Podcasts about New England Culinary Institute

Enjoy this replay of EP 373 with Joshua Schwartz and Travel Creel. Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today? So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Steph Pixley. Steph is the deputy food editor for America's Test Kitchen's books team and culinary producer of the Cook's Country TV show. She attended the New England Culinary Institute and is most at peace when she's in the middle of a good baking project. For our episode today we talk all about ATK's new book: Baking for Two. ATK takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods. Steph explains the testing that went into baking small-scale recipes, how to turn your freezer into a treat factory, and the wide variety of sweet and savory baked goods that this new book allows home bakers to bake for two.  Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist @pixleypics on Instagram America's Test Kitchen Baking for Two Six Seasons  

Our destination is Roosterfish on the fly, from the beach, with expert saltwater fly angler and guide Jeff Feczko of To the Gills fly fishing, Baja Mexico, and professional chef and fly fishing guide Josh Schwartz of Travel Creel Hospitality.  Josh and Jeff have combined forces to offer the finest in fly fishing, hospitality, and food.   Roosterfish may be the pinnacle of all sportfish on the fly.  Get ready for an adrenaline rush as you sprint for position, steeple your cast, and ready yourself for fish that are instantly in your backing and can spool you in minutes.  Josh is a New England Culinary Institute graduate in Vermont and has worked in some of the country's finest restaurants, including Sous Cheft for world-famous French Laundry in Napa Valley.  Jeff has guided full-time, year-round in Baja Mexico for the past 10 years.  Bonus: Marlin and Parrotfish on the fly, and some inside baseball from the French Laundry.   Stick around the end for Josh's favorite comfort food and some of the most amazing shore lunches you've ever heard of!      With host, Steve Haigh Be the first to know about new episodes.  Become a subscriber Destination Angler on YouTube Contact Jeff at To the Gills | jeffreyfeczko@gmail.com  |  Instagram @tothegills Contact Josh at Travel Creel Hospitality | joshua@travelcreel.com | Instagram @travelcreel Please check out our Sponsors: TroutRoutes The number one fishing app, helping trout anglers avoid the crowds and explore new public water. Download it and receive 20% off using Destination20 promo code in the app store today! Facebook @troutinsights Instagram @TroutRoutes    Adamsbuilt Fishing THE trusted source for quality fly fishing gear, built to last at an affordable price. Waders, Nets, Outerwear. Facebook & Instagram @Adamsbuilt Angler's Coffee Elevating the coffee experience for the fly-fishing community & anglers everywhere with small-batch coffee delivered to your doorstep.  Facebook & Instagram @anglerscoffeeco    Got Fishing Crafting world Class fly-fishing adventures specially designed to your level of experience and budget.   Facebook @GotFishingAdventures Instagram @GotFishing Destination Angler Podcast:  Website ·       YouTube Instagram & Facebook  @DestinationAnglerPodcast Comments & Suggestions:  host, Steve Haigh, email shaigh@DestinationAnglerPodcast.com Available on Apple, Spotify, or wherever you get your podcasts. Recorded June 27, 2024.     

Marshall Green is a fourth-generation owner and the dedicated nursery manager at Primex Garden Center in Glenside, Pennsylvania. After growing up around Primex, Marshall attended New England Culinary Institute and pursued a career as a chef in Philadelphia. In 2014 Marshall came home to Primex where he settled in as the woody plants buyer and nursery manager. As the woody plants buyer, Marshall is well attuned to current plant trends and is always looking for the next ‘it' plant. You can easily spot him in the nursery, typically donning a wide-brimmed straw hat, eager to help and share his extensive knowledge. --- Support this podcast: https://podcasters.spotify.com/pod/show/plantatrilliontrees/support

We are joined by a newly minted contestant on Top Chef from Durham, NC Savannah Miller. Max & Matt delve into Savannah's culinary journey, from her beginnings in Southern Pines and education at the New England Culinary Institute to her roles in various restaurants, including her current role at M Tempura. The conversation highlights her early interest in pastry, her move toward a broader culinary role, and her experiences with Top Chef — including the audition process, working under the scrutiny of cameras and judges, and the challenges and opportunities that come with being on the show. Additionally, the hosts discuss their upcoming event, Bubbles and Brisket, and extend an invitation to Savannah to participate. The episode also touches on potential career paths post-Top Chef, and Savannah shares her dreams of owning a business that encompasses a restaurant, events, and a commissary kitchen on a farm. 03:06 Savannah's Journey: From Southern Pines to Top Chef 15:09 A Deep Dive into Top Chef and Savannah's Journey on the Show 25:27 The Unique Experience of Filming Top Chef in Wisconsin 29:06 The Intense World of Cooking Competitions 30:10 The Evolution of Chef Caliber on Cooking Shows 37:17 The Impact of Reality TV on Personal and Professional Life 39:21 Dreams and Aspirations Post-Top Chef 51:13 Reflecting on the Top Chef Experience and Future Opportunities  Be sure to follow us on Instagram at NCFBPOD and though this week is audio only, follow us on youtube at youtube.com/@ncfbpodcast Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

Are you innovating?Well here's a dose inspiration from James Walker, CEO of Frisch's Restaurants, shares his personal strategy that's driven his success across so many high-profile restaurants like Subway (where he oversaw their 28,000 restaurants in the U.S. and Canada)Nathan's FamousJohnny RocketsBajaFreshCinnabon... and more!Now he's innovating Frisch's, a 75-year-old American Comfort Food, Casual Theme Restaurant brand, famous for its “Big Boy®” burgers.His approach can be applied to any company and industry, and you can use it to unlock the potential within your team and organization.He's also been recognized for his innovative leadership by being awarded the President's “E” Award by President Obama for Excellence in Furthering American Business Internationally. He has an MBA from The Fuqua School of Business School at Duke. He's also completed courses at Harvard, MIT, Yale, Johnson and Wales, Emmanuel College, and the New England Culinary Institute.LinkedIn Profile https://www.linkedin.com/in/jwalkermobile/Personal Website: https://linktr.ee/jwalkermobile Company Link: https://www.frischs.com/ What You'll Discover in this Episode:Why He Continues to Pursue an Ivy League EducationHis Greatest Restaurant InnovationThe Innovation he Led at Nathan's Famous Hotdogs35% Sales Increase - The Johnny Rockets InnovationWhat “Bad Toast” Taught Him about LeadershipOverseeing 28,000 Subways - The Biggest Thing He LearnedAdvice for CEOs on Social MediaWhat It's Like Receiving an Award from a US President-----Connect with the Host, #1 bestselling author Ben FanningSpeaking and Training inquiresSubscribe to my Youtube channelLinkedInInstagramTwitter

Ever wondered how you can easily optimize your purchasing decisions and develop an amazing partnership at the same time? Join Aaron for this episode of "Tips from Trestle" as he delves into the world of Group Purchasing Organizations (GPOs) and the key role of trust in this realm. We speak with Brian Lopp of Navigator Group Purchasing, who shares his journey from the food industry to the GPO world, highlighting the benefits of GPOs in aggregating spending to secure better prices and contracts with manufacturers. Throughout the conversation, Aaron and Brian emphasize the importance of building strong relationships with GPOs to effectively manage costs and deliver exceptional services to residents. Trust and accountability are key pillars in this partnership, and finding a reliable GPO to rely on can make all the difference in optimizing contracts and providing the best value. Don't miss out on this enlightening episode! Tune in to unlock the secrets to successful GPO collaboration. Brian Lopp has been with Navigator Group Purchasing since March 2018 and is currently the Vice President of Operations. He has 26 years' experience in the food industry which includes operations, distribution, GPO and government. He is responsible for multiple areas of the Navigator organization including GPO operations, contracts, field implementation and market baskets. Brian graduated from the New England Culinary Institute with a BA in Culinary Arts, and Hospitality and Restaurant Management. Tips From Trestle is a podcast focused on discussion about senior living food & hospitality. Hosted by Trestle Hospitality Concepts Founder & CEO Aaron Fish, he shares his thoughts, musings and discussions about the food & hospitality operations, trends and happenings in the senior living industry. To support the podcast, click here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://anchor.fm/tips-from-trestle/support⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TFT is sponsored by: ⁠⁠⁠⁠⁠⁠⁠⁠⁠The Boelter Company⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠Navigator GPO⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠eMenuChoice POS⁠⁠⁠⁠⁠⁠⁠⁠ Links: Aaron Fish: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.linkedin.com/in/aaronfish/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Trestle Hospitality Concepts: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.trestlehospitalityconcepts.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Brian Lopp: https://www.linkedin.com/in/brian-lopp-28747513/ Navigator: Web: ⁠https://www.navigatorgpo.com/ LinkedIn: https://www.linkedin.com/company/navigator-group-purchasing-inc/ --- Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

Ford Fry has cemented himself as an integral part of the Atlanta dining scene, as a chef and owner of over 20 restaurants between Atlanta, Houston, Charlotte and Nashville — like JCT, Superica, St. Cecilia, BeetleCat, The Optimist, and Little Rey to name a few. From his childhood in Texas, to studying at the New England Culinary Institute – find out why Ford decided Atlanta was the place to put down roots and start his career as a restaurant owner.

