Podcasts about james beard award winner

This week on the Titans of Food Service podcast, Nick Portillo speaks with Michel Nischan, a four-time James Beard Award Winner and chef. Michel shares his journey from working on his grandfather's farm to becoming a celebrated chef and influential advocate for food equity and sustainability. Michel talks about co-founding Wholesome Wave and Wholesome Crave, and working with the late actor Paul Newman on the Dressing Room restaurant. Nick and Michel discuss the importance of being curious about other cultures' cuisines and Michel's commitment to using food as a tool for positive social change. Quotes"You need to be able to channel your talent into making customers happy instead of creating things that only intrigue you." -Michel Nischan"If you don't make an effort to genuinely know all of your different customers and respect and meet them where they're at and be able to have really open conversations, regardless. Regardless of their ideology or whatever it is, you need to be welcoming to everybody." -Michel NischanTIMESTAMPS(00:02) Michel's Impact on Food Equity and Sustainability(03:48) Michel's Journey from Farm Life to Four James Beard Awards(14:24) Authenticity in Restaurant Concepts and Cultural Sensitivity(18:24) Mentors and Milestones in a Chef's Journey(25:08) Michel Nischan on Authenticity and American Heritage Cuisine(28:08) From Dressing Room Restaurant to Wholesome Wave's National Impact(33:00) The Power of Food in Transforming Health and Society(37:05) Connecting with Chef Michel Nischan Through Social MediaRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Today on our episode #396 of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2024 James Beard Restaurant & Chef Awards, which took place on Monday, June 10, 2024 at the Lyric Opera of Chicago in Chicago, IL. Shari's coverage includes exclusive red carpet and press room interviews with #JBFA presenters, nominees and winners (see list below), along with video coverage. Congratulations to all! Shari loved being a part of the celebration! Today's show also features Shari's PR tip to dress up; and Solo Dining experience at Clover Hill in Brooklyn, NYC -- a Michelin star restaurant led by Chef/Partner Charlie Mitchell, JBFA Winner: Best Chef: NY State, who recently announced that he has become a Chef/Partner with Kent Hospitality Group, taking over Saga -- the late, beloved Chef/Founder Jamal James Kent's 2-star Michelin restaurant on the 63rd floor of 70 Pine Street, NYC. Listen at Heritage Radio Network or wherever you get your podcasts, and check out Shari's YouTube Channel (youtube.com/@sharibayer) to view our Awards video content, including our long format and highlight reels. ** Check out Shari's book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook ** 2024 James Beard Restaurant & Chef Awards interviews (in chronological order):RED CARPETElizabeth FalknerPresenterT'MARO Christa BarfieldFarmerJawn, West Chester, PAHonoree: Leadership AwardsBrandon CunninghamSocial Haus, Greenough, MTNominee: Best Chef: MountainTracy Malechek-EzekielBirdie's, Austin, TXNominee: Best Chef: TexasVinnie CiminoCordelia, Cleveland, OHNominee: Best Chef: Great LakesDavid BowenExecutive ProducerBowen & CompanyClare ReichenbachCEOJames Beard FoundationMarcus SamuelssonCo-hostRed Rooster, Hav & Mar, Metropolis; New York, NYJarrett WrisleyShan Restaurant, Bozeman, MTNominee: Best New RestaurantKaren AkunowiczPresenterFox & the Knife, Boston, MAFariyal AbdullahiHav & Mar, New York, NYNominee: Emerging ChefBirch Shambaugh and Fayth PreyerWoodford Food & Beverage, Portland, MENominee: Outstanding HospitalityBarak OlinsZU Bakery, Portland, MEWinner: Outstanding BakeryRico Torres and Diego GaliciaMixtli, San Antonio, TXNominee: Outstanding RestaurantValerie ChangMaty's, Miami, FLWinner: Best Chef: SouthKevin TienMoon Rabbit, Washington, D.C.Nominee: Best Chef: Mid-AtlanticPaul Kahan and Donnie MadiaPresentersOne Off Hospitality, Chicago, ILAtsushi KonoKono, New York, NYNominee: Best Chef: New York StateHollis Wells SilvermanEastern Point Collective, Washington, D.C.Nominee: Outstanding RestaurateurAnna PoseyElske, Chicago, ILNominee: Outstanding Pastry Chef or BakerJason HammelLula Cafe, Chicago, ILWinner: Outstanding HospitalityPRESS ROOMMasako MorishitaPerry's, Washington, D.C.Winner: Emerging ChefAtsuko FujimotoNorimoto Bakery, Portland, MEWinner: Outstanding Pastry Chef or BakerBarak OlinsZU Bakery, Portland, MEWinner: Outstanding BakeryEdward LeeLEE InitiativeHonoree: Humanitarian of the YearValerie ChangMaty's, Miami, FLWinner: Best Chef: SouthHarley PeetBas Rouge, Easton, MDWinner: Best Chef: Mid-AtlanticDavid StandridgeThe Shipwright's Daughter, Mystic, CTWinner: Best Chef: NortheastGregory GourdetKann, Portland, ORWinner: Best Chef: Northwest and PacificLord Maynard LleraKuya Lord, Los Angeles, CAWinner: Best Chef: CaliforniaRuth ReichlWriter, editor, novelist, and television personalityHonoree: Lifetime Achievement AwardErika Whitaker and Kelly WhitakerID EST, Boulder, COWinner: Outstanding RestaurateurMichael RafidiAlbi, Washington, D.C.Winner: Outstanding ChefPOST-AWARDS CELEBRATIONCharlie MitchellClover Hill, Brooklyn, NYWinner: Best Chef: New York State••• Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In today's episode, we sit down with Chef Kelly Whitaker, the owner of Id Est and a James Beard Award-Winner for Outstanding Restaurateur.Chef Kelly shares how his travels abroad inspired him to launch Id Est and its acclaimed restaurants, including Basta and Denver's Wolf's Tailor, named one of Bon Appétit's top ten best new restaurants in the U.S. He also expanded his ventures with Dry Storage in Boulder, BRUTØ, and Hey Kiddo in Denver. Additionally, Chef Kelly founded the Noble Grain Alliance to promote domestically milled grains. He emphasizes that his driving force is using his “voice as a chef” to champion zero-waste cooking and sustainability practices.Join us as we explore Chef Kelly's secrets to balancing a thriving career, his efforts to redefine the traditional kitchen environment, and the importance of keeping the "line cook mentality" alive

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Thursday, June 27, 2024. Complete your summer bucket list for a chance to win a fall getaway in Almost Heaven…Get your tickets for Generation WV's Summer Soiree featuring a catered meal by 1010 Bridge and award-winning Chef Paul Smith…and Mountain Stage takes its show on the road to Clarksburg in August…on today's daily304. #1 – From WV TOURISM – Summer is the perfect time to meet all of your adventure goals in Almost Heaven, from waterfall wandering to local dining. Check off items on WV Tourism's summer bucket list for the chance to win a fall getaway! Visit wvtourism.com to download your bucket list and build your own unique itinerary.  Learn more: https://wvtourism.com/summer-bucket-list/   #2 – From GENERATION WV –  Generation WV presents Summer Night Soiree. Join us for an evening to recognize notable West Virginians who embody our mission of equipping young West Virginians with the key skills and career opportunities they need to thrive in the Mountain State. The event takes place Saturday, August 24, at J.Q. Dickinson Salt-Works in Malden. The dinner will be catered by 1010 Bridge, under the guidance of 2024 James Beard Award-Winner for Best Chef, Paul Smith. Tickets are on sale now! Learn more: https://generationwv.org/support/summer-night-soiree/   #3 – From MOUNTAIN STAGE – On August 18, Mountain Stage Radio Show hits the road for an appearance at Robinson Grand Performing Arts Center in Clarksburg. Guest artists include Paul Thorn, Raul Midon, Wood Box Heroes and more.  Get your tickets today! Learn more: https://mountainstage.org/event/paul-thorn-raul-midon-wood-box-heroes-and-more-on-mountain-stage/   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer  

Michigan Chef Hajime Sato just took home the James Beard Award for Best Chef in the Great Lakes Category. He's the first sushi chef to earn the title. We met Chef Hajime Sato around this time last year, shortly after he was nominated for a James Beard in the Outstanding Chef category. Today, we revisit our conversation about sustainable seafood, and what it looks like to try new things in order to preserve tradition. GUEST: Hajime Sato, chef and owner of Sozai _______ Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions.See omnystudio.com/listener for privacy information.

In 2023, Marilou Ranta, of The Quarry Restaurant in remote Monson, Maine, bested thousands of restaurants across America to win an award for Outstanding Hospitality from the prestigious New-York-based James Beard Foundation. Ranta grew up as the youngest of 12 children in an impoverished family on the island of Mindanao in the Philippines. She finished school at 16 and spent time as a maid, a factory worker and a home health aide before graduating from culinary school at age 50 and fulfilling a long-time dream to run her own fine-dining restaurant. Her delicious food and warm hospitality at The Quarry have brought her much praise and many fans. Read more about Marilou in this article by Peggy Grodinsky.

Our first guest is FORK's Executive Chef, George Madosky. Chef Madosky, who has worked inside numerous well-known restaurants in the North East, joined us to discuss his background in the culinary industry as well as other restaurants from the High Street Hospitality Group. To say the menu offerings at FORK and High Street Market are excellent is an understatement. From the moment you walk through the doors to when you see and taste each plated dish, Chef Madosky and High Street Hospitality Group's passion to offer the most outstanding experience emanates through every detail. For their current menu offerings and to make a reservation, visit https://forkrestaurant.com.During our next segment, we spoke with the Chef and Owner of Culinary & Restaurant Solutions LLC, Chef Steph Musick. Chef Musick began a career in an entirely different field. As fate intervened, Chef Musick was drawn to the culinary industry, eventually earning her Culinary Degree at the Art Institute of California and her Culinary Management Degree from the Art Institute of Philadelphia. After working inside some of the more prestigious kitchens in Philly, and as fate intervened once again, Chef Musick founded her business, the Culinary & Restaurant Solutions LLC where Steph and her team of fellow Chefs offer dining experiences and/or meals curated to your needs. If you want to find out more--listen till the end, and then visit https://www.chefstephmusick.com.Our final guest literally offers the cream of her crop to all of us; Sue Miller co-owns and operates Birchrun Hills Farm located in Chester Springs, PA. The first-generation and family-owned and operated farm offers cheeses produced from the milk of the 80+ holstein cows they raise. Their award-winning cheeses can be found inside the kitchens of local restaurants, at farmers markets, and on-site at Birchrun Hills Farm. And for anyone curious about their cheeses, tune in till the end of our show to find out how you can sample some for yourself! For more information about the Miller's, Birchrun Hills Farms, and locations their products are sold, please visit https://birchrunhillsfarm.com.

