Podcasts about The Next Iron Chef

The BanterThe Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The ConversationThe Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis.  The Inside TrackThe Guys get acquainted with Judy and find they all share a passion for their life's work.“Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024BioJudy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey's restaurants. In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023.Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple. InfoJudy Joohttps://www.judyjoo.com/Judy's latest book (available for pre-order)K-Quick: Korean Food in 30 Minutes or LessJudy Joo's home kitchenhttps://www.youtube.com/watch?v=A1ADfkG4yrMThe New Zoo Review (TV show from Mark's childhood)https://youtu.be/dwJQ6G7Z_II?feature=sharedOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten's Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo's Flagship Series Top Chef, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa'aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today's show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome friend and multi-hyphenate Chef Elizabeth Falkner to On the Line. Based in California, chef Falkner cooks both savory and sweet, is a fitness advocate, a restauranteur, philanthropist (James Beard Foundation), reality show competitor and judge (The Next Iron Chef, Top Chef Masters, Top Chef), an entrepreneur, and a documentarian (Sorry We're Closed). We caught up with Elizabeth and talked about all of her work— including her new beverage line (T'MARO)—and what drives her to cook, speak, and teach all over the world. You won't want to miss this inspiring episode!

This is a Library Selection from 2007The BanterThe Guys relay their experiences with parents getting involved in their children's work lives. Helicopter parent or drone parent?The ConversationThe Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experiences. Regarding his philosophies on managing restaurant staff, Chef Symon and The Restaurant Guys find common ground and share some laughs.The Inside Track The Guys knew they would be hosting the winner of The Next Iron Chef, but found out the night before (with the rest of America) that it would be Chef Michael Symon!Here's what he had to say about the dynamic of competing on and becoming The Next Iron Chef.“Only Iron Chef is a chef being a chef and I think that's the magic of the show,” Michael Symon on The Restaurant Guys Podcast 2007BioAfter winning The Next Iron Chef he appeared on two seasons as a judge. He is also a former co-host of the Emmy-winning TV show, The Chew. Michael is the author of six award winning cookbooks, four of which were on The New York Times Best Seller list. Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors. In 2000 Gourmet magazine chose Lola as one of “America's Best Restaurants.” Bon Appetit and Food & Wine magazines included B Spot on their list of “Top 10 Best Burger Joints.” In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes.Chef Michael Symon currently operates Mabel BBQ in Cleveland and Las Vegas, Angeline at The Borgata in Atlantic City and Bar Symon at two airports. InfoMichael Symonhttps://www.michaelsymon.com/Michael on IG@chefsymonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/

She's known for her joyous personality, passion for ethical sourcing and advocacy for small farmers. Duskie Estes has been a leader in the farm-to-table movement for decades. She is also no stranger to television. Estes has competed on two seasons of Food Network's Next Iron Chef, appeared on an episode of Beat Bobby Flay, and judged on Guy's Grocery Games. She and her husband, John Stewart, have been featured on Food Network's Diners, Drive-ins & Dives as well as numerous PBS shows. I invite you to drink in the episode with the infectious Duskie Estes. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

She's known for her joyous personality, passion for ethical sourcing and advocacy for small farmers. Duskie Estes has been a leader in the farm-to-table movement for decades. She is also no stranger to television. Estes has competed on two seasons of Food Network's Next Iron Chef, appeared on an episode of Beat Bobby Flay, and judged on Guy's Grocery Games. She and her husband, John Stewart, have been featured on Food Network's Diners, Drive-ins & Dives as well as numerous PBS shows. I invite you to drink in the episode with the infectious Duskie Estes.

Hosts Amanda Freitag and Daniel Holzman welcome their friend Chef Marc Forgione to On the Line. On this episode, the Next Iron Chef shares stories of opening restaurants in New York City, discusses his career goals and his famous dad, Chef Larry Forgione, talks about his long culinary journey from Long Island to UMass — and so much more. Don't miss this exciting episode!

En el episodio de hoy me siento con Mario Pagán, quien es chef, fundador y director culinario del  Mario Pagán Restaurant Group, el grupo que maneja los restaurantes Mario Pagán, RAYA, Sage, ARYA Rooftop, Melao, La Central y el nuevo CHAYOTE Winter Park. Mario me cuenta cómo comenzó su interés por la cocina mientras estudiaba arquitectura, la llamada que le abrió las puertas para trabajar con su mentor, Alfredo Ayala, el impacto que tuvo en su carrera la participación en Next Iron Chef y la evolución desde su primer restaurante, Chayote, a lo que hoy conocemos como el Mario Pagán Restaurant Group. También hablamos sobre la evolución de la gastronomía en Puerto Rico, la importancia de desarrollar el talento en nuestras empresas y su recomendación para la nueva escuela de chefs puertorriqueños.   Tres "takeaways" de este episodio: 1. Uno tiene que reinventarse porque sino, no te puedes ajustar a los tiempos. 2. No hay sentido en hacer algo que no te gusta. Tú tienes que hacer lo que a ti te gusta, sin importar lo difícil que sea. 3. Si tú quieres algo y trabajas lo suficientemente duro, se te va a dar. Como todo en la vida, es cuestión de perseverancia. Sigue a Mario: Página Web | Instagram | Facebook No olvides suscribirte a nuestro canal de Youtube.

Chef Jose Garces on “Philosophy on Food” | Here for Good. Podcast   Tune in for a conversation with Chef Jose Garces. Many people may know Chef as winner of the Food Network series “Next Iron Chef,” but he holds other meaningful titles including restaurateur, James Beard Award winner, farmer, and father.   Chef talks about his philosophy around food and the importance it has on people's lives – both in health and culture. He shares stories from filming “Next Iron Chef,” his goals as a member of President Biden's Council on Sports, Fitness, & Nutrition, and how the pandemic impacted the restaurant business and food insecurity in the community.

This week, Rosie sits down with chef and filmmaker, Elizabeth Falkner, who is a multi-award winning celebrity chef and author, a Food Network and Bravo TV regular, and has appeared as both a competitor on Iron Chef America and The Next Iron Chef, and as a judge on Top Chef Masters and Top Chef Just Desserts.  She also happens to be Rosie's personal chef! Together they speak passionately about and Chef Falkner's first documentary SORRY WE'RE CLOSED, food in general, families (blood and chosen), and the actual love involved in the restaurant and service industry that very few people even notice. SORRY WE'RE CLOSED, a film by Elizabeth Falkner and Pete Ferriero, is an insider's perspective on the state of mind of chefs, how the independent restaurant business deals with crisis, and how food systems must evolve. It's just been released on multiple streaming platforms for your viewing!LINKS TO HELP MAUI:  https://hawaiifoodandwinefestival.com/kokua-restaurant-and-hospitality-fund-for-maui/ https://www.hawaiicommunityfoundation.org/strengthening/maui-strong-fundSee omnystudio.com/listener for privacy information.

Chef Gavin Kaysen is the founder of Soigné Hospitality Group in Minneapolis, which operates Spoon & Stable, Demi, Mara, and Socca Café restaurants in that city as well as three Bellecour Bakery locations. He also runs two catering companies. Spoon Thief Catering, named for the award-winning chef’s penchant for collecting silverware, is available for anyone to hire. KZ Provisioning caters to athletes, specifically the professional hockey players of the Minnesota Wild and the men and women basketball players of the Timberwolves and the Lynx. Kaysen is also a TV chef, having competed on The Next Iron Chef, Iron Chef, and Chopped All Stars. He has been a judge on Top Chef and was culinary producer of the reboot of Iron Chef on Netflix. He has won two James Beard Foundation awards, for Rising Star Chef in 2008 when he was executive chef of Café Boulud in New York City, and Best Chef: Midwest in 2018 after he relocated to his hometown. He also represented the United States in the biennial Bocuse d’Or competition in Lyon, France, in 2007, and continues to mentor American competitors for that event. The chef recently self-published a cookbook, At Home by Gavin Kaysen, which is currently being reprinted because the first edition sold out. Kaysen discussed his experiences with all of that and shared his plans for the winter.

Previously the Executive Chef of several restaurants in Chicago and New York, Maneet Chauhan has brought life to the Nashville landscape as well. Join Jaimie and Abby in one of Maneet's Tennessee restaurants, Chauhan, where she brings her perspective on the Old vs New Nashville. A judge on Food Network's Chopped, Maneet has also been featured on The Next Iron Chef, on The View on ABC, Iron Chef America, the Today show on NBC, and as a judge on the finale of Worst Cooks in America on Food Network. A 3x published author of cookbooks - there's no one like her. Maneet's Cookbooks: Flavors of My World: A Culinary Tour Through 25 Countries Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook Connect With Us! Jaimie and Abby: @jaimieandabby Maneet: @maneetchauhan Learn More about Maneet's Restaurants: [www.morphhospitality.com](http://www.morphhospitality.com)See omnystudio.com/listener for privacy information.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Robert Irvine, world-class chef, fitness authority, philanthropist and restaurateur. Irvine has appeared or hosted in several shows on television, including Food Network's Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible, Guy's Grocery Games: Impossible, A Hero's Welcome, Food Network Star, ABC's Body of Proof, ABC Family's Melissa and Joey plus more. Irvine is known for his support for our nation's military and believes that his success would not be possible without the men and women that so bravely defend our freedoms. Frischling asks Irvine to share how he got started in food and he says, “so basically eleven years old I started to cook in home economics class at school because there were thirty girls and me and I thought what a great way to get a girlfriend.” He adds, “I made my first Quiche Lorraine, I took it home and realized that pastry, egg, a little bacon, onion, some garlic and cheese made a meal that somebody would be really happy.” Irvine at fifteen years old said he joined the military. When Irvine was nine years old he said he had become a sailor, now he cooks. He says, “food to me is the ultimate passion job, a lifestyle, whatever you want to call it because it affects so many other people.”Irvine for many years was involved with the Gary Sinise foundation. Schatzberg asks Irvine about the Robert Irvine Foundation which Irvine founded in 2014 to support the veterans and veteran causes that need the most help. Irvine says,” I wanted my focus to be so strategic on food fitness, mental fitness and physical fitness. So pretty much everything to do with physical and mental health. He says about the foundation “that there's just a whole bunch of things that we do but mainly to give freedom back to those that have lost it.”Irvine talks about not being a fan of virtual kitchens but after a meeting with Robert Earl of Virtual Dining Concepts, he has converted. Virtual Dining Concepts and Irvine teamed up to create Robert Irvine's American Heroes, a virtual sandwich brand that will have a direct impact on supporting our nation's military heroes. The guys ask Irvine about Irvine Spirits in partnership with Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more. He talks about hand picking the botanicals himself for Irvine Spirits. To hear more about Irvine's many successful businesses, his dedication and passion for supporting the military and his FitCrunch Campaign, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Robert Irvine, world-class chef, fitness authority, philanthropist and restaurateur. Irvine has appeared or hosted in several shows on television, including Food Network's Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible, Guy's Grocery Games: Impossible, A Hero's Welcome, Food Network Star, ABC's Body of Proof, ABC Family's Melissa and Joey plus more. Irvine is known for his support for our nation's military and believes that his success would not be possible without the men and women that so bravely defend our freedoms. Frischling asks Irvine to share how he got started in food and he says, “so basically eleven years old I started to cook in home economics class at school because there were thirty girls and me and I thought what a great way to get a girlfriend.” He adds, “I made my first Quiche Lorraine, I took it home and realized that pastry, egg, a little bacon, onion, some garlic and cheese made a meal that somebody would be really happy.” Irvine at fifteen years old said he joined the military. When Irvine was nine years old he said he had become a sailor, now he cooks. He says, “food to me is the ultimate passion job, a lifestyle, whatever you want to call it because it affects so many other people.”Irvine for many years was involved with the Gary Sinise foundation. Schatzberg asks Irvine about the Robert Irvine Foundation which Irvine founded in 2014 to support the veterans and veteran causes that need the most help. Irvine says,” I wanted my focus to be so strategic on food fitness, mental fitness and physical fitness. So pretty much everything to do with physical and mental health. He says about the foundation “that there's just a whole bunch of things that we do but mainly to give freedom back to those that have lost it.”Irvine talks about not being a fan of virtual kitchens but after a meeting with Robert Earl of Virtual Dining Concepts, he has converted. Virtual Dining Concepts and Irvine teamed up to create Robert Irvine's American Heroes, a virtual sandwich brand that will have a direct impact on supporting our nation's military heroes. The guys ask Irvine about Irvine Spirits in partnership with Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more. He talks about hand picking the botanicals himself for Irvine Spirits. To hear more about Irvine's many successful businesses, his dedication and passion for supporting the military and his FitCrunch Campaign, check out this episode of Hospitality Hangout.

“It’s very easy to find something that’s both delicious and that you’re going to feal really good eating,” said Seamus Mullen, who is currently the culinary director of the Rosewood Sand Hill resort in Menlo Park, Calif. Responsible for overseeing that property’s culinary outlets, developing recipes, training and so on, Mullen also has a broader mission to help people live better lives by embracing the joy of eating well. The chef first rose to prominence in 2006 as chef of Boqueria, a Spanish tapas-focused restaurant in New York City. He went on to open his own restaurants, Tertulia in 2011, followed by El Colmado in 2013, both also in New York, while also working the celebrity chef circuit, appearing on the Food Network’s “Next Iron Chef,” “Chopped” and “Beat Bobby Flay” as well as the morning new shows etc. Simultaneously, he was battling rheumatoid arthritis, an autoimmune disease he was diagnosed with in 2007, and which he has fought using the weapons of diet, exercise and lifestyle changes. For years Mullen has, in his own words, been beating the drum of eating delicious food that makes you feel good, trying to free people from their “antagonistic relationship” with what they eat. That doesn’t just mean limiting eating things that we all know are bad for us, but taking the time to sit down and really enjoy our meals, and also devoting time to taking care of ourselves. Mullen recently shared advice for how chefs and other people working in foodservice, can adjust some of their habits and live better lives.

Once upon a time, in New York City 1999, there was a restaurant created by Chef Frank DeCarlo, built around a wood-fired oven, called Peasant. Who knew then that this now iconic place would foreshadow a movement toward cooking with wood that has embedded itself throughout our food culture? Chef Marc Forgione, a friend of DeCarlo's and a regular at Peasant, was on his own culinary journey back then that included working for his father, the legendary Larry Forgione, at An American Place, and then on to France, apprenticing with the Michelen-starred Michel Guerard, then back in the states with Laurent Tourondel (think BLT Prime), and Patricia Yeo -- legends all. Marc then won the Next Iron Chef competition and appeared on the series, competing with mystery ingredients in the moment, in the deep-end, against talented challengers, honing his culinary improvisatory skills that he then manifested at Restaurant Marc Forgione, American Cut, and now, at Peasant, when Frank DeCarlo retired and handed his old friend the baton. You'll hear all about Marc's journey of finding and discovering his unique culinary voice in this latest episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Celebrity chef Maneet Chauhan was seemingly born with a ladle in her hand. She started her culinary journey in her homeland of India and eventually landed in Chicago where she became the executive chef of Vermilion, earning multiple accolades, including Chicago magazine's Best New Restaurant, Esquire's Restaurant of the Month and Wine Enthusiast's Best New Restaurant in the U.S. She eventually landed a role on Iron Chef as the only Indian female ever to compete on that stage. She then proved to be a fierce competitor on The Next Iron Chef. Today, Chef Chauhan is a full-time judge on the Food Network hit show Chopped, which has been nominated for a Critics' Choice Award and granted Chef Chauhan the honor of receiving the prestigious James Beard Award of Excellence. Chef Chauhan is an active supporter of various charities such as CRY (Child Rights and You) and P.A.V.E. (Partnerships for Action, Voices for Empowerment). Maneet is highly devoted to giving back to the community that has given her so much. In 2014, she opened Chauhan Ale & Masala House in Nashville, Tenn. Her energy and creativity, combined with polished culinary skills and the courage to follow her passion, have proved to be the right ingredients for success. Chef Chauhan currently resides in Nashville with her husband, daughter and son. Drink in this episode of The Vine Guy for a very candid conversation with Chef Maneet Chauhan.

