Podcast appearances and mentions of Jacques Torres

C is for Cookie, and RC is for Recipe Club! We had our friends bring cookies to swap, taste, and debate. Baker Nicole Rucker brought a cookie game changer: Jacques Torres's Famous Chocolate Chip Cookie. She traded with podcasting legend Hrishikesh Hirway, who brought a Brown Butter Chocolate Chip Coconut Pecan Cookie. Baker Jennifer Yee brings her own White Lotus Cookie to swap. For whom will C stand for Champion? Tune in and find out the best cookie recipe! Host: Chris YingGuests: Jennifer Yee, Nicole Rucker, and Hrishikesh HirwayProducers: Kelsey Rearden, David Meyer, Noelle Cornelio, and Ira ChuteDirector: Kelsey ReardenEngineer: Felipe GuilherminoEditor: Stefano SanchezProduction Coordinator: Molly O'Keeffe Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ann is a lifelong performing artist with an illustrious career spanning Broadway, Off-Broadway, and major venues across the country. Having worked with top producers and directors, Ann's onstage presence is matched only by her offstage passions. Beyond the spotlight, Ann indulges in historical fiction and philosophy, enjoys hiking and biking, watches golf, and savors tequila alongside Jacques Torres chocolate. A New York City resident, Ann lives with her husband and children, continually finding inspiration in the city's vibrant energy.Ann is dedicated to giving back to the community, serving on the Advisory Boards of The American Songbook Association and The Capital Cabaret Organization. She is passionate about bringing the art of cabaret to underprivileged NYC public school students and promoting the art form in the nation's capital. Additionally, Ann is an active member of Soka Gakkai International, a Buddhist NGO of the United Nations.Ann can share insights from her theatrical career and multifaceted life. Listeners can learn about the intersection of performance, philosophy, and community service, all while being entertained by Ann's dynamic storytelling and infectious passion.https://www.annkittredge.com/Become a supporter of this podcast: https://www.spreaker.com/podcast/i-am-refocused-radio--2671113/support.

On this episode of Special Sauce we revisit our chocolate-centric conversation with Mr. Chocolate himself Jacques Torres just in time for Valentine's Day. Learn about your ad choices: dovetail.prx.org/ad-choices

Creativity through the lens of a performer, school advocate and mother,"The depth of creativity is accumulative" Ann is a lifelong performing artist with an illustrious career spanning Broadway, Off-Broadway, and major venues across the country. Having worked with top producers and directors, Ann's onstage presence is matched only by her offstage passions. Beyond the spotlight, Ann indulges in historical fiction and philosophy, enjoys hiking and biking, watches golf, and savors tequila alongside Jacques Torres chocolate. A New York City resident, Ann lives with her husband and children, continually finding inspiration in the city's vibrant energy.Ann is dedicated to giving back to the community, serving on the Advisory Boards of The American Songbook Association and The Capital Cabaret Organization. She is passionate about bringing the art of cabaret to underprivileged NYC public school students and promoting the art form in the nation's capital. Additionally, Ann is an active member of Soka Gakkai International, a Buddhist NGO of the United Nations.Ann can share insights from her theatrical career and multifaceted life. Listeners can learn about the intersection of performance, philosophy, and community service, all while being entertained by Ann's dynamic storytelling and infectious passion.https://www.annkittredge.com/https://www.facebook.com/AnnKittredgeHappenings/https://www.instagram.com/annkittredge/?hl=enhttps://www.youtube.com/channel/UCdIee4o4cH49pPkXWGc13kQ?view_as=subscriberSend us a text

 It's NATIONAL CHOCOLATE DAY, and we're celebrating in the sweetest way possible!  Join The Food Court as we welcome the KING of Chocolates himself, Jacques Torres, a.k.a. Mr. Chocolate™!  From his humble beginnings in the South of France to becoming one of the world's most renowned chocolatiers, Jacques has a story as rich as his signature hot chocolate. In this episode, we dive into his incredible journey—from crafting pastries at 15, working with Michelin-starred chefs, to opening his iconic chocolate factory in Brooklyn.  We chat about his love affair with chocolate, the artistry behind his craft, and his memorable treats at NYCWFF this year, like his caramel chocolate popcorn  and decadent chocolate chip cookies .Ever wondered how Jacques introduced New Yorkers to the magic of hot chocolate for adults?  We've got that too! Plus, a peek inside his chocolate factory where the magic happens.And if you're craving some of Jacques' famous chocolates, head over to mrchocolate.com to order online and see his amazing selection of handcrafted chocolate products! Don't miss out!  Listen now on Spotify (or wherever you get your podcasts), rate, download, and follow us on Instagram @the_food_court_rolandos for all things foodie!  #NationalChocolateDay #MrChocolate #JacquesTorres #TheFoodCourt

This is a Vintage Selection from 2007The BanterThe Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. The ConversationThe Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transcendent power of chocolate. How is a chocolatier like a winemaker? Find out.The Inside TrackThe Guys are fans of Jacques Torres chocolates and were excited to have a  high-energy chat about all things chocolate. Jacques makes hot chocolate like Mark's grandmother and he gives a tip for making it spectacular."The best chocolate is the chocolate that you prefer to eat. Let's be very honest. It's not because you have a brand on it. It's not because you have a name on the, on the, on the tablet of chocolate that the chocolate is going to be the one that you prefer. There's different chocolates. The one that you prefer. It's the best chocolate," Jacques Torres on The Restaurant Guys Podcast 2007 BioJacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  He worked at Le Cirque, as the Executive Pastry Chef.  In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, He went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who's Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d'Honneur.  He authored several cookbooks and has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  InfoJacques Torres Chocolateswww.mrchocolate.comJacques' BooksDessert Circus: Extraordinary Desserts You Can Make At HomeDessert Circus At Home A Year in ChocolateOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys discuss the fall of one of Mark's old employers where you may have enjoyed a "fest."The ConversationThe Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible. The Inside TrackThe Guys hosted Jacques Torres on their radio show back in 2007 and are thrilled to speak with him again. They are long-time fans of both his and his chocolate.“Chocolate and pastry. This is my life. This is what I do. I've got that in my veins,” Jacques Torres on The Restaurant Guys Podcast 2024BioJacques Torres, affectionately known as Mr. Chocolate, is an expert in the field of chocolate and beyond.  In 1988, he came to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels.  After a year, Sirio Maccioni invited Jacques to New York City to work at his restaurant, Le Cirque, as the Executive Pastry Chef.  In 2000, Torres left Le Cirque and opened his own chocolate factory and retail shop in Brooklyn. Eventually, he went on to open seven shops, including two chocolate factories and an ice cream shop. Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who's Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d'Honneur.  Jacques has been the head judge on “Nailed It!”. The show has been nominated for three Primetime Emmy Award for Outstanding Competition Program.  He also hosted a television series, Chocolate with Jacques Torres, on the Food Network.His cookbooks:  Dessert Circus: Extraordinary Desserts You Can Make At Home , and Dessert Circus At Home, A Year in Chocolate .InfoJacques Torres' Shophttps://mrchocolate.com/Cacao Trace videohttps://youtu.be/KCCLPWVk6PY?feature=sharedOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

PEG Podcast With Ann Kittredge: Versatile Talent: Singer, Actress, Volunteer, Advocate & More Performing Arts Ann is a lifelong performing artist with an illustrious career spanning Broadway, Off-Broadway, and major venues across the country. Having worked with top producers and directors, Ann's onstage presence is matched only by her offstage passions.  Beyond the spotlight, Ann indulges in historical fiction and philosophy, enjoys hiking and biking, watches golf, and savors tequila alongside Jacques Torres chocolate. A New York City resident, Ann lives with her husband and children, continually finding inspiration in the city's vibrant energy. Ann is dedicated to giving back to the community, serving on the Advisory Boards of The American Songbook Association and The Capital Cabaret Organization. She is passionate about bringing the art of cabaret to underprivileged NYC public school students and promoting the art form in the nation's capital. Additionally, Ann is an active member of Soka Gakkai International, a Buddhist NGO of the United Nations. Ann can share insights from her theatrical career and multifaceted life. Listeners can learn about the intersection of performance, philosophy, and community service, all while being entertained by Ann's dynamic storytelling and infectious passion. Link: https://www.annkittredge.com/ Donate to support PEG free artist interviews: PayPalMe link Any contribution is appreciated: https://www.paypal.com/paypalme/PhantomElectric?locale.x=en_US Support PEG by checking out our Sponsors: Download and use Newsly for free now from www.newsly.me or from the link in the description, and use promo code “GHOST” and receive a 1-month free premium subscription. The best tool for getting podcast guests:  Podmatch.com https://podmatch.com/signup/phantomelectricghost Subscribe to our Instagram for exclusive content: https://www.instagram.com/expansive_sound_experiments/ Donate to support PEG free artist interviews: Subscribe to our YouTube  https://youtube.com/@phantomelectricghost?si=rEyT56WQvDsAoRpr PEG uses StreamYard.com for our live podcasts https://streamyard.com/pal/c/6290085463457792 Get $10.00 Credit for using StreamYard.com when you sign up with our link RSS https://anchor.fm/s/3b31908/podcast/rss

The great pastry chef and chocolate maker Jacques Torres wrote one of my all time favorite chocolate chip cookie recipes. On this episode we chat about that recipe, the role of salt, and what chocolate to use. Plus we hear from some serious eaters on the crispy vs. gooey cookie debate.

The MASTER of confectionary himself! This week we have special guest, JACQUES TORRES! From pastry chef to chocolatier, Jacques dives into his renowned career, the loves & losses of the culinary arts, and why chocolate is truly magical.Things are heating up! Want more Brian & Frenchy? Check them out here:FOLLOW US ON SOCIAL MEDIA:PODCAST INSTAGRAMPODCAST X/TWITTER ACCOUNTPODCAST TIKTOKPODCAST FACEBOOKFOLLOW CHEF BRIAN TSAO!INSTAGRAM @chefbriantsaoFACEBOOK PAGEX/TWITTER @ChefBrianTsao Follow Mission Sandwich SocialRESTAURANT INSTAGRAM @missionsandwhichFOLLOW FRENCHYINSTAGRAM @lechefpaulRESTAURANT INSTAGRAM @lerivagenyc VISIT THE WEBSITE!CLICK HERE!PATREONJOIN HERE!JOIN DISCORD! JOIN HERE!GET SOME MERCH!THIS MERCH IS DOWNRIGHT HEATExecutive Producers: Madelyn Grimes / Joshua Burns for YEA Media Group Learn more about your ad choices. Visit megaphone.fm/adchoices

Cocoa has never been so expensive. That's bad news for players all along the chocolate supply chain: from farmers, to chocolatiers, to chocolate lovers.  In today's episode, we travel from a farm in Ghana to Jacques Torres' chocolate factory in Brooklyn, on a journey to understand the origins of a cocoa crisis – and what it means for the future of chocolate.See omnystudio.com/listener for privacy information.