How did a full-time attorney become a New York Times best-selling cookbook author, James Beard Award Winner, and marathon runner? Through her work as The Korean Vegan, Joanne Lee Molinaro proves that you can accomplish anything by simply starting. She's best known for her powerful visual storytelling – connecting food with her family's history and sharing important lessons with vulnerability. We're so excited to have her as a guest to talk about staying connected to her culture with a plant-based diet, achieving success by keeping her goals in focus, and making her grandmothers proud. __________________________________________ Hosts: Janet Wang and Helen Wu Contributing Editor: Haemee Kang Editor: Michelle Hsieh __________________________________________ P A R T N E R S • Vessi: Get 15% off & free shipping in select locations with code ABG at vessi.com/ABG • Honeylove: Get 20% OFF by going to honeylove.com/ABG  • Pampers: For trusted protection, trust Pampers, the #1 pediatrician recommended brand. • BetterHelp: Get 10% off your first month with code “ABG” at betterhelp.com/ABG __________________________________________ C O N N E C T W I T H U S • Subscribe and Follow us @asianbossgirl on Apple Podcasts/Spotify/Amazon Music/YouTube/Instagram/Twitter/Facebook • Listener Survey: Let us know your thoughts on the podcast here • Shoutouts: Give a shoutout on the podcast here • Email: hello@asianbossgirl.com __________________________________________ S U P P O R T U S • Merch: asianbossgirl.myshopify.com • Donate: anchor.fm/asianbossgirl/support • More about us at asianbossgirl.com Learn more about your ad choices. Visit megaphone.fm/adchoices

The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman catches up with Marissa Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking Saveur Magazine independent and how food writers can find inspiration in surprising places (like architecture). And finally, H and Jessica taste champagne with the dynamic duo, Belinda Chang and Laura Werlin. These two James Beard Award winners discovered that they were the best pair of the weekend and used their respective wine and cheese expertise to explore what Wisconsin has to offer.HRN on Tour is powered by Simplecast.

We start September with another edition of "Where Dave Ate" — listen in for David Manilow's monthly restaurant recommendations. In this episode, that includes Po' boys created by a James Beard Award-winning chef and a Logan Square pop-up restaurant. Plus, Crain's Ally Marotti reports on how hybrid work has influenced restaurant expansion in the suburbs. We'll also get a full dose of David Manilow's obsession with bread.

Emma Zimmerman, James Beard Award Winner and co-founder of Hayden Flour Mills dishes on her heritage grains, her beautiful family legacy and delectable recipes. And, Lisa Lynn LynFit Nutrition debunks collagen and what you really should be taking! Plus, I'm sharing the best way to Build A Better Burger and a sweet recipe for Peach Parfaits~

In honor of Chef Allen Susser joining the Advisory board of Turk Hospitality Ventures, we are replaying his inspiring interview. Chef Allen is a James Beard Award Winner and has been called the "Ponce De Leon of New Florida Cooking" by The New York Times and Food & Wine Magazine named Chef Allen "One of the Best 10 Chefs in America." Throughout this conversation, Allen talks about the his time at culinary school in Paris, working at Le Cirque in New York, opening up Chef Allen's restaurant, and what he has learned from years in the hospitality industry. RealTime Reservation Offer This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

My guest this week is historian Dr. Anna Zeide. Anna is an associate professor of history at Virginia Tech, where she is also the founding director of the food studies program, as well as the author of two books. The first, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, won a James Beard award, and her most recent book, U.S. History in 15 Foods, was published earlier this year. Incidentally, reading that book inspired me to plant corn in my home garden for the first time ever, so stay tuned on that experiment. She is also a co-editor of an anthology called Acquired Tastes: Stories About the Origins of Modern Foods. In our delightful conversation, we talked about everything from putting together a writing outline to taking a metaphorical—or literal—wander through the woods as part of the writing process.

Welcome back to Go Gaddis Real Estate Radio on AM 920, The Answer! In this episode, we dive into the culinary world as we celebrate the recent James Beard Award winner from Atlanta. Chef Harry Koval of the esteemed restaurant, The Deer and The Dove, brings home the prestigious award for the best chef in the Southeast. Discover the flavors and dedication behind his dishes that highlight locally grown and foraged ingredients. Next up, we unravel the mystery of GFCIs (Ground Fault Circuit Interrupters) with an explanation for those unfamiliar with the term. Find out why these devices are crucial for electrical safety in areas like kitchens, bathrooms, and outdoor locations. Protect yourself and your family with this essential knowledge. Don't forget to connect with us on go gatis radio.com! Submit your questions, comments, and neighborhood requests to be featured in our Neighborhood Spotlight. Plus, subscribe to our podcast on all major platforms to stay informed about the latest episodes of Go Gaddis Real Estate Radio. This segment is brought to you by the law firm of O'Kelly and Sorohan, a full-service law firm with expertise in residential real estate closings, title insurance matters, and more. If you're in need of professional legal assistance for your real estate transactions, call them at 770-497-1880. Stay tuned as we explore mortgage rates, exciting baby news, and essential summer maintenance tasks. Cleve Gaddis and the Modern Traditions Realty Group at Remax Center are dedicated to empowering listeners with the knowledge they need for confident real estate decisions. Tune in now and join us on this insightful journey! Host of GoGaddis Radio, Cleve Gaddis, has been a fixture in metro Atlanta real estate since 2000. He has served Atlanta since 1987 by helping thousands of buyers and sellers make smart decisions. As a Co-Team Leader of Modern Traditions Realty Group, he is able to help clients and real estate agents alike. He has the heart of a teacher and is passionate about helping listeners learn the ups and downs and the ins and outs of smart home buying and selling all throughout metro Atlanta. If you have a question for Cleve, click here : https://gogaddisradio.com/ask-a-question If you are looking to buy or sell your home with Cleve, click here : https://moderntraditionsrealty.net/contact If you are looking to join a real estate team, click here : https://moderntraditionsrealty.net/career-opportunity

Are you looking to eat delicious, award-winning food in Atlanta? This week on the radio show, we talk about the latest James Beard award winner in Decatur. Then, real estate expert, Cleve Gaddis dives into GFCI. What does it stand for and what is it used for? Host of GoGaddis Radio, Cleve Gaddis, has been a fixture in metro Atlanta real estate since 2000. He has served Atlanta since 1987 by helping thousands of buyers and sellers make smart decisions. As a Co-Team Leader of Modern Traditions Realty Group, he is able to help clients and real estate agents alike. He has the heart of a teacher and is passionate about helping listeners learn the ups and downs and the ins and outs of smart home buying and selling all throughout metro Atlanta. If you have a question for Cleve, click here : https://gogaddisradio.com/ask-a-question If you are looking to buy or sell your home with Cleve, click here : https://moderntraditionsrealty.net/contact If you are looking to join a real estate team, click here : https://moderntraditionsrealty.net/career-opportunity

From the big city of Chicago, I bring you this episode featuring 2023 James Beard Award Best Chef of the Northeast, Sherry Pocknett (Wampanoag). We talk about her win, her battle with cancer and how her past shaped the chef she is today. Photo by Huge Galdones courtesy of the James Beard Foundation.

We began this week's episode with Chef Kiki Aranita, who's delicious creations for Poi Dog put her on the culinary map.  She has since had to close the beloved Poi Dog restaurant, however the name (and sauces) live on!  You've most likely heard of her, considering Chef Aranita has appeared on numerous magazines, television shows, and syndicated news outlets--and currently, on the shelves of businesses throughout the Philadelphia region.  Join us as we speak with Kiki about her heritage, how she grew her business, and transitioned into creating a line of sauces that we're clamoring for!We then spoke with Farmer Lee Jones, who has literally wrote the book on regenerative farming methods! Not only has Jones written a book on how to grow  nutrient-rich vegetables, his more than 300-acres of farmland has been nurtured to provide ingredients sought-after by the likes of Rachel Ray, Wolfgang Puck, and many more!  His merits do not end there, he and his farm family have garnered James Beard Foundation Awards, a collaboration of Former First Lady Michelle Obama, and now...his delectable vegetables, edible flowers, and other products are available for purchase to ship across the USA.  If you want to learn more about Lee Jones and his farm, there's plenty more to listen to on Food, Farms, & Chefs! During our last segment, we have an update on what's been happening from Philadelphia's Best of winner, Old City Kitchen's owner Laura Eaton.  As a friend of the show, and very talented individual, Laura offers unique and fun experiences curated to what you are looking for!  If you're looking for a fun way to enjoy date night, hosting a team-building event, or perhaps throwing an intimate party to celebrate any occassion--tune in to hear from Old City Kitchen's Laura Eaton!

On this episode, contributing reporter David Wright reports on how and why the town of Windham Connecticut has a centuries-long affinity with bullfrogs. Then, we revisit local chef Sherry Pocknett as she becomes the first Indigenous woman to receive the prestigious James Beard Award. Finally, in our continuing My Take series, Providence Art Club artist-in-residence, Anthony Tomaselli shares his thoughts on the power of creativity.

Join Sunday Suppers on MAX & Friends with Max Tucci and Guest Host: Jennifer English.   Jennifer welcomes Pride Month and brings us the scope behind the scenes at The 2023 James Beard Awards.   Tune in!  

Molly and Kristin talk with Vishwesh Bhatt, James Beard Award Winner for Best Chef in the South, about his new cookbook I Am From Here. He discusses the origin of the book, what makes it unique and the team that helped create it. He shares his philosophy on food and stories as well as insights into the ideas behind the title, chapter divisions, recipe development and testing. Finally, he gives some advice for others embarking on similar projects and what he wants people to come away with after reading. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsViswesh BhattWebsiteInstagramTwitterSouthern Foodways Alliance Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showI Am From Here by Viswesh Bhatt

Join Host Max Tucci and Co-Host James Beard Award-winner, Jennifer English as they welcome Author and Culinary Enthusiast, Margaret McSweeney to Sunday Suppers-   All are welcome to the table, where we discuss family, traditions, hospitality, conviviality and cuisine!

