Podcasts about james beard best chef

Happy Friday, Madison! The City Cast Madison team is here to round up the news of the week. This week host Bianca Martin chats with executive producer Hayley Sperling and producer Jade Iseri-Ramos about the stories you need to know.  Jade kicks off the show with an explainer of President Trump's executive orders regarding citizenship and deportation and how to be prepared for when ICE comes to town. Bianca breaks down the reasons UW Madison removed the Vice Chancellor for Diversity, Equity, and Educational Advancement. And Hayley talks about these frigid temperatures, where people can go to seek shelter, and how Friends of the State Street Family are checking in with unhoused people during the extreme weather. We also celebrate James Beard Best Chef in the Midwest semi-finalist, Ahan! Mentioned on the show: Kaul and Evers sue Trump over ending birthright citizenship [WPR]  Trump Immigration Crackdown in Madison [The Cap Times] WI Republicans Audit DEI at UW-Madison [Wisconsin State Journal] Blanket donation drive at St. Vinny's Thrift Stores [Channel 3000] Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter.  Looking to advertise on City Cast Madison? Check out our options for podcast and newsletter ads.  Learn more about the sponsors of this January 24th episode here: Nehemiah Justified Anger Capital City Theatre Babbel - Get up to 60% off at Babbel.com/CITYCAST Learn more about your ad choices. Visit megaphone.fm/adchoices

In the culinary world, there are many different roads to success. Some are longer and more winding than others. On this week's show, we speak with chefs who have traveled far – literally and figuratively – to find career fulfillment in New Orleans. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. Nina tells us about her path from the Caribbean and England to New York and Miami, and why she chooses to call New Orleans home. Then, we hear from Merritt Cosha and Tyler Stuart – two Americans who traveled across India to educate themselves on the culture and flavors of the subcontinent. The couple's passion for regional Indian cuisine is on display at their restaurant, Plume Algiers on New Orleans' Westbank. Finally, we sit down with Mason Hereford who talks about his culinary journey from working in barroom kitchens and fancy restaurants to running four acclaimed local eateries, including his flagship sandwich shop, Turkey and the Wolf. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In the culinary world, there are many different roads to success. Some are longer and more winding than others. On this week's show, we speak with chefs who have traveled far – literally and figuratively – to find career fulfillment in New Orleans. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. Nina tells us about her path from the Caribbean and England to New York and Miami, and why she chooses to call New Orleans home. Then, we hear from Merritt Cosha and Tyler Stuart – two Americans who traveled across India to educate themselves on the culture and flavors of the subcontinent. The couple's passion for regional Indian cuisine is on display at their restaurant, Plume Algiers on New Orleans' Westbank. Finally, we sit down with Mason Hereford who talks about his culinary journey from working in barroom kitchens and fancy restaurants to running four acclaimed local eateries, including his flagship sandwich shop, Turkey and the Wolf. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In this episode, I chat with James Beard Best Chef Southeast Finalist Robbie Robinson from City Limits Barbeque in West Columbia, South Carolina. IG: https://www.instagram.com/citylimitsq Saturday 11 am - 5ish Sunday - Open with No Limits Menu (check social media) 1119 Methodist Park Rd, West Columbia, South Carolina 29170 Facebook: https://www.facebook.com/CityLimitsQ Texas Monthly Article: https://www.texasmonthly.com/bbq/georgia-south-carolina-texas-barbecue/

Minnesota Now runs over the lunch hour, a time that here in the MPR News studio, we are thinking quite a lot about food. So we figured, why not check in with the best chefs in Minnesota and ask what they're eating for lunch Monday to get some inspiration? Jorge Guzmán is the chef at the three-star restaurant Petite León in Minneapolis and is opening a new Mex-Tex style restaurant, Chilango at the Beach Club Residences on the shore of lake Bde Maka Ska next month.He has been nominated for the prestigious James Beard Best Chef award three times. He joined MPR News host Cathy Wurzer to talk about his work. Use the audio player above to listen to the full conversation. Subscribe to the Minnesota Now podcast on Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts.   We attempt to make transcripts for Minnesota Now available the next business day after a broadcast. When ready they will appear here.

