Podcast appearances and mentions of Jeremiah Tower

In this special episode, we're joined by the legendary Alice Waters—chef, activist, founder of Chez Panisse, and the visionary behind the Edible Schoolyard Project. Alice is one of four culinary icons featured in the upcoming “Chef's Table: Legends” documentary on Netflix, dropping on April 28th to celebrate the 10th anniversary of the series.Alice joins host Kerry Diamond from her home in Berkeley and shares her passionate advocacy for free, healthy school lunches for all children—and why she believes this is the key to transforming our food system. We also dive into her Netflix episode, reconciliation with fellow food pioneer Jeremiah Tower after three decades of silence, and her new life as a grandmother.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions and show transcripts. More on Alice: Instagram, The Edible Schoolyard Project, Chez PanisseMore on Kerry: Instagram

On this week's episode of No Substitutes, we are joined by Jeremiah Tower, he talks about his time working at Chez Panisse, why he wants to ban tweezers from the kitchen, his thoughts on modern restaurants, his disdain for kale, if he could have one more meal with Anthony Bourdain, how he met his husband, and so much more!No Substitutes was created by Lumi Ray and Christopher Kapoh-Perez0:00 What You Need To Become A Chef2:50 Jeremiah Tower's Favorite Meal At Chez Panisse5:15 Jeremiah Tower's Favorite Bay Area Restaurants8:15 Jeremiah Tower's Advice For New Chefs9:50 Why Jeremiah Tower Loves French Chickens12:15 How Being An Architect Helped Jeremiah Tower In The Culinary World13:57 People Who Have Influenced Jeremiah Tower 15:40 Best Homemade Meal17:40 Jeremiah Tower Does Not Like Kale20:20 The First Meals Jeremiah Tower Learned To Cook22:20 Jeremiah Tower's Unpopular Food Opinions 26:05 Are Restaurants Changing For The Better Or Worse?30:42 One Last Meal With Anthony Bourdain36:50 The Most Memorable Meal Jeremiah Tower Ever Had41:30 The Moment That Inspired Jeremiah Tower For His Restaurant 43:40 Jeremiah Tower's Food and Wine Festival 45:00 How Jeremiah Tower Met His Husband More Jeremiah TowerInstagram: https://www.instagram.com/thejeremiahtowerX: https://x.com/jeremiahtowerSubstack: https://jeremiahtower.substack.com/More No Substitutes Instagram: https://www.instagram.com/nosubstitutespod/ X: https://twitter.com/nosubstitutessMore Lumi RayInstagram: https://www.instagram.com/lumi_ray X: https://x.com/lumina_rayy  (the good link)TikTok: https://www.tiktok.com/@lumiray0Crew:Show Runner: Christopher Kapoh-Perez https://www.instagram.com/kapohperezProducers: Ash Casanova https://www.instagram.com/ashcasanovacomedy/

Chef Dominique Crenn is back on Radio Cherry Bombe! Best known as the chef-owner of the Michelin-starred Atelier Crenn in San Francisco, Dominique is also an author, cancer survivor, environmentalist, and philanthropist. She made this year's TIME 100 list and married actor-writer-director Maria Bello in Cabo San Lucas this past May. She is also the cover star of the new Paris issue of Cherry Bombe magazine. Chef Dominique joins host Kerry Diamond to share which American TV show inspired her to move to California, how she talked her way into a link cook job with Jeremiah Tower, her battle against cancer, and meeting and marrying Maria. She also shares the emotional story about her adoption, and how a change in the French laws allowed her to learn about her earliest days. Thank you to OpenTable, Pernod Ricard, and Alex Mill for supporting our Radio Cherry Bombe. Click here to get your copy of Cherry Bombe's Paris Issue with Chef Dominique Crenn on the cover. Visit Cherry Bombe's Event Calendar for our Summer Series details.Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Dominique: Instagram, Atelier Crenn, Cherry Bombe Paris issueMore on Kerry: Instagram

Where has the founder of Chipotle been eating around New York City, and what does he have to say about the future of restaurants? It's really fun having Steve Ells into the studio to cover some serious ground, including his early cooking career working with Jeremiah Tower at Stars in San Francisco and what led him to open a single burrito shop on the campus of the University of Denver in 1993. We also find out about his latest big idea, an exciting new restaurant called Kernel, that has a robotic arm in the kitchen and an amazing plant-based chicken sandwich. We talk about it all with one of the strongest minds in food.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM STEVE ELLS:Steve Ells Is Still Trying to Solve Lunch [NY Mag]Steve Ells raises $36M for new Kernel [Restaurant Business]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode features a conversation with Chef John Ash, who for the past 40 years has been known in Sonoma and Napa as the Godfather of Wine Country Cuisine. His restaurant, John Ash & Company, helped to define what became known as California Cuisine back in the 1980's and 1990's. John, along with chefs like Alice Waters, Jeremiah Tower, Joyce Goldstein, and Michael McCarty, changed the way people cooked and ate across the entire country. Chef Ash has also written a number of award winning books, including the 1996 IACP Cookbook of the Year, From the Earth to the Table, and has just published a beautiful new book called The Hog Island Book of Fish & Seafood.On a personal note, John was the first important chef to serve Peter's bread in his famous restaurant, way back in 1988, which helped launch Brother Juniper's Bakery's successful run and paved the way for Peter's own writing career. He owes a deep debt of gratitude to John, not only for his early support and friendship, but for some of the most memorable meals Peter and his wife ever ate at John Ash & Company. You'll learn even more about this remarkable culinary influencer as he and I reconnect and reminisce in this  very enjoyable conversation, here on Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Coco and Michelle talk with Gerald “Gerry” Casale, co-founder of DEVO and proprietor of The 50 by 50 winery. Gerry talks about the foundation of the band DEVO and how it was connected to the horrific events at Kent State in 1970, when 4 of his fellow students were shot and killed by the National Guard. That event was a pivotal point in his life: it forced him to stay at the university instead of transferring to another school, and exposed him to new ideas from visiting professors. Gerry also shares how music and his success with DEVO gave him an opportunity to try great food and wine, meeting chefs like Jeremiah Tower and Wolfgang Puck who were coming up at the same time as the band. The 50 by 50 has two current releases: The 50 by 50 Sonoma Coast Pinot Noir 2016 and The 50 by 50 Carneros Rosé of Pinot Noir 2017. Each wine harmoniously combines Gerry's love of music and wine.

Berkley California can be known as the seat of social and political protest, the birthplace of the hippie lifestyle and most recently as the nova of many culinary stars. Jeremiah Tower, Mollie Katzen and of course Alice Waters just to name a few. Gregoire Jacquet, a denizen of the Gourmet Ghetto as he calls it opened his small sandwich shop in Berkley about 20 years ago. Gregoire, the restaurant, gained a reputation for fresh locally sourced menus that changed with the season. He's grooming his business now for a foray into the world of franchising. And, he's also designed a custom box for his food that solves some of the problems of transporting food while keeping a quality of freshness. We started our conversation early one morning… Go to the website www.restaurantlegends.com for links to Gregoire and information on an of our podcast partners   1851Franchise.com https://1851franchise.com/gregoire/top-5-reasons-to-buy-a-gregoire-franchise-2718858#stories Gregoire Restaurant                                                      https://www.gregoirerestaurant.com/ Franconnect https://www.franconnect.com/

This week's episode takes a different turn – the spotlight is on myself with my amazing co-author Nicole Antonio Gadsdon from BananaPepper HR, hosted by the great John Porter of ShielPorter Communications. In this special episode, we unpack our whitepaper ‘Six Tenets of Agile Hospitality: 6 Tenets Every Leader Needs to Survive and Thrive in the New Era of Hospitality'.  It took more than 12 months of research and writing, plus the team's combined experience and we have hugely appreciated all your great feedback since we released this paper in September. Tune in to this interview as we unpack the key takeaways from this whitepaper, what holds businesses back from growing, and why you need to give yourself the gift of time to reflect. Get your access to the whitepaper in the link below.  Links: Get your FREE copy of the white paper of ‘The Six Tenets of Agile Hospitality - 6 Tenets Every Leader Needs to Survive and Thrive in the New Era of Hospitality': https://www.bizimply.com/resources/the-6-tenets-of-hospitality/ (https://www.bizimply.com/resources/the-6-tenets-of-hospitality/)  From Fragile to Agile: How to Navigate the New Era of Hospitality: https://www.bizimply.com/blog/navigate-the-new-era-of-hospitality/ (https://www.bizimply.com/blog/navigate-the-new-era-of-hospitality/)  #77 Nicole Antonio-Gadsdon, Founder of Banana Pepper HR, on leading with care: https://www.hospitalitymavericks.com/77-nicole-antonio-gadsdon-founder-of-banana-pepper-hr-on-leading-with-care/ (https://www.hospitalitymavericks.com/77-nicole-antonio-gadsdon-founder-of-banana-pepper-hr-on-leading-with-care/)  #84 Jeremiah Tower, the Father of American Cuisine, on the Creative Force: https://www.hospitalitymavericks.com/84-jeremiah-tower-the-father-of-american-cuisine-on-the-creative-force/ (https://www.hospitalitymavericks.com/84-jeremiah-tower-the-father-of-american-cuisine-on-the-creative-force/)  #154 David Dressler, Founder of Quiet Advisory, on Creating a Soulful Workplace: https://www.hospitalitymavericks.com/154-david-dressler-founder-of-quiet-advisory-on-creating-a-soulful-workplace/ (https://www.hospitalitymavericks.com/154-david-dressler-founder-of-quiet-advisory-on-creating-a-soulful-workplace/)  #163 Ari Weinzweig, CEO of Zingerman's Community of Businesses, on Visioning and the Myth of the One Thing: https://www.hospitalitymavericks.com/163-ari-weinzweig-ceo-of-zingermans-community-of-businesses-on-visioning-and-the-myth-of-the-one-thing/ (https://www.hospitalitymavericks.com/163-ari-weinzweig-ceo-of-zingermans-community-of-businesses-on-visioning-and-the-myth-of-the-one-thing/) #114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership: https://www.hospitalitymavericks.com/114-ari-weinzweig-co-founder-of-zingermans-on-self-leadership/ (https://www.hospitalitymavericks.com/114-ari-weinzweig-co-founder-of-zingermans-on-self-leadership/)  #134 David Lockwood, MD of Neal's Yard Dairy, on Having a 10-year Plan: https://www.hospitalitymavericks.com/134-david-lockwood-md-of-neals-yard-dairy-on-having-a-10-year-plan/ (https://www.hospitalitymavericks.com/134-david-lockwood-md-of-neals-yard-dairy-on-having-a-10-year-plan/) Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy

In August 1971, a food revolution was quietly launched in California with the opening of a small Berkeley bistro called Chez Panisse. At a time when pre-packaged fast food was all the rage in the U.S., Chez Panisse created dishes using locally sourced meats and farm-to-table produce. The fabled restaurant became an incubator for the Slow Food movement and sparked a change in attitudes toward food across America. At the helm, was founder and food revolutionary Alice Waters. And in the kitchen, were a succession of talented chefs who would go on to gain success in their own endeavors. On this week's show, we celebrate 50 years of Chez Panisse by digging into our archives to bring you the voices of some of its famous alumni. We begin with Jeremiah Tower, who teamed up with Waters to put Chez Panisse on the map. We then voyage into the vegetable kingdom with Deborah Madison, and explore Jewish cooking with Joyce Goldstein who both spent formative years in the Chez Panisse kitchen. Finally, we revisit our conversation with Cal Peternell, who spent 22 years of his life with the Chez Panisse family. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In August 1971, a food revolution was quietly launched in California with the opening of a small Berkeley bistro called Chez Panisse. At a time when pre-packaged fast food was all the rage in the U.S., Chez Panisse created dishes using locally sourced meats and farm-to-table produce. The fabled restaurant became an incubator for the Slow Food movement and sparked a change in attitudes toward food across America. At the helm, was founder and food revolutionary Alice Waters. And in the kitchen, were a succession of talented chefs who would go on to gain success in their own endeavors. On this week's show, we celebrate 50 years of Chez Panisse by digging into our archives to bring you the voices of some of its famous alumni. We begin with Jeremiah Tower, who teamed up with Waters to put Chez Panisse on the map. We then voyage into the vegetable kingdom with Deborah Madison, and explore Jewish cooking with Joyce Goldstein who both spent formative years in the Chez Panisse kitchen. Finally, we revisit our conversation with Cal Peternell, who spent 22 years of his life with the Chez Panisse family. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

A nudge from above and our cameo in this Jeremiah Tower documentary drew me in to remember this golden rule. Learn how to rise above from the people who let you down. #ThePitch #INICIVOX 

Jeremiah Tower is an American celebrity chef who, along with Alice Waters and Wolfgang Puck, has been credited with pioneering the culinary style known as California cuisine.[1] A food lover from childhood, he had no formal culinary education before beginning his career as a chef.It would be difficult to overstate the importance that chef Jeremiah Tower has had on American cooking. He's one of the giants, a chef who carved a path so innovative and so important into American culinary life that today's chefs still follow it without perhaps even knowing about Tower himself.It started at Berkeley's Chez Panisse, back in 1972, after the Connecticut-born, well-traveled son of aristocrats, and Harvard-educated Master of Architecture Tower joined Alice Waters in the kitchen of her restaurant. He had always cooked, and cooked well, for his friends, read historic cookbooks for pleasure, and loved the art of preparing food far more than he did the planning of buildings. He was an immediate hit in the kitchen and eventually became a partner. He not only brought exquisite European-style cooking to the Bay Area, but he and Waters created a truly American cuisine, using ingredients sourced ultra-fresh and locally and devising a fresh new way to prepare them. After six years at Chez Panisse, Tower moved on, as executive chef at Big Sur's Ventana Inn, San Francisco's Balboa Café, and as co-owner of the Santa Fe Bar & Grill, where he explored southwestern cooking.____________________________________________________ Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business." Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses. The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of: Food & Beverage Magazine's Guide to Restaurant Success https://www.amazon.com/dp/1119668964/... ____________________________________________________ *CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag... *Follow Us on Facebook : https://www.facebook.com/FoodAndBever... *Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/ *Follow Us on TWITTER: https://twitter.com/fb101com www.fbmagazine.com@michaelpolitz@jenniferenglish#JeremiahTower#JeremiahTowerConsulting#ChezPanisse#LaVentanaInnandSpa#BalboaCafe#SantaFeBarandGrill#StarsRestaurant#StarsCafeSanFrancisco#StarsRestaurantPaloAlto#StarsRestaurantOakville#JTsBistroSanFrancisco#Speedo690Restaurant#TavernontheGreen#PeakCafeHongKong#StarsRestaurantManila#StarsRestaurantSingapore#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade

Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. “Atelier” can be defined as a workshop or studio, a concept that drives Chef Crenn's modern vision for fine French cuisine. Her highly distinctive French heritage and imaginative gastronomic lair behind the stove at Atelier Crenn is a clear reflection of her unique life story. Growing up in Brittany, France, Dominique Crenn developed a keen interest in cuisine from her parents, who celebrated fine dining. While Crenn credits her mother for her early introduction to the culinary arts, she also attributes her culinary passion to her politician father and his best friend, a well-respected French food critic, who exposed her from a young age to many of the region's best restaurants. It was in San Francisco where Crenn began her formal training as a chef, when in 1988, she moved from France and began working under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz for over two years at the celebrated restaurant, Stars. Crenn then went on to make history as the first female executive chef in Jakarta, Indonesia, where she headed the kitchen at the Intercontinental Hotel. After having spent about a decade away from San Francisco, she returned there in 2008 to head the kitchen at Luce, in San Francisco's Intercontinental Hotel. It was there that Crenn earned her first Michelin star in 2009 and again in 2010. Driven by her passion to create a deeply personal project, Crenn opened Atelier Crenn, a place to express her heritage as well as an ode to “poetic culinaria,” in January 2011. Atelier Crenn achieved its first Michelin Star within a year, in October of 2011. In the following year, Crenn made history again when Atelier Crenn received its second Michelin Star, becoming the first female chef in the US to receive this honor. In November 2018, Crenn beat her own record and became the first female chef in the US to receive three Michelin Stars. In the summer of 2015, Crenn opened her second restaurant in San Francisco: Petit Crenn, a place where she presented the core of her culinary upbringing and inspiration in a more casual setting. Petit Crenn is an ode to the home cooking of Brittany, inspired by the dinner parties held by Crenn's mother and grandmother, where she first became mesmerized by the art of cuisine and dining. Later that year, she published her debut cookbook: Atelier Crenn: Metamorphosis of Taste. In March 2018, Chef Crenn opened Bar Crenn, a wine bar situated right next to Atelier Crenn. Bar Crenn pays homage to the Parisian salons of the early twentieth century, luxurious locations in the French capital that sought to inspire political, social, and cultural conversations around fine wine and classic French food. Bar Crenn received one Michelin star in November 2018, adding yet more luster to Chef Crenn's luminous career. Crenn and her teams at Atelier Crenn and Petit Crenn were featured on Netflix's second season of the popular Netflix series "Chef's Table." Crenn was nominated in 2016 and 2017 by the James Beard Foundation for Best Chefs in America and received recognition from World's 50 Best Restaurants. In 2017, Atelier Crenn debuted at no. 83 on the organization's list of the world's best restaurants, in 2018 Crenn was honored with the award for Best Chef: West by The James Beard Foundation, and in 2019 Atelier Crenn was named to the World's 50 Best Restaurants at no. 35. In 2021, Atelier Crenn ranked no. 48 on the list and Chef Crenn was honored with the World's 50 Best Icon Award. Crenn continues to be an outspoken and active member of the international culinary community, promoting innovation, sustainability, and equality through her collaborations with organizations such as the Basque Culinary Center and Pan American Development Foundation, as well as her frequent participation in various panels and summits. After years in the culinary world, Crenn has long since evolved from the little girl who sat and dined, entranced by the intricacies and beauty of fine cuisine, although it is still the memories of her childhood that continue to define and extend into her artistic culinary style. On this episode of What's Burning, Dominique Creen's chat with Host Mitchell Davis includes conversation around building a team that has answers you don't, poetics of food and the expansive responsibilities of a chef.

I adore Jeremiah Tower, star of Netflix's The Last Magnificent – he knows style, globally, and he speaks his mind (bring back serious room service, he says). Hear him now, on MARY GOSTELOW GIRLAHEAD PODCAST.

On this edition of Deep South Dining Malcolm White's skillet buddy, carol Puckett is back from her international travels. With more than one story to tell, Carol shares the details of her trips and the international delights she was able to bring back to Mississippi. Also, the pair talk about several fig-related dishes and reflect on their love of a delicious condiment. Later in the show bring the scary talking about haunted restaurants in Mississippi. Let's eat yall!Fig Relish RecipeAdapted by Julia Reed from "Jeremiah Tower's New American Classics"Ingredients: 1 medium red onion, finely chopped ( 1/2 cup)8 large fresh ripe Mission figs, finely chopped (or about 20 Celestes)1 to 2 fresh Serrano chilies, stemmed, seeded and finely chopped½ cup fresh mint leaves¼ cup fresh lime juice1 teaspoon salt (or more to taste)1 teaspoon freshly ground black pepperPreparation:Soak the onion in ice water for 10 minutes, rinse and pat dry with paper towels. Combine the onion and figs and half the chilies in a bowl.Blanch mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry and finely chop. Add to the fig mixture. Add lime juice, salt and pepper. Stir well and taste. Add as much of the remaining chili as desired. Let sit for 1 hour so flavors can develop. See acast.com/privacy for privacy and opt-out information.