"Pastry Chef extraordinaire, Author, James Beard Award Winner and Cooking Teacher Gale Gand is sharing her humanitarian efforts and stories from her trip to Ukraine to cook for World Central Kitchen and you dont want to miss her chronicles. Her bravery and heartfelt dedication is inspiring and I am so proud to call her my friend. Also Chef and Blogger Danielle Oron is dishing on Food You Love, her hit cookbook. And I have a biography on Butter for you and a recipe for a No Bake Peaches and Cream Pie that I know you will love."

When Li and her team started strategizing for the new 4,000-square-foot space, they ran with a novel question: "Wouldn't it be cool if people could see inside a dumpling factory?"

We began our episode by serving up the freshest meals in Camden County as we spoke with the co-owner and Chef of Corinne's Place.  Originally born from a small catering business, the Founder Corinne Bradley-Powers grew her business into a beloved neighborhood spot; offering scratch-made foods that visitors from all over would travel to enjoy. Eventually word spread and her meals became so enticing that even celebrities and food critics became repeat customers.  Mrs. Bradley-Powers eventually sold her business to Trevor Vaughan & his partner, Craig Sawyer, but not without Corinne's blessing; Corinne's new role within her famed restaurant is being the new owner's consultant.  After ownership of the restaurant changed hands in 2019, Corinne's Place was nominated (and won) the James Beard Foundation's "America's Classics" Award, which is given to establishments that have remained open for at least 10 years, and reflect the character of its community.  We touch on all of this and more, so stay tuned to hear about Corinne's Place's mouth-watering foods made with a whole lot of heart. Speaking of heart, we take you into the heart of Philadelphia's dining scene as we speak with Michelle Shannon who is the Vice President of Market and Communications for Center City District's Restaurant Week.  Michelle and Gene had an enlightening discussion regarding the origins of Restaurant Week and the role it plays within the community.  The two-week long event not only highlights some of the most prestigious restaurants within center city, it benefits all of you by providing the opportunity to taste the flavors of Philadelphia's vibrant dining scene at a set price.  If you are looking to experience a restaurant that you've not heard of before, or perhaps one that is on your date-night bucket list, Center City Districts Restaurant Week is the perfect time to get a taste of what you're craving! Now if what you're craving is a delicious Mediterranean meal, then our next guest will surely tempt your taste buds!  Spice Finch's Executive Chef, Michael Brenfleck, joined us to discuss the delectable options for their Center City Restaurant Week Menu!  As we discussed a variety of Spice Finch's menu, both our co-hosts salivated over the luscious descriptions of every item.  And what better way to enjoy a richly devised meal than to pair it with the perfect wines? This is why Chef Brenfleck sat with Spice Finch's Beverage Manager to pick just the right wine to pair with the first two courses.  Now that is something I would like lingering on my palate--and you can too, so long as you stay tuned in for the entire episode of Food, Farms, & Chefs!

She's Back! Jennifer English is back! S14E11 Jennifer English joins Max Tucci to discuss The Delmonico Way!, the hospitality industry and so many wonderful topics!    Tune in! 

Welcome to a new episode of MAX & Friends, a new experience. Once a month Max Tucci along with Jennifer English will be welcoming the best of the best- whether they be culinary experts, sublime hosts or hostesses, or entertaining enthusiasts, they are all invited to inspire you, our listeners, our guest to our table of distinction. A table set with intentions to motivate, inspired, and indulge in all things hospitable- sublime. A table where "all are welcome" as Max's grandfather, Oscar would say. A supper where validation is served and the words, I see you, I hear you and you matter are offered.     Tonight's Sunday Supper S14E13 is with James Beard award-winner and the inspiration behind Sunday Suppers, the sublime Jennifer English!    Tune in as Max & Jennifer discuss Max's new cookbook 'The Delmonico Way: Sublime Entertaining and Legendary Recipes from The Restaurant That Made New York! Published by Rizzoli New York, November 1, 2022    

You may have heard of my next guest, with over 4.5 million fans spread across her social media platforms, New York Times best-selling author and James Beard Award Winner, the lovely Joanne Molinaro, a.k.a The Korean Vegan. She has crashed into our worlds through her genius pairing of delectable Korean food and her personal, episodic, anecdotal and throught provoking insights! Joanne is a rare find, a partner at a prodigious law firm by day and creative content creator by night. Her insights into the human soul are not only relatable but inspiring. This episode is as you'd expect, candid, personal and all about the food. We talk parents, law school, creative content,  connecting with people around the world through food, becoming a vegan and so much more.Joanne is courageous, brilliant and just the salt of the earth kind of person you'd love to catch up with over coffee, or in her case, decaf!  

Pitmaster Rodney Scott has been cooking whole-hog barbecue over wood coals since he was 11 years old. For the next 25 years he worked with his family in their BBQ stop in Hemingway, SC until 2017 when he opened Rodney Scott's BBQ in Charleston, SC.  In the same year the restaurant was named one of the 50 Best New Restaurants by Bon Appetit Magazine and in 2018, Scott was awarded the James Beard Foundation's award for Outstanding Chef in the Southeast, being only the second pitmaster to ever do so. He's now working on opening his 6th restaurant in Nashville. Rodney is going to give us ideas for the last blast of the summer BBQ, Labor Day weekend.  Andy and Dave will be talking about grilling fish. 

Cynthia Graubart and Denise talk about how showing up prepared and doing a great job opens up a world of opportunities. Cynthia is an award-winning cookbook author, cooking teacher, and culinary television producer. She's a James Beard Award Winner and an MFK Fischer Award Winner. Cynthia and Virginia Willis are co-founders of Culinary Media Training. They provide culinary professionals with the skills and confidence needed to work effectively in today's digital environment. CYNTHIA'S LINKS Instagram: https://www.instagram.com/cynthiagraubart/ Facebook: https://www.facebook.com/cynthiagraubartauthor Website: http://www.cynthiagraubart.com/home Email: cynthia@cynthiagraubart.com Books: https://www.indiebound.org/search/book?keys=Cynthia+Graubart Culinary media training: https://www.culinarymediatraining.com/what-we-do   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Food Friday! James Beard Award Winner for Outstanding Baker Don Guerra. Movies with Mark Van Buren with Top Ten Coming Of Age Movies. Mark's picks and YOUR suggestions!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, Pepe chats with Chef Jose Garces about growing up around fantastic Ecuadorian cuisine, why he started developing plant-based foods and launching his latest concept.When asked about becoming a chef, Garces talks about growing up and watching fantastic cooks, his Mother and Grandmother, preparing foods revolving around the cuisine of Ecuador. Garces talks about attending cooking school in Chicago at Kendall, moving to Spain and working at the local eateries and hotels. He talks about moving to New York, where he worked under mentors at the Four Seasons and the Rainbow Room. He says, “I'd say that part of my career is where I really learned how to cook, how to become a Chef. I would say it was my heaviest training there.” Garces moved from New York to Philadelphia in 2000. He shares that the next part of his career involved leaning into ownership and entrepreneurial opportunities. He opened his first restaurant, Amada, named after his Grandmother, in 2005. He talks about competing on ‘The Next Iron Chef',  becoming an ‘Iron Chef', and appearing on 5 seasons of the show. He says, “I have quite a few battles under my belt.”Pepe and Garces discuss why he started developing plant-based foods. He shares that there were a few factors in the decision. He tells Pepe that a colleague had reached out to him and asked if he would be interested in collaborating on a project to create Latin inspired plant-based meals. Garces says that around the same time-frame, his daughter was having gluten allergies as well as lactose intolerance, and they found that a plant-based diet worked better for her. Garces says, “I was challenged to create these plant-based foods and I took it on wholeheartedly.” He says the result was the launch of Casa Verde.Pepe asks Garces about his most recent endeavor, a Mexican fast casual concept. Garces is excited to talk about the opening of Buena Onda, which means ‘Good Vibes'. The restaurant, a Baja Taqueria, was inspired by the spirit of Mexico's Baja Peninsula. Garces talks about how the restaurant is scaling in both units and with new franchising opportunities. He adds, “This should be a national brand within this year.”To hear Garces talk more about plant-based foods, virtual brands, and the Garces Foundation, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!Produced by Lisa Pepe

In this episode, Steve is joined by Chef Allen Susser, the James Beard Award Winner. Chef Allen has been called the "Ponce De Leon of New Florida Cooking" by The New York Times and Food & Wine Magazine named Chef Allen "One of the Best 10 Chefs in America." Throughout this conversation, Allen talks about the his time at culinary school in Paris, working at Le Cirque in New York, opening up Chef Allen's restaurant, and what he has learned from years in the hospitality industry. This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory.   The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more.   To learn more check them out here! Mentioned in this episode: Real Time Res Ad This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Real Time Res Link Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of The Premium Pete Show, Pete sits down with Chef, James Beard Award Winner, CHRIS SHEPHERD. Chris talks his philosophy on food, foraging for fresh ingredients, how he creates his unique concepts for his restaurants (One/Fifth, UB Preserve, Georgia James), constantly updating menus based on what ingredients are available, winning the James Beard award, so many gems in this episode + so much more! Kick Back, Relax & PRESS Play. CHEA!

Cynthia Graubart and Denise talk about how showing up prepared and doing a great job opens up a world of opportunities. Cynthia is an award-winning cookbook author, cooking teacher, and culinary television producer. She's a James Beard Award Winner and an MFK Fischer Award Winner. Cynthia and Virginia Willis are co-founders of Culinary Media Training. They provide culinary professionals with the skills and confidence needed to work effectively in today's digital environment. CYNTHIA'S LINKS Instagram: https://www.instagram.com/cynthiagraubart/ Facebook: https://www.facebook.com/cynthiagraubartauthor Website: http://www.cynthiagraubart.com/home Email: cynthia@cynthiagraubart.com Books: https://www.indiebound.org/search/book?keys=Cynthia+Graubart Culinary media training: https://www.culinarymediatraining.com/what-we-do   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Ming Tsai, Chef, TV host, and Executive Producer of the renowned cooking show Simply Ming, joins Billy Dec to discuss the struggles of the food industry throughout COVID, the required steps to keeping a healthy body and mind, and the inspiration behind his newest creation, MingsBings.