This week on Special Sauce we talk hot chocolate with Mr. Chocolate himself, Jacques Torres. Jacques makes my favorite hot chocolate mix.

Freshly back from our trip to LA hanging with the main Uncle himself, Nigel Ng @mrnigelng , we dive right into reacting to a reaction. @augusttheduck looks at an interview with Jack from Cooking With Jack. It shows a different side of him and it's not a pretty side. It makes the guilt of being harsh critics of his cooking ease A LOT! SEND US YOUR FAN ART! First 12 get a FREE T SHIRT! Le Rivage Attn: Brian & Frenchy 340 W 46st New York, NY 10036 Make sure to leave a return address with a note of your Tee size! SEND US CLIPS soyouwannagetfat@gmail.com 00:00:00 - Intro 00:00:44 - LA couldn't have gone better 00:06:02 - The End of Handsome Thing 00:08:51 - Uncle Roger is a good friend 00:09:39 - Just the Tip Jacques! 00:26:43 - Nigel Text Us! (Brian's being unprofessional) 00:28:16 - Cooking with Jack is an AWFUL human being 00:36:33 - Why is the Internet so WEIRD?! / Tom Segura 00:37:54 - It's never to late to start (or steal) a business / Wealth 00:41:28 - WTF is Wendy's doing? / CBS Mornings 00:48:35 - Crispy Pork / @msangelworld 00:49:47 - Crack Heads, Falling Bodies and ER insertions: Paul's Tales of New York 00:54:48 - Outro CREDIT WHERE CREDIT IS DUE Just The Tip Tuesday with Jacques Torres https://www.instagram.com/p/C3TJyVIgTAo/ https://www.instagram.com/reel/C3lc3MoyzB_/ https://www.instagram.com/reel/C33NkzIvM-H/ https://www.instagram.com/reel/C36PB_bvc5I/ Jack Is a Terrible Person / August the Duck https://www.youtube.com/watch?v=i8mmVRmZDRA Doxxing August the Duck https://www.youtube.com/watch?v=V27U4ADMwzU Cooking w Jack Responded https://www.youtube.com/watch?v=wDoAwOJDgaw&t=359s YMH Podcast https://youtube.com/shorts/T5ID1JQvFZk?si=xVgXeX7ZNlRtvhGz Never too late https://www.instagram.com/p/C36rrPVslBI/?img_index=1 Handsome Thing Tee LAST CHANCE https://downrightmerchinc.com/collections/chef-brian-tsao Loss Becomes Show May 3rd Friday The Meadows Brooklyn NY https://dice.fm/event/5myly-loss-becomes-godseyes-resistor-from-the-pawn-3rd-may-the-meadows-new-york-tickets?dice_id=Hbf72971ba88&_branch_referrer=H4sIAAAAAAAAA03ISQ6CMAAAwN94BDcCmBhTigSMLAEU6qWhUAoqRLYCvl69Occp%2Bv7V7UTxWdYPIStTKuSVaJJcXqvyiiSKcvglLrP9fy5ykj6%2F5wGQ3DSCtFjnnQRYI5Nj0dyZagFJQQQyOnpd4NzakMembaGo9fAQVRAcp3bECa0wQGNzwcnVGALf5X0XzINhn%2FXJnhvFiZZnUL%2F1N%2BFwDE%2FTfWvJhb%2BZV9yVKPQom1TLv7IP3lt6J8MAAAA%3D&_branch_match_id=1284208032924311287 PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG MERCH https://downrightmerch.com/products/chef-brian-tsao-handsome-thing-full-color-t-shirt?_pos=9&_sid=55fe22309&_ss=r FOLLOW US ON SOCIAL MEDIA https://www.instagram.com/sywgfpodcast https://twitter.com/sywgfpodcast https://www.tiktok.com/@sywgfpodcast https://www.facebook.com/SYWGFpodcast FOLLOW CHEF BRIAN TSAO! Instagram https://www.instagram.com/chefbriantsao Facebook https://www.facebook.com/ChefBrianTsao Twitter https://twitter.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul https://www.instagram.com/lerivagenyc VISIT THE WEBSITE! https://soyouwannagetfat.com/ Edited by Jordan Herridge https://www.ant-media.co.uk/ For Business Inquiries chefbriantsao@nanozebra.com Follow Mission Sandwich Social https://www.instagram.com/missionsandwich/ #podcast #sywgf #chefbriantsao #frenchy #augusttheduck #cookingwithjack #badparenting #cookingtips Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's Terrible Anvil we talk about CHOOSING IDEAS and then LETTERINGWe talked a lot about IDEAS as SPELLS, and that ideas assert themselves. And Ideas are invitations to act. But they don't all have to be acted upon. They come and they go.We answered from the crowd: If you have too many ideas whirling around your head, what's a good way of picking one out to work on? andHow do you reconcile what's in your head and what you put on paper?--------------------------------The Terrible Anvil!How do you make comics without all the frustration? Without feeling lousy and inadequate all the time? With the Terrible Anvil of daily deadlines! And a community, and mindset shift about what it means to make comics and art. Jess Ruliffson and Tom Hart are working through the whole process, one piece at a time, turning frustration into fun and glee.

For Valentine's Day I dug up this classic interview with Mr. Chocolate, Jacques Torres. He gives us a succinct master class in making bean to bar chocolate, from growing the cacao beans to making milk, dark, and white chocolate creations to sell in his shops and online.

Paola Velez is an award-winning chef and author. Food And Wine's Best New Chef in 2021, James Beard nominated and rising as one of the best new chefs and personalities in food. Velez is the owner of Dōekï Dōekï (an Afro-Latin pop-up concept), founder of Small Orchids Inc (a media and marketing company) and co-founder of Bakers Against Racism – an organization that is “baking” the world a better place. We talk about her pandemic pop-up Doña Dona that kickstarted her philanthropy, some amazing mentors like Jacques Torres and Christina Tosi and how to stand out in a crowded and competitive industry.

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, French chef and cookbook author Madeleine Kamman, was that an upstart from California had beat out two famous men with French and Swiss training. The predicted winner was the legendary Albert Kumin, the original pastry chef of The Four Seasons who went on to work in Jimmy Carter's White House kitchen and founded the now-closed International Pastry Arts Center in in Elmsford, N.Y.“He is one of the only people I know who can labor relentlessly in the kitchen, covering the work of three, while remaining totally calm, good-humored and friendly,” Jacques Pépin once told Nation's Restaurant News about Kumin, who died in 2016 at the age of 94.Happily the other nominee is still with us. At the time, Jacques Torres was working at Le Cirque where he was famous for, among other things, his miniature edible stove. The youngest person to ever become a Meilleur Ouvrier de France, Torres was Dean of Pastry at The Culinary Institute for 30 years. Today he runs his own chocolate empire. As for Madeleine Kamman … she was a complete badass. She was an outspoken chef, a champion of women and a legendary teacher. Paul Bocuse once called her restaurants “the best in America,” and she was the author of many books, the most notable being “When French Women Cook.” Laurie keeps a copy of “The New Making of a Cook,” the 1997 revision of Kamman's first cookbook, on her shelf of encyclopedic cookbooks between Shirley Corriher's “CookWise” and Marion Cunningham's “The Fannie Farmer Cookbook,” with Julia Child's “The Way to Cook” a respectful few books away since it's likely neither of them would have liked to be beside each other. Kamman had a famous rivalry with Julia Child. She pointed out that Julia was neither French nor a chef, but simply an American cooking teacher. Madeleine, on the other hand, was a trained chef with a successful restaurant who also wrote cookbooks and had a television show. “I am not for comparing people, any more than you can compare Picasso to anyone,” she opined with typical modestly. A few years ago Mayukh Sen wrote this article about her in the New Yorker. What we like best about Madeleine? In 1990, she told the L.A. Times writer Rose Dosti that the next generation of great chefs would be American rather than French, and would consist of a 50-50 ratio of women and men. The 50-50 ratio hasn't quite worked out yet, but Nancy's win the following year at the James Beard Awards showed that the change Madeleine predicted was already underway. That 1991 ceremony, by the way, was the first time the James Beard Awards as we know them were presented. Nancy had to remind Ruth that she had written about the ceremony — and about Kamman's reaction to Nancy's win — in the L.A. Times, not to mention at least one chef's complaint about a young Wolfgang Puck winning Outstanding Chef of the Year. Here's an excerpt:“Like every awards ceremony, this one had its moments of controversy. Madeleine Kamman, who was sitting in the front row, shuddered visibly when Nancy Silverton was awarded the prize for best pastry chef over Albert Kumin, the dean of American pastry. ‘Albert Kumin changed pastry in this country,' Larry Forgione of New York's An American Place, said later. ‘His achievement should have been recognized. And if Chef of the Year was for career achievement,' he went on, ‘why wasn't Andre Soltner (the legendary chef/owner of Lutece) nominated?' The answer seems to be that … the Beard Awards are centered on the food revolution that has swept America. … So it should come as no surprise that Chef of the Year went to America's highest-profile young chef, Wolfgang Puck.”It was actually a call Ruth received from New York Times reporter Julia Moskin that got our conversation started about the James Beard Awards. She asked if Ruth would comment on the organization after chef Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama, was disqualified as a best chef in the South nominee following an allegation that he habitually yelled at his staff and customers. (Hontzas told The Times that the incidents “were not as severe as the accusers described.” He also said that none of the incidents rose to the level of an ethics violation.) The disqualification, an action taken without consulting all of the restaurant awards committee members — who oversee the annual nominee selections on a volunteer basis — led one committee member and a separate judge to resign in protest.Ruth declined the request for comment by Moskin, who teamed with Brett Anderson for an extensive story on the messy process of trying to make the James Beard Awards more equitable and diverse. The article opened with the organization's investigation into an anonymous complaint about Kentucky-raised chef Sam Fore, whose TukTuk pop-up draws on her Sri Lankan family roots. Fore, who was surprised to discover that her social media posts advocating for victims of domestic violence were the subject of the investigation, said the process was “an interrogation.” Ultimately, she was able to remain a nominee in the Best Chef: Southeast category, although the award went to Terry Koval of The Deer and the Dove in Decatur, Georgia.It's not the first time the organization has come under scrutiny. In 2005, the president of the James Beard Foundation, Leonard F. Pickell was convicted of stealing more than fifty thousand dollars from the foundation. He was sentenced to one to three years and served about 9 months. He passed away two years later. At this year's awards ceremony in June, the restaurant awards committee chair Tanya Holland — who is also an acclaimed cookbook author and chef of the late great Brown Sugar Kitchen in Oakland (fantastic cornmeal waffles) — said from the podium that New Orleans legend Leah Chase once gave her some advice that seemed to apply to the stresses the organization is undergoing as it tries to find the best way to ensure the awards are fair and equitable: “‘Be prepared to get a lot of criticism in this industry, and work with it; you will make mistakes. The important thing is where your heart is and how you move on.' The universe knows I've made numerous mistakes.”L.A. Times journalist Stephanie Breijo, reporting on the ceremony, wrote that Holland told the audience “she has become comfortable being uncomfortable, adding that she is motivated to make the industry better. The efforts of the foundation have made a difference in the diversity of the awards' nominees and winners, she said, and should be commended.“We're learning as we go,” Holland said. “It's not always smooth, but that doesn't mean we're not on the right path.”Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.The endangered 20th-century restaurantWe move from the Beard Awards and a discussion about the mental stress and physical toll restaurant work entails, to an exploration of what makes a 21st century restaurant and how in many parts of the country 20th century restaurants such as diners are closing at an alarming rate. Laurie talks about the closing in May of Los Angeles' Nickel Diner, which wasn't technically a 20th century restaurant (it opened in 2008) but had a 20th century soul. Laurie wrote about her last meal at the Nickel, run by Monica May and Kristen Trattner, for the L.A. Times Tasting Notes newsletter. The table was loaded with scrambles, biscuits, homemade pop tarts and of course a maple bacon doughnut, plus marmalade made from blood oranges grown by the artist Ed Ruscha. Here's an excerpt of the story:All around us customers are giving hugs to May and Trattner as well as Nickel Diner's servers, many of whom have worked at the Main Street spot for years and have become familiar faces. The customers also hug each other because it's a kind of reunion for many who are part of the L.A. tribe in love with the diner and the tattooed punk-rock aesthetic that came with the place.“We're a 20th century restaurant,” May tells us by way of explanation of why she and Trattner think it's the right time to close. Would they have stayed open if they had gotten one of their grants renewed to feed their neighbors living in the surrounding SROs or if inflation hadn't raised their operating costs or if the pandemic hadn't happened? Maybe.But they also feel a change in the city. A few blocks away Suehiro Cafe, another 20th century restaurant that has been on Little Tokyo's 1st Street for decades and may be the closest thing we have to a “Midnight Diner,” is being forced to move to a new location on Main Street, not far from the Nickel Diner. What difference will a move make? When I walked by the space Suehiro will inhabit later this summer I saw a now-hiring sign and noticed that one of the new jobs listed is “barista.”Old-school Suehiro doesn't have a barista. Apparently, 21st century Suehiro will have barista-made drinks. If it helps the place stick around for a few more decades, I won't mind, as long as they still serve the okonomi plate with broiled mackerel and cold tofu. Because as Zen monk and teacher Shunryu Suzuki once told writer David Chadwick after he asked the master to summarize Buddhism “in a nutshell,” the answer came down to two words: “Everything changes.” Thank you for reading Three Ingredients. This post is public so feel free to share it.Eating off the cartFinally, we talk about the safety of food carts. In 1995, when Ruth wrote an article for the New York Times about how much she loved street food, she included this interesting detail: “If the idea of eating at food carts frightens you, consider this. Fredric D. Winters, a spokesman for the New York City Health Department, said that of the 1,600 cases of food poisoning reported by doctors in the last three years, only 8 were said to be from food vendors. Only one case actually proved to be food poisoning, and even that case could not definitely be tied to a cart.”You can read the entire article here. And in our bonus “Ingredients” post for paying subscribers, we'll share Ruth's recipe for a homemade version of the classic New York food cart dish, curry chicken and rice. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