On this episode I chatted with award winning Chef, Andrew Black about his journey from Jamaica to OKC. His stories from around the world, working in the Ritz in Paris, traveling across the country, coming to OKC for the first time and why he stayed in OKC.  https://chefandrewblack.com/ The Oklahoma Hall of Fame at the Gaylord-Pickens Museum telling Oklahoma's story through its people since 1927. For more information go to www.oklahomahof.com and for daily updates go to https://lnkd.in/g_gsxQM The Chickasaw Nation is economically strong, culturally vibrant and full of energetic people dedicated to the preservation of family, community and heritage. www.chickasaw.net Diffee Ford Lincoln. Third generation Oklahoma business, the Diffee family continues to do business the right way, the family way. Go to www.diffeeford.net for all your new and used car needs and follow them on instagram https://lnkd.in/drq7RMu2 This episode is brought to you by Hope is Alive. Hope is Alive exists to radically change the lives of drug addicts, alcoholics, and those who love them. Join us Saturday, September 30th for our “Sobriety Sprint” 5K as we remember, honor, and celebrate those who've lost their lives. This family-focused event will feature a one-mile fun run, inflatables, food trucks, and more. Register to run or honor a loved one at SobrietySprint.com.  #thisisoklahoma

A transcript is available onlineAmerica is obsessed with food. And it's killing us.It's estimated that half of all Americans will be obese within a decade. Overweight and obesity are directly tied to heart disease, Type 2 diabetes, joint disorders, erectile dysfunction, high blood pressure, stroke, and contribute to dementia and some cancers. On today's program we focus on how the object of our obsession could — just maybe — become the means to our better health.What does it mean to think of food as medicine? Our guests are Dr. Miles Hassell, board certified in internal medicine and in private practice at Providence St. Vincent Medical Center in Portland, Oregon. He established the Integrative Medicine Program at Providence Cancer Center and is Associate Medical Director/Professor at Pacific University School of Physician Assistant Studies. He uses evidence-based nutrition and exercise options in his medical practice and lectures widely to physician groups regarding the use of nutritional medicine. Along with his sister Mea, Dr. Hassell is the author of "Good Food, Great Medicine: A Mediterranean Diet and Lifestyle Guide.".Check out these excerpts from Dr. Hassell's book.Meal planning tipsPantry Basics (Shopping list)Risk Reduction Action Plan (Start with your pantry)Risk Reduction Action Plan (Secret weapon: Protein + Good Fat + Fiber).Chef Josh Galliano grew up in New Orleans where life is a little slower and the food is a little more amazing. After studying History as an undergrad and Political Science as a grad student at LSU, he went to London and Le Cordon Bleu where he received the Grand Diplôme. Galliano cooked and honed his skills in Angela Hartnett's MENU and at Roussillon, both in London, Restaurant Daniel in New York, and Commander's Palace in New Orleans. Galliano moved to St. Louis and found community and support that rewarded him with a loyal following and awards such as ‘Food and Wine's Best New Chef: Midwest' and multiple nominations for the James Beard-Best Chef in the Midwest award. Today he's elbow deep in dough at Companion Baking, making breads steeped in tradition and new breads that express healthfulness, place, and awareness of community.. 

Chef and media darling Carla Hall joins us to talk about all of her favorite foods and things for Thanksgiving. Also, The Takeaway has you covered with recommendations from some top chefs who talk about their favorite Thanksgiving foods and share some of their go-to recipes. We'll hear from Chefs Samin Nosrat, author of the James Beard Award-winning book Salt, Fat Acid Heat; Pati Jinich, host of the 3x James Beard Award-winning PBS series, Pati's Mexican Table; and the 2018 James Beard Best Chef of the Southeast, pitmaster Rodney Scott.

