Podcast appearances and mentions of matt orlando

Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, reprising our interview from early 2023.   In the news, we cover cattle futures and the high. Rising cost of beef, talk about experiential dining in Vegas versus highly efficient AI dining in Del Taco, Canada's poor track record (we think!) in private food innovation investment, and Sylvain's perspective on the carbon tax and alternative solutions to help manage the impacts of climate change.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2024 for the fourth year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

Heavy is the head that wears the crown—an adage familiar to all. For chefs, the culmination of aspirations often transforms into a suffocating responsibility. Balancing the delicate dance between creative desires and the day-to-day demands of a profitable restaurant, chefs find themselves assuming the roles of part-time therapists, plumbers, dishwashers, and maintenance personnel. While these daily responsibilities are integral, chefs must elevate their perspective beyond the immediate tasks, recognizing that the traditional role has evolved add our positions as role models and trendsetters require to look at how we can help the evolving world outside of our restaurants. Chef Matt Orlando is an absolute visionary and his work at *the now concluded Amass* in Copenhagen, Denmark, forged the pathway for other chefs to see how they can have a major impact on reducing food waste, thus helping with the needs for action when it comes to the future of our planet. ⚠️ One note before you get to the show, because we are calling international, we had some challenging moments with the technology, so please forgive the less the desirable recording quality. We apologize and will try to be better next time.

Bliv klogere på hvordan Roskilde Festival gentænker deres aftryk og madsystem. Vi er taget til Nordeuropas største festival for at undersøge, hvordan de bruger maden som aktivistisk og politisk drivkraft. Roskilde Festival serverer i løbet af en uge op til 1,5 millioner måltider, hvilket giver et betydeligt potentiale i det aftryk, som festivalen sætter som midlertidigt samfund. Den nu 50-årige festival har i årevis arbejdet med en ambitiøs madpolitik og en visionær madstrategi, der på en gang skal rumme en spraglet aktørskare, frivillighed og midlertidighed. Hør om fremtidsplaner og visioner for forsyning, økologi og samarbejder og kom med til premiere på den nye madpolitiske scene, Food is Now. En scene, der i 2023 er dedikeret til Havet, og har GRO SELV, Matt Orlando, Marie Hertz, Hegnsholt, Foodprint Nordic og Havhøst m.fl på plakaten.Lyt med og mød de to madsystembrydere, Lene-Maria Toksværd, divisionschef for handel og gastronomi, og Sanne Stephansen, bæredygtighedschef, for Roskilde Festival. Episoden er sponsoreret af Roskilde Festival. Madland var inviteret med som medie. Lyd er optaget af Jacob Damgaard og Madland Podcast er produceret af Solvej Kyung-Sook Christiansen og tilrettelagt af Marie Sainabou Jeng.

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

In front of a live audience at Heartland 2022, architect and thinker Carolyn Steel met with chef and sustainability pioneer Matt Orlando in a conversation on how cities shape what we eat. Carolyn Steel is an expert on the connection between food and cities. She has written several books on the subject and lectured on it at Cambridge University. Matt Orlando has worked at multiple Michelin restaurants worldwide and opened his world-famous restaurant, Amass in 2013. Unfortunately Amass recently closed as a restaurant, but to Orlando Amass is not just a physical space, but a mindset that transcends these walls. The talk is moderated by Anne Katrine Harders and presented in collaboration with Copenhagen Architecture Festival.  Hosted on Acast. See acast.com/privacy for more information.

Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade.  We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palmer as one of his inspirations (Matt still wore black socks after Charlie drilled it into him), jumping on at NOMA in 2005 only a year after it had been opened and running with 5 chefs before opening up AMASS in a deserted industrial looking complex. Matt's proudest achievements has been creating an ego free kitchen filled with universal contributions from all team members, running the restaurants farm to a synergetic level with the menu, developing new sustainable practices that hadn't been thought of (like using melted down candles to fill egg cartons and use them as fire starters for the Barbeque). Being in this place and driving forward with a simple ethos, has led Matt Orlando on a path driven to creating a world where you can operate under the word “responsible” and actually mean it. It's an inspiring chat filled with raw reflections of his time cooking at some of the worlds best restaurants, his humbling experiences as a young chef de partie (“those fucking potato chips”) for Charlie Palmer, we check out the restaurant farm and talk about where everything is heading to next. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. NOTE: Matt and I did this interview in late September 2022. In November 2022, AMASS restaurant announced its closure, effective immediately. Music by Roots Hospitality with samples from artist Ill Kitchen.

