Podcasts about kitchen collective

Hosted by David and Nycci Nellis.  On today's show:                                                                                                                                               ·         We're sampling the cocktails at Joon, the new – and outstanding – Persian restaurant in Tysons Corner. But we also talking about the Kitchen Collective. Joining us is the leadership team at Joon – Michelin Star recipient Chris Morgan, chef/co-founder of The Kitchen Collective and boss of the kitchen at Joon, and Said Haddad, The Kitchen Collective's beverage director, Chris's longtime collaborator and the guy running the cocktail program at Joon;                                                                           ·        Jennifer Meltzer, co-owner and managing partner at Fryer's Roadside and her partner – and hubby - Head Chef Ed Reavis are in with the delicious details of their latest venture. Fryer's Roadside is a  fried chicken and soft serve spot in Silver Spring and, for the Beast, that is a killer combo!                                                                                                                                                                                                ·        We are partial to pretty much every morsel of cuisine from countries ringing the Mediterranean. So it's no wonder that we're looking forward to talking today about Ililli, a restaurant on The Wharf in D.C. The name means “tell me” in colloquial Lebanese, and the restaurant tells a story of Lebanon's rich heritage of cuisine and hospitality.. Founded by Chef/Owner Philippe Massoud, with a menu curated by Executive Chef Satinder Vij, Ilili is racking up plaudits;    ·        Baltimore-based ice cream company The Charmery is now open in Chevy Chase. Huzzah!  At Charmery locations, the joy of ice cream is king. David Alima, the founder, “master flavor maker” and “dreamer of dreams” for The Charmery, joins us. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:                                                                                                                                                  ·         We're sampling the cocktails at Joon, the new – and outstanding – Persian restaurant in Tysons Corner. But we also talking about the Kitchen Collective. Joining us is the leadership team at Joon – Michelin Star recipient Chris Morgan, chef/co-founder of The Kitchen Collective and boss of the kitchen at Joon, and Said Haddad, The Kitchen Collective's beverage director, Chris's longtime collaborator and the guy running the cocktail program at Joon;                                                                            ·        Jennifer Meltzer, co-owner and managing partner at Fryer's Roadside and her partner – and hubby - Head Chef Ed Reavis are in with the delicious details of their latest venture. Fryer's Roadside is a  fried chicken and soft serve spot in Silver Spring and, for the Beast, that is a killer combo!                                                                                                                                                                                                 ·        We are partial to pretty much every morsel of cuisine from countries ringing the Mediterranean. So it's no wonder that we're looking forward to talking today about Ililli, a restaurant on The Wharf in D.C. The name means “tell me” in colloquial Lebanese, and the restaurant tells a story of Lebanon's rich heritage of cuisine and hospitality.. Founded by Chef/Owner Philippe Massoud, with a menu curated by Executive Chef Satinder Vij, Ilili is racking up plaudits;      ·        Baltimore-based ice cream company The Charmery is now open in Chevy Chase. Huzzah!  At Charmery locations, the joy of ice cream is king. David Alima, the founder, “master flavor maker” and “dreamer of dreams” for The Charmery, joins us.