“We deserve deep nutrition that pulses through our bodies helping us feel truly alive and energized.”  ~ Chef Aran  Aran Goldstein is a chef, teacher and entrepreneur dedicated to helping others reach their potential through food. A graduate of Northeastern University and the New England Culinary Institute, his experiences have spanned fine dining restaurants in the Northeast, to stages in Michelin Stars in Italy, to opening a restaurant in China.  In 2020 he and his family moved to Europe to cook for the new Village Forest School in Piemonte, Italy. They then moved to Portugal where Aran built an online cooking course geared to support individuals and families, through their journeys in food, cooking, and thriving as humans.  He now leads a farm to table school lunch program in Austin, Texas where he lives with his wife and kids. For anyone looking to upgrade food choices and eating habits in the home, Chef Aran Goldstein is your man! Aran begins by talking about what he's been up to this past year, creating the Farm to Table and Nose to Tail School Lunch Program in Austin, Texas.  He describes it as the most rewarding work of his life. Aran says he's just trying to show up and make the highest "vibing" foods possible for the kids, staff and community at the school. When it comes to deciding what to eat & resetting our food choices, Aran says people can ask themselves this important question: what kinds of foods do I deserve?  He strives to get food and nutrition right first. For Aran, the food part of his life is non-negotiable: "and so, I organize my life to accomplish this first. Everything comes after this. Everything.” Aran explains that when you know exactly what you will and won't eat and are clear about your line in the sand, it simplifies your choices.  It's worth the extra effort to spend time in the kitchen preparing the most nutrient dense foods possible. Listen to this fascinating and always inspiring conversation with chef extraordinaire Aran Goldstein! You can learn more about Aran and his online courses right here: https://www.cookandlive.co/ APPLE PODCASTS SPOTIFY STITCHER YOUTUBE GOOGLE PODCASTS

Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE.  I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com or leave me a message on Speakpipe! Presented to by:   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today?   So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality  

Oh man. Dear god. Thanks, you all. This year, you downloaded episodes of our podcast 276,977 times. As a San Diego media company just trying to create things of value where you'll learn something, think about something in a different way—that's a huge number. I'm sure Joe Rogan sneezes that number, but for us it's pretty great. A lot of sneezes. When we launched “Happy Half Hour” in 2016, we had zero or near-zero idea what we were doing. Flailing at mics. Loghorrea-ing our way into the digital void. All we knew was that to stay relevant in media, you have to embrace new forms of storytelling. So much tire kicking. David Martin was (and is) in a band (Weight of the Sun who you should listen to). He knew how to record stuff. Our friend, Arsalun Tafazoli (who owns CH Projects, which is restaurant Jesus now in San Diego, but at that point was more of a midsize pack of creative lunatics), agreed to be our first guest. Former editor in chief Erin Chambers-Smith and I sat and talked with him—randomly about food and drink and hospitality and ideas for two hours. We didn't know anything about “mic proximity,” so the recording sounded like we'd be talking from very far away in another room… and then very loudly in your ear, like those close-talker people… and then like we were underwater… back yelling in your ear…. Afterward, exhausted but pumped that we had taken this leap of technological faith, David announced, “Yeah no way we can air that.” That recording exists on a hard drive somewhere, partially or fully inaudible but earnest and hopeful. So we tried again, staying close to the mic this time. We kept it under an hour. We developed a few “segment ideas.” And we invited guest after guest from the San Diego food scene. We even won a big national award for it. When we were nominated, we laughed because we were up against Harvard, Red Bull, Inc. Magazine, a few other massive media entities. And whoa, they said we won. Still not sure if that was real. They sent us an award or an email or something. Kinda blacked out. Anyway, for this final podcast of the year, we look back on the year that was. I lay out a hit list of the “10 Best Things I Ate This Year,” like the corn pinion soup at Wolf in the Woods, dirty hash browns at Born & Raised, and the ube pancakes at The Holding Company. David gives his “Top Five Soups”—including one at Wormwood, one at Shank & Bone, and a few other gems. If you've listened to this podcast, you know that soup is David's love language. And he's a former culinary instructor at the New England Culinary Institute, so he really knows his mirepoix. Finally, we go through some of the biggest news of the year (go, Convoy) and the trends that marked San Diego's food and drink scene (birria everywhere). Then we talk to the creator of what has become one of the official drinks of San Diego Magazine's offices—Javi's Ranch Water, 100-percent pure agave tequila, soda water, then natural flavorings. And whaddya know, owner/creator Josh Irving turns out to be a really likable, soulful fella. He named the drink after his dog (Javi, who's the mascot on the can). Josh was a great golfer in high school, dreamed of going pro. Lucky for us, he didn't succeed at that. Became a caddy. Befriended a guy who ran a liquor company, offered him a job. He fell in love with tequila and the people and culture of Mexico, and created his own tequila company using real, 100% agave tequila. And then he gifted us the canned delight that is Javi's, which is now either enhancing or decimating the production of the SDM team. Thanks again so damn much for your support, everyone. Much more to come. Enjoy the holidays.

Ford Fry is the Founder and Co-Owner of many, many restaurants, including Jct. Kitchen. Ford was raised in Texas and attended the New England Culinary Institute. He worked for several respectable restaurants and people in Florida, California, Colorado, and Texas before finally opening his own restaurant in Atlanta in 2007, that being Jct. Kitchen. Ford doesn't like the term "restaurant group" but he founded an entity that is basically that, called Ford Fry Restaurants. Ford Fry Restaurants currently owns/operates 13 concepts across 19 locations in Atlanta, Houston, Nashville, and Charlotte, NC. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Fine is not fine." In this episode with Ford Fry we will discuss: New England Culinary Institute Helping open massive companies Cooking for robust flavor rather than unique ideas Fundraising advice Training Employee benefits Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "Fine is not fine." What is your biggest weakness? I don't know how to say no What's one thing you ask or look for when interviewing/growing your team? "Where do you want to go?" Can I get them there? What's a current challenge? How are you dealing with it? Disseminating the culture Share one code of conduct or behavior you teach your team. Blame-free environments What is one uncommon standard of service you teach your staff? Servant leadership What's one book we must read to become a better person or restaurant owner? The Experience Economy by B. Joseph Pine II and James H. Gilmore GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Compeat 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? Treat your staff as your most valuable asset Fine is not fine; get better every day Ask what makes your experience more unique or more memorable Contact: Instagram: @fordfry 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 Ford Fry 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!

