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Send us a textEver find yourself buried in work that technically isn't even your job anymore? You know you should delegate, but somehow, it feels easier (or safer) to just do it yourself. Sound familiar?In this episode, we're flipping the script on delegation. Because real leadership isn't about doing everything—it's about making sure everything gets done.We'll cover: ✔ Why delegation feels so hard (and how to get over it) ✔ The #1 mindset shift that makes letting go easier ✔ How to ask the right questions before delegating ✔ What to do when your team is junior, stretched thin, or error-prone ✔ Why mistakes will happen—and why that's actually a good thingIf you're tired of being overwhelmed and ready to step into true leadership, this one's for you.If this hits home, DM me on Instagram @leadwithlevity or LinkedIn @ https://linkedin.com/in/leadwithconfidenceSupport the showDid you have any lightbulb moments while listening? Share it with us on Instagram @leadwithlevity or visit our website leadwithlevity.com so we can talk about it!
Lords: * Ben * Andrew Topics: * Super Nintendo World's theming is on point * The ABC of Style - A Guide to Plain English (book) * Can you still rent game consoles? * Matsuo Bashô: Frog Haiku * https://www.bopsecrets.org/gateway/passages/basho-frog.htm * https://itch.io/jam/variety-megajam-2022/topic/2514101/2nd-poem- * Pixel art impressionism * https://twitter.com/MarioBrothBlog/status/1801616946837823790 Microtopics: * The games you should've bought when the Steam Spring Sale was still going. * Citizen Sleeper 2. * Being excited about a new project until you landlord tells you to move out. * Real-life POW blocks. * Timing your punch so that the shell pops out. * The park employees doing their best to ameliorate the bad game design of the theme park. * Rushing to hit the snooze button so the piranha plant doesn't wake up. * A plant that's not quite as big as Audrey II. * Buying the wrist band so that you can punch blocks to get coins and find all the KONG letters. * Using your shadow to interact with a video game. * Running from the park entrance to your favorite ride right when the park opens and there's already a two hour line. * A picture that you took with your camera and somehow they made reality look cel shaded. * Super Mushroom Croutons. * Clipping the AR goggles into the Mario hat. * No matter where you look, stuff is happening all the time. * Whether kids in Japan handle failure better than kids in California. * A phone booth, except it exists. * A book about pedantry. * When to use difference vs. discrepancy. * Reading text aloud but internalizing it not at all. * The model of the mind where you are a passive observer sitting in the backseat thinking about pancakes while the driver is doing all the thinking and acting. * Whether the person who struggles to read gets more out of the text than the person who reads effortlessly, because they're spending more time on it * Two full pages about "like." * Faces similar to faces you've never seen before. * Drive it like you hate it vs. drive it as if you hate it. * Utilizing a big word. * Phrasing something in an awkward way for entertainment purposes. * One of the more expensive things you can rent. * Being able to afford all the games that you want. (Not that many game consoles.) * Naughty Dog remaking The Last of Us for the third time. * Sending an assassin to the Second to Last Blockbuster. * Not knowing how a certain business works because you refuse to give them your social security number. * Digitally renting a PS5. (It has fingers.) * Putting stickers on your toilet claiming that it's an Xbox. * Building a Mario Kart course into your house. * Sharing your cool social security number. * Pronouncing Japanese like someone who is covered in tattoos of Pokemon. * Frog-jump-in Water-sound. * Pond. Frog. Plop. * Localizing a Japanese poem into sculpture. * What is art? What is anything? * Looking at a pixel art face and thinking "whoa, what's going on with that guy?" * Pixel art being able to represent detail at a certain scale, but only if it aligns with the directionality of the grid. * Trying to represent a cartoon world realistically. * Walking into a dungeon and being surrounded by statues that look like sentries. * Recognizing a blob of pixels as representing the idea of a decoration and never thinking about it again. * Fan art of Dr. Robotnik's niece. * High color, high detail, low resolution. * Weird rendering techniques that are texture mapping adjacent. * Line Cook. * A blue lid that feels sort of mayo. * Only realizing late in life that three lines makes a ladder. * The main places that you don't post.
What does it take to turn a dishwashing job into a legacy that reshapes an entire industry? Ari Weinzweig, co-founder of Zingerman's, has spent over four decades building not just a successful business but a model of leadership rooted in purpose, curiosity, and values. In his latest work, Life Lessons I Learned from Being a Line Cook, Ari reflects on the principles that have guided his journey and the powerful lessons we can all take from them. In this episode, we explore how these lessons apply to leadership, emotional resilience, and building organizations that thrive. Whether you're on the line or leading a team, this conversation is packed with insights that will challenge and inspire you. For more on Zingerman's and to explore Ari's latest work, Life Lessons I Learned from Being a Line Cook, visit https://www.zingtrain.com____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars
Today's podcast is with Ari Weinzweig, the CEO and co-founding partner of Zingerman's Community of Businesses, a much-admired gourmet food business group headquartered in Ann Arbor, Michigan, USA. Ari is a friend, a veteran of the podcast and was also one of the contributors to Punk XL. Ari joins me today to talk about his latest missive - a chapbook entitled Life Lessons I Learned From Being A Line Cook; what a chapbook is, the insights behind some of the lessons and what they mean from an entrepreneur and leader who is passionate about customer service and experience. This interview follows on from my recent interview – The natural home of the contact center is under the CMO – Interview with Alex Levin of Regal.io – and is number 531 in the series of interviews with authors and business leaders who are doing great things, providing valuable insights, helping businesses innovate and delivering great service and experience to both their customers and their employees.
On The Gate! A podcast hosted by two jailbird/recovering drug addicts and active comedians Geo Perez and Derek Drescher, who talk each week about their times in jail, what they learned, what you should know, and how they are improving their life or slipping into recidivism each day! This week we have Chris Faga and Wolfgang Hunter! They talk about The Apprentice film, the tardiness of podcasters, getting treatments in jail/prison, Geo's fighting and much more. ON THE GATE! ENJOY!Original air date: 11.25.24WATCH THE LIVESTREAM 2 PM EST MONDAYS and EXCLUSIVE EPISODES 2 PM EST THURSDAYS on gasdigital.com. Use promo code OTG for a discount on your membership. Watch the free livestream here at 12 AM EST FRIDAYS. Thanks to Monthly Knife Club https://www.monthlyknifeclub.com/YoDelta https://www.yodelta.com/YoKratom https://www,.yokratom.comFOLLOWGeo PerezInstagram - https://www.instagram.com/geoperez86/Derek DrescherInstagram - https://www.instagram.com/derekdrescher/Chris "From Brooklyn" FagaInstagram - https://www.instagram.com/chrisfrombklyn/Wolfgang HunterInstagram - https://www.instagram.com/wolfgang_hunter/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In today's episode, we sit down with Chef Kelly Whitaker, the owner of Id Est and a James Beard Award-Winner for Outstanding Restaurateur.Chef Kelly shares how his travels abroad inspired him to launch Id Est and its acclaimed restaurants, including Basta and Denver's Wolf's Tailor, named one of Bon Appétit's top ten best new restaurants in the U.S. He also expanded his ventures with Dry Storage in Boulder, BRUTØ, and Hey Kiddo in Denver. Additionally, Chef Kelly founded the Noble Grain Alliance to promote domestically milled grains. He emphasizes that his driving force is using his “voice as a chef” to champion zero-waste cooking and sustainability practices.Join us as we explore Chef Kelly's secrets to balancing a thriving career, his efforts to redefine the traditional kitchen environment, and the importance of keeping the "line cook mentality" alive
My Problem with "Heard" in Kitchens, and Why I Prefer Mirrored Callbacks instead - what do you folks think? Get my specialized culinary program, Total Station Domination: https://geni.us/gettsdVideo of this episode on YouTube: https://youtu.be/vZGXDqrfsdAThis episode as a blog post: https://www.joinrepertoire.com/blog/heard-versus-mirrored-callbacks Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?
This week we are trying to control our hunger pangs for human brains while we discuss “Hungry”! We're talking how Amanda loves a Donnie Darko type, how the fast food manager is giving us Gus Fring vibes (Vince, you wiley dog!), how Mulder might be extra sensitive about this case post-brain surgery, and how this therapist is down BAD. Girl, get a hold of yourself. Speaking of obsessive therapists, we talk about Hannibal for a while, how Derwood Spinks is a fabulous name, how the line between Vince Gilligan and Mickey Mouse is getting thinner every day, and Ella gets to make a very important statement about Krycek. Don't you hate it when your ear falls off in the middle of your therapy sesh? We do too.Send us an email at scullynationpod@gmail.com or follow us on Twitter and Instagram!
Gear Requisition! This episode Sam and Stephen talk about this cool optional rule from the Force Unleashed Campaign Guide. It plays a major role in our Zero Distance campaign, and we like how it contributes to Stephen's Toy Box approach. Also this week, Zloy Krolik sent us a stat block from the Live Action Film Character Sourcebook (Compiled by Rob "RobShanti" Petrone) for Dexter Jetster!ZenithSloth's Gear Requisition SpreadsheetDexter Jetster, Line CookLive Action Film Characters SourcebookFollow us on Twitter: twitter.com/DarkTimesSWSEEmail us at: DarkTimesSWSE@Gmail.comLogo designed by: @MothPunkHelpful SWSE LinksThe SWSE Wikir/SagaEdition on RedditJoin link for the Saga Edition Wiki DiscordSupport the show Hosted on Acast. See acast.com/privacy for more information.