Hosted by David and Nycci Nellis.  On today's show:                                                                                                                                               ·         We're sampling the cocktails at Joon, the new – and outstanding – Persian restaurant in Tysons Corner. But we also talking about the Kitchen Collective. Joining us is the leadership team at Joon – Michelin Star recipient Chris Morgan, chef/co-founder of The Kitchen Collective and boss of the kitchen at Joon, and Said Haddad, The Kitchen Collective's beverage director, Chris's longtime collaborator and the guy running the cocktail program at Joon;                                                                           ·        Jennifer Meltzer, co-owner and managing partner at Fryer's Roadside and her partner – and hubby - Head Chef Ed Reavis are in with the delicious details of their latest venture. Fryer's Roadside is a  fried chicken and soft serve spot in Silver Spring and, for the Beast, that is a killer combo!                                                                                                                                                                                                ·        We are partial to pretty much every morsel of cuisine from countries ringing the Mediterranean. So it's no wonder that we're looking forward to talking today about Ililli, a restaurant on The Wharf in D.C. The name means “tell me” in colloquial Lebanese, and the restaurant tells a story of Lebanon's rich heritage of cuisine and hospitality.. Founded by Chef/Owner Philippe Massoud, with a menu curated by Executive Chef Satinder Vij, Ilili is racking up plaudits;    ·        Baltimore-based ice cream company The Charmery is now open in Chevy Chase. Huzzah!  At Charmery locations, the joy of ice cream is king. David Alima, the founder, “master flavor maker” and “dreamer of dreams” for The Charmery, joins us. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:                                                                                                                                                  ·         We're sampling the cocktails at Joon, the new – and outstanding – Persian restaurant in Tysons Corner. But we also talking about the Kitchen Collective. Joining us is the leadership team at Joon – Michelin Star recipient Chris Morgan, chef/co-founder of The Kitchen Collective and boss of the kitchen at Joon, and Said Haddad, The Kitchen Collective's beverage director, Chris's longtime collaborator and the guy running the cocktail program at Joon;                                                                            ·        Jennifer Meltzer, co-owner and managing partner at Fryer's Roadside and her partner – and hubby - Head Chef Ed Reavis are in with the delicious details of their latest venture. Fryer's Roadside is a  fried chicken and soft serve spot in Silver Spring and, for the Beast, that is a killer combo!                                                                                                                                                                                                 ·        We are partial to pretty much every morsel of cuisine from countries ringing the Mediterranean. So it's no wonder that we're looking forward to talking today about Ililli, a restaurant on The Wharf in D.C. The name means “tell me” in colloquial Lebanese, and the restaurant tells a story of Lebanon's rich heritage of cuisine and hospitality.. Founded by Chef/Owner Philippe Massoud, with a menu curated by Executive Chef Satinder Vij, Ilili is racking up plaudits;      ·        Baltimore-based ice cream company The Charmery is now open in Chevy Chase. Huzzah!  At Charmery locations, the joy of ice cream is king. David Alima, the founder, “master flavor maker” and “dreamer of dreams” for The Charmery, joins us.

The Boise Kitchen Collective is helping fill a gap in Boise when it comes to food insecurity.

Mia Maja Hansson has been super influential in nurturing Copenhagen's food startup scene. She launched Kitchen Collective, one of the first test kitchens in Europe followed by a co-working collective and street food festival for startups to test new products. The red thread in everything she does is a vision to create a more sustainable, diverse food culture that's supported by healthy businesses and healthy people. In today's episode, we talk to Mia Maja about her journey, common mistakes she sees food entrepreneurs make, and recommendations for running a test kitchen. Episode Transcript Related Episodes Join the newsletter Top 10 startup Interviews How these chefs view food as a vehicle for change These investors are focused on food and ag Ocean Harvest on regenerative ocean farming

The last IYKMM episode of the school year is here! This time around, our 3rd grade podcast club is sharing an intimate look into their spring Black Panther Party study, including student interviews with community leaders Ericka Huggins, Emory Douglas, Blanche Richardson and Sita Kuratomi Bhaumik, student and teacher reflections and a whole lot of rich Oakland history! This episode features 29 different voices - hear what they have to say! 9:45 / 10 Point Program + Oakland Community School with Ericka Huggins 22:28 / Lasting Panther Legacy with Blanche Richardson (Marcus Books) and Sita Kuratomi Bhaumik (People's Kitchen Collective) 37:10 / Activist Art and Message Music with Emory Douglas

Dave and Alonso continue Summer Super Splash Spectacular 2021 with an episode of Linoleum Knife & Fork (a food podcast hosted by two film critics), which is usually available exclusively for their Patreon subscribers. This week, they find Netflix's newest cooking show less than tasteful, discuss the Nabisco strike and the People's Kitchen Collective, watch Laura Calder videos on YouTube, and make an Olive Oil Pound Cake.  Join our club, won't you?

