Podcast appearances and mentions of Ken Hom

In this episode of The Go-To Food Podcast, we sit down with the unapologetically fearless Sabrina Ghayour — bestselling author, supper club pioneer, and one of the most influential voices in Middle Eastern cooking today.Sabrina talks about; fleeing Iran during the revovlution in 1979, working illegally as an 11 year old at her local Chinese supermarket and some nightmare happenings between her and customers, working at McDonalds, her love and obsession with Ken Hom, how losing her job during the recession forced her to rethink everything, and how saying yes to a dinner party she didn't even want to host ended up changing her life. She shares the behind-the-scenes chaos of running underground supper clubs in her flat, the shocking story of how her first cookbook almost didn't happen, and the Instagram DM that led to a career-defining opportunity.We dive into her sharp takes on the food industry, what she really thinks about the “chef” label to the snobbery that still exists around cookbook writing, and why she's never been afraid to take up space, speak her mind, or ruffle feathers.Plus: the kitchen disaster that still haunts her, the food that instantly transports her back to childhood, and what she cooks when she needs to feel grounded.A rich, warm, no-BS conversation about food, resilience, and forging your own path, one dish at a time.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Send us a textSpreuke 3:5-8 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Moenie dink jy het die wysheid in pag nie, dien die Here en vermy wat sleg is: dit is die geneesmiddel vir jou, die verkwikking vir jou liggaam. Stel jou voor - jy is in 'n piepklein bootjie op 'n kalm see en skielik begin die donderwolke inrol, die wind begin huil, jou boot begin heftig wieg en toe maak die hemel oop en emmers reën sak uit. Water stroom in, die boot sink laer in die water, jy voel of jy oor die kant gaan siekwees en in 'n vlaag van paniek besef jy dat jou lewe in gevaar is. Kan daar enigiets meer skrikwekkend as dit wees?Ek hoop en bid dat dit nooit met een van ons sal gebeur nie. En tog is daar tye in die lewe - in elke mens se lewe - wanneer verskriklike storms toeslaan. En die probleem is dat dit heeltemal buite ons beheer is om hulle te keer, om te verhoed dat ons bootjie omtiep, om te keer dat daardie verskriklike golwe ons insluk.Net 'n oomblik gelede was die see kalm, die briesie was verfrissend, die son was warm. Nou skielik gebeur dit?! En hoe erger dit word, hoe meer kom jy tot die besef dat jy nie op jou eie gaan oorleef nie. Jy is hulpeloos. Wat nou?Spreuke 3:5-8 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Moenie dink jy het die wysheid in pag nie, dien die Here en vermy wat sleg is: dit is die geneesmiddel vir jou, die verkwikking vir jou liggaam.Die antwoord is tweeledig – in plaas daarvan om op jou eie krag en talente staat te maak, vertrou op God. Onthou, Hy het 'n bewese rekord van die stilmaak van storms! En in plaas daarvan om tog ‘O, so slim te wees', draai weg van wat jy weet verkeerd is, doen wat reg is, vrees die Here. Want, glo my, dit sal genesing wees vir jou vlees en verkwikking vir jou gebeente.Dis Sy Woord. Vars … vir jou … vandag. Support the showEnjoying The Content?For the price of a cup of coffee each month, you can enable Christianityworks to reach 10,000+ people with a message about the love of Jesus!DONATE R50 MONTHLY

Send us a textSpreuke 3:5-8 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Moenie dink jy het die wysheid in pag nie, dien die Here en vermy wat sleg is: dit is die geneesmiddel vir jou, die verkwikking vir jou liggaam. Dis baie maklik om deesdae onder druk te voel. Dit voel asof daar nooit genoeg tyd of hulpbronne beskikbaar is nie en daarby is daar soveel eise wat die werk en die lewe in die algemeen aan ons stel ... Sê my wat is die dinge in jou lewe wat jou onder druk laat voel?Een van die dinge wat my al te maklik kan omkrap, is my lang lys e-posse in my in-kassie; veral nadat ek gereis het. Ek kom terug en daar is letterlik honderde e-posse. Hoe gaan ek hulle ooit almal hanteer? Hoe gaan ek ooit aan almal se eise voldoen? Ons het almal snellers wat druk op ons plaas – wat is joune? Kyk, die druk van die lewe sal kom en gaan. Dit is beslis onvermydelik. Stres aan die anderkant, is opsioneel. Stres is maar een van ‘n spul reaksies op druk, wat ons self kan kies.  Sê my, hoe reageer jy op druk? Hoe vermy jy stres? Terwyl jy daaroor nadink, kyk wat die wyse koning Salomo hieroor sê:  Spreuke 3:5-8 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Moenie dink jy het die wysheid in pag nie, dien die Here en vermy wat sleg is: dit is die geneesmiddel vir jou, die verkwikking vir jou liggaam. Die webwerf LivingChristian.org som dit so op: Nie een keer in die Bybel beveel dit ons om ons oor iets te bekommer, om daaroor te stres, of om alles te probeer uitpluis nie. Maar oor en oor sê dit baie duidelik, vertrou God. As jy dit doen, sal dit soos 'n verfrissende drankie en medisyne vir jou liggaam wees. Dit is God se Woord. Vars … vir jou … vandag. Support the showEnjoying The Content?For the price of a cup of coffee each month, you can enable Christianityworks to reach 10,000+ people with a message about the love of Jesus!DONATE R50 MONTHLY

Send us a textSpreuke3:5-6 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Dis nie maklik om dapper te wees wanneer jy benoud voel nie. Trouens, dapperheid is basies om, ten spyte van die vrees, te doen wat jy moet doen. Maar dit word baie makliker as jy selfvertroue het. Die vraag is, hoe kry jy dit?Wanneer ons gekonfronteer word met uitdagende omstandighede, soos alte dikwels in die lewe gebeur, is ons eerste oorweging, om vinnig weg te hardloop en weg te kruip; ja, om die situasie heeltemal te vermy. Maar jy kan dit net vir só lank doen. Uiteindelik moet jy die waarheid in die oë kyk. Uiteindelik moet jy die situasie hanteer.So daar is jy...jy sal jou man moet staan; en wat dit nog erger maak, is daardie gevoel van minderwaardigheid en ontoereikendheid. Jy vra jouself af: "Hoekom kan ek dit nie hanteer nie? Waar is my selfvertroue? Ander mense voel tog nooit so simpel nie. Hulle gaan net aan met die lewe.Wel, laat ek jou ontnugter! Ander mense voel dieselfde. En die fout wat ons almal maak, is om te probeer om die selfvertroue self te vind, net om te ontdek dat ons tenk se reserwe liggie flikker.So hoekom gaan ek en jy nie saam om daardie fout vandag reg te stel deur na God te luister en deur sy Woord te glo nie?Spreuke 3:5-6 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop.Waar het jy in die slagyster getrap? Jy het op jou eie vermoëns gesteun! Hoe stel jy dit reg ? Jy moet met jou hele hart op God vertrou terwyl jy reg doen, goed doen, Hom eer … en Hy sal dinge regruk. Hoe weet jy dit? Want …Dis sy Woord. Vars … vir jou … vandag.Support the showEnjoying The Content?For the price of a cup of coffee each month, you can enable Christianityworks to reach 10,000+ people with a message about the love of Jesus!DONATE R50 MONTHLY

Hoe Om God Se Stem Te Hoor - Deel 4 - Ken Hom (Is God In Beheer Van Alles?) - Tjaart Olivier by GraceLife Podcast

Matt Withers and Chris Beckett return for another look at the latest online celebrity journalism, including Lisa Appleton's 50-a-day sausage habit, Gisele Bundchen's luxury Thanksgiving getaway and Ken Hom's duck opprobrium.