Having a teachable spirit is about the hunger for knowledge. You care more about learning something than what it offers you. And the more you learn, the more you find value in everyday experiences. Your curiosity leads to a better life. If you stop learning, you stop growing. You find your life is lacking in discovery and new ideas. Knowledge is always the cure. In this episode, you'll discover how to have a teachable spirit for unlimited growth in everything you do. Show Highlights Include: Why intelligence isn't something you're born with (and how to make the learning process easier). (0:58) How to stop feeling like a nervous student and ask the questions that make you a lifelong learner today. (3:32) The John Wooden mindset for encouraging others to learn. (4:30) A Line Cook's way to drop the excuses and make room for curiosity. Why having a teachable spirit makes the world a better place (and leaves a legacy for the world). (8:50) Do you want to stop existing and start living your best life right now? Click here to get the first chapter of Dr. Rick's best-selling book, Lessons From a Third Grade Dropout, for free.
Ellen Bennett was working as a line cook when she volunteered to make aprons to outfit the entire restaurant. Ellen had no business experience, no background with design or manufacturing, and just a few hundred dollars to spare, yet her determination, purpose, and vision took her through the hoops and hills of entrepreneurship to build Hedley & Bennett into what it is today. On this episode, Ellen shares a peek into her story including some of her greatest challenges, some of her proudest moments, what it was like writing her book “Dream First, Details Later”, and even spills details on her life behind the scenes including her favorite 15-minute dinner, life as a mom, and some of her favorite places to eat in Los Angeles. Resources: Follow the Ellen Marie Bennett on Instagram Follow Hedley & Bennett on Instagram Shop Hedley & Bennett Online Order Ellen's Book the Dream First, Details Later Follow Female Foodie on Instagram
Welcome to RISE Podcast, where host Gary Lipovetsky brings you captivating conversations with remarkable individuals. In this episode, Gary is joined by Adrian Niman, the visionary behind Food Dudes. Prepare to be inspired as Adrian shares his life journey and the key ingredients to his success.From working as a busboy in Mallorca to launching a million-dollar catering business, Adrian's story is one of resilience and determination. Join Gary and Adrian as they discuss the importance of staying disciplined and focused, even in the face of distractions. They delve into Adrian's passion for the food industry and the secrets behind the immense success of Food Dudes.Throughout their conversation, they touch on topics such as the challenges of the hospitality business, the impact of COVID-19 on the industry, and the significance of choosing the right business partners. Adrian also shares personal insights on maintaining motivation, balancing entrepreneurship with family life, and the pivotal moments that shaped his journey.Tune in to RISE Podcast and discover the inspiring story of Adrian Niman. Gain valuable insights and be motivated to pursue your passions with unwavering dedication.TIMESTAMP00:00 Intro3:24 Apprenticeship at North 445:10 Working as a busboy in Mallorca8:03 Parents work ethics10:28 Parents expectations14:08 Staying away from distractions and staying disciplined 16:29 Why food?18:00 Why passion is important for success20:48 Launching Food Dudes24:15 Why Food Dudes is so successful29:15 "Hospitality is a tough business!"29:54 "It's not about the money"34:33 Do you ever get demotivated?36:38 Managing a Million Dollar Catering Business42:17 The secret to success 43:58 My friend gambled away our tax money48:05 Did you ever think about quitting?50:10 The Pivotal Moment56:00 Impact of COVID on the hospitality industry1:00:12 Importance of choosing your partner1:05:28 Being a father and the importance of family 1:09:26 Balancing entrepreneurship and family time1:11:38 What's next for FoodDudes?1:15:30 Catering for celebritiesSOCIALS:GARY LIPOVETSKYhttps://www.instagram.com/garylipovet...GUEST SOCIALS:ADRIAN NIMANhttps://www.instagram.com/chefadrianniman/https://www.instagram.com/fooddudes/
Look, YOU try to come up with an explanation for Pete Davidson, okay? Topics include: fashion: form versus function; government whistleblower reports non-human crafts have been captured; panspermia; is Pete Davidson a space alien?; car part villians; are asexual romantic relationships with cats okay?; getting old; weaponized shitting #podcast #funny #comedy #comedypodcast #fashion #formandfunction #ufo #uap #panspermia #PeteDavidson #aging #gettingold Tom's Twitter: https://twitter.com/StoryTimeTom1 Mike's Twitter: https://twitter.com/StoryTimeMike1 Cartoon avatars of Tom & Mike created by Gary Bacon: https://twitter.com/pixelbud ***************************************************** VISIT OUR OFFICIAL SITE! https://www.tomandmike.com ***************************************************** Check out our let's play channel, Gaming with Tom & Mike: https://www.youtube.com/@gamingwithtommike
TUESDAY HR 2 RRR Trivia - What animal likes it the most when humans visit them in the zoo? Servers and cooks Monsters Mt. Dora show right around the corner.
Closing out this quarter seems a bit different. And as I'm taking more and more things into context, we found ourselves at this rant, of sorts.
On episode 35 of The Assemblage Beverage Podcast, Mason + Adam have a chance to sit down with Ray Delucci of Line Cook Thoughts. They all became friends at The Culinary Institute of America, and now they all got to co-host a podcast together! During this episode, they chop it up about the recent rebrand of Assemblage, celebrity branded restaurants and liquor brands, AI in the hospitality industry, and wrap it up with talking about everyone's go to spirits and cocktails! --- Support this podcast: https://podcasters.spotify.com/pod/show/assemblagebeveragepodcast/support
Ben Maller & his 5th Hour homie Danny G. have fun on your fake-Pro Bowl Saturday! They're talking: Line Cook, Bring Your Breast, the Frugal Baker, Pop Goes the Culture & Back Scratcher! ...Subscribe, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 Engage with the podcast by emailing us at RealFifthHour@gmail.com ... Follow Ben on Twitter @BenMaller and on Instagram @BenMallerOnFOX ... Danny is on Twitter @DannyGRadio and on Instagram @DannyGRadio #BenMaller See omnystudio.com/listener for privacy information.
Ben Maller & his 5th Hour homie Danny G. have fun on your fake-Pro Bowl Saturday! They're talking: Line Cook, Bring Your Breast, the Frugal Baker, Pop Goes the Culture & Back Scratcher! ...Subscribe, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 Engage with the podcast by emailing us at RealFifthHour@gmail.com ... Follow Ben on Twitter @BenMaller and on Instagram @BenMallerOnFOX ... Danny is on Twitter @DannyGRadio and on Instagram @DannyGRadio #BenMaller See omnystudio.com/listener for privacy information.
In this episode I spend some time to thank you all for 4 years of Line Cook Thoughts! I give a quick recap of where we started and where I plan on going with the brand. Thank you all for your support and for always pushing this community forward! Check out the newsletter at linecookthoughts.com
Hard work comes with everything, and real estate is no exception. To achieve success, you must be willing to work hard and continue to work hard even when things get rough. That means viewing mistakes as lessons and being resilient enough to power through whatever life throws at you. Today's guest, Sahleem Lee, started his real estate journey and almost gave it up, but after a three-year hiatus, he has come back even stronger. Now he has thirty-two wholesale deals under his belt.Sahleem's real estate journey started with flipping cars and fast food. Sahleem worked as a line cook, but he always planned on moving up. His eye was on the general manager position until he got into car auctions. He began flipping cars, and his coworker saw his real estate potential. After a lot of convincing, they became business partners and split a deal fifty-fifty. Unfortunately, the deal went south, and after such a terrible experience, Sahleem decided to step away from real estate. He got bit by the real estate bug again three years later after stumbling on a YouTube channel about wholesaling and reading Rich Dad Poor Dad. From there, he decided to use real estate to pursue freedom and started to become a student all over again. Now, along with his wholesale deals, he has three long-term rentals and two and a half acres, where he plans to build twenty-two units with his business partner and mutual mentor.In This Episode We CoverThe importance of mindset and how to use it to overcome the roadblock of fear and analysis paralysis Mutual mentorship and how to add and extract value at the same timeLearning how to rehab with no experience and how to self-educateWholesaling and how to prepare for your first real estate wholesale dealSkip tracing and why it can be a helpful tool when trying to close on an off-market propertySahleem's marketing tactics and how to use them to improve your lead generationAnd So Much More!Links from the ShowFind an Investor-Friendly Real Estate AgentReal Estate Rookie Facebook GroupReal Estate Rookie Youtube ChannelBiggerPocketsOn The MarketOfferUpCraigslistGoogle VoiceConnect with Sahleem:Sahleem's InstagramSahleem's FacebookSahleem's BiggerPockets ProfileCheck the full show notes here: https://www.biggerpockets.com/blog/rookie-241Interested in learning more about today's sponsors or becoming a BiggerPockets partner yourself? Check out our sponsor page!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
We discuss the documentary Love Charlie and how Charlie Trotter impacted me and a generation of chefs. --- Support this podcast: https://anchor.fm/andre-natera/support
We need more people like Hanalei in the world. Hard-working and fun-loving at the same time. In her generation, I'm pretty sure she is a unicorn. With such drive and passion for cooking plus wanting to lead a team, I'm impressed. Hanalei is writing her own ticket and it is going to be fun keeping in touch with her as she continues to develop and grow in the industry. At the age of 23, she published her first book. A very related book of her experiences moving from a line-level employee to a leadership role. It really is one of the toughest jumps to make in the business. Your work buddys are now testing you to see how far they can get before you check them back into place. Other leaders with severe insecurity issues now see you as the competition and “out for them”. It's a lonely place to be even though everyone is watching you. Take a look at her website and grab a copy of her book Nice Work, Boys! Order through her website so she can sign the book for you, who knows it could be a collector's item one day. Make it a point to browse through the site as well. Read some posts and take a look at her merch. She has some fun stuff on there. Then go to Instagram and give her a follow. @ladylinecookHere are a few of the things we discussed in todays episodeKitchen Confidential by Anthony Bourdain - Any aspiring cook/chef/dishwasher/whatever must read this book. A word of warning for those that want to continue to follow his books. His name is not protected so you will see plenty of crap out there that was written by some lowlife trying to capitalize on his suicide.Zahav: A World of Israeli Cooking -This is a book that is geared to those with some good cooking skills. The average home cook may struggle with the recipes inside. Danielle Walker's Against All Grain, Meals Made Simple - This is the book Hanalei was referring to when talking about the autoimmune disease cookbook.The Food Lab: Better Home Cooking Through Science Like a modern-day On Food & Cooking. This is not what I would call a light read but more of a reference book as you create new recipes. Understanding the why is so incredibly important in cooking, especially if you want to have any form of consistency. Disclaimer: To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.
