Podcast appearances and mentions of jacques pepin

The BanterThe Guys talk about the word “journey.” Don't stop believin'.The ConversationThe Restaurant Guys talk with Rollie Wesen about his work at the Jacques Pépin Foundation and how the JPF lifts up individuals through supporting community and virtual culinary education. Rollie comments on how learning cooking techniques can not only improve one's health, but prevent disease and extend one's life. The Inside TrackThe Guys were thrilled to re-launched their podcast with Jacques Pépin and were so glad to start off his 90 for 90 campaign that Rollie and the JPF are orchestrating. “ We're currently in the midst of a national campaign, our 90 for 90 campaign because Jacques is going to turn 90 years old in this upcoming December, which is amazing and we're so happy to still have him with us. But for anybody who wants to celebrate him or feels like they've learned something from him or they want to give back just a little bit for everything that Jacques has given them over the years, there's dinners being hosted all across the country at our, at great restaurants,” Rollie Wesen on The Restaurant Guys Podcast 2025BioDr. Rollie Wesen is the Executive Director of the Jacques Pépin Foundation (JPF) and an assistant professor at Johnson & Wales University (JWU) in Providence, Rhode Island. After 20 years of professional cooking experience, including stints at Michelin-starred restaurants in London and France, eight years in New York City, and as a banquet chef for Hyatt Hotels & Resorts, chef Wesen joined the faculty at JWU in 2011. With his wife, Claudine Pépin, and father-in-law, Jacques, he co-founded the JPF in 2016. The JPF advances Jacques Pépin's love of culinary arts and teaching through video recipe production and curriculum development, expanding education and training for all. The foundation supports culinary education for many communities through many channels, with a particular focus on workforce development in community based culinary training networks.InfoOn 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

Legendary chef and culinary educator Jacques Pepin celebrates his 90th birthday with a series of star-studded chef hosted events in 90 cities across the US. Seria Restaurant in Coconut Grove is hosting one event with Chef Miguel Massens and celebrated chef Norman Van Aken. They tell us their stories about Jacques and what will be served there. Sommelier Jacqueline Coleman talks with Alexa Ferra of Alexa's Wine Diary blog about Valentine Day wines. 

In this podcast episode ... He's the quintessential American Chef with a French accent. We talk to Connecticut resident and Iconic and legendary TV chef Jacques Pepin about cooking and turning 90. Plus we take a look at other stories from around the region.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Garden Food Cured My High Blood Pressure & More + Perfect Holiday Dish & Alcohol Free Rose-Yay! with Eydie Desser of the Harden of Eydie After a long career in the radio business and being diagnosed with super high blood pressure (178/115), Eydie decided to take a break from the rat race. She had a passion for cooking and wanted to learn from Master Chefs techniques of how to create delicious food, so she attended The French Culinary Institute in NYC and earned a Grand Diploma in Culinary, learning from the likes of Jacques Pepin, Alice Waters and other culinary greats. Eydie's boyfriend liked her food so much, he asked her to marry him! Soon there after they moved to Los Angeles, (Ed's hometown). California, opened up a whole new world of being exposed to not only the freshest produce from which to create beautiful dishes, but also incredibly healthful ones as well. She also found herself not meeting lots of health “nuts” in yoga class. This is where Eydie learned how important food is to health. Taking blood pressure pills for over 20 years was not working and she Eydie started searching for alternative sollutions. That's when she learned about True North Health, a water-only fasting organization that heals 100% of their patients from high blood pressure. Eydie's blood pressure weighed in at 178/115 before the fast, and that was on medication! Now it's just 98/60, no pills, just plants! The only caveat? True North's Dr. Klaper and Dr. Goldhamer wanted her to eat a whole food plant based diet without salt, oil, or sugar for the next…50 years! No problem at all right? That's really when Eydie went all in on creating delicious and nutritious plant based recipes for her and her loved ones to enjoy and increase quality of life from every aspect. With a combination of food that is good to eat and good for your body, Eydie has transformed her health journey, and helped countless people find new ways to eat healthier through Garden of Eydie. With her collection of whole food, plant based, salt, oil, and sugar free recipes, you can have nutritious and delicious food that will help you transform many health opportunities into success stories. Ready to get started? Check out this exclusive E-Book of Garden of Eydie Recipes: ‘Healthy for the Holidays' at the link: https://cbcreative.myflodesk.com/gardenofeydieevents Learn more about Eydie and the Garden of Eydie on her website: https://gardenofeydie.com and follow along with her on social media at: Instagram: https://www.instagram.com/gardenofeydie/ TikTok: @GardenofEydie YouTube:https://www.youtube.com/@UCZx4l8rDp_4gz_mbt3VA5NA This is the vinegar she used: https://sparrowlane.com/product/walnut-champagne-vinegar-3/

Join host Chris Angelus for a lively conversation with his cousin Jimmy Angelus, proprietor of San Francisco's Cole Valley Tavern and Bacon Bacon.    Jim's history, which he talks about here, includes accolades from Julia Child and Jacques Pepin, criticism from Martha Stewart, mentions on Saturday Night Live, a Chopped! appearance and a host of fun stories about the fun people in his family and circle of friends, some of whom with whom you may be familiar.  The most fun anecdote just may be his story of his Dad's fame as NYC's PAR-KING.  You have to hear that one.   Check out Jim's restaurants in SF and SFO as well as @colevalleytavern and @baconbaconsf.   Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Dan eats fresh mozzarella with the former Van Halen frontman and drinks beer out of paper cups with the legendary French chef. It turns out neither of these guys is who you think they are. This episode originally aired on November 22, 2015, and was produced by Dan Pashman, Anne Saini and Jason Isaac. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder and transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.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.

