Podcast appearances and mentions of jeremiah stone

Sahra Nguyen is the founder of Nguyen Coffee Supply, a progressive coffee company that is bringing Vietnamese coffee into focus in the coolest way. On this episode we talk with Sahra about why she decided to focus on robusta, a species of coffee that is grown widely in southeast Asia but lesser known in the United States. This is rapidly changing thanks to Sahra and we get into why her work at Nguyen is bringing this delicious coffee to the mainstream.Also on the show it's the return of three things where Aliza and Matt discuss exciting food and drink on their radars. On this episode: The Formosa Cafe in Los Angeles got a reboot, Hark is our new favorite podcast app, Eel Bar is one of the NYC restaurants of the year, Bar Contra is very intriguing, we really like Haven's Kitchen aioli, Phoebe Tran is making moves with Bé Bếp, Martha: The Cookbook is Martha Stewart's 100th cookbook! Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM SAHRA NGUYEN:You've Probably Drunk Vietnamese Coffee Without Ever Knowing It [TASTE]A Bond Built Over Coffee Leads to Success in Love and Business [NYT]This Is TASTE 338: Haven's Kitchen [TASTE]This Is TASTE 25: Jeremiah Stone & Fabian Von Hauske [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Everyone's looking for ways to implement AI solutions, but integrating them into existing systems means entering uncharted territory.  Despite the hype cycle, a majority of enterprise customers “are spending 70-80% of their capacity maintaining legacy application infrastructure,” said Jeremiah Stone, CTO of SnapLogic. As a result, these companies often lack the necessary talent to effectively assess or integrate AI, making compliance and security the two biggest challenges for AI-first founders. To overcome these and other adoption barriers, early-stage CEOs need to become educators and great listeners before they can ever act as salespeople. In this episode, I interviewed Jeremiah to learn more about identifying and overcoming barriers to AI adoption, strategies for effective customer engagement and the importance of transparency and iterative experimentation in AI development. Episode summary Security and compliance “are the two things that are challenging for adoption right now.” Before selling AI solutions, founders need to listen to (and educate) potential customers. “Enterprises are spending 70-80% of their capacity maintaining legacy application infrastructure.” The risk of data breaches and bad customer outcomes makes enterprises cautious. Focus on solving unique problems AI can address better than existing solutions. Build trust by starting discussions with security, compliance, and risk frameworks. Innovate openly to demystify AI for customers. Make sure your team is ready to answer typical security and compliance questions. Maintain discipline in focusing on scalable solutions rather than niche problems. “You have to create your own talent and upskill your data engineering team.” “Experiment weekly on the things that look promising and treat it as an iterative process.” Be transparent and involve customers early in your development process. Links Jeremiah Stone, CTO, SnapLogic SnapLogic company overview SnapLogic Names Jeremiah Stone CTO Fund/Build/Scale on LinkedIn Fund/Build/Scale on Substack Thanks for listening! -- Walter.

In this episode, best friends and badass chefs Fabian Von Hauske Valtierra and Jeremiah Stone, the masterminds behind NYC's Wildair & Contra, join us. This Michelin starred, culinary duo faces off against Lala and Judith in a battle to see which pair of besties knows each other best. Brace yourself for wild stories, some good-natured trash talk, and a candid discussion about IBS. @fabianvhv @chefjeremiahstone @contrany @wildairnyc @matildacatskills @thetuskbar @eatdayjune MENTIONS in this episode: @cookingissues @jacsonbond @raysbarbk @nomacph @natsonbank @blackseedbagels @mamastoo @wyliedufresne @unclelous @deluxegreenbo @tamalesflordelis @toptastekingston @scarrspizza @lindustriebk @mariocarbone @majorfoodgroup @grandstpizza @richtorrisi @russanddaughters @wuswontonking @peterlugersteakhouse @keenssteakhouse @eliosnyc @ntmrkt @jgrestaurants     