With excitement allow me to introduce to you today's guest, co-founder of Bartaco and Barcelona Wine Bar and CEO of Taste Maker Acquisition Corps, and I should mention you hold titles with Wisely, US Foods and Upwards Projects Restaurant Group,  Andy Pforzheimer.   Andy is a graduate of Harvard University. After graduating he traveled to France to explore his passion for cooking. He continued is his culinary adventures in the United States throughout the late 1980s and early 1990s. During this time he worked for notable chefs including Jeremiah Tower at Stars, Anne Rosenzweig at both Arcadia and the "21" Club and Patrick Healy at Colette. He thought he had his fill of cooking and went to work as the original food editor for Matha Stweart Living magazine. Turns out, he prefers to work on his feet and before long he was back in kitchens with the catering and consulting businesses he started.  It was during this time he met his business partner,  Sasa Mahr-Batuz. The two opened the first Barcelona Wine Bar location in 1996 which they scaled to 6 locations. In 2010, Pforzheimer and Mahr-Batuz started Bartaco.  In 2012 they took on a partner in Hal Rosser and Rosser Capital, opening even more restaurants. In June 2018, with 32 restaurants in 14 states, they sold Barteca to Del Frisco's Restaurant Group for $325 million. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "What you tolerate becomes your standard." In today's episode with Andy Pforzheimer we will discuss: Doing literally whatever it takes to work in the best restaurants when you're starting out Prime cost Maximizing seating Working for Martha Stewart Partners Failing Salvaging waning restaurants Usefulness of lawyers Negotiating leases Reverse engineering from you "Why" Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? I can be didactic What's one question you ask or thing you look for during an interview? They have to care deeply about the job What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Look in the mirror and say "is this who I am?" What is one uncommon standard of service you teach your staff? We want the guest to know something personal about their server What's one book we must read to become a better person or restaurant owner? How To Win Friends And Influence People by Dale Carengie  GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? They don't know how to seat a room Name one service you've hired. TideSmart Insights (formerly Confidential Consumer) for secret shopping What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Wisely If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness is more important than brilliance What you tolerate becomes your standard Always smell you own armpits Contact info: Email: andy@barteca.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Andy Pforzheimer for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

There is a magic picnic basket on this show, a fantastical idea of a dream meal, and I struggle to recount how many of my 240+ guests have included a dish from Frank Stitt. Let's just say it's more than a few.. Writer Charles Gaines in Garden & Gun called him the Godfather of Southern Cuisine, and this James Beard award winner has built a dynasty of dining delight in Birmingham, AL with Highlands Bar & Grill, Chez Fonfon, and Bottega. A studious youth, he turned his philosophical eye from studying Plato to learning from Alice Waters, Simca Beck, and Richard Olney, not to mention Jeremiah Tower, but he's still as delighted at seasonal produce coming in the kitchen door as he;s ever been, the rotation of the culinary calendar a deep well of inspiration. That enthusiasm weaves its way through his restaurants, his staff, and the dishes that are crafted, and the idea of a restaurant as revelry, as reverence, and as a respite is perhaps Stitt's true philosophy shining forth. 

MeatBucket MINI series - Appetizer sized episodes highlighting restaurants and discussing food scene news & events, typically around Columbus, OH.Looking for your next reading project or need a gift idea for that special foodie in your life? Listen to this episode for inspiration! "Andrew Friedman has made a career of chronicling the life and work of some of our best chefs.His most recent book, Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession (2018) tells the story of the evolution of the American chef in the 1970s and 1980s. To write it, Friedman interviewed more than 200 industry figures including legends such as Wolfgang Puck, Jeremiah Tower, Alice Waters, Jonathan Waxman, and Ruth Reichl.Chefs, Drugs, and Rock & Roll earned rave reviews from The Wall Street Journal, Salon, The Village Voice, and Kitchen Arts & Letters, among many others, and has been optioned for development as a docu-series." (https://andrewtalkstochefs.com/about/) Pete Griffin makes fun of podcast commercials LOLOL - Click HereMusic by Clayton Moore - click here to see the album he produced with Caty Petersilge, Alackaday

“Chefs must stop thinking of themselves and saying ‘Look at me.” It’s not about ‘me, me, me,” it’s about the ingredients and the customers.” Chef Jeremiah Tower Chef Tower lives in Mexico now and is working on a new book about his experiences of eating food from around the world. In addition, he is partnering with […] The post Chef Jeremiah Tower appeared first on WebTalkRadio.net.

“Chefs must stop thinking of themselves and saying ‘Look at me.” It’s not about ‘me, me, me,” it’s about the ingredients and the customers.” Chef Jeremiah Tower Chef Tower lives in Mexico now and is working on a new book about his experiences of eating food from around the world. In addition, he is partnering with […] The post Chef Jeremiah Tower appeared first on WebTalkRadio.net.

“Chefs must stop thinking of themselves and saying ‘Look at me.” It’s not about ‘me, me, me,” it’s about the ingredients and the customers.” Chef Jeremiah Tower Chef Tower lives in Mexico now and is working on a new book about his experiences of eating food from around the world. In addition, he is partnering with […] The post Chef Jeremiah Tower appeared first on WebTalkRadio.net.

Let's celebrate Chef Jeremiah Tower's culinary past, present and future. Considered to be the first Celebrity Chef and a creator of California cuisine, Chef Tower's creative genius continues to influence chefs around the world and across generations. During this special Kitchen Chat, he shares delightful stories about Julia Child, James Beard and Anthony Bourdain with Chef Jaime Laurita and me. Chef Tower also touches upon the music in the kitchen at Chez Panisse and shares why he left Stars, his famous restaurant in San Francisco. He explains, "At the very top, you step off. That's why I left and went to the beach. It was time to go fishing. Only Anthony Bourdain understood it. Nobody else did." Anthony Bourdain featured Chef Tower in a CNN documentary, "Chef Jeremiah Tower: The Last Magnificent" which is available on Netflix. Chef Tower lives in Mexico now and is working on a new book about his experiences of eating food from around the world. In addition, he is partnering with a prestigious institute in Mexico on "la busqueda de la authentic cocina Mexicana" to create a full documentation in every way of the regions of Mexico and their cooking of the hearth in homes and to present new versions that keep the original flavors and tastes. He remains passionate about focusing on ingredients. Chef Tower truly defines and lives life with exquisite taste and style: "Style has to come from within and it's what you're working with. The real style is finding the perfect fish, knowing how to take care of it, knowing how to cook it and knowing in what ambiance to serve it to your paying customers. Simplicity of food is the real style. Just like the little black dress in fashion." Chef Jeremiah Tower shares his top three tips for the home cook: Empty out your spice drawer that's got 40 bottles of two year old spices and throw them away. Buy spices in small quantities on the day or week that you plan to cook with them. Healthful eating is more important than ever. Eat healthy food, invite your friends to your home and cook for them. It's all about the ingredients. Don't be afraid to cook. You can always make scrambled eggs if your dish doesn't turn out.

Let’s celebrate Chef Jeremiah Tower’s culinary past, present and future. Considered to be the first Celebrity Chef and a creator of California cuisine, Chef Tower’s creative genius continues to influence chefs around the world and across generations. During this special Kitchen Chat, he shares delightful stories about Julia Child, James Beard and Anthony Bourdain with… The post Chef Jeremiah Tower: A Shining Culinary Constellation appeared first on Kitchen Chat.

Jeremiah Tower is likely the first Celebrity Chef in the US. A food lover from childhood, he had no formal culinary education before beginning his career as a chef at Chez Panisse, making the place famous for its authentic cuisine that is currently known as California or American style cuisine. Jeremiah later opened one of the most famous restaurants in the country in 1980s - The Stars, which became the major attraction for celebrities. Anthony Bourdain produced a fantastic documentary on Jeremiah - The Last Magnificent, which tells his story.  I sat down with Jeremiah to discuss details that weren't included in the documentary, and we covered everything from his early childhood to his latest experiments with the restaurant industry. 

A food lover from childhood, he had no formal culinary education before beginning his career as a chef. Join us as Jeremiah talks about personal struggles he had to overcome that made him better and stronger as a chef and person.

After World War II, a newly affluent United States searched for its own gourmet culture. In James Beard, whose larger-than-life presence would rule over kitchens and dinner tables for the next 35 years, America found its culinary maestro. How did this secretly queer failed opera singer from the epicurean backwater of Oregon become America’s first food celebrity? John Birdsall tells the tale in his new book The Man Who Ate Too Much: The Life of James Beard, bringing to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. Join us for an in-depth conversation with Birdsall, who will look beyond the public image of the celebrated cean of American cooking to find a man who battled depression, self-doubt, loneliness, and the complex rules of the closet to become a beloved household name synonymous with fine cooking and the good life. Producing nearly two dozen cookbooks in his lifetime, Beard was staunchly unfussy and proudly anti-elitist, embracing the elegance and pleasures of pure, local food and “humble, everyday cooking that aims for simplicity, honors flavor over dubious thrift, and achieves perfection using fine ingredients.” His influence on American food culture cannot be overstated: he was the definitive source of knowledge and inspiration for American home cooks in the 20th century, and the inspiration for a new generation of restaurant chefs in the 1970s, including Larry Forgione, Jeremiah Tower, and Alice Waters. Our special guest, John Birdsall, is himself a two-time James Beard Award-winning author, a former food critic and a longtime restaurant cook. He co-authored (with James Syhabout) the cookbook Hawker Fare. SPEAKERS John Birdsall Author, The Man Who Ate Too Much: The Life of James Beard; Former Food Critic; Restaurant Cook; Co-Author, Hawker Fare; Twitter @John_Birdsall Michelle Meow Producer and Host, "The Michelle Meow Show" on KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors; Twitter @msmichellemeow—Co-Host John Zipperer Producer and Host, Week to Week Political Roundtable; Vice President of Media & Editorial, The Commonwealth Club—Co-host In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on February 23rd, 2021 by the Commonwealth Club of California.

After World War II, a newly affluent United States searched for its own gourmet culture. In James Beard, whose larger-than-life presence would rule over kitchens and dinner tables for the next 35 years, America found its culinary maestro. How did this secretly queer failed opera singer from the epicurean backwater of Oregon become America's first food celebrity? John Birdsall tells the tale in his new book The Man Who Ate Too Much: The Life of James Beard, bringing to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. Join us for an in-depth conversation with Birdsall, who will look beyond the public image of the celebrated cean of American cooking to find a man who battled depression, self-doubt, loneliness, and the complex rules of the closet to become a beloved household name synonymous with fine cooking and the good life. Producing nearly two dozen cookbooks in his lifetime, Beard was staunchly unfussy and proudly anti-elitist, embracing the elegance and pleasures of pure, local food and “humble, everyday cooking that aims for simplicity, honors flavor over dubious thrift, and achieves perfection using fine ingredients.” His influence on American food culture cannot be overstated: he was the definitive source of knowledge and inspiration for American home cooks in the 20th century, and the inspiration for a new generation of restaurant chefs in the 1970s, including Larry Forgione, Jeremiah Tower, and Alice Waters. Our special guest, John Birdsall, is himself a two-time James Beard Award-winning author, a former food critic and a longtime restaurant cook. He co-authored (with James Syhabout) the cookbook Hawker Fare. SPEAKERS John Birdsall Author, The Man Who Ate Too Much: The Life of James Beard; Former Food Critic; Restaurant Cook; Co-Author, Hawker Fare; Twitter @John_Birdsall Michelle Meow Producer and Host, "The Michelle Meow Show" on KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors; Twitter @msmichellemeow—Co-Host John Zipperer Producer and Host, Week to Week Political Roundtable; Vice President of Media & Editorial, The Commonwealth Club—Co-host In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on February 23rd, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

“If anything is worth doing, it is worth doing in style.” Wow, well our next guest certainly needs no introduction! We’re thrilled to host Chef Jeremiah Tower.What an amazing honor to have Chef Jeremiah Tower as a guest on the podcast. We had such an awesome time. We couldn't be more thrilled about all the stories that were shared. Tune in have a listen and let us know what you think. 

