Podcast appearances and mentions of Joe Bastianich

Si chiama Flower Good Gin, nasce in Puglia, è distribuito da Spirits & Colori e ha una storia che profuma di terra rossa e sole cocente. L'idea è di Massimo Fabbri e soci, con la complicità di Joe Bastianich, che ci mette fiducia e capitale. A firmare la ricetta è Oscar Quagliarini, bartender con il palato da profumiere e il cervello da chimico. Ha preso i terpeni estratti dalla varietà d'erba Holy Grail – coltivata nei campi di Fabbri – e li ha uniti a ginepro, cardamomo, coriandolo, liquirizia e olio essenziale di canapa. Il risultato? Terroso, erbaceo, balsamico. In una parola: originale.

BOLOGNA (ITALPRESS) - Con la sesta edizione di My Selection, presentata a Bologna, la linea premium di burger selezionati dallo chef Joe Bastianich volta a dare risalto ai prodotti DOP e IGP, McDonald's intende rafforzare il proprio impegno nei confronti della filiera agroalimentare italiana. "McDonald's ha una lunga collaborazione con i consorzi di tutela – ha detto l'amministratrice delegata di McDonald's Italia, Giorgia Favaro -. Il nostro rapporto con la Fondazione Qualivita è iniziato nel 2008, quando abbiamo proposto un panino con il Parmigiano Reggiano D.O.P. e da allora non ci siamo più fermati".f09/fsc/gtr

In recent years, the celebrity chef and restaurant has taken the world by storm. The rise of the ‘chefprenaur' has created a $10 billion dollar industry encapsulating everything from restaurant chains, branded cookware, cook books, television deals, and social media empires.  Despite the glamor, one fact still remains: the restaurant scene is an unforgiving industry. Today's guest, Kim Reed knows this first hand. In her debut book, “Workhorse: My Sublime and Absurd Years in the New York Restaurant Scene,” Kim dives headfirst into her experience as a hostess at the renowned Babbo, where it was said “the pope would have a hard time getting a table.” Much like Bourdain's “Kitchen Confidential,” Kim pulls back the curtain on the hectic day-to-day running of a world class restaurant, but from the position of a member of the staff, rather than the enterprising chef of the restaurant. What she reveals is a frank, often shocking, but still passionate and beautiful exposition about an industry that accounts for over 12 million workers and over $100 billion annually across the country. She dives headfirst into the need for creating a safe space for workers, the role managers have in serving both investors and staff, and what it means to really be part of a high functioning team in a very challenging field. This ones not just for those in the restaurant space, but leaders across the workforce, on how to better empower and support your people, so with that…let's bring it in!

In questa imperdibile intervista, abbiamo avuto l'onore di parlare con Joe Bastianich, celebre imprenditore e giudice di MasterChef. Ci ha raccontato la sua incredibile storia, dalla costruzione di un impero culinario alla gestione di rinomati ristoranti.

Jonathan Neman is the Co-Founder & CEO of Sweetgreen, the mission-driven restaurant brand that serves healthy food at scale. Jonathan and his co-founders and fellow Georgetown classmates Nathaniel Ru and Nicolas Jammet started Sweetgreen in 2007, opening their first location in Georgetown, DC, just three months out of college. The trio were disappointed with campus food options. Their vision is to be as ubiquitous as traditional fast food, but far more transparent and honest.Sweetgreen raised its initial $375,000 of startup funding from investors including the three founders' parents, Joe Bastianich, Seth Goldman, and Washington's Latino Economic Development Center. In 2013, it accepted a $22 million investment from Revolution Growth, a venture capital fund founded by Steve Case.Sweetgreen's corporate headquarters moved to the Los Angeles area from Washington, D.C. in 2016. As of September 2023, it had 221 stores in operation in 18 states and the District of Columbia.Tune in to the episode to learn about Jonathan Neman's story and how it led to Sweetgreen.*CHA-CHING! Customers are rushing to your store. Do you have a point-of-sale system you can trust or is it (ahem) a real P.O.S.? You need Shopify for retail.Shopify POS is your command center for your retail store. From accepting payments to managing inventory, Shopify has EVERYTHING you need to sell in person. Get hardware that fits your business. Take payments by smartphone, transform your tablet into a point-of-sale system, or use Shopify's POS Go mobile device for a battle-tested solution.Plus, Shopify's award-winning help is there to support your success every step of the way.Do retail right with Shopify. Sign up for a one-dollar-per-month trial period at www.shopify.com/founderhour. Once again, go to www.shopify.com/founderhour to take your retail business to the next level today.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off and FREE shipping at www.liveouter.com/thefounderhour. Terms and conditions apply.

Five chefs from Las Vegas have received nominations for James Beard awards, and we've talked to four of them! Plus: comments from Thomas Keller on the 20th anniversary of Bouchon, and Joe Bastianich on the opening of All'Antico Vinaio, one of the most famous sandwich shops in Italy. Also: a new Executive Chef at Bazaar Meats and two big-deal grocery chains are coming to the valley. Learn more about your ad choices. Visit podcastchoices.com/adchoices

You're cooking for Gordon Ramsay, Aarón Sánchez and Joe Bastianich to win a coveted apron and fight against some of the most talented home cooks in the nation - what's the plan? We Show Some Love: Blood Feud 5 Questionnaire - https://tinyurl.com/bloodfeud5 Follow, Like, and Subscribe: Facebook / Instagram / Twitter @inAdditionpod Anchor.fm/inAdditionpod Contact us: inadditionpod@gmail.com Hosts: Stephanie Crugnola, Emily Swan, Mike Ellison, Tony P. Henderson Music: Pomade by Silent Partner --- Send in a voice message: https://podcasters.spotify.com/pod/show/inadditionpod/message Support this podcast: https://podcasters.spotify.com/pod/show/inadditionpod/support

Bret Ernst In Studio for Free Comedy Friday, Cameo Roulette, Masterchef's Joe Bastianich

Bret Ernst In Studio for Free Comedy Friday, Cameo Roulette, Masterchef's Joe Bastianich

Artemis, il primo tapas bar di cucina persiana gourmet in Italia, ha recentemente aperto le sue porte nel cuore di Brescia, in Contrada del Carmine 28/A. Il progetto familiare, sposato dall'imprenditore Joe Bastianich, vede alla guida della cucina Mashoufy Rezvan, detta Rosy, mamma cuoca e infermiera arrivata in Italia 40 anni fa durante la Rivoluzione iraniana.Il locale, gestito dai figli di Rosy, Dario e Marco Brignoli, offre un'esperienza culinaria unica nel suo genere, con tapas mediorientali accompagnate da drink speciali. “Siamo felici di poter offrire ai bresciani e ai turisti un'eccezionale offerta etnica in città” dichiara Rosy, che ha un suo sito di cucina e una community su Facebook di oltre 2.000 persone.

Welcome to Episode 1336 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Wayne Young interviews Cora Basilicata. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? More about the Co-Moderator: Wayne Young “I'm Wayne Young, a transplanted American living and working in Friuli Venezia Giulia in Italy since 1998. After being awarded the WSET Diploma and stints working for Wine Spectator Magazine and as a somm at Joe Bastianich's Becco restaurant in New York, I decided to try my hand at cellar work. My plan was to return to New York and start a new chapter in the wine business after my first harvest... But three months became 4 years, and after marrying my Italian girlfriend, I moved to Udine permanently in 2002. I LOVE the wines from this region, and I love being able to have these conversations with the people who create them.” If you want to learn more you can by visiting: Facebook /Waynegrape Instagram /Waynegrape Twitter @Waynegrape LinkedIn Wayne Young Website LaTavernaFriuli.it About today's guest producer: Cora Basilicata I'm Cora I was born in 1993 from a family of Wine makers. My parents started with Le Due Terre business in 1984 and from when I was a child they make me fell in love with their work. I studied enology at the highschool and then at the university, but I always follow my mother in her wine travels around the world. In the last ten years I spent more time in the vineyards instead to travel for the wine business because I love work in contact with nature and because I want to follow the road of my father as a winemaker. I consider my role in our winery as a custodian of the work done by my parents, and not as a revolutionary who wants to overturn the past. To learn more visit: https://www.facebook.com/people/Azienda-Agricola-Le-Due-Terre/100064721540459/ Instagram https://www.instagram.com/ledueterrewine/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Welcome to Episode 1264 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Wayne Young interviews Marko Primosic. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? Guest-Moderator “I'm Wayne Young, a transplanted American living and working in Friuli Venezia Giulia in Italy since 1998. After being awarded the WSET Diploma and stints working for Wine Spectator Magazine and as a somm at Joe Bastianich's Becco restaurant in New York, I decided to try my hand at cellar work. My plan was to return to New York and start a new chapter in the wine business after my first harvest... But three months became 4 years, and after marrying my Italian girlfriend, I moved to Udine permanently in 2002. I LOVE the wines from this region, and I love being able to have these conversations with the people who create them.” To learn more visit: Facebook /Waynegrape Instagram /Waynegrape Twitter @Waynegrape LinkedIn Wayne Young Website LaTavernaFriuli.it About today's guest producer: After graduating in Oenology, Marko Primosic joins the family business in 1989, followed by his brother Boris a few years later. Marko helps his father Silvan in the management of the cellar, and he is especially involved in the creation of the quality selections that give birth to the white field blend “Klin”. Marko is also very committed to valorization of the local grape variety Ribolla Gialla. The work in the cellar is complemented by the commitment in promotion and sales of the Primosic wines in Italy and abroad: Marko becomes the sales director of the winery, and at first he travels through Europe, then he flies to America and Asia also. In the United States, he starts to be known as “Mr. Ribolla Gialla”, the winemaker who brought to the fore a grape variety that before was unknown overseas. In the 2000s he is more and more involved in the Collio Consortium: for several years, he is the vice-president of the Collio Consortium and becomes an ambassador of the Collio territory all over the world. In 2007, Marko Primosic and Stanko Radikon are the founders of the Association of Producers of the Ribolla di Oslavia (APRO). Thanks to this association, the winemakers in Oslavia share their experiences about Ribolla Gialla fermented on the skins and they work together to promote the ”Orange wines” from Oslavia. In an historic moment when more and more attention is given to sustainability and natural wines, the Ribolla di Oslavia made by Primosic winery is awarded by the most important wine guides and magazines. To learn more visit: www.primosic.com www.collio.it www.ribolladioslavia.it Facebook https://www.facebook.com/PrimosicWines Instagram https://www.instagram.com/primosic_wines/ More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

L'Aceto Balsamico di Modena IGP ingrediente di successo gradito al grande pubblico, tanto da essere confermato per l'edizione 2023 di My Selection, la linea premium di burger McDonald's selezionati da Joe Bastianich e nata per valorizzare i prodotti DOP e IGP italiani, la loro qualità e lo stretto legame con i territori.L'eccellenza modenese, di cui McDonald's stima di acquistare 12 tonnellate, torna protagonista in “My Selection BBQ”, confermato per la quinta volta nella piattaforma My Selection e disponibile negli oltre 670 ristoranti McDonald's di tutta Italia. Una gustosa ricetta con carne 100% bovina da allevamenti italiani, coleslaw – insalata di cavolo e carote - e salsa BBQ con Aceto Balsamico di Modena IGP, una combinazione di ingredienti che si esaltano tra loro e che fanno parte delle prelibatezze gastronomiche del territorio italiano.

