Podcasts about le cordon bleu paris

Hello beautiful ones! The Becoming Podcast is returning after a somewhat unplanned hiatus, brought to you by Getting Pneumonia A Week After Launching My Book! But here we are again, and I couldn't be more delighted to be welcoming Carmen Spagnola as my first guest of 2025.  Carmen has been a friend, colleague and teacher of mine for many years now, and she has just released her latest book, Spells for the Apocalypse:  Practical Magic for Turbulent Times, and, given the events of the past few weeks in our world, the timing of this important work couldn't be more auspicious. Before I dive in, let me tell you a little bit about Carmen: Carmen teaches about animism, folk magic, witchcraft, ritual and ancestral knowledge related to land and seasons.  She cross-pollinates somatics, attachment, collapse awareness, intersectional feminism, and kinship with the More Than Human in her work as a trauma resolution practitioner.  Carmen is the author of The Spirited Kitchen:  Recipes and Rituals for the Wheel of the Year, which teaches folklore and spellcraft for the solstices, equinoxes, and half-way points between, based on her training in culinary arts at Le Cordon Bleu Paris.  Carmen's professional study includes extensive training in hypnotherapy, interpersonal neurobiology, somatic psychology, mood and personality disorder support, and client-centred assistance for neurodivergent adults, youth, and their caregivers.  She is constantly researching current promising practices to provide psychoemotional care and nervous system reconditioning support for people with chronic or episodic disability, with special attention to autoimmunity, dysautonomia, and long COVID.  She holds provider certifications for Dynamic Attachment Re-Patterning, The Safe and Sound Protocol, Tension and Trauma Releasing Exercise, The Resilience Toolkit, and Clinical Hypnotherapy.  Her spiritual healing repertoire includes numerous certificates spanning a twenty-five year exploration of trance work, regression therapy, energy work, shamanistic practices, systemic constellations, divination, herbalism, kitchen witchery, cultural conservation and ancestral veneration practices, and wilderness quest. Here's some of what we talk about in this episode: What is collapse – both personal and collective.  Carmen beautifully names the thing that we all know, now, in our bones, to be true. The power of ritual to soothe, mobilize and transform us when there's nothing else you can *do* in the face of predicament and chaos How Carmen's new book, Spells for the Apocalypse, supports us to feel more skillful, resourced and resilient in times of personal and collective collapse The "gift and the task" of Carmen's personal Quest experience – aka, the promise it would kill her to break How Carmen is coping with grief and rage these days.  This is the question Carmen asks everyone on her podcast, the Numinous Podcast, and I was really keen to turn her own question back to her.  As she always does, even in the deeply challenging times she's experiencing right now, Carmen models how we might work with grief and rage in meaningful and supportive ways. Carmen and I talk about so, so much more, including our shared experiences of going on Quest, the rituals I did during my own personal time of collapse, what happens when an animist moves to a different ecosystem, and more. I hope you love listening to this episode with Carmen as much as I loved recording it with her!

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.

Krista Melanson was inspired by qualifying as a "Cordon Bleu Chef" at the famous cooking school in Paris.She launched "The Relationship Chef" - a business which combines the culinary arts with relationship coaching. It's a huge hit. In this episode she tells Liss 'N Kristi about the couples she has helped, the food she loves, how enthusiasm for cooking has soared post-Covid, and how it's inspired her three children, one of whom is just returning from competing in the Paris Olympics. Krista speaks of the joy of home-cooked meals made from fresh, simple ingredients, and the increasing desire for healthier diets. @KristaMelanson on Facebook https://www.cordonbleu.edu/paris/home/enSTORIES00:00 - Start00:21 - Krista and how she got started00:58 - It combines relationship coaching with gourmet food01:26 - Connecting through the love language of food02:00 - "Food is my passion"03:26 - Separating from my husband, enduring the dating scene, meeting an amazing man03:59 - I had three young kids, I was working three jobs, I was a disaster dating-wise04:35 - date-night adventures05:07 - I've never met anyone who doesn't like pasta05:52 - The process for date night06:40 - They prepare the meal together in an intimate environment08:22 - Every big event in your life has food involved09:10 - How does it work for cooking "newbies"?10:42 - Kristi's dad was quite the chef11:53 - Really good food and flavors combine for simple elegance - it's not complicated12:32 - My go-to dessert - Creme Brulee14:07 - Many of the younger couples have an interest in food, more established couples are spicing up date night15:45 - "My kids are huge foodies now" 16:40 - the avenues to "finding the one"18:25 - Getting to know people (really)19:45 - "As long as you chop the onions, I don't care"20:12 - How this pairs with a good cookbook21:10 - "Where did you find this recipe?" Getting lost in the creativity22:00 - "We've got to use everything in the fridge"23:14 - the pop-up food scene - the thrill of the taste24:13 - tuna helper with potato chips 26:14 - In France, it's the "bread-maker" and the "cheese-maker" 27:15 - Budget meals on Tiktok28:10 - The younger generation are eating out less, cooking more28:41 - The age of the TV Dinner 31:05 - "Man, your girlfriend is a chef" 31:25 - During Covid, we thought: "we're all trapped here together"32:41 - The only place open is a Taco Bell: "I think I'll starve"33:15 - "One of my daughters was competing in the Olympics" - (wait, what?)35:05 - Riley made it to the finals in one event, it was her first Olympics36:06 - "The food business is tough, it's hard to make money"37:43 - Where to find Krista

At the age of 19, Mario Oswin, is the youngest contestant in the 10th season of MasterChef Indonesia and finished at the third place.In 2021, he joined the Diplôme de Cuisine through the Internship pathway at Le Cordon Bleu Paris.We met him to find out more about his story, his MasterChef journey and his projects for the future. Hosted on Acast. See acast.com/privacy for more information.

Driven by a profound desire to learn excellent culinary techniques from world-renowned chefs, Laura Armenio embarked on her journey to Le Cordon Bleu Paris. There, she earned the prestigious Grand Diplôme® with distinction, and deepened her expertise with the internship pathway at Atelier Auraé and Hôtel Plaza Athénée, while also obtaining the Diplôme de Boulangerie. These achievements laid the groundwork for her dream venture, Nourish Happy—a culinary studio that celebrates the joy of cooking through classes and delectable baked goods. Nourish Happy is swiftly guarnering acclaim, making its mark on the national scene through trade shows, festivals, and local events. Laura is eager to share the invaluable lessons from her time in Paris, motivating others to take on their exciting culinary adventures. Hosted on Acast. See acast.com/privacy for more information.

This week we're sharing a special rebroadcast of our number one episode of the year to date. We're looking into the future with Odette Olavarri, the founder of Odette Cuisine, a bakery & pastry shop in the Lomas de Chapultepec neighborhood of Mexico City. In this special episode recorded in CDMX, host Abena Anim-Somuah talks to Odette about her family, her baked goods, and her thoughts on what's next for her burgeoning business. Learn about the cupcake cookbook that served as Odette's baked good gateway, her time at Le Cordon Bleu Paris, and the culinary heroes she'd like to work with one day. (Hello, Chef Dominique Crenn.) ⁠Of course, don't miss Odette's voicemail to her future self and her Future Flash Five predictions. Thank you to Kerrygold butter and cheese for supporting our show. Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at Kizaya Media in CDMXThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Read the transcript here. Who do you think is the Future of Food? Nominate them here!More on Odette: Instagram, Odette Bakery, menuFollow Abena on InstagramGet your Cherry Bombe magazine subscription here

In this latest episode, the podcast welcomes Alisha Siyal who made her dream come true. She had to be patient before she started training to be a pastry chef. Like many people, Alisha initially studied law to reassure her parents. She shares with us how she never took her eyes off her dream and why Le Cordon Bleu Paris allowed her to achieve it.A Tasteful Story is a Le Cordon Bleu Paris podcast produced by Double Monde.Journalist: Myriam DoumenqEditing: Clément EchardMusical Composition: Sébastien OssonaEditorial production and production manager: Soukaïna Qabbal Production assistant: Clément EchardLe Cordon Bleu Paris social media:https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFranceWebsite: https://www.cordonbleu.edu/paris/home/en Hosted on Acast. See acast.com/privacy for more information.

