Podcast appearances and mentions of Jet Tila

Adam Sobel reflects on his competitive spirit, highlighting his intense focus and drive in Tournament of Champions while balancing the camaraderie and fun of the experience. The chef opens up about insights from culinary mentors like Jet Tila, emphasizing the importance of always having a "magic trick" up his sleeve to surprise both judges and diners alike. Adam explains his new hospitality group, Aether Group, and why he felt it was the right time to step out on his own, despite having one of the most coveted chef roles in the industry. He reflects on the deep friendships and sense of community that competitions foster, comparing them to "summer camp for chefs," where fierce battles in the kitchen give way to shared meals, storytelling, and support. The chef explores his love for Las Vegas as a culinary hub, calling it the true city that never sleeps, with unparalleled late-night dining and a thriving chef-driven culture. He recalls his title as King of Porc, a prestigious win in a whole hog cookery competition, detailing the grueling road to victory. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Adam Sobel on Instagram: HERE Learn More About Tournament of Champions: HERE Hosted on Acast. See acast.com/privacy for more information.

You might know him from television of for his family's place those responsible for popularizing Thai food in the United States, but for fans who head to Pocola's Choctaw Casino & Resort on December 28 and 29, Jet Tila is the chef behind their next great meal. Tila's visit is the latest installment in a series of celebrity takeover events at the casino—others have included Alex Guarnaschelli and Roco Dispirito. We caught up with Chef Tila recently to talk about his stellar one-off menu planned for Pocola and his experiences as perhaps the most visible ambassador for Thai food in America today.  Also on this week's show, the editors discuss which chef they'd like to prepare their next meal, and podvents finally has Ben using his inside voice. You won't want to miss it!

It's our annual Thanksgiving special, and we're dedicating the hour to solving your toughest problems. Jet Tila has ideas for reimagining vegetable side dishes, Cheryl Day solves the issue of overflowing pies, Christopher Kimball defends mini marshmallows on sweet potato casserole, and much more. Plus, we'll get a Thanksgiving poetry reading from Adam Gopnik, find out how to make a turkey in just two hours and hear about our listeners' most unique holiday traditions.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

From holiday cookies to savory dishes, he shares staple ingredients to take all your fall and holiday recipes to the next level

From holiday cookies to savory dishes, he shares staple ingredients to take all your fall and holiday recipes to the next level

Food Network star Jet Tila's parents opened the first Thai market in the US in 1972. Now he's trying to introduce people who aren't Thai to the foods he grew up with. He tells the story of protecting his family's store during the LA riots and explains why he considers himself more a businessman than a chef.This episode originally aired on July 15, 2017, and was produced by Dan Pashman, Anne Saini, and Dan Charles. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder and transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Send us a Text Message.Join hosts Brian and Ronnie as they chat with their guest, Chef Jack Connell, about his culinary experiences and hilarious anecdotes. In this episode, they discuss the origins of the "Whip Cream Salmon" name, share stories about their time working together, and reveal a shocking incident involving a friend and a knife. From navigating a tiny kitchen amidst a surge of orders to sharing tales of unexpected encounters, Chef Jack's insights offer a hilarious peek behind the curtain of restaurant life. Tune in for laughter, food talk, and unexpected twists.Jet Tila's Drunken NoodlesTraeger Pellet SmokersBeers we drankBrian - Speculoos Cookie Butter Beer - Richmand, VARonnie - Pickeltown Lager - Collaboration between Deep River and R&R - Clayton, NC Jack - Booch Craft Ginger Lime - Ocean Beach, SD

In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing Chef Jet Tila, a passionate chef of all things Thai cuisine. They will be talking about the origins of Thai food in Thailand as well as the popularity of Thai food throughout the world, where it now ranks as one of the favorite meals of “Dine-In” or “Take Out” cuisines. Chef Jet – who is an Ambassador of Thai Food, a title given to him by the Royal Thai Consulate in Los Angeles – is the perfect person to talk about the history of Thai cuisine. It is a conversation that might leave you hungry. Be warned. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: Simon Majumdar

How well do you know your way around your kitchen? We're all need to eat, but lots of people tend to feel inadequate and anxious when it comes to actually preparing food. This week Raj and Noah welcome celebrity chef, author and restaurateur Jet Tila who provides ways we can all simplify the chaos that is cooking and be more effective in the kitchen.Want to add to the conversation, or think you might be doing something wrong? Email us at amidoingitwrong@huffpost.com. Hosted on Acast. See acast.com/privacy for more information.

This week: Jet Tila on Thai food. He tells us about real Thai sriracha, what it takes to make the world's largest stir-fry and why working at his family's market sometimes meant visiting the set of “Star Trek.” Plus, we explore the wild world of cooking manga with Deb Aoki; Grant Barrett and Martha Barnette tell us what food you're obsessed with if you're a turophile; and we make one of Brazil's signature meat stews. (Originally aired March 25th, 2022.)Get the recipe for Brazilian Black Bean Stew with Pork and Beef (Feijoada) here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Our Thanksgiving special is here! Jet Tila returns to take your calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, our Milk Street culinary team gives mashed potatoes a makeover, and we hear what Jacques Pépin, Carla Hall, Dorie Greenspan, and more friends are looking forward to on Thanksgiving Day. Plus, we share the shocking story of a turkey that antagonized an entire city.Click here for The Many Ways Milk Street Makes Mashed Potatoes.Click here for The 12 Thanksgiving Pies That Will Upstage the Turkey.Click here for 22 Chefs Share Their Favorite Thanksgiving Moments, Traditions and What They're Thankful For.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

YouTube star Rosanna Pansino reveals the origins of Nerdy Nummies, inspired by her pride in embracing her inner nerd. She reflects on how her passion for baking blossomed, nurtured by her parents' encouragement for "functional hobbies" that not only strengthened family bonds but also kindled her creativity. Rosanna shares the realization of a decade-long dream: her state-of-the-art studio kitchen. She discusses her unwavering commitment to never missing a weekly upload on her YouTube channel, providing insight into the immense effort it takes to maintain this consistency. The baker reminisces on the filming of Halloween Cookie Challenge, a delectable fusion of two of her passions. She imparts the insights she gained from working alongside culinary competition show veterans, Jet Tila and Duff Goldman. Rosanna divulges the valuable lessons she absorbed from contestants and recounts the most chilling cookie challenge this season. She dishes on her favorite Halloween costumes and underlines the holiday's significance in her household. Follow Food Network on Instagram: https://www.instagram.com/foodnetwork Follow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesire Follow Rosanna Pansino on Instagram: https://www.instagram.com/rosannapansino/ Follow Rosanna Pansino on Twitter: https://twitter.com/RosannaPansino Follow Rosanna Pansino on TikTok: https://www.tiktok.com/@rosannapansino?lang=en Follow Rosanna Pansino on YouTube: https://youtube.com/@RosannaPansino?feature=shared Learn More About Halloween Cookie Challenge: https://www.foodnetwork.com/shows/halloween-cookie-challenge Hosted on Acast. See acast.com/privacy for more information.