This week, we're joined by one of our own — @BissellBrothers Kitchen Chef Dave Rinaldi!We get into the origins of Dave's love for food (
In this week's episode, we just talk about how life is pretty simple right now. Adam started a new job as a Line Cook in an Italian Restaurant and is digging it, Liz is putting up Christmas decorations and has many interviews, Elon Musk being a whiny little boo boo baby and so much more! Support Adam on Bandcamp: https://adamevalt.bandcamp.com/releases Rate us on iTunes Please!: https://podcasts.apple.com/se/podcast/whats-the-biz/id1508772134?l=en Rate us On Podchaser: https://www.podchaser.com/podcasts/whats-the-biz-1150220 Check out Games and Groceries on RadioPublic and all other Major Platforms: https://radiopublic.com/games-and-groceries-GqzKap/episodes
We talk off site events, Kitchen Karate, Halloween Ninjas and more. --- Support this podcast: https://anchor.fm/andre-natera/support
Part 1 one on line cook advice for new line cooks. Set up breakdown, prep, and mental health. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/andre-natera/support
Episode 84 of the "New Ice City" podcast examines the key lineup decisions and roster cuts that the New York Rangers are debating with their regular-season opener less than one week away. Plus, MSG Networks broadcaster Joe Micheletti joins the show to preview the new season and host Vincent Mercogliano answers questions about the Kid Line, Vitali Kravtsov, Patrick Kane and more!
Vincent is back in the restaurant business. John had Beef Wellington in South Dakota. And Quinno thinks sausage rolls are the perfect food form. Classy.
This week Keegan, Cassi and Christina talk about if we've switched timelines and whether "vabbing" works or not. The FMK this week is all about line cook summer: Jeremy Allen White, Post Malone and Charlie Hunnam. Going into the bad date stories, Christina shares a story of the rudest date ever, Cassi shares a nerve wracked high school date and Keegan shares a story about a date with an arrest record. Christina wraps it up in our true crime segment, Tainted Love, with the story of the Reverand James Hackman, Martha Ray and the 4th Earl of Sandwich. Got a story to share? Go to http://www.myworstdatepodcast.com to share with us! Follow us on Instagram @myworstdatepodcast or TikTok @myworstdatepodcast DON'T MISS CAUGHT IN THE ACT: UNFAITHFUL, NEW EPISODES MONDAYS AT 9, 8 CENTRAL ON VH1, ALL PART OF VH1'S LEVEL UP MONDAYS Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode I get to speak to members of the community about creativity. More specifically on how they manage getting out of periods when creativity is hard to find. There are many great bits of wisdom in this one and I hope you can relate. Featuring: Emma Huen, John Mohl, Josh Boyd, Devin Jarmon, Ede Ravich, Brittney Ray and Harleen Pawha. Check out Kettle Korn Creations at kettlekorncreations.com Check out the blog at linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message
Brooke and Katie reunite IN PERSON for the first time since ONE of us had COVID-19. We talk about feet culture, the horror of getting stretch marks in middle school, BTS' bellybuttons, and the Wish test cruise being canceled. We also discuss restaurant and line cook culture, the line cook/elf prince/depressed dad Venn diagram, and where BTS fits into the diagram. We also talk about what roles One Direction would have if they worked in a restaurant, and what roles One Direction and BTS would have if they participated in the Diz Knee College Program. For our NTBABBs we talk about old men who are “just messing with you,” and people our age dating people with kids and playing stepmom on social media.
With the continuing crisis in the world my and others heritage are on the line. Who we are and where we come from can become an internal struggle with many questions and many new truths that reveal themselves.Not a very long one, but a fairly important topic that will need to be further observed.
Our first show before a live audience in three years took place at a recent gathering of New York City line cooks at Crown Shy restaurant, part of S.Pellegrino Sparkling Natural Mineral Water's "On the Line" dinner series, which celebrates and supports line cooks. Andrew and James Kent, executive chef and partner of Crown Shy, Saga, and Overstory, discuss the lessons James learned in his line-cook days, and his advice to aspiring cooks and chefs today. It's a fun, frank conversation in front of an enthusiastic crowd that we think all you cooks and chefs out there will especially enjoy.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. * S.Pellegrino Sparkling Natural Mineral Water is also a promotional partner of Andrew Talks to Chefs.
The Smithsonian's National Zoo is celebrating the 50th anniversary of its giant panda program. Plus, Hoda Kotb sits down with Anne Hathaway to chat about her latest project “WeCrashed” – a new Apple TV+ limited series on the rise and fall of WeWork. And, Harry Smith shares the story of a former NFL lineman Jared Veldheer who now cooks at his kids' school cafeteria.
Airis the Chef takes the spotlight in this light-hearted, real and honest conversation. She grew up in New Orleans with a grandma who cooked most of the meals and a mom who she credits for exposing her to not only food, but life experiences. It was in college that Airis - not being a huge fan of the cafeteria food - decided she wanted to do some cooking of her own, her dishes getting rave reviews from friends. Her path led her to New York City where she enrolled in nighttime culinary school. After getting fired from her first job, an opportunity at Whole Foods really set her on her path of working in kitchens. It wasn't all pretty, as she explains, and says she learned quickly it would have to be up to her if she wanted to grow in this industry. She went from line cook to executive chef almost overnight and she says all of the stepping stones, and all of the jobs has really set her up for where she is today.