Francis, and, later Mark, have been friends of mine for a long time; we must have bumped into one another in Manhattan or at a Tales of the Cocktail event in New Orleans, but it was our mutual friend Dale de Groff who persuaded me to make the trek out to NJ to see their restaurants, which are incredibly successful and a mainstay of their community. Their two places were also some of the first fine-dining restaurants in America to take craft cocktails seriously; they hosted literally the first cocktail-pairing dinner anywhere on the planet outside Manhattan at Stage Left, which was maybe only the second cocktail-pairing dinner ever, with Dale, back in the late 1990s. Mark & Francis have also just rebooted their podcast, The Restaurant Guys, which originally ran 2005 - 2013 and was just about the first restaurant podcast there was, welcoming guests like Anthony Bourdain (yep!),  Thomas Keller, Dale, Danny Meyer, Dan Barber and Jacques Pepin, among many others. They're now putting out one new episode per week and one archived episode per week, and there's a Regulars option where you slide them a few bucks a month and get extra episodes and invites to IRL events. (also, shop the TRG merch, it's hilarious!)We sat down to chat about what's really important in the restaurant business (clue: it's not the actual business itself), what places have impressed Mark and Francis lately, and what advice they'd give a young ambitious bartender from their lofty vantage point. Enjoy!The Restaurant Guys podcast website: https://www.restaurantguyspodcast.com/podcasthome, with links to all episodes, both new and archived. Also on Spotify & Apple podcasts, obvs. The Restaurant Guys on IG: https://www.instagram.com/restaurantguyspodcast/Become a Restaurant Guys Regular: https://www.buzzsprout.com/2390435/subscribeStage Left Steak on IG: https://www.instagram.com/stagelefteats/Catherine Lombardi on IG: https://www.instagram.com/catherinelombardirestaurant/  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduff...

Jacob is enraged that no one knows his favorite chef-Jacques Pepin. To prove his lack of culinary fame, Jay & Bob phone their moms, they call chef Nikki Dinki, and Black Lou hits the streets of NYC to see if anyone has heard of Jacques Pepin. Christine offers up many other celebrity chefs that are more famous than this Frenchman. Jay has a horrible Uber experience and really wants a penny-farthing. *To hear the full show to go www.siriusxm.com/bonfire to learn more FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolfSubscribe to SiriusXM Podcasts+ on Apple Podcasts to listen to new episodes ad-free and a whole week early.

If you've ever ordered at a chain restaurant, then you know the homey feeling of knowing you're about to eat the exact same meal as you could get at any other location. And even though the Golden Arches or a pair of red braids and freckles are some of the most recognizable franchise mascots today, if we flashback to the mid-1900s, then Simple Simon and the Pieman would've been just as recognizable as those other icons. Why? Because if you wanted a tasty clam belly, a delicious sundae, or to snag a couple of ZZZs, then there was one only one chain that fit the bill. Rob teaches Ray about how the eponymous Mr. Johnson went from owning one small Massachusetts eatery, to running a national network of restaurants and lodges; why we can thank Eugene O'Neill for HoJo's original boost in popularity; Jacques Pepin's contribution to the franchise's legacy; some unexpected controversies at HoJo's; and how, even after the HoJo's brand sank into obscurity, it still has a physical and cultural impact in today's world. If you like what we are doing, please support us on Patreon.TEAMRay HebelRobert W. SchneiderMark SchroederBilly RecceDaniel SchwartzbergGabe CrawfordNatalie DeSaviaEPISODE CLIPSHoward Johnson's Commercial 1962Chef Jacques Pépin on working at Howard Johnson's and his experiences on the American food sceneHOWARD JOHNSON RESTURANT1970 Howard Johnson's Animated Commercial #2Howard Johnson Restaurants This Is Howard Johnson Today 1988 TV Commercial HDADDITIONAL MUSIC & SOUND EFFECTS“Happy Bee” and “Happy Boy End Theme”• Kevin MacLeod (incompetech.com)• Licensed under Creative Commons: By Attribution 4.0• http://creativecommons.org/licenses/by/4.0/Additional Sound Effects from Final Cut Pro, iLife, and Logic Pro

Subscriber-only episode*Commercial-free Version*The BanterMark Pascal and Francis Schott are The Restaurant Guys! The Guys are returning to podcasting after a brief 10 year hiatus from their ground-breaking restaurant podcast (one of the first restaurant podcasts ever!) These two old friends are back with their classic banter, a few reminiscences, updates and plans for the future of Food, Wine and The Finer Things In Life!!!The ConversationThe Restaurant Guys re-launch their podcast with the inimitable Jacques Pépin! Chef Pépin tells stories of his life journey culminating in the creation of The Jacques Pépin Foundation which provides culinary training to support the disenfranchised and boasts a tremendous cooking video library. He is a chef, teacher, painter, celebrity, philanthropist….the list goes on! The Inside TrackMark and Francis grew up watching “Julia and Jacques Cooking at Home” and are delighted to host this culinary legend. “That may be the purest expression of love, to cook for your grandchild, or your mother, or your grandmother, or your lover, or whoever,” Jacques Pépin on The Restaurant Guys Podcast 2024BioFrom 1960 to 1970, he was director of research and new development for Howard Johnson's. Author of more than 30 books, Jacques is also an accomplished artist, which he was able to showcase in his most recent book, The New York Times- bestselling Art of the Chicken. Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, especially Food & Wine magazine. A longtime close friend of Julia Child, he starred with her in a PBS series called “Julia and Jacques Cooking at Home,” For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University.  In 2016 he founded the Jacques Pépin Foundation.InfoThe Jacques Pépin Foundationhttps://jp.foundation/ Promise Culinary School      https://elijahspromise.org/promise-culinary/  Our 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/Reach out to The Restaurant GuysNo commercials...except for this oneTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

