Podcasts about Kendall College

In our second and third hour, we were joined in studio by Mike Kimber from Chat Sports so he and Huge could break down the Lions schedule. They played the win/loss game and talked about how difficult the schedule is for the Lions this year, they looked around the rest of the NFC North and gave their thought's on how those teams will look this year, they talked about if think Ben Johnson will be good as a Head Coach for the Bears, discussed the off-season for the Lions, and so much more. We were joined by Rex Hoggard in our final hour so he and Huge could talk about the current leaderboard in the PGA Championship. They gave their thought's on why there's not many big names at the top, talked about the Course, and more. We wrapped up the show with a "Moving Ferris Forward" interview as Huge spoke with Tara McCrackin, who is the President of the Kendall College of Art and Design. She told us about the upcoming Wege Prize happening at Kendall on Friday. She told us about the Wege Prize - where teams from around the World compete and find solutions for problems affecting people Worldwide, and much more.See omnystudio.com/listener for privacy information.

"Moving Ferris Forward" interview as Huge spoke with Tara McCrackin, who is the President of the Kendall College of Art and Design. She told us about the upcoming Wege Prize happening at Kendall on Friday. She told us about the Wege Prize - where teams from around the World compete and find solutions for problems affecting people Worldwide, and much moreSee omnystudio.com/listener for privacy information.

Today on the show, we're talking about the Detroit Lions and the schedule release, the Detroit Tigers, PGA Championship, and more as we were joined by some of our great guests. Throughout our entire first hour we were joined by Mitch Lyons from Mitch Lyons Wealth. During that time, Mitch and Huge talked about that Tigers win last night, they looked at the Detroit Lions schedule, and played the win/loss game, talked about the PGA Championship Leaderboard, and much more. In our second and third hour, we were joined in studio by Mike Kimber from Chat Sports so he and Huge could break down the Lions schedule. They played the win/loss game and talked about how difficult the schedule is for the Lions this year, they looked around the rest of the NFC North and gave their thought's on how those teams will look this year, they talked about if think Ben Johnson will be good as a Head Coach for the Bears, discussed the off-season for the Lions, and so much more. We were joined by Rex Hoggard in our final hour so he and Huge could talk about the current leaderboard in the PGA Championship. They gave their thought's on why there's not many big names at the top, talked about the Course, and more. We wrapped up the show with a "Moving Ferris Forward" interview as Huge spoke with Tara McCrackin, who is the President of the Kendall College of Art and Design. She told us about the upcoming Wege Prize happening at Kendall on Friday. She told us about the Wege Prize - where teams from around the World compete and find solutions for problems affecting people Worldwide, and much more. See omnystudio.com/listener for privacy information.

Our next guest is intuitive and ambitious. He hosts a modern Korean supper club experience called Haru Haru which means “day by day." The intimate nature of pop ups and private dinners allow him to hold space and tell stories that complement his food. We reflect on the support he's received from his family and instructors in high school and Kendall College. Despite being a young leader, his curiosity and humility encourages his team to place trust in his vision. Please enjoy my conversation with Junho Lee. https://www.instagram.com/junholee.hh/https://www.instagram.com/haruharu.chicago

Our next guest is the Executive Chef of the new modern french restaurant Gavroche. He fell in love with cooking at an early age mainly from a functional aspect. He's an alum of Kendall College and has gained experience in kitchens like Alinea, Roister, Boka, Sixteen, and North Pond. He really found his footing when he started a private dining experience with his wife called Mirepoix Gangsters. This is an episode on exploring your identity and becoming a professional at your craft. Please enjoy my conversation with Chef Mitchell Acuña.https://www.instagram.com/gavrochechicagohttps://www.instagram.com/chef_mitchellacuna

In this episode of the ROCC Pod, we welcome Lindsey Collins, the founder of LMC Interiors, as we explore her journey in the interior design industry and her insights on emerging trends. Lindsey shares how her business began in 2005 after encouragement from her first job to launch a side business. With a degree in interior design from Kendall College of Art and Design and a background in graphic design and art history, Lindsey built a referral-based business specializing in kitchen and bath design.We discuss the significance of kitchens as the heart of the home. Lindsey explains how open concepts, larger islands, and furniture-like cabinetry are revolutionizing kitchen design. She also highlights current trends, including bold colors like deep greens and burgundies, natural materials such as rift-cut white oak and walnut, and combinations of metal, glass, and stone. Lindsey shares her preference for using advanced software like Chief Architect, SketchUp, and 2020 to create 3D renderings that help clients visualize their designs.Lindsey describes her client-focused approach, starting with consultations to understand needs, timelines, and budgets. While she doesn't maintain a showroom, she partners with the Michigan Design Center and other resources to provide access to the latest materials and trends.On a personal note, Lindsey reveals her love for travel, boating on Lake St. Clair, and her new Shichon puppies, Sydney and Sophie. She emphasizes the importance of blending lifestyle, materials, and creativity in her designs, as reflected in her business name, LMC Interiors.More: LMC Interiors Website: https://www.lmcinteriorsllc.com/Phone: 269.598.1935Facebook: https://www.facebook.com/LMCDesigns2005Instagram: https://www.instagram.com/lmcinteriorsllc Learn more about the Royal Oak Chamber of Commerce: https://www.royaloakchamber.com/Connect with our hosts:Jon Gay from JAG in Detroit Podcasts - http://www.jagindetroit.com/Lisa Bibbee from Century 21 Northland - http://soldbylisab.com/

While at the Hot Luck Festival in Austin, TX, this spring, Andrew sat down with Tracy Malechek-Ezekiel, chef and co-owner of Birdie's, one of the restaurants of the moment (it was  recently named "restaurant of the year" by Food & Wine). In addition to describing her own path, which took her from Texas to Chicago to New York and back to Texas, Tracy details the progressive business and service model at Birdie's, which allow for a range of benefits for the team and for her and her husband-business partner, Arjav Ezekiel.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."If you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!And Andrew will be at Kendall College in Chicago this Friday, discussing The Dish with Beverly Kim (one of the chefs featured in the book) and Jon Templin (one of the farmers featured in the book). If you'd like to attend, we'd love to see you. You also must RSVP.Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Welcome back to the more we know! Because the more we know, the more we grow. Today your mentor is the famous american restauranteur out of Chicago, Kevin Boehm. After opening 40 restaurants over the last 30 years, James Beard Foundation Award-winning restaurateur Kevin Boehm has established himself as one of the world's foremost hospitality visionaries. Kevin, along with his partner Rob Katz, has built a restaurant group based on great chefs, inspired design, and enlightened hospitality.Born in 1970, Kevin grew up in Springfield, Illinois, and told his mother at age 10 that he wanted to open his own restaurant one day.After attending the University of Illinois for two nonconsecutive years, he dropped out and moved to the Florida Panhandle to start working in restaurants and embark on a self-directed on-the-job hospitality education. After enduring homelessness, fist fights, and six months working at an amusement park, he wrote an embellished resumé that landed him a coveted captain position at Beach House Restaurant. Within a few years, he'd squirreled away enough money to open a six-table restaurant in 1993 in Seaside, Florida, the picture-perfect location where Peter Weir's The Truman Show, starring Jim Carrey, was filmed. In 1995, he opened Indigo Wine Bar in the same town, and helped cater for the movie's dailies screenings.Restaurants in Springfield, Illinois, and Nashville, Tennessee followed. By age 30, Boehm had opened and sold four restaurants.In 2002, Boehm partnered with Rob Katz to form what in time became Boka Restaurant Group. Eventually, they would open 36 places in less than 20 years. The group's many accolades and accomplishments include 18 James Beard Award nominations, two Food & Wine Best New Chefs, 13 consecutive Michelin Guide stars for Boka, and 6 Boka Restaurant Group restaurants on Chicago Tribune's Top 50 list. Boehm, along with Katz, won Restaurateurs of the year from TimeOut Chicago in 2010, the Chicago Tribune in 2011, and The Illinois Restaurant Association in 2017, and were Eater National's Empire Builders of the year in 2012. They have been James Beard Finalists for Best Restaurateur in America 2016-2019, winning the award in 2019, and New City Chicago ranked them #1 in 2017 in its annual list of the 50 most powerful influencers on the Chicago dining scene.In addition to Boka Restaurant Group, in 2020 Boehm co-founded Bian, a private club with a foundation in wellness. Forbes called it “the ultimate wellness destination.” As a writer he has had pieces published in Esquire, Plate, The Chicago Sun Times, and McSweeneys, and he is a contributing writer for Fast Company. His first book, “The Bottomless Cup,” comes out on Abrams Press in 2025.Kevin has been a featured or keynote speaker for the National Restaurant Show, MUFSO, Miami Food& Wine, New York City Wine & Food Festival, The Illinois Restaurant Association, Kellogg School of Management, University of Illinois, ChicagoGourmet, Asheville Independent Restaurant Show, Hearst, Cameron Mitchell Restaurants, The Welcome Conference at Lincoln Center, & Welcome Chicago.He has given the commencement address at both Culinary Institute of America & Kendall College.He currently sits on the board of the Illinois Restaurant Association, Open Table, 826 CHI, and Easter Seals.Kevin lives in Chicago and frequently spends time in Los Angeles and New York City, where Boka Restaurant Group has opened restaurants in recent years.Listen To The More We Know ⇨ https://www.buzzsprout.com/1134704​Subscribe ⇨https://www.youtube.com/channel/UCxvfd5ddf72Btbck8SdeyBwFollow my Instagram ⇨ https://www.instagram.com/sameer.sawaqed/?hl=enFollow my Twitter ⇨ https://twitter.com/commitwithmeer

This week we turn our focus to ArtPrize, the annual international art competition and cultural event that is held in Grand Rapids in the fall. We've got the scoop on all that is new and different this year, plus some of the incredible community partnerships like SmartArt, that make ArtPrize a truly unique experience. A collaboration among the City of Grand Rapids, Downtown Grand Rapids, Inc. (DGRI), and Kendall College of Art and Design of Ferris State University (KCAD), ArtPrize celebrates its 14th year of bringing all sorts of art and artistic experience to the world.New to the ArtPrize scene is their executive director, Catlin Whitington, who just joined the team in March, and moved to GR from Austin, Texas. Not only do we hear about what exactly is happening with ArtPrize this year, but we also ask just what has captured Whitington's big Texas heart in West Michigan. Our friends at Consumers Energy join us to share the story of SmartArt. This special part of ArtPrize partners Consumers Energy with Grand Rapids Public School students in a unique way. Students have the opportunity to create an individual, unique piece of art that brings new ideas about sustainable energy to the forefront and into the discussion. Joshua Paciorek, West Michigan Media Relations Specialist and Spokesman for Consumers Energy stops by to share all the details. On September 17, Consumers Energy will reveal the top twenty high school students' art entries, as well as the winner of the SmartArt scholarship at an event that the whole community is invited to at Studio Park. Following themes of renewable energy, energy efficiency, and sustainability, you can see the student's art on display at 40 Monroe Center St NW #105, Grand Rapids, MI 49503 through October 1.Get more information on the SmartArt Celebration here: Consumers Energy SmartArt Celebration September 17To really go “behind the mitten” on SmartArt, we also talked with Dan Van Till, Coordinator of Fine Art at Grand Rapids Public Schools. We learn why this art competition that incorporates sustainability into its very design, is both necessary and an incredible opportunity for the right art student. He shares what he loves about not just the competition, but also about the celebration that happens on September 17. Seeing families and friends come together in such a public way to honor their kids has been an incredible part of the ArtPrize experience for Van Till. We round out the show with more details on exactly how ArtPrize will work this year, from artist venues, to how to vote throughout the two weeks. Catlin Whitington joins us again with everything you want to know about how it all works, and how you can make the most of your visit to Grand Rapids for this fun event. Follow John and Amy:Facebook at: https://www.facebook.com/behindthemittenTwitter at @BehindTheMittenInstagram at @BehindTheMitten

This week we turn our focus to ArtPrize, the annual international art competition and cultural event that is held in Grand Rapids in the fall. We've got the scoop on all that is new and different this year, plus some of the incredible community partnerships like SmartArt, that make ArtPrize a truly unique experience. A collaboration among the City of Grand Rapids, Downtown Grand Rapids, Inc. (DGRI), and Kendall College of Art and Design of Ferris State University (KCAD), ArtPrize celebrates its 14th year of bringing all sorts of art and artistic experience to the world.Our friends at Consumers Energy join us to share the story of SmartArt. This special part of ArtPrize partners CE with Grand Rapids Public School students in a unique way. Students have the opportunity to create an individual, unique piece of art that brings new ideas about sustainable energy to the forefront and into the discussion. Joshua Paciorek, West Michigan Media Relations Specialist and Spokesman for Consumers Energy joins us to share all the details. On September 17, Consumers Energy will reveal the top ten high school students' art entries, as well as the winner of the SmartArt scholarship at an event that the whole community is invited to at Studio Park. Following themes of renewable energy, energy efficiency, and sustainability, you can see the student's art on display at 40 Monroe Center St NW #105, Grand Rapids, MI 49503 through October 1.Get more information on the SmartArt Celebration here: Consumers Energy SmartArt Celebration September 17

Nothing is impossible if you have dreams, ideas, and a willingness to work towards them. And my guest, Tara McCrackin (president of Kendall College of Art & Design (KCAD) AND vice president of Ferris State University), has an inspiring creative journey which showcases that. She shares a bit about what her school has coming up, then we dive into her professional background, how she became a teacher, and how she then became president of a college just before the pandemic. Some cool and wild stuff. Check out Tara and KCAD: Tara's school profile KCAD homepage Tara's (short) bio: Tara McCrackin was named President of Kendall College of Art and Design of Ferris State University (KCAD) in the spring of 2021. She concurrently holds the office of Vice President of Ferris State University. Her design career began in 1997, working in corporate office interiors. She designed spaces for Steelcase, Inc., and was the lead designer on the initial WorkSpring in Chicago, Ill., a co-working space incorporating state-of-the-art technologies and focusing on hospitality in the corporate environment. Pursuing her passion for sustainability, President McCrackin had the pleasure of working on the Rackspace Headquarters space in San Antonio, Texas. Most recently, she worked on the interior for the Kids' Food Basket building in Grand Rapids.

First broadcast on July 01, 1966. Marshall McLuhan discusses a wide range of topics including conformity, changes in entertainment media, cultural change, art and artists, originality in dance, reading and language, human interaction with nature, and technology. Recorded in front of a live audience at Kendall College, McLuhan takes several questions from the audience throughout the program.

Shawn McClain has been running restaurants for decades, having got his start in Chicago, where he lived for 20 years, first studying at Kendall College and then building a name for himself as a talented and innovative chef.He ran the kitchen of Trio in Evanston, Ill., before Grant Achatz took that over and began his own rise to fame. Then McClain opened Spring to critical acclaim in 2001, followed by Green Zebra, which was one of the country's first fine dining vegetarian restaurants.Now he spends his time between Detroit, the hometown of his wife Holly, and Las Vegas. The couple has been back in Motor City for the past 12 years and currently operates Highlands, a fine-dining restaurant at the top of General Motors' global headquarters, where he has reworked the typical approach to running restaurants with spectacular views by actually offering great food and service there.Holly McClain is heading up Olin, a sort of American brasserie in downtown Detroit that the couple built and opened during lockdown.McClain's Libertine Social, now in its seventh year of operations, is at the Mandalay Bay Resort and Casino in Las Vegas and is having its best year on record. He opened Balla Italian Soul last year and is working on opening his first Las Vegas concept that's not on the Strip, a wine bar and retail shop called Wineaux.The couple recently shared their approaches to running their restaurants and discussed the business climates in the two cities where they operate.