Shot On-Location in Los Angeles, the Epicenter of Food Truck Culture, Eight-Episode Season Premieres Sunday, June 18th at 8pm ET/PT on Food Network For the first time in the show's history, The Great Food Truck Race is pitting industry pros against talented up-and-coming rookies in a David vs. Goliath battle of the best food on wheels. Hosted by Tyler Florence, nine teams from across the country with specialties ranging from Jamaican tacos to modern Pakistani street food to elevated vegan dishes must prove their culinary expertise, marketing savvy and selling skills in action-packed challenges to beat their rivals and stay in the race. Los Angeles has long led the food truck movement, and this season's action takes place right in the center of the industry's booming business. Kicking off with all nine teams showcasing a dish that defines their business, the race then hits the baseball field to serve Little League players and their families with a visit from LA Dodgers player Mookie Betts. Other challenges include using Chef Antonia Lofaso's well-known restaurant dishes as inspiration for their own menus, creating social media content to draw crowds and cooking for guest judges Chef Jet Tila, Chef Joe Sasto and last season's winner, Señoreata's Evanice Holz. All the action culminates in a head-to-head finale where only one team is awarded a life-changing $50,000 grand prize.

Shot On-Location in Los Angeles, the Epicenter of Food Truck Culture, Eight-Episode Season Premieres Sunday, June 18th at 8pm ET/PT on Food Network For the first time in the show's history, The Great Food Truck Race is pitting industry pros against talented up-and-coming rookies in a David vs. Goliath battle of the best food on wheels. Hosted by Tyler Florence, nine teams from across the country with specialties ranging from Jamaican tacos to modern Pakistani street food to elevated vegan dishes must prove their culinary expertise, marketing savvy and selling skills in action-packed challenges to beat their rivals and stay in the race. Los Angeles has long led the food truck movement, and this season's action takes place right in the center of the industry's booming business. Kicking off with all nine teams showcasing a dish that defines their business, the race then hits the baseball field to serve Little League players and their families with a visit from LA Dodgers player Mookie Betts. Other challenges include using Chef Antonia Lofaso's well-known restaurant dishes as inspiration for their own menus, creating social media content to draw crowds and cooking for guest judges Chef Jet Tila, Chef Joe Sasto and last season's winner, Señoreata's Evanice Holz. All the action culminates in a head-to-head finale where only one team is awarded a life-changing $50,000 grand prize.

Shot On-Location in Los Angeles, the Epicenter of Food Truck Culture, Eight-Episode Season Premieres Sunday, June 18th at 8pm ET/PT on Food Network For the first time in the show's history, The Great Food Truck Race is pitting industry pros against talented up-and-coming rookies in a David vs. Goliath battle of the best food on wheels. Hosted by Tyler Florence, nine teams from across the country with specialties ranging from Jamaican tacos to modern Pakistani street food to elevated vegan dishes must prove their culinary expertise, marketing savvy and selling skills in action-packed challenges to beat their rivals and stay in the race. Los Angeles has long led the food truck movement, and this season's action takes place right in the center of the industry's booming business. Kicking off with all nine teams showcasing a dish that defines their business, the race then hits the baseball field to serve Little League players and their families with a visit from LA Dodgers player Mookie Betts. Other challenges include using Chef Antonia Lofaso's well-known restaurant dishes as inspiration for their own menus, creating social media content to draw crowds and cooking for guest judges Chef Jet Tila, Chef Joe Sasto and last season's winner, Señoreata's Evanice Holz. All the action culminates in a head-to-head finale where only one team is awarded a life-changing $50,000 grand prize. The Great Food Truck Race: David vs. Goliath premieres with a supersized episode on Sunday, June 18th at 8pm ET/PT on Food Network.

Jet Tilakamonkul, known professionally as Jet Tila, is an American celebrity chef, author, restaurateur, and restaurant developer.

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Experience 3X Baked on Grease Cleaning Power* with Dawn Professional's New Heavy Duty Manual Pot and Pan Dish Detergent, the best and strongest Dawn Professional formula**. Made for your toughest jobs, this Heavy Duty Dish Soap saves you time and effort with 50% less scrubbing from active ingredients that do more of the work for you***. This means less time presoaking, less time scrubbing, and more time back to you.Cut through the toughest jobs like baked/caked on grease, dried eggs, tomato sauce, butter, potatoes, beans and more throughout your kitchen. Dawn Professional Heavy Duty Dish Soap is made for the hardest to clean items like your pots and pans, silverware, serving utensils, baking trays, containers, serving trays, plates, plastic items and more.

Understanding your tools is a major first step in staying positive inside kitchen. One such tool is used for cleaning up. Nobody enjoys scrubbing the pots pans and plates. Dawn Professional is that go to. Morgan sets things up. A truer picture of what to expect with the product. Then we step into the creative world of a man who openly admits he's an amazing professional at creating messes in the kitchen.

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

Our Thanksgiving special is here, and we're ready to help you with the big day! We take your calls with special guest co-hosts Jet Tila and Cheryl Day and share recipes and ideas from J. Kenji López-Alt, Sohla El-Waylly, Mary Giuliani, Stacey Mei Yan Fong, Meathead and Nigella Lawson. The Sporkful's Dan Pashman makes the case for why you should celebrate on Friday this year, and our friends from “A Way With Words” tell us the best ways to give thanks to the chef. Plus, host Christopher Kimball gives a special lesson in making the best Thanksgiving pie you'll ever try.Get this week's recipe for Christopher Kimball's Double-Crust Apple Pie here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Guy Fieri gets him in trouble, can't bake a brownie and the best thing about his wife is everything. Chef Jet Tila from Halloween Cookie Challenge takes a Short Cut Beyond the Mic with Sean Dillon is the conversation series where actors, artists, authors, and more go deeper than a traditional interview. They go “Beyond the Mic”.

Cookies aren't just for Christmas anymore...

Cookies aren't just for Christmas anymore...

