Podcasts about Iron Chef America

Tony Abou-Ganim, a legendary figure in the world of cocktails and hospitality with nearly five decades behind the bar, is sounding an alarm for the industry he cherishes. “Where did the fun go?” he asks – a question that reverberates across the ever-evolving landscape of bars and beverage culture. As the founder of cocktail platform Modern Mixologist, Tony's career has been a masterclass in passion and perseverance. From his early days as a barback in small-town Michigan to becoming one of the most respected voices in hospitality, his journey is defined by innovation, excellence, and heart. A three-time champion on Iron Chef America, Tony helped launch the groundbreaking beverage program at the Bellagio Las Vegas. Today, he continues to shape the industry as a consultant for Royal Caribbean, high-profile venues, and leading beverage alcohol companies, where he lends his expertise to cutting-edge ready-to-drink cocktail development. In this conversation, Tony reflects on his path in parallel with the evolution of cocktail culture – from the rise of craft mixology to the risk of elitism behind the bar. He explains why eliciting connection and joy is at the core of hospitality, shares his vision to revive his family's historic bar, and offers insights into where the industry is heading – touching on everything from the sober-curious movement to the soaring price of cocktails, and what it truly means to brighten someone's day, one drink at a time. Show notes: 0:25: Tony Abou-Ganim, Founder, Modern Mixologist – On location at the 2025 Nassau Paradise Island Wine & Food Festival, Tony talks about formative experiences working at his cousin's bar, The Brass Rail, and how, in a full-circle moment, he is now restoring it to its original 1937 charm. He also reflects on 45 years in the industry,  and celebrates its evolution – from artificial mixers to fresh ingredients and artisanal presentation – while criticizing the rise of ego and elitism in cocktail culture. Tony discusses the classic roots of modern cocktails and why creativity lies in thoughtful reinterpretation rather than originality and how sober-curious lifestyles have yielded challenges and opportunities for bar culture. Tony also advocates for a return to the joy and spontaneity that once defined nightlife and why he advises aspiring beverage entrepreneurs to seek honest feedback and recognize that long-standing relationships are still the cornerstone of success. Brands in this episode: 

Celebrity Chef Katie Chin is an award-winning cookbook author, caterer, and Culinary Ambassador to the National Pediatric Cancer Foundation. The daughter of restaurateur Leeann Chin, Katie grew up in the kitchen before beginning a successful career in film and television marketing—eventually returning to her culinary roots. She co-hosted the PBS series Double Happiness with her mother and has authored five cookbooks, including Everyday Thai Cooking and Katie Chin's Global Family Cookbook. Her work has been featured in Forbes, O Magazine, Bon Appétit, and The Wall Street Journal. Katie has appeared on The Kelly Clarkson Show, Today, Live with Kelly & Mark, and as a chef or judge on Chopped, Cutthroat Kitchen, Beat Bobby Flay, and Iron Chef America. In 2013, she was a featured chef at the White House Easter Egg Roll under the Obama administration.

The BanterThe Guys talk about Francis' decadent evening the night before with some industry mavens and a hog's head.The ConversationThe Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef's recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.The Inside TrackThe Guys are loyal readers of Melissa's articles and they love the concept of her new cookbook. Mark even gave her a tip.Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil. Melissa:  That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!Melissa Clark on The Restaurant Guys Podcast 2006BioMelissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.Melissa has written more than 40 cookbooks.She's won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.InfoMelissa's bookChef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at HomeMelissa's sitehttps://www.melissaclark.net/Benriner SCome 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

The BanterThe Guys talk about a common practice that is dubbed “too hospitable.”The ConversationThe Restaurant Guys catch up with Alton Brown while he is on a bus in the middle of his Alton Brown Live tour. They laugh about culinary mishaps, debate using the title chef and elaborate on Mark's term “restauranting.”  The Inside TrackThe Guys and Alton found common ground on the desire and benefits to being a regular in an establishment.“ I want to be a regular. I don't need the new shocking experience. What I love is being able to walk in on a night when I do not have a reservation. And the maître d' sees me and not only gets me a table, and gets me my table. And the drink that I like best comes without me ordering it.I will tip until I bleed to death!” Alton Brown on The Restaurant Guys Podcast 2025BioAlton Brown is an American television personality, food show presenter, chef, author, actor, cinematographer, and musician. He is the creator and host of the Food Network television show Good Eats that ran for 14 seasons, host of the miniseries Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen. Alton is a best-selling author of several books on food and cooking. He is the recipient of two James Beard Awards and a Peabody. He won the Best Book award in 2003 for his first book, I'm Just Here for the Food, and the Broadcast Media Award in 2011 for TV Food Personality/Host. InfoAlton Brown Livehttps://www.altonbrownlive.com/Alton Brown (check out his 2025 book tour)https://altonbrown.com/book-tour-2025/Come 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

This is a Vintage selection from 2007The BanterThe Guys discuss a new breakfast treat and questionable reviewer tactics.The ConversationThe Restaurant Guys have chef Michael Psilakis on the show to talk about earning a Michelin star for Anthos, the first Greek restaurant outside of Greece to achieve that. Hear about the passion, dedication and a dark day that changed a front of the house guy into a world-renowned chef.The Inside TrackThe Guys appreciate Michael's obsession with excellence and his quest to find staff that feels the same. He shares an interview question.“ When I'm talking to young cooks coming in, what do you like to do? There's only one right answer. And if, if you don't love to cook, if you don't think about it when you're in the toilet in the morning, taking a shower, doing your daily chores, if it's not about food 24/7, then how the hell are you gonna be able to compete at this level?” Michael Psilakis on The Restaurant Guys Podcast 2007BioMichael Psilakis is an American celebrity chef, author, and restaurateur.The same space on the Upper West Side, Manhattan has been home to many of his restaurants including Onera, Kefi, Gus & Gabriel Gastropub, Fishtag followed by Kefi returning to this same location. Michael owned and operated MP Taverna in Queens.For his work at Anthos, Psilakis was named Esquire magazine's Chef of the Year in 2006. In 2007, he received a Michelin Star for Anthos. In 2008 he was named Bon Appétit's Chef of the Year.He is best known for his Greek cuisine and appearances on television shows including Ultimate Recipe Showdown, Iron Chef America, The Best Thing I Ever Ate and No Kitchen Required. Michael served as a judge on Ultimate Recipe Showdown and was twice a contestant on Iron Chef America. InfoMP Taverna (Michael's current restaurant)https://www.mptaverna.com/Come 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 Chef Scott Conant after the show. 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