In this episode, Tobias Overgoor, a passionate and hard-working businessman, gets behind the microphone.Tobias has always liked to hang out in the kitchen. From his first job as a dishwasher in an Italian restaurant to selling his company to the publicly traded Compas Group, he tells us about the path he has taken, thanks in part to Le Cordon Bleu Paris.A Tasteful Story is a Le Cordon Bleu Paris podcast produced by Double Monde.Journalist: Myriam DoumenqEditing: Clément EchardMusical Composition: Sébastien OssonaEditorial production and production manager: Soukaïna Qabbal Production assistant: Clément EchardLe Cordon Bleu Paris social media:https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFranceWebsite: https://www.cordonbleu.edu/paris/home/en Hosted on Acast. See acast.com/privacy for more information.

Have you ever dreamed of opening your own bar? Well today, Ruba Khoury, former student of Palestinian origin at Le Cordon Bleu Paris, shares her experience and all the steps she went through to open the Dirty Lemon Bar in Paris.A queer and welcoming place, but above all as sweet and chic as it is trendy and cool.A Tasteful Story is a Le Cordon Bleu Paris podcast produced by Double Monde.Journalist: Myriam DoumenqEditing: Clément EchardMusical Composition: Sébastien OssonaEditorial production and production manager: Soukaïna Qabbal Production assistant: Clément EchardLe Cordon Bleu Paris social media:https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFranceWebsite: https://www.cordonbleu.edu/paris/home/en Hosted on Acast. See acast.com/privacy for more information.

Dans cet épisode en français, découvrez Andréa Di Tullio, un amoureux du pain qui est venu se former en France, à l'institut Le Cordon Bleu Paris. D'origine italienne, Andréa a d'abord travaillé en tant que chef en Angleterre avant que sa passion pour le pain, le pousse à suivre une formation de boulanger. A Tasteful Story est un podcast de l'institut Le Cordon Bleu Paris produit par Double Monde.Journaliste : Myriam DoumenqMontage, Mixage : Clément EchardComposition Musicale : Sébastien OssonaDirection éditoriale et de production : Soukaïna Qabbal Assistanat de production : Clément EchardIllustration : Le Cordon Bleu ParisLes réseaux sociaux Le Cordon Bleu Paris :https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFrance Le site internet : https://www.cordonbleu.edu/paris/accu Hosted on Acast. See acast.com/privacy for more information.

Selamat datang kembali di Nona Chats - seri di mana kita berbicara dari hati ke hati dengan Nona yang sangat inspiratif dari berbagai bidang. Di sini kita berbicara tentang segalanya, termasuk kehidupan pribadi mereka, perjalanan karir mereka, healthy habits mereka, dan tentu saja cerita menstruasi mereka. — Nona Chats with Talita Setyadi Di episode kali ini, kami akan berbincang dengan Talita Setyadi, seseorang di balik Beau Bakery Jakarta sekaligus lulusan dari Le Cordon Bleu Paris. Di samping mengelola di Beau Bakery, Talita adalah seseorang yang aktif untuk membagikan pengalaman dalam pengembangan diri, kesadaran diri, serta peran gender. Kita akan membahas bersama perpaduan menarik antara kewirausahaan, kesadaran diri, kesehatan, dan pengembangan diri yang sangat menginspirasi dari Talita Setyadi.  Follow Talita Setyadi di @talitasetyadi --- Nona Woman: Website: www.nonawoman.com Instagram: @nonawoman Youtube: Nona Woman Nona Woman Mobile App: Apple App Store: Download Free Google Play Store: Download Free

Explore the world of food journalism with Marina de Massiac. She explains how to make a living out of her passion for cooking without being in the kitchen and how Le Cordon Bleu Paris helped her find that legitimacy. Discover her daily life, from her years at the institute to her current job full of travel and discovery.A Tasteful Story is a Le Cordon Bleu Paris podcast produced by Double Monde.Journalist: Myriam DoumenqEditing: Clément EchardMusical Composition: Sébastien OssonaEditorial production and production manager: Soukaïna Qabbal Production assistant: Clément EchardLe Cordon Bleu Paris social media:https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFranceWebsite: https://www.cordonbleu.edu/paris/home/en Hosted on Acast. See acast.com/privacy for more information.

Why go to culinary school when you could learn on the job? Three trained chefs-turned teachers make the case for learning the basics and getting a qualification that could open doors in a competitive world. In this programme Ruth Alexander hears what it takes to be a great culinary teacher. She speaks to Gary Maclean, Executive Chef at City of Glasgow College in the UK, he's Scotland's national chef and won the BBC's Masterchef the Professionals in 2016; Suzanne Storms, Assistant Professor at the Technological and Higher Education Institute of Hong Kong where she manages the culinary arts and management degree; and Alexandra Didier, Chef Instructor at Le Cordon Bleu Paris. If you'd like to contact the programme you can email us – thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a chef instructs a student in a kitchen classroom. Credit: Getty Images/BBC)

Amanda Thomson is CEO and founder of Thomson & Scott, a non-alcoholic wine brand. She spent 20 years of her life as a journalist before finally realizing her dream of becoming the world's leading non-alcoholic wine brand. She shares with us the experience of her valuable time at Le Cordon Bleu Paris and the ambition that makes her a creative entrepreneur.A Tasteful Story is a Le Cordon Bleu Paris podcast produced by Double Monde.Journalist: Myriam DoumenqEditing: Clément EchardMusical Composition: Sébastien OssonaEditorial production and production manager: Soukaïna Qabbal Production assistant: Clément EchardLe Cordon Bleu Paris social media:https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFranceWebsite: https://www.cordonbleu.edu/paris/home/en Hosted on Acast. See acast.com/privacy for more information.

Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at Kizaya Media in CDMXThis week, we look into the future with Odette Olavarri, the founder of Odette Cuisine, a bakery & pastry shop in the Lomas de Chapultepec neighborhood of Mexico City. In this special episode recorded in CDMX, host Abena Anim-Somuah talks to Odette about her family, her baked goods, and her thoughts on what's next for her burgeoning business. Learn about the cupcake cookbook that served as Odette's baked good gateway, her time at Le Cordon Bleu Paris, and the culinary heroes she'd like to work with one day. (Hello, Chef Dominique Crenn.) Of course, don't miss Odette's voicemail to her future self and her Future Flash Five predictions. Thank you to Kerrygold butter and cheese for supporting our show. The Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Read the transcript here. Who do you think is the Future of Food? Nominate them here!More on Odette: Instagram, Odette Bakery, menuFollow Abena on InstagramGet your Cherry Bombe magazine subscription here

In this new episode, we meet Thomas Graham, former student of the Diplôme de Cuisine. This young Anglo-American is today the chef of neo-bistro Le Mermoz, in the 8th arrondissement of Paris, he shares his journey and his daily life during his time at Le Cordon Bleu Paris.He talks about what is involved in taking over an establishment which embodies tradition and innovation, and reminisces about his early days at Le Cordon Bleu Paris institute.A Tasteful Story is a Le Cordon Bleu Paris podcast produced by Double Monde.Journalist: Myriam DoumenqEditing: Clément EchardMusical Composition: Sébastien OssonaEditorial production and production manager: Soukaïna Qabbal Production assistant: Clément EchardIllustration: Le Cordon Bleu ParisLe Cordon Bleu Paris social media:https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFranceWebsite: https://www.cordonbleu.edu/paris/home/en Hosted on Acast. See acast.com/privacy for more information.