You can count on the month of August in Ontario to reliably bring us these things: long lines of traffic headed toward cottage country, at least one big thunderboomer of a rainstorm - and juicy, luscious Ontario peaches. I highly recommend you try my recipe for Peach Galette (pictured here). Adding a layer of almonds is a trick I learned from Jacques Pepin – it keeps the crust from becoming soggy. https://www.marionkane.com/recipes/recipe-peach-galette/ For true peach enthusiasts, visit the annual Winona Peach Festival in Southern Ontario. Try the peach sundae - it'll knock your socks off! Listen to my podcast episode about my excursion to the Winona Peach Festival here: https://www.marionkane.com/podcast/sleuth-ultimate-dessert-annual/#peaches #peach #peachrecipes #ontario #ontariopeaches #winonapeachfestival #peachgalette #marionkane #foodsleuth

In today's episode, we speak with our guest Dr. Rollie Wesen, Executive Director of The Jacques Pépin Foundation and an assistant professor at Johnson & Wales University in Providence, RI. In 2016, Rollie founded The Jacques Pépin Foundation alongside his wife and father-in-law, Jacques Pepin. In the interview, Rollie shares how the foundation is dedicated to using community kitchens to train individuals who face high barriers to finding employment in the culinary world. Listen as Rollie talks about how cooking is like learning a “foreign language” and how adults today can reclaim their lives with fundamental culinary skills.

On a cool, misty morning when the trees were bright green with their first flush of leaves, I rounded a corner on Route 215 in the NC Mountains and arrived at one of Sunburst Trout's rainbow trout farms. Pristine water flowed continuously into multiple holding ponds, which held different sizes of trout with plenty of room to move around and swim. Here, in this storybook cove, these beautiful fish have grown for generations just downstream from the Pisgah National Forest. Wes Eason is the third generation to raise trout at Sunburst, which was founded by his grandfather in 1948, and the company preserves Appalachian food traditions, including the value of necessity. Morsels of trout that are too small for filets become smoked trout dip or trout jerky, and the roe of harvested fish is preserved and sold as trout caviar. Many of the chefs featured on this show include Sunburst Trout Farm products on their menus, and that was exactly how I discovered this iconic North Carolina business years ago.    Jacques Pepin's Southern Fork episode referenced in this show: https://www.thesouthernfork.com/episode-206  

To get the exact recipes for all these recipes, get your Bundle today only until MARCH 10, 2024 at 11:59pm PST from Eydie: https: //bit.ly/3V1D2M5 - look for her submission and you'll discover these recipes and may others! Experience a burst of flavor with Eydie's latest culinary creations: Sweet Potato in Tomato, Lime and Cardamom Sauce and Raspberry Bees Knees Mocktail! Join Eydie Desser as she invites you to learn how to make Real food for Real Transformation, making delicious recipes without sacrificing your health. After a long career in the radio business and after being diagnosed with super high blood pressure, Eydie decided to take a break from the rat race. She had a passion for cooking and wanted to learn the techniques of how to create delicious food from Master Chefs. So she attended The French Culinary Institute in NYC, and earned a Grand Diploma in Culinary, learning from the likes of Jacques Pepin, Alice Waters and other culinary greats. She and her husband moved to California which opened a whole new world of being exposed to not only the freshest produce from which to create beautiful dishes, but also meeting lots of health “nuts” in yoga class. This is where Eydie learned how important food was to health. Still taking blood pressure pills for over 25 years she learned about True North Health, a water-only fasting organization that heals 100% of their patients from high blood pressure. Eydie's blood pressure weighed in at 178/115 before the fast, and that was on her medication! Now it's just 98/60, no pills, just plants! The one huge caveat her True North Drs. Klaper and Goldhamer told her was that she had to eat WFPB SOS free for the next 50 years! As a board member of The Plantrician Project (doctors teaching other doctors the power of food as medicine), Eydie wanted to be part of the mission to promote to the general public how to eat and be healthy. That, plus her culinary background and her organic garden inspired her to create Garden of Eydie: to help spread the Plant Based Doctors' wisdom and provide the most delicious and nutritious recipes. Garden of Eydie answers the questions: What seeds are you planting in your body garden for health, heart garden for love and compassion, and mind garden for joy and success in all areas of life. In a “nutshell” pun intended! Life is all about our attitude, gratitude and healthy, delicious food. You'll find lots of inspiration on planting your very own body garden on her website, IG, FB and YouTube plus a little TikTok fun! PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes

If Mad Men's Don Draper was trying to impress a prospective client, he may have taken the target to New York City's cathedral of French cooking, La Pavillon—the 1960s landmark, not the modern reincarnation opened by Daniel Boulud. There, he would have sampled the fare of a young French chef who'd leave more of an imprint on the American dining scene than mere memories of outstanding meals. By that time, Jacques Pepin was already a culinary star on both sides of the Atlantic, having served as personal chef to France's Charles De Gaulle before leading the kitchen team at La Pavillon. In modern parlance, we'd have called him a celebrity chef, if not a rock star. So how did he build on that fame? To the astonishment of many, Pepin took what was essentially the job of corporate chef for the Howard Johnson's restaurant chain, a mass-market phenom known for its orange roofs, fried clams and ice cream. It was one of the many curious twists to a culinary career that's now in its 74th year. At age 88, Pepin is still making appearances in the fine-dining world. Yet many of the young chefs who've been unknowingly influenced by the kitchen master may not recognize his name, even though it's graced some 30 cookbooks and 17 cooking shows.  This week's episode of Restaurant Rewind shows why Pepin should not be overlooked by any student of the restaurant business. On the occasion of a tribute to Pepin by one of the educational institutions he helped to found, the podcast delves into the chef's career and his lasting influence on the business. Give a listen to learn how a one-time R&D chef for Howard Johnson's brought fine dining to the masses.