Fusing cooking, chemistry and comedy, Alton Brown has made a name for himself as a TV host and Food Network fixture. His creative eye and quick wit captivated audiences of "Good Eats," "Cutthroat Kitchen” and “Iron Chef America.” Now, he brings that same humor to the page in his new book, “Food for Thought.” Geoff Bennett sat down with Brown to discuss more. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Fusing cooking, chemistry and comedy, Alton Brown has made a name for himself as a TV host and Food Network fixture. His creative eye and quick wit captivated audiences of "Good Eats," "Cutthroat Kitchen” and “Iron Chef America.” Now, he brings that same humor to the page in his new book, “Food for Thought.” Geoff Bennett sat down with Brown to discuss more. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Merry Christmas, and Happy New Year! This is our final episode of Fostering Change before we launch into 2025. And what a year it's been. We've celebrated amazing guests on our show, learning so much about each other and our society.Thank you to all of you who have written in with comments and guests suggestions about what you've listened to this year. We truly appreciate YOU ALL!Our charity, Comfort Cases has touched so many people around the country this year, with Rob Scheer once again sharing our message of providing hope and dignity for youth in foster care. It's not too late to make one last donation if this is possible for you. If this is something you would like to do, to help out our most important people, youth entering foster care, please click on this link or here: https://comfortcases.org/ to become a #Bagbuster to help us stop the evil practice of giving trash bags to our youth. Thank you!As for today's Christmas Eve episode, we end the year with a Very Special Guest: Chef Art Smith. You may initially recognize him as Oprah's personal Chef, a role he held for 10 years. He is also the founder of Common Threads, a non-profit organization teaching low-income children to cook wholesome and affordable meals since 2003. He believes that through hands-on cooking and introducing children to fresh foods we can help prevent childhood obesity, reverse the trend of poor eating habits, and learn about diversity and tolerance through the celebration of our cultural differences and our commonalities.Chef Art has appeared on numerous national television appearances including ABC's Lady Gaga Thanksgiving Special, Top Chef, Extreme Makeover: Home Edition, Iron Chef America, The Today Show, Good Morning America, Nightline, Fox News, Extra, Entertainment Tonight, BBQ Pitmasters, The Talk, The Dr. Oz Show and of course, The Oprah Winfrey Show. Chef Art has appeared on the cover of Parade Magazine, and has been featured in Cooking Light magazine. He is a regular contributor to Standup magazine, whose proceeds benefit The Ben Foundation, which raises awareness of the long-term, damaging effects of bullying.To learn more about Chef Art Smith, please visit:Website: https://www.chefartsmith.com/Instagram: @thechefartsmith Facebook: ChefArtSmithX/Twitter: @chefartsmith To learn more about Common Threads, please visit:Website: https://www.commonthreads.org/Instagram: @commonthreadsorg Facebook: CommonThreadsOrgX/Twitter: @commonthreadsUSThank you again for listening and watching Fostering Change. We hope you have a happy and safe holiday and look forward to bringing you more great discussions in 2025. Again, if you have any comments or guest suggestions, please feel free to reach out by emailing our producers at info@comfortcases.org. Hosted on Acast. See acast.com/privacy for more information.

Chef Bio:  Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 20 restaurants and a retail- commercial bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine. At just 26, Burke's kitchen mastery won him the executive chef position of New York City's legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d'Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan's Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard's Who's Who of Food and Beverage in America. Burke has been nominated twice for James Beard's Best Chef and was a familiar face on the popular Top Chef TV show. After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand, and having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country.  It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef. In 2015, he founded DBHM to further expand his footprint and to showcase what had become he culinary, decorative, and operational hallmarks of the David Burke brand. The advent of the Covid-19 pandemic threatened that growth; however, Burke continued to push forward. He created the #Feed the Heroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities. And, rather than retrenching, he opened eight new Burke-branded restaurants in North Carolina, Saudi Arabia and his home state of New Jersey between March 2020 and the send of 2022. A feat that helped earn him an Entrepreneur of the Year Award from Ernst & Young. In New Jersey, where he now has nine restaurants and a bakery, Burke also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year – one a culinary arts major, the other majoring in hospitality management. With the pandemic in the rear-view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke, establishing Red Horse by David Burke as a burgeoning steakhouse brand along with that of The Fox & The Falcon by David Burke. In 2023 he opened the second and third Red Horse, along with the first and second Fox & Falcon. Indeed, 2023 was a banner year for Burke with the opening of six restaurants and being awarded an honorary doctorate in business administration by Johnson & Wales. It also saw him enter the fast casual arena with the December debut of the innovative Park Ave Kitchen by David Burke, a restaurant showcasing two concepts – a 50-seat European-style grab-n-go cafe with service and a chic modern American brasserie for upscale dining. So far in 2024, Burke has opened Bernie's at the Red Horse by David Burke in New Jersey's historic Bernards Inn as a live entertainment venue and launched the G.O.A.T. Pizza brand, with its first Cornelius, NC location, his third brand launch I three years. Burke is currently building out a waterfront restaurant in Palm Beach County; it's 2025 will mark his first entry into the Florida market. He is also working on the restaurant operations for a soon-to-be-announced major hotel and retail project, involving another historic New Jersey property. Website https://chefdavidburke.com/ 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

There's a lot to say about the holodeck and how Trek treats Worf's complex character arch, but there's even more to say about French history and werewolves! Who knew!? Let's talk about Iron Chef: America, a movie for the whole family, and the lingering consequences of French colonialism! Share your Worf fanfic with Horror Vanguard at: bsky.app/profile/horrorvanguard.bsky.social www.instagram.com/horrorvanguard/ You can support the show for less than the cost of getting the rights to Worf and some other aspects of Star Trek at www.patreon.com/horrorvanguard

Oligo Nation hosting Chefs United For A Cure event taking place on October 29, 2024. The event will honor Simon Majumdar, a renowned broadcaster, food writer, speaker, author, and cook, also known from Food Network, “Iron Chef America,” and “Guy Fieri's Tournament of Champions.” The foundation's mission is to identify—and bring to the clinic—new, more effective treatments within the next 3-5 years. Take a listen!

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

In this episode of the Restaurant Rockstars podcast, I welcome Chef Julian Medina. We discuss his restaurant portfolio, his leadership style and team culture as well as: how he monitors critical restaurant numbers, how he maintains and grows margins, some of his best practices and even his appearance on “Iron Chef America”. Thank you to our sponsors: The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ UberDirect: With Uber Direct, you take orders on your website, app or by phone. Then, drivers from Uber's courier network pick them up from your place and deliver them to your customer's doorstep. Delivery just got better with Uber Direct. Learn more at https://www.uberdirect.com Restaurant Equippers: Top equipment brands, extensive inventory, everyday low prices, and 60 years serving independent food service operators. Only at https://www.equippers.com/ TerraSlate menus are waterproof, rip-proof, antimicrobial and easy to clean. They ship to every state and over a hundred countries with a fast 1 day turnaround and Free overnight shipping. Get your menus from TerraSlate at https://terraslate.com Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today. Connect with our guest: Instagram: https://www.instagram.com/chefmedinanyc/ https://www.chefmedina.com Learn the Top 3 Restaurant Profit Killers and how to fix them FREE DOWNLOAD: https://restaurantrockstars.com/profits/ Connect with us on Social Media: LinkedIn: https://www.linkedin.com/in/roger-beaudoin-21590016 Facebook: https://www.facebook.com/restaurantrockstars/ Instagram: https://www.instagram.com/restaurantrockstars X: https://twitter.com/RestaurantRock1