This is the big episode you all have been waiting for! PK dives into some of the major artists he has had the opportunity to travel around the world with and fulfilled a dream that started almost 2 decades before! This is a fun one with lots of memories, laughs and even a little sentimental value. BK starts the episode off by listing some of the artists PK has worked for over his 15 years in the concert touring business. Some of the artists include Paul Simon, Carrie Underwood and even Guns n Roses. Come on in and pull up a chair, grab a few bevvies and get ready to listen to this exciting episode! #weeklypodcast #podcastshow #backyardsandbevvies #backyards #bevvies #bottomsup #midweektreat #marriage #comedy #parenting #life #drama #interview #friends00:00 Welcome to Backyards & Bevvies Podcast00:11 Better Help #ad01:40 Episode 22 part 405:18 BK list off some of the bands PK toured with10:15 Do I really want to be told NO again16:30 Why I ended up in a roadie school24:30 Walking into Clair Global you see old touring history31:50 I got to learn electronics by the best38:45 What tour are you going out on?46:28 I did become part of the good ol boys club there53:56 I was sober until we got to Nashville1:03:14 I was soaking up more info constantly 1:09:34 Standing next to Pooch mixing Jay Z every night was epic1:15:40 I am not pushing to be famous1:23:18 a great quote from Jim Carrey1:25:09 Bottoms UP!Podcast https://backyardsandbevvies.simplecast.com/YouTubehttps://www.youtube.com/c/BackyardsBevviesPodcastInstagram https://instagram.com/backyardsbevviesFacebook https://www.facebook.com/backyardsbevviesTwitter https://twitter.com/backyardbevviesTikTok https://www.tiktok.com/@backyardsandbevvies?lang=enBetter Help (10% OFF) #ad https://betterhelp.com/backyardsEtsy https://www.etsy.com/shop/BackyardsandBevviesPatreon https://www.patreon.com/backyardsbevvies
PK continues his journey discussing his first job/career in the music business and how it was not all glitz and glamor like so many might think. It was full of long days in pretty stressful environments but that was just the start. Coming up in a business that is strongly built on executing perfectly in a high-stress scenario some days makes learning and trusting your teacher hard when you are just trying to help make sure the show is going to happen that night. PK walks you through those years of wanting to be on a tour bus so bad but having to grind it out in some of the trenches of the local sound company business first. #weeklypodcast #podcastshow #backyardsandbevvies #backyards #bevvies #bottomsup #midweektreat #marriage #comedy #parenting #life #drama #interview #friends00:00 Welcome to the Backyards & Bevvies Podcast00:10 Better Help #ad01:40 Kitchens, Bevvies and Cats08:00 Napoleon Hill on being an expert18:20 The trailer fell off the truck27:50 How much did those cables weigh?34:58 I cried as an adult over…42:38 The logistics of getting 4 semi trucks in there51:07 Old habits crept in59:27 I then became a Lab instructor 1:05:30 I learned so much teaching at Full Sail1:13:40 I decided to leave my first audio company1:16:45 Bottoms UP!Podcast https://backyardsandbevvies.simplecast.com/YouTubehttps://www.youtube.com/c/BackyardsBevviesPodcastInstagram https://instagram.com/backyardsbevviesFacebook https://www.facebook.com/backyardsbevviesTwitter https://twitter.com/backyardbevviesTikTok https://www.tiktok.com/@backyardsandbevvies?lang=enBetter Help (10% OFF) #ad https://betterhelp.com/backyardsEtsy https://www.etsy.com/shop/BackyardsandBevviesPatreon https://www.patreon.com/backyardsbevvies
In this episode I speak to members of the Line Cook Thoughts Community on career rejection and how they overcame it. We all experience it not going our way from time to time and getting to hear stories and how these obstacles were overcome is a great resource for anyone going through rejection right now. A big thanks to those interviewed: Shani Patterson (IG: @foodnthoughts), Fawn Jones (IG: @fawnyberry), John Moncada (IG: @johnmoncada54), Annie Baker (IG: @thetablepdx), Charles Dodd (IG: @just.charlie), Zac Acton (IG: @actonelifestyle), and Josh Steiner (IG: @chefreysaucier). Get official Line Cook Thoughts Merchandise at linecookthoughts.com If you are listening on Apple please leave a review! --- Send in a voice message: https://anchor.fm/raymond-delucci/message
On this episode PK discusses starting fresh in Florida and how going back to school was not an easy task but he did it. Through this episode PK brings up topics that most people struggle with when trying to make changes but shows you that with small steps you can achieve whatever you set your mind to. The tale started in San Antonio with PK as a line cook at the world famous Hooters restaurant and he ends this episode with a few tears as he starts to discuss the man who probably made the biggest impact on him in his career as an audio engineer. Life is not always easy or fair, in the words of PK many times on this show, but one thing to take in as you listen to this episode is that with faith in yourself and hard work all things are possible in this world. You just can't give up, even if you fail a time or two. Remember it takes 10 years or 10,000 hours to become an expert in your field! https://www.amazon.com/Think-Grow-Rich-Landmark-Bestseller/dp/1585424331Think and Grow Rich Audio bookhttps://www.youtube.com/watch?v=ZUbfskQ-GAY#weeklypodcast #podcastshow #backyardsandbevvies #backyards #bevvies #bottomsup #midweektreat #BTG #marriage #comedy #parenting #life #drama #interview #friends00:00 Welcome, to Backyards & Bevvies Podcast01:55 Part 2 of leaving Hooters and growing up06:20 I decided it was time to get in shape too15:13 My first reward system I built in life23:14 I sucked at this, can get better at this and rocked this33:20 I risked for once how I would look to others44:40 Full Sail kudos to them for the program53:30 It helped me get my foot in my door59:00 My first GIG1:07:53 Bottoms UP!Podcast https://backyardsandbevvies.simplecast.com/YouTube https://www.youtube.com/c/BackyardsBevviesPodcastInstagram https://instagram.com/backyardsbevviesFacebook https://www.facebook.com/backyardsbevviesTwitter https://twitter.com/backyardbevviesTikTok https://www.tiktok.com/@backyardsandbevvies?lang=enBetter Help (10% OFF) #ad https://betterhelp.com/backyardsEtsy https://www.etsy.com/shop/BackyardsandBevviesPatreon https://www.patreon.com/backyardsbevvies
Typically my lunch on days off are at fast food or local restaurants that I have been wanting for some time. When my job is busy I don't really have the chance to get, say, a McDonald's Breakfast or a Wendy's Lunch. All the stuff that I would never want to eat on a daily basis, I do on my days off as a minor reward to myself; some how I question why it feels so wrong to do. Much of my young history revolves around quick meal restaurants and then as I got older, local sit down restaurants to enjoying some of the best sit down restaurants around the country. Memories that begin to remind me of my past adventures.But there is a dark past of mine and just dark history around fast food, that is where it gets real.
PK and BK have both worked in the music industry (on opposite sides of the business) for over a decade. While BK still is in the music management side, PK has started over and in this episode BK asks PK a pretty big question right from the get go which sparks this multi-parts talk. PK starts the journey in El Paso and, in this episode, ends with him making it to Florida to start a new scary adventure in the music business. Now, it is only a scary tale because what we don't know can scare us but listen to how PK is able to relate some of those same emotions to his current situation with starting a new life and starting fresh in a world of unknowns. #weeklypodcast #podcastshow #backyardsandbevvies #backyards #bevvies #bottomsup #midweektreat #BTG #marriage #comedy #parenting #life #drama #interview #friends00:00 Welcome, to Backyards & Bevvies Podcast03:49 Last time I bought a concert ticket08:02 Wake up call happened when… kitchen floor eating pickles & mustard14:18 Some days it hurts22:39 I ate my emotions all the way to 24029:59 Touring is hard37:20 How do I leave Hooters…45:30 I am better than ok now51:04 Bottoms UP!Podcast https://backyardsandbevvies.simplecast.com/YouTubehttps://www.youtube.com/c/BackyardsBevviesPodcastInstagram https://instagram.com/backyardsbevviesFacebook https://www.facebook.com/backyardsbevviesTwitter https://twitter.com/backyardbevviesTikTok https://www.tiktok.com/@backyardsandbevvies?lang=enEtsy https://www.etsy.com/shop/BackyardsandBevviesPatreon https://www.patreon.com/backyardsbevviesBottoms UP, Cheers and Love till next week!
On this episode we continue with the Line Cook Nation Takes On Imposter Syndrome Series! A huge thank you to Samantha Pelayo (IG: @samanthapelayofoodblog), John Grabowski II, Michael Dimmer (Twitter Handle: @marbleandrye), Fritte (Twitter Handle: @Frittte1), Ian Phillip (IG: @chef_ian_israelsen) and Marissa Otto (IG: @rissotto22). Please leave a review if you are listening on Apple! To check out official Line Cook Nation Merchandise go to linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message
Good morning everyone, my name is Lisette and I am a bilingual Canadian recruiter working hand in hand with Atlantic Canada's designated employers, specializing in foreign national recruitment. I have a position here for a foreign national: Location Nova Scotia Line Cook NOC 6322 Category BJob description: Cook trade certification, or equivalent, WHMIS or food safety certificate. Need own transportation as public transit is 1 KM away.This is a great opportunity for Permanent residence for you and your family.If you are interested and qualified for this permanent position, please fill in the form on the screen behind me, and if you are a Hello Canada client, mention it and fill out your form providing your Client ID so that your resume may be forwarded to the employer. Thank you very much and have a great day!https://bit.ly/3DSh1DQ
On this episode I introduce the new series for 2022: Line Cook Nation Takes On ___. This episode is all about Imposter Syndrome, and the five food industry professionals I interview share examples of imposter syndrome they faced, thoughts on why it is so prevalent in the industry, stories on when anxiety did not match reality and advice on how to overcome it. Thank you to those featured today (Instagram Handle Included): Nick DeSimone (@bobafettuccine_phl), Marc-Adam Rodriguez (@chefmarcordoriguez), Brandi Stokes (@chef_brandi), Devin Jarmon (@_yes.chef_) and Hanalei Souza (@ladylinecook). Check out the official blog and merchandise at linecookthoughts.com Leave a review and subscribe if you are on Apple! --- Send in a voice message: https://anchor.fm/raymond-delucci/message
New York Mike (@Amergilio) is back to share the "Greatest Hits" from his time working the bar at "Mugs 'N Jugs" / "SCOREZ" in Southwest Florida. Stories include "The Sheriff's Wife," "The Line Cook," and "The 2x4." Plus "PLUGS AT THE BOTTOM?!" Follow Mike on IG for his food and beer journey, and a big thank you to Lindz, Gina, Suz, Kelvin, Mike, and Dawn for supporting the podcast. --- Support this podcast: https://anchor.fm/floridavs/support
On this beautiful episode, I sit down with one of my favorite social media cooks EVER. The difference is, Hanaeli Souza is ACTUALLY a cook. Currently, a sous chef, to be exact. We talk about life on the line, the rush, the multi-tasking, the ways to navigate how to be a supervisor at a young age, AND her book "Nice Work, Boys!" which is available below! https://www.ladylinecook.com/get-the-book.html IG - @LadyLineCook Twitter: @TheLadyLineCook --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/captaincooksfood/support
Dominic and Tristin have the opportunity to sit down with a mentor and former boss. Marco Espinoza traces his career from the dish pit in the kitchens of Las Vegas to overseeing multiple properties for an international hospitality chain. Now, Marco has his sights set on achieving yet another goal, which is to bring his sabor to Albuquerque. So, sandwiches or tacos? Find out! Originally from Compton CA, Marco spent most of his early years line cooking in Las Vegas NV. He began his career in 1994 as a Line Cook at the Rainforest Café at the MGM Casino in Las Vegas. He worked at various restaurants in various casinos. When he met his wife, he moved to Albuquerque NM. Soon he was the Sous Chef at the Hilton's Ranchers Club, where he worked under Executive Chef Salim Khoury, a great mentor and friend. Subsequently, he moved on to become the opening Executive Chef for Gruet Grill. After that, he moved on to become the Executive at Chef Sandia Golf Course, Executive Chef Whisque Bar and Grill, and Executive Chef at One Up Elevated Lounge. For the past 10 years, he's been Legacy Hospitality's Cooperate Chef where he oversees 12 properties in Albuquerque, NM and Seattle, WA . Marco is based in Albuquerque, is married and has two children, a 14 year old daughter and a 12 year old son, and 2 furry kids, Oreo and Jazzy, both Shorkies. Marco is a u13 Competitive Soccer Coach and is addicted to great food. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support
Timestamps:0:51 – We love chefs2:09 – Missing the hustle and bustle5:03 – Defining fast casual foodservice7:44 – Shifting expectations9:52 – Chef Nate Weir joins the show10:32 – Seasonal menu changes12:14 – What drives menu design15:17 – Balancing quality and cost17:44 – Setting up cooks for success23:07 – The fast casual label25:25 – Selecting the proper equipment31:51 – Mentoring opportunities34:44 – Chef Nate's culinary journey41:44 – Gathering employee feedback43:40 – Chef Nate's inspirational quote46:52 – Nate's Notes48:26 – Outro
This episode of Not Safe for Network we give further thoughts on Dexter New Blood, No Time to Die's success, why Patty Jenkins and Lucasfilm fell out over Rogue Squadron, the upcoming Baymax show, Mel Gibson in talks for Lethal Weapon 5, the Spider-Man No Way Home trailer, reshoots on Doctor Strange, the current season of SNL, reviews of Hit Monkey and Robert Jordan's Wheel of Time. Listen anywhere you get podcasts http://anchor.fm/notsafefornetwork Support the show and get extra content https://www.patreon.com/notsafefornetwork Follow the podcast and our network on Instagram https://www.instagram.com/redwood_sound_labs or Facebook https://www.facebook.com/RedwoodSoundLabs --- Send in a voice message: https://podcasters.spotify.com/pod/show/notsafefornetwork/message Support this podcast: https://podcasters.spotify.com/pod/show/notsafefornetwork/support
Is culinary school worth it? On this episode, we're joined by Ray Delucci. Ray's the founder of the Line Cook Thoughts community, and host of the podcast of the same name. Having recently left the restaurant industy, Ray now works in culinary research and development, and food manufacturing. You might have heard my full discussion with him last week. During our time talking, I asked him about culinary school. Ray's a graduate of The Culinary Institute of America, so I wanted to know if he'd do it all over again if he had the choice. I cut that part from last week's episode because it's an important discussion that warranted its own mini-episode. I went to Johnson & Wales for 4 years. This is something I get asked all the time. Obviously, this is a very personal decision, and everyone has different circumstances. This is just two peoples' opinions on a complex topic. If you know someone who's thinking of going to culinary school, please share this with them. And if you want to add to the conversation, you can DM me on Instagram at @chefswithoutrestaurants, or comment on this episode's post when it's up. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. ===========================Ray Delucci and Line Cook Thoughts============================ Line Cook Thoughts InstagramLine Cook Thoughts TwitterLine Cook Thoughts WebsiteLine Cook Thoughts Podcast"How Line Cooks and Chefs Can Work Together to Better Kitchen Culture" - Washington DC City Paper==========================CHEFS WITHOUT RESTAURANTS==========================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants TwitterChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated.
This week my guest is Ray Delucci. He's the founder of Line Cook Thoughts, a platform that shares the stories of food service workers. This is done through his website, social media, and podcast of the same name. Ray is an advocate for a better foodservice industry in regards to lifestyle and work environment, and believes that these workers' stories should be heard.Ray is a graduate of the Culinary Institute of America, and has been working in kitchens since he was a teenager. He recently left his restaurant job, and moved to Maryland to take a job in food manufacturing and R&D. We talk about that decision, and the current state of the restaurant industry. Our conversation touches on topics such as the labor shortage, leadership in the kitchen, work/life balance and why cooks are leaving the food industry. Ray talks about his podcast, and writing for Plate Magazine. At the time of our discussion, Ray was quarantining at home due to a breakthrough case of Covid. That lead us to talk about how Covid has affected the food industry, and we speculate about the what the near future might look like. Also, I was a guest on the Line Cook Thoughts podcast, and that episode can be heard here. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. ===========Ray Delucci and Line Cook Thoughts=========== Line Cook Thoughts Instagram Line Cook Thoughts Twitter Line Cook Thoughts Website Line Cook Thoughts Podcast“How Hospitality Workers Identify and Manage Stress” - Plate================CONNECT WITH US================SUPPORT US ON PATREON Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Connect on Clubhouse Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated.
On this episode I chat with Hanalei Souza (aka @ladylinecook). She is the face behind the memes and silly videos that give a glimpse into kitchen life. She is also the author of the memoir, "Nice Work, Boys!" which is about her time working and leading in male dominated workplaces. In the show we chat about her introduction into cooking, building the Lady Line Cook Brand, self publishing her book and much more. Link to purchase "Nice Work, Boys!": https://www.ladylinecook.com/get-the-book.html Link to the World Central Kitchen Fundraiser: https://donate.wck.org/fundraiser/3395142 Check out the blog: Linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message
A quick peak into the life of our line cooks at Peace Love and Boba. Enjoy!
Today my guests and I dive into the current state of the culinary industry and the growing presence of Canadian wines abroad. Detailed show notes are at the Cheftimony website.
My life as a past and present Cook and Chef --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/chef-schannes-podcast/support
On the latest episode of Spoon Mob's Chefs & Guests podcast series, Ray talks with Chapman's Eat Market Line Cook Matt Larkin who was the inspiration for the restaurants special "A Journey Through Vietnam Menu." They talk about Matt's background, how he got into cooking, how he wound up moving to Vietnam, traveling within Vietnam, Ho Chi Minh City, Hanoi, Hue, finding work in the restaurant industry in Vietnam, working in Hong Kong during the protests, traveling back to the U.S. during the pandemic, landing the gig at Chapman's with chef BJ Lieberman, and how the Vietnam menu came to be before answering the eight guest questions. For more on line cook Matt Larkin and Chapman's Eat Market, visit spoonmob.com/mattlarkin and follow him on Instagram @porkstories & @eatchapmans. Visit eatchapmans.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
The ATP duo sits down with two of Philly’s finest mover-shaker-dicer-bakers in an interview that covers all the ins and outs of line cooking, restaurant politics, and kitchen shenanigans.