Today's episode we have another fabulous story of episode. That's right there's no guest, instead, I'm presenting the fourth of the series of episodes in which I bring the life story of a chef or person that has influenced our lives through a mutual love of French cuisine. This story is about a woman who is often overlooked by some of the people that were trained by her, well her school.  Élisabeth Brassart bought the acclaimed cooking school in Paris, Le Cordon Bleu. Credited with turning the school's fortunes around and making it what today is one of the most prestigious cooking schools in the world. But famously Élisabeth is often portrayed by her ex-students in not such a good light, the likes of Julia Child for instance who she notably failed on her first exam. But I want to know more about this fabulous French woman who gave us what we know as Le Cordon Bleu today.  This is her story.More information can be found on Le Cordon Bleu Paris via the link below. https://www.cordonbleu.edu/paris/accueil/fr Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

La cocina es un arte y se aprende de muchas formas. La Chef Paloma Colás es carismática, divertida, y tiene formación en alta cocina en Le Cordon Bleu Paris. Una combinación perfecta para emprender en una academia online de cocina para niños y no tanto. Experta en formación online, nos cuenta su experiencia como Chef privada, y cómo, desde el Periodismo, dio el salto al mundo gastronómico, en el que lleva más de quince años como profesional. 

Welcome to the podcast series "A tasteful story" by Le Cordon Bleu Paris. In this first episode, Ioana Romanescu, pastry chef and former student at Le Cordon Bleu Paris, tells us where her passion for this culinary arts comes from.From her beginnings to her project to participate in the Pastry World Cup with her country, Romania, follow this chef full of ambition and discover the backstage of this job full of delicacies.A Tasteful Story is a Le Cordon Bleu Paris podcast produced by Double Monde.Journalist: Myriam DoumenqEditing: Clément EchardMusical Composition: Sébastien OssonaEditorial production and production manager: Soukaïna Qabbal Production assistant: Clément EchardIllustration: Le Cordon Bleu ParisLe Cordon Bleu Paris social media:https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFranceWebsite: https://www.cordonbleu.edu/paris/home/en Hosted on Acast. See acast.com/privacy for more information.

Every month from the 14th of March, meet former students from Le Cordon Bleu Paris, culinary arts and hospitality management institute since 1895.Discover, around the stove, their stories and the impact their training at the institute has had on their professional careers.Cuisine, patisserie, boulangerie, oenology, all of them are passionate and are keen to tell you about their daily lives and their daily challenges.A Tasteful Story is a Le Cordon Bleu Paris podcast produced by Double Monde.Le Cordon Bleu Paris social media:https://www.facebook.com/lecordonbleuparishttps://www.instagram.com/lecordonbleuparishttps://twitter.com/pariscordonbleuhttps://fr.linkedin.com/school/le-cordon-bleu-parishttps://www.youtube.com/@LeCordonBleuParisFranceWebsite: https://www.cordonbleu.edu/paris/home/en Hosted on Acast. See acast.com/privacy for more information.

SAMEDI 15 OCTOBRE 2022 Fabrice Léger et Charles Pouvreau - Le Salon des Outsiders et Château Dalem  Passionné de vin depuis de nombreuses années, Fabrice décide de créer en 2013 le Salon des Outsiders avec Jean-Marc Quarin, célèbre critique indépendant des vins de Bordeaux. Pourquoi « Outsiders » ? Ce concept, créé par Jean-Marc lui-même, désigne un vin dont le goût est supérieur à ce que l'étiquette laisse paraître. La sélection complète paraît dans le Guide Quarin qui en dresse une analyse originale et indépendante. La 9ème édition de ce salon se déroulera du 17 au 19 novembre 2022 à Paris dans le cadre prestigieux du Pavillon Ledoyen. Les 30 exposants présents, proposeront près de 100 vins à la dégustation. Parmi les exposants, nous retrouverons, le Château Dalem, propriété du Charles Pouvreau en appellation Fronsac. Et parce que les crus Outsiders méritent d'accompagner le meilleur de la gastronomie, un dîner élaboré par le chef Yannick Alléno est organisé.   Julia Joyandet - Domaine de la Pâturie Julia ne se prédestinait pas à se diriger vers le monde du vin et a forgé son expérience dans différents domaines comme la mode, le secteur du luxe ou encore la justice. Et c'est en 2017, qu'elle décide de changer de vie et de reprendre un domaine viticole avec sa famille. Pour se former au monde du vin, l'apprentie vigneronne passe un diplôme en Art et Métier du Vin à l'école Le Cordon Bleu à Paris. L'aventure du Domaine de la Pâturie peut commencer ! Située aux confins de la Bourgogne et de la Champagne, Julia exploite 17 hectares de vignes plantées sur un terroir unique et complexe. Soucieuse de respecter ses vignes, Julia a fait le choix de convertir l'exploitation en agriculture biologique avec une labélisation prévue pour le millésime 2023. Sur son domaine, Julia élabore des vins qui lui ressemble avec comme fil conducteur : offrir le meilleur de son terroir. Le domaine de la Pâturie propose une jolie gamme cépages nommés « Par Amour » et une gamme parcellaire, plus confidentielle.  

En este episodio vamos a hablar sobre cómo planear un viaje a Disney en familia. Junto con Indiana Alfaro (@disneymagicbyindi), vamos a hablar sobre a qué edad se recomienda hacer el primer viaje a Disney con tus hijos, cómo se comienza a planear un viaje a Disney, qué debemos hacer y en qué orden y qué otras cosas debemos tomar en consideración al momento de planear un viaje a Disney.  Indi es Costarricense, estudió artes culinarias en Le Cordon Bleu Paris y es asesora de viajes Disney desde hace más de 1 año que se certificó pero tiene muchos años más haciéndolo como hobby. Indi es mamá de 2, Luca de 3 años y Celia de 2 años. INSTAGRAM: https://www.instagram.com/elmanualdemamas/ NOTAS DEL EPISODIO: https://www.elmanualdemama.com/podcast/e76 

Anthony is the French chef and founder of Pastreez, an online macaron bakery. Graduated from Le Cordon Bleu Paris, his wife and him handcraft authentic macarons daily. It ships it fresh to your door, wherever you are in the United States!Laurel Mintz, founder and CEO of award-winning marketing agency Elevate My Brand, explores some of the most exciting new and growing brands in Los Angeles and the US at large. Each week, the Elevate Your Brand podcast features an entrepreneurial special guest to discuss the past, present and future of their brand.

¿Qué tendrá el cacao y ese trozo de chocolate que es capaz de alegrarte el día? A muchos nos resulta irresistible, y si no que le pregunten a Elena… Si te sientes identificado, prepárate. Porque hoy en zubi charlamos con una gran cocinera y artesana del chocolate. Ella es Carmen Capote, fundadora y alma de “24 Onzas”. Y desde su maravilloso obrador crea bombones únicos y chocolates de autor que son una auténtica delicia. Carmen es Gran Diploma en cocina y pastelería en Le Cordon Bleu Paris y Licenciada en ADE en ICADE. Ha trabajado en los mejores restaurantes y fue pastelera del presidente de Francia, trabajando varios años en el Eliseo. ¿Pero qué llevó a una experta en Finanzas a crear bombones únicos? A Carmen las hojas de Excel y los informes no le llenaban el alma, así que un día decidió irse a Francia y allí invertir en algo que realmente le gustaba: la cocina. En París se formó con los mejores. Durante nueve meses, de lunes a sábado, se levantaba a las 5.15 de la mañana para ir a estudiar. Cada día hacía un viaje en tren de ¡dos horas de ida y vuelta! “Jamás falté ni llegué tarde”. Con esfuerzo, ganas y mucha ilusión, Carmen logró la mención de honor en su promoción. Tenía claro que tenía que crear algo y hoy, desde sus dos tiendas “24 Onzas” en Madrid, elabora bombones de autor que son auténticas obras de arte. “Diseños delicados y creativos para conseguir generar recuerdos que te acompañen en momentos especiales”. ¿Moda? ¿Joyas? ¡No! ¡Es chocolate! Hoy en zubi charlamos con Carmen Capote sobre las anécdotas más divertidas de su paso por el Eliseo, de sus creaciones más especiales, de aquella vez siendo niña que se puso enferma de un atracón a chocolate y de esas cajas de bombones creadas para ayudar a su preciosa isla, La Palma, tras la erupción del volcán. ¡Le llegaron a hacer un pedido de 6.000 cajas de bombones! Las propiedades del cacao son infinitas pero tú, ¿sabes en qué fijarte para identificar un buen chocolate? Carmen nos ha dado las claves y nos ha confesado con qué sabor jamás mezclaría el cacao. ¿Lo adivinas? Si eres del club de la onza de chocolate después de comer, te aviso de una cosa: este podcast te hará la boca agua. Dentro audio ¡y disfruta!

