Podcasts about Masaharu Morimoto

This episode focuses on two programs that give back to the community, and check in with a couple of celebrity chefs. The entire episode was recorded at the brand-new Blooming Bistro, where young people in recovery are training for careers in and around the hospitality industry. Later, we speak to Monica Garcia about the Love Yourself Foundation's upcoming event at the Beverly Theater, focusing on mental health issues faced by hospitality and entertainment workers. We also catch up with Chef Tal Ronnen, just prior to a celebrity chef collaboration at Crossroads Kitchen, and speak to Masaharu Morimoto at a party to celebrate Season Two of his Roku show "Sushi Masters."  Al and Gemini tell us about recent meals at Bramare, The Cracked Egg, The Palace Station Oyster Bar, Panino Sandwich Shop and Borracha. And Rich brings gifts from France (Translation: blowing out those last few Euros at duty-free before getting on the plane). 

Chef Masaharu Morimoto talks 'Sushi Master' and shares veggie roll recipe; Is Ozempic right for you?; Sheryl Lee Ralph teases 'Abbott Elementary' season 4 finale. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Masaharu Morimoto talks 'Sushi Master' and shares veggie roll recipe; Is Ozempic right for you?; Sheryl Lee Ralph teases 'Abbott Elementary' season 4 finale. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this lively episode of Wise_N_Nerdy, hosts Charles, Joe, and Kurt gather to answer the big question of the week: "Which celebrity chef would you most like to fix you Thanksgiving dinner?" Charles brings a twist by choosing Kurt himself to cook his meal, while Kurt dreams of a Thanksgiving feast crafted by BBQ legend Erin Franklin. Joe goes all-in with Iron Chef favorites Bobby Flay or Masaharu Morimoto to bring some culinary flair to the holiday. Afterward, the roll of the dice sets the crew on a nerdy deep-dive. For this week's “What are you Nerding Out About?” segment, the trio can't get enough of Demon Slayer: Hashira Training Arc. Charles is bursting with excitement about hosting his popular game show, Fandom Face-off, at the upcoming CONjuration convention. Joe's been diving into fantasy books, recently finishing Legends & Lattes in preparation for the event and loving every page. He's also created an extensive AutoHotkey script to max out character stats in Final Fantasy VIII—proof that he's embracing his inner tech nerd. Meanwhile, Kurt has been swept up in 3D printing projects, so much so that the others wonder if he might need a 3D-printing intervention! The dice then bring up a round of bad dad jokes courtesy of CaseyJay and Devocite, bringing laughter to the group. Following that, the "Daddy, tell me a story" segment gets personal as Joe recounts the uncertainty he faced arriving at college with only $50 to his name. Kurt shares his experience of hitting rock bottom after both he and his wife lost their jobs, and a listener's comment from RandomKid about job hunting sparks a reflective conversation on the current job market. Then, the "Parliament of Papas" segment unfolds into an enlightening discussion on libraries, with the hosts lamenting how underutilized these valuable resources have become. To wrap up, the “How do I...?” segment leads to an exchange of tips on the best ways to learn a new language, covering apps, online classes, and local resources. Packed with fandom and fatherhood insights, this episode of Wise_N_Nerdy is a true testament to how we each can “Find your FAMdom.” Tune in and join the conversation in Wise_N_Nerdy: Where Fatherhood Meets Fandom. --- Support this podcast: https://podcasters.spotify.com/pod/show/wise-n-nerdy/support

In this episode of The Disney Dining Show, Ryno, Hannah, Chloe, and Teresa are saying domo arigato ("thank you very much" in Japanese) to Chef Masaharu Morimoto for his culinary contributions to Disney Springs. That's right - it's a dining review of Morimoto Asia!Links:Important DIS links for more information!Support us on Patreon and receive exclusive content! Hosted on Acast. See acast.com/privacy for more information.

Angelo Sosa is one of the most talented chefs we've gotten to know, and he's currently the chef at the new restaurants Tía Carmen and Carmocha at the Grand Hyatt Indian Wells Resort & Villas near Palm Springs, California. Angelo was also the runner up on Top Chef and has worked with some of the biggest names in the game, including Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. In this episode, we talk about his move to the Greater Palm Springs area and the exciting high desert cuisine he's serving. Also on the show, Matt talks about his recent visit to Palm Springs and digs into the region's restaurants, both established and brand-new. Palm Springs is such an underrated food town, and we have some great recommendations including Bar Cecil, Tia Carmen, Lola Rose at the new Thompson Hotel Palm Springs, The Modern Tour, Maleza, and Billy Reeds forever. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ANGELO SOSA:Angelo Sosa, Richard Blais Open New Restaurants in the Coachella Valley [Palm Springs Life]This Is TASTE 350: Angelo Sosa [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest is Makoto Okuwa, who is the chef/partner of multiple, highly popular Japanese restaurants in the U.S. and other major cities in the world, including Makoto at Bal Harbour in Miami, Love Makoto in Washington D.C., and Makoto Vail in Colorado.Makoto's success did not come easily. He started cooking at the age of 15 in Japan, training under master chefs for a decade and moved to Washington D.C. in 2001. Under Iron Chef Masaharu Morimoto, his new life in America was another hardworking process of learning a foreign language and culture, how to read American diners' minds, not to mention honing his culinary skills.In this episode, we will discuss how Makoto got into cooking at such a young age, why he decided to challenge himself in America, what he learned from his mentor/master chefs, the reasons behind his success on the global stage, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Today on our episode #378 of All in the Industry®, Shari Bayer is on-location in Phoenix, AZ with Angelo Sosa, executive chef of Tia Carmen and Kembara restaurants at the JW Marriott Phoenix Desert Ridge Resort & Spa. Angelo is a chef, restaurateur and author of Dominican and Italian descent, who spent years working under world-class chefs and restaurateurs, including Alain Ducasse, Jean-Georges Vongerichten, Stephen Starr, and Masaharu Morimoto. He is known for his bold cooking rooted in Asian flavors and techniques, bringing over 25 years of experience that has taken him from three-star kitchens in Europe to street food stalls in Thailand. In 2010, Angelo competed on season 7 of Bravo's hit show, "Top Chef," and later, "Top Chef All-Stars," quickly becoming a fan favorite. Many thanks to Angelo and the entire team at JW Desert Ridge for the warm welcome and hospitality! Today's show also features Shari's PR tip to take care of your people; Industry News on menu trends that define dining right now, via The New York Times; and Shari's Solo Dining experience at Lutece, a styish, cozy bistro from chef/partner Matt Conroy and pastry chef Isabel Coss in Georgetown, Washington DC.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**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®. 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.

We're thrilled to finally have Angelo Sosa on the show. Angelo is one of the most talented chefs we've gotten to know, and he's currently the chef at two really great restaurants in Phoenix: Tia Carmen and Kembara. Angelo was also the runner up on Top Chef and has worked with some of the biggest names in the game, including Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. On this episode we talk about Angelo's TV past and dig into his passion for Asian cuisine, including his deeply creative work with Thai, Vietnamese, and Chinese flavors and techniques at his latest opening, Kembara. We really loved catching up with Angelo and hope you enjoy this conversation.Also on the show, Matt gives his highlights from a recent trip to Phoenix. Stops include: Unos Tacos y Birria, Tacos Chiwas, the greatness of Monsoon Market, Wagyu beef rendang at Kembara, and Pizzeria Bianco.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ANGELO SOSA:Angelo Sosa's Kembara Is a Love Letter to His Asian Travels [Forbes]Must-Try Restaurants in Phoenix with Angelo Sosa [A Taste of AZ]This Is TASTE 251: Dale Talde [TASTE]

Masaharu Morimoto Wants to Break the Rules of the Sushi Bar. He's officially on the other side of the judge's table with his new show, Morimoto's Sushi Master, the first cooking competition series focused on sushi. We sat down with Chef Morimoto before the series's June 16 premiere on Roku Channel to discuss why it's taken so long to get a cooking competition series focused on sushi. We also speak with Sushi Master host  Lyrica Okano.

Sailor Noob is the podcast where a Sailor Moon superfan and a total noob go episode by episode through the original Sailor Moon series!It's a smorgasbord of mysteries this week as Chibi and Diana uncover a tale of lost love. Will they help Mayoko achieve her dream or will the Dead Moon Circus eat their lunch?In this episode, we discuss itamae or "infront of the board", Jiro Ono, Nobu Matsuhisa, and Masaharu Morimoto. We also talk about the Tears of the Kingdom, Han Solo's future, the Xena Quartet, circus unions, Almira Gulch, kidcatting a nap, the Queen of Mean, girl phases, smelling crime, the Ass Foot Special, business waders, being unmotorvated, Hawaiian sushi, the Ocean Spray guy, what Kal thinks is going to happen, and a Steeringu-less world!What was Minakos dream!?We're on iTunes and your listening platform of choice! Please subscribe and give us a rating and a review! Arigato gozaimasu!https://podcasts.apple.com/us/podcast/sailor-noob/id1486204787Become a patron of the show and get access to our Pretty Guardian Sailor Moon live-action show and our Animedification podcast!http://www.patreon.com/sailornoobPut Sailor Noob merch on your body!http://justenoughtrope.threadless.comSailor Noob is a part of the Just Enough Trope podcast network. Check out our other shows about your favorite pop culture topics and join our Discord!http://www.twitter.com/noob_sailorhttp://www.justenoughtrope.comhttp://www.instagram.com/noob_sailorhttps://discord.gg/49bzqdpBpxBuy us a Kōhī on Ko-Fi!https://ko-fi.com/justenoughtrope

ABOUT HALLOWEEN COOKIE CHALLENGE, MONDAY NIGHTS ON FOOD NETWORK This Halloween, candy is not the only sweet treat we'll be enjoying. Expert chef Jet Tila and baking queen Rosanna Pansino bring together four of the best cookie makers in the country to compete in two rounds of baking, decorating and 3D cookie making to prove they are the cookier to fear! The winner will take home a trick-or-treat bag filled with $10,000 and the title of Halloween Cookie Champion SELECTED EPISODE DESCRIPTIONS Cute, Creepy and Spellbound - Hosts Jet Tila and Rosanna Pansino flip the switch on Halloween as four talented cookie makers swap good and evil with their cute and creepy Halloween cookie characters. Then, the cookiers use their most deviously delicious recipes to craft 3D ancient spell books with the right amount of black magic from ingredients like black cherries, black tea, black sesame seeds and blackberries. One cookie spellcaster will earn a $10,000 prize and the title of Halloween Cookie Champion. Halloween Costumes and Haunted Houses - Halloween is fast approaching, but don't fret if you haven't decided what to be yet! In round one, hosts Jet Tila and Rosanna Pansino task four expert cookie makers with creating two costumes out of cookies! Things start to get spooky in round two as the cookiers construct 3D haunted buildings. To make sure their displays have a hauntingly delicious taste, they incorporate spirits like black raspberry liqueur, melon liqueur, absinthe and orange aperitif. One cookie monster will walk away with a trick-or-treat bag filled with $10,000 and the title of Halloween Cookie Champion. Halloween Cookie Party! - Four fantastic cookie makers look to disguise hosts Jet Tila and Rosanna Pansino with festive Halloween masks made from cookies. Then, the cookiers really get the hang of things as they craft edible Halloween party banners that can actually be hung up. The competitors will have to indulge their sweet tooth while using ingredients like candy corn, chocolate taffy, grape-flavored lollipop, and peanut butter candy. One winner will claim sweet success as they take home the $10,000 price and the title of Halloween Cookie Champion ABOUT CHEF JET TILA From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles. Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant." Not initially sure if he would pursue a career in the kitchen, in his 20s, Tila says he "got it together" and decided to build a foundation for his passion and completed his culinary education at Le Cordon Bleu, establishing a framework of classical French technique to match his extensive knowledge of Asian cooking. He also completed an intensive study program at the California Sushi Academy. "My food is predominantly Thai and Chinese because it was the food I was exposed to growing up," he notes. "And my cooking overall represents the neighborhood I grew up in LA: between Thai Town, Chinatown, Koreatown, and Little Tokyo." Combining kitchen experience with the bold new world of food media was a natural move for Tila, whose backyard cooking classes attracted the attention of the Los Angeles Times. He has successfully transitioned from subject to producer by writing for the Times and contributing to many other publications and multimedia platforms, including National Public Radio, the Food Network, and his appearances on the "CBS Early Show," "No Reservations," "Best Thing I Ever Ate," and battling legendary Chef Masaharu Morimoto on "Iron Chef America," among many more. A highly sought-after consultant, Tila opened the cafe at Google headquarters in Silicon Valley and also currently maintains a wildly popular Asian food line through Schwan's Home Service. He keeps close to his roots by conducting "Melting Pot Food Tours" of Thai Town in Los Angeles, offering participants a curated tour of his favorite aspects of the neighborhood. In 2009, Tila debuted the acclaimed Wazuzu, a brilliant take on Pan-Asian dining, at Steve Wynn's Encore casino and resort on the Las Vegas Strip, which he was tapped to open in a record 98 days. More recently, he launched Bistronomics, an acclaimed series of pop-up restaurant experiences in Los Angeles. Tila has also set three world records: for creating the world's largest stir fry (4,010 lbs.); the world's largest seafood stew (6,656 lbs.); and the largest California roll (422 ft.). Tila's current and future projects promise to bring him and his culinary skills to more prominence. He is currently working with the Compass Group to open Modern Asian Kitchen, a fast-casual Pan-Asian concept with locations nationwide, and is branching out on his own to open Kuma Snowcream, a shaved-ice concept launching in Las Vegas in spring 2013-the product of which he says is "like fresh, powdered snow, but that is creamy and tastes like ice cream." "At this point, I am interested in creating concepts, not just one-offs," he says. "I am and always will be a chef, but I am also always interested in new ways to combine cooking, business, and communication, since I enjoy all of them as much as I enjoy teaching people about where I come from through my food." Tila currently lives in Los Angeles with wife, Allison, their two children, as well as two dogs.