Autocamper - Summertime  [Summertime b/w Ken Hom 7"]Abdomen - Dazed  [Yes, I Don't Know LPGetdown Services - Dog Dribble  [Your Medal's In The Post LP]Soup Activists - Skeleton Fight Song  [Ambrosia and Linens LP]urika's bedroom - Video Music   [Big Smile, Black LP] AW - Caught  [Caught EP]Nothingheads - Crumbs Of Pleasure  [The Art Of Sod LP]Slow Fiction - Brother  [single]Stuffed Foxes - Pretend to Be a Dog  [Standardized LP]bdrmm - John on the Ceiling MicrotonicFazerdaze - Bigger  [Soft Power LP]Squid - Crispy Skin  [Cowards LP]Chareth Cutestory - Underneath  [What Did I Miss LP]Eat Girls - Canine  [Area Silenzio LP]Kalac - Conscience  [Odyssée LP]Man/Woman/Chainsaw - Sports Day  [Eazy Peazy EP]Our Girl - I Don't Mind  [The Good Kind LP]Rats on Rafts - Hibernation  [Deep Below LP]sm^sher - heavy handed  [pit of mine LP]Springloader - Looking Out For You  [Just Like Yesterday LP]Thank - Woke Frasier  [I Have A Physical Body That Can Be Harmed LP]The Jesus Lizard - Cost of Living  [single}Winter McQuinn & Acacia Pip - Summer Rain  [Recently I've Been Missing The Colour Green LP]Mt. Misery - Sunday Song  [Love In Mind LP]Niall Summerton - Tear Me Apart [single]Moin - Lift You  [You Never End LP]AK/DK - Strange Loop  [Strange Loops LP]Bodies Of Divine Infinite And Eternal Spirit - Impossible Light  [The Great Guitar Of Universal Compassion LP]HOO - Change Your Heart  [III LP]Mope Grooves - Forever Is a Long Time  [Box of Dark Roses LP]Hot Tubs Time Machine - Wah Wah  [Food & Ruins LP]Artificial Go - Walk Like A Dog   [Hopscotch Fever LP]The Green Child - Feet Are Rebels  [Look Familiar LP]Slint - Paint the Houses (tweethan mix)  [Tweez (tweethan mix) LP]Jake Blanchard - Lithium Palms  [Fermentation LP]The Tulips - Stars Dream Of You   [Halcyon Beach LP]

Ken Hom taught the British how to cook Chinese food, but Chinese takeaways showed us what it was in the first place.Lewis Bassett talks to journalist Angela Hui about Ken's impact and about her book Takeaway: Stories From a Childhood Behind the Counter.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

The last thing you want at a funeral is a hairy nose.This week on the world's greatest user-generated movie creation podcast we've got culinary capers, hirsute Love Island & Ken Hom vs the symbiote Send us YOUR film (or TV) suggestions by leaving a review on Apple or by getting in touch with us by email dreamfactorypod@gmail.com, Twitter, Facebook, Threads, Tik Tok or Instagram.The Dream Factory is a comedy podcast that turns YOUR film ideas into movie masterpieces.Dream Factory Podcast, Film Ideas, Lamshank Redemption, Culinary Caper, IMDb, Death Row Meal, Brett Goldstein, Hairy Chests, Hollywood, Thor: Love and Thunder, Love Island, Guy Fieri, Diners, Drive-Ins, and Dives, AI Grim Reapers, WhatsApp, CAPTCHA, Movie Ideas, Ken Hom, Whip Splash, Splash, Waterworld, Musical Theater, London, Les Misérables, Miss Saigon, Hamilton Become a member at https://plus.acast.com/s/dreamfactory. Hosted on Acast. See acast.com/privacy for more information.

Spreuke 3:5,6 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Het jy al opgelet dat wanneer jou motor ‘n slaggat tref, of jy op ‘n onverwagte skerp draai afkom, dit jou so ontwrig dat jy 'n bietjie verskrik en bewerig voel? Sê my, begin jou geloof ook soms skielik onseker en wankelrig voel?As jy dit wel ervaar het, wil ek jou troos; jy is nie alleen nie. Dit gebeur met ons almal. Dit gebeur beslis met my. En daar is 'n rede daarvoor. Omdat God wil hê ons moet groei in volwassenheid, laat Hy toe dat ons toenemend deur omstandighede, wat ons geloof verdiep, uitgedaag word. Dit veroorsaak dat ons op ons tone bly en op Hom vertrou sodat ons geloof kan toeneem.Daardie slaggate, daardie skerp draaie; daardie onverwagte gevare langs die pad, laat ons besef hoe afhanklik ons van God is. En my vriend, wanneer jy besluit het om Jesus te volg en jy skielik nie meer die land kan sien nie en jou lewensbootjie wil sink. … is dit presies die tyd wanneer jy leerbaar is. En wat doen jy in daardie situasie?Spreuke 3:5,6 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop.As jou bootjie wil omslaan en jy besef dit is te laat om te roei,  wanneer jy dinge nie verstaan nie, help dit nie om op jou eie begrip te steun nie. Wat is die alternatief?Erken Hom in alles wat jy doen, eer Hom in elke gedagte, woord en daad en hou aan om goed te doen, ten spyte van die vrees dat jy sal misluk. God beloof Hy sal jou die regte pad laat loop.Vertrou volkome op Hom. Dit is God se Woord. Vars … vir jou … vandag.Support the showEnjoying The Content?For the price of a cup of coffee each month, you can enable Christianityworks to reach 10,000+ people with a message about the love of Jesus!DONATE R50 MONTHLY

Max Pearson presents a collection of this week's Witness History episodes from the BBC World Service.This week, we look at the disputed history of pad Thai with food writer Chawadee Nualkhair.We also hear from former fruit exporter Don Turner on why his family changed the name of the Chinese gooseberry to the kiwi fruit.Our expert guest is food historian, Prof Katarzyna Cwiertka, who highlights other moments in history when food and politics combined.We also have an interview with Thomas Chatenier, the president of Nutella, about the origins of the chocolate hazelnut spread.Plus, we talk about the Flavr Savr tomato - the world's first genetically-engineered food.And finally we hear from Ken Hom, the chef who introduced Chinese cookery to TV audiences.Contributors: Chawadee Nualkhair – Thai food writer. Don Turner – former chief executive of kiwi exporter, Turners and Growers. Katarzyna Cwiertka - food historian and Professor of Modern Japan Studies at Leiden University in the Netherlands. Thomas Chatenier - the president of Nutella. Roger Salquist – former CEO of the biotech company which was responsible for the Flavr Savr tomato. Ken Hom – Chinese-American chef and author.(Photo: Pad Thai. Credit: Getty Images)