In this episode of The Ferment, Adam chats with Leah Morrison about being a worship leader and a mother of 3 kids, including how she learned to work within the confines of her real life and some practical tips for pastors working with moms of young children. Leah also shares how motherhood has changed her worship leading.  Leah Morrison joined our staff in 2015 after several years as an ordained worship pastor with her previous church. We are a little biased, but we think she's one of the best and brightest worship leaders in the Vineyard movement. Leah spent some of her growing up years in Russia as her family did missionary work with the Vineyard, and after moving back to the US attended Kendall College of Art & Design. Her and her husband are raising 3 awesome kiddos and have a passion for ministry in their neighborhood and a dream of doing work in the middle east.     Show Notes:  Leah's Instagram: @leah_morrison_creative

Soul Food Restaurants & the Civil Rights Era Presented by Dave Hoekstra and Paul Nathin Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restau­rants. Following the “soul food corridor” from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Dave Hoekstra was a Chicago Sun-Times staff writer from 1985-2014. His work has also appeared in Playboy magazine, the Chicago Reader and the Journal of Country Music. Ticket To Everywhere, his collection of Sun-Times travel columns, was published by Lake Claremont Press. He also wrote Farm Aid: A Song For America and contributor to The Unofficial Guide To Chicago. Recorded at Kendall College, School of Culinary Arts on February 20, 2016

This time of year, publications are releasing their “Best Of” lists, and in Chicago, that often means: “Best Restaurants.” One place that may not be on the list is a sort of hidden gem that offers a fancy, affordable meal with excellent service and views of Millennium Park. The Dining Room is the teaching restaurant for students at Kendall College. City Cast Chicago talks to students and instructors at The Dining Room and tries the food. We're collecting YOUR New Year's resolutions to share on an upcoming episode! Leave a message at (773) 780-0246! Follow us on Twitter: @CityCastChicago Sign up for our newsletter: chicago.citycast.fm Call or Text Us: (773) 780-0246 Learn more about your ad choices. Visit megaphone.fm/adchoices

ArtPrize recently announced they were ending their original experiment started in 2009. This led to headlines like "ArtPrize is calling it quits". ArtPrize is in fact, not calling it quits. The original nonprofit is closing it's doors, but ArtPrize is finding new life with Kendall College of Art and Design, the City of Grand Rapids, and Downtown Grand Rapids, Inc. We sat down with Tara McCrackin, the President of Kendall College of Art and Design to learn more about what's on the horizon for ArtPrize.

ArtPrize recently announced they were ending their original experiment started in 2009. This led to headlines like "ArtPrize is calling it quits". ArtPrize is in fact, not calling it quits. The original nonprofit is closing it's doors, but ArtPrize is finding new life with Kendall College of Art and Design, the City of Grand Rapids, and Downtown Grand Rapids, Inc. We sat down with Tara McCrackin, the President of Kendall College of Art and Design to learn more about what's on the horizon for ArtPrize.

Dr. Sruthi Swaminathan has a PhD in Neuroscience. She has her own business consulting company, she's a User Experience Researcher at Ipsos, an adjunct instructor at Kendall College, and a popup dining chef and host. Sruthi joins Emily to discuss the brain and how behaviors manifest, the error behind how we think about mental health, and how to build up positive emotions. This week's spotlight: Chicago French Press

What does your brand say about you and your consultancy business?  When I talk to a lot of women about their branding, they say, ‘Ugh, it's on my website, but don't look at my website. It doesn't really reflect what I do. And I don't really like the colours anymore. It's what I chose like five or six years ago.' Would you say the same? If so, then this week's episode of the podcast is for you. I'm talking to visionary branding strategist Tiffany Neuman about creating a Legacy BrandTM and the incredible impact this can have on your growth. When you do deep branding work you get really clear on who you are and who you want to work with. It enables you to step into your Seven Figure self and make your vision tangible. Tiffany helps highly-motivated entrepreneurs and influencers up-level their businesses. After 15 years in the corporate world, working with brands like FedEx, Stoli Vodka and Burt's Bees, she left to establish a revolutionary branding business that stays one step ahead of trends. Using a unique, hands-on approach that views branding as a self-development process, Tiffany now works with clients across the globe to help them 10x their sales and shine even brighter in their niches.  She is a contributor for Entrepreneur and has appeared in media outlets including Forbes, The She Did It Her Way and The 3-Day Workweek Podcast. Tiffany is a professor of design and branding, as well as the co-founder of the KCAD Third Eye XR virtual reality lab, at Kendall College of Art and Design in Grand Rapids, Michigan. When she's not helping clients create their legacy brands, she's spending quality time with her husband and two daughters. We talk about: How branding is about so much more than your logo and colours When the time is to invest in a Legacy BrandTM How working on your Legacy BrandTM creates a quantum leap in your growth Why branding is like a slow down to speed up process Being specific about who you are and what you do   Useful links Take Tiffany's Brand Clarity Quiz Follow Tiffany on Instagram Get in touch with Jessica to discuss your consulting business Jessica's LinkedIn profile

Defending Indiana cuisine felt like a herculean task for Colleen and Janice.  Thankfully, acclaimed Hoosier chefs, Ambarish Lulay and Chris Pappas, stepped in to provide much needed insight.   Listen and learn all about food and the food scene in Indiana including: the "Indiana Banana" (the pawpaw), duck farms, mushrooms, burrata, lemon rice soup and the pork tenderloin.   Interview starts: 16:17Ambarish Lulay is a Culinary Olympic Silver Medalist Chef who began his career in India with the 5 star Leela Beach, formerly the Four Seasons, in Goa and the 5 star Taj Mahal Hotel in Bombay.  Since that time, Chef Lulay's has worked around the world including more recently as Chef de Cusine at the Ahwahnee Hotel in Yosemite National Park and Executive Chef at Petco Park in San Diego (home of the San Diego Padres MLB team)At his alma mater, Kendall College in Chicago, Lulay created and implemented the curricula for the first-time, intensive culinary classes for the new BA in Culinary Arts, spanning the Cuisines of Asia, the Mediterranean and Latin America. He then went on to blend his global exposure to food with traditional French- Mediterranean method and technique to reflect current trends in food as the Chef Instructor at the Chicago Tribune 3 star Dining Room at Kendall College.Lulay went on to serve as the Department Chef at the School of Hospitality and Tourism Management at Purdue University where he oversaw foodservice, operationally and academically at the Purdue campus while also serving as the chef for the president of the university.  At Purdue, Chef Lulay focused on hospitality education and sustainable initiatives for the department and the community with relationships with local farms and other departments.  As faculty he also taught international Cuisine and Culture classes that study abroad each year.In 2018, Chef Lulay switched gears to join Scott Trzaskus as the executive chef at East End Grill in Lafayette, Indiana where he oversaw day to day culinary operations and worked with Scott to develop a new concept for Lafayette.Currently, Lulay is the Executive Chef for all dining operations at Cornell University and lives in Ithaca, NY with his wife Kim and baby Archis. Chris Pappas attended Purdue University, one of the top restaurant management schools in the country, and partook in some unforgettable internships during his time there. It was during this time that he fell in love with the kitchen and decided to continue his education in culinary arts at the Culinary Institute of America (Hyde Park New York).While in New York, Chris spent time at two Michelin rated restaurants, including Per Se in New York City with Chef Thomas Keller, and was there presented with a once-in-a-lifetime opportunity at the world-renowned Chez Panisse in Berkeley, California with food activist Alice Waters. Chris' entire outlook on life and food was transformed while working alongside some of the most brilliant minds and passionate individuals in the industry at Chez Panisse. Before leaving California Chris spent time in Napa Valley studying, tasting, and working with wine allowing him to achieve his first certification of The Court of Master Sommeliers.After completing his degree in New York, Chris returned home to Crown Point, IN, to the place where it all began, to relieve his father of his duties at their family-owned restaurant. Shortly after he decided to open Provecho, a fine dining experience with a unique mixture of exquisite Latin American and Spanish culinary specialties, paired with expertly handcrafted drinks.Hosts: Colleen Brennan and Janice V. RodriguezCo-Producers: Colleen Brennan and Janice V. RodriguezTheme Music: Michael MiltenbergerSound Editing: Michael Miltenberger

From leading Ferris State university, to national championships, to playing in the pep band, his legacy of two decades of leadership has made Ferris a real player in the new economy.Join President Dr. David Eisler, President of Ferris State University and host Ed Clemente as they discuss where he thinks the future of careers will be. Dr. Eisler talks to Ferris' mission about preparing students for successful careers, responsible citizenship, and lifelong learning. Through its many partnerships and its career-oriented and educational base, Ferris serves our rapidly changing global economy and society. Dr. Eisler has a rather non-traditional path to becoming one of the longest serving University Presidents in the state.  Learn about the wide variety of unique degree programs at FSU, as well as the Kendall College of Art and Design in downtown Grand Rapids. Also, learn how Dr. Eisler playing the clarinet helped him pave the way to his presidency. You can also read the transcript from our conversation.

Phil and Mike discuss the history of Structured Development, including the company's recent shift toward developing projects in up-and-coming areas of Chicago. Specifically, they discuss Structured Development's Big Deahl project, a residential and mixed use building at the corner of Dayton and Blackhawk Streets in Chicago's Clybourn Corridor. They also discuss Chicago's Affordable Requirements Ordinance (ARO) and the requirements for affordable housing in the city. Mike explains how the ARO works, its' challenges and pitfalls, and how Structured Development has approached meeting the city's ARO requirements with its Big Deahl project. As you may suspect, Mike has extensive war stories from his remarkable career building Chicago. Mike regales us with the tales of the great Chicago flood in the 90s, his team's near-death proximity to the calamity, and overwhelming aftermath of that situation. As a founding principal of Structured Development, LLC, Mike has been engaged in the real estate development and construction management business for nearly 40 years. He has extensive experience in all phases of the construction process, especially scheduling labor forces and subcontractors and comparatively purchasing material and equipment. Some of the notable projects he has completed include the City Hall Lobby and Entrance Renovations, Marshall Field and State of Illinois Pedways, Clark Lake and Roosevelt Subway Stations, McCormick Place Expansion, and numerous utility tunnel installations. He was an active participant in the conversion and renovation of obsolete loft buildings to commercial and residential reuse throughout the city, including Riverworks on Goose Island, Lincoln Lofts in Lakeview, 1415 Dayton and 1333 Kingsbury in the Halsted Triangle. During his tenure as a principal of Structured Development, the firm completed over 2,000,000 square feet of product including Lincoln Park Center, Blackhawk on Halsted, Kingsbury Center, and Kendall College at Riverworks. Mike has represented the Builders Association of Greater Chicago on the City's Minority Relations Committee, has served on the recent Land Use Task Force Committee, and is a member of the International Council of Shopping Centers, Urban Land Institute, and Lambda Alpha International. He is a 20-year member of World Presidents Organization, and a past President of Olympia Fields Country Club. He has also served on the Advisory Board for the Marshall Bennett Institute of Real Estate at Roosevelt University for over a decade.

The Making of a Chicago Master Chef And Chicago's Food Evolution Presented by Chef Michael Maddox Former Chef/Partner Le Titi de Paris Chef Instructor at College of DePage What shapes a master chef, especially a chef who has been a key ingredient in Chicago's evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. He'll serve up a buffet of other subjects like the time he collaborated with Julia Child, contributing to her The Way to Cook cookbook; how he and his wife, Chef Susan Maddox, successfully operated the iconic Le Titi de Paris restaurant in Arlington Heights; and he'll offer his perspective on how Chicago became a star on the nation's culinary stage. BIOGRAPHY Chef Maddox spent his childhood in Princeville, Illinois, where he raised animals, field crops and vegetable gardens. Chef Maddox received his formal culinary training at Kendall College and The French Pastry School in Chicago and earned his Master of Education degree from Concordia University, Chicago. He is a full-time chef instructor of Culinary Arts, Baking & Pastry Arts and Culinology at College of DuPage. Among his many honors was being named a James Beard nominee for Best Chef of the Midwest (2009), and being recognized by both the Zagat Guide and Chicago Magazine as among the Top 50 Chefs in Chicago. Recorded via Zoom on March 30, 2022 http://www.CulinaryHistorians.com CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST https://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

In episode 6, Valentine interviews artist and educator Yvette L. Cummings.  Yvette opens up about her path, the process of leaning into her vulnerability, the layers of meaning and significance in her boldly patterned, colorful work, and much more.She received her BFA from Kendall College of Art and Design and completed her Masters of Fine Arts degree at the University of Cincinnati's School of Design, Art, Architecture, and Planning in 2003. Cummings is currently Assistant Professor of Visual Arts in Painting/Drawing at Coastal Carolina University in Conway, South Carolina. Her work can be found in both public and private collections and has been exhibited in multiple group and solo exhibitions throughout the south and mid-west. Cummings has been featured in the 701 Center for Contemporary Art South Carolina Biennial 2015 and 2019 in Columbia, SC, winner of the 2016 701 CCA Prize for artist under 40 in South Carolina, as well as Contemporary South at Visual Art Exchange in Raleigh, NC.  Most recently she was one of 65 artists chosen for The Mint Museum's Coined in the South Exhibition 2019. www.yvette-cummings.com/wpwww.instagram.com/yvettelcummingswww.artmumsunited.comwww.instagram.com/artmumsunitedwww.instagram.com/artmumseuropewww.facebook.com/artmumseu/www.paypal.com/donate/?hosted_button_id=MUYN33NSPUTB4Support the show

On this episode of Investor Connect, Hall welcomes Patrick Michael Snyder, Executive Director at BizStarts.BizStarts brings entrepreneurs together from all backgrounds, ethnicities, and beliefs to create a collaborative learning environment that embodies positivity, inspires confidence, and develops people's capacity to achieve personal success and business growth. Working together, they are creating economic opportunity, communities with unique character, and a vibrant city with prosperity for all. BizStarts provides education, training, one-on-one coaching, and connections to resources. All services are free of charge.Patrick has tremendous experience running social and for-profit ventures. His largest wins are in the area of organizational growth. At the age of 27, Patrick started, grew, and sold Shoreline Magazine. The publication went from having two to 20 employees in roughly three years with Patrick as Founder and CEO. As Executive Director, He transformed The Illinois Travel and Tourism Association, Visit Illinois, from a 30-member club into a federation of Illinois Tourism Associations with a membership in the hundreds of thousands while increasing the budget by a factor of six!Patrick has excellent consulting and operations experience. While working with Billionaire, Best Selling Author Steve Kaplan, Patrick and Steve focused on “Consulting for Growth” for small to mid-size companies, associations, and chambers of commerce--Patrick also performed big client sales and customer service training events and consulting for companies like Panasonic, AT&T, Frito Lay, and Oracle. Patrick is a former Adjunct Professor at Kendall College, and Roosevelt University. As an educator, he is constantly searching for ways to enrich the lives of students. Patrick is also a published contributing author in the highly acclaimed book, “he Start-up Student” and has served on the advisory boards of several companies. Patrick served as Executive Director of the United States Association for Small Business and Entrepreneurship for 5 years, where he grew reserves from 28K to over 500K during that time! Most recently, Patrick was named  Executive Director at BizStarts Milwaukee.  Patrick has a BA in Communications from Eastern Illinois University, an IOM designation from the US Chamber's Institute for Organizational Management at the University of Notre Dame, and holds a graduate certificate in leadership from the University of Wisconsin, Madison. Patrick details his background before BizStarts, discusses how he sees the self-employment industry evolving, and some of the challenges faced in customer funding. You can visit BizStarts at , via LinkedIn at and via Twitter at . Patrick can be contacted via email at , and via LinkedIn at .  ____________________________________________________________________ For more episodes from Investor Connect, please visit the site at:    Check out our other podcasts here:   For Investors check out:   For Startups check out:   For eGuides check out:   For upcoming Events, check out    For Feedback please contact info@tencapital.group    Please , share, and leave a review. Music courtesy of .