Did you know that wine, beer, and spirit manufacturers are not required to tell you what's in their products? It's true. Amanda Thomson, CEO, and Founder of Thomson & Scott Noughty Alcohol-Free Wine wants to change that - especially at it relates to wine. On Wednesday, March 9 for Women's HERstory Month, I'm chatting with THE woman taking the wine world by storm with her organic, alcohol-free, vegan, halal, no-added-sugar wine while also leading the movement toward greater transparency in wine labeling. Amanda's grit, tenacity, and hugely ambitious vision has landed her as Business Insider's Coolest People in Food and Drink, an EY Winning Woman in Business, and Le Cordon Bleu Paris award for Best Wine Concept. Join me as Amanda and I chat about why we should all care about what's in our wine, who and what inspires her and how she works to amplify other women in business. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

On this month's podcast, I had the great pleasure of connecting with Carmen Spagnola.  I first learned of Carmen's work quite a few years ago now, and since then have taken a number of her programs.  I value her as a teacher and guide also exploring what it means to traverse rites of passage and other initiatory experiences, as well as a fellow multipotentialite who sees the throughlines and patterns between seemingly unrelated things and, in so doing, brings us ideas and concepts that are inspiring and new. Here's a little more about Carmen: she works at the intersection of attachment, somatic attunement, and personal/collective trauma. People find her because something is collapsing within or around them – their relationship, self-identity, ecosystem, or something else. Carmen is a trauma recovery practitioner, clinical hypnotherapist, attachment support worker and teacher, podcast host since 2014, Wilderness Quest guide, Le Cordon Bleu (Paris)-trained chef, rose and vegetable gardener, witch of no particular affiliation, and animist, among other things. She has taught intuition development workshops since 2011, including her popular year-long program, The Numinous School, which ran for 7 years online. Her courses, workshops, and live classes are now found all in one place in The Numinous Network. Her book, The Spirited Kitchen: Recipes and Rituals for the Wheel of the Year,will be released on October 18, 2022, by Countryman Press | W.W.Norton. In this episode, Carmen shares with us the catalyzing moment that brought her to her knees – and to the way she lives and shows up in the world, as well as in her work, today.  She talks about how she followed her childhood spiritual curiosity into learning about and supporting people from a rites of passage lens through ritual and initations.  Carmen shares with us the Four Shields of Human Development model of transformation that she uses as a framework for this work.  Then she dives into a Quest story that beautifully illustrates how this framework shows up in people's lived experiences.  We finish our conversation with Carmen sharing a bit about her upcoming cookbook, which I literally •cannot wait• to have on my shelf! I loved this thoughtful, rich and meandering conversation with Carmen and I hope you do too!

être Patisserie was named after the phrase Raison d'ete, where être means “purpose”, the perfect name for the pastry shop that embodies its founder's calling. Ann Lee is a graduate of Le Cordon Bleu Paris with a truly start-studded résumé, having worked in multiple award-winning Michelin star restaurants including Alain Ducasse Paris and Joel Robuchon. She eventually decided to return to her hometown of Ipoh with the goal of sharing French pastries and viennoiserie with her fellow Malaysians. Located in a gorgeous glasshouse, Ann's bakery is more than just the home of Malaysia's finest baked goods, but is also a platform for young people to discover their être and awaken their inner lion too. “Be dare to dream: having that ability to dream is very important because that's how you will envision things. ” - Ann Lee Timestamps: 00:00 - The birth of Ann's Wonderbar during her education downtime 4:15 - Ending up in Paris: From pursuing a business degree to Le Cordon Bleu Paris 8:35 - Working with Michelin star restaurants: “If you're not doing your best, you're out of the game.” 11:42 - The truth behind landing jobs at Michelin star restaurants without connections 15:29 - “Spirit of Excellence” 16:42 - Introducing French pastries to Ipohrians 19:02 - Creating a platform for the next generation to grow and find their purpose 21:15 - Being humiliated and pushed out of the community 24:50 - Choosing Malaysia over Paris 27:57 - The creative process at être Patisserie 32:06 - New project: Ferment Boulangerie 32:46 - “Dare to Dream” Watch on YouTube. Read our articles. Follow us on Instagram and Facebook for more. Business enquiries or collaborations - hellofoodiecanteen@gmail.com.

Chef and Author Serena Wolf  sits down with Dr. Arianna Brandolini to discuss her relationship with anxiety and how it has propelled her to great success.   Serena Wolf cultivated her passion for food at Le Cordon Bleu Paris. She has put her culinary skills (and sense of humor) to work as a private chef, culinary instructor, recipe developer, and blogger. She is also the best-selling author of The Dude Diet cookbook series and the co-host of Spiraling, “the optimistic anxiety podcast.”    Serena has been featured on The TODAY Show, The Chew, The Huffington Post, Redbook, SELF, Woman's Day, The New York Post, ELLE.com, and FoodandWine.com.   In this episode, they discuss how anxiety can actually propel your purpose and how your anxiety journey is unique to you.   Serena Wolf: https://domesticate-me.com/ Download Mindful Workbook Here: https://pages.drariannaanswers.com/workbooks2 Submit your questions to Dr. Arianna here: https://pages.drariannaanswers.com/ask

Listeners welcome to our 43nd Episode with Molly J Wilkinson.  This conversation is a two part series, in our part one with Molly we heard her share with us about her pastry and baking passion beginning as a young child and how she began to pursue it more seriously.  Today in part two Molly will share about what life was like for as a student at Le Cordon Bleu Paris and what she did with her training after. You are for sure going to want to hear part two of Molly's story as she highlights her passions of baking, becoming a pastry chef and teaching others!   Molly J Wilkinson Website  Insta   French Pastry made Simple Book Link   Facebook   Pinterest   YouTube   Linkedin     FOLLOW NO WRONG TURNS POD  Instagram @nowrongturnspod  Facebook @nowrongturnspod      BOOK CLUB Friends if you are interested in being in a small group setting for listening, discussion and action work with the main focus on racial injustice and racial reconciliation I would invite you to consider joining my book club.  Our Summer Book selection is Biased: Uncovering the Hidden Prejudice That Shapes What We See, Think, and Do by Jennifer L. Eberhardt.  If you are interested in joining the conversation our next book club meeting will be on Tuesday, July 20th at 7:30pm Chicago time.  DM us on our social medias @nowrongturnspod or email us at nowrongturnspod@gmail.com.    Get Biased by Jennifer L Eberhardt on Amazon  SPONSOR AD   French Pastry made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More by Molly J Wilkinson   Unleash your inner pastry chef with Molly Wilkinson's approachable recipes for all of your French favorites. Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations.   Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you're on your way to making dozens of iconic French treats. You'll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry. Book Link  Music Credits: Wholesome Music from https://filmmusic.io "Wholesome" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)