In 1982, after a two-year global search, the BBC auditioned Ken Hom to be the star of a new Chinese cookery TV series.In the show, called Ken Hom's Chinese Cookery, he introduced viewers to dishes like dim sum and spicy braised aubergine. He also gave advice on choosing and using a wok.He tells Josephine McDermott about his sudden rise to celebrity and how he brought Chinese dishes to new audiences. (Photo: Ken Hom. Credit: Chris Ridley/Radio Times/Getty Images)

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

With a culinary career spanning over six decades, Chef Ken Hom, CBE is a legend in the restaurant space.  Starting at his family's restaurant, Chef Ken has helped build restaurants from Bangkok to Rio de Janeiro, and is credited with championing traditional Chinese cuisine around the world. He's developed his own line of Chinese cuisine cookware, which has become one of the highest-selling cookware brands in the world. Chef Ken's been host to a number of cooking shows on the BBC and has authored over 40 books, the most recent “My Stir-fried Life” is his first autobiographical book. On top of the mountain of books, TV shows, and restaurants he's worked on, Chef Ken is a revered private chef for celebrities and dignitaries all over the world, and was called to create a dish for the coronation of the new King Charles II. From working in a small family run kitchen, to a sprawling hotel kitchen in Brazil, no matter where in the world he is Chef Ken knows how to lead a team. His secret? Mentoring and caring. In a time when workers are filled with anxiety, job instability, automation and A.I. and having to do more with less, Chef Ken has learned to operate Michelin Star winning restaurants with a people first mindset, a practice something managers everywhere can learn from. So, with that…let's bring it in!

As people around the country gather to celebrate the coronation of King Charles III, Jaega Wise finds out how food is bringing communities together. Jaega joins a community lunch in Kidlington, run by the Cherwell Collective, to talk to its founder, Emily Connally, about their coronation lunch. She also asks Lucy Scott of the pay-as-you-can bakery Lil's Parlour in Birmingham, all about why she wanted to bring her community together around food to celebrate the big day. Also in the programme, food historian, Polly Russell, discusses how food has been used to mark coronations from the 1500s to today, and chef Ken Hom talks us through the inspiration for his coronation lamb dish. Presented by Jaega Wise and produced by Sophie Anton for BBC Audio in Bristol

The Squiz is your shortcut to the news. More details and links to further reading for all of today's news can be found in The Squiz Today email. Click here to get it in your inbox each weekday morning. Find the recipe for Nadiya Hussain's Coronation Aubergine here. Ken Hom's Coronation Asian-style roast rack of lamb is here. Dig into Greg Wallace's prawn tacos with pineapple salsa. Martha Collison's Coronation Crown Scones are here. Adam Handling's Coronation strawberry and ginger truffle, here. And of course, the Coronation Quiche. Other things we do: Squiz Shortcuts - a weekly explainer on big news topics Squiz Kids - a news podcast for curious kids. Age-appropriate news without the nasties!

Our conversation today focuses on how Ken introduced fusion cooking or how I like to call it, cross-cultural food to the world; how he taught the British how to cook Asian food; and the importance of reducing the use of MSG in foods.We discussed how his family life, professional career, and travel have shaped his ability to blend Eastern and Western foods, provenance, and techniques (and much more). Hosted on Acast. See acast.com/privacy for more information.

Tom and Cim are in clover this week, as one of their idols, Ken Hom, joins them from his home in Bangkok. Ken nipped out to one of the food stalls outside his apartment before the chat, and settled in with a whisky to discuss his love of modern British cuisine, the joys of fish and chips, the dish he's providing for the King's coronation, and the special treatment he gives his home-delivered pizza. He also asks Cim a question he's been waiting his whole life to hear. What a charming and wonderful man he is.Thanks for listening. Please rate, review and subscribe.Cheers, Tom and Cimran.Email: HELLO@MYFAVOURITETAKEAWAYPODCAST.COMTwitter: @FavtakeawaypodInstagram: myfavouritetakeawaypodcast Hosted on Acast. See acast.com/privacy for more information.

My seun, vergeet my onderwysing nie, en laat jou hart my gebooie bewaar; want dit sal lengte van dae en jare van lewe en vrede vir jou vermeerder. Laat liefde en trou jou nie verlaat nie; bind dit om jou hals, skryf dit op die tafel van jou hart, dan sal jy genade vind en ‘n goeie insig in die oë van God en die mense. Vertrou op die HERE met jou hele hart en steun nie op jou eie insig nie. Ken Hom in al jou weë, dan sal Hy jou paaie gelykmaak. Wees nie wys in jou eie oë nie; vrees die HERE, en wyk af van die kwaad; dit sal genesing wees vir jou liggaam en verkwikking vir jou gebeente.(Spr 3:1-8)

Spreuke 3:9,10 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Moenie dink jy het die wysheid in pag nie, dien die Here en vermy wat sleg is: dit is die geneesmiddel vir jou, die verkwikking vir jou liggaam.As jy soos ek is, het jy nou alreeds die jaar wat voorlê begin beplan. Die doelwitte wat jy graag wil bereik, uiteengesit. Die vakansie wat jy dalk wil neem. Die verhoudings waaraan jy aandag moet gee. Daardie soort ding.Ons kan ons jaar óf oor-beplan óf aan die anderkant, onbeplan laat - afhangende van ons aard en ons persoonlikheidstipe. En nie een van hulle is reg nie. Te veel beplanning is in ‘n mate arrogant, asof ons die onvoorspelbare toekoms kan voorspel. Maar wanneer ons glad nie beplan nie, is ons 'n bietjie laks, want daar is sekere dinge binne ons mag waarvoor ons wel verantwoordelikheid moet neem.Ek wil vandag 'n Skrifgedeelte met jou deel as 'n fondament. Die versies bevat raad, wat ongeag jou idee oor die beplanning vir hierdie jaar wat voorlê, as rots kan dien vir die lewe soos dit ontvou:Spreuke 3:5-8 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Moenie dink jy het die wysheid in pag nie, dien die Here en vermy wat sleg is dit is die geneesmiddel vir jou, die verkwikking vir jou liggaam.In hierdie lewe, waar ons nie die toekoms kan voorspel nie, is die beste beleid – die heel beste beleid – om met jou hele hart op die Here te vertrou, en nie op jou eie vermoë om alles self te hanteer nie. En terwyl jy Hom eerste stel, deur Hom te eer deur die wyse waarop jy leef, sal Hy vir jou sorg.En dit maak nie saak met watter gebeurlikhede jy hierdie jaar gekonfronteer gaan word nie, dien jy net die Here en vermy wat sleg is - dit is die geneesmiddel vir jou, die verkwikking vir jou liggaam.Dit is God se Woord. Vars … vir jou … vandag.Enjoying The Content?For the price of a cup of coffee each month, you can enable Christianityworks to reach 10,000+ people with a message about the love of Jesus!DONATE R50 MONTHLY