Could you run a restaurant without a bin?That was the question that an environmental activist asked chef Douglas McMaster back in 2011 — and he's been trying to answer it ever since.Today, he's the chef-patron at restaurant Silo — the world's first zero-waste restaurant.Located in London, Silo was born out of a desire to create a sustainable restaurant that serves food made from scratch, using produce sourced from ethical growers — without generating any waste.Silo is now a big source of inspiration to many other restaurateurs — including Lara Espirito Santo, who launched Lisbon's first zero-waste restaurant, SEM, with her partner George McLeod in 2021.Episode 9 is all about a cutting-edge culinary idea that's sweeping the world.To understand why, we enjoyed some trash-talking with both Douglas and Lara — and found out what running a zero-waste restaurant involves, why it boosts not just their creativity but their bottom line, and what kind of waste every single restaurant could stop producing today.

The MAD Academy is a new type of school for food professionals.Conceived by Noma's René Redzepi and based in Copenhagen, it wants to transform not only the hospitality industry but the entire food system.Indeed, the academy is born out of the belief that everyone who works in hospitality can and should dare to make a difference in the world.But who is the academy for and what exactly do its students learn?Who does the teaching, and what are their methods?How can the academy tell it's having an impact?And how big can it get?To get some answers — and learn about the method in the madness — we dusted down our satchel, sharpened our pencils, and went back to school.Episode 8 offers a rare look at the uniquely experimental school that attracts students from around the world via an application process that's as competitive as nabbing a table at Noma.Visit MAD Academy for further information.

Restaurant names are critical.A good one could be the difference between a diner taking a look at the menu — or moving on.So, in episode 5, we explore why names matter and how restaurants can choose the right one.First, we take a lighthearted look at how some top restaurants got their name — from the Latin American eatery that shares its name with a Kanye West album, to the pizzeria that found its name in the English-Esperanto dictionary.Then we talk to Amy Dennis, of the Nice Branding Agency, who helps restaurants come up with a name and says that "naming is probably one of the hardest jobs we encounter". 

Almost two-thirds of restaurants fail within their first year.The number one reason for their demise? Their address.That's right. Open any textbook about launching restaurants and one moth-eaten mantra for surefire success is location, location, location.The standard advice is to determine demographic factors such as the median age and income in a chosen neighbourhood.If only things were that simple.In this episode, we hear four very different stories about the luck, logic, and lore of finding the right location for a restaurant.One of Denmark's leading chefs, Torsten Vildgaard, explains why it's taken him almost three years to find the right spot for his new restaurant in Copenhagen.American chef Matt Orlando discusses the fluctuating fortunes of locating his restaurant, Amass, in what has long been one of Copenhagen's least accessible locations.British chef Darren Brown describes what it's like running a seasonal, ethical, and local restaurant in an English market town.And London property consultant Camilla Topham explains why certain restaurant operators succeed in finding a prime location while others struggle.