Listeners welcome to our 42nd Episode with Molly J Wilkinson!  Molly is a Pastry graduate of Le Cordon Bleu Paris offering pastry classes in Versailles and around France. Originally from Dallas, Texas, she moved to Paris in 2013 to follow her passion for baking and ended up staying!   This conversation will be a two part series, in our part one with Molly we will share with us about her pastry and baking passion beginning as a young child and how she began to pursue it more seriously.  In part two Molly will share about what life was like for as a student at Le Cordon Bleu Paris and what she did with her training after. You are for sure going to want to lean in and not miss hearing Molly's story as she highlights her passions of baking, becoming a pastry chef and teaching others.  No matter if this is your story and you can relate to her or not I believe that there is something in this episode for you.   Molly J Wilkinson Website  Insta  French Pastry made Simple Book Link  Facebook  Pinterest  YouTube  Linkedin    FOLLOW NO WRONG TURNS POD  Instagram @nowrongturnspod  Facebook @nowrongturnspod    BOOK CLUB Friends if you are interested in being in a small group setting for listening, discussion and action work with the main focus on racial injustice and racial reconciliation I would invite you to consider joining my book club.  Our Summer Book selection is Biased: Uncovering the Hidden Prejudice That Shapes What We See, Think, and Do by Jennifer L. Eberhardt.  If you are interested in joining the conversation our next book club meeting will be on Tuesday, July 20th at 7:30pm Chicago time.  DM us on our social medias @nowrongturnspod or email us at nowrongturnspod@gmail.com.  Get Biased by Jennifer L Eberhardt on Amazon     SPONSOR ADS   French Pastry made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More by Molly J Wilkinson Unleash your inner pastry chef with Molly Wilkinson's approachable recipes for all of your French favorites. Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations. Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you're on your way to making dozens of iconic French treats. You'll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry. Book Link   OMIO Today's episode is brought to you by Omio.  Omio is a travel-booking platform that makes planning a journey in Europe and North America effortless. Just enter your travel details and Omio will magically give you all the train, bus, flight and ferry options for your journey—it's never been simpler to book your first real vacation for 2021! Best of all? Using Omio saves you time and money! That's a win-win in our books! Omio wants to help you leave your house this summer by offering five percent off your next booking. Just head to Omio.com and use the code LISTENER5 at checkout. Valid until 30th June for new users on all modes of transport, it's just the pick-me-up 2021 needs! Omio: Plan, book and love the journey. Terms & Conditions apply. OMIO LINK PODCAST RECOMMENDATION  I love The Happy Hour Podcast hosted by Jamie Ivey which I have mentioned before on this podcast.  During the happy hour they will discuss anything and everything just as if you were around the table with your own girlfriends. Jamie loves to connect with women and encourage them as they journey through life.  Today I wanted to share with you episode #377 with Gretchen Saffles who is an author and founder of the online community Well-Watered Women.  In this episode, Gretchen talks about society's criteria of a “good Christian woman” and how to combat that with God's word. Gretchen also dives into the true meaning of a well-watered woman, and what it looks like to really be with Jesus. There is a quote that I have had on a sticky note on my laptop for the past several weeks from this episode when Gretchen said, “Contentment is not having more or having less, it is having Christ.”  I would encourage you to give this episode a listen, I will link the podcast details in the show notes! Podcast Link   Podcast Edited by Sophia Boté   Music Credits: Wholesome Music from https://filmmusic.io "Wholesome" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)  

Amazon FBA AcquirersInvestors are pouring money into the Amazon space. They’re acquiring hundreds of brands and bringing them under one roof, an Amazon Aggregator business. We’ve seen consolidation in countless sectors historically and the Amazon FBA space is no different. Aggregators are jumping into the market with large funds bringing high levels of professionalism into the brands they acquire and accelerating their growth. The aggregators in turn hope to produce profits for their investors. Boosted Commerce$137 Million in funding, 30+ brands acquired. Boosted Commerce buys, builds, and grows high-quality commerce brands. The team is composed of entrepreneurs and eCommerce experts dedicated to growing your business while maintaining the integrity of your brand. Learn about all Amazon Aggregators here http://amazonaggregators.com/Our Guest:Sarah D. Vice President Operations at Boosted Commerce. sarah@boostedcommerce.com LinkedIn - https://www.linkedin.com/in/sdajani/Sarah Dajani is VP of Operations at Boosted Commerce, overseeing the brand management of food & consumables categories. With over a decade of experience in management and growth, Sarah has a track record of growing eCommerce businesses' profitability. Her experience strongly focuses on CPG brands, having held executive positions at a Fortune 500 as well as VC-backed start-ups. She founded a gourmet pastry CPG company in London, for which she was awarded the C200 Women in Entrepreneurship Award. She holds a Bachelor's degree from Princeton University, an MBA from Stanford's Graduate School of Business, and a certificate in pastry from Le Cordon Bleu Paris.About My Amazon Guy: An 160+ client full-service Amazon Agency in Atlanta, Georgia. We grow hack sales through traffic and conversion improvements. PPC, SEO, Design, Catalog Merchandising, and more all in-house. #boostedcommerce #amazonaggregator #FBAAquirirerMy Amazon Guy Podcast and Videos: Podcast.MyAmazonGuy.comYouTube.com/MyAmazonGuyWebsite: MyAmazonGuy.comOther Social Media links:https://www.facebook.com/myamazonguys/https://www.linkedin.com/company/my-amazon-guyhttps://twitter.com/myamazonguySupport the show (https://www.paypal.com/paypalme/myamazonguy)

Nàooo các bạn đã sẵn sàng đi đến Paris cùng Du và Học chưa? Du học với mình tập này là Chúa Đơ Xứ Pháp - Quỳnh Anh học về quản lý ẩm thực Le Cordon Bleu Paris. Nhưng liệu cuộc sống thuê nhà có bao giờ là đơn giản với Quỳnh Anh kể cả khi đã từng đi du học ở Sing trước khi qua Châu Âu? Liệu câu chuyện vụ án thuê nhà của Sophie Le Tan ở Rosheim - Pháp có đọng lại được bài học gì cho các host và khách mời không nhỉ? Hãy cùng tìm hiểu ngay trong tập này nhé!!! Nghe podcast và kết nối với Du và Học tại: www.podcastviet.com/duvahoc Tặng tụi mình những món đồ uống ngon ngon nhé??!!! Ví momo: 0325490983 Paypal: https://paypal.me/timtran301

Amber is a contestant on season 19 of Hell's Kitchen and the head chef at Aparium Hotel. She has a culinary degree from Le Cordon Bleu Paris and has worked for top chefs all over the world. She spills the beans about life behind-the-scenes of the TV show and the kitchen. Amber and I met when we were studying at Loyola University. She is as tenacious and driven as they come. She shares her experiences working in the most intense kitchens, the set back that almost ended her career, and how she grew from it all. Amber even shares her favorite tools and cooking tip in this episode.