Gideon Strauss Teksvers verwysings: Psalm 91:14-16 Eks 3:13-15 Eks 33:9-11 Eseg 39:7 Mat 25:11,12 Mat 11:27Joh 7:29Joh 8:55Joh 10:14,15 Joh 17:251 Kor 2:9-11 Rom 8:26,27 Hos 6:3,6 Joh 17:1-3 Ef 1:15-23 Ef 3:14-21 Ef 4:11-16 (13) Ef 4:17-32 (20,21) Ef 4:20-24 Kol 1:15-23 1 Kor 2:1,2 Gal 2:20 Mat 16:24 Fil 3:8-11 Kol 2:2,3 1 Kor 2:10 Jer 33:3 2 Pet 1:3-8

Recorded for release W/C 3rd October 2022 This week Esteem Theatre Accademy let us know about thier latest show, Brownhills Musical Theatre company tell us about their production of Little Shop of Horrors,  Ken Hom joins us to let us know about some of his latest recipes on line, Nadia Sawalha chats about Dry Eyes and Sinitta lets us know about an app that can help get you home safely. 

Ken Hom OBE is the man who showed the British how to cook Asian food. A leading authority on Chinese cuisine, he is one of the most respected and celebrated TV chefs of all time. His phenomenal success is easily measured. He is the author of almost 40 books, which have inspired millions of home cooks around the world. And in Britain alone, the Ken Hom wok is found in one in seven kitchens. Ken Hom, who resides in France and in Thailand but travels tirelessly all over the world, continues to appear regularly as a celebrity chef, write books and keep involvement with restaurants worldwide. On any one day, when googling the name ‘Ken Hom' the search brings back an amazing average of 45,600,00 results.Additionally, he has been one of the fathers in articulating what is now popularly known as ‘fusion cooking'. His seminal book called East Meets West Cuisine was published in 1986. It was his natural development of cultural experiences and elective affinities that lend to the blending of Eastern and Western foods, seasonings, and techniques derived from his family life, professional teaching career and travels. The success of the concept led him to create menus for airlines, and hotel restaurants worldwide as well as restaurant concepts over the last 45 years.Ken was born in 1949 in Tucson, Arizona, where his Cantonese parents had emigrated. After losing his father when he was just eight months old, his mother moved to Chicago to be with relatives. (In 2022, Ken's father was honoured with the award of Congressional Gold Medal for his services during World War II). As Ken grew up, he found American food unpalatable compared to his mother's cooking, so she used to send him to school with a flask of hot rice and stir-fried vegetables.Aged 11, he went to work in his uncle's restaurant, where he earned the equivalent of 30 pence per day. At 19 he headed off to California to study art history and French history. To pay for his university fees he started to give cookery lessons and quickly realised that this was where his heart really laid – especially with his native Chinese cuisine. He soon started teaching first in his home, and then at the California Culinary Academy (a school for professional chefs in San Francisco). He also travelled to France and Italy to explore gastronomy further. Hosted on Acast. See acast.com/privacy for more information.

Spreuke 3:6 Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop.Dit is maklik om te sê jy moet God, selfs deur moeilike tye, altyd vertrou. Om dit te doen, is baie moeilik, want om Iemand te vertrou, wat jy nie kan sien nie, terwyl jy jou probleem baie duidelik kan sien, gaan teen jou grein.Die bediening waarby ek betrokke is, wat hierdie daaglikse oordenkings produseer, word Christianityworks genoem. Hoekom? Omdat ek met my hele wese weet dat Christenskap inderdaad werk. Om Jesus te volg, werk. Om Jesus te vertrou, werk. Dit is wat die bemarkers die "handelsmerkbelofte" sou noem.Nou ja, as dit dan die geval is, moet dit tydens die goeie en die slegte tye "werk." Wel, kom ons praat vir 'n oomblik oor daardie slegte tye, die moeilike tye. Hoe maklik vind jy dit om op Jesus te vertrou wanneer jy voor 'n onmoontlike situasie te staan kom? Of sukkel jy op daardie tydstip om te vertrou dat Hy sal help?Ons weet dat ons Hom moet vertrou, maar die vraag is ... hoe kry ons dit reg? Hoe doen ‘n mens dit eintlik? Hoe vertrou jy Jesus in die moeilike tye?Spreuke 3:6 Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop.Ja, my vriend, dit verduidelik die "hoe". Daardie vers kom mooi in die middel van 'n gedeelte voor, wat praat van die vertroue op Hom in moeilike tye. Terwyl jy versigtig, soms met groot pyn, soms met ontnugtering in jou hart, in die versoeking kom om die verkeerde ding te doen, hou net aan met stap – dink met elke tree wat jy gee, aan wat God wil hê. Wat wil Jesus hê moet ek doen, wanneer ek in hierdie situasie is en terwyl ek hierdie tree neem?En redelik gou sal jy agterkom dat Hy jou tog in die regte rigting gestuur het.Met elke tree wat jy gee, dink aan wat Hy deur jou wil doen. Dis hoe.En dit is God se Woord. Vars … vir jou … vandag.

Presenter and former Made In Chelsea star Jamie Laing meets Andi Oliver this week, and he's talking about his mum's Thai chicken noodle soup. Jamie grew up with underwhelming boarding school food; piles of sausages and meat and two veg. But his mum's passion for cooking meant that when he went back home his mealtimes were much more exciting. Andi enlightens Jamie on the origins of his dish: actually a Ken Hom recipe for a Northern Thai dish called Khao Soi which originated from historic Chinese and Burmese migration into Thailand. They consider the varied global forms of chicken soup, why chicken thighs taste more of happiness than boneless skinless chicken breast and what the pungent savoury notes of fish sauce add to this soup. Plus Kimberley Wilson looks into whether there's any peer-reviewed scientific evidence for it being more than just comfort food…can chicken soup cure the common cold? Food Scientist: Kimberley Wilson Food Historian: Neil Buttery Producer: Lucy Dearlove Exec Producer: Hannah Marshall Sound Design: Charlie Brandon-King Assistant Producer: Bukky Fadipe A Storyglass production for BBC Radio 4