As we kick off with 2021, there’s a long road ahead of us. Larry Korman – design and travel extraordinaire – joins the show to share why he’s optimistic about the industry, and what you can do to keep innovating.  AKA offers weekly and monthly stays in studio and one to two bedroom residences in beautiful buildings with personalised support. They have locations in NYC, Philadelphia, Washington DC, London and LA. It’s a division of Korman Communities, a four generation family-run real estate business since 1909 and pioneer of the furnished suite concept in 1966. I love Larry’s bullish energy, and his insatiable desire to build a great team. Tune in as we explore value propositions, innovating remotely, digital partnerships, humanising experiences and how AKA succeeds by looking at things 3-dimensionally.  Links: https://www.stayaka.com/ (AKA): https://www.stayaka.com/ (https://www.stayaka.com/)  https://www.technogym.com/ (Technogym): https://www.technogym.com/ (https://www.technogym.com/)  https://twitter.com/wolfgangpuck (Wolfgang Puck): https://twitter.com/wolfgangpuck (https://twitter.com/wolfgangpuck)  https://www.hospitalitymavericks.com/podcast/episode/2dd4b48f/84-jeremiah-tower-the-father-of-american-cuisine-on-the-creative-force (#84 Jeremiah Tower, the Father of American Cuisine, on the Creative Force): https://www.hospitalitymavericks.com/podcast/episode/2dd4b48f/84-jeremiah-tower-the-father-of-american-cuisine-on-the-creative-force (https://www.hospitalitymavericks.com/podcast/episode/2dd4b48f/84-jeremiah-tower-the-father-of-american-cuisine-on-the-creative-force)  https://www.youtube.com/watch?v=WefXe-io6aw (Jeremiah Tower: The Last Magnificent): https://www.youtube.com/watch?v=WefXe-io6aw (https://www.youtube.com/watch?v=WefXe-io6aw)  https://twitter.com/jeangeorges (Jean-Georges Vongerichten): https://twitter.com/jeangeorges (https://twitter.com/jeangeorges)  https://www.stayaka.com/live-it/new-york (Live it! Program): https://www.stayaka.com/live-it/new-york (https://www.stayaka.com/live-it/new-york) https://www.karamoorwines.com/ (Karamoor Estate Wines): https://www.karamoorwines.com/ (https://www.karamoorwines.com/)  https://twitter.com/larrykorman (Larry’s Twitter): https://twitter.com/larrykorman (https://twitter.com/larrykorman)  https://www.hospitalitymavericks.com/podcast/episode/47d79bee/24-exceptional-hospitality-leadership-with-peter-avis-customer-service-and-hospitality-consultant (#24: Exceptional Hospitality Leadership With Peter Avis, Customer Service and Hospitality Consultant): https://www.hospitalitymavericks.com/podcast/episode/47d79bee/24-exceptional-hospitality-leadership-with-peter-avis-customer-service-and-hospitality-consultant (https://www.hospitalitymavericks.com/podcast/episode/47d79bee/24-exceptional-hospitality-leadership-with-peter-avis-customer-service-and-hospitality-consultant)  Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   https://www.facebook.com/groups/hospitalitygamechangers (Join the GameChanger Facebook Group): https://www.facebook.com/groups/hospitalitygamechangers (https://bit.ly/2GAvr2W) Please help us get better by filling out the feedback survey on the podcast show here: https://bit.ly/37aIm5n (https://bit.ly/37aIm5n)  This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

What a year this has been! COVID has obviously been the big story, but personally, I took the leap and started my own company at the start of the pandemic, launched the podcast and have connected with more people in the industry than in many previous years combined. A big part of that has been because of this podcast. What started as a hobby has turned into a passion project that I look forward to doing every week. There have been too many great moments on the show this year to count but I've tried to pull a few of them and do a “best of episode” to at least highlight some of the conversations that resonated with me. Thank you all for your support throughout the year and for coming on this journey with me. I hope some of the things we've talked about over the year have resonated with you or inspired you to take action. Highlights from the "best of" show include: Marketing Ep. 15 w/ Josh Hogan on spending money against OTAs Revenue Management Ep. 16 w/ Parul Suri on revenue management practices that worked in the past that help with visibility in the future Ep. 27 w/ Fabian Bartnick on RevPar index and vanity metrics F&B Ep. 24 w/ Josh Kopel on pivoting, change in the industry, evolving your Career, closing Preux & Proper and why he did it Service Ep. 13 w/ Clarence McLeod on proactive communication, non-negotiable basics are more important than ever and cocktail currency The Future Hospitality Ep. 31 w/ Ron Swidler on being nimble, using experts, and that we may not be qualified to answer the questions being asked right now Ep. 33 w/ Jeremiah Tower on what needs to change in the hospitality industry, training and the effort needed to be the best Thank you for your support over the past year. Thank you for continuing to listen each week, and thank you for sticking with me as we bring the show into the new year. On that note - Happy new year to you and all the best in 2021. --- We want to hear from you! Send in a voice message or review to the podcast: https://anchor.fm/provenprinciples/message (https://anchor.fm/provenprinciples/message) --- Do you need to revamp your hospitality business strategy? Do you need help with a project or someone to work with on a tough problem in your hotel or restaurant? If I can help you in any way, please don't hesitate to reach out. You can book a free call with me by going to https://knowinghospitality.com/contact (knowinghospitality.com/contact)

Widely considered the father of American cuisine, Jeremiah Tower began his culinary career in 1972 as co-owner and executive chef of Chez Panisse in Berkeley, California. He then continued as executive chef and sole owner of Stars in San Francisco, one of the highest grossing, most innovative, and profitable restaurants in the United States. After Stars, Tower opened restaurants in Hong Kong, Singapore, and Manila. He's an award winning chef, author, keynote speaker, architecture aficionado and a fantastic podcast guest. He's also the subject of The Last Magnificent, a CNN feature-length documentary film produced by Anthony Bourdain, now on Netflix. I asked Jeremiah on the show to give us a look behind the curtain on how he became so successful in a notoriously difficult industry and to get his thoughts on where the young hoteliers of the world should be focused on pushing our industry forward. On this episode we discuss: How Jeremiah got his start (2:13) How to establish yourself as a leader (4:53) The secret to great hospitality (7:56) Leading by example and instilling integrity (9:45) Servant Leadership (16:04) What we need to fix in the industry (18:10) About Jeremiah Jeremiah Tower began his culinary career in 1972 as co-owner and executive chef of Chez Panisse in Berkeley, California. Then continued as executive chef and sole owner of Stars in San Francisco, one of the highest grossing, most innovative, and profitable restaurants in the United States. After Stars, Tower opened restaurants in Hong Kong, Singapore, and Manila. Tower sold the Stars group in 1998. Awards include the James Beard Foundation's “Outstanding Chef of the Year” in America (1996), “Regional Best Chef” California (1993), and the Beard Foundation “Best American Regional Cookbook” for Jeremiah Tower's New American Classics (1986), Nation's Restaurant News “Fine Dining Hall of Fame,” and an honorary degree from the C.I.A.. Tower has written eight books including Jeremiah Tower Cooks (2002), California Dish (2004), Escoffier, A Dash of Genius (2013), Table Manners: How to Behave in the Modern World and Why (2016), Start the Fire (2017), and an e-book Flavors of Taste (2018). Keynote speaker and TV guest, including Good Morning America, The Late Show with David Letterman, and host of the PBS13-series show “America's Great Chefs.” Food & Wine Festivals include Pebble Beach, several Meals on Wheels,  the Oxford University and Blenheim Palace Festivals, and the Hawaiian Wine and Food at the Kahala, Jeremiah is the subject of The Last Magnificent, a CNN feature-length documentary film produced by Anthony Bourdain, now on Netflix, and is working on cooking videos, combined with real estate, and a new book. Books https://amzn.to/3a49eXI (Ritz & Escoffier, The Hotelier, The Chef and The Rise of the Leisure Class) https://amzn.to/3a1G23z (Start the Fire: How I Began A Food Revolution In America) https://amzn.to/3mdAl4W (Jeremiah Tower Cooks: 250 Recipes from an American Master) https://amzn.to/3naxBqr (Jeremiah Tower's New American Classics) Links Instagram: https://instagram.com/tower.jeremiah (@tower.jeremiah) --- If I can help you in any way, please don't hesitate to reach out. You can book a free call with me by going to https://knowinghospitality.com/contact (knowinghospitality.com/contact)

Today’s guest Jeremiah Tower needs little introduction. He’s an American celebrity chef who, along with Alice Waters and Wolfgang Puck, has been credited with pioneering the culinary style known as California cuisine.  His career began at Chez Panisse, in California, after a chance job opportunity. He later opened his own restaurant, Stars, in San Francisco, with branches in Napa Valley, Palo Alto, Manila, and Singapore. His biographical documentary ‘Jeremiah Tower: The Last Magnificent’ was produced by Anthony Bourdain. Jeremiah champions in the interview that you need to “get out of your head and back into your mouth”. I had a great time picking Jeremiah’s brain about what the industry can do to thrive after the pandemic. It’s about bringing the greatest brains together. Tune in to learn about re-training staff, dealing with unfinished business, how to say yes – and when he had to build an extra table for customers one evening. Links: https://www.chezpanisse.com/1/ (Chez Panisse): https://www.chezpanisse.com/1/ (https://www.chezpanisse.com/1/) https://www.youtube.com/watch?v=WefXe-io6aw (Jeremiah Tower: The Last Magnificent): https://www.youtube.com/watch?v=WefXe-io6aw (https://www.youtube.com/watch?v=WefXe-io6aw) https://hillstone.com/ (Hillstone Restaurant Group): https://hillstone.com/ (https://hillstone.com/)  https://www.amazon.com/Simple-French-Food-40th-Anniversary/dp/0544242203 (‘Simple French Food’ by Richard Olney): https://www.amazon.com/Simple-French-Food-40th-Anniversary/dp/0544242203 (https://www.amazon.com/Simple-French-Food-40th-Anniversary/dp/0544242203) https://www.amazon.com/Escoffier-Culinaire-Complete-Translation-English/dp/0831754788 (‘Le Guide Culinaire’ by Auguste Escoffier): https://www.amazon.com/Escoffier-Culinaire-Complete-Translation-English/dp/0831754788 (https://www.amazon.com/Escoffier-Culinaire-Complete-Translation-English/dp/0831754788) https://www.amazon.co.uk/Ma-Gastronomie-Fernand-Point/dp/071563836X (‘Ma Gastronomie’ by Fernand Point): https://www.amazon.co.uk/Ma-Gastronomie-Fernand-Point/dp/071563836X (https://www.amazon.co.uk/Ma-Gastronomie-Fernand-Point/dp/071563836X) https://www.nrn.com/ (Nation's Restaurant News): https://www.nrn.com/ (https://www.nrn.com/) https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   https://www.facebook.com/groups/hospitalitygamechangers (Join the GameChanger Facebook Group): https://www.facebook.com/groups/hospitalitygamechangers (https://bit.ly/2GAvr2W) Please help us getting better by filling out the feedback survey on the podcast show here: https://bit.ly/37aIm5n (https://bit.ly/37aIm5n) This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

Selected clips from ep34: [0:00] How to say no | [6:45] How to find your creativity | [9:05] Why is the world obsessed with celebrity chefs. These are Clips taken from our chat about Creative Geniuses by Jeremiah Tower & Francis Mallmann. Stars and celebrity chefs are the focus of this week's special double header. We are delving further into the creativity rabbit hole, exploring the lives and behaviours of two celebrity chefs. --- If you enjoyed this episode, subscribe to receive new episodes each week. Follow us, access show notes (including books mentioned) and our listen to audio on the go: http://abstractable.co/ Subscribe to the YT channel: http://www.youtube.com/subscription_center?add_user=abstractable --- Stay connected: Follow Abstractable on Instagram: https://www.instagram.com/theabstractable Follow Abstractable on Twitter: https://twitter.com/theabstractable Follow Abstractable on Facebook: https://www.facebook.com/abstractable/ You can find The Abstractable Podcast on: Apple Podcasts: https://podcasts.apple.com/au/podcast/the-abstractable-podcast/id1502025982 Spotify: https://open.spotify.com/show/115u4wd7QGR7EXCLXeiJ27 Google Podcasts: https://podcasts.google.com/?feed=aHR0cHM6Ly9yc3Mud2hvb3Noa2FhLmNvbS9yc3MvcG9kY2FzdC9pZC8xMTM2Mg

Stars and celebrity chefs are the focus of this week's special double header. We are delving further into the creativity rabbit hole, exploring the lives and behaviours of two celebrity chefs. Today's episode is inspired by our series Creative Geniuses by Jeremiah Tower & Francis Mallmann. [00:00] Introduction | [01:27] Episode's Overview | [05:53] Chef: Jeremiah Tower | [16:20] Chef: Francis Mallmann | [24:10] How to say no? | [32:20] Creativity of Miles Davis concert in Germany | [34:28] Michael Jordan's creativity on his retirement | [35:31] How to find your creativity? | [37:54] Why is the world obsessed with celebrity chefs? | [45:27] Is there another space to be explored in artistry? | [51:24] Wrap Up As with each episode, we pluck out what most resonated from the our series and how we would like to bring it into our lives. --- If you enjoyed this episode, subscribe to receive new episodes each week. Follow us, access show notes (including books mentioned) and our listen to audio on the go: http://abstractable.co/ Subscribe to the YT channel: http://www.youtube.com/subscription_center?add_user=abstractable --- Stay connected: Follow Abstractable on Instagram: https://www.instagram.com/theabstractable Follow Abstractable on Twitter: https://twitter.com/theabstractable Follow Abstractable on Facebook: https://www.facebook.com/abstractable/ You can find The Abstractable Podcast on: Apple Podcasts: https://podcasts.apple.com/au/podcast/the-abstractable-podcast/id1502025982 Spotify: https://open.spotify.com/show/115u4wd7QGR7EXCLXeiJ27 Google Podcasts: https://podcasts.google.com/?feed=aHR0cHM6Ly9yc3Mud2hvb3Noa2FhLmNvbS9yc3MvcG9kY2FzdC9pZC8xMTM2Mg

We all have an opportunity to make a difference or as Steve Jobs once said: “Make a dent in the universe”. Some of us work hard at pushing change and opening minds while others simply sit back and wonder what could have been. CAFÉ Talks is proud to offer a conversation with Chef Jeremiah Tower - a truly remarkable chef/restaurateur who made such a dent introducing the world to California Cuisine, partnering with Alice Waters at Chez Panisse, and opening “Stars” in San Francisco – a spectacular theater of food and beverage that defined what was possible in the world of restaurant experiences. Listen in as Chef Tower talks about his career, sheds light on what it takes to be excellent, shuns the presence of mediocrity, and proclaims that the restaurant business needs an Einstein Moment to set a positive path for the future. This is a conversation you won’t want to miss.

We imbibe with Los Angeles-based chef, Nyesha Arrington. We talk about working in a kitchen as a BIPOC, Jeremiah Tower, syndemics, and Prince. Follow Nyesha on instagram at instagram.com/nyeshajoyce/! Give us a follow at https://instagram.com/criollodeoaxaca. You can find the show on Apple Podcasts, Spotify, Google Podcasts, Stitcher, TuneIn, and beyond! Got a question? Want to share some thoughts on the show? Email us at s@criollodeoaxaca.com.  This was produced by Greg Tilton and Eric Rice, you can check out their work at http://gregtilton.com and https://ersoundworks.com.  The intro music was provided Francois Comtois. Always remember to drink responsibly. This episode was recorded on August 27th, 2020. 

Dominique Crenn is the owner of Atelier Crenn restaurant in San Francisco, and is the only female 3 Michelin Star Chef in the US. In her recent memoir - Rebel Chef: In Search for What Matters - she shares her fascinating life story from French orphanage to the pinnacle of culinary art.  In this interview we discussed Dominique's journey: influence of her parents, challenges she had faced (she didn't have a formal culinary education), building Atelier Crenn, her battle with cancer, and many other things.  01:10 How is Atelier Crenn adapting to COVID? 04:45 Changes COVID will bring to the restaurant industry 08:20 Restaurants move towards healthy choices 10:10 Thoughts on her Memoir 15:00 Adoption & childhood 17:30 Favorite childhood memory 18:40 Mother's teaching 23:45 Young Dominique 24:15 Leaving France 26:00 Jeremiah Tower 30:45 The origin of confidence and how it was applied at Stars 34:17 Nature vs Nurture 37:40 Blending past experiences and starting Atelier Crenn 42:00 Netflix – Chef's Table 44:20 Choosing investor, and balancing art and business 46:30 The role of Michelin Stars 50:02 After achieving everything one could dream of, what drives her now 52:00 French President's dinner and Allen Ducas 55:12 Women in the Restaurant Industry 56:55 Defeating Cancer   59:30 looking for the biological mother 01:00:50 Blitz

Get 12 Months of Restaurant Unstoppable Network here David Vargas, Chef/Owner, Vida Cantina brings his Mexican heritage and appreciation for local seasonal New England products to every plate at Vida Cantina in Portsmouth, NH. A James Beard-nominated chef, David grew up in Southern CA and spent time in Mexico as an exchange student. David works with the Kittery school system training the administration and staff, and teaching the students about healthy cooking and eating.  David also is co-creator of Chefs After Dark, a friendly (raucous!) chef rivalry night among friends in the NH/MA/Maine chef community with hosted events raising funds for deserving local charities. David is also a leader in the region supporting NH Community Seafood, creating “Catch of the Day Tacos” with whatever fresh fish the collaborative hauls in.  He earned a cult-like following for his home-made heritage corn tortillas, sourced with his own blend of local organic corn grown for him at Tuckaway Farms, resulting in David opening his own tortilla business, Vida Tortilla. These specialty tortillas are available at the popular Dos Amigos restaurants, Vida Cantina, and select New England restaurants.  Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Justify your existence. In today's episode with David Vargas we will discuss: Being a wild child and growing up Feeling at home with restaurant industry workers Hospitality is treating people like family Living in Mexico City and learning to cook Culinary school and if you should go, very expensive Mentors Learning California-style cooking When to transition from line cook to head chef/restaurant owner Taking the next step in your career out of survival Learning food cost - reality vs. what you learn in culinary school You must be aware of what’s going on in your industry - talk to other chefs and restauranteurs If you’re not excited about your food, neither will your guests Sobriety in the industry Spend time away from your restaurant so that you long to be there Opening/operating a food truck Surviving (monetarily) a fire in your food truck Working as a mercenary chef Set your team up for success in their own lives and your business Catering Saying yes to everything Diversifying income Should we pay attention to services like Yelp? The power of getting involved with your community Cooking competitions Diversify your revenue streams Retail in your restaurant - online store and shipping advice Evolving because of COVID-19 - surviving the upcoming winter in NH (no outdoor dining) Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Coming in prepared every day to enjoy the day What is your biggest weakness? Not listening to my wife enough What's one question you ask or thing you look for during an interview? What makes you happy? What's a current challenge? How are you dealing with it? Besides COVID, work ethic of new staff, determining work ethic before hire someone Share one code of conduct or behavior you teach your team. Mental Mise en place What is one uncommon standard of service you teach your staff? To cook good is to look good What's one book we must read to become a better person or restaurant owner? California Dish: What I Saw (and Cooked) at the American Culinary Revolution by Jeremiah Tower  Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain *any book about overcoming hurdles* GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't do well enough or often enough? Give their staff the opportunity to succeed Name one service you've hired. Martha Sullivan - Sullivan Communications - PR What's one piece of technology you've adopted within your restaurant walls and how has it influenceD operations? Square POS Social media - Instagram and Facebook If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Justify your existence Si, se puede Spend more time with your family Contact info: info@vidacantinanh.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Vargas for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Jeremiah Tower is the father of contemporary American cuisine. From Chez Panisse to Stars, he impacted cuisine and culture. He stepped off the line and into the dining room, creating the role of the celebrity chef, I believe that, as an industry, we need to blaze a new trail and I thought it was a good idea to talk to the guy that blazed the trail for Alice Waters, Danny Meyer and, well, me. Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click here to download your free copy today! I created this podcast to help us all through these tough times. I've also created a service committed to help you get open and stay open. Click here to check it out and sign up for a 60-day free trial. Want to streamline your front-of-house operations and increase sales? Head over to http://bit.ly/YelpRestaurants to claim your free page and learn more about these powerful tools for your business.

