Podcasts about le cordon bleu college

It is a privilege to welcome celebrity chef Charity Morgan to The Jake's Take with Jacob Elyachar Podcast.  Chef Charity is a best-selling author, chef, and vegan lifestyle advocate. Holding a culinary degree from Le Cordon Bleu College of Culinary Arts, she has spent her professional life offering people a panoramic view of what it means to live a plant-based lifestyle. With over 15 years of professional cooking experience, Chef Charity has found a niche in providing vegan meal preparation for NFL players and educating them on the benefits of a vegan diet. She also catered a plant-based menu for Miley Cyrus and Liam Hemsworth's Nashville wedding. Alongside her husband, former NFL linebacker Derrick Morgan, Chef Charity played a prominent role in the Netflix documentary The Game Changers, which follows UFC fighter James Wilks on a quest to find the optimal diet for human performance and health. Chef Charity is a nationwide best-selling author of the cookbook Unbelievably Vegan, published by Clarkson Potter.   On August 22, 2024, MAX will release her new special, Unbelievably Vegan with Chef Charity. The special finds Chef Charity Morgan on a mission to integrate vegan options onto the menu at Nashville's beloved Germantown Pub, a local sports bar run by a stubborn chef set in his meat-eating ways. Chef Charity's “Three R” system of “Replace, Replicate, Reveal” is put to the test as she pulls out all the stops to convince these carnivores to let a little vegan into their lives and onto their menu. On this episode of The Jake's Take with Jacob Elyachar Podcast, Chef Charity Morgan previewed her MAX special and the lessons she hopes viewers will learn from it.Let's connect on social media! Visit my channels on:A) Facebook: https://www.facebook.com/JacobElyachar/B) Instagram: https://www.instagram.com/jacobelyachar/C) Threads: https://www.threads.net/@jacobelyacharD) TikTok: https://www.tiktok.com/@therealjacobelyacE) YouTube: https://www.youtube.com/@JacobElyacharBecome a supporter of this podcast: https://www.spreaker.com/podcast/jake-s-take-with-jacob-elyachar--4112003/support.

“Build relationships with your coworkers – you don't have to be friends with them” Taylor Melton is a linguist and educator with over 15 years of international experience in teaching, language consulting, and data-driven research. She earned her Master's in Linguistics from National Taiwan Normal University, as well as attending Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia. Her career has included lecturing at Overseas Chinese University in Taiwan, crafting tailored language programs for corporate clients in Germany, and writing freelance for culture magazines. She is currently writing an Introduction to Linguistics textbook for undergraduate students. Taylor Melton on LinkedIn The Language of Food by Dan Jurafsky The Extensive Reading Foundation Topics include – language teaching – second language acquisition – discourse analysis – international travel – cooking – culinary language – networking – entrepreneurship – study abroadThe post Episode #52: Taylor Melton first appeared on Linguistics Careercast.

Text Dr. Black your questions or comments.In episode 19 of the 'Eat Your Greens with Dr. Black' podcast, Dr. Black and her sister, Wendy, a graduate of Le Cordon Bleu College of Culinary Arts, delve into the world of plant-based meat alternatives. This episode, part two of a three-part series, is designed to assist listeners in transitioning to a plant-based lifestyle. The duo explores and samples a variety of popular plant-based options on the market, including vegan breakfast sausages, impossible and beyond burgers, vegan pepperoni pizza with creamy Miyoko's pourable mozzarella cheese, and dairy-free ice creams. Through a lively discussion, they evaluate these alternatives based on appearance, texture, flavor, cost, and nutritional content, aiming to provide listeners with comprehensive insights to make informed decisions. Wendy shares her expertise and personal experiences, including her culinary background and how plant-based eating has impacted her health, particularly in relation to rheumatoid arthritis. The episode offers an engaging journey through the delicious possibilities of plant-based eating while providing valuable information to help listeners incorporate more whole plant-based foods into their diets. Links from episode:Chef Wendy's Easy Vegan Shepherd's PieVegan Migas from ConnoisseurusVegIf you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend! For my free guide to Living a Plant-Forward Life, visit the show website and subscribe! eatgreenswithdrblack.com For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.You can contact Dr. Black at dr.black@eatgreenswithdrblack.comI am happy to answer general questions related to the information presented on this podcast. Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

This episode is a re-visit of a past episode with  Chef Cory Oppold, who was just awarded "Top Chef" and his new restaurant Course was awarded "Emerging Restaurant of the Year" by The Arizona Restaurant Association.  Cory was a former winner of Food Network's Chopped, and new owner of Course, a fine dining restaurant in Scottsdale. At Course, “Chef Cory Oppold and his culinary team take you on a food exploration through an explosion of both your taste and visual senses, using seasonality of products and a progression of flavor.”Cory's prior positions include teaching at the Le Cordon Bleu College of Culinary Arts, Executive Chef at Tarbell's restaurant in Phoenix and Executive Chef at Atlas Bistro. His childhood was spent on an dairy farm in a small town in Illinois. It wasn't until he came to Arizona to study architecture that Cory first encountered fine dining and the experience led him to enroll at the Scottsdale Culinary Institute where he graduated with honors in 2002.Today, Corey was able to transition his upscale catering and event dining company Course into a full-service restaurant in early 2023. Cory's innovative spirit makes his dishes not only creative delights, but also accessible in many different dining experiences. “I believe a menu is everything a chef wants to say at that time and moment and it's hard for us to tell our story with one dish. That is why every guest gets multiple courses while experiencing my cuisine,” says Chef Cory. We also had the privilege of having Corey join us in the Candelaria Kitchen for a cooking class a few years back! In the video on our website & YouTube, he walks us through making pan seared scallops with cornbread pudding, zucchini, fennel soubise, and tomato coulis. For photos and more on this episode & cooking class, and all our past episodes, visit: https://www.candelariadesign.com/inspiring-living-podcast