Part 2 begins with how Melan thinks of herself as an artist. "Art is therapy," she says. It's how she knows herself. "If I cannot create, I cannot be myself."   She's been creative her whole life. She wanted to be a tap dancer early on, pointing to Shirley Temple as inspiration (by the way, Temple was originally from Santa Monica, but died in Woodside). Melan even did drag for a while. But she found painting around four years ago and decided then that she's not doing anything else after that.   She cites her mom's love of cooking and baking shows as another inspiration. Back in the day, before Food Network and competitive cooking shows, it was just PBS. Melan watched a lot of Julia Child, Jacques Pepin, and Martin Yan. She says that she watched these shows more than the Saturday morning cartoons most kids her age were glued to. She also loved cookbook illustrations and says they've been a big inspiration for her.   Melan talks about the "Muni Raised Me" show at SomArts last year, which she was part of. In the podcast, she describes her Muni paintings that were part of the SomArts show ... they involved dim sum, burritos, and Irish coffees. Then our conversation evolves into a discussion of Muni and what it can mean to life in The City.   Plans for 2024 include hibernating. She says she needs to paint, that travel in 2023 pulled her away from that. She's looking for new things to paint, so if you've got ideas, drop her a line.   We end the podcast with Melan riffing on our theme: "We're All in It."   Follow Melan on social media: Instagram/TikTok   We recorded this podcast in Patricia's Green in Hayes Valley in December 2023.   Photography by Jeff Hunt

Welcome! On today's all new "fully" episode of PCMC, Mike is joined, once again, by Nadia Kader. Nadia stopped by to help Mike talk entertainment news, review new movie trailers, and confess their current pop culture obsessions. Topics in today's show: Thunderbirds, George Carlin AI, Godzilla Minus One, Masters of the Universe: Revolution (2024), Abigail (2024), This Is Me....Now (2024), Jacques Pepin, The Bear, Mean Girls, Ted, Johnny Rockets, physical media vs. digital media, Hitchcock, Columbo, and much, much more. Find us everywhere @PCMCpod

“Food as your medicine is anything that's not processed. These are things that we should be eating [because they] prevent you from having to take drugs. So if you're interested in health, you should be eating holistically in that regard.” —Kevin Bressani Your best self starts on the plate! The food we put on our plates each day has a profound impact on our health and well-being. Yet in our fast-paced world, it's easy to lose sight of how the small daily choices around what we eat can nourish our minds and bodies. During his travels abroad, Healthy Roots Chef Kevin Bressani was exposed to permaculture and the connection between soil health, biodiversity, and nutrition. This experience brought him to an awareness of how this impacts the whole food production process, and ultimately the health of the consumers. In this conversation, Chef Kevin shares insights into how eating for optimal health starts on the plate by cooking in tune with the seasons from sustainable, organic sources. Justine and Chef Kevin also delve into how prioritizing whole, minimally processed foods and supporting local farms through our shopping decisions can help optimize wellness from the ground up. Tune in to learn practical strategies for making meals that not only taste delicious but also care for people and the planet. Meet Kevin:  Chef Kevin Bressani has always been passionate about food and nutrition. As a young kid, he became interested in cooking by watching great chefs such as Jacques Pepin and Julia Child on television. This interest sparked a desire to work in various restaurants and to travel around the world to places like Australia where he worked and learned on organic and biodynamic farms. Kevin also traveled to Belize to study the natural healing power of plants and herbs with traditional Mayan healers. Through these adventures, he became inspired to nourish his community by creating healthy meals.    In 2009, he enrolled in the Natural Chef program at Bauman College in Berkeley, California.  He polished his culinary skills and expanded his knowledge of therapeutic cooking at Bauman College and an internship at Three Stone Hearth, a community supported kitchen in Berkeley, CA.  Chef Kevin believes that food is a powerful medicine and a vital component in our own longevity.  As a personal chef, his cooking philosophy emphasizes the use of whole, local, and organic foods to provide every cell in the body with the vital nutrients and minerals needed to stay healthy and prevent disease.   Website  LinkedIn     Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 01:30 Food Choices and Seasonal Eating  05:59 Personalized Meal Planning and Holistic Health  11:13 Private Chef Services 15:59 Evolving a Food Business with a Focus on Healthy Products  

Happy Cooking are the two words that now are the trademark on recipes of master chef and culinary artist and educator Jacques Pepin. The French born public television star and author joined us to talk about his most recent book – Cooking My Way: Recipes and Techniques for Economical Cooking. We talked of cooking seasonally; using leftovers; the perfect omelet or souffle; and cooking at home; as well as Jacques as painter and illustrator and the Jacques Pepin Foundation. We were also able to delve into important and dramatic highlights of his biography, including the terrible car accident that changed his life; cooking for Charles DeGaulle; turning down JFK and Jackie for Howard Johnson and his friendship with Julia Child. An exquisite and enlightening hour with one of the world's most beloved chefs.