"There are a lot of tech plays right now in food. Food Tech is a big category, and everyone wants to know what is food tech? I'll look into my crystal ball and tell you I think food tech means that we are going to be grocery shopping online and a lot of us do that now. These are the black and white Charlie Chaplin movies we do now. Wait until we get into the iMax experience of grocery shopping online." – Jennifer English

With so much noise and content online, how does one find their “voice”?Today we speak with Natalie MacLean, one of the most influential wine personalities, about her tips on navigating the digital wine world and connecting with your audience.Natalie MacLean offers wildly popular online wine and food pairing courses at www.nataliemaclean.com. She’s offering ourlisteners a free copy of her Ultimate Guide to Wine and Food Pairing. where you can download it for free at nataliemaclean.com/china.  In addition, She's the host of Unreserved Wine Talk, selected as one of the best drinks podcasts by The New York Times.Natalie's first book Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass and her second book Unquenchable: A Tipsy Quest for the World's Best Bargain Wines were both selected as one of Amazon's Best Books of the Year.She was named the World's Best Drinks Journalist at the World Food Media Awards, and has won four James Beard Foundation Journalism Awards.Learn more:  https://www.nataliemaclean.comConnect on Instagram @nataliemacleanwineListen to her podcast:  Unreserved Wine TalkBottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Follow us on Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! 

Rob used his hands to build a company, a phenomenon and a community.

Sitting down with Senior NBA Writer for ESPN, James Beard Award Winner, Baxter Holmes. We talk about LA's Art District, Baxter covering the NBA, including some of his Kobe Bryant stories, and round it off w/ a little music. During the chat, we pop corks on some exceptional Champagne, Wine, and Spirits.

When you wake up in the morning, can you say you’re proud of what you built? James Beard award-winning Minneapolis chef Ann Kim joins Billy Shore to talk about her immigrant experience, approach to food, and observations about her community in the wake of the George Floyd murder. “It is our job to make changes, educate and learn. We can’t make decisions rooted in fear,” she says. “People scream when they feel like they’re not being heard. I was trying to listen and I wasn’t quite sure how I was to react, except that I wanted to support the black community,” explains Kim.Kim talks about her immigrant experience and the importance of the dinner table. “There is no room for hate in food. Food is about nurturing and taking care of people. It’s about making people feel special and welcome. It really is the great peacemaker,” says Kim, who is a staunch supporter of No Kid Hungry.

In this episode we talked with Chef Michael Laiskonis who was a wealth of knowledge and a pleasure to interview! Chef Michael Laiskonis is the Creative Director for the Institute of Culinary Education in NYC. He is the man behind the ICE Chocolate Lab, the nation's first education-focused bean-to-bar facility, providing unprecedented opportunities for experimentation, research and development, workshops, and small batch production. He spent 8 years as Chef Eric Ripert's Pastry Chef at Le Bernadin in New York, awarded 3 Michelin Stars and a 4-star rating from The New York Times, their hightest rating, as well 5 years as Chef Takashi Yagihashi's Pastry Chef at Tribute in Farmington Hills, Michigan. He was named among America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 & 2003, and Bon Appetit's Pastry Chef of the Year in 2004. He is a 2007 James Beard Award Winner for Outstanding Pastry Chef, and received the International Association of Culinary Professional's 2014 Culinary Professional of the Year Award. He is an active writer for publications including Gourmet, Saveur, & The Huffington Post, among others, and is a highly sought-after consultant. He has made a number of appearances on the Food Network's Iron Chef America, as well as served as a guest judge on Bravo's Top Chef: Just Desserts. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Is okra the greatest vegetable ever or a quirky, slimy mess only meant for the fryer of a diner? Author Chris Smith joins John Malik and they discuss the good, bad, and the ugly of okra and his new (James Beard Award Winner!) book, The Whole Okra. Have a listen then light the grill and get ready to cook some okra.

Chef Colby is a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine Top 10 Best New Chef and has had his cuisine showcased in the Wall Street Journal and on the cover of Saveur Magazine. Chef Megan (Colby's wife) is a James Beard Semifinalist for Outstanding Pastry Chef and her recipes have been featured in numerous national publications including Bon Appétit, Food & Wine, Wall Street Journal and Saveur. Then came the call of competitive barbecue. Say what!?!The Kansas City BBQ Store Everything you need to be successful from your backyard to the competition circuit.

My dad loves to cook; he is a HUGE foodie! So in light of Father's Day, I would like to dedicate this special episode for him! I am super excited to interview Logan Guleff! Logan is MasterChef Junior Winner, teen entrepreneur, celebrity chef, James Beard Award Winner and was named Time Magazine's 30 most influential teens in the world, just to name a few of his achievements!Enjoy!!Logan's website: http://www.loganguleff.com/Support the show (https://www.patreon.com/whyfimatters)

Explorer. James Beard Award Winner. Restaurant owner. Chef Gavin Kaysen's list of accolades keeps growing. A very real global pandemic hit his industry hard, and he wasn't afraid to put his neck out to fight for it. He compares his restaurants to kids but admits the best part of his day is always getting home to his very real two sons. Chef Kaysen calls cooking his therapy and had a distinct vision for each of his three restaurants: Spoon and Stable, Bellecour, and Demi. His favorite mistake? Losing his passport in Switzerland at the age of 21. That also meant a memorable and long date with his now wife. As for downtime, he loves long walks by the river for date night and grabbing a meal at a great restaurant--something he hopes to do sooner than later. See omnystudio.com/listener for privacy information.

This episode’s guest on Guy Kawasaki's Remarkable People podcast is Roy Yamaguchi, the founder of Roy’s Restaurants, Tavern by Roy Yamaguchi, and Eating House 1849. Roy was born and raised in Japan but now lives in Hawaii. He is a graduate of the Culinary Institute of America. He is also a television personality who starred in six seasons of Hawaii Cooks with Roy Yamaguchi on PBS. He has won many awards including the James Beard “Best Pacific Northwest Chef” Award in 1993.

Toni Tipton-Martin is on a crusade. The food journalist and educator won a James Beard Award in 2016 for her book The Jemima Code: Two Centuries of African American Cookbooks. Her latest work, Jubilee, is a collection of recipes from those antique cookbooks. In February, the Baltimore resident came to St. Petersburg to speak at the third annual Tampa Bay Collard Green Festival, held at the Carter G. Woodson African-American Museum. That's where she sat down with The Zest's producer, Dalia Colón.Support for The Zest Podcast comes from  Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com.

Toni Tipton-Martin is on a crusade. The food journalist and educator won a James Beard Award in 2016 for her book The Jemima Code: Two Centuries of African American Cookbooks. Her latest work, Jubilee, is a collection of recipes from those antique cookbooks. In February, the Baltimore resident came to St. Petersburg to speak at the third annual Tampa Bay Collard Green Festival, held at the Carter G. Woodson African-American Museum. That's where she sat down with The Zest's producer, Dalia Colón.Support for The Zest Podcast comes from  Seitenbacher Brand Natural Foods, like Muesli cereals, oils, oatmeal, energy bars, gluten free fruit gummies for the kids, organic coffee and more. Available in supermarkets, health food stores or online at Seitenbacher.com.

Star Tribune food critic and award-winning writer Rick Nelson joins host David Anger in studio to discuss the modern food world, the life of a food critic, and Rick's journey as a prominent writer in the Twin Cities.