ABOUT HALLOWEEN COOKIE CHALLENGE, MONDAY NIGHTS ON FOOD NETWORK This Halloween, candy is not the only sweet treat we'll be enjoying. Expert chef Jet Tila and baking queen Rosanna Pansino bring together four of the best cookie makers in the country to compete in two rounds of baking, decorating and 3D cookie making to prove they are the cookier to fear! The winner will take home a trick-or-treat bag filled with $10,000 and the title of Halloween Cookie Champion SELECTED EPISODE DESCRIPTIONS Cute, Creepy and Spellbound - Hosts Jet Tila and Rosanna Pansino flip the switch on Halloween as four talented cookie makers swap good and evil with their cute and creepy Halloween cookie characters. Then, the cookiers use their most deviously delicious recipes to craft 3D ancient spell books with the right amount of black magic from ingredients like black cherries, black tea, black sesame seeds and blackberries. One cookie spellcaster will earn a $10,000 prize and the title of Halloween Cookie Champion. Halloween Costumes and Haunted Houses - Halloween is fast approaching, but don't fret if you haven't decided what to be yet! In round one, hosts Jet Tila and Rosanna Pansino task four expert cookie makers with creating two costumes out of cookies! Things start to get spooky in round two as the cookiers construct 3D haunted buildings. To make sure their displays have a hauntingly delicious taste, they incorporate spirits like black raspberry liqueur, melon liqueur, absinthe and orange aperitif. One cookie monster will walk away with a trick-or-treat bag filled with $10,000 and the title of Halloween Cookie Champion. Halloween Cookie Party! - Four fantastic cookie makers look to disguise hosts Jet Tila and Rosanna Pansino with festive Halloween masks made from cookies. Then, the cookiers really get the hang of things as they craft edible Halloween party banners that can actually be hung up. The competitors will have to indulge their sweet tooth while using ingredients like candy corn, chocolate taffy, grape-flavored lollipop, and peanut butter candy. One winner will claim sweet success as they take home the $10,000 price and the title of Halloween Cookie Champion ABOUT CHEF JET TILA From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant." Not initially sure if he would pursue a career in the kitchen, in his 20s, Tila says he "got it together" and decided to build a foundation for his passion and completed his culinary education at Le Cordon Bleu, establishing a framework of classical French technique to match his extensive knowledge of Asian cooking. He also completed an intensive study program at the California Sushi Academy. "My food is predominantly Thai and Chinese because it was the food I was exposed to growing up," he notes. "And my cooking overall represents the neighborhood I grew up in LA: between Thai Town, Chinatown, Koreatown, and Little Tokyo." Combining kitchen experience with the bold new world of food media was a natural move for Tila, whose backyard cooking classes attracted the attention of the Los Angeles Times. He has successfully transitioned from subject to producer by writing for the Times and contributing to many other publications and multimedia platforms, including National Public Radio, the Food Network, and his appearances on the "CBS Early Show," "No Reservations," "Best Thing I Ever Ate," and battling legendary Chef Masaharu Morimoto on "Iron Chef America," among many more. A highly sought-after consultant, Tila opened the cafe at Google headquarters in Silicon Valley and also currently maintains a wildly popular Asian food line through Schwan's Home Service. He keeps close to his roots by conducting "Melting Pot Food Tours" of Thai Town in Los Angeles, offering participants a curated tour of his favorite aspects of the neighborhood. In 2009, Tila debuted the acclaimed Wazuzu, a brilliant take on Pan-Asian dining, at Steve Wynn's Encore casino and resort on the Las Vegas Strip, which he was tapped to open in a record 98 days. More recently, he launched Bistronomics, an acclaimed series of pop-up restaurant experiences in Los Angeles. Tila has also set three world records: for creating the world's largest stir fry (4,010 lbs.); the world's largest seafood stew (6,656 lbs.); and the largest California roll (422 ft.). Tila's current and future projects promise to bring him and his culinary skills to more prominence. He is currently working with the Compass Group to open Modern Asian Kitchen, a fast-casual Pan-Asian concept with locations nationwide, and is branching out on his own to open Kuma Snowcream, a shaved-ice concept launching in Las Vegas in spring 2013-the product of which he says is "like fresh, powdered snow, but that is creamy and tastes like ice cream." "At this point, I am interested in creating concepts, not just one-offs," he says. "I am and always will be a chef, but I am also always interested in new ways to combine cooking, business, and communication, since I enjoy all of them as much as I enjoy teaching people about where I come from through my food." Tila currently lives in Los Angeles with wife, Allison, their two children, as well as two dogs.

Some open phones, a talk with FOOD NETWORK top chef JET TILA, Eric Peters from EP AUtos, we talk how the car rentals hold their EV renters responsible for everything...even battery fires??

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles' preeminent chef talent engaging in … Continue reading →

Meet a dad who found a creative way to bond with his daughter during the pandemic by recreating iconic movie moments. Plus, how a single mom who worked in law enforcement made a new career in the tequila industry. And, Jet Tila shares his Cantonese pork recipe.

There are around 300,000 Thai Americans but almost 5,000 Thai restaurants in the United States. To understand how Thai restaurants became so ubiquitous in the US, we dive into the history of how Thai cuisine arrived in the US before Thai immigrants started to arrive in large numbers, and how Thai Americans capitalized on the popularity of their food to find their niche in the US economy. I'm joined in this episode by Associate Professor of Asian and Asian American Studies at the University of Nevada, Las Vegas, Dr. Mark Padoongpatt, author of Flavors of Empire: Food and the Making of Thai America. Our theme song is Frogs Legs Rag, composed by James Scott and performed by Kevin MacLeod, licensed under Creative Commons. Image Credit: “Thai chef Salapirom Phanita, from Pattaya Marriot hotel catering, prepares food in the forward-deployed amphibious dock landing ship USS Tortuga's (LSD 46) galley during a cooking exchange with U.S. Navy chefs as a part of exercise Cooperation Afloat Readiness and Training (CARAT) Thailand 2013. (U.S. Navy photo by Mass Communication Specialist 3rd Class Amanda S. Kitchner/Released).” Please consider a donation to the Thai Community Development Center. Additional Sources: “How Thai food took over America,” by Francis Lam, The Splendid Table, January 10, 2019. “The Surprising Reason that There Are So Many Thai Restaurants in America,” by Myles Karp, Vice, March 29, 2018. “Jet Tila on the Evolution of Thai Food in America,” by Gowri Chandra, Food and Wine, April 27, 2018. “Thai Food, Constructed and Deconstructed,” by Raegen Pietrucha, UNLV News Center, September 19, 2019. “The Decades-Long Evolution of Thai Cuisine in Los Angeles,” by Jean Trinhm KCET, December 12, 2018. “Thai Cusine's Right Time and Place,” by Mimi Sheraton, New York Times, May 20, 1981. “Pad Thai Diplomacy,” by Savannah Wallace, Medium, August 9, 2020. “You Call This Thai Food? The Robotic Taster Will Be the Judge,” by Thomas Fuller, New York Times, September 28, 2014. “The Oddly Autocratic Roots of Pad Thai,” by Alex Mayyasi, Atlas Obscura, November 7, 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Extra Serving podcast, Nation’s Restaurant News editors Holly Petre, Sam Oches, and Bret Thorn talked about Chipotle’s new $50 million acquisition fund for startup technology companies. The team discusses how Chipotle has become Taco Bell-ified under Brian Niccol’s leadership, becoming more reliant on technology and moving away from its emphasis on farmers. The editors discuss the potential that the fund could hold for the future of Chipotle and how it fits in the mold of other major restaurant companies. Plus, the team discusses the trend of “reverse ghost kitchens,” or ghost kitchens that are morphing into brick-and-mortar restaurants. Oches brings up that it was the original intent of ghost kitchens to be a test for new markets before opening a brick-and-mortar unit, but the pandemic changed everything. What does this new flow mean for virtual restaurants? Also, Thorn spoke with Jet Tila, the Food Network Star and — for the past few years — the corporate chef for Pei Wei. They spoke about how Tila became a corporate chef and his new cookbook.