I speak for myself when I say that I am always looking forward to my next meal. This episode with Gianni, you will learn why. We speak to Gianni about his day to day at Wheelhouse Boston where he works as a line cook delivering scrumptious burgers and sandwiches to hungry Bostonians daily and we also talk about his meal prep and delivery service: Chef Boy-ar-Gee; which he began during the pandemic. Being a former roommate of Gianni it was great to catch up and share a quality conversation. If you would like to get more insight into the culinary genius that is Gianni - follow him on Instagram at: @chefboyargee2
OBJ handles adversity as if his pet’s HEADS WERE FALLING OFF!#WHOPUTBEERINTHEWATERCOOLERSupport the show (http://paypal.me/jvwaterboys)
If you've been on the Internet over the past four years, chances are you've seen Andrew Rae. His series "Binging With Babish," in which Andrew recreates iconic foods from television and film history (everything from Krabby Patties to Kevin's chili from the Office), has 7.6 million YouTube followers, and has inspired several spinoff series. In this episode, Rae (aka Babish) himself calls into the pod to talk about his favorite food moments in film history, his one (disastrous) shift as a line cook, and much, much more. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
On this episode, Chefs Without Restaurants founder Chris Spear speaks with Ray Delucci of the Line Cook Thoughts podcast. The episode originally aired on January 12, 2020. The discussion revolves around starting a personal chef business, building a community, podcasting and various food industry issues. Chris shared advice for all the line cooks, and aspiring food entrepreneurs out there. If you haven't checked out Line Cook Thoughts, go do so.=========================== Line Cook Thoughts =========================== Line Cook Thoughts Instagram https://www.instagram.com/linecookthoughts/Line Cook Thoughts Twitter https://twitter.com/CookthoughtsThe Line Cook Thoughts Podcast on ITunes https://podcasts.apple.com/us/podcast/line-cook-thoughts/id1447451948The Line Cook Thoughts Facebook Page https://www.facebook.com/Line-Cook-Thoughts-471027800093955/=========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show (https://venmo.com/chefworestos)
What a Creep Season 5, Episode 6 Mario Batali Mario Batali is one of the most celebrated chefs of the 21st Century. During his career, he has hosted multiple television shows, authored several bestselling cookbooks, opened Michelin-rated restaurants, was friends with celebrities, was named as GQ Man of the Year in 1999, and won the James Beard Award. He even made an appearance on The Simpsons “Treehouse of Horrors!” Batali is also known as a world-class woman-abusing Creep who has been accused of multiple accounts of sexual assault and harassment. Here is his story. Sources for this episode include: Eater.com (Irene Plagianos) NY Eater.com Dec 11, 2017 (Irene Plagianos) Grub Street (Chris Crowley) Time magazine (Jamie Duchmare) Creep Sheet Esquire 2010 Los Angeles Times (Samantha Masunaga, Jonathan Gold, Amy Scattergood) CNBC.com (Amelia Lucas) D-Listed (Alison) New York Times May 2018 (Kim Severson) Hollywood Reporter (Abid Raman) Scary Mommy (Julie Scagell) The Cut (Lisa Ryan) New York Times 2017 (Julia Moskin & Kim Severson) Mario Batali Wikipedia "Mashed" video "60 Minutes" Mario Batali full episode Bill Buford Heat: An Amateur’s Adventure’s as Kitchen Slave, Line Cook, Pasta Maker and Apprentice to a Dante-Quoting Butcher in Tuscany HuffPost (Joe Satran) Be sure to subscribe wherever you get your podcasts and you will never miss an episode. Also, be sure to follow us on social media! But don’t follow us too closely … don’t be a creep about it! Subscribe to us on Apple Podcasts! Twitter: https://twitter.com/CreepPod Facebook: https://www.facebook.com/What-a-Creep-Podcast-413020689512914/ Instagram @WhatACreepPodcast Visit our Patreon page: https://www.patreon.com/whatacreep
Mafia? Coke in flour? Tom Selleck? These are just some of the topics Joe brings to the table! As a former cook in the Navy who has worked for NOA in the antarctic, Red Robin and 7-11, Joe has seen a lot!
On this episode, Chefs Without Restaurants founder Chris Spear speaks with Billy Trakas of Story on the Pass. Founded during the COVID-19 pandemic, Story on the Pass is aimed at revealing the backstory of a chef through a recipe. Oftentimes, food ignites influential emotions that remind us of childhood memories, significant individuals or an event that has helped shape the story of a chef. Occasionally, these occurrences can become the catalyst that launches an individual into a culinary career.Story on the Pass is currently in the process of creating a community cookbook. Proceeds will go directly to participating restaurants and restaurant relief programs.=========================== STORY ON THE PASS =========================== Visit their website https://www.storyonthepass.com/Like their Facebook page https://www.facebook.com/storyonthepass/Join the conversation on Twitter https://twitter.com/pass_storyCheck those Insta pics https://www.instagram.com/storyonthepass/ =========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, JugBridge BreweryIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Thanks to this week’s sponsors: Tyler Wright, Danny Spletter, Little Fig Bake Shop in Baltimore, Maryland, Café Bueno in Frederick, Maryland, Ron Creger, Maryland Bakes in Frederick, Maryland and The Savory Spoon Catering Company in Frederick, MarylandIntro and outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)
Realizing more and more people are diving into the Internet world, inspired Luke Maguire to bet everything on creating software that would help them make the work easier and achieve success. In today's episode of “Kevin David Experience”, we check back with Luke on his journey and experiences so far. NEED MORE? FIND ME ON SOCIAL MEDIA!
Chris Driscoll aka The Drisco Kid joins me on The TAP studios to talk food and everything under the sun. It had been one year and one podcast ago that I hadn't sat to talk to Chris. A joy like always to say the least. Tune in to hear some of the cool things he has "cooking" for 2020. Plus we TAP into his personal life and to discuss his get after it attitude when dealing with a loved ones recent diagnosis of cancer. That and a whole lot more from, working with some of todays top chefs like Esdras Ochoa of Final Table to up and coming cuisinist Jessica Lira Van Kirk of Wifey Meals. This is a must watch and must share episode!!!Chris Driscoll: https://www.instagram.com/thedriscokid/ https://www.facebook.com/TheDriscoKid712 Referenced: https://www.instagram.com/wifeymealsmealprep/ https://www.instagram.com/lataco/ https://www.instagram.com/esdras8a/ https://www.instagram.com/chef_aaronsanchez/ https://www.instagram.com/smorgasburgla/ **************If you enjoyed this episode please share with your friends and family. Subscribe, share and reviewing the show. Leave a question down below or tell me your thoughts about the show so far. Thank you! Talking Again Podcast: https://www.instagram.com/talkingagainpodcast/ https://www.facebook.com/TalkingAgainPodcast/ https://www.youtube.com/talkingagainpodcast Logo/ Artwork designed by: Mike Dash https://instagram.com/md_designandprint Music produced by: Jimi https://instagram.com/jimionthebeat https://m.soundcloud.com/l-i-m-records **************
Line Cooks Article: https://www.eater.com/young-guns-rising-stars/2019/10/31/20936620/gender-dynamics-restaurant-kitchen-line-cooksYoung Cooks in SF: https://www.eater.com/young-guns-rising-stars/2019/11/5/20938156/young-cooks-in-san-francisco-prices-rent-commutesPros & Cons of Staging: https://www.eater.com/young-guns-rising-stars/2019/11/7/20931221/pros-and-cons-of-staging-in-fine-dining-restaurantsFredrik Berselius at Aska: Michelin "Strips" Jiro Ono: http://www.grubstreet.com/2019/11/michelin-guide-strips-jiro-ono-of-his-three-michelin-stars.htmlInua: https://www.japantimes.co.jp/life/2019/11/02/food/inua-revisited-one-year-grand-opening/#.XeV1CpJKh25Seoul Chef sues Michelin Guide: https://www.cnn.com/travel/article/michelin-guide-seoul-ristorante-eo-intl-hnk/index.htmlThrillist Best New Restaurants: https://t.co/CBa5KLK0X0?amp=1Good Food 100: https://www.eater.com/2019/11/25/20974031/good-food-100-list-interview-sara-britoTips for Better Restaurant Dining: https://www.eater.com/2019/11/8/20953797/restaurant-tips-hacks-dining-out-tricksDominique Crenn nixes Meat: https://sf.eater.com/2019/11/14/20964948/dominique-crenn-meat-free-vegetables-seafoodDavid Chang Memoir: https://www.eater.com/2019/11/13/20963700/david-chang-releases-memoir-eat-a-peachVirtual Restaurant by Rachel Ray: https://www.chicagotribune.com/dining/ct-food-rachael-ray-restaurant-chicago-110419-20191104-7aqbfryzffdmvangsgyvzc4gbq-story.htmlPeak Design V2 Line: https://amzn.to/3811faw
On this episode, I share the major lessons I have learned from the past year. In this year of running the podcast, I have learned a ton, and am so grateful to be able to make this content for you all. Thank you for making this project of mine possible! --- Send in a voice message: https://anchor.fm/raymond-delucci/message
Welcome to the podcast that's all about Disneyland's food history! I'm your host, Steven Alvarez, a San Francisco State graduate with a B.A. in History, focusing on both Food histories and American Indian-United States relations history. Currently I am a Line Cook at the Lobby Bar & Grill in Temecula, CA by day. By night I'm a music artist by the name of Spiffy Man. But enough about your host, let me outline what I'll be covering! Throughout the course of this first season I'll be discussing Opening Day and all the foods that were available, how outside sponsorships shaped the restaurants into what they are and had been, how a very well known tortilla chip brand was founded in Frontierland, where the idea for turkey legs popped up, how chimichangas came to be a family staple within the parks, the powerful rise of the Dole Whip, the intriguing history of Main Street's Little Red Wagon, and will end it all with the McDonald's small influence within the parks. If you're feeling both hungry and intrigued, I'm right there with you. Be sure to never miss an episode by subscribing to this feed. Any questions, comments, or future episode suggestions can be sent to sjalva@live.com. If you hear any inaccuracies or feel you have information to contribute please let me know! The historical research is ever on going. Have a magical day! Sponsored by Spiffy Recordings --- Support this podcast: https://podcasters.spotify.com/pod/show/spiffy-recordings/support
Line Cook Thoughts Podcast: https://anchor.fm/raymond-delucciInstagram: https://www.instagram.com/linecookthoughts/—
Episode 2: From Line Cook to Culinary ProducerExplore my culinary journey with me. The reason why I wanted to go to culinary school. The chef that I chose to mentor me. Combining my two degrees and creating the dream job that I never knew existed. Featured recipe: Classic Guacamole with Homemade Tortilla Chips
I've got a great interview for you today that's both fascinating and more than a little mouth-watering. Olivia Potts is the author of A Half Baked Idea, a memoir which tells the story of how baking became first her comfort and then her profession in the aftermath of her mum's passing away. We talked about Olivia's time at culinary school, how she came to make what sound like amazing artisanal donuts, her favourite food magazine, and much more. Books Mentioned on the Podcast: A Half Baked Idea, by Olivia Potts Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford Julie and Julia: My Year of Cooking Dangerously, by Julie Powell The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart, by Emily Nunn Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking, by Elissa Altman Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker, by Justin Gellatly The Trauma Cleaner: One Woman's Extraordinary Life in the Business of Death, Decay, and Disaster, by Sarah Krasnostein One Good Turn, by Kate Atkinson The Secret Place, by Tana French Why You Should Read Children's Books, Even Though You Are So Old and Wise, by Katherine Rundell What Happens Now?, by Sophia Money-Coutts Crossfire (Noughts and Crosses), by Malorie Blackman Unscripted, by Claire Handscombe (A note on my book links: they usually take you to Amazon, and I get a few pence per sale at no extra cost to you if you click them and buy from there, which will help me make this podcast viable long-term. But better than Amazon, who are, let's be honest, not the greatest, is Blackwells or Waterstones, or, even better, your local independent bookshop. If you live in the US or elsewhere further afield, you can find UK books at Book Depository (also owned by Amazon) at a good price and with no postage cost, or sometimes at Wordery.com, or you can buy them from Amazon US, or, even better, an independent bookshop.) ***** Buy Claire's novel, Unscripted. Support Claire on Patreon to get bonus content and personalised book recommendations. Buy Brit Lit Podcast merch to show your love for your podcast and help support it. Sign up to Claire's newsletter to get updates on her writing, as well as recommendations for books and podcasts. For daily news and views from British books and publishing, follow the Brit Lit Blog. Questions? Comments? Need a book recommendation? Email Claire at britlitpodcast@gmail.com ***** The Brit Lit Podcast Instagram / Twitter / Facebook / Website Claire Twitter / Facebook / Blog / Novel Olivia Potts Twitter / Website
Lead line cook, Ben Brandt, joins us this week. Listen in as he tells stories from his least favorite dish to the seriousness of food allergies.