I sat down with one of my childhood culinary heroes (and my dad's!), Ken Hom. He recorded from his gorgeous house in France, where he splits his time between there and Thailand.Ken is one of the most celebrated TV chefs of our generation, bringing the flavours of Chinese cooking to our homes. We cover his life in food; how he got into the culinary scene and why he's still traumatised from his first ever show on the BBC in the 80s!We both bond over the issues with food waste, how much we love the chilli oil in Chinese restaurants and I think he loves crisps as much as I do – he couldn't even let me get the whole question out!He dissects Chinese food and explains the different regions, where he eats Chinese food and how it's evolved over the years and he tells a great anecdote about cooking for Tina Turner! What a guy Ken is! I can't wait to meet him in person and share some Chinese food with him (he's ordering).@chefkennhom@crazysexyfood@hannahharleywww.crazysexyfood.comMusic by @casnova____I am beyond excited to announce that I have partnered up with Magimix for this season of Crazy Sexy Food!As the inventor of the food processor, Magimix is a family owned business that has an amazing reputation as makers of quality kitchen appliances and are cherished and adored all around the world by both chefs and home cooks alike.I remember growing up and always seeing my mum's beloved Magimix on her counter top, and the utter ease of how she used it. Fast forward to today and my beautiful Magimix Cook Expert is literally the most used appliance in my kitchen! This latest innovation is both a food processer and multi-cooker in one machine – it's a game changer for me and such a dream to use. I think of it as my "personal sous-chef" – I give it all the hard work to get on with so I can focus on more interesting jobs like tasting, flavouring and serving up delicious meals.And don't even get me started on their ice cream machine, the Gelato Expert – it makes ice cream to rival even the best Italian delicacies! Oh – and if that isn't enough – come September they're launching a new range of Blenders.Fancy getting your hands on one of their products? Then use my code CSFMAGIMIX for a 15% discount at magimix.co.uk!Follow Magimix UK on social, download their brilliant app for hundreds of delicious recipe ideas and see how the amazing Magimix can become your "personal sous-chef" in your kitchen too! See acast.com/privacy for privacy and opt-out information.

Spreuke 3:5,6 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop.Met die oorvloed van inligting en inderdaad verkeerde inligting wat ons deesdae bombardeer, was daar nog nooit 'n tyd waar rasionele denke belangriker was nie. Maar daar is ook 'n risiko daaraan om te veel met kommergedagtes vervul te wees. Ek is ‘n baie rasionele denker. Logika is my vriend. Ons het gister gepraat oor die verkeerde inligting en doelbewuste misleiding – bekend as "fop nuus" – en ons behoefte om feite te evalueer en die waarheid te ontdek.Al dink ons ons is hoe slim ook al, het ek en jy nie die vermoë om dit alles uit te sorteer nie. Ek het 'n toepassing op my mobiele toestelle wat nuus van gerespekteerde en betroubare bronne regoor die wêreld versamel. Ek spandeer so vyftien tot twintig minute elke dag daaraan om die "nuus te kry," maar alles wat in die wêreld aangaan, is net te kompleks vir ‘n mens om in te neem.En weet jy, dieselfde is waar op 'n persoonlike vlak. Soms oorweldig die feite ons. Ons wil graag die saak van alle kante deurdink en ‘n oplossing kry, maar ons kan dit nie regkry nie.Nou ja, wat is die antwoord? Wel, kom ons keer terug na die basiese beginsels.Spreuke 3:5,6 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop.Met ander woorde, hou op om dinge te probeer bedink en deurdink. As jy die dag op die punt kom dat jy alles weet, is dit vir jou te laat, en was dit 'n totale mors van tyd. Jou onvermoë om jou pad oop te dink, kan sommer neerdrukkend ook wees.Vertrou eerder met jou hele hart op die Here. Erken Hom in al jou weë, eer Hom, gehoorsaam Hom, aanbid Hom en Hy sal dinge regstel.Keer terug na die basiese beginsels wanneer die lewe verwarrend is.Dit is God se Woord. Vars … vir jou … vandag.Enjoying The Content?For the price of a cup of coffee each month, you can enable Christianityworks to reach 10,000+ people with a message about the love of Jesus!DONATE R50 MONTHLY

MSG, the umami seasoning frequently added to Chinese cuisine, came under fire on 4th April, 1968 - when Dr Robert Ho Man Kwok wrote a letter to the New England Journal of Medicine musing about the possible causes of a ‘syndrome' he experienced whenever he ate at Chinese restaurants in the US.   “The most prominent symptoms are numbness at the back of the neck, gradually radiating to both arms in the back, general weakness and palpitation”, he wrote, in a letter that soon attracted multiple responses from other clinicians - and spawned an unscientific panic about monosodium glutamate which still persists to this day. In this episode, Arion, Rebecca and Olly investigate which foods contain naturally-occurring MSG; ask why 1960s America was especially susceptible to scepticism about chemical additives; and consider the racist undertones to the definitions of the ‘syndrome' in the modern-day dictionary…  Further Reading: • Is MSG as bad as it's made out to be? (BBC Future, 2015): https://www.bbc.com/future/article/20151106-is-msg-as-bad-as-its-made-out-to-be • The Campaign to Redefine ‘Chinese Restaurant Syndrome' (The New York Times, 2020): https://www.nytimes.com/2020/01/16/dining/msg-chinese-restaurant-syndrome-merriam-webster-dictionary.html • ‘Korean chef talk about MSG myth - Uncle Roger is RIGHT? WRONG?' (Goodchoi's Kitchen, 2020): https://www.youtube.com/watch?v=Et_ja0X9C4I Enjoyed this episode? There's over FIVE MINUTES more material, cut-for-time from today's show and exclusively available to our podcast's supporters, available right now - in which The Retrospectors investigate Ken Hom's MSG-criticism; Tesco's international websites; and whether pizza causes ‘sexual incontinence'... Discover this bonus bit - and similar extra content every single week - by supporting the show via Patreon* or clicking ‘Subscribe' on Apple Podcasts. * top two tiers only - https://patreon.com/retrospectors For bonus material and to support the show, visit Patreon.com/Retrospectors We'll be back tomorrow! Follow us wherever you get your podcasts: podfollow.com/Retrospectors The Retrospectors are Olly Mann, Rebecca Messina & Arion McNicoll, with Matt Hill. Theme Music: Pass The Peas. Announcer: Bob Ravelli. Graphic Design: Terry Saunders. Edit Producer: Emma Corsham. Copyright: Rethink Audio / Olly Mann 2022. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today's guests – with no prior experience in hospitality – have excelled in their food business. Born and brought up in rural Tibet, Yeshi Jampa learned to cook nomadic food outdoors at a young age. He found his way to Oxford via India, picking up exciting new flavours along the way. They cook the finest, freshest, most authentic Tibetan food this side of the Himalayas. After first being a market stall, they now serve at festivals and private events, and have their own brick and mortar. Julie Kleeman and Yeshi Jampa, Founders of Taste Tibet, join the show to share how the husband and wife team have grown their independent food business. Tune in to learn more about building a loyal following, the life skills needed in hospitality and how they run their kitchen sustainably. This conversation will help remind you to take things more slowly, and not be afraid to ask “why not?” more often.  Links: https://www.amazon.com/My-Stir-fried-Life-Ken-Hom/dp/1849549788 (‘My Stir-fried Life' by Ken Hom) https://explorepartsunknown.com/ (Anthony Bourdhain ) https://hospitality-mavericks.captivate.fm/episode/114 (#114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership) https://hospitality-mavericks.captivate.fm/episode/hospitality-and-the-infinite-game-006 (Hospitality and The Infinite Game #006: Purpose and Profit) https://www.tastetibet.com/ (Taste Tibet) https://www.instagram.com/tastetibet/ (Tate Tibet's Instagram) Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy

This week on the Andy Jaye Podcast, Andy is joined by the Master of the Wok, Ken Hom.In this week's conversation, we discuss Chinese New Year and entering the Year of the Tiger. Alongside this, Ken talks us through his extraordinary life, career, and inspiration. Not only is he the ultimate force-for-good, but he is also a man of wise words; he shares with us his incredible values and words that we can all live by.The Andy Jaye Podcast is produced by The Driven Media Group - a Paramex Digital brand. Contact the show, email hello@drivenchat.com. Find our entire back catalogue of conversations in all the usual podcast places. See acast.com/privacy for privacy and opt-out information.