A MUST EVENT Especially IF you live in New Jersey & New York ‘CHEFS WHO CARE' Monday, July 17, 2023 (5 to 9 PM) The English Manor, Ocean Township NJ to Benefit The ASHLEY LAUREN Foundation ** #realconversations #AshleyLaurenFoundation #Chefs #Italiancuisine #photography #pasta #caviar #truffles #chocolate #charity #tastingevent ** A Very Special Interview on Conversations with Calvin; We the Species with Co-Chairs, ERIC VITALE & GENNARO PECCHIA Gourmet food, spirits, chocolates, endless food with amazing Chefs……. Featured NOW on Conversations with Calvin; We the Species https://www.youtube.com/c/ConversationswithCalvinWetheSpecIEs Interview/Meet Event Co-Chairs: ERIC VITALE: Son of Ashley Lauren Foundation founder Monica Vermuelen and brother to Ashley Lauren. Eric is a famed New York City photographer - covering high level culinary, celebrity, & arts events.  https://www.linkedin.com/in/eric-vitale-4131a314/ GENNARO PECCHIA:  Co-host of The Good Food Fellas on Spotify and culinary influencer. https://www.linkedin.com/in/gennaro-pecchia-15093b85/ ** Top NY & NJ celebrity chefs will showcase the exquisite cuisine of La Riviera D'Italia, offering guests an unparalleled gastronomic experience. Paired with premium Italian wine and spirits, this celebration of flavors will transport attendees to the heart of Italy. ** Chefs participating: Chef Jacques Torres team for Jacques Torres Chocolates, Chef Cesare Cassella, Chef Silvia Barban, Chef Jesse Jones, Chef Fabrizio Facchini, Chef Angelo Competiello, Chef Surbhi Sahni, Chef Joe Murphy, Chef Joe Settepani, Chef Joe Tartamella, Chef Roberto Caporuscio, Chef German Rizzo, Chef Ryan DePersio, Chef Vincent Garofalo, Chef Bryan Giron, Chef Stephen Yen, and Jessica Bucceri. ** Honoree / Humanitarian Award Recipient: Sir Gary Kong ** Featured Brands: -Meximodo by Lemalt Hospitality - LeMalt's new brand that's launching with 600 tequilas. -Wine 1 and NY Classic Beer -D'Artagnan -San Pellegrino -De Cecco Pasta -Mionetto Prosecco -Calvisius Caviar -Urbani Truffles -Wines with Causes -Jacques Torres Chocolate ** About The Ashley Lauren Foundation:  The Ashley Lauren Foundation is a non-profit organization dedicated to providing hope and help to children in New Jersey who are affected by cancer. The foundation offers direct financial assistance, emotional support, and various programs to improve the quality of life for children and their families as they undergo treatment. For more information, please visit AshleyLaurenFoundation.org. ** CALL TO ACTION - TO PURCHASE TICKETS Call to purchase —   732.414.1625 Purchase online here: https://securepayment.link/ashleylaurenfoundation/chefs-who-care-tickets/ ** SPONSORSHIP link:  https://www.ashleylaurenfoundation.org/chefs-who-care-sponsorship-opportunities/