Are you tired of the superficial wellness trends and looking for genuine insights into living a meaningful life? In this SuperLife episode, I am joined by Candice Kumai as she opens up about her journey through the wellness industry, sharing raw and honest reflections on finding inner peace amidst societal pressures.   We discuss her journey through the culinary world, modeling and her cultural heritage. We also dive into Nagasaki bombing survivors, global inequality, the role of media figures in promoting social responsibility, and the importance of choosing meaningful work over fame.    Candice Kumai is a culinary and wellness pioneer, named "The Golden Girl of Wellness" by ELLE and Forbes. A French-trained chef, former model, and 14-time award-winning writer, she has contributed to major publications like Vogue, TODAY Show, and Forbes. Candice is a Top Chef alumna and has appeared as a judge on Iron Chef America and Beat Bobby Flay. She directs, writes, hosts, and produces her own shows and documentaries through her production company, Kirei Media, and hosts the popular podcast Wabi Sabi. Candice has authored seven books, including the bestseller "Spirited," and dedicates much of her time to non-profit work in animal rescue and helping the hungry.    What we discuss:  (06:20) Building Resilience in Life and Career (12:31) Navigating Vision, Surrender, and Career (17:25) Exploring Heritage and Wellness Journeys (30:25) Empowering Women and Social Responsibility (42:32) Navigating Personal Growth and Relationships (55:35) Creating a Path Towards Global Change   Don't forget:   You can order now by heading to darinolien.com/fatal-conveniences-book or order now on Amazon.   Thank you to our sponsors: Bite: Go to trybite.com/DARIN20 or use code DARIN20 for 20% off your first order. Vivo Barefoot: Get 20% off your first Vivobarefoot order with DARIN20 at www.vivobarefoot.com Redmond Salt: Go to redmond.life and use code DARIN for 15% off.   Find more from Darin: Website: https://darinolien.com/ Instagram: https://www.instagram.com/Darinolien/ Book: https://darinolien.com/fatal-conveniences-book/ Down to Earth: https://darinolien.com/down-to-earth/   Find more from Candice Kumai Website: https://candicekumai.com/  Podcast: Wabi Sabi  Instagram: @candicekumai

Chef Jonathon Sawyer shares his journey from engineering school to a celebrated culinary star, explaining how a backhanded compliment from a tough chef unexpectedly ignited his passion for cooking. He reflects on his early days as a rookie in the kitchen and memorable moments in culinary competitions, including a loss on Iron Chef America that still lingers in his mind. Jonathon offers a behind-the-scenes glimpse into his Chicago hotspot, Kindling, where a striking 13-foot wood hearth takes center stage. He talks about some of his more unconventional inspirations, like his famous wood-fired quesadilla inspired by late-night Taco Bell cravings, and his unique foraging adventures, including a roadside stop to marvel at a non-edible green parasol mushroom. The chef explains why wood-fired cooking might be the "sixth taste bud" that connects people to their primal love for flame-grilled flavors. Jonathon opens up about his journey to sobriety and how fatherhood has profoundly shaped his approach to mentoring young chefs and fostering creativity in the kitchen. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Jonathon Sawyer on Instagram: HERE Hosted on Acast. See acast.com/privacy for more information.

The BanterThe Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.The ConversationThe Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti.The Inside TrackChef Michael was reunited with a former employee of his, and current maître d' of The Guys' restaurants in New Brunswick, NJ, while in their place for dinner. He's from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he's on the east coast. “I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024BioChef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck's Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted's in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast. Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green starHe has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Masters and Iron Chef America.In 2019, he was recognized as Jame Beard Foundation Best Chef: West. InfoChef Michael Cimarusti's restaurantshttps://providencela.com/https://www.connieandteds.com/Cathy Corison wines @ Stage Left Wine Shop https://www.stageleftwineshop.com/websearch_results.html?kw=corisonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/Reach out to The Restaurant Guys

In this conversation, Chef Lynn Crawford discusses her move to the country, her passion for gardening, and her upcoming book. She emphasizes the joy of growing and cooking with fresh ingredients and the importance of sharing food with family and friends. Tommy and Debbie ask her about creating new communities through food and the benefits of planting food to live off your land. They also touch on the challenges of being a chef and the decision to leave the restaurant industry. Listeners also get to hear about Chef Lynn's upcoming plant-based cookbook. Chapters (00:00) Living a Connected Life: Chef Lynn Crawford's Journey to the Country (09:20) The Joy of Gardening: Teaching Children About Food (18:06) Preserving the Harvest: Tips for Preserving Tomatoes (23:57) The Generosity of Cooking: Sharing Food with Others (24:44) Creating New Communities Through Food (25:40) The Benefits of Working from Home (27:23) The Next Chapter: Leaving the Restaurant Industry (31:06) Surrounding Oneself with the Best People (48:26) Chef Lynn's Upcoming Plant-Based Cookbook More about Chef Lynn Crawford: Acclaimed Food Network celebrity chef and bestselling author, Chef Lynn Crawford has over 25 years of culinary experience, including many years as executive chef for the Four Seasons Hotels in Toronto and New York. One of the highest profile chefs in the country and a genuine household name, she is continually sought after as a dynamic host, public speaker, brand ambassador, spokesperson and mentor. Chef Lynn has released three best-selling cookbooks “Pitchin' In” (2012), “At Home with Lynn Crawford” (2013) and the award winning “Farm to Chef” (2017). Chef Lynn is the winner of the 2017 Gourmand World Cookbook Award, and recipient of the 2018 Lifetime Achievement Award by Canada's 100 Best. Chef Lynn starred in Food Network's hit series Pitchin' In, which was nominated for Gemini Awards, both as a series and for her dynamic hosting, in 2010, 2011 and 2013. She can also be seen competing as an Iron Chef in Kitchen Stadium on Iron Chef Canada. Chef Lynn has appeared as a competitor on Top Chef Masters and Iron Chef America. Chef Lynn was a regular judge on Top Chef Canada and Chopped Canada, co-host of The Great Canadian Cookbook and Restaurant Makeover and is an Expert on the Marilyn Denis Show. Chef Lynn, a longtime supporter of the farm-to-table movement and sustainability, is also the Chef Ambassador for Egg Farmers of Canada. She is a dedicated philanthropist, giving back by participating in several charitable initiatives. Follow her adventures on Instagram  and Twitter or visit her website: https://cheflynncrawford.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Want to own your own business? Take our business ownership quiz: https://podcast.homefrontbrands.com/en-us/business-ownership-quiz?hs_preview=UuqYSzMR-159529547022For your FREE Discernment eBook: https://podcast.homefrontbrands.com/en-us/discernmentJoin our Exclusive Facebook Group: https://www.facebook.com/groups/1442332473300030/Visit our Instagram: https://www.instagram.com/thehomefrontpod/Tune in on YouTube: https://www.youtube.com/@thehomefrontpod?sub_confirmation=1Join and be a part of On The Homefront: https://linktr.ee/homefrontpodcastConnect with Jeff Dudan: https://www.linkedin.com/in/jeffdudanWindow Hero: https://hubs.li/Q02CDJW_0Mark's Links: Website: https://www.tarbells.com/Instagram: https://www.instagram.com/marktarbellFacebook: https://www.facebook.com/TarbellsRestaurant/X: x.com/tarbellmark

Want to own your own business? Take our business ownership quiz: https://podcast.homefrontbrands.com/en-us/business-ownership-quiz?hs_preview=UuqYSzMR-159529547022For your FREE Discernment eBook: https://podcast.homefrontbrands.com/en-us/discernmentJoin our Exclusive Facebook Group: https://www.facebook.com/groups/1442332473300030/Visit our Instagram: https://www.instagram.com/thehomefrontpod/Tune in on YouTube: https://www.youtube.com/@thehomefrontpod?sub_confirmation=1Join and be a part of On The Homefront: https://linktr.ee/homefrontpodcastConnect with Jeff Dudan: https://www.linkedin.com/in/jeffdudanWindow Hero: https://hubs.li/Q02CDJW_0Mark's Links: Website: https://www.tarbells.com/Instagram: https://www.instagram.com/marktarbellFacebook: https://www.facebook.com/TarbellsRestaurant/X: x.com/tarbellmark

