Podcasts about kitchen learning

Dana Cowin, best known for her two decades as the Editor-in-Chief of "Food & Wine", is a tastemaker, talent scout, consultant, author, lecturer and radio show host. During her tenure at the award-winning magazine (1995-2016), she oversaw every editorial aspect of the brand from print to web to books to social media. After "Food & Wine", Cowin founded DBC Creative, a brand consultancy and was Chief Brand Advisor for Dig Food Group from 2017-2020. She is host of “Speaking Broadly” on Heritage Radio Network where she interviews extraordinary women in the food industry about their greatest challenges and triumphs. In winter 2020, Cowin created Giving Broadly, an extension of her podcast, highlighting women food entrepreneurs and their products. Cowin also coaches creatives from editors to directors to actors and photographers.  A sought-after speaker, Cowin has been a judge on Bravo's “Top Chef,” a presenter at TedXManhattan, a motivational speaker for brands like Bacardi, lecturer at the Food & Wine Classic and multiple other food festivals and other events. A noted author, in 2014 Cowin published “Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes,” which garnered a spot on many “Best of Fall” lists.  Cowin serves on the advisory Board of Directors of City Harvest, a hunger-relief organization, Hot Bread Kitchen, a workforce development group and the Food Education Fund of Food & Finance High School. For her many contributions to the culinary world, Cowin was inducted in to the James Beard Foundation's Who's Who of Food & Beverage in America. On this episode, Dana shares her one way ticket to New Zealand! She also reflects on her most memorable culinary experiences, the connection between food and memory, and what a drop of port from the 18th century tastes like. Dana is just one of the dynamic personalities featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back. Their destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Former Senator, Joe Lieberman; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

Most ‘successful’ online entrepreneurs will proudly pout behind their brand new sports car, swimming pool or library. Chris on the other hand loves a good photo - with added filter - of his brand new kitchen which he happily invested $100k into.On a ‘serious’ note...You’re probably wondering what a brand new kitchen has to do with growing your business. Well today, Chris shares some of the biggest lessons he’s learned throughout the process of getting his new kitchen fitted.Learning Lessons: -BIGGEST lesson: What we don’t do with our money (3:35) -Why Chris ‘invested’ $100k in a brand new family kitchen (6:00) -Rules for reinvesting capital back into your business (6:20) -The most important thing to do as soon as you get a LOT of money (7:20) -Vetting the people you’re paying attention to (7:50) -Why you should definitely follow Taylor on Instagram (9:00) Our First Live Event!Yes! We’re hosting our very first live event to the public in January 2018. If you want to come hang out, learn the strategies behind how we’ve built our business and scaled it really quick (from 0 to 5 million per year) - this is a huge opportunity for you.Check out www.trafficandfunnels.com/event to find out how you can get yourself one of the limited event tickets. See acast.com/privacy for privacy and opt-out information.

This week on All in the Industry, host Shari Bayer is joined in studio by special guest Dana Cowin. Dana is the creative director of Chefs Club, former editor in chief of Food & Wine Magazine, author of Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, and host of Speaking Broadly on Heritage Radio Network. Tune in and enjoy Dana's wealth of knowledge about the food industry.

The Work of Teaching Cooking. Since 2008, Martha Stafford of The Charlottesville Cooking School has been guiding folks in her beautiful kitchen in the Meadowbrook Shopping Centre to become more confident in the foods they prepare. Why a cooking school? From a young age Martha wanted to teach. And from a very young age she was always cooking. The atmosphere of cooking classes, the energy it creates, with everybody participating and not just sitting around watching, becomes a communal experience. And after everyone sits down and eats together of the food they prepared? It becomes something much more. Martha wants to help people find a sense of joy in food preparation. How to appreciate the experience in and of itself and not just as a way to get to the next activity in your day. Especially for folks who grew up not having big family dinners. She believes cooking simply, but cooking well, involves way more than, “Set it and forget it,” to quote a well-known TV personality. It involves being in the moment, being present. Taking the time to do it well instead of speeding ahead to the next thing. Not only does that keep you from cutting yourself but it can create a bit of peace within your day. Mindfulness in cooking. Cooking as a peace exercise instead of a chore to get through. Plus, if you cook food well, if it tastes really good, you feel satiated. This is true for something as simple as zucchini. By cooking everything well (not well-done, but WELL), you don’t have to limit yourself. Dieting becomes obsolete. Martha realized this early on at Peter Kump’s Cooking School in New York, now the Institute of Culinary Education, where she paid for tuition by washing dishes and scrubbing floors. After her training, she spent time in numerous restaurants before traveling to Charlottesville with her husband Phillip, one of the founders of C&O Restaurant. At the school Martha uses seasonal ingredients and local and organic as much as she can. Her instructors have all been professionally trained. This is important because at The Charlottesville Cooking School you will find the same curriculum you would find in any professional school. This isn’t a quick, “home cooking” course but a thorough one based on classic French methods and techniques you could take and use in any kitchen. Leagues away from watching YouTube videos or learning from books because in her kitchen you train using all five senses. Hearing the onions when they’re near doneness, feeling the pasta dough, smelling the cake baking. Learning by doing is the best kind of learning. There are classes for nervous cooks, kids and teens, and any folks interested in acquiring skills with knives, breadmaking, cakes, pies, and just about any cuisine you can think of. Her Asian classes sell out regularly. Did you know Martha offers team building activities for companies? Instead of doing a boring day-long retreat, offices can come and cook together, then share what they’ve created. Team building by cooking a project cooperatively. What a concept! And I bet you can guess which individual in the office always wants to man the grill… In addition to the school, Martha has worked with The Virginia Festival of the Book since 2009. She’s been instrumental in increasing the number of food-related book events at the festival and this past March both her cooking demonstrations and panel with organic chef Nora Pouillon, who I interviewed for this podcast, were very well attended. How can we makes the crowds more diverse? How can we attract more people from the food community? We talk about that. Martha has also worked with Charlottesville City Schools to begin revamping school lunches by meeting with dietitians and the head of school services to teach knife skills, develop recipes, and offer support to create a centralized kitchen. Her black bean and brown rice taco was scooped up by students who loved it so much they were licking the plates clean. Let’s hope the work she began continues. Because ketchup isn’t a vegetable. Why is her Healing Your Relationship To Food class so popular? How does she encourage nervous cooks? Why did one student call her school “Heaven’s Kitchen”? What are her thoughts on food services like Blue Apron? We talk about it all. Her passion and dedication to teaching the essentials in the kitchen come through so clearly in this conversation and I loved talking with her. Enjoy! SHOW NOTES – Links to resources talked about during the podcast: Chili Cookoff to benefit Service Dogs of VA – I’ll be a judge. Pray for me! ? Business of Food Conference Homepage The Charlottesville 29 Restaurant Auctions Finding Yourself in the Kitchen – Learning to be in the moment while cooking instead of speeding through it onto the next thing. Elizabeth Andoh – The leading English-language expert on Japanese cuisine. Fraisier Cake! The Unwanted Job – Chef Chris Hill outlines why the dishwasher is the unsung hero of any restaurant. This episode is sponsored by In A Flash Laser Engraving.

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes