Podcasts about Le Cordon Bleu

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions!Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market's flagship store in Austin, TX, was a personal chef for some of Austin's elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

As we continue this season's mentorship series, this conversation with one of my current mentors was as potent as I had imagined. Carmen Spagnola has been a support, guide, teacher and esteemed colleague for over 12 years, and I have benefitted greatly from her depth of presence, attunement, clarity and nuance. She has spent time with my mares Diva and Raven, and has recently, and excitingly, become the steward of two geldings. Her love and care for horses (and humans) spills forth in this conversation and in her many offerings.  In this conversation, we unpacked the concept of attachment theory, and specifically how secure attachment in any relationship can be facilitated by understanding and prioritizing contact nutrition, essentially nourishing ourselves and others through presence, attunement, co-regulation, safe touch, and empathy. How we interact with our horses, as fellow mammals, and their nervous systems, impacts the quality of our relational experince, and their sense of feeling safe, secure, and soothed. There are so many nuggets of goodness in this hour and it reminded me once again why I am so grateful to have Carmen in my life! Grab a tea, some chocolate, a shedding comb, or a manure fork, and enjoy this sweet chat.  Carmen Spagnola is a Le Cordon Bleu-trained chef turned trauma recovery practitioner, clinical hypnotherapist and kitchen witch. Carmen has taught intuition development and earth-based spirituality to hundreds in her online mystery school, The Numinous School, from 2013 - 2021, as well as retreats and workshops. Carmen's work cross-pollinates themes of attachment, animism, myth and justice, supported by extensive training, certification, supervision and mentorship. Carmen has hosted The Numinous Podcast since 2014. She is author of Spells for the Apocalype: Practical Magic for Turbulent TImes (2025) and The Spirited Kitchen: Recipes & Rituals for the Wheel of the Year (2022). Website: https://www.carmenspagnola.com/ Instagram: https://www.instagram.com/carmenspagnola/?hl=en TikTok: https://www.tiktok.com/@itscarmenspagnola Podcast: https://crspagnola.podbean.com/

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a chef, Eric Wynkoop tackled all variety of questions!Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master's Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking.Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.Eric's role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a chef, Eric Wynkoop tackled all variety of questions!Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master's Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking.Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.Eric's role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions!Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market's flagship store in Austin, TX, was a personal chef for some of Austin's elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Welcome to the Pain Points Podcast! In this episode, we sit down with Melissa Winkler, a certified Level 2 Sommelier and owner of Winkler & Samuels, a boutique wine and spirits shop offering curated wine classes, a premium wine storage facility, and a passion-driven approach to wine education. Melissa takes us on a journey from her unexpected start in the wine industry—beginning as a nanny, to discovering her passion at Le Cordon Bleu in Paris, and finally building a thriving wine business in Buffalo, NY.

Today we're joined by arguably the most iconic female chef in the country in the legendary Sally Clarke, who's been the owner and chef patron at Clarke's in Kensington for over 41 years. Sally ironically failed her O level in cookery and yet has gone on to become one of the most successful chef and restaurant owners in the country. Clarke's is a London institution and the restaurant is the favourite of everyone from Mick Jagger to Bono - David Hockney to Paul Smith and all in between. In only her 2nd ever audio interview, Sally reveals how she fell in love with food through the books of Elizabeth David and her travels across France as a child. However it was when she headed to study at Le Cordon Bleu in Paris in the early 70s when she knew that this was going to be her life. Having worked at 3 of the most famous restaurants in the City she came back to London to work alongside Pru Leith at her cookery school, but within a year found herself moving to live in California to work at some of the greatest new age restaurants. It was here she met and fell in love with Alice Waters and Chez Panisse, and was inspired 5 years later in 1983 to return to London and set up Clarke's following in the same farm to table ethos and daily changing set menu as her culinary hero and friend. However, setting up a restaurant as a female head chef and owner wasn't easy in the early 1980s and we hear about; the disastrous problems she encountered, and rude sexist male customers and suppliers she had to deal with. We also hear about her friendship with Lucian Freud who used to eat breakfast and lunch at the restaurant everyday and how she had the privilege of being the last person ever to sit for him. Also, alongside the restaurant Sally runs an incredibly successful commercial bakery that sells over 90,000 handmade Mince Pies each year and beat all her Parisian competition to provide the pastries for the Eurostar. Sally very kindly also shares her secrets to success including; how to create the ultimate menu, the 'Art Of The Table, how to treat your customers and why she never ever gives her customers the bill. ------------------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Cara Cunniff's journey has always revolved around connection—through food, culture, and the shared human experience. She has lived in cities like Paris, where she indulged her love of cooking with some short course training at Le Cordon Bleu, as well as in Germany, Belgium, and the USA, where she experienced the beauty of diverse traditions and cuisines. Having lived in the diplomatic sphere, she's seen how meals are often more than sustenance—they become opportunities to build relationships, share stories, and forge lasting bonds across cultures and nations. These connections shape perspectives, foster mutual understanding, and, at times, influence decisions that ripple through national interests. Professionally, Cara brings this same ethos of connection to her work in emotional culture and workplace transformation. As a former British Army officer, she had the privilege of working in the inaugural Psychological Operations (PsyOps) unit for the British Army—a role centred on influencing behaviour through 'hearts and minds'. This experience gave her a deep insight into the complexities of human behaviour, the impact of strategic communication, and the power of narratives to inspire action and connection. Today, she applies these lessons when working with organisations to co-create strong workplace emotional cultures. She works with organisations, teams and leaders to kickstart or accelerate strong workplace experiences and emotional cultures which boost performance, strengthen connections and engagement & create thriving workplaces. A little more about Cara: She's moved house 32 times across 4 countries, living in many unique cultures She escaped from Alcatraz—swimming across shark-infested waters She has raced ultra-marathons across the Sahara desert and is an Ironman She has 1 husband, 3 teenagers, 1 dog (and lost her tortoise) She's optimistic & always seeks opportunities & solutions   Cara's 3 mindset messages: Curiosity: The courage to ask, the openness to listen, and the compassion to understand Emotions drive everything we do Growth happens in the quiet moments. Food  Cara suggested to have ingredients of chicken, cheese, tomatoes, root veg. She loves Mediterranean and Ottolenghi and in general she just loves food!  After reading this, my mind straight away raced to form this picture of a perfect meal for Cara, full of flavour, hearty and delicious. It would be all in one pan dish, and I found just the perfect recipe for that.  As you know, I do not create my own recipes, but I often add my own touches if I feel like it needs something different or additional.  I cooked Chicken breasts with mozzarella and tomatoes, served alongside crispy bread, pasta and refershing salad with balsamic vinegar pearls.   Please visit www.mindsetkitchen.co.uk for more details!

