Podcasts about Le Cordon Bleu

Famed Chef Jonathan Waxman came to Wine Talks through a mutual friend who we lost last year to cancer; Melvin Masters was a one-of-a-kind character in the wine trade and Jonathans partner in the famed Jams Restaruarant.    On a recent trip to Nashville, Tennessee, I insisted that the group I was with follow me to Roberts Western (most probably the last true country bar in Nashville), for a fried bologna sandwich. They looked at me crosseyed and followed blindly. You see, we had just finished dinner and everyone had overeaten and were tired. But I knew if I didn't go the first night we were there, I wouldn't make it.  Pray tell, why would one do that? Well, if Jonathan Waxman says the first thing he did was take famed Italian Chef Giada De Laurentiis to experience the $5 fried bologna sandwich. Who shouldn't? A slice of flat top freid bologna between two pieces of white bread with a side of Lays potatoe chips, I was in hog heaven. Add a PBR, and you are off to the races. Jonathan Waxman is the kind of chef who can turn a honky tonk fried bologna sandwich in Nashville into high culinary art, then philosophize about the virtues of a perfectly marbled 1961 steak—all before your first glass of Beaujolais is finished. In this episode, you'll discover the inner workings of an acclaimed chef's mind as Jonathan shares the flavors, friendships, and formative experiences that shaped his career. You'll hear about how “wine comes first, food comes second” became his guiding principle, the serendipitous plane rides sourcing lamb and lobster for legendary winery dinners, and the awe-inspiring meals in the kitchens of France that sparked his lifelong passion for simplicity and flavor. Alongside host Paul Kalemkiarian, Jonathan revisits the rollicking days at Michael's and Jams, brushes elbows with food world icons from Alice Waters to Melvin Masters, and reveals the quiet intensity required to survive and thrive in the high-wire environment of fine dining. From the intricacies of nouvelle cuisine to the rainbow of immigrant influences shaping American food culture, you'll gain an insider's appreciation for the nuances of restaurant evolution, the subtle art of pairing local wines with regional dishes, and the uncompromising drive that keeps chefs inventing and adapting—even when the world turns upside down. Whether you're curious how the Michelin Guide still shapes a restaurant's fortunes, or just want to know what it's like to be mentored by legends while flying by the seat of your pants, this episode peels back the layers of taste, tradition, and tenacity, one delicious story at a time. Jordan Winery https://www.jordanwinery.com Willie's Wine Bar (Paris) https://www.willieswinebar.com Chez Panisse https://www.chezpanisse.com Domaine Chandon https://www.chandon.com Bordeaux Wine Region https://www.bordeaux.com Napa Valley https://www.visitnapavalley.com Michael's Santa Monica https://www.michaelssantamonica.com Barbuto https://www.barbutonyc.com Jams (NYC) https://www.jamsrestaurant.nyc Wally's Wine & Spirits https://www.wallywine.com Blue Hill https://www.bluehillfarm.com Daily Provisions (NYC) https://www.dailyprovisionsnyc.com Lutèce (Historic, closed, for reference) https://en.wikipedia.org/wiki/Lut%C3%A8ce_(restaurant) L'Orangerie (Historic, closed, Los Angeles) https://www.classiccafela.com/lorangerie/ Spago (Wolfgang Puck's Restaurant) https://wolfgangpuck.com/dining/spago-beverly-hills/ Mi Piace (Pasadena, CA) https://www.mipiace.com Campanile (Historic, closed, Los Angeles) https://en.wikipedia.org/wiki/Campanile_(restaurant) Union Pasadena https://www.unionpasadena.com Benno (NYC) https://www.bennonyc.com French Culinary Institute/New York French Cooking School (now Institute of Culinary Education) https://www.ice.edu Le Cordon Bleu https://www.cordonbleu.edu Monterey Bistro (Historic, closed) https://www.seemonterey.com/listings/monterey-bistro/1197/ Ritz Paris Place Vendôme  https://www.ritzparis.com          #WineTalks #JonathanWaxman #PaulKalemkiarian #ChefInterview #FoodAndWinePairing #RestaurantStories #Barbuto #JamsRestaurant #ChezPanisse #AmericanCuisine #ItalianCuisine #WineCulture #MichelinStars #CulinaryInspiration #FoodHistory #ImmigrantInfluence #WineTasting #RestaurantIndustry #NouvelleCuisine #CulinaryMentorship #WineExperiences #PBR #bolognasandwich #giada #giadadelaurentiis

Jeff Mauro's influence on hospitality started at a very young age. "My family always entertained. Our house was the place to be for good food and fun with family and friends." Mauro graduated from Le Cordon Bleu culinary school and worked as a private chef and instructor while pursuing a theater career. His talent for combining cooking with comedy helped him win the seventh season of "Food Network Star" and launched his career as a television personality. Mauro hosted the television show "The Sandwich King" before becoming co-host of the Emmy award-winning show "The Kitchen" with Sunny Anderson, Katie Lee, and Geoffrey Zakarian.  In this episode, Mauro shares his lessons learned through television competition and his early experience operating a neighborhood deli with his cousin. He discusses the principles of proper entertainment from his book "Come on Over", as well as advice on hosting the best backyard barbecue party. He lists his 10 Commandments of Sandwich Creation and explains why his favorite color is “Pastrami”. Mauro also discusses the challenges facing independent restaurant owner-operators and the opportunities created by consumer demand for quality, convenience, and value. In 2020, he founded Mauro Provisions to share the flavors of Chicago. He, his sister, and other family members are filling orders for sauces, seasonings, meats, and sandwich kits to wannabe "Sandwich Kings" everywhere. Learn more about it at mauroprovisions.com

This week, Tess sits down with nutritionist, author, and TV host Zoe Bingley-Pullin for a refreshingly real chat about food, hormones, and feeling your best! Trained at Le Cordon Bleu in London, Zoe is known for making nutrition simple, enjoyable, and actually doable! No fads, just smart changes that last. As WelleCo's newest ambassador, she reveals the supplements she swears by, busts wellness myths, and shares the insider tips that can transform your energy, gut health, and hormones without the overwhelm.In this episodeThe life shift that inspired Zoe's latest bookHow food became Zoe's freedomWhy gluten feels different in EuropeSoil depletion, cheap manufacturing & hidden health impactsSmart supplementation: gut, energy & hormone healthTess & Zoe's must-have WelleCo productsThe protein myth affecting women's healthHormones decoded: stress, reproductive, and balanceTracking kids' food and surprising insightsFoods for hormone balance & rethinking intermittent fastingThe role of zinc, soy truths, and supplement shopping tipsNavigating perimenopause & menopause with graceLiver health, skin “glow-ups,” and Zoe's favourite recipesMentioned:Episode sponsor: This ep is brought to you by WelleCo premium, plant-based supplements designed to elevate your energy, support your gut, and balance your hormones from the inside out.Discount code for listeners 15% off sitewide (use code: TESSTALKS15)Eat your way to healthy hormones! Shop Zoes books hereFollow Zoe on Instagram: @zoebingleypullinFollow me on Instagram: @tess.shanahan & @tesstalksofficial Follow me on TikTok: @tessshanahanFollow me on YouTube: TessShanahan Hosted on Acast. See acast.com/privacy for more information.

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.

En este episodio de Maldormidas tenemos una conversación que sentimos muy cercana y necesaria. Nos sentamos con Ale Morrison, chef formada en Le Cordon Bleu de París, creadora de contenido y escritora venezolana, para hablar de todo lo que vivimos como mujeres, migrantes y profesionales que nos reinventamos una y otra vez.Hablamos de lo que muchas veces no se dice: la presión estética, el “pelo malo”, los rizos en Venezuela, la obsesión con la delgadez, el peso de sentirnos siempre insuficientes y la lucha contra los complejos que traemos desde la adolescencia. Compartimos cómo nos enseñaron a ver el cabello rizado como un defecto y cómo ahora existe un verdadero orgullo del rulo, con más productos, más visibilidad y un movimiento que cambia la narrativa.También nos adentramos en la tiranía del “chévere” en Venezuela, esa costumbre cultural de aparentar estar bien aunque por dentro no lo estemos. Nos preguntamos por qué siempre tenemos que decir que estamos de buen ánimo, y reflexionamos sobre lo que significa permitirnos sentir tristeza, cansancio o frustración. Sabemos que a veces la vulnerabilidad es la única forma de crecer.Por supuesto, tocamos la experiencia profesional de Ale. Nos cuenta cómo fue estudiar gastronomía en París, trabajar en caterings en Venezuela en plena crisis y enfrentar la escasez de ingredientes básicos como azúcar o leche. Aprendimos que hasta un postre clásico puede reinventarse con ingenio, y que la cocina en Venezuela se convirtió en un acto de resistencia. Además, nos habla del lado oscuro de la industria gastronómica: el machismo en las cocinas, la explotación laboral y la romantización del sacrificio.Luego nos lleva a otro punto vital: la crisis existencial a los 30 años. Ale comparte cómo, después de abrir restaurantes en España y vivir lo que parecía ser el “éxito”, descubrió que odiaba su vida como chef y decidió dar un giro radical. Nos reconocemos en esa historia porque sabemos que muchas veces nos definimos por una profesión, y cuando ya no nos llena, sentimos que todo se derrumba.De allí pasamos a las redes sociales y la creación de contenido. Ale nos cuenta cómo empezó subiendo recetas sin mucha visibilidad, hasta que decidió integrar lo más valioso: sus historias personales. Esa mezcla de gastronomía, vulnerabilidad y autenticidad la llevó a construir una comunidad y a publicar un libro infantil llamado Vámonos para Venezuela. Ese libro conecta a los niños de la diáspora con la cultura y la comida venezolana, y ya ha vendido miles de copias.En este episodio también hablamos de maternidad, de la presión de ser madres perfectas, de querer dar siempre lo mejor en la alimentación de los hijos aunque sea caro y agotador, y de cómo a veces tenemos que aceptar que un plato de pasta con aceite de oliva también es suficiente.Nosotras creemos que esta charla es un recordatorio de que comer sano no siempre es una opción accesible, que la autoexigencia nos desgasta y que reinventarnos es un acto de valentía. Si alguna vez te has sentido culpable por no cumplir con todas las expectativas, este episodio es para ti.

For some inspiring summer listening we are re-sharing some of our favorite episodes on the power of science and chemistry. This is a special episode on chemistry AND cooking with Christophe Lavelle, an expert in molecular gastronomy. And stay tuned for our next season featuring our customers and partners starting in September! ----------Chemistry is everywhere and cooking is no exception! In this podcast, Ilham joins Christophe Lavelle  –  one of the foremost experts on molecular gastronomy  – in the kitchen to learn about the chemistry of cooking, molecular gastronomy, how cooking is both an art and a science, and even how to make caramel foam with bicarbonate of soda and liquid nitrogen! Christophe Lavelle is a biophysicist, an epigeneticist and one of the foremost experts on the chemistry of cooking, or molecular gastronomy. His research focuses on the regulation of gene expression and the biophysical properties of macromolecules… including the ones you eat! He is a researcher at the Centre national de la recherche scientifique (CNRS), co-founder of the Food 2.0 LAB and runs a lab at the National Museum of Natural History in Paris.  He also teaches in many universities and establishments throughout Paris including the famous Le Cordon Bleu. For additional details about the podcast, show notes, and access to resources mentioned during the show, please visit https://www.syensqo.com/en/podcast

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.

Jenny Li Fowler sits down with Amanda Natividad — marketer, podcaster, and former trained chef — to tackle a challenge every social media manager and content creator eventually faces: handling negative comments and trolls online. From understanding the difference between criticism and trolling to learning when to clap back and when to scroll on, Amanda shares real-life stories, personal missteps, and practical strategies for keeping your cool in the chaotic world of online engagement. If you've ever let one bad comment ruin your day, this conversation is your crash course in building resilience and reclaiming perspective.Guest Name: Amanda Natividad, VP of Marketing, SparkToroGuest Socials: LinkedInInstagramMeme Team PodcastGuest Bio: Amanda Natividad is VP of Marketing for audience research startup, SparkToro. In her spare time, she co-hosts the Meme Team podcast and writes a marketing newsletter called the Menu (with over 16k subscribers). She's also the creator/teacher for Content Marketing 201, a contributor for Adweek, a Le Cordon Bleu-trained chef, and a former journalist. Amanda previously led marketing for Growth Machine, led marketing for Liftopia, built Fitbit's B2B content program, and led content and communications for NatureBox. - - - -Connect With Our Host:Jenny Li Fowlerhttps://www.linkedin.com/in/jennylifowler/https://twitter.com/TheJennyLiAbout The Enrollify Podcast Network:Confessions of a Higher Ed Social Media Manager is a part of the Enrollify Podcast Network. If you like this podcast, chances are you'll like other Enrollify shows too! Enrollify is made possible by Element451 — The AI Workforce Platform for Higher Ed. Learn more at element451.com.

Chef David Welch worked at some of the finest restaurants in France and built a legion of fans in Kingwood. Why now barbecue? How the soul of the barbecue culture helps even the most casual backyard pitmaster. Making cooks unique and the little things that separate good from great.

In zijn boek De Tirana-Express neemt Sake Slootweg zijn lezer mee op een smakelijke en nostalgische treinreis dwars door Europa. Met een combinatie van reis- en eetverhalen brengt hij de lezer naar Albanië, waar hij in zijn jeugd een aantal jaren woonde. Slootweg is communicatiemedewerker en schrijft voor de rubriek De Volkskeuken van de Volkskrant. Hij volgde een opleiding aan de Londense vestiging van de Franse kookschool Le Cordon Bleu.  Presentatie: Frénk van der Linden 

Rachel Khoo is one of the stars of The Great Australian Bake Off and as the new season drops on Binge, the effervescent, world-renowned global culinary consultant, author, presenter and baker joins us for a chat. Rachel shares her amazing story which has taken her around the world, from Le Cordon Bleu pastry kitchen in Paris to sharing the Bake Off shed in Australia with former Food Bytes guest Darren Purchese. Rachel is a breath of fresh air and her cooking tip sums her up perfectly. We have a new occasional segment called It's Showtime, showcasing everyday cooks and their special and sometimes award-winning creations. To start us off, Central Queensland radio personality Pinky Neven hits the ground running with her show stopping lemon butter, inspired by her grandma. Finally - and well worth the wait - wrap ypur laughing gear around the Food Poll and give us a thumbs up or down for curried sausages. Presented by Sarah Patterson & Kevin Hillier Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/Catch us also on:Radio 2DD - Easy Listening - On Line - https://www.2dd.online/Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/Twitter & Instagram - @sarahfoodbytesPost-production by Chris GatesforHowdy Partners Media | www.howdypartnersmedia.com.au/podcasts© 2025See omnystudio.com/listener for privacy information.

should I put a bullet in my head?… Andrej thought as walked the lonely streets of Dusseldorf.He shackled in the corporate chains of hell.Depressed.Aint' Gettin' No Satisfaction.Andrej decided to escape. He simply had too.Called his Old Man“this isn't for me… I want, no, I need to cook”“…I am going to Paris… to Le Cordon Bleu, I'm training to be a chef”In Paris, dark lifts, lightness enters.Next,Andrej opens a successful Fish & Oyster restaurant Dusseldorf.becomes Europe's first Fish SommelierToday, Andrej is cooking every. single. fish in the world.I rocked up to record at 11.30amAndrej had a Spicy Martini locked & loaded.Yup. My kinda nut job.OFF_THE::*WALL conversation this one.episode:Europe's First Fish Sommelier, Finding Your Calling, Cooking Every Fish in The World - Andre Cooks FishON THE MENU:David Foster Wallace: “This Is Water” Speech and Sips of WisdomThe Difference between Passion and Love: Passion is unrequited, always follow your passion.How to Soldier On When Owning Your Own Restaurant: “be oblivious to the costs and pain of running a restaurant”Why “Luck” is the Greatest Business plan of all time + how to create your own luckHow to deal with pain of following your dream “It's a choice to choose your trauma or not?”Anthony Bourdain's “Kitchen Confidential” + The Nirvana of running your own restaurantWhy the best boss's admit when they don't know what they don't knowWhy Germany is a Culinary Waste Land and How London Became the Foodie Capital of The World ==============================================

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.

Eden Grinshpan is a TV food personality, author of the bestselling cookbook Eating Out Loud, and the creator of the vibrant online platform Eden Eats. Known for her relatability, raw sincerity, playful goofiness, and bold, veg-forward cooking, Eden brings joy and flavor to everything she touches. She earned her culinary degree from Le Cordon Bleu in London before eating and adventuring her way across Europe, India, Southeast Asia, and Israel, where she spent summers growing up. Her passion for travel and food led to her breakout Cooking Channel series Eden Eats, which she both produced and hosted. She later went on to host Log On & Eat with Eden Grinshpan and serve as host of Top Chef Canada. Eden currently splits her time between New York and Toronto with her husband, Ido, and their two daughters, Ayv and Romi. Her latest cookbook, TAHINI BABY, is a joyful celebration of Middle Eastern– and Mediterranean-inspired, veg-forward cooking. Bursting with fresh flavors, approachable recipes, and Eden's signature flair, TAHINI BABY makes it easy—and fun—to cook like an It-girl in your own kitchen. From noshes and brunch staples to bold veggie mains and next-level sides, plus vibrant condiments, dips, and pickles, Eden invites everyone to roll up their sleeves, get a little messy, and fall in love with food all over again. We discuss:  How Eden sets healthy boundaries with technology and social media to protect her well-being and stay present with her family The behind-the-scenes journey of writing her second cookbook, Tahini Baby, and why tahini and sesame seeds are the ultimate flavor enhancers Eden's approach to balancing motherhood, marriage, and a thriving culinary career, with grace, humor, and honesty Tips for bringing big flavor to every dish using fresh summer produce, pantry staples, and Eden's favorite condiments Real talk about meal prep, and Eden's favorite ways to keep cooking exciting and stress-free Follow Eden Grinshpan on Instagram: @edeneats Order Tahini Baby: https://www.tahinibabybook.com/?fbclid=PAZXh0bgNhZW0CMTEAAae2Q7rqrlp4teTHsLsH0if-JDpr6HReqHWj98QUiOtUsjLDIZE6v5ODkorWUg_aem_o1lGkeiglIKDBU_W6TrpAw Learn more about High Vibration Living with Chef Whitney Aronoff on www.StarseedKitchen.com  Get 10% off your order of Chef Whitney's organic spices with code STARSEED on www.starseedkitchen.com  Follow Chef Whitney Aronoff on Instagram at @whitneyaronoff and @starseedkitchen Learn more about your ad choices. Visit megaphone.fm/adchoices

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.   Episode Highlights:  The challenges of becoming a sommelier and the rigorous certification process  The pain points of starting and managing a niche winebusiness  The importance of terroir, how to truly taste wine, and why there's no wrong way to enjoy it  How Winkler & Samuels differentiates itself by curating unique, small-batch wines  The behind-the-scenes reality of running a business with a spouse and balancing work-life demands Tips for choosing better quality wines, avoiding headaches, and understanding the difference between Champagne & Prosecco   Want to take your wine knowledge to the next level?  Join Winkler & Samuels' Wine Club for hand-selected bottles, expert pairing recommendations, and a one-of-a-kind experience delivered to your door!   Find Melissa and Winkler & Samuels:  Visit the Store:  500 Seneca St, Buffalo, NY  Website & Wine Club Info: https://winklerandsamuels.com/  Follow on Instagram: https://www.instagram.com/winklerandsamuelswine/  Book a Wine Class: https://winklerandsamuels.com/collections/wine-class   Visit StaffBuffalo Website: https://staffbuffalo.com/   Subscribe & Follow Pain Points Podcast for more expert insights into entrepreneurship, business challenges, and industry deep dives! 

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.

Nghe trọn nội dung sách nói Ăn Gì Cho Không Độc Hại trên ứng dụng Voiz FM: https://voiz.vn/play/6669/"Dinh dưỡng là một đề tài rối rắm. Không chỉ là chuyện ăn, nó còn gắn liền với khoa học, văn hóa, truyền thống, sức khỏe, cảm giác được chăm sóc, sự no ấm, sự hạnh phúc… Chính vì phức tạp nên nó dễ bị hiểu sai, và thông tin về nó dễ bị lợi dụng.Trong tình cảnh đó, cuốn sách này ra đời với hy vọng giúp những ai đang băn khoăn trước mớ thông tin về dinh dưỡng đang chất đống như mặt hàng trên kệ siêu thị được yên tâm. Yên tâm để biết mình nên lựa thông tin nào đem về nhà. Yên tâm để điềm tĩnh trước những thông tin, nghiên cứu mới về chất nọ vitamin kia cứ ồ ạt sinh sôi mỗi ngày - những thứ khiến mình nghi ngờ rằng cả nhà mình lẫn tổ tiên mình trước đây đều ăn uống sai bét.Tôi không có ý định thay đổi gì ai. Quá nhiều người đang muốn làm chuyện này rồi. Cuốn sách chỉ đưa ra hướng dẫn, giúp người muốn tìm hiểu về sức khỏe và môi trường có một cái nhìn khác. Tức tôi có thể đưa ra hướng cho người đọc yên tâm đi, nhưng đầu tiên họ phải muốn đi cái đã." (Pha Lê)Cuốn sách là câu chuyện thú vị và bổ ích về thực dưỡng, ăn chay, thực phẩm hữu cơ... nhìn từ góc độ khoa học và thực tiễn đời sống, môi trường, được thể hiện bằng giọng văn hài hước và sắc sảo. Tác giả Pha Lê có bằng thượng cấp Grand Diploma của trường ẩm thực Le Cordon Bleu danh giá. Cô hiện đang là cây viết ẩm thực - văn hóa chủ lực của trang soi.today và báo Tuổi Trẻ cuối tuần.Tại ứng dụng sách nói Voiz FM, sách nói Ăn Gì Cho Không Độc Hại được đầu tư chất lượng âm thanh và thu âm chuyên nghiệp, tốt nhất để mang lại trải nghiệm nghe tuyệt vời cho bạn.---Về Voiz FM: Voiz FM là ứng dụng sách nói podcast ra mắt thị trường công nghệ từ năm 2019. Với gần 2000 tựa sách độc quyền, Voiz FM hiện đang là nền tảng sách nói podcast bản quyền hàng đầu Việt Nam. Bạn có thể trải nghiệm miễn phí đa dạng nội dung tại Voiz FM từ sách nói, podcast đến truyện nói, sách tóm tắt và nội dung dành cho thiếu nhi.---Voiz FM website: https://voiz.vn/ Theo dõi Facebook Voiz FM: https://www.facebook.com/VoizFM Tham khảo thêm các bài viết review, tổng hợp, gợi ý sách để lựa chọn sách nói dễ dàng hơn tại trang Blog Voiz FM: http://blog.voiz.vn/---Cảm ơn bạn đã ủng hộ Voiz FM. Nếu bạn yêu thích sách nói Ăn Gì Cho Không Độc Hại và các nội dung sách nói podcast khác, hãy đăng ký kênh để nhận thông báo về những nội dung mới nhất của Voiz FM channel nhé. Ngoài ra, bạn có thể nghe BẢN FULL ĐỘC QUYỀN hàng chục ngàn nội dung chất lượng cao khác tại ứng dụng Voiz FM.Tải ứng dụng Voiz FM: voiz.vn/download#voizfm #sáchnói #podcast #sáchnóiĂnGìChoKhôngĐộcHại #PhaLê

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.

Today, I'm talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.You'll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work. What you'll learn from Chef Fany Gerson Eating paletas 2:46 The salad dressing that makes her think of her childhood 4:07 Mexican market memories 4:45 A mystery recipe to experiment with 5:20 Why she chose to study pastry 8:40 Bringing snacks to physics class 9:41 The French foundations of her learning experience 10:42 Why the's the “anti-pastry chef” 12:07 Merging French and Mexican styles 14:20 Exploring the many food cultures of Mexico 16:10 Her goal of studying at Le Cordon Bleu in French 18:12 Why she fell in love with donuts 19:48 Making a quintessentially American pastry 22:06 The struggles of opening a new place 23:17 Opening Fan Fan mid-pandemic 25:53 The donut as a canvas for cultural exploration 26:19 Events and collaborations 27:22 How collaborations work 28:39 Wanting to learn more about African fruits 32:29 The role of nostalgia in her donuts 33:28 Hard to find Mexican flavors 39:03 Lessons from her dad she wished she would have followed 41:26 A food tour of Brooklyn 43:47 Her guilty pleasure food 45:25 Favorite childhood sweet treats 46:09 The best glazes she's made 48:23 Top paleta flavors 50:20 Visiting Mexico City for inspiration 52:21 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New York Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York NYC Panel Discussion with Chefs Conversation with Chef JJ Johnson Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Fany Gerson Instagram Facebook Social media La Newyorkina Instagram Facebook Social media Fan Fan Doughnuts Instagram Facebook Links mentioned in this episode La Neworkina Fan Fan Doughnuts Fany Gerson webiste

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.

Who doesn't love a freshly baked cookie? Warm cookies are a mood changer, and in the case of Tiffany Lewis, a career changer. Lewis left a corporate job in banking and went headfirst into baking. But she did not follow a standard recipe. Graduation from Le Cordon Bleu, working with celebrity chefs like Curtis Stone and Giada De Laurentiis and eventually landing at Sur La Table. The pandemic led to a pivot, pop-ups and the founding of Cookies with Tiffany – and downtown Seattle is certainly sweeter for it.  Join us for Seattle City Makers with Jon Scholes and guest Tiffany Lewis.

On this episode, Ragnar speaks with Matthieu Longuere, Master Sommelier and Wine Development Manager at Le Cordon Bleu London. Originally from France, Matthieu has worked in the UK since 1994, holding senior sommelier positions at some of the country's top hotels and restaurants. In 2005, he earned the prestigious title of Master Sommelier, an honor held by fewer than 300 individuals worldwide. Today, Matthieu shares his expertise at Le Cordon Bleu, shaping the next generation of wine professionals.Tune in to hear how the industry has evolved, learn key characteristics of wine, and discover tips for a successful pairing that will elevate the dining experience. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

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/

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.

●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

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 

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

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.

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"

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.