Episode 113 overviewIn episode 113, Chris answers a listener/viewer question around when/how the class system was introduced on the Trans-Atlantic liners followed by Baz and Chris discussing the latest cruise news from around the world.Support the showListen, Like, Subscribe & Review on your favourite podcast directory.Share the podcast with someone you think will enjoy the showBuy Me A Coffee – This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXSustainable Fashion – choose a TBCP design or design your own… all using organic cotton, green energy and zero plastic https://bit.ly/32G7RdhCruise NewsImage Credit: Katy Perry Christens Norwegian Prima. Norwegian Cruise LineCongratulations to NCLL Norwegian Prima is the first major cruise ship to be christened in Iceland, currently sailing her inaugural voyage from the Icelandic capital of Reykjavik arriving in Amsterdam on 03 September.Norwegian Prima is the first of six brand-new Prima Class ships to be delivered through 2027. A ship full of firsts – from the first three-level racetrack at sea to the brand's first upmarket open-air food hall – Norwegian Prima also boasts the most outdoor deck space of any new ship in her competitive set. She will redefine what's possible at sea with her ground-breaking onboard experiences, including NCL's largest-ever accommodations, Broadway entertainment, indulgent relaxation and incredible culinary experiences.At 294 metres long and more than 143,535 tonnes with capacity for 3,100 guests at double occupancy, Norwegian Prima offers the highest staffing levels and space ratio of any contemporary or premium cruise ship. She also boasts the largest variety of suite categories available at sea as well as a redefined The Haven by Norwegian, NCL's ultra-premium keycard only access ship-within-a-ship concept. Her variety of recreational activities including the fastest slides at sea – The Rush and The Drop – and the Prima Speedway, the first three-level racetrack at sea, provide guests with adrenaline-pumping moments. Spaces like Ocean Boulevard, the 4,088 square metres outdoor walk way which wraps around the entire ship; The Concourse, which boasts a multi-million dollar outdoor sculpture garden; and expansive pool decks and infinity style pools at Infinity Beach, offer guests a chance to slow down and relaxIntroducing Robotron MSC Cruises continues on a path of innovation, today announcing details of the technologically advanced onboard entertainment options on the line's upcoming ship, MSC Seascape. When she debuts this December, MSC Seascape will feature new and innovative experiences for thrill-seeking guests of all ages. The highlight will be ROBOTRON – a thrilling amusement ride that offers the breath-taking thrill of a rollercoaster at sea combined with a personalised DJ music experience. The ship will also feature two brand-new VR experiences and a whole host of other exhilarating high-tech entertainment designed to be enjoyed by thrill-seekers of all ages.In addition to ROBOTRON, other high-tech entertainment features on board MSC Seascape include:VR 360° Flight Simulator: With all the thrills of an outdoor rollercoaster, this immersive simulator is the ultimate virtual roller coaster experience, complete with VR headsets and impressive special effects. Guests may choose from various worlds in which to dive into a thrill ride like no other.VR motorbikes: Guests with a need for speed will love MSC Seascape's new VR motorbikes, where players will feel transported into the racing ring, with wind and water effects to complete the experience.MSC Formula Racer: Perfect for car racing enthusiasts ready to get their high-speed fix, this activity will place guests in the driver's seat for a thrilling racing simulation game with realistic effects that will get guests' heart rates going.Immersive XD Cinema: The minute guests put on their 3D glasses, they will dive into alternate worlds through this immersive activity, where players will battle it out against zombies, skeletons and more. Only one player can be crowned the victor, so guests will need to prove their sharp-shooting skills against each other for ultimate bragging rights.MSC Seascape will be launched in New York at a glittering Naming Ceremony on 7 December this year and will then move to PortMiami offering incredible cruises in the Caribbean year-round, with two different itineraries:Eastern Caribbean: Calling at Ocean Cay MSC Marine Reserve and Nassau in The Bahamas, San Juan in Puerto Rico, and Puerto Plata in the Dominican RepublicWestern Caribbean: Calling at Ocean Cay MSC Marine Reserve, Cozumel in Mexico, George Town in the Cayman Islands and Ocho Rios in JamaicaAhead of her spectacular Naming Ceremony, MSC Seascape will offer a once-in-a-lifetime experience on her inaugural cruise from Rome (Civitavecchia), Italy, across the Atlantic to New York City, USA.This 17-night Grand Voyage will take in the Spanish cities of Barcelona, Valencia and Cadiz, before heading out into the Atlantic to begin her crossing. Funchal, Madeira and King's Wharf, Bermuda act as exciting stopovers en route to New York, the city that never sleeps.Holland America Line's 2022 ‘Culinary Cruises' Welcome Celebrity Chefs from its Culinary Council Back On BoardFoodies and culinary novices alike, who are ready for a gastronomic adventure can set sail on a Holland America Line “Culinary Cruise” in 2022 with a member from the line's Culinary Council. The celebrity chefs will share their expertise and secrets on everything from the correct way to make a sushi roll and how to perfectly temper chocolate to preparing seafood and creating a delicious sauce.2022 CULINARY CRUISES:Ethan Stowell – Westerdam, 7-Day Alaskan Explorer, Sept. 11-18, 2022, roundtrip from Seattle, Washington. Stowell incorporates the flavours of the Pacific Northwest on ships sailing in that region, using fresh, sustainably sourced Alaska seafood. His fare also is featured at New York Pizza and Lido Market across the fleet. Stowell is founder and CEO of ESR with an impressive roster of highly acclaimed restaurants. He was named one of the Best New Chefs in America by Food & Wine magazine and one of the Best New Chef All-Stars.Jacques Torres – Zaandam, 9-Day The Atlantic Coast, Oct. 1-10, 2022, from Montreal, Quebec, Canada, to Fort Lauderdale, Florida. A French-trained master chef and artisan chocolatier, Torres guides chocolate desserts as well as the Chocolate Surprise Dessert Parade on board. After rising to executive pastry chef at New York's legendary Le Cirque, he opened a chocolate factory and retail stores throughout New York. The James Beard Award winner is co-host and head judge on the Netflix culinary show “Nailed It” with Nicole Byer.Rudi Sodamin – Koningsdam, 7-Day Mexican Riviera, Nov. 12-19, 2022, roundtrip from San Diego, California. As Holland America Line's master chef and Culinary Council chairman, Austrian-born Sodamin oversees all aspects of shipboard dining. Rudi's Sel de Mer is his namesake French seafood brasserie on board. His latest culinary masterpiece is an art table book called “Food Faces” that features more than 150 images of edible creations.David Burke – Nieuw Amsterdam, 7-Day Eastern Caribbean, Dec. 4-11, 2022, roundtrip from Fort Lauderdale. Burke enhances the menu at Pinnacle Grill, adding contemporary flavours and signature recipes. He recently opened five new restaurants, including Orchard Park by David Burke. During the pandemic, Burke's #FeedtheHeroes program cooked and delivered 100,000 meals to frontline workers and charities. He has been featured on “Iron Chef America” and “Top Chef Masters.”Andy Matsuda – Nieuw Statendam, 10-Day Southern Caribbean Seafarer, Dec. 17-27, 2022, roundtrip from Fort Lauderdale. The Japanese-born Matsuda leads the sushi offerings at Nami Sushi, Tamarind and Lido Market. At Matsuda's Sushi Chef Institute in Los Angeles, California, he teaches aspiring chefs and professionals about sushi and Japanese cuisine. Matsuda is at the forefront of sushi trends and techniques.All events are complimentary excluding the specialty dinner. Each chef will be aboard their designated “Culinary Cruise” for four to ten days.Revolutionising the Internet at Sea with Elon Musk's SpaceXRoyal Caribbean Group announced today its plan to implement SpaceX's Starlink – making the Group the first in the cruise industry to adopt its high-speed, low-latency connectivity for a better onboard experience for guests and crew fleetwide. The innovative broadband internet service will be installed on all Royal Caribbean International, Celebrity Cruises and Silversea Cruises ships, along with all new vessels for each of the brands.Deployment of the Starlink technology across the fleet will begin immediately, leveraging the insights obtained from the trial onboard Freedom of the Seas, which has received a tremendous amount of positive feedback from guests and crew. The installation is slated to be completed by the end of the first quarter of 2023.Celebrity Cruises rollout includes:The groundbreaking Celebrity Beyond to be our first ship to offer the service from 5th September, 2022 (next week!)All Edge Series ships (Celebrity Edge, Celebrity Apex, Celebrity Beyond) to offer this service by year-end.Australians will have the chance to experience the transformational internet service in their own backyard when Celebrity Edge debuts in Australia, New Zealand and the South Pacific for the 2023-2024 seasonVirgin Voyages unveils “The Sailing Club” perks programVirgin Voyages has made its mark on the travel industry as one of the most sought-after holiday havens for rejuvenation, relaxation and a hint of adventure on the high seas. Having launched two award-winning ships in a span of just nine months, 2023 promises more industry-first milestones for Richard Branson's newest travel brand. As an exciting precursor to the most epic loyalty program at sea, set to make its formal debut in 2023, Virgin Voyages is saying “Ahoy!” to The Sailing Club. This incredible dual-pronged perks program is teeming with brilliant benefits and exclusive offers for the remainder of 2022 and unlocks a limited window of opportunity for its Sailors to elevate themselves to the brand's highest status tier in 2023.2 Perks in 2022:As part of the brand's perks program, Virgin Voyages' Sailing Club is introducing 2 Perks, exclusively available to loyal qualifying Sailors in 2022. The introduction of these new perks will reward and benefit those who book or sail in the near future, promoting end-of-year travel set to coincide with increases in booking trends and the cruise industry's comeback.Perk 1: Sail in 2022 with Deep Blue Extras: Deep Blue Extras, a collection of unrivalled luxuries that elevate qualifying Sailors to VIP treatment. From one free Shake for Champagne, anytime boarding and premium wifi (when available), to exclusive cocktail parties and laundry services, these rewards are meant to amp up the experience and encourage Sailors to unleash their inner RockStar. With rebooking rates as high as 50% from past Sailors craving another adventure with Virgin Voyages, the line continues to impress travellers, earning the most five-star reviews than any other cruise line on TripAdvisor. Now, the company is rewarding these travellers, as well as giving avid sea-goers, an opportunity to step aboard while maintaining their benefits from other lines. Deep Blue Extras are available for all qualifying Sailors that sail from September through December 2022.Perk 2: Book in 2022 with Red Hot Booking Bonus Months: Virgin Voyages is also introducing Red Hot Booking Bonus Months. Spanning from Aug. 30 through Nov. 15, 2022, any new qualifying booking made during these select Red Hot Months (excludes bookings made with existing voyage credits), will allow all qualifying Sailors to be treated to special on-board spending perks and chances to win extraordinary experiences across the Virgin family. More exciting prizes will be announced next week. For a sneak peak, these will include a luxurious trip to Ulusaba, Richard Branson's private game reserve in South Africa, and Virgin Points through Virgin Red, the rewards club from Virgin designed to give you exclusive access to the Virgin family and beyond. In addition, Sailors who take advantage of this perk by making a qualifying booking between now and Nov. 15, 2022 will earn an extra $200 in Sailor Loot (aka on-board spending credit), which is combinable with all other promotions, offering rich rewards to loyal Sailors.Three Ways to Unlock the 2022 Perks: The 2022 Perks will be available to all loyal qualifying Sailors defined as:Sea-Blazers – Pioneers who took to the high seas in 2021 were dubbed Sea-Blazers to match the trail-blazing brand. These Sailors were the first to come aboard and will be rewarded handsomely for their support. Additional perks include a $125 Bar Tab Bonus for life.Sea-Rovers – We're coining anyone who has sailed with Virgin Voyages twice in 2022 as a Sea-Rover as they too, are bold and inspired. Sea Rovers will earn a $100 Bar Tab Bonus for two years (valid through 2024). Match & Sea More Sailors – World travelers enrolled in other cruise and select airline travel rewards programs will now have the opportunity to come aboard and Virgin Voyages will match their status. They'll also be granted Sea-Rover status, which includes the $100 Bar Tab Bonus for two years (valid through 2024)PONANT launches sales for 2024 to the Far NorthFrom Spitsbergen to America's Great Lakes via Greenland, the Faroe Islands, and Iceland's west coast, the PONANT voyage magic will be operating in the Far North in 2024, with sales launched on 26 new sailings. With these 16 itineraries, 6 of which are new, PONANT combines the dream of adventure with discovering nature's kingdoms in the Arctic and the grandeur of North America's landscapes.On the programme, depending on the destination, are meetings with Inuit peoples, observing wildlife, visiting UNESCO World Heritage sites, landings in Zodiacs with an experienced team of naturalist-guides, hiking and kayaking, among others.Wilderness from Greenland to the East Coast of Canada – NEW An infinity of majestic polar wilderness awaits on this brand-new expedition voyage departing from Greenland to explore Canada's Far North all the way to the shores of Labrador and Newfoundland Island. Encounters with local people, the rich variety of wildlife, the exciting history of the Arctic territories, and many unforgettable hikes will mark this polar odyssey aboard Le Lyrial. First port of call will be Sisimiut with its colourful houses facing the Austral Ocean. The ship then sets course for the Labrador Sea to Canadian shores at Nunavut and the clear waters of the Grinnell Glacier. Next comes the splendid Nachvak Fjord and town of Rigolet, accessible only by sea, and Newfoundland Island. The journey will end on the island of Saint-Pierre, a fragment of France on the other side of the world, which is home to fascinating wild biodiversity.From Kangerlussuaq to Saint-Pierre Island, 14 nights onboard Le LyrialTransfers, Paris – Kangerlussuaq and Saint-Pierre and Miquelon – Montréal flights includedDeparts 25 August 2024Expedition along Saint Lawrence – NEWA river that turns into an ocean, a sublime scenery inhabited by wildlife, an echo of history at every bend… this original expedition voyage on Le Lyrial takes guests along Canada's coast from the peaceful islands of Saint-Pierre-et-Miquelon to Montreal. The shores of the Saint Lawrence River alternate between lagoons and rugged cliffs, with a chance to see wildlife when out hiking. Newfoundland Island, one of the first places in the New World known to Europe, then reveals the secrets behind its Viking history. After sailing down the Saguenay River, there's a chance to explore the historic city centre, a UNESCO World Heritage site, of the Belle Province capital, Québec.From Saint Pierre Island to Montreal – 11 nights on board Le LyrialDeparts 8 September 2024From Québec to the Big Apple: nature and remarkable cities – NEW From Montréal to New York, this new itinerary opens the doors to vast protected areas and cultural treasures from Canada to America's east coast. First port of call is Québec and its historic city centre that conceals fortifications and picturesque stone houses with their mansard roofs, then on to Tadoussac. Located at the mouth of the Saguenay River, it is a must for whale watching. Next is the Gaspé Peninsula and Percé, one of the most beautiful villages in Québec, bordering a national park with a truly remarkable natural, historic, and geological heritage. The white sandy beaches and red cliffs of the Magdalen Islands beckon, followed by Nova Scotia, Boston, Cape Cod and finally New York, its famous Statue of Liberty standing proud at the city's entrance from the sea.From Montreal to New York, 13 nights on board Le LyrialDeparts 19 September 2024Expedition in the heart of the American Great Lakes – NEWDuring this expedition voyage, Le Champlain will be exploring the natural and cultural treasures of America's chain of Great Lakes in the heart of flamboyant nature, departing from Milwaukee. The voyage takes in the vast panoramas of the pine forest ringed lakes Michigan, Huron, Erie and Ontario. Protected islands, picturesque villages and national parks reveal the history of this region, in the footsteps of the Native American communities and first European settlers. It will be an opportunity to observe a rich diversity of fauna from moose, reindeer, brown bears and racoons to migratory birds. From Port Colborne, the Niagara Falls provide an impressive sight before the ship arrives in the multicultural city-world of Toronto.From Milwaukee to Toronto, 10 nights on board Le ChamplainDeparts 24 September 2024Fjords and glaciers of SpitsbergenSpitsbergen, the largest island in the Svalbard archipelago, boasts an exceptional diversity of fauna and flora between fjords, glacier fronts and green valleys. In the wake of former whalers, the ship will sail from Hornsund, Bellsund and the Northwest Spitsbergen National Park, before setting course for Ny-Ålesund and its international research station, renowned as one of the northernmost communities on Earth. This is an exceptional opportunity to see polar bears, walruses, marine mammals, arctic terns, puffins, and reindeers, with that unique feeling of having arrived at the end of the world.From Longyearbyen to Longyearbyen – 7 nights on board Le Boréal and Le Lyrial6 departures between June and July 2024Transfers and Paris-Longyearbyen return flights includedDisko Bay and Inuit villagesThis one-off expedition voyage into the heart of the Arctic's stunning scenery begins in Kangerlussuaq on Greenland's west coast. After a first port of call in Evighedsfjorden, the Eternity Fjord where many bird species nest, Le Boréal will reach Sisimiut, a colourful harbour nestled between rolling hills. The ship then crosses Disko Bay to the shores of the Eqi Glacier, an ice giant of crystalline reflections, and the Paul-Émile Victor research base. A world of ice will open up between majestic icebergs, mountainous basalt formations and brightly painted houses. A unique opportunity to meet the local people, discover Greenland's Inuit culture, and observe a plethora of marine life during the many Zodiac landings.From Kangerlussuaq to Kangerlussuaq, 7 nights onboard Le BoréalDeparts 21 August 2024Paris – Kangerlussuaq return flights and transfers includedAnd more...Join the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/ Guests: Chris Frame: https://bit.ly/3a4aBCg   Chris's Youtube: https://www.youtube.com/c/ChrisFrameOfficialPeter Kollar: https://www.cruising.org.au/Home Listen & Subscribe: Amazon Podcasts: https://amzn.to/3w40cDcApple Podcasts: https://apple.co/2XvD7tF Audible: https://adbl.co/3nDvuNgCastbox: https://bit.ly/2xkGBEI Google Podcasts: https://bit.ly/2RuY04u I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8 Stitcher: https://bit.ly/2JWE8Tz Pocket casts: https://bit.ly/2JY4J2M Tune in: https://bit.ly/2V0Jrrs Podcast Addict: https://bit.ly/2BF6LnEImage Credit: Norwegian Prima, NCL. Image Credit: Norwegian Prima, NCL. Image Credit: Norwegian Prima, NCL. Hosted on Acast. See acast.com/privacy for more information.

