's diverse and dynamic culinary landscape. We'll explore how icons like Betty Crocker shaped early cooking programs, empowering women in the kitchen, and how trailblazers like Julia Child, Emeril Lagasse, and Guy Fieri pushed boundaries—changing not just how we cook, but how we see race and gender in food media.We'll also journey into the origins of Iron Chef, its impact on Asian identity, and how it became a global cultural phenomenon. Plus, we'll reflect on the genre's transition to streaming, where shows like Chef's Table have brought a more artistic, inclusive approach to the culinary world. And as food competition shows shift from cutthroat to kind, what does the future hold for food media?Here are some of the references from this episode, for those who want to dig a little deeper:Books by Tasha Oren: Food TV ; Global Asian American Popular CulturesJoyce ChenEddie WangDavid Chang The Evolution of Television FormatsMasterChef Junior: Watch on HuluProject Runway: Watch on Netflix, IMDbSurvivor: Watch on CBSJulia ChildJulia Child's The French Chef by Dana PolanThe French Chef with Julia ChildSmithsonian Air and Space Museum ; Julia Child clipEmeril Lagasse ; Emeril Live clipIron Chef ; Netflix TrailerWall Street (1987 film)Hillary Clinton and the Return of the (Unbaked) Cookies - New York TimesHillary Clinton explains "Bake cookies" remark April 1992 - DailymotionBetty Crocker - history; Betty Crocker on the radioGuy Fieri Food Network Curtis Aiken Mind of a Chef: Watch on Youtube, IMDbChef's Table trailer; Watch on Netflix, IMDbJeff Yang's new book, The Golden ScreenWilliam Shatner Hell's Kitchen: Watch on FOX, IMDbGordon Ramsay on Hot OnesBaking Impossible trailerThe Great British Bake OffBong Appetit: Trailer; Watch on Youtube, IDMbVanessa Lavorato & Miguel Trinidad (Bong Appetit) - The SmokeboxCooking with CannabisBake Squad trailerThe Bear trailer: Watch on Hulu, IMDbSimply Sara (YouTube)Check out our previous Episode 61: Broken Bread with Chef Roy Choi and KCET's Juan Devis ––––––––––––––––––––––––––––––Share your thoughts via Twitter with Henry, Colin and the How Do You Like It So Far? account! You can also email us at howdoyoulikeitsofarpodcast@gmail.com.Music:“In Time” by Dylan Emmett and “Spaceship” by Lesion X.In Time (Instrumental) by Dylan Emmet https://soundcloud.com/dylanemmetSpaceship by Lesion X https://soundcloud.com/lesionxbeatsCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download / Stream: https://bit.ly/in-time-instrumentalFree Download / Stream: https://bit.ly/lesion-x-spaceshipMusic promoted by Audio Library https://youtu.be/AzYoVrMLa1Q––––––––––––––––––––––––––––––

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with food and lifestyle writer Ariel Kanter, whose Substack is called Rel's Recs, and who fell in love with food by accident.    Growing up as a ballerina, food was not part of Kanter's lifestyle. Then in high school, she discovered the original Japanese version of “Iron Chef” on the Food Network. Kanter loved the experimentation and all of the wild ingredients. Mostly, though, it was the warmth, something Kanter was missing in ballet.    “The ballet studio is beautiful, but I always felt like it was cold, whereas in the kitchen, there is warmth, fulfillment, experimentation,” Kanter explains. “I think that's why I love cooking so much now, and writing about it.”    After college at NYU, and working in an editorial department, Kanter attended the Institute of Culinary Education. Armed with a background in food science and food preparation, she dove deep into writing about food. She has written for “The New York Times,” “Vanity Fair,” “InStyle,” “Serious Eats,” and more.    There were not a lot of food moments in Kanter's youth. However, there was one exception: the Kanter family meringues.    “We had a family recipe passed down on my mother's side,” she explains. “These were the cookie that we made for every birthday, every Jewish holiday.”   Meringues are magical, fluffy and fun. Get the recipe at JewishJournal.com/podcasts.   “That sense of whimsy has never really gone away for me,” she says.    Ariel Kanter talks about her two childhood food memories, her career journey and food philosophy, and the love of cooking and baking she shares with her niece and nephew, and more.   Subscribe to Ariel Kanter's Substack, Rel's Recs and follow @arielkanter on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Our guest is Makoto Okuwa, who is the chef/partner of multiple, highly popular Japanese restaurants in the U.S. and other major cities in the world, including Makoto at Bal Harbour in Miami, Love Makoto in Washington D.C., and Makoto Vail in Colorado.Makoto's success did not come easily. He started cooking at the age of 15 in Japan, training under master chefs for a decade and moved to Washington D.C. in 2001. Under Iron Chef Masaharu Morimoto, his new life in America was another hardworking process of learning a foreign language and culture, how to read American diners' minds, not to mention honing his culinary skills.In this episode, we will discuss how Makoto got into cooking at such a young age, why he decided to challenge himself in America, what he learned from his mentor/master chefs, the reasons behind his success on the global stage, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

