Podcast appearances and mentions of mark rosati

In this episode of The Big Dawg podcast, host Josh Wilson expresses his excitement about being in the studio, which is actually a corner of his office. He introduces his son, Logan Wilson, who joins him in the production room. They have special guests, Chris Swindell and Mark Rosati, who are two of the best dads Josh knows. The episode is recorded during graduation week and with friends and family in town. Josh emphasizes the importance of cherishing time and how it goes by quickly. He reflects on the lessons he has learned from being a father and the value of raising self-sufficient children. The conversation revolves around different phases of fatherhood and the experiences and challenges each guest has faced. The goal of the episode is to share insights and celebrate Father's Day while acknowledging the unique journey of parenthood.01:12 "Two of the best men I know"17:41 Having adult kids44:35 "There's people that come and go in our path"58:47 Dads grew up taking risk01:04:49 Having people that would do anything for you in your lifewww.teamjw.comIG: that_dog_trainerFB: www.facebook.com/jshwlsn      www.facebook.com/olk9hr

CHEF MARK ROSATI of Shake Shack shares their cheeseburger secrets, ADAM SACHS, Editor In Chief of Saveur Magazine, takes us on a culinary tour and will dish on GAZPACHO the beauty of cold soup.

#NYC #actress #millennial #climatechange CONVERSATIONS WITH CALVIN WE THE SPECIES NEW: CHELSEA CLARK, NYC Actress; Model…….. 180 Interviews. GLOBAL Reach. Earth Life. Amazing People. PLEASE SUBSCRIBE (You can almost find any subject you want) https://www.youtube.com/c/ConversationswithCalvinWetheSpecIEs ** CHELSEA CLARK; NYC Actress; Model; Voiceover Artist; LIVE from NYC YouTube: https://www.youtube.com/watch?v=JBAMu1r6D50 CONTACTS: LinkedIn https://www.linkedin.com/in/chelseaclarkactress/ Website: www.chelseaclark.us Instagram: Chelseaclarkactress ** BIO: I am a SAG-AFTRA NYC actress, voiceover artist and print model whose bywords are sent and charming, occasionally wistful, sometimes mischievous, surprisingly off-beat and always facially expressive, truthful and believable. . My character types are ingénue/girl next door, and I enjoy performing both comedy and drama. I have performed in over 70 NYC plays and over 45 film and television productions, and I have also done voiceover work. My favorite roles have included a recurring role as Vera in Steven Soderbergh's THE KNICK; Rachel Klein in Eve Lederman's play, LET IT COME DOWN; Jean Clements in Steve Bellwood's play, ALBRIGHT; Sophia Schliemann/Helen of Troy in the off-Broadway 3-person play, THE MAN WHO FOUND TROY; Bobbi Princeton in the webisode, DEAD ON ACTING; French silent film star Jean Renee Falconetti in Mark Rosati's play, RESTORATION; "best friend" Heather Cody in the full feature film, THE DEATH OF APRIL; Interlocutor in Mark Rosati's 2-person play, LIKE US; and lead Winona in the film short MONOMYTH. Specialties: Ballet, gymnastics, singing, yoga, horseback riding (English & Western), swimming, running, bicycling, shooting, canoeing, good with animals and with children, accents (Russian, British, Southern), writing, valid U.S. passport ** Conversations with Calvin ALSO ON AUDIO: SPOTIFY http://spoti.fi/3bMYVYW GOOGLE PODCASTS http://bit.ly/38yH3yP edits by Claudine Smith- Email: casproductions01@gmail.com ** PLEASE SUBSCRIBE (You can almost find any subject you want) #animalwelfare #climatechange #ONEHEALTH #womenshealth #popculture #singersongwriter #GenZ #Nutrition CLIMATE UPDATE: IT'S N0W OR NEVER: Intergovernmental Panel on Climate Change (IPCC) released its second chapter on the impact of climate change. Many of the impacts of global warming are now simply "irreversible," the UN's latest assessment found. CLIMATE OPTIMISTS GROUP PANEL YOUTH and CLIMATE CHANGE and Beyond Sat June 4 2022 YouTube: https://lnkd.in/eWN6QzKT CLIMATE OPTIMISTS GROUP PANEL: INTELLIGENT WATER Sept 10, 2022 YouTube: https://lnkd.in/g4mNmSsB

Mark Rosati has been culinary director of Shake Shack since it was a single hotdog stand in New York City’s Madison Square Park. He wasn’t sure he should take the job. He’d been cooking at Danny Meyer’s and Tom Colicchio’s fine-dining restaurant Gramercy Tavern, and running a takeout kiosk seemed like a step down. Would his chef friends even speak to him anymore? But Rosati said that he appreciated that Shake Shack used the same ingredients and cooking techniques that Meyer’s fine-dining restaurant used — in fact, prep for “The Shack” initially took place across the street at Eleven Madison Park, which was part of Meyer’s Union Square Hospitality Group at the time. Shake Shack has come a long way since then, with around 330 locations worldwide and its own test kitchen, and Rosati has relocated to Los Angeles for ease in travel as more shacks open in East Asia. His chef friends still speak with him. In this podcast, Rosati discusses how Shake Shack has evolved and how the research & development process as changed, including how he and his team have had to adjust during the pandemic.

Mark Rosati has been culinary director of Shake Shack since it was a single hotdog stand in New York City's Madison Square Park. He wasn't sure he should take the job. He'd been cooking at Danny Meyer's and Tom Colicchio's fine-dining restaurant Gramercy Tavern, and running a takeout kiosk seemed like a step down. Would his chef friends even speak to him anymore? But Rosati said that he appreciated that Shake Shack used the same ingredients and cooking techniques that Meyer's fine-dining restaurant used — in fact, prep for “The Shack” initially took place across the street at Eleven Madison Park, which was part of Meyer's Union Square Hospitality Group at the time. Shake Shack has come a long way since then, with around 330 locations worldwide and its own test kitchen, and Rosati has relocated to Los Angeles for ease in travel as more shacks open in East Asia. His chef friends still speak with him. In this podcast, Rosati discusses how Shake Shack has evolved and how the research & development process as changed, including how he and his team have had to adjust during the pandemic.

Nathan, Chelsea and guest actor Christopher Hunt interview Chicago writer Mark Rosati. Between journalism, editing, radio, show writing, and much more, we hear how Mark has constantly fought for the voices of the unrepresented. This including even after his life was threatened by Covid-19, as we discuss his most recent play and how it ties together themes of disease, racism, poverty, and war. Sound and Music by Nathan Cusson --- Support this podcast: https://anchor.fm/nathan-j-cusson/support

Entrenched Written by Mark Rosati Some diseases never go away Nathan is played by Christopher Hunt, Kate by Chelsea Clark, and Reggie by Nathan Cusson With Jordan Schreiber, Emily Szajnuk , and Cody Motivans as additional casting Sound and Music by Nathan Cusson --- Support this podcast: https://anchor.fm/nathan-j-cusson/support

On today's episode of All in the Industry®, Shari Bayer has another special episode from H.O.S.T. SUMMIT + SOCIAL, our first all-day conference, for and about our dynamic hospitality industry, which took place on Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn.  H.O.S.T. (HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.) featured top culinary and hospitality leaders, who have all been past guests on our show, in informative panel discussions and one-on-one-interviews, creating a forum for the exchange of ideas and innovation.  Over 250 hospitality professionals joined us for a full day of programming, which included networking opportunities with fabulous food and drinks.  Our overall theme, ""ALL IN”,  was carried throughout the day, from our panels to our curated lunch conversations to Shari's keynote address. This episode is longer than our usual shows, as it includes the following four panels from the conference’s Afternoon Session: BEHIND THE DESIGN: A COLLABORATION BETWEEN FRONT- AND BACK-OF-HOUSEGlen Coben, Founder & President, Glen & Co Architecture (Episode #5) in Conversation with Jimi Yui, Founding Partner, YuiDesign (Episode #127) BRANDING IN THE DIGITAL AGEPanelists:Erik Bruner-Yang, Chef/Owner of Foreign National (Maketto, Brothers And Sisters, Spoken English, Shopkeepers, ABC Pony, Hometown Newsstand) (Episode #173)Melanie Dunea, Photographer, Author & Project Queen (Episode #131)Krystle Mobayeni, Co-Founder & CEO, BentoBox (Episode #10)Jen Pelka, Founder & Owner, The Riddler (SF & NYC) / Founder, Magnum PR (Episode #236) Moderator:Dana Cowin, Chief Brand Advisor, Dig Food Group; Host, Speaking Broadly (Episode 129) INDUSTRY NEWS DISCUSSION: THE STATE OF OUR HOSPITALITY BUSINESSPanelists:Aaron Arizpe, Principal, Pocketfork LLC (Episode #53)Lori Balter, CEO of Balter Sales Company (Episode #239)Rita Jammet, Chief Bubble Officer, La Caravelle Champagne (Episode #32)Mark Rosati, Culinary Director, Shake Shack (Episode #204) Moderator:Salvatore Rizzo, Owner & Director, De Gustibus Cooking School (Episode #15) KEYNOTE ADDRESS: WHAT IT TAKES TO BE “ALL IN”Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL (All Episodes) We realize that a lot has changed in our industry, and the world, since we hosted H.O.S.T. due to Covid-19, and the tremendous impact it has had on restaurants and the entire hospitality space.  We hope that you will still find our conversations to be inspiring and valuable in moving forward through this unprecedented time. Many thanks to all of our panelists, partners, team and attendees who helped make our first summit so special. For more information about H.O.S.T., please go to allintheindustry.com, and stay tuned for our video coverage.  Follow us @allindustry, #host2020, #hostsummitsocial. Thanks for being a part of All in the Industry®. Stay safe and well.All images courtesy of Ken Goodman Photography.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast. 

House reconnects with culinary director of Shake Shack Mark Rosati to discuss the birth of Shake Shack's innovation kitchen in NYC's West Village where customers can test new items. They also talk new sauces, shakes, chicken, and Shake Shack "hacks" that you may not have thought of ordering!

The Ringer's Joe House is joined by the Culinary Director of Shake Shack, Mark Rosati, to discuss some at-home grilling tactics, his culinary origins, opening restaurants abroad, Shake Shack’s NYC innovation kitchen, and more (4:25). Then, House talks to The Ringer’s Jason Concepcion about his recent trip to Nashville, Tennessee, hot chicken, Memphis BBQ, and more (31:15).

On today's episode of All in the Industry®, host Shari Bayer's guest is Mark Rosati, Culinary Director of Shake Shack, a modern day “roadside” burger stand, serving up delicious burgers, shakes and more since 2004. Born and raised in Connecticut, Mark grew up enjoying many of the state’s characteristic roadside seafood and burger shacks. By fate, he met Gramercy Tavern’s opening chef, Tom Colicchio, setting his hospitality career in motion. In 2007, Mark joined the original Madison Square Park location of Danny Meyer’s Shake Shack as a manager, which turned to his role as culinary development manager, and then to culinary director in 2013. With its mission to Stand for Something Good, Shake Shack currently has over 200 locations worldwide. Today's show also features Shari's PR tip, Speed Round, Industry News regarding The Los Angeles Times' revival of a separate food section, and Solo Dining experience at The Standard Grill with its new chef Rocco DiSpirito. Yes, he's back! Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry is powered by Simplecast.

Mark Rosati might have the most enviable job in the entire food biz. He’s the Culinary Director for Shake Shack, and when he’s not in the kitchen dreaming up new menu items, he’s traveling all over the globe opening new locations and collaborating with top chefs on special burgers. Mark joins us to talk all things Shake Shack, and lets us know if there’s a chance they’ll ever offer a Philly cheesesteak again. The Unders are Michael Zadick, Tyler Bower and Joey Santa Maria, and they’ve been making rock ‘n’ roll music since 2013. The Brooklyn trio jams with us in-studio, giving us a live listen to songs from their recent EP, Psychgeist, and from their upcoming LP. Snacky Tunes is powered by Simplecast.

Chef Mark Rosati walks you through one of his favorite dishes of all time- a recipe he’s been on a five-year quest to perfect- his Bolognese sauce. Mark discusses his trials and tribulations in trying to master this dish; sharing plenty of tips and tricks along the way. If you missed Rosati’s full episode, check out Season 2/Episode 005 from last week.