In this episode, host Kerry Diamond talks to Julia's very own David Hyde Pierce who plays Paul Child and Fiona Glascott who plays Judith Jones. In the second half of the show, Jacques Pepin, culinary icon and great friend of Julia's, joins to share his early experiences in front of the camera and fond memories with Julia. Learn more about your ad choices. Visit megaphone.fm/adchoices

X Outline: 2:28 Willy Wonka Recovery Game 3:45 My role list 6:30 Jacques Pepin, chef 7:45 Rob Zombie 11:30 Spy expert: Public, private, & secret lives 16:15 Jaws poster artist 17:47 Challenge: Role models for your roles www.rockstarcreativity.com

Best Of BPR 11/17: Cherry Street Music & Jacques Pepin

A look at what's new: Roxanne Coady and Bill Goldstein talk about new books from Lauren Groff, Adam Nagourney, and Jacques Pepin. Plus a special look at Diana Athill's Stet: An Editors Life. Buy the books from RJ Julia The Vaster Wilds - Lauren Groff The Times: How the Newspaper of Record Survived Scandal, Scorn, and the Transformation of Journalism - Adam Nagourney Stet: An Editor's Life - Diana Athill The Apprentice: My Life in the Kitchen - Jacques Pépin Sign up for our podcast newsletter Just The Right Book Subscription Promo Code (15% off): Podcast Email us at: podcast@rjjulia.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pepin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy.View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannetteSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Did you know that Jacques Pepin turned down the opportunity to work in the Kennedy White House and instead went to work for Howard Johnson's? Listen in to why based on his experience in presidential kitchens Jacques Pepin decided to work with Howard Johnson's and how the training he received there set the course for the rest of his career.Drink of the week….Kir cocktail Click to BUY MY BOOK!CLICK TO DOWNLOAD CHAPTER ONE AUDIO FREEClick to BOOK ME AS A SPEAKERClick to SIGN UP FOR MY NEWSLETTERJulie Brown: WebsiteInstagramLinkedInYoutube

I first encountered Chef Jamil Bah-Traore when I read his kind words about fellow Omaha Chef Wilson Calixte of Le Voltaire . This episode and conversation reveals Jamil's heart, connection to his family, and sincere passion for helping raise awareness of African food in addition to helping immigrants succeed in finding a career in food and hospitality. Not only that, but in our hub of food excellence that is Omaha, Chef Bah-Traore's House of Bah foundation has received a grant from the Jacques Pepin foundation in recognition of his mission of helping others. I learned so much and I'm happy to bring our talk to you.  Hang on to your fork and listen if you're hungry!

Should peaches be crunchy or soft? What is the best peach dessert? Are peaches an aphrodisiac? Find out these things and more when you listen to my podcast episode about the Winona Peach Festival which takes place this weekend August 25-27.https://www.marionkane.com/podcast/sleuth-ultimate-dessert-annual/Visit the Winona Peach Festival website for more information: http://winonapeach.com/I have an outstanding recipe for Peach Galette. It uses a trick I learned from chef Jacques Pepin - layering ground almonds to prevent a soggy bottom crust. https://www.marionkane.com/recipes/recipe-peach-galette/ Love to cook? For recipes of all kinds, join my Facebook Group, Sittin' in the Kitchen: https://www.facebook.com/groups/1573678999552442

I am revisiting some of my best episodes in my Allstar Summer Series, featuring beloved TV food icons. This episode features Jacques Pepin, with his renowned warmth and wisdom, he shares why cooking with the seasons is such a game changer for a healthy life full of flavor. He is the author of 30+ cookbooks, and has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award. A longtime close friend of Julia Child, he starred with her in a PBS series called Julia and Jacques Cooking at Home, which won both an Emmy Award and a James Beard Foundation Award. Ellie considers him one of the best culinary teachers, and biggest inspirations in the culinary world.See omnystudio.com/listener for privacy information.

Born in 1935 near Lyon, France, Jacques Pepin has been surrounded by food his entire life. From his apprenticeship at the young age of 13, to working in Paris as a young adult, to emigrating to the States in 1959, Pepin knew from the beginning that his life would be centered around food even though chefs weren't adored as they are today, and cooks typically lived a humble, modest life out of the spotlight.    Today at age 87, Jacques has published over 30 cookbooks, been on over 13 series of 26 shows with PBS, wrote a column for the New York Times for nearly 10 years, taught at Boston University for over 40 years, and has won 24 James Beard Awards. In this episode, Jacques takes us on a journey of his childhood through later adult years, and shares stories about things like turning down a position as JFK's personal chef and what it was like hosting a television series and being lifelong friends with Julia Child, plus his thoughts on family and cooking, and why he believes the kitchen is the most sacred place in the home.   Click here to listen!     Resources: Follow the Jacques Pepin Foundation on Instagram Learn more about the Jacques Pepin Foundation Order Jacques newest cookbook, Cooking My Way Follow Female Foodie on Instagram

Imgur AlbumSpecial Ingredients - noneSpecial Equipment - NoneNon-dairy Buffalo Chicken stuffing-1 can of chicken breast packed in water2 leafy stalks of celery1 tablespoon ghee1/4 cup Franks RedHot1 teaspoon granulated garlic1 teaspoon black pepper1 teaspoon parsley1/2 teaspoon onion powder1/2 teaspoon dillweed1/2 teaspoon cayenneFor the whole chicken, debone it according to my instructions, or better yet, follow along with Jacques Pepin in this video.Once assembled, salt and pepper the skin of the chicken and roast it for 1.5 hours at 375ºF or until the internal temperature has reached 160ºF. After 30-40 minutes, baste it with hot chili oil and then again 10 minutes prior to it being done. Remove from the oven and let it rest uncovered for 15-20 minutes. Snip away the twine and slice into medallions.

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.

The incomparable Chef Jacques Pepin Jacques Pépin Foundation, The Artistry of Jacques Pepin in your Radio today. The living culinary legend, educator and artist waxes poetic on his life in food.