Simon Majumdar is a world-renowned broadcaster, food writer, speaker, author and cook who is dedicated to “Go Everywhere, Eat Everything.” It is a journey that has taken him to all fifty states and dozens of countries around the world. He was a restaurant critic for Time Out Los Angeles and has written hundreds of articles all over the internet and many publications as well as, three books: “Eat My Globe” (2009), “Eating for Britain” (2011), and “Fed, White and Blue” (2015). You probably have seen him on Food Network as Guy Fieri's Tournament of Champions, Alex vs. America, Iron Chef America, Supermarket Stakeout, Guy's Grocery Games, Cutthroat Kitchen, Beat Bobby Flay, The Next Iron Chef (Food Network), . He is also the creator, writer and host of the hit food history podcast, "Eat My Globe: Things You Didn't Know You Didn't Know About Food.” Listen to Simon's podcast: Eat The Globe https://www.eatmyglobe.com/ Find him on Instagram  @SimonMajumdar  Follow me @jessoulfood on IG We talk about @maneetchauhan of Chauhan Ale & Masala House and restaurant & a regular judge on Food Network Channel as well as 2 time winner on Tournament of Champions. We also talk about Vishwesh Bhatt and his restaurant, Snackbar in Oxford Mississippi @kissmybhatt on IG

Today in the Coop, we get the ultimate Chef and ceiling-breaker, Cat Cora. From the sizzle of the kitchen to the fireworks in the bedroom, Cat is a culinary dynamo who's breaking boundaries and taking names. As the first female to conquer Iron Chef America and earn a spot in the Chefs Culinary Hall of Fame, she's not just cooking up a storm—she's rewriting the recipe for success.Cat is a devoted mom of six, a health and fitness aficionado, and a philanthropic powerhouse. Oh, and let's not forget her presidential seal of approval from Barack Obama himself.In this episode, Cat spills the beans on what it's like to cook for Oprah and Prince Harry, her culinary escapades, and yes, even her must-have sex toys and how to work in two-a-day sex sessions. So, get ready to savor every moment as we dive deep into the delicious world of Cat Cora. Trust us, this is one conversation you won't want to miss! Bring your notebook. –Follow us on social media @thecoopwithkithoover for behind the scenes content, teasers and updates. Keep up with Cat Cora on Instagram @catcora and catcora.com. This episode was produced by Kit Hoover and Harper McDonald. Our Technical Producer is Christian Brown, and this episode was edited by Christian Brown. Business Development by Casey Ladd.--To learn more about our sponsors:Blue Delta JeansCustom fit jeans for you. Use Blue Delta's easy measurement process and get in the best jeans you've ever owned.  bluedeltajeans.com code: COOP20 for 20% off.BUBS NaturalsStart you day with all the amazing BUBS Naturals products for added focus and stamina. Living Better Longer. bubsnaturals.com code: COOP20 for 20% off.LOHLA SportLook sharp on and off the golf course in LOHLA Sport. European design for the American Sporting Lifestyle. lohlasport.com code: COOP20 for 20% off.Follow The Coop with Kit on Instagram @thecoopwithkithoover

Pham was born in a Malaysian refugee camp in 1979. His parents are Vietnamese and fled the country during the Vietnam War. The family moved to the United States when he was five months old and has lived in the U.S. ever since. Pham was teased often as a young child, and has said that he began to "resent being Asian" because of this bullying. He often avoided traditional Asian food while growing up, opting for McDonald's hamburgers, because he thought "if I could eat American food, it would make me feel more American. Pham attended culinary school in San Francisco but began his career in software. His first chef job was at Casey's Irish Pub Downtown where he was hired in 2006 upon graduating from Le Cordon Bleu. After working in San Francisco, owner Blake Ballard convinced Chef Pham to join Spark Restaurant and Lounge in Provo, Utah. In 2009, Pham opened his own restaurant, Forage, in Utah with co-Chef Bowman Brown. In 2011 Pham received the Best New Chef Award from Food & Wine Magazine. In 2012, Pham was an Iron Chef America winner by beating Chef Bobby Flay. He also appeared on the second season of Extreme Chef. In 2018, he faced off against Chef Bobby Flay again on Beat Bobby Flay, securing a second victory against him. In 2016 Forage closed, with Pham and Brown parting ways. Pham's next project was the fast-casual fried chicken restaurant, Pretty Bird Hot Chicken. Starting in downtown Salt Lake City, the Pretty Bird brand has expanded to four locations as of the end of 2022. These include the original downtown location as well as Sugar House, Midvale, and Park City. https://www.instagram.com/chefvietpham/ https://www.instagram.com/prettybirdchicken/

On this week's episode, host Caryn Antonini is joined by Elizabeth Blau, founder & CEO of Blau & Associates, a strategic restaurant planning and development company dedicated to creating world-class hospitality experiences. With an impressive career spanning 3 decades, Elizabeth is a James Beard Award Nominee and credited with transforming Las Vegas into a first-class culinary destination. Elizabeth founded her company in 2002 and has become one of the most recognized restaurant development and consulting companies in its field. In 2012 Elizabeth and her husband, Chef Kim Canteenwalla, opened their first restaurant, Honey and Salt and subsequently wrote a cookbook. Elizabeth received her masters from the prestigious Cornell School of Hotel Administration and has been the recipient of countless awards and sits on numerous, reputable boards. She's a television personality, most notably as a judge on Iron Chef America judge and an Investor on CNBC's Restaurant Start Up.For more information on our guest:https://elizabethblau.com/Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynCultivated By Caryn Podcast is a presentation of Park City Productions 06604 ###Get great recipes from Caryn at https://carynantonini.com/recipes/

We are reviewing the reality TV show bracket. Let us know what show should be number one. The Farmer Wants a Wife (2007)Penn & Teller: Fool Us (2011)Keeping Up with the Kardashians (2007)The Bachelor (2002)gHOST hUNTERS (2019)Survivor (2000)Bering Sea Gold (20120The Amazing Race (2001)Love it or List it (2008)Mythbusters (2003)Beyond Scared Straight (2011)Hell's Kitchen (2005)Judge Steve Harvey (2022)American Ninja Warrior (2009)I Love New York (2007)Project Runway (2004)Queer Eye (2003)Masterchef (2010)Trading Spaces (2000)Wipeout (2008)American Idol (2003)Ramsay's Kitchen Nightmares (2005)Worst Cooks In America (2010)real chance of love (2008)Wife Swap (2003)Undercover Boss (2010)The Flavor of Love (2006)Diners, Drive-Ins, and Dives (2007)The Great Food Truck Race (2010)Shark Tank (2009)The Bachelorette (2003)Judge Judy (1996)Nailed It! (2018)Anthony Bourdain: Parts Unknown (2013)90 Day Fiancé (2014) RuPaul's Drag Race (2009)Ghost Adventures: Where Are They Now? (2019)Hotel Hell (2012)Supernanny (2005)Big Brother (2000)Punk'd (2003)Cash Cab (2005)Battle of the Network Stars (1976)America's Next Top Model (2003)Making the cut (2020)The Voice (2011)Mythbusters Jr. (2018)Cops (1989)How To Build A Sex Room (2022)Dirty Jobs (2003)Guy's All-American Road Trip (2022)Top Chef (2006)The Challenge (1997)Chopped (2009)The Osbournes (2002)Legends of the Hidden Temple (2021)The Real Housewives of Orange County (2006)Pet Stars (2021)Extreme Couponing (2011)Last Comic Standing (2003)Next Great Baker (2010)Animal Cops: Houston (2003)My Lottery Dream Home (2015)Extreme Makeover: Home Edition (2004)Gordon Ramsay's 24 Hours to hell and back (2018)Jay Leno's Garage (2015)The Apprentice (2004)Iron Chef America (2005)Little People, Big World (2006)E! True Hollywood Story (1997)Cupcake Wars (2009)Fear Factor (2001)Hoarders (2009)The Masked Singer (2019)Toddlers & Tiaras (2009)MTv Cribs (2000)Tattoo Redo (2021)Impractical Jokers (2011)Yo! MTV Raps (2022)Antiques Roadshow (1979)House Hunters International (2006)Pawn Stars (2009)Duck Dynasty (2012)Dr. Pimple Popper (2018)The American Baking Competition (2013)Catfish: The TV ShowFace Off (2011)Ink Master (2012)Extraordinary Stories Behind Everyday Things (2021)Say Yes to the Dress (2007)Deadliest Catch (2005)House Hunters (1999)Baking Impossible (2021)American Pickers (2010)Design Star: Next Gen (2021)America's Got Talent (2006)A Shot at Love with Tila Tequila (2007)Primetime: What Would You Do? (2008)Fixer Upper (2014)Botched (2014)Dancing with the Stars (2005)Storage Wars (2010)Sex Sells (2021)The Real World (1992) --- Send in a voice message: https://podcasters.spotify.com/pod/show/mass-debaters/message Support this podcast: https://podcasters.spotify.com/pod/show/mass-debaters/support