From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise.

Iron Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today's foremost chefs. Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network's Iron Chef America in 1999. As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returns to the Iron Chef challenge in the spring of 2017 with Iron Chef Gauntlet. His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016. In 2021, Chef Morimoto partnered with Grgich Hills Estate to release an exclusive Cabernet Sauvignon label, Morimoto Dream. The wine is a collaboration of vision and passion between a vineyard rich in history and cultivation and a chef famed for blending Japanese and Western cuisine. Keep up with Chef Morimoto via Instagram, Facebook, Twitter or www.ironchefmorimoto.com. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/

This week's episode is late because we got distracted by the three ring circus of democray that was Tuesday night's debate! We are doomed! In the meantime, distract yourself with the Boyz discussing Da Gawd Babish's 4 million subscriber special! Sneak peak, he gets his doors blown off in the charisma department by Masaharu Morimoto. Plus, correspondence feeds the flames of Plumgate. Listen! This week let's donate to the Southern Poverty Law Center: https://donate.splcenter.org/. Keep finding ways to give what you can to support progressive causes, y'all. Things are about to get (even) dark(er). Like, subscribe, follow @gabwithbab on Twitter & @gabbingwithbabish on instagram and electronically mail us @ gabbingwithbabish@gmail.com!

This week, be sure you are listening to Jeff and Sandy after you have had a big meal!  They are going to describe so many mouthwatering options in this episode.  Here are all the James Beard award winning restaurants.  Enjoy a meal crafted by Masaharu Morimoto, Guy Fieri, Art Smith, Jose Andres, Wolfgang Puck, Rick Bayless, Tony Mantuano, or Kevin Dundon.   Visit Wine Bar George owned by Master Sommelier, George Miliotes and enjoy over 140 wines on tap! From Boathouse to STK or Maria and Enzo's to Paddlefish, you will find so many things to please every palate!

Jae Lee isn't shy to let you know where he's from, where he's been, and who he represents. Jae Lee is Chef-Owner of Nowon, serving nontraditional Korean fare in the East Village. Formerly, he worked for heavyweight chefs such as Masaharu Morimoto and Dale Talde. From a ramen line cook in his college days to picking up the late Anthony Bourdain’s Kitchen Confidential to opening Executive Chef at Momosan, Jae’s journey is cemented in hustle and hard work. Eventually, he struck out on his own via his pop-up concept Him, which featured a kimchi burger that spawned a media frenzy. In an unusual and unprecedented manner in a notoriously slow-to-open industry, Jae opened the doors to Nowon in a matter of simply two months from signing the lease.

Recorded April 24, 2020.In this episode, Dr. O’Connell is joined by Foodnetwork Chef, Jet Tila, to discuss how the coronavirus pandemic has impacted the food industry and restaurants and what you can do to help.Questions from this episode include:What effects are you seeing in the restaurant industry as a result of the COVID-19 pandemic?How are chefs and restaurants adapting to keep their businesses running?Can you tell us what type of planning is being done for restaurants opening back up? Things such as social distancing, hygiene measures, and seating arrangements.If a parent is a cooking novice, what advice would you give them about how to get started cooking with their children?Your host is Dr. Ted O’Connell, family physician, educator, and author of numerous textbooks and peer-reviewed articles. He holds academic appointments at UCSF, UC Davis, and Drexel University's medical schools and also founded the Kaiser Permanente Napa-Solano Community Medicine and Global Health Fellowship, the first program in the U.S. to formally combine both community medicine and global health. Follow Ted on Instagram (@tedoconnellmd) and Twitter (@tedoconnell)! From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise. This best-selling author grew up in the first family of Thai food and then later attending both French and Japanese culinary schools, Jet is a born educator and story teller. Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, the first-ever chef to represent his country’s culture and cuisine.  Chef Jet’s culinary operations includes VP Culinary of Pei Wei Group 148 restaurants & Managing Partner Dragon Tiger Noodle Co in Las Vegas. He has partnerships with Compass Group, Schwan’s & NBC Universal/DreamWorks. His food reaches millions of people a year.He appears as co-host of Iron Chef America and recurring judge on Food Network’s Cutthroat Kitchen, Chopped, Beat Bobby Flay and Guy’s Grocery Games. As well as an array of shows ranging from the Today, MasterChef, Rachel Ray and holds six culinary Guinness World Records.Keep up with Chef Jet:Website: chefjet.comFacebook: @chefjettilaTwitter: @jettilaInstagram: @jettilaFoodNetworkKitchen app Links for this episode:SurfasSurfasonline.com@SurfasLA Guy FieriGuyfieri.com@guyfieri Off Their Plateofftheirplate.org       Dine One OneDine11.org@Dine11_LASubmit Your Questions for the PodcastSend an email to info@arslonga.media or check out covidpodcast.comWhat Can You Do? You can help spread commonsense about COVID-19 by supporting this podcast. Hit subscribe, leave a positive review, and share it with your friends especially on social media. We can each do our part to ensure that scientifically accurate information about the pandemic spreads faster than rumors or fears. Remember to be vigilant, but remain calm. For the most trusted and real time information on COVID-19 and the coronavirus pandemic, both the CDC and WHO have dedicated web pages to keep the public informed. The information presented in this podcast is intended for educational purposes only and should not be construed as medical advice. Producers: Madison Linden and Christopher Breitigan. Executive Producer: Patrick C. Beeman, MD Special thank you to Iminotech for supporting credible information about Covid-19.

On today's episode we're talking with Chef Nicolas Bour, who was at The Farmhouse during its early years nearly a decade ago before opening the famed Iris restaurant in Atlanta. He has worked in restaurants across the country, and even cooked for President Barack Obama for the first inaugural gala. Chef Nic is now back at Serenbe as the Executive Chef and VP of food and beverage over all Serenbe restaurants. We'll talk about his journey back to Serenbe, his deep relationship and passion for fresh food, sourcing and local farms and the future of culinary in Chattahoochee Hills. People and Organizations Mentioned:Robert de Niro, President Barack Obama, Michelle Obama, Humprey's (San Diego), Aulani Resort (Hawaii), Chef Masaharu Morimoto, Iron Chef, The Hill Restaurant, Iris, Garnie Nygren, Woodward Academy, Angie Mosier, LEED certified, Chattahoochee Hills, John Graham, Pepper Bullock, InterContinental Hotels, Willard Hotel, Martin Luther King Jr.'s I Have a Dream Speech, Carla Bruni, Nicolas Sarkozy, France

Let’s talk cookbooks, featuring “Slice and Torte” podcast hosts Danielle and Sherrod--the cookbooks the ones that changed our lives, the ones that challenged our pallets, and the ones that never should’ve been printed. Slice & Torte on Instagram, Apple Podcasts, Stitcher, and on their site!  “Slice & Torte” podcast is a conversation about food as if it were pop culture. Two cooks from different perspectives, Danielle and Sherrod, love to “make food that’s simple and delicious, and warms the soul.”   0:30 - Danielle and Sherrod introduction: “By day,” Danielle is a Senior Analyst for a healthcare company and Sherrod is a UX Designer for a medical device company. “By night,” they cook too much, buy too many plates, and create “Slice and Torte”.   5:00 - How Sherrod and Danielle decided to share their passion for food through podcasting.   6:00 - How design, art and science merge to create the “Slice and Torte” podcast and platform.   7:55 - “When did you turn on the stove for the first time?” and early memories of cooking (including Danielle’s incredible story of cooking for her family...at age four.)   9:40 - How Sherrod’s great aunt set him on his path of loving food and community.   11:35 - The Four Cookbook #BriBooks -Chrissy Teigen's “Cravings” -”How to Cook Everything” by Mark Bittman -“Rodale’s Garden Fresh Cooking” -“Vintage Pies” by Ann Haney Collins   12:20 - Cookbooks for building confidence: “The Martha Stewart Cooking School,” “Cook with Jamie” by Jamie Oliver.   16:24 - What cooking has taught both Sherrod and Danielle about themselves.   17:30 - “Cooking is the highest form of magic. it’s the only way I know to stop time, to cure disease, to completely change a good day from a bad day. Understanding that at ones core is so fulfilling, because when you can do that, you can do things like change your outlook!” - Sherrod Faulk, “Slice & Torte” podcast   19:05 - “What I’ve learned is that there's only suggestions, there’s no rules. The kitchen is the one place where literally what I want goes. No one can tell me what to do. I can try whatever I want to try. For me, that’s very freeing and relaxing. And I’ve learned, there’s nothing I can’t make. Even if it doesn’t exist yet, I can make it and invent it. I’ve also learned, it’s OK to fail. But, that sense of failure is so freeing, and I don’t know many other places where you can feel good about failing other than the kitchen.” - Danielle Jones, “Slice & Torte” podcast   BREAK   21:00: #BriBooks Cookbook #1: “Rodale’s Garden Fresh Cooking” and eating with the seasons/ seasonality. “Rodale’s Garden Fresh Cooking” my go-to for ingredient-based cooking. Each chapter focuses on a specific crop. Listen to “Bri Books all about “Rodale’s Garden Fresh Cooking,” featuring the incredible @ABeautifulNest.   24:10 - Seasonality 101 and eating with the seasons, and shoutout to farmers markets! @GrowNYC Grand Army Plaza Greenmarket warrior!   