Sometimes our day jobs do little for us inspirationally outside of helping us pay our bills and keep us financially stable. It can be difficult to determine whether or not you should grind it out at your 9-5 or quit to pursue your real passion. Well Korean-American millennial and working Chef Kevin Yoo has found his niche with side hustles on his journey to being a Master Chef. As a business professional by day and a chef at one of the most pristine Chicago restaurants by night, Kevin pulls from experiencing the joys of cooking as a young boy to help maintain and build his dreams of being a chef while transitioning from college into the working world. Kevin discusses everything from his restaurant owning dreams, to starting out at a restaurant buss boy in order to reach that ultimate goal. Whether Kevin's story of the grind makes you hungry for ambition, or a juicy burger, we encourage you to soak in all you can from Kevin’s journey of fostering a true side hustle while keeping a full time job!! Who knows, maybe you’ll see him at Girl and the Goat
The best way I can think to describe what it's like to cook professionally --- Send in a voice message: https://anchor.fm/foodinfive/message
Jun Trinh never thought he'd be in China. As a half-Chinese kid growing up in Toronto he refused offers to take trips there with his family. He never went to Mandarin class. But now, 11 years after a detour during an around-the-world trip all but marooned him in Beijing, he's thinking about his next steps and reflecting on the internal voyage of self-discovery that he's been on since he's been there. His time in China has not only changed him, but he's had the very rare opportunity to make a visible, tangible impact on the culture. He's opened a successful restaurant that has blazed a culinary trail in the city's ultra-competitive, world-class F&B scene, and his talents even landed him on TV, first as a contestant and a judge on popular cooking shows, and then as a host of his own travel / cooking show. So how does one follow up such n incredible decade-plus stint like that? Could the only logical next goal be to become a yacht captain in the Mediterranean? Just who is this guy, anyway? Does he even know? If you're in Beijing, be sure to stop by Jun's restaurant, 4 Corners: https://tinyurl.com/BonApp-4Corners To see a snapshot of the vanishing, ancient hutong neighborhoods where Jun's restaurant is located, check out this video: https://www.youtube.com/watch?v=nosfbGhz-EQ Get in touch with comments, suggestions or interview recommendations: Twitter: @zax2000 eMail: mike.shaw@migrationmedia.net Check out all of the shows in the Migration Media network on the web: www.migrationmedia.net Please take a moment to "Like" us and leave a review on Apple Podcasts, Podbean or wherever you get your podcasts... and subscribe!
Dwight really really wants this
On this episode, I got to interview Chef Ryan Peters. Ryan is Sous Chef at Fish Nor Fowl in Pittsburgh, Pennsylvania. We chat about going from being a Line Cook to a Sous Chef, some trends in the industry, competing in the Young Chef competition and also how smaller cities are evolving with their food scenes. --- Send in a voice message: https://anchor.fm/raymond-delucci/message
My guest today is Micah Mowrey, chef and sustainable food pro, previously of Gramercy Tavern and Ecolibrium Farms. Follow Micah: https://www.instagram.com/micahmowrey/?hl=en —
Today's guest is Ashley Eddie, Executive Chef of Santina, an Amalfi Coast-inspired restaurant by Major Food Group, in New York City. Ashley helped launch Santina as a Line Cook and worked her way up through the ranks in just three years to be named Executive Chef. Born and raised in Brooklyn, Ashley cites her grandmother's cooking as inspiration for her cooking today. On the show we'll talk about building a career in the food world and what she wants to accomplish in the coming years. A Hungry Society is powered by [Simplecast][1].
In this episode we bring on a close friend of the podcast and someone who’s work we’ve admired for some time, Chef Jeff Koop, formerly of Vancouver staple Mamie Taylor’s, now to be found working with the talented David Gunawan at his highly respected farm to table restaurant, Farmer’s Apprentice. Jeff led us down the rabbit hole of his life as we touched on his early start in the business, why he fell in love with cooking and how it’s fueled his desire to stay in the game. He touches on his experience running Mamie’s, how he learned to trust the process and your team and why there’s still a chef shortage. This was a fun one, and for once we didn’t bitch about brunch...well sort of.
Starting as a line cook in a kitchen in L.A., Ellen Bennett came up with a great idea that has turned into multimillion dollar brand, Hedley & Bennett. "It is just like listening to your customers in the restaurant world and realizing they are just really functional. Everything they do is so smart and efficient and better. So then we take that and put it into our direct to consumer channels too.” - Ellen Bennett. Learn more about this episode at karagoldin.com/15
This week on the pod we’re talking celebrity chefs, food and bev service hustle, and a lot of the feels we have about feeding ourselves and other people. Truely this is The Tale of Two Fridges.
This episode we’re discussing Non-Fiction Food and Cooking books! We talk about the mystery of electric kettles, bodybuilding expertise, and fear of trying to make recipes that look like the pictures. Plus: Songs about bananas! You can download the podcast directly, find it on Libsyn, or get it through iTunes, Stitcher, Google Play, Spotify, or your favourite podcast delivery system. In this episode Anna Ferri | Meghan Whyte | Matthew Murray | Robert Hamaker Books We Discuss This Month Geek Sweets: An Adventurer's Guide to the World of Baking Wizardry by Jenny Burgesse The Official DC Super Hero Cookbook by Matthew Mead Batman: Through the Genres The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty Uncommon Grounds: The History of Coffee and How It Transformed Our World by Mark Pendergrast Eat Live Love Die: Selected Essays by Betty Fussell Kitchen Yarns: Notes on Life, Love, and Food by Ann Hood An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant by Amanda Cohen, Grady Hendrix, and Ryan Dunlavey Cook Korean!: A Comic Book with Recipes by Robin Ha Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Matt Holloway and Michelle Davis Protest Kitchen: Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time by Carol J. Adams and Virginia Messina Banana: The Fate of the Fruit That Changed the World by Dan Koeppel Other Media We Mention The Ex-Boyfriend Cookbook: They Came, They Cooked, They Left (But We Ended Up with Some Great Recipes) by Erin Ergenbright and Thisbe Nissen The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker So many editions: Robert's travel copy with Marion's illustration is from 1954. He says the editions to avoid are 1962 and 1997. Coffee Isn't Rocket Science: A Quick and Easy Guide to Buying, Brewing, Serving, Roasting, and Tasting Coffee by Sébastien Racineux, Chung-Leng Tran, Yannis Varoutsikos (Illustrations) Relish: My Life in the Kitchen by Lucy Knisley Nanny Ogg's Cookbook: A Useful and Improving Almanack of Information Including Astonishing Recipes from Terry Pratchett's Discworld by Terry Pratchett, Stephen Briggs, Tina Hannan, and Paul Kidby How to Cook Everything: Simple Recipes for Great Food by Mark Bittman Knife Skills Illustrated: A User's Manual by Peter Hertzmann à la carte: the author's website Chopping Vegetables with 8-Foot-Long Knives by Simone Giertz (features chopping an oven in half) Murder in the Kitchen by Alice B. Toklas The Kelloggs: The Battling Brothers of Battle Creek by Howard Markel A Month of Sundaes by Michael Turback Knickerbocker glory The Moosewood Cookbook by Mollie Katzen The Enchanted Broccoli Forest by Mollie Katzen Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford In Pursuit of Flavor by Edna Lewis Links, Articles, and Things Cup (unit) Postum shows up in old restaurant menus and in a marketing campaign using Mr. Coffee Nerves. Search for it in New York Public Library’s historical menus. We also discuss it in Episode 029 - Westerns. Rubenstein Library Test Kitchen Goblin Sandwiches Geographical indications and traditional specialities in the European Union The Cook’s Thesaurus Yes! We Have No Bananas Louis Prima - Yes We Have No Bananas Chiquita Banana The Original Commercial Is this the bananana song? We think so… (Clearly we misheard the lyrics.) Matthew published a cooking zine called “Slugs and Spice / Sugar and Snails” for Food Not Bombs Vancouver almost ten years ago. He found a terrible scan you can look at if you’re interested. Crying in H Mart By Michelle Zauner Sobbing near the dry goods, I ask myself, “Am I even Korean anymore if there’s no one left in my life to call and ask which brand of seaweed we used to buy?” Check out our Pinterest board and Tumblr posts, follow us on Twitter, join our Facebook Group, or send us an email! Join us again on Tuesday, September, 4th, when we’ll talk about our travel reading habits! Then come back on Tuesday, September 18th, when we’ll talk about Romance Fiction!