“Central Park” star Ellie Kemper stops by to chat. Then, “101 Thai Dishes You Need To Cook Before You Die” author Chef Jet Tila whips up Jet's Classic Pad Thai. Plus, Drew and Ross Mathews are serving the news sunny-side up in an all new Drew's News with the Thigh Master herself, Suzanne Somers, joining them at the news desk. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week: Jet Tila on Thai food. He tells us about real Thai sriracha, what it takes to make the world's largest stir-fry and why working at his family's market sometimes meant visiting the set of “Star Trek.” Plus, we explore the wild world of cooking manga with Deb Aoki; Grant Barrett and Martha Barnette tell us what food you're obsessed with if you're a turophile; and we make one of Brazil's signature meat stews.Get the recipe for Brazilian Black Bean Stew with Pork and Beef (Feijoada): https://www.177milkstreet.com/recipes/brazilian-black-bean-stew-pork-beef-feijoadaWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips See acast.com/privacy for privacy and opt-out information.

On this episode of the California Now Podcast, host Soterios Johnson talks to three Los Angeles County locals about where they go to experience the best this SoCal destination has to offer. First, Johnson speaks with Food Network star Jet Tila. The L.A. native gives Johnson a brief history of Thai Town, sharing his go-to spot to grab jade noodles and exclusive stories from his tour through the East Hollywood neighborhood with Anthony Bourdain. Tila also chats about his favorite family-friendly stops, including Griffith Park. Next, Johnson connects with Mary Forgione, author of the Los Angeles Times' e-newsletter, “The Wild.” Forgione discusses extraordinary outdoor experiences, including hiking Mt. Baldy and spotting endangered green sea turtles. She then heads to San Pedro, crafting the perfect day-trip to this coastal community. And finally, Johnson talks to Zach Brooks, general manager of Smorgasburg Los Angeles. Brooks takes Johnson on an international culinary tour through the largest weekly open-air food market in the country, sharing insights on the best bites and hot tips along the way.

Brad Johnson arrived in Los Angeles from New York City where he cut his teeth in the restaurant business. Soon he had the hottest place on the Sunset Strip — the Roxbury, spoofed by Will Ferrell and Chris Kattan on Saturday Night Live. Johnson has a podcast that showcases his years and Black voices in the business. Multitasking and perfection are in Leanne Brown's DNA, yet sometimes her self-worth falters in favor of anxiety, so she turns to the kitchen to remind herself that she is good enough for nutrition and self-care. Nikita Richardson shares her avatar in the life simulation video game, “The Sims,” where characters learn to cook and experience new foods. Jet Tila, the prince of Thai cuisine in Los Angeles, shares his favorite dishes to make. Chef Alisa Reynolds is modernizing Southern comfort food, making gluten-free favorites in her kitchen at My 2 Cents. Finally, seedless and easy-to-peel winter citrus are chefs' favorites this time of year.

Episode #43 Cookbook Divas Cookbooks for the Second Week of February 2022February 8th - 14thSHOW NOTES for Cookbook Divas Podcast(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Asian:101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand by Jet Tila  (Author), Tad Weyland Fukomoto (Author) – January 25, 2022https://amzn.to/347LAsgJapanese Home Cooking by Chihiro Masui (Author), Hanae Kaede (Author), Annabelle Schachmes (Photographer) – February 14, 2022https://amzn.to/3u0849t10-Minute Chinese Takeout: Simple, Classic Dishes Ready in Just 10 Minutes! by Kwoklyn Wan  (Author) – February 8, 2022https://amzn.to/3FcSdGRBaking:Caketopia: Your Guide to Decorating Buttercream Cakes with Flair by Sheri Wilson  (Author)  – February 8, 2022https://amzn.to/3rbbXFzMeat/Veg/vegan:Carnivore-ish: 125 Protein-Rich Recipes to Boost Your Health and Build Muscle by Ashleigh Vanhouten (Author), Beth Lipton  (Author) – February 8, 2022https://amzn.to/3nUx12fEasy Vegan Home Cooking: Over 125 Plant-Based and Gluten-Free Recipes for Wholesome Family Meals by Laura Theodore  (Author) – February 8, 2022https://amzn.to/3GjuZ3bSalad: 100 Recipes for Simple Salads & Dressings by Janneke Philippi  (Author) – February 15, 2022https://amzn.to/33Rq4Zd Drink:Spill the Beans: Global Coffee Culture and Recipes by gestalten (Editor), Lani Kingston  (Editor) – February 8, 2022https://amzn.to/31Ng7ee 

From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise.

Consumer Confidential — Sharon Epperson is breaking down how mobile payment apps work and which one is best for you. Plus, catching up with the creator, writer and producer behind many television shows including “Parks and Recreation” Michael Schur — all about his new book “How To Be Perfect: The Correct Answer to Every Question.“ Also, chef Jet Tila is making Thai cashew chicken.