Michael Raimondi has accumulated extensive work experience in various roles and industries. At the time of this interview Michael currently served as the Vice President of HR Operations at The Hollister Group, where they collaborate with executive leadership to define the organization's long-term mission and goals. Michael is responsible for talent management, attraction, onboarding, training, and implementing technology solutions. Additionally, Raimondi manages the HR team and ensures compliance with employment laws and regulations.Prior to their current role, Raimondi held positions of increasing responsibility at The Hollister Group. Michael served as the Vice President of Administrative & HR Staffing, where they developed and executed talent acquisition and hiring processes for the entire organization. Michael also oversaw EEO compliance training. Before that, Raimondi was the Division Director of Administrative & HR Staffing, responsible for leading a team and managing the division's recruitment, hiring, and performance management processes.Raimondi's earlier experience includes serving as a Recruiting Director for Administrative & HR Staffing, where they provided efficient customer service, oversaw job postings and recruiting strategies, and ensured a diverse candidate pool. Michael also worked as a Higher Education Recruiter, responsible for full-cycle recruitment for various positions at colleges and universities.Prior to their tenure at The Hollister Group, Raimondi worked as an Admissions Representative at Le Cordon Bleu College, where they led a team of recruiters and guided prospective students in choosing the right educational program. Michael also worked as a General Manager at West Elm Variety, overseeing day-to-day operations, customer service, purchasing, and budget analysis. Raimondi started their career in customer service as a part-time employee at Ellsworth Supply.Overall, Michael Raimondi has a diverse and well-rounded background in HR, staffing, recruitment, and operations management.Michael Raimondi pursued their education in the field of Business Administration and Management. Michael first obtained an Associate's degree in Business Administration and Management from Quincy College, where they studied from 2001 to 2004. Michael then pursued a Bachelor's degree in the same field from Bridgewater State College, completing their studies from 2004 to 2006. Making further progress in their educational journey, Michael earned a Master's degree in Business Administration and Management from Eastern Nazarene College, studying from 2011 to 2012. In addition to their formal education, Michael Raimondi also obtained a Professional in Human Resources (PHR) certification from HRCI in March 2021.

What do you look forward to cooking and baking at this time of year? Chef John Shields is the author of several cookbooks, the latest of which is The New Chesapeake Kitchen. He's a chef and the proprietor of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art, and the host of two highly acclaimed PBS cooking shows: Chesapeake Bay Cooking and Coastal Cooking. John joins us in Studio A… We also welcome Chef Melanie, the creator of Chauncey's, which does catering and offers culinary classes in Baltimore and throughout the DMV area. Chef Melanie studied at Le Cordon Bleu College in Los Angeles. She's worked with some of the best known chefs in the country, she appeared on Chopped on the Food Network, and 10 years ago she even served as the event chef at Cochella, where she fed more than 90,000 music lovers. Plus, Debonette Wyatt joins Tom. Wyatt is the owner of My Mama's Vegan. You can find it at the Urban Reads Bookstore in the 3000 block of Greenmount Avenue.See omnystudio.com/listener for privacy information.

Welcome to Episode 19 of the Private Chef Podcast! We are thrilled to have Sam Bodine, a private chef from Atlanta. Sam has a passion for food and cooking, which he sees as his love language. After discovering his love for cooking, Sam enrolled in Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, and completed his internship at a five-star Italian restaurant in Scottsdale, Arizona.Working as a private chef has allowed him to tap into his creativity and bring out the best in each ingredient. He never stops learning and always goes the extra mile to add maximum value to his clients. Sam emphasizes the importance of being adaptable and understanding the client's needs, which is the key to success in the private service industry. He attributes his success to his connection with clients and the appreciation of his value.Sam's love for food extends beyond the plate, as he has seen its transformative power on a person's life, both inside and out. In this episode, Sam shares his journey and insights into the private service industry. Don't miss this opportunity to learn from one of the best in the business. Hit the subscribe button to stay updated with our latest episodes. Thanks for tuning in!This new episode of The Private Chef Podcast is available through:Buzzsprout  → https://bit.ly/3yhRWBCApple  → https://apple.co/3V6jaF0Google Podcast  → https://bit.ly/3CiXQ6RSpotify  → https://spoti.fi/3SJHM51Podchaser  → https://bit.ly/3rvHlz9Deezer  → https://bit.ly/3V5av5RPlayer FM  → https://bit.ly/3SWehMXWatch the full interview and subscribe for more videos:Youtube  → https://bit.ly/3EulIHeLet's Stay ConnectedLinkedIn →  https://bit.ly/3Q9C5wCConnect with Sam BodineLinkedIn → https://bit.ly/3jwOrmVWebsite →  https://bit.ly/3Xddkl4

Join us for an amazing journey into the life of Chef Coco whose experience spans over 30 years in hospitality, fashion, entertainment, and culinary education. Her culinary and hospitality experience include the New York Plaza Hotel, Windows on the World Restaurant. Chef Coco is also currently a Chef Educator at Escoffier School of Culinary Arts online and she also mentors' young chefs and fashion students in the USA, several countries in Africa and India. She is a graduate of Le Cordon Bleu College of Culinary Arts and was also an educator at her alma mater. In a prior life, Chef Coco was the fashion designer and stylist for celebrities such as LL Cool J, Music Producer Teddy Riley, and Positive K and was Assistant Designer to Play from the rap duo Kid N Play, just to name a few.

In today's episode, we're speaking with Escoffier Baking & Pastry Chef Instructor Colette Christian, Certified Master Baker (CMB), a published author, and host of Baking with Colette. She mentored under the great White House Pastry Chef Albert Kumin, worked in upscale restaurants and luxury hotels, and owned a bed & breakfast and a successful wedding cake business.Colette is a Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), and Evaluator for Certifications by the American Culinary Federation. She taught at Le Cordon Bleu College of Culinary Arts and has been teaching baking and pastry classes as the Dough Doctor for over a decade.Listen as we chat with Chef Colette about obtaining her Master Baker certification, the importance of great mentors, and the balance of art & science in baking.