Si terrà dall'1 al 4 settembre nella storica sede dell'ex Carcere Borbonico di Avellino, la kermesse Irpinia Mood - Food Festival.L'evento alla sua sesta edizione è promosso dalla startup - società benefit 'Visit Irpinia' in collaborazione con la Soprintendenza ABAP di Salerno e Avellino e il patrocinio della Provincia di Avellino.

On this weeks episode of The Gay Guy and His Hag Special Guest Star Chef Michael Silverstein from MasterChef Season 12 Back to Win. Chef Michael was originally on Season 10 of MasterChef and played 15th. The Judges all felt he left far too early from the competion. Its great that Chef Michael has the opportunity to come back and show his talents on Season 12. Chef Michael is an Author and chef and is here to share his love of food with you. He is passionate about healthy food that actually tastes good. He has lost over 80 pounds in one year on the Ketogenic diet. The key to his success was that he cooked every night and he always enjoyed what he was eating! Losing weight should NEVER be torture, starvation, or suffering. He has been developing low-carb recipes that leave you feeling totally nourished and satisfied. Whether dieting or not, food should be vibrant and exciting. Dinner should be warm and comforting. And he wants to show people how easy it is to create stunning meals at home that are also healthy and super delicious! His goal is to create healthy food that'll stick to your bones, while helping you lose a few pounds too! Check out a few of his recipes, and let him know what you think! Follow Chef Michael on Social Media Platforms @ChefMichael.Keto Watch MasterChef Season 12 Back to Win Wednesday Nights 9/8 ET/PT Summer's highest-rated and most-watched cooking show, MasterChef features award-winning chef Gordon Ramsay, acclaimed chef Aarón Sánchez and renowned restaurateur Joe Bastianich. For the first time ever, MasterChef is re-opening the door to some of the most memorable and talented cooks in the competition's history, including two MasterChef Junior cooks now competing as adults! 20 All-Stars will get a second chance to prove they have what it takes, facing the toughest challenges to-date, all while being held to the highest standards in Masterchef history. The MasterChef contestants will face a challenge of feeding hungry members of the Coast Guard, demonstrate their skills in a vegan dish challenge, travel to Horsetown USA (Norco, CA) to feed cowboys and compete in the fan-favorite restaurant takeover challenge at Wolfgang Puck's “Spago.” Only one home cook will ultimately claim the MasterChef title, the $250,000 grand prize and a complete state-of-the-art kitchen from Viking. Check out MasterChef Table on Grubhub! While watching MasterChef, get a chance to taste food from winners and fan favorites. For more information, including the menu and the chefs behind the menu, visit grubhub.com/mastercheftable in select Cities.

On this weeks episode of The Gay Guy and His Hag Special Guest Star Tommy Walton from MasterChef Season 12 Back to Win.  Thomas "Tommy" Walton was a contestant on Season 6 and 12 of Masterchef  On Season 6, he ranked in 7th place. Tommy is one of the most memorable, nicest, and funniest contestants to ever appear in the history of the show, as he came into the competition being quirky, artistic, light-hearted, and flamboyant. Follow Tommy on Social Media Platforms @TommyWalton.live Watch MasterChef Season 12 Back to Win Wednesday Nights 9/8 ET/PT Summer's highest-rated and most-watched cooking show, MasterChef features award-winning chef Gordon Ramsay, acclaimed chef Aarón Sánchez and renowned restaurateur Joe Bastianich. For the first time ever, MasterChef is re-opening the door to some of the most memorable and talented cooks in the competition's history, including two MasterChef Junior cooks now competing as adults! 20 All-Stars will get a second chance to prove they have what it takes, facing the toughest challenges to-date, all while being held to the highest standards in Masterchef history. The MasterChef contestants will face a challenge of feeding hungry members of the Coast Guard, demonstrate their skills in a vegan dish challenge, travel to Horsetown USA (Norco, CA) to feed cowboys and compete in the fan-favorite restaurant takeover challenge at Wolfgang Puck's “Spago.” Only one home cook will ultimately claim the MasterChef title, the $250,000 grand prize and a complete state-of-the-art kitchen from Viking. Check out MasterChef Table on Grubhub! While watching MasterChef, get a chance to taste food from winners and fan favorites. For more information, including the menu and the chefs behind the menu, visit grubhub.com/mastercheftable in select Cities. 

Desalinizzare l'acqua di mare per ovviare alla siccità in corso è una strada sensata e percorribile? Ne parliamo a inizio trasmissione. A seguire ci concentriamo sul concorso per docenti di scuola superiore al centro delle polemiche per il tipo di domande e gli errori presenti. Nella seconda parte di programma, invece, focus sulla cannabis light e i suoi vari impieghi: Joe Bastianich si lancia nella produzione per fini gastronomici

Telefonica con Daniele Grassucci di Skuola.net. Live in studio Joe Bastianich per presentare il suo nuovo disco.

Sky's Trail Mix Update, Master Chef's Joe Bastianich, Should You Tip 20% Still?

Sky's Trail Mix Update, Master Chef's Joe Bastianich, Should You Tip 20% Still?

The season of Master Chef is back! With so much new things going on here in season 12 of the show It was only right we had Master Chef judge Joe Bastianich talk with us about what's going on and as expected Joe keeps it all the way real!

On today's What to Watch: After 26 days on the island, the remaining castaways are moved to a new island with little to no supplies on the season finale of Survivor. Chefs Gordon Ramsay, Aaron Sanchez, and restaurateur Joe Bastianich are back to judge a new season of MasterChef, featuring all returning contestants. Martha Stewart is selling thousands of her personal items in the new special The Great American Tag Sale With Martha Stewart — see what incredible home decor items are for sale. Somebody Feed Phil host Phil Rosenthal tells us what he's watching. Plus, entertainment headlines — including controversy over Ricky Gervais' new stand-up special, the Johnny Depp movie that's cracked the Top 10 on Netflix, Rita Moreno's grand new role, and whether more The Boys spin-offs are on the way — and trivia. More at ew.com, ew.com/wtw, and @EW. Host/Producer: Gerrad Hall (@gerradhall); Producer: Ashley Boucher (@ashleybreports); Editor/Producer: Joshua Heller (@joshuaheller); Writer: Calie Schepp; Executive Producer: Chanelle Johnson (@chanelleberlin). Learn more about your ad choices. Visit megaphone.fm/adchoices

La regione protagonista di questo episodio è la Sicilia, dall'isola di Pantelleria alle pendici dell'Etna. Bisogna essere dei veri wine heroes per coltivare uva con questo vento, in questo terreno. Joe Bastianich assaggia con José Rallo il famoso passito di Donnafugata e si arrampica sulla sommità del vulcano Etna con Salvo Foti, de I Vigneri. Produzione: Dopcast. Soggetto originale: Banijay Italia. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Are you hungry? Well, you might not be when Jeremy Bradley chats with producer, Suzanne Howler, about their dining experiences. Given the corona drama in the world, are you comfortable going to a buffet? The two reflect on their memories of restaurant adventures from back in the day. Plus, JB shares the time he ensured he was the last guest at a buffet that was permanently closing. Later, MasterChef is back on Fox and Joe Bastianich talks about the upcoming season. Contestants are getting a second chance, but if they previously served the judges raw food and got booted from the competition, why are they coming back? Also, Joe shares some tips on how to save money in the kitchen as food prices soar.Buff Boy Brewing Co. Need your daily - or hourly - fix of fresh coffee? Buff Boy Brewing Co. has unique blends from around the world. International tastes with the finest roasts at buffboybrewing.com Buff Boy Brewing Co. Need your daily - or hourly - fix of fresh coffee? Buff Boy Brewing Co. has unique blends from around the world. International tastes with the finest roasts at buffboybrewing.com

Dopo la gita in Aspromonte di qualche tempo fa, è tempo di tornare in Calabria, stavolta sul versante ionico, tra le province di Crotone e Cosenza. Partiremo dalla zona di Strongoli per poi risalire lungo la costa, attraversare la Piana di Sibari ed arrivare fino a Castrovillari. Sul nostro percorso incontriamo Joe Bastianich, anche lui in viaggio per l'Italia con il suo nuovo programma "Good Morning Italia", in onda su Sky Arte e Sky Uno.Iniziamo il nostro viaggio vero e proprio partendo dalla cucina del ristorante "Dattilo" ( di Strongoli, nella tenuta della famiglia Ceraudo dalla giovane chefCaterina Ceraudo.I migliori pasticceri italiani del futuro vengono dal Piemonte: eletti i vincitori della IV edizione del Campionato nazionale di pasticceria FIPGC dedicato agli istituti alberghieri. Ci racconta tutto Roberto Lestani, Presidente FIPGC .Da Strongoli scendiamo verso il mare e lo ammiriamo percorrendo la leggendaria Statale 106 Ionica fino ad arrivare nella Piana di Sibari che, oltre ad essere zona di antiche risaie, è anche una delle zone più famose per la produzione di una delle eccellenze calabresi, la liquirizia di Calabria DOP. Utilizzi e proprietà della liquirizia con il presidente del Consorzio Benito Scazziota.Ritroviamo anche Manuele Pirovano, beverage manager del D'O, per l'abbinamento di un vino calabrese alla ricetta di oggi dello chef Oldani.Abbandoniamo la Piana di Sibari per tornare nell'entroterra del versante ionico. Attraverso la SS 534 di Cammarata e degli Stombi, arriviamo a Castrovillari: diamo una degna conclusione al nostro viaggio con la ricetta dei "Ciotarèdde" che ci propone l'Istituto Alberghiero "Karol Wojtyla" , con la presideImmacolata Cosentino.