From macaroni and cheese to milkshakes to pizza, these are the greatest dishes found on -- and inspired by -- the kids' menu. Episode includes:Alex Guarnaschelli shares her comfort food lunch favorite from Ted's Bulletin in Washington, D.C., Ali Khan goes all in on the steak frites from Launderette in Austin, TX. Claudia Sandoval shows how fun it is to play with your food at CUCINA urbana in San Diego. Jet Tila has dessert covered at the Legendairy Milkshake Bar in Nashville.Simon Majumdar describes the delicious croque madame hot dog from the Senate Pub in Cincinnati, OH. Isaac Toups enjoys the chicken pho from the kids menu at Mopho in New Orleans, LA. Monti Carlo mixes food and fun with the mac and cheese dish from the Button Mash in Los Angeles, CA. Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.Episode includes:Alex Guarnaschelli shares her comfort food lunch favorite from Ted's Bulletin in Washington, D.C., Ali Khan goes all in on the steak frites from Launderette in Austin, TX. Claudia Sandoval shows how fun it is to play with your food at CUCINA urbana in San Diego. Jet Tila has dessert covered at the Legendairy Milkshake Bar in Nashville.Simon Majumdar describes the delicious croque madame hot dog from the Senate Pub in Cincinnati, OH. Isaac Toups enjoys the chicken pho from the kids menu at Mopho in New Orleans, LA. Monti Carlo mixes food and fun with the mac and cheese dish from the Button Mash in Los Angeles, CA. Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Jenna Bush Hager turns 40 tomorrow and we're celebrating with some fun surprises! Plus, all morning long we have been celebrating Thanksgiving and learning from some of the best chefs — Jet Tila, Anthony Scotto and Elizabeth Heiskell are sharing their best cooking hacks to make your meal planning a little easier.

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet's wife and business partner. She is also an accomplished pastry chef and cookbook … Continue reading → The post Show 438, August 14, 2021: Chef Jet Tila & Ali Tila, “Ben & Jerry's: Clash of the Cones” appeared first on SoCal Restaurant Show.

Bernie and Sid in the Morning celebrate Asian American Pacific Islander (AAPI)Heritage Day with guests Senator Ted Liu, NYPD Inspector Tommy Ng, and Food Network's Jet Tila. Interspersed between those guests, Bernie and Sid get to some pressing topics of the day including Joe Biden threatening to run over a reporter with a truck, Joe Rogan says that the cancel culture will lead to white men being silenced, a comedian who does Dr Fauci impressions on Tik Tok is banned from the app, and tensions are still high between Israel and Palestine.

Jet Tila shares his childhood in the first Thai market in the US in LA, Tournament of Champions experience, and the stories behind his many tattoos. This week on Food Network Obsessed, host Jaymee Sire sits down with Jet Tila to talk about their brief time as floor reporters on the Iron Chef franchise and the time he avoided an awkward encounter with Jaymee. They dive into the unique challenges of Tournament of Champions and why it’s the show Jet wants to win the most. He talks about his favorite Food Network memories (and people) and the chef’s tattoo that almost was (but that he ultimately didn’t get). Jet dives into his childhood growing up in the first Thai restaurants and markets in Los Angeles, the staple ingredients he always grabs at an Asian supermarket, and what it means to him to represent and elevate Asian cuisine in the food world.    Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network    Follow Food Network on Instagram: https://www.instagram.com/foodnetwork    Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire   Follow Jet on Instagram: https://www.instagram.com/jettila   Learn more about Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed See omnystudio.com/listener for privacy information.

CULINASIA Explores the Future of Asian Food in America Smithsonian Associates, The Not Old Better Show Interview Series Welcome to The Not Old Better Show. I'm Paul Vogelzang. As part of our Smithsonian Associates Art of Living interview series, our guest today is talented business owner, writer, restauranteur, Simone Jacobson. Simone Jacobson, a co-owner at award-winning Burmese restaurant Thamee in DC, and is the official curator for CULINASIA Since its introduction to the United States more than 150 years ago, Chinese and Asian cuisine has become an American staple. Its cooking techniques, from stir-frying and smoking to steaming and braising, have grown in popularity over the decades. At the same time, Chinese Americans have been ridiculed, shunned, excluded, and discriminated against. Asian Americans were reportedly targeted at least 500 times in the first two months of this year, according to the advocacy organization Stop AAPI Hate, with nearly 3,800 complaints received in the past year. More than two-thirds of these complaints were of verbal harassment, while 11% involved physical assaults; and the majority of victims have been women and elderly persons. In the COVID-19 era, anti-Asian racism and violence against Asian Americans have been widespread, and many-storied institutions—from small mom-and-pop shops to massive dim sum banquet halls—have permanently closed their doors. Why is the survival of Chinese restaurants so essential to the future of American culture and to the soul of our cities? How do we preserve the legacy of Asian food in America, and why do these efforts matter now? Join me and our guest Simone Jacobson along with Simone's hand-picked panel of chefs, advocates, and activists who discuss the future of Chinatowns across the country. The panelists include food writer Grace Young, a James Beard Award-winning cookbook author and co-creator of Coronavirus: Chinatown Stories; Brandon Jew, chef and owner of Mister Jiu's, Moongate Lounge, and Mamahuhu in San Francisco, and author of Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food (Ten Speed Press); Jennifer Tam and Victoria Lee, founders of Welcome to Chinatown, a grassroots initiative supporting New York City's Chinatown businesses; Daphne Wu, co-organizer of Save Our Chinatowns, an arts and culture initiative uplifting Bay Area Chinatown communities; and Wellington Chen, executive director of the Chinatown BID/Partnership in New York. Also on the panel are celebrity chefs and restaurateurs Jet Tila, Food Network star and chef-partner in Pei Wei Restaurant Group, and Christine Hà, the first blind contestant of “MasterChef”—and winner of its third season in 2012—and owner of The Blind Goat and Xin Chào in Houston. This will be a wonderful series so please join me in welcoming to The Not Old Better Show, Smithsonian Associate Simone Jacobson. My thanks to Simone Jacobson for joining us today. You'll find links to the entire FREE 4 series programs from Smithsonian Associates on our website, along with more details. My thanks to the Smithsonian Associates team for all they do to support the show, and my special thanks to you, my wonderful Not Old Better Show audience. Please be safe, practice smart social distancing, get the vaccine, and Talk About Better. The Not Old Better Show. Thanks, everybody. For more information about FREE tickets, please register HERE: https://www.si.edu/newsdesk/releases/free-conversation-series-culinasia-explores-future-asian-food-america

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and,most … Continue reading → The post Show 422, April 24, 2021: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part One appeared first on SoCal Restaurant Show.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and,most … Continue reading → The post Show 422, April 24, 2021: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part Two appeared first on SoCal Restaurant Show.