Today the Doc talks about the Operating room and training. The food for today is Dark Chocolate Corn Flakes made by Jacques Torres in New York! In sports he talks about the Trainer and Trainee, Doc talks about Mike Tyson and Cus D'amato's relationship on and off the ring. In Music he talks about Karen and Richard Carpenter as they had hit after hit in the 70's. As a good teacher, you must change the lesson as every trainee or student is different, that is what a good teacher does!

Rise and Shine Weekend Warriors! Today the Doc talks about the Operating room and training. The food for today is Dark Chocolate Corn Flakes made by Jacques Torres in New York! In sports he talks about the Trainer and Trainee, Doc talks about Mike Tyson and Cus D'amato's relationship on and off the ring. In Music he talks about Karen and Richard Carpenter as they had hit after hit in the 70's. As a good teacher, you must change the lesson as every trainee or student is different, that is what a good teacher does! Learn more about your ad choices. Visit megaphone.fm/adchoices

Food Network stars reveal foods they love to start their day with...from Wicked & Spicy Hot Chocolate, to Peanut Butter and Banana Stuffed French Toast and more.Bobby Flay loves to start his day with the peanut butter & banana stuffed french toast in San Diego, CA. Ted Allen can't get enough of the cinnamon rolls from Anne SatherDuff Goldman heads to Baltimore, MD for the huevos montellanos from Golden West CafeMichael Symon's favorite breakfast is the corned beef hash in Cleveland, OH.Aida Mollenkamp takes us to BLD in LA for ricotta blueberry pancakesGiada De Laurentiis dreams about the wicked spicy hot chocolate from Jacques Torres in NYSusan Feniger starts her day with a breakfast pasta from Hugo's Guy Fieri goes big at Matt's Big Breakfast in Phoenix, AZ Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Comedian Nicole Byer hosts the cooking competition show Nailed It! on Netflix. It's family-friendly, but that doesn't stop her from deploying her raunchy humor with her co-host, the chocolatier Jacques Torres, when the cameras are off. Nicole talks with Dan about the parallels between a restaurant kitchen and comedy club, and why she makes her own favorite cake for her late mom's birthday. And you'll definitely want to be listening when Nicole sees a whole shrimp for the first time. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

My guest today is one of the most renowned chocolatiers and pastry chefs in the world. In 1986 he became the youngest person ever to win "The Meilleur Ouvrier Patissier de France". In 2000 he opened his first chocolate store "Jacques Torres Chocolate" in New York City, and currently there are 6 locations. He is also the co-host of the Netflix show "Nailed It". https://mrchocolate.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

Who doesn't love chocolate? Mr Chocolate, aka Jacques Torres, is one of the world's most respected experts on all things confection. Founder of Jacques Torres Chocolates, produced and sold in New York and online at MrChocolate.com, Jacques' collection includes exquisite artisan chocolates and other sweets. He is the recipient of France's prestigious Chevalier de la Legion d'Honneur.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Our hosts help with baking fails, continue to form the myth of their sourdough superhero and then have a conversation with Chef Jacques Torres about sustainability and chocolate. You can find more on Chef Torres at https://mrchocolate.com/

This week’s Story Seeds collaboration brings together 11 year old Keshav and Bil Lepp (professional storyteller, five-time champion of the West Virginia Liars’ Competition and author of the 2014 PEN award-winning The King of Little Things.)Bil helps Keshav grow this story idea:Once there was a cow, a bunny and a fox. There was also a bad wolf who liked eating up people's houses. The cow made a house out of ice cream, the bunny made a chocolate egg house and the fox made his house out of red hot chilies. Now the wolf, being very greedy. Loved ice cream. So he went to the cows house and ate it all up and was now ready to eat the cow. The cow got away and ran to the bunny house. The wolf followed him there. And when he got to the bunny house, he said, mm hmm. Delicious chocolate. And so we went and ate at all. Now the bunny and the cow was scared half to death. So they ran to the fox’s house. The wolf was still hungry because he was a big bad wolf. So he, too, went to the foxes house. You took one bite out of the chilies, up out of the chili house and burned his mouth. He ran away, never to be seen again.Listen along to this Story Seeds adventure with host Betsy Bird as Keshav and Bil:Develop the backstories for their three main characters and discuss why they chose to build their houses out of ice cream, chocolates, and chilisGet inspired by their visit to Jacques Torres chocolate shop in NYC and sample a selection of their chocolate bon-bons for "research"Look at chilis of all shapes and sizes and ultimately decide there's no need to try any of those in order to grow this story seed!Cook up a quintessential fairytale but with a spicy kick, starring: a  cow with a love for ice cream, a bunny with a sweet-tooth for chocolate, a fiery fox with a penchant for chilis, and a big bad wolf!The episode concludes with this week’s storytime (19:24) where Bil reads the story he grew from Keshav's story seed: Not By the Hare in My Chili Pepper Den . Stories mentioned in this episode:  Three Little Pigs, Henny Penny, Chicken Little,  Aesop’s Fables, Anansi Tales, Panchatantra, Grimm Brothers’ Fairy Tales, The King of Little Things by Bill Lepp Calls to ActionBonus Episode: Check back next week to hear Betsy's interview with Bil. You’ll get to hear what it’s like to be a 21st century storyteller and Bil also shares a few hilarious anecdotes, including one about his former life as a preacher.  Kids: Call The Story Seeds Hotline at 646-389-5153, email us at storyseeds@literarysafari.com, or visit our website to submit your story ideas. You can also join The Story Seeds Society, our kids listeners club.Grownups: Visit www.storyseedspodcast.com for subscription links, to sign up for our newsletter, and to download our printable activity e-zines for your kids (or the  kid in you!) that offer opportunities to read, write, and get creative alongside listening to each episode . You can also follow us on Instagram @storyseedspod, on Twitter @litsafarimedia, and on Facebook @literarysafari. Get our Imagination Lab: Experiments in Creativity activity book! It pairs perfectly with the podcast and features tons of episode-inspired prompts and projects! Order your copy here!This episode is also available on YouTube. Subscribe here. Support UsVisit our recently launched glow.fm page where you can support The Story Seeds Podcast on a recurring or one-time basis. Your donation - large or small - will help us create more episodes of the show and give us the ability to provide opportunities for more kids from around the world to participate in Story Seeds. Show creditsProduced and written by Sandhya Nankani and Anjali Sakhrani. Our Associate Producer is Kayla Fedeson. Scoring, mixing, and sound design by Ania Grzesik and Matt Boynton of Ultraviolet Audio. Field audio recorded by Nathan Miller. Hosted by Betsy Bird. Music by Andrew VanWyngarden, Grammy-nominated singer/songwriter/musician and co-founder of MGMT.The Story Seeds Podcast is a creation and production of Literary Safari www.literarysafari.com