26:15 #Bribooks Cookbook #2: “Vintage Pies:Classic American Pies for Today's Home Baker” by Anne Collins. These aren’t your aunty’s sweet potato and pumpkin pies. Danielle gives her take on a few bizarre pies from America’s history, including Amber Pie, Boiled Cider Pie, Grape Pie...and Jefferson Davis Pie.   29:30 #Bribooks Cookbook #3: “Cravings” by Chrissy Teigen. One of the strengths of the book is that it felt like a quick trip to the grocery store could pull off all recipes--no specialty store required.   30:40: “No food is exclusionary in this world. everyone eats. these ingredients are available to everyone. It’s well worth it for people to get out of their comfort zones, go to grocery stores in neighborhoods you’ve never explored, talk to people you wouldn’t normally talk to. Get out and explore.” - Sherrod   31:45 - Sherrod and Danielle on “Cravings” by Chrissy Teigen and how it’s a highly-social cookbook, great for people who entertain.   34:05 - #Bribooks Cookbook #4: “How to Cook Everything” by Mark Bittman   35:00 - Why we don’t understand cookbooks that don’t have photos?!   BREAK   37:45 - GAME TIME! Let’s play “Read It, Reading It, Wrote It,” inspired by “Slice & Torte’s “Love It, Hate It, Ate It segments! “Read It” =  a book you feel like you read and it taught you something about uncovering passions, etc “Reading It” = A book you’re reading or want to read next “Wrote It” = The book that resonated with you so deeply, you feel you could’ve written it!   38:30 - Sherrod’s “Read It”: Martha Stewart’s book “Entertaining” cookbook taught him that cooking isn’t *just* cooking. “Cooking is a way to have fun, to have a party, to change people's’ lives, to get outside your own culture,  a way to take a trip around the world.”   39:50 - Danielle’s “Reading It”: “Birdbox” by Josh Malerman,  and “The Brief and Wondrous Life of Oscar Wilde” by Junot Diaz.   40:30 - Sherrod’s “Reading It”: “Mastering the Art of Japanese Homecooking” by Masaharu Morimoto   42:00 - Danielle’s “Wrote It”: “The Cooking Gene” by Michael Twitty and “Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee” by Bee Wilson   43:20 - Brionna’s #bribooks: “Everyday is Saturday: Recipes and Strategies for Easy Cooking Every Day of the Week” by Sarah Copeland   44:10 - Danielle’s “Read It”: “Between Harlem & Heaven” by Alexander Smalls all about Afro-Asian-American cooking and history 45:00 - Sherrod’s “Wrote It”: “Mrs. Wheelbarrow's Practical Pantry” by Cathy Barrow, and “It’s All Easy: Super Delicious Recipes for a Home Cook”

This week we begin our journey to Disney Springs. This month we are talking about a few restaurants at Disney Springs (formerly Downtown Disney) We are starting with Morimoto Asia and wait until you hear about all of the amazing food! We are on Patreon where you can get exclusive access to the Magical Snack Corner AND our 9 episode series on the Food and Wine Festival, the chance to host Magical Snack Corner with us, an invite to join our monthly Google Hangout, and SO much more! **THIS MONTH** When you sign up for ANY support level, We will send you our first One Little Spice Blend!!! www.patreon.com/onelittlespice   Love our Podcast? Want to learn how to make some of the recipes that we talk about? NOW YOU CAN! Head into The Taste Lab on YouTube and join us as we cook your favorite Disney foods! Subscribe to our channel and you'll be along for the ride! https://www.youtube.com/channel/UCAlAyiv9084suC_q4QuV_xA  Our First Episode: Le Cellier's Cheddar Cheese Soup ---> https://youtu.be/K5HgTDQbrkE Our Second Episode is live now too! It is the Vegetable Terrine from Akershus and it came out AMAZING!!!  ---->  https://youtu.be/QjE2DZCMRr8 You can find us at the handles below:Instagram: @One_Little_SpiceTwitter: @OneLittleSpiceFacebook: facebook.com/onelittlespice Join our Facebook Group to continue the discussion after the show! We are also on TeePublic if you want some swag of your own! We have t-shirts, sweatshirts, stickers, and MORE! Be sure to check it out! https://www.teepublic.com/t-shirt/2611893-one-little-spice Thanks so much for listening and just remember, every recipe starts with One Little Spice