Become a master of Asian cuisine in your own kitchen as we cook along with the incredibly knowledgeable and talented Chef Jet Tila. We have a special guest host this week from the NYC Wine & Food Festival as we’re guided by the exceptional culinary mind of Devin Padgett.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: ALL INGREDIENTS AND HOW THEY SHOULD BE PREPPED ARE LISTED BELOW, FOLLOWED BY THE SAME INGREDIENTS GROUPED BY RECIPE. Makes 4 servings  INGREDIENTS Ingredients as they should be prepped for the cookalong: ¾ cup of oyster sauce, separated out into ½ cup for General Tso’s sauce and ¼ cup for Fried Rice 1 tbsp hoisin sauce                                                      1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available)  ½  cup sugar                                             6 tbsp white vinegar 3 ½ tbsp soy sauce, 2 tbsp separated out for the General Tsos’ sauce and 1 ½ tbsp. for Fried Rice ½ tbsp ginger root, fresh, minced 2-3 cloves garlic ( ½ tbsp), chopped  1 tbsp cornstarch mixed with 1 tbsp water          1 drop red food coloring, optional 2 lbs. chicken thighs, cut in to 2” dice 1 cup cold water 2 ½  cups tempura flour, 1 cup set aside for dredging ½ onion, large dice - yellow or white onion 10-12 whole dried Thai chilies 1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)  3 scallions, bias sliced thin  1 ½  quarts vegetable oil  for the General Tso’s sauce + 2 tbsp any high temperature oil (vegetable, canola, or grapeseed) for the fried rice ¾ cup bacon, diced (substitute ham if you'd like)  ¾ cup white onion, diced 2 cloves garlic, minced ¼ cup diced carrots ¼ cup snap peas, sliced (or other seasonal vegetables) 2 eggs scrambled, not cooked  4 cups cooked rice of your choice (white, brown, even cauliflower!)  2 green onions chopped White pepper (if you don’t have, black pepper works as well) Specifically for the Sauce: ½  cup oyster sauce 1 tbsp hoisin sauce                                                     1 tbsp chili garlic sauce (Sriracha or Rooster Chili Garlic are both readily available) ½ cup sugar                                             6 tbsp white vinegar 2 tbsp soy sauce                                                      ½ tbsp ginger root, fresh, minced   2-3 cloves garlic (½ tbsp), chopped 1 Tbsp cornstarch mixed with 1 tbsp water          1 drop red food coloring, optional Specifically for the Chicken: 2 lbs. chicken thighs, cut in to 2” dice 1 cup cold water 2 ½ cups tempura flour, 1 cup set aside for dredging ½ onion, large dice 10-12 whole dried Thai chilies 1 ½ cups broccoli florets, steamed in microwave (to steam place your broccoli florets in a bowl with 2 tbsp water, cover with plastic wrap, and microwave on high for two minutes)  3 scallions, bias sliced thin 1 ½  quarts vegetable oil Specifically for the Bacon and Egg Fried Rice: 2 tbsp oil ¾  cup bacon, diced (substitute ham if you'd like) ¾  cup white onion, diced 2 cloves garlic, minced ¼ cup diced carrots ¼ cup snap peas, sliced (or other seasonal vegetables) 2 eggs scrambled, not cooked 4 cups cooked rice of your choice (white, brown, even cauliflower!) 1 ½ tbsp soy sauce ¼ cup oyster sauce 2 green onions, chopped White pepper (if you don’t have, black pepper works as well) EQUIPMENT ESSENTIALS 1 quart saucepan Whisk 4 quart Dutch oven or heavy bottomed pot Frying thermometer Three large bowls Plastic wrap Plate, lined with paper towels or wire rack Wok or large skillet Tongs Wooden spoon  Spatula Serving bowls For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

Celebrity Chef, Jet Tila, was born in Los Angeles into a restaurant family with Thai and Chinese ancestry, and went on to study formally at Le Cordon Bleu. Jet and I have a shared passion for Asian Cuisine and its evolving story.

After months of revisions, Dan thinks he’s got his shape. But he’s been working on this for so long, he’s not sure he knows what’s good anymore. So he brings in an all-star panel of taste testers, including Sohla El-Waylly, Francis Lam, Dorie Greenspan, Christopher Kimball, Claire Saffitz, Jet Tila, and Bill Nye the Science Guy. Then J. Kenji López-Alt, Justin Warner, and Samin Nosrat help Dan pick a name for his shape before, finally, it’s production day!  The shape is on sale right now! Get it at Sfoglini, and use promo code SPORKFUL for 15% off your whole order.  Want to see photos and videos from Dan’s journey? Follow @thesporkful on Instagram! // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

This weeks technique is stir fry, a Chinese cooking technique that is done over high heat and with a small amount of oil. Neil is joined by special guest Chef Jet Tila to give tips, talk about what pans to use, building flavors and most importantly don't get intimidated.

Michelin rated restaurateur, Josh Kopel of Preux & Proper in Los Angeles and host of the FULL COMP podcast, recently joined the Wicked Tasty Podcast for a wide-ranging interview centered around lessons he has learned from the industries brightest minds like Jon Taffer, Andrew Zimmern & Jet Tila, pandemic pivots that have worked, and the importance of running a culture first, data driven restaurant.

Whether it’s a gadget, a technique or a recipe, so much about our love of food and cooking comes from our family, especially grandmothers. Join host Martie Duncan today as we hear clips from previous Homemade episodes with Rachael Ray, Patti LaBelle, Carla Hall, Jet Tila, Marcus Samuelsson, Jessie Shehan, Angela Sackett and father/daughter team Jacque & Claudine Pepin, spotlighting the influence, knowledge and joy that came from grandma’s kitchen. As some of our guests are grandparents themselves, we’ll also hear how they’re passing the torch to a new generation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and, … Continue reading → The post Show 409, January 23, 2021: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part One appeared first on SoCal Restaurant Show.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and, … Continue reading → The post Show 409, January 23, 2021: Celebrity Chef Jet Tila with a Preview of “Aussie Dinner Hour” Part Two appeared first on SoCal Restaurant Show.

He is a chef, restaurateur, TV personality, author, educator and so much more. Jet Tila is internationally celebrated for his culinary expertise. In this episode we discuss how he launched his culinary career by hosting cooking classes in his backyard, how he executes his culinary vision, how he deals with obstacles both in and out of the kitchen, and how his kids and family help keep him grounded. He supports a number of organizations ranging from work with veterans to feeding hungry people. Enjoy this episode as we go Beyond the Plate… with Chef Jet Tila. This episode is brought to you by Keurig.  This episode is brought to you by Wickles Pickles. Check out our merch at BeyondthePlateMerch.com. Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

2020 has been the most educational year of my life. It’s amazing what you see when you take a moment to look around. I’ve spent the last 20 years in this industry, blind to the struggles of so many. Well, my eyes are open now and I’m ready to become part of the solution. I sat down with Saru Jayaraman of One Fair Wage to discuss the inequities in our industry and what we can do to change them. To offer support of get support go to www.onefairwage.org Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P