Learn more about Jeni'sSupport the show and get on monthly brand advisory calls with Fabian____Full Transcript:F Geyrhalter:                 Welcome to the show Jeni. It is a tremendous pleasure and honor to have you on Hitting The Mark.Jeni B Bauer:                 I'm so excited to be here with you.F Geyrhalter:                 Well, thank you so much for taking the time in this pre holiday frenzy. We talked about it a little, bit before we got on air, but this now marks officially our holiday podcast episode. Ice cream in winter is a thing now at least based on your gorgeous holiday catalog, which I reviewed on Instagram, you even have a gift concierge team to help pick out the flavors. Can you take any credit for the year round ice cream trends since you were cited as being the pioneer of the artisan ice cream movement?Jeni B Bauer:                 I don't know, I'm from the Midwest and so we eat ice cream year round here. That's something I grew up doing. Of course we eat more ice cream in summer but we definitely eat ice cream all year round here. I grew up doing that and then when I started my business I knew that, the business goes down as soon as it gets cold out. We needed to work harder to bring people in and I was able to make many flavors each month, each week. That would be flavors that you only wanted to eat during the holidays or during January or February. Then by March we're back up in and going crazy. We really, really engage our customers for the holidays and make flavors that you just really craved during that time. Then move on into deep winter, which you really have to fight for every sale. But it's a lot of fun, we do these big bakeshop flavors where you make handmade marshmallows and sauces and all sorts of things that go in the ice creams. I think that, that's what brings people out and it gets us through the winter and then all of a sudden everybody wants strawberry again. As soon as the first warm day hits. Of course, we're still two months away from actually having a fresh strawberries available in the gardens and farms. But it's just a funny way to plan the year I guess, but we do lot of holiday gifting as well. Right now, UPS or I guess it's FedEx has a truck sitting and they'll probably fill up two trucks today from our loading docks taking gift packages and beautiful boxes of ice cream all over the country. That's a big part of what we do as well, it's this whole storytelling through ice cream, which makes just such a beautiful gift. And so we've got this beautiful box where you UN-box it and that's where the catalog comes in. It's been really fun and we've been doing this since 2004 shipping ice cream across the country.F Geyrhalter:                 That is really amazing and it's a culinary experience. It's like a year round culinary experience, why would it want to stop at a certain point. I'm actually interested in how you got into ice cream because it's very different. You were fascinated with fragrances and you'll realize that ice cream is scientifically and mathematically prone to be the perfect carrier of scent. Can you tell us a little, bit about that epiphany and what some, of the first flavors were that you created after you had that realization?Jeni B Bauer:                 I was studying art, my grandmother's an art teacher and I grew up in the art classroom. I went to art school and I was studying mostly illustration and painting and a little, bit of sculpting and other things. Then a lot of art history trying to figure out what I was going to do with my life and I began to really lock into my sense of smell. I realized that I have a very developed sense of smell, I grew up going to the forest throughout the entire year. I think there's something about that with my grandmother who was an artist and when you spend a lot of time in the forest, there's just so many sense that surround you all the time. You could put me in the forest to this day, deciduous forests and I can close my eyes and tell you what the season is probably just by the scent. It's very connected to my sense of smell and I knew it and I was thinking about what I could do with that from an art perspective. I happened to also be working in a French pastry shop and the owners were French, it was a family and they were wonderful. I was absolutely in love with them and all, of the friends people from Ohio state university. It was right down the street from Ohio state university, which is a massive, massive city of a university. A lot of the French people who were studying there would come in and it was a wonderful active environment where I could learn a lot. I was, I'm making pastries there, learning from the chefs that were in the kitchen, they were all from France. Almost everyone in the entire restaurant, except me and maybe one other person were French speaking, but I was learning about pastries and what goes into that. I actually happened to meet a French student who worked in the chemistry department at Ohio state who would bring me a little scents knowing that I was into this. Things that go on in your life, and I was trying to figure out what I was going to do with scent through art. But I was also doing pastry and I was thinking like, is pastry my future? Should I quit art and go into pastry because I loved it so much. I love flavor and I love scent, even pastry is a lot about scent. All food is about stent, you only taste it's five things on your tongue, sweet, sour, bitter, salty and savory then everything else is a scent. But I quickly realized that ice cream would be a fun carrier of scent. I took a store, bought ice cream, and I mushed rose petal. I had a really expensive Bulgarian Rose petal essential oil and that one, it was like, I don't know, it's $400 an ounce. I probably had $25 worth, it was like several drops and I put one drop in a pint of ice cream and it was absolutely gorgeous. That was when I realized that, Oh my goodness, because I had done pastry and I knew something about butterfat. I knew that butter melted below body temperature and that it was known to absorb flavor and scent and I knew that from my grandmother. She would say, don't put the onion next to the butter or if you're in certain regions in France, you might actually put the truffle next to the butter. Because it will absorb the scent coming off of whatever it's around and that's what the fat and cream is. I knew this because I was doing it and I knew that... Once I realized that, I licked the ice cream that had this beautiful rose in it. I knew all of these things that came together, all these sparks were flying at that exact moment, which was, wow, all ice cream is about scent. It's the perfect carrier of scent, it's almost like edible scent. I wasn't into fake fragrances or whatever, I think it's a fun world to be in, but it was really more into real scent and things that, I was collecting. Were all from flowers and from herbs and things like that and mosses and all of that. Anyway, I realized in that moment that first of all, even cheap ice cream, even a synthetic vanilla you could think of it as an edible perfume. But what are we missing in American ice cream that I can add to it? I knew that, this was going to be my entire future, that I was going to be exploring ice cream foods. I literally had that epiphany and this was in 1995 so I really had this whole thing. By 1996 I had a little shop in an indoor public market here in the middle of Columbus, which is in the middle of Ohio. Working with farms from the surrounding countryside and using the ingredients, they were bringing me to steep in the cream and infuse scent that way and there you go.F Geyrhalter:                 That's fascinating. I'm sure your opinion about truffle oil, I would be interested in, most probably not a purveyor. Moving on, I met you at NPR's How I Built This Summit with Guy Raz, which was amazing this year. I was a mentor, you were interviewed by Guy onstage, I believe it was the second time you get interviewed by him. You talked about how people said it was impossible to ship ice cream and you talked about this at the beginning of this episode and you proved them wrong by actually creating containers that were defying the odds. Can you tell us a little, bit about that time and why did you feel like you need to invent it. Was it just you needed your ice cream to travel across the country and it was the only way to scale?Jeni B Bauer:                 Well, it was a combination and I think there were people who had figured out how to ship ice cream, but they were doing it in a very, very expensive way. It was overnighting only and one of the things that we did was make it much more accessible so we could do a two night or two day, using a lot of ground. That enabled us to use ground shipping instead of air shipping, which reduced the price of shipping by a lot, that made it more accessible to more people. Also in Columbus we are within a day's drive of about 60% of the population of North America, I think is the official... We really can use a lot of ground shipping from here, which was really great. Then we started our website in 2004, started shipping on there. We got a few high-profile customers that led to some national press, which was really cool. At one time, just being young and not really knowing what I was doing. At one point I called Florence Fabricant, at the New York times and I was like, "Hey, I just wanted to know." She's the one that writes about new products, but I just didn't know and I called her because I was like, we're doing this really beautiful ice cream is in Ohio. I just thought it'd be something you would like. Because I always wanted to live up to the standards of the beautiful pastry shops and chefs that I'd seen around the world. Certainly in New York. She goes, "Oh, can I get it in New York city? I was like, no, not yet. She was like, well, why don't you call me when I can? She was polite, but yeah, I don't write about just stuff like that. I write for the New York times. I realized that was a stupid call, but what it did was I was like, I need to make sure that people can get our ice creams across the country in order to get national attention and it worked. Immediately we started getting, we were on the food network, I think we're on the food network five or six times in a period of four years.F Geyrhalter:                 Unbelievable.Jeni B Bauer:                 Of course the New York times and basically every other food magazine out there. Quickly, what happens is that once we start to get big pieces, then you start to see other ice cream shops pop up in this model across the country and even around the world. Then it starts to pick up as a trend, which is pretty exciting to watch.F Geyrhalter:                 Absolutely and taking the responsibility or being a part of this next phase, this next culinary phase is beautiful. It's absolutely beautiful. During the summit with Guy Raz. When you were on stage, you also said and I paraphrase you here, "Make one person really happy and then move on to the next. It takes time to create a meaningful community that feels the right way." When then how did you know that that your brand, and maybe it was still Scream or maybe it was already Jeni's, but when did you know that it was actually creating a meaningful community around it?Jeni B Bauer:                 When did I know that? Well, I know that when I had my first company, which is called scream from 1996 to 2000 then I closed that. I had made a lot of mistakes but also I started to understand ice cream a little, bit by the end of that. I had a lot of positives but when I opened Jeni's, I had solved a few mistakes and or some of the things that I thought didn't work. At that point we had such a long line and I thought, I'm going to keep this going however I can, then it was just like it goes back to that one person at a time. Being a communicator, making sure that when I go through the trouble of making this ice cream with these strawberries, that the person who's about to eat it gets just enough of that story. That it slows them down to remember that moment a little bit deeper and to experience it a little deeper. I just remember just thinking, I'm going to keep this going and, it really does feel almost like it is a chain after that. Really is about one person at a time and it is about your team and every interaction and listening a lot and all of that. I think that it was more for me, a determination, and I will say that... I think you probably know this just as well as anybody else, but it wasn't because we had a beautiful visual identity. It wasn't because we had gorgeous light fixtures or tables or we had these incredible uniforms. We weren't communicating through that, we were communicating through ourselves, our facial expressions and our ice cream. Our actual product and our own reputations, which I think is true today. Even though now we have much more beautiful visual identity and experiences because we've gotten better at that. We, do all of that in house as well. But back then we couldn't afford any of that, it was really just me in the market with a couple of high school kids really trying to do a good job. I feel like that's still what we do and now we're 1800 people in this company. I really do think that's the brand, that's what it is. Everything else we do, any visual representation of that is a representation of that and that's what it goes back to.F Geyrhalter:                 Absolutely. It's funny you actually started your store in Venice beach, one of the many locations in Venice Beach on Rose Avenue, which is exactly where I started my first company in 2001 as well. What's really interesting is what you just said. I drove by a store in Venice beach a couple of years ago and it was one of those hip surfboard stores and they had a burglary overnight. They had a big sign over the window that got broken into and it said you can't steal our vibe and I think it's so cool. You can't steal out vibe. That's exactly what it is, right? People can try to emulate you to be like you, to create these similar ice cream. A similar experience with the lighting, with the design, but it's really about that soul. It's really about that vibe that Jeni's has and you create it over years and that's one step at a time.Jeni B Bauer:                 It's so many tiny things that nobody will blink into every one of them or notice everyone one them, but they all add up and you feel a certain way when you're in our world. Sometimes I think about the difference between entrepreneurship and business and they're very different things. Every entrepreneur I've ever met has been motivated much more by community and by their own creativity and imagination. Any money that they get, they use to further that, that's what it's about. Whereas, business is really motivated by money, that's your scorecard and business is a complex structure of teachable disciplines. We can all learn them and we can also build a team with people who really get all that stuff. But entrepreneurship is really different, it's far more about, I guess all of this feeling and emotion which is much more in that branding world or whatever. I think that sometimes even when you get people who... Once you've become very successful, other people want in on that and a lot of times they can look at it from the outside and say, "Okay, this is what's happening, they're dropping flavors this often they're creating flavors that do this and that gets media attention. But they also have classic flavors for other people." You can put it all out linearly and I can't tell you how many copycats I've seen over many years.F Geyrhalter:                 Congrats.Jeni B Bauer:                 But the graveyard is full of them because it is so much more work and it's so much more emotional and you really have to give everything to it to create something that people really do care about. In some business ideas you can do it more flatly. I just don't think that ice cream is that kind of a world. Ice cream is a very emotional, very personal thing to do. Much more than, casual food or casual dining or some of the other worlds of business. It really is about personality and every flavor is personal to someone and that's something that you can't just put out on a linear business plan. Be like, we're going to go open the Jeni's in Brooklyn or we're going to go open something like Jeni's in this place. Because it really is much, much more than... It's so fun that way too but-F Geyrhalter:                 Of course, exactly. That's why you do what you do. Talking about meaningful communities and creating more deeper meaning, you have been a Henry Crown Fellow. First congrats, that's a big achievement, tell us a bit about that experience and I'm curious as to how you see that personal growth effecting your brand's values and the daily actions.Jeni B Bauer:                 Well, we as a company have always been very connected with our community. First of all, we didn't have a lot of money to start up at all. We just started working with other people in the community and just getting out and being as genuine as we could in as many places as we possibly could. We've been very connected and I think that our story's always been about asking other people for help and then paying them back with helping them. That's this community spirited company that we've become and that's what the Henry Crown fellowship is all about. It's about community, spirited leadership but it was the one of the most impactful things, maybe the most impactful thing I've ever done in my life. We get under these like islands when we're entrepreneurs and it's actually a very lonely, you get used to being alone because your ideas are usually, other people think of them as really stupid then you figure out how to make it work. It's actually hard to get people to come on board, and you're just living out there all the time doing that. But the Henry Crown Fellowship finds a lot of people who are in that same place in their life. Usually it at that moment of change in a life or there's an impactful moment happening an inflection and they put all of us together and it's this mosaic of people from all different kinds of businesses, all different levels of success all over the country. I think they have 40 something points of diversity and then they put these 20 people together in a room and you spend four weeks together over two years and it's incredible. You learn about the history of how leadership works in the world, back to the ancient philosophers. You start to look forward and think about what your impact can be in the things that you need. It really makes you very aware of every decision that you're making. In addition to the fact that once you're a Henry Crown Fellow, you really do represent the Henry Crown Fellowship in your life. There's something really special about that too, you really do think a lot about every action that you make, even more than you did, I think before.F Geyrhalter:                 Subliminally it becomes part of everything Jeni's does, as a brand because it's your actions, right?Jeni B Bauer:                 I think it does. We want to live up to the expectations there, but also it's really beautiful. It's what we always wanted to do and maybe didn't know how in some ways there's certainly me personally and just having that. I think it really builds context and perspective about where we fit in the world and how change is made and how history moves very slowly. We all want things to happen right now, especially when we're entrepreneurs, but you have to just keep steady and never give up and there's a lot of that that goes on. We've been a B corporation for a long time, we know that business can be a very powerful force for good and even in early American business, the business leaders understood that. It's an important part about business, whether you're a B Corp or not, how you give back to the world that that supported you as you grew and as you became, who you become. Anyway, we've always known that we were a certified B Corp for that reason because we think it's important that we've actually put our money where our mouth is, where we actually can then say, but we're certified. We're not just saying we're making these. I would rather be a B Corp and just say well, we're doing our best and you can trust us because it's certified by this third party, then put another label on our pint. Even something like all natural or organic or non GMO and there's so many labels that make you... All of those are fine, but we just believe in much, much bigger picture I guess than that.F Geyrhalter:                 It's already the status quo. It's like, yes, of course your ice cream will be, all of these things, right. If you have to B Corp stamp on it already in a way says, "Yeah, of course we do this."Jeni B Bauer:                 Well, it's important to build your company as a community and people are the most important thing. That is the thing that's important, not organic, not non-GMO, not all the other things you can put on it, but did you pay that person fairly, whether they're local, regional, national or international? Where did you get it from, were there children picking those things. Those are the important things, that people are the most important thing that we can support, of course our land and our earth and children and all of that. Those things have always been more important to us, I would rather look somebody in the eye and make an agreement that we're going to continue to grow and get better together. Than to say, I need organic strawberries. I want Mike and his brother Steve growing our strawberries because we can continue to get better over time when we worked together.F Geyrhalter:                 Absolutely. You named your brand after, after your first shop in 96 was called Scream, you named the new brand Jeni's, yet at the same time, back then when you relaunched, you decided to separate your personality away from the brand a bit. Long gone were Jeni's pink hair and funky art student clothes and instead you started wearing a pharmacy like very white clinical outfits. From a branding perspective, this leaves me puzzled, why did you do this? How did this go, suddenly it's Jeni's and it's your brand.Jeni B Bauer:                 Well, first of all, I didn't want to call it Jeni's. I had a couple of other names, but because I had worked every day at the market, people didn't even remember that it was called Scream. They were just like, let's go see Jeni, let's go to the Jeni's. They all already called it that. As a Midwesterner, we don't usually put our names on things. It's just like, we're all very community oriented I think and were just very humble to a fault actually sometimes. But I knew that my friends were right that you can't add another, it couldn't be called Scream, but everybody called it Jeni's and I have a new name for it when I launched again. I did it, I called it Jeni's and I was really happy that I did, it really makes you focus in a different way when the company's named after you. I would make sure that every dish was washed every, that we never ran out of certain flavors that were very popular. You actually really do, when you put your name on it, you absolutely try to live up to that. It really makes a difference when it's your name, not just some made up thing, but the funny thing is when I was at Scream. I was a young woman, pink hair trying to break into