Julie Otsuka doesn't just write, she crafts. Trained as a painter, Otsuka took up writing as her second career, and man oh man are we lucky she did. Her latest, The Swimmers, is just coming out in paperback and it is one of the most lyrical rich character portraits we have read. Julie joins us to talk about her unique style, and to tell us how she has kept each one of her novels to less than 200 pages. Trust us, each page is packed with beauty. Our bookstore this week is Book Ends in Winchester Massachusetts with its two brand new owners. Books mentioned in this podcast: The Swimmers by Julie Otsuka When the Emporer was Divine by Julie Otsuka The Buddha in the Attic by Julie Otsuka Second Place by Rachel Cusk A Life's Work by Rachel Cusk The Outline Trilogy by Rachel Cusk The Snows of Kilimanjaro by Ernest Hemingway Camino Island by John Grisham A Gentleman in Moscow by Amor Towles Art of Cooking by Jacques Pepin

In this episode, legendary chef, TV cooking show host, and author Jacques Pepin relates stories of his childhood meals and adventures in wartime France, his mother's post-war opening of multiple restaurants, and his father's winemaking. He also tells of his apprenticeship at 13 years old, his ultimate work in famous Paris kitchens, and as a chef to President Charles de Gaulle, after which he embarks on a 60year relationship with America, working at fabled French restaurants and for the Howard Johnson's Restaurant chain. Life changes, as he then turns to teaching, cookbook authorship, and TV fame. A fascinating story, beautifully and humbly told by this master chef. Don't forget to follow all of the social media! @Sarandon_Chris on Twitter @TheOfficialChrisSarandon on Instagram Chris Sarandon on Facebook www.chrissarandon.com linktr.ee/theofficialchrissarandon Subscribe on Youtube at https://youtube.com/shorts/-vGUyj0TK-Q --- Support this podcast: https://podcasters.spotify.com/pod/show/cookingbyheartpodcast/support

If you've ever ordered at a chain restaurant, then you know the homey feeling of knowing you're about to eat the exact same meal as you could get at any other location. And even though the Golden Arches or a pair of red braids and freckles are some of the most recognizable franchise mascots today, if we flashback to the mid-1900s, then Simple Simon and the Pieman would've been just as recognizable as those other icons. Why? Because if you wanted a tasty clam belly, a delicious sundae, or to snag a couple of ZZZs, then there was one only one chain that fit the bill. Rob teaches Ray about how the eponymous Mr. Johnson went from owning one small Massachusetts eatery, to running a national network of restaurants and lodges; why we can thank Eugene O'Neill for HoJo's original boost in popularity; Jacques Pepin's contribution to the franchise's legacy; some unexpected controversies at HoJo's; and how, even after the HoJo's brand sank into obscurity, it still has a physical and cultural impact in today's world. If you like what we are doing, please support us on Patreon.TEAMRay HebelRobert W. SchneiderMark SchroederBilly RecceDaniel SchwartzbergGabe CrawfordNatalie DeSaviaEPISODE CLIPSHoward Johnson's Commercial 1962Chef Jacques Pépin on working at Howard Johnson's and his experiences on the American food sceneHOWARD JOHNSON RESTURANT1970 Howard Johnson's Animated Commercial #2Howard Johnson Restaurants This Is Howard Johnson Today 1988 TV Commercial HDADDITIONAL MUSIC & SOUND EFFECTS“Happy Bee” and “Happy Boy End Theme”• Kevin MacLeod (incompetech.com)• Licensed under Creative Commons: By Attribution 4.0• http://creativecommons.org/licenses/by/4.0/Additional Sound Effects from Final Cut Pro, iLife, and Logic Pro

If you've ever ordered at a chain restaurant, then you know the homey feeling of knowing you're about to eat the exact same meal as you could get at any other location. And even though the Golden Arches or a pair of red braids and freckles are some of the most recognizable franchise mascots today, if we flashback to the mid-1900s, then Simple Simon and the Pieman would've been just as recognizable as those other icons. Why? Because if you wanted a tasty clam belly, a delicious sundae, or to snag a couple of ZZZs, then there was one only one chain that fit the bill.  Rob teaches Ray about how the eponymous Mr. Johnson went from owning one small Massachusetts eatery, to running a national network of restaurants and lodges; why we can thank Eugene O'Neill for HoJo's original boost in popularity; Jacques Pepin's contribution to the franchise's legacy; some unexpected controversies at HoJo's; and how, even after the HoJo's brand sank into obscurity, it still has a physical and cultural impact in today's world.  If you like what we are doing, please support us on Patreon. TEAM Ray Hebel Robert W. Schneider Mark Schroeder Billy Recce Daniel Schwartzberg Gabe Crawford Natalie DeSavia ARTICLES EPISODE CLIPS Howard Johnson's Commercial 1962 Chef Jacques Pépin on working at Howard Johnson's and his experiences on the American food scene HOWARD JOHNSON RESTURANT 1970 Howard Johnson's Animated Commercial #2 Howard Johnson Restaurants This Is Howard Johnson Today 1988 TV Commercial HD ADDITIONAL MUSIC & SOUND EFFECTS "Happy Bee" and "Happy Boy End Theme" • Kevin MacLeod (incompetech.com) • Licensed under Creative Commons: By Attribution 4.0 • http://creativecommons.org/licenses/by/4.0/ Additional Sound Effects from Final Cut Pro, iLife, and Logic Pro Learn more about your ad choices. Visit megaphone.fm/adchoices

As the New Year begins, Dom and Melanie discuss their Christmas celebration; the death of Pope Benedict; family health issues; Jacques Pepin's fromage fort; a year of books; and 3 words from this week's Gospel. The post Happy New Year appeared first on StarQuest Media.