Chef and media darling Carla Hall joins us to talk about all of her favorite foods and things for Thanksgiving. Also, The Takeaway has you covered with recommendations from some top chefs who talk about their favorite Thanksgiving foods and share some of their go-to recipes. We'll hear from Chefs Samin Nosrat, author of the James Beard Award-winning book Salt, Fat Acid Heat; Pati Jinich, host of the 3x James Beard Award-winning PBS series, Pati's Mexican Table; and the 2018 James Beard Best Chef of the Southeast, pitmaster Rodney Scott.

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home. Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. Finally, we meet new restaurateur, Betty Sun of Lotus, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home. Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. Finally, we meet new restaurateur, Betty Sun of Lotus, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

This year's Superhero Chef has spent 45 years completely dedicated to the passion and craft of the table.  For him, food is not about trying to create a new trend but perfecting what you are doing every day.  He was awarded James Beard Best Chef of the Southwest in 2005 and just celebrated his 20th anniversary as the owner of The Compound in Santa Fe. Under his energetic leadership, The Compound has won many awards for their food, wine, and service. His superpowers of innovation, style, and freshness results in a Contemporary American menu focusing on regional ingredients and local sourcing.  He also supports the culinary community and works directly with many charities. NMRA is proud to honor 2021's Chef of the Year, Mark Kiffin of The Compound. 

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home. Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. Finally, we meet new restaurateur, Betty Sun of Lotus Bistro, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields. We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home. Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame. Finally, we meet new restaurateur, Betty Sun of Lotus Bistro, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

Matthew Raiford is CheFarmer of Gilliard Farms in Brunswick, GA. Matthew grew up surrounded by cooking and a love for food. After a decade in service of our country, he returned and found his way into cooking professionally. We discuss him finding his way to some influential black chefs who changed everything for him. We also talk with one of his #UnsungHospitalityHeroes, Chef Kevin Mitchell, who is working to tell the history of black chefs. The two met just after culinary school and continue to support each other and collaborate to this day. Website - GilliardFarms.com Instagram - @ChefarmerMatthew @GillardFarms First job in the industry? Piggly Wiggly Deli/Bakery 16 yrs. old Brunswick, Georgia as a deli worker Proudest moment of your career? Being nominated for a James Beard Best Chef in the Southeast Food and/or drinks staples in your house? Peanut Butter & Jelly and a loaf of bread Two things most people don't know about you? I love Roses and am learning how to fly fish Words to live by? Every morning in Africa, a Gazelle wakes up. It knows it must run faster than the fastest lion or it will be killed. Every morning a Lion wakes up. It knows it must outrun the slowest Gazelle or it will starve to death. It doesn’t matter if whether you are a Lion or a Gazelle.... when the sun comes up, you’d better be running.

This episode of Wake Up Call was recorded live at the CreativeMornings Cleveland breakfast lecture about Craft, on June 15, 2018. Join us to explore the theme of Craft through conversations with guest speaker, Jill Vedaa, Chef of Salt+ restaurant who has recently been nominated the James Beard Best Chef in the Midwest. Host, David Allen Moss, digs into the craft of photography, stone pottery, digital illustration and the masters who bring them to life. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode of Wake Up Call was recorded live at the CreativeMornings Cleveland breakfast lecture about Craft, on June 15, 2018. Join us to explore the theme of Craft through conversations with guest speaker, Jill Vedaa, Chef of Salt+ restaurant who has recently been nominated the James Beard Best Chef in the Midwest. Host, David Allen Moss, digs into the craft of photography, stone pottery, digital illustration and the masters who bring them to life.