●YouTube影片● https://voh.psee.ly/78rlkp ●FB粉專影片 ● https://voh.pse.is/78rlm2 本集主題：瓶中四季：封存最新鮮的當季滋味 訪問：劉重佐(凱恩Kyan) 內容簡介： •四季分明：按照季節挑選新鮮食材，享受當季水果的最佳風味。 •詳細步驟：詳細食譜和製作技巧，適合各種程度的廚房小白和達人。 •創意搭配：不只是一罐果醬，更是無數的創意食用方法，從早餐到下午茶，總有你喜歡的！ 果醬跟抹醬，是製作甜點以及西餐料理中，不可或缺的重要一環。但是在台灣鮮少有人會在家自製果醬，屬實是非常可惜。果醬的製作是一個非常有趣的過程，很適合大人小孩假日在家自己製作。從蔬果市場挑選新鮮蔬果開始，再到拿回家洗淨、削皮、製作。一步步看著那些新鮮蔬果被自己製作成好吃的醬，也可以吃得更加安心。 果醬的製作雖然非常有趣療癒，但也是非常講究的，對烹飪溫度的掌控尤為重要。製作一款好的果醬並沒有太多的訣竅，主要就是體現在「耐心」上。在製作果醬的過程裡，每一步驟都需要有足夠的耐心才可以。從前置作業的準備，再到後續的熬煮過程，都需要有足夠的耐心才能做好。尤其是果醬的熬煮動輒都是30分鐘以上，過程中還必須要不停地攪拌，對耐心以及耐力的考驗是極為嚴苛的。但是相對的，當你熬過這些過程，成功製作出一款「驚天地，泣鬼神」的果醬、抹醬時，那種成就感絕對會比你考試考100分還多很多。 在這本書裡作者精選了四個季節各10款的果抹醬，其中不乏很多老師的自創果抹醬，讓您在家就能做出外面都品嘗不到的果醬風味，不管是送禮還是自用都非常合適。 凱恩老師的創意食譜 本書裡很多食譜，皆是Kyan老師的原創食譜。從食材的挑選搭配，再到食譜的研究製作，都是Kyan老師長久以來的心血結晶。裡面的所有果醬、抹醬都別具特色，每一款都有其獨特的風味與口感，絕對可以帶給您驚喜！這樣獨特的果醬、抹醬，無論是要送禮還是自用，都顯得非常適合！！ 保存技巧 如何保存製作好的果醬也是一門很重要的學問。只有用正確的方式保存果醬，才能隨時隨地品嘗到濃縮果醬的美妙滋味。在本書裡，Kyan老師將會親自教您如何消毒瓶子，並將果醬裝入密封。這樣一罐自己製作、封裝的果醬，才可以讓您吃得更加安心。 四季醬風味 Kyan老師嚴選四個季節10種的果醬、抹醬，每一種都有其獨特的風味與特色，讓您一口就能品味到最純粹的濃縮季節滋味。挑選符合四季季節風味的果醬，讓您買一本書就能品嘗到四個季節不同風味的果醬，每個季節都有獨特的醬滋味。 最佳搭配方案 每一款果醬都有仔細的介紹，向您介紹該款果醬的最佳搭配食用方式。讓您可以輕鬆享用自製的美味果醬，不用擔心踩雷。Kyan老師耐心解釋每一款果醬的風味，以及其最合適的使用方法。跟著Kyan老師一起享受美好的醬醬世界吧！！ 專業器材介紹 溫度是製作好果醬的關鍵。至於如何控制好溫度，那就需要有專門的器材從旁輔助了。當然溫度可不只是唯一的關鍵，這本書向您介紹了製作果醬時的各種常用器材，提高您製作成功的機率。所謂工欲善其事必先利其器，要做好果醬，就先得瞭解製作果醬時會使用到的工具。 作者簡介：劉重佐(凱恩Kyan) 銘傳⼤學 餐旅管理學系講師 Apr.2022 – now 伊萊克斯 親⼦廚房講師 豐喜食品 特約甜點研發 Apr.2018 – 2022 MAESTRO STUDIO 主廚 麥⽥法式烘焙 特約甜點主廚 Sept.2016 – Mar. 2018 Furuta dessert house(Melbourne) 研發主廚 Foodieshow 研發經理/品牌廚師 Aug.2015 – June. 2016 FRESHONE 甜點課程講師 SOFRESH 甜點課程講師 Peace&Love CAFÉ 甜點主廚 Nov.2012 – June. 2015 La Petite Chambre ⼩房間餐酒館 特約甜點師 The Chips 美式餐廳 特約甜點師 健⾏科技⼤學 外聘講師 雙爸私廚 甜點課程講師 LALOS PARIS 實習 Mar.2012 – June. 2012 LE CORDON BLEU, PARIS, Diplôme de Pâtisserie June.2011 – Mar. 2012 法國藍帶廚藝學院 巴黎校區 甜點課程畢業 世新⼤學公共傳播系公共關係組 畢業 Sept.2000 – June. 2004 出版社粉絲頁： 出色文化 #李基銘 #李基銘主持人#fb新鮮事#生活有意思#快樂玩童軍 #廣播之神#廣播之神李基銘#漢聲廣播電台 YouTube頻道，可以收看 https://goo.gl/IQXvzd podcast平台，可以收聽 SoundOn　https://bit.ly/3oXSlmF Spotify　https://spoti.fi/2TXxH7V Apple　https://apple.co/2I7NYVc KKBOX　https://bit.ly/2JlI3wC Firstory　https://bit.ly/3lCHDPi 請支持粉絲頁 廣播之神：  / voh.god  李基銘主持人粉絲頁：  / voh.lee  李基銘的影音頻道粉絲頁：  / voh.video  -- Hosting provided by SoundOn

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions!Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market's flagship store in Austin, TX, was a personal chef for some of Austin's elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Mary George is the executive pastry chef at Le Café Louis Vuitton, one of the hottest culinary destinations in New York City. A rising star in the pastry world, Mary knew her calling at just 13 years old. Born in Australia and trained at the prestigious Le Cordon Bleu, she honed her craft under legendary chef Daniel Boulud before stepping into the spotlight at Louis Vuitton's exclusive café.Mary joins host Kerry Diamond to share her journey—from early inspirations to high-stakes culinary competitions—and the artistry and precision that go into creating world-class pastries. They talk about the importance of teamwork, her approach to innovation, and what it takes to succeed at the highest level of the industry.Thank you to Alex Mill and Food Print for supporting Radio Cherry Bombe.For Jubilee 2025 tickets, volunteer, and Bombesquad Booth applications, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Mary: Instagram, Le Café Louis VuittonMore on Kerry: Instagram

In this episode, we dive into the real talk about going dairy-free—why it's a game-changer for your health, how it transformed Chef Bai's journey with endometriosis, and the powerful impact it can have on your well-being. As we chat, we unpack the health implications of dairy consumption, from its links to breast cancer, liver cancer, and autoimmune diseases to the surprising fact that 68% of the population is lactose intolerant. It really makes you think—why are we still so dependent on it? Chef Bai shares practical tips for making the transition seamless, with smart swaps for your everyday meals and the benefits of choosing organic alternatives. Plus, she's got some incredible plant-based recipes up her sleeve (yes, even vegan mozzarella!) that prove dairy-free doesn't mean flavour-free. Her passion for demystifying plant-based nutrition shines through, offering simple, mindful ways to shift your diet without feeling overwhelmed. If you've been curious about healthier living or considering a plant-forward lifestyle, this episode's packed with insights to inspire and empower you. Let's get into it! Key Takeaways: Embracing a Dairy-Free Lifestyle: Understanding the harmful effects of dairy on health and the environment, and exploring alternatives for better well-being. Health Advocacy: The importance of self-advocacy in health, informed choices, and seeking genuine information amidst the noise dominated by big food and pharma. Recipe Inspirations: Discover delicious dairy-free recipes like dairy-free cheese, plant-based milk, and everyday substitutes that promote a healthier lifestyle. Social Challenges: Navigating social settings and maintaining dietary choices with confidence and self-compassion. Gradual Transition: Encouragement to start small, replacing daily dairy products with nutritious plant-based options to gradually transform one's diet. More About Chef Bai: Bailey Ruskus, also known as Chef Bai, is a seasoned chef, activist, and holistic nutrition consultant with nearly one million followers across social media. A Le Cordon Bleu graduate, she's spent the past fourteen years crafting rich, nourishing flavours in kitchens around the world. Her plant-based journey began as a personal mission to heal chronic pain from a sixteen-year battle with endometriosis—after exhausting every other option. Bailey holds certifications in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies and is a certified health coach through the Institute for Integrative Nutrition. Alongside her husband, Steve, she runs a thriving business, hosting pop-up dinners, educating global audiences through social media, consulting for sustainable restaurant practices, and developing recipes for her blog, brands, and publications. She's the bestselling author of Cook. Heal. Go Vegan! and her latest book, Breaking Up with Dairy, is now available. LAUNCH PARTY LINK Website Instagram Connect with me!: Website Instagram Facebook YouTube