Chef Katie Chin joins Amanda Ma, CEO of Innovate Marketing Group to discuss upcoming catering trends! Listen now on EventUp!  Celebrity Chef Katie Chin is an Award-winning cookbook author, caterer, blogger and Culinary Ambassador to the National Pediatric Cancer Foundation. After growing up working in the kitchens of her late mother Leeann Chin's award-winning Minneapolis-area restaurants, Katie pursued a career in film and television marketing, but eventually left her executive position to return to her culinary roots. Katie has been featured in many publications such as USA Today, O Magazine, Cooking Light, Bon Appetit, Elle, Real Simple, The Wall Street Journal, HuffPost and Epicurious. Her numerous appearances on national television include The Kelly Clarkson Show, Live with Kelly and Ryan, The Real, The Today Show, Hallmark Channel, Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay, ABC's Localish and as a guest judge on Food Network's Iron Chef America. In 2013, Katie was a featured chef at the annual Easter Egg Roll at the White House under the Obama administration. Her fifth cookbook "Katie Chin's Global Family Cookbook" was released in June 2021. Katie is co-chair of Los Angeles Mayor Karen Bass' AAPI LA Task Force, serves on the board of #teachaapi and is the SW Regional Ambassador for Women's Entrepreneurship Day. Follow us! https://www.instagram.com/innovatemkg/ https://www.linkedin.com/company/innovate-marketing-group https://www.youtube.com/@innovatemarketinggroupinc.7348

There's a lot to say about the holodeck and how Trek treats Worf's complex character arch, but there's even more to say about French history and werewolves! Who knew!? As always, you can get the full episode over on our Patreon page! Let's talk about Iron Chef: America, a movie for the whole family, and the lingering consequences of French colonialism! Share your Worf fanfic with Horror Vanguard at: bsky.app/profile/horrorvanguard.bsky.social www.instagram.com/horrorvanguard/ You can support the show for less than the cost of getting the rights to Worf and some other aspects of Star Trek at www.patreon.com/horrorvanguard

This week, Rosie sits down with chef and filmmaker, Elizabeth Falkner, who is a multi-award winning celebrity chef and author, a Food Network and Bravo TV regular, and has appeared as both a competitor on Iron Chef America and The Next Iron Chef, and as a judge on Top Chef Masters and Top Chef Just Desserts.  She also happens to be Rosie's personal chef! Together they speak passionately about and Chef Falkner's first documentary SORRY WE'RE CLOSED, food in general, families (blood and chosen), and the actual love involved in the restaurant and service industry that very few people even notice. SORRY WE'RE CLOSED, a film by Elizabeth Falkner and Pete Ferriero, is an insider's perspective on the state of mind of chefs, how the independent restaurant business deals with crisis, and how food systems must evolve. It's just been released on multiple streaming platforms for your viewing!LINKS TO HELP MAUI:  https://hawaiifoodandwinefestival.com/kokua-restaurant-and-hospitality-fund-for-maui/ https://www.hawaiicommunityfoundation.org/strengthening/maui-strong-fundSee omnystudio.com/listener for privacy information.

Dale Talde is the host of All Up In My Grill on the Tastemade streaming channel. No stranger to television, Dale is a three-time chef-testant and a familiar face on Top Chef and has also competed & served as a judge on Chopped, Iron Chef America, Knife Flight, and Beat Bobby Flay. Off screen, Dale is the restaurateur behind former restaurants TALDE, Massoni, and Rice & Gold. After launching Food Crush Hospitality with his life partner Agnes Chung, he opened his first concept restaurant, Goosefeather, in Westchester County, NY, which pays tribute to the cuisine of Hong Kong. In this episode, we chat about the 3rd season of All Up in My Grill, harnessing Filipino flavors in his cooking, and hands-on tips for better grilling. Tune in to All Up in My Grill on the Tastemade streaming channel. Learn more about Dale at https://foodcrushhospitality.com Follow Dale on Instagram: @daletalde Podcast Show Notes: https://kitchenconfidante.com/all-up-in-my-grill-with-dale-talde

Get ready for a finger-lickin' good show! What's better than a delicious piece of spicy, hot chicken? How about being able to cook it yourself!  Chef Viet Pham, founder of Pretty Bird restaurant and winner of "Iron Chef America," joins Tyler and Wells to reveal the secret to the best fried chicken. From what spices to use to how to get the right level of crispiness. You'll want to take notes so no one ever accuses your dish of "fowl" play.  Plus, Chef Viet shares how he got his start, what it was like cooking for Modern Family's Ty Burrell, and his surprise at learning Wells is married to Sarah! You're sure to have a clucking good time!See omnystudio.com/listener for privacy information.

As anyone who's a regular listener knows, I absolutely LOVE food!  In fact, sharing my restaurant experiences from my Vegas vacations is one of my favorite parts of putting together my trip report episodes, so anytime I have the opportunity to have a guest on the show to talk about food, I jump at that chance. This time around, I'm joined by Las Vegas restaurant & food critic, John Curtas. John has been living in Las Vegas since the early 1980's and started writing about the Vegas food & restaurant scene in the mid-90's.  He's the author of the book, Eating Las Vegas - The 52 Essential Restaurants and the creator of the Eating Las Vegas Blog.  John has also made appearances on TV & radio, he's been a judge on several episodes of Top Chef Masters and Iron Chef America, and he's the co-host of the podcast, Eat. Talk. Repeat. John and I talked about he became a food & restaurant critic, how the Vegas food scene has changed over the years, what the future holds for Las Vegas when it comes to restaurants & cuisines, and John was kind enough to share some his favorite - and not so favorite - dining experiences. To keep up with John & his culinary adventures, be sure to follow him on Twitter & Instagram. __________________________________________________________________________ Become a Jeff Does Vegas Insider today for only $5 USD/month & enjoy all kinds of cool perks like early access to new episodes, commercial-free versions of EVERY episode, invites to exclusive live streams & videos, insider-only virtual hangouts and even real-life in-person hangouts IN Las Vegas! Sign up NOW at patreon.com/jeffdoesvegas __________________________________________________________________________ Jeff Does Vegas is an official Vegas.com affiliate!  Help support the podcast & get exclusive deals by booking your hotel stays, shows, attractions, tours, clubs and even complete vacation packages (including air & hotel) with our special link!  