A native of Lima, Peru, Julio-Cesar Florez started his professional culinary career in his mid-twenties, graduating from Le Cordon Bleu College of Culinary Arts in Austin, TX in 2005. In 2006 he became chef de cuisine at the former Mirabelle Restaurant in northwest Austin. In 2008, Florez spent time in New York City, staging under Chef Wylie Dufresne at the Michelin-rated restaurant, WD50 and received a certificate of completion for intensive training in hydrocolloids from The French Culinary Institute in New York City. Before holding his current title as executive chef and founder of Biru Cocina Peruana, Florez held executive chef positions at Austin based restaurants La Sombra Bar & Grill, Gusto Italian Kitchen & Wine Bar, Llamas Peruvian Food Trailer, Hyde Park Bar & Grill, Malaga Tapas & Bar, Isla where he served high end Peruvian cuisine, and just recently as chef de cuisine at Lucky Robot, where he introduced nikkei cuisine to Austin for the first time. He is proud to be Austin's biggest advocate for Peruvian cuisine. Síguelo en sus redes sociales como @jcflorezz y en Biru Cocina Peruana como @birucocinaperuana Follow The Cebiche Podcast on all the platforms as @thecebichepodcast | Help us by giving us a review in Apple Podcast & sharing with your friends and family.

Suga's Pimento Cheeses has added two new mouth-watering flavors, Gourmet Pesto & Feta and Black Truffle, to an already-diverse menu of pimento cheese offerings. The new options join other cravable and popular flavors already on Suga's menu including Bacon Asiago, Smoked Gouda, Roasted Poblano and Monterey Jack, an extra spicy version with serrano peppers. Suga's offers eight total traditional flavors and four vegan pimento cheese options. Suga's Pimento Cheeses also launches a new interactive web site to further penetrate local Atlanta shops, larger markets in the Atlanta metro, and expand throughout the Southern region. The new web site will feature pimento cheese recipe inspiration, the story behind the cheese, a list of local stores and markets where Suga's Pimento Cheeses can be purchased and an e-commerce store where customers can purchase their favorite flavors. Web: https://sugasfood.com Follow: @sugaspimentocheeses “Pesto & Feta and Black Truffle are direct responses to what our customers asked for,” said Chef Suga, founder and creator of Suga's Pimento Cheeses. “Even though COVID-19 set everyone back, we are blessed to expand and grow our presence in stores throughout Atlanta and into Tennessee. We're confident the web relaunch will help us bring our pimento cheese to even more raving fans.” Stacey West, aka Chef Suga, and her pimento cheeses have been sought after throughout metro Atlanta thanks to her memorable presence at local farmer's markets and hyper-local shops as well as an early foray into a weekly Powder Springs brunch spot where the fan favorite was her signature Southern cheese spread. Chef Suga graduated from Le Cordon Bleu College of Culinary Arts in Atlanta with dreams of running a restaurant. After working with some of the top chefs in the Atlanta Metro area, including Chef Hilary of The Hil at Serenbe and Chef Holly, executive chef of Georgia Grown, she launched Suga's Enterprises, LLC in April 2016, taking over the kitchen and dining room of a local Powder Springs restaurant one day only for two months to serve Sunday brunch and try her hand at the restaurant industry. Stacey, her son Quinton Jones, who is also a chef, and her husband Robert West created southern brunch favorites such as chicken and waffles with maple butter, catfish po' boys, sweet potato corn muffins, and pimento cheese and grits. While they enjoyed the entire menu, customers overwhelmingly latched onto the pimento cheese. Suga's Pimento Cheeses launched just over a year later, in June 2017, thanks to the raving fans and high demand for the creative pimento cheese brand. “Our pimento cheeses are perfect on burgers, eggs, in grilled cheese or just fresh out of the container,” Chef Suga said. When she received requests for a spicier version in addition to her original pimento cheese, Chef Suga started experimenting with different types of spicy peppers, started selling her pimento cheese spread at the Marietta Square Farmers Market and sold out on the first day. Eventually the West's grew the business to many other markets and stores around metro Atlanta and into Tennessee and launched nine different flavors of pimento cheese. They debuted a 10th flavor, the smoked gouda pimento cheese, at the 2018 Atlanta Cheese Fest earning a finalist spot in the 2019 Flavor of Georgia food competition. Chef Suga and her team uses farm fresh, no preservatives and small batch ingredients from local restaurant supply companies, Atlanta farmers and other local vendors to ensure the highest and most fresh quality. Suga's Pimento Cheeses' vegan options are dairy, soy and nut free and contain potato and corn-based cheese, vegan mayo, vegan cream cheese and other non-dairy ingredients. Stacey earned the nickname “Suga” (pronounced “Shuh-gah”) when her first grandbaby was born. She didn't want to be called “grandma” so her daughter, Chanty, came up with the alternative “Suga.” She quickly began to be known as “Chef Suga.” Suga's Pimento Cheeses is headquartered in Powder Springs, Ga. and the pimento cheese is made locally in Marietta, Ga. Find more information about Chef Suga, her brand of cravable pimento cheeses, and a complete list of farmer's market and local shop locations at: www.sugasfood.com. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Suga's Pimento Cheeses has added two new mouth-watering flavors, Gourmet Pesto & Feta and Black Truffle, to an already-diverse menu of pimento cheese offerings. The new options join other cravable and popular flavors already on Suga's menu including Bacon Asiago, Smoked Gouda, Roasted Poblano and Monterey Jack, an extra spicy version with serrano peppers. Suga's offers eight total traditional flavors and four vegan pimento cheese options. Suga's Pimento Cheeses also launches a new interactive web site to further penetrate local Atlanta shops, larger markets in the Atlanta metro, and expand throughout the Southern region. The new web site will feature pimento cheese recipe inspiration, the story behind the cheese, a list of local stores and markets where Suga's Pimento Cheeses can be purchased and an e-commerce store where customers can purchase their favorite flavors. Web: https://sugasfood.com Follow: @sugaspimentocheeses “Pesto & Feta and Black Truffle are direct responses to what our customers asked for,” said Chef Suga, founder and creator of Suga's Pimento Cheeses. “Even though COVID-19 set everyone back, we are blessed to expand and grow our presence in stores throughout Atlanta and into Tennessee. We're confident the web relaunch will help us bring our pimento cheese to even more raving fans.” Stacey West, aka Chef Suga, and her pimento cheeses have been sought after throughout metro Atlanta thanks to her memorable presence at local farmer's markets and hyper-local shops as well as an early foray into a weekly Powder Springs brunch spot where the fan favorite was her signature Southern cheese spread. Chef Suga graduated from Le Cordon Bleu College of Culinary Arts in Atlanta with dreams of running a restaurant. After working with some of the top chefs in the Atlanta Metro area, including Chef Hilary of The Hil at Serenbe and Chef Holly, executive chef of Georgia Grown, she launched Suga's Enterprises, LLC in April 2016, taking over the kitchen and dining room of a local Powder Springs restaurant one day only for two months to serve Sunday brunch and try her hand at the restaurant industry. Stacey, her son Quinton Jones, who is also a chef, and her husband Robert West created southern brunch favorites such as chicken and waffles with maple butter, catfish po' boys, sweet potato corn muffins, and pimento cheese and grits. While they enjoyed the entire menu, customers overwhelmingly latched onto the pimento cheese. Suga's Pimento Cheeses launched just over a year later, in June 2017, thanks to the raving fans and high demand for the creative pimento cheese brand. “Our pimento cheeses are perfect on burgers, eggs, in grilled cheese or just fresh out of the container,” Chef Suga said. When she received requests for a spicier version in addition to her original pimento cheese, Chef Suga started experimenting with different types of spicy peppers, started selling her pimento cheese spread at the Marietta Square Farmers Market and sold out on the first day. Eventually the West's grew the business to many other markets and stores around metro Atlanta and into Tennessee and launched nine different flavors of pimento cheese. They debuted a 10th flavor, the smoked gouda pimento cheese, at the 2018 Atlanta Cheese Fest earning a finalist spot in the 2019 Flavor of Georgia food competition. Chef Suga and her team uses farm fresh, no preservatives and small batch ingredients from local restaurant supply companies, Atlanta farmers and other local vendors to ensure the highest and most fresh quality. Suga's Pimento Cheeses' vegan options are dairy, soy and nut free and contain potato and corn-based cheese, vegan mayo, vegan cream cheese and other non-dairy ingredients. Stacey earned the nickname “Suga” (pronounced “Shuh-gah”) when her first grandbaby was born. She didn't want to be called “grandma” so her daughter, Chanty, came up with the alternative “Suga.” She quickly began to be known as “Chef Suga.” Suga's Pimento Cheeses is headquartered in Powder Springs, Ga. and the pimento cheese is made locally in Marietta, Ga. Find more information about Chef Suga, her brand of cravable pimento cheeses, and a complete list of farmer's market and local shop locations at: www.sugasfood.com. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Southern-born, Jennifer Hill Booker traveled to Paris to study French cooking at Le Cordon Bleu College of Culinary Arts only to discover that rustic French and Southern dishes use many of the same ingredients. Jennifer used this as the basis for culinary exploration in her second cookbook, Dinner Déjà Vu: Southern Tonight, French Tomorrow. The […]