the culinary world, trying to get a food critic to notice I'm trying. I was in a market that was of a culinary space and trying to get people to notice what I was doing. I think they just thought I was just goofy, so from a branding perspective, I think I was giving off that vibe to be honest. When I opened Jeni's, and this is that... If I was a customer, what would I want from my ice cream maker? I would want that person to be there and look like they're here to make the best ice cream in the entire world. I started wearing, a white shirt every single day, a white apron. I would want them to know that. It wasn't about the person, but it was about the ice cream and the product and the team and the customers. I just took all emphasis off of me and made it about... It's funny because even though I formed it-F Geyrhalter:                 I know exactly, at the same time you called it Jeni's.Jeni B Bauer:                 Maybe that's why it worked because it wasn't me just parading around with my pink hair and saying like I'm the artist, come see what I've got to do every day. But it was me saying I'm taking responsibility for your experience and that's all that matters to me here.F Geyrhalter:                 You basically signed it with Jeni's, right? Yeah, exactly. Are there ever time's, especially these days with social media. Are there ever times where you wish you would be a little, bit more removed from the brand because you are the brand as a person. Your name is the verbal and visual brand anchor and you are the representative of the brand. Are there ever moments where you just feel like it wouldn't hurt if I would be one step removed or do you actually fully embrace your true self transparently for the world to see?Jeni B Bauer:                 I do embrace it. I didn't for a really long time, only fairly recently. But I do because I feel that I represent the people that work here and the work that we do collectively as a community and that is something that's very important to me and I would never want to let them down. It's not that I could go out and just represent me or that my wishes or things that, I purposely created this community after we had the failure of Scream. I wanted Jeni's to be about people coming together more like a fellowship. We call it a fellowship a lot in the same way that the Lord of the Rings is a fellowship where you bring, the sword and somebody else brings the ax and everybody's bringing something awesome in and then together we become something greater than the sum of it's parts. For me, I feel like I'm just a part of that and I get to keep it going and I keep supporting it and trying to keep it healthy. Then I go out and represent that and also I still will know more about ice cream than anybody else in here. I'll hang out with our customers longer than anybody else will because I care so deeply about it. That never not working that entrepreneurs do, I definitely do that, but I do think that in that way a founder's role is a very specific role. I'm not the CEO of our company and that's important to us. I will say that like being a founder is the really specific role. You really do have to know more about your products and your customers than anybody else. That is more than enough for a more than full time job and that's what I do.F Geyrhalter:                 Absolutely. Let's talk about company culture for a minute because you hinted at it, it is important to you as to most other entrepreneurs who rely on the work of many others, to keep the engines going. You said and I don't know where you said it, it might've been on Instagram you said, "Our ambassadors become jedis of emotion, facial expressions and body language. They learn that flavor is everything, and by flavor I mean character, they learn what it means to put your name on it and other lessons about teamwork and community. I should know, I spent 10 years behind the counter daily. I use those lessons every day." How did you build your culture and what mechanisms do you have in place to keep it going? It is really, really difficult, I talk to people who have franchises and I talked to people who have 30 plus stores like you. How did you create it and how do you spread it in a way where it is very intrinsic but yet personal but yet you create this, linear brand experience.Jeni B Bauer:                 Well, I think now you don't have, there isn't a curtain behind the or between the back of the house and in front of the house anymore in a business or a brand. Or at least with what we're doing and other company founders and companies that I know are, are similar and that we actually are our brand. We are what you hope we are, we're not just pictures that we put out our ice creams we you put out we're the decisions that we make every single day as a team. I think people want to work on teams that are really transparent, that actually are what you hope they are when you're on the outside. I always say we can't tell every single story that happens here because it will be too many and it's just too much. It's overload. We tell our best stories externally, but the more you want to dig and go into it, the more your hopes are confirmed. When you are company like that and the word company is great because it means you're not alone, it means community. That's how we think here, people want to be a part of that, they want to bring their awesomeness into that. That is how you build your culture is by being open to what somebody else is bringing in and we don't everybody in the company to have a specific look to them or whatever. We want people of all ages and all different colors and all different genders and all of that stuff. That's our company, that's who we are. That becomes what people know about us and feel when they're in our space. That it really is about character and flavor, at every level. What's great when you're a company that lives up to your external voice internally, people want to be a part of that team, so you start attracting some, of the top talent in. We have definitely absolute top talent here in America and not because we pay better than everybody else, it's because people want to be a part of what we're doing. That's really wonderful and it's because... I would say that it's really hard and it's also not really that hard. It's not like you have to go through a training program, it's not like everybody carries around a mission statement. I don't think if you walked around where I'm sitting right now and there's 40 people sitting not too far from me, I don't think that if you asked... Every one of them would give you a slightly different idea of what we do in this company and it would all be right. It wouldn't be one practiced mission statement.F Geyrhalter:                 That's really great and I love the metaphor of flavor. How flavor is actually part of this company.Jeni B Bauer:                 It works so well.F Geyrhalter:                 It works so well.Jeni B Bauer:                 Even if you look up the word flavor in the dictionary, it says character, the essential character of something. When we think about our company, we really think about flavor a lot. That flavor is what surrounds you. It's who you are, what you do. It's your bookshelf, your record shelf, your travels, everything that makes up you and certainly how we work together as well.F Geyrhalter:                 When you said, about no curtain between back and front of the house, that's also true with no curtain between the founder and the brand and the customer and all of that. In April you endorsed Joe Biden in one of your Instagram posts. Actually, you're pretty much a Joe Biden fan, I would say.Jeni B Bauer:                 Joe loves ice cream and I do love Joe. I do Joe. Joe was going through a really hard time in 2015 I was having a tough time too. He became really truly a beacon for me. I have to say that I am for anyone who moves us out of this era that we're in and I will throw my support behind anybody. I don't know if it's a complete endorse. He got into the race and I just was giving my friend because at this point Joe is a friend of mine, a fist bump and saying, "Man, I'm going to be behind you. I'll be behind you as far as you go and let's get you the nomination." But, I would say there's other people that I'm also right behind. At the moment I'm wearing an Andrew Yang hat, the math hat, I have a hat from every one of the candidates.F Geyrhalter:                 Same for me.Jeni B Bauer:                 I like many people, I am for whoever will win and I'll put my support behind them. But of course, I love Biden because he loves ice cream so much, how can you not? He's an incredible human being of course and I've gotten to spend lots of time with him, I do know that for sure, that's important.F Geyrhalter:                 Last February, you had this amazing Instagram posts that read, "Hey FedEx team Jeni's loves you, but we're not playing around. Our customers are demanding action from us. Drop your support of the NRA, or we will be looking at other options." That's almost 100,000 shipments and by the way, now I'm sure it's much more than that and more projected this year. Do you feel obligated to utilize the power of your brand to create the change you seek? What would you say to those few that like your product but they don't share your political point of view?Jeni B Bauer:                 The answer to the first part is, yes, as a human being, not necessarily as a company. Although our company definitely stands for character and flavor and people and we will always fight for human rights and humanity first, that world no matter what the political ramifications are or whatever. That's just something that's built into our DNA and who we are. We don't pick candidates as a company ever, ever, ever, we do believe that you should be you and that you should be proud of that and whatever that is, you should rock it and be that. But I think also be open to other things, so as a person representing that world, I get to do that as well. My platform is my stuff, it's the Jeni Britton Bauer world. It's not the Jeni's world necessarily, they cross over. On my Instagram, of course the FedEx thing is a whole different thing. I was as a mother, so upset about what happened in Parkland, it was-F Geyrhalter:                 Absolutely.Jeni B Bauer:                 During that time.F Geyrhalter:                 It's not even political.Jeni B Bauer:                 It really isn't at that point. However, I learned a big lesson during that time. I learned, I guess how big my platform actually is and I've got to be careful and I know that because first, I don't want to alienate other people. I do like people who have different opinions than me, actually, I'm more curious about you if you're different than me than I am if you're the same. That's important, but I learned something with that. I haven't, I haven't done something quite so dramatic since then.F Geyrhalter:                 Picking in the past, that's totally not fair.Jeni B Bauer:                 Yeah, and it wasn't that long ago but, nevertheless I do think that we can have we can actually make more change, a slightly quietly than we can just by getting out and complaining it loudly. We have a potential to actually make big change and that's what we're focused on. That's what we're working on. I think it doesn't really help. I think that actually, that FedEx post did help ultimately they did drop their-F Geyrhalter:                 That's amazing.Jeni B Bauer:                 Probably it had little to do with us but nevertheless.F Geyrhalter:                 Who knows, right. I'm sure it's the voice of many that creates change for a company like that. Your tagline is Jeni's makes it better. I think just how we talked about flavor and how it has double meaning, that has double meaning too, Jeni's makes it better. On one hand, that's the product.Jeni B Bauer:                 So much meaning.F Geyrhalter:                 How it makes you feel, but it really encompasses most probably your brand's core values if you have written them down or not. It is who you are.Jeni B Bauer:                 It's you lose the game, we make it better, you win the game, we make it better and that's part of it. And it's all of our community of makers, growers and producers who are actually making product and making our ice creams. Actually, that's literally how we make it, but it's just really fun, we've had so much fun with that.F Geyrhalter:                 You created amazing ice cream, a beloved brand, but really you created a cult like following. What does branding mean to you, Jeni Britton Bauer?Jeni B Bauer:                 Oh my goodness. Well, I would just say it means it's the culture, it's how you make people feel, it's who you are. I always think of entrepreneurship is building your own world. Your brand is your world that you're creating. I'm in favor of the Willy Wonka school of entrepreneurship.F Geyrhalter:                 Of course, you are.Jeni B Bauer:                 Not, whenever, not business school entrepreneurship and I think your brand is your world. When people step into it, what are they experiencing? What does it look like when they look around? What are they feeling and that's what it is. That's been so much fun for us to create and we're still creating it.F Geyrhalter:                 And the fun shows. What is one word that can describe your brand? I like to call it your brand's DNA, if you would have to sum up all these parts, what is one word?Jeni B Bauer:                 I think if I was going to choose one, it would be belonging. When I started in ice cream I thought, can I make an ice cream shop where people like me and that was the artists of the world or the people who wanted to be artists. Or the alternative people or the whatever progressive thinkers wanted to go because, all the ice cream shops that I had seen were backward looking. They were all nostalgic it was a lot of grandparents and grandchildren. I was like, can I make an ice cream shop for everybody else and that was just all of my friends. A lot of us just didn't feel like we belonged in some of those other places and we really created a place that celebrates as we keep going back to flavor and people and character and curiosity and all of that. That sense of belonging, we want you to feel that when you're in our world, but that's what we're trying to create as a company of people too. Whether it's our makers, growers, producers, or other people who drive our ice cream around or the people who are doing artwork for us. We all belong together.F Geyrhalter:                 People feel that and looking through your Instagram and the stories that you tell of customers. They come back every month too. Yeah.Jeni B Bauer:                 Much bigger than ice cream and yet if the ice cream wasn't perfect, they wouldn't come back. It means with all these mostly if the ice cream was not good, all of that wouldn't matter, and yet, and if all of that was... You have to have all of it, it has to all be there. Not everything has to be perfect, but it has to all align in a certain magical way.F Geyrhalter:                 Absolutely. In the end it's still about ice cream and that begs me to ask a question that usually you like to ask others. Jeni if you were an ice cream flavor, what would it be?Jeni B Bauer:                 Oh my goodness.F Geyrhalter:                 I'm using your own tools here.Jeni B Bauer:                 Yes. If I was an ice cream flavor I would probably a caramel. We started making salty caramel a long time ago and I had heard about it in France, I'd heard of that in front in France there was burnt sugar and then there's salted caramel. I didn't have money to travel to France, so I thought they meant Swedish licorice, it was actually salty. I started making a caramel ice cream that was salty, a little extra salty but anyway, I would be that because caramel is one thing, I think it's caramelized. A lot of people use a flavoring because caramelization is, sugar burns at 385 degrees or whatever, and you've got to burn the sugar. It's very dangerous and it's a very precise process. But in the end when you're like licking it off of a cone, it's very simple. It's just buttery. It's beautiful, it's nostalgic, it takes you back to your grandmother's kitchen or whatever and it's just this really beautiful scientific process that makes it, and it's complex and yet also super simple and that's it.F Geyrhalter:                 You like it for the process too because you see behind the curtains as you actually indulge in it which is great.Jeni B Bauer:                 It's handwork. We can't make caramel by time or temperature or any of the other things you can do. You have to actually get good at what it smells like and what it looks like. And when you're the one that's caramelizing the sugar, it's really not about time or temperature, it's about just how does it look and smell. Every batch is slightly different of our salted caramel on all hand done.F Geyrhalter:                 It's beautiful. One piece of brand advice for founders as a takeaway, perhaps a four for one of the hundreds of thousands that have read your James Beard award, winning New York times bestseller, Jeni's Splendid Ice Creams at Home, and one to take a step at actually stepping into your footsteps and doing it professionally. Do you have any advice that you learned over your, 20 years of running, I don't know how many years is exact but about that. That and plus. I think it's to, to create a vision of what's possible of what you think, you can do. For me it was, to create this world around ice cream and there was no guarantee I was going to make it and there still isn't. But you get that vision in your head of what it looks like and then you can close your eyes and imagine it. Once you lock into that vision, then you can do one thing today to get you there. Then one more thing tomorrow to get you there and one more thing the next day. That's really what it has been for me. It's better if you don't start with a ton of money. If somebody had given me $10 million in 2004 I would have built a really big ice cream plant and that would have put me into major debt and I wouldn't have known what I was doing anyway. I had to learn all of these things the hard way and then you just get this vision and you just do one step a day and don't go too fast. It's just that one person at a time, one step a day, but be led by your vision and dream about that. I still to this day can sit for an hour or sit quietly and put myself into that vision, which I still have. Every year, I have a new add addition to that vision that I have of in the future. I think that's important to be a vision led person and have a good imagination. One that you really enjoy spending time, in I think where you can really quiet yourself and sit there and just dream and then build that slowly.F Geyrhalter:                 Absolutely love it. Listeners in the US which I believe is the only place where Jeni's is currently available who needed pint or three-Jeni B Bauer:                 The book is in Germany.F Geyrhalter:                 Oh the book is in Germany, the book is most probably global right at this point.Jeni B Bauer:                 Well, the book is in German and you can probably find the book globally, but it is actually, has been translated in German and it did really well. We've got like a new edition now and then I'm in China.F Geyrhalter:                 That's fantastic.Jeni B Bauer:                 Taking it places. Yep.F Geyrhalter:                 That is awesome. As far as picking up a pint or three or six or nine, which I believe is how you ship them, where can people go? The last question, which is part of this and in the same vein, what are your top three winter flavors for people to pick?Jeni B Bauer:                 Oh my goodness. Well, you go to Jeni.com, it's J-E-N-I-S.com.F Geyrhalter:                 That's the easy part.Jeni B Bauer:                 All, of the Whole Foods in America carry our ice creams, which is pretty great. And a bunch of other top grocers across the country. You can go to our website and find out what we call a pint finder and that'll direct you to somewhere near you. Probably the top winter flavors, we have a bunch coming out after the holidays too, which are going to be really fun. But right now I'm going all in on the Cognac and Gingerbread. It's a dark caramel cognac ice cream and this incredible black strap, molasses gingerbread that we make, it's just incredible. I also love white chocolate peppermint and it's funny, a lot of people love it but it does not sell after January. We can only sell it in December and then after that nobody wants it anymore. Really just such a great flavor and we do it as like a pink, we color it with beets. It's just like pink and white swirl with white chocolate and, it's just incredible, it's so good. Then we've been making sweet potato and toasted marshmallow forever and ever, we actually blow torch the marshmallows in our kitchen. It's a really... We make the marshmallows and then we blowtorch them and then we put them in like a handmade sweet potato ice cream, it's so incredible.F Geyrhalter:                 It sounds amazing.Jeni B Bauer:                 There's many more coming next year and we have a lot of non-dairy flavors as well and those are winning innovation awards and they're just gorgeous. They're selling as well as our other ice creams, even with dairy eaters, so if you ever see any of our non-dairy ones, just get them because you'll love them are actually my favorites right now. And that's, I'm a dairy person, so.F Geyrhalter:                 Yeah. Thank you Jeni for having been on the show. It was so much fun and we so appreciate your time and your insights. Thank you for not only what you're doing, but also how you're actually doing it. Last but not least happy holidays to you and your family.Jeni B Bauer:                 Well, thank you so much. It's been so much fun to be here and happy holidays back at you and all your listeners.F Geyrhalter:                 I appreciate it. Thank you.  What a great story – from college dropout who hated math to an innovation award-winning entrepreneur who is making more than just ice cream better.It is entrepreneurs like her that we can learn from how to craft true and meaningful brands and I am so grateful to have had Jeni on the show to round out this year.And I am grateful for all of you who joined in supporting the show.I want to thank the new Creative Brand Mentorship Circle members: Xian Hijas from the Philippines and Goce Petrov out of SwitzerlandThe new Entrepreneur Brand Mentorship Circle members Rushit Hila from Towson, Maryland and Nathan Thompson from Redondo Beach, CAAnd last but not least the first Golden Brand Circle member Ziad Aladdin from Köln, Germany and Devroni Liasoi Lumandan and Florian Phillippe out of L.A. for upgrading to the Golden Brand Circle.Head on over to patreon.com/hittingthemark to become a supporter and to join this awesome community of creators.The Hitting The Mark theme music was written and produced by Happiness Won.I wish all of you happy holidays. Don’t forget to sit down and re-think your brand based on the many insights from the founders who were on this show so you can craft a better brand for 2020 and beyond. I will see you next time – when we, once again, will be hitting the mark.