Professional bartender Sother Teague is the partner and Beverage Director of Overthrow Hospitality group which includes renowned bitters bar Amor y Amargo and in addition to several other venues, the newly opened Tequila and Mezcal bar Eterea in New York City. He's also the charismatic co-host of the award-winning show ‘The Speakeasy' on Heritage Radio Network. He was named Mixologist of the year by Wine Enthusiast Magazine 2019 and has been featured as a cocktail expert in countless outlets including Esquire, The New York Times, New York Magazine, Time Out, BuzzFeed, and more. He has written two books (all on his iPhone as he's always on the go!) about cocktails and cocktail culture, ‘I'm Just Here For The Drinks' and ‘Let's Get Blitzen' and is currently working on a third.Here's a glimpse of what you'll learn:Why Sother Teague became a chefWhen and why Sother moved to the front of house and never moved backThe particular allure of bartending in New YorkAll the things Sother expects bartenders to be to their customersThe in-depth knowledge the bartenders at Amor Y Amargo possessThe difference between simply drinking and having a cultural drinking experienceWhy trying different drinks is so important to experienceThe unique aspects of all twelve bars Sother works with through OverthrowHow social media has changed the bar industryThe why of Sother's involvement in bitters creationHow his book came to beIn this episode…Sother Teague - bartender, Beverage Director of Overthrow Hospitality Group, podcast co-host, cocktail expert, and author - started his career journey as a chef. He was an instructor at the New England Culinary Institute in Montpelier, Vermont for two years at the time when that school was rated the number one culinary school in the country. Sother moved to the front of the house for a friend when he moved to New York, though, and never went back.Sother's background in the culinary arts has informed his bar and cocktail expertise in certain ways. He points out that people would not eat the same food every day, but will try things at different restaurants. Yet they insist on having the same drink over and over. Sother's attention to cocktail and drink crafting goes hand in hand with trying new things, finding a drink to match your mood, and finding a drink that meets your evening experience. Many of the bars owned by Overthrow have very specific themes and drink menus to curate very considered experiences.  In this episode of What CEOs Talk About, host Martin Hunter and guest Sother Teague discuss how bartenders are concierges of their neighborhoods, the emotional connection people seek with experiences and purchases, the importance of ambiance, and how attention to these things create value flow in bars. Sother explains how some of the bitters he created came to be, how social media assists his business, and why he wrote his books. This episode dives into all the best that bars have to offer and shines a light on the pure creativity behind cocktails on offer.Resources mentioned in this episode:URGEOContact email: info@urgeo.comMartin Hunter on LinkedInSother Teague on LinkedInSother Teague (Creative Drunk) on Instagram‘The Speakeasy' podcastOverthrow HospitalityAmor Y Amargo‘I'm Just Here For The Drinks' by Sother Teague‘Let's Get Blitzen' by Sother Teague‘On Food and Cooking' by Harold McGee“Imbibe!' by David Wondrich‘Meehan's Bartender Manual' by Jim MeehanResources recommended for CEOs and leaders:Monday.comBambooHRSponsor for this podcast...This podcast is brought to you by URGEO, Operational excellence in action through the Are you Ready Program!Are you READY to free up your time?Optimize your Organization?Grow revenue and reduce costs?Build your leadership team?Partnering with organizations like yours, we work with you to implement our proven methodology designed to transform your operations, while providing accurate advice and support for real success.Translating strategy into frontline operations, URGEO helps leaders and the people within their organization excel at safe, on-time, on-budget and on-spec delivery. Let's touch base so we can learn how we can level up your business. Contact us today.

This weeks guest is Kate Gerwin who joins us from Albuquerque, New Mexico. Kate is a widely celebrated bartender and hospitality consultant, is well-known in the drinks industry for being the first woman and first American to win a global bartending championship for Bols Around the World Bartending Championship in 2014, but this is just one of her many worthy accomplishments. In her more-than-20-year career, Gerwin has been named by Drinks International as one of the industry's "Top 100 Most Influential Figures in the World" (2019 & 2022), she has worked as a certified advanced master sommelier for some of Napa's top wineries, consulted on the TV docuseries Bar Rescue, taught at the Le Cordon Bleu campus in Scottsdale, Arizona and the New England Culinary Institute in Montpelier, Vt. And we'd be remiss not to mention, as she puts it, her "favorite crowning moment:" being inducted into the Tales of the Cocktail Dame Hall of Fame, which celebrates the contributions of hard-working people to the spirits and cocktail industry. But it is her new distillery and cocktail bar, Happy Accidents, that she is most passionate about, specifically for the industry changing work they are achieving with a new “distillery bar” concept, enabling them to operate on whole new “post pandemic” level. Buying bulk spirits directly from distilleries, distilling in house, and acting as a blending facility, they have open the door to a myriad of possibilities and profits, enabling them to operate a more equitable company for their staff. Living wages, benefits, profit sharing and partnership are only the tip of the iceberg for this 100% bartender owned, industry changing operation which puts “staff first” in all operational decisions. They offer over 70 cocktails on the menu, all of which have base spirits uniquely designed for the cocktail itself. The bartenders have the freedom to adjust not only a spirits flavor profiles and ingredients, but even the proof of the spirits that they select for their libations. Not only is each cocktail carefully curated, but the spirits themselves are designed by each bartender to compliment the intended result. Full control from still to glass. Happy Accidents, has won TWO Best New Bar in the U.S. awards, one from Tales of the Cocktail and one from liquor.com in their inaugural awards. She is also currently on the Netflix competition series, Drink Masters. Links @alchemistkate @happyaccidentsbar happyaccidents.info @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Sinikka Waugh and Terrie Kohl discuss 4 Things I Learned from My Great Adventure in Purging. Terrie Kohl came to Des Moines as a food service food broker and then a national food service buyer. Terrie then took her next visionary step by attending The New England Culinary Institute in Essex Junction, Vermont, in 1996. Chef Terrie interned at The Montauk Yacht Club in Montauk, Long Island, New York, Thyme & Again Catering, and South Hampton Bath and Tennis Club in South Hampton, Long Island, New York. Her second internship brought her back home to Des Moines where she was employed at the Downtown Des Moines Marriott Hotel, Embassy Club Capital Square, and Aramark/Pioneer Hi-Bred. She gained additional expertise as the Catering Chef at Drake University in Des Moines, Iowa. Terrie dreamed of starting her own business, and she established Country Club Market in 2003. From there, Country Club Market has filled a unique niche in central Iowa, offering culinary arts classes, customized catering, and a bakery that produces some of the tastiest treats in town. Chef Terrie is a graduate of New England Culinary Institute in Essex Junction, Vermont – a school that was voted the 2004 Vocational Cooking School of the Year by the Institute of Culinary Professionals. Chef Terrie's passion for food extends to her collection of more than 4,500 cookbooks. She is especially fond of regional Junior League cookbooks, and those found on vacation destinations.

Chef Aran Goldstein is both a teacher and an entrepreneur who is dedicated towards building skills and intuition around food and cooking for his students and clients so they can live the life they want.Aran graduated from Northeastern University in Boston and received his degree and training in culinary arts from the New England Culinary Institute. His work experiences are many, from brigade work in boutique hotels, stints in Michelin star properties in Italy, to opening a restaurant in China. As an educator, Chef Goldstein has taught hundreds of culinary and baking lessons, from an organic farm cooking school to current medical students learning about food as medicine. He recently launched a new project called Cook and Live, which supports individuals and families through their journeys in food, cooking, and thriving as humans.CULINARY SCHOOL AFFILIATION: New England Culinary Institute Montpelier, VermontWebsite: https://www.cookandlive.co/LinkTree: https://linktr.ee/arangoldsteinInstagram: https://www.instagram.com/chefarangoldstein/ Culinary Media Training Workshops: https://foodmedianetwork.com/coursesSign up for the Food Media Network newsletter & email list: https://foodmedianetwork.com/contactFree Culinary School Stories Recipe eBook: https://bit.ly/culinaryschoolrecipes RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com ABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)LinkTree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.foodmedianetwork.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio & “Merengue de Limon” by Quincas Moreira; YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network! Copyright 2022Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Sinikka Waugh and Chef Terrie Kohl discuss 5 Ways that Living Her Mission at Work and Life has Brought Joy. Chef Terrie Kohl came to Des Moines as a food service food broker and then a national foodservice buyer. Chef Terrie then took her next visionary step by attending The New England Culinary Institute in Essex Junction, Vermont, 1996. Chef Terrie interned at The Montauk Yacht Club in Montauk, Long Island, New York, Thyme & Again Catering, and South Hampton Bath and Tennis Club in South Hampton, Long Island, New York. Her second internship brought her back home to Des Moines where she was employed at the Downtown Des Moines Marriott Hotel, Embassy Club Capital Square, and Aramark/Pioneer Hi-Bred. She gained additional expertise as the Catering Chef at Drake University in Des Moines, Iowa. Chef Terrie dreamed of starting her own business, and she established Country Club Market in 2003. From there, Country Club Market has filled a unique niche in central Iowa, offering culinary arts classes, customized catering, and a bakery that produces some of the tastiest treats in town. Chef Terrie is a graduate of New England Culinary Institute in Essex Junction, Vermont – a school that was voted the 2004 Vocational Cooking School of the Year by the Institute of Culinary Professionals. Chef Terrie's passion for food extends to her collection of more than 4,500 cookbooks. She is especially fond of regional Junior League cookbooks, and those found on vacation destinations.

Welcome to Episode 36 of The Darlington Podcast!  In this episode, Julia (Douglas) Thomas ('07, LD '15), director of annual giving, chats with Megan Ware ('09), executive pastry chef for three local restaurants, about her Darlington experience; her career, including a recent appearance on the Food Network; and the school's Darlington Connects program. Julia Douglas returned to her alma mater to serve as director of annual giving in 2015. As such, she spends most of her time connecting with members of our school community and raising money for The Darlington Fund, the school's top fundraising priority.  Megan Ware holds a degree in food industry marketing and administration at the University of Georgia and went on to study baking and pastry arts at The New England Culinary Institute in Vermont. She worked at The Georgian Room in Sea Island before bringing her culinary mastery back home to Rome and collaborating with restauranteur Kevin Dillmon. She now serves as executive pastry chef for Aventine, Honeymoon Bakery, and Blossom Hill BBQ & Burgers. Megan and her Honeymoon Bakery colleague, Kate White, recently competed on and won the Food Network's "Holiday Baking Championship: Gingerbread Showdown." About Darlington Connects: Every member of the Darlington Community has countless Darlington connections, especially in the work world. By supporting each other's careers and life goals, we are better connecting our students, alumni, parents, parents of alumni, and grandparents. Share more about your career in a Darlington Connects spotlight on our website or social media Lend your expertise to a current student or recent graduate Connect with others in your field or your geographic area via our https://darlingtonschool.org/Alumni/Directory (Alumni Directory) or our https://www.linkedin.com/signup/cold-join?session_redirect=https%3A%2F%2Fwww%2Elinkedin%2Ecom%2Fgroups%2F2388952%2F&trk=login_reg_redirect (Darlington Connects group on LinkedIn) Volunteer to be one of our guest speakers at Career Day https://www.darlingtonschool.org/Today/Details/5789280 (Click here for complete show notes >>)

Jon Bonnell visits the guys at FORTitude this week and they talk all about food. Jon talks about how he developed his love for cooking and how that led him to eventually opening his own restaurant. He's had a wild journey and this episode will leave you excited for your next meal. Born and raised in Fort Worth, Texas, Chef Jon Bonnell grew up hunting, fishing, and cooking with his parents and family. After graduating from Vanderbilt University in 1994, Jon taught science and math for two years before pursuing his love for cooking and enrolling in the New England Culinary Institute in Montpelier, Vermont. During his tenure at NECI, Jon completed a six-month culinary internship at Mr. B's Bistro in the historic New Orleans French Quarter. In 1997, Jon graduated from NECI and returned to Fort Worth where he honed his cooking skills at local, upscale restaurants.

Show notes: https://www.tamihackbarth.com/blog/episode-112 Meghan Splawn is a food editor with a passion for meal planning and getting messy in the kitchen with kids. A graduate of New England Culinary Institute's prestigious baking and pastry program, she worked as a pastry chef before joining Alton Brown's culinary team for over 10 years. Meghan's work for Brown included recipe development and food styling for the award-winning television show Good Eats and the New York Times best-selling Good Eats book series, as well as food styling, project management, and on-air appearances.  

Our guest is Christopher Horton who is the executive chef at Sanrokunana (367) in Nagano Prefecture, Japan. After graduating from the New England Culinary Institute, Chris worked at notable establishments, including Mandarin Oriental Hotel in Washington, D.C., Andaz Hotel Tokyo, and INUA in Tokyo, which was one of Asia's 50 Best restaurants. Nagano is known for its beautiful mountains and hot springs, and very importantly, great local produce. Chris naturally combines his western culinary skills and experience with the celebrated local food culture at his unique restaurant. In this episode, we will discuss how he got an opportunity to cook in Japan, his idea of Japanese cuisine and how he expresses it, what he has discovered in Nagano's unique food culture, his close relationship with local farmers, and much, much more!!! Here is the link to the fantastic video "Story of Terroir： Shinshu Gastronomy ＜Spring＞" where Chris introduces us to the essence of Nagano's culinary tradition. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

On this episode Dominic and Tristin discuss Kate Gerwin's views on Yelp reviews, her extensive background in bartending, and her many accolades. Kate Gerwin, a widely celebrated restaurateur and mixologist, is well-known in the bartending world for being the first woman and first American to win the Bols Around the World Bartending Championship in 2014, but this is just one of her many worthy accomplishments. In her more-than-20-year career, Gerwin has been named by Drinks International as one of the industry's "Top 100 Most Influential Figures in the World," she has worked as a certified advanced master sommelier for some of Napa's top wineries, consulted on the docuseries Bar Rescue, taught at the Le Cordon Bleu campus in Scottsdale, Arizona and the New England Culinary Institute in Montpelier, Vt. We'd be remiss not to mention, as she puts it, her “favorite crowning moment”: being inducted into the Tales of the Cocktail Dame Hall of Fame, which celebrates the contributions of hard-working women to the spirits and cocktail industry. It's her consulting work that she is most passionate about, specifically that which she does with small market bar programs. Sometimes she's called in to help train and educate teams at struggling bar programs, almost like a real life Bar Rescue, and other times she is hired to design bar programs in small tertiary markets that don't yet have a cocktail bar scene. Recently, Gerwin and her business partner, flair bartender Blaze Montana, opened their own bar and distillery, Happy Accidents. The bar is located in the Nob Hill neighborhood of Albuquerque, New Mexico. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Summertime nostalgia for most people includes ice cream and so it is only fitting that this week's guest is Lokelani Alabanza, a pastry chef by training, and the founder of Saturated Ice Cream, her own brand of plant-based, hemp-derived CBD ice cream made in Nashville, Tennessee. She creates beautiful flavors like Sweet Potato Gingersnap, Juneteenth, and Sunflower Butter Stacciatella, that spur the imagination while educating consumers about African American culinary history. Lokelani’s professional journey started at the New England Culinary Institute. From there, her love of food took her around the world. Starting in Denmark for her first kitchen job to her time working as a private chef in Japan, her travels expanded her palate and refined her ability to create incredible food. It was in Los Angeles, under the tutelage of renowned pastry chef Elizabeth Belkind, that Loke’s passion for pastry cooking was ignited. There, she worked with Dahlia Narvaez and Nancy Silverton at the James Beard award-winning restaurant Campanile, before landing in Nashville, as Culinary Director for Hattie Jane’s Creamery. Lokelani’s time there grew her passion for ice cream, expanded her experience (while at Hattie Jane’s, she created over 300 flavors), and her love of integrating nostalgia into her cooking. In this episode, Lokelani and host Brad Johnson discuss her exposure to world travel, her rise in the restaurant industry to become a pastry chef with mentorship from renowned pastry chefs, and how she learned to perfect her ice cream making skills. After being laid off during COVID, Lokelani explains the decision to start her own business and why she decided to make plant-based, CBD ice cream as well as create unique, monumental flavors honoring African American heritage as she wrote about in an article titled A Monumental Flavor for the Oxford American Food Issue - Spring 2021. * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Sother Teague is the barman behind the hit NYC bar, Amor y Amargo (Trans: "Love and Bitters"). He is also the authors of the books, I'm Just Here for the Drinks and Let's Get Blitzen. Some of the topics covered in this wide-ranging conversation with Sother Teague include: The origin story of Sother Teague. From a biker bar in Panama City Florida, to the New England Culinary Institute, to tending bar in New York City. Why Amor Y Amargo is a bumble bee, and how it transformed from a trendy pop-up to an acclaimed East Village destination. The bizarre, seductive energy that characterized a pre-pandemic visit to Sother’s Bar, and what can it teach us about the meaning of being together and sharing a drink. How Sother has become the reluctant master of the pivot, and what changes are in store for guests at his new concept: Reserve by Amor y Amargo. Some thoughts on the daunting task of pairing food with boozy, stirred cocktails My first Underberg Bitters drinking contest (you’ll never guess who won) Details about what’s on the horizon for Sother (including several trash bags of bottle caps and a new Sunday Dinner ritual) And much, much more This episode is also brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with clients at Full Heart Hospitality, and works on executing his vision for Red Barn Kitchen. Check out Matt's book Homegrown: Cooking From My New England Roots Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Head down, full heart" In today's episode with Matt Jennings we will discuss: Culinary school New England Culinary Institute The D.I.S.K. method Starting small Buying/operating a cheese shop as a starting point Budgeting Buying a business with established roots A partnership is a marriage Farmers markets Visioning - write it down Knowing when to say "No" Regrets Self-care Public Relations - do you need it? Chasing accolades Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of urgency What is your biggest weakness? Over-thinking What's one question you ask or thing you look for during an interview? The fire in their eyes What's a current challenge? How are you dealing with it? Shifting a culture to a new philosophy on food Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Empathy What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Listen Name one service you've hired. PR What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Galley Solutions - data-driven foodservice software 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? Be good to other people Believe in your own ability Love hard Contact info: Instagram: @matthewjennings Twitter: @matthewjennings 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 Matthew Jennings 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!

Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as a nationally ranked cross-country skier, he found his next challenge in the kitchen. He enrolled at the renowned New England Culinary Institute in Vermont, but soon left to forge an even more rigorous path of independent study—he was accepted to live as a pâtissier at the Compagnons du Devoir, the premier guild for artisan craftsmen in France, and subsequently became the first American to earn the title of Konditormeister, or Master Pastry Chef and Chocolatier, in Cologne, Germany. Immersed in the realm of the world’s top chocolate makers, Chris continued honing his knowledge under some of the world’s great chocolate makers in Belgium, France, Germany, Switzerland, Spain and Japan—legendary producers like Confiserie Bachmann in Switzerland, Confiserie Coppeneur in Germany, Herman Van Dender and Pierre Marcolini in Belgium, and Poire in Japan—where he had the privilege of sharing in confectionery’s greatest secrets and techniques. Having mastered the art and techniques of Europe’s finest chocolates, he returned to the U.S. in 2004 and founded Éclat Chocolate, where his craftsmanship rivals that of the Old World’s most storied houses. In this episode, you’ll learn: His jump from cross-country skiing to culinary Why he left culinary school to train in Europe The inspiration for opening his chocolate business Collaborations with celebrity chefs and chocolate colleagues Chris’s favorite piece of equipment in his shop Differences between European and American chocolatiers The chocolate trend Chris wants gone And much, much more!

Jim Birmingham is the Food Service Director of the Montpelier Roxbury School District. He is a graduate of Johnson State College and attended culinary school at Le Cordon Blue, London, UK. He is an American Culinary Federation Certified Executive Chef who spent several years working in resort hotel kitchens around Stowe, VT and more than a decade as a Chef Instructor at New England Culinary Institute in Essex and Montpelier. Jim lives in Waterbury with his wife and two teenage sons. He enjoys gardening, hiking and is an avid alpine and backcountry skier.

Chef Eric Villegas has an awesome culinary pedigree including studying in France, and the New England Culinary Institute, and owning his own high end restaurants. Eric is now the Chef for VacMaster ARY and develops recipes, seasoning blends, blogs, creates videos, as well as works the many trade shows throughout the year! We discuss sous vide in depth, VacMasters line of products, the International Sous Vide Summit, and much more! Check out Eric on the VacMaster YouTube Channel HERE, and the VacMaster "Fresh Bites Blog" HERE! You can also find some of VacMasters products on Amazon HERE.Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 30% off for a cost of only $59.50 by using the Discount Code VHGYPPGJ at checkout!

This week, Adam Conover, host of the truTV series “Adam Ruins Everything,” challenges the myth of killer Halloween candy, bogus detox diets and the ethics of buying avocados. Plus, David Burtka transforms parties into events; we throw together an amazing Andalusian Tomato and Bread Soup; and Adam Gopnik stumbles across the perfect meal on vacation in Greece. For this week's recipe, Andalusian Tomato and Bread Soup, visit: https://www.177milkstreet.com/recipes/rich-tomato-toasted-bread-soup-bacon-prosciutto-salmorejo We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips This week's sponsors: Visit http://www.madeincookware.com/MILK and use promo code MILK for 15% off your first purchase. Scholarships at the New England Culinary Institute are still available for the Fall 2019 semester. Apply today or learn more at www.NECI.edu.

Lidia Bastianich grew up under Tito's communist rule, escaped to a refugee camp in Trieste and finally made it to Queens, where she learned to love Spam, Jell-O and Wonder Bread. She talks about the early years on her grandmother's farm, where she slept on a corn-husk mattress, ate pig's blood sausage and fresh fig jam, and realized that the secret to happiness is having less, not more. Plus, we discover turkey skin ice cream with Salt & Straw's Tyler Malek; discuss the ethics of cooking lobsters; and whip up molletes, Mexico’s take on grilled cheese. For this week's recipe, molletes, visit: https://www.177milkstreet.com/recipes/molletes-sandwich-beans-cheese-salsa-lunch-mexico-pickles This week's sponsors: Scholarships at the New England Culinary Institute are still available for the Fall 2019 semester. Apply today or learn more at www.NECI.edu. Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Curtiss Hemm is the Chef/Owner of Carriage House Cooking School, Founder at Pink Ribbon Cooking and is the former Dean of the New England Culinary Institute. http://www.curtisshemm.com/ https://www.carriagehousecookingschool.com/ http://www.pinkribboncooking.com/

Chef Anessa Cameron dazzles guests with her desserts at The Diplomat Beach Resort in Hollywood, Florida. A California native and graduate of the New England Culinary Institute, Chef Cameron, enjoys using local Florida produce ,such as passion fruit and citrus. Her key lime pie is a must when you visit. One of the largest destination resorts in Hollywood, Florida, The Diplomat Beach Resort is part of the Curio Collection by Hilton. Recorded at the Epicurean Weekend Experience. #BeCuriousThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Patrick Cowden, Executive Chef at The Pharmacy Cafe and Green Planet Catering in Raleigh, North Carolina discusses partnering with local farms, the importance of community, cooking with food in season, creativity in the kitchen, how he uses resourceful methods to reduce food waste, and why transparency is needed for a quality food system. BIO: In November 2015 Chef Patrick Cowden partnered up with Daniel Whittaker to take ownership of The Pharmacy Café in Raleigh North Carolina. Their vision was to create a friendly neighborhood modern take of an old school pharmacy lunch counter. Located in an actual working pharmacy that has been serving the public for over a hundred years they serve hand crafted soda jerk style offerings (sodas/egg creams/fizzes), gargantuan biscuits, and creative upscale sandwiches that are all driven by what is seasonal and available locally. Whittaker and Cowden also operate Green Planet Catering, an award winning sustainable catering company that serves Raleigh/Durham/Chapel Hill. Chef Cowden, who attended New England Culinary Institute, had done long stints as Executive Chef of Tobacco Road Sports Café’s three locations and The Weathervane Restaurant at A Southern Season in Chapel Hill before starting this new adventure. As a long time resident of the Triangle he has steered the course at such places as Michael Jordan's 23 Sport Cafe, The Grill at Glen Lennox, Michael Dean's, Jean Claude’s Café, and his own restaurant Patrick's Seasonal Cuisine which was located in North Durham. All of which have garnered numerous accolades and have appeared on many best of lists in the triangle. As a Chef who is committed to North Carolina products and local producers he showcases these products and farmers on his menus. He has also taken part in numerous Farm-to-Fork picnics and has been a finalist in the Best Dish of North Carolina sponsored by the Dept. of Agriculture. Another driving factor behind Chef Cowden’s philosophy is his commitment to sustainability. He strives to reduce the ecological impact of his operations to the barest minimum. This commitment coupled with a passion for exciting Southern inspired cuisine makes Chef Cowden a natural fit for Green Planet Catering and Person Street Pharmacy Cafe.

Jill Gedra is the Owner of Lait Cru Brasserie and Nickel City Cheese & Mercantile, which operate side-by-side in the Horsefeathers Building on Buffalo's West Side. After graduating from the New England Culinary Institute, Jill worked in kitchens across the country, extending from San Francisco to the Midwest, and found her niche – cheese. Jill gained experience as a cheese monger for several high-end grocers in Nantucket and Minneapolis, while raising her two young children. Upon moving home to Orchard Park, NY, Jill opened Nickel City Cheese & Mercantile in Buffalo's Elmwood Village. The European-style gourmet cheese and specialty food store has since grown into a bustling business, supplying countless local restaurants with cheese and other exclusive items, as well as offering Western New Yorkers unique, gourmet products. Learn more about your ad choices. Visit megaphone.fm/adchoices

What role does Chefs Cycle play in the success of No Kid Hungry? This episode of Add Passion and Stir takes place at Chefs Cycle 2018. Krista Anderson of New Seasons Market in Portland, OR, Hugh Mangum chef/co-owner of Mighty Quinn’s New York Barbeque and Ed Doyle of Real Food Consulting in Boston join host Billy Shore after riding 100 miles for the second day to talk about their experiences participating in Chefs Cycle. The question is raised as to why go to such great lengths to raise funds. “There’s strength in numbers and numbers are community, and the community is always going to be a we, and we is always stronger than I,” says Magnum. Anderson talks about one of her teammates who used a twitter campaign to get his company to donate a money to No Kid Hungry. “And there were some comments back ‘just write the check’. Then you don’t have that spread the word,” she observed. Billy Shore notes that Chefs Cycle brings in more first-time donors (4000 per year) than anything Share Our Strength has done because of everyone reaching out to their networks. “It is such an easy ask. I don’t think anyone that I’ve asked has said no. You explain the cause. You explain that you’re not nuts…and they happily sign up, and then again year after year,” says Doyle. In addition to raising $2M to support No Kid Hungry, the guests discuss the challenges of the rides and the sense of community that grows out of the event. “You have the moments when you’re feeling great and moments where you’re like how the hell am I going to finish this, but the coolest thing is to see people who are avid cyclists, people who are not avid cyclists…and everyone pulls together,” says Doyle. Talking about the recent fires that ravaged Sonoma County, Anderson notes that “having to look around…and taking it all in and seeing just a fireplace and black trees was pretty sobering.” Mangum agrees but points out that riding in “the amazing community in Santa Rosa adds another sense of purpose.” He describes riding by a school where 80 kids came running out to spur on the cyclists. “That was a moment I’ll never forget.” Get inspired by these amazing guests who tackle the incredible physical and mental challenge of Chefs Cycle to help end childhood hunger. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Root Cause Coalition: (rootcausecoalition.org) The Root Cause Coalition is a national, member-driven, nonprofit organization dedicated to addressing the root causes of health disparities by focusing on hunger and other social determinants leading to nationwide epidemic of preventable chronic health conditions.· Krista Anderson is responsible for innovative planning of the prepared foods department programs, seasonal menu and recipe development, as well as purchasing and sourcing of ingredients for New Seasons Markets in the Portland, Oregon area. She focuses on stellar customer service and fiscal responsibility to support in-store merchandising, store openings and remodels, staff development as well as coaching and nurturing vendor/producer relationships. Prior to that, she was the Company Chef in charge of seasonal menu and recipe development to support established programs for all prepared foods departments including holiday and special event menus. She earned a bachelor’s degree from Bates College and associates degree from the New England Culinary Institute.· New Seasons Market brings delicious, healthy food from local farmers, producers, ranchers and fisherman to the communities of Portland, Oregon. They provide the best mix of local, organic favorites and grocery classics. They are firmly committed to supporting the regional food economy, environmental stewardship, giving back to the local community, and providing a progressive workplace for staff to thrive. Store by store, they focus on building and nourishing the communities they serve, creating lasting relationships with their customers, staff and vendors.· Hugh Mangum is the pitmaster and co-owner of Mighty Quinn’s New York barbeque. Fond memories of palate altering meals and a deep admiration for the soul of real barbeque have led Hugh on a personal quest for slow smoked perfection. Many years and copious piles of wood later, Mighty Quinnʼs New York barbeque represents Hugh's craft and his desire to make people happy eating slow smoked goodness. An avid cyclist and long-time No Kid Hungry Supporter, Magnum is veteran of Chefs Cycle.· Mighty Quinn’s New York Barbeque takes a simple approach: source the best quality ingredients they can and don’t fuss with them too much. They cook barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent. They bring together the best of all great BBQ techniques to create something uniquely its own. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many, many hours until the perfect harmony of smoke, flavor and time emerges. Their food is steeped in tradition but given new life. BBQ was created in the South but Mighty Quinn's Barbeque was born in New York!· Ed Doyle has become a household name in the Boston hospitality scene for his work as a both chef and, now, as a consultant with RealFood Consulting, Inc. While Director of Culinary Operations at the Seaport Hotel and World Trade Center, the hotel’s restaurant Aura was named one of the Best New Restaurants in the U.S. That passion and drive are even stronger today as he helps new and existing foodservice businesses make success happen. Ed has been featured in Food and Wine, Restaurant Business, and Food Arts magazines. Away from the office, Ed works with non-profit groups to give back to the community. He gets his competitive fix from bike racing and cooking on the National BBQ Circuit as part of Team iQue, World Champions in 2009. Ed lives in Somerville, Massachusetts, with his partner Mary.· RealFood Consulting, Inc. is a full-service consulting firm that has attended to the needs of the food & beverage industry since 1996. They design, develop, and open new restaurants as well as fix rebuild, reassess, and rediscover exiting concepts.

Nancy’s passion for food began at a young age. Growing up in a large family, her best memories occurred in the kitchen and around the dinner table. Her parents allowed their children to participate in the kitchen, instilling a lifelong passion for cooking. After graduating from Bucknell University, Nancy enrolled at the New England Culinary Institute in Vermont. She embarked on a career that would explore many facets of cooking. She owned and operated a small restaurant and catering business in Highlands, North Carolina, allowing her to discover the importance of food sourcing and the connection of family farming to a healthy food system. She sold her restaurant in 2008, and has since sought to marry her love of food and deep family heritage with a meaningful business. Reviving her family’s salt enterprise in Malden, West Virginia was the perfect fit. For her, salt is the most essential cooking ingredient, and she particularly loves to experiment with meat and fish curing. She has 2 children, Lisle and Carter, who both love to cook.

  In this episode with Eric Soller, we discuss: The significance of positive reinforcement. Using systems to develop attention to detail. Problems being meant for solving; not for getting in your way.  Empowering your team so you can gain work-life-balance.  How to leverage Pareto's Princle (aka the 80/20 rule).  Relentless pursuit for improvement. Not systematizing your restaurant at the expense of losing the human element. How convertible notes work. Controlling the flow of people at your register to pace your kitchen.  How to get involved with your community.  Eric Soller is a graduate fo the New England Culinary Institute. After graduation he served as operations manager for Solganik Food Group for six years until 2006. He'd go on to serve as Director of Marketing for Hobart, until 2016 which is when he opened Old Scratch Pizza along side wife, Stephanie Soller.

Tonight we talk birthday party pizza, restaurants stalking their customers and New England Culinary Institute duck.

  In this episode with Ian Boden, we discuss the power of gathering and sharing knowledge, how this industry is filled with misfits- which makes it awesome, why abusing your mind and body needs to be a way of the past, correcting processes not people, taking ownership of your people falling short, why Chef Boden needed time away from the kitchen, what brought Chef Boden back to the kitchen, why you need to learn the entire business before opening your restaurant, why Chef Boden's first restaurant failed, knowing the #'s, the importance of your reputation, getting everyone in your restaurant aligned, how to get your people to "drink the Kool-Aid", leading by example, the value of intent, doing what you say you're going to do, learning from your failures, doing market research, and how to set yourself up for financial success Originating from Northern Virginia, Chef Ian Boden got his start at the early age of 13 working in a local French restaurant. He would continue his culinary education at the New England Culinary Institute in Vermont before making his way to New York City, where he stayed until 2007. Back in his home state, Ian made a go at a number of ventures earning national acclaim and 2 James Beard Nomination for "Best Chef Mid-Atlantic" in the process. In 2013, Boden opened his community focused, casual dining restaurant The Shack, and has been crushing it ever since.

“My job is being a manager, cheerleader, salesperson and marketer for these plants that have saved my life.” Amanda Chantal BaconWhat do you become when your mom is the CEO of a prestigious fashion empire and your dad is a musician accompanying notorious acts like Billy Idol and the art punk group Suicide?You alchemize that business savvy with artistry. And pivot.Such is the tale of plant alchemist and holistic heroine Amanda Chantal Bacon – a wellness entrepreneur committed to the idea that food is equal parts art and medicine; as much about pleasure as healing; and that creativity and sustenance can be one and the same.A graduate of the New England Culinary Institute and former Food & Wine Editor at the LA Times, Amanda served apprentice duties under Suzanne Goin, the James Beard Award winning chef at the famous Luques Restaurant, who served as her mentor and inspiration behind Moon Juice, an online holistic apothecary and chain of elegant community-centric juice shops with three locations across Los Angeles that Amanda founded in 2012.Amanda is also the author of the exquisite Moon Juice Cookbook*, and has been profiled extensively in the most prestigious publications in the world, including the New York Times Sunday Magazine, The New Yorker, Vanity Fair, Elle, Vogue, InStyle, and The Hollywood Reporter.In addition, Amanda is no stranger to controversy. Last year found her square in the Internet's vicious, vitriolic crosshairs — an experience we explore at length.This is a conversation about Amanda's eclectic upbringing and unique entrepreneurial path. It's about taking control of your education and your path. It's a conversation about self-care habits, and the power of plants to heal. And it's about food not just as nourishment, but as an experience.Spending time with Amanda was soothing and delightful.I sincerely hope you enjoy the exchange.Peace + Plants,Listen & Subscribe on Apple Podcasts | Soundcloud | Stitchercharity: waterI want to personally thank everyone who responded to my podcast with Scott Harrison and donated to charity: water by joining The Spring. As of the date of this writing, the RRP community has collectively raised enough revenue to build 4 wells annually! Amazing. Inspired by your generosity, my company has decided to sponsor one well per year – so that makes 5 wells for 2017. But why not make it 10? For just $20-$40 in monthly donations (100% of which go directly to clean water projects), you can make an incalculable difference in countless lives by investing in a world where everyone has clean water. There is simply no better feeling than providing a basic, life-altering human right. To learn more and join, please visit The Spring at cwtr.org/richroll.com Thanks to this week’s sponsor:AwayTravel. See acast.com/privacy for privacy and opt-out information.

Chef Jonathan Freyberg attended the New England Culinary Institute and began working in the kitchen at the age of 14. His love for cuisine is evident in every dish he makes. Bellamy’s Restaurant offers California Modern cuisine with French influences. This hidden gem in Escondido is quickly progressing to the top, creating a farm to table dining experience and serving the most robust flavors of every season. Bellamy’s prides itself on quality food accompanied with impeccable service. Bellamy’s is upscale dining in a relaxed family atmosphere, where every guest will experience flavorful dishes, a pleasant environment and service second to none. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Chef Jonathan Freyberg attended the New England Culinary Institute and began working in the kitchen at the age of 14. His love for cuisine is evident in every dish he makes. Bellamy’s Restaurant offers California Modern cuisine with French influences. This hidden gem in Escondido is quickly progressing to the top, creating a farm to table dining experience and serving the most robust flavors of every season. Bellamy’s prides itself on quality food accompanied with impeccable service. Bellamy’s is upscale dining in a relaxed family atmosphere, where every guest will experience flavorful dishes, a pleasant environment and service second to none. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

In this episode, you will learn about the importance of creating opportunities for both guests and other small businesses from Debbie Meritsky. Debbie is a graduate of New England Culinary Institute and has worked in the food industry for over 30 years with an emphasis on local, organic, and seasonal ingredients. Debbie is co-owner of the Black Sheep Inn & Spa located in Hammondsport in the Finger Lakes region of NYS. As the Inn chef, she is an avid proponent of sourcing local organic foods and the clean food movement in the Finger Lakes region. Debbie prepares delicious farm-to-table breakfasts for her guests, sourced from within 50 miles of the Black Sheep Inn & Spa. She also enjoys sharing with her guests those techniques on how to create this lifestyle at home, wherever they may live. Debbie’s other passion is art, and, specifically, creating art from recycled and repurposed “ingredients”. Debbie and her husband Marc created the Arts in Bloom Art Trail to showcase the fantastic art being created in their area. In its 5th year Arts in Bloom is a family-friendly, free community event that features live demonstrations at artist studios and galleries on the trail. What you’ll learn about in this episode: Debbie’s background Why Debbie loves doing farm-to-table & how that helped form her business How Debbie likes to give her guests experiential opportunities when staying with them at the Inn Debbie’s philosophy of, if you’re not having fun doing something then your guests aren’t going to have fun Why you should source what is available now to bring the best to your guests Why it’s not about money – it’s about opportunity Why forming partnerships with other small businesses is one of the biggest but most important challenges you will face The story behind the family-friendly, free community event, Arts in Bloom & the F.L.A.V.O.R. Studio at the Inn The many opportunities for partnerships with the over 100 distinct breweries, cider houses & distilleries in the Finger Lakes region How knowing how to cross-sell can help you create more opportunities The importance of finding local small businesses that understand and want to excel at forming partnerships Why, as tourism partners, you need to build your story to tell the outside world Ways to contact Debbie: Website: www.stayblacksheepinn.com

Chef Abram Bissell became Executive Chef of The Modern in 2014. Most recently, Abram opened The NoMad as Chef de Cuisine in 2012, directly following his role as Executive Sous Chef at Eleven Madison Park, during which time the restaurant earned three Michelin Stars, four New York Times stars, and membership in the Relais & Chateau association. Earlier in his career, Abram worked in the kitchens of Post Ranch Inn's Sierra Mar Restaurant in Big Sur, and L'Espalier in Boston. Abram attended the New England Culinary Institute in Montpelier, Vermont. He was born into a half Jewish, half Italian family and raised in a fishing community in the Florida Keys, and that is deeply reflected in his cooking. The first dish he learned to make was conch fritters, and that still finds its way onto his menu in present day (but with lobster), and there are elements on various dishes that show his love of Jewish delis.

Listen to this episode to find out where perseverance, good listening skills, a constant strive for improvement and having a solid sense of purpose can get in your career as a restaurant professional. Chef John Sundstrom is a graduate of the New England Culinary Institute. He has worked in kitchens all over the country and has traveled the world in pursuit of  his culinary and personal purpose. His accolades suggest he's found that purpose as he's been named "Best New Chef" by Food and Wine Magazine and was named "Best Chef Northwest" by the James Beard foundation in 2007 following nominations in 2005 and 2006. Today, you'll find Sundstrom serving as Chef/Owner of Lark Restaurant, Bitter/Raw and Slab Sandwiches + Pie in Seattle, WA.

Join us for episode 1, where we visit A&J King Artisan Bakers in Salem, Massachusetts. And if you’re in their area, get about one newsletter a month outlining their seasonal specials, upcoming events, and other fun happenings! Small Biz Stories tells the story of some of the bravest people you'll ever meet — small business owners. You'll hear how they got started, their biggest challenges, and their dreams for the future. You can also read the transcript below: Small Biz Stories is brought to you by Constant Contact. Constant Contact is committed to helping small businesses and nonprofits connect to new and existing customers with email marketing. Find out more at ConstantContact.com. Jackie: Where do you go for advice? Sometimes you feel all alone, “No one will understand I don't even know where to begin to explain it.” Dave: You just heard the voice Jackie King, co-owner of A&J King Artisan Bakers in Salem, Massachusetts. If you own a small business it's likely you've felt something similar. Off on your own, with limited time and resources, unsure of where to go for help and guidance. This is why we started SMALL BIZ STORIES. More than fifty percent of small businesses fail within the first five years. These are the stories of those who beat the odds. My name is Dave Charest and I'll be your host as we share the stories of some of the bravest people you'll ever meet, small business owners. You'll hear how they got started, their biggest challenges, and their dreams for the future. Stepping inside Andy and Jackie's bakery, it doesn't take long to realize you're in for something good. The display cases are filled with freshly made earl grey scones, almond croissants, and coconut meringue tarts. The staff is friendly and focused, and the walls show off the many framed awards the bakery has received since opening its doors in 2006. Maybe most impressive is the energy of the bakery. A quick survey of the room reveals that everyone — from the people behind the counter to those seated enjoying their meal — look satisfied and at home. After speaking with Andy and Jackie, I'm not surprised their bakery has this effect on people. Growing up, both agreed to have inherited a powerful love of food from their families. But it wasn't until they tried to pursue other, seemingly more practical careers, that they began to feel like they were missing out on something. Jackie: I went to college, and then two years into that I was doing fine but I was totally feeling like I had missed out on doing what I really wanted to do. So I left traditional college and went to New England Culinary and just said, “I feel like I’ll be upset if I don’t try this.” Dave: Andy, who graduated with a music degree and started working at an educational center, described a similar realization. Andy: I remember one day I was biking through Palo Alto through the Stanford campus, because this was on the West Coast, and I saw a cafe with a bunch of professors eating and talking. And then there was the back door to the cafe where there was a bunch of cooks sitting and laughing and smoking cigarettes on their break. And I just knew I’d rather be them. Dave: It was at the New England Culinary Institute where the couple first met. After their graduation and getting married,

This week’s guest on Chef’s Story is Soulayphet “Phet” Schwader. Born in a small village outside the capital of Laos, “Thangone,” Soulayphet Schwader immigrated to the U.S. at a very young age. Growing up in Kansas Soulayphet recalls a youth spent clamoring for a ham sandwich instead of the traditional Laotian lunch his mother would pack for him each day. It wasn’t until he secured his first job as a fry cook, while studying philosophy in college that the possibilities inherent in his colorful background began to materialize. Schwader began his formal education at the New England Culinary Institute in Vermont. After completing an externship at Dundee Bistro in Oregon where he was exposed to the nuances of wine and its relationship to food, Schwader came to New York to work under Patricia Yeo at AZ. Working with an award-winning team that counted Chef Pino Maffeo among its members. When Chef Maffeo headed to Boston to open Restaurant L, he recruited Schwader as his Chef de cuisine, who was able to explore his Asian roots, playing with flavors and ingredients that lent an eclectic distinction to the acclaimed restaurant. After two years under the tutelage of the famously creative Chef, Schwader returned to New York where he would take on his first post under his trusted mentor, Laurent Tourondel, at BLT Prime in New York. He was later tapped to open one of BLT’s first outposts outside of Manhattan in Washington, D.C. As Chef de cuisine for BLT Steak, Washington, D.C., Schwader’s influence was felt in the kitchen and on the menu, leading BLT Steak to become a popular destination for many Washingtonians. Schwader returned to New York in 2008 to work with colleague and friend King Phojanakong to open their highly anticipated restaurant Umi Nom. While at Umi Nom, Soulayphet explored his Asian heritage, incorporating flavors associated with great memories of food and flavors his mother would bring to the table growing up in Kansas and using all the techniques and influences in his culinary career to make Umi Nom a wonderful dining destination in Brooklyn.

On March 27th we spoke with Jeffrey Amoscato, Vice President of Supply Chain and Menu Innovation, Shake Shack about Hospitality and Supply Chain For Good Check out the Shake Shack, Stand for Something Good blog: "We stand for something good in everything we do, which also means thoughtful and sustainable design of every Shack, community support through donations and programming, and hand-picked music played in each Shack (because a burger tastes a little better with good tunes)." Jeff holds an AOS in Culinary Arts and a BA in Food and Beverage Management, both from the New England Culinary Institute

Chef Sorrell is a graduate of the New England Culinary Institute. As a culinary intern he eventually found himself in Hawaii. After arriving in HI, he found it difficult to leave and he spent the next 10 years working in numerous 5 star resorts. His hard work landed him a job as chef at the Humuhumunukunukupua aka Humu Humu restaurant located at the Grand Wailea Resort Maui. Today he is Chef/proprietor of The Chefs Corner, which consist of two VT locations. Williston and Burlington.

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams. Find out more about the Taste Trekkers Food Tourism Conference Visit the Farmstead Inc. website Matt is a graduate of the New England Culinary Institute in Vermont Matt was a cheese buyer for the Formaggio Kitchen in Boston Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley Paul Bertolli and Michael Tusk are two California chefs that influenced Matt The Wall Street Journal featured Matt in this story on buttermilk National Public Radio featured Matt in this story on happy pigs Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer Matt won the Cochon 555 competition three years in a row Shouts out to Ryan Farr of 4505 Meats in San Francisco and Jamie Bissonnette of Coppa in Boston Matt's former Chef de Cuisine Benjamin Sukle just opened up Birch to rave reviews Food for Thought: Q: What piece of equipment is used when digging for Quahogs (clams)? A: A bull rake. Out of the Frying Pan Picks: Favorite Place to Buy Pork: from Pat McNiff of Casey Farm and Blackbird Farm at the Hope Street Farmers' Market Recommended Cheese: Harbison from the Cellars at Jaspar Hill Chefs Who Have Influenced Matt: David Miles of the New England Culinary Institute, Amanda Lydon and Gabriel Frasca, and Ihsan Gurdal of Formaggio Kitchen Admired Rhode Island Chefs: Beau Vestal at New Rivers, Derek Wagner at Nick's on Broadway, Matt Genusio at Chez Pascal, Benjamin Sukle at Birch, James Mark at North

Today on Chef’s Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef’s story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel’s Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures. “At first I wanted to be a marketing director, but I kept coming back to food and beverages.” [13:20] “Charleston was a port city, all of these influences influence the cuisine, and create change.” [39:10] — Michelle Weaver on Chef’s Story

Susan Reid has an interesting personal journey. She had careers in advertising, running restaurants and teaching at the New England Culinary Institute. She is now in her fourth career at King Arthur Flour where she started by testing recipes for The Baker s Companion and has since coauthored the subsequent King Arthur books while writing and editing The Baking Sheet. Susan is talks about how you can learn the no-fail tips to making your favorite holiday treats. In this interview we discuss: Tips for creating less stress in the kitchen. Food is an expression of one feels. Doing something you have never done before. Tips for newbies. Letting go of perfection. Listen to how Susan views “baking is like driving.” Flour containers Measuring flour tips Sifting flour Different types of flour Takeaway Items mentioned in this interview King Arthur Baker’s Companion King Arthur baking tips & primers King Arthur contact info King Arthur guarantee Connect with Susan blog facebook Here is the gingerbread village my daughter and her friends made this holiday season. I hope this interview helps with baking tips as well as your mindset to help you get out of your way and spend time having fun in the kitchen. smiling, The post Master Baker Susan Reid from King Arthur Flour appeared first on howshereallydoesit.com.

Master Chef Michel LeBorgne, an instructor at the New England Culinary Institute who has more than 8,000 former students working in the hospitality business ... Tim Klauder, corporate executive chef and director for Blodgett Combi