Podcasts about MasterChef

TWO WEEKS OF FREE WITH CODE "RUNEFFECT" : https://kaizen.app.link/TREDan Churchill has cooked for Lindsey Vonn at the Olympics, run five World Marathon Majors, survived Leadville 100, and built companies that fuse food, data, and performance. He isn't just a chef, he's a hybrid athlete rewriting what ‘fueling' really means. He is self-effacing and humorous, whowants to help athletes cook better to optimize performance in their given area. Dan was on Series 5 of Master Chef, he self-published his first cook book before he ever stepped foot on Gordon Ramsey's show, has a Masters in Exercise Science, has appeared on Good Morning America and The Food Network, and has his own restaurant in NYC: The Osprey, in Brooklyn. His newsletter is a terrific source for those looking to improve their food intake and ramp up their physical performance.He also hosts his own podcast, Epic Table, where he chats with guests about health and wellness, entrepreneurship, and much more.He also recently won an age group HYROX in Dallas, and has run a 3:05 marathon (Boston in 2023), while completingLeadville in 2024. If you care about running, training, nutrition, or performing at your best, Dan Churchill is the blueprint. His career shows that you can chase big goals, build meaningful work, and still show up with joy every day.Tap into the Dan Churchill Special.If you enjoy the podcast, please consider following us on Spotify and Apple Podcasts and giving us a five-star review! I would also appreciate it if you share it with your friend who you think will benefit from it. Comment the word “PODCAST” below and I'll DM you a link to listen. If this episode blesses you, please share it with a friend!S H O W  N O T E S-The Run Down By The Running Effect (our new newsletter!): https://tinyurl.com/mr36s9rs-Our Website: https://therunningeffect.run -THE PODCAST ON YOUTUBE: https://www.youtube.com/channel/UClLcLIDAqmJBTHeyWJx_wFQ-My Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/therunningeffect/?hl=en⁠⁠⁠⁠⁠⁠-Take our podcast survey: https://tinyurl.com/3ua62ffz

1. A Little Taste of Tonight's Case Tonight's story starts exactly where so many good things do: a quiet country town, a family lunch, and a plate of something fancy – beef Wellington. It ends with three people dead, one clinging to life, and an entire nation asking how a dish that sounds like it belongs on MasterChef ended up in the Supreme Court. This episode takes you into the Leongatha mushroom case – the so-called “death cap dinner” – told from my Tale Teller perch, with all the atmosphere, care, and candlelit narration you've come to expect… plus a healthy dollop of “what on earth, humans?” 2. What's Actually in the Episode? A lunch that looked ordinary… and wasn't We start at the table. No gore, no exploitation – just that quiet, uneasy sense that something is off. You'll hear: How a country family lunch in Victoria became international news. Who sat at that table, how they were connected, and why this wasn't strangers in a headline, but an entire web of family history colliding over one meal. I walk you through the day itself like you're there in the corner of the room, watching the plates go down and not yet knowing what they carry. What a death cap actually does to you Then we get a little… biological. I take you inside the body and explain – in proper, story-ified fashion – what happens when you eat a death cap mushroom: The eerie, silent first hours, when your body acts like nothing's wrong while amatoxins quietly slip into your bloodstream. The fake food-poisoning phase – all vomiting and diarrhoea and “oh that's just a nasty bug” – while your liver is secretly being dismantled cell by cell. The false recovery, that cruel moment where the symptoms ease and you think you're on the mend… just as your liver throws in its resignation letter. And finally, the crash: jaundice, confusion, liver failure, the scramble for transplants and ICU care. It's dramatic, it's descriptive, and it's rooted in the real medical picture – because if we're going to be horrified, we may as well be accurately horrified. Inside the relationships and the almost-motive We also pull back from the plate and talk about the human mess behind it all: The long, complicated relationship between Erin and her ex, The money tensions, the child support drama, the messages that went from “family” to “lost cause” in record time, And how the courts actually handled motive – or rather, how they never truly nailed one down. I keep it respectful: we're not here to psychoanalyse a stranger's soul from our couches. But we do explore the emotional landscape that sat behind that lunch, because that's where the story really starts to ache. The sentence, the silence, and the questions We end in the courtroom: the verdicts, the life sentence, and the judge openly admitting that only she knows why. Then I leave you with the questions that linger: Is a murder with no clear motive creepier than one done for money? How much does “why” matter once “what” is already this bad? And who do we trust at our table, really? 3. Thank You, You EPIC, Wonderful Lovelies! I cannot overstate this: you are the reason I get to dig into stories like this properly – slowly, carefully, with time to research, script, narrate, and edit instead of belting them out between life admin and cold tea. Every time you support on Patreon, you're not just “tipping the podcaster” – you're literally funding: The hours it takes to turn a complex case into a coherent, respectful narrative. The hosting, tools, and tea and caffeine supply chain that keep SFGT alive. The space for me to ask, “How do I tell this without turning real pain into entertainment?” – and then actually follow through on that. So thank you: For trusting me with your ears. For backing this strange little corner of the audio world where horror and empathy share the same cup. For letting me sit by your side, late at night, and tell you stories that stay with you long after the episode ends. You are, quite genuinely, the legends who keep the lights on and the kettle boiling. Stay safe, stay curious, and maybe – just for me – don't eat any mysterious mushrooms you find on a weekend wander, yeah? With all the tea and all the thanks, Your Tale Teller

Alice Taylor was a Masterchef finalist in 2022 and since then has built a large social media following for her food which is all about recipes that are cheap and realistic - she shares her Christmas menu.

Su Sky torna Masterchef e con i tre giudici Antonino Cannavacciuolo, Bruno Barbieri e Giorgio Locatelli. Facciamo il punto sui boicottaggi seguiti all'ammissione di Israele all'Eurovision Song Contest 2026 con il giornalista Emanuele Lombardini, grande esperto della competizione, autore di Say "Na Na Na" to Europe. 15 volte San Marino all'Eurovision Song Contest" (AIEP Editore). Umberto Tozzi annuncia il musical di "Gloria": debutto previsto per ottobre 2026. Enrico Ruggeri torna in tv, su Rai 2, con la nuova edizione di Gli occhi del musicista.