Welcome to episode 887, a recording of the lighthearted discussion between Joe Bastianich and Stevie Kim on Instalive during the Vinitaly 2022 wine fair. More about this event: Joe Bastianich visited the Wine2Digital offices to promote his new podcast “Wine Heroes” as well as play some great music for the audience! Check out the instalive video by going to: https://www.instagram.com/tv/CcNPT6bgtpm/?utm_source=ig_web_copy_link More about Stevie Kim: Stevie Kim was born in Korea and raised in the United States. Today, she lives in Verona. At first she attended the NYU – Leonard N. Stern School of Business. After settling in Italy, she obtained an MBA at Bocconi University, School of Economics and Management. Later, she achieved a postgraduate specialization in Wealth Management at the University of Pennsylvania – The Wharton School. As Managing Director of Vinitaly International, Stevie has launched and now coordinates a series of new initiatives connected to the Vinitaly brand. Stevie is always seeking innovative ways to communicate and celebrate Italian wine – with a strong creative emphasis on social media, digital communication, and educational platforms. In 2017, Stevie produced the Italian Wine Podcast, the first podcast in English dedicated exclusively to Italian wine and its personalities; and Italian Wine Unplugged Grape by Grape, a reference book unpacking the hundreds of Italian native grapes in a visually compelling layout. She regularly travels around the world to spread the gospel of Italian wine, with particular attention to USA, Russia, and China. To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Nel nuovo episodio di Wine Heroes, Joe Bastianich ci porta alla scoperta dei fondali marini e delle coste sabbiose della Sardegna. Le condizioni sono davvero estreme, e i protagonisti degli eroi: Mario Peretto della Cantina Santa Maria la Palma, con il suo spumante immerso negli abissi, e Raffaele de Matteis, con le vigne delle Cantine Sardus Pater piantate nella spiaggia a pochi metri dal mare. Produzione: Dopcast. Soggetto originale: Banijay Italia. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Il viaggio di Wine Heroes comincia dove nasce la viticoltura eroica: in Valtellina. Joe Bastianich percorre le terrazze su cui i vignaioli lavorano ancora come un secolo fa, coltivando l'uva Chiavennasca. I wine heroes di questo episodio sono il giovane agronomo Jonatan Fendoni, proprietario di Orto Tellinum, e Danilo Drocco, presidente della storica cantina Nino Negri. Produzione: Dopcast. Soggetto originale: Banijay Italia. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nella seconda   tappa di Wine Heroes la temperatura scende, ma sale l'altitudine. Si arriva   ai piedi del Monte Bianco, in Valle d'Aosta, dove i wine heroes producono il   vin de glace. Joe Bastianich racconta le storie di vignaioli che raccolgono   l'uva ghiacciata immersi nella neve, come il giovane presidente di Cave Mont   Blanc Nicolas Bovard, e di produttori che si arrampicano su terrazze   altissime, come Luciano Zoppo Ronzero, presidente di Piantagrossa. Produzione:   Dopcast. Soggetto originale: Banijay Italia. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 843 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Wayne Young interviews Ivan Rapuzzi. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? About about today's guest host: Wayne Young is a transplanted American living and working in Friuli Venezia Giulia in Italy since 1998. After being awarded the WSET Diploma and stints working for Wine Spectator Magazine and as a somm at Joe Bastianich's Becco restaurant in New York, he decided to try his hand at cellar work. His plan was to return to New York and start a new chapter in the wine business after his first harvest... But three months became 4 years, and after marrying his Italian girlfriend, he moved to Udine permanently in 2002. HE LOVES the wines from this region, and he loves being able to have these conversations with the people who create them. If you want to learn more about today's guest host, you can by visiting: Facebook /Waynegrape Instagram /Waynegrape Twitter @Waynegrape LinkedIn Wayne Young Website LaTavernaFriuli.it More about today's guest producer: “While Dina and Paolo Rapuzzi, who founded it in 1970, were attracted by wine growing as a way of living, their children Pierpaolo and Ivan belong to a generation that was “raised among the vines”. Both of them have, in fact, a degree in Food Sciences and are agrarian experts; they firmly support the Ronchi di Cialla policy and immemorial wine making tradition in Friuli.” “We were one of the first winemakers to adopt integrated agriculture, with low environmental impact. All vineyards are planted with grass. Parasite control (both fungi and arthropods) is kept to a minimum degree by using highly transitory contact or biological products only. We want to get top quality grapes, which are totally free of chemical residues.” If you want to learn more about today's guest producer, you can by visiting: Facebook /Schioppettino Instagram ronchi_di_cialla Website RonchidiCialla.it More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Joe Bastianich ci accompagna alla scoperta di storie di donne e uomini che hanno sacrificato tutto per ottenere vini eroici. Nel corso dei 10 episodi di Wine Heroes - pubblicati ogni lunedì a partire dall'11 aprile - assaggerà prodotti unici sull'Etna e sul Vesuvio, nelle Cinque Terre e in Costiera Amalfitana, sul Monte Bianco e sul Gran Sasso. Toccheremo i territori più incredibili d'Italia attraverso il racconto di vignaioli che lottano quotidianamente con la natura e le condizioni estreme per produrre i loro vini. Lunedì 11 aprile saranno disponibili le prime due puntate, in Valtellina, culla della viticoltura eroica, e poi più su, in Valle d'Aosta. Produzione: Dopcast. Soggetto originale: Banijay Italia. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Elizabeth BlauFounder and CEO of restaurant development company Blau + Associates and has led the way in transforming Las Vegas into the world-class culinary destination it is today. Elizabeth has been honored as a James Beard Award Nominee and has appeared as a judge on Food Network's “Iron Chef America,” is an annual judge for Hotel Magazine's best restaurants and has been featured on the Travel Channel and the “Martha Stewart Show.” She was also one of three investors on CNBC's “Restaurant Startup” alongside Tim Love and Joe Bastianich. Together with her husband Chef Kim Canteenwalla, Elizabeth owns and operates Vegas-based Honey Salt and a portion of our Buddy V's Ristorante, with locations in Las Vegas, NV; Bethlehem, PA and newly opened in San Antonio, TX. In addition, recently the renowned restaurateur has ventured beyond the US border, spearheading the food and beverage concepts including Honey Salt, 1886, The Victor, BC Kitchen, MRKT East and D/6, for the $600 million Parq Vancouver._____________________________________________Food & Beverage Magazine LIVE! Episode 115James Beard Award Winner Jennifer English and Food & Beverage Magazine Publisher Michael Politz____________________________________________________Food & Beverage Industry brought to life. Live juicy inside scoop from the tastemakers, newsmakers, bread bakers, drink shakers, spoon lickers, clam diggers, farmers, foodies and friends of the Food & Beverage Magazine World! 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. ____________________________________________________*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/fb101comwww.fbmagazine.com

This morning we meet Kim Reed and look at her nearly two decades in the New York City restaurant scene, including her time working with Joe Bastianich, and what happens when your job consumes your life.Workhorse is a deep-dive into coming of age in the chaos of New York City's foodie craze and an all-too-relatable look at what happens when your job takes over your identity, and when a scandal upends your understanding of where you work and what you do. After spending years making the impossible possible for someone else, Kim realized she had to do the same for herself.

Kelsey Murphy is the winner of MasterChef Season 11. The mother and Indianapolis local impressed host and judges Gordon Ramsay, Aarón Sánchez and Joe Bastianich, taking home the title of "MasterChef" and the $250,000 grand prize in the grand finale. The season 11 winner specializes in Modern American Cuisine, bringing together flavors from all ethnicities that make up this country. Her elegant and inventive plating styles elevate her dishes to works of art. After taking home the prize, she is jumping headfirst into her culinary career, leaving her job as a Physical Therapist to focus on food full time.

Kelsey Murphy is the winner of MasterChef Season 11. The mother and Indianapolis local impressed host and judges Gordon Ramsay, Aarón Sánchez and Joe Bastianich, taking home the title of "MasterChef" and the $250,000 grand prize in the grand finale.The season 11 winner specializes in Modern American Cuisine, bringing together flavors from all ethnicities that make up this country. Her elegant and inventive plating styles elevate her dishes to works of art. After taking home the prize, she is jumping headfirst into her culinary career, leaving her job as a Physical Therapist to focus on food full time.

Kelsey Murphy is the winner of MasterChef Season 11. The mother and Indianapolis local impressed host and judges Gordon Ramsay, Aarón Sánchez and Joe Bastianich, taking home the title of "MasterChef" and the $250,000 grand prize in the grand finale. The season 11 winner specializes in Modern American Cuisine, bringing together flavors from all ethnicities that make up this country. Her elegant and inventive plating styles elevate her dishes to works of art. After taking home the prize, she is jumping headfirst into her culinary career, leaving her job as a Physical Therapist to focus on food full time.

Kelsey Murphy is the winner of MasterChef Season 11. The mother and Indianapolis local impressed host and judges Gordon Ramsay, Aarón Sánchez and Joe Bastianich, taking home the title of "MasterChef" and the $250,000 grand prize in the grand finale. The season 11 winner specializes in Modern American Cuisine, bringing together flavors from all ethnicities that make up this country. Her elegant and inventive plating styles elevate her dishes to works of art. After taking home the prize, she is jumping headfirst into her culinary career, leaving her job as a Physical Therapist to focus on food full time.