Angela Burke | Founder of Black Food & Beverage Angela Burke owns a PR company that specializes in food marketing. Black Food and Beverage began as a passion project and grew into a mission "expanding the narrative by amplifying the voices of black F&B professionals. The stories of our community are robust and until we are included in conversations around food and beverage, the narrative remains incomplete. Support Black Food and Beverage by spreading the word about their work and getting connected through social media. Be sure to sign up for the newsletter, and purchase a Black Food & Beverage tote. Also, check out the following list of incredible folks who make the F&B industry a better place. Please support them and follow their work: Cuisine Noire, Equity at the Table (EATT), Adrian Miller, Therese Nelson, Radical Xchange, SheChef, Nicole A. Taylor, Bryant Terry, Michael Twitty, Whetstone Magazine, Korsha Wilson. Chef Evelyn Shelton | Chef/Owner of Evelyn's Food Love Chef Shelton took on culinary life full-time, after retiring as a hospital administrator. She always dreamed of opening a restaurant and went back to college to get a degree in culinary arts. Chef Shelton is a Kendall College grad, with years of experience managing healthcare food services and as a personal chef. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Talk Turkey to Me! A Good Time in the Kitchen Talking Turkey & All the Trimmings Presented by Renee Ferguson “It's all about an all-American meal—turkey and dressing—and the queen of all things Thanksgiving is cookbook author Renee Ferguson.” Chef Bobby Flay/Food Network Renee Ferguson is a cookbook author and former Butterball turkey cooking expert who has fielded thousands of questions from stressed out people determined to cook a turkey dinner. Ferguson appreciates great food and time shared with friends and family while keeping stress to a minimum. It's an evergreen topic, which Ferguson will share her humorous insight, tips and tricks. We will talk turkey with her and share our favorite turkey traumas (and successes). We will also learn the back-story of Renee's unexpected appearance on Food Network in a “Throwdown!” with Chef Bobby Flay. The set up: “Nothing brings people together like a mouth-watering Thanksgiving turkey, and Renee Ferguson of Geneva, Illinois is the ultimate turkey expert. This former Butterball Talk- Line “Call Girl” and author of “Talk Turkey to Me,” thinks she is making turkey and dressing for a Food Network Special called “Talkin' Turkey.” What she doesn't know is that Bobby Flay is working on his own version of the perfect bird. Will beating the Iron Chef be gravy for this queen of turkey or will Bobby gobble up the competition? One thing is for sure, this will be a Thanksgiving Throwdown to remember.” Program recorded at Kendall College on November 6, 2010 by WBEZ's Chicago Amplified.

Damien Eftekhar is an experienced and versatile Executive Chef. He has a proven history of revenue-generating product development, R&D, Quality Assurance and customer relations in the food production industry. Damien got into the industry because he truly enjoys it and is skilled in a wide array of aspects therein from Product Development and Project Management through to Menu Engineering and cooking. He is a strong, customer-focused professional with a Bachelor of Science focused in Business/Management from University of Phoenix and an Associates Degree in Culinary Arts from Kendall College, Chicago, Illinois.In this episode….Damien Eftekhar grew up with a multi-cultural background courtesy of a grandfather who was ambassador to the Shah of Iran. His grandfather took Damien's father with him to places like Baghdad, Madrid, Rome, and Paris so when his father met and married his mother, a Michigan farm girl, he infused the family with a love of culture, food, and learning. Damien studied liberal arts in college but found he didn't love it so he took a few years off then started working in restaurants as server and bartender before moving on to work in “busy nasty brutal kitchen” where he discovered he loved every minute of it. So he went to Culinary School and, quote, “I've found my calling”.Damien doesn't work in the food industry for money or even a love of food, though he does love food: instead his primary drive is making people happy and he believes that food can make the most people happy. He has actively sought out any and all kitchen experiences he could have, from French and Italian to seafood restaurants, and all manner of fine dining kitchens. It was when he married and became a stepfather that he moved from restaurants to a corporate chef career so he could have more time to spend with his family.In this episode of What CEOs Talk About, host Martin Hunter and chef Damien Eftekhar discuss how much he enjoyed learning in difficult kitchen environments and relate many of his stressful chef experiences and fifteen hour days to the same highs and lows of entrepreneurship. They dive into why Damien believes restaurants will bounce back after COVID, how there's beauty even in fast food, and Damien's hope that hospitality industry workers will get both more respect and better pay going forward.

Thanksgiving: The Great American Holiday Presented by Penelope Bingham Nine out of ten Americans eat turkey on Thanksgiving, and most do so around a family table. Food and tradition are the heart and soul of this most-loved, most-observed holiday. Thanksgiving has become the origin myth of America and the expression of deeply held American cultural ideals. As it considers the evolution of Thanksgiving, from the “First Thanksgiving” in 1621 to the present day, this program invites the audience to think about what this holiday and its food traditions mean for American culture and identity. Following lifelong passions for books and for cooking, Penelope Bingham began accumulating cookbooks over 40 years ago. Her personal collection of cookbooks now exceeds 2,000 volumes. She is particularly interested in the stories American cookbooks of the last two centuries about American culture and identity. She has given programs on American Cookbooks and Culture to libraries and cultural organizations throughout Illinois as a Road Scholar for the Illinois Humanities Council, as well as in conjunction with the Smithsonian's traveling exhibition, “Key Ingredients: America By Food”. She has also addressed the International Association of Culinary Professionals, the Culinary Historians of Chicago, The Wednesday Club of the Newberry Library of Chicago, the Cookware Manufacturers Association, and home economists of Kraft Foods. Her work with American Cookbooks and Culture was recently featured in Chicago Magazine and on WBBM/TV's “Table For Two”. Since 1990, she has been the volunteer “Cookbook Lady” for the Annual Book Fair of the Newberry Library of Chicago, preparing for sale the thousands of vintage cookbooks that are donated each year. Penelope holds degrees from Wellesley College and the University of Chicago. She is a member of the Culinary Historians of Chicago and the International Association of Culinary Professionals. Recorded at Kendall College on November 24, 2008 by WBEZ's Chicago Amplfied. www.CulinaryHistorians.com

Beijing Duck and the Pandemic: The story of Chicago's iconic Sun Wah BBQ with Kelly Cheng, General Manager Times certainly have been challenging for our nation's restaurants during these pandemic times. Come join us as Kelly Cheng tells her savory story of her family's iconic restaurant and its place in Chicago's culinary history. Kelly will also regale us with the story of Chinese barbecue and the secret of preparing Beijing duck. And she will share how she and her family and their business have struggled through and survived the pandemic. A bit of history: Sun Wah BBQ started its journey in New York's Chinatown where it was crammed into a storefront hardly wider than nine lengths of roast ducks. Its founder, China-born Eric Cheng, continually refined his skills as a Hong Kong style barbecue chef. While Sun Wah did well, it was still “a crowded fish yearning for larger oceans,” Kelly Cheng said. Eric and wife Lynda took their four toddlers to Chicago and made their dream grow. In the spring of 1987, they opened Sun Wah BBQ in Chicago's Uptown neighborhood, a few doors away from the Argyle Redline Station. Over the next two decades, Sun Wah BBQ accumulated a legion of enthusiastic diners and the restaurant helped transform the neighborhood. The children became fixtures on weekends and holidays, learning the fundamentals that would help them ultimately expand their parents' heart and soul. In 2018, they received America's Classics award from the James Beard Foundation. By September 2008, three of the four children (Kelly, Michael, and Laura) grasped the baton to lead Sun Wah BBQ into its next phase. Each had been developing skills that would feed into the continued success of the restaurant. Kelly earned her MBA from DePaul University, Michael followed his father's teachings on mastering Chinese BBQ, and Laura completed her degree from the Kendall College of Culinary Arts. In 2009, Sun Wah moved around the corner to 5039 N Broadway, an historic building, four times the size of their Argyle restaurant. The Chengs were now able to showcase Chinese barbecue to the max, with their star dish, Beijing Duck, winning national acclaim. Kelly will give us a look at how this delicacy is made and carved at tableside. Quite a show indeed! (Warning: Attending this Zoom program may cause intense hunger pangs.) Recorded via Zoom on October 20, 2021 www.CulinaryHistorians.com

I want to introduce you to Angela Two Stars. She received her BFA in drawing from Kendall College of Art and Design in Grand Rapids Michigan. Angela is a Dakota from the Sisseton Wahpeton Oyate on the Lake Traverse Reservation in Sisseton South Dakota. She currently lives in St. Paul Minnesota and the first Indigenous artist to install work at the Minneapolis Sculpture in conjunction with the Walker Art Center. Her work will be an interactive space where you can move through the space and see and hear Dakota words in it's Native place. This work will be open to the public on October 9th of 2021. I encourage you to make a trip to this location and see this amazing piece. Who knows, you just may see me there as well. Let's jump into this interview with Angela. website: http://www.angelatwostars.com/

Val and Armin were happy to spend time with Margo as she works in her summer studio in Glen Arbor, MI. Margo Burian holds a BFA from Kendall College of Art & Design where she majored in illustration. After a successful 17 year career as a freelance illustrator, she has focused her talents and energy on creating paintings that celebrate the spirit of the natural world. Margo is represented by Tvedten Fine Art at https://www.tvedtenfineart.com in Harbor Springs, MI and Lake Street Gallery at https://www.lakestreetstudiosglenarbor.com in Glen Arbor, MI. Her website is: https://margoburian.net/home.html Artists mentioned in this episode: Margo has an artistic collaboration "The Advisory Board" with Carol Spaulding, Cre Woodard and Craig Weisse. Painting Mentor: Stuart Shils - http://stuartshils.com A fav artist: Ken Kewley - http://Kenkewley.com Artist in art history she admires: Fairfield Porter, Richard Diebenkorn Art Schools: https://kcad.ferris.edu and https://www.haystack-mtn.org/life-at-haystack Be sure to follow Art Ladders: The Creative Climb on Facebook at https://www.facebook.com/artladderswitharminandvalerie. Thank you for listening!

Chef Austin Yancey is the CEO and Founder of Elite Personal Chefs, a platform where high-level culinary professionals can offer their services to clients. Before founding his company, Chef Austin served as a culinary instructor at Le Cordon Bleu, Kendall College, and Auguste Escoffier School of Culinary Arts. He also held a chef role at the world-renowned 3-Michelin-star restaurant Alinea in Chicago. Listen as we chat with Chef Austin about working in a Michelin star restaurant, his experience teaching and mentoring young chefs, and the opportunities that exist for culinarians in the private chef world.

With excitement allow me to introduce today's guest, CEO of the Texas Restaurant Association, Emily Williams Knight. With excitement allow me to introduce today's guest, CEO of the Texas Restaurant Association, Emily Williams Knight. Knight has more than 20 years of experience and success in national and global leadership positions and is the current President and CEO of the Texas Restaurant Association. Previously, she was the Managing Director of Higher Education North America at Study Group, a leading provider of international education. Her career includes senior leadership roles at Laureate Education and serving as President of Kendall College, a leader in hospitality and culinary arts education. During her time as Kendall's president, Knight expanded access to culinary education throughout the Midwest, Latin America, and the Middle East. Check out episode 638 with Larry & Jessica Delgado as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "When you pass someone, make sure you smile because it might be the only smile they see that day." In today's episode with Emily Williams Knight we will discuss: Restaurant associations in general The role of restaurant associations How to re-haul your restaurant association FOR THE BETTER How the TRA lead its members through COVID Supply chain challenges Career paths/professional development within the industry Virtual brands and ghost kitchens Models for the future of the industry Digital franchising Third-party delivery and how we make it work for the restaurants Membership models? Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.   PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.   At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!   Contact info: TRA website Instagram: @txrestassoc Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Emily Williams Knight for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Jennifer Clark is Senior Vice President of Operational Excellence at Cresco Labs. She leads the organization's Quality, Environmental Health & Safety (EHS), and Continuous Improvement functions, ensuring that the company is delivering high quality, safe, and consistent products to customers with cost effective and efficient operations. She is a results-driven leader who builds highly effective teams and challenges the status quo to identify new and better ways of accomplishing objectives. Prior to Cresco Labs, she led multiple operational aspects within the healthcare industry at Abbott and AbbVie. Jennifer graduated with a science degree from the University of Illinois, however also attended the acclaimed Kendall College of Culinary Arts, owned a personal chef business for a short time, and is pursuing her Executive MBA from the Kellogg School of Management starting in the fall of 2021. Jennifer serves as a mentor and role model for other women leaders, hosting events focused on themes of women empowerment and giving back. In her free time, she enjoys cooking, traveling, playing tennis, and spending time with her family and friends. Speaking at: The Global Cannabis Executive Summit, A Gathering of Innovators, Pioneers, and Leaders in Toronto, Canada on Nov 2-3, 2021 Oh Hey, and I'm Marina. I am a technologist, mom, podcast host, leadership coach, cruciverbalist and aquarian ;) UNBOSSED IS… “Paths To Success of Amazing Women in Chicago” I welcome you to ask questions, participate, and join me as we explore these topics by emailing me at info@unbossed.io or visiting www.unbossed.io. Available on- Youtube:https://www.youtube.com/channel/UCDTz6_FepG04QTs1BjFLBjw/ Spotify: https://lnkd.in/eUhfH8E Apple Podcasts: https://lnkd.in/e7cWtBv Google Podcasts: https://lnkd.in/enjChPt And others.. --- Support this podcast: https://anchor.fm/marina-malaguti/support

Passion for Persia Showcasing a Dazzling Culinary History Presented by Naomi Duguid Traveler, writer, photographer, cook Here in the west, though we may know a little about the great Persian empires of times past, we have been cut off from an appreciation of Persian culture by complicated geopolitics. And we're not familiar with the old deep-rooted connections between the various peoples in Iran and neighboring countries. In the travels of award-winning culinary scribe, Naomi Duguid, this acclaimed author has come to see Iran and the Caucasus countries, together with Kurdistan (in Iraq) as a fascinating culinary region. When Naomi first traveled to Georgia in 1989, it was part of the USSR and felt very remote. She says the food was dazzling, remarkable, a whole new take on some very familiar ingredients. Now Georgia and the other Caucasus countries, Azerbaijan and Armenia, are in the western sphere. Their giant neighbor Iran has been isolated politically for decades, but now it too is slowly becoming more accessible to visitors from the west. Despite a great diversity of languages, religions, landscapes, all these places share a culinary history, and esthetic, while also having distinctive local cuisines. Naomi will take us traveling there, through photographs and stories, to see the landscapes and to engage with the remarkable and generous people and food traditions she encountered in her travels. * ** Biography: Naomi Duguid, traveler, writer, photographer, cook, is often described as a culinary anthropologist. Her newest book TASTE OF PERSIA: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, & Kurdistan was just published this month. Copies will be on hand for purchase, with all profits used to fund the Culinary Historians of Chicago. Naomi is the author of the acclaimed BURMA: Rivers of Flavor (winner, 2013 IACP culinary travel cookbook award), and the co-author of six earlier award-winning books of food and travel: Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia; Seductions of Rice; Flatbreads and Flavors;Home Baking; Mangoes and Curry Leaves; and Beyond the Great Wall: Recipes and Stories from the Other China. The books explore home-cooked foods in their cultural context, with recipes and photographs as well as stories. Naomi is a frequent contributor to Lucky Peach, and is a contributing editor of Saveur magazine. She conducts intensive cultural-immersion- through-food sessions in northern Thailand each winter, as well as food-focused tours to Burma/Myanmar (for details of the tours this coming winter seehttp://www.immersethrough.com). Recorded at Kendall College on Saturday, October 1, 2016 www.CulinaryHistorians.org

Meal prepping has been around for a couple of decades now, and home cooking kit subscription services have increased substantially over the last 10 years. Living a healthy lifestyle and eating clean is becoming more accessible to all communities, including those with special dietary restrictions, those looking for paleo, keto and low-carb options, as well as those looking for healthier kid-friendly options. Mila breaks down the process of healthy meal prepping from planning and picking recipes to cooking strategies that help stretch your ingredients for days. She talks about which animal proteins are best to use, which healthy fats to use and how to create variety so you don't get bored.From a very young age Mila knew she wanted to be a chef. She attended Kendall College in Chicago, one of the top 5 culinary schools in the US, where she received both her culinary and bachelor's degree in restaurant and hospitality. After working in restaurants she ventured out and opened up her private chef business called Girl and the Kitchen. Besides being a talented private chef, Mila also runs a full service boutique catering business, a food blog, and has appeared on the Food Network competing on Super Market Stakeout, CBS, ABC, Fox News and countless other publications and channels showcasing her amazing recipes and cooking tips. What I respect the most about Mila is her deep knowledge of healthy cooking, figuring out an individual's macronutrients and how to prepare recipes using the cleanest, healthiest ingredients for her clients. She lives in the suburbs of Chicago with her husband, daughter and son. Find Mila here:website: www.girlandthekitchen.comfb: girlandthekitchenpagePinterest: mila_furmanIG: girlandthekitchenYoutube: Girl and the Kitchen

Meal prepping has been around for a couple of decades now, and home cooking kit subscription services have increased substantially over the last 10 years. Living a healthy lifestyle and eating clean is becoming more accessible to all communities, including those with special dietary restrictions, those looking for paleo, keto and low-carb options, as well as those looking for healthier kid-friendly options. Mila breaks down the process of healthy meal prepping from planning and picking recipes to cooking strategies that help stretch your ingredients for days. She talks about which animal proteins are best to use, which healthy fats to use and how to create variety so you don't get bored.From a very young age Mila knew she wanted to be a chef. She attended Kendall College in Chicago, one of the top 5 culinary schools in the US, where she received both her culinary and bachelor's degree in restaurant and hospitality. After working in restaurants she ventured out and opened up her private chef business called Girl and the Kitchen. Besides being a talented private chef, Mila also runs a full service boutique catering business, a food blog, and has appeared on the Food Network competing on Super Market Stakeout, CBS, ABC, Fox News and countless other publications and channels showcasing her amazing recipes and cooking tips. What I respect the most about Mila is her deep knowledge of healthy cooking, figuring out an individual's macronutrients and how to prepare recipes using the cleanest, healthiest ingredients for her clients. She lives in the suburbs of Chicago with her husband, daughter and son. Find Mila here:website: www.girlandthekitchen.comfb: girlandthekitchenpagePinterest: mila_furmanIG: girlandthekitchenYoutube: Girl and the Kitchen

Joan joined Edward Rose & Sons in 2021 as its Chief Human Resource Officer and is excited to be part of a highly collaborative team. Her focus is to promote actions that create an environment of integrity and trust to build a productive and healthy workplace. During her career she has worked for organizations across several industries, including health care, retail, automotive, human services, education, construction ,and property management. Culture advancement has been and continues to be a top priority. Her favorite thing to do is remain curious and ask the question “Why do you work here and what keeps you here? Want to know what she hears? Ask her. Joan has earned a bachelor’s degree in fine arts from Kendall College of Design and a master’s degree in business administration from the University of Nebraska, Lincoln. She studied with the Gallup Organization, Toyota University and Peking University as part of her master’s degree experience. She treasures time with her family traveling, gardening, and creating art pieces for others to enjoy. Joan considers her family and friends her greatest treasures.