Amanda Mancini & Jonathan Scinto on the Melissa Billie Clark Show Amanda Mancini is the founder of PureFit Women, a health and wellness company that specializes in helping busy women of all ages regain their health, fitness, and nutrition through holistic lifestyle changes. Amanda is a NASM (National Academy of Sports Medicine) Certified Fitness Trainer, Certified Corrective Exercise Specialist, Certified Weight Loss Specialist, Certified Nutrition and Wellness Coach, and Certified Food Over Medicine Instructor through Wellness Forum Health. Amanda is a personal trainer with 24 years of experience working with women of all ages and fitness levels. She also teaches group fitness classes and coaches runners and running groups training for 5ks up to the marathon distance. Amanda works closely with clients online to help them improve their overall wellness, achieve personal fitness and weight loss goals, and incorporate healthier habits into their lifestyle for the long-term. Amanda is also a DoTERRA Essential Oil Wellness Advocate, and her mission is to help people empower their health with natural solutions. She teaches workshops on essential oils, fitness, and plant-based nutrition. Amanda is also a group leader for a non-profit organization called the PlantPure Community Pod Network. The PPC Pod Network is a grassroots movement of independent groups (“Pods”) that provide support to people committed to a whole-foods, plant-based diet (WFPB) while promoting the benefits of a WFPB lifestyle in their local community. As of early 2019, over 200,000 people are participating in Pods across 23 countries. Amanda is committed to growing this number in her local area. Amanda is a 44-year-old mom of 16-year-old twins (son and daughter). Amanda is an avid runner since her teenage years and loves the outdoors. She has competed in distance running for many years, including the NYC marathon in 2007, many half-marathons and other races throughout the years. Amanda was born and raised in Brooklyn, NY Amanda is passionate about creating a community of health and wellness-minded women, and to provide them with education, inspiration, and motivation to live a healthy, happy life. Jonathan Scinto Jonathan Scinto is a Chef, TV Host, Creator, Spokesman and Entrepreneur from Long Island, N.Y. While most toddlers were watching Sesame Street, Jonathan watched Julia Child, Emeril Live, Jacques Torres and Iron Chef Showdown in Japanese with his mother, Alison. She allowed Jonathan to experiment in the kitchen using the blender to make crazy concoctions, scrambling eggs on the floor, and even practicing his knife technique on his parent's new vinyl chairs. The love of food was evident to his mom and dad. The Long Island native utilizes rustic Italian flavors and Asian influences to create what Chef Jonathan calls “Itasian,” a fusion of Italian and Asian cultures. When Newsday asked Chef Jonathan about his cooking style; he told the journalist that he relies on his design background to create his plates. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/melissabillieclark/support

On this edition of Bagels and Broadway,  Zhailon Levingston, the director of the new comedy, "Chicken and Biscuits", powerhouse singer Mary Bridget Davies, Joanna James, the producer of a new film, "A Fine Line" about women chefs,  and chocolate rock star Jacques Torres, and the EVP of Nature’s Garden, Bill Louditt, introducing a new chocolate sensation "Jacques Torres by Chocolate Orchard Fruit and Nut Clusters" now available at Costco. See omnystudio.com/listener for privacy information.

On this edition of "Bagels and Broadway" Robert Kool Bell, from Kool and the Gang, celebrating 40 years of the song "Celebration" and his new champagne, "LeKool Champagne." AND a very special Valerie's Valentine's Day Gift Guide, featuring: Etcetera Etcetera Restaurant,  with a specially crafted menu all Valentine's weekend long and music on Valentines Day, Carousel Cakes, home of Oprah's favorite red velvet cake with a 15% off special on Valentine Treats, Caravedo Pisco, Peru's national spirit, made for a romantic cocktail this Valentine's weekend, The Cook's Studio at WineUDesign, an interactive culinary event set in a unique venue, and Jacques Torres by Chocolate Orchard Fruit and Nut Clusters, launching Feb 15 at your local Costco. Multi-talented performer Joan Ryan, and singer Anthony Nunziata all on "Bagels and Broadway." See omnystudio.com/listener for privacy information.

This week we are joined by a special guest...a wonderful human being who used to live here in Northern Colorado and now resides in South Carolina, welcome Candice Coleman to the podcast! Candice was a recent contestant and...spoilers...winner on 'Nailed It!'. She talks with us a bit about the show, the guests, and how she's helping empower special needs moms. 'Nailed it' is a Netflix show, hosted by Nicole Byer and Jacques Torres, is a reality/comedy/cooking show that brings in amateur chefs from all over the county that create extravagant dishes and have their 'creations critiqued by the hosts and celebrity guests. (Candice is featured on Season 2, episode 2, "A Classic Christmess" with special guest Maya Rudoph.) 

When it comes to unforgettable meals, master chocolatier Jacques Torres' memory can get a bit blurry. (A famed career in fine dining will do that to a person.) In this episode, the creator of Jacques Torres Chocolates and his wife, business partner, and fellow chocolatier Hasty share stories about the undeniable bond between food and emotion. From a rendezvous at The Plaza Hotel to an afternoon on the patio at famed restaurant El Bulli, their stories show how just the right combination of food and atmosphere sets the mood a once-in-a-lifetime meal.

For this edition of the Paltrocast, Darren spoke with the legendary Dionne Warwick, Grand Funk Railroad and Bob Seger drummer Don Brewer, Bruce Springsteen and Neil Young guitarist Nils Lofgren, 311 singer and guitarist Nick Hexum, and chef and Nailed It star Jacques Torres.More information on the guests featured on this episode of the Paltrocast can be found online via: www.dionnewarwick.us, www.grandfunkrailroad.com, www.nilslofgren.com, www.311.com, and www.mrchocolate.com.

Mariana y Toño reseñan uno de los shows más hilarantes relacionados con la repostería que jamás hayan sido concebidos: ‘Nailed It!’, de Netflix, donde algunos de los reposteros amateurs más …

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin talks to Jacques Torres, master chocolatier, founder and CEO of Jacques Torres Chocolate and head judge on Netflix’s baking competition show, Nailed It. Todd and Jacques discuss all things chocolate, including the bean-to-bar movement, his cacao tree farm in Mexico, and Jacques’ NYC chocolate museum. Plus, Jacques shares his unique, cooking on camera with Julia, Julia Moment. Inside Julia's Kitchen is powered by Simplecast.

Jacques Torres, fondly known as Mr. Chocolate, is one of the world's most respected experts on all things confection. Founder of Jacques Torres Chocolates, produced and sold in New York and online at MrChocolate.com, Jacques' collection includes exquisite artisan chocolates and other sweets. He serves as Dean of Pastry Arts at the International Culinary Center (NYC) and has been honored with numerous industry awards. He is the recipient of France's prestigious Chevalier de la Legion d'Honneur.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

This week on @rolandsfoodcourt @siriusxm w/@gennaro.pecchia @noainjection a special show with a few huge @netflix all-stars! Always Dessert first with #mrchocolate @jacquestorres We get the sweet scoop on Season 2 of @nailedit @magicalelves served straight up from head judge & pastry god #jacquestorres w/@nicolebyer as the hysterical hostess! #netflix #nailedit We also have the pleasure to chat, eat quiche & drink beer to celebrate #bastileday with comedic genius @joelmchale who has 6 new funny af episodes of @thejoelmchaleshow streaming on @netflix now! Such a great chat on the hot food scene in @discoverla & @nycgov We also hear from one of NYC's classic French food phenoms @lechefpaul @lerivagenyc & His great Son @jbthegreatone Don't miss it! This Saturday evening at 9:00PM EST on #factionradio Channel 103 on #siriusxm #food #talk #radio Thanks! @paulofcharsky #whatwedo

Alita: Battle Angel arrives in theaters in December, but this week we take a look at Battle Angel Alita Vol. 1 to see what the heck is going on. Plus we review Flash #50, Immortal Hulk #2, RoboCop: Citizen's Arrest #4 and take a look at Nailed It Season 2. Plus, who should Batman marry? Show your thanks to Major Spoilers for this episode by becoming a Major Spoilers Patron at http://patreon.com/MajorSpoilers. It will help ensure the Major Spoilers Podcast continues far into the future! NEWShttp://majorspoilers.com/tag/infinity-warps/ REVIEWS STEPHEN FLASH #50 Writer: Joshua Williamson Artist: Howard Porter Publisher: DC Comics Cover Price: $3.99 Release Date: July 11, 2018 The lightning-fueled finale of “Flash War”! Zoom adapts two new Speed Force powers into his arsenal against both Barry Allen and Wally West. What are these strange new powers? What can they do? And how will this haunt the Scarlet Speedster long after “Flash War” is over? It's the power of two Flashes pitted against the seemingly unstoppable Hunter Zolomon! [rating:3/5] MATTHEW IMMORTAL HULK #2 (#719) Writer: Al Ewing Artist: Joe Bennet, Ruy Jose Publisher: Marvel Comics Cover Price: $3.99 Release Date: July 4, 2018 A random small-town tragedy. A mystery illness that spreads with grief. A green glow on a lonely mountain. Three puzzle pieces that fit together to make a nightmare. And the only mind on Earth than can connect them up...belongs to the Immortal Hulk. [rating:4.5/5] RODRIGO ROBOCOP: CITIZEN'S ARREST #4 Writer: Brian Wood Artist: Jorge Coelho Publisher: Boom! Studios Cover Price: 3.99 Release Date: July 11, 2018 OCP announces their plan to reform the Ruins into a new neighborhood called the Plateau, as well as the devastating methods they plan to use. [rating: 3.5/5] ASHLEY NAILED IT Season 2 Home bakers who have a poor track record in the kitchen seek redemption -- and cash -- on this series. In each episode, three contestants try their hand at re-creating edible masterpieces. The projects don't always turn out great, but whichever amateur baker comes closest to a successful dessert by the end of the episode takes home the $10,000 prize, which they might want to use on baking lessons. Comic Nicole Byer and renowned pastry chef Jacques Torres host the culinary competition that features such challenges as painting self-portraits on cookies. [rating: 4/5] MAJOR SPOILERS POLL OF THE WEEK http://majorspoilers.com/2018/07/08/major-spoilers-poll-of-the-week-left-at-the-alter-edition/ DISCUSSION Battle Angel Alita Vol. 1 Yukito Kishiro In a dump in the lawless settlement of Scrapyard, far beneath the mysterious space city of Zalem, disgraced cyber-doctor Daisuke Ido makes a strange find: the detached head of a cyborg woman who has lost all her memories. He names her Alita and equips her with a powerful new body, the Berserker. While Alita remembers no details of her former life, a moment of desperation reawakens in her nerves the legendary school of martial CLOSE Contact us at podcast@majorspoilers.com Call the Major Spoilers Hotline at (785) 727-1939. A big Thank You goes out to everyone who downloads, subscribes, listens, and supports this show. We really appreciate you taking the time to listen to our ramblings each week. Tell your friends! Closing music comes from Ookla the Mok.