For the past couple of months, I've been focusing on meal planning and getting my kitchen under control. And while there are so many fantastic practical things we can talk about when it comes to meal planning, the biggest thing I want to talk about is the spiritual aspect of meal planning. Dive into today's episode to find out what I'm talking about: Listen to the Podcast: You can find all the links and notes for this episode below! And don't forget to subscribe to the podcast in iTunes Right click here and save-as to download this episode to your computer. The kitchen has gotten a bad rap the last 50 years or so. We want to be in and out of the kitchen as fast as possible. Then we find out all these processed foods and fast food are actually causing a lot of health issues so we try and cook a little healthier all while spending as little time as possible at it. We get frustrated and angry when we end up spending more time in the kitchen than we want to.  But what if we instead looked at meal prepping and cooking for our family as a ministry? Now I'm not saying you need to start cooking everything from scratch or that your version of nourishing your family needs to look anything like what it does for my family. But what if instead of viewing the kitchen merely as a place to build up the physical parts of our family, what if we viewed it with a ministry mindset and saw how we could use food to minister as well?  In her book,Eve in Exile, Rebekah Merkle looks at what it means to work within the home. I love what she says about food: I read the quotes in the video but if you have the book she chats about it on pages 152-154. What if we used this opportunity in the kitchen to get creative? To serve our family? To help heal bodies with food. And used it as ministry?  Food has been a central gathering place in every culture around the world. Good food and meals around the table should be celebrated. It can become the heart of the home. It can be used to ministry to our husbands and our kids. It can be greatly used to minister to others through hospitality or bringing them meals. As we head into the rest of this series, and fight to make our kitchens run smoother, let's remember this: That the kitchen can be used to greatly serve the Lord. so let's be women that use this rather large area of our lives, after all we have to make 3 meals a day plus snacks day in and day out, to serve God's Kingdom. To teach our children the art of cooking and to use what time we have well. “So, whether you eat or drink, or whatever you do, do all to the glory of God.” 1 Corinthians 10:31 So today I want you to reflect on what your attitude has been about the kitchen?  Do you complain often, either outlaid or to your kids, about having to make another meal? Da you whine and put off having to do the dishes? Da you anguish that this is a task that has fallen to you? Take a few minutes to really examine how you've maybe had a sinful heart in this area of your home and pray and ask God to change your heart and your attitude when it comes to this task. Join our brand new Kitchen Collective! If you are excited about this concept of using your kitchen as a ministry to your family, but you don't know how to actually make that happen, then I want to invite you to join our brand new Finding Joy in Your Kitchen Collective! Each month we will tackle a different area of our kitchen so that in one year, you will master your kitchen! The first month we are tackling Breakfasts!! It's going to be incredible. Jump in today to join us: FindingJoyShop.com/kitchencollective Links & Resources: Our Sponsor: Get free shipping on your kids play kits at Lovevery.com/HOMEMAKING Our Sponsor: Go to HelloFresh.com/homemaking14 and use code homemaking14 for up to 14 free meals plus free shipping! >> Join our new Kitchen Collective!!

The People's Kitchen Collective uses food and art to address racial and social justice issues. Co-founder Jocelyn Jackson talks to us about their large-scale meals, which offer time and nourishment for communities to heal.  

Oakland resident Jil Vest was walking past the protest murals downtown when she got an idea. Today, we’re looking at a mural that honors the women of the Black Panther Party. Then, we’ll go back in time to hear how the Black Panthers organized to keep their communities safe. And, we’ll fill our plate at the People’s Kitchen Collective.

Guests Liam Tomlin | Owner of Chef's Warehouse Denise  Cowburn-Levy  | owner  at Ginger and Lime See omnystudio.com/listener for privacy information.

