Podcast appearances and mentions of joshua skenes

Spark up the grill and click those tongs, Recipe Club is having a backyard BBQ. Chef Joshua Skenes made homemade Pork Jerky. Chef Deborah Pak of Soban LA brought Korean BBQ Pork Ribs. Returning competitor Chef Justin Pichetrungsi of Anajak Thai brought a Grilled Teriyaki Shrimp Pineapple Bowl. Which recipe was the best for grillmasters and grill lovers alike? Throw on an apron, take a listen, and find out! Host: Chris Ying Guests: Joshua Skenes, Justin Pichetrungsi, Deborah Pak Producers: Kelsey Rearden, David Meyer, Noelle Cornelio, Ira Chute Director: Kelsey Rearden Engineer: Felipe Guilhermino Editor: Stefano Sanchez Production Coordinator: Molly O'Keeffe Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris take us behind the scenes of the Oktoberfest episode of 'Dinner Time Live.' After, they are joined by renowned chef and self-proclaimed “gastrobilly” Joshua Skenes to discuss his new L.A. restaurant, Leopardo, and his shift from fine dining to a more casual dining format. They finish with a tasty (and, at times, testy) How to Menu: Leopardo segment. Hosts: Dave Chang and Chris Ying Guest: Joshua Skenes Video Producer: Victoria Valencia Majordomo Media Production: Noelle Cornelio, Kelsey Rearden, and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome back to another episode of The Everyday Wine Aficionado Podcast, today let me introduce you to Thatcher Baker-Briggs of Thatcher's Wine Consulting   Founder & Sommelier Thatcher's Wine Consulting Thatcher Baker-Briggs has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin starred Saison under Chef Joshua Skenes (2014-2017), the highly regarded Takazawa in Tokyo, and at two-Michelin starred COI in San Francisco. These distinguished training grounds have given Thatcher the knowledge, tools, and reach to curate highly specialized wine services for collectors around the globe.  Thatcher says, “I think that's the important thing about a service like mine—providing individualized care for each client.”   Let's dive into his wine story!   [00:01 - 10:23] Opening Segment    I introduce our guest for this episode Bio Thatcher shares how he got into the wine industry at the age of 9 What to know about Michelin Restaurants   [10:24 - 21:02] Michelin Stars and Wine Sourcing   How the food and wine environment influenced Thatcher's life How to Get That 3-Michelin Star Rating Thatcher's Consulting Company How his company started  Making their love and passion for wine accessible for the whole world Wine Sourcing is Everything Working with great relationships and acknowledging the great changes Working with the next generation winemakers   [21:03 - 36:11] Purveying Fine Wine   Looking into wine collecting? Thatcher shares where to start Taste the bottle and maybe give it three chances “The biggest misconception in wine is probably champagne.” Qualities of People in Wine Importing wine is a challenge and it's exciting Thatcher's Biggest Setbacks with His Consulting Business What's New for TWC in 2022   [36:12 - 41:04] Closing Segment    Favorite Wine Champagne Go-To Pairing Seraj and dry-aged steak Wine Resource The Wine Bible Guild of Sommeliers Connect with Thatcher See links below  Reach out to me for more wine conversations through the links below  Subscribe and leave a review Final words  Tweetable Quotes:   “Wine is for everyone. It's not about how much money that you have, it's just about drinking something and appreciating something really delicious.”  - Thatcher Baker-Briggs   “Just because it's done this way doesn't mean that's the way that I have to do it. ”  - Thatcher Baker-Briggs   “Champagne is is a wine, that's maybe the most versatile wine there is.”  - Thatcher Baker-Briggs   Connect with Thatcher through Instagram (@thatcherbakerbriggs, @thatcherswineconsulting), Facebook, and LinkedIn! You can check out his website at www.thatcherswineconsulting.com.    Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at ​www.​klevywineco.com.   TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast to someone who wants to join the wine conversations. Go ahead and take a screenshot, share this to your stories, and tag me on Instagram!    JOIN THE CLUB through this link and handpick wines every month, from up and coming wineries, winemaker owned brands and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level.  