On this episode, I chat with John Birdsall. We chat about his career, how his writing reflects upon the issues gay cooks face in our industry, and also the impact people such as Jeremiah Tower and James Beard have had on our industry. His new book The Man Who Ate Too Much: A Life of James Beard is out October 6th. Be sure to get a copy! https://omnivorebooks.myshopify.com/products/john-birdsall-the-man-who-ate-too-much-the-life-of-james-beard?_pos=1&_sid=a2087333a&_ss=r. http://join.nokidhungry.org/site/TR?team_id=172458&fr_id=1473&pg=team --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/raymond-delucci/message

When he was a teenager, Eskender Aseged fled his home country on foot. In this podcast, the Radio Africa owner shares the story of walking from Communist Ethiopia to Sudan in the early 1980s. He found work in Khartoum and learned English, and he and his brother eventually got refugee status from the U.S. They arrived in Newark, New Jersey in 1986, and Eskender soon moved to New York City, where he worked as a busboy at the UN building. He first visited San Francisco in 1986, when he came out here with his girlfriend at the time. He fell in love with The City immediately, as it reminded him of his hometown of Gondar. His first San Francisco home was in Bernal Heights, but he started spending more and more time in the nearby Mission, mostly in coffee shops. He found work in various San Francisco restaurants, including Cafe Majestic, Jeremiah Tower's Stars, and Joyce Goldstein's Square One. Check back Thursday for Part 2, when Eskender will take us on the journey of his own culinary adventures, leading up to the opening of Radio Africa on Third Street. The restaurant is open for pickup every Tuesday from noon to 3 p.m. We recorded this podcast at Radio Africa in the Bayview in July 2020. Photography by Michelle Kilfeather

In this episode, Ragnar talks with Jeremiah Tower, father of California Cuisine and the first celebrity chef. Alongside the American food movement’s mother, Alice Waters, Tower pioneered modern American cuisine. So how did such a figure disappear from the scene, and what happened when he came back after 20 years spent diving in Mexico? Pour yourself a glass of champagne and listen in for humor and advice from a legend of the industry. World on a Plate is supported by Nestlé Professional.

Jeremiah Tower is an American celebrity chef who, along with Alice Waters and Wolfgang Puck, has been credited with pioneering the culinary style known as California cuisine. A food lover from childhood, he had no formal culinary education before beginning his career as a chef. Join us as we talk about his incredible journey!

Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. “Atelier” can be de ined as a workshop or studio, a concept that drives Chef Crenn’s modern vision for fine French cuisine. Growing up in Brittany, France, Domini ue Crenn developed a keen interest in cuisine from her parents, who celebrated fine dining. In1988, she moved from France and began working under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz for over two years at the celebrated restaurant, Stars. Crenn then went on to make history as the first female executive chef in Jakarta, Indonesia, where she headed the kitchen at the Intercontinental Hotel. After having spent about a decade away from San Francisco, she returned there in 2008 to head the kitchen at Luce, in San Francisco’s Intercontinental Hotel. It was there that Crenn earned her first Michelin star in 2009 and again in 2010. Crenn and her teams at Atelier Crenn and Petit Crenn were featured on Netflix's second season of the popular Netflix series "Chef’s Table." Crenn was nominated in 2016 and 2017 by the James Beard Foundation for Best Chefs in America and received recognition from World’s 50 Best Restaurants. She has recently published “Rebel Chef: In Search Of What Matters” available on Amazon, Audible and More. @Dominiquecreen www.Ateliercrenn.com ⚡️Twisted Times Podcast⚡️is supporting @Blacklivesmatter and the LGBTQ community for the month of PRIDE and everyday! Episodes air every Thursday @ 3PM PST/6PM EST - Link in Bio - Subscribe Today! iTunes Spotify Google iheartradio Make sure to follow us on our @youtube channel Twisted Times A Podcast. Keep up with Cece & Ryan on IG @Twistedtimesapodcast www.TwistedValleyFilms.com --- Send in a voice message: https://anchor.fm/twisted-times/message

After an illustrious career and with no formal training, Dominique Crenn was awarded three Michelin Stars in 2018 for her successful restaurant Atelier Crenn. She is the first female chef in the United States to receive this honor, and she credits her unconventional life to her success. At only 20 years old, Dominique Crenn left her home in France for the United States with only one goal—to fulfill her lifelong dream of becoming a chef. She knew that she was too different for the male-dominated culinary scene she left behind, so she set her sights on San Francisco and chose the legendary Jeremiah Tower as her first mentor. She spent the next 30 years not only disrupting food norms, but also vocally challenging sexism, climate change and systemic injustice. Join Crenn at INFORUM, where she will discuss her new and highly anticipated memoir, Rebel Chef: In Search of What Matters, and hear firsthand about her journey in becoming one of the most important chefs of a generation. NOTES This program is part of our Food Lit series, underwritten by the Bernard Osher Foundation This program contains EXPLICIT language. Learn more about your ad choices. Visit megaphone.fm/adchoices

We had a fun conversation with Clark as he tells us about his fascinating journey as a waiter on the railroad, working eighteen-hour days on the line from Oakland to Chicago, managed a cheese and wine shop at the base of Nob Hill, opened the San Francisco branch of the Oakville Grocery and retooled the original Napa Valley store. He knows just about everyone in food including a lasting friendship with the legendary James Beard. He was the first to retail Laura Chenel's California Chevre and spent countless hours finding and sampling foodstuffs with the likes of Marion Cunningham, Alice Waters, Ruth Reichl, Jeremiah Tower and Catherine Brandel. He splits his time between New York and Guernville in Sonoma County and happens to be one of Sonoma County's biggest advocates for farmers and the incredible Sonoma bounty. Clark Wolf has been a food business consultant for 30 years, working with developers, restaurateurs, whole towns or resort properties. He is the founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm. He helped found the nation's first Food Studies program, at NYU, he writes and talks about food on radio and tv and continues to help build successful enterprises large and small. He is a contributor for Forbes Magazine and his radio show is called 'At The Table with Clark Wolf' on KSRO. He authored the book "American Cheeses" published by Simon & Schuster in 2012. You can find more about Clark: http://www.clarkwolfcompany.com/ https://www.ksro.com/podcast/at-the-table/ https://www.facebook.com/clark.wolf.5

In the thankless business of hospitality, specifically the restaurant industry, it’s amazing that a handful of chefs have managed to claw their way from the grease trap into becoming household names. You’ve got Gordon Ramsay, that Emeril guy, Michelin star sweetheart Rachael Ray, and who could forget Jeremiah Tower? Oh yeah, everybody! Luckily, we have Jeremiah Tower: the Last Magnificent to regale the history of the man credited with reinventing the modern American dining experience. Join us as we learn about the dignified elder who, through his love of aspics and like, cucumber fish(??), grew into an epicurean mentor for hippies who could only make black beans, open the most popular restaurant that no one has ever heard of, and eventually drop off the face of the planet for decades until he decides, in his geriatric mind, that it’s time to return to the kitchen of a failing restaurant that everybody hates! Will he bring it back from the depths of critics-review-Hell, and learn that the backbreaking work of an under-appreciated and under-paid chef is just what he’s been missing for all those years? Tune in to find out!

Take a trip with us to Orlando, Florida as we visit one of the areas most acclaimed chefs, Chef Brandon McGlamery.  Brandon is a two time James Beard Semifinalist and a Steward of the Monterey Bay Aquarium for Sustainable Seafood. Listen as we discuss his early years cooking in California under the likes of Jeremiah Tower along with bringing fine, yet fun dining to an area most famous for Mickey Mouse.  Chef also talks about fishing for Tripletail, Andrew Dice Clay and his three restaurants, Prato, Luke’s Kitchen and Bar and Luma on Park.Visit Brandon’s restaurants @eatatlukes, @pratowp, @lumaonpark

In this episode we had the pleasure of speaking with Tonya Pitts of One Market. Tonya and I speak about: Wine and Food scene in San Francisco Working on the floor of One Market How to deal with wine trends while running a wine program And so much more…………… Tonya's Bio Tonya Pitts has been in the food and beverage industry for over 20 years. Her career started in St. Louis, Missouri as a host during college. Tonya was very fortunate to be surrounded by nurturing food and wine professionals who realized that she had a palate. Tonya's Fine Art studies relocated her to the Bay Area and a new chapter was born. Tonya's first job in San Francisco was with Chef Judy Rodgers at Zuni Cafe and Chef Jeremiah Tower at Stars Restaurant as a server. Needless to say, Tonya only paints for fun now. After three years, Tonya was running the wine program for Loretta Keller at Bizou Restaurant. It was with Loretta Keller that Tonya realized her true passion for wine. Tonya has worked in many notable houses in the bay area and has been featured in Wine & Spirits Magazine, Tasting Panel and numerous news and industry publications. She is also a judge for the San Francisco International Wine Competition and is a tasting panelist for Wine and Spirits Magazine. Tonya is currently pursuing wine studies with the Court of Master Sommeliers and continues to educate herself and others on the world of wine. For more information: https://www.onemarket.com Social Media: Instagram: @noirsommelier Facebook:@tonyapitts Twitter: @noirsommelier https://www.inconnuwine.com/bio.html https://www.donkeyandgoat.com/our-story https://abalancedglass.com/

If you’ve seen her on the Netflix series Chef’s Table, you know Chef Dominique Crenn is filled with equal parts talent, love, and creative whimsy. Dominique is the chef-proprietor of Atelier Crenn, the San Francisco restaurant she opened nearly a decade ago. And last year Dominique became the first female chef in America to earn three Michelin stars, the highest honor in the food world, all with an eye toward connecting with her guests and ensuring all feel welcome in her space. Raised in the Brittany region of France, Dominique moved to California in her twenties, looking for a sense of purpose, and talked her way into the glitzy kitchen run by acclaimed chef Jeremiah Tower—except Dominique had never cooked in a professional kitchen before. Today she and Jen talk about the ways leaders can help their teams thrive, how women can become advocates for each other, and why it’s so important to care for the earth as much as it cares for us.