Southern-born, Jennifer Hill Booker traveled to Paris to study French cooking at Le Cordon Bleu College of Culinary Arts only to discover that rustic French and Southern dishes use many of the same ingredients. Jennifer used this as the basis for culinary exploration in her second cookbook, Dinner Déjà Vu: Southern Tonight, French Tomorrow. The […] The post Jennifer Hill Booker with Your Resident Gourmet appeared first on Business RadioX ®.

Ride the bucket with Nick and Jake as they meat with Chef Andrew Smith of Columbus, OH. Learn what inspired Chef to cook in the first place, where he pulls inspiration from today, what he sees in the industry from a consultant's perspective, his philosophy on food waste and culinary school, a few tips for home cooks, and more! **This episode has been broken down into chapters for your listening convenience!Follow Andrew on Instagram: @chefasmith Protein: Always, a special thanks to The Butcher & Grocer for the support! Recently named one of Columbus' fastest 50 growing companies - CONGRATS! Also Mentioned: In "Standard Questions & getting to know Chef Smith" discussing Chef Smith's favorite taco places in Columbus:La Super Torta  @alebrijes.foodtruck and @alexreyes_2012In "Roys Ave Supper Club" discussing the supper club Chef Smith and his wife Devoney run@roys_ave_supperclubIn "CLEAVER, Chef Jay Kleven, and the business side of running a kitchen" discussing who Chef Smith leans on and bounces ideas off of @cleavergrandview @jay.kleven @rockmilltavernIn "Culinary School and tips for home cooks" discussing where Chef Smith went to school and thoughts/tips for others interested in cookingWestern Culinary Institute became a Le Cordon Bleu College of Culinary Arts property & subsequently shut down. Click Here to learn moreIn "Pop up & Wrap Up" discussing Chef Smith's pop up dinners at Ambrose and Eve@ambroseandeveThe Butcher & Grocer Specializing in the highest quality beef, lamb, pork, chicken, and cheese from small Ohio farms.