Vicki Hamilton-Allen talks with the incredibly talented, Lansing-based, freelance illustrator, Marissa Tawney Thaler on the Michigan Business Network. They discuss some of Marissa’s projects and her ability to advocate for social justice by designing beautiful art to convey powerful messages in children’s books. Marissa Tawney Thaler of Lansing holds a BFA from Kendall College of Art and Design, where she studied Art Education and Illustration. After college, she worked as an elementary art teacher, using school breaks to cultivate her personal work. In the fall of 2018, Marissa left teaching to pursue a career as a freelance illustrator. Since then, she has established Briarwood Art Collective, shown her "Drawing Folded Paper" series around Michigan, and worked on several children's book projects. Marissa’s work, often narrative in nature, uses primarily drawing media to achieve a “bittersweet aesthetic.” She aims to find the lighthearted side of struggles and moments of connection in everyday happenings. » Visit MBN website: www.michiganbusinessnetwork.com/ » Subscribe to MBN’s YouTube: www.youtube.com/channel/UCqNX… » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/ » MBN Instagram: www.instagram.com/mibiznetwork/

Sometimes it’s a spark of interest at an early age, for others it may come late in life – but many young cooks experience that a’ha moment when it becomes clear that a career in the kitchen is just the ticket for them. Those who achieve their goals do so through a commitment to the foundations of cooking and the transferable skills that a kitchen can provide. Join us for an insightful discussion with Chef Chris Koetke whose career began with that spark of interest at the age of 14 with money from his paper route spent on cookbooks. Through his time in kitchens around the Chicago area and some exciting stage’ opportunities abroad – Chef Koetke eventually found himself in the role of culinary instructor. After more than 20 years his path included Department Head and eventually College Vice President at Kendall College and International oversight of more than 40 programs, in 12 countries through Laureate International Universities. Now as consultant/founder of Complete Culinary ,LLC - Chef Koetke walks us through his career, the foundations that lead to success, his commitment to sustainability, and what lies ahead for the industry of food.

Talk Art continues!! Russell and Robert meet artist Robert Andy Coombs, all the way from Miami Beach!!! Coombs was born and raised in Michigan’s upper peninsula in a little town bordering Wisconsin. Being a closeted gay male in a conservative rural environment, Coombs couldn’t wait to leave his small town behind. He received a scholarship to Kendall College of Art and Design in Grand Rapids where he studied photography and started living authentically as a gay male. In 2009, during a trampoline training accident, Coombs landed on the back of his neck resulting in a spinal cord injury. After a short year at home, Coombs returned to KCAD in 2010 and completed his BFA in 2013. During those years disability and sexuality emerged as a main subject for him. He then went to study at the Yale University School of Art where he continued the exploration of disability and sexuality with a focus on documenting his intimate relationships with friends and lovers. After receiving his MFA in 2020, Coombs relocated to Miami Florida where he continues his photographic practice in the sun.Follow @RobertAndyCoombs2 on Instagram and visit his awesome website https://www.robertandycoombs.com/ which includes his Amazon wishlist as discussed on this week's episode! Donate if you can! We first discovered Robert's work via Jerry Saltz's article on his work in his regular 'Vulture' column. Read that exact article now (click here).BIG NEWS!! You can pre-order our debut Talk Art book NOW from Amazon.com and Amazon.ca and Amazon.co.uk - including a Foreword by Jerry Saltz.We are SOOOO excited to share our book with you, it has over 120 colour images and 50,000 words of all-new text. It will be released on 13th May 2021 in UK & Europe (published by Octopus Books) and 18th May 2021 in USA & Canada (published by Chronicle Books).For images of all artworks discussed in this episode visit @TalkArt. Talk Art theme music by Jack Northover @JackNorthoverMusic courtesy of HowlTown.com We've just joined Twitter too

Alana Carlson is a Ferndale-based artist who graduated from the Kendall College of Art & Design in Grand Rapids in 2003. She's featured some of her work in a couple of group exhibitions here in the Ferndale Library, along with showing in several esteemed gallery spaces over the years. She's also been a freelance portraiture artist, along with being the creator of the mural facing out from the Natural Food Patch here in downtown Ferndale, on 9 Mile. https://alanacarlsonart.com/about  https://www.nytimes.com/2020/05/01/arts/lynda-barry-diary-project.html https://thenearsightedmonkey.tumblr.com/post/111125141634/above-variations-on-our-daily-diary-practice https://www.instagram.com/thenearsightedmonkey/  

In this episode we sit down “virtually” with Amelia Frazier, Senior Scientist at General Mills. Rebecca was the 2008-2010 recipient of the PMCA Grant in Aid Program. Her research was on “Chocolate Chips in Cookies do not Bloom”. Amelia has a Culinary degree from Kendall College in Chicago, IL and completed a pastry program at [...]

Howard Tullman is the General Managing Partner of two early-stage venture capital funds, Chicago High-Tech Investment Partners, LLC and G2T3V, LLC which focus on identifying and funding disruptive innovators. He was most recently the founding Executive Director of the Ed Kaplan Family Institute for Innovation and Tech Entrepreneurship as well as the first University Professor appointed at the Illinois Institute of Technology in Chicago. He was previously the CEO of 1871 (a Chicago-based tech incubator which was the home of 500 digital startups) and which, under his guidance and leadership, tripled in size and was named the Number 1 private business technology incubator in the world. Prior to his role at 1871, Tullman was the Chairman and CEO of Tribeca Flashpoint College and the President of Kendall College.  Tullman is a graduate with honors of Northwestern University and of its School of Law where he served as Chairman of the Editors of the Law Review and he is admitted to the Illinois Bar and to the Bar of the United States Supreme Court. Tullman is a world-class serial entrepreneur and has successfully founded more than a dozen high-tech startups in his 50-year career and created more than $1 billion in investor value as well as over 10,000 new jobs. He is a tireless supporter of entrepreneurs and a mentor to many startups, growing businesses of all sizes, political leaders and government agencies as well as a board member of several of Chicago's fastest-growing tech companies. He has written over 30 books and writes a regular weekly column on The Perspiration Principles for INC. Magazine which reaches over 2 million website visitors a week. He lectures on technology trends, innovation, entrepreneurship and change management all across the world as well as at the Kellogg School of Management and the Law School at Northwestern University where he is an Adjunct Professor.

"Nicholas Szymanski (b. 1989) lives and works in Grand Rapids, MI. Nicholas is represented by Asphodel Gallery- New York, NY. His work has been shown within and outside of the United States. His most recent exhibition ‘Notes To Diane’ was held at Asphodel in New York City. Nicholas has also shown in Michigan, Wisconsin, Ohio, The Netherlands, Germany, and the United Kingdom. He has been included in multiple publications, such as Studio Visit: Volume 27, Scandale Project Book: Art Is Vol 1, and most recently a critical essay by esteemed art historian and critic Alex Bacon. Nicholas earned a Fine Art Degree from Kendall College of Art and Design. All images courtesy of the artist 00:00 - Podcast Introduction 00:37 - Episode Introduction 01:23 - Summer - Busty And The Bass 02:25 - Interview with Nicholas Szymanski (pt 1) 15:39 - That Emotion - Hannah Georgas 16:40 - Interview with Nicholas Szymanski (pt 2) 35:15 - Puddles - Merce Lemon 40:03 - Outro 40:38 - Finish "

Kent County Health Department reports decline in county's new COVID-19 cases, urges face covering use for younger students. Kendall College of Art and Design moves forward with in-person learning at its downtown campus, with other options available. Grand Rapids coalition developing week-long "The Bridge" event as alternative to now-canceled ArtPrize 2020. The Rapidian encourages local residents to share their own stories related to civic, economic, and public health developments in the Grand Rapids area on The Rapidian's platform. To get started as a community reporter, visit TheRapidian.org/write. https://therapidian.org/community-updates-august-13 KCAD Website: https://kcad.ferris.edu/coronavirus City Commission's Tuesday Meetings Agenda: http://grandrapidscitymi.iqm2.com/Citizens/FileOpen.aspx?Type=1&ID=4355

Carlene Frances holds a BFA in painting and drawing from Rocky Mountain College of Art and Design. She attended Kendall College of Art and Design in Grand Rapids, Michigan before moving to Colorado in 1974 where she currently resides. She paints with oil and her work is inspired by Asian design elements and eastern philosophy. She applies the Buddhist principle of Shunyata–dwelling in emptiness, to her canvases by eliminating the unnecessary so the necessary may speak. Frances has been exhibiting professionally since 1997; her work has been featured in major national and international exhibitions too numerous to list here, and her presence in corporate collections is also too numerous to list, but you can find this information on her website Carlenefrances.com

Welcome back to the podcast! In this episode, Chantel got to speak with Chef Katie Simmons! She is a personal chef in Chicago, but her journey to cooking has been a winding path. After growing up as an overweight kid in Kentucky, she entered her 20s confused about what sort of career path she wanted to follow. It was a solo backpacking trip to New Zealand that led her to culinary school at Kendall College and ultimately working for Whole Foods Market. Today, she champions the plant-based diet and finds joy in cooking with creativity, and feeding people.   In this episode we cover: Why people overeat in the first place? How to get rid of processed food in your diet? How do you get enough protein with plant based diet?  What are your favorite plant based recipes?   And more! Enjoy!   Connect with Katie: Her Website: http://plants-rule.com/   Leave us a review: https://chantelrayway.com/review/  Share YOUR Story: https://chantelrayway.com/contact/ Check out the VIDEO COURSE here: https://chantelrayway.com/video-course/ Check out Young Living right here: https://chantelrayway.com/youngliving/   Check out Beauty Counter right here: https://www.beautycounter.com/chantelray CLEAN YOUR HANDS With This INCREDIBLE Non-Toxic Hand Soap: http://click.mygreenfills.com/aff_c?offer_id=36&aff_id=2703  Check out the FASTING RESET SUMMIT HERE: https://fastingresetsummit.com/   Listen to the new audiobook as a podcast HERE: https://chantelrayway.com/purchase-audio-book/ Purchase on Amazon Here: https://www.amazon.com/shop/intermittentfastingthechantelrayway  Free Video Preview: https://chantelrayway.com/top-12-thin-eater-tips-free-video/   Check out these things I LOVE: https://chantelrayway.com/things-i-love-2/  Strengthen your immune system with Vitamin C: https://chantelrayway.com/vitaminc/  Protein Powder: https://store.chantelrayway.com/products/complete-protein-shake-vanilla & https://store.chantelrayway.com/products/complete-protein-shake-chocolate   Enjoy refreshing, all-natural wine: https://chantelrayway.com/wine/ Enjoy a FREE smoothie recipe book: https://chantelrayway.com/freerecipe/ Re-energize with nutritious algae Energybits: https://chantelrayway.com/energybits  Castor Oil: https://chantelrayway.com/castoroil   Foraineam 1 oz bottles: https://www.amazon.com/gp/product/B07S1L97J9/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07S1L97J9&linkCode=as2&tag=chantelray-20&linkId=68f0c0dc0102955a00a378cf68aa7c7f Bekith 3 oz bottles: https://www.amazon.com/gp/product/B07XBSCCVT/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B07XBSCCVT&linkCode=as2&tag=chantelray-20&linkId=bcf8e80b98cded81e33cf23f3a75a339  Get the audiobook & e-book bundle of Chantel's 2nd edition to Waist Away The Chantel Ray Way at a REDUCED price HERE!   Connect with us on Social Media: YouTube Channel Link: https://www.youtube.com/channel/UCteFjiVaY6n0SOAixcyZbWA Like us on Facebook at https://www.facebook.com/TheChantelRayWay     Things we love: https://chantelrayway.com/things-i-love-2/ Facebook group: https://www.facebook.com/groups/TheChantelRayWay   This podcast is a SIMPRONTO MEDIA production.   ***As always, this podcast is not designed to diagnose, treat, prevent or cure any condition and is for information purposes only. Please consult with your healthcare professional before making any changes to your current lifestyle.***

In this episode, my colleague Marisa Moon and I are diving into a very interesting, hot topic of intermittent fasting. Here is a glimpse into what you're about to learn from this episode: How Marisa's life changed because of particular shifts in her nutrition (healing from IBS and combating ADHD symptoms) What is intermittent fasting (IF)? What are the benefits you can get from it? How to do the IF the "right way" Why breakfast isn't always necessary How to implement intermittent fasting to lose weight, reduce cravings and multiply your energy levels What fasting can do for your health and much more Timestamps: 3:04 Marisa's health transformation story 7:17 Overcoming challenges following her lifestyle changes 12:48 What is intermittent fasting? 17:32 What about breakfast, the most important meal of the day? 21:51 How to do the intermittent fasting the right way 26:12 How to transition to IF with ease and make the best out of it (what to eat!) 31:45 RESET method 38:49 Are there benefits for extended fasts (24 hrs +)? 42:30 Marisa's healthy habits for a better quality of life Check out Marisa's bio: Driven by the discovery of her non-celiac gluten intolerance in 2013, Marisa entered the field of nutrition with a recipe blog called My Longevity Kitchen and obtained a certificate in Culinary Arts from Kendall College of Culinary Arts in Chicago. The early blogging and culinary experiences provided Marisa with collaborative opportunities from businesses like the cutting-edge cafe called Hi-Vibe Superfood Juicery. Starting as the Paleo recipe developer and then earning the title of nutrition researcher, content creator, and marketing manager, Marisa wore many hats over the next 5 years. Today, Marisa focuses her practice on 1-on-1 health coaching that fuses together health + life coaching to help busy adults put an end to the confusion about what's healthy—and finally achieve results that last. Other projects include hosting The Foundation of Wellness podcast, public speaking, writing for the Primal Health Coach Institute blog, and teaching Intermittent Fasting for the LIFEomic community, and inside her signature online course. After 5 years of intermittent fasting in her own life—to combat ADHD symptoms and sluggish energy—and then educating others in workshops, podcasts, and summits, Marisa is becoming known for her flexible I.F. approach that emphasizes nutrient-dense foods and intuitive, enjoyable fasting. You can find Marisa here: www.marisamoon.com https://instagram.com/marisa_moon_ Grab a free guide: https://www.marisamoon.com/iffreedom

After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie Trotter’s, Blackbird, Gordon and Bittersweet Bakery. It was in these kitchens where Jenny learned to refine her palate and develop her talent for composing seasonal desserts. Following her formative experiences in fine dining, Jenny took a brief hiatus from professional baking to travel and complete a BA in Food Writing at DePaul University. When Jenny returned to the pastry kitchen, she oversaw three restaurant pastry departments for Emeril Lagasse, as well as contribute weekly to the Cooking Blog at Emerils.com. While working at Emeril's Delmonico, Jenny was a nominee for the PastryScoop.com Best Dessert Menu Award in 2006. It wasn’t long, however, before she felt the pull of New York City’s vibrant culinary scene. In New York, she headed the pastry departments of top restaurant including Marc Forgione, A Voce and Tom Colicchio’s Craft, which earned three stars from The New York Times during her tenure. Jenny was also a pastry instructor at the Institute of Culinary Education in New York from 2010 to 1018, and is the author of Desserts for Every Season (Rizzoli, 2013) and Modern Eclairs (HMH, 2016). Jenny’s newest venture is Recette, a bakery that sells handmade pastries such as French canelés at farmers’ markets and occasional pop-ups in Chicago. In this episode you’ll learn about: How Jenny got hooked on pastry and baking Her experiences working in some of Chicago’s top restaurants Her hiatus from pastry when she traveled to broaden her culinary horizons Running the pastry departments of three Emeril Lagasse restaurants in NOLA Moving to NYC and earning three stars from the NY Times at Craft How she co-founded Cissé Trading Company, a line of hot cocoa and baking mixes Her experience writing two dessert cookbooks All about Recette, her latest baking adventure And much more!