This week we’re talking about mac and cheese candy canes, a Mean Girls cookbook, the world’s most expensive whiskey, fantastic food charities, and much more. Danielle shows some love to our fave cheftestant @cheffati and Sherród dishes on how he got a child together in an Asian market. And trust us — you won’t want to miss the Japanese food spa hot topic at the end! Plus we’ve got fanciful instacrushes and all the great stuff we love, hate, and ate. Instacrushes:@y.na__: https://www.instagram.com/y.na__@khabakom: https://www.instagram.com/khabakomTopics:I'm a Chef With Terminal Cancer. This Is What I'm Doing with the Time I Have Left: https://www.bonappetit.com/story/fatima-ali-cancer“Mastering the Art of Japanese Home Cooking” by Masaharu Morimoto: https://www.amazon.com/dp/B01BSJETX0?tag=toysalison-20Paul’s Deli: http://paulsdelineighborhoodrestaurant.comDecent People Taproom: https://www.decentpeopletaproom.comJamaica Jamaica: https://www.jamaicajamaicartp.comBull City Ciderworks: https://www.bullcityciderworks.comPepper picking robot: https://www.instagram.com/p/Boouh9fnDyJ/?utm_source=ig_share_sheet&igshid=1tcw2vrei0kxlAntoni Porowski Is “Nervous as Hell” for You to Try His New Restaurant: https://www.bonappetit.com/story/antoni-porowski-restaurant-village-den?mbid=social_facebook@mimisheraton: https://twitter.com/mimisheraton/status/1046830820458209280The Mean Girls Cookbook Is Finally Out, and Fetch-uccine Alfredo Is SO Going to Happen: https://www.popsugar.com/food/Mean-Girls-Burn-Cookbook-Details-45336348M&M's Just Unveiled a Hazelnut Spread Flavor, and It's a Decadent Dream Come True: https://www.popsugar.com/food/MM-Hazelnut-Spread-Candies-Chocolate-Bars-2018-45311416Mac & Cheese Candy Canes Exist And We're Not Sure How To Feel: https://www.foodbeast.com/news/archie-mcphee-mac-cheese-candy-canes/Most Stuf Oreos Are Coming Soon, and We Can't Even Fully Articulate How Massive They Are: https://www.popsugar.com/food/Most-Stuf-Oreos-45352655 Starbucks’ new fall drinks: https://www.instagram.com/p/BoWsgNhHkjS/?utm_source=ig_share_sheet&igshid=wvusgbq12ix024 Celebrities You Didn't Know Were Vegan: https://www.delish.com/food-news/g3539/vegan-celebrities/?slide=1Game of Thrones And Johnnie Walker Made A Scotch Whisky, And It's About Damn Time: https://www.delish.com/food-news/a23603026/game-of-thrones-johnnie-walker-whisky/The World's Most Expensive Bottle Of Whisky Just Sold For $1.1 Million: https://www.delish.com/food-news/a23603185/most-expensive-whisky-macallan-1926/Lawsuit: LaCroix not 'natural' and contains ingredients used in cockroach insecticide: http://www.fox5dc.com/news/lawsuit-lacroix-not-natural-and-contains-ingredients-used-in-cockroach-insecticideA Second Person Has Died After Eating a Pret a Manger Sandwich: https://www.delish.com/food-news/a23644682/pret-a-manger-allergic-reaction-second-death/Restaurants in Austin banned from throwing away food:https://thehill.com/policy/energy-environment/409594-restaurants-in-austin-now-banned-from-throwing-away-foodBrad Paisley And His Wife Kimberly Are Opening A Grocery Store Where Every Product Is Free: https://www.delish.com/food-news/a23601261/brad-paisley-wife-kimberly-free-grocery-store/I spent 53 minutes in Amazon Go and saw the future of retail: https://www.cnn.com/2018/10/03/tech/amazon-go/index.htmlDream Job Alert: Buckingham Palace Is Hiring A Sous Chef: https://www.delish.com/food-news/a23620712/buckingham-palace-hiring-sous-chef-job/Food Spa: https://www.instagram.com/p/BohBatEn_iU/?utm_source=ig_share_sheet&igshid=4idr5si3thvdMore Than 6 Million Pounds of Raw Beef Have Been Recalled For Possible Salmonella Contamination: https://www.delish.com/food-news/a23602391/more-than-6-million-pounds-raw-beef-recalled-possible-salmonella-contamination/