This week on Foodie and the Beast, hear from Chef/Owner Jeff Black of Black Restaurant Group. He's resurrected a new and improved Addies, now open in Potomac Park and ... has a new concept - Black Coffee - coming soon to the Palisades neighborhood in DC. Seattle superstar chef and James Beard Best Chef finalist Rachel Yang has a cool, new cookbook: My Rice Bowl: Korean Cooking Outside the Lines filled with fusion fun for the home chef. She's on the phone with coauthor Jess Thomson. Now through November 19th, is DC Cocktail Week, sponsored by the Restaurant Association of Metropolitan Washington (RAMW). More than 40 restaurants and bars are participating - in with al the deets are Baba Cocktail Bar's Danilo Simic and RAMW's I-Shee Patterson. Fruitive at City Center is DC's ONLY certified, organic restaurant (now that Nora Poullion has closed up shop). Fruitive's Greg Roseboom is in with tastes and talk, plus news of a new location coming at Dupont. Beer here! City Tap's Curtis Gray is in pouring beermosas and other innovations from City Taps expansive craft beer lineup. Cheers!!!

This week on Foodie and the Beast, hear from Chef/Owner Jeff Black of Black Restaurant Group. He's resurrected a new and improved Addies, now open in Potomac Park and ... has a new concept - Black Coffee - coming soon to the Palisades neighborhood in DC. Seattle superstar chef and James Beard Best Chef finalist Rachel Yang has a cool, new cookbook: My Rice Bowl: Korean Cooking Outside the Lines filled with fusion fun for the home chef. She's on the phone with coauthor Jess Thomson. Now through November 19th, is DC Cocktail Week, sponsored by the Restaurant Association of Metropolitan Washington (RAMW). More than 40 restaurants and bars are participating - in with al the deets are Baba Cocktail Bar's Danilo Simic and RAMW's I-Shee Patterson. Fruitive at City Center is DC's ONLY certified, organic restaurant (now that Nora Poullion has closed up shop). Fruitive's Greg Roseboom is in with tastes and talk, plus news of a new location coming at Dupont. Beer here! City Tap's Curtis Gray is in pouring beermosas and other innovations from City Taps expansive craft beer lineup. Cheers!!!

Exemplifying cross-cultural cooking at its most enticing, James Beard Best Chef-nominee Rachel Yang and Seattle-based freelance food writer Jess Thomson shared their cookbook My Rice Bowl: Korean Cooking Outside the Lines, a celebration of Korean fusion cuisine inspired by traditions around the world. Together the two explored the landscape of America’s fusion-cooking culture and expound upon Yang’s childhood stories—those of a Korean immigrant who tried everything to become an American, but only felt like one when she realized that her culture, among many, is what makes America so delicious. Rachel Yang is a chef and operator of the highly acclaimed restaurants Trove, Joule, and Revel, as well as Revelry in Portland, OR. She holds four James Beard Award nominations for Best Chef Northwestern. Jess Thomson is an award-winning freelance food and travel writer, and the author of seven cookbooks, plus her recent memoir, A Year Right Here: Adventures with Food and Family in the Great Nearby. Her work has appeared in the New York Times; Food & Wine; Cooking Light; Edible Seattle; and multiple issues of the Best Food Writing book collection. Yang and Thomson shared the evening with Nathan Myhrvold—visionary in technology, business and breadmaking—for a culinary double-header. Recorded live at SIFF Cinema - Egyptian Theatre by Town Hall Seattle Thursday, October 26, 2017

Kevin Gillespie is a chef, author and media celebrity.  He owns two of Georgia's hottest restaurants: Gunshow and Revival.  Gunshow has been on GQ's list of “12 Most Outstanding Restaurants”. In 2015 he was a semi-finalist for the James Beard Best Chef in the Southeast award. He was also a semi-finalist for the James Beard Rising Star Chef of the Year award. He is the author of two cookbooks: Fire in my Belly and Pure Pork Awesomeness. He was a finalist on the sixth season of Bravo's Top Chef cooking show and was voted the Fan Favorite for the season.

Isaac Toups joins Caity Moseman Wadler to talk about the difference between Cajun and Creole cuisines, and how he blends the two at his restaurants, Toups Meatery in New Orleans. Isaac Toups represents the new guard of Cajun chefs for his updated sophisticated approach to a cuisine that’s best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience and growing up Cajun (Rayne, La, in the heart of Cajun country). Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Isaac Toups has three times been named a James Beard Best Chef of the South Semi-finalist & finalist, and earned other notable accolades.