In 2005, just months after they graduated from Kendall College of Culinary Arts in Chicago, Christine Cikowski and Josh Kulp founded Sunday Dinner Club a sort of dinner party-ish experience that has grown into a community dining space holding multiple dinners per month. In 2013, after eight successful years of running their sort of underground concept,  they decided to open their first true brick and mortar restaurant launching Honeybutter Fried Chicken in Avondale Chicago. The restaurant opened with goals beyond profitability: living wages, paid parental leave, and health insurance for staff.  Josh and Christine have always been strong advocates and community leaders. Josh was selected to participate in a James Beard Foundation Chef's Policy Boot Camp and has spoken in congressional briefings regarding issues relating to restaurant wages and paid sick time. Christine is the chef chair of the Step Up Women's Network and they both were part of the Mayor's Task Force for Working Families, which successfully spurred earned sick time legislation within the City of Chicago. They both joined me from their respective homes in Chicago. A quick note that at times the audio quality isn't the greatest so you'll hear a bit of static and distortion during a few points in the interview. The Line is powered by Simplecast.    

Episode 4 - Chef Renee Ragin is a trained chef that now describes herself as a Tubular Artist. Renee shares stories from her life about playing basketball at 5 foot 3… and a half… how the COVID shutdown has led to some exciting new ventures and she also tells a story about her step mom meeting a particularly handsome podcasting police officer…www.whatcanyoutellme.cominstagram @whatcanyoutellmefacebook @whatcanyoutellmetwitter @whatcanutellmeInstagram - http://www.instagram.com/kite_string_cantina#KiteFoodClubGrew up in Round Lake ILPlayed basketball in high schoolAttended Northwestern University then went to Kendall College for culinary school.Got an internship with Frontera and Rick Bayless which led to a 7 year job at Frontera.Spent two years with Local Foods, a wholesale distributor of locally grown foods produced in the Midwest.Did culinary marketing with Olson Communications.In March 2018 she and husband Andrew opened Kite String Cantina at Addison and Wolcott in Chicago serving taquitos and tequila.If you are interested in a weekly box of foodsKite Food Club - email Renee - info@kitestringcantina.com$60/week via Venmo pickups on FridayBanhez Mezcal - Oaxaca MexicoMary Mac Karaoke https://www.marymackaraoke.com/The F#&*ett Show - Celebrity Rehab https://www.youtube.com/watch?v=QOPnID5_rvEFavorite band: Failure - Fantastic planethttps://www.youtube.com/watch?v=E2wHNQsJRvE&list=PLD011FC12921C5A41Jellyfish - Spilt Milkhttps://www.youtube.com/watch?v=knCZBVxMtyg&list=PLEvr99j7ruPz33UJBK0jj2B6wQZcVkHbI

Whether you’re a professional artist, aspiring artist or entrepreneur…today’s episode is 100% meant for you. Erica Lang is the founder and creative director of Woosah Outfitters, which is an art and apparel brand inspired by nature. Her Woosah Outfitters storefront on Wealthy Street in Grand Rapids, Michigan has quickly grown into a very sought after destination to view her art, purchase her apparel, as well as enjoy a great cup of coffee. That’s right, coffee, because Erica also owns Outside Coffee Co. adjacent to Woosah…by far the coolest outdoor, four season coffee shop in the country.In this conversation, we explore Erica’s incredible determination (and impatience) that drove her to found Woosah when she was still a student at Kendall College of Art & Design. Erica is a friend that inspires me personally to keep moving forward…and I know you will find her to be an inspiration as well. Visit www.fullexposurepodcast.com/erica to view video excerpts from this conversation Shop Woosah Outfitters Follow Woosah On Instagram Follow Outside Coffee Co on Instagram  This episode is made possible by: Metro Health | University of Michigan Health and Dr. Peter Hahn

The Story of the African Americans Who Have Fed Our First Family Presented by Adrian Miller Food writer, attorney and certified barbecue judge It’s a return trip to the Culinary Historians for James Beard award–winning author Adrian Miller, who first spoke to us in 2014 on soul food. Today he’s back to tell us about his just-released second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas. Mr. Miller will share the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. We will learn how these remarkable men and women were simultaneously marvelous cooks, family confidantes, and civil rights advocates. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Mr. Miller will highlight how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a heartfelt American story. *** Biography: Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Mr. Miller previously served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the James Beard Foundation Award for Scholarship and Reference in 2014. Recorded at Kendall College on February 11, 2017. www.CulinaryHistorians.com

Today I am so excited to introduce you to my “real life” friend and fellow mastermind member, Tiffany Neuman. We recently hung out in San Diego on a mastermind retreat and I was blown away at Tiffany's knowledge of branding, and especially creating what she calls a “Legacy Brand”. Tiffany Neuman is a visionary branding strategist who helps highly-motivated entrepreneurs and influencers up-level their businesses. After 15 years in the corporate world, working with brands like FedEx, Stoli Vodka and Burt's Bees, she left to establish a revolutionary branding business that stays one step ahead of trends. Using a unique, hands-on approach that views branding as a self-development process, Tiffany now works with clients across the globe to help them 10x their sales and shine even brighter in their niches. A professor of design and branding at Kendall College, Tiffany lives on the west coast of Michigan with her husband and two daughters. Listen to my interview with Tiffany to learn: • How she transitioned from corporate to being her own CEO. • Common branding mistakes entrepreneurs make • Her process for finding + creating a Legacy Brand

Danielle Wyckoff is an assistant professor at the Kendall College for Art and Design at Ferris State University in Grand Rapids, Michigan. AnnieLaurie Erickson is an associate professor of photography and co-director of Studio Art Graduate Studies at Tulane University.

Summary Dave and Rob have a fun conversation about food and learning what it takes to get started cooking local food. Dave Swanson, Chef/Owner    (https://www.localfirstpodcast.com/wp-content/uploads/2019/08/braiseexterior.jpg) Dave began his journey in the culinary world at age 16 in a small restaurant in his hometown of Lake Villa, IL. It was here that he was introduced to the wonders of food and never looked back. He trained at Kendall College, Chicago’s preeminent culinary arts school. Dave also had the opportunity to spend some time at Le Cordon Bleu in Paris, France, honing his skills of classical French cuisine. In 2008, he launched Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Braise Restaurant & Culinary School opened in 2011. From this endeavor came 2013, 2014, 2015 and 2016 James Beard Award nominations for Best Chef in the Midwest. Since then, Dave has become a longtime resident of the Bay View neighborhood of Milwaukee.  Braise embraces a return to slow grown, natural food. From seasonally inspired menus and creative cocktails to our hands-on classes and events, we work to educate our community on food. My favorite takeaways from this week’s episode: Bring the freshest ingredients from Wisconsin to your table. Cooking well doesn’t mean cooking fancy. Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Scratch and sniff podcast Technology Ghost in the house Connect Phone 414.212.8843 Location 1101 S. 2nd St. Milwaukee, WI 53204 Braise Local Food (http://www.braiselocalfood.com/) Sponsors Love the podcast? Sign up for listener support (https://www.paypal.com/donate/?token=meRj5eLgZJUhKpnrjgEssosEnFZmyuGnN5GDB6pvkWcXZG_tee5SDOCK2BYCnuj6tPavTW&country.x=US&locale.x=US) , you’re basically buying me a coffee each month. EXACTA Corporation (https://myexactamundo.com/WP1/) Think Possibilities Think EXACTA     Be the first to be notified of new interviews     Support this podcast

Today's guest is Jose Garces, Father, farmer, food and drink lover, restaurateur, James Beard Award winner, author and Iron Chef. A second-generation Latin American, Garces was born to Ecuadorian parents and raised in Chicago. His culinary passion was cultivated at a young age by his paternal grandmother,, who taught him the Latin way of cooking. After graduating from Kendall College's School of Culinary Arts, Garces worked in top-rated professional kitchens fromSpain to New York City before moving to Philadelphia and opening his first restaurant in 2005. He has since emerged as one of the nation's leading chefs; owning and operating over a dozen restaurants, a thriving event/catering division and non-profit organization as well as a 40-acre organic farm in Bucks County, PA. Chef Garces is also the author of two cookbooks, The Latin Road Home and Latin Evolution. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Hungry Society is powered by Simplecast.

Consuelo Poland is creating a commotion in the Indianapolis creative scene with the Ruckus Makerspace. Her artistic background began when she used drawings to communicate with her new family after being adopted from Guatemala. Her natural talent led her to the Kendall College of Art and Design, where she earned a BFA and continued her education to obtain a welder's license. She arrived in Indianapolis as the Ruckus Makerspace project was beginning and was recruited to lead the organization. Three years later and Ruckus has outgrown its creative capacity and space, so it's opening a new location just off of Massachusetts Avenue. To fulfill her passion for communicating between the White and Latino communities, Consuelo also leads the Latinas Welding Guild and speaks on behalf of her community. Grab your welding mask and light up your torch as we learn about the support available for creatives in Indianapolis, how to accurately value your work as an artist, and how the Ruckus Makerspace has the resources for your next big idea. Drink deep of the culture that surrounds you this week with Consuelo Poland of Ruckus Makerspace. Visit the Ruckus Makerspace website here!  Review the episode on iTunes, Twitter, and Facebook! Join our community on Patreon! What We Tasted...Hotel Tango Whiskey Check out our sponsors for this episode: Hotel Tango Artisan Distillery - hoteltangowhiskey.com  Facebook - @hoteltangowhiskey Instagram - @hoteltangodistillery Twitter - @hoteltangoindy LinkedIn YouTube 2nd St Creative - A small shop you can trust with your big ideas.http://2ndcreative.comhttps://www.instagram.com/2ndstcreative/ https://twitter.com/2NDcreative https://www.facebook.com/secondstreetcreative Drink Culture Website: https://www.drnkcltr.com Drink Culture Newsletter: https://www.drnkcltr.com/newsletter/ Drink Culture Patreon: https://www.patreon.com/drnkcltr Drink Culture Instagram: https://www.instagram.com/drinkculturepodcast/ Drink Culture Facebook: https://www.facebook.com/drinkculturepodcast Drink Culture YouTube: https://www.youtube.com/channel/UCvrw7Fqfw4ZORgZMPJKio-A

Making a living as a professional artist can be tricky with the cost of art school on the rise and lucrative art jobs hard to find. Despite this challenging backdrop, Dayna Walton, a 21-year-old Grand Rapids artist has set herself up well to hit the ground running after she graduates from Ferris State University's Kendall College of Art & Design this spring.

Carson Attractions in Tulsa, Oklahoma, was the foremost ticket facility for events at the Maxwell Convention Center (now Cox Business Center) for over forty years. The story begins with the manager of famed Irish opera singer John Francis McCormack, who is given credit for the beginning of Carson Attractions in 1916. John McCormack was going out on tour for the first time in the United States and his manager wanted someone on the local scene to handle the promotion. The manager knew of Robert Boice Carson who was the music director at Kendall College (which later became the University of Tulsa). Robert Carson said, “We don’t know anything about presenting or promoting events,” and the manager said, “We will teach you.” Eventually, over the years, Robert and Beatrice Carson became involved in promoting many opera singers and choruses who were on tour. The events were held at Convention Hall, 105 West Brady, which became the Tulsa Municipal Theatre, and when the Mayo family bought it, it became the Brady Theatre or “the ole lady on Brady.” Richard (Dick) Carson, the grandson of Robert and Beatrice, spent many days in the 1940s as a youngster in Convention Hall while his parents also became involved in the business. And it is Dick Carson who becomes the storyteller of Carson Attractions—which includes Elvis, James Brown, Hello Dolly, ticket scalping, stock car racing, and hard work.

Friends Dan Goldberg and Andrea Kuhn fell in love with Cuba at first sight, on their first visit three years ago. They decided to write a cookbook to celebrate the spirit of the country and visited Cuba three times during their journey to document a place they have grown to love so much. Their book, Cuba! Recipes and Stories from the Cuban Kitchen, details their adventures, the food they ate, and the recipes they were inspired to create back home. Join them as they chronicle their travels in Cuba and taste some of their favorite dishes like crispy- twice cooked lamb, to the Mojito Cake with Rum-Infused Whipped Cream. Their book is filled with colorful portraits of the home kitchens in Havana, that they were invited into with big smiles and open arms.  They also took to the road and visited Hershey, Cuba, where they met a wonderful woman who lives and cooks on a old train for the men that repair trains. Their next stop was Vinales, where they visited many organic farms, and shared many a mojito along the way.   Please join them as they guide us through Cuba with a colorful slide show, stories,anecdotes and of course the delicious food.   * * * Dan Goldberg is an award-winning commercial photographer specializing in food photography. His work has been recognized by the London International Advertising Awards and he has been listed as Archive's Best 200 Advertising Photographers. When not taking photographs, you can find him seeking out the best food and drink in town, fly-fishing and traveling the world with his wife Casey and daughter, Dylan. He lives in Oak Park, Illinois.   Andrea Kuhn is a prop stylist and art director. Her work has appeared in national magazines and Ad campaigns, as well as numerous cookbooks. When not on set, you can find Andrea perusing flea markets near and far looking for that perfect prop, or enjoying a good cup of coffee and hanging at the dog park with her doodle Finley. She lives in Chicago.   Recorded at Kendall College on March 11, 2017

Michael Nashef has earned his B.F.A. in Metals/Jewelry Design from Kendall College of Art and Design. Throughout his career, Michael Nashef has managed a jewelry store, worked as a CAD designer, and launched his fine jewelry company Intersecting Hearts, during which he taught as an adjunct teacher, where he found his passion for teaching and academia, that led him to pursue his M.F.A. in 3D studies from Bowling Green State University. Currently Michael is the area coordinator and lecturer at Towson University in Maryland.www.nashefdesigns.comwww.intersectinghearts.cominstagram @nashefmfacebook: https://www.facebook.com/nashefmfacebook page: https://www.facebook.com/nashefdesigns/Don't forget to Rate AND Review us on iTunes!SUPPORT PERCEIVED VALUE!www.patreon.com/perceivedvaluewww.perceivedvaluepodcast.com/how-to-support-donate/Want a chance on the mic? Visit our events page at www.perceivevaluepodcast.com/events to find out when Perceive Value Podcast will be in your area!Instagram + Facebook: @perceivedvalueFind your Host:sarahrachelbrown.comInstagram: @sarahrachelbrownThe music you hear on Perceived Value is by the Seattle group Song Sparrow Research.All You Need to Know off of their album Sympathetic Buzz.Find them on Spotify!