MJ's guest is wine expert, sommelier and founder of Thatcher's Wine Consulting, Thatcher Baker-Briggs. He has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including: then three-Michelin starred Saison under Chef Joshua Skenes the highly regarded Takazawa in Tokyo, and at two-Michelin starred COI in San Francisco. It was in these distinguished training grounds that he gained the knowledge, tools and the reach to curate highly specialized wine services for collectors around the globe. And in April of 2019, he launched Thatcher's Wine Consulting, an advisory and cellar management service for wine collectors and enthusiasts. In addition to sourcing rare wines, he takes great care in helping clients fill, refine and organize their cellars. With his consulting business based in the United States, Switzerland and Asia, Thatcher's clients are leaders in a wide range of industries including technology, publishing, finance and politics and sports. MJ and Thatcher start unpacking his passion for all things culinary at the beginning with his expansive spice collection (while still in grade school!). Thatcher shares how pure focus, (bordering on obsession!) and determination got him his start in fine dining. From there, talent, drive and a deep understanding of the importance of relationships shaped Thatcher into the ultimate Ray Donovan of wine. A role that he channeled perfectly into his very successful wine consulting business, TWC. From Windsor to San Francisco to Tokyo and all stops in between Thatcher's thirst for greatness is sure to inspire. A huge thank you to Thatcher Baker-Briggs! Follow him on IG @thatcherbakerbriggsCheck out his consulting services and learn more about his wine club: https://thatcherswineconsulting.com/Follow them on IG @thatcherswineconsultingThis episode's in studio wine:KellerAbts Erde Riesling 2016_____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

Thatcher Baker-Briggs has dealt with more revered wines in his young career than most industry types do in a lifetime. Born in a small city in Canada, Thatcher knew from the age of 10 that restaurants were going to be his passion. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin starred Saison under Chef Joshua Skenes (2014-2017), the highly regarded Takazawa in Tokyo, and at two-Michelin starred COI in San Francisco. After working with the leadership team to oversee the opening of ANGLER in San Francisco, Thatcher sought to continue the ethos which had been instilled in him for many years; Comfort, and founded Thatcher's Wine Consulting in 2019. Based in the United States, Switzerland and Asia, Thatcher's clients are leaders in a wide range of industries including technology, publishing, finance and politics. Thatcher has been featured in Eater, Esquire, The Manual.Follow Thatcher:https://www.instagram.com/thatcherbakerbriggshttps://thatcherswineconsulting.com/Follow The Swirl Suite:@SwirlSuitewww.swirlsuite.com SwirlSuite@gmail.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Lip BarDiscount Code: Swirl Suitethelipbar.com/pages/_go_?ref=444…tm_medium=HomepageGlynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

Thatcher Baker-Briggs has dealt with more revered wines in his young career than most industry types do in a lifetime. Born in a small city in Canada, Thatcher knew from the age of 10 that restaurants were going to be his passion. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin starred Saison under Chef Joshua Skenes (2014-2017), the highly regarded Takazawa in Tokyo, and at two-Michelin starred COI in San Francisco. After working with the leadership team to oversee the opening of ANGLER in San Francisco, Thatcher sought to continue the ethos which had been instilled in him for many years; Comfort, and founded Thatcher's Wine Consulting in 2019. Based in the United States, Switzerland and Asia, Thatchers clients are leaders in a wide range of industries including technology, publishing, finance and politics. Thatcher has been featured in Eater, Esquire, The Manual.Follow Thatcher:https://www.instagram.com/thatcherbakerbriggshttps://thatcherswineconsulting.com/Follow The Swirl Suite:@SwirlSuitewww.swirlsuite.comSwirlSuite@gmail.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Lip BarDiscount Code: Swirl Suitethelipbar.com/pages/_go_?ref=444tm_medium=HomepageGlynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

Thatcher Baker-Briggs has dealt with more revered wines in his young career than most industry types do in a lifetime. Born in a small city in Canada, Thatcher knew from the age of 10 that restaurants were going to be his passion. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin starred Saison under Chef Joshua Skenes (2014-2017), the highly regarded Takazawa in Tokyo, and at two-Michelin starred COI in San Francisco. After working with the leadership team to oversee the opening of ANGLER in San Francisco, Thatcher sought to continue the ethos which had been instilled in him for many years; Comfort, and founded Thatcher's Wine Consulting in 2019. Based in the United States, Switzerland and Asia, Thatcher's clients are leaders in a wide range of industries including technology, publishing, finance and politics. Thatcher has been featured in Eater, Esquire, The Manual.Follow Thatcher:https://www.instagram.com/thatcherbakerbriggshttps://thatcherswineconsulting.com/Follow The Swirl Suite:@SwirlSuitewww.swirlsuite.com SwirlSuite@gmail.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Lip BarDiscount Code: Swirl Suitethelipbar.com/pages/_go_?ref=444…tm_medium=HomepageGlynis @Vino_NoireSupport this show http://supporter.acast.com/SwirlSuite. See acast.com/privacy for privacy and opt-out information.

Show Notes:At Blaine Wetzel's Willows Inn, Employees Report Years of Workplace Abuse - The New York Times :https://www.nytimes.com/2021/04/27/dining/blaine-wetzel-willows-inn-lummi-island-abuse.htmlDaniel Humm's New Eleven Madison Park Menu Will Be Meat-Free - WSJ :  https://www.wsj.com/articles/eleven-madison-park-menu-vegan-meat-free-11620043140This Oddball Chef Wants to Serve You Wild Animals | Outside Online  : https://www.outsideonline.com/2422056/joshua-skenes-secret-chef-revolution—What's next?

On this week's restaurant review, Ray talks about one of his favorite chef restaurant combo's, chef Joshua Skenes & Saison. Ray talks about how owner chef Joshua Skenes gave up martial arts for cooking, bet on himself with a pop up before pop ups were trendy, built a 3 Michelin starred restaurant, created and expanded his more casual concept Angler, his experience at Saison, and gives some highlights from the tasting menu. For more on chef Joshua Skenes and Saison, visit spoonmob.com/joshskenes. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

After the highly anticipated launch of Angler in Los Angeles, Dave sits down with its chef and founder, Joshua Skenes, to assess for themselves the second outpost of the Michelin-starred seafood restaurant.

Saison chef Joshua Skenes didn’t become one of the greatest chefs in the world by reading a textbook or by chasing accolades. All that mattered was the food.

***WARNING: STRONG AND EXPLICIT LANGUAGE IS USED ON THIS SHOW*** On this episode, we feature a group discussion with nine guys, all of whom were at WSF’s Sheep Show last week. We recorded this episode in one of our hotel rooms just before attending the Grand Finale Banquet so, the audio quality is not as high as we would normally produce, but given the size of the group and the microphone system required it’s the best we could do. It's not bad, but it's not up to our usual standard. In addition, this podcast contains some strong and explicit language, so if you often listen to podcasts in the vehicle with your kids, this is not one to do so with. We do apologize if anyone takes offense to the language used, but the topics covered are ones we are all, very obviously, passionate about. At least in some circles (like ours), when you get a group of guys together that feel strongly about a given subject, the language is going to get a little colorful at times. That said, the topics covered are very interesting given the very eclectic group of guys huddled around the microphone. The group includes a mix of people from all over Canada and the US, some with lots of hunting experience, others with minimal hunting experience and each with different connections to hunting. We dive into all that and more. What does hunting mean to us on an individual level? How does the act of killing an animal actually feel? How does both the hunting and non-hunting community communicate the reasons we hunt? How do the complexities of conservation fit into the modern media landscape? It's a wide-ranging conversation, but one that is quite interesting given the people involved. On that note specifically, the guys present are: Joshua Skenes, a relatively new hunter and world-renowned chef that owns one of the Top 50 restaurants in the world. Matt Martinez, a long-time hunter and modern renaissance man with experience and success in the business, art and photography world. Mike Pedersen and Kelly Molnar from The Rookie Hunter Podcast. Nolan Osborne, mountain hunting guide, JOMH Assistant Editor and our staff millennial. Peter Gutsche, a BC resident who’s been hunting his entire life that’s deeply passionate about mountain hunting and conservation. Matt Comment, past guest, East Coaster, experienced mountain hunter and passionate conservationist. Connor Gabbott, past guest, chef, photographer and dedicated mountain hunter.