Spreuke 3:5,6 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loopOns weet dat ons geloof in Jesus moet hê. Ons weet op ‘n akademiese vlak, dat ons veronderstel is om Hom onder alle omstandighede te vertrou. Maar wanneer dinge sleg gaan, help die kennis ons nie. Die vraag is - presies hoe moet ons in Hom glo?Daar is so baie gedeeltes in die Bybel wat ons vertel om op God te vertrou. Maar as duisternis jou omring; as jou visie vertroebel is; as jou emosies handuit ruk en as jou omstandighede teen jou draai – dan gaan jy nie sommer op jou eie bo jou omstandighede uitstyg nie! Maar hoe is jy dan veronderstel om op God te vertrou? Spreuke 3: 5,6 Vertrou volkome op die Here en moenie op jou eie insigte staatmaak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. Dit werk nie om op jou eie manier oplossings vir jou probleem te probeer kry nie. Jy probeer jou bes, maar as jy op jou eie insig staatmaak, werk dit nie. Wat jy dan nodig het, is 'n hartsbesluit. 'n Tweeledige hartsbesluit.Die eerste deel lui soos volg: wat ook al gebeur, wat ook al die omstandighede, selfs al sou dit my my lewe kos, staan ek vas en vertrou op my God. En die tweede deel? Wel, terwyl hierdie ellendige storm woed, gaan ek Hom eer in alles wat ek dink, sê en doen; met my hele lewe.Klink dit maklik? Nee, maar weet jy, daar daal 'n kalmte oor jou siel neer as jy ‘n vaste standpunt ingeneem het, en as jy daardie hartsbesluit geneem het. Jy weet nie hoe Hy dit gaan doen nie, maar jy weet dat Hy op 'n stadium dinge gaan regmaak.Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop.Dit is Sy Woord. Vars ... vir jou ... vandag.Enjoying The Content?For the price of a cup of coffee each month, you can enable Christianityworks to reach 10,000+ people with a message about the love of Jesus!DONATE R50 MONTHLY

Ken Hom is one of the world's leading experts on authentic Chinese and Asian cooking. He is passionate about using high-quality ingredients and highly effective cookware and accessories to help give every stir-fry great flavour and has been developing his range to meet these needs since 1986. It was an absolute pleasure chatting with Ken; he is an absolute gentleman. Follow Ken on Twitter & Facebook.  Big thanks to episode sponsor Bizimply.

It was great to be joined this week by co-founder and CEO of 10 Yetis, Andy Barr. As always, was so good to chat with Andy, we  covered a number of topics, from influencer marketing and social media, to how Andy hosted a content series with world famous chef, Ken Hom. We also spoke about how the difficulties of the last 12 months and how the agency is recovering from the 2020 pandemic. A coffee with the CMA was created to give you a chance to listen and learn from the leading names in our industry. We wanted to create a fun podcast that also gave a real look into the world of content marketing and the people that make this industry so exciting.

We have a proper superstar for you on our latest episode of Grilling, as one of the godfathers of cookery writing - and, indeed, cookery full stop - joins Simon to reflect upon his extraordinary career. Ken Hom effectively invented fusion cuisine, introduced the wok to nearly every household in Britain, taught a nation how to use oriental ingredients - and still found time to run a chef's school in Hong Kong, develop a menu for Cathay Pacific, teach Italian cuisine in California, and barbecue the odd duck. Here he talks James Brown concerts in dodgy Chicago neighbourhoods, hippydom in 60s San Francisco, his love of fish and chips in London's Chinatown, and the joys of Japanese whiskey. An absolute pleasure to speak to one of the greats from his Bond lair in Bangkok ... See acast.com/privacy for privacy and opt-out information.

Ken Hom in al jou weë en Hy sal jou paaie gelyk maak.

A fellow BBC (British born Chinese), Chop_Stick_N_Poke joins me in this episode. A very talented illustrator who designed my Chinese Chippy Girl artwork cover for my pod and Insta page.  Her page beautifully illustrates Chinese culture such as cha chaan teng (greasy spoons in East Asia), fruit markets in Hong Kong, white rabbit sweets (remember those????) and so much more. We also talk about growing up with racism, our chippy days, more racism, our siblings who are doctors and whether she prefers Jamie Oliver or Ken Hom.  Please follow her for some Chinese nostalgia www.instagram.com/chop_stick_n_poke.  Hope you enjoy this pod

Spreuke 3:5,6 Vertrou volkome op die Here en moenie op jou eie insigte staat maak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop.Ons wil dit nie erken nie, maar soms raak ons ​​omstandighede te veel vir ons; dit oorweldig ons tot op die punt waar niks wat ons probeer, niks wat kan ons doen, wil werk nie. Dis op hierdie desperate plek, waar ons 'n nuwe benadering nodig het. Die lewe raak soms bra ingewikkeld. Net die gewone alledaagse dinge - om kinders groot te maak, jou finansies te bestuur, jou verpligtinge na te kom - dit alles vra fyn voetwerk. Jy kan dit nie vryspring nie, dis nou maar wors! Waar jy ook al woon, wat jy ook al doen, wie jy ook al is, die druk en spanning en selfs die angs om in die maalkolk van die lewe te oorleef, laat jou soms neerslagtig voel. Wat is ons oplossing vir die probleem? Ons beraam plannetjies en probeer onsself beter organiseer. Maar selfs dit is soms nie genoeg nie. Ons deurdink dinge tot ons flou is en dit lei ons tot op die punt van wanhoop, want selfs met al die beplanning, al die dinkery, kan ons nie lig sien nie. Moet my nie verkeerd verstaan nie. Ek glo dat ek en jy verantwoordelikheid moet neem vir die dinge wat in ons lewens aangaan. Ons moet probeer om ons reg te ruk. Maar as dit nie genoeg is nie, lê die oplossing nie daarin om bekommerd te wees, en om in sirkels rond te hardloop nie. Wat is dit dan? Ons lees in: Spreuke 3: 5,6 Vertrou volkome op die Here en moenie op jou eie insigte staat maak nie. Ken Hom in alles wat jy doen en Hy sal jou die regte pad laat loop. As dinge hand uitruk, moet ons 'n ander benadering volg. Ons moet met ons hele hart op die Here vertrou en terselfdertyd ophou om aanhoudend in sirkels te dink. Ons moet ophou om op ons eie, beperkte, dikwels gebrekkige en onvoldoende begrip, te vertrou, en aanhou om God te eer in alles wat ons doen, want... Hy sal jou die regte pad laat loop.Dit is die belofte. En dit is God se Woord. Vars ... vir jou ... vandag.Enjoying The Content?For the price of a cup of coffee each month, you can enable Christianityworks to reach 10,000+ people with a message about the love of Jesus!DONATE R50 MONTHLY

This week, Gilly Smith talks to Ken Hom, the man who brought the wok to British cooking. She chats about his childhood in Chicago's Chinatown and why the festive celebrations wouldn't be complete without a plate of his mother's chicken noodles. Hosted on Acast. See acast.com/privacy for more information.