Alita: Battle Angel arrives in theaters in December, but this week we take a look at Battle Angel Alita Vol. 1 to see what the heck is going on. Plus we review Flash #50, Immortal Hulk #2, RoboCop: Citizen's Arrest #4 and take a look at Nailed It Season 2. Plus, who should Batman marry? Show your thanks to Major Spoilers for this episode by becoming a Major Spoilers Patron at http://patreon.com/MajorSpoilers. It will help ensure the Major Spoilers Podcast continues far into the future! NEWShttp://majorspoilers.com/tag/infinity-warps/ REVIEWS STEPHEN FLASH #50 Writer: Joshua Williamson Artist: Howard Porter Publisher: DC Comics Cover Price: $3.99 Release Date: July 11, 2018 The lightning-fueled finale of “Flash War”! Zoom adapts two new Speed Force powers into his arsenal against both Barry Allen and Wally West. What are these strange new powers? What can they do? And how will this haunt the Scarlet Speedster long after “Flash War” is over? It’s the power of two Flashes pitted against the seemingly unstoppable Hunter Zolomon! [rating:3/5] MATTHEW IMMORTAL HULK #2 (#719) Writer: Al Ewing Artist: Joe Bennet, Ruy Jose Publisher: Marvel Comics Cover Price: $3.99 Release Date: July 4, 2018 A random small-town tragedy. A mystery illness that spreads with grief. A green glow on a lonely mountain. Three puzzle pieces that fit together to make a nightmare. And the only mind on Earth than can connect them up...belongs to the Immortal Hulk. [rating:4.5/5] RODRIGO ROBOCOP: CITIZEN'S ARREST #4 Writer: Brian Wood Artist: Jorge Coelho Publisher: Boom! Studios Cover Price: 3.99 Release Date: July 11, 2018 OCP announces their plan to reform the Ruins into a new neighborhood called the Plateau, as well as the devastating methods they plan to use. [rating: 3.5/5] ASHLEY NAILED IT Season 2 Home bakers who have a poor track record in the kitchen seek redemption -- and cash -- on this series. In each episode, three contestants try their hand at re-creating edible masterpieces. The projects don't always turn out great, but whichever amateur baker comes closest to a successful dessert by the end of the episode takes home the $10,000 prize, which they might want to use on baking lessons. Comic Nicole Byer and renowned pastry chef Jacques Torres host the culinary competition that features such challenges as painting self-portraits on cookies. [rating: 4/5] MAJOR SPOILERS POLL OF THE WEEK http://majorspoilers.com/2018/07/08/major-spoilers-poll-of-the-week-left-at-the-alter-edition/ DISCUSSION Battle Angel Alita Vol. 1 Yukito Kishiro In a dump in the lawless settlement of Scrapyard, far beneath the mysterious space city of Zalem, disgraced cyber-doctor Daisuke Ido makes a strange find: the detached head of a cyborg woman who has lost all her memories. He names her Alita and equips her with a powerful new body, the Berserker. While Alita remembers no details of her former life, a moment of desperation reawakens in her nerves the legendary school of martial CLOSE Contact us at podcast@majorspoilers.com Call the Major Spoilers Hotline at (785) 727-1939. A big Thank You goes out to everyone who downloads, subscribes, listens, and supports this show. We really appreciate you taking the time to listen to our ramblings each week. Tell your friends! Closing music comes from Ookla the Mok.

This week, we review Jacques Torres' Chocolate Bonbons! Visit Jacques Torres Chocolate at 285 Amsterdam Avenue (between 73rd and 74th Streets) Website: https://mrchocolate.com Facebook: https://www.facebook.com/jacquestorreschocolate Instagram: https://www.instagram.com/jacquestorres/ Twitter: https://twitter.com/jacquestorres ** Follow Us ** Instagram: https://www.instagram.com/sweethusbandstv/ Facebook: https://www.facebook.com/sweethusbandstv/ Twitter: https://twitter.com/SweetHusbandsTV ** Credits ** ♫ Intro & Outro Music ♫ "Love Wildly" by Joey Contreras https://itunes.apple.com/us/album/young-kind-of-love/id940267308 --- Support this podcast: https://anchor.fm/sweethusbandstv/support

This week on the Major Spoilers Podcast: With Tomb Raider arriving in theaters, we take a look at Tomb Raider: Season of the Witch. Plus, Athena Voltaire and the Sorcerer Pope #2, Bonehead #3, Nailed It on Netflix, and Mage: The Hero Denied #7. Support this show! http://patreon.com/MajorSpoilers NEWS DC Comics Launches DC Black Label http://majorspoilers.com/2018/03/09/business-dc-comics-launches-dc-black-label-imprinta/ REVIEWS STEPHEN ATHENA VOLTAIRE AND THE SORCERER POPE #2 Write: Steve Bryant Artists: Ismael Canales (art), Emily Elmer (colors) Publisher: Action Lab Entertainment Cover Price: $3.99 The hunt for the mysterious bronze head continues! Clues lead Athena and company to a deep-sea dive off the coast of Italy—but the Nazi occultists are hot on their trail! [rating:3/5] MATTHEW MAGE: THE HERO DENIED #7 Writer: Matt Wagner Artist: Matt Wagner Publisher: Image Comics Cover Price: $3.99 MATT WAGNER's classic saga of comics fantasy continues in the third and final part of his epic MAGE trilogy. After encountering a rare and ominous mystical creature, Kevin Matchstick has enlisted black-market magic to obtain an enchanted potion that he hopes will help lead him to the Fisher King. Will his mystical quest lead to the fulfillment he so desperately seeks...or leave his family more vulnerable than ever? Can even the Pendragon stave off a siege from the Faerie Realms and the schemes of the malevolent Umbra Sprite? [rating: 3.5/5] RODRIGO BONEHEAD #3 Writer: Bryan Hill Artist: Rhoald Marcellius Publisher: Top Cow Cover Price: Faced with the growing trouble over the new and deadly neuro-narcotic plaguing the working-class sections of the city, Aleph, Hideki, and Subject 56 may have to work together to stop the crisis. The first step: Uniting the gangs. [rating: 4.5/5] ASHLEY NAILED IT season 1 Byer hosts the six 30-minute episodes with professional chef Jacques Torres and a special guest host. The goal for the contestants is to recreate high-quality treats as best they can. The one who gets closest will be awarded $10,000. [rating: 3/5] MAJOR SPOILERS POLL OF THE WEEK http://majorspoilers.com/2018/03/11/major-spoilers-poll-week-nearly-edition/ DISCUSSION Tomb Raider: Season of the Witch Writer: Gail Simone Artist: Nicolas Daniel Selma Publisher; Dark Horse Comics Lara and the other survivors of the Endurance are experiencing horrific visions after their ordeal in the Lost Kingdom of Yamatai. But the visions lead to a darker fate . . . can Lara survive the calamities that await her as she struggles to piece this new mystery, and her life, back together? CLOSE Contact us at podcast@majorspoilers.com Call the Major Spoilers Hotline at (785) 727-1939. A big Thank You goes out to everyone who downloads, subscribes, listens, and supports this show. We really appreciate you taking the time to listen to our ramblings each week. Tell your friends! Closing music comes from Ookla the Mok.

This week on the Major Spoilers Podcast: With Tomb Raider arriving in theaters, we take a look at Tomb Raider: Season of the Witch. Plus, Athena Voltaire and the Sorcerer Pope #2, Bonehead #3, Nailed It on Netflix, and Mage: The Hero Denied #7. Support this show! http://patreon.com/MajorSpoilers NEWS DC Comics Launches DC Black Label http://majorspoilers.com/2018/03/09/business-dc-comics-launches-dc-black-label-imprinta/ REVIEWS STEPHEN ATHENA VOLTAIRE AND THE SORCERER POPE #2 Write: Steve Bryant Artists: Ismael Canales (art), Emily Elmer (colors) Publisher: Action Lab Entertainment Cover Price: $3.99 The hunt for the mysterious bronze head continues! Clues lead Athena and company to a deep-sea dive off the coast of Italy—but the Nazi occultists are hot on their trail! [rating:3/5] MATTHEW MAGE: THE HERO DENIED #7 Writer: Matt Wagner Artist: Matt Wagner Publisher: Image Comics Cover Price: $3.99 MATT WAGNER's classic saga of comics fantasy continues in the third and final part of his epic MAGE trilogy. After encountering a rare and ominous mystical creature, Kevin Matchstick has enlisted black-market magic to obtain an enchanted potion that he hopes will help lead him to the Fisher King. Will his mystical quest lead to the fulfillment he so desperately seeks...or leave his family more vulnerable than ever? Can even the Pendragon stave off a siege from the Faerie Realms and the schemes of the malevolent Umbra Sprite? [rating: 3.5/5] RODRIGO BONEHEAD #3 Writer: Bryan Hill Artist: Rhoald Marcellius Publisher: Top Cow Cover Price: Faced with the growing trouble over the new and deadly neuro-narcotic plaguing the working-class sections of the city, Aleph, Hideki, and Subject 56 may have to work together to stop the crisis. The first step: Uniting the gangs. [rating: 4.5/5] ASHLEY NAILED IT season 1 Byer hosts the six 30-minute episodes with professional chef Jacques Torres and a special guest host. The goal for the contestants is to recreate high-quality treats as best they can. The one who gets closest will be awarded $10,000. [rating: 3/5] MAJOR SPOILERS POLL OF THE WEEK http://majorspoilers.com/2018/03/11/major-spoilers-poll-week-nearly-edition/ DISCUSSION Tomb Raider: Season of the Witch Writer: Gail Simone Artist: Nicolas Daniel Selma Publisher; Dark Horse Comics Lara and the other survivors of the Endurance are experiencing horrific visions after their ordeal in the Lost Kingdom of Yamatai. But the visions lead to a darker fate . . . can Lara survive the calamities that await her as she struggles to piece this new mystery, and her life, back together? CLOSE Contact us at podcast@majorspoilers.com Call the Major Spoilers Hotline at (785) 727-1939. A big Thank You goes out to everyone who downloads, subscribes, listens, and supports this show. We really appreciate you taking the time to listen to our ramblings each week. Tell your friends! Closing music comes from Ookla the Mok.