On this Episode we are joined by legendary chef David Burke, we chat about his Iron Chef days, industry talk plus couch potatos!! Chef out the show live every Saturday at 3pm est on WICC in the new england area or listen on www.WICC600.com

Could investing in innovative food services at senior living and healthcare facilities lead to better patient outcomes and satisfaction? Can elevating the food experience in hospitals help shift public perception of healthcare environments?In this episode of Associations Thrive, host Joanna Pineda interviews Leah Reily, Executive Director, Association for Healthcare Foodservice (AHF). Leah discusses:Her Journey from environmental conservation to association leadershipHow AHF members run self-operated food services in hospitals and senior living facilities, meaning the facilities hire their own staff instead of outsourcing to contract management companies to cook and serve food.How self-operated services provide better outcomes for patients, staff, and families.How self-service foodservice is not always more expensive to manage, AND they provide more direct benefits, such as improved food programs and a closer relationship with the facility's needs.Why and how AHF modernized its brand to adapt to changes in the healthcare food service industry.How the AHF annual conference is ultimately a food conference, which is why AHF brings chefs to help decide on the venue, and there is a cooking competition (Iron Chef style!) that is a highlight during the conference.How sponsors provide food that is part of the meal planning during the annual conference. The positive results from the rebranding: National conference attendance grew by 38%.How the rebrand lifted a weight off the staff, creating a sense of ownership and rejuvenating creativity and innovation.References:AHF WebsiteAHF 2023 Culinary Competition

The BanterThe Guys talk about fast food and the Super Size Me guy, Morgan Spurlock, a former guest on the show whose work impacted their lives. The ConversationThe Restaurant Guys catch up with Chef Jose Garces in his busy kitchen to discuss his story from Spain to New York to Philadelphia. Chef and The Guys both opened up restaurants in October 2005 named after their grandmothers! The Inside TrackThe Guys and Chef Garces have crossed paths over the past several decades and held friends in common, but never met. “I think it was a turning point for me as a chef, I realized then that I could drive traffic with just consistent food, consistent, fresh, delicious food day in and day out,” Chef Jose Garces on The Restaurant Guys 2024BioChef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food from the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes, and a providing food supplies to the food insecure.Chef Garces won James Beard Foundation Best Chef: Mid-Atlantic as well as the title Iron Chef.He is the author of two cookbooks, Latin Evolution and The Latin Road HomeInfoChef's Projectswww.chefgarces.comChef's Restaurantshttps://garcesgroup.com/Morgan Spurlock's Book & MovieDon't Eat This Book: Fast Food and the Supersizing of America by Morgan SpurlockSuper Size MeJamon Iberico de Bellotahttps://www.tienda.com/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur 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/restaurantguys**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

Hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome their friend, Mister Do-it-All Billy Harris to On the Line. Billy is a fundraiser (Alex's Lemonade Stand, No Kid Hungry), TV judge (Iron Chef), and a culinary host with the most who can work a crowd like no other! Billy has been performing since a young age and tells Amanda and Dan his come-up story, why hosting runs in his blood, how he pulls together massive food events, secrets of auctioneering, and so much more. Don't miss this hilarious episode!

