Podcast appearances and mentions of james creange

On this week's episode, Olivia Winter (The Fort Worth Club) joins the podcast to discuss her growing interest in the culinary arts and her first place finish at the Ben E. Keith Foods Show Student Chef Competition. Photo by James Creange. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. Check out our website: www.fwfoodstories.com/ For more information about The Culinary School of Fort Worth's programs, visit: www.csftw.edu/

Co-host Jon is away on holiday for this episode so stepping into his boots comes Tom and James. As a previous housemate of Dan, Tom joins the show to talk reality TV and Liverpool FC. The latter, James Creange, joins the show from Texas and takes part in a Game of Thrones draft and previews the series finale ahead.

This week, we are running an episode from the TCU Magazine Podcast which is also hosted by James Creange. He was joined by Urvashi Pitre ("The Butter Chicken Lady"), a DFW home cook who has written 5 cookbooks and has a large number of YouTube and Facebook videos showcasing her cooking. Photo courtesy of Urvashi Pitre via Twitter. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. Check out our website: www.fwfoodstories.com/ For more information about The Culinary School of Fort Worth's programs, visit: www.csftw.edu/ To buy your tickets for the Fort Worth Food and Wine Festival, visit: fortworthfoodandwinefestival.com/buy-tickets/

On this week's episode, Ginger Blazek (Zenzero) joined the podcast to talk about deciding to change careers and shift her focus to the culinary industry. She talked about how her restaurant is a reflection of her home life, her love for pastry from a young age, her graduation from The Culinary School of Fort Worth and much more! Photo courtesy of James Creange. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. Check out our website: www.fwfoodstories.com/ For more information about The Culinary School of Fort Worth's programs, visit: www.csftw.edu/ To buy your tickets for the Fort Worth Food and Wine Festival, visit: fortworthfoodandwinefestival.com/buy-tickets/

On this week's episode, Shawn Kidwell and Nic Stolz (Cowtown Brewing Company) join the podcast to discuss their brand new Fort Worth brewery. We talked about the logistics of both opening a brewery and actually brewing beer. Shawn and Nic shared some of their favorite beers with James and explained their entire brewery concept (from layout and design to the BBQ station in the backyard). Photo courtesy of James Creange. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. Check out our website: www.fwfoodstories.com/ For more information about The Culinary School of Fort Worth's programs, visit: www.csftw.edu/ To buy your tickets for the Fort Worth Food and Wine Festival, visit: http://fortworthfoodandwinefestival.com/buy-tickets/

On this week's episode Chef Juan Rodriguez (Magdalena's Catering & Events) joins host James Creange to discuss his catering business. They talk about how he left the restaurant industry and started Magdalena's from the ground up as well as his "secret" dinners hosted each month. Photo courtesy of Juan Rodriguez. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. For more information about our Culinary programs, visit: csftw.edu/ STAY CONNECTED WITH US: Facebook: www.facebook.com/culinaryfw/ Instagram: www.instagram.com/culinaryschoolftw/

Brandon and Angie Moors join host James Creange to talk about their bakery FunkyTown Donuts. They talk about their current location, their pending expansion, and some of the difficulties that come along with trying to run a small business. Photo courtesy of James Creange. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. For more information about our Culinary programs, visit: csftw.edu/ STAY CONNECTED WITH US: Facebook: www.facebook.com/culinaryfw/ Instagram: www.instagram.com/culinaryschoolftw/

Chef Jeff Williams (Taste Community Restaurant) joins host James Creange to talk about his pay-what-you-can restaurant concept. They discuss some of the challenges with running this type of establishment but also the many rewards. Photo courtesy of Julie Williams. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. For more information about our Culinary programs, visit: csftw.edu/ STAY CONNECTED WITH US: Facebook: www.facebook.com/culinaryfw/ Instagram: www.instagram.com/culinaryschoolftw/

Chef Marcus Paslay (Clay Pigeon and Piattello) joins host James Creange to discuss his career spanning from traveling across the country working in different restaurants to opening two very successful restaurants in Fort Worth. The two also talk about the kind of kitchen Paslay runs, how he balances out a family life with his work life, and his plans for the future. Photo courtesy of jilljohnsonphoto.com. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. For more information about our Culinary programs, visit: csftw.edu/ STAY CONNECTED WITH US: Facebook: www.facebook.com/culinaryfw/ Instagram: www.instagram.com/culinaryschoolftw/

Russell Kirkpatrick (Reata Restaurant) joins host James Creange to talk about his 13 years with the Reata Restaurant in Fort Worth. He discusses his "Swiss Army Knife" role in the restaurant as its general manager as well as his role with the Fort Worth Food and Wine Festival. He also talks about how he balances his home life as a husband and father with his demanding work schedule. Photo courtesy of Russell Kirkpatrick "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. For more information about our Culinary programs, visit: csftw.edu/ STAY CONNECTED WITH US: Facebook: www.facebook.com/culinaryfw/ Instagram: www.instagram.com/culinaryschoolftw/

Greg Saltsman (Pearl Snap Kolaches) joins host James Creange to discuss how he turned his business degree into a career in the culinary industry. The two talk about Saltsman's start in the kolache industry and how he got the idea to bring them to Fort Worth. They also discuss how he went from operating out of someone else's kitchen to having two locations in Fort Worth. "Punch on the TV" performed by Bruno Freitas on www.hooksounds.com. For more information about our Culinary programs, visit: http://www.csftw.edu/ STAY CONNECTED WITH US: Facebook: www.facebook.com/culinaryfw/ Instagram: www.instagram.com/culinaryschoolftw/

Chef Jon Bonnell (Bonnell's, Waters, Buffalo Bros) joins host James Creange to discuss how he got his start, how he has chosen to define himself in the industry, and where he plans to go from here. The two discuss Bonnell's early days, what it was like to bring a seafood restaurant to Fort Worth, how he handles criticism, and much more. Photo courtesy of bonnellstexas.com. "Punch on the TV" performed by Bruno Freitas on https://www.hooksounds.com. For more information about our Culinary programs, visit: http://csftw.edu/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/culinaryfw/ Instagram: https://www.instagram.com/culinaryschoolftw/