Ken Hom is a Chinese-American cook who became famous for introducing Chinese cooking to the British public through a BBC TV series in the early 1980s. Since then he has written almost 40 books, sold around eight million woks, and become regarded as an authority on Chinese cuisine. Emily Thomas visits the 70-year-old in his Paris flat to hear about his life told through five memorable dishes. He describes his impoverished childhood in Chicago’s Chinatown, from using his mother’s packed lunches to barter for better treatment at school, to working in a kitchen as an 11-year-old – a job that would put him off the restaurant business for life. Ken describes the dishes only served to Americans in a 1960s Chinese restaurant, and re-enacts the nerve wracking screen test at the BBC 40 years ago, that was to change his life. Ken also explains what he thinks matters most in the food world today, why he has always kept his personal life, private, and how his early childhood experiences fed an entrepreneurial streak that would last his entire life. (Picture: Ken Hom. Credit: Getty Images/ BBC)

Oyster Sauce! Or the story of how one accident spawned global family empire with a 1,000 year business plan - THAT YOU'VE NEVER HEARD OF! Emily talks about the history of this great Chinese food staple and bestows the best piece of trivia you will find in a podcast. Tom fantasises about how much gherkin he could eat. And we talk vintage Ken Hom and the wok Emily stole from him. Get ready to meet the Lee Kum Kee family!

In this episode sponsored by MY WINDOW BOX (www.mywindowbox.com) Joff Elphick talks to scientist, gardener, cook, and former Tomorrows World presenter (1974-1994) Judith Hann. Judith released a book 'Herbs-delicious recipes and growing tips to transform your food' in 2017 and it was promptly recognised by Gardens Illustrated as one of the top 14 gardening books of the year. Topics mentioned include The Herb Society, David Bellamy, fresh herbs in the 60's, Delia, Madhur Jaffrey, Ken Hom, and Franco Taruschio. We are treated to a guided tour of Judith's herb garden where we look at her collection of herbs and discuss herb teas, herb sugars, pruning, cup cakes, and seed collecting. Joff reminisces about nearly setting the kitchen on fire during a 'coffee' making experiment, while Judith reminisces about the headline-making story of Rick Stein, Chalky, and the murdered pet rabbit; Judith gives her side of the story!! Judith has a herb school Hanns Herbs and you can find venue details and dates at www.hannsherbs.co.uk  She also has a beautiful barn you can stay at surrounded by her garden. Take a look at www.baxtersfarmbarn.co.uk Jane Perrone (www.janeperrone.com) Gardening Editor for The Guardian makes an appearance to give us details about her popular podcast 'On The Ledge' where she discusses just about everything you could need to know about growing houseplants. Finally Joff and his old gardening chum Geoff Carr www.geoffreycarr.co.uk talk about a highly efficient bulb planter in a product review. Find out more about Joff at www.joffelphick.co.uk.

Celebrity chef and author of nearly 40 cookbooks who popularised Chinese cooking around the world -- Rolling back the years…. It's vintage LitFest! Since 2009, the Festival has had its own podcast channel on board Emirates flights, featuring interviews from some of the Festival's top authors. Now, curated for your enjoyment, is a selection from the archive!

Rob's guest this week is the American chef, author and TV presenter Ken Hom

Today we have Lisa Tse, CEO of the Chinese restaurant, Sweet Mandarin in Manchester, United Kingdom… well… she does a lot more than just that. The Tse family has done the impossible: in 12 years, Sweet Mandarin has an award winning restaurant, their own factory making sauces for the Queen of England, and they write best selling cookbooks. This is an interview you don’t want to miss as Lisa really gives you a run down on what makes her brand so successful. The stuff she does is not easy..like listening to customers, or being on TV shows like Gordon Ramsey and Dragon’s Den, but I try my best to dissect those secrets. I’m serious, there is so much good advice in this episode, I couldn’t even categorize it. Every single sentence that Lisa says, is valuable advice whether you’re in the restaurant industry, products industry, or even want to write a cook book. If you want to get into any of those things, this interview is for you. Apologize for a bit of noise, we’re in a kitchen that’s how hard Lisa works! Key Takeaways  - How Lisa got into Dragon’s Den (Shark Tank) and how her experience was - Believe in your product, know your target market, know your demand - The Queen of England buys their sauces Question Summary Why did you make your own factory?: We wanted to control the Gluten-Free, MSG free, and nut-free process The secret to amazing products: knowing your customer questions. Always answer customer demands. How did you get to where you are today?: Have a clear idea on what you want to do. General Advice: Gap in the market for Chinese food in Britain It’s good to forecast in the future Do a price point and ask why (can they afford it?) Her and 2 sisters sold their houses to start a restaurant in the middle of nowhere Partner with corporate customers Make customers return, collect their data through emails and facebook Influence the bloggers Partnering with public schools on how to learn how to cook Chinese food (lots of press) Was it one big day that caused your popularity to explode?: Yes: TV spots, cookbooks, products, brand equity Big Day, ITV British TV “Will the girls launch the restraurant in time?” Gordon Ramsey’s F word – They won best local Chinese Restaurants Cookbooks: New York Times Best Seller Her sister even wrote a book that got adapted in a play in Hong Kong Members of the British Empire for their sauces My Food Job Rocks: It’s all about the customers and their experience, also an amazing team and the team can make an impact How do you hire good employees?: They have to do the job description at the end of the day. No matter what. What food trends and technologies are really interesting you right now?: Street Food, Sugar-Free Sauces, Biggest challenge in the food industry we need to face?: Obesity One Thing you’d like to know about: Shelf-Space in Retail Who inspired you to get into food?: My Family, Ken Hom in Britian Cooking TV Favorite Quote: The journey of a thousand miles begins with one step Favorite Book: The Bible, I read it every day Favorite Kitchen Item: Her Wok, also Sweet Mandarin Wok: Licensing the brand Favorite Food: Sweet and Sour King Prawns Most Popular dish in Sweet Mandarin: Sweet and Sour Chicken, Clay Pot Chicken, Chicken Curry, Chilli Aubergines Any advice to start what Sweet Mandarin does: Write a business plan, find a mentor, working capital, focus on quality What’s next and where can we find you: Youtube videos; sweetmandarin.com; sweetmandarin.net; Instagram; facebook, linkedin; twitter. Dragon’s Den Online shop sweet mandarin Mable’s Clay Pot Chicken Meal Kits Ratatoullie Amazon.com Artisan Food Shops

Clive Anderson and Scottee are joined by Vicky McClure, Ken Hom, Mark Thomas and Bilal Zafar for an eclectic mix of conversation, music and comedy. With music from Sampha and Loyle Carner. Producer: Sukey Firth.