The Incubator Kitchen Collective is a non-profit organization that provides a hand up and a push forward for food entrepreneurs in the Cincinnati/Northern Kentucky region. We offer a comprehensive framework of support that helps food start-ups overcome the unique barriers in the food industry. The Incubator Kitchen Collective was started in September 2013 by Rachel DesRochers, owner of Grateful Grahams. She wanted to create a shared kitchen space to support foodpreneurs with an affordable, comprehensive approach. Thank you to our sponsors: CVG, L & N Federal Credit Union, CKREU Consulting

Bay Area chef and community organizer Jocelyn Jackson is the founder of JustUs Kitchen, a project that provides healing food experiences for Black women and femmes. Jackson, also the co-founder of the People’s Kitchen Collective, talks about what it means to create liberated spaces, the ancient history of mutual aid, and how we can sustain the political moment. | Get full Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

In episode seven of The Mixology Collection Podcast we got the chance to sit and talk to the evergreen #JJ Goodman. The birth and rebirth of #The London Cocktail Club group as well as the ups and downs of owning a #company that #employs a team of around one hundred people. His personal influences in his #career and what it was like working alongside the likes of famed #chef #Raymond Blanc and #Dragons Den regular #Sarah Willingham. We get an insight into his personal insights on #training and #development within the #hospitality #industry and his respect for everyone around him, from the humble #potwash all the way up to his #management teams. Why he's looking to implement #table #service in his #party bars and the importance of #floortenders. Also what it was like to release his #cocktail #recipe book, #Kitchen Collective and balance this with being a #business #owner and a #family man expecting his second child. Speed RailWe asked JJ to pick 5 items to put in his Speed Rail. Gin Rum Lemon Sugar Angostura Bitters Opening TrackWe asked JJ to pick a tune he would open his bar to and he chose Tubthumping by Chumbawamba. Closing TrackWe then asked JJ to pick a tune that he would close his bar to and he chose I will Always Love You by Whitney Houston. ================================== Be sure to visit one of the London Cocktail Club's. https://londoncocktailclub.co.uk/ https://www.instagram.com/londoncocktailclub Follow JJ at: https://www.instagram.com/jjgoodmanbartender To Purchase JJ's The Kitchen Cocktails Book go to: https://www.amazon.co.uk/Kitchen-Cocktails-Recipes-London-Cocktail/dp/1907998322 ================================== Visit us: www.themixologycollection.com Email us: podcast@themixologycollection.com Follow us on Instagram: @themixologycollection Follow us on Twitter: @themixologyco

Mia Maja Hansson helped to grow food entrepreneurship by establishing many of the spaces and facilities that Copenhagen food entrepreneurs use to get their businesses off the ground. This includes CPH Food Space, Street Food Around the Lakes, and Kitchen Collective. We discuss what each of these initiatives are as well as how and why they got started. We also dive into the history of food entrepreneurship and gastronomy in Copenhagen including what makes it such an innovative environment. 

We sit down with Katelyn Douglass and Alex Hovi from Hot Kitchen Collective to talk their upcoming show at Steppenwolf called Big Science, the Florida to Chicago pipeline, verbalizing the… The post Scapi Radio 01.11.19 Hot Kitchen Collective appeared first on Scapi Magazine.

Sana Javeri Kadri, founder of Diaspora Co. Photo by Laila Bahman We are looking at all the ways Asian Americans are being defiant with food. Chefs, vendors, and consumers—they are being the change they want in the way we eat, source, and pay for food. They are even using food as a way to change our perception of other cultures.  First we hear from  Ang Hadwin of FaFa Dumplings, a former food justice advocate who now makes gluten-free dumplings. She is scheming on ways to involve Oakland Chinatown youth in her business. Ang will be in conversation with queer food photographer and founder of Diaspora Co., Sana Javeri Kadri. Diaspora Co. is a spice collective dedicated to sustainable agriculture, equity, and decolonization within spice trade. Both will let us know their thoughts on the rise of craft foods and how food crafters can invest in the cultures and communities they borrow from. Later, you'll hear stories about Japanese American incarceration from an event hosted by Oakland political educators People's Kitchen Collective. Some memories are clearly defiant acts of cooking and eating together, and others show trauma, pain, and resilience felt long after incarceration. The post APEX Express – Using Food as Resistance appeared first on KPFA.