Overcoming your creative block and staying inspired with guest, Debi Lilly “It’s not who you are that holds you back, it’s who you think you’re not” - Unknown O this episode, I chat with entrepreneur, Entertaining & design expert, author Debi Lily. Debi is someone I highly respect and she inspires me to keep going. We talk about how she got started and who inspired her as a child? What its been like building her brand How she is Staying creative and inspired despite so many challenges especially the pandemic. Her approach on family and entrepreneurship Advice for entrepreneurs out there who are struggling with creativity And more….. About My Guest: Debi is The author of book and digital magazine “A Perfect Event”. Debi believes in elegant and easy design ideas for all. She is on a one woman mission to inspire and share her twenty years of party planning and stylist tips, tricks and DIY designs to elevate celebrations for any occasion, everywhere, coast to coast. Working for more than ten years on The Oprah Winfrey Show and named Oprah's "Favorite Pro", she planned her live on-air birthday party, designed florals, décor, styling and gifts for countless shows including the legendary “Oprah’s Favorite Things”, “You Get a Car” Giveaway, “World’s Largest Baby Shower”, “Million Dollar Wedding” to name but a few. Debi styled food and sets weekly for Rachel Ray, Dr Oz and many more. Frequently featured as an entertainment expert on Oprah.com, Martha Stewart Weddings, InStyle Magazine, and Brides, she trains each summer at Le Cordon Bleu Paris. Debi is an entertaining contributor for ABC Chicago, WGN News, CBS, and many more. With Albertsons Safeway, Debi launched an exclusive décor line Debi Lilly Design products in 2010. Her collection includes 500+ affordable, accessible, trend forward entertaining, floral, home and gift products, all located in the convenience of the grocery. Debi is committed to the personalization of every for clients including Lady Gaga, Martha Stewart, Cindy Crawford, Jennifer Aniston, Gwenyth Paltrow, Oprah Winfrey, Dom Perignon, Moet Hennessy, Bentley, Lamborghini, Harry Winston, Cartier, Bulgari, Bloomingdales, Leo Burnett and more. She prides herself on being involved in all aspects of her events, from in house custom designed invitations and florals to tabletops and gifting. In addition, she balances a demanding career, her retail concept store, DL Loft, DL Studio and DL Cottage event venues and a young, community focused family. Follow Debi: Instagram: @aperfectevent @debililly @dlloftchi @llstudiochi

Lindsay quit a 5-year career selling corporate life insurance to pursue a dream of learning to cook in France. After backpacking solo for six months, working with local farmers exchanging labor for room and board, and receiving a Cuisine Certificate from Le Cordon Bleu Paris, she arrived in San Francisco. She is the founder of FOOD LA LA and curates unique creativity-inducing food and cocktail experiences. She's worked with brands such as Louis Vuitton, The Fairmont, Williams-Sonoma, Pinterest, Bloomingdales, Saks, Salesforce, Alaska Airlines, Google, Airbnb, and Facebook. Lindsay believes deeply in the healing power of creativity and leverages food as the perfect blank canvas. In this episode, we talk about following your intuition and living life by your design, how she discovered her love for French Macarons and why it's the perfect blank canvas for creativity, food as an experience, and how to make cooking a fun, accessible, creative activity for all. She also gives some great tips on entrepreneurship and how to listen to your own advice.As a gift to our listeners, Lindsay is offering one month free of the Food LaLa Cooking Club!TRY 1 MONTH OF FOOD LALA COOKING CLUB FOR FREE!Sign up HERE and use code CREATIVESOULCreative Resources Mentioned:Untamed by Glennon DoyleHow I Built This with Guy RazConnect with Lindsay:https://www.food-la-la.com/

Formada pela Le Cordon Bleu Paris, a chef Lilian Cardoso fala sobre sua paixão pela cozinha, sobre as diferenças entre a comida canadense e a brasileira, e sobre sua atuação no Centennial College School of Hospitality, Tourism and Culinary Arts, em Toronto.Brasil Remittance

Welcome to the Hiking My Feelings Virtual Campfire. This 20-day event is a fundraiser for the Hiking My Feelings Wilderness Wellness Center, the American Diabetes Association, and RAINN - the nation's largest anti-sexual violence organization. Each night from May 26-June 14, 2020 we are going live at 5pm PT to bring inspiration, hope, and healing to the community in these uncertain times. If you find value in what we're sharing here, please consider making a contribution to our non-profit organization. You can get tickets to the Virtual Campfire at https://hikingmyfeelings.org/campfire and you can make a one-time donation at https://hikingmyfeelings.org/give Our guests tonight are: DOC PEACE - @doc.peace on Instagram - docpeaceofmind.com Dr. Peace Uche is doc.PEACE, a Doctor of pharmacy by trade and Spoken Word Poet at heart. doc.PEACE is a best selling author of doc.PEACE of Mind Method: A Poetic Guide to Living Your Best Life (exclusively available on Amazon). She's presented on numerous stages across the world, speaking on how to live a more passionate and fulfilled life consistently. doc PEACE transforms mindsets using the power of spoken word and emboldens aspiring speakers to share their life stories, providing valuable insight on story-crafting and finding a platform. She lives in San Diego, CA where she avidly plays beach volleyball in her free time. KAT HUMPHUS - @kathumphus on Instagram Kat Humphus is a Le Cordon Bleu Paris trained Chef who has worked under Thomas Keller at The French Laundry, and Wylie Dufresne at WD-50 in New York. Kat opened BO-beau kitchen + bar in Ocean Beach, CA, in 2010, being named one of San Diego's Youngest and Most Talented Executive Chefs by Locale Magazine. Katherine was one of two females nominated for the San Diego Union Tribune's Best Chef award in 2012, and won Best New Chef by Ranch and Coast Magazine in 2012. In 2015, Chef Kat competed on the Food Networks Guys Grocery Games and won the competition! She later went on to compete on Beat Bobby Flay against Iron Chef Bobby Flay. Chef Kat currently works with Consortium Holdings, one of the most badass restaurant groups in San Diego. --- Support this podcast: https://anchor.fm/hikingmyfeelings/support

Dunia kuliner terasa tidak ada habisnya untuk dibahas karena selalu ada cerita seru dibalik sebuah cita rasa. Kali ini, Anton - the representative of Le Cordon Bleu International dan Chef Ray Janson - seorang professional Chef jebolan Le Cordon Bleu Paris. Berbagi pengalaman mereka dalam bidang yang meraka geluti. Mau tau keseruan dari one of the best culinary academies in the world? Yuk, simak Episode 23. Jangan lupa Follow dan Subscribe kita ya, Instagram: @hellotalk.id Spotify, Apple Podcast, Anchor, dan ROOV: Hello Talk --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/hello-talk/support

Born in Senegal of Lebanese parents, Karim Bourgi moved to Paris at the age of 16. After graduating from Le Cordon Bleu Paris in 2001, he began his career in Beirut at La Cigale, followed by Laduree Paris Champs Élysée, Makyan Traiteur, Goû Beirut, and Fauchon Paris in Dubai. Currently, he is the head pastry chef of Al Mana Group, and the regional development and creation chef for La Maison du Chocolat Paris. He believes that excellence is achieved by virtue of persistence and surrendering to true passion in pastry. In this episode we discuss: Chef Bourgi’s pastry training His creative process Where he gets his inspiration for new desserts His philosophy on garnishes Key considerations for designing dessert décor Thoughts on the Covid-19 crisis And more! Get your free 4-day pass to the Pastry Summit at www.pastrysummit.com!

This week's guest, Jennifer Fox-Jaunier, is no stranger to re-creating her vision of her perfect career. Having grown up in New Jersey with her eyes set on a career in performance art, she realized her love of fine wines and extraordinary events was causing her heart to gravitate toward a different type of art. So she re-created the plan.  Jennifer has been creating luxury weddings and events in France since 2013. Her love story with France began in 2010 when she studied and gained her diploma in Sommellerie from Le Cordon Bleu Paris and has continued long after she graduated with an MBA in International Hospitality from Paris' Académie Internationale de Management.   Her work has been published in Martha Stewart Weddings, Style Me Pretty, Magnolia Rouge, Grey Likes Weddings, Wedding Chicks, Wedding Sparrow, Ruffled and more.

Jenna Leurquin, the owner of JL Patisserie in Scottsdale and Phoenix, AZ.  Born in Belgium she went from playing golf, double majoring in International Business and Finance at Boise State University to completing a 9 month training program at Le Cordon Bleu Paris in both cuisine and pastry.  She then went  on to train among some of the best chefs in Belgium and Paris before moving to Arizona.