Legendary chef and painter, Jacques Pepin shares the story of his life with Roxanne Coady. The award-winning chef looks at life through the essence of the bird - the chicken, the most democratic food in the world.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Boston Public Radio: We began the show by asking listeners for their thoughts on Brittney Griner's homecoming. Shirley Leung discussed her latest columns on fighting homelessness and “not in my backyard” sentiments as well as local ties to FTX founder Sam Bankman-Fried. Leung is a business columnist for the Boston Globe. Callie Crossley gave her thoughts on the latest in culture: Congresswoman Alexandria Ocasio-Cortez being investigated by the House ethics committee, and Bill Cosby being sued for sexual assault and drugging. Crossley is the host of GBH's Under the Radar and Basic Black. Sue O'Connell talked about Brittney Griner's release from prison, and the recent affair between the hosts of Good Morning America. O'Connell is the co-publisher of Bay Windows and South End News, and contributor to Current on NBC LX and NECN. Jacques Pepin chatted about his career, and gave us some insight into the process behind his new book “Art of the Chicken.” Pépin is a chef, author and PBS contributor. Chad Stokes and Sybil Gallagher joined us for Live Music Friday ahead of a benefit show on Saturday for Calling All Crows, an organization that mobilizes music fans to feminist activism. Stokes' band, ‘Chad Stokes & The Pintos,' played us some music. Stokes and Gallagher are co-founders of Calling All Crows. We ended the show by asking listeners if inflation is affecting their holiday cheer.

The legendary French chef, author, culinary educator, television personality, and artist Jacques Pepin joins Cooking Issues for a special interview and conversation. Hosted on Acast. See acast.com/privacy for more information.

Carrie Carter has a profound love for Japan, cats, sumo, dioramas, and eating unusual foods. She has traveled with her husband Jim to Japan fourteen times, so her numerous holidays across her favorite country were the inspiration for her first book, Whiskers Abroad: A Human and A Feline Perspective on Traveling in Japan. Carrie has run multiple marathons including the Tokyo Marathon, and as expected, Carrie and Jim live with an adorable cat named Frenemy, who was unhappy at not being selected as the model for the book. Carrie lives in Houston, Texas and graduated from the University of Texas at Austin. At home, she loves to cook, design/create Halloween costumes, and daydream about meeting Jacques Pepin. She dislikes overly dramatic music used in reality TV shows. Currently, Carrie is working on her second book, a sequel to Whiskers Abroad, where Audrey and Ashi explore further into Japan and get themselves into even more interesting predicaments.

This week's legendary guest is no stranger to our show, and this week she's here to celebrate the release of her latest book, “Ciao Italia: Plant, Harvest, Cook!” and celebrate her 30th season as TV's longest-running cooking show host! Chef, author, and Italian American icon Mary Ann Esposito is the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito™ and is the author of 14 cookbooks. She has worked beside world-renowned chefs like Julia Child, Jacques Pepin, Martin Yan, Jasper White, and countless others. When she's not cooking, Mary Ann hosts culinary trips to Italy, where she works hands-on with her students to teach them regional dishes from up and down the peninsula. We talk to Mary Ann about the inspiration behind her latest collection, which fuses her husband's passion for gardening with her devotion to teaching the next generation the skills of a simpler time. Mary Ann shares her secrets of seasonal produce, seed saving, and her tips on growing kitchen staples such as eggplant, tomatoes, and more! We also talk about Italian regional produce, such as San Marzano Tomatoes and Tropea Onions, and what it means when these items are grown in areas outside of Italy. Not someone who would qualify as a green thumb? You'll certainly be closer than ever after this week's joyous episode!

On this episode, we have chef, author, and TV personality Mary Ann Esposito. She's the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito. The author of fourteen cookbooks, most recently, Ciao Italia: Plant, Harvest, Cook!, Mary Ann has worked beside world-renowned chefs Julia Child, Jacques Pepin, Martin Yan, and countless others. When not filming, Mary Ann can be found giving hands-on cooking classes.Her new book takes the reader on a seasonal home garden vegetable journey focusing on simple growing tips for anyone interested in growing their own vegetables and how to cook them Italian-style.MARY ANN ESPOSITOMary Ann's InstagramMary Ann's WebsiteBuy the bookCiao Italia: Plant, Harvest, Cook!CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor- Chemists in the KitchenChemists in the Kitchen by LabX, is a YouTube video series spotlighting the power of chemistry, and how science and food can bring people together.In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more.It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking. Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNASSponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr. 

Join Reyshan Parker as he hangs out with guest, Chef, author, and TV personality Mary Ann Esposito the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito, now in its 30th year of production. She is the author of fourteen cookbooks, most recently, Ciao Italia: Plant, Harvest, Cook! Mary has worked beside world-renowned chefs Julia Child, Jacques Pepin, Martin Yan, Jasper White, and countless others. Through Ciao Italia and appearances on other television programs―including The Today Show, Regis and Kelly, QVC, the Food Network, Hallmark Channel, Discovery Channel, Fox, Martha Stewart Radio, RAI International, The Victory Garden, and many others―she has shared traditional Italian cooking with audiences around the world through personal appearances and social media platforms.FIND US EVERYWHERE @ http://popleme.co/beyondthecheckSUBSCRIBE to Our LIVE BROADCASTS Exclusively ON TASTEMADE: https://www.tastemade.com/beyond-the-checkAPPLE PODCAST: https://podcasts.apple.com/us/podcast/beyond-the-check-podcastSPOTIFY: https://open.spotify.com/show/03hqKxXeJndwZudOpsloYGand Watch FULL EPISODES of BEYOND THE CHECK TV SERIES on AMAZON VIDEO: https://www.amazon.com/dp/B08M4532YSAND TUBI-TV  https://tubitv.com/series/300006106/beyond-the-check-worker-owner-editionFIND  Mary Ann EspositoINSTAGRAM https://www.instagram.com/ciaoitaliashow/FACEBOOK https://www.facebook.com/maryannespositoTWITTER Enjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the showFOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