In this episode, executive features editor Kat Kinsman gets raw with Gregory Gourdet. You might know him from "Top Chef," "Iron Chef," or playing himself on "Portlandia." You might be a fan of his cookbook "Everyone's Table: Global Recipes for Modern Health." Perhaps you've read Korsha Wilson's profile of him in the August issue of Food & Wine or spent months scheming to get into his James Beard Award-winning Portland restaurant Kann. Gregory Gourdet is — and should be — at the forefront of restaurant cuisine in America. And he's pretty surprised to be here and takes none of his life for granted. Gourdet didn't hold back about being a chef in recovery, learning to swim, his nerdy passions, and why De La Soul is so important. Note: This episode contains mentions of substance use disorder and suicide. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Dr. Dan interviews award-winning journalist Mary Beth Albright, a food expert with a wide-ranging experience – from food attorney to finalist on Food Network Star, to award-winning food journalist to Iron Chef competitor. Mary Beth's cumulative knowledge, and her science-based understanding of how what we consume affects our physical and emotional health are served up in her groundbreaking book Eat And Flourish: How Food Supports Emotional Well-Being.  On this new episode Dr. Dan and Mary Beth focus on the science-based connection between food and mental health. Mary Beth is an important expert on the food-mood connection and listeners will learn a lot - including why what we feed kids matters. Mary Beth Albright is the host of Eat You'll Feel Better podcast. For more visit her website www.marybethalbright.com. Email your parenting questions to Dr. Dan podcast@drdanpeters.com (we might answer on a future episode).  Follow us @parentfootprintpodcast (Instagram, Facebook) and @drdanpeters (X). Learn about more podcasts @exactlyright on Instagram. Please listen, follow, rate, and review on Apple Podcasts, Spotify, or wherever you listen to podcasts. Please support our podcast by shopping our latest sponsor deals and promotions at this link: https://bit.ly/4bqTWJ2 For more information: www.exactlyrightmedia.com  www.drdanpeters.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In a landscape where standing out demands both innovation and accessibility, finding ways to connect with a broad audience is crucial. Today's guest has been on a career-long quest to revolutionize the culinary world by blending tradition with modernity, creating products that not only appeal to diverse audiences but also prioritize health and taste.Today we are lucky enough to sit down with Chef Ming Tsai, who is not only an Iron Chef, he's also a James Beard and Emmy Award winner, and a Chef-partner at BABA at the Yellowstone Club in Big Sky, Montana. He's also President of the National Advisory Board for Family Reach and the author of five cookbooks.Chef Ming was the host and the Executive Producer of the longest-running cooking series on PBS, Simply Ming, and just received acclaim for his new mini-series titled Simply Ming: Better for You. He founded MingsBings, a consumer packaged goods startup bringing chef quality, better-for-you, convenient food to the frozen food aisle.Beyond being the first East meets West option of its kind, MingsBings supports the mission of the Dana Farber Cancer Institute and Family Reach. To date, Chef Ming has helped raise $12 million for Family Reach. In 2022, Chef Ming became Iron Chef Ming Tsai as he joined the cast of five world-class chefs in the Netflix series, Iron Chef: Quest for an Iron Legend. Highlights:Chef Ming's first cooking experiences, and introduction to the culinary world (4:21)Chef Ming's favorite dishes from childhood (7:19)What Chef Ming learned from his family's restaurant (7:46)How Chef Ming adjusted from Chef to businessperson (8:44)Early mistakes and lessons from running a restaurant (10:54)Chef Ming explains his East meets West cuisine style and influence (11:45) Work in the TV and entertainment industry (14:35)Chef Ming discusses his time on Iron Chef (16:50) Chef Ming's approach to writing cookbooks (18:07)The inspiration behind MingsBings (19:17)Philanthropic work for Family Reach (21:54)Chef Ming tells stories about his famous friends in the culinary world (25:21)Links:Ming Tsai on LinkedInMingBings on LinkedInMingBings WebsiteICR LinkedInICR TwitterICR WebsiteFeedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

Our Weekend Flashback series continues with one of our favorite all time guests in this 2-parter! Jeff Mauro has figured out a way to combine comedy and cooking in a way we all can be jealous of.   He's one of the biggest Food Network celebs and for good reason – he is funny as all hell and he is one of the industry's leaders in innovation. He and Sean share tons of laughs on how similar their worlds actually are and how they both took the bullying they experienced as kids and flipped that negative experience into a positive as a testament to the great guys they both are today. Plus, Chinch has plenty to ask Jeff about his shared passion for all things Food Network.   So stock up your fridge with some meats so you can get ready to master your kitchens on this week's edition of The Mayor's Office with Sean Casey. Original Air Date: Jun 14, 2022For more on how to get Jeff Mauro's amazing goodies online click right here for all things Mauro Provisions: https://mauroprovisions.com/And, as always, we invite you to join us on our Youtube page – like & subscribe – for the full broadcast experience right here:https://youtu.be/1th77p3gHO4

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia.  Samuelsson was the youngest person to receive a three-star review from The New York Times and was the guest chef for the Obama Administration's first state dinner. He has won eight James Beard Foundation Awards and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” Samuelsson hosted the critically acclaimed No Passport Required on PBS. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also recently appeared as an Iron Chef on Netflix's Iron Chef: Quest for an Iron Legend. Samuelsson also hosted and produced the Seat at the Table on Audible and co-hosted This Moment podcast with Swedish rapper Timbuktu on ACAST.  A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem and Red Rooster Overtown into community kitchens in partnership with World Central Kitchen, serving well over 280k meals to those in need. In Newark, Samuelsson's Marcus B&P partnered with Audible and World Central Kitchen to create Newark Working Kitchens, which has engaged 37 local restaurants to provide 1.5 million meals to those in need. Samuelsson also co-produces the annual Harlem EatUp! Festival, which celebrates the food, art, and culture of Harlem.  He is the author of several cookbooks, the New York Times bestselling memoir Yes, Chef: A Memoir and his latest book, The Rise: Black Cooks and the Soul of American Food. Follow Samuelsson on Instagram, Facebook, and Twitter at @MarcusCooks and on TikTok at @Marcus_Cooks. On this episode of The One Way Ticket Show, Samuelsson offers his one way ticket destination is a toss-up between Rio de Janeiro and space! In the course of the conversation, Samuelsson shares: 1.     The allure of both Rio and space 2.     The role soccer great, Pelé, played in his life 3.     The link between memory and food and how that's carried out in his work 4.     How he draws on his Ethiopian and Swedish heritages 5.     What Harlem means to him 6.     His community and charity work 7.     Inspiration for his unique sartorial sense 8.     Why his happy space is to go into a small restaurant in Japan and watch the chefs go to work.