As CEO of Toffler Associates, Maria taps into deep experience with strategy development and execution, customer experience, business performance management, acquisition integration, and organizational transformation. Before joining Toffler Associates, Maria was a managing director at North Highland, overseeing media, entertainment, and communications industry. As the division president, she led the Data Analytics and Sparks Grove groups and directly contributed to the profitability and growth of the businesses. She was the executive advisor to the Managing Services division during its U.S. expansion and led the development of the Washington office. Her prior experience includes management consulting with Arthur Andersen Business Consulting and Ernst & Young, as well as roles at AllConnect and Litton Poly Scientific.Maria earned a B.S. in Industrial Engineering and Operations Research as well as an MBA from Virginia Tech, and serves as an advisory board member for the ISE department. She holds a certificate of cuisine from Le Cordon Bleu Paris and actively volunteers to cook healthy meals for the homeless and hungry in the Washington area where she resides with her family.Find out more about Maria at:https://www.linkedin.com/in/mariabothwell/

Serena Wolf is the Harvard-educated, Le Cordon Bleu-Paris trained chef behind the blog domesticate-me.com and The Dude Diet cookbooks. Her mission is to make creating and maintaining a healthy lifestyle realistic, accessible, and most importantly, FUN. She lives in NYC with her dude.During the show, we discuss:How time in Paris changed Serena’s career and personal life (for the better!)What it’s like going to cooking school at Le Cordon Bleu in Paris and being a private chef for top athletesThe evolution of Serena’s blog, Domesticate Me, and her behind the scenes efforts to be on TV, grow an audience, and land book dealsOwning your feelings in the moment, not glamorizing the hustle, and recognizing the value in doing the job you dislike while setting yourself up for the job you do likeHow prioritizing and talking about her mental health enables Serena to stay aligned with her work and goals on and off social mediaGiveaway!! To celebrate Serena’s new cookbook, The Dude Diet Dinnertime, coming out on October 29th, we’ve teamed up to do a giveaway of said cookbook as a thank you for listening to us giggle. To enter, make sure you’re following both of us on Instagram (@serenagwolf and @brieshelly) and leave a comment on why you loved this episode on the photo of Serena on my Instagram feed between now and Sunday, October 6th at midnight. If you’re listening to this after Oct 6th, see below for info on where to buy both of Serena’s cookbooks.Connect with Serena:www.domesticate-me.comInstagram: @serenagwolfPodcast: SpiralingMore info on The Dude Diet or buy hereThe Dude Diet DinnertimeConnect with Brie:www.brieshelly.comInstagram: @brieshellyWork TogetherFall Three Session Package - Note Fall3 in your message!!

This week, I’m talking to Serena Wolf. Serena is a Harvard-educated, Le Cordon Bleu-Paris trained chef, and author of the The Dude Diet cookbooks. Her latest book, The Dude Diet Dinnertime comes out on October 29th.  Serena and I discuss how diet culture has shifted, being mindful of the media we consume, why it’s ok to […]

Joanna McKenzie sits down with Liberty Vittert in this edition of The Data Lab's podcast. Liberty is currently a Visiting Assistant Professor at Washington University in St. Louis and will be a Visiting Assistant Professor at Harvard University in the Department of Statistics beginning summer of 2019.  She is a graduate of MIT as well as Le Cordon Bleu Paris and the University of Glasgow. Her current statistical research involves using facial shape analysis to help children with facial deformities and victims of warfare, and she discusses this at length in the podcast. Liberty is a regular TV and Radio contributor to many news organizations including BBC, ITV, Channel 4, PBS, and FNC, as well as having her own TV series on STV (ITV). Her opinion editorials feature regularly in outlets such as Popular Science, US News, Newsweek, Business Insider, International Business Times, CBS News, The Conversation, and Fox News. As a Royal Statistical Society Ambassador, BBC Expert Woman, and an Elected Member of the International Statistical Institute, Liberty is writing a series of popular science books on how to lie with numbers from the viewpoint of multiple professions. She is also an Associate Editor for the Harvard Data Science Review and is on the board of USA for the UN Refugee Agency (UNHCR). Enjoy! All views and opinions expressed by our podcast participants are solely their opinions and do not necessarily reflect the opinions of The Data Lab. The Data Lab does not warrant the completeness or accuracy of any statements made by our podcast participants.

How can food and collaboration help build healthier communities? City Fresh Foods President and Founder and Foundation for Business Equity Executive Director Glynn Lloyd and PAGU chef Tracy Chang chat with Billy Shore in Boston about how and why community is a central tenet of their respective organizations. “It’s an ecosystem community approach to really help support an entrepreneurial class that’s necessary for their communities,” Lloyd explains about the Business Equity Initiative, which provides advisors, infrastructure subsidies and growth capital to help grow black- and Latino-owned businesses. Community is also central to Chang’s view of her restaurant. “We want to be here for the long run, so that means we need to listen to our community and be actively involved, and really take to heart the feedback we receive,” she says. Both guests discuss the leadership qualities that are most important to achieve their goals. “You have to be open to doing anything and everything, and that requires a lot of positive thinking… I’m ready to receive anyone with a negative mood and turn that around,” explains Chang. Lloyd practices what he calls deep listening as a way to motivate people. “Do you really understand the world around you, the people you’re working with, what motivates them, and then put that back into where you’re going as an organization?,” he asks. Listen and learn from two entrepreneurs who use their businesses to build both profit and community. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Glynn Lloyd has been a pioneer in the field of transformative urban economic development for more than 25 years. He is the President and Founder of City Fresh Foods and is currently the Executive Director of the Foundation for Business Equity. The Foundation's first initiative is The Business Equity Initiative designed to scale up local Black and Latino enterprises in Eastern MA. Over the last few decades, Glynn has been involved in the local food movement, more recently in helping to establish The Urban Farming Institute (UFI). UFI has the mission of supporting urban residents in the production of their own food for improved health and community resiliency.· Business Equity Initiative (BEI) was launched by the Eastern Bank Charitable Foundation in April 2017 to mitigate growing inequality by combining business growth, supplier partnerships, and community transformative development as a means of addressing growing wealth and income inequality in Massachusetts. The Initiative is focused on growing enterprises of color by leveraging Eastern’s networks and philanthropic dollars as well as providing targeted, customizable growth tools including embedded trusted strategic advisors, operational support, growth capital, and market access to enterprises of color positioned for growth. This Initiative targets Black and Latino businesses because research shows that this is where the inequities and wealth gap is the greatest.· City Fresh Foods is on a mission to make healthier communities by delivering fresh, wholesome meals to organizations throughout the Boston area, educating and advocating for more nutritious food choices, and building sustainable careers for our dedicated staff and local growers. City Fresh is a nationally recognized provider of affordable, high-quality whole meals, with a mission-driven business model that supports community development.· Tracy Chang is the chef and owner of PAGU a Japanese Spanish fusion restaurant that bridges cuisines and cultures in Cambridge, MA. Chang’s love for the restaurant industry began at an early age at her grandmother’s Japanese restaurant in Cambridge. She furthered her craft at famed Japanese restaurant O Ya in Boston. She went on to study with Pâtissier Nicolas Bernardé at Le Cordon Bleu Paris and cook alongside Chef Martín Berasategui at his Michelin three-star restaurant in San Sebastian. After returning to Boston, she co-founded Guchi’s Midnight Ramen and joined the Harvard Science and Cooking program as a teaching fellow before opening PAGU in 2017.· PAGU combines Japanese and Spanish cuisine to create a dining experience that is greater than the sum of its parts. The menu reflects the background and travels of chef Tracy Chang. The beverage list features wines from the Iberian Peninsula and Basque Country, Japanese sake, Spanish ciders and sherry, and more. In addition to offering delicious, soulful food, PAGU emphasizes health, sustainability and community.