Recorded at The Grabd Theatre and Molineux for release Tuesday 13th February 2018   This week we meet two of the cast and Head of Wardrobe on Mamma Mia at The Grand, we find out asbout the latest show from Wombourne and District Choral Society and hear how the ladies like their men's facial hair for Valentiners day! Music comes from The Kitchen Collective ahead of their i supporting the Newhampton Arts Centre with Gary Tranter on the phone to tell us more about the band.

Dan Saladino is at Food On The Edge, a gathering of people with food stories to tell; from a Black Panther breakfast to a chef convinced her emotions could be detected in her food. Held in Galway, the west of Ireland each year chef JP McMahon invites fellow cooks, chefs and restaurateurs to take to a stage and for 15 minutes share a food story of experience. Over two days more than 40 different stories from countries as diverse as Japan, Italy, Bolivia and Australia are told. Dan selects a handful of the stories that made an impact on him during his time at Food On The Edge. The first story is of how a Syrian kitchen came to be set up in Amsterdam. Tens of thousand of Syrians arrived in the city during the peak of the recent refugee crisis. Among them was a photographer, fashion designer, fitness machine repair man and a lawyer. Together they ran a kitchen in the Salvation Army centre where they were being housed, aiming to feed their fellow refugees with food from home. After spotting an appeal for help on Facebook, Dutch chef Jurriaan Momberg visited the kitchen to see if he could help teach them to cook. What he discovered were some of the greatest culinary talents he'd encountered in his career. It led to the creation of a pop-up restaurant which caused a sensation in Amsterdam. But all good things comes to an end and in the programme Jurriaan explains why one day he walked into an empty kitchen. Another story comes from Oakland California. It was there in 1966 that the radical political movement The Black Panthers were created in response to police violence against black communities. By 1969 what had first looked like a militia, promoting armed resistance, the organisation had also created a series of social programmes. The most successful of which was a breakfast programme set up to feed black children who were often going to school undernourished and hungry. Chef Saqib Keval of the People's Kitchen Collective, a group of cooks, historians and researchers who tell stories through food, explains why he's brought the free breakfasts back to California. Meanwhile Chef Matt Orlando of the Copenhagen restaurant Amass reveals some of the kitchen experiments he's been undertaking to convert so called "waste food" and by-products into delicious meals. He explains the ingenious way flavours and nutrients inside used coffee grounds can be released to make a meal. Irish chef Domini Kemp took to the stage to express her frustration of how, based on her own experience of cancer treatment, the medical profession neglect the power of food in conversations about prevention, recovery and long term health. Finally, New York chef Elise Kornack tells the story of how a mental breakdown led her to become convinced that her own powerful emotions were being transferred through her cooking and onto her customers. Like a scene from the book and film, Like Water For Chocolate, she believed every mouthful of food she was serving would result in diners sensing what was unfolding in her troubled mind. Produced and presented by Dan Saladino. Additional recording in Oakland, California by Meradith Hoddinott.

The People's Kitchen Collective (PKC) works at the intersection of art and activism as a food-centered political education project and cooperative business. Based in Oakland, California, their creative practices reflect the diverse histories and background of collective members Sita Kuratomi Bhaumik, Jocelyn Jackson, and Saqib Keval. Written in their family's recipes are maps of migrations and the stories of resilience. It is from this foundation that they create immersive experiences that celebrate centuries of shared struggle. Collectively cooking and sharing food is sanctified and celebrated community work in many cultures. With the passage of time, systems of imperialism--including capitalism and gentrification--have turned cooking into an inaccessible burden. In response to this inequality PKC has been creating accessible, healthy, and loving food spaces since 2007. Active in Oakland since 2011, they are committed to using local and organic ingredients whenever possible and sharing meals with as many people as they can. The goal of The People's Kitchen Collective is to not only fill stomachs but also nourish souls, feed minds, and fuel a movement. In this episode, PKC talks with Chelsea about nourishing a radical, beloved community, and feeding movement from the farm to the kitchen to the table to the street. See acast.com/privacy for privacy and opt-out information.