Say Samin Nosrat's name to a food lover and their face will break out in a smile. The chef and author's debut cookbook, Salt, Fat, Acid, Heat, is a New York Time bestseller and James Beard Award Winner, lauded for its innovative approach to cooking, culled from years of work in restaurant kitchens and teaching. Her four-episode Netflix show of the same name has turned her into a household name, with viewers around the world falling in love with Nosrat's inimitable blend of expertise, curiosity, passion, and one of the best laughs ever committed to film. It may seem to casual viewers that Nosrat's rise has been meteoric, but to the daughter of Iranian immigrants to California, who fell in hard, fast love with restaurants after a chance meal at Chez Panisse, the path to becoming a successful author and breakout TV star had yet to be paved. In this intimate, revealing conversation, Nosrat opens up about her sometimes-challenging financial journey, struggles with depression and self-care on the road, the responsibility of representation, and the network of support that gets her through it all. Twitter: https://twitter.com/ciaosamin Instagram: https://www.instagram.com/ciaosamin/ Show: https://www.netflix.com/saltfatacidheat Website: http://ciaosamin.com/

NWP welcomes back one of our favorite guests...FIVE - TIME JAMES BEARD AWARD WINNING AUTHOR DORIE GREENSPAN! To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions. https://doriegreenspan.com  Everyday Dorie is available now, whereever books are sold!