Virginia Woolf famously said, ‘One cannot think well, love well and sleep well if one has not dined well.’ Our guests today would surely agree. Jeremiah Tower was the first celebrity chef and Gail Simmons is a cook book author and Top Chef Judge.

Two titans of the food world are the focus of this week's episode. First up, an Open Kitchen (non-chef) interview with Ed Levine, founder of Serious Eats and author of the new book Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. And, from the Chef's Roll Anti-Convention in April, we are thrilled to present a tribute to legendary chef Jeremiah Tower, subject of the recent documentary The Last Magnificent, and creator of Stars and other restaurants. In addition to catching up with Jeremiah himself, Andrew spoke with 6 Stars alumni--Clark Frasier, Mark Gaier, Bruce Hill, Jule and Steve Vranian, and Lisa Sheehan--to gather their memories of working for him. Andrew Talks To Chefs is powered by Simplecast.

Renowned Chef Jeremiah Tower talks with us about his experiences starting as a chef and his history in the restaurant industry. He talks hospitality, how to recharge, work, allergies at restaurants, and what's next! After watching his Netflix special produced by Anthony Bourdain, I was so excited to meet him at an event and am so grateful he sat down and chatted! He was funny, charming, and had a very fresh perspective on life and experiences...and had some incredible champagne suggestions! Enjoy! Netflix Special: Jeremiah Tower: The Last Magnificent Follow him on Instagram; @tower.jeremiah

In this episode, we talk with Emily Luchetti, Chief Pastry Officer of Big Night Restaurant Group. Over the last few decades, Emily helped to define what great pastry in America means. After working the line at New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, she switched to the sweet side of the kitchen and didn’t look back. She has authored many books on the subject of pastry, appeared on numerous television programs, and has been awarded of such honors as the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 Food Arts Magazine Silver Spoon Award, the 2004 James Beard Foundation award for Outstanding Pastry, and she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America. In the episode we discuss: How Emily started working as a line cook The time she spent in Gérard Pangaud’s kitchen Reflecting on working with Jeremiah Tower at the legendary Stars Emily's thoughts on men and women in the kitchen - both savory and pastry The evolution of her style Where she draws inspiration for new dishes Using fruit purees and the benefits relating to consistency Emily's thoughts on savoring ingredients in desserts The process of writing multiple books   This episode is sponsored by The Perfect Purée of Napa Valley Curate a complimentary custom sample pack at perfectpuree.com/pastryarts *Offer is complimentary for professional chefs and bakers only.

On this episode, I speak with one of the first Chefs who sparked the ingredient revolution, Jeremiah Tower. Known as one of the first Celebrity Chefs, we chat about his impact and what he did as A Chef. We then chat about his views on the modern food industry and he also gives some advice to cooks. --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Join us in Atlantic City at the American Culinary Federation's Connect event with a wide array of talented chefs and industry people alike! In this ep., we talk with Christina Pirello and Jeremiah Tower! Christina was diagnosed with caner at 26, and ate her way back to health! Jeremiah Tower has had a wonderful life with many twists and turns, and shares some of his best memories with us.

"California Cuisine" began in the 70's when innovative Left Coast chefs began to build their menus frtom the variety of fresh produce grown locally.  On the frontline of this trend and in the kitchen at Berkely's Chez Panisse restaurant  was Jeremiah Tower--possessing and expressing a talent and vision that would become globally renowned. As Chef Tower moved on to create the famous Stars Restaurant in San Francisco, the California style of cuisine went on to influence the entire country with what was soon recognized as American Cuisine.  The consensus of foodies and culinary experts across the world is that Jeremiah Tower is the father of American Cuisine.  He is also a fan of the Farm to Fork movement taking place in Sacramento, where Farm To Table Talk caught up with him at the Farm To Fork Festival (with 80,000 attendees in one weekend) for a conversation on the status and future of Farm to Table. Jeremiah Tower

The guests of the hour are Daniel Isengart and Francisco Migoya! Both men have combined a deep love of art with their culinary aspirations, and have truly unique perspectives on cooking, eating, and creating. Daniel Isengart is the author of The Art of Gay Cooking, a literary appropriation of The Alice B. Toklas Cookbook, that includes a foreword by Jeremiah Tower, the legendary Godfather of California Cuisine. Isengart was born in Munich, Germany and raised in France. Since his NYC stage debut in 1994 (in Tina Landau’s Stonewall – Night Variations), he has become a specialist in the intimate performance style of the cabaret genre. Francisco Migoya, head chef of Modernist Cuisine and co-author of Modernist Bread: The Art and Science, grew up in Mexico City surrounded by the cultures of his parents: Italian-American and Spanish. Chef Migoya’s first calling, however, was not culinary school but art school, where he planned on studying painting, drawing and sculpture. Encouraged by a friend, he acquired a staging position in a Mexico City hotel at age 16. Migoya quickly realized that the kitchen was where he belonged. Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour. is powered by Simplecast.

Top chefs, lavish meals, delicious food photography, sizzling television shows and world travels. Susie Heller of Full Plate Media joins Napa Valley Inside Out to discuss it all and share her amazing journey - from producing all of Julia Child’s television shows to writing Thomas Keller’s cookbooks. We talk about her passion for producing television and cookbooks, as well as the countless top chefs she’s worked with including Jacques Pépin, Jeremiah Tower, Alice Waters and of course Julia Child and Thomas Keller, to name a few.

Meet the pioneering, opinionated and inscrutable Jeremiah Tower, one of the most controversial figures in modern American cuisine. Emily Thomas hears about his extraordinary childhood in grand hotels and on ocean liners with only haute cuisine for company; how he helped bring about a food revolution in Berkeley, California that would become the 'New American cuisine'; and why, after years of celebrity in San Francisco, he mysteriously disappeared from the culinary scene for over a decade. Jeremiah is widely seen as the first modern-day celebrity chef, and he doesn't hold back when explaining exactly what he thinks of the biggest names in food today. (Picture: Jeremiah Tower. Credit: Gary Gershoff/WireImage via Getty Images)

Holy Smokes - it's a crap-shoot most days in Italy if you will get everything crossed off your to-do list. The fireplace and kitchen are damn near done just in time for guests to arrive in less than a week! Which makes us pose the question - when to D.I.Y and when to hire the pros...A SPEICAL OFFER for our Podcast Listeners for our Move to Italy Workshops! Jaosn comments on Jeremiah Tower's article/interview in Bon Apetite and cooking with what's in fashion vs. what's in season.  A little local gossip of course and the usual updates from our farmhouse. What happens when you have credit card fraud in Italy? (Pray it doesn't happen) A few thoughts on the election coverage and politics in Italy. And GPS vs. an old school DRIVING MAP! Be sure to head to our blog - latavolamarche.blogspot.com for photos promissed in the podcast!

Manuary event recap; Jeremiah Tower the chef on Jason's show

Richard & Jazmin find themselves in a fitness club of all places as they review the documentary that explores the life and achievements of Jeremiah Tower, a controversial yet influential gastronomist and one of the first American celebrity chefs.

From "Parts Unknown" with Anthony Bourdain to "Jeremiah Tower: The Last Magnificent," to "Mind of a Chef," Lydia Tenaglia has helped produce some of the most important, talked-about food documentaries. On this episode of Speaking Broadly, Tenaglia advocates "going rogue" to create original work, provides tips on how to successfully ride the rollercoaster of gaining a partner’s trust, and shares the keys to her success. Listen as she embraces faith, tenacity and willingness to do whatever it takes.

On this week s show, we re going back to school for no ordinary education. We begin with Chef Jeremiah Tower, whose book, Table Manners, offers a 21st century guide to being a better host and guest. Jeremiah s lessons on etiquette and "techiquette" come from a decades long career owning and operating restaurants from California to Hong Kong. Then, we meet some of the students of Big Class, a literacy program in New Orleans that uses food as an entry point for creative writing projects. In 2018, they will become part of the 826 National network, founded by author Dave Eggers. We also take an in depth look at the New Orleans Center for Creative Arts NOCCA and their flourishing Culinary Arts division the only chef s training program offered at the high school level in the nation. The program s inception was due, in no small part, to Chef Emeril Lagasse. We meet Emeril on NOCCA s campus for the backstory. After hearing so much about the program, we get to see it in action with Dana Tuohy, Culinary Department Chair, at the school s teaching kitchen. Next, we step outside to Press Street Gardens, an urban farm and outdoor learning laboratory on the edge of NOCCA s campus. We find manager Marguerite Green at the garden s gate. For the final stop on our tour of NOCCA s culinary program, we return to where we started Press Street Station, a working restaurant open to the general public. We meet Chef James Cullen to learn how the restaurant furthers the students s hands on education, as well as what you can expect to find on their menu. And we speak with Louisiana born blogger and writer Kelly Williams Brown, author of Adulting How to Become a Grown up in 468 Easy ish Steps. Kelly discusses her transition into adulthood and offers several pieces of advice on the subject, many of which pertain to the kitchen. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week on Japan Eats, host Akiko Katayama is joined in the studio by Craig Koketsu, a third generation Japanese-American and chef-partner of Fourth Wall Restaurants in New York City. The group is comprised of established restaurants including the flagship Smith & Wollensky location, Maloney & Porcelli, Quality Meats and Quality Italian. Tune in to hear how the traditions of his heritage, as well as those of the chefs who mentored him, made Koketsu the chef that he is today.