Luke Jezerška, slavnega sodnika iz oddaje Masterchef in mojstra kulinarike pri Jezeršku, najbrž ni treba posebej predstavljati. Ker ljubezen do hrane, kuhinje in postrežbe teče v celotni družini, smo poleg Luke k pogovoru povabili tudi Simono Jezeršek, ki je poročena z Lukovim bratrancem. Kuhanje je njena strast, zelo rada z njim razveseli svojega moža in osem otrok ali številne goste, ki prihajajo na obisk, še posebej med decembrskimi prazniki. Kako bosta med prazniki gostila, kaj skuhala in postregla ter kakšno kulinarično dediščino predajata svojim otrokom? Oglejte si v novi epizodi Reflektorja. Vas zanima več? Knjiga Recepti Sestre Nikoline: https://tinyurl.com/ytnpns9a Knjiga Lepo pripravljeno! : https://tinyurl.com/bdewyry5 Knjiga Letni časi v kuhinji: https://tinyurl.com/54m2uxz3 Moderatorka pogovora: Helena Rozman Kamera in montaža: Siniša Kanižaj Urednica oddaje Reflektor: Ana Rupar Izdaja DRUŽINA d.o.o., www.druzina.si #OddajaReflektor #kulinarika #prazniki #prazničnakuhinja #jezeršek

Vers une grève chez Air Transat: Pierre-Karl Péladeau inquiet pour la pérennité de l’entreprise | La santé de l’humain passe-t-elle par celle des animaux? | Une autre tuile s’abat sur le Parti libéral du Québec | Le casse-tête des successions | Travailler est de plus en plus cher | Samuel Boisvert a réussi à cacher sa victoire de Masterchef à son entourage pendant des mois! Dans cet épisode intégral du 8 décembre, en entrevue : Étienne-Alexandre Beauregard, auteur et chercheur à l’Institut Cardus. Dr Gaston Rioux, président de l’Ordre des médecins vétérinaires du Québec. Line Desrosiers, notaire honoraire. Mehran Ebrahimi, directeur de l’Observatoire international d’aéronautique et de l’aviation civile et professeur à l’UQAM. Mario Côté, conseiller et formateur en relations humaines agréé, président de Gestion Conseil Mario Côté. Samuel Boisvert, grand gagnant de la 3e saison de Masterchef Québec. Une production QUB Décembre 2025Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Alice Taylor has changed the way thousands of Kiwis think about cooking at home. You may know her for her time as a contestant on Masterchef or from her social media presence at Alice Taylor Eats. She favours no-frills recipes and honest conversations around food accessibility and it's seen her following skyrocket to half a million across her profiles. The ethos behind her accounts is pretty simplistic, Taylor told Jack Tame. “We want to help people save money cooking at home, give them tips and tricks, and ultimately also just make them feel proud about what they're putting on the table,” she said. “I think a lot of social media is a bit unrealistic, so we also want to be a platform where people can y'know, watch, have a bit of fun, cook some good food, and feel good about themselves.” LISTEN ABOVE See omnystudio.com/listener for privacy information.

This week, we're with Masterchef winner and the hottest name in Thai food, Nat Thaipun.Her book THAI: Anywhere and Everywhere is packed with glorious flavours of Thailand via Melbourne where she grew up. But it was when Jamie Oliver as one of the judges on Masterchef spotted her talent that she really saw what a book could look like. We find out about the role of MasterChef as the global phenomenon in nurturing chefs, and the might of the Jamie Oliver mentorship.Pop over to Gilly's Substack for a recipe from Nat, and to see the original photos David Loftus took of her when Jamie first brought her to London.And if you're looking for a way to suppport this ad free pod, do consider becoming a paid subscriber on Substack and buying all your food books from the Cooking the Books shop at Bookshop.org by clicking on this link. Hosted on Acast. See acast.com/privacy for more information.

WGN Radio’s David Hochberg, in for Bob Sirott, is joined by singer John Vincent and MasterChef Kira Novak to discusses their latest partnership that combines delicious food and incredible music for an unforgettable evening for your personal events.

WGN Radio’s David Hochberg, in for Bob Sirott, is joined by singer John Vincent and MasterChef Kira Novak to discusses their latest partnership that combines delicious food and incredible music for an unforgettable evening for your personal events.

One of my TV guilty pleasures to watch is Master Chef and today I'm thrilled to meet one of this years' finalists – Sam Kaeokon.Sam has lived in Swindon for just over 10 years, and coming from Thailand, unsurprisingly he loves to cook Thai food!  He talks about how he learnt to cook after watching his grandma in the kitchen prepare Thai cuisine. After moving to the UK, he found that although there was some Thai food available, it wasn't the particular type that he enjoyed, so he taught himself to cook, by watching YouTube, reading cook books, looking online – any and every way he could to spend time cooking.As well as loving cooking, Sam also shares what it is that he loves about living in Swindon – which includes, as much as the town itself, the places that are around the area too.Master Chef is a huge TV hit, and Sam explains what it was like to be involved in the competition – from the point where he decided to apply to the final weeks. He talks about how nerve-racking it is when you first arrive, as you don't know anyone, and you meet the judges, the camera crews and everyone who works behind the scenes.  Plus you also have to learn how to use the equipment too. He was so nervous and filled with so many different emotions,  he didn't even remember his interview. However, once he got cooking things were fun.The hardest part for Sam was the time-lag between filming and the airing for the programme, and having to remain quiet about the outcome! Sam also talks about how being on the show has made him reassess his life – although he still wants to work in care – probably alongside cooking too.  A very modest man, Sam is proud of what he has achieved, and underlines that it's not about winning but the journey.  He loves caring for people, and he also puts care into cooking!To contact Sam:Instagram: https://www.instagram.com/samkaeokon/?hl=enFacebook: https://www.facebook.com/profile.php?id=61573564905057Tiktok: tiktok.com/@sammikaeokonIf you would like to contact me, you can visit my www.Scottmedia.uk or join my free Facebook group here https://www.facebook.com/groups/prtribe

¿Cómo se vive la gala desde dentro? ¿Qué restaurantes se hicieron con su primera Estrella Michelin? ¿Cuántos restaurantes consiguieron su segunda? ¿Hubo Estrellas Verdes? ¿Y tres Estrellas? ¿Qué vinos se sirvieron en la post-gala? Javi se desplaza a Málaga para vivir la gala desde dentro y habla con muchísima gente tanto antes cómo después del sarao: Dani Carnero (Kaleja), Dani García, Ángel León (Aponiente), María Lo y Eneko de MasterChef, Cristina Cánovas y Diego Aguilar (Palodú), Juan Viu (Mare), Julen Bergantiños (Islares), Mario y Sergio Tofé (Eter), Luis Baselga (Smoked Room), Francis Paniego (Echaurren) y Luis Gutiérrez ⭐ Javi, Adri y Ramón nos hablan de los maravillosos vinos de la DO Somontano (https://dosomontano.com/) Rocío nos habla de los vinos que se bebieron en la fiesta de después Rosa nos trae un gazpacho tostado Y Ramón nos habla de los pitufos malagueños, de los códigos del café y de los espetos.

El boom de la gastronomía latinoamericana es innegable. Chefs latinoamericanos están tocando el cielo con una multiplicación de estrellas Michelin y los rankings mundiales premian la creatividad de la región. En la edición 2025 de los 50s best, los 50 mejores, diez restaurantes latinoamericanos se destacan.  La gastronomía peruana y mexicana siguen dominando, pero otra cocina también compite en las grandes ligas: la ecuatoriana. Ecuador exporta menús de primera hasta París, capital del buen comer por excelencia. Y precisamente de buen comer vamos a hablar con el chef ecuatoriano Raúl Meza que abrió hace poco "Le Vertueux", el Virtuoso en español. El amor por la cocina de Raúl Meza no empieza en los fogones, nace más bien con la televisión: "Todo comenzó a los 12 o 13 años cuando recién llegamos a París, a Francia con los primeros concursos televisivos de cocina como Masterchef o Topchef". Si en casa la comida era simple y el menú poco o nada ecuatoriano, al chef Meza le gusta recordar la "ratatouille" de su madre. Este plato muy simple preparado con berenjenas, calabazas y tomate que requiere ingredientes muy frescos y algo de arte. "Es un pilar de la gastronomía francesa", dice. La llegada a Francia tan jovencito fue un choque al paladar que lo llevó a interesarse por la cocina de su nuevo país, estudiar gastronomía y aprende con los mejores. Se formó con Michel Rostang - dos estrellas Michelin- trabajó también con Alain Senderens- tres estrellas Michelin. Desde abajo como aprendiz y luego hacia arriba, ocupa todos los puestos que se deben y pueden ocupar en una brigada durante el aprendizaje. De esos años codeádose con chefs reconocidos le queda el gusto por la "precisión", amistades duraderas y la curiosidad por la mezcla de influencias sin olvidar "ser constante y amar lo que haces, porque si no lo amas realmente con el trabajo es muy duro". Un viaje hacia las raíces En ese entonces, los ingredientes ecuatorianos no forman parte de su repertorio. Pero en las cocinas donde trabaja le piden cada vez más que proponga platos sudamericanos, "pero me eran poco conocidos". Un viaje por su natal Ecuador en 2015 y luego un periplo por los países vecinos de tres años le abrirán un mundo de sabores: "Tuve la suerte de estar en la Amazonía, en Galápagos también viajé por toda la Cordillera de los Andes, conociendo la papa, el maíz, las variedades inmensas que hay de papa, las variedades inmensas de maíz. El verde. El plátano. Todo lo que es el pescado, la manera de cocinarlo muy diferente acá, los gustos. Esos sabores que poco a poco fui aprendiendo a lo largo de mis viajes".  Al regresar a París se incorpora en otro restaurante de prestigio, pero la semillita de abrir un restaurante propio ya estaba plantada. En el famoso Georges V observa cómo el chef- casado con una mexicana- incorpora las influencias de esa cocina. De todo ese caminar surge la idea de proponer una experiencia gastronómica en París inspirada de la comida ecuatoriana.  Un boom de cocina latinoamericana en París Le Vertueux abre en marzo del 2025 con foie gras escalfado en cacao de Perú acompañado de su condimento de maracuya o fruta de la pasión, camarón carabinero encocado y gnocchis de banano verde: "Tenemos productos sudamericanos, cacao, café, productos que van a venirse a mezclar con los productos típicos franceses de aquí. La gente que ha probado le ha gustado esa mezcla entre el amargo del café, lo ácido del maracuyá". La apertura de este restaurante se inscribe en un boom de restaurantes gastronómicos y no gastronómicos latinoamericanos en París: "Poco a poco la cocina sudamericana se está haciendo conocer mucho más. Cambia un poquito también de la influencia asiática que había antes aquí en París y ayuda a descubrir sabores, productos, frutos interesantes con gustos mucho más fuertes, mucho más ácidos que a los ecuatorianos y a los franceses les está gustando mucho más." La pregunta que se plantea es si la fusión es una obligación para acercar al público francés a esta gastronomía: "Nosotros hicimos muchos test antes de lanzar los menús, no es necesario utilizar el foie gras. Podemos utilizar la comida un poquito más natural, como hacemos en América Latina. Pero sí, lo que sí hay es que adaptar los gustos, porque muchas veces lo que tuvimos es que los gustos eran demasiado fuertes o no bien acogidos. Entonces poco a poco vamos regulando los sabores, lo ácido más que todo para llegar al paladar francés, que sí está ávido de encontrar,nuevos gustos, pero al mismo tiempo quieren también tener la armonía que conocen en los platos".    #EscalaenParís también está en redes sociales Un programa coordinado por Melissa Barra y Julia Courtois, realizado por Hadrien Toureaud y Guillaume Buffé

El boom de la gastronomía latinoamericana es innegable. Chefs latinoamericanos están tocando el cielo con una multiplicación de estrellas Michelin y los rankings mundiales premian la creatividad de la región. En la edición 2025 de los 50s best, los 50 mejores, diez restaurantes latinoamericanos se destacan.  La gastronomía peruana y mexicana siguen dominando, pero otra cocina también compite en las grandes ligas: la ecuatoriana. Ecuador exporta menús de primera hasta París, capital del buen comer por excelencia. Y precisamente de buen comer vamos a hablar con el chef ecuatoriano Raúl Meza que abrió hace poco "Le Vertueux", el Virtuoso en español. El amor por la cocina de Raúl Meza no empieza en los fogones, nace más bien con la televisión: "Todo comenzó a los 12 o 13 años cuando recién llegamos a París, a Francia con los primeros concursos televisivos de cocina como Masterchef o Topchef". Si en casa la comida era simple y el menú poco o nada ecuatoriano, al chef Meza le gusta recordar la "ratatouille" de su madre. Este plato muy simple preparado con berenjenas, calabazas y tomate que requiere ingredientes muy frescos y algo de arte. "Es un pilar de la gastronomía francesa", dice. La llegada a Francia tan jovencito fue un choque al paladar que lo llevó a interesarse por la cocina de su nuevo país, estudiar gastronomía y aprende con los mejores. Se formó con Michel Rostang - dos estrellas Michelin- trabajó también con Alain Senderens- tres estrellas Michelin. Desde abajo como aprendiz y luego hacia arriba, ocupa todos los puestos que se deben y pueden ocupar en una brigada durante el aprendizaje. De esos años codeádose con chefs reconocidos le queda el gusto por la "precisión", amistades duraderas y la curiosidad por la mezcla de influencias sin olvidar "ser constante y amar lo que haces, porque si no lo amas realmente con el trabajo es muy duro". Un viaje hacia las raíces En ese entonces, los ingredientes ecuatorianos no forman parte de su repertorio. Pero en las cocinas donde trabaja le piden cada vez más que proponga platos sudamericanos, "pero me eran poco conocidos". Un viaje por su natal Ecuador en 2015 y luego un periplo por los países vecinos de tres años le abrirán un mundo de sabores: "Tuve la suerte de estar en la Amazonía, en Galápagos también viajé por toda la Cordillera de los Andes, conociendo la papa, el maíz, las variedades inmensas que hay de papa, las variedades inmensas de maíz. El verde. El plátano. Todo lo que es el pescado, la manera de cocinarlo muy diferente acá, los gustos. Esos sabores que poco a poco fui aprendiendo a lo largo de mis viajes".  Al regresar a París se incorpora en otro restaurante de prestigio, pero la semillita de abrir un restaurante propio ya estaba plantada. En el famoso Georges V observa cómo el chef- casado con una mexicana- incorpora las influencias de esa cocina. De todo ese caminar surge la idea de proponer una experiencia gastronómica en París inspirada de la comida ecuatoriana.  Un boom de cocina latinoamericana en París Le Vertueux abre en marzo del 2025 con foie gras escalfado en cacao de Perú acompañado de su condimento de maracuya o fruta de la pasión, camarón carabinero encocado y gnocchis de banano verde: "Tenemos productos sudamericanos, cacao, café, productos que van a venirse a mezclar con los productos típicos franceses de aquí. La gente que ha probado le ha gustado esa mezcla entre el amargo del café, lo ácido del maracuyá". La apertura de este restaurante se inscribe en un boom de restaurantes gastronómicos y no gastronómicos latinoamericanos en París: "Poco a poco la cocina sudamericana se está haciendo conocer mucho más. Cambia un poquito también de la influencia asiática que había antes aquí en París y ayuda a descubrir sabores, productos, frutos interesantes con gustos mucho más fuertes, mucho más ácidos que a los ecuatorianos y a los franceses les está gustando mucho más." La pregunta que se plantea es si la fusión es una obligación para acercar al público francés a esta gastronomía: "Nosotros hicimos muchos test antes de lanzar los menús, no es necesario utilizar el foie gras. Podemos utilizar la comida un poquito más natural, como hacemos en América Latina. Pero sí, lo que sí hay es que adaptar los gustos, porque muchas veces lo que tuvimos es que los gustos eran demasiado fuertes o no bien acogidos. Entonces poco a poco vamos regulando los sabores, lo ácido más que todo para llegar al paladar francés, que sí está ávido de encontrar,nuevos gustos, pero al mismo tiempo quieren también tener la armonía que conocen en los platos".    #EscalaenParís también está en redes sociales Un programa coordinado por Melissa Barra y Julia Courtois, realizado por Hadrien Toureaud y Guillaume Buffé

Anna Haugh is an award-winning chef, restaurateur, author, and television presenter. She's the founder of Myrtle Restaurant in London, which celebrates modern Irish cuisine with a contemporary twist. In September 2025, Anna was announced as a new judge on the BBC One show MasterChef.Brought to you by Ballymore.Follow the show:Instagram: @bookshelfpodcastTikTok: @bookshelfpodcastFollow Ryan:Instagram: @instatubridy Hosted on Acast. See acast.com/privacy for more information.

We're back for a new week with a riot of energy as we sit down with the endlessly charismatic Robin Gill, the chef who helped reshape modern London dining. Fresh from opening his vibrant new Bar Brasso in Nine Elms and on the eve of his forty sixth birthday, Robin talks candidly about the craft, chaos and creativity that have defined his twelve years at the top.In a breathless tour through his career, Robin revisits the brutal Dublin kitchen that almost broke him, the three star intensity of Marco Pierre White's Oak Room and the militant precision of Raymond Blanc's Le Manoir. He shares what it is really like to cook every garnish a la minute, to send salt baked pigeon to the dining room with military timing, and to learn from mentors who combine obsessive standards with deep humanity. Along the way, he unpacks why vegetables are more interesting than meat, why bread should be a sacred pause in the meal, and how a single review and its unhinged comment section changed the trajectory of The Dairy.We also dive into MasterChef Ireland war stories, viral nightmare customers, and why neighbourhood restaurants are the real engine of London's food scene. Robin riffs on Dublin and Malaga as under appreciated food cities, on the death of the endless tasting menu and the rise of fast, shared, snacky eating, and on why value and atmosphere matter more than ever in a tough market. Packed with humour, grit and wild detail, this episode will leave you hungry, inspired and slightly desperate to book a table at Bar Brasso.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! La décima edición de MasterChef Celebrity se confirmó pocos días después del inicio de la novena temporada. El anuncio oficial tuvo lugar durante la emisión de la final de la Copa del Rey, cuando el jurado Pepe Rodríguez reveló los primeros nombres confirmados: Rosa Benito, Alejo Sauras, Miguel Torres, Soraya Arnelas y Quique Jiménez “Torito”. El grupo de aspirantes de esta edición reúne perfiles de distintos ámbitos profesionales. Entre ellos figuran actores, presentadores, músicos y humoristas, junto con representantes del mundo deportivo y mediático. La lista completa está formada por Alejo Sauras, actor mallorquín de 45 años; Charo Reina, folclórica sevillana de 65; David Amor, humorista vigués de 45; Jorge Luengo, mago cacereño de 35; José Manuel Parada, presentador de 71 años procedente de Monforte de Lemos; y Juanjo Bona, cantante zaragozano de 21. El elenco se amplía con la rapera Mala Rodríguez, de 46 años y natural de Jerez de la Frontera; la presentadora navarra Mariló Montero, de 59; y la influencer sevillana Masi Rodríguez, de 29. También participan Miguel Torres, exfutbolista madrileño de 39; Quique Jiménez “Torito”, presentador de televisión nacido en Menorca y con 47 años; y Rosa Benito, socialité alicantina de 69. La lista se completa con Soraya Arnelas, cantante cacereña de 42 años; Valeria Ros, humorista vizcaína de 38; Valeria Vegas, periodista valenciana de 39; y Necko Vidal, músico madrileño de 27. El formato mantiene la estructura habitual del programa, enfrentando a personalidades conocidas en pruebas de cocina de diversa complejidad. Esta edición refuerza el planteamiento de combinar trayectorias mediáticas consolidadas con figuras emergentes en el panorama cultural español. Con Sergio y Xevi (Chef Opako, PandaChefi) Edita: Xevi (bueno, le pasa 3 o 4 cosas automáticas del Audition) Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path. Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests' dietary needs and allergies, a skill that has become central to her approach in the kitchen. Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work. A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures. We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor. Show Partners: Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path.Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests' dietary needs and allergies, a skill that has become central to her approach in the kitchen.Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work.A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures.We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path.Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests' dietary needs and allergies, a skill that has become central to her approach in the kitchen.Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work.A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures.We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path.Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests' dietary needs and allergies, a skill that has become central to her approach in the kitchen.Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work.A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures.We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Si Mara Torres dirigiera este programa, seguramente no saldría tanta tarde. Bueno, puede que más. Zelenski ha tenido una jornada divertidísima en España con Felipe Sieso y Pretty, al mismo tiempo que asomaba la patita otro posible caso de corrupción del PP, esta vez en Almería. Bueno, y Mariló Montero ha ganado MasterChef, pero sin libertad de expresión.

Si Mara Torres dirigiera este programa, seguramente no saldría tanta tarde. Bueno, puede que más. Zelenski ha tenido una jornada divertidísima en España con Felipe Sieso y Pretty, al mismo tiempo que asomaba la patita otro posible caso de corrupción del PP, esta vez en Almería. Bueno, y Mariló Montero ha ganado MasterChef, pero sin libertad de expresión.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! La décima edición de MasterChef Celebrity se confirmó pocos días después del inicio de la novena temporada. El anuncio oficial tuvo lugar durante la emisión de la final de la Copa del Rey, cuando el jurado Pepe Rodríguez reveló los primeros nombres confirmados: Rosa Benito, Alejo Sauras, Miguel Torres, Soraya Arnelas y Quique Jiménez “Torito”. El grupo de aspirantes de esta edición reúne perfiles de distintos ámbitos profesionales. Entre ellos figuran actores, presentadores, músicos y humoristas, junto con representantes del mundo deportivo y mediático. La lista completa está formada por Alejo Sauras, actor mallorquín de 45 años; Charo Reina, folclórica sevillana de 65; David Amor, humorista vigués de 45; Jorge Luengo, mago cacereño de 35; José Manuel Parada, presentador de 71 años procedente de Monforte de Lemos; y Juanjo Bona, cantante zaragozano de 21. El elenco se amplía con la rapera Mala Rodríguez, de 46 años y natural de Jerez de la Frontera; la presentadora navarra Mariló Montero, de 59; y la influencer sevillana Masi Rodríguez, de 29. También participan Miguel Torres, exfutbolista madrileño de 39; Quique Jiménez “Torito”, presentador de televisión nacido en Menorca y con 47 años; y Rosa Benito, socialité alicantina de 69. La lista se completa con Soraya Arnelas, cantante cacereña de 42 años; Valeria Ros, humorista vizcaína de 38; Valeria Vegas, periodista valenciana de 39; y Necko Vidal, músico madrileño de 27. El formato mantiene la estructura habitual del programa, enfrentando a personalidades conocidas en pruebas de cocina de diversa complejidad. Esta edición refuerza el planteamiento de combinar trayectorias mediáticas consolidadas con figuras emergentes en el panorama cultural español. Con Sergio y Xevi (Chef Opako, PandaChefi) Edita: Xevi (bueno, le pasa 3 o 4 cosas automáticas del Audition) Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Um ex-participante do MasterChef Brasil foi condenado por estupro de vulnerável contra uma criança de 12 anos. Com a repercussão do caso e o choque dos espectadores, surgiu um questionamento: como a imagem pública se sustenta diante de um crime tão grave? Entenda o cenário por trás da sentença, no IC News.#investigacaocriminal #crimesreais #masterchef Assista também: https://www.youtube.com/playlist?list=PLM8urkUnySVAv47OaKceerCj3Hc89Cr4USe você curte conteúdo True Crime, inscreva-se no canal e considere se tornar membro! Seu apoio é fundamental para manter o jornalismo investigativo independente!

Friuli Venezia Giulia flagellato dal maltempo, tra frane e allagamenti. Sommerso anche il ristorante L'Argine a Vencò di Antonia Klugmann, chef già giudice di Masterchef. Zelensky e Macron firmano un'intesa per la fornitura a Kiev di caccia, sistemi di difesa antiaerea e droni. Il punto sul sostegno militare all'Ucraina con Alessandro Marrone, responsabile del programma "Difesa, sicurezza e spazio" dell'Istituto Affari Internazionali.

In this week's episode, Rex Nelson sits down with former Master Chef contestant, Jennifer Muane, to talk about her new restaurant, Restaurant Fleur, set to open in downtown Little Rock next year. Jennifer tells Rex about her journey, how she became interested in cooking and her time studying abroad to learn different techniques for baking pastries and other world class foods. Jennifer also expresses her goal of bringing the Michelin Guide to the state and truly standing out as the premier fine dining experience in Arkansas. Follow Rex Nelson's Southern Fried Podcast on Apple, Spotify, and YouTube, or visit arkansasonline.com/podcast23 for an exclusive subscription offer available only to podcast listeners Chapters (00:00:11) - Southern Fried Podcast: Jennifer Maughan's Arkansas Story(00:01:44) - Jennifer's Journey to a Full-Time Restaurant(00:07:58) - Arkansas chef on MasterChef(00:11:44) - Arkansas Chefs on MasterChef(00:13:18) - Arkansas chef on gaining a Michelin star(00:17:11) - Dining Scene in Little Rock(00:22:17) - Arkansas to Have a Michelin Guide(00:26:53) - The Couple: Chefs and PR(00:28:10) - Ouachita Student Walt Keogh on Inspiration(00:28:36) - Gordon Ramsay Expands His Little Rock Restaurant(00:31:38) - Southern Fried Podcast

In 2024, Milk Bar founder, “MasterChef” judge, Bake Club proprietor, and James Beard Award-winning chef Christina Tosi moved to East Nashville. Host Marie Cecile Anderson sits down with our new celebrity neighbor to get her list of the best bakeries in Nashville, from great sourdough to the perfect neighborhood fritter pop-up. Check out our Overlook Map of all the bakeries mentioned in this episode here. Learn more about the sponsors of this November 13th episode: Frist Art Museum Babbel - Get up to 55% off at Babbel.com/CITYCAST Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashville   Want some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! La décima edición de MasterChef Celebrity se confirmó pocos días después del inicio de la novena temporada. El anuncio oficial tuvo lugar durante la emisión de la final de la Copa del Rey, cuando el jurado Pepe Rodríguez reveló los primeros nombres confirmados: Rosa Benito, Alejo Sauras, Miguel Torres, Soraya Arnelas y Quique Jiménez “Torito”. El grupo de aspirantes de esta edición reúne perfiles de distintos ámbitos profesionales. Entre ellos figuran actores, presentadores, músicos y humoristas, junto con representantes del mundo deportivo y mediático. La lista completa está formada por Alejo Sauras, actor mallorquín de 45 años; Charo Reina, folclórica sevillana de 65; David Amor, humorista vigués de 45; Jorge Luengo, mago cacereño de 35; José Manuel Parada, presentador de 71 años procedente de Monforte de Lemos; y Juanjo Bona, cantante zaragozano de 21. El elenco se amplía con la rapera Mala Rodríguez, de 46 años y natural de Jerez de la Frontera; la presentadora navarra Mariló Montero, de 59; y la influencer sevillana Masi Rodríguez, de 29. También participan Miguel Torres, exfutbolista madrileño de 39; Quique Jiménez “Torito”, presentador de televisión nacido en Menorca y con 47 años; y Rosa Benito, socialité alicantina de 69. La lista se completa con Soraya Arnelas, cantante cacereña de 42 años; Valeria Ros, humorista vizcaína de 38; Valeria Vegas, periodista valenciana de 39; y Necko Vidal, músico madrileño de 27. El formato mantiene la estructura habitual del programa, enfrentando a personalidades conocidas en pruebas de cocina de diversa complejidad. Esta edición refuerza el planteamiento de combinar trayectorias mediáticas consolidadas con figuras emergentes en el panorama cultural español. Con Sergio y Xevi (Chef Opako, PandaChefi) Edita: Xevi (bueno, le pasa 3 o 4 cosas automáticas del Audition) Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

In this inspiring episode of PowerWomen Podcast, host Claire Brown sits down with celebrity chef and entrepreneur Jennifer Maune to talk about her rise from MasterChef fame to launching her own restaurant, Fleur, in downtown Little Rock. Jennifer shares how she's building a French-inspired dining destination, balancing motherhood with six kids, and expanding her brand into home goods, culinary travel, and a future cookbook. Her story is one of passion, purpose, and powerhouse leadership in food and business.     JENNNIFER'S WEBSITE: https://jennifermaune.com/     POWERWOMEN LINKS:     WEBSITE: https://thepowerwomen.org/     LR FACEBOOK GROUP: https://www.facebook.com/groups/1807102609586780     NWA FACEBOOK GROUP: https://www.facebook.com/groups/www.thepowerwomen.org     INSTAGRAM: https://www.instagram.com/powerw.o.m.e.n     YOUTUBE: https://www.youtube.com/@PowerWomenPodcast     Podcast Produced by clantoncreative.com    

Día de muertos, mi cumple y Masterchef. Te comparto una clave que te servirá para hacerte mejores preguntas y no enredarte tanto en llevar la razón. Pásate por http://www.aprendizate.com y suscríbete gratis a la MindLetter semanal para recibir en tu correo claves, inspiración y herramientas prácticas para hacer de tu mente tu mejor aliada y conseguir la vida que deseas."

The good witch of Hollywood, Patti Negri, joins the podcast to celebrate Halloween and answer all your occult questions. We get into all things magick, witchcraft, manifestation, and spirits. From cleansing to protection to connecting with our guides, no topic goes untouched. We discuss religion, saging, crystals, frequencies, talismans, candles, and how we are most powerful when we are don't buy into the gimmicks. Patti also teaches how to discern the real from the fakes in the paranormal industry. Celebrate Halloween and enjoy our bewitching hour. Patti Negri is an international bestselling author known for the #1 show Ghost Adventures on Travel Channel & Discovery Plus as well as appearances on many shows including America's Got Talent, Portals to Hell, Master Chef, and Wipeout.

The secret lies with the expert chef and the recipe. The chef knows that the ingredient isn't meant to be consumed in isolation. It needs to be carefully portioned, mixed with other contrasting flavors, and then subjected to heat for a precise period of time. A small amount of intense spice is necessary to lift […] The post The Master Chef appeared first on Radha Krishna Temple in Utah.

George Calombaris is a Greek-Australian chef, restaurateur, and former MasterChef Australia judge celebrated for his inventive approach to modern Greek and Mediterranean cuisine. Over the years, he built an empire of acclaimed restaurants under the MAdE Establishment Group and became one of Australia's most influential culinary figures. Today, George continues to channel his passion for food, mentorship, and hospitality—focusing on creating meaningful experiences and sharing his love for cooking in new ways.Connect with George Calombaris!https://www.instagram.com/gcalombarisCHAPTERS:0:00 – Introduction1:14 – Meet George Calombaris1:54 – How many restaurants has George owned throughout his career2:16 – How Andy first discovered George through watching MasterChef3:36 – What George has been focused on over the past six months5:29 – The catalyst behind George's move and life change7:12 – George talks about working with investors and building new hospitality ventures8:55 – Can restaurants achieve consistent cash flow in today's market?11:55 – Would George prefer to build a pub from scratch or buy an existing one?13:55 – George shares his approach to designing a pub menu16:33 – Comparing cooking to artistry and creativity in hospitality19:48 – What defines 80% of the customer experience in a restaurant22:12 – How George builds and leads his long-term hospitality team25:23 – The venues, pop-ups, and TV projects George is currently managing28:01 – How George handles finances and stays focused on what he loves29:21 – George talks about the real value of money for him and his children31:33 – George discusses his kids and teaching them work values35:12 – How George balances work, family, and his rest days36:37 – What dinner looks like at George's home and his approach to family meals37:51 – How George has retained chefs and team members for over 15 years39:52 – Do chefs need ownership or equity to stay motivated long-term?41:30 – Why George believes social media is the modern-day agora43:36 – George's upcoming Australian and Indian TV projects44:56 – How MasterChef Australia came into George's life46:44 – George's advice for small restaurant owners and entrepreneurs48:01 – George's recent life discoveries49:11 – George's personal goals and focus for the next six months50:30 – Connect with George Calombaris51:21 – Outro

Join host Samuel Goldsmith for a vibrant conversation with chef, writer, and MasterChef winner Thomasina Miers as she shares her passion for Mexican cuisine, sustainable food, and the joy of home cooking. In this episode, Thomasina takes us behind the scenes of her latest book, Mexican Table and recounts her family's adventure living in Mexico, exploring local markets, and rediscovering the flavours that first inspired her love affair with the country. Discover how Thomasina makes authentic Mexican food accessible to home cooks, her insights on the importance of good ingredients, and why sustainability matters in the kitchen. From kitchen tips and favourite dishes to the role of food in well-being and community, this episode is packed with inspiration for anyone who loves to cook, eat, and connect through food. Cook, writer and winner of MasterChef, Thomasina Miers has made cheese in Ireland, cheffed in Michelin-stared kitchens and, having travelled to Mexico in 1994, went to live there to research the cuisine. Fuelled by her love for Mexican food, she co-founded restaurant chain Wahaca in 2007, and in 2017 helped set up the charity Chefs in Schools. She was awarded an OBE in 2019 for her services to the food industry. Tommi has a regular column in the Guardian's Feast and has written eight cookbooks. In 2024, Tommi went back to live in Mexico with her husband and three children, to introduce her children properly to the country she so loves.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

El director de 'El Partidazo de COPE' y ganador de 'MasterChef Celebrity', Juanma Castaño, ha compartido su popular receta de garbanzos con huevo frito durante una intervención en el programa 'Herrera en COPE'. La conversación, iniciada por Alberto Herrera a raíz de una publicación en Instagram, ha desvelado el paso a paso de un plato que Castaño ha calificado como "potente".La preparación comienza pochando una cebolla cortada muy fina en poco aceite. El truco, según ha explicado, es añadir después unos tacos de jamón ibérico que, "como el jamón ibérico es graso, pues va a soltar ya el aceite que le va a dar la grasa, que le va a dar sabor al plato". A continuación, se raya un tomate por encima y se añade "una cucharadita de pimentón picante".Una vez sofrita la base, se incorporan unos garbanzos de bote bien escurridos, que se mezclan con el sofrito durante un par de minutos "para que frían un poco". Posteriormente, se cubren con un caldo, preferiblemente de verduras ...