Melanie Estella is a dutch-italian eclectic artist. She developed her passion for music at an early age as her family used to own a vynil shop in the 80's. Melanie approached music by playing piano, but soon discovered to be talented at singing, so in a very natural way being a singer became her profession at the age of 16, when she started as a solist singer in a Funky/Acid-Jazz band. Melanie soon started to perform also as a vocalist in the best clubs of Italy and all over the world, becoming among the most requested since the early 2000's. Thanks to her mixed style of freestyle vocals and mc, she also performs with international dj's such as Bob Sinclar. After many years of experience in the clubscene, Melanie's love for music made her spread her skills as a DJ too. From corporate to private events her versatile sound adapts to the occasion, always with an eye on the dancefloor. Melanie's knowledge of music has brought her to create mixes and playlists commissioned by big brands such as Bulgari. Her sound can vary from Lounge, Nu Disco, Pop, 70's-80's, Jazz, R&B, Dance, Deep House, House to Electronica, but always with her sophisticated and elegant touch. Besides she continues singing live with different bands also in acoustic, touching genres that go from Soul, R&B, Pop, Lounge, Dance to Rock. In 2017 and 2018 Melanie has been the host in english language of RMC VIP Lounge, the friday and saturday night radio show on air on Radio Monte Carlo and RMC2. In 2019 she has performed live as backing vocalist for Joe Bastianich at the tv show Amici Celebrities on Canale 5. Melanie also works at House and Pop music productions as a singer and songwriter. Lately she has co-written and sung 3 tracks with the Italian duo Altarboy in their album Way Beyond. Some songs are included in the soundtrack of the Netflix series Baby. Melanie has performed at corporate events for famous brands such as Rolex, Mercedes-Benz, Fendi, Bulgari, Ferragamo, Hublot, Bellavista and Maserati just to name a few, as well as in international clubs such as Jimmy'z (Montecarlo), White (Beirut), Amnesia (Ibiza), Phi Beach (Sardinia) and in private venues such as GPF1 Party in Mexico City, St Tropez, Marrakesh, Seychelles, Moscow, Siberia and many more. Melanie's model-look appearance is another distinctive element that makes her fit perfectly in luxury and fashion brand events. She easily integrates on international level as she speaks fluently 6 languages (italian, dutch, english, french, german, spanish). The uniqueness of Melanie Estella's touch is a mix of elegance, explosive energy and high professionalism. With her wide experience and eclectic taste in music, she has the versatility to adapt her performances to any kind of event, party or club venue. Tracklist 1. Get Together-Jovonn 2. The Change-Earth n Days 3. I'm Alright (Original Mix)-Sebb Junior 4. Let Me Tell You-Q Narongwate 5. Is It All Over My Face (Extended Mix)-Cassimm 6. Celebrate (Brokenears Extended Mix)-Milk & Sugar 7. Perfect (Extended Mix)-Westend 8. Hip Breaking (Original Mix)-Makito 9. African Vibes (Extended Mix)-Sllash Doppe 10. Before-Pablo Fierro 11. Discoteca (Dub feat Sofie)-&ME, Rampa & Adam Port

ABOUT KELSEY MURPHYKelsey Murphy is the winner of MasterChef Season 11. The mother and Indianapolis local impressed host and judges Gordon Ramsay, Aarón Sánchez and Joe Bastianich, taking home the title of "MasterChef" and the $250,000 grand prize in the grand finale.The season 11 winner specializes in Modern American Cuisine, bringing together flavors from all ethnicities that make up this country. Her elegant and inventive plating styles elevate her dishes to works of art. After taking home the prize, she is jumping headfirst into her culinary career, leaving her job as a Physical Therapist to focus on food full time.

Paola Farinetti"Laboratori di Resistenza Permanente"https://www.fondazionemirafiore.it/Dal 30 ottobre 2021 al 25 aprile 2022 - XI edizione Grandi ospiti per l'XI stagione della Fondazione MirafioreTra musica, politica, scienza e letteratura Renato Brunetta / Gianluca Nicoletti / Antonella Viola / Cecilia Strada /Alberto Cirio, Luca Zaia e Stefano Bonaccini / Gianrico Carofiglio / Geppi Cucciari / Elsa Fornero / Alessandro Haber / Mattia Santori / Aldo Cazzullo / Luigi Di Maio / Carlo Lucarelli / David Riondino /Serata Lucio Battisti / Serata De André / Antonio Gnoli e Giacomo Rizzolatti / Emanuele Trevi / Roberto Burioni / Enrica Tesio / Milena Bertolini / Bruno Ceretto / Joe Bastianich /e altri che annunceremo in seguito “Finalmente, dopo oltre un anno e mezzo di stop, torna il nostro Laboratorio di Resistenza permanente e torna in grande stile con una serie di appuntamenti imperdibili che ci aiuteranno a capire meglio la realtà in cui viviamo, che ci faranno riflettere, certamente, ma che ci faranno anche divertire”, dichiara Paola Farinetti nel presentare l'XI anno di attività della Fondazione E. di Mirafiore voluta da Oscar Farinetti. Dal 30 ottobre 2021 al 25 aprile 2022 il teatro della Fondazione tornerà infatti ad ospitare dialoghi, letture, incontri, spettacoli, laboratori e momenti di approfondimento culturale, indagando prospettive, possibilità e dinamiche del mondo di oggi. Si alterneranno sul palco importanti imprenditori, giornalisti, scrittori, uomini e donne di scienza, economia, politica, musica e spettacolo per confrontarsi con quella che, ormai, è una vera e propria comunità consolidata, che riflette intorno ai valori fondamentali per migliorare il presente. Inaugurerà la stagione 2021-22 l'attuale Ministro della Pubblica Amministrazione Renato Brunetta, che propone una riflessione sul ruolo degli impiegati, a tutti i livelli, della pubblica amministrazione nel delicato periodo pandemico che stiamo attraversando e in vista di una strategia di ripresa.A seguire, il teatro della Fondazione ospiterà Gianluca Nicoletti, giornalista, scrittore e autore radiotelevisivo, attualmente in forze nel palinsesto di Radio 24 con due trasmissioni, si occupa attivamente di diffondere cultura sull'autismo e la neuro diversità. La sua lectio in Fondazione partirà proprio dalla riflessione sui “Cervelli Ribelli”, quelli strani, quelli che deragliano rispetto alle vie tracciate.Si prosegue con due grandi donne: Antonella Viola, immunologa che abbiamo imparato a conoscere nell'ultimo anno e mezzo grazie allo spazio a lei dedicato nei vari programmi tv, e Cecilia Strada figlia del noto medico scomparso ad agosto che dedica la sua vita a salvare vite in mare con la onlus ResQ – People saving people. Tre Governatori di tre Regioni del Nord Italia, di tre diversi politici, ma di uguale concretezza, Alberto Cirio, Luca Zaia e Stefano Bonaccini si confronteranno in un dibattito moderato dal padrone di casa Oscar Farinetti e poi, sempre rimanendo nel mondo della politica, la Fondazione darà voce a Elsa Fornero, attualmente consulente del Governo Draghi all'interno del Consiglio di indirizzo economico, e a Mattia Santori, leader del movimento di attivismo politico noto come Le Sardine.Tornano anche due grandi amici della Fondazione: Gianrico Carofiglio e Aldo Cazzullo che si alternano alla comica e conduttrice radiotelevisiva Geppi Cucciari e all'attore Alessandro Haber, che ha di recente dato alle stampe un libro sulla sua vita.Dopo la pausa natalizia, il programma della Fondazione Mirafiore riprende con il Ministro degli Esteri del governo Draghi, Luigi di Maio (data da confermare); con lo scrittore Carlo Lucarelli la cui lectio prenderà spunto dal suo ultimo romanzo, e il cantautore/attore David Riondino.Ma la musica continua a essere protagonista con due incontri in ricordo di due grandi cantautori italiani: Fabrizio De André e Lucio Battisti. Da una parte Dori Ghezzi e Francesca Serafini ricorderanno Fabrizio De André con le sue canzoni interpretate dalla cantautrice ligure Maria Pierantoni Giua, e dall'altra Andrea Barbacane, nipote di Lucio, racconterà un personale Lucio Battisti e le sue musiche.Esplorando il mondo delle scienze, si aggiungono agli ospiti anche il virologo e divulgatore scientifico Roberto Burioni che mantiene alta l'attenzione sull'emergenza sanitaria che stiamo vivendo, e il neuroscienziato Giacomo Rizzolatti, scopritore, insieme al suo team dell'Università di Parma, dei “neuroni specchio” in compagnia del giornalista Antonio Gnoli, coautore del libro “In te mi specchio”.Ci sarà anche lo scrittore Emanuele Trevi, premio Strega 2021 con il romanzo “Due vite”, la scrittrice e blogger Enrica Tesio che ci presenterà il suo nuovo libro in uscita per febbraio e Milena Bertolini, l'allenatrice della nazionale di calcio femminile.Non mancherà un appuntamento speciale con la proiezione del film di Marino Bronzino, “Le mani in pasta”, che racconta per immagini la possibilità di fare impresa in modo etico, mantenendo ben salde le radici in un territorio e al tempo stesso guardando al mondo. A testimoniare questa avventura ci saranno tutti i protagonisti che compaiono nel film, compresi i “nostri” Bruno Ceretto e Oscar Farinetti. E poi anche Joe Bastianich, ristoratore, produttore di vino, uomo della tv, che verrà però a trovarci nelle inedite vesti di folk-singer insieme ai suoi musicisti. E poi non mancheranno le sorprese, che saranno annunciate nel corso dell'anno quando saranno fissate le ultime date. Il ciclo di incontri terminerà, come da tradizione, il 25 Aprile con la festa partigiana nel Bosco dei Pensieri di Fontanafredda.Sabato 30 ottobre 2021 – h. 18.30Renato Brunetta, Ministro PAI volti della Repubblica; il capitale umano al centro della ripresa Sabato 6 novembre 2021 – h. 19Gianluca Nicoletti, giornalista e conduttore radiofonicoCervelli ribelli Sabato 13 novembre 2021 – h. 18.30Antonella Viola, immunologaDanzare nella tempesta Venerdì 19 novembre 2021 – h. 19Cecilia Strada, ex Presidente EmergencySoccorrere gli altri, salvare sé stessi Venerdì 26 novembre – h. 19Stefano Bonaccini, Alberto Cirio e Luca Zaia, Governatori delle Regioni Emilia-Romagna, Piemonte e VenetoSabato 27 novembre – h. 18.30Gianrico Carofiglio, scrittoreLe nuove manomissioni delle parole Venerdì 3 dicembre – h. 19Geppi Cucciari, attrice e conduttrice radiotelevisivaIn attesa di titolo Venerdì 10 dicembre – h. 19Elsa Fornero, consulente del Consiglio di indirizzo economico“Ragione e sentimento” nelle riforme economiche del paese Sabato 11 dicembre – h. 18:30Alessandro Haber, attoreVolevo essere Marlon Brando Sabato 18 dicembre – h. 18.30Mattia Santori, leader movimento Le SardineMobilitare per la politica in tempi di antipolitica - tutto quello che non vi hanno mai detto sul movimento delle sardine Mercoledì 22 o giovedì 23 dicembre – h. 19Aldo Cazzullo, giornalistaIl posto degli uomini Venerdì 21 gennaio – h. 19 (data da confermare)Luigi di Maio, Ministro degli EsteriIn attesa di titolo Venerdì 28 gennaio – h. 19Carlo Lucarelli, scrittoreLèonVenerdì 4 febbraio – h. 19David Riondino, cantautoreIo fo buchi nella sabbia Sabato 12 febbraio – h. 18.30SERATA LUCIO BATTISTIAndrea Barbacane, scrittore e nipote di Lucio Battistie i musicisti Sabato 19 febbraio – h. 18.30SERATA DE ANDRÉconDori Ghezzi, cantante e moglie di De AndréFrancesca Serafini, scrittrice e autrice televisivaMaria Pierantoni Giua, cantante Sabato 26 febbraio – h. 18.30Antonio Gnoli, giornalista e Giacomo Rizzolatti, neuroscienziatoIn te mi specchio Venerdì 4 marzo – h. 19Emanuele Trevi, scrittoreDue vite Venerdì 11 marzo – h. 19Roberto Burioni, virologoVenerdì 18 marzo – h. 19Enrica Tesio, scrittrice e bloggerTutta la stanchezza del mondo Venerdì 25 marzo – h. 19Milena Bertolini, CT nazionale di calcio femminileGiocare con le tette Venerdì 1° aprile – h. 19“Le mani in pasta”, proiezione del docu-film di Marino Bronzino alla presenza del regista e di tutti i protagonisti: Anton Aron Biondo, Beppe Gallina, Martino Patti, Ivan Milani, Massimiliano Prete, Bruno Ceretto e Oscar Farinetti Venerdì 8 aprile – h. 19Joe Bastianich, ristoratore e folksingerGli incontri sono sempre gratuiti e per partecipare occorre prenotarsi tramite sito www.fondazionemirafiore.it ed essere muniti di Green Pass valido. Sono esenti dalla normativa i bambini sotto i 12 anni e i soggetti con idonea certificazione medica.È inoltre possibile seguire le lezioni anche da casa in streaming tramite il sito.IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