On this special episode of The Projection Booth, Mike talks to Lydia Tenaglia about her film Jeremiah Tower: The Last Magnificent (2016), a documentary about culinary pioneer Jeremiah Tower and his travels and travails.Ms. Tenaglia also shares stories of her early career; working on medical reality shows (Trauma: Life in the ER) and her role in bringing Anthony Bourdain to television.Learn more about your ad choices. Visit megaphone.fm/adchoices

Special Guests: Lydia TenagliaOn this special episode of The Projection Booth, Mike talks to Lydia Tenaglia about her film Jeremiah Tower: The Last Magnificent (2016), a documentary about culinary pioneer Jeremiah Tower and his travels and travails.Ms. Tenaglia also shares stories of her early career; working on medical reality shows (Trauma: Life in the ER) and her role in bringing Anthony Bourdain to television.Links:Visit the official Jeremiah Tower: The Last Magnificent websiteVisit the official Zero Point Zero websiteBuy Kitchen Confidential by Anthony Bourdain 

The MovieFilm boys kick off June on the high seas with an in-depth discussion of Captain Jack Sparrow's fifth (and final?) outing in Disney's Pirates of the Caribbean: Dead Men Tell No Tales! But before that, Zaki gives his thoughts on Captain Underpants - in addition to teasing his take on Wonder Woman - and Brian sees The Dark Knight through a whole new lens after revisiting Michael Mann's crime epic Heat. Plus, Universal and Warner Bros. battle over the word "dark," debating the merits of continuing with The Walking Dead, and Zaki interviews chef Jeremiah Tower, subject of the new documentary Jeremiah Tower: The Last Magnificent. Hear all of this and much, much more via the embed below, or at iTunes or Stitcher or Google Play. And as always, please hit “like” on our Facebook page, and send any questions or comments to MovieFilmPodcast@gmail.com.

Matthew Socey and The Film Yap's Sam Watermeier discuss the new Alien film, The Lovers, Norman and the Jeremiah Tower documentary. Sam chats about the Kevin Costner film The Postman, plus the gents discuss the films of Powers Boothe.

Matthew Socey and The Film Yap's Sam Watermeier discuss the new Alien film, The Lovers, Norman and the Jeremiah Tower documentary. Sam chats about the Kevin Costner film The Postman, plus the gents discuss the films of Powers Boothe.

At the age of 30, with no formal training, Jeremiah Tower became a chef. His approach to cooking changed the food world for good, then he walked away. Dan Saladino tells the story of the man who many consider to be the first "celebrity chef". The food writer and broadcaster Anthony Bourdain has described Jeremiah Tower as a "dangerous person to know", to others he's the Jay Gatsby figure of the restaurant world. Born in the USA, brought up in Australia and England, his childhood was, on first appearances, a privileged one. He was born into a world of wealth, travel and a first class lifestyle. It was also however, strange and difficult with a mother and father who were often detached and uninterested in their young son. As he got to experience more of the world's best restaurants, hotels and ocean liners he sought comfort and pleasure in food, kitchens and cooking. At age 30, following studies at Harvard which resulted in a failed career as an architect, he answered a job advertisement to work in California's Chez Panisse restaurant, founded by the cook of America's counter culture Alice Waters. Both the restaurant and Jeremiah's cooking would become world famous. In 1984 he set up his own restaurant in San Francisco, Stars, which went on to become one of the most celebrated and lucrative restaurant in America. Jeremiah's approach to breaking free from French influences and cooking with local ingredients would go on to influence chefs and restaurants around the world. Evenings at Stars would become the stuff of legend with diners ranging from Rudolph Nureyev and Margot Fonteyn to Pavarotti and the Beastie Boys. Just over a decade later Jeremiah Tower would put down his apron and walk away. Dan Saladino tells his story.

Celebrity chef Jeremiah Tower talks leading the way in New American Cuisine in Jeremiah Tower: The Last Magnificent.

In the 1980s, Jeremiah Tower was one of the most famous chefs in America and helped create today's celebrity chef culture. A new film explores his pioneering approach to food that still resonates in restaurants today. This week, we talk about "Jeremiah Tower: The Last Magnificent" with Leslie Brenner, restaurant critic for The Dallas Morning News.

This week, Liam brings Chef Jeremiah Tower & director Lydia Tenaglia for their Foodie Chap chat about the film "The Last Magnificent" | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

"The Lost City Of Z" might be the biggest movie surprise so far this year says film critic, Gary Cogill, offering "Twilight" star, Robert Pattinson, his best performance so far on film. The Cogill's also love the new documentary "Jeremiah Tower: The Last Magnificent," showcasing the extraordinary life of a mysterious American chef who helped put Chez Panisse on the map, before opening Stars in San Francisco. Wine expert, Hayley Hamilton Cogill, travels down the Amazon with "Wine To Water" for "The Lost City of Z," where the purchase of each bottle helps provide clean water to someone in need, even in the Amazon jungle. And, to pair with one of America's original Celebrity Chefs, the Cogills raise a glass to the annual Dallas fundraiser, "Cotes du Coeur" benefiting The American Heart Association. Hayley let's her inner starry-eyed groupie surface recalling their recent encounter with several key members of Oregon's winemaking royalty.

Dining out as entertainment? The chef as the main attraction? Eating local and an emphasis on distinctly American cuisine? Who is responsible for all of this?  A name you may not even know: Chef Jeremiah Tower. At the Four Seasons in Los Angeles, I dish with Chef Tower, who is the subject of the film, Jeremiah Tower: The Last Magnificent which was released on April 21 2017.   If you aren't familiar with Chef Tower, his story plays like a modern drama.  In the late 70s and early 80s, Tower was a revolutionary and regaled chef at Chez Panisse. In 1985, he left to launch his legendary Stars restaurant in San Francisco.  Stars was the birthplace of the chef as celebrity and the excitement of the kitchen as an evening on the town's main event, not to mention the invention of distinctly American ‘nouvelle cuisine.'  Years later, Tower abruptly closed Stars and left the culinary scene all together for an extended self-imposed exile.  No one knew where he was until he popped up 15 years later in NYC at the seemingly obviously mismatched establishment of the very rocky Tavern on the Green.   The just released movie of Tower's life, executive produced by Anthony Bourdain and directed by Lydia Tenaglia, might as well have been called, 'The Rise and Fall of Jeremiah Tower: Will a Third Act Prevail?'  Drama to say the least! So, sit tight. Grab a glass of champagne and listen in to my interview with the one and only, the man who started it all and put America on the map for culinary excellence, Chef Jeremiah Tower. For more information, visit http://TheDinnerParty.tv/podcast .

Director Lydia Tenaglia traces Jeremiah Tower's progression from Chez Panisse to the 1984 opening of his own restaurant, Stars, the spectacularly successful San Francisco brasserie where he reigned as a new model of celebrity chef until 1999, when the place closed. .

On today's HRN Happy Hour, we're feeling bene! Caity and Kat are joined in the studio by Patrick Martins (as always) and our special guest, Mario LaPosta, Chef of Babbo Pizzeria in Boston. This is the final week of our winter season, so we recap the highlights of all the shows' season finales, plus a very special episode of The Front Burner in which Jimmy & Andrew interviewed Jeremiah Tower, Anthony Bourdain, and Lydia Tenaglia about the new documentary, The Last Magnificent. We share our favorite news stories of the week, and of course we have to talk to Mike Edison on this 4/20 holiday! Finally, we chat more with Mario about what's new in the Batali empire and ask for his food and travel tips when visiting Naples and Rome. Mario LaPosta’s lifelong obsession with pizza started when he was a child watching the pizzaioli in his father’s hometown just north of Naples. LaPosta began working in local pizzerias when he was fifteen years old. During his time studying hospitality at Central Connecticut State University, LaPosta worked in the kitchen at Bricco in West Hartford, one of Connecticut’s most celebrated Italian restaurants. After graduation, he moved to Italy to apprentice in Rome. From there, he moved south to the town of Piedimonte where he earned his chops at a Neapolitan-style pizzeria called Pietra di Luna. After reading that Mario Batali was planning to open a restaurant in Westchester, New York, LaPosta contacted Batali veteran Andy Nusser. Nusser tapped LaPosta to build the pizza program at Tarry Lodge in Port Chester. Soon after it opened in 2008, Tarry Lodge was named among the best pizzerias in the country by GQ’s Alan Richman. In 2011, LaPosta opened the second location of Tarry Lodge in Westport as Chef de Cuisine. LaPosta has competed in the World Pizza Championships in Italy finishing 10th place overall in Pizza Napoletana. He comes to Boston with fifteen years of pizza making experience, both in Italy and New England. His dedication for authentic, simple, and soulful food comes from his mother— who is an exceptional cook— and her homemade pizza.

Three of the biggest names in chef-land join us to discuss the new documentary JEREMIAH TOWER: THE LAST MAGNIFICENT, which opens in New York and Los Angeles this Friday, April 21. Executive producer Anthony Bourdain, director Lydia Tenaglia, and legendary chef Jeremiah Tower. Over a far-reaching hour we discuss the film, Jeremiah's landmark achievements at Chez Panisse and Stars, the politics of the food business, and how the movie came together. What else need we say? Enjoy this one … we did!

In this episode Sean & Vito will discuss trailers for the following 3 films and 1 documentary: Atomic Blonde, Baby Driver, Jeremiah Tower- The Last Magnificent, and Going in Style.

The Clever Cookstr chats with Jeremiah Tower, the legendary chef formerly of California’s Chez Panisse and Stars, and more recently of New York’s Tavern on the Green. He is a James Beard Award winning cookbook author and the author of the 2003 memoir, California Dish: What I Saw (and Cooked) at the American Culinary Revolution. Read the full transcript here: http://bit.ly/1P76BAT

This week’s episode of Chef’s Story sees Dorothy Cann Hamilton chatting with critically acclaimed and world renowned pastry chef Emily Luchetti. Emily tells the story of how she found her passion in pastries and worked her way up to where she is now. Find out how a visit to Lutece in NYC inspired her and how working for Jeremiah Tower helped her grow as a pastry chef. Listen in as she discusses gender as it relates to the kitchen and the obstacles she had to overcome as an up and coming female chef. What makes great pastries so much more significant than sugary snacks? Tune in and find out. This program was sponsored by Fairway Market. “The one thing that was fortunate about the explosion of American cooking was that it opened many doors for women.” “I always call my style simple but elegant, it’s all flavor driven . You get the real “wow” when you take a bite out of it – but at the same time you want it to be visually appealing. It’s like a classic suit – it’s beautiful and has nice lines but when you get close and take a bite you say ‘oh I get it now’.” “I think we do have a real weight problem in the United States, but I look at it with a moderation point of view because sugar isn’t going to disappear…We’re a little naive to believe people suddenly won’t eat sugar anymore.” “Pastry chefs are in better shape and take better care of themselves than savory chefs.” –pastry chef Emily Luchetti on Chef’s Story