In our fifth episode, Food & Wine's executive features editor Kat Kinsman catches up with Maneet Chauhan, the chef and restaurateur behind Chauhan Ale and Masala House, and other excellent Nashville spots, as well as the author of "Chaat: Recipes from the Kitchens, Markets, and Railways of India". These days, Maneet is a force on shows like "Chopped", "Iron Chef America", and "Tournament of Champions", but before all that, she was a self-admitted "complete brat" as a kid, running from house to house in her small community in India, bugging the aunties to teach her to cook, and dreaming of the day she'd get to call herself a chef. Maneet shares her journey to the Culinary Institute of America, the art of running a restaurant empire with her husband, and how making mistakes is the best thing that ever happened to her. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Happy Northern Soul Grand Opening Day everyone! Today is the day the Grand View Lodge officially opens up the Brainerd Lakes Area's newest restaurant, Justin Sutherland's Northern Soul Smokehouse at The Preserve. The Iron Chef America winner, and Top Chef contestant tells us all about how he got into that industry, what some of his top TV moments have been, the decision to partner with Grand View Lodge to open this restaurant with them and what's it's like being a "celebrity chef." Along with Justin, the Listen Local guys catch up with Grand View Lodge General Manager Dennis Wilson, Director of Marketing for Cote Family Destinations Frank Soukup, and GVL Executive Chef Bill Coyle. Thanks to Justin and all of the GVL crew for stopping by the show, and letting us get a sample of the food as well. It very well could be the best BBQ our LL team has had! Last but certainly not least, thank you to all of our amazing listeners for making us the "Most Entertaining Podcast in the BLA!"And of course thank you so much to our sponsors Hanneken Insurance, Lakes Area CPAs, Outlet Recreation Crosslake, Posture Pro Chiropractic and our presenting sponsor Tyler Gardner with Pequot Lakes and Gull Lake Sanitation! Instagram: ListenLocalMNBlazeAirMNWoodsToWaterMNNorthwoodsAgent Facebook:Listen Local MNBlazeAirMNWoodsToWaterMN

What do you get when you take a guy from Party of 5 and a guy from Iron Chef America and make them face off against the T-1000 from T2 with a script written in the style of Fox kids shows from the 90s???? You get Double Dragon! We take our shots as me and Mr. Rysk combine our halves of the medallion to try and discuss this film seriously HA! Don't miss it as we get into hijinks and what we thought about this video game adaptation from 1994. It's a great time and an even better event then a boat chase through New Angeles right here on the No on 15! All-cast! Check it out now! *Released the weekend of 6/16/2023

Chef Mourad Lahlou is an award-winning chef, restaurant owner, cookbook author and winner of Food Network's 2009 Iron Chef America. Hailing from Morocco, Mourad's cuisine is inspired by his mother's traditional Moroccan recipes and his many childhood visits to the markets with his grandfather. He has opened 3 restaurants in the United States, the second, Aziza, being the first Moroccan restaurant in the country to receive a Michelin Star. His current and eponymous restaurant, Mourad, showcases the newest evolution of his culinary technique, featuring modern dishes with seasonal California-sourced ingredients that references his Moroccan heritage. It received a Michelin Star within a year of opening. Chef Mourad grew up eating every meal with his family. To him, meal time is family time, and his food reflects this loving intimate relationship exquisitely. Mourad Lahlou is a humble, kind and welcoming person. He loves the food from his roots and loves to share his cooking with all. Please enjoy this wonderful interview! For more information about Chef Mourad, please visit: https://www.mouradsf.com/our-restaurant/ Meet Chef Mourad Lahlou!

In this episode, AJ and Sara take you on a tour of San Diego area restaurants with chefs who have been featured on TV shows like Iron Chef America, Top Chef, and Chopped. You'll also be introduced to a local sports league that's making a big difference for local special needs athletes. https://www.juniperandivy.com/ https://www.herbandwood.com/ https://www.trustrestaurantsd.com/ https://www.cataniasd.com/ https://www.lionssharesd.com/ https://www.lovebencotto.com/ https://crackshack.com/ https://www.kettnerexchange.com/ https://www.miracleleagueofsandiego.org/

On this week's episode of The Healthcare Plus Podcast, host Dan Collard is joined by special guest Tyler Lyne. Tyler Lyne CEC, PCIII, Culinary Institute of America Graduate & Hospitality Entrepreneur.Dan and Tyler discuss the difference between service and hospitality and offer ideas on how the healthcare industry can learn from restaurants. Tyler shares a quote he learned from the book Unreasonable Hospitality, which says that “service is black and white; hospitality is color.” Written by Will Guidara, the co-owner of legendary restaurant Eleven Madison Park, the book explains that “black and white” means doing your job with competence and efficiency; “color” means you make people feel great about the job you're doing for them.Whether you are a chef or a nurse, this color is what separates high performing individuals and organizations from their peers. In healthcare, it also directly correlates with improving patient experiences. Listen to the full episode to hear Dan and Tyler's insights on the relationship between customer service, leadership, and employee engagement.About Tyler LyneTyler Lyne is a molecular gastronomy expert & Culinary Institute of America graduate. He has honed his skills in Japan and at such highly regarded restaurants as Restaurant Cru, Bouley, Momofuku Ko and Ciano before landing his first chef job as Chef de Cuisine at La Esquina. From there, he became a partner and held the title of Executive Chef at Cloud Catering, Riviera Caterers, and Creative Edge Parties. He is currently VP of Culinary at Neuman's Kitchen. His clients have included Nasdaq, Facebook, the NFL and various red-carpet A-List events. Simultaneously, he serves as Culinary Director for Bamboo Asia – Far Out Market in San Francisco and Lucky Rooster Market Street in Miami, Chicago and South CarolinaTyler has appeared in Food Network's Iron Chef America in Battle Pasta. He has also been recognized by ZAGAT as one of New York City's "30 under 30" list of trailblazers helping to define the next wave of culinary greatness. 

This week's guest is Marc Forgione, an American chef who competed in Food Network's Iron Chef America and is now the owner of Restaurant Marc Forgione in Tribeca, New York City. Hosted on Acast. See acast.com/privacy for more information.

In episode 127, Jill and Chris talk with Mary Beth Albright, the author of Eat & Flourish, How Food Supports Emotional Well Being. She is a food expert with broad experience, from food attorney to being a finalist on Food Network Star, where she competed on Iron Chef America.  Her passion for good food grew from her mentor, Surgeon General C. Everett Koop who she worked with for 15 years. Afterwards, Mary Beth advised on food systems and managed a White House initiative.  She completed L'Academie de Cuisine's two-semester culinary course in Bethesda, MD. Mary Beth is a writer and editor at the Washington Post. She is also a frequent panel moderator, including for the U.S. State Department and the Smithsonian, and her food-judging expertise is sought regularly, including the time she ate 2,000 foods in three days to judge the Outstanding New Products Awards. She is an elected member of Les Dames d'Escoffier, an esteemed group of women in the culinary professions, which counts Julia Child among its alumnae.  We discuss: How food affects our emotions How emotions affects our food choices Making better choices when you are under stress or feeling depressed Pleasure and eating Foods that support emotional well being Tips to increase pleasure around eating Why eating with others is good for you Recipes  For more information and links, visit our website at BecomingElli.com  

This week on In Black America, producer and host John L. Hanson, Jr. speaks with Iron Chef America winner Justin Sutherland, discussing his roots in Southern cooking and his classical culinary training, his rise as an award-winning chef, and his diverse contributions not only to the culinary world but his philanthropic endeavors and community involvement.

Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin's La Technique as a gift and it started his culinary journey. At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland. Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire. Mark followed up his culinary education with a diploma from Steven Spurrier's l'Academie du Vin. Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant. In 1994, Mark opened Tarbell's Restaurant. Tarbell's has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant. He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard “Best Chef – Southwest”. Mark has appeared on many national and statewide programs, including winning on Food Network's “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years. Mark has won four Emmy Award's as the host of AZ PBS's “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master. Mark Tarbell's restaurants and retail wine shops include Tarbell's Restaurant, T's Wine Bar, The Wine Store, Tarbell's Catering and The Tavern at Phoenix Sky Harbor Airport Terminal 3.

It's always important to have self-confidence, to be able to know and believe that you have the strength and ability to rise to any challenge before you - we can all agree that's a positive, right? But what happens when self-confidence turns into pompous self-absorption and our egos outpace our ability - thankfully, we have the perfect guide to answer this age-old question with Chef Pete on this week's Raw Ingredients Podcast - the ever-exceptional restaurateur and television personality Chef Maneet Chauhan.   Born in Amritsar India, Chef Maneet has run the gamut from her humble beginnings at various hotels and restaurants back in India to graduating with honors from the Culinary Institute of America (also Chef Pete's alma mater) to opening her own ridiculously amazing restaurant Chauhan Ale and Masala House in Nashville ... oh, and also competing on a little show you may have heard of before ... "Iron Chef America." That's right, y'all - we have a Kitchen Stadium gladiator on the pod this week, so you know it's gonna be a good one.   But even with all of her honors, accolades and achievements, Chef Maneet exudes the essence of why taming the ego and highlighting humility are absolutely vital keys to success in any field. She'll hit us with some best practices to be our best selves without reaching the braggadocious and borish. Leave some extra room on your auditory plate for this week's episode - you'll want to have a double helping of this week's show.   https://www.morphhospitality.com/   https://www.instagram.com/maneetchauhan/   https://www.facebook.com/chefmaneetchauhan   https://twitter.com/ManeetChauhan

Kelsey Nixon is the host of Kelsey's Essentials and Kelsey's Homemade on the Cooking Channel and the author of Kitchen Confidence. Kelsey launched her career in food on season 4 of Food Network Star and has been part of the Food Network family since 2008 with appearances on Iron Chef America, Chopped, Beat Bobby Flay, Guy's Grocery Games, and Cutthroat Kitchen. Kelsey is the founder of the Recipe Club that focuses on family meal makeovers and the importance of sitting down together for meals.  Andrea and Kelsey discuss simple ideas on meal prepping, meal planning, and the difference between them. Follow Kelsey Instagram @kelseynixonWebsite www.kelseynixon.comRecipe Club click HEREOil Spritzer click HEREJoin Andrea's Coaching & Nutrition Programs https://www.deliciouslyfitnhealthy.com/wmc-sFollow Andrea on Instagram@deliciouslyfitnhealthy@dfh.training.picsTraining & Coachinghttps://www.deliciouslyfitnhealthy.com/linksVisit Andrea's Websitewww.deliciouslyfitnhealthy.comProduced by Light On Creative, LLC

In today's episode, I talk to chef Leia Gaccione of South and Pine, a restaurant located in Morristown, New Jersey. She has appeared on several popular cooking shows, including Iron Chef America, Beat Bobby Flay, and Top Chef.  You'll hear about her cooking competition experiences, her food concepts at South and Pine, and how she goes about her creative process. She also shares some recipe guidelines for cooking the perfect pork chop. What you'll learn with chef Leia Gaccione The smell that reminds chef Leia Gacione of her childhood (2:45) Why food became so central to her life (4:06) Chef Leia Gaccione's first on-camera accident (5:17) Why she loves cooking on television (6:56) The obscure Scandinavian ingredient that gave Leia Gaccione PTSD (8:38) Two major career influences she's worked with (10:16) Her spontaneous first sous chef role (10:46) The business skills she learned from Bobby Flay and his team (12:41) Her seasonal food supplier (13:49) The food concept at South and Pine (16:27) How she's using seasonal ingredients right now (17:33) Her top priority when she travels  (19:07) How the pandemic is still affecting the restaurant business (21:09) Staff mistreatment since the pandemic (22:56) New menu inspiration to watch out for on her menu (26:00) Exciting collaborations with other local restaurants (26:52) Her goal for the upcoming year (28:32) A classic pork chop and apple dish you can make at home (29:20) One of her best career experiences so far (31:09) How imposter syndrome creeps up (32:30) Where to eat and drink in Morristown (33:59) Guilty pleasure foods she loves (35:49) Cookbook recommendations (36:49) Kitchen pet peeves (38:10) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in New Jersey Conversation with Chef Sam Freund from White Birch Conversation with chef Ehren Ryan from Common Lot Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Morristown – South and Pine Seasonal salad at South and Pine South and Pine restaurant Lamb meatballs from chef Leia Gaccione Click to tweet Watching cooking shows is really what started my love affair with food and I was always very enamored with watching people cook on television.
 Click To Tweet I love doing cooking competitions. They are a lot of fun and a big adrenaline rush, and very nerve-wracking. I feel this industry today prepares you for that. Every day is like Iron Chef. Click To Tweet Through the pandemic, we have seen such a divide in this country. And to see the way some people have treated my staff is sickening. Just such a level of entitlement. Some people are so rude, I can never imagine walking into a business and speaking the way that some of these people do. Click To Tweet Imposter syndrome is a real thing. When you sit down with six other chefs who feel the same way that you feel and who have experienced the same things that you have, and are struggling with the same things that you do, it feels really warm, like you're a part of something bigger than what you're doing by yourself. Click To Tweet Social media Chef Leia Gaccione Instagram Facebook Social media Restaurant South + Pine Instagram Facebook Links mentioned in this episode

NBC 5 Chicago's Steve Dolinsky is known in Chicago for food. He's been a Chicago treasure on TV for over 20 years. Formerly known as; "The Hungry Hound", Steve not only tackles the local spots but also travels the globe in search of the best food in the world. He's a 6-time James Beard award-winner and he's also turned up as an occasional judge or contributor on “Iron Chef America” and “Unique Eats”. On this episode of LevyCast, host Dan Levy sits down with the Food Guy as they tackle all things food and so much more! This is DEFINITELY the most delicious episode yet! Once again, please don't forget to like, subscribe, and leave a review...and most of all, share with everyone you know who loves food! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dan-levy8/message