Can good, nutritious food be reasonably priced? Can it be cheap? Is healthy food is a human right? Sam Polk thinks it is and he’s putting his money where is. Sam created Everytable, a company dedicated to offering nutritious food at a low price point…and he intends to make a profit while doing it. Today we discuss how Sam is bucking convention and using the big corporations playbook to make a big impact on local communities. For more on Everytable and their mission go to www.everytable.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P

Vulnerability is the superpower that can change the world and, in the moment, is changing the face of the hospitality industry. When Chef Irene Li opened her books revealing that her busy, award-winning restaurant Mei Mei was breaking even, the news went viral. Diners were shocked and restaurateurs were forced to take a hard look in the mirror. The jig was up. Today Irene opens her books again, giving us insight into what Mei Mei is today and what it will become in the future. For more info on Mei Mei’s virtual classes and CPG offering go to http://www.meimeiboston.com Sign Up for Our Weekly Newsletter: https://pineapplepost.news Book time on my personal calendar: https://bit.ly/3otQm8z Download our restaurant recovery guide: https://bit.ly/2ZAcmo0 Sign up for the free town hall featuring JET TILA: https://bit.ly/33Pa06P

Chef, TV star, and cookbook author Jet Tila's parents helped bring Thai food to the United States, and he's done his part in introducing others to Asian food, too. Tila tells Homemade host Martie Duncan about balancing flavors in a stir fry, using tamarind, and cooking with his family. The host of the Emmy- and James Beard-nominated show "Ready, Jet Cook" also shares his career highlights: competing against Iron Chef Masaharu Morimoto and showing Anthony Bourdain around Thai Town on "No Reservations." Learn more about your ad choices. Visit megaphone.fm/adchoices

Please join us as we welcome the the infamous Chef Jet Tila on this weeks show! We are excited to hear all about Chef's spooky, unexplained and paranormal experiences! As well his take on life and Spirituality.

A look back at some of the most inspiring moments with several of our most notable guests including Matthew Jennings, Andrew Zimmern, Joe Sasto, Jet Tila, Daniel Shemtob and Nyesha Arrington.

Dan chats with acclaimed National Geographic photojournalist Pete McBride about his fantastic new documentary, "Into the Grand Canyon." Also, tips on where to get Thai food in Los Angeles from celebrity chef Jet Tila, and Dan fields questions from listeners. Learn more about your ad choices. Visit megaphone.fm/adchoices

Branding experts like Chef Jet Tila have created an all-weather strategy for ensuring they’re able to provide for their families no matter what happens. The secret is creating multiple revenue streams through diversification. It’s not a easy process but the end result is looking pretty good these days. On this episode Jet Tila takes us on the journey from executive chef to household name. To see what Team Tila is working on visit www.chefjet.com 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.

As the son of Thai and Chinese immigrants, Jet Tila‘s culinary journey has spanned the globe. The chef, restaurateur, cookbook author, and Food Network chef and judge is dishing on everything from the current restaurant landscape to the greatest meal he ever ate. In this episode, Jet and Kelly chat about: How he carved his culinary path from working in his family's Thai market to discovering his own niche in the restaurant industry What impact the current world environment has had on restaurants and what we can expect to come in the months and years ahead What five tools you need to have a successful restaurant What it takes to break not one, but six Guinness World Records For more details about this episode, visit: www.justataste.com/jet-tila-just-a-taste-podcast/

Recorded April 24, 2020.In this episode, Dr. O’Connell is joined by Foodnetwork Chef, Jet Tila, to discuss how the coronavirus pandemic has impacted the food industry and restaurants and what you can do to help.Questions from this episode include:What effects are you seeing in the restaurant industry as a result of the COVID-19 pandemic?How are chefs and restaurants adapting to keep their businesses running?Can you tell us what type of planning is being done for restaurants opening back up? Things such as social distancing, hygiene measures, and seating arrangements.If a parent is a cooking novice, what advice would you give them about how to get started cooking with their children?Your host is Dr. Ted O’Connell, family physician, educator, and author of numerous textbooks and peer-reviewed articles. He holds academic appointments at UCSF, UC Davis, and Drexel University's medical schools and also founded the Kaiser Permanente Napa-Solano Community Medicine and Global Health Fellowship, the first program in the U.S. to formally combine both community medicine and global health. Follow Ted on Instagram (@tedoconnellmd) and Twitter (@tedoconnell)! From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise. This best-selling author grew up in the first family of Thai food and then later attending both French and Japanese culinary schools, Jet is a born educator and story teller. Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, the first-ever chef to represent his country’s culture and cuisine.  Chef Jet’s culinary operations includes VP Culinary of Pei Wei Group 148 restaurants & Managing Partner Dragon Tiger Noodle Co in Las Vegas. He has partnerships with Compass Group, Schwan’s & NBC Universal/DreamWorks. His food reaches millions of people a year.He appears as co-host of Iron Chef America and recurring judge on Food Network’s Cutthroat Kitchen, Chopped, Beat Bobby Flay and Guy’s Grocery Games. As well as an array of shows ranging from the Today, MasterChef, Rachel Ray and holds six culinary Guinness World Records.Keep up with Chef Jet:Website: chefjet.comFacebook: @chefjettilaTwitter: @jettilaInstagram: @jettilaFoodNetworkKitchen app Links for this episode:SurfasSurfasonline.com@SurfasLA Guy FieriGuyfieri.com@guyfieri Off Their Plateofftheirplate.org       Dine One OneDine11.org@Dine11_LASubmit Your Questions for the PodcastSend an email to info@arslonga.media or check out covidpodcast.comWhat Can You Do? You can help spread commonsense about COVID-19 by supporting this podcast. Hit subscribe, leave a positive review, and share it with your friends especially on social media. We can each do our part to ensure that scientifically accurate information about the pandemic spreads faster than rumors or fears. Remember to be vigilant, but remain calm. For the most trusted and real time information on COVID-19 and the coronavirus pandemic, both the CDC and WHO have dedicated web pages to keep the public informed. The information presented in this podcast is intended for educational purposes only and should not be construed as medical advice. Producers: Madison Linden and Christopher Breitigan. Executive Producer: Patrick C. Beeman, MD Special thank you to Iminotech for supporting credible information about Covid-19.

A conversation with chef and Food Network star Jet Tila about growing up in L.A.'s historic Bangkok Market, Thai food in America and driving jackfruit trees around Mexico with his dad.[Advertisement] Asian Enough is presented by "Little America," now streaming exclusively on Apple TV+, in the TV app, on all iOS devices, and TV App supported devices.

A conversation with chef and Food Network star Jet Tila about growing up in L.A.'s historic Bangkok Market, Thai food in America and driving jackfruit trees around Mexico with his dad.[Advertisement] Asian Enough is presented by "Little America," now streaming exclusively on Apple TV+, in the TV app, on all iOS devices, and TV App supported devices.