Hello and welcome to another episode of the podcast - today on the podcast I'm excited to share an interview with Carrie Bachman. Carrie is the owner of Carrie Bachman Public Relations a full-service, boutique public relations firm specializing in the cookbook and gourmet product industry. Carrie's firm takes pride in creating innovative nationwide publicity campaigns that result in maximum exposure for our clients. Over the last 30 years, Carrie has led New York Times bestselling campaigns for a diverse list of authors, including journalists, celebrities, award-winning chefs, and cookbook and lifestyle authors including Jacques Pepin, Julia Child, Marcella Hazan, Emeril Lagasse, Alice Waters, Patricia Wells, Ferran Adria, Dorie Greenspan, Rose Levy Beranbaum, Ina Garten, Tom Douglas, and more. Services provided by Carrie and her team includes book launches, brand strategy, event planning, influencer and blogger engagement, media tours, national and regional interviews, as well as social media strategy and satellite media tours. Today on the podcast Carrie and I talk about what's working with PR, what's not working, tips for debut cookbook writers and authors, as well as where the best times are spent for authors who handle their own PR.  Things We Mention In This Episode Connect with Carrie Bachman online How to Get Paid to Write a Cookbook Free Training

It's our sincere honor to welcome Jacques Pepin back for his third appearance on the pod. Last Friday, Andrew ventured north to Connecticut to Jacques' home, where they discussed the genesis of Jacques' latest book, Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird, just published this week. The book is a charming and compelling mingling of biographical essays, recipes, and Jacques' original artwork, all of which provided wonderful stepping off points for myriad topics of conversation.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, friend of the pod chef Erick Williams of Chicago's Virtue and the recently launched Daisy's Po-Boy and Tavern shares what he's learned about customizing websites to reflect the distinct characters of the restaurants they represent. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Jacques Pepin, with his renowned warmth and wisdom, shares why cooking with the seasons is such a game changer for a healthy life full of flavor. He is the author of 30+ cookbooks, and has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award. A longtime close friend of Julia Child, he starred with her in a PBS series called Julia and Jacques Cooking at Home, which won both an Emmy Award and a James Beard Foundation Award. Ellie considers him one of the best culinary teachers, and biggest inspirations in the culinary world.See omnystudio.com/listener for privacy information.

This week, in preparation for Season 5 of Cobra Kai, we're re-releasing our episode with  Dan Ahdoot. who plays Anoush on the show. He's a standup comic, actor, writer, producer, and podcast host. He's also the host of Food Network's Raid the Fridge. He's garnered fans as a character actor on the shows The Crew, Bajillion Dollar Propertie$, Shameless, Workaholics, and Disney Channel's Kickin' It. On his podcast Green Eggs and Dan, he takes a new look at “you are what you eat,” and brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical food show, Green Eggs and Dan is the type of food podcast you'd make with your friends around the table, roasting more than just food.Dan's show has hit #1 on the podcast charts, and his guests have included Jacques Pepin, Ruth Reichl, Padma Lakshmi, Henry Winkler, Paul F Tompkins, and Iliza Schlesinger. On the show, we talk about Persian food and cooking, luxury food ingredients, and the dining scene in general. You'll hear how he went from pre-med to stand-up and acting, and now podcasting. So, is Dan Team Daniel or Team Johnny?DAN AHDOOTDan's InstagramDan's TwitterDan's WebsiteListen to Green Eggs and DanCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership.  Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

In this episode of Eat My Globe, our host, Simon Majumdar , shares an in - depth conversation with one of the truly great figures in culinary history, Chef Jacques Pé pin . A chef whose career has taken him from being a young man in France, being mentored by an acolyte of Escoffier to his current position as the grandfather to American cuisine. It is a remarkable life story, and provides one of our favorite interviews so far on the podcast! Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced by: https://www.producergirlproductions.com    

On this episode of Camera Ready & Abel, my dear friend, producer, content strategist and co-founder of Cogorno Golf, Mary Lengle poses a question that has been a game changer for me in how I approach my business and life: IS IT NICE or IS IT NECESSARY? Marinate on this for a moment. At any stage of your business, and certainly in the beginning, it is easy to get distracted and stuck in the Shoulds spending a lot of resources on things that are nice but really not necessary. This is a simple question with high impact that you want to get in the habit of asking yourself to save you money and time - and keep you in the long game. Key takeaways in addition to asking is it nice or is it necessary: Be consistent - and let that commitment to consistency keep you going through the hard parts Learn to detach from what you create so you can listen to your audience Don't be afraid to change strategy In 2016, Mary combined her expertise in media and brand building with her passion for golf to work side-by-side with golf pro, Eric Cogorno, and one NECESSARY decision after another they slowly built the biggest and best online golf instruction community in the world: Cogorno Golf! Mary Lengle is an accomplished producer and communications strategist with 25+ years of experience conceiving, developing, and launching large-scale promotional initiatives to raise brand awareness, increase recognition, and drive profitability for a variety of clients. She's coordinated and managed publicity programs for 100+ book titles and high-profile clients including numerous New York Times Bestselling titles. Throughout her career she's represented major clients such as Denise Austin, Gary Player, LL Cool J, Morgan Freeman, and renowned chef, Jacques Pepin. Mary co-produced and developed stories in collaboration with various high-profile media entities such as USA Today, The New York Times, Parade, NBC's Today Show, Good Morning America, CBS Early Show, CNN, FOX, The Oprah Winfrey Show, The View, The Montel Williams Show, Martha, and The Discovery Channel. Visit Cogorno Golf + follow Mary on IG at @marylengle and Eric Cogorno Golf on YouTube.