A very special episode of Radio Cherry Bombe takes place at Heritage Radio Network with guest host Klancy Miller. Joining Klancy is Jessica B. Harris and Sara Franklin to talk about the lasting effects of Edna Lewis on Southern cuisine. According to Heritage Radio Network, there’s perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African American Heritage Cooking, The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book. Her most recent book, High on the Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history. In her more than three decades as a journalist, Dr. Harris has written book reviews, theater reviews, travel, feature, and beauty articles too numerous to note. She has lectured on African-American food and culture at numerous institutions throughout the United States and Abroad and has written extensively about the culture of Africa in the Americas, particularly the foodways. In the most recent edition of the Encyclopedia of American Food and Drink, author John Mariani cites Harris as the ranking expert on African American Foodways in the country. An award winning journalist, Harris has also written in numerous national and international publications ranging from Essence to German Vogue. She’s a contributing editor at Saveur and drinks columnist and contributing editor at Martha’s Vineyard magazine. In 2012, she began a monthly radio show on Heritage Radio Network, My Welcome Table, that focuses on Food. Travel, Music, and Memoir. Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip-hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. Sara Franklin is a writer, oral historian, and food studies scholar. She is the editor and commissioner of the upcoming book Edna Lewis: At the Table with an American Original, a volume of original essays about the celebrated Southern food chef and cookbook author. The essays, written by both food-world stars and family members, explore personal memories of Lewis as well as her cultural legacy. Jessica B. Harris called the book “as close to meeting Miss Edna as one can get.” Before pursuing her PhD in Food Studies at New York University, Sarah worked as a full time farmer, a restaurant reviewer, and sustainable agriculture policy advocate. She currently teaches courses on food culture and writing at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. Heritage Radio Network On Tour is powered by Simplecast.

Today's guest is Tracy Chang, chef and owner of Pagu in Cambridge outside of Boston. Chef Chang is a graduate of Boston College and Le Cordon Bleu Paris and was a teaching fellow as part of the Harvard Science and Cooking program in 2012. She co-founded a successful pop-up series in Boston called Gucchi Midnight Ramen directing back of the house preparations as well as front of the house service and hospitality. Chef Chang lives in Boston and is committed to creating opportunities for collaboration and innovation. A Hungry Society is powered by Simplecast

#BackToSchoolRx Part 4: Exploring the Culinary Arts with AJ Feeney-Ruiz   AJ Feeney-Ruiz, 37, is an entrepreneur, consultant and professor who walked away from a twenty-year career in politics and government and moved to Paris in order to pursue his lifelong passion of cooking and fulfill his childhood dream of becoming a chef.   Prior to his relocation to France, AJ took advantage of periodic sabbaticals to travel the world and visit over 90 countries. Some highlights from those adventures include bartending in South Africa, working as a dive master in the south of Thailand, and studying Shaolin Kung Fu in the mountains of the Henan Province, China.   You can check him out on Instagram at @ajfeeneyruiz or Facebook while his website is under construction.   After graduating from culinary school at Le Cordon Bleu Paris (www.cordonbleu.edu), AJ staged at Verjus restaurant (www.verjusparis.com) in central Paris.   -There are functional medicine and/or nutrition master's programs in the US - Google them for more information. See omnystudio.com/listener for privacy information.

On this week's episode of All in the Industry, Shari is joined by Kiri Tannenbaum, a food writer, digital content strategist, and founder of Bitesee, an online travel guide and booking platform for food-driven explorers. Most notably, Kiri helped launch Delish.com, MSN and Hearst's culinary site featuring recipes, chefs, cooking shows, restaurant trends and food news. Her articles have been read by more than 21 million users. Over her food writing tenure she's contributed to Food & Wine, Food Network, and New York Post. Kiri Holds cerificates in cuisine and patisserie from Le Cordon Bleu Paris and an M.A. in food studies from NYU where she is an adjunct professor. All in the Industry is powered by Simplecast

26: Le Cordon Bleu Paris hosted by Paige Donner ©2017 Paris GOOD food+wine This episode features four interviews, with Le Cordon Bleu senior staff and the owner, André Cointreau. First up is Mr. André Cointreau, followed by Chef Patissier Fabrice Danniel, then Chef Marc Vaca and the Le Cordon Bleu resident Wine Guru, Franck Ramage. This episode has been generously brought to you by Paris Food And Wine @ParisFoodWine http://parisfoodandwine.net Music provided by FreeSoundTrack.com “Fantasy in EMajor” by Ilya Truhinov For more information about this and other Paris GOOD food + wine episodes please see Local Food And Wine https://localfoodandwine.wordpress.com. and also Bordeaux Food & Wine @bordeauxfoodvin For advertising and sponsorship, contact Paige, also for hosting and speaking engagements as well as for media collaborations: http://Paigedonner.info All music used is free of rights and royalty-free. Show Intro/ Outro Jazzy Paris background courtesy of BenSound Music. Copyright 2017 Paige Donner All Rights Reserved

This week on Eat Your Words, host Cathy Erway is joined by Elana Karp, author of the Plated cookbook. After graduating from Le Cordon Bleu Paris, Elana Karp chose a unique path. Instead of going to work for a high-profile chef in the $600 billion restaurant industry, she helped launch a startup with a bold social mission: to change the way America eats. As the VP of Culinary at Plated, Elana oversees the entire menu creation process, crafting new seasonal recipes each week. Working with local farmers and fishermen to address the broken food system, Elana is helping to bring healthy, high-quality meals into dining rooms across the country.

Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin­-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success, in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip­hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. Her first cookbook, Cooking Solo, is out now.

Rosemary Nickel of Motivating Other Moms interviews mompreneur Debi Lilly of A Perfect Event. For transcripts of this show go to www.motivatingothermoms.com/debililly They discuss quick and easy ways to put on a perfect event at your home! (make sure to read Debi's amazing bio below...think Oprah!!) We cover: Table Decor Staples that you should have on hand in your pantry at all times Modern Day Invitation Etiquette  Simple Food Prep Ideas What Kind of Drinks to Serve at Your Party Debi Lilly is on a one woman mission to inspire, educate, and share her twenty years of party planning and stylist tips, tricks, and DIY designs to elevate celebrations for any occasion, everywhere, coast to coast. These and more of her stylist secrets are shared in her new book "A Perfect Event", as well as her new seasonal eMagazine, "A Perfect Event" Working for more than ten years on The Oprah Winfrey Show as Oprah's "Favorite Pro", she planned Oprah's 50th on air live birthday party celevration and designed florals, decor, styling and gifts for countless of other shows including the legendary "Oprah's Favorite Things", "World's Largest Baby Shower", Million Dollar Wedding" to name but a few. Frequently featured as an entertainment expert on Oprah.com, Martha Stewart Weddings, InStyle Magazine, Brides, and more, she trains each summer at Le Cordon Bleu Paris. Debi is an entertaining contributor for ABC Chicago, Windy City Life/ABC, WGNNews, BRidal Wave TV, Glossed and Found, and many more. With Safeway, the premiere grocery chain in North America with almost 2,000 retail stores, Debi launched an exclusive decor line Debi Lilly Design in 2010. Her entertaining collection in Safeway stores include hundreds of affordable, accessible, trend forward floral, home, candle and gift products, all located in the convenience of the grocery aisle. Additional brand partners include Bloomingdales, Room and Board, Kenmore Live Studio, Marth Stewart, Pampered Chef, Chicago Social, and more. In addition, she deftly balances a demanding career, her retail concept store of the same name, and a young, community focused family. Please visit www.motivatingothermoms.com/debililly for show notes and links mentioned in the show