Ashley N. Keyes is a Georgia grown chef with a passion for feeding families! Since 2010 Chef Keyes has been assisting the Center Helping Obesity In Children End Successfully (C.H.O.I.C.E.S.) with cooking demonstrations and summer camps. At the same time, she completed her studies and graduated from the Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia. In year 2013 she was selected to participate in a 4 month hospitality and culinary internship at Disney Corporation in Florida. Shortly thereafter, Chef Keyes became the Operations Manager for The Atlanta Bread Company kiosk operated by CAMM Concessions at the Atlanta Hartsfield Airport. Never slowing down, she is also the owner of Keyes in the Kitchen, a boutique catering company that specializes in creating healthy recipes for corporate and family events. Help us “Live on Purpose”. We need 100 followers to establish our organization and be able to give back to the people in the community that needs help. If you have the @Purposity app, simply just follow CHOICES. If you’re new to the movement, go to www.purposity.com to download the free app > search Atlanta > then follow CHOICES. #choices4kids #communitygiveback #helpthyneighbor #kindness #liveonpurpose

Sheri Brazley is a native Chicagoan. She attended Southern Illinois University in Carbondale and received a BA degree in Psychology. After graduation, she started a career working with Developmentally Disabled children for the State of Illinois and later went on to work for the City of Chicago for 25 years. During her tenure at the city, she wore many hats; she spent 10 years working in the Mayor's Office for People with Disabilities where she was responsible for making sure that the city’s public events would be accommodating to people with disabilities. Prior to retirement in 2015, Sheri spent 15 years in the City's Health Department as the Assistant to the Director of Public Information where she had an opportunity to create public messaging and marketing tools on health topics. Throughout her professional career, Sheri always had a love for cooking and has maintained a successful small catering business that is still thriving. When she retired from the city, she knew that she wanted to recreate herself, so she enrolled in Le Cordon Bleu College of Culinary Arts with the primary aim of pursing a new career teaching people how to cook nutritious meals to maintain a healthy lifestyle. She completed all the coursework for the Certificate Program with a 4.0 GPA — all of this during her 50s. Upon completing Le Cordon Bleu, Sheri became aware of the organization Common Threads developed by famed chef Art Smith. It was from her LCB Instructor and mentor Chef Daniel John that she learned about the mission of Common Threads. Through Common Threads, Sheri now services three schools. Additionally, Sheri has created a very popular culinary program for seniors (age 60+) entitled Snacking Around the World. This cooking demo program allows seniors to experience the food, history and culture of countries like Mexico, Thailand, China, Italy, Spain and countless others. If you would like to connect with Sheri, she can be found on Instagram as Chef_braz.

What Makes Restoratives Cafe a Good Neighbor...It all begins with an idea. Established in 2013 by the Gillmore Family, Restoratives Cafe is Estero’s Awesome Tiny Restaurant!Located in Estero, Florida, Chef Jay Gillmore creates traditional breakfast and sandwiches with his own culinary flair. Restoratives Cafe has something for everyone. From the House Special, Biscuits and Gravy Royale with Cheese, to the Avocado Toast on the Vegan Menu, we have choices for all types of eaters!Jay was trained at Le Cordon Bleu College of Culinary Arts in Orlando. After working at some of the finest local restaurants in Lee County, Jay decided to try his hand at his own place. The cafe is truly a labor of love, from the build out, to the tables and the bar, everything was made by Jay and the Gillmore family.To learn more about Restoratives Cafe, go to: https://www.restorativescafe.com/Restoratives Cafe20461 S. Tamiami TrailEstero FL 33928 (239)949-6715Support the show (https://goodneighborpodcast.com)

In 2008, Lisa Baker Morgan, a thirty-eight-year-old, newly divorced mother, unexpectedly found herself staring down death in a Monaco hospital, nine time zones away from her two young daughters in Los Angeles. After facing mortality and surviving, her life took on a sense of urgency to experience and accomplish all of the things she had ever wanted for herself and her daughters. Top of her list: a life-long desire to live in Paris. The seemingly indulgent and even "crazy" aspiration was part of a journey that set her on the path of recovery of health and of spirit. In this Deep Chats episode, we get to hear about Lisa’s incredible journey and how it has shaped her life as a result. Beyond inspiring, and yet incredibly humble, this is a conversation that we know will touch you all.   In this episode we discussed:  How to BE the future that you want. Letting go of what you think is supposed to happen. Life defies categorization. Impermanence and the lessons it teaches us. Choosing to dwell on negative versus finding the opportunity.  Seeing the world through gratitude and presence.   Connect with Lisa www.chefmorgan.com IG: @chefmorgan Lisa's book Paris, Part Time   About Lisa The first of her family to attend college, Lisa Baker Morgan graduated from the University of Southern California with a degree in English Literature. She obtained her Juris Doctorate from Southwestern Law School and her culinary degree from Le Cordon Bleu College of Culinary Arts. Morgan is the co-author of Homegrown Herb Garden (Quarry, 2014) and the author of Simple Pleasures: Fifty-two weeks of turning ordinary ingredients into extraordinary moments (ciao yummy!, 2012). Morgan has given cooking classes at Chateau Bosgouet in Normandy and worked alongside Chef Bruno Doucet, owner of Paris's La Regalade. She is also the author of a travel and food blog, www.chefmorgan.com, and has written numerous guest articles for food websites and blogs. She was featured in The Mothers of Reinvention (Vanguard Press, 2012) as a mother who faced change in a positive way. In addition to her writing and cooking endeavors, Morgan has taken on humanitarian and philanthropic causes in the United States and internationally, including advocacy on behalf of adults and children who have endured childhood sexual assault and trauma. Her newest book, Paris, Part Time, is out June 1st. She divides her time between Paris and Los Angeles   Stay in Touch Website  Instagram: @deepchatspodcast  Watch our interviews recorded live on YouTube   About Leah & Jenn   Leah Morris is a Life & Relationship Transition Coach, founder of Life Remade, published writer, and motivational speaker... She helps people to authentically process their feelings, thoughts, and emotions in order to give them a deeper understanding of themselves and others. Using a range of modalities including art, coaching,  guided visualization, and even her own story and experience of marriage, divorce, and finding herself again - Leah specializes in helping you gain a solid sense of Self Worth, develop unshakable Confidence, and heal after emotional Heartbreak. The biggest lesson she's learned in life thus far is that "there is no greater place to begin putting your life together than when it's been broken apart. Connect with Leah at www.LifeRemade.com or on Instagram @leahemorris   Jennifer Butler is a Love and Transformation Coach who is dedicated to helping women fall deeply in love with themselves and awaken to their own internal power to create joy, love, and freedom in their lives. Working with women in three areas: Conscious Uncoupling, Calling in “The One,” & Self-Discovery, Jennifer teaches clients to identify and transform internal obstacles and expand their capacity to love and be loved. Jennifer received her Masters in Clinical Social Work from New York University in 2002. After working as a trauma social worker in the hospital system, she took time off to become a mom and write a book. Jennifer authored Excerpts from the Heart of a Mom, inviting readers into her personal life and parenting journey, and sharing fundamental insights to a conscious approach to parenting. She also began “Live Through the Heart,” a blog that inspires readers to live more consciously in their daily lives. Connect with Jennifer at www.jennjoycoaching.com or on Instagram @jennjoycoaching   Subscribe + Review Never miss an episode! Subscribe to the podcast!  