Use this link to send us thoughts or questions!The Weaving the Future Podcast aims to foster conversation and tangible insights on how we can live and work in ways that are aligned, sacred, equitable and joyful. Carmen Spagnola is a Le Cordon Bleu-trained chef turned trauma recovery practitioner, clinical hypnotherapist, and kitchen witch. She is author of Spells for the Apocalypse: Practical Magic for Turbulent Times (2025) and The Spirited Kitchen: Recipes & Rituals for the Wheel of the Year (2022). Carmen is host of The Numinous Podcast, and founder of The Numinous Network, an online learning and support portal for people healing from trauma through a cross-pollination of somatics, attachment, and nature-based spirituality. As a chef, author, and facilitator, Carmen holds space for renewal amidst turmoil. Her work is an invitation to re-enchantment, soul nourishment, and a deeper and more animistic relationship to the natural world. She provides frameworks and skills to create cultures of collective care in precarious times.Carmen is a big proponent of “Collapse Awareness”, particularly living a deeply satisfying life in the face of chaotic times. An overarching question we dive into in this episode is exploring whether there is a tension between being “collapsitarian” perspectives and the work of weaving change within existing systems, and the place for hope or vision within that.We also dive into what it is like for both her and I to be living right now, where we are situated and what we are grappling with right now. This includes some discussion on how to draw on Carmen's brand new book Spells for the Apocalypse: Practical Magic for Turbulent Times. She describes this book as a trauma-informed witchcraft book that is gift book sized, which can feel like holding hands with someone who is in sync with what is happening in the collective. Carmen requested that we release this episode on Feb 10 at 3:13pm, which is the lunar return of the book's publication date – so like a mini month-long birthday cycle! A few links to things we discuss during this episode:Collapse in a Nutshell - Podcast episode summarizing collapse topics: https://open.spotify.com/episode/27Strj0h1T5WK19XAVAmit?si=ecb124efd98941c7 Practicing new worlds, a book Carmen includes in her book club: https://www.akpress.org/practicing-new-worlds-ebook.html An article discussing the three key types of activism (along with this author's proposal for a rebalancing of the different types: https://medium.com/world-summit/imbalanced-spheres-of-activism-and-the-great-turning-that-needs-to-get-turning-50316017d575 

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a chef, Eric Wynkoop tackled all variety of questions! Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master's Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric's role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Thea er utdannet kokk fra Le Cordon Bleu i Paris og sommelier fra Beverage Academy i Oslo. Hun har jobbet som kokk på Noma og Maaemo. Vi hadde en nydelig prat mat, vin og Oslos restaurantscene.

In today's episode, I am joined by Carmen Spagnola - a Le Cordon Bleu-trained chef turned trauma recovery practitioner, clinical hypnotherapist, and kitchen witch. She first appeared on the Belonging podcast two years ago for the release of her first book. Now, she's back to celebrate her second book coming out: ‘Spells for the Apocalypse: Practical Magic for Turbulent Times', which offers practical tools for navigating turbulent times and emphasizes the importance of community and resilience in the face of overwhelming challenges. As a chef, author, and facilitator, Carmen holds space for renewal amidst turmoil. Her work is an invitation to re-enchantment, soul nourishment, and a deeper and more animistic relationship to the natural world.In our conversation, we reflect on the significant life changes we both have experienced in this past two years. We re-explore the concept of collapse and its emotional and psychological impacts on individuals and communities. We discuss the importance of surrendering to change, cultivating satisfaction in the present and the art of navigating grief and beauty in life's challenges.Tune in to hear more from us on:How dealing with collapse and trauma recovery is both an individual and a communal journeyPractical tools for navigating collapse, change and crisesThe challenges of communal living and regenerative farmingHow poignance blends pain and beauty together, and enriches our livesDystopian narratives and media and what they can teach us about our current societal structuresReimagining our relationship with plastics and sustainabilityGardening as a reflection of empire and reciprocityViewing aging as a beautiful process instead of a lossResources + LinksCarmen Spagnola's new book ‘ Spells for the Apocalypse: Practical Magic for Turbulent Times'Episode #107 of the Belonging podcast with Carmen, ‘Feeding & Healing Ourselves Amidst Collapse'Carmen's first book ‘The Spirited Kitchen: Recipes & Rituals for the Wheel of the Year'Carmen's podcast The Numinous Podcast, and her platform The Numinous NetworkMy book, Root and Ritual: Timeless Ways to Connect to Land, Lineage, Community, and the SelfConnect with me on Instagram @beccapiastrelliTimestamps[00:00] Introduction: Life Changes and New Beginnings [20:29] Understanding Collapse and Its Impacts [24:36] Navigating the Apocalypse: Tools and Practices [37:48] Surrendering to Change: Cultivating Resilience[40:25] Acknowledging Poignance: Between Pain and Beauty [42:44] Dystopian Narratives: Reflections on Society and Collapse [48:22] Reimagining the Future: Plastics and Sustainability [50:06] Regenerative Farming in the Eye of Collapse and Gardening as a Reflection of Empire

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market's flagship store in Austin, TX, was a personal chef for some of Austin's elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Welcome to Episode 27 of the HECHO Podcast, the podcast about what's now, and what's next in Corpus Christi and the Costal Bend. I'm your host Rob George, and our guest is Jeannette Del Angel, and if you ordered from Sucre during Covid (or since), or eaten at Central Kitchen, you've likely experienced her magic in the oven. Jeannette is a Corpus raised, Le Cordon Bleu trained, deeply experienced chef. Her primary expertise is pastry, and she created the menu for Central Kitchen. She is now starting her own adventure, Fika, an experience where one can relax with a pastry and espresso. “Fika” is a Swedish term that describes taking a break with friends, old and new. On this episode, we discuss Jeannette's journey away from and back to Corpus Christi with anecdotes from impressive stops along the way. We learn about how she impressed her French professor at UT with macaroons crafted in her dorm's basement kitchen, her delight in being called “chef” by her mentor at Southerleigh, and her passion for building a business around her family. Jeannette and Fika offer a unique vibe to the Coastal Bend—a Swedish twist on relaxing with friends. Please follow Fika on Instagram at @fika_microbakery and be sure to seize a moment for your own Fika at Jeannette's bakery on Alameda between the Quad Fitness Studio and Lavender & Lee.    If you want more of what's now, and what's next, in business and entertainment in Corpus Christi and the Coastal Bend, subscribe to the HECHO newsletter at hecho.cc and follow us @hechocorpus on Instagram.    Thank you Jeannette for coming on the show. Thank you to our infrastructure partners, Clint Tucker Homes and Sawyer Audiology. Thank you to Lucy George for her editing assistance. And thank you for taking time to listen!

Send us a textJessica and Michael Garcia are a powerhouse entrepreneurial duo. They share a story of hard work, determination, and a passion for their craft. Both raised in the San Gabriel Valley, Jessica graduated from Alhambra High School, continued her education at Pasadena City College, and earned her bachelor's degree in Business Management from the University of Phoenix. Michael, a graduate of Monrovia High School, attended Citrus College before pursuing his culinary dreams at Le Cordon Bleu in Pasadena.  The couple met in 2000 while working at Wells Fargo Bank, where their shared ambitions and dedication brought them together. They married in 2007 and began building a life that balanced corporate careers and family. Jessica climbed the ranks to become a branch manager, while Michael transitioned to culinary school and later worked for Sysco Foods.  In 2009, they embarked on a new chapter, welcoming their first child in 2010. Over the next five years, they grew their family to include four boys, including a set of twins. Juggling the demands of corporate life and raising four children under eight, Jessica and Michael realized they needed a bold change to create the life they envisioned.  In 2018, they took a leap of faith, quitting their corporate jobs, selling their home, and investing everything into launching their business, West Coast Cheesesteaks. Their dedication and risk paid off, as the restaurant quickly gained recognition, earning accolades such as being named one of Yelp's Top 50 Restaurants in the San Gabriel Valley twice, as well as one of Yelp's Top 100 Restaurants in Los Angeles County. The business has also been featured on prominent platforms like LA Eater, CBS Channel 2, KTLA 5, FOX 11, and ABC Channel 7.  West Coast Cheesesteaks represents more than just a business for Jessica and Michael; it is a manifestation of their passion for quality food, excellent service, and community. Their slogan, “Quality + Service = Excellence,” embodies their commitment to every aspect of their work. They view their employees as family and are passionate about mentoring them, teaching them the skills needed to run a successful business and navigate life's challenges.  Jessica and Michael believe that the growth of their employees directly impacts the growth of their business. This philosophy, coupled with their dedication to serving their community, staff, and customers, continues to drive the success of West Coast Cheesesteaks.  Through their inspiring journey, Jessica and Michael have created a thriving business while staying true to their values, proving that with courage, hard work, and a vision, anything is possible.___________________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

Lisa and Cristina are thrilled to welcome the amazing Alina Fintineanu to the Baking Scraps podcast!Alina is a Season 5 contestant from The Great Canadian Baking Show and a graduate of the prestigious Le Cordon Bleu pastry school in Paris. Not only is she incredibly talented, but she's also one of the most gracious and supportive bakers we've had the pleasure of meeting. Beautiful inside and out, Alina's passion for baking and artistry truly shines through in everything she does.Stay tuned for an inspiring conversation with this extraordinary baker! Hosted on Acast. See acast.com/privacy for more information.

Send us a textChef Ryan Ratino attended Orlando's Le Cordon Bleu in 2009. He launched his culinary career as a Junior Sous Chef at Shula's Steak House (Walt Disney World Swan and Dolphin resort) and spent three years working under Todd English at Bluezoo. He owns D.C.'s One Michelin-starred Bresca and Two Michelin-starred JÔNT. Now also in Florida, MAASS (Fort Lauderdale) and Ômo by Jont (Orlando) join the Hive Hospitality portfolio. In this episode, we discuss:Culinary schoolOpening a restaurantCreating the hospitality groupReceiving Michelin Star recognitionDefining the Bresca, MAASS, JÔNT, and ÔMO concepts Hope for a MICHELIN Guide Florida expansion to Fort LauderdaleFinding daily motivationSouth Florida favorite eatsUpcoming projectsListen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms: InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two?Message me at thewhetpalette@gmail.com. Thank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Today, we're exploring the captivating connection between wine and romance with Amy Riley, a leading expert in aphrodisiac foods and a passionate wine lover. From ancient myths to modern romantic dinners, wine has always played a key role in seduction. Amy shares her fascinating journey from selling wine in Sonoma County to becoming an authority on aphrodisiac foods. Together, we uncover the science behind wine's seductive powers, the aromas that spark desire, and tips for crafting the perfect romantic pairing. Whether you're planning a special date night or simply curious about wine's allure, this episode is sure to inspire. So pour yourself a glass and join us! In this episode you will be able to:  Discover the fascinating intersection of wine and romance, exploring their historical and cultural ties. Learn about the origins of aphrodisiac foods and how they relate to wine, including insights from ancient Greek and Roman mythology. Understand the role of wine in romantic settings and how it enhances the dining experience. Explore the science behind wine aromas and their effects on sexual arousal, including insights from research done by a physician/winemaker. Find out which specific wine scents are most appealing to men and women, and how they relate to pheromones. Amy Reiley is an expert on the intersection of wine, food, and romance. With a background that began in the tasting room of a Sonoma County winery, Amy quickly discovered her passion for wine and its rich history. She honed her writing skills as a freelance writer before pursuing a master's degree in gastronomy from Le Cordon Bleu, where she focused on the intriguing topic of aphrodisiac foods and their relationship with wine and sex. As the leading authority on aphrodisiac foods, Amy has been featured in prestigious publications, including National Geographic, and has built a reputation for her engaging and informative approach to culinary experiences. Her website, EatSomethingSexy.com, is a treasure trove of insights into aphrodisiac foods, sexual health, and the art of creating memorable dining experiences. Amy's unique perspective combines her expertise in nutrition and gastronomy with her passion for wine, making her a sought-after speaker and writer on the romantic aspects of food and drink. Whether discussing the historical ties between wine and ancient gods or sharing tips for creating the perfect romantic meal, Amy captivates her audience with her knowledge and enthusiasm. Contact Amy Reiley here:  Website: https://www.eatsomethingsexy.com/ Pinterest: https://www.pinterest.com/forkmespoonme/ Facebook: https://www.facebook.com/NaturalAphrodisiacs/ X: https://twitter.com/EatSomethngSexy

Pâtisserie pela Le Cordon Bleu e mamãe das divas Jade e Aurora. Instagram: @danichoma

Bikram Vaidya grew up in Kathmandu, the capital of Nepal, and ran a pub there for years before coming to the U.S. to get a culinary arts degree at Western Culinary Institute/Le Cordon Bleu in Portland, Oregon. Vaidya later went on to teach at Le Cordon Bleu and was a founding member and lead instructor at the Oregon Culinary Institute. For the last 15 years he has been dedicated to cataloguing the cuisines of his homeland. Vaidya has trekked across Nepal and spent time staying with families to learn their recipes and the cultural traditions behind their ingredients. Viadya’s new cookbook, “The Mystic Kitchens of Nepal,” came out a few months ago. He joins us to discuss the work.

The life of a chef is often regarded as glamorous and exciting, but in reality, it's a hard life – exemplified by long hours and frequent financial challenges. For many, it's the only life imaginable. Nathanial Zimet, the ambitious chef behind Boucherie and Bourrée in New Orleans, falls directly into that category. Drawn to the restaurant business at the age of 15, the North Carolina native soon learned it was the only career for him. On this week's show, we sit down with Nathanial to explore what led him from London's Le Cordon Bleu to his purple food truck in New Orleans, where his culinary life here began. From Hurricane Katrina to a near-fatal shooting in 2011 – the indomitable Nathaniel has risen to the top, again and again. So has Drew Ramsey, whose family has run Hubig's, makers of New Orleans' favorite hand pies, for three generations. After a fire destroyed their factory in 2012, a return seemed improbable. But like a fried Phoenix rising from the ashes, Hubig's is back in business after a 10-year hiatus. Drew tells us his tale of tragedy to triumph. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The life of a chef is often regarded as glamorous and exciting, but in reality, it's a hard life – exemplified by long hours and frequent financial challenges. For many, it's the only life imaginable. Nathanial Zimet, the ambitious chef behind Boucherie and Bourrée in New Orleans, falls directly into that category. Drawn to the restaurant business at the age of 15, the North Carolina native soon learned it was the only career for him. On this week's show, we sit down with Nathanial to explore what led him from London's Le Cordon Bleu to his purple food truck in New Orleans, where his culinary life here began. From Hurricane Katrina to a near-fatal shooting in 2011 – the indomitable Nathaniel has risen to the top, again and again. So has Drew Ramsey, whose family has run Hubig's, makers of New Orleans' favorite hand pies, for three generations. After a fire destroyed their factory in 2012, a return seemed improbable. But like a fried Phoenix rising from the ashes, Hubig's is back in business after a 10-year hiatus. Drew tells us his tale of tragedy to triumph. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this episode, Ragnar catches up with Michelle Goh, Chef at Michelin-starred Mia Restaurant in Bangkok, Thailand. She shares her journey from Le Cordon Bleu in Sydney to becoming the youngest Malaysian female chef to earn a Michelin star and one of Asia's top pastry chefs. Michelle delves into her early interest in cooking, moving to Australia to hone her skills, experiences working in top-tier restaurants, and valuable insights on building a strong kitchen team. Tune in for her inspiring story and important advice for young people choosing a culinary career. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Revisit Macarons with Molly Wilkinson What's the difference between a macaron, macaroon, and Macron? Well, we are discussing this and so much more with our special guest today. Molly Wilkinson is a pastry chef trained at Le Cordon Bleu who left roles working in pastry shops in the USA to teach us pastry in her fabulous Versailles kitchen. That's why I like to call Molly the princess of pastry. Today's topic on Fabulously Delicious is one that Molly is pretty much an expert on. Molly told me when she was working in Patisseries she would be making thousands of macarons a day. Amazing! So we learn from Molly what is a macaron and what the difference between a macaron and a macaroon is. Also, what's in the macaron as well as Ladurée one of her favorite places to get macarons in Paris. Then we chat about meringues as well and which is the best for macarons, Italian, French or Swiss. The place Molly mentioned that she worked in first in Paris was La Fabrique á Gateaux - https://www.instagram.com/lafabriqueagateaux Molly's book is available on Amazon* via the link here. https://amzn.to/3KqzBHi Check out Molly via the below details. Website: https://www.mollyjwilk.com Instagram: https://www.instagram.com/mollyjwilk Facebook: https://www.facebook.com/MollyJWilk TikTok: https://www.tiktok.com/@mollyjwilk Pintrest: https://www.pinterest.fr/mollywilk  Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Amanda Natividad is VP of Marketing at SparkToro. She's also a contributor for Adweek, a Le Cordon Bleu-trained chef, and a former journalist. Dave and Amanda catch up after Amanda's return to work after having her second child, talk about trends they are seeing in B2B marketing today and what Amanda's seen work at SparkToro (including email strategy and LinkedIn). Plus they talk about the path to CMO - and why Amanda enjoys being a team of one.Timestamps(00:00) - - Webinar Promotion Without Links and Returning to Work After Maternity Leave. (07:39) - - The Emotional Impact of Parental Leave. (10:15) - - Navigating Career Paths in Marketing. (13:45) - - SparkToro's Audience Research Tool and Growth Strategy. (16:06) - - VP of Marketing at SparkToro: Managing Top-of-Funnel, Organics, and Events. (20:46) - - Rethinking the pursuit of status in business. (23:45) - - Contemplating financial gains and their true value. (26:36) - - Prioritizing time over extra income for happiness. (32:52) - -Transitioning from Consulting to Content Business: The Evolution of Exit Five. (35:27) - - The challenges and potential rewards of solopreneurship. (37:42) - - Navigating Hiring and Trust in a Small Team (41:31) - - Strategic Email Marketing at Sparktoro: Balancing Frequency and Impact. (44:32) - - Sparktoro's Email Strategy: Quality over Quantity and List Management Tactics. (46:34) - - The challenge of balancing marketing strategies. (51:51) - - Optimizing LinkedIn Strategy: Pinning Comments and Zero-Click Content. (53:58) - - Embedding Webinar Links in Blog Posts for Engagement (56:19) - - Closing Thoughts Send guest pitches and ideas to hi@exitfive.comJoin the Exit Five Newsletter here: https://www.exitfive.com/newsletterCheck out the Exit Five job board: https://jobs.exitfive.com/Become an Exit Five member: https://community.exitfive.com/checkout/exit-five-membership***This episode of the Exit Five podcast is brought to you by our friends at Revenue Hero. It's 2024, your buyer has probably moved on to an alternative after a few minutes of not hearing from you, let alone 29 hours.What those companies need is automated scheduling for qualified leads.And that's where RevenueHero comes in. Their platform is the fastest way for qualified leads to schedule a meeting with your sales team. Plus they have the most sophisticated matching algorithm so all your leads get booked with the right rep whether they are a new account or already a customer. Check them out at revenuehero.io/exitfive.***Thanks to my friends at hatch.fm for producing this episode and handling all of the Exit Five podcast production.They give you unlimited podcast editing and strategy for your B2B podcast.Get unlimited podcast editing and on-demand strategy for one low monthly cost. Just upload your episode, and they take care of the rest.Visit hatch.fm to learn more

En el episodio #289 de Máximo Desempeño comenzamos explorando el tema de la Sexualidad sagrada: el camino para alcanzar un nivel más profundo de conexión y conciencia. Abordamos cómo la sexualidad puede ser un camino hacia la conexión íntima, no solo con nuestra pareja, sino también con nuestro ser interior y el mundo que nos rodea. Reflexionamos sobre la importancia de la conciencia en nuestras relaciones y cómo esto puede transformar nuestra perspectiva de la vida. Nuestra invitada en esta ocasión es Catalina Vélez, chef de gastronomía regenerativa y gestora social. Reconocida por su liderazgo consciente en la soberanía alimentaria, Catalina ha promovido los productos autóctonos de la cocina colombiana, llevando su riqueza cultural a diferentes rincones del mundo. Catalina comparte su trayectoria que inició en Santa Rosa de Cabal y que, aunque comenzó soñando con ser bailarina, la llevó a convertirse en una chef graduada en el Art Institute of Atlanta y certificada por Le Cordon Bleu en París. A lo largo de su carrera, ha trabajado en televisión y fundó el restaurante Domingo en Cali, apoyando a campesinos y comunidades locales en la comercialización de sus productos. Su compromiso con el consumo ético y la reducción del desperdicio se han materializado en su restaurante de cocina consciente, donde promueve una alimentación saludable y dignifica el trabajo de los cocineros. Acompáñanos a descubrir la inspiradora historia de Catalina, una referente en la seguridad alimentaria, el patrimonio gastronómico colombiano y un estilo de vida consciente y de exploración continua. No te lo pierdas.

Live! From the Lost Bistro Cafe & Cabaret, a brand new Spanking & Sparkling Episode from Muffy Drake. In this episode we uncover the incident that got Xavier & Jim kicked out of Le Cordon Bleu while on scholarship with the marching band. Evidently, "someone" poured Bouillabaisse down Tommy the Tuba Player's Hole... Bon Appétit!! And, other delightful stories and songs prepared in the Absurd & Quirky Kitchen of MD.  Written & Narrated by Xavier Combe Sound Design & Editing (Tuba Cleanup) by Jim Hall

In 1976, Matthew Gray left high school to sell merch for the Eagles on their Hotel California tour. Then he did similar things for Pink Floyd and Fleetwood Mac. Talk about seeing the world!But that's just a small part of Matthew's story. The big part revolves around food. He talks about attending one of the oldest and most prestigious cooking schools in the world, Le Cordon Bleu in London. So yes, he talks about food quite a bit and how he first got into cooking.His story is a fun one and yes, he does talk about Hawaii. I mean, he's lived there since 1993. 

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef Or Amsalam, a two-time James Beard Award semifinalist and founder of Lodge Bread Co., which has three locations in Los Angeles.   Amsalam, who served in the military before pursuing his culinary dreams at Le Cordon Bleu, says he has always been obsessed with bread.    “Bread has always been a staple in my household,” Amsalam says. “Growing up in an Israeli Moroccan family, we ate bread with virtually everything: we ate bread with rice, we ate bread with potatoes, [we ate] bread with bread.”    He continues, “Towards the end of my cooking career, I started doing some private cheffing and I just couldn't find the type of bread that I wanted, so I just started making bread.”   Just as good bread has the power to elevate a dish, the opposite is also true “If you're eating shakshuka, and the bread is no good, it just kind of dulls it all down,” he explains.    Or Amsalam shares his love of bread, bread making tips, and his thoughts on the value of failure. He also shares his shakshuka recipe, which you can find at JewishJournal.com/podcasts.   Learn more at LodgeBread.com and follow @LodgeBreadCo on Instagram. Lodge Bread has locations in Culver City and Woodland Hills; the Pico bakery and cafe closes November 17. The new location in Beverly Hills opens November 22.   * National Homemade Bread Day is November 17. For more on baking bread at home, Amsalam recommends “Tartine Bread” by Chad Robertson and “Josey Baker Bread.” *   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

About 30 veterans have graduated so far from Le Cordon Bleu culinary school in Ottawa, thanks to a Veterans Affairs Canada education and training benefit. Graduates Frank Ouellette and Melissa Paris share how cooking has helped them heal, find purpose and move forward after their military service. 

In this deliciously intimate episode of Ask Nyomi Bridging the Gap, the Goddess Nyomi Banks is joined by relationship chef Krista Mellison, a Le Cordon Bleu Paris-trained chef who combines her love for food with relationship mentorship. Together, they explore how couples can strengthen their bonds through creative and effortless date nights. Krista shares her journey from chef to relationship coach and offers golden tips on using food to create deeper connections. Discover how setting the mood, indulging in sensual cooking, and making simple dishes like pasta and aphrodisiacs can turn any night into a passionate affair. You'll also learn how to effortlessly create a romantic atmosphere that will leave you and your partner more connected than ever.SEO Tags: Nyomi Banks, relationship podcast, love and relationships, sensual cooking, relationship coaching, date night ideas, aphrodisiacs, cooking for couples, Krista Mellison, Le Cordon Bleu chef, effortless date nights, romantic dinner, food and love, intimacy in relationships, cooking tips, relationship growth, culinary date night, pasta for date night, setting the mood, relationship intimacy, cooking together.Tune in and get ready to spice up your kitchen and your relationship! Don't forget to like, subscribe, and share. Keep it sexy! #AskNyomi #CookingUpConnection #RelationshipChef #EffortlessDateNightsAvailable now on Apple Podcasts, Spotify, and YouTube!Become a supporter of this podcast: https://www.spreaker.com/podcast/ask-nyomi-bridging-the-gap-podcast--5343726/support.

La periodista Berta Álvarez, chef Le Cordon Bleu cuenta en su obra `Recetas de Guerra: España a través de su gastronomía"  como se comía en España desde la Segunda República hasta el final de las cartillas de racionamiento en plena postguerra. Recuerdos muy emocionales ligados a sabores, olores y recetas que se realizaban en aquellos tiempos. "Lo que conocemos como cocina de temporada se puso de manifiesto a partir de los años 40 cuando se tenía que sacar el máximo provecho a los alimentos que había en el campo o en el colmado"

Mi invitada de hoy es Mónica Beteta: Chef Ejecutiva de Grupo Hunan y Chef-Propietaria de reconocidos restaurantes como Hunan y Negroni. Junto a su hermano, Marco Beteta, fundó la icónica Cantina Guadiana 19, en 1990. Es licenciada en Administración de Empresas Turísticas y se graduó con el prestigioso título de "Le Cordon Bleu", así como de la Escuela de Hotelería de Glion, Suiza.  Es experta en elaboración de menús, asesoría y capacitación de personal, manteniendo la chispa de famosos restaurantes ubicados en Nueva York, París y España. El toque personal de Mónica no solo hace la diferencia en sus creaciones culinarias, sino también, en los negocios. Agenda tu prueba de manejo para probar el nuevo Suzuki Fronx Booster Green 2025, hoy mismo: https://www.mercatitlan.com/suzuki Tú también puedes reventar el potencial de tu negocio con nuestro curso en línea de Inteligencia Artificial para emprendedores 

In this episode of the Bite and Meet podcast, we sit down with the legendary pitmaster Ronnie Killen of Killen's Barbecue. Ronnie shares his journey from growing up in a family where cooking was a love language to becoming a renowned figure in the world of barbecue. He discusses his culinary education at the prestigious Le Cordon Bleu and how it expanded his understanding of cooking techniques. Ronnie offers insights into the nuances of barbecue, from selecting the right cuts of meat to the science of resting and reabsorption rates. He emphasizes the importance of simplicity in seasoning, advocating for high-quality ingredients like Malabar Tellicherry pepper and kosher salt. Listeners will also learn about Ronnie's innovative approach to cooking brisket and the significance of using different woods for various meats.  

This weeks guest is Jason McNeely who joins us for an in person interview. Currently, Jay is the Lead Bartender at Area which is in The Well complex in Toronto. Jay got an early start in the Industry when he started washing dishes at his grandparents restaurant in Gananoque, Ontario. Jason eventually worked in all the roles from dishwasher to cooking to sever before he eventually left to go to school in Ottawa. Initially, Jay did a quick stint at University of Ottawa studying physics before realizing that this wasn't the career for him and switched over to culinary school at Le Cordon Bleu and completed the Superior Cuisine Diploma. Jay worked in both corporate and private establishments while in school, and decided to focus on working in smaller establishments shortly thereafter. Jay eventually wound up working back at his family's restaurant to help them out for a while. After a fire at the restaurant, Jay moved in to becoming a sales rep, as he became a food sales rep. This in turn led to Jay becoming a rep for a microbrewery. As all good things eventually come to an end, and Jay decided to move back to working front of house at a restaurant, and decided to take on the job of becoming a bartender. This has been a terrific move for Jay as he has gone to run several bar programs, manage and open numerous bars as well as compete in the region finals of World Class a couple of times. Jay also has a successful Instagram page that you can find @jay.mcn Links @jay.mcn @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Cindy Pawlcyn, a pioneer in the development of wine country cuisine, is the owner of Napa Valley's legendary restaurant Mustards Grill. Since Mustards opened in 1983, Pawlcyn has been involved in the creation of many heralded restaurants in the greater San Francisco Bay Area including Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse, Cindy's Backstreet Kitchen, Go Fish, Cindy's Waterfront at the Monterey Bay Aquarium and Mustards Grill-SFO.   Born in Minneapolis, Minnesota, Pawlcyn grew up in an accomplished culinary family where garden fresh ingredients were an integral part of every meal and suppertime was always family time. “My parents raised me to appreciate good cooking,” she fondly says of her mother and father.  At 13, Pawlcyn was working at a local cooking school and equipment store and helping in her mother's kitchen. She ran a catering business through high school, and went on to earn a degree in hotel and restaurant management from the University of Wisconsin-Stout. She further augmented her formal training by taking courses at Le Cordon Bleu and La Varenne in Paris.  Pawlcyn began her career in the kitchen of the Pump Room in Chicago. She went on to cook in various other esteemed restaurants in both Chicago and Minneapolis before moving to California in 1979 to take a job at McArthur Park in San Francisco. In her first experience in a Northern California kitchen, Pawlcyn gained valuable insights into the region's unique food culture.  Pawlcyn entered Napa Valley's burgeoning restaurant culture as the opening chef at Meadowood in St. Helena and from there joined Bruce LeFavour at his acclaimed Rose et LeFavour. Armed with extensive kitchen leadership and regional culinary expertise, she successfully launched Mustards Grill in 1983, her now landmark and legendary restaurant.  With over 40 years of experience working and living in the Napa Valley, Pawlycn remains intimately involved in the kitchen operations of Mustards Grill, which features its own culinary garden that supplements the locally sourced produce used in many of her dishes. Pawlcyn's commitment to seasonal inspiration and the use of the region's bountiful harvests continue to play a major role in the food coming out of her kitchen. “My father had a green thumb and he taught me a lot about growing produce and instilled a love for fresh flavors,” she says. “Everywhere I have lived, I have had a garden, whether it was a window box of herbs when I lived in Chicago or the large garden at my house. I feel it's important for freshness and flavor and it brings people closer to their food.” 

Join Jemima Dixon as she discusses her time at Le Cordon Bleu, in London, England. You'll hear the valuable lessons she learned throughout the program and how the training has shaped her cooking habits. Jemima will challenge you to consider the difference between meal prep vs actual cooking and the importance of planning meals according to a timeline. Discover why it's perfectly fine if your food isn't ready the moment guests arrive and learn about the handy concept of a trash bowl for keeping your workspace tidy. Jemima will also share expert tips on cooking meat, reveal the must-have kitchen items and shoes for serious cooks, and much more. Tune in for a blend of practical advice and insider knowledge that will improve your cooking skills and streamline your kitchen routines! We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

Chef John Pannell stops by the Smoke Ring Syndicate for this weeks podcast episode. I've been patiently awaiting our schedules to align since our cook together for comedian Burt Kreischer's tour with leading men and women of comedy. Even adding Jelly Roll to the list of recipients of the food. This week we dove into his early years peeling potatoes as a “sous chef” to his mother, and assisting his dad on the grill. John found his personal passion early in life with food. Working his way through restaurants eventually under a great French chef who encouraged him to take the next step into becoming a chef. Fresh out of Le Cordon Bleu he worked in nearly every world cuisine's kitchens. Eventually landing back in Ga & with his business partner in tow they created a restaurant that captured the attention of local entrepreneur and fan of a great Philly cheese steak, Ray Carnes. Ray co-owns Recteq grills and frequently enjoyed Chef John's creations. Even requesting to meet the chef to praise his work in food as a foodie himself. When the grill company announced they were looking for personality for their social media Chef John threw his hat in the ring. Unbeknown I him they had history in John's restaurant, so Ray knew having that steak sandwich sculptor on staff was a great idea. Beginning as a part time endeavor Ray soon realized it wise to have such a majestic show pony for the grill company and captured Chef John. Building recipes around the grills, on air personality, cooking for celebrities, news casts and even movie sets and shows Chef John grew. His personal brand as well as the grill company's chef de cuisine personality stroll hand in hand as the same food expert person. Authenticity is huge in Food based social media and his work on both his personal and Recteq content is seamless in the content space, allowing Chef/Pitmaster John to grow both. An important aspect if you're going to be saddled with a branded saddle, you need to be the brand, or good with being the brands idea, or be with a company that allows you to be you on all fronts. Which lucky for Chef is option 3 with Recteq. Fresh off a TV program cook, gearing up for out of state cooking for the likes of Warren Sapp maybe even Coach Prime out in Colorado this fall. Chef John is living a dream many in the content creation world have aspirations for with the high caliber team in the folks at Recteq. Videography sound folks, marketing professionals and so much more for bouncing ideas tasting recipes and generally pushing the love of bbq to the world, what it's all about. We could definitely do another hour or more but you just pulled up to your destination and it's time to go to work.

Michelle Hernández is the pastry chef and owner of Le Dix-Sept, the San Francisco pâtisserie known for confections featuring botanicals such as flowers, teas, cacao, and honey. As a child, Michelle loved to use her Easy-Bake Oven and was obsessed with PBS cooking shows like Great Chefs and Yan Can Cook. She wanted to go to culinary school, but headed to Berkeley for college instead. She worked at Evite and The Gap before finally attending Le Cordon Bleu in Paris and opening her own shop. Today, Michelle is especially known for her canelés, the small, bell-shaped pastries that are caramelized on the outside and creamy on the inside. In this episode, Michelle and host Jessie Sheehan talk all things canelés, from using copper molds to why the dark French bake is a must, resting and straining the batter, and why she'll only sell the treats on the same day they were made. Thank you to California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here.Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosMore on Michelle: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Join Jemima Dixon as she discusses her time at Le Cordon Bleu, in London, England. You'll hear the valuable lessons she learned throughout the program and how the training has shaped her cooking habits. Jemima will challenge you to consider the difference between meal prep vs actual cooking and the importance of planning meals according to a timeline. Discover why it's perfectly fine if your food isn't ready the moment guests arrive and learn about the handy concept of a trash bowl for keeping your workspace tidy. Jemima will also share expert tips on cooking meat, reveal the must-have kitchen items and shoes for serious cooks, and much more. Tune in for a blend of practical advice and insider knowledge that will improve your cooking skills and streamline your kitchen routines! We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

From BANKING to BAKING: Teresa Ging discusses her background in investment banking and private equity, and how a therapeutic moment baking cupcakes led her to pursue pastry school in Paris at Le Cordon Bleu and founding Sugar Bliss, a pastry business in Chicago. Learn about the challenges and successes of starting a business while highlighting the importance of financial literacy, customer service, and innovation in her business approach. The conversation touches on the necessity of adapting to unexpected environmental changes, and the role of interns in her business, emphasizing the interplay between learning, teaching, and hands-on experience. 00:00 Introduction to Teresa Ging 00:19 Teresa's Journey from Economics to Pastry 01:07 Founding Sugar Bliss 02:23 The Importance of Transferable Skills 06:04 Navigating Challenges and Learning from Interns 15:55 The Impact of COVID-19 on Business 17:56 Balancing Creativity and Business 23:49 Reflecting on Career Transitions 28:46 Final Thoughts • https://www.linkedin.com/in/teresa-ging-431b0b4/ • https://www.sugarblisscakes.com/ • https://www.linkedin.com/in/mcmjohnsen/ Sponsor: Handily Video chat with Pros on-demand to conquer your home DIY and get your toughest questions answered by vetted experts. https://www.gethandily.com/ Use code MADSKILLS at checkout to get your first 15-minute session free.

On this week's episode, host Caryn Antonini is joined by Silvia Baldini, a classically trained, professional chef, business owner, author, speaker, seasoned media personality and winner of Chopped on Food Network. Born and raised in Torino, Italy, Silvia moved to the United States where she began her professional career in the advertising industry, quickly finding success as an award-winning art director. Her Italian upbringing instilled a passion for the culinary arts which prompted her to shift gears and pursue training at the International Culinary Center in NY. She went on to get her masters in restaurant management at Cornell and a degree from Le Cordon Bleu in London. Silvia has worked in restaurants in London, NY and CT which has included Michelin starred restaurants, the Ritz and Ottolenghi. She launched an innovative culinary group, Strawberry and Sage, has had her recipes and work published in numerous publications and recently authored a cookbook, Les Dames d'Escoffier New York Cookbook - Stirring the Pot. For more information on our guest:Silvia Baldinisilviabaldini.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Purpose-driven innovation starts with aligning a product with core values rather than just chasing market trends. This means understanding what truly matters to customers and addressing these needs. Take Amanda Thomson, for example, who aligned her personal values with her business and developed a range of premium non-alcoholic wines that not only filled a market gap but also established NOUGHTY as a leader in the beverage industry. It's already available in the USA, Canada, UK, and Europe and continues its rapid global expansion.About Amanda ThomsonAmanda Thomson is the visionary founder and CEO of Thomson & Scott, where she has created Noughty, the world's first premium non-alcoholic wine portfolio. With a background as a journalist and broadcaster at the BBC, Amanda used her media savvy and storytelling skills to shift into the entrepreneurial world and study for her Diploma in Wine at the prestigious Le Cordon Bleu in Paris. Her commitment to innovation and health-conscious alternatives led her to develop a product that caters to a growing global demand for non-alcoholic beverages.Under Amanda's leadership, Noughty became a market leader, being served in some of the world's top bars, restaurants, and hotels, including The Soho House Group and The Mandarin Oriental. Her commitment to purpose-driven innovation and ethical business practices has not only shaped her company but also made her a recognized industry leader.Key Insights:Focus on quality and branding. High-quality products combined with strong branding can set you apart from competitors, leading to increased customer retention and premium pricing opportunities.Adapt and innovate. Update your offerings regularly to stay relevant. This keeps your brand competitive and can open new market opportunities, ensuring long-term business growth.Develop strategic partnerships. Collaborate with reputable businesses to expand your reach. This can help you enter new markets and increase brand prestige through association with established companies.Educate your customers. There's a good chance you target audience doesn't know much about the market. Educating them on the topics beyond your offering can help overcome consumer skepticism, leading to higher adoption rates and customer satisfaction.Be patient and strategic. Scale your business methodically to ensure sustainable growth. Avoid rushing into expansion without a solid foundation to prevent operational and financial setbacks.Amanda's best advice for entrepreneurs:“Having the idea is one thing. Execution is a whole different ballgame.”Taste the difference with NoughtyConnect with Amanda Thomson:InstagramLinkedInXWebsiteFollow Beyond 8 Figures:LinkedInXWebsite

In this episode of the Defiant Health podcast, I interview life coach, Molly Zemek. Molly comes from the unique background of having worked as a Le Cordon Bleu formally-trained French chef for 10 years. She is also a certified sommelier. But, with this intensive background in food and wine, she found herself falling victim to uncontrolled eating and drinking impulses. She then turned her attention to gaining control over her eating and drinking impulses and now, as a life coach, helps others deal with their temptations and impulses. She does so through her new book “Decoding Your Emotional Appetite: A Food Lover's Guide to Weight Loss” and her podcast “Weight Loss for Food Lovers” where she brings the lessons learned from her own journey and that of her coaching clients. We also dive into the complexities of managing alcohol consumption, especially from the perspective of a trained sommelier. Molly shares her insights on mindful drinking, including techniques like keeping a diary of alcohol intake and planning intentional choices. Discover how to appreciate the art of wine and food pairing without excess and find new ways to relax and connect without relying on alcohol. Molly's unique blend of culinary expertise and life coaching offers a holistic approach to achieving balance and healthy living. Don't miss this enlightening conversation that can help you develop a healthier relationship with food and drink.More from Molly Zemek: MollyZemek.comMolly's new book: Decoding Your Emotional Appetite Molly's podcast: Weight Loss for Food Lovers________________________________________________________________________________For BiotiQuest probiotics including Sugar Shift, go here.A 15% discount is available for Defiant Health podcast listeners by entering discount code UNDOC15 (case-sensitive) at checkout.*_________________________________________________________________________________Get your 15% Paleovalley discount on fermented grass-fed beef sticks, Bone Broth Collagen, low-carb snack bars and other high-quality organic foods here.* For 12% off every order of grass-fed and pasture-raised meats from Wild Pastures, go here.Support the Show.Books: Super Gut: The 4-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health; revised & expanded ed

Say YES to the Summer Solstice White Party at the Phineas Wright House on June 21st. Say YES to France! Follow the links below to get all of the details.Paris & Versailles for Couples, Sept. 14-19 (registration closes Aug. 1st)Charente Maritime  for Everyone, Sept. 20-26 (registration closes Aug. 1st)Join Wendy and her guest, Véronique Bawol, in this delightful episode as they delve into the heart of French cuisine and hospitality. Through her Paris-based business, Cuisine Elegante, Veronique offers guests a unique culinary journey starting with sourcing fresh, local ingredients and culminating in a private cooking class and shared meal in her charming Parisian apartment. Discover how Veronique's personal journey and passion for cooking blossomed into a successful business, driven by her willingness to embrace new opportunities. From intimate cooking classes to catering for Americans in Paris, Veronique's dedication to creating unforgettable experiences shines through. Plus, get an insider's look at Wendy's Paris & Versailles Trip for Couples, where travelers can immerse themselves in their own Cuisine Elegante experience!About Veronique:Véronique Bawol, founder of Cuisine Elegante was introduced to classic French cooking at an early age in her family's kitchen. She was especially inspired by her grandmother who worked as the personal cook for Jacques Tréfouël, head of the Pasteur Institute. She started taking classes at Le Cordon Bleu in London, where she lived for four years. Given her background, she is well-versed in classic French dishes and loves creating modern variations. Véronique is married to an American and fluent in English and has two daughters. Her family life and international community provide her with a deep understanding of the culinary experiences sought after by visitors to Paris. She started her business in 2010 by catering events for the American Church, American Friends of Musée d'Orsay, members of the American Embassy and teaches classes to the American Women's Group in Paris, who honored her as “Woman of the Year” twice for her efforts. Cuisine Elegante, located in the heart of Paris, offers a unique cooking experience with Chef Véronique Bawol. Enjoy a range of bespoke services including private cooking classes followed by lunch, personal food and market tours, catering for small receptions and creating memorable meals for dinner parties.Connect with Veronique:On Instagram @cuisine.eleganteCuisineEleganteFR.comNeed support with your podcast?  Our producer Shannon is available!  ________________________________________________________________________________________ Say YES to joining Wendy for her: PWH Summer Solstice White Party on June 21stPWH Farm StaysPWH Curated France TripsInstagram: @phineaswrighthouseFacebook: Phineas Wright HouseWebsite: Phineas Wright HouseThank you for listening to the Say YES to yourself! podcast. It would mean the world if you would take one minute to follow, leave a 5-star review, and share with a friend.

" When you're eating for emotional reasons, you're eating because you're escaping how you feel." – Molly Zemek Today's featured bookcaster is a mom, wife, Le Cordon Bleu trained executive chef, food sommelier, and Master-certified weight loss coach, Molly Zemek. Molly and I had a fun on a bun chat about her new book, “Decoding Your Emotional Appetite: A Food Lover's Guide to Weight Loss”, her transition from professionally trained chef to life coach, the role that faith plays in her life, and more!Key Things You'll Learn:What inspired Molly to write a bookHow Molly got away from using food and alcohol as emotional crutchesWhat lesson from her coaching clients enhanced her game as a coach3 major lessons learned from starting and running her podcastMolly's Site: https://www.mollyzemek.com/Molly's Book: https://a.co/d/5LylkWTMolly's Podcast, “Weight Loss for Food-Lovers”: https://podcasts.apple.com/us/podcast/weight-loss-for-food-lovers/id1500464977The opening track is titled "Kareru R Daichi Q-MIX" by Rukunetsu AKA Project R (@Rukunetsu). Use the following link to hear the full track and support his craft. https://on.soundcloud.com/62w8XPlease support today's podcast to keep this content coming! CashApp: $DomBrightmonDonate on PayPal: @DBrightmonBuy Me a Coffee: https://www.buymeacoffee.com/dombrightmonGet Going North T-Shirts, Stickers, and More: https://www.teepublic.com/stores/dom-brightmonThe Going North Advancement Compass: https://a.co/d/bA9awotYou Might Also Like…Ep. 575 – “Brownies for Breakfast” with Lynne Bowman (@LynnePBowman): https://www.goingnorthpodcast.com/ep-575-brownies-for-breakfast-with-lynne-bowman-lynnepbowman/178 - "Mindful Meals" with Kimberly Spencer (@RealKimSpencer): https://www.goingnorthpodcast.com/178-mindful-meals-with-kimberly-spencer-realkimspencer/Ep. 528 – “From the Water's Edge” with Shundrey Patterson (@ShunPwrites): https://www.goingnorthpodcast.com/ep-528-from-the-waters-edge-with-shundrey-patterson-shunpwrites/266 – “Holistic Health and Healing” with Brigitte Mars (@brigittemars): https://www.goingnorthpodcast.com/266-holistic-health-and-healing-with-brigitte-mars-brigittemars/Ep. 423 – “Hacking Chemo” with Martha Tettenborn: https://www.goingnorthpodcast.com/ep-423-hacking-chemo-with-martha-tettenborn/#FourFoldFormula Ep. – “The Sugar Plum Fairy” with Dr. Rachelle Simpson Sweet #AppleProof: https://www.goingnorthpodcast.com/fourfoldformula-ep-the-sugar-plum-fairy-with-dr-rachelle-simpson-sweet-appleproof/Ep. 436 – “Get to the Root Cause of Your Health Issues” with Risa Groux (@RisaGroux): https://www.goingnorthpodcast.com/ep-436-get-to-the-root-cause-of-your-health-issues-with-risa-groux-risagroux/6 - "Eat to Thrive" with Katie Sampayo (@katie_sampayo): https://www.goingnorthpodcast.com/6-eat-to-thrive-with-katie-sampayo-katie_sampayo/Ep. 532 – “What's Really Eating You” with Renée Jones: https://www.goingnorthpodcast.com/ep-532-whats-really-eating-you-with-renee-jones/156 - "Tired & Hungry No More" with Phyllis Ginsberg (@GinsbergPhyllis): https://www.goingnorthpodcast.com/156-tired-hungry-no-more-with-phyllis-ginsberg-ginsbergphyllis/249 – “Never Binge Again” with Dr. Glenn Livingston (@NeverBingeAgain): https://www.goingnorthpodcast.com/249-never-binge-again-with-dr-glenn-livingston-neverbingeagain/Ep. 311.5 (Host 2 Host Special) – “More Than Enough” with Emma Dhesi (@emmadhesi): https://www.goingnorthpodcast.com/ep-3115-host-2-host-special-more-than-enough-with-emma-dhesi-emmadhesi/Ep. 394 – “The Standing Meditation” with Nate Rifkin: https://www.goingnorthpodcast.com/ep-394-the-standing-meditation-with/