Podcasts about myers chang

Chef Karen Akunowicz shares her journey to the Tournament of Champions stage and how her experience working as a sous chef in Modena sparked her love for European-style dining shaped her path forward. Karen shares why she doesn't have televisions in any of her restaurants and the sacred experience of sharing food together. She talks about returning to the States to work at a restaurant that focused on Middle Eastern cuisine and the growth she experienced in that spice-forward environment. Karen talks about leaving kitchens for a while to work for a nonprofit organization and what compelled her to return to work as an executive chef at Myers+Chang, which focused on Asian cuisine. She shares how her perspective on hospitality evolved during that time and what it was like to create and write for a cookbook. Karen explains why she would describe her culinary style as “modern grandma” and the inspirations behind her restaurants, Fox & Knife and Bar Volpe. She talks about getting the call for Tournament of Champions, how it compares to other food competitions she has done, and what was going through her mind when she found out she was in a tie. VOTE FOR FOOD NETWORK OBSESSED: https://vote.webbyawards.com/PublicVoting#/2022/podcasts/general-series/lifestyleStart Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedConnect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-networkFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee on Instagram: https://www.instagram.com/jaymeesireFollow Karen Akunowicz on Instagram: https://www.instagram.com/chefkarenakunowicz/Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-champions

  TUNE IN: APPLE PODCASTS | SPOTIFY | STITCHER | AUDIBLE In today's episode we are diving into our first Women in Food series. We are teaming up with Courtney Doyle of Clandestine Kitchen and diving into the food scene here on the South Shore and today we are so excited to be speaking with Alison Hearn. Alison is the founder and owner of Peggotty Provisions, a farm-to-table gourmet grocery home delivery company. Prior to founding Peggotty Provisions, Alison was part of Boston's growing restaurant scene as the opening executive chef of several beloved Boston restaurants including B&G Oysters, ltd and Myers + Chang, one of the first restaurants in Boston to focus on modern interpretations of Asian street food. More recently, she worked as the Director of Special Projects at Specialty Foods Boston, a high-end produce purveyor to chefs, sourcing incredible ingredients from near and far. Alison has also contributed to the Boston Globe as a correspondent on street food, with articles on local restaurants, recipes and video demonstrations. Alison dives into her years in the food industry and talks a bit about her journey and professional experiences leading up to starting Peggotty Provisions. She talks about what originally sparked her interest in working in the food industry and how she knew this was the business she wanted to go into. She discusses her favorite jobs that stand out and what eventually inspired her to start Peggotty Provisions. Alison talks through how Peggotty Provisions has evolved over time as well as her experience, as a female, working in the food industry. What she has seen shift in the industry and how women are paving their own paths. She also touches on how she hopes it changes or evolves to help promote a stronger female presence and how she hopes to help inspire young women to explore careers in the food industry. We discuss favorite local products to work with and the benefits to sourcing and eating local. links + resources WHERE TO FIND ALISON WEBSITE ON INSTAGRAM ON FACEBOOK thank you to our sponsors Today's episode is brought to you by Canva Pro. Many of you know that my background is in graphic design. I currently still handle all of the design here at The Collective Co. everything from our social media graphics to our outreach templates and website design. But I want to let you in on a new tool that I've started using. I almost exclusively now use Canva Pro for all of my design needs. It has made it so easy for me to set up our brand elements and create templates so that when I need something quickly made I can jump right in. Canva pro is filled with pre-designed templates, fonts, graphics and even photographs that all seamlessly come together. It is one of the tools I use at The Collective Co. almost daily and I can't recommend it enough. As a designer I almost feel like I'm cheating but it is that easy to create beautiful branded elements for your business. Click here for a free trial and to get started with Canva Pro today!  

Today on Boston Public Radio: Art Caplan weighs in on Denmark getting rid of all COVID restrictions, desires for the U.S. to do the same, and ethical approaches to the metaverse following reports of sexual assault online. Caplan is director of the Division of Medical Ethics at the New York University School of Medicine. Then, we ask listeners their thoughts on whether the U.S. should follow the path of Denmark and ramp down COVID restrictions, or continue fighting the spread. Juliette Kayyem discusses the latest in the Jan. 6 committee news, tensions at the Russia-Ukraine border and a report into Miami's dangerous condo development history following Surfside. Kayyem is an analyst for CNN, former assistant secretary at the Department of Homeland Security and faculty chair of the homeland security program at Harvard University's Kennedy School of Government. Michelle Singletary prepares listeners for tax season, including tips on how to deal with income through Venmo and Paypal and a racially biased IRS facial recognition software, and her advice when it comes to financial infidelity. Singletary is a nationally syndicated columnist for The Washington Post, whose award-winning column “The Color of Money” provides insight into the world of personal finance. Dr. Julia Brody and Dr. Mary Beth Terry talk about their series, “Cancer and the Environment,” about the link between chemicals and cancer. Brody is the executive director and senior scientist at Silent Spring Institute, a scientific research organization dedicated to uncovering the environmental causes of breast cancer. Terry is a cancer epidemiologist at Columbia University Mailman School of Public Health and the Herbert Irving Comprehensive Cancer Center. Joanne Chang updates listeners on the challenging state of the restaurant industry amid Omicron and uneven federal aid, and shares her Lunar New Year traditions. Joanne Chang is a James Beard Award-Winning baker and owner of Flour Bakery, as well as the fantastic Myers + Chang with her husband Christopher Myers. We end the show by asking listeners whether they're early birds or night owls, and why people enjoy the early hours of the morning.

Today on Boston Public Radio: Jonathan Gruber shares his thoughts on President Joe Biden’s tax plans. He also explains capital gains taxes. Gruber is the Ford Professor of Economics at MIT. He was instrumental in creating both the Massachusetts health-care reform and the Affordable Care Act, and his latest book is "Jump-Starting America How Breakthrough Science Can Revive Economic Growth and the American Dream." Next, we ask listeners whether they think Massachusetts should make vaccines mandatory. Juliette Kayyem explains why it’s rare for U.S. mass shooters to be charged with committing a hate crime or terrorist act. She also discusses gun legislation. Kayyem is an analyst for CNN, former assistant secretary at the Department of Homeland Security and faculty chair of the homeland security program at Harvard University’s Kennedy School of Government. Art Caplan weighs in on calls to make vaccines mandatory, and the potential of an international COVID-19 vaccination passport. He also shares his thoughts on Arkansas’ passage of a bill restricting access to gender-affirming medical care for transgender children. Caplan is the Drs. William F and Virginia Connolly Mitty Chair, and director of the Division of Medical Ethics at the NYU School of Medicine. Joanne Chang and Christopher Myers recap how their restaurants, Myers + Chang and the Flour Bakery and Café franchise, have weathered the pandemic over the past year. They also talk about the rise in anti-Asian racism, and how it’s impacting Asian restaurants. Chang and Myers are the duo behind the restaurant Myers + Chang and the Flour Bakery and Café franchise. Chang is a James Beard award-winning pastry chef and author. Her latest book is "Pastry Love." Myers has been in the fine dining business for years.  Sy Montgomery joins us for this month’s edition of The Afternoon Zoo, discussing new research on sea slugs’ responses to parasites and a viral video of a penguin being chased by orca whales. Montgomery is a journalist, naturalist and a BPR contributor. Her latest book is "Becoming A Good Creature."

In this first episode of Season 1, Sweet Treats, we chat with Joanne Chang, founder of Flour Bakery in Boston, MA. Joanne went from Harvard grad & consultant to renowned pastry chef, 5 time cookbook author, and sticky bun queen! As the recipient of the James Beard Award for Outstanding Baker, she now operates 9 Flour bakeries in Boston and Cambridge, in addition to sister restaurant Myers+Chang. Today we chat about her time at Harvard as the Chocolate chip cookie girl, the challenges and struggles of opening a new bakery, and what she’d do if she won the lottery. Thank you to Eion Rogers and Dide Olmez for your help on the team. This episode uses Royalty Free Music - (Music: www.bensound.com); photo of Joanne is by Kristin Teig.

A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with eight locations in the Boston area, and Myers + Chang. She is the 2016 winner of the James Beard award for Outstanding Baker and the author of four acclaimed cookbooks, including her newest, Pastry Love (HMH, 2019). In this episode, you’ll discover: What prompted Joanne to leave a career as a management consultant to work in a kitchen How she landed her first restaurant job at Biba in Boston Getting a foundation in pastry at Bentonwood Bakery Working on the opening team at Payard Patisserie in NYC for a year Becoming pastry chef at Mistral in Boston How she came to open her first Flour Bakery + Cafe Her new book, Pastry Love, and which recipes you absolutely, positively need to make And lots more!