What do Tennis and Culinary have in common? Judi and Penny Lerner are a mother-daughter duo that leads AYS Sports Marketing, which kicks off an event called Taste of Tennis, an event that brings Tennis professionals and culinary professionals in a super fun event to showcase the best food in the city. How did this start? Funny story. Judi kept on getting asked by professional tennis players about good places to eat and that gave her an idea to bring the chefs to them. Now bringing amazing chefs such as Masaharu Morimoto under the same roof as Venus and Serena Williams, this event has gotten widely popular and is a way to showcase amazing food and food trends to the best in the tennis industry. We go over the trials and tribulations when it comes to planning an event like this. We also talk in depth on how to find the most talented and unique people in the city for your event, and go really in depth on the hottest food trends going on right now. At the end of the episode, I found out that Tennis and Cooking share the same passionate people, and no matter what profession you’re in, it’s always a blast to meet passionate people.   Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Shownotes What do you do?: We introduce tennis players to professional chefs How did this start?: I was having a bad time at my previous job and my mom noticed this niche and asked if she wanted to start something with me. AYS Sports Marketing Judi, how did you start this niche?: When I was doing these events, I saw that these tennis people wanted somewhere to eat and I thought this was a great opportunity. Taste of Tennis: When we first started, we had around 12 chefs. The tennis players didn’t know any We went from 200 people to 700 people. The chefs go from twelve to twenty five. When we started this twenty years ago, chefs were not chefs. Now chefs have a bigger meaning. Notable Chefs: Masaharu Morimoto Chef Shorne Kerry Heffernan Chef John Mooney Do other sports do this?: Yes, but we do it differently. We have the tennis people really get involve dwith the chefs. The tennis players even serve the food. What kind of experience do you want your guests to feel?: It depends on the city, but in general, we want it to b engaging. We have photo walls and have chefs and tennis players do cooking shows, DJ’ing. We like to give the people “Wow moments” or when a celebrity tennis player will do something unique Notable Tennis Players: Venus and Serena Williams Nick Kyrigois What is the stressful thing about setting up an event?: Hoping to have everyone show up on time. There are so many factors that can cause someone not to show up. For the tennis, for instance, tennis players don’t know when they play until the day of. We also worry if they don’t get injured. One time, we had a city-wide blackout right before the event and the chefs ran out of food. What kind of tools or services have helped your business?: We have a  global network of people and we communicate very regularly. Our biggest resources are talking and eating. On eating: Sometimes I’ll be in New York and have 3 lunches What do you look for when you look for talent?: We have our network give us experience. Hotel bellman actually provides a ton of information. We then take the information and find the recommended talent and go from there. I am looking for new ideas and exceptional people Feedback Sessions: We send out surveys for the chefs and ticket buyers and talk with sponsors. We’ll always have a group brunch where we talked about what went good and what went bad. City taste of tennis after dark: We did an event focusing on desserts. Desserts are now the thing to focus on. We took 5 instragrammable desserts and showcased them. For example Wowffules Ice NY Food trends and technologies: We live in the world where we can use all of these ethnic spices Where do you find a great restaurant in New York?: Mainly word of mouth, or ask friends in our community What is specifically your brand?: We lift these people up in the sports community and turn them into lifestyle brands What is one thing you’d like to know more about in the food industry?: How chefs can go from one event to the next. They balance so much going through events Southern Fork – Stephanie Burt Who inspired you to get into tennis?: Judi – I actually just got involved in tennis and someone asked me to help out and I stayed ever since Tennis players now have a lot of dietary guidelines What are the trends for a tennis player’s diet?: Eating gluten-free (they get more energy). Never put out raw shellfish. They eat plain food before a match. They’ll eat pasta before the match. However, they love food and they eat it all. Tennis is an all or nothing game. You have to win aaroundto get paid. What’s your favorite food?: In a Philedelphia’s restaurant called Franzino. We had this delicious fish. Bidwell Union Square Market. John Mooney. What is your advice for event planning?: For culinary events, read the autobiographies of the chefs. Read books about their lives. Markus Sameulson Anthony Bordain Danny Meyer Markus Samuelson – Yes Chef! Next event just passed: New York - August 23rd September 20th in Chicago Girl and Goat Burrata  

Erin and Jennifer review three international cookbooks and review one recipe from each. The books reviewed in this episode are Lidia’s Celebrate Like an Italian by Lidia Bastianich, Mastering the Art of Japanese Home Cooking by Masaharu Morimoto, and Chai, Chaat, and Chutney by Chetna Makan

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Chef Tom Douglas. Tom Douglas is an executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, where he defeated Chef Masaharu Morimoto.