We're running out of options, as a species. Sustainability is more than a catchphrase these days, it's a moral obligation and a consumer expectation. But what does sustainability look like in action? Is it scary? Is it expensive? Is it even a realistic endeavor considering the thousands of other things we have going on at the moment? Today we talk with Chef Matt Orlando. He's a damn good chef and restaurateur. How good? When he opened his AMASS, Rene Redzepi and Thomas Keller invested. He's also leading the charge in sustainable practices and today he runs us through the things he does to protect the planet which protecting his pocketbook. For more on AMASS visit https://amassrestaurant.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Buckle up — this may be one of the most inspirational conversations about restaurants you'll ever hear.Three experienced restaurateurs share their thoughts on the state of the  industry.First, we hear from Matt Orlando, the chef and owner of the Copenhagen restaurant Amass.And he doesn't mince his words.Matt reveals  the "deep underlying problem" in the restaurant industry, identifies its most  “irresponsible business owners”, and pinpoints the problem with awards and accolades.He also explains why we need “an aggressive cultural shift within the restaurant industry”, how chefs have the tools to do this, and how it could help make restaurants financially secure.Then we speak to Beau Clugston, the owner of the Copenhagen seafood bistro Iluka, who explains how his restaurant got through the past eighteen months.Beau tells us what needs to change in the industry — even if diners won't like it.Finally, we talk to Lau Richter, the general manager at Noma's sister restaurant, Barr.He tells us about the positive impact of the pandemic, how Barr survived, and why he'll never look at polishing wine glasses in the same way again.

Say hello to a brand-new food podcast.It's called The Recipe — and it's all about the new generation of restaurants and the people behind them.If you heard the Mad World episode of Archipelago, in which we took a look at the Copenhagen restaurant scene, you'll have a pretty good idea of what The Recipe will be like.We'll be exploring what it takes to run a successful restaurant — and taking a closer look at some of the ingredients.Along the way, we'll be meeting the food world's most forward-thinking individuals — and finding out how they think, how they work, and how they're shaping the future of the industry.Brought to you by Superb, The Recipe is a show for anyone who's ever had a great plate of food put in front of them and wondered how it got there.Episode 1 drops on Sunday 31 October — but the only thing that's scary about it is how inspirational it is.Follow us now wherever you get your podcasts.

In this episode, Jp speaks with Matt Orlando from Amass Restaurant in Copenhagen. 

Links With Times Stamps (Directly referenced)  0:12:25: Uhl-Bien: Complexity Leadership Theoryhttps://reader.elsevier.com/reader/sd/pii/S1048984307000689?token=0DD5F11452BA010 C27D4837D6BBCBD754DCEC98017A689C8865BE3A3649F782C08214BA99A7035694C4C3BACDC76C314  0:24:00: Survey Analysis Reporthttps://static1.squarespace.com/static/5ead8f6d211c4172cfe9602c/t/5ef082f41f1bd3070 2c82a2e/1592820469479/A+Seat+at+the+Table%2C+Hardt+and+Bauer+Analysis.pdf  1:19:45: Video with Christian and Benjamin o https://vimeo.com/508094507https://www.bowline.dk/videos  1:21:35 Vaughn's Bookhttps://uncertaintymindset.org/  1:21:35 Vaughn's Blog https://vaughntan.org/  Masque Restaurant: https://www.masquerestaurant.com/ 1:23:00 The Book: “Humankind: A Hopeful History” by Rutger Bregman About Christian, Eric and Matt Amass Website (including AFC) - https://amassrestaurant.com/  Admiralgade 26 website - https://www.admiralgade26.com/  Ved Stranden 10 website - https://www.vedstranden10.dk/  Recent Euroman Article on Christianhttps://www.euroman.dk/gastro/restauranterne-kaemper-for-at-overleve-vi-er-tyndslidte- og-likviditeten-er-vaek  Eric Guthey - CBS Faculty Pagehttps://www.cbs.dk/en/research/departments-and-centres/department-of-management- society-and-communication/staff/egmsc Links to other stuff that was talked about but not referenced  Bowline Home Pagehttps://www.bowline.dk/  Bowline Connect Working Grouphttps://www.bowline.dk/hub  Bowline Resource pagehttps://bowline.blot.im/  Demi Websitedemi.community

In this episode, we talk to Matt Orlando, from Amass in Copenhagen, who successfully tricked the Covid-19 outbreak by pivoting his restaurant into two different ones: a fine dining restaurant and a fried chicken place. We were curious to know more about how he's handling these challenging times, so we visited Amass to learn about Matt's journey, from leaving California to becoming one of the most inspirational sustainability leaders of the industry.