In this podcast Shane Hastie, Lead Editor for Culture & Methods spoke to Jeremiah Stone, CTO of SnapLogic about creating great teams, AI as a development partner and ethical challenges facing the technology industry. Read a transcript of this interview: https://bit.ly/45UP7Et Subscribe to the Software Architects' Newsletter [monthly]: www.infoq.com/software-architect…mpaign=architectnl Upcoming Events: QCon London qconlondon.com/ April 8-10, 2024 Follow InfoQ: - Mastodon: https://techhub.social/@infoq - Twitter: twitter.com/InfoQ - LinkedIn: www.linkedin.com/company/infoq - Facebook: bit.ly/2jmlyG8 - Instagram: @infoqdotcom - Youtube: www.youtube.com/infoq Write for InfoQ - Join a community of experts. - Increase your visibility. - Grow your career. www.infoq.com/write-for-infoq/?u…aign=writeforinfoq

Naturally, as CTOs, we often think about our job as to work with developers to ship software. But what does that mean in a world of frameworks, low code, no code, and even GenAI solutions? In this fascinating interview, I got to chat with Jeremiah Stone, CTO of SnapLogic about heuristics for finding the right level of abstraction for delivering business value, how to engage with and support citizen development, and how to deal with shadow IT in a world where even the new marketing intern is writing code.

On today's episode of All in the Industry®, Shari Bayer's guest is Kris Moon, President and Chief Operating Officer of The James Beard Foundation. In his role, Kris is responsible for all revenue at the Foundation, including building the Foundation's first-ever enterprise-wide partnerships with American Airlines, Capital One, and Windstar Cruises, and helping the Foundation grow its philanthropic support. During his 15-year tenure, Kris has been instrumental in leading the Foundation's Covid-19 response, launching and managing the JBF Food & Beverage Industry Relief Fund that raised and disbursed almost $4.8 million in grants to 312 food and beverage establishments across America; launching the Chefs Boot Camp for Policy and Change initiative; and spearheading the strategic planning and launch of the Foundation's JBF Impact Programs in April 2016. Today's show also features Shari's PR tip to do good; Speed Round; Industry News Discussion on Righteous Eats; plus, Shari's Solo Dining experience at Platform by JBF: Restaurants Shaping America: San Francisco's Brandon Jew of Mister Jiu's x NYC's Jeremiah Stone & Fabián von Hauske Valtierra of Contra & Wildair; and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Jeff Gurwin.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.

Join us for part two of our panel discussion with five of NYC's rising culinary stars: chefs Jeremiah Stone, Trigg Brown, Rafiq Salim, pastry chef Celia Lee, and mixologist Matt Reysen. Explore their creative processes, sustainability efforts, and challenges faced in their careers. Learn how technology and socio-political climate impact the food and beverage industry. Tune in to Flavors Unknown for an insightful episode! What you'll learn from this panel discussion How creativity is affected by food costs when planning a menu 4:44 Trigg's inspiration for his popular eggplant dish 6:53 What makes Jeremiah's approach to food unique 9:21 The evolution of a single dish 10:12 How clientele can drive or hinder creativity 12:44 Celia's latest inspiration from a US ice cream chain in Korea 14:41 The highly versatile Omija berry 15:50 One flavor profile that drives Celia's desserts 16:41 Bringing Korean-style influences to a New York audience 18:11 Matt's process of elimination when it comes to cocktails 20:27 Adapting drinks to specific menu themes 22:15 Why competitions are great learning spaces for young bartenders 23:14 How to steer people towards your vision 24:00 Capturing inspiration the moment it hits 24:39 Why beer is trending towards lighter, less complicated options 27:26 The mystery of Chinese food 29:55 How plant-based meats might fit into the future 32:27 Generational influences for chefs and how that translates to the plate 33:47 Coming to terms with food security and sustainability 35:01 The limits of sourcing responsibly 38:01 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs Don't miss out on the chance to hear from these talented culinary leaders and tune in to listen to the first part of the panel discussion. Part One of the panel discussion with the 5 chefs of New York. Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet “Chinese food in general is a cuisine that in my mind, it just makes no sense. I mean, I don't know the basics, but it's so unbelievably complex and the history is so nuts. Whenever I try to remake something I ate at a Chinese restaurant at home, it just sucks.” - chef Rafiq Salim Click To Tweet “I was very picky when I was growing up. I didn't eat anything other than meat, potatoes, and fried stuff.” - chef Jeremiah Stone Click To Tweet “It's funny, like, everybody's favorite dish was an accident.” - chef Trigg Brown Click To Tweet “I know it sounds really weird, but I don't really care what people want.” - pastry chef Celia Lee Click To Tweet “You have to make a drink for yourself at the end of the day. You have to like it needs to work for your palate.” - mixologist Matt Reysen Click To Tweet Social media Jeremiah Stone Instagram Social media Trigg Brown Instagram Social media Rafiq Salim Instagram Social media Chef Celia Lee Instagram Social media Matt Reysen Instagram Links mentioned in this episode Restaurant Magna Kusina from chef Carlo Lamagna Restauramt Suerte in Austin from chef Fermin Nuñez Restaurant Este in Austin from chef Fermin Nuñez