Part One: Food and German Identity from the Third Reich to the Berlin Wall Alice Weinreb, PhD Associate Professor of History, Loyola University Chicago Part Two: (starts at 46 minutes) Beyond repletion: Discovering functions of German food in Chicago Nadja Huthmann, M.A. Cultural Anthropologist Part One: Food and German Identity from the Third Reich to the Berlin Wall Alice Weinreb will be discussing research from her recently published book Modern Hungers: Food and Power in Twentieth-Century Germany (Oxford University Press: 2017). The book focuses on the relationship between Germany’s food system and the two World Wars and the Cold War. In this presentation, she will focus on two different yet iconic foods – rye bread and bananas – in order the understand the way in which food has been intertwined with German collective identity. Specifically, she will analyze the role of rye bread in constructing an “Aryan” racial identity during the Third Reich, and the importance of bananas for expressing capitalist and communist identity during the Cold War. Alice Weinreb (PhD, University of Michigan, 2009; M.A., Humboldt Universität zu Berlin, 2003; B.A., Columbia University, 1999) is Associate Professor of History at Loyola University Chicago where she teaches courses in twentieth-century Europe, the history and politics of food in Europe, the Holocaust, and European environmental history. Her book, Modern Hungers: Food, and Power in Twentieth Century Germany, was published with Oxford University Press in 2017. It brings together the history of state policies, famine and mass violence, and everyday food preparation and consumption, in order to trace the history and legacies of the two World Wars and the Cold War. Weinreb’s articles have appeared in Central European History, German Studies Review, and Zeitschrift für Körpergeschichte, as well as being included in several anthologies. Her second book will examine the postwar environmental movement in West Germany and the rise of a specifically German definition of a clean and healthy environment. Part Two: Beyond repletion: Discovering functions of German food in Chicago Nadja Huthmann will be talking about her fieldwork which she conducted in 2016 on German food and its meaning in Chicago. She was curious what role the preparation and consumption of German food plays in Chicago, mainly in terms of picturing oneself and others. Protagonists in this field study, often unconsciously, reflected on specific notions of heritage, identity, means of memories and discussed the role and reputation of German cuisine in American society. The researcher extracted seven functions of German food which she will represent in her talk. Bio: Nadja Huthmann, a passionate traveler & food enthusiast from Germany, is interested in culture(s) and food from all over the world. She holds an M.A. in Cultural Anthropology and European Ethnology from Johann Wolfgang Goethe-Universität (Goethe University), Frankfurt am Main and is a certified trainer for Cultural Communication Skills from BVV (Bayerischer Volkshochschulverband). Huthmann is co-author in the Kulturanthropologie Notizen series, Volume 69, published by the department of Cultural Anthropology and European Ethnology in Frankfurt am Main. Her strong connection towards humans and their stories made her volunteer as an interviewer for a neighborhood development project for VSM (Verein für Sozialpädagogische Modelle) in her hometown Frankfurt am Main. Her outstanding sense of taste and smell gave her the opportunity to work in a food tasting panel for a couple of years, further increasing her interest into food-studies. Recorded at Kendall College on September 23, 2017. https://culinaryhistorians.org/german-food-german-identity-sides-atlantic-20th-century-germany-contemporary-chicago/

In this episode we had the pleasure of speaking with Wanda Cole-Nicholson, Founder of VinBev.  In this episode we speak to Wanda about:  Riesling Transitioning from one career to another in the same industry Studying for the Master Sommelier exam Seeking high quality wine at a lower price point And so much more…………. Wanda's Bio  Through her culinary experiences working as a Sommelier, Wanda Cole-Nicholson has been inspired to create pairings that showcase the complexities of different cuisine. She has crafted and implemented beverage list and wine and spirits training programs. Her education includes Advanced Sommelier Certification from The Court of Master Sommelier's and a Bachelor of Arts from the University of Missouri in Spanish. She plans to sit for the Master Sommelier exam in 2018. She has been fortunate to have worked for many of Chicago's world class establishments and institutions including ¡Salpicón!, Kendall College, Mercat a la Planxa, NaHa, and BR Guest Restaurants.  In October of 2009 she created Vinterpretation offering wine consulting, education, and event planning.  After several years of working multiple facets of the business with experience in tow, she was inspired to continue the next phase of her consulting career via the creation of Dallas-based VinBev.  When not working, studying, or home making, she enjoys tasting wines from all over the world, as well as educating others on the joy of wine and spirits. The Last Sip: When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? Pandora Stations – Incognito and Brand New Heavies, Roots For more information: www.vinbev.com Social Media: Instagram: @vindiva7 Facebook: @wanda cole-nichloson

Presented by Restaurateurs Amy Besa and Chef Romy Dorotan, of Purple Yam, Brooklyn, NY & Manila, Philippines There are many indigenous ingredients in the Philippines which need to be recognized as the foundation of Philippine food traditions. These indigenous ingredients represent Filipino flavor profiles which should be categorized as FOOD THAT WAS ALWAYS OURS opposed to Food that was borrowed and made our own. This is a major premise discussed in two chapters of Amy Besa and Chef Romy Dorotan’s book, Memories of Philippine Kitchens. Separating indigenous from non-indigenous ingredients, Besa feels is the best way to look at Philippine cuisine and helps people identify and organize the significance of each and every flavor encountered. These non-indigenous plants and ingredients arrived via Galleon trade between Manila and Acapulco from 1565-1815 or after. These indigenous ingredients highlighted by Purple Yam Malate represent edible products from culinary plants grown in the Philippines which are (1) unknown; (2) ignored and (3) undervalued. These are artisanal products produced in small quantities and not available to the mass market. They represent flavors that come directly from Philippine soil, water and air. To sample Filipino food made with these ingredients will be a rare opportunity. Many commercially produced dishes in both the home country and abroad do not offer these rare and endangered flavor profiles. A renewed interest will prevent their disappearing and hopefully, their recognition and resurgence may lead to people using them and thereby preserving them. Amy Besa and her husband, Chef Romy Dorotan, have been in the restaurant business in New York City for the past 22 years. They opened Cendrillon, a Filipino pan-Asian restaurant in SoHo in Manhattan in 1995 and closed it after 13 ½ years and re-opened Purple Yam in Ditmas Park, Brooklyn in November 2009. Purple Yam Malate, their first branch in the Philippines, opened on July 4, 2014 in Amy’s childhood home in one of the oldest historical districts of Manila. A kiosk at Estancia Mall in Pasig was set up in December 2015 as another venue to share homemade ice creams using local fruits, coffee and dairy products along with other Filipino delicacies such as buko pies and bibingka made with heirloom rice from the Cordillera rice terraces. Amy and Chef Romy are co-authors of the award winning cookbook, Memories of Philippine Kitchens (2006, Stewart, Tabori and Chang, NYC). The book received the Jane Grigson Award for distinguished scholarship and research and the quality of its writing by the International Association of Culinary Professionals (IACP) in Chicago in 2007. A second edition of the book was released May 2012 with the last chapter revised to reflect the move from Cendrillon to Purple Yam and the authors’ purpose of showcasing Asian culinary values and re-discovering the Filipino palate. Amy is the founder of the Ang Sariling Atin Culinary Heritage Institute (ASA) in the Philippines. The ASA has three primary goals: (1) to produce and publish a book on the Philippine palate based on scientific studies of the flavor regions of the Philippines; (2) build community kitchens to make healthy, nutritious and hygienic food available and accessible to poor communities in the Philippines and (3) to create livelihoods, impart skills and develop markets for artisanal products for the purpose of preserving our culinary heritage. Recent activities: The Philippine Department of Foreign Affairs (DFA) sponsored Food Tour of North America, September & October 2017 References during the talk: Culture Ingested, On the Indigenization of Philippine Food https://www.nyu.edu/classes/bkg/web/fernandez.pdf Why We Eat What We Eat: How Columbus Changed the Way the World Eats, Ray Sokolov Recorded at Kendall College on September 27, 2017.

A Patch of the Midwestern Quilt An occasional series about ethnic cultures who call the American Midwest home Sun Wah BBQ has had a generational shift from its founder Mr. Cheng, a Chinese immigrant from Guangdong province in China, to his American born children: son Michael (BBQ Chef) and daughters Kelly and Chef Laura, who trained at Kendall College. The children have one foot in Chinese culture and one foot in American, allowing them to convey Chinese BBQ processes expertly. They will explain traditional BBQ methods and some non-traditional variations, which sometimes were the results of errors with outstanding culinary results. While they offer whole roasted pigs, they are also able to roast suckling pigs by hand over coals. While Sun Wah BBQ offers traditional Chinese BBQ, they are also expanding their repertoire to BBQ not always commonly found commercially in America, such as turkeys for Thanksgiving and various other fowl customers bring in from hunting trips. We will be touring their kitchens, thus comfortable clothing and closed toe shoes are expected. Please, no hanging sleeves, scarves, shirttails, jewelry, etc., since the kitchen will have open flames and marinade barrels. This program is hosted by the Greater Midwest Foodways. The Greater Midwest Foodways Alliance is dedicated to celebrating, exploring and preserving the American Midwest’s unique food traditions and their cultural contexts.

Lisa Pickell: Lisa joined Orren Pickell in 2004 as a remodeling division manager, became chief operating officer in 2010 and took the helm as president in 2017. She has a demonstrated commitment to the firm’s tradition of excellence, and has been equally dedicated to advancing the construction industry. In 2017, she was recognized by Constructech Magazine as one of the nation’s leading Women in Construction. She was named Remodeler of the Year by the Home Builders Association of Greater Chicago in 2009, and was selected as one of Professional Remodeler magazine’s 40 Under 40 in 2011. Lisa graduated from Miami University in Oxford, Ohio with a business degree in marketing and a minor in art and architectural history. Lisa is an active member of Vistage Worldwide, the Executive’s Club of Chicago, and the Chicago Architecture Foundation where she sits on several planning committees. Lisa also conducts Chicago River cruises for the Foundation—one of TripAdvisor’s Top 10 Tours in the United States—and has studied culinary arts at Kendall College.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Presented by Valerie Beck, Founder, Chocolate Uplift, and Valerie’s Original Chocolate Tours Editors note: Podcast ends abruptly during question period due to technical issues. Video clips shown at this event: Media montage https://www.youtube.com/watch?v=bZ1WiDl9OnQ&feature=youtu.be CNN Cocoanomics https://www.youtube.com/watch?v=9u4LFZ2TEIg According to Chicago native Valerie Beck, “chocolate can change everything, from our mood, to the world.” So passionate is Valerie about chocolate, that after graduating from Harvard Law school, and practicing in the United States and Europe, she followed her heart and founded Chicago Chocolate Tours in 2005, to introduce chocolate lovers to small-batch chocolate shops and bakeries. Please join us as Valerie shows videos on how chocolate goes from bean to bar. She will also enlighten us on how chocolate went from artisan specialty to industrial commodity through history. In addition, she’ll tell us how the current artisan movement developed in chocolate. And, she’ll educate us in knowing if our chocolate is from a sustainable source. For a finale, Valerie will have us sample craft chocolate brands. Biography: A pioneer in the business of chocolate tourism, Valerie Beck, is founder of Chocolate Uplift and of Valerie’s Original Chocolate Tours. She is a cheerful chocolate expert on TV and radio and in print, and has been profiled in multiple media outlets. Her chocolate consulting work ranges from helping brands create and launch new chocolate bars, to helping cacao growing nations promote their products. Valerie is also a popular judge at chocolate competitions such as the annual World of Chocolate event in Chicago. Valerie is currently exploring and creating projects such as her Chocolate Freedom Walk to help children forced into slave labor on the West African cacao farms. And she promotes fair trade and socially responsible chocolate. Recorded at Kendall College on September 9, 2017. http://culinaryhistorians.org/cacao-craft-chocolate-stories-past-sustainability-future/ Candy collage image by Valerie Beck

Presented by Meathead Barbecue Maven and New York Times Best-Selling Author, “Meathead, the Science of Great Barbecue and Grilling" The barbecue world is rife with rules and concepts that modern food science has proven wrong, and our speaker, reverently known in BBQ-land as Meathead, will debunk a bunch of them and teach concepts and techniques that can be applied to cooking indoors as well. He will also serve up a side order of some delectable barbecue history, along with a small barbecue sampling. Join us for a program that will be info packed, and delicious. * * * Meathead is the author of the New York Times Best Seller “Meathead, the Science of Great Barbecue and Grilling”. His book made many Best Cookbooks of the Year lists including the Chicago Tribune, the BBC, Epicurious, Wired, Amazon, and Leite’s Culinaria. Copies of the book will be available for sale and signing by the author. Meathead is also the founder of AmazingRibs.com, a popular outdoor cooking website. He is the former wine critic of the Chicago Tribune and Washington Post, and has been a lecturer at Le Cordon Bleu in Chicago, Cornell University’s School of Hotel Administration, Yale, and more. Meathead lives in Brookfield and is a longtime member of the Culinary Historians of Chicago. Recorded at Kendall College on June 17, 2017 http://culinaryhistorians.org/old-husbands-tales-barbecue-myths-deserve-die/

Presented by Dana Cree Executive Pastry Chef, Publican Restaurants Author, Hello, My Name is Ice Cream According to pastry chef and Ice Cream College-educated Dana Cree, if you ask anyone their favorite flavor of ice cream, it will undoubtedly bring a smile to their face. (Add some whipped cream, and you’re talking about ecstasy!) Dana, who is the author of the newly released book, Hello, My Name Is Ice Cream: The Art and Science of the Scoop, will discuss her intimate history with ice cream and her creamy stint at the Ice Cream College at Penn State University. She will dip into ice cream’s transition from food of the elite to food of the masses, and pack us with information on how the advent of ice houses helped make ice cream an affordable luxury. Dana will then spoon into the science of ice cream, explaining how butterfat traps flavor and sugars affect texture. And finally, how one can massage all of these factors to dish up the ice cream of their dreams with the recipes and techniques in her book. Copies of the book will be for sale, and Dana will serve her signature ice creams for you to taste. * * * DANA CREE is the Executive pastry chef of The Publican restaurants in Chicago (The Publican, Publican Quality Meats, Publican Tavern, Publican Anker) and was a two-time finalist for the James Beard Award for Best Pastry Chef for her work at the acclaimed Blackbird. She is a graduate of Penn State University’s Ice Cream Short Course, otherwise known as Ice Cream College. Visit her at HelloIceCreamChicago.com or ThePastryDepartment.com. Recorded at Kendall College on April 15, 2017. http://culinaryhistorians.org/big-scoop-ice-cream-maven-gives-chilling-tale/

Does a discussion about dinnerware just include the work of either skilled potters or gifted designers? When beauty and function intersect with a certain type of (possibly twisted) visionary genius, anomalies and curiosities of dinnerware are created. Illustrative of the short list of 20th and 21st century artists who took standard plates, cups and saucers, place settings, and teapots, and elevated each to the level of an anomaly and curiosity and perhaps a masterpiece never to be forgotten, includes (but is not limited to), surrealist Meret Openheim, Pop artist Roy Lichtenstein, modernist Constantin Brancusi, feminist artist Judy Chicago, conceptual artist Howard Kottler, photographer Cindy Sherman, noted artist and epicure Kitaoji Rosanjin, and contemporary artists such as Katie Parker, Guy Michael Davis, and Dirk Staschke. This wild and creative genius can also be seen when examining the works of well-known companies that produced basic dishes and then went one step further to produce memorable, even unforgettable tureens, teapots and sauce boats, such as Meissen, Minton, and Wedgwood. Through the imagery and stories shared in this presentation, the audience will witness inspirational makers, mentors and milestones. Margaret Carney is a ceramic historian with Ph.D. and Master’s degrees in Asian art history, and a B.A. in anthropology/archaeology. Dr. Carney is a Fellow of the American Ceramic Society and an elected member of the International Academy of Ceramics in Switzerland. Grants received include Senior Fellow at the Smithsonian Institution’s National Museum of American Art and the Renwick Gallery, as well as from the Tile Heritage Foundation and the Cumming Ceramic Research Foundation. She served as the founding director of the Museum of Ceramic Art at Alfred, in Alfred, New York. She has curated 50 exhibitions, presented over 100 public lectures, and authored 80 books, catalogues, and journal articles. She has taught ceramic world history, as well as other courses, at the New York State College of Ceramics at Alfred University, the Ohio State University, and elsewhere. She was director and curator of the Blair Museum of Lithophanes in Toledo, Ohio, for nine years, writing the first book on the topic in 180 years. She currently serves as founding director and curator of the International Museum of Dinnerware Design (IMoDD), Ann Arbor, Michicago, which was established in 2012. Recorded at Kendall College on November 1, 2017 http://culinaryhistorians.org/anomalies-curiosities-dinnerware/