episode 10: Sita Kuratomi Bhaumik & Lee Ann S. Wang In this episode, we hold a cross disciplinary conversation between artist & cultural organizer Sita Kuratomi Bhaumik and legal scholar & academic Lee Ann S. Wang to discuss their shared interest in unraveling the destructive politics and rhetoric that shape public understanding of migration and immigration in the United States. Through their work in their respective fields and practices, Sita and Lee Ann open possibilities for new narratives beyond the bounds of the nation-state to create spaces to imagine collective liberation. You can follow Sita’s work on Instagram at @sitabhaumik and at sitabhaumik.com. People’s Kitchen Collective is on Instagram at peopleskitchencollective and on the web at peopleskitchencollective.com. Lee Ann’s article, “Unsettling Innocence” can be found through the web journal Scholar & Feminist Online.

Free breakfast with the People's Kitchen Collective.Remembering Cesar Chavez's legacy with the Memory Palace. Audiograph goes tailgating with Raiders fans.

Walking the streets of Oakland in the footsteps of the Black Panthers. Filling our plates with the People's Kitchen Collective. Building a wall out of piñatas with artist Sita Kuratomi Bhaumik. The answer to this week's Audiograph mystery sound.

1 Corinthians 12 Kevin Makins We all struggle with comparison. What does it look like to live a life of freedom, fully owning your story and your role to play, to become a part of something bigger than ourselves? Plus a 15-point story consisting of 30 lives weaving together. It's epic. To download, right click "Download" above and select "save link as..." - or subscribe using your favourite Podcasting App.Some Photos from Our Fall Launch: Moooooody Lights and Bunting Potluck Prayers Donut surprise by "Donut Monster," Hamilton's best donut shop run out of the Kitchen Collective, a group referenced in the sermon... and we didn't plan any of it!

Sita Kuratomi Bhaumik is an artist, writer, and educator who understands art as a strategy to connect personal and public histories. Her research focuses on decolonizing the hierarchy of the senses and impact of migration. Raised in Los Angeles and based in Oakland, she is Indian and Japanese Colombian American. Sita holds a B.A. in Studio Art from Scripps College, an M.F.A. in interdisciplinary art and an M.A. in Visual and Critical Studies from California College of the Arts. She is a founding member of the People's Kitchen Collective in Oakland, California along with Jocelyn Jackson and Saqib Keval. Together, they produce community meals that narrate our migration. The goal of The People's Kitchen is to not only fill our stomachs but also nourish our souls, feed our minds and fuel a movement. In this episode, Sita talks with Chelsea about the People’s Kitchen Collective, decolonizing foods and remedies, and magical ingredients that travel the world. See acast.com/privacy for privacy and opt-out information.