In today's episode, you'll hear part one of a panel discussion that took place in New York City during StarChefs Rising Stars with 5 chefs of New York. Jeremiah Stone is Chef and Co-owner of Contra and Wildair. Trigg Brown is Chef and Owner of Win Sun Restaurant and Bakery. Rafiq Salim is Chef and Owner of Rolo's. Celia Lee is the Pastry Chef at Naro. And Matt Reysen is the Bar Director at Al Coro. This episode is sponsored by Symrise NA. You'll hear about some of the most innovating and exciting things happening in this industry across the city. Plus, they share the stories of their paths to success, their creative processes, and how their cultural background influences their work.  What you'll learn from this panel discussion The smells from an Indonesian Arab Dutch kitchen 4:58The science of bread making 5:56How immigration can change how we cook 6:28The big name brand where chef Trigg Brown started his career in food 8:57How chef Rafiq Salim got into cooking 10:58Why pastry chef Celia Lee prefers baking over cooking 12:21When your parents don't really understand what you do 15:56What it's like having bar owners as parents 16:52How playing youth sports can help prepare you for working in hospitality 18:14How chef Jeremiah Stone transitioned from DJ to bartender to BOH 21:24Why chef Trigg Brown kept washing dishes at his first restaurant job 24:19Escaping bad influences as a young restaurant employee 25:32How the cocktail revolution has changed how bartenders mix drinks 27:30What's influencing Matt Reysen's bar menu post-pandemic 29:10How the American palate is changing 30:15Thoughts on the changes in fine dining 31:43Making sure your concept fits its location 36:23Why descriptors identifying food style are no longer necessary 37:20Understanding personality driven food 38:12Describing the hospitality vibe between restaurants in NYC 39:45The collaborative nature in New York 42:05 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from New York CIty Don't miss out on the chance to hear from NYC talented chefs and gain insight into the world of culinary techniques.Conversations with chef Trigg BrownInterview with pastry chef Françoois PayardConversation with Erik RamirezInterview with pastry chef Erin Kanagy-LouxConversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet When we opened, we didn't have the money to make the space or anything about it look more fine dining than it actually was. We were in the Lower East Side where it didn't make sense for us to do something that didn't fit the neighborhood. - Jeremiah Stone Click To Tweet Everybody in the restaurant was like ‘don't go to culinary school, you don't want this job. You don't want to be like me', and I was like ‘I do. I love this!'. I thought of it as a party job, I was having fun. - Trigg Brown Click To Tweet If you make a sauce and you don't like that flavor, you can fix it by adding more spices.

What do your rate What If?© Rate it from Jeremiah Stone to Anchor Adds or your white. Leave a review on apple podcast or else your Colombian. I don't see race. The --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Jeremiah Stone is a mountain bike skill instructor who has taught hundreds of riders across the western USA with Ninja Mountain Bike Performance and the Sedona Mountain Bike Academy. He's also a freelance trail builder and machine operator in addition to being a skilled rider. In this interview, we ask: How did you develop your own mountain bike skills? Did you have a coach? Do you think today's mountain bikes make it easier to be a good biker, compared to the equipment that was available in the old days? Timing seems to be a big factor when it comes to landing jumps or clearing doubles. How can riders develop a good sense of timing and speed? Why is it easier to ride a technical feature once you've seen someone else ride it first? What are some common bad habits when it comes to technical trail descending? Beyond improving physical fitness, are there skills that can make climbing on the bike more tolerable? Do you have any tips for helping riders overcome their fear of trying something new? How does that advice change for someone recovering from a traumatic crash? This episode first aired on February 22, 2021. Connect with Jeremiah on Instagram @vitabrevis and learn more at ridelikeaninja.com. --This episode is sponsored by Jamis Bikes. Jamis has been designing and building quality bikes since 1979, and they were among the first to produce mountain bikes beginning in 1982. Check out the entire lineup of Jamis high performance mountain bikes at www.jamisbikes.com. --Keep up with the latest in mountain biking at Singletracks.com and on Instagram @singletracks --- Support this podcast: https://anchor.fm/singletracks/support

Are they brothers separated at birth? Maybe….This week we kicked it with Michelin Star Chef Jeremiah Stone.  The Stones chop it up about how Jeremiah went from DJing to opening restaurants like Contra and Wildair, and how a case of mistaken identity brought them together this unlikely pair only to reveal surprising similarities in their love for wine and hip hop.