Chef, cookbook author and Food Network star Jet Tila joins us this week to talk about being the black sheep of the family, his first television appearance in 1999, life on social media and becoming an Iron Chef. See acast.com/privacy for privacy and opt-out information.

LA’s Chef Jet Tila joins Dane Neal on the road as he gets ready for this year’s SOBE Wine and Food Festival. Hear as Jet shares LA roots and history of helping to bring the great Thai foods and flavors to America. Listen as Jet talks about the excitement of seeing friends and fans in […]

LA’s Chef Jet Tila joins Dane Neal on the road as he gets ready for this year’s SOBE Wine and Food Festival. Hear as Jet shares LA roots and history of helping to bring the great Thai foods and flavors to America. Listen as Jet talks about the excitement of seeing friends and fans in […]

Subscribe to follow along as Food Network and Today Show regulars Mark & Fey, known as The Grill Dads, take a peek behind the curtain of food television, and chew the fat with celebrity chefs and industry icons. In Season 1 of Bone-In, Mark and Fey hang with the greats including Rocco DiSpirito, Jet Tila, and Troy Johnson... with a special interview from the late Carl “The Cuban” Ruiz. See acast.com/privacy for privacy and opt-out information.

Richard & Jazmin are here for the holidays and revisiting one of their favorite interviews. They are joined in the studio by restaurateurs and chef judges from Cutthroat Kitchen Antonia Lofaso & Jet Tila to talk about their humble starts in the television world, working with Alton Brown, and their opinions about the backlash against television chefs.

The holidays are fast approaching, which means it’s time to learn about the year’s best cookbooks. We’re also learning about other gift ideas for the food lover in your life. Plus: chef Jet Tila joins us to discuss the closure of his family’s Bangkok Market after 47 years in LA. 

A friend of the show, pastry wizard Ali Tila co-authored 101 EPIC DISHES: RECIPES THAT TEACH YOU HOW TO MAKE THE CLASSICS EVEN MORE DELICIOUS with her husband, former guest Chef Jet Tila. Join us today for Ali's tips for home pastry cooks, her meaty cookie preference and a few food hang-ups.   Also, Matt & Michelle beat up on the celery juice cleanse fad, celebrate the time someone decided to slice bread and get you updated on some food bacteria news that you should be aware of.

In this episode of California Cooking, Jessica is hanging out with one of the most talented couples in the culinary world, Jet and Ali Tila. Not only has Jet made a splash on a number of Food Network TV shows, but he also holds the world record for the largest stir fry. Jet tells Jessica all about the celebrity chefs who have made a big impact on his career, plus which Food Network star he shares a matching tattoo with. Jet and Ali also share the fantastic story of how they met, and what it was like putting together their new cookbook.

Richard and Jazmin play Marinate, Shuck, Grill with Jet Tila and Antonia Lofaso on the first installment of Friday Game Night. Remember to join us at @starving4pod on Instagram!

This “Best of” episode of Frank Buckley Interviews highlights celebrated chefs and luminaries in the culinary world. Featuring Seamus Mullen, Jet Tila, James Syhabout, and Nancy Silverton. Full show notes available at http://ktla.com/FrankBuckleyInterviews.

TV personality and IRON CHEF AMERICA alumni Chef Jet Tila joins the show this week to talk about the perils of TV cooking, his Kung Fu approach in the kitchen, culinary projects with his wife and the journey of writing his book, 101 ASIAN DISHES YOU NEED TO COOK BEFORE YOU DIE.   Also, Matt and Michelle cover the campaign to end homelessness in LA, Costco's doomsday preparation kit and the cowboy mafia.

Dan and Emma are joined by Food Network star Jet Tila at Bigfoot Lodge in Atwater Village, Los Angeles.The celebrity chef gives the 411 on the best Thai restaurants in LA. The drink of the day: Not Your Father’s flavored craft beers from Small Town Brewery.

Jet Tila is a celebrated chef, restaurant partner, and cookbook author who is a member of the "first family" of Thai food in the United States. His parents, who arrived in Los Angeles from Thailand in 1966, opened the first Thai market and restaurants in America. The famed Bangkok Market in East LA became the center of Thai immigrant life in LA and is still open in East Hollywood. Full show notes available at http://ktla.com/frankbuckleyinterviews.

Jet Tila, Celebrity Chef, Culinary Ambassador of Thai Cuisine, and cookbook author of 101 Asian Dishes You Need To Cook Before You Die, joins Lynda in the studio to talk about the Philosophy of "Yum", and how you can incorporate this concept into your cooking.

Richard & Jazmin are joined in the studio by restaurateurs and chef judges from Cutthroat Kitchen Antonia Lofaso & Jet Tila to talk about their humble starts in the television world, working with Alton Brown, and their opinions about the backlash against television chefs.

We have Chef Jet Tila from The Food Network and Bartz Barbeque joining us! Oh... and planning on making a Disneyland trip soon? Yeah, we got you covered on the food there.

My guest today (I’ve wanted to have on for quite awhile now), is Cutthroat Kitchen judge, Jet Tila. I first met Jet way back when on the set of Iron Chef America and let me tell you — this guy has a pretty fascinating past … and present. Listen now by clicking the play button below. Please subscribe to the new homes of The Alton Browncast on: iTunes Stitcher Radio RSS Feed Podcast and images © Alton Brown, 2014 The post Jet Tila: The Alton Browncast 54 appeared first on ALTON BROWN.

Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make Thai-inspired sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at CIAprochef.com/kikkoman.

You know what group of Vegas notables rarely, if ever, find themselves at the center of controversy? Chefs. Normally, they just oversee their kitchens, sell their books and show up on daytime TV feeding perky anchors delicious treats. That's why it was so jarring when Rick Moonen of RM Seafood at Mandalay Bay ended up in the middle of a feud with Top Chef Masters judge Jay Rayner this month over why Moonen came in second in the Bravo series. We'll talk to Rick about that and then turn to another outspoken Vegas chef, Jet Tila of Wazuzu at Wynn Las Vegas. Tila talks about his Guinness record attempts, local restaurant picks, and shows he loved and hated. Plus, he discloses the ingredients of Steve Wynn's special California roll -not on the menu but you can ask for it.In Banter: Vegas downscaled with Ross Dress For Less and more, the wacko Jacko auction, the silliness in Vegas! The Show's advertising and a special cameo by a friend playing WSOP events this weekend.Web: TheStripPodcast.comEmail: TheStripPodcast@aol.comBlog: VegasHappensHere.ComPhone: 702-997-3300Twitter: @TheStripPodcast