"Gratitude is a quality similar to electricity; it must be produced and discharged and used up in order to exist at all" William Faulkner or Alton Brown on season 12 episode 3 of Iron Chef America haha. A difficult night sleep provided an ideal opportunity to count blessings and explore living grateful. As Thanksgiving approaches its important to realize being thankful doesn't happen once a year its an act that needs to be practiced daily. Like any hobby or support living grateful takes practice and if you want to create a habit and eventually a life style you need to change how you read and perceive people and events. https://www.sharethestrugglepodcast.com/https://www.loudproudamerican.shop/https://www.facebook.com/Loudproudamericanhttps://www.instagram.com/loud_proud_american/https://www.tiktok.com/@loud_proud_americanhttps://www.youtube.com/channel/UCmYQtOt6KVURuySWYQ2GWtw

Previously the Executive Chef of several restaurants in Chicago and New York, Maneet Chauhan has brought life to the Nashville landscape as well. Join Jaimie and Abby in one of Maneet's Tennessee restaurants, Chauhan, where she brings her perspective on the Old vs New Nashville. A judge on Food Network's Chopped, Maneet has also been featured on The Next Iron Chef, on The View on ABC, Iron Chef America, the Today show on NBC, and as a judge on the finale of Worst Cooks in America on Food Network. A 3x published author of cookbooks - there's no one like her. Maneet's Cookbooks: Flavors of My World: A Culinary Tour Through 25 Countries Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook Connect With Us! Jaimie and Abby: @jaimieandabby Maneet: @maneetchauhan Learn More about Maneet's Restaurants: [www.morphhospitality.com](http://www.morphhospitality.com)See omnystudio.com/listener for privacy information.

Chef and restaurateur Justin Sutherland has been taking the cooking world by storm.  Maybe you've tried the ribs at Handsome Hog, his pork-centric restaurant in St. Paul. He also operates Obachan Noodles and Chicken, Chickpea Hummus Bar, The Gnome, Woodfire Cantina and Gray Duck Tavern.  This fall, he came out with a new cookbook that returns to his roots, “Northern Soul: Southern-Inspired Home Cooking from a Northern Kitchen.”  And, he's been making a splash on television. He won an “Iron Chef America” battle, was in the top six chefs on Bravo's “Top Chef” season 16 and currently hosts “Fast Foodies” on TruTV.  MPR News host Angela Davis talks with Sutherland about learning to cook from his grandmother, his restaurants and projects and his recovery from a boating accident this summer.  Guest:  Justin Sutherland is a chef, restaurant group owner and TV cooking star. Subscribe to the MPR News with Angela Davis podcast on: Apple Podcasts, Google Podcasts, Spotify or RSS. Use the audio player above to listen to the full conversation.

ABOUT HALLOWEEN COOKIE CHALLENGE, MONDAY NIGHTS ON FOOD NETWORK This Halloween, candy is not the only sweet treat we'll be enjoying. Expert chef Jet Tila and baking queen Rosanna Pansino bring together four of the best cookie makers in the country to compete in two rounds of baking, decorating and 3D cookie making to prove they are the cookier to fear! The winner will take home a trick-or-treat bag filled with $10,000 and the title of Halloween Cookie Champion SELECTED EPISODE DESCRIPTIONS Cute, Creepy and Spellbound - Hosts Jet Tila and Rosanna Pansino flip the switch on Halloween as four talented cookie makers swap good and evil with their cute and creepy Halloween cookie characters. Then, the cookiers use their most deviously delicious recipes to craft 3D ancient spell books with the right amount of black magic from ingredients like black cherries, black tea, black sesame seeds and blackberries. One cookie spellcaster will earn a $10,000 prize and the title of Halloween Cookie Champion. Halloween Costumes and Haunted Houses - Halloween is fast approaching, but don't fret if you haven't decided what to be yet! In round one, hosts Jet Tila and Rosanna Pansino task four expert cookie makers with creating two costumes out of cookies! Things start to get spooky in round two as the cookiers construct 3D haunted buildings. To make sure their displays have a hauntingly delicious taste, they incorporate spirits like black raspberry liqueur, melon liqueur, absinthe and orange aperitif. One cookie monster will walk away with a trick-or-treat bag filled with $10,000 and the title of Halloween Cookie Champion. Halloween Cookie Party! - Four fantastic cookie makers look to disguise hosts Jet Tila and Rosanna Pansino with festive Halloween masks made from cookies. Then, the cookiers really get the hang of things as they craft edible Halloween party banners that can actually be hung up. The competitors will have to indulge their sweet tooth while using ingredients like candy corn, chocolate taffy, grape-flavored lollipop, and peanut butter candy. One winner will claim sweet success as they take home the $10,000 price and the title of Halloween Cookie Champion ABOUT CHEF JET TILA From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant." Not initially sure if he would pursue a career in the kitchen, in his 20s, Tila says he "got it together" and decided to build a foundation for his passion and completed his culinary education at Le Cordon Bleu, establishing a framework of classical French technique to match his extensive knowledge of Asian cooking. He also completed an intensive study program at the California Sushi Academy. "My food is predominantly Thai and Chinese because it was the food I was exposed to growing up," he notes. "And my cooking overall represents the neighborhood I grew up in LA: between Thai Town, Chinatown, Koreatown, and Little Tokyo." Combining kitchen experience with the bold new world of food media was a natural move for Tila, whose backyard cooking classes attracted the attention of the Los Angeles Times. He has successfully transitioned from subject to producer by writing for the Times and contributing to many other publications and multimedia platforms, including National Public Radio, the Food Network, and his appearances on the "CBS Early Show," "No Reservations," "Best Thing I Ever Ate," and battling legendary Chef Masaharu Morimoto on "Iron Chef America," among many more. A highly sought-after consultant, Tila opened the cafe at Google headquarters in Silicon Valley and also currently maintains a wildly popular Asian food line through Schwan's Home Service. He keeps close to his roots by conducting "Melting Pot Food Tours" of Thai Town in Los Angeles, offering participants a curated tour of his favorite aspects of the neighborhood. In 2009, Tila debuted the acclaimed Wazuzu, a brilliant take on Pan-Asian dining, at Steve Wynn's Encore casino and resort on the Las Vegas Strip, which he was tapped to open in a record 98 days. More recently, he launched Bistronomics, an acclaimed series of pop-up restaurant experiences in Los Angeles. Tila has also set three world records: for creating the world's largest stir fry (4,010 lbs.); the world's largest seafood stew (6,656 lbs.); and the largest California roll (422 ft.). Tila's current and future projects promise to bring him and his culinary skills to more prominence. He is currently working with the Compass Group to open Modern Asian Kitchen, a fast-casual Pan-Asian concept with locations nationwide, and is branching out on his own to open Kuma Snowcream, a shaved-ice concept launching in Las Vegas in spring 2013-the product of which he says is "like fresh, powdered snow, but that is creamy and tastes like ice cream." "At this point, I am interested in creating concepts, not just one-offs," he says. "I am and always will be a chef, but I am also always interested in new ways to combine cooking, business, and communication, since I enjoy all of them as much as I enjoy teaching people about where I come from through my food." Tila currently lives in Los Angeles with wife, Allison, their two children, as well as two dogs.

The wonderful Simon Majumdar helps Marissa celebrate the Queen's Platinum Jubilee with a history of tea and dainty sandwiches. Majumdar, author, critic, host of the “Eat My Globe” podcast, Food Network judge (“Guy's Grocery Games,” “Cutthroat Kitchen,” and “Iron Chef America,” among others) oversees the making of proper, crustless tea sandwiches, while discussing the mysterious way tea spread from China to India. Marissa and Simon delve deep into the posh roots of afternoon tea, and talk about gin, because it wouldn't be a royal weekend without it. See acast.com/privacy for privacy and opt-out information.