Today, I’m joined by Jeremiah Stone, AGCS high school math and science teacher. I enjoyed talking with Jeremiah about his love for math and science, his role at Charter, and his journey in life. We recorded this conversation on Zoom, so please forgive some of the audio inconsistencies and please enjoy.

Jeremiah Stone is a mountain bike skill instructor who has taught hundreds of riders across the western USA with Ninja Mountain Bike Performance and the Sedona Mountain Bike Academy. He’s also a freelance trail builder and machine operator in addition to being a skilled rider. In this interview, we ask: How did you develop your own mountain bike skills? Did you have a coach? Do you think today’s mountain bikes make it easier to be a good biker, compared to the equipment that was available in the old days? Timing seems to be a big factor when it comes to landing jumps or clearing doubles. How can riders develop a good sense of timing and speed? Why is it easier to ride a technical feature once you’ve seen someone else ride it first? What are some common bad habits when it comes to technical trail descending? Beyond improving physical fitness, are there skills that can make climbing on the bike more tolerable? Do you have any tips for helping riders overcome their fear of trying something new? How does that advice change for someone recovering from a traumatic crash? Connect with Jeremiah on Instagram @vitabrevis and learn more at ridelikeaninja.com. --Keep up with the latest in mountain biking at Singletracks.com and on Instagram @singletracks --- Support this podcast: https://anchor.fm/singletracks/support

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. For the New York City leg, Paige Lipari, owner of the amazing culinary bookshop and cafe Archestratus Books + Food, and our HRN fam were gracious co-hosts. Joining us for a conversation about creativity, cooking food and making music were longtime friends of the show, Chefs Jeremiah Stone and Fabian Von Hauske of Wildair, Contra and Peoples, along with Ed Breckenridge, Riley Breckenridge and Teppei Teranishi, who are members of one of our favorite bands, Thrice. (Special shoutout to Fab for designing incredible tour posters for us!) Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Today we are joined by the chefs and restauranteurs, Jeremiah Stone and Fabian von Hauske. The duo owns Contra and Wildair, two fantastic restaurants in Manhattan. They also opened a curated natural wine shop called Peoples. We’ve become friends over the past view years and have made me some of the very best food I have ever eaten. In our conversation, we talk about the way people inspire both their dishes and the way they design their restaurants, we hear about their foodie hero origin stories, and we touch on the latest food trends and the future of restaurants post-Covid. Like what you hear? Get exclusive episodes and limited perks by supporting the show on Patreon. FEATURED LINKS Official Website ORDER FOOD HERE SHOW LINKS Carry the Fire Podcast Website Instagram Twitter Produced by Andy Lara at www.andylikeswords.com

Change is inevitable and in today’s landscape change is constant. Restaurants will not look the same as they once did for the foreseeable future. Whether through closure, regulation or community fear, we can’t expect to reopen our businesses without adapting to the way things will be. Growth will be in your hands. We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, and approaching their local government and mental health and well being in this unprecedented era. It seems everywhere you look there is a story about the p word: “pivot.” While some call it pivoting, those of us in and around the hospitality call it fighting for survival to possibly stay afloat and serve our communities. Our guest today is  Brandon Hoy, Co-founder and COO of our beloved Roberta’s Pizza.  Roberta’s is now offering make at home pizza and pasta kits, baked goods, and grocery as well as  delivery from all locations. Then we’re joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and Peoples Wine. We’ll hear how our LES neighbors have pivoted into a carry out/ delivery model dubbed Contrair.   Opening Soon is powered by Simplecast.Brandon Hoy, Co-founder, COO, Roberta’s, Pizza. pasta, kits, grocery, delivery, Jeremiah Stone, Fabian Von Hauske of Contra, Wildair, Peoples Wine, LES, Contrair