Hey gang! First the news: meat consumption estimates & veggie meal trends in 2018 (0:51), sexual harassment claims against Charlie Hallowell & Time's Up (3:32), chocolate's extinction?! (6:27), & French hogs disrupting Muenster cheese production (7:17). Next, 10 ?'s for Aussie chef Paul "Yoda" Iskov (10:47) about his pop-up Fervor, his impressive resume, native ingredients, his pal Action Bronson, & more. For dessert, 3-star Michelin chef Joshua Skenes reads a scathing Yelp review of his own Saison (25:47).

Hey hey, it's Food Republic Today! On this episode, we discuss today's top stories, including the sexual misconduct allegations again Andre Balazs (0:27), the PNW protests about farmed Atlantic salmon (4:02), & Jose Andres announcing that he & his team will be feeding the people of PR through Christmas (6:34). After that, we talk Michelin stars, martial arts, pop-ups, pricing, & recalibrating taste buds with Saison chef Joshua Skenes (7:50) & wrap up with bad reviews of good restaurants from Yelp (25:53).

"The answer is either yes or no. If it's 'no,' then I have to start over." - Joshua Skenes Joshua Skenes (IG: @jskenes) has become famous for his use of fire. As chef-owner of Saison in San Francisco (three Michelin stars), he has classical training and loves his high-end Japanese Nenohi knives, but nothing captures his imagination quite like the open flame. The back of his business card sports three words, stark on ivory stock: Play with fire. In this episode, we explore his obsessions: simplicity, food, and martial arts. We became friends during the collaboration of The 4-Hour Chef, and this was a long overdue catch-up. Enjoy! This episode is brought to you by Headspace, the world’s most popular meditation app (more than 4,000,000 users). It’s used in more than 150 countries, and many of my closest friends swear by it. Try Headspace’s free Take10 program — 10 minutes of guided meditation a day for 10 days. It’s like a warm bath for your mind. Meditation doesn’t need to be complicated or expensive, and it’s had a huge impact on my life. Try Headspace for free for a few days and see what I mean. This podcast is also brought to you by 99Designs, the world's largest marketplace of graphic designers. I have used them for years to create some amazing designs. When your business needs a logo, website design, business card, or anything you can imagine, check out 99Designs. I used them to rapid prototype the cover for The 4-Hour Body, and I've also had them help with display advertising and illustrations. If you want a more personalized approach, I recommend their 1-on-1 service. You get original designs from designers around the world. The best part? You provide your feedback, and then you end up with a product that you're happy with or your money back. Click this link and get a free $99 upgrade. Give it a test run. ***If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. I also love reading the reviews!For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim’s email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Interested in sponsoring the podcast? Visit tim.blog/sponsor and fill out the form.Discover Tim’s books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferriss

Joshua Skenes is the Executive Chef, and Co-Owner of two-Michelin-star Saison in San Francisco’s Mission District. At Saison, Skenes takes a holistic approach to cooking by crafting food that allows diners to experience the natural sensibility of each ingredient’s origin, and layering flavors to bring out the fullest expression of their taste through the use of fire. Widely praised for his innovative cooking techniques, Skenes has quickly made a name for himself on the national culinary scene as one of Food + Wine‘s “Best New Chefs of 2011.” Learn where along Joshua’s career path that he discovered his sensitive and pure palette, and how he learned to become the “Joshua Skenes Executive Chef” today. This program has been sponsored by Whole Foods Market. image: hauteliving.com “My first restaurant job was in a Japanese restaurant in my hometown, as a dishwasher. There was something that I liked about getting yourself organized.” [7:30] “You can learn all the fancy things in the world, but if you don’t have a solid foundation, your food won’t taste good.” [15:30] — Joshua Skenes on Chef’s Story