Our guest on this podcast is award-winning Chef Cory Oppold of Altas Bistro, former winner of Food Network’s Chopped, and owner of Course, an in-home dining and catering company. Cory joined Atlas Bistro as Executive Chef in 2014, a fine dining restaurant known for seasonal dishes and adventurous diners. “I believe a menu is everything a chef wants to say at that time and moment and it’s hard for us to tell our story with one dish. That is why every guest gets multiple courses while experiencing my cuisine,” says Chef Cory. Cory’s prior positions include teaching at the Le Cordon Bleu College of Culinary Arts, working in the kitchen at Binkley's Restaurant and as executive chef at Tarbell's restaurant in Phoenix. His childhood was spent on an dairy farm in a small town in Illinois. It wasn't until he came to Arizona to study architecture that Cory first encountered fine dining and the experience led him to enroll at the Scottsdale Culinary Institute where he graduated with honors in 2002.Today, Cory remains at Atlas Bistro but also loves to bring the dining experience to people's homes with his catering and event dining company Course. Course provides customized, 4-8 course menus serving anywhere from 4 to 20 people, as well as Tapas or small plate options for small events or large-scale catering. Cory is also launching a new takeout concept called Simmer Down where Cory prepares a wonderful dish that simply needs to be cooked/heated at home. Cory’s innovative spirit makes his dishes not only creative delights, but also accessible in many different dining experiences. Follow Cory here:http://www.atlasbistrobyob.com/ https://coursedining.com/ https://www.linkedin.com/in/cory-oppold-a56704113 https://www.instagram.com/chefcoryoppold/ To see more info and photos for all our podcast episodes, visit Candelaria Design's Podcast page: www.candelariadesign.com/inspiring-living-podcast

Episode 19: Hitting the Right High Note: A Conversation with one of the Founders of High Note Wealth Michael Forrester received a degree in History from the University of Minnesota and an Associate Degree in Culinary Arts from Le Cordon Bleu College.  He combined that experience with a career in real estate to begin a wealth management career.  Recently, Michael took the next step in his life by starting High Note Wealth Wealth in Deephaven, Minnesota.  Michael has both his CFA and CFP Designations and is the CIO of High Note Wealth.  Today’s discussion focuses on his career trajectory and lessons learned from starting an RIA.

Chef Anthony Felan is a graduate of Le Cordon Bleu College of Culinary Arts in San Francisco where he began his journey in the culinary world. His experience cooking in some of the Bay Area’s best restaurants, as well as his childhood memories of working in his grandfather’s garden, instilled in him a deep respect for farm-fresh ingredients. His love for Louisiana and his family brought him back home in 2010, where he joined the team of Wine Country Bistro and quickly moved up to Executive Chef. After years with Wine Country, Anthony’s drive for something of his own and his passion for farm-to-table led to his first business endeavor-- Fat Calf Boucherie - a stationary food trailer at Red River Brewing Company, serving gastro-pub style fare utilizing locally raised meats. His popular food trailer concept evolved quickly from a 10-item menu, parked outside the building, to a move of the 40ft. trailer inside the brewery and an expansion to a full menu of shareable and small plates, burgers, and sandwiches. That stepping stone has enabled Anthony to finally fulfill his dream to have his own brick and mortar. In August 2019, Fat Calf Boucherie closed its doors at Red River Brewing and relocated to 3030 Creswell Ave in the Highland community of Shreveport. The new and evolved concept, Fat Calf Brasserie, fulfills his dream of having a small, neighborhood rotisserie based restaurant. At Fat Calf Brasserie you can expect the same farm-fresh and slow food concept that Chef Anthony has been long known for in Northwest Louisiana. In addition to their restaurant, Anthony and his wife, Amanda, have a side project, 2nd Act Supper Club, where they host underground dinners in various historic locations around downtown Shreveport. The supper club has developed quite a following, typically selling out the 70-80 available seats within 24 hours. These dinners are where Anthony really gets to let his creative juices flow, often pushing diners to try things out of their comfort zone.

In the second episode of the Looks Like Wandering Podcast, we talk to Melissa Buckley about her journey as a professional Culinary and Pastry Chef to a religious nonfiction writer—and everything that led to both of those. We touch on her interests growing up, fulfilling her dream of attending Le Cordon Bleu College of Culinary Arts, working conditions as a professional chef, and more. And she shares the moments that led her to becoming a writer, even if they were not evident at the time. Thanks Melissa! Full show notes available for this episode at lookslikewandering.com. Follow Looks Like Wandering on Instagram and Facebook @lookslikewandering.

Chad Clevenger is the Executive Chef of Alma Cocina in Atlanta, Georgia. His long time love and passion for Mexican and Latin cuisines is palpable in this conversation. Hear about regions of Mexico, indigenous ingredients and his Mexican cooks. His love for food and feeding people began when he was young in Florida by Mama Jewell. We also chat with Bradley Borchardt, his mentor and Exec Chef at Coyote Café. First job in the industry? 17 as a bus boy at Cypress Gardens in Winter Haven, Fl then as a dishwasher to cook at Schacks bbq when I was 18 Proudest moment(s) of your career? Being named the Executive Chef of the Coyote Cafe at 26 yrs old Food and/or drinks staples in your house? Eggs, kewpie mayo, dukes mayo, bacon, cottage cheese and a lot of condiments Two things most people don't know about you? I’m afraid of heights and hate egg salad Words to live by? Cook Bold, fresh, and from the heart Website - Alma-Atlanta.com Facebook - AlmaAtlanta ChadClevenger Instagram - @Alma.ATL @FifthGroup @ChefClevenger Growing up in Winter Haven, Florida, Chad Clevenger developed an early and permanent taste for Mexican cuisine. So after graduating from the Le Cordon Bleu College of Culinary Arts in Austin, Clevenger headed west, to the Coyote Café in Santa Fe, where he was responsible for menu development and purchasing at the Southwestern restaurant, spending three years working with acclaimed Chef Mark Miller. During this time, he also had the opportunity to work alongside such famed chefs as 2012 Austin Rising Star Rene Ortiz, Jesse Perez, Rick Bayless, and Tim Love. Taking his westerly education up north a bit, Clevenger headed to Denver, Colorado, where he became the chef-owner of Mel’s Bar & Grill. Clevenger might have been new to the area, but he was warmly embraced. It wasn’t long before his restaurant was being lauded by diners and local press alike, receiving such awards as “Best American Restaurant in Denver,” “Top Tamale,” and “Top 10 Fine Dining Restaurants in Denver.” While in Denver, Clevenger also started The Porker Street Food Cart, a gourmet street food cart featuring global pork dishes. At the helm of Porker, Clevenger became known as “the swine sultan,” and was recognized for “Street Food Chef of the Year” and “Best Street Food” by Denver Magazine. With this porcine commendation and his strong background in Mexican and Southwestern cuisine, Clevenger was a natural fit for the Latin flavors and spirited atmosphere of Atlanta’s Alma Cocina. Now at the helm of Alma, Clevenger combines years of culinary experience in both fine dining and high-volume casual dining with a proven track record for developing new menu ideas. The result is seasonality and modern methods infused into the roots of Latin cuisine.

Want Organic Foods and Products From Thrive Market Delivered Right To Your Door? Use The Code “generationv” At Checkout For 25% Off Your First Order   Click Here to explore the everyday magic of mushrooms from Four Sigmatic   How do you get an NFL team to run on plants? Chef Charity Morgan holds a culinary degree from Le Cordon Bleu College of Culinary Arts and has over 15 years’ experience as a chef. What started as preparing homemade plant-based lunches for her husband, Tennessee Titans linebacker Derrick Morgan, turned into an in-demand service to provide delicious vegan meals for over a dozen of his teammates. She’s on a mission to show the world that you don’t have to sacrifice flavor or performance to eat plant-based. In this episode, you’ll hear how Chef Charity convinces naysayers to try her food by veganizing their favorite meals and what she cooks to satiate men who burn 5,000 calories a day. You’ll also get a peek into how their family made the switch, how it leveled up Derrick’s playing on the field, and how Chef Charity’s food helped the Titans have their best season in 15 years.   “It’s not about trying to follow someone else’s path of being vegan; it’s already your own path.” -Chef Charity Morgan   If you like this episode Screenshot it Post it on your Instagram Story or Twitter Tag Nimai, Bianca, and Generation V! What do you want to hear from the Generation V Podcast? Tell us here!   Timestamps: 4:25 - How Chef Charity’s childhood exposure to different cultural food sparked her passion for cooking 9:04 - We are a product of our environment: How we can educate our loved ones and change the way we eat to stop the cycle of disease 19:00 - Why food is the glue that brings people together and how Chef Charity leverages the power of nostalgia to help people go vegan 27:41 - You’re already on your own path to health: Why the Morgan family transitioned to veganism and how Chef Charity powered through the initial overwhelm by veganizing her favorite dishes 37:34 - It’s okay to start with yourself! How taking steps for your own health and performance contribute to a greater good 40:39 - What do vegan NFL players eat? Hear what Chef Charity feeds her athletes to replenish the 5,000 calories they’re burning a day 48:18 - The amazing impact going plant-based had on Derrick Morgan’s performance and what convinced his teammates to try it for themselves 56:36 - The best season in fifteen years, an increased athletic lifetime, and other reasons to put your ego aside and see how your diet can provide a competitive edge 1:01:33 - Chef Charity’s story of confronting team management and the future of veganism in sports   Resources: Chef Charity’s ESPN Feature Game Changers Documentary   Connect with Chef Charity: Facebook Instagram Twitter ChefCharityMorgan.com Connect with Nimai: Facebook Instagram Youtube VeganFitness.com Vivolife.com ThriveMarket Discount Code: generationv Builtapparel.net Discount Code: Nimai10