Watch the video: https://bit.ly/GKxMO Matt Orlandohttps://www.instagram.com/amassmo/Amass Restaurant:https://amassrestaurant.com/https://www.instagram.com/amassrestaurant/ Produced by: Sunde Mediahttps://sundemedia.dk/https://www.linkedin.com/company/sunde-media/Special thanks to Frank Management

EN URBAN KØKKENHAVE Midt i en nedslidt del af Københavns industrielle havnemiljø, er verdens navle for en af byens absolut mest spændende kokkeprofiler. Hør hvorfor han i sin tid flyttede fra sunny San Diego til rainy Refshaleø, hør hvad bæredygtighed betyder med Matt Orlandos ord.

In episode 9 Cody chats with long time friend and head chef and owner of Amass Restaurant, Matthew Orlando, about responsible cooking and what the restaurant industry looks like in the times of Covid-19. Matt Orlando was born February 7, 1977 and raised in Encinitas, California. After working through the kitchens of San Diego, he decided to make the move to New York City, where he worked at Charlie Palmer’s Auerole for two years, before landing a position at Eric Ripert’s three-starred Michelin restaurant, Le Bernardin. After realizing his need to further refine his cooking skills, Matt moved to England to work both at Raymond Blanc’s two- starred Michelin restaurant, Le Manoir aux Quat’Saisons and Heston Blumenthal’s three- starred Michelin restaurant, The Fat Duck.It was while working at The Fat Duck that Matt met René Redzepi, owner and head chef of Noma in Copenhagen, Denmark. This chance meeting led to a two-year Sous Chef position at Noma, before Matt returned to New York City to take a Sous Chef position at Thomas Keller’s three-starred Michelin restaurant, Per Se. After three years at Per Se, René asked Matt to return to take the reigns as Noma’s first Chef de Cuisine.After working at Noma for two-and-a-half years, Matt felt the time was right to build his dream project. In July 2013, he opened Amass on the waterfront of the former industrial area of Refshaleøen, Copenhagen. A restaurant that has come to prove that modern gastronomy and hospitality can go hand in hand with sustainability. As a testament to this ethos, Matt also proceeded to get his restaurant organically certified in 2016, ensuring 90 - 100% of the food and beverages served at Amass are organic and free of pesticides. Matt seeks inspiration in the by-products his kitchen produces; creating unique and exciting flavors, whilst drastically reducing the restaurant’s carbon footprint and always with deliciousness as the driving force behind his work.In January of 2019 Matt proceeded to open another dream project just a couple of 100 meters from Amass. Broaden & Build is a craft brewery, casual restaurant and bar, operating under the same mindset as Amass, while trying to create a symbiotic relationship between the beer and food brewed and served on site.AMASSRESTAURANT.COMFollow Matthew on Instagram Find out more about AMASS by visiting their website amassrestaurant.com & Find AMASS on Instagram -You can follow us on Instagram, Twitter, and Facebook The best way to support We Are The Stigma is by leaving us a five-star review! As always share with others, and reach out if you’d like to share your story https://wearethestigma.com/be-a-guest-on-our-show/-You can follow Cody’s spiritual journey here on YouTube!Thanks for listening!! xox

Chef Matt Orlando walks us through a pasta dish that he and his wife cook regularly at home. Appropriately titled (by the two of them) "Old Faithful," he promises that the combination of ingredients is unbelievable and may quickly become a household favorite. If you missed Matt’s full episode, check out Season 4/Episode 012 from last week.

Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and restaurants in the world including Aureole, Le Bernardin, Le Manoir aux Quat’Saisons, The Fat Duck, Noma, Per Se and more. We discuss his point of view on sustainability and what it means to be a responsible restaurant.

One of the world's top chefs talks about what it really means to be sustainable in the food industry, brewing with wild plants, and the importance of inconvenience...

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” Episode from the 2019 Philly Chef Conference, which took place from March 9-11 at Drexel University in Philadelphia. Shari chats with Mike Traud, the conference founder and event chair, plus, shares interviews with two of Copenhagen’s most respected chefs and restaurateurs, Matt Orlando of Amass Restaurant, and Kristian Baumann of 108 and The Corner. Today's show also features Shari's PR tip, and Solo Dining experience at Hop Sing Laundromat in Philadelphia. 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®! Photo courtesy of All in the Industry. All in the Industry is powered by Simplecast.