Gérard is successful winemaker in Languedoc, a larger-than-life character with a strong business story to tell. At 52, he has spent the past 42 years making wine. He started helping out on his father’s estates, before taking over the family business when his dad suddenly, tragically passed away. The young Bertrand was filling some very big shoes. The elder was beloved in the region and known as a pioneer in the region (even though his estate was a small one). The first to put wines in barrels in the 70s, he had built a reputation for creating and marketing Super Premium wines during a time when Languedoc -- the world's largest wine-making region -- was dismissed as producing mediocre mass market wines. It’s only been in the past few decades that Languedoc sloughed off this stigma and started to become synonymous with “good value” wines; high quality vintages at reasonable prices. Bertrand is one of the reasons for this change in perception. Like his father, he is a pioneer. After a life-changing experience with homeopathy he went deep into natural sciences, an exploration that led him to the works of Rudolf Steiner, the father of biodynamic farming. Convinced of the ethos and sense of the technique, he experimented and became a zealous convert. 14 of his estates are now certified biodynamic. So, employing the rigorous rules governing the holistic, sustainable philosophy, his winemaking process follows lunar and star charts and esoteric pagan rituals like burying a manure-filled cow horn. While some dismiss the technique as New Age hocus pocus, what's undeniable is the farmer’s heightened awareness of the soil's health and a meaningful link to nature not defined by yield. Evangelical about spreading the gospel, he’s inspired droves of winemakers to do the same and created ways to make it more economical. As the market for organic and biodynamic wines is steadily growing in the US, he should have already been at the forefront of the surge as his farming and wines are impeccable. Chef/Registered Dietitian/Culinary Educator/Certified Personal Trainer Most is in here ~ http://www.dianehenderiks.com/about-diane/ Healthy cooking and eating expert ~ great time of year to make adjustments, my forte is to take decadent dishes and make them better for you without a sacrifice of flavor, go to media expert for this Passion for humanitarian work: JBJ Soul Kitchen, Adaptive Sports Foundation, American Cancer Society, Pop Earth and many more. Talk about JBJSK and my role as resident guest chef. Chef pals that I have brought to host dinners with me: Carla Hall, Todd English, Lidia Bastianich, Fortunato Nicotra, David Burke, Elizabeth Falkner, Jacques Torres, Maria Loi and more Projects ~ South Korean Sauces, Cookbook in progress, Diane’s Daily Dish (prepared meal delivery service launching in March), Dig In with Chef Diane Henderiks www.DigInOnline.com Mom, wife, dog lover, Jersey Shore girl. Aka “the connector” ~ I share my stage, contacts and passion with worthy peeps

Serious Eaters who are as curious about all things chocolate as I am are going to love the second part of my Special Sauce interview with Jacques Torres, a.k.a. Mr. Chocolate. Jacques gives a simple, succinct, and comprehensive explanation of the bean-to-bar chocolate process, and explains how his chocolate obsession has led him to buy 5,000 trees on a coffee plantation in Central America. He also clearly articulates the difference between dark, milk, white, and pink chocolate, which is relatively new. Which type of chocolate does Jacques prefer? All I can tell you is that he told me that good "dark chocolate is magical." I couldn't agree more. As for the attendees to Jacques's last supper? Leonardo da Vinci is the first person he named without hesitation. His next choice was a shocker, and it's someone whose chocolate products are consumed by the ton every day around the world. To find out his name you're just going to have to listen to this chocolate-coated episode of Special Sauce.   Wanted: Your Holiday Cooking & Baking Questions As the holiday season approaches, we're planning a brand-new episode of Ask Special Sauce, starring our team of superstar recipe developers and all of your most pressing holiday-cooking questions! Need tips on Thanksgiving menu planning? Make-ahead dishes you can throw in the backseat for the drive to Aunt Becky's house? Guidance on safely deep-frying a turkey? E-mail us the whole story at specialsauce@seriouseats.com, and your cooking conundrum just might get featured on Special Sauce.

If you love chocolate–and what Serious Eater doesn't–you won't want to wait to savor every morsel of the Special Sauce episodes featuring Mr. Chocolate himself: chocolatier and pastry chef extraordinaire Jacques Torres.    Jacques knows more than a few things about chocolate. He grew up in Bandol in Provence, France, and first started working at the local pastry shop when he was fourteen. He says he was hooked on the very first day. "Oh my God,' he recalls, "That sweet sticky stuff, I want to do that for the rest of my life." Jacques has since won a James Beard Pastry Chef of the Year Award, established his own bean-to-bar chocolate manufacturing facility in Brooklyn, and he's even opened Choco Story New York, an interactive chocolate museum in Lower Manhattan.    On today's episode Jacques has some hilariously pointed advice for the best way to store chocolate: "The best way to store chocolates that we make in a store like mine, the best way to store them is in your stomach, because they don't age very well. Eat them fresh."    His pastry- and chocolate-centered life has had many (mostly sweet) twists and turns, but for more specifics, you'll have to listen. Just make sure you have a piece of chocolate handy when you do.

Il quartiere più attraente e desiderato di New York, il suo lato gastronomico con le proposte del Brooklyn Roasting Company e la fabbrica di cioccolato di Jacques Torres che farebbe invidia a Willy Wonka; non dimentichiamo un giro nella storica giostra del Jane's Carousel e il New York Festival of Light che ogni anno illumina i ponti di Manhattan e di Brooklyn.In più, tanta musica hip-hop e rap dal meglio della East Coast.Questa è la quinta puntata di DUMBO, il programma di Claudio Petronella condotto da Alessandro Raise, il cui racconto puoi leggere integralmente ascoltandone la playlist su www.rbe.it/trasmissioni/dumbo> mail > redazione@rbe.itFotografia > flickr > dumbonyc

Il quartiere più attraente e desiderato di New York, il suo lato gastronomico con le proposte del Brooklyn Roasting Company e la fabbrica di cioccolato di Jacques Torres che farebbe invidia a Willy Wonka; non dimentichiamo un giro nella storica giostra del Jane's Carousel e il New York Festival of Light che ogni anno illumina i ponti di Manhattan e di Brooklyn.In più, tanta musica hip-hop e rap dal meglio della East Coast.Questa è la quinta puntata di DUMBO, il programma di Claudio Petronella condotto da Alessandro Raise, il cui racconto puoi leggere integralmente ascoltandone la playlist su www.rbe.it/trasmissioni/dumbo> mail > redazione@rbe.itFotografia > flickr > dumbonyc

Tune in for a brand new episode of Chef’s Story , as host Dorothy Cann Hamilton sits down with none other than David Burke. Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke’s mastery of French culinary technique was confirmed when, at age 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine. David Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. Burke has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. Nation’s Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the “Best Culinary Prankster” in 2003. In May 2009, Burke was inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation’s Restaurant News, naming him one of the nation’s most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world’s most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to “Best Chefs America,” a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the “Coolest Multiconcept Companies in the Land.” The article highlights restaurant corporations with an enviable business concept that others can’t wait to replicate. In addition, it cites the numerous incarnations of Chef Burke’s creative vision, from David Burke Fishtail and Burke in the Box to David Burke’s Primehouse. Chef Burke’s vast talents have been showcased recently on television, including season two of “Top Chef Masters,” a guest spot on the “Every Day with Rachael Ray” show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg’s small-business television series, “The Mentor”. In 2013, he returned to season five of “Top Chef Masters.” Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line’s culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.

This week, exciting news about our Heart to Heart Champagne Dinner Dance event, a recipe for Chicken Coq au Vin made deeper and richer with chocolate, and our special guest, Mr. Chocolate, New York pastry chef, Jacques Torres. The post Our All-Out Chocolate Spectacular appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This month's episode of "Arts In The City," takes us on tours at The Studio Museum in Harlem, New York City restaurants in museums across the city and Jacques Torres chocolate factory. We also talk with Xan Cassavetes and Helen Dillon.

Master pastry chef Jacques Torres has a word of advice for anyone making pies for Thanksgiving. He says to keep it simple. “When you start to put too many [flavors together], you don’t know what you eat anymore,” he said. Instead, pick one main flavor and then use another ingredient or two to complement it. “If you eat chocolate, add a tiny bit of salt. That salt [is] going to enhance the flavor of the chocolate,” Torres said. “If you put pear, pear and chocolate, or orange and chocolate, marry very well together. But make one of the two the star.” Torres, who recently stopped by to judge the annual WNYC employee pie contest, also said to be sure to make test pies before the big day. That gives you a chance to get reactions and suggestions from friends and family, and allows for an opportunity to perfect a crust or filling. Speaking to us from the site of a new Jacques Torres Chocolate factory in Sunset Park, Brooklyn, the chocolatier said that he particularly loves the American tradition of holiday cookie swaps. “What a beautiful gift when someone spends time in the kitchen for you, and puts all his love, attention, time into a box of cookies,” he said. Torres told WNYC’s Amy Eddings that he plans on hosting Thanksgiving. He’ll make a turkey, which he always makes sure to soak in brine the night before. He said that the brine helps keep the turkey moist. Hear what French and American sides he’ll be making in the clip below. And as for dessert, Torres says he has two plans in mind, one of which is a upside down apple tart. He describes how he makes the dessert, which is also known as a “tarte tatin,” in the clip below. Here are two recipes for tarte tatin. Smitten Kitchen: Molly's Apple Tarte Tatin Los Angeles Times' Recipe: Tarte Tatin (upside-down caramelized apple tart) If you’re looking to bring dessert to a Thanksgiving feast, try out the recipe for Jacques Torres’ Chocolate Chip Cookies. They have the advantage of being particularly portable. Chocolate Chip Cookies from Jacques TorresTime: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chillingYield: 1 ½ dozen 5-inch cookies. 2 cups minus 2 tablespoons (8 ½ ounces) cake flour 1 2/3 cups (8 ½ ounces) bread flour 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons coarse salt 2 ½ sticks (1 ¼ cups) unsalted butter 1 ¼ cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 4. Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

This week on Chef’s Story, Dorothy Cann Hamilton sits down with Jacques Torres, also known as “Mr. Chocolate”. Jacques is a master pastry chef, and a teacher of the pastry arts. Tune into this episode to hear Jacques talk about competing in pastry and becoming a Meilleurs Ouvriers de France (MOF). Dorothy and Jacques discuss the differences between culinary and pastry cooking, and the types of people who become pastry chefs. Hear Jacques talk about his experiences cooking for Pope John Paul II, and why he decided to leave the kitchen and start a chocolate shop. Now, Jacques has chocolate stores in locations such as Dumbo, Downtown Manhattan, Chelsea Market, and more! Listen in to hear more about Jacques’ entrepreneurial spirit and his sense of accomplishment. This episode has been sponsored by 360 Cookware. “I love to use the techniques from another professions in what I do- like the molding from a dentist to make sugar, for example. [17:45] “The French think if you add more butter, you make things better!” [40:30] “Don’t have a huge ego. After all, we just play with food.” [45:00] — Jacques Torres on Chef’s Story

Jacques Torres discusses the role that the North Coast Co-op plays in helping local people to become more educated about where their food comes from -- including a new film series featuring several free films with discussion after the show. Produced and hosted by Jennifer Bell, khsu.org