Award winning Chef and entrepreneur Kat Humphus is on a mission to save the art of at-home cooking by making eating savory, healthy foods more simple.  The uncomfortable data is in: with the speed of modern life, men and women collectively are spending less time at the stove than ever before. Everyone knows that eating healthy trumps exercise, yet 6 out of 10 people in the country don't ever make time to cook food for themselves. When looking at the continuum of behavior change and the skill it takes to push eating healthy into the fold, there couldn't be more reasons to throw in the towel. But as Chef Kat explains, cooking healthy food at home isn't about being perfect and burning hours of time on your feet, it's about adding the right ingredients to your food and in your community to help support you along the way.  Hungry For Connection What makes cooking more fun and habit-forming? Connection. Not just to the food and where it came from, but to the people in our lives we cook for, including ourselves. What we need now as a society is for food to be something revered, not just ordered from a window. But the paradigm shift back to the art of cooking healthy as an act of self-care is under massive attack. Large food companies, who have made an absolute killing on the country's susceptibility for laziness, aren't helping either. The same corporations that make billions on packaged foods are now capitalizing on the market for GMO ladened and poor nutrient quality "packaged meals." With free time on the decline, the demand has been especially strong for what are called "fresh prepared foods," meals prepared in a nameless warehouse and then served at grocery stores, bodegas, and mini-mart's around the country. Sales of these nameless, tasteless, and obesity yielding foods now spike above $25 billion annually that point towards a lack of cooking skills in parents are also on the rise.  Turning Up The Heat In The Kitchen The reasons for the slow death of cooking in America are many, but a few big flames stand out. For one, women, who traditionally have carried the brunt of the cooking load, are working more than ever, and therefore spending less time cooking at home. In 2008, women spent 66 minutes per day cooking, almost 50 minutes less than in the 1960s, when they spent upward of 112 minutes on average. Men, by comparison, are actually spending a bit more time at the stove, albeit only a meager eight minutes more. So men have hardly made up the difference. As Chef Kat explains, making healthy cooking simple is just the first step, and what will really make the difference for busy families is adding in the the right ingredients at the right time. More About Chef kat Katherine Humphus is a classically trained Chef, a graduate of Le Cordon Bleu in Paris, France. After working in Manhattan kitchens under famed chef Wylie Dufresne at WD-50, she also cooked under world-renowned chef Thomas Keller at The French Laundry in Napa. Upon returning to her hometown of San Diego, she began working under the Cohn Restaurant group umbrella, opening up 3 restaurants as Executive Chef—BO-beau kitchen + bar in 2010, 100 Wines Hillcrest in 2012, and BO-beau kitchen + roof tap in Long Beach in 2014. Chef Kat has been honored with the title of Best Chef 2014 by the Peninsula Beacon, in addition to winning Top Female Chef by Riviera Magazine and also Best Local Chef 2012 by Ranch & Coast Magazine. Now back in San Diego with Kat’s Kitchen Collective, she cannot wait to bring exquisite cuisine to the everyday kitchen. From the kitchens of Paris, New York, and Napa, Chef Kat is on a mission to make cooking healthy possible again right in your home. Resources Mentioned In The Show GIFT: $30.00 OFF your next meal delivery from Savory Made Simple Kat's Story Savory Made Simple  FREE recipes from Chef Kat  Chef Kat on the FOOD Network Savory Made Simple on Facebook Listen To Chef Kat Uncover How to make cooking at home possible, fun, and simple Why cookbooks don't work for longterm behavior change How to start cooking today regardless of your past The power of being vulnerable ion your cooking and you life Community: What needs to be in place for healthy cooking to happen  How to deal with being intimidated and overwhelmed by cooking  Thanks To Our Amazing Sponsor Want to avoid more trips to the store and save hundreds of dollars a year on superfood supplements? Check out Perfect Supplements.com Go to perfectsupplements.com/wellnessforce to get your grass-fed collagen from today's show and sign up for a free membership, plus get 10% off your entire order - just enter promo code "wellnessforce" at checkout. Ask A Live Question For The Next Episode Click here to leave a voicemail directly to Josh Trent to be read live! Rate & Review Wellness Force Aloha! Josh here. Listen, I deeply value your thoughts, now let your voice be heard! I thrive to serve better based on your words, feedback, and requests for the Wellness Force Community. (including breaking bad habits) Get Your Free Audio Book http://www.wellnessforce.com/FreeBook You May Also Like These Episodes Nir Eyal:Breaking Bad Habits, Technology Addiction, & EmotionalTriggers Healthy, Happy & Harder To Kill w/ Steph Gaudreau of Stupid Easy Paleo Beyond Meditation: How To Get A Better Brain With Ariel Garten Living A Healthy Lifestyle In A Modern World With Dan Pardi  Creating A Life Worth Living With Michael Strasner Get More Wellness In Your Life: Download your free Digital Health Transformation Guide: wellnessforce.com/radio Don't miss next week's show: Subscribe and stay updated Did you like this show? Rate and review Wellness Force on iTunes So nice!  You read all the way to the bottom? That's what I call love! I do the same thing for the people, things, and movements I care about as well. PS: Looks like you and I share the same passion. I'm grateful for you and want to extend you my email address. 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Hey hey! Welcome to episode 152 of Life on Fire TV. Today we’re talking with none other than Katherine (Kat) Humphus of Savory Made Simple and Kat’s Kitchen Collective. Kat has an interesting and inspirational story to share. She is a classically-trained and award-winning chef who has worked in the finest restaurants under some of the most prestigious chefs in the world. But she left the restaurant world to teach the world about food, and healthy eating. On the 152nd episode of Life on Fire TV Kat shares how she went from Kat’s Kitchen Collective being a blog to a first-rate meal delivery service, in under 30 days! Listen in to hear how quickly she took action, and how impactful that’s been on her life and her business. The post 152: Savory Made Simple with Katherine Humphus appeared first on Life On Fire.