Working with icons? Cold shooting conditions? A villain's first good-guy role?  Had a blast recording this episode with famous Australian action-star Vernon Wells! Vernon is best known for portraying villainous roles in the 80's including roles roles like "Bennett" in Commando (1985), where he fought action legend Arnold Schwarzenegger (The Terminator, Predator). Other roles include "Wez" in Mad Max 2: The Road Warrior (1981) and "Lord General" in Weird Science (1985). He also played the undead miner "Jeremiah Stone" in Curse of the Forty-Niner (2002) aka Miner's Massacre directed by late horror icon and special makeup-fx legend John Carl Buechler (Re-Animator, Friday the 13th Part VII: The New Blood).  Ed Gage joins the discussion.  Follow Vernon Wells on Instagram @wells.vernon Follow Kellen Pembleton on Instagram @kellenpembleton Follow Ed Gage on Instagram @edfuckinggage  Follow Kellen's Petty Talk Show on Instagram @kellenspettytalkshow Sponsored by Pi Bake Shop - Follow Pi Bake Shop on Instagram @pibakeshop   Stay tuned for Episode #5

James brings in an extraordinary tale of betrayal, backstabbing and the Devil himself. He also lobs a bunch of civil war stories directly into your ears.Which musical instruments can Satan play?Why does Warwick market stink?How big is TOO big for a shoe? Please write in to tell us your favourite devilish pseudonyms. Old Scratch? Old Nick? Old Scratchy Nick? Let us know on the socials. Ayoade Warning: James does a Richard Ayoade impression for about the ninth time this series. @loremenpod www.instagram.com/loremenpod www.facebook.com/loremenpod @JamesShakeshaft | @MisterABK

Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also talk, natural wine, the ins and outs of liquor licensing in NYC, and Dave tells the story of that one time when his step-father ruined christmas with wine futures. And don't forget today's Classics in the Field: Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

Jeremiah Stone is the chef/partner at Contra, wild air, and una pizzaria napoletana. He and his partner Fabian Von Huuske just released their first cookbook, “A Very Serious Cookbook.” I was in NYC and went to the slick, new una pizza and talked shop, the cookbook, and collaborations. BUY “A VERY SERIOUS COOKBOOK”:: https://www.amazon.com/Very-Serious-Cookbook-Contra-Wildair/dp/071487602X/ref=sr_1_1?ie=UTF8&qid=1541604538&sr=8-1&keywords=a+very+serious+cookbook Check out Jeremiah on Instagram: https://www.instagram.com/chefjeremiahstone/ And his restaurants: CONTRA: Insta: https://www.instagram.com/contrany/ Website and reservations: http://contranyc.com WILD AIR: Insta: https://www.instagram.com/wildairnyc/ Website and Reservations: http://wildair.nyc UNA PIZZA NAPOLETANA: Insta: https://www.instagram.com/unapizzanapoletana/ Website and Reservations: http://www.unapizza.com

Let’s get this out of the way first. Jeremiah Stone and Fabian Von Hauske are sweet dudes: extremely hardworking, generous, with lots and lots and lots of friends in the food world—in the United States, France, Mexico, and the darkest corners of the Noma fermentation lab (all spots the pair have worked in their short and ambitious careers). They own a trio of influential restaurants on New York’s Lower East Side: Contra, Wildair, and the newly reopened Una Pizza Napoletana. And they have just released their first cookbook, A Very Serious Cookbook (there’s a wink in there somewhere).On the show we dive into their story (how they met in a chat room that may or may not be branded America Online) and explore how they organized their very serious cookbook into very unique chapters. Plus, Jeremiah Stone in praise of Maryland blue crabs: “It’s in your blood when you grow up around Washington, D.C.”Also on the show, we talk with Sohui Kim, the chef behind Brooklyn's Insa and the Good Fork, as well as the author of the new book Korean Home Cooking. We chat about karaoke, kimchi, and why we should all eat more tomatoes for dessert.