In this episode, Andrew Fullerton and Matt Orlando of WHO? WHAT? WHEN? WHY? & WEREWOLVES? join Jackson to talk about their debut project "Greatest Hits" and more. Listen to "Greatest Hits": https://open.spotify.com/album/4cuRdP77O1LDiRNn11Zh13 Like on Facebook: https://www.facebook.com/6wband/ Visit their Website: https://www.6wmusic.com Visit the Podcast Website: https://jacksonneillpodcasts.com Follow Jackson on Twitter: https://twitter.com/jacksonneill20 Follow Jackson on Instagram: https://www.instagram.com/jacksonneill20/ Become a Member of Jackson's Podcasts and Gain Access to Exclusive Content: https://www.patreon.com/jacksonneill20 Anything Goes w/ Jackson Neill is published throughout the week so check back in regularly for new episodes. Check out Jackson's feed for the Jackson Neill Sports Podcast and Jackson Neill Music Podcast updated throughout the week. 3-29-19

Last weekend, an international who's who of chefs gathered in the City of Brotherly Love for the 6th Annual Philly Chef Conference. In between speaking gigs, Andrew was fortunate to sit down with some of the chefs who are making huge dents in the culinary universe right now. They are (in alphabetical order): Mashama Bailey of the Grey in Savannah, GA (recently the subject of a Chef's Table profile); Katie Button of Cúrate and Button & Co in Asheville, NC; Genevieve Gergis, co-owner & pastry chef of Bestia and Bavel in Los Angeles, CA; Christina Nguyen co-owner and chef of Hai Hai and Hola Arepa in Minneapolis, MN; and Matt Orlando of Amass in Copenhagen. Each of these roughly 30-minute conversations gives a glimpse into what makes each of these chefs tick, and what makes their restaurants so singularly important. And we have a Pennsylvania bonus: John & Sukey Jamison of the legendary Jamison Farm in Latrobe, PA, drove down to visit with Andrew and discuss their recently published memoir Coyotes in the Pasture and Wolves at the Door. We suggest you treat this episode as the anthology that it is and listen to individual interviews at your leisure, or spend an afternoon taking them all in together. Andrew Talks To Chefs is powered by Simplecast.

Matt Orlando er noget så usædvanligt som en amerikaner, der laver dansk højgastronomi. Det hele begyndte med et job som pizzabager som 14-årig i Californien, men siden klatrede han til tops af ikke bare amerikansk gastronomi, men også dansk. Først var han souschef på Noma for efterfølgende at åbne en af Københavns mest usædvanlige restauranter, Amass, hvor der sættes nye standarder for velsmagende bæredygtighed. 

Matt Orlando has worked at some of the great restaurants on this planet. Per Se in New York; The Fat Duck in the UK; Noma in Copenhagen, where he was head chef under Rene Redzepi. But it wasn’t until he opened his restaurant Amass—and looked in his own dumpster—that he found his true calling. As you’ll hear in this episode, his vision for a zero-waste restaurant is idealistic, inspiring, and is somehow also super delicious. Host Nathan Thornburgh sat down with him in Galway—the last of The Trip guests from Food on the Edge this fall—at a very early hour and drank instant coffee with him. Because, you know, world-class chefs demand a hot cup of Bewley’s coffee crystals. Learn more about your ad choices. Visit megaphone.fm/adchoices

Matt Orlando has worked at some of the great restaurants on this planet. Per Se in New York; The Fat Duck in the UK; Noma in Copenhagen, where he was head chef under Rene Redzepi. But it wasn’t until he opened his restaurant Amass—and looked in his own dumpster—that he found his true calling. As you’ll hear in this episode, his vision for a zero-waste restaurant is idealistic, inspiring, and is somehow also super delicious. Host Nathan Thornburgh sat down with him in Galway—the last of The Trip guests from Food on the Edge this fall—at a very early hour and drank instant coffee with him. Because, you know, world-class chefs demand a hot cup of Bewley’s coffee crystals.