This month we're on the American presidential campaign trail with Channel 4 chief news writer, Felicity Spector, to find out what's cooking, and we hear the inheritance recipes of TV legend Ken Hom. We check out foodie cities, Brighton and Liverpool, connect with our inner granny and sniff the lamb ragout slow-cooking in the delicious. kitchen with food editor Rebecca Woollard. Hosted on Acast. See acast.com/privacy for more information.

Broadcaster Nicholas Parsons; chef and writer Ken Hom; author Jacqueline Wilson and comic Scott Gibson join Libby Purves Comedian Scott Gibson swapped his job in a call centre for the stand-up stage after surviving a brain aneurysm at the age of 24. Winner of the best newcomer award at the lastminute.com Comedy Awards in 2016, his show Life After Death explores his illness and recovery. Scott Gibson is appearing at the Fringe Comedy Awards Shows at the Lyric Theatre, Shaftesbury Avenue, London. Nicholas Parsons OBE is a broadcaster who has chaired BBC Radio 4's comedy panel game Just a Minute since its inception in 1967. He is also a keen horologist and presents The Incredible Story of Marie Antoinette's Watch on BBC Four which celebrates the work of a master of the timepiece, Abraham Louis Breguet. Nicholas goes in search of the most expensive and exquisite watch ever made - The Marie-Antoinette - also known as The Queen - a case watch designed by Breguet in the 18th century. The Incredible Story of Marie Antoinette's Watch is on BBC Four. Dame Jacqueline Wilson is a writer of children's literature. Her new book Clover Moon tells the story of a young girl trying to survive in Victorian London. Publication also marks the launch of the Jacqueline Wilson Creative Writing Prize which encourages children to take up writing fiction. One of Jacqueline's most successful and enduring creations has been the famous Tracy Beaker who first appeared in 1991. A former Children's Laureate, Jacqueline's books have sold over 40m copies in the UK and have been translated into 34 languages. Clover Moon is published by Doubleday. Ken Hom is a chef and food writer. A leading authority on Chinese cuisine, his first book on the subject was published in 1981 and his first programme for BBC television was broadcast in 1984. In his new autobiography, My Stir-Fried Life, he writes about his childhood in Chicago's Chinatown where he worked in his uncle's restaurant at the age of 11 and how he found social acceptance through food and cooking for others. My Stir-Fried Life is published by Biteback Publishing. Producer: Paula McGinley.

Sheila Dillon presents the 2016 BBC Food & Farming Awards in this extended online special. At the ceremony in Bristol, Sheila and three co-hosts - Yotam Ottolenghi, Angela Hartnett and Stefan Gates - guide us through the stories of the finalists and reveal this year's winners. This full-length edition, available to download and listen online, also features an extended version of the Derek Cooper Outstanding Achievement Award, presented this year to Dr Joan Morgan. The ceremony marked the climax of a long process - starting with listeners’ nominations, then an expert team of judges sifting through your nominations in each of the categories, before making their visits right across the UK. On stage at the ceremony, Sheila is joined by award givers including Jancis Robinson, Ken Hom, Mitch Tonks and the BBC Director General Lord Tony Hall. The finalists - and their stories - are insightful, inspiring… and delicious. Producer: Rich Ward

Two videos from Ken Hom to celebrate Chinese New Year this month

Redemption through food. Sheila Dillon brings you her selection of inspirational stories from The Food Programme in 2014.Ken Hom tells Sheila how food changed his life and his fortunes. Claudia Roden explains how food brought the Egyptian diaspora together. And we hear from a former drug addict who found a new life growing salad. Presented by Sheila Dillon produced by Emma Weatherill in Bristol.

It's our second show, live from The Museum of Comedy. Having survived an almost certain cyber-attack that didn't happen, Angelos and Barry are back for the last podcast of 2014 to discuss fad diets, how to adopt an unwanted baby, faking your own death, plus there's a letter from a famous fan of the show too. Thank you to everyone who subscribes to this show, making it a No1 pot cast, those who came to the two live recordings in London, iTunes for choosing it as 'The Best of 2014', Audilble.co.uk/gooch and thedoggiebagltd.co.uk for your support and we hope you all have a wonderful 2015! If you get bored before we do the next one go and Like Facebook.com/angelosandbarry where we post daily nude photos, chip shop recipes and pet horoscopes. Produced by Paul Myers and Mike Leigh A Playback Media Production http://angelosandbarry.com

In this second of two special editions recorded at the Bristol Food Connections Festival, Sheila Dillon talks to Ken Hom about his extraordinary life through food. Today they focus on what Ken has been doing since his early BBC career and about how his political beliefs have developed over the years. They also discuss the changes in China and his fears and hopes for the future.In yesterday's programme, Sheila and Ken discussed the impact his first BBC series 'Ken Hom's Chinese Cookery' had when it aired in Britain in 1984. They also talked about his very early influences from his childhood in Chicago's Chinatown.In the 60's though, Ken moved to California and became something of a hippy; dropping out from University and even declaring himself a Maoist for a while. He never admitted this allegiance to his mother who had very anti Communist views.Sheila discusses his political motivation and how that has changed over years. They also talk about his landmark 2012 TV series 'Exploring China', which revealed much more about China than just the state of its food. In the programme Ken was reunited with his father's family who he had not seen for over twenty years.Ken also tells Sheila about how much teaching means to him, and how he intends to carry on inspiring the next generation of young people, through a passion for food.Producer: Sarah Langan.

Over 2 special programmes from the Food Connections festival in Bristol, Sheila Dillon talks to Ken Hom about his extraordinary life through food. Part 1: 1 His upbringing and early career.It's hard to believe that it was nearly 30 years ago when Ken Hom first appeared on BBC television with his series that arguably revolutionised British cooking.Back in 1984, many people in the UK had hardly tasted Chinese food (let alone tried to cook it for themselves) when they tuned into BBC TV to watch the youthful presenter of Ken Hom's Chinese Cookery. Since then, Ken has continued to spread the word both here and abroad through television, books and teaching. It's said that seven million of his woks have been sold internationally.Sheila and Ken recall the key moments and mentors in his life; since he began to learn to cook as an 11 year old working at his uncle's Chicago restaurant, to his position now where he is regarded as one of the world's most renowned chefs and ambassadors for Chinese cuisine.In tomorrow's edition, Sheila and Ken talk further about his political beliefs, his 2012 landmark series Exploring China, about teaching and about his hopes for the future.Producer: Sarah Langan.

American-born Chinese chef, author and television show presenter, Ken Hom, speaks of using food to expose people to other cultures. Ken believes that through food he can talk about history, social trends and issues in which he’s interested including world sustainability and wastage. A great proponent of how literature promotes food, thereby inspiring the reader to learn more, Ken was honoured to be a part of such a prestigious literary festival.

Introducing the first of many episodes of our informal Dumbarton Diary. Today we discussed rocks, ducks, Ken Hom's Takeaway Hot Wok and the fictional character Moses. If you like this please let us know. If you hate this please let us know.