Karen Akunowicz, named Best Chef: Northeast in 2018 by James Beard Foundation, is well-known from her stint on Bravo’s Top Chef, her time as Executive Chef at Myers + Chang in Boston, and from Myers + Chang at Home, the cookbook she co-authored with Joanne Chang. She owns and runs her new restaurant Fox & the Knife in Boston with her spouse, LJ Johnson, plus their poké shop, SloPoke.Julia sat down with Karen and LJ to talk about their partnership in and out of their businesses and how they navigate things like talking about their relationship on television, work-life balance (whatever that is!), and more.There are also answers to listeners' questions and a work about No Kid Hungry.Follow-up links:For more about Oxo, head here.Karen AkunowiczFox & the KnifeSloPokeNo Kid HungryJulia's Turshen's Applesauce Cake with Cream Cheese + Honey FrostingThe article Julia wrote for the Washington Post about cooking a big meal for a group with different dietary restrictions 

On today's episode of Boston Public Radio: Democrats have unveiled an ambitious new proposal for fighting climate change, the "Green New Deal." Joining us on the line to explain the proposal was Congressman Bill Keating of the 9th district of Massachusetts. Keating is on the House Foreign Affairs Committees, where he serves as chairman of the Europe, Eurasia, Energy, and the Environment Subcommittee. We opened up the lines and asked you: Do you think the Green New Deal could work? Do you support it? Emily Rooney, host of "Beat the Press," shared her famous list of observations and frustrations. Boston Mayor Marty Walsh took our questions and yours on "Ask the Mayor." Have the latest revelations about Elizabeth Warren's Native American ancestry doomed her shot at beating Trump? We asked Shirley Leung, interim editorial page editor for the Boston Globe. Callie Crossley, host of "Under the Radar with Callie Crossley," looked at the ways former First Lady Michelle Obama reinvented the book tour while promoting her new memoir, "Becoming." Husband-and-wife duo Joanne Chang and Christopher Myers of Myers + Chang and Flour Bakery faced off on a sweet News Quiz.

  Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future business partner Christopher Myers. After living and cooking in Italy for a year, Akunowicz returned to Boston to continue working for the city's finest restaurants, including Meyers + Chang  where she eventually become a partner. It was also at Myers + Chang that she become a three time James Beard Nominee for Best Chef Northeast. In 2018 she took the title James Beard, "Best Chef Northeast".Currently, Akunowicz is working on her first solo restaurant project, Fox and The Knife scheduled to open Winter 2019. Show notes… Favorite success quote or mantra: "Second start on the left, straight on til' morning."  In this episode with Karen Akunowicz, we discuss:  How Akunowicz got into the hospitality industry.  Focusing on being helpful before being critical.  Being open minded about the path you take in life; there are numerous ways to get anywhere in life.  How it is not enough to do your job, you need to be immersed in your job to really excel. That if you're struggling or finding it difficult to get immersed in your work, you're not working at the right place.  Why it is so important to admit when you don't know how to do something or when you don't know what something means. Its ok not to know. It is not ok to pretend to know.  Letting what you want be known.  What Akunowicz learned spending a year in Italy.  How work ethic combined with a lack of ego or pretense are great attributes of a leader.   The specifics that keep Akunowicz coming back to the restaurant industry.  How you can't expect to get anything out of the world if you don't give anything to it.   While it is important to give, you can't give all of yourself away. You need to put some of your energy back into yourself.  Having business partners that have the same values and vision as you.   How being in a business partnership is not much different than being in a marriage.  Making sure you want the same things as your business partners.  Staying focused on your vision.  Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity. What is your biggest weakness? Order, and control. It can be hard for others to cope with her attention to detail and high standard.  What's one question you ask or thing you look for during an interview? What do you want? What's a current challenge? How are you dealing with it? Balancing everything that comes with opening a restaurant. Share one code of conduct or behavior you teach your team. Respect.  What is one uncommon standard of service you teach your staff? Connecting with your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting The Table: The Transforming Power of Hospitality in Business What's the one thing you feel restaurateurs don't know well enough or do often enough? Relying on their staff.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Respect everyone Work Ethic  Do it because you want to; not because you have to.  Contact info:  @KarenCake @FoxandKnife Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Karen Akunowicz for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

When I learned that Joanne Chang (James Beard award-winning baker and founder-owner of Flour Bakery and Myers + Chang) was a Harvard Alumna, I became curious about her path to the restaurant industry. How did she dive into the restaurant industry? What cultural and personal experiences influenced her recipes for her cafe and restaurant? Through a series of questions, we uncovered some of the stories behind her decision to enter the industry and her tips for people seeking to enter the industry. --- Support this podcast: https://anchor.fm/goudatalks/support

Top Chef Contestant and James Beard Nominee Karen Aukinowicz from Myers+Chang and Eric Schwarz Co-founder and CEO of the College for Social Innovation talk about fear as a motivating factor for positive change instead of a destabilizing inhibitor.

James Beard Award-winner Joanne Chang of (Myers + Chang; Flour Bakery) and Alan Khazei (City Year; Be the Change) were both Harvard graduates who abandoned the careers for which their studies trained them to follow their passion. Discover how the road to success can be found by following your heart and caring deeply for the well-being of others.