When meat is considered to be an integral part of athleticism and masculinity, how can you convince a team of football players that a plant-based diet is best for their health and performance?   Chef Charity Morgan holds a culinary degree from Le Cordon Bleu College of Culinary Arts and is leveraging her artistry in the kitchen to feed dozens of NFL players plant-based, nutrient-rich meals every day.   Once players got a taste of the lunches she was making for her husband, Tennessee Titans linebacker Derrick Morgan, they realized they didn’t have to sacrifice taste or results on the field to be vegan.   Today Chef Charity joins us to discuss how she’s fueling a team with plants, how she creates culturally-diverse and delicious meals, and what switching for good has meant for her family’s health.   What we discuss in this episode:   - The impact of growing up in a multicultural household, and how it ignited Chef Charity’s passion for cooking   - The chronic health issue that led her to switch for good, and the amazing changes her body went through   - How the switch helped her husband, Derrick Morgan, drop his blood pressure, better his cholesterol, and get rid of inflammation   - Why there are ethnic differences in lactose intolerance, and how dropping dairy can better your health and increase your energy   - How Chef Charity collects data on the players she feeds, and how she keeps them plant-based on the road   - Her process for preparing food in high quantities, and how she gets families involved   - Chef Charity’s secret weapon to getting people to go vegan   - Chef Charity’s tips for meal prep that will save you time in the kitchen   - How athletes are changing the culture of food from inside the industry   - Follow Chef Charity Morgan on Instagram at @chefcharitymorgan or on Twitter at @ChefCharity, and on her website at chefcharitymorgan.com. Check out her cashew ricotta recipe here!   Connect with Switch4Good   https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg   https://www.facebook.com/Switch4Good/   https://www.instagram.com/switch4good/   https://twitter.com/SwitchForGood   switch4good.org

Rob Grabowski of the Remake podcast and Le Cordon Bleu College of Culinary Arts in Chicago joined us just in time to mourn the death of democracy ... in more ways than one. True, Trump is our next President, and that's beyond horrifying, but what the fuck is going on at Steve's senior prom? Who's counting THOSE votes and why are we assuming they have our best interests at heart? All I'm saying is that if Kimmy and Gorilla had been taken seriously as candidates they would have been wearing those crowns at the end of the Goddamn day. But no, heaven forbid Rachel and her Stevie not get to stand on that stage, they "earned" it! LOCK. HER. UP! So anyway, "Prom Night" is on the menu this week and it's real fucking dumb and I cannot believe Trump is going to be our next President. But hey, we're still alive, we're having fun, and Jon's gonna throw a pizza prom next year, so maybe it will all be okay. Maybe. XOXO

Former Director of Admissions at Le Cordon Bleu College of Culinary Arts Shawn Wenner has spent years watching hopeful students enter the school with dreams of starting their own food businesses. However, so few of them open and run successful businesses. Knowing that many of the issues faced by chefs go beyond their ability to cook and prepare fine menus, Shawn created Entrepreneurial Chef to provide the tools and training needed to help chefs conceptualize, plan, and execute food businesses. From online publications, training modules, and mentorship, Entrepreneurial Chef is a platform designed for food industry folks.  Get more information:   

HAND-CRAFTED CANDY BARS (Chronicle Books) The beloved candy bars of childhood have grown up, but there is no need to go to the French Laundry to get your fix. Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be--thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut-laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication. Susie Norris is a cookbook author, award-winning artisan chocolatier, pastry chef/instructor, and educational fundraiser.  Her first book was CHOCOLATE BLISS (Random House, 2008) and HAND-CRAFTED CANDY BARS (Chronicle, 2013) has just been released, Her chocolate work has been featured on Food Network, in Dessert Professional Magazine and many other publications. She recently taught baking at Le Cordon Bleu College of Culinary Arts and Sur La Table in Los Angeles.  Prior to her work in the food business, she was Vice President of Series Television at Disney Channel and held similar positions at Nickelodeon, CBS, NBC and Turner Network Television.  www.handcraftedcandybars.com Susan Heeger, co-author of Hand-Crafted Candy Bars, is a California native and graduate of Harvard University. A long-time magazine and newspaper feature writer, she specializes in garden, design, home, lifestyle, and food stories. She is a former staff writer for Martha Stewart Living and author of the newly released Landprints: The Landscape Designs of Bernard Trainor, published by Princeton Architectural Press. She also co-wrote From Seed to Skillet, a guide to edible gardening and cooking from the garden, published by Chronicle Books. Her feature stories have appeared in publications that include The Los Angeles Times Magazine, This Old House, Martha Stewart Living, Coastal Living, Country Living, and Cooking Light. THIS EVENT WAS RECORDED LIVE AT SKYLIGHT BOOKS ON JUNE 18, 2013. COPIES OF THE BOOK FROM THIS EVENT CAN BE PURCHASED HERE: http://www.skylightbooks.com/book/9781452109657

Atlanta has done it again. Known for producing some of the worlds most successful entertainers, it is only just that fine cuisine stem from there as well. Dark shades, tattoos and a fine cigar in his mouth, one would look at this man and question, how does his cooking techniques really pan out? As the old saying goes, however, you must never judge a book by its cover. Chef Aleem is no rookie to the game of culinary. A magnum cum laude graduate of Le Cordon Bleu College of Culinary Arts of Atlanta. Chef Aleem has trained at some of the top fine dining restaurants in the city, from Spice, Mitra and Silk.  Known for his innovative and personal take on contemporary comfort cuisine, by incorporating global ingredients, modern cooking methods and a dash of humor. Chef Aleem believes those techniques only manifest excellent food. Former owner and operator of Crave Bistro, located in South Fulton GA., a modern casual restaurant that catered to some of Atlanta’s most influential events and prominent members of the Atlanta society. Aleem has served some of the hottest entertainers such as Akon, Ludacris, Kandi Burruss, Pink, Kanye West, Big Sean, Dyvine Stevens, music industry executives, judges, World Changers Mega Church and many more.   

A Farm to Table special edition featuring Chef Jae Gruber and Chef Kyle Reynolds from Le Cordon Bleu College of Culinary Arts A special shout out to our sponsor – the Business Marketing Association – Atlanta Chapter.  Please go to their website to register for their monthly networking events www.bmaatlanta.com/events Also . . . if you know of a business in Atlanta that we should know about, please email Amy Otto at Amy@ atlantabusinessradio.com and we’ll invite them to appear on the show.

Chef Kara Mickelson, is a personal/private chef, food stylist, consultant and has appeared on Halogen Network and is a regular on Food Network's Cupcake Wars. She is a graduate of Le Cordon Bleu College of Culinary Arts, and is the owner of Creative Culinary Group.