Jess y Mariano vuelven a las andanzas podcasteras. Jess anduvo de paseo por el set de Masterchef, Mariano fue mucho al cine, ambos fueron a distintos recitales y tenemos mucho de qué hablar. Together, Kendrick Lamar, cine en 4D, las candidatas argentinas al Oscar, la nueva de La Roca, Materialists, las ganadoras de los Emmys y mucho más. Recomendaciones: una película filmada toda en plano secuencia y una serie documental en Netflix.Pueden seguirnos en Instagram y Twitter como @NMQHPodcast. A Jess en Instagram y Twitter @ladolcejess. A Mariano en Instagram y Twitter como @marianpatrucco.Estamos disponibles en Spotify, Youtube Music,, Apple Podcast, Anchor.fm, Deezer, y Radiocut.¡Sígannos en Twitch! Cada tanto hacemos un stream charlando o jugando con oyentes en twitch.tv/nmqhpodcast . Tambien estamos en YouTube: www.youtube.com/@nadamejorquehacer2841¡NMQH Podcast es #EmbajadorBelo ! Para acceder a los mejores beneficios solo descargate la app y usá el código NMQHNada Mejor que Hacer se graba de manera casera con los recursos que tenemos a mano. Si querés apoyarnos para que sigamos haciendo nuestro podcast, podés hacerlo por acá: Crea tu podcast hoy! #HechoEnZencastr

Christina Tosi built an iconic dessert empire on sugar, grit, and a relentless drive to bring joy. This week on SUPERWOMEN, I sit down with the award-winning chef and founder behind Milk Bar to talk about the parts of her story you don't always see.  You may know Christina as the mastermind behind cereal milk or from her time on MasterChef, but what stuck with me was her honesty about the chaos of building something from scratch—and the even harder part of staying in it once the buzz dies down. We also talk about staying creative under pressure, what it feels like to be copied without credit, and why Christina still finds joy in baking after all these years. Episode Guide: (00:00) Meet Christina Tosi, Founder and CEO at Milk Bar (05:41) Christina's emotional connection to baking (08:19) Milk Bar's first month and the non-stop grind (12:43 ) The reality of being a trailblazer (17:02) Baking to impress vs. baking to create (19:37) What it takes to stay passionate after success (25:53) Falling in love with the messy middle (30:25) Carving out space for motherhood, relationships, and creativity Learn more about your ad choices. Visit megaphone.fm/adchoices

Join host Samuel Goldsmith for a deliciously candid conversation with Tom Parker Bowles, award-winning food writer, critic, broadcaster, and son of Queen Camilla. In this episode, Tom shares stories from his royal upbringing and reflects on how family, tradition, and travel have shaped his palate. From comfort food classics like cottage pie and roast chicken to culinary adventures across Thailand, Mexico, and beyond, Tom reveals the dishes closest to his heart and the memories behind them. He discusses the art of food writing, the joys and challenges of being a restaurant critic, and why he believes good food is all about happiness, community, and knowing where your ingredients come from. With humour and warmth, Tom opens up about his favourite guilty pleasures, the influence of royal banquets, and the importance of supporting local producers. Whether you're a foodie, a fan of British culture, or just hungry for a great story, this episode serves up plenty to savour.Tom Parker Bowles has been an award-winning food writer for over twenty years and is the author of eight books on food (including the bestselling Fortnum & Mason cookbooks). He is the restaurant critic for The Mail on Sunday and is also a contributing editor for Esquire, Country Life, and Condé Nast Traveller, plus a regular judge on the BBC's MasterChef. Tom is a godson of King Charles III, and his mother, Camilla, is Queen.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Have you felt it? That relentless tick-tock to get everything done, achieved, and properly ticked off before some looming birthday makes you officially... what? A failure? Someone who missed the memo about how life is supposed to unfold? Known to many as the graceful, empathetic MasterChef judge, Melissa Leong's memoir Guts reveals the deeper, complex woman behind the screen. But in this conversation, she opens up about choosing not to have children, the pressure to marry before 35, and shares her empowering guide to confidently dining alone and ordering whatever you want, no apologies. You can follow Melissa on Instagram and find her memoir Guts here. THE END BITS: Mamamia wants to hear about your financial wellbeing and how you're feeling about the future. Complete our short survey here for a chance to win a $1,000 gift voucher in our quarterly draw! Share your feedback! Send us a voice message or email us at podcast@mamamia.com.au Follow us on Instagram @MidbyMamamia or sign up to the MID newsletter, dropping weekly here. CREDITS: Guest: Melissa Leong Host: Holly Wainwright Senior Producer: Tahli Blackman Group Executive Producer: Naima Brown Audio Producer: Tina Matolov Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.See omnystudio.com/listener for privacy information.

Tras la feroz crítica de José Carlos Capel a un desayuno de hotel, abordamos el tema con varios expertos. También hablamos de la polémica del pulpo gallego, hablamos de la castaña y entrevistamos a la cocinera e 'influencer' Vero Gómez, autora del recetario 'Pinch'.

Sarah Todd and Declan Cleary first met on MasterChef Australia: Back To Win, a high-pressure, career-focused environment that unexpectedly sparked a romance. In this episode, they share the story of how their friendship grew into love, navigating the challenges of reality TV, an 11-year age gap, and blending their lives together—including introducing Declan to Sarah’s 14-year-old son, Phoenix. From their first mountaintop breakfast date in the Grampians to moving in together in Melbourne, Sarah and Declan open up about the highs, the anxieties, and the everyday moments that have shaped their relationship. They also reveal the details of some very exciting news... THE END BITS: Listen to more No Filter interviews here and follow us on Instagram here. Discover more Mamamia podcasts here. Feedback: podcast@mamamia.com.au Share your story, feedback, or dilemma! Send us a voice message, and one of our Podcast Producers will get back to you ASAP. Rate or review us on Apple by clicking on the three dots in the top right-hand corner, click Go To Show then scroll down to the bottom of the page, click on the stars at the bottom and write a review CREDITS: Guests: Sarah Todd and Declan Cleary Host: Kate Langbroek Executive Producer: Naima Brown Senior Producer: Bree Player Producer: Tina Matolov Audio Producer: Jacob Round Video Producer: Josh Green This episode of No Filter was recorded at Session In Progress studio. Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Clive Anderson is joined in Glasgow by comedian Dom Joly who first introduced the world to the concept of a very loud man yelling in to a giant mobile phone 25 years ago. He's celebrating Trigger Happy TV on a national tour. Lauren Lyle is used to an investigation in her role as Val McDermid's Karen Pirie, and in new psychological thriller The Ridge she embarks on another kind of search for the truth, this time in New Zealand. In his varied career, actor Lorn Macdonald has made us chuckle with his turn as Albion Finch in TV hit Bridgeton, taken on Trainspotting on stage and now plays the tormented young playwright Konstantin in Chekhov's The Seagull at the Lyceum in Edinburgh. After becoming a finalist on MasterChef in 2022 Sarah Rankin has cooked up a storm in the culinary world, and her newest cookbook Feast has the perfect recipes for hosting cosy dinner parties all through the darker months. Plus – she'll be explaining why she's been hanging out with the world champions of porridge-making. Cara Rose shares her reflective new single, and Highlands four-piece Tide Lines look ahead to their 10th anniversary celebrations.Presenter: Clive Anderson Producer: Caitlin Sneddon