Presented by Coeditors Carol Haddix and Colleen Sen, and contributors Judy Hevrdejs and Scott Warner Everyone knows that Chicago is the world’s greatest food city – and we now have a book that tells you why: The Chicago Food Encyclopedia. Edited by Carol Mighton Haddix, Bruce Kraig and Colleen Taylor Sen, this 300- page volume is a free-ranging portrait of a culinary paradise, with nearly 300 entries written by 70 of the city’s leading academics, journalists, and industry experts. Coeditors Carol Haddix and Colleen Sen will describe the genesis of this project, and some of the pitfalls and surprises they encountered along the way. To give a flavor of its contents, three of the contributors will talk about their entries: John Carruthers on Lunch Counters, Judy Hevrdejs on Czechs and Bohemians, and Scott Warner on Chef Louis Szathmary and his famed restaurant, The Bakery. Copies of the Encyclopedia will be available for purchase and signing by the editors, with proceeds used to fund the Culinary Historians of Chicago. And, there will be a tasting of some iconic Chicago foods. Bios: Carol Mighton Haddix is the former food editor of the Chicago Tribune. She is the editor of many Chicago Tribune Cookbooks as well as Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames d’Escoffier. Judy Hevrdejs retired as a food and features writer at the Chicago Tribune. Colleen Taylor Sen’s books include Curry: A Global History; Feasts and Fasts: The History of Food in India; Turmeric: the Wonder Spice; and (with Bruce Kraig) Street Food: Everything You Need to Know About Open-Air Stands, Cars, and Food Trucks Across the Globe. Scott J. Warner, a freelance food writer, is president of the Culinary Historians of Chicago and a member of the International Association of Culinary Professionals. …….. Bruce Kraig, PhD, coeditor (not present), is President Emeritus of the Culinary Historians of Chicago, and is Professor Emeritus of history and the humanities at Roosevelt University. His books include Mexican-American Plain Cooking, The Cuisines of Hidden Mexico, Hot Dog: A Global History, Man Bites Dog: Hot Dog Culture in America, and A Rich and Fertile Land: A History of Food in America. Recorded at Kendall College on October 28, 2017. http://www.culinaryhistorians.org/chicago-food-encyclopedia-debuts

Presented by Justin Diglia, Executive Chef Joe’s Seafood, Prime Steak & Stone Crab, Chicago It’s probably safe to say that all of us who attend the Culinary Historians of Chicago programs are ardent foodies. We enjoy discussing food and how it connects us to culture and to life itself. And we enjoy the magic that Chicago’s chefs put on our plates. Yet how many of us really know what motivates a person to go into a field where the work is grueling, the hours are daunting, and the pay can be puny? Come join us as one of Lettuce Entertain You’s star chefs, Justin Diglia, bares his culinary soul and exposes the passion that propels people like him to toss themselves into the bubbling stew of a chef’s life. Chef Diglia will also highlight the history and success of “Lettuce,” one of the nation’s most respected and innovative restaurant groups founded by iconic restaurateur Richard Melman. Here are a few “appeteasers” from Chef Justin’s talk:  “Chefs work 50-60 hours a week, holidays, and eekends, and the pay sometimes isn’t that great. You never get in this industry for the income. You get in this industry for the love of food.”  “The dining experience isn’t about the chef’s ego. It is about the guests enjoying themselves.”  “Chefs in the 70’s/80 got away with screaming and throwing stuff and just being disrespectful to their staff. But chefs today are expected to be more professional and more educated. I always recommend if someone wants to go to culinary school that’s fine, but they should continue their education in business and get a minimum of a bachelor’s degree.”  “Chicago-based Lettuce Entertain You Enterprises (LEYE) changed forever the way Chicago dines. With more than 100 locations, mostly in Chicago, LEYE is known for its great food and systems. At Joe’s, we host several consultants a year who come in and see how we operate.” Biography: Growing up in a small Ohio town, Justin Diglia’s interest in hospitality didn’t stem from dining in splashy restaurants or eating the food of award-winning chefs. Rather, it was the time he spent in the kitchens of his Italian family that initially inspired his culinary ambitions. Justin attended Sullivan University In Louisville, Ky, where he graduated with a double major in Culinary Arts and Business Administration. Following graduation, he took a position as executive sous chef at Vincenzo’s, an old world Italian restaurant in Louisville. Justin moved to Chicago in 2011 where he joined Joe’s as a sous chef, rising to executive chef in 2016. Today, Justin oversees the daily operations of one the nation’s busiest steakhouse kitchens. Recorded live at Kendall College on December 2, 2017. http://culinaryhistorians.org/mind-chef-secret-lettuce/

Michael Gebert, Editor The world of Chicago food media is rapidly changing. Michael Gebert is a Chicago based writer who has found new opportunities to tell stories of Chicago's rich culture. He'll talk about the changing media landscape, how to find opportunities to share your voice within it, and the role of lists and guidebooks, from Michelin to his own, in helping people discover what their local food scene is about. As editor and publisher of his own online magazine, Fooditor, he's just published the new edition of his guidebook The Fooditor 99, a local's guide to the best places to eat in Chicago right now. MICHAEL GEBERT is a Chicago-based food writer, video producer and the editor of Fooditor.com, recognized as the most in-depth publication on food in Chicago. He’s written for local publications like the Reader and Time Out Chicago, for national publications including Air Canada’s En Route and Saveur, and as a frequent guest on radio and local food events. He won a James Beard Foundation award for the Reader’s Key Ingredient chef video series. Recorded live at Kendall College on December 9, 2017. http://culinaryhistorians.org/fooditor-com-eat-chicago-drink-chicago-read-chicago/

Presented by Chef Christopher Koetke Vice President, Strategy and Industry Relations, Kendall College For the last 5 years, Chef Koetke has been criss-crossing the globe, visiting 20-25 countries annually. In 12 of these countries, he set up culinary programs or worked with local culinary schools. Additionally, he works on sustainability issues as the Feed the Planet Chairman for World Chefs were he routinely is talking to people around the world. Through all of these travels, he has learned much and seen many ideas, concepts and just plain interesting culinary things that are a true source of culinary inspiration. Many of these ideas could be easily introduced in the USA where diners are increasingly looking for interesting and authentic culinary experiences. Join Chef Koetke on a delicious and culinary journey of internationality. Biography: Christopher Koetke is a professional chef, having worked now for over 37 years in the culinary field. In the last 20 years, he has devoted his professional life to culinary education at Kendall College and at 48 other campuses in 12 countries. An expert on international education, Koetke also has his finger on the pulse of global food, beverage and hospitality trends. Chef Koetke earned his MBA from Dominican University in River Forest, Ill., a bachelor’s degree in French literature from Valparaiso University in Indiana, and a Certificat de la Langue Française from the Sorbonne in Paris, France. Chef Koetke has cooked professionally since 1982 in some of the finest kitchens and pastry shops in France, Switzerland and the United States. Prior to starting to work in culinary education in 1998, he was executive chef of Chicago’s critically acclaimed Les Nomades. An expert in sustainability as it pertains to the foodservice industry, Chef Koetke serves on many boards, writes for numerous publications, and is a frequent international presenter. He has won many awards including: the nonprofit Chefs Collaborative’s inaugural Pathfinder Award in 2010, Chef of the Year for 1996-7 by the Chicago Chapter of the International Wine and Food Society, and Cooking Teacher of the Year in 2009 by the International Association of Culinary Professionals (IACP). His cooking show, “Let’s Dish” which ran for 5 years in the USA was nominated for a Midwest Emmy.

After getting her Bachelors of Fine Arts from the Kendall College of Art and Design, Rachel moved from Grand Rapids to the Detroit area. After a variety of gigs as a design consultant and interior designer, she started RL Concetti with her business partner, Lauren DeLaurentiis. Their goal, through design, is to capture the gut feeling you get when you feel something is right. Detroit Startup Week is a free five-day celebration of entrepreneurship in the Detroit community, and even though Detroit is in the name, everyone in our community is welcome to attend, volunteer, and even speak. That’s right, even us in Ann Arbor, Lansing, Grand Rapids, Toledo, you name it. Our goal with Startup Week is to provide as much value as possible to the entrepreneurs in our ecosystem. More info: www.detroitstartupweek.com RL Concetti: http://www.rlconcetti.com/

Dave Raymond and Duce Raymond - Sweet Baby Ray’s BBQ & Catering - @sbrbbq @sbrcatering @duceswildbbq - Chicago, IL *This podcast was recorded at the River Ranch Stockyards during the National Barbecue & Grilling Association’s #IAMBBQ2018 National Trade Show and Conference in Fort Worth, Texas. Summary: Dave Raymond the Founder of Sweet Baby Ray's BBQ Sauce, and Duce Raymond (his nephew) of Sweet Baby Ray’s Catering own two BBQ restaurants, a catering & events company, and compete in BBQ competition under the Duce's Wild brand. Dave and Duce share their generational journey of growing their business and starting new endeavors. They started by giving their sauces away as holiday gifts to family members and getting their feedback about the sauces. The sauces kept growing in popularity and the Raymonds kept up their grind to get their sauce in as many places as possible. Capitalizing on their success at Mike Royko’s Ribfest in 1982 Dave and Mike Obrien build Sweet Baby Ray’s into what today is the best-selling barbecue sauce in the country.  Sweet Baby Ray's Barbecue Sauces currently combine to take up 46% of the market share, as the sauces continue to expand internationally. Now a multi-faceted business operation, Sweet Baby Ray’s boasts two restaurants, a full-service Elk Grove Village location and a barbecue restaurant in Wood Dale run with nephew, Duce, as well as two premier catering companies. Dave currently resides in Wood Dale, close to relatives and life-long friends, and spends much of his spare time with the barbecue community, still lovin’ the ‘que crew as much as ever. Duce was destined for the food industry. Son of Chef Larry Raymond and nephew of Dave Raymond, the creators of Sweet Baby Ray’s Barbecue Sauce, Chef Duce grew up in and around restaurants and began working in the food and service industry at the age of 14. Realizing his passion, Duce later attended Kendall College Culinary School where he graduated with a degree in Culinary Arts, and was a member of Kendall College’s first graduating class to have completed a bachelor’s degree program in culinary study. Duce is now focused on his SBR Events Group Catering company and growing his line of sauces: Duce's Wild. His specialties include Southern and Central American cuisine and, of course, barbecue--which he has perfected at such recognized events and venues as the Taste of Chicago, the Naperville Ribfest, the Nugget Rib Cook-off, and the Wrigley Field rooftops. Duce has been a guest speaker at the world renowned Catersource Convention in Las Vegas as well as numerous times at the #IAMBBQ Trade Show and Conference for NBBQA. HOW DID THEY DO IT? Dave says: Great product Belief in what we're doing Passion and commitment Faith in God Fear of failure Working with great people Professionalism Timing Execution Focus Attention to detail Follow up Follow through Luck Links Mentioned in this Episode: DAVE & DUCE RAYMOND'S POWERPOINT SLIDES {11:29} Sweet Baby Ray's Website Sweet Baby Ray's Facebook True Cuisine Sweet Baby Ray's Catering Sweet Baby Ray's Catering Facebook Sweet Baby Ray's Catering on Instagram Duce's Wild BBQ Duce's Wild Awards Duce's Wild on Instagram Duce's Wild on Facebook Contact Duce's Wild BBQ Contact Sweet Baby Ray's Catering Joe's Kansas City Bar-B-Que Man Meat BBQ NBBQA Podcast Catersource - The Show for Catering & Event Professionals  Peace, Love & Barbecue by Amy Mills @BBQWarStories Weekly Social Shout Out: If you sign up to be a NBBQA member, send us a screenshot of your sign up and we will send you some BBQ swag! Shareable Quotes From This Podcast: "I used to buy drugs (pharmaceutical) and now I sell barbecue....

Having come from a Korean background and held positions at Le Cordon Bleu, Chef Wook Kang shares insights into hallmarks of Korean food as well as the importance of honoring culinary traditions more broadly. The life of a chef instructor, surprising skills required of culinary students, and the persevering trend of fusion cuisines constitute just a few of the diverse topics Kang walks us through in this latest episode of Just a Taste.

Howard A. Tullman, CEO of 1871,share his advice and wisdom from his years as an entrepreneur, academic, speaker, columnist, futurist and community leader. The conversation starts with the sudden growth of Chicago’s tech sector, supported by 1871, and the objectives of 1871 in preparing entrepreneurs to build a business community and innovate for growth. Howard discusses the business and university partners of 1871, and the programs they sponsor. He also talks about Bunker Labs that helps returning veterans to become entrepreneurs. The discussion turns toward principles of entrepreneurship, trends in the workplace, and why everyone will need to be entrepreneurial before too long. He says, if you’re not in a hurry, you’re probably too late. Listen in to learn how entrepreneurism is leadership.   Key Takeaways [2:38] Howard was involved in 1871 from the beginning, and took the CEO role after a year, taking it from a community hub to a sustainable business. The state and city had ceased to support them. Howard’s ‘Job One’ was to make themselves into a profitable self-sustaining nonprofit. [4:53] Howard stresses the key message of moving faster than your competition, and being in a hurry to get to market. In five years, Chicago has moved from virtually not having a tech sector, to being the top U.S. city for successful tech startups. Chicago, with its many universities and industries, is a natural center for talent, capital, and customers. [7:09] 1871 connects startups with large corporations looking for ‘innovation juice’ and ‘disruption stuff.’ They all have the same five problems: being much too slow, doing insufficient R&D, not being attractive to young creative digital workers, thinking the leaders who broke the company will fix it, and not passing institutional knowledge between generations of workers. 1871 addresses all these problems. [8:43] Howard notes that besides large companies, 1871 has seven university partners. They have a different problem: they have many inventions and new ideas, but the faculty is not interested in the messy work of commercialization. 1871 builds companies around the tech and brings it to market. [9:42] Bunker Labs at 1871 specifically helps veterans to become successful entrepreneurs. Howard talks about the range of entrepreneurs, young to old. Right in the middle are the vets, who are mission-focused, more mature, and more committed — this is their shot. The Bunker has been a critical way to smooth that transition. With 500 companies, they can find someone they can help, or go solo. [12:55] Howard wrote an article about his long-time friend Bruce Springsteen, and how he brings everyone’s experience alive. “The Boss” embodies entrepreneurs. Entrepreneurs need to have: passion to make a difference, preparation, perspiration to do the hard work, perseverance, and principles. These are all values-based attributes. These are values shared by veterans. [16:03] Howard speaks frequently in Chicago on future trends. He says 1871 is designed to produce serendipity and synergy. Real innovation occurs at the edges and at the intersections of different interests and domains. Leadership requires showing a vision and a path to get there. Howard does homework to keep current in about 20 fields. He works to help people not repeat familiar mistakes. [23:32] Howard talks about effective leaders. They eat the elephant one bite at a time. They don’t try to boil the ocean. They nail it before they scale it. They don’t care who gets the credit. They make real things happen. Make it easy to do business with your business — audit your website for ease of use! [29:26] Howard looks to entrepreneurs, not to government, for change. Regulations lag innovation by about 10 years. Uber and Airbnb are the cheerleaders for asking for forgiveness, not permission. If the government doesn’t catch up, that’s the only way change is going to happen. 1871 is going to be teaching a ninth-grader class. High school students, rock stars, and jocks all want to be entrepreneurs! [33:46] Howard wrote recently that not only are the business schools not teaching leadership, but they are not teaching the equally important subject of sales. A leader starts by selling himself. Howard models behaviors he wants the startups to incorporate into their business. Build the culture right, and people who come in will adopt it, or will leave. Entrepreneurship is all about execution, and hard work. [36:31] Howard cites Andy Warhol, “Being good at business is an art.” Entrepreneurs paint a roadmap on a blank canvas. 1871 is filled with art to show various ways to achieve excellence. Entrepreneurs take their satisfaction from performance. [40:57] Howard notes one huge difference between Special Operations Forces and entrepreneurs. The Special Ops have a team behind them. It’s lonely to be an entrepreneur. It’s hard to build that team, but you need a team. Website: 1871.com Celebrating our 5th year! Website: Tullman.blogspot.com Twitter: @1871Chicago Twitter: @Tullman   Bio Howard A. Tullman is the CEO of 1871 in Chicago – where digital startups get their start – and the General Managing Partner for the Chicago High Tech Investment Partners, LLC and for G2T3V, LLC – both Chicago-based venture capital funds. He most recently was the Chairman/CEO of Tribeca Flashpoint College which he co-founded in 2007. He is the former President of Kendall College in Chicago and the former Chairman/CEO of Experiencia, Inc. He is also the Chairman of the Endowment Committee of Anshe Emet Synagogue, a member of the National Advisory Council on Innovation and Entrepreneurship (NACIE); a member of Mayor Emanuel's ChicagoNEXT and Cultural Affairs Councils; the Innovate Illinois and Illinois Arts Councils; a member of President Preckwinkle’s New Media Council, an Advisory Board member of HighTower Associates, Built in Chicago, and Imerman Angels, and an Adjunct Professor at Northwestern's Kellogg School, as well as a regular guest lecturer at the Northwestern University School of Law. Mr. Tullman also serves as a Director of Vehcon, SnapSheet, and PackBack Books and served as a long-time Director and Board Chairman of The Cobalt Group, a Trustee of the Museum of Contemporary Art in Chicago and of the New York Academy of Art and the Mary and Leigh Block Museum of Art at Northwestern University, and as the lead Director (and briefly Chairman) of The Princeton Review. Over the last 48 years, he has successfully founded more than a dozen high-tech companies.   Books Mentioned in This Episode “What 'The Boss' Can Teach Us About Loss,” Inc. article by Howard Tullman Linchpin: Are You Indispensable? by Seth Godin