Hey hey! Welcome to episode 152 of Life on Fire TV. Today we’re talking with none other than Katherine (Kat) Humphus of Savory Made Simple and Kat’s Kitchen Collective. Kat has an interesting and inspirational story to share. She is a classically-trained and award-winning chef who has worked in the finest restaurants under some of the most prestigious chefs in the world. But she left the restaurant world to teach the world about food, and healthy eating. On the 152nd episode of Life on Fire TV Kat shares how she went from Kat’s Kitchen Collective being a blog to a first-rate meal delivery service, in under 30 days! Kat doesn’t have a typical chef story. She didn’t know she wanted to be in the world of food professionally until she was 19. In an effort to hide from customers at her hostess job she asked the chef for a job in the kitchen. Almost instantly she fell in love and knew she had to work with food, it was her passion. To bolster her career and her talents she applied at Le Cordon Bleu in Paris, France. If you’re not into food it’s the school where Julia Child learned to cook, and has since become THE school for professionals chefs to be trained. In this episode you’ll hear:   How naivety worked in her favor. (8:20)  How she fed an extra 800 people in August (17:00) Why to lead with profit-producing activities and build as you go. (20:40) What's been her biggest challenge? (29:30) How to embrace the suck. (36:50) And so much more!  After her time in Paris, she applied to work for some of the best restaurants in the world. Today she chalks it up to naiveté - she didn’t doubt herself or her experience level, she just went for it. And she worked with some of the greats including Thomas Kelleher at one of the top restaurants in the world, The French Laundry in Napa. She came home to San Diego after  after working with these incredible chefs and opened multiple restaurants, earning the title Best Chef in 2014 and Top Female Chef among other noteworthy acknowledgements. But with those titles and honors came grueling long hours, and something inside of Kat knew she could apply her some work ethic, knowledge and skills to create her own successful business. So she left the restaurant scene, not knowing exactly what was next but wanting to share her passions on her blog Kat’s Kitchen Collective. She was smart and from the beginning grew her mailing list. And when she came to an Ignite event with other Life on Fire attendees she was inspired! She signed up for a VIP Day and together we uncovered her movement and her promise around food. From our time together Kat came up with the idea for Savory Made Simple, a meal kit delivery plan for people who wanted simple, savory and easy-to-make meals at home.  Within the next 30 days Kat had 50 customers and had gone to earning five figures a month with her idea! And she also fed 800 people who would’ve gone without; she donates a portion of every sale to the San Diego chapter of Feeding America.  Today she has every intention of expanding the operation to go well beyond San Diego into the rest of California and then eventually the entire United States. On this show we dive into what she’s learned along the way, what her biggest challenges have been and why it’s important to take action even when you don’t know how everything is going to work out! It’s all here on this episode of Life on Fire TV.  EPISODE RESOURCES   Savory Made Simple web site http://www.savorymadesimple.com/ Want one of Kat’s meal kits? https://eat.savorymadesimple.com/launch-promo Life on Fire website http://www.lifeonfire.com Subscribe to Life on Fire TV Podcast  http://www.lifeonfire.com/itunes Write a Review on iTunes http://www.lifeonfire.com/itunes