"Don't be afraid to be vulnerable. Networking isn't transactional, it's about building genuine connections."Mark Shepherd turned a LinkedIn post about mental health and meeting for drinks into Gathr, a 10,000-member community of VCs, founders, and PE investors. His biggest insight? Authentic relationships beat business card collecting every time.In today's episode, I'm joined by Mark Shepherd, founder and CEO of Gathr, Europe's leading community for founders and investors. After starting his career in strategy consulting and venture capital, Mark built what began as "London Tech Drinks" into a carefully curated network that prioritises genuine peer connections over transactional networking. His journey includes an unexpected MasterChef appearance, battling OCD and anxiety, and discovering that the best business relationships are simply friendships with people who share your mission.Together we unpack:Why networking as a word is "horrible" and what you should focus on insteadHow to identify the right rooms to be in and why curation matters more than sizeThe power of reciprocity and giving before taking in building lasting relationshipsWhy vulnerability and authenticity create stronger connections than any sales pitchThe art of quality introductions and why one perfect intro beats five mediocre ones

Foquinha e André estão sempre em busca de uma novidade e esse episódio tá repleto delas, tem desde MasterChef até game com placa de escritório de advocacia . No FAQ, Doninhos mostram que são seres a frente do tempo com suas grandes obsessões do momento.

Today Tourpreneur host Mitch Bach goes to Budapest!When a video game designer accidentally lands on MasterChef thanks to his partner's prank, he doesn't expect it to change his life. But that twist launched Joseph Szakács into founding Foodapest, one of Budapest's most unique food experiences. In this episode, Joseph shares how he turned a surprise phone call into a purpose-driven business built around cooking, culture, and human connection.The (Hungarian) meat of this conversation focuses on Emotion Design. Joseph reveals how his background in video game development taught him to craft emotional journeys, not just itineraries. We dive deep into his ideas on “vibe guiding,” emotional storytelling, and why frustration and delight both belong on a tour.Visit FoodapestJoin Tourpreneur for TourWeek 2025 in November!

Únete a nuestro Patreon y por $5 al mes disfruta los episodios completos, los primeros 37 episodios, acceso a grabaciones en vivo, preestrenos y otros beneficios. patreon.com/chisteinternoEspecial Chiste Interno - Andrés CookingEn este episodio especial de Chiste Interno, un formato donde entrevistamos a personas más allá del mundo de la comedia, hablamos con Andrés de Oliveira, también conocido como Andrés Cooking, un creador de contenido, chef y actor venezolano radicado en Miami. Tras ganar popularidad como finalista de MasterChef Latino, Andrés ha construido un camino único compartiendo recetas en redes sociales con toques de humor. Además, es chef ejecutivo del restaurante Soya Miami, socio del proyecto de streaming La Connector House y uno de los anfitriones del programa "Mañanitas", donde interpreta personajes cómicos que llevan su humor más allá de la cocina.En nuestra conversación exploramos sus orígenes en la cocina, su paso por Los Ángeles, su amistad con Álex Goncalves, el proceso de creación de su película "Tony Tango", la experiencia en MasterChef, el poder del streaming y la importancia de generar contenido de valor en las redes sociales.Chiste Interno Academia (Cursos On-Demand y Talleres en Vivo)“Aprendo Standup” con Reuben Morales llega a Miami el 25 y 26 de octubre, a Chicago el 1 y 2 de noviembre y a Houston el 8 y 9 de noviembre, en un taller presencial intensivo. Más información en chisteinterno.com/reubenusaCursos On-Demand:"Aprendo Stand-Up" y "Acelerador de Chistes" con Reuben MoralesDisponible en: chisteinterno.com/reuben“Antes de Comenzar a Escribir Comedia” con Elio CasaleDisponible en: chisteinterno.com/elioPara más información, visita: chisteinterno.com/academiaCréditosCreado y conducido por Oswaldo GrazianiProducción ejecutiva por Oswaldo Graziani y Adrián SalasProducción, post-producción y música por Adrián SalasAsistencia de producción por Katherine MirandaEdición de formato largo por Vicente VivasEdición de formato corto por Ricardo CarmonaEdición de compilados por Yamn MilánComunidad y Contenido por Pedro GraterolDiseño gráfico por Bodega Creative (bodegacreative.xyz)Redacción por Yxa FuentesRedes sociales por Valeria GukovskyEstudio de grabación: Astro Studio chisteinterno.com

Texas-born Chef Tiffany Derry is quickly becoming a fan favorite in the world of food TV. She was raised in Beaumont, Texas, though most of her family came from nearby Port Allen, Louisiana, which meant the culture of both states had a big influence on her. She had about 50 cousins, so she was used to huge family gatherings and potlucks where everyone had to pitch in. Her interest in food took a professional turn when she got a job working at the International House of Pancakes when she was just 15, and that's where she got her first taste of how restaurants work. Now, after traveling the world and expanding her food horizons, Tiffany is running a small empire of restaurants, including Radici Wood Fired Grill, that combine her Southern heritage and her obsession with international flavors. She's launched the Shef Food & Wine festival in Grand Prairie, Texas, which is focused on women in the culinary arts, and she's also become a popular judge on Fox's MasterChef. Sid talks to Tiffany about her legendary fried chicken recipe, the hardest part of judging young chefs in a cooking competition, and her upcoming role as a presenter at Southern Living's Illumination Charleston. Learn more about your ad choices. Visit podcastchoices.com/adchoices

How do you make AI your research partner?Can AI even help with your children's homework?Meet Erich Archer!Erich is an Emmy Award-winning TV producer and Generative AI Video Specialist. He has produced shows such as Masterchef and The Biggest Loser.Erich has spent 20+ years turning ideas into visual stories. He discusses the growing role of AI in content creation, problem-solving, and decision-making. Erich regularly speaks, consults, and teaches about AI and creativity at programs like Section AI, Innovating with AI, Northeastern, and Harvard.On this episode. he is focusing on how beginners can effectively utilize these tools. Listen as Erich shares:- AI in video production, education, and research- how to provide detailed context to AI tools for optimal results- storytelling, emotional connection and humanizing technology- optimal use of the DeepResearch feature on AI- AI for podcast preparation and content creation- how beginners can use AI as their research partner- will AI significantly impact the television industry?- raising children to who use AI to their advantage- strategic decision-making and problem-solving using AI...and so much more!Connect with Erich:Website: https://www.cgacreative.comLInkedIn: https://www.linkedin.com/in/ericharcher/Listen to the Podcast, subscribe, leave a rating and a review:Apple: Spotify: YouTube: https://youtu.be/rUoY0uRH4mo