Heritage Radio Network and Full Service Radio were at the scene at the Smithsonian’s National Museum of American History Food History Gala as chef Rick Bayless was presented with the second ever Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts. HRN Producer-at-Large Jack Inslee spoke with chef Rick Bayless and Eric W. Spivey, Chairman of the Board of Trustees of the Julia Child Foundation. Tune in to hear how Julia influenced Rick's career and what the award means to him! from the Julia Child Foundation website: Many Americans may know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine or from his highly rated Public Television Series, Mexico–One Plate at a Time, which wrapped its 11th season. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Rick has written nine cookbooks. His second book, Mexican Kitchen, won the International Association of Culinary Professionals (IACP) cookbook of the year award in 1996, and his fourth book, Mexico–One Plate at a Time won James Beard Best International Cookbook of the Year award in 2001. Fiesta at Rick’s spent a number of weeks on The New York Times' bestseller list. Rick’s side by side award-winning restaurants are in Chicago. The casual Frontera Grill was founded in 1987 and received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007. The 4-star Topolobampo served its first meals in 1991. The wildly popular, LEED GOLD-certified, fast-casual Xoco has been around since 2009, serving wood-oven tortas, steaming caldos, golden churros and bean-to-cup Mexican hot chocolate. Rick’s quick-service Tortas Frontera have changed the face of food service at O’Hare International Airport, while Frontera Fresco has brought Frontera flavors to several Macy’s stores and Northwestern University. In May 2016, Rick opened Leña Brava and Cruz Blanca Cervecería. His award-winning Frontera line of salsas, cooking sauces and organic chips can be found coast to coast. Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms. Each year, grants are awarded to farmers for capital improvements to their family farms, encouraging greater production and profitability. To date, the Foundation has awarded nearly 200 grants totaling nearly $2 million. In 2007, Bayless and his team launched the Frontera Scholarship, a full tuition scholarship that sends a Mexican-American Chicago Public School student to Kendall College to study culinary arts. In 2007 Rick was awarded Humanitarian of the Year by the IACP for his many philanthropic endeavors. Rick has received a great number of James Beard Award nominations in many categories, and he has won seven: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Best Podcast, plus two for his cookbooks. The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people. Rick recently played a sold-out 5-week run on stage at Chicago’s Looking Glass Theatre, where he created “Cascabel” – offering theater goers the story of a meal, told through flavor, memory, song, dance and amazing physical feats.

Thanks for tuning in to this week’s episode of the Healthy Wealthy and Smart Podcast! Monique Costello joins me to chat about the healing nature of food. Monique Costello is a Certified Culinary Nutrition Expert, Integrative Holistic Health Coach and a Gourmet Cook who conquered her years of persistent pain with the very same element that fueled her passion, food. In this episode, we discuss: -Monique’s health journey with persistent pain -The role of a health coach on a healthcare team -How to utilize food to reduce inflammation and heal -Monique’s timely tips for eating healthy during the holidays -And much, much more! Monique’s experiences with overcoming chronic pain have taught her the importance of positive thinking and challenging personal fears and limitations. She states, “If you're constantly thinking negative thoughts, there isn't a chance for positivity to win. It’s taking little ways of how we think and how we view the world and tweaking them. “   Monique is a strong believer that optimal nutrition and health looks different for everyone and requires self-reflection and experimentation. She recommends that you “Start to become a little more intuitive with your body and start to really notice what your body is telling you.”   Monique recommends pursuing mediation and personal growth to be the most optimal provider for your patients and clients. She stresses, “We don't stop and take time for ourselves… If you don't secure you first, you're not going to be able to help anyone else.”   For more about Monique: Monique Costello is a Certified Culinary Nutrition Expert, Integrative Holistic Health Coach and a Gourmet Cook. After years of a debilitating break down of the body, chronic back pain and unexplained symptoms ranging from low energy, restless sleep and weight gain to dry skin, Monique found relief in the very same element that fueled her passion, food. A champion recipe developer once featured on The Food Network, Monique now works as a health strategist through corporate wellness programs and a one-on-one coaching. She teaches Soma Institute's Health and Wellness certification program and healthy cooking classes at Kendall College along with hosting Clean Food Cleanse programs to help people recognize that food is medicine and it can heal you from the inside. Read more about Monique’s story at happyeatshealthy.com   Resources discussed on this show: Entropy Physiotherapy Courses Protectometer   If you’re interested in learning more from Monique, you can find more great resources on facebook, instagram, and twitter!   Sign up for the Happy Eats Healthy Newsletter and receive Monique’s 5 Sensational Summer Salads recipe at Happy Eats Healthy. You'll be the first to know about the launch of her online cooking classes as well!   Thanks for listening and subscribing to the podcast! Make sure to connect with me on twitter, instagram and facebook to stay updated on all of the latest! Show your support for the show by leaving a rating and review on iTunes!   Have a great week and stay Healthy Wealthy and Smart!   Xo Karen   P.S. Do you want to be a stand out podcast guest? Make sure to grab the tools from the FREE eBook on the home page! Check out my latest blog post on The Do's and Don'ts of Social Media!

On this show is Tammy Montesinos of Sweet T’s Bakery located in Downtown Arlington Heights. The story began in high school where Tammy worked in a bakery for extra money. Realizing this is what she wanted to do with her life, Tammy decided to attend culinary school at Kendall College in Evanston. From their Tammy...

Off the Vine with Benita, Terricinia and Wine Czar, is a show about wine, trips, classic wine pairings, and special guest. The Wine Crew will talk about wine, trips, and have a really fun time! Tune in because you'll never what guests they will have lined up. Get Your glass in hand, be ready for Something to Wine About. This week the Wine Gang sits down with Melissa Davis! Beverage consultant, blogger, professor, speaker, and entrepreneur, Melissa Davis (a.k.a. The Liquor Lady) is passionate about her booze. For the past seventeen years, she has immersed herself in nearly every aspect of the beer, wine, and spirits industry. Melissa is a Certified Specialist of Spirits (CSS) and is a Contributing Faculty Member for the School of Hospitality Management program at Kendall College.

Ali Cavanaugh (American, b. 1973) is an internationally represented fine artist. She earned a BFA from Kendall College of Art and Design in 1995. Cavanaugh's  paintings have been featured on book covers, countless internet features such as the Huffington Post, Fine Art Connoisseur, Hi-Fructose and in numerous print publications including The New York Times Magazine, American Art Collector, American Artist Watercolor. She has painted portraits for TIME magazine and The New York Times. She currently lives in St Louis, Missouri with her husband and their four children.

The Life Lab is a bi-monthly radio show that empowers listeners to be the best version of themselves. Through reframing problems into challenges that can be met, co-hosts Jace and Lex examine personal-social connections, give holistic tips and strategies and promote self care and positive change. Each episodes features words of wisdom from a special guest that on a journey of their own making!  Jace is a personal trainer, community fundraiser and youth empowerment specialist who loves seeing the internal transformation that comes from people taking their health and well-being to the next level.  Lex is a social justice advocate, media writer/producer and emotional healer who loves supporting people to be their best, most authentic selves and live the life of their dreams Special Guest:Maren Casorio Maren is a young writer and home cook who finds inspiration and insight through the art,traditions,and stories of others. She is currently obtaining her A.A.S degree in Culinary Arts at Kendall College in Chicago. Her highly vegetarian palate has led her to food blogging, photography,and sharing meals vicariously through her root to fork garden. Follow her culinary journey on Instagram @leftover_roots.

Grand Rapids author Adam Schuitema, an associate professor of English at Kendall College of Art and Design, chats about the fourth annual Write Michigan short story contest, his most recent work Haymaker, and the literary life.

Michele Yamazaki Terpstra is Pluginologist for Toolfarm. She is currently updating Greenscreen Made Easy: Keying and Compositing Techniques for Indie Filmmakers with Jeremy Hanke, which will be ready for a summer 2016 publish date. The original was published in 2009 from MWP. She wrote Plug-in with After Effects: Third Party Plug-in Mastery, which came out in June 2011. Michele started at Postworks as a motion graphics artist. She taught After Effects and Photoshop at Kendall College of Art & Design. In 2001, she launched AEFreemart.com and in 2002 co-founded West Michigan Animation & Effects User Group. She is a former board member of MCA-I Mid-Michigan and West Michigan Film & Video Alliance. Michele has a BA from Grand Valley State University. She lives in Grand Rapids with her husband, Dan, her lovely daughter, Lily, and her cat, Tressa.

In this episode, artist and gallery owner Dan Addington talks about what galleries want in an artist.  Dan Addington is an artist and gallery owner who has been exhibiting his work professionally since 1992. His paintings have been featured in group and solo shows across the US, and are in numerous public and private collections including but not limited to the Chicago Cultural Center, Contemporary Art Workshop, the Evanston Art Center, the Highland Park Art Center, the Riverside Art Center, the Beverly Art Center among others. Dan has served as visiting artist at colleges across the US, recently exhibiting work and teaching workshops at St. Cloud State University, MN, Ball State University, IN, Arkansas State University, John Brown University, AR, and Judson University, IL In addition to his role as practicing artist, Dan has served as curator and director of various galleries since moving to Chicago in 1995. He has been owner and director of Addington Gallery in Chicago since 2007. Dan has sat on panels and spoken about art and his work at LUMA (Loyola Museum of Art), the St. Louis Art Center, the Karitos National Conference on Art and Spirituality, Kendall College of Art and Design, MI, the Chicago Artists Coalition, and the International Encaustic Conference in Provincetown MA. He has also served as juror for exhibitions at various colleges and art centers. Addington has sat on the board of the Chicago Artists Coalition and is a member of the Chicago Art Dealers Association.

Rick is the Executive Chef and proprietor of Antique Taco located in Chicago. The menu at Antique Taco reflects his experience from every kitchen he has worked, his experience from Kendall College, and from his travels abroad. What makes his restaurant truly special is that it is the ultimate fusion of everything his loves from meaningful food, to antiques, and working with is incredible wife Ashley. Hit play, listen to Chef Ortiz and become UNSTOPPABLE! 

Howard A. Tullman serves as President and Chief Executive Officer of Flashpoint Academy (flashpointacademy.com), Chairman and Chief Executive Officer of Experiencia, Inc., and President Emeritus of Kendall College, in Chicago. Mr. Tullman is General Managing Partner for the Chicago High Tech Investors, LLC and a Director of The Cobalt Group (cobaltgroup.com) and Passage Events (passageevents.com) in Seattle. He is also a Trustee of WTTW in Chicago and an Adjunct Professor at Northwestern's Kellogg Graduate School of Management in Evanston, Illinois.Mr. Tullman has over 30 years of management and turn-around experience and an extensive operations background in online services, large-scale information assembly and delivery systems, database design and the development, creation and production of all types and formats of multimedia content including CD-ROMs and DVDs. He has designed and developed interactive interfaces, computer games and other electronic entertainment, training products and services, and other information-based products and services.“All the amenities that are offered are really the same playing field for any company. I don't see any favoritism or anything that the Warehouse particularly does. It's more general like any challenges that make it harder for a woman entrepreneur to grow. There's definitely challenges there.“One thing about Chicago is the lack of resources in terms of good developers. When there's 10 percent of developers who are women, it doesn't flow into my network. If I were looking for salespeople, I have great resources. When you get into anything more challenging, sales management, anything involved in technology, from developer to CTO, really any higher positions are a lot harder to source in terms of the relationships.

2pm ET / 1pm CT / 12pm MT / 11am PT (Outside US: Dial 00 + 1 + 714-464-4891) Viki Winterton interviews Elizabeth Aristeguieta!  Elizabeth Aristeguieta AKA Sail Away Girl is an entrepreneur, avid sailor, and a cook.  She has started several successful small businesses including a commercial mortgage company, three assisted living facilities, a real estate development company, a website development company and most recently a catering company.  Elizabeth is an avid sailor and is currently planning to commence a sail around the world in 2015 where she plans to cook with the locals in every port and ultimately write a cookbook.  She has a BA in Accounting from the University of Texas in San Antonio and has taken numerous culinary instruction courses from various culinary institutes including Le Cordon Bleu and Kendall College in Chicago, Illinois.   

Deborah Sexton joined the Professional Convention Management Association (PCMA) in March, 2005 as President and CEO. In conjunction with this role, she also serves as President of the PCMA Education Foundation. A 30-year veteran of the meetings and convention industry, Sexton previously served as President of the Chicago Convention and Tourism Bureau (CCTB). She joined the CCTB in 1994 as Vice President of Sales and Services, and under her leadership, the Bureau's sales team broke all former sales production figures and the services department successfully expanded the benefits available to customers. In February of 2000, she was promoted to Executive Vice President, where she oversaw the Bureau's membership, sales, and services departments, and then became president in February 2002. Prior to joining the CCTB, Sexton was principal for Sexton Hospitality Services, a sales and marketing consulting firm for hotel management companies. From 1987-1989, she was Vice President of Sales and Marketing for Coastal Hotel Group. Throughout her career, she also has held sales and marketing positions with Sonesta International Hotels Corporation, the Hyatt Regency Chicago and the Midland Hotel Chicago. Sexton currently serves the Convention Industry Council (CIC) as Chair of the Board. She also is an active member of the American Society of Association Executives (ASAE), the International Association for Expositions and Events, Meeting Professionals International (MPI) and Destination Marketing Association International (DMAI). She formerly served on the Foundation Board of Trustees of both ASAE and DMAI, and was an officer of the Board of Directors of MPI. In addition to the MPI Board term, Sexton served a second term on the MPI Board Executive Committee. Sexton is an ASAE Fellow. Sexton advances her commitment to industry education by serving on the Advisory Boards of both the University of Central Florida, Rosen College of Hospitality and the Kendall College, a Chicago institution dedicated to hospitality and the culinary arts. She has received much industry recognition, including being named one of Meeting News' 25 most powerful people in the meetings industry in 2008, 2007, 2005 and 2004. Also in 2008 she was named one of Tradeshow Week's 100 most influential people in the exhibition industry and she was inducted into the BizBash Chicago Hall of Fame. In 2010 she received the highly coveted Asia-Pacific Incentives & Meetings Expo (AIME) Outstanding Contribution International Award for best practice and overall commitment to the industry. In 2007, Sexton received the MPI Chicago Area Chapter's (MPI-CAC) highest honor, the Kathy Osterman Award, she was one of the 2006 New York Society of Association Executives Woman Meeting Industry Stars, and earned the MPI-CAC Presidents Award in 1990. Sexton was also recognized by the Chicago Hospitality Community Hotel Woman of the Year Award in 1988 and the Chicago Society of Association Executives (now Association Forum of Chicagoland) Distinguished Service Award in 1986.