Why are restaurant kitchens organized the way they are? What is a kitchen brigade? What does a typical day of a cook look like? How does someone move up the ranks? And what do women do to work their way up the ranks in a kitchen? More info Some of the stats Women make up a little over 50% of students graduating culinary schools Women make-up over 50% of total foodservice employees Somewhere between 30%-50% of back-of-house employees identify as women 27% of line cooks are ladies 19% of chefs are ladies 7% of head or executive chefs are ladies “28 Pie Charts That Show Female Representation in Food” by Amanda Kludt What inspired the season Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen by Deborah Ann Harris and Patti Giuffre “When Male Chefs Fear the Specter of ‘Women’s Work’” by Meg McCarron “A Day In the Life of a Line Cook at One of NYC's Fanciest Restaurants” by Amanda Shapiro “The Chefs We Don’t See” by Meg McCarron RestaurantHer .
How does traditional masculinity affect the culture of a restaurant kitchen? As a woman, how do you gain respect? Why are women cooks so rare? How do traditional gender roles play out? Why is the burden on women to change to fit into the culture, rather than the other way around? We talk a lot about my experience as a woman in kitchens, but there’s a lot more to the gender conversation. Here are a couple articles about gender and sexuality from different perspectives: “I Hid Who I was for So Long Until I Became a Cook” by Andy Baraghani “What It’s Like to be Queer, Trans, Black and a Line Cook” by Charlie Anderle “Queer Food Is Hiding in Plain Sight” by Angie Wang
Are you interested in getting a job in the exciting work of food tech, but aren’t sure how to do that and what skills you need? Host Jennifer Leuzzi has put together a show that tries to answer the many emails and messages she receives from people who want advice on these very questions. Like in-studio guests Julia Greene, lead line cook at Roberta’s Pizza, who wants to know if you need to know how to code to work at a food tech job? Answering her questions in a mini-job interview is hungryRoot’s Chief of Staff, Zoe Mesirow, who is in the process of hiring 15 positions. Tech Bites is powered by Simplecast
This episode starts with a chat about the need for butter refrigeration, bats and scorpions in leafy greens (oh my). The guys briefly celebrate Ben's birthday before talking about risk attribution, and yet another hot take on the 5 second rule, eating insects on purpose, and "food safety" tips from the internet. They make two book recommendations before talking about rat lungworm and other disgusting things. The show wraps with an example of doing food safety right, and breaking news about doing food safety wrong before a brief dip into pop culture. * [Do you really need to refrigerate butter? - TODAY.com](http://www.today.com/food/do-you-really-need-refrigerate-butter-t110371) * [Show me the data: butter at room temperature edition](http://barfblog.com/2017/04/show-me-the-data-butter-at-room-temperature-edition/) * [Bats in salad is yuck factor stuff; actual illnesses end up lost](http://barfblog.com/2017/04/bats-in-salad-is-yuck-factor-stuff-actual-illnesses-end-up-lost/) * [Dead Bat Found Inside Package of Salad in Florida, Officials Say](https://mobile.nytimes.com/2017/04/10/business/walmart-bat-organic-salad.html?smid=tw-nytimes&smtyp=cur&_r=0&referer=) * [Isolation of Salmonella Virchow from a fruit bat (Pteropus giganteus)](https://www.ncbi.nlm.nih.gov/pubmed/24136382) * [Maryland Woman Finds Live Scorpion in Bag of Spinach ](http://www.nbcwashington.com/news/local/Couple-Finds-Live-Scorpion-in-Bag-of-Spinach-419101614.html) * [Nena- 99 Luftballons - YouTube](https://www.youtube.com/watch?v=La4Dcd1aUcE) * [Ranking the disease burden of 14 pathogens in food sources in the United States...](https://www.ncbi.nlm.nih.gov/pubmed/22980012) * [Alton Brown on the 5-Second Rule](https://www.tastingtable.com/entertain/national/alton-brown-five-second-rule) * [Flour recall: How E. coli in flour can make you sick](http://www.ctvnews.ca/health/bakers-beware-how-e-coli-in-flour-can-make-you-sick-1.3373064) * [Get your fried grasshoppers here: the big hit at Mariners home games](http://www.seattletimes.com/life/food-drink/get-your-fried-grasshoppers-here-the-big-hit-at-mariners-home-games/) * [8 Foods You Shouldn't Reheat (Because They Could Poison You)](http://www.myrecipes.com/healthy-diet/foods-leftovers-not-safe-reheat-poison) * [Feel free to order soup anywhere | Six Tips to Avoid Foodborne Illness When Dining Out](http://www.lifehacker.co.in/jugaad/six-tips-to-avoid-foodborne-illness-when-dining-out/feel-free-to-order-soup-anywhere/slideshow/58009353.cms) * [Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly](https://www.amazon.com/dp/0060899220/ref=rdr_ext_tmb) * [Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany](https://www.amazon.com/Heat-Adventures-Pasta-Maker-Apprentice-Dante-Quoting/dp/1400034477/ref=asap_bc?ie=UTF8) * [Pod Save America on Twitter](https://twitter.com/PodSaveAmerica?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor) * [Rat Lungworm on Hawaii puts produce at risk](http://www.marlerblog.com/case-news/rat-lungworm-on-hawaii-puts-produce-at-risk/#.WPeLv1KZMUE) * [Undercooled meat. Dangerous fish. Health inspectors ding Trump’s Mar-a-Lago kitchen](http://www.miamiherald.com/entertainment/restaurants/article144261894.html) * [AmazonFresh](https://www.amazon.com/AmazonFresh/b?ie=UTF8&node=10329849011) * [Mango Ice Cream Bars Recalled in Georgia due to Salmonella](http://www.foodpoisonjournal.com/food-recall/mango-ice-cream-bars-recalled-in-georgia-due-to-salmonella/#.WPeRMFKZMUE) * [Brockmire](http://www.ifc.com/shows/brockmire)
Anne-Marie grew up learning the DIY mentality from her father. She now puts it to use in the kitchen making all her food from scratch, from sourdough to kombucha and everything in between. She also hosts webinars to empower others to do the same. In this fun episode we discuss talking the talk and walking the walk in regards to sustainable living. What is one question your younger self would ask you? How can I get to where you are sooner? How can I start now? Tip for those hoping to spread their knowledge within the community. Attend lectures, learn something new and meet new people Environmental Resource My Plastic Free Life Books The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan The Third Plate: Field Notes on the Future of Food by Dan Barber The Story of Stuff by Annie Leonard Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Bufford The Art of Fermentation by Sandor Katz Interview Links ZeroWasteChef.com (including webinar calendar) Fermentation vs. Canning ----- Do you like A Sustainable Mind? Don't forget to subscribe, share, and rate & review. Did you know that ASM is a 501(c)3 charitable organization? Become one of our donors with a tax-deductible donation on https://ASustainableMind.WeDid.it
In this episode, Xan gets in touch with his inner chef as he reviews that popular Italian cooking Manga "Bambino!" by Sekiya Tetsuji He also discusses the dynamic of cooking/food manga. Hope you enjoy Music For Episode: Intro Music -We Can Make It by Arashi ( Bambino! J Drama OST ),Ending Music -Funiculi Funicula by Luciano Pavaratti ( Best of Pavaratti ) Our Website http://www.spiraken.com Our Forum http://spiraken.darkbb.com Our Email Spiraken@gmail.com Xan's Email xan@spiraken.com Our Twitter Spiraken Xboxlive Gamertag Xan Spiraken Our Amazon Store http://www.amazon.com/shops/spiraken Random Question of the Week: What is your favorite type of italian cuisine?
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