Ming Hao Tsai is an American restaurateur, television personality, celebrity chef, and a former professional squash player. Tsai's restaurants have focused on east–west fusion cuisine and have included major stakes in Blue Ginger in Wellesley, Massachusetts (a Zagat- and James Beard-recognized establishment) from 1998 to 2017, and Blue Dragon in the Fort Point Channel area of Boston (a Zagat-recognized tapas-style gastropub named in Esquire Magazine "Best New Restaurants 2013").Tsai hosts Simply Ming, a cooking show featured on American Public Television, in its seventeenth season. Past shows Tsai hosted include Ming's Quest, a cooking show featured on the Fine Living Network, and "East Meets West". Tsai appeared in the Food Network cooking competition The Next Iron Chef (2010).In 2017, Ming received the world-shaking news that his wife Polly had been diagnosed with Stage 4 lung cancer. While they explored medical treatment options at Dana-Farber Cancer Institute, Polly also made the life-changing decision to transition to a strict vegan diet with the hope of lowering inflammation by using food as medicine.Using his chef background, Ming knew that he could create delicious vegan options for his wife. However, when he went to the grocery store in search of quick meal options or savory meal replacements, he was disappointed by the variety and quality of the options on the market.It was in that moment he recognized a new mission. As he developed meal options to help his wife heal, he would also help people in search of a plant-based diet find alternatives that not only nurtured the body but delighted the taste buds. His first product would be a delicious veggie patty that could be prepared quickly and eaten on the go with an ingredient list full of foods he recognized. And with that, MingsBings was born.#ChefMing #TopChef #SimplyMing #TheNextIronChef #MingsBings #IronChef____________________________________________________ Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business." Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses. The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of: Food & Beverage Magazine's Guide to Restaurant Success https://www.amazon.com/dp/1119668964/... ____________________________________________________ *CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag... *Follow Us on Facebook : https://www.facebook.com/FoodAndBever... *Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/ *Follow Us on TWITTER: https://twitter.com/fb101com www.fbmagazine.com@michaelpolitz@jenniferenglish#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, Pepe chats with Chef Jose Garces about growing up around fantastic Ecuadorian cuisine, why he started developing plant-based foods and launching his latest concept.When asked about becoming a chef, Garces talks about growing up and watching fantastic cooks, his Mother and Grandmother, preparing foods revolving around the cuisine of Ecuador. Garces talks about attending cooking school in Chicago at Kendall, moving to Spain and working at the local eateries and hotels. He talks about moving to New York, where he worked under mentors at the Four Seasons and the Rainbow Room. He says, “I'd say that part of my career is where I really learned how to cook, how to become a Chef. I would say it was my heaviest training there.” Garces moved from New York to Philadelphia in 2000. He shares that the next part of his career involved leaning into ownership and entrepreneurial opportunities. He opened his first restaurant, Amada, named after his Grandmother, in 2005. He talks about competing on ‘The Next Iron Chef',  becoming an ‘Iron Chef', and appearing on 5 seasons of the show. He says, “I have quite a few battles under my belt.”Pepe and Garces discuss why he started developing plant-based foods. He shares that there were a few factors in the decision. He tells Pepe that a colleague had reached out to him and asked if he would be interested in collaborating on a project to create Latin inspired plant-based meals. Garces says that around the same time-frame, his daughter was having gluten allergies as well as lactose intolerance, and they found that a plant-based diet worked better for her. Garces says, “I was challenged to create these plant-based foods and I took it on wholeheartedly.” He says the result was the launch of Casa Verde.Pepe asks Garces about his most recent endeavor, a Mexican fast casual concept. Garces is excited to talk about the opening of Buena Onda, which means ‘Good Vibes'. The restaurant, a Baja Taqueria, was inspired by the spirit of Mexico's Baja Peninsula. Garces talks about how the restaurant is scaling in both units and with new franchising opportunities. He adds, “This should be a national brand within this year.”To hear Garces talk more about plant-based foods, virtual brands, and the Garces Foundation, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!Produced by Lisa Pepe

Chef Geoffrey Zakarian says it's his insatiable desire to please people that's shaped