Gary and Michael sit down with two of the most exciting young chefs in America, Fabián Von Hauske and Jeremiah Stone, to discuss their cooking philosophy, their partnership with Una Pizza Napoletana and their just-released "A Very Serious Cookbook" (Phaidon). Thanks to Han Oak chef Peter Cho for hosting this episode of Walk-Ins Welcome. Intro: Yung Kartz, "Been Awhile" http://freemusicarchive.org/music/Yung_Kartz/September_2018/Been_Awhile

This week, we welcome Jeremiah Stone and Fabián von Hauske — gentlemen who have been described as a "wunderkind New York chef duo" for their first two restaurants, the tasting menu joint Contra and its more casual sister Wildair; partners in the rebooted Una Pizza Napoletana; and most recently, new authors. We chop it up in preview for their first book, "A Very Serious Cookbook: Contra Wildair," out next month.

27 year old Fabián von Hauske and his partner chef Jeremiah Stone are the team behind New York City’s Contra and Wildair, two of the buzziest restaurants on Lower Manhattan’s fine-dining scene. The Mexico City-born chef and 2014 Eater Young Gun stopped by the Eater Upsell to discuss working in kitchens as an immigrant, the evolution of New York City’s restaurant scene, and why he and Jeremiah are really into piña coladas. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Fabs: instagram.com/fabianvhv Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices

Food & Wine magazine was calling attention to up-and-coming toques before just about any other organization; its Best New Chefs program--which debuted in 1988--even predates the James Beard Foundation Awards by three years. On the heels of the big reveal of the Class of 2016, we're joined in studio by Food & Wine's new editor-in-chief Nilou Motamed and by two just-named Best New Chefs Jeremiah Stone and Fabian von Hauske of Contra and Wildair restaurants in New York City. 2015 inductee Katie Button of Asheville, North Carolina's Curate, shares her experience one year in, and for some historical perspective, 1990 Best New Chef Tom Valenti (most recently of New York City's Ouest) describes the impact of being dubbed a Best New Chef in the program's formative days. This being our last show of the season, we also take a look at the themes that have emerged over the past three months and try to take stock of them with the help of our guests.

Bringing the infamous BBQ Blow Out event to life in the studio, this week on Snacky Tunes hosts Darin Bresnitz and Greg Bresnitz sit down with Chefs Fabian von Hauske, Jeremiah Stone, and Jorge Riera of the NYC restaurants Contra and Wildair. With Contra serving up an ambitious menu of contemporary New York cuisine that features interesting local and seasonal ingredients, the chefs also talk about the efforts at Wildair which hails a more approachable à la carte menu and a pared-down environment. The guys talk their stacked backgrounds as well as what we can expect from the duo in the future! In the second half of the show, Greg and Darin welcome musical guest Salt Cathedral (who will also be DJ-ing the upcoming BBQ Blow Out) for incredible live performances and chatter on that tour life, musical inspirations, and tidbits on their next record. This program was brought to you by Edwards VA Ham. “We try to evoke a New York American feel with the food and the space and the wine.” [9:57] –Jeremiah Stone on Snacky Tunes “[In Japan] they partied until 7, and then keep drinking and keep drinking and keep drinking, and then they eat ramen at 8.” [32:08] –Salt Cathedral on Snacky Tunes

What is today’s landscape of connected manufacturing and what’s driving interest in the Industrial Internet? Greg Gorbach, Vice President of Information-Driven Manufacturing for ARC Advisory Group, and two of the leading voices at General Electric; Jeremiah Stone, GM of Industrial Data Intelligence, and Jennifer Bennett, GM of Manufacturing Software, both with GE Intelligent Platforms, join Manufacturing Talk Radio to discuss the technologies available now, the main elements inherent in any IoT system, and all the hows and whys that every small to mid-sized manufacturer needs to know to get connected now. Tune in April 21st at 1:00pm (ET) and listen as we explore the brave new world of the Industrial Internet.

Recently I taped a two-way discussion on careers in SAP sustainability with fellow SAP Mentor Jim Spath. Although Jim does not work in sustainability on a day to day basis, he's one of the most influential community voices in this area and has a 20 year background as an environmental engineer in his pre-SAP life. When we taped this thirty minute discussion, Jim and I were fresh off an SAP Mentor session on SAP's sustainabilty strategy with Jeremiah Stone of SAP. We wanted to react to that session - though some of it was "not bloggable" and we kept that content out. There were other SAP sustainability events to react to also, but mostly, we wanted to riff on SAP careers in sustainability and talk about the skills and the impact we can have by greening our SAP careers.