Chef Mark Rosati is the Culinary Director of Shake Shack. At last count, there were 168 Shake Shack locations around the globe. Rosati joined the modern day “roadside” burger stand team at the original Madison Square Park location as a Manager in the summer of 2007. Since then, he has gone on to help develop menu items for all of their locations throughout the United States and abroad. He is the co-author of the book Shake Shack: Recipes & Stories.

Today's episode is all about burgers and growing a brand, and today's guest is one of the first employees of Shack Shack. MARK ROSATI joined the Shake Shack team at the original Madison Square Park location as a Manager in the summer of 2007 and became culinary director in charge of developing permanent menu items and local seasonal specials for Shake Shack locations throughout the United States and in many countries abroad. The Line is powered by Simplecast

This week on @rolandsfoodcourt with @gennaro.pecchia & @noainjection we have a great show starting with @choptsalad owner @mccabeca talking about Chopt, their amazing salads & their limited edition 6 pack of dressing only available until 2/6! Also @mark_rosati from @shakeshack @dhmeyer Stops by to talk about their new #chili line & download the app now. To top it all off! @davidduchovny stops by to talk #movies, #tv #food & His new album & tour #hellorhighwater available @spotify @itunes Here is what you get in your DRESSING 6-PACK! Chopt has compiled their craveable, cult-followed dressings into a custom six-pack designed by @batabasta just in time for the @nfl #superbowl #sunday Each dressing in the SALAD SIX-PACK comes with its own corresponding recipe which utilizes the dressing as a way to hack your favorite Super Bowl #eeeeeats You get these all: Creamy Caesar Spinach & Artichoke Dip Mexican Goddess Quesadillas Sweet & Smoky Chipotle Wings Buttermilk Ranch Crudite Platter Mexican Street Corn Salad Smoky Bacon Sliders

Shake Shack’s culinary director Mark Rosati talks frozen foods, Jell-O molds, and his deep love for In-N-Out. Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/

It’s summer, which means it’s time for day drinking, sunburns, and epic grilling parties. To kick things off, we're digging into one of the season's essentials: the hamburger. And to do that, we're heading to one of the world’s most traveled burger destinations: Shake Shack in Madison Square Park. Joining us is Mark Rosati, Shake Shack culinary director and genius behind the menu. See acast.com/privacy for privacy and opt-out information.

On this week's show, we sit down with Mark Rosati, Culinary Director of Shake Shack (dream job, am I right?!). We'll sink our teeth into the evolution of Shake Shack from a Hot Dog cart in Madison Square Park to a publicly traded company with locations all over the word — plus of course the brand new Shake Shack book!

Heard Podcast, Episode 4 – Detroit finally gets a Shake Shack Hot off the heels of friends and family day at Shake Shack Detroit, we discuss our thoughts on the location, food, and all things Shake Shack. We taste some Yellowstone limited edition Bourbon. Shake Shack culinary director Mark Rosati joins us to discuss the...

Odds are you been to a Shake Shack somewhere in the world and odds are you're a fan. The burger phenomenon that started with a stand in NYC has become a world wide sensation with locations from Miami, to Tokyo to Dubai and everywhere in between. We sat down with the chain's culinary director Mark Rosati who was in town for last month's South Beach Wine and Food Festival, to find out all about the burgers and what's next for the popular chain. Rosati got his start not as a chef, but just a fan of food. A chance encounter with Tom Colicchio got him a gig at the famed Gramercy Tavern where he honed his skills for three years. Wanting to learn another side of the restaurant industry, more specifically management, he took a job with Danny Meyer's Union Hospitality Group's then new concept Shake Shack, which had just opened Madison Square Park and quickly fell in love and helped grown it into the phenomenon it is today. When the concept decided to expand outside of the NYC for the first time, the first stop was Miami with the opening of the Lincoln Road location in 2010. Rosati lived in South Florida for close to a month and learned to love the city and local hot spots like Michael's Genuine Food & Drink and Puerto Sagua and even has a clever idea for a Miami-inspired Shake burger that he shares with us. Find out how he gets inspired, what locations are coming next and exactly what goes into making the now famous Chick'n Shack.

Mark Rosati works to integrate a culture of American food hospitality at home and abroad. Hear him talk about how he sources delicious and sustainable food in a growing company that is fit to compete with the fast food monoliths.