The industry icon discusses some very real changes going on in the hospitality industry right now with HRN host Andrew Friedman and HRN Executive Director Caity Moseman Wadler. You’ll hear a lot of words not typically associated with restaurant kitchens. He also talks about the most influential people he’s met on his travels and offers a preview of Lucky Cricket, his new restaurant. Andrew Zimmern is a four-time James Beard award-winning TV personality, chef, writer, teacher and gracious dinner guest. As the creator, executive producer and host of the Bizarre Foods franchise on the Travel Channel, Andrew Zimmern’s Driven by Food and The Zimmern List, he has explored cultures in more than 170 countries. He has also written three books, contributes to Food & Wine Magazine and is an entrepreneur-in-residence at Babson College. Andrew is the founder and CEO of both Intuitive Content, a full-service production company that develops and produces dynamic original content, and Passport Hospitality, a restaurant and food retail development company. He is devoted to his charitable endeavors and sits on the board of directors for Services for the UnderServed, Second Harvest Heartland and Taste of the NFL. His life’s work is about demonstrating and promoting cultural acceptance, tolerance and understanding through food. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home. In 2017, Alon formed Pomegranate Hospitality to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Pomegranate Hospitality hopes to foster opportunities for colleagues, partners and friends in a comfortable environment, helping all involved to achieve their personal and professional goals. Heritage Radio Network On Tour is powered by Simplecast

Producers Peter Ogburn and Ray Rogers talk to the latest winner of the James Beard Award for Best Chef: Southeast. He's Rodney Scott, legendary pitmaster at Scott's BBQ in Hemingway, SC and Rodney Scott's BBQ in Charleston, SC. We talk about the big win, BBQ culture, and the merging of tradition and innovation.

I recently had the pleasure to host Bricia Lopez and 20 of her closest friends from the “We All Grow” summit to the Valle De Guadalupe for some wine tours. Along the way I had time to learn all about this incredible business women and her accomplishments. What I enjoyed most about her was the drive and ambition she has for life, business, being a Mom, and supporting her fellow Women. For all the Mom's that don't think they have time for a professional career or business, this show is for you. Happy Mothers Day! Please follow her at: @ilovemole @Laguelaguetza www.moleandmore.com @_supermamas and my personal pages @jimrileyracing #theanswerisyes

WRAL's Renee Chou sits down with James Beard Award-winning Chef Ashley Christensen of Poole's Diner, Beasley's Chicken + Honey, Death & Taxes, Bridge Club and Fox Liquor Bar. 

We dedicate this week of the NC F&B Podcast to a 2-part Series celebrating the 25th anniversary of the Triangle Wine Experience, benefiting The Frankie Lemmon School. TWE part 2 1:00 Jasmine Hirsch 35:56 OBX Taste of the Beach Festival 40:03 Rajat Parr We speak with General Manager of Hirsch Vineyards, and 3 time James Beard Award Winner: author, winemaker/sommelier For more information:

NWP welcomes Karen Page! In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativityilluminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks;comprehensive seasonality charts to spark inspiration all year long;how to season food like a pro, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; andproven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity (available now wherever books are sold) will spur your creativity to new heights, both in the kitchen and beyond.

NWP welcomes James Peterson, James Beard Award winner. He is out with the 4th edition of his James Beard Cookbook of the year, "Sauces", the acclaimed authority on sauce making. His completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

In this episode, Billy talks with James Beard Award Winning Chef, TV personality, cookbook author, Ming Tsai.  They dive into everything from closing down to birth new concepts, integrating ethnic heritage, importace of feng shui, steps of service, social media courtesy, “foodie” & “celebrity chef” culture.. and the idyllic meal at Les Crayeres that made him feel so high he smacked his face into a mirror and forever left an impression that changed his life forever!

Winner of 2017 James Beard Award- Best Chef, Great Lakes, Sarah Grueneberg, Chef/Partner of Monteverde, talks Top Chef, cooking Italian with a wok, hardest parts about opening a Restaurant, and how her baked potatoes, sausage bread & martinis make her ultimate meal!

This week on HRN Happy Hour, Kat & Caity are joined in-studio by Jordan Werner and Cynthia Malaran (AKA Reverend DJ Cherish the Luv). We recap a full week of season premieres here on the network, and then preview upcoming events including Food Book Fair, HRN On Tour in Charlotte, and the Bread Symposium. We speak to Peter Reinhart, renowned baker, author, two-time James Beard Award Winner, and Chef on Assignment at Johnson & Wales University about what we can expect and look forward to at the Bread Symposium, what's shaping up to be the "TED Talk of Bread." Then, we hear from Cynthia about her new show Wedding Cake here on HRN. As a resident wedding expert (she can DJ them, she can officiate them, she can even help you plan the perfect proposal), Cynthia tells us about the topics she's going to tackle all summer long with the help of other wedding industry pros. To wrap things up, Kat challenges Cynthia, Caity, and Jordan (both Caity and Jordan are brides-to-be) to a round of challenging wedding traditions trivia.

On today's episode of THE FOOD SEEN, Barbara Lynch is a modern-day Julia Child. Steps away from the golden-domed Massachusetts State House in Boston sits Lynch's two decade-old premier restaurant, No. 9 Park, where you don't need to be a Boston Brahmin to enjoy her approachable haute cuisine. A two-time James Beard Award Winner and Relais & Chateaux Grand Chef, this blunt, blue-collared Irish girl from Southie has attained cooking stardom, but at what cost? Raised by a mother who worked multiple jobs to support her wily brood, Lynch rebelled, lied and stole just to survive her disruptive youth. It was food that saved her, from a bright green pesto sauce she made for her friends at 13, or the luscious fried clams at the local Howard Johnson hotel; these flavorful memories lead Lynch to master the craft and own a handful of the top restaurants throughout her fair city (B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton), in turn becoming one of the most nurturing female chefs in the country. Recently named one of Time magazine's 100 most influential people in the world, it hasn't been without it's heartaches and struggles, as confessed in her brilliant memoir, Out of Line: A Life Playing with Fire.

An interview with one of America's top chefs and award winning cookbook author Molly Stevens.

Kitchen Confidential, Porchlight's most anticipated show of the year. Get all the dirt from the top food people in this unapologetically food-obsessed town, as stories from the kitchen, the front of the house, and the food truck are told onstage. Stories from: Chef and TV Personality Joey Altman, James Beard Award Winner and Slanted Door's Charles Phan, Author and St. Vincent Owner David Lynch, Restaurant Family Scion and ll Fornaio Co-Owner Mike Mindel, Writer and Culinary Tour Guide Nina Tamburello, and Former Private Chef Zahra Noorbakhsh. Hosted by Arline Klatte and Delfina's Craig Stoll on May 19, 2014 at San Francisco's Verdi Club. Recorded by Paula Junn. Mixed by Patty Fung.

Welcome Dorie Greenspan! Inducted into the James Beard Foundation Who’s Who of Food and Beverage, DORIE GREENSPAN was tapped by Julia Child to write Baking with Julia. She coauthored Desserts by Pierre Hermé, which won an IACP award. Her Around My French Table was an IACP Cookbook of the Year, and Baking: From My Home to Yours won a James Beard Award. Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.    

In this episode of the Find Dining Podcast, Hope Philbrick, founder of Getaways for Grownups and the blogger behind Insatiable: Thirst + Hunger + Wanderlust, talks to us about the culinary scene in Atlanta. She reveals the city's secrets about vidalia onions, Georgia's signature barbecue style, and the foreign flavors of Coca-Cola. Check out Getaways for Grownups Read Hope's blog Insatiable: Thirst + Hunger + Wanderlust More about the Kentucky Bourbon Trail More about the Urban Bourbon Trail Hope's Southern Restaurant Recommendations: Empire State South (Chef Hugh Acheson, 2012 James Beard Award Winner - tie) Restaurant Eugene (Chef Linton Hopkins, 2012 James Beard Award Winner - tie) 4th & Swift 5 Seasons Brewing Chicken and the Egg Fig Jam Kitchen and Bar JCT Kitchen Kaleidoscope Bistro & Pub Rosebud South City Kitchen Out of the Frying Pan Picks: Best Place for an Original Cocktail: Holeman & Finch Public House Best Name for a Restaurant: Southern Art Favorite BBQ Joint: Burnt Fork BBQ Favorite Place for a Business Lunch: Food 101 Favorite Butcher Shop: Dekalb Farmers Market Favorite Restaurant for Kids: Ted's Montana Grill Bottom photo by Lauren Rubenstein.

James Beard Award Winner, Author of "Cuisine a Latina", host of the Popular PBS Show "Check Please South Florida" and Owner of Michy's, SRA Martinez and Michelle Bernstein's at the Omphoy, Chef Michelle Bernstein is on my show tonite. She is a Hot Chef on the local and world stage, and she is joining me live tonite from one of her restaurants to discuss her career, her restaurants and of course wine. Join me when I chatwith Chef Michelle Berntein on tonites show. Call in at 1-646-381-4860 and be a part of something Big!

World-class dining is a cornerstone of the Wynn Las Vegas experience. Sneak a peek inside the resort’s collection of imaginative signature restaurants, each with a unique Wynn twist. These renowned chefs don’t just prepare the menu; they are in the kitchen nightly preparing the meals.