Matt Orlando is the head chef and founder of Amass restaurant in Copenhagen's Refshalevej neighborhood, a somewhat secluded post industrial part of the city that you can choose to arrive to by public ferry. Orlando opened Amass in 2013, which is a relatively short distance from both locations of Noma, where Orlando previously worked. It turns out he actually spent two periods at Noma. His first post was sous chef in the mid 2000s, but he departed briefly for New York with his wife – who's Danish – to take an opportunity as Sous Chef at Thomas Keller's Per Se. Longing to return to Denmark, he got a call from Rene Redzepi after a couple of years in New York asking him to serve as NOMA's first executive chef, a post he accepted and kept for three years prior to leaving to start his own restaurant down the street, an endeavor Redzepi was characteristically enthusiastic and encouraging of. The result was Amass, a fine dining establishment located in a sprawling industrial warehouse covered in curated grafiti and proudly blasting often obscure and sometimes aggressive hip hop. The juxtaposed restaurant is an extension of the chef himself, a San Diego native who grew up skateboarding and skiing amidst the graffiti'd culture of bay area hip hop legends Hieroglyphics before taking up a distinguished career in fine dining. Chef Matt's Shift List Hieroglyphics - "You Never Knew" A$AP Mob Feat. Wiz Khalifa - "Molly" GZA - "When The Fat Lady Sings (Madlib Remix)" Mungo's Hi-Fi - "Scrub a Dub Style (Prince Fatty Mix) Gentlemen's Dub Club - "High Grade" Tool - "Sober" Chef Matt's Shit List Rasmus Seebach - "Lidt I Fem" Arcade Fire - "Wake Up" Amass Restaurant: http://amassrestaurant.com Amass Restaurant's Spotify Playlists: https://spoti.fi/2Pa8q9w Theme Song: Jamie Drake - "Wonder"

Vi har varit på konferens och blev helt betagna. Det är tredje gången vi är med på The Conference och i avsnittet pratar vi om det vi varit med om: Tricia Wangs ögonöppnande inledningsanförande om att vi behöver arbeta med många perspektiv till Matt Orlando som visar på hur innovation går till när man vill bli bäst på att återvinna så mycket som möjligt i ett restaurangkök. Om att byta strategi mot metastrategi och hur konversation är det som man måste designa - inte produkter. Det handlar om att tänka process istället för produkt, hashtag istället för varumärke. Deeped och Sarah tittar också utifrån allt detta var sociala medier är idag. Lyssna gärna! (Och ja - vi har ny avatar och ny version av intromusiken) Shownotes finns på http://podcast.socialbydefault.se Podcasten Social by default är ett samarbete mellan Knowit och United Power. Har ni frågor till oss, eller åsikter om avsnittet? Twittra med hashtaggen #socialbydefault eller prata med oss på vår Facebooksida Socialbydefault. Läs mer om konceptet på Socialbydefault.se Kolla gärna in vårt instagramkonto.

We landed in Copenhagen and headed straight to the notorious Christiania neighborhood to meet Matt Orlando, owner and head chef of Copenhagen's Amass. At a small cafe along Pusher Street, he briefs us on the history of this anarchist micro-state, lays out his framework of eco-conscious deliciousness, and explains why this age-old city continues to captivate chefs around the globe. See acast.com/privacy for privacy and opt-out information.

Welcome to the premiere episode of This is Your Captain Speaking. This week I talk with Matt Orlando of The Runner Dad. We talk running, injuries, spending quality time with your kids, and setting a healthy example.

Melanie Curtis, a life coach, sky diving coach, and world traveler, shares with us how running around the world has opened up opportunities in her life. The Runner Dad, Matt Orlando, discusses what running has done for him spiritually, mentally, and physically in addition to how it's given him the ability to connect with famous runners. Serena Marie, RD, discusses whether you need to eat breakfast every day.