L'ospite del primo episodio di Passion Talks è Guido Meda: Guido è giornalista, conduttore televisivo, telecronista sportivo, scrittore e padre di 3 figli. È la voce del motociclismo in Italia e oltre alla motoGP nella sua carriera si è occupato anche di ciclismo, sci alpino e proprio l'estate scorsa ha raccontato l'Americans Cup di vela in Nuova Zelanda. A maggio 2013 è uscito il suo romanzo, dal titolo “Il miglior tempo” in cui racconta storie di motori e di compagni di viaggio. Da oltre 6 anni è Vice Direttore di Sky Sport e direttore della redazione motori. Nel 2016 ha coronato un suo grande sogno conducendo insieme a Joe Bastianich e Davide Valsecchi la prima edizione di top gear italia. In questa chiacchierata abbiamo parlato di tantissimi argomenti tra cui i segreti del suo dono per la narrazione, il futuro del giornalismo, cosa accomuna i grandi campioni che Guido ha conosciuto, come cambierà la motoGP dopo l'addio di Valentino Rossi e molto altro. Se trovate valore in questo episodio il miglior modo di supportare il podcast è lasciare una recensione, condividerlo con gli amici a cui pensate possa interessare o condividerlo sui social media. Grazie mille e buon ascolto! La chiacchierata con Guido: - [3:34] La vocazione per il giornalismo sportivo - [11:38] Le debolezze dei grandi campioni - [14:10] Tecniche di narrazione e la regola delle "S" - [21:13] Perdere un pilota in pista - [23:57] Futuro del giornalismo - [29:29] Cosa accomuna i veri fuoriclasse - [32:58] Insegnamenti da Rossi e Simoncelli - [34:41] La motoGP senza Vale - [38:39] Distacco dei giovani dai motori - [42:48] Passare da ruoli operativi a ruoli dirigenziali - [51:12] Paolo Nespoli e l'immensità dello spazio - [57:59] Messaggi finali (con sorpresa) Non perderti nessun episodio, segui Passion Talks: Instagram: https://www.instagram.com/passion.talks/ Inscriviti alla nostra newsletter: https://bit.ly/passiontalks-newsletter

Dopo Firenze, Roma e Torino, è arrivato anche a Milano "Mercato Centrale", il fortunato format che intorno al tema dell'artigianato alimentare fonde acquisto, ristorazione e intrattenimento. Uno spazio di quasi cinquemila metri quadrati su due piani, nell'edificio storico della Stazione centrale, che diventa uno dei tanti simboli della ripartenza post-covid. Due milioni e mezzo di visitatori l'anno previsti, dal bollito lombardo ai ravioli cinesi, passando per il barbecue firmato Joe Bastianich, l'offerta punta sulle eccellenze alimentari non solo italiane e trasforma un luogo di acquisto in una piattaforma di socializzazione e conoscenza. Focus sui trend dedicato alla tendenza upcycling, il riutilizzo creativo di materiali e prodotti per un'economia pensata sempre di più in modo circolare, dal design alla moda e non solo ecco i casi che fanno tendenza Riflessione finale dedicata al nuovo libro di Daniel Kahneman, s'intitola "Rumore" e accende un faro prezioso sulle decisioni che condizionano molti aspetti della nostra vita.

On this week's episode of Homemade, host Martie Duncan digs into all things MasterChef! First, she's joined by judge, author and restaurateur Joe Bastianich to hear how MasterChef has influenced cooking and foodie-ism in America. Then, Season 10 MasterChef winner Dorian Hunter stops by to offer advice for holiday cooking as well as tips for homecooks who are struggling with baking. Learn more about your ad choices. Visit megaphone.fm/adchoices

This Restaurant Man Book Summary is also available as a blog post at https://jsilva.blog/2021/03/19/restaurant-man-summary/ My Favorite Quotes from Restaurant Man Once you've been hungry, things are never the same. The road to excess does not lead to the palace of wisdom. When you fire someone, you are securing and enforcing the position of everyone in the restaurant. Once your ego is making the decisions, it's over. Quality tells, every time. Discounting is degrading the quality of your service and undermines the professionalism of the restauranteur. We are in the business of exceeding expectations. Everything on the table sends a message. A big statement is not to put salt and pepper on the table. If you are a chef driven restaurant, why would you allow your customers to alter the flavor of the food? Failure and victory are not so far apart. Never make decisions on your best day, and never make decisions on your worst day, make all your decisions on medium days. Key Questions What is this meal really worth in terms of the experience? If there are misspellings on the menu, how much do you think the people who created it really care? Would you want your doctor to give you a discount? Would you go to a different doctor because he offered a 25% discount? If you are a chef-driven restaurant, why would you allow your customers to alter the flavor of the food? --- 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/jeremy-silva/message Support this podcast: https://anchor.fm/jeremy-silva/support

Ebbene si, noi appassionati ne siamo al corrente e certe volte lo nascondiamo poiché il prodotto finale ci piace, oppure lo facciamo notare a più non posso perché appunto, il prodotto finale può anche non piacerci! Di che cosa stiamo parlando? Della famigerata Economia di Scala: macchine costruite con pezzi di altre macchine. Piccoli Frankenstein che si aggirano per le nostre strade che molte volte però, si avvalgono della forza dei loro brand di lusso per essere venduti a cifre spropositate. "È come film di orrore" potreste dire voi come Joe Bastianich, la verità è che ormai è divenuta una realtà comune di tutti giorni. E quasi tutte le auto che vedete in giro o guidate non sono uniche al mondo, anche se a volte in certi casi, dovrebbero esserlo. Seguiteci su Instagram @pistone.podcast per rimanere sempre aggiornati e discutere con noi e la community su Auto, Moto e Mobilità!

Playlist evanescence – better without you pink floyd – fearless caravan – in the land of grey and pink hawkwind – hurry on sundown c, s, […]

Valerio Cesari, Riccardo Castrichini ed Emanuele Forte in diretta sui 106.6 di Radio Rock dal Lunedì al Venerdì dalle 15.00 alle 17.00. Playlist inhaler – cheer up baby black […]

Podcast del 01 aprile 2021. Playlist danko jones – i want out dire straits – walk of life joe cocker – with a little help from […]

After long last, another edition of I'm Your Biggest Fan(fiction)! is here to make your life better. Continuing in the trend of one on one interviews, host Tyson swaps stories with his own brother Ryan. It's a brother swap. First up, Tyson tries to guess which Bastard Ain't Shit in Ryan's tale about a legend of the culinary entertainment world. Then, Ryan walks a mile in Jack Nicholson's shoes.

Mini Melanie was founded by sisters  Melanie Moss & Diana Moss.Human rights lawyer turned entrepreneur, Diana brings passion for flawless operations and delivering superior service to customers of Mini Melanie. Prior to Mini Melanie, Diana lived in London and in New York and ran various sales and operations teams over the course of eight years at onefinestay, a hospitality startup now part of Accor Hotels.Melanie Moss founded her bakery, Mini Melanie, with her sister Diana after years of experience in some of New York's most praised Michelin-starred kitchens. In 2010, after receiving her culinary degree from the Institute of Culinary Education, Melanie was immediately hired at Babbo, the flagship of famed restaurateurs Chef Mario Batali and Joe Bastianich. During her two years at Babbo, Melanie became sous chef for Babbo's acclaimed Pastry Chef Gina DePalma, a recipient of a James Beard award in pastry.Mini Melanie's original menu of chocolate truffles and layer cakes are all produced at the company's kitchen in Williamsburg, Brooklyn. Specializing in corporate gifting and event catering, Melanie, Diana and their team serve companies such as Louis Vuitton, Creed perfumes, Tiffany & Company, Spotify and Microsoft Research. Establishing relationships with New York City's top event planners, Melanie's wedding cakes and custom party favors have received wide acclaim for their originality and delicious taste.Website: https://minimelanie.comFacebook: https://www.facebook.com/minimelanienycInstagram: https://www.instagram.com/minimelanienyc--- About Us - Women Who Brunch:Women Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

Nell'episodio di Muschio Selvaggio Joe Bastianich racconta la sua vita da imprenditore (cameriere), Masterchef, differenze tra cultura americana ed italiana e molto altro, come sempre accompagnata dai miei approfondimenti personali

Bastianich, mondo della ristorazione e molto altro 

Pirandello, a inizio ’900 aveva già capito e ritratto l’essenza dell’uomo contemporaneo nel suo romanzo "Uno, Nessuno e Centomila". Al giorno d’oggi non ci sembrano affatto strani personaggi come Joe Bastianich, Fedez, Beppe Grillo, Bill Gates o Gwyneth Paltrow, che non sono facilmente inquadrabili in una categoria precisa, ma hanno saputo dare voce a molteplici talenti, diventando quella che noi chiamiamo una holding umana. Ma cos’è un holding umana, e perché dovresti diventarlo anche tu? Te lo spieghiamo in questo podcast, e non perderti i mille lavori che Davide ha svolto nel suo percorso: non li indovineresti mai.

Welcome to #wandasncredible reviews !!! Sending Love to all my fans from all over the world...for everything you do for the Wanda Jefferson Podcast ! Don't forget to hit up the tip jar and give a Sister a cup of Joe ! I love it and need it badly lol ! References: "The individual addicted to trouble will never get out of jail because he is safer behind bars than he is in the free world"-Steven Pressfield #wandasncredible reviews Turning Pro- https://wandasncredible.wordpress.com/2020/10/05/wandasncredible-reviews-turning-pro/ October's Newness- https://wandasncredible.wordpress.com/2020/10/04/octobers-newness/ Dive into everything on this link yall ...your appreciated. I thank you always for listening and being a consumer for all things wandasncredible https://www.linktr.ee/wandasncredible Special Mentions==Steven Pressfield, John Stuart, Gordon Ramsey, Joe Bastianich, Aaron Sanchez, Glennon Doyle " Once you know you cannot unknow" is from Glennon Doyles book "Untamed" "Aim for the bushes" is from the movie " The Other Guys" Blogpost mentioned: https://thewandasncrediblelateshow.blogspot.com/2016/12/did-grandma-ever-have-orgasm.html?m=1

Welcome to #wandasncredible reviews !!! Love all my fans from all over the world...for everything you do for the Wanda Jefferson Podcast ! Don't forget to hit up the tip jar and give a Sister a cup of Joe ! I love it and need it badly lol ! References: "The individual addicted to trouble will never get out of jail because he is safer behind bars than he is in the free world"-Steven Pressfield #wandasncredible reviews Turning Pro- https://wandasncredible.wordpress.com/2020/10/05/wandasncredible-reviews-turning-pro/ October's Newness- https://wandasncredible.wordpress.com/2020/10/04/octobers-newness/ Dive into everything on this link yall ...your appreciated. I thank you always for listening and being a consumer for all things wandasncredible https://www.linktr.ee/wandasncredible Special Mentions==Steven Pressfield, John Stuart, Gordon Ramsey, Joe Bastianich, Aaron Sanchez, Glennon Doyle " Once you know you cannot unknow" is from Glennon Doyles book "Untamed" "Aim for the bushes" is from the movie " The Other Guys" Blogpost mentioned: https://thewandasncrediblelateshow.blogspot.com/2016/12/did-grandma-ever-have-orgasm.html?m=1

ParliamIn tutto il mondo si sta affrontando una sfida tremenda con la pandemia da Covid19 e il suo impatto sull'economia. Sono tempi difficili per molte professioni e il settore della ristorazione è particolarmente colpito. Non può non partire da qui la riflessione che portiamo avanti - in apertura di puntata - con Joe Bastianich, uno dei ristoratori di maggior successo a livello internazionale, nonché noto personaggio televisivo, che dallo scorso 6 ottobre è in libreria con le sue regole per il successo. Nella seconda parte della trasmissione, come ogni mercoledì, Parliamo di lavoro con gli esperti di Inapp, l'Istituto Nazionale per l'Analisi delle Politiche Pubbliche. Questa settimana ci occupiamo del lavoro attraverso piattaforme digitali. È un fenomeno in espansione, al quale si possono ricondurre attività molto differenti tra loro: dal ciclofattorino al data analist, passando per gli affittacamere di AirBnb. Questo tipo di professioni impiega lo 0,5% della popolazione italiana: circa 215mila lavoratori, ai quali vanno aggiunti quelli che usano le piattaforme accanto a un lavoro più tradizionale. Secondo un'indagine condotta da Inapp più del 35% di queste persone non sarebbe in grado di sostenere spese impreviste, testimoniando una fragilità reddituale molto più alta (35,5%) di quella registrata sul totale della popolazione italiana (pari al 22,8%), ma anche rispetto al totale dei soggetti che guadagnano attraverso la Rete (22,5%). Con l'aiuto di Massimo De Minicis e Manuel Marocco, ricercatori del gruppo di lavoro "Innovazione tecnologica, relazioni industriali e mercato del lavoro" di Inapp facciamo luce su questa realtà, fotografando la situazione attuale, anche dal punto di vista legislativo, e le prospettive future, come quella di utilizzare lo stesso approccio delle piattaforme per tracciare con precisione questi lavoratori e le loro carriere.

L'editoriale di Enrico Vaime, i consigli di Black Out, Joe Bastianich, Barbara Alberti, on. Orpello, La Cuoca, le inchieste dei Crotali MAlesi, la medicina alternativa e il Virologo Sexy.

L'editoriale di Enrico Vaime, Joe Bastianich, Lorenzo new gamer, documentario sul mondo animale ''il gatto'', Chiara Ferragni, la maga, Silvio Orlando, come diventare influencer.

In compagnia degli aforismi di Enrico Vaime, Joe Bastianich, Chiara Ferragni, Don Nuzzo, il Virologo Sexy, l'insegnate di Yoga della Risata, le previsioni meteo e i consigli della Dietologa.

We're graced with another culinary master this week on Pop Nerd Lounge! Micah Yaroch became a recherché in season 10 of "MasterChef." At only 19 years of age, Micah quickly established a spot in the top 10. We talk about his course to becoming a chef, his leadership experience on the show, and how he felt about being Gordon Ramsay's battle pass save. Micah's InstagramMicah's TwitterMicah's GoFundMe

New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World,  the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves as Founder of AF&CO, a leading restaurant and hotel consulting firm with a focus on marketing and Public Relations. Today, we're here to explore and unpackage Andrew's career AANNDDD we're going to cover a few trends. Check out Building a Story Brand by Donald Miller as mentioned in today's episode! Check out Your Restaurant Still Sucks by Donald Burns as mentioned in today's episode! Check out Restaurant Man by Joe Bastianich as mentioned in todays's episode! Show notes… Favorite success quote or mantra: "I was born with a fork in my mouth." "When you come to the fork in the road, take the fork." "Dig in." In today's episode with Andrew Freeman we will discuss: Passion for food Shifting from BOH to FOH Restaurant marketing Unavoidable mistakes Key attention to detail Successful rebrands and rebuilds Partnerships Community Involvement Importance of taking risks The three trends we discuss are: Vegetarian/Vegan restaurans Gig economy Craft your own adventure Delivery Ghost restaurants Food halls Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.   Contact info: Website: AF&CO. 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 Andrew Freeman 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!

"Executive chef Melissa Rodriguez talks in depth for the first time about what it feels like to work under the shadow of a parent company rocked by sexual assault and misconduct charges. Rodriguez is chef at Del Posto, which was founded by now-disgraced Mario Batali and his partner Joe Bastianich. Listen in to hear why Rodriguez stayed even after the allegations, how she manages her team now, and what she's learned about herself as a person and as a cook after 13 years. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo courtesy of Natalie Black. Speaking Broadly is powered by Simplecast.

The Peppers are spicing things up in the kitchen while also trying to save up for some serious upgrades. Jessie insists that cooking shows are what keep her feeling inspired and Gerard admits their new diet is improving his cooking and his confidence!Thanks to PrepDish, Casper + Amazon for making this episode possible! Click right here to learn more about our sponsors.QUICK BITES:Gerard wants Jessie to be a contestant on Masterchef, but Jessie fears that her baking insufficiencies (among other things) will prevent her from making it to the first cut.Jessie shamelessly admits to her plan for trying to befriend Joe Bastianich as a way to get to his mother.Gerard is proud that his wife is doing her research before making a big purchase. Time to bust out the Consumer Reports in order to get the best deals on a new appliance!We learn that Amazon is the best place to buy a new appliance… Who knew?!Jessie shares three tips for stove shopping: Try before you buy, always ask for a price cut (obv), and avoid the warranty by purchasing a nicer model to begin with.Here is the fancy SMEG oven that is worth daydreaming about.Jessie is an aggressive saver if she has a goal to aim for, while Gerard likes to gradually set money aside so that he can shop whenever he feels like it.We’re obsessed with our new Misen cooking knives.Gerard shows off his proficiency for imitating The Swedish Chef.PrepDish is making us both feel more confident in the kitchen, while Primal Blueprint is revving up our metabolisms and making us more conscious of what we eat.It’s true that switching things up in the kitchen is a great way to increase your creativity throughout the day!We couldn’t live without our bulletproof coffee in the morning… Gerard uses grass-fed ghee + Jessie blends hers with MCT oil. The help of a new immersion blender has drastically changed the deliciousness of both!We are bringing back the MIF Mailbag segment so send in your questions if you want us to answer them on the air! This week, we chat about keeping “the cushion” healthy and also share some thoughts about welcoming a new child into the home.TRIGGER QUESTIONS:1.) Who is your all-time favorite person to cook with in the kitchen?2.) Are you more likely to splurge for an appliance warranty OR spend more upfront on a more reliable option?3.) What is the one kitchen gadget that you would not be able to live without?

In this episode, Monty Waldin interviews wine producer, restaurateur, MasterChef TV star, and musician Joe Bastianich. Tune in for a fantastic interview where Bastianich talks openly about his Italian origins and his relationship with Italian culture. Joe tells Monty that his parents came to America from the contested North-Eastern territory of Istria (former Italian territory and now Croatian) and set up an innovative and successful restaurant business in New York City. After talking about his upbringing in New York, Joe unveils his passions for rock music, good food and good wine—the latter culminating in starting the family winery in 1997 in the Colli Orientali area of Friuli Venezia Giulia. Joe tells Monty about his non-interventionist wine-making philosophy, marketing wine to millennials, and wine and food pairings. Enjoy Monty Waldin’s exclusive conversation with Italian wine and food celebrity Joe Bastianich!

Uncle Lem here with another double helping of Masterchef.  Join Carlina, Frank and our special guest, Julia, as we find out what she thinks of her elimination, what it’s like watching Joe Bastianich do a cooking demo and her time as a wrestler in the AWF.  Exclusive. The MasterChef After Show:  Who is going to become the MasterChef? In our MASTERCHEF AFTER SHOW we discuss the challenging elimination rounds that the cooking contestants go through to make it to the top. Who do you think is going to win? Let us know your best theories in the comments! ABOUT MASTERCHEF: Based on the popular UK and Australian format. Contestants compete each week via team-based and individual cooking challenges until only one remains. MasterChef is a U.S. competitive cooking reality show, open to amateur and home chefs. Produced by Shine America and One Potato Two Potato. Twenty-four more young cooks step up to the plate in the fourth season of the --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Joe Bastianich's true identity is revealed and we share an intimate conversation with a season 5 fan favourite on a brand new episode of AfterChef Junior that restores the good name of the people of Scotland (thankfully). PLUS: Max debuts an exciting new podcast-within-a-podcast that teaches Jenni and Stacey how sound works! THRILLS! SPILLS! CHILLS!

Sexy, skinny, smart. You immediately think pasta, right? You will after this special edition of the show. Lidia Bastianich's children, Joe Bastianich and Tanya Bastianich Manuali, join the party for a discussion of their book, Healthy Pasta. The post Healthy Pasta (Special Fundraising Show) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Lidia Bastianich is a Queen of Italian cuisine. Through her TV shows, eleven cookbooks, and four New York City restaurants, the legendary chef is responsible for teaching countless people about the country’s traditional dishes. We catch up with Lidia to hear about her new book, Lidia’s Celebrate Like An Italian, and what she’s cooking up these days. Also stopping by the studio is Krystal Mack, legend in the making. This self-taught baker, writer, and creative consultant lives in Baltimore where she owns and operates BLK//SUGAR, her food and lifestyle concept, and BLK//MARKET, an artisan collective for creatives of color. Special thanks to Le Cordon Bleu, Castor & Pollux, and Thrive Market for sponsoring this show. Head to thrivemarket.com/cherrybombe to get 35% off your first order, a 30-day membership, and free shipping on some of our favorite organic, non-GMO products like Mary's Gone Crackers, Annie's Homegrown, and We Rub You! Radio Cherry Bombe is powered by Simplecast

Parte 2 - Vito Crimi dice che Renzi 'ha fatto una piccola recita', Flavia Vento potrebbe fondare un movimento per il clima e Joe Bastianich ha un po' di paura di Donald Trump......

Parte 1 - Vito Crimi dice che Renzi 'ha fatto una piccola recita', Flavia Vento potrebbe fondare un movimento per il clima e Joe Bastianich ha un po' di paura di Donald Trump......

Parte 3 - Vito Crimi dice che Renzi 'ha fatto una piccola recita', Flavia Vento potrebbe fondare un movimento per il clima e Joe Bastianich ha un po' di paura di Donald Trump......

Nancy Silverton is one of the most celebrated and honored chefs in the U.S. and is a co-owner of three of the most popular and well-regarded restaurants in Los Angeles--Osteria Mozza, Pizzeria Mozza, and Chi Spacca. With partners Mario Batali and Joe Bastianich, the three restaurants have wowed critics and diners from the day each opened. Full show notes available at http://ktla.com/frankbuckleyinterviews.

Former MasterChef judge Joe Bastianich records a special episode of Cutting the Curd on location at Eataly New York. Tune in to hear Joe's take on cheese in his restaurants, cheese culture in the U.S. versus Italy, and why cheese is an essential part of his diet.

This episode: Sortino is absent. We still like 11.22.63. Masterchef Junior is better than Masterchef Senior. Marshall explains American Idol. Sarah breaks down Spotlight and The Big Short. Marshall goes primal for Far Cry. Bryn read some new comics but hates spiders. We had a blast discussing this stuff and hope you enjoy listening! If you do, we'd appreciate a rating on iTunes. If you'd like to chat, you can find us on Twitter at @vicarious_fm, or you can join our Slack team! Bryn Jackson is @uberbryn Joshua Sortino is @sortino Sarah Jackson is @sarahberus Marshall Bock is @marshallbock Sponsor Hired is a free, no-obligation job search service. If you or someone you know is looking for a job in the software engineering or design field, check out Hired. Use our special link to get a $2,000 bonus when you sign up and accept a job, or get $1337 for a successful referral. Many thanks to Hired for sponsoring this week's show! Show Notes 0:08 - Heart! (from Captain Planet) 3:02 - Opening to Far Cry Primal 3:38 - Neil DeGrasse Tyson, Cosmos (1980 and 2014), and Carl Sagan 3:52 - The Pale Blue Dot 4:31 - "Fhloston Paradise" from The Fifth Element 4:44 - "Multipass" 5:56 - SKIP TO 17:24 TO AVOID 11.22.63 SPOILERS 5:56 - 11.22.63 8:46 - The redhead dude's name is Bill Turcotte, played by George MacKay. 11:28 - Patton Oswalt 11:56 - Final Destination 12:42 - Deus Ex the game vs. deus ex machina 13:50 - Jack Ruby and the conspiracies 17:24 - House of Cards 17:32 - Donald Trump brags about the size of his penis 19:00 - Robin Wright is Princess Buttercup from The Princess Bride and Jenny from Forrest Gump 19:53 - Kevin Spacey's impressions 20:12 - Inside the Actor's Studio 20:30 - Masterchef Junior 20:41 - Masterchef (Senior) 21:12 - Gordon Ramsey 21:25 - Hell's Kitchen 22:36 - American Idol 22:47 - Sanjaya 22:54 - Joe Bastianich and Christina Tosi 24:01 - The Great British Baking Show 25:45 - Editor's Note: According to the IMDb page, it seems The Great British Baking Show and The Great British Bake Off are two names for the same show. 26:10 - Miss Mary (Berry) and Paul Hollywood (the other judge) 26:35 - Paula Deen 27:24 - Gordon Ramsay's Ultimate Cookery Course 27:58 - Alton Brown and Good Eats 28:29 - Bill Nye, the Science Guy 29:26 - Graham Elliot, Lidia Bastianich, and Felidia 30:08 - Patch Adams 30:28 - Getting slimed on Nickelodeon 31:57 - American Idol 32:48 - Simon Cowell, Paula Abdul, and Randy Jackson 34:27 - Jennifer Lopez, Keith Urban, and Harry Connick, Jr. 36:11 - Shelby Tweten 36:37 - Air Guitarist Magic Cyclops 36:50 - Larry Platt - "Pants on the Ground" 37:00 - William Hung - "She Bangs" 37:42 - David Archuletta - "Imagine" 39:30 - Search "primary results" 39:45 - Search "oscars 2016" 40:24 - Spotlight and The Big Short 40:57 - Zodiac 41:36 - Michael Keaton, Mark Ruffalo, and Rachel McAdams 44:29 - Sub-prime mortgage crisis 45:00 - Margot Robbie plays Harley Quinn in Suicide Squad 45:28 - Ferris Bueller's Day Off 45:47 - Gambler's fallacy 44:50 - Darrell Hammond as Donald Trump on SNL 49:09 - The Witcher 3: Blood and Wine DLC 49:19 - Just Cause 3 50:34 - Best of Stifler (NSFW) from American Pie 51:47 - Hot Coffee mod from Grand Theft Auto: San Andreas 53:18 - Far Cry Primal 58:54 - Minecraft 59:02 - Oculus Rift 1:00:42 - Don't Starve 1:01:21 - ARK: Survival Evolved, Rust, and DayZ 1:03:07 - Red Dead Redemption 1:05:29 - Editor's Note: "Skinchanger" is what the A Song of Ice and Fire series calles shapeshifters. 1:06:35 - Editor's Note: Marshall is referring to the Batman: Arkham series's detective mode and Tomb Raider's survival instincts. 1:09:35 - Metroid, Mega Man, Shadow Complex, and Assassin's Creed 1:13:50 - Tom Clancy's The Division 1:16:45 - Avengers Standoff: Assault to Pleasant Hill #1 1:17:07 - Civil War (2015) 1:17:24 - X-Men: Battle of the Atom 1:18:11 - Daredevil/Punisher: Seventh Circle Infinite Comic 1:18:26 - Black Widow (2016-) 1:19:50 - The Wicked + The Divine 1:20:41 - Spider-Woman (2015-) and Spider-Gwen (2015-) 1:20:54 - Jessica Drew 1:22:17 - Web Warriors (2015-) 1:22:47 - Spidey, The Amazing Spider-Man, Spider-Man (2016-), and Silk (2015-) 1:23:26 - Amazing Spider-Man & Silk: Spider(Fly) Effect Infinite Comic

Chef Mark Ladner joins Dorothy Cann Hamilton for a special interview on Chef’s Story, recorded at the USA Pavilion at Expo Milano 2015! Chef Ladner touches on his childhood, his formative food memories, his career trajectory and his advice for aspiring chefs. He also explains what drove him to open his pop-up gluten-free pasta concept, Pasta Flyer. Mark Ladner is the James Beard award winning chef of Del Posto. Chef Ladner’s education began in Cambridge, MA at independently owned and operated pizza counters, followed by formal culinary schooling at Johnson & Wales University in Providence, Rhode Island. He moved to NYC in the early 90’s and worked with several well-regarded restaurateurs, before meeting Mario Batali and Joe Bastianich and opening Babbo Ristorante as Sous Chef in 1998. Ladner has since opened Lupa Osteria Romana (1999), Otto Enoteca Pizzeria (2002) and Del Posto (2005) as Chef/Partner at each restaurant. Mark co-authored Molto Gusto (Ecco, 2010) with Mario Batali. This program was brought to you by Whole Foods Market. “I really truly believe that as long as you can make food taste the way that you like, I don’t think you need to spend a tremendous amount of time continuing to polish your culinary skills. You can waste a lot of time spelunking down the rabbit hole for culinary greatness when, in this day and age, from an entrepreneurial and business perspective there’s such a broad range of skill sets necessary to be successful in this industry. Spending too much time trying to perfect a bite of food might not be the best use of your time.” [11:00] “Once you have your own kitchen it doesn’t necessarily mean you stop learning.” [22:00] “There are two things I’m adamant about. One is a monkish devotion to pasta – specifically the cooking and saucing of rather than the making or stuffing of. The execution in the last several minutes is something people don’t spend enough time obsessing over. Two is knowing it’s important to remove as much variable for error from the equation before service so you can just focus on service.” [30:00] “I don’t consider myself to be an elitist person. I need a part of me that’s able to embrace a more populist culture.” [46:00] –Mark Ladner on Chef’s Story

This week on The Main Course, hosts Alexes McLaughlin, Phillip Gilmour, and long time host Patrick Martins are in studio with Kim Reed, assistant to Joe Bastianich who is known as an American Restaurateur who, along with partners Lidia Bastianich and Mario Batali, owns thirty successful restaurants worldwide and is a judge on the popular “MasterChef.” Talking about her day to day, Kim relates some of the biggest challenges working with the culinary superstar as well as the cool perks that come with the job. Learning to eat well at through the kitchen at Babbo, Kim divulges her favorite dish as well as the various upcoming ventures of Batali & Bastianich Hospitality Group and thoughts on Italian food in the United States. Tune in to hear more from Kim and the gang! This program was brought to you by Bonnie Plants.

di Giuseppino con Joe Bastianich e Sara Porro, Giovane Giacomo a Expo

di Giuseppino con Joe Bastianich e Sara Porro, Giovane Giacomo a Expo

The restaurant brokers are interviewing one of Americas most loved Chefs - Chef Antonia Lofaso. Known for the star power she brought to Top Chef Season 4, she is now on CNBCs Restaurant Startup with Joe Bastianich and Tim Love where they are on a quest to discover, develop and invest in Americas next generation of culinary superstars. Chef Antonia is the culinary consultant to the two restaurant moguls who vie against each other to invest in concepts they thing can make big profits. Join the Restaurant Brokers as we interview Chef Antonia Lofaso.

Have you ever wanted to get into the kitchen, but didn't know where to start? Do you get intimidated looking at your spice rack? Do you want to impress that special someone, but you seem to have trouble boiling water? Then tune in, shut the hell up and check out DMD Culinary. On DMD Culinary, you aren't going to her a boring lecture about how a scotch bonnet is different from ghost chili. There will be no by the books, step by step droning bullshit. On DMD Culinary you learn the basics about the food that you want to cook, from two people who love what they do. Damian Legion and Duckie met on the set of Masterchef 4 where they had the privilege of cooking for Joe Bastianich, Grahm Elliot, and Gordon Ramsay as part of the illustrious top 100. Though their ride ended earlier than they had hoped, the experience drove them to create the most fun, and most brash cooking show of all time.  So please, join Damian and Duckie as they talk life, food and whatever random shit they feel like. Come listen to a fat man and his hot Asian friend talk about food. Raise your home cooking game with DMD Culinary!

Have you ever wanted to get into the kitchen, but didn't know where to start? Do you get intimidated looking at your spice rack? Do you want to impress that special someone, but you seem to have trouble boiling water? Then tune in, shut the hell up and check out DMD Culinary. On DMD Culinary, you aren't going to her a boring lecture about how a scotch bonnet is different from ghost chili. There will be no by the books, step by step droning bullshit. On DMD Culinary you learn the basics about the food that you want to cook, from two people who love what they do. Damian Legion and Duckie met on the set of Masterchef 4 where they had the privilege of cooking for Joe Bastianich, Grahm Elliot, and Gordon Ramsay as part of the illustrious top 100. Though their ride ended earlier than they had hoped, the experience drove them to create the most fun, and most brash cooking show of all time.  So please, join Damian and Duckie as they talk life, food and whatever random shit they feel like. Come listen to a fat man and his hot Asian friend talk about food. Raise your home cooking game with DMD Culinary!

Il protagonista del famoso programma "MasterChef" sale sul palco di Radio2 SuperMax per cantare "Helter Skelter"

Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia’s cookbooks include Lidia’s Commonsense Italian Cooking, Lidia’s Favorite Recipes, Lidia’s Italy in America, Lidia Cooks from the Heart of Italy, and Lidia’s Italy—all companion books to the three‐time Emmy‐nominated television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. Lidia is the chef/owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia’s Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high‐quality broadcast productions. Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly, the largest artisanal Italian food and wine marketplace in New York City. This program was sponsored by Whole Foods Market “Cooking is a science – the actual act of throwing things over the fire is a chemical reaction.” [09:00] “Prepare yourself – be prepared. Practice, work as hard as you can, then go out there and do the best that you can.” [20:00] –Lidia Bastianich on Chef’s Story

Ep. 82 - Restauranteur, Masterchef Co-Host, Italian wine expert, and marathon runner are all things this week's guest are known for.  But did you know that Joe Bastianich also has his own band, The Ramps.  We talk to him about that (spoiler: they're huge in Italy) as well as his music experiences growing up in Queens- whether it be listening to his family play polka music in the living room, or sneaking off to the pier by the west side highway in NYC to see The Smiths, The Clash, and Miles Davis.  We also talk about how revolutionary the music was at the beginning of Babbo w/ Mario Batali, Tom Colicchio's guitar playing, Gordon Ramsay's obsession with Abba, and at the very end Graham Eliott returns to the podcast- for the sole purpose of being ridiculed by Joe.

Mario Carbone talks about the inspiration for his newest restaurant, Carbone, with Patrick Martins on this week's episode of The Main Course. Find out about Mario's childhood in Queens, and his culinary training with greats like Daniel Boulud and Wylie Dufresne. What attracted Mario to the old-style of New York Italian restaurants? Hear about the customer's ‘food IQ', and why Mario updates classic Italian with fresh, local ingredients. Later, Matt Molina calls into the program. Trained at the Los Angeles Culinary Institute, Matt Molina got his start in cuisine at Campanile, where he worked his way from line cook to chef de cuisine. After six years under Nancy Silverton at Campanile, Molina left the West Coast to delve further into contemporary Italian cuisine at Del Posto. Upon returning to Los Angeles, Molina was more than ready for his executive chef post at Pizzeria Mozza and Osteria Mozza, Green Restaurant Association-certified additions to LA's Italian culinary scene courtesy of Silverton, Mario Batali, and longtime partner Joe Bastianich. Since assuming charge of the restaurants—and taking on a very proactive role in their standards of sustainability, environmentalism, and organics—Chef Molina has earned three stars from the LA Times. In 2008, Osteria Mozza was nominated for “Best New Restaurant” award by the James Beard Foundation and in 2012 Molina himself was nominated for “Best Chef: Pacific.” This program was sponsored by White Oak Pastures. Thanks to Idgy Dean for today's music. “It's difficult to cook a dish that people have eaten hundreds of times… The idea is not to make the food unfamiliar to the guest, but take a little more care with the ingredients.” [18:10] — Mario Carbone on The Main Course “Japanese cuisine has a huge influence on Los Angeles given our geography.” [40:20] — Matt Molina on The Main Course

On this week's episode of The Main Course, Patrick Martins is talking with New York City's “Meat Man”, Pat LaFrieda, Jr. LaFrieda Meats supplies restaurants all over New York City with high quality meat. You might know Pat for his famous burger blends, or you may recognize him from The Food Network's Meat Men. Tune in to hear Pat discuss the role of family in LaFrieda Meats, the processes behind making original burger blends, and how to train a good butcher. Hear about Pat's favorite animals to break down, the importance of good yield in butchering, and the top reasons to support your local butcher. Patrick Martins asks Pat about long-time partners such as Joe Bastianich, Danny Meyer, and Mario Batali. Tune in to this episode to learn more about the restaurant business, butchering, and Pat LaFrieda's hunting hobby. This episode has been brought to you by Tekserve. “Back when I started with my dad, it was more about the business being our lifeline and our culture rather than it being something for profit. So if the company failed, our family failed, and growing up we were always instilled with how important family was.” “No restaurant wants to have the same burger meat as the guy next door.” “A bad butcher is someone who doesn't care about the yield.” — Pat La Frieda, Jr. on The Main Course

This week on A Taste of the Past Linda speaks to Joe Bastianich & his sainted mother Lidia Bastianich for a discussion about Eataly. The largest artisanal Italian food and wine marketplace in the world, Eataly is the brainchild of Mario Batali, the Bastianichs, and Oscar Farinetti, founder of the original Eataly in Turin. Tune in to find out how the project came together and for a break down of the immense scope of this wildly successful undertaking. Find out how Joe is handling selling everything from cookware to crudo to beer from a brewery on the roof, all in one place. This episode was sponsored by Heritage Foods USA. Photo 1: The B&B Family, Photo 2: Eataly layout

Joe Bastianich, Principal, B&B Ristorante James Bradley, Partner, Red Cat Restaurant Sheldon Fireman, Owner, Fireman Hospitality Group Drew Nieporent, President, The Myriad Restaurant Group

About Mario: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: mariobatali.com.

Want to know what happened when Mario Batali, Serious Eats' Irresistible Force, collided with the culinary world's Immovable Object, Marco Pierre White, over a hotel pan full of risotto? Find out today in episode 2 of Mario Unclogged. —Ed About Mario: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: mariobatali.com.

var digg_url='http://www.seriouseats.com/videos/2007/10/mario-batali-video-how-to-sauce-pasta.html'; //--> Editor's note: When we thought of who we wanted to star in Serious Eats' first regular video series, Mario Batali's name kept coming up over and over again. Why? He's funny, passionate, generously spirited, smart as hell, and a great cook. So we hope you'll enjoy Unclogged, Mario Batali as you've never seen him before. —Ed Levine The Takeaway Mario says: "What you want to eat when you eat a bowl of pasta ... is pasta." "The way that they refer to their sauce in Italy is condimento—condiment—and when you think about a hot dog or hamburger, the condiment is something that kind of greases it up, but it never overtakes the main event of the hot dog or the hamburger." "Americans overdress their pasta 99.9 percent of the time. It should never be a bowl of soup. It should be noodles, with a little stuff." About Mario: Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner, Joe Bastianich, he operates seven New York City hotspots. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife, Susan Cahn, of Coach Dairy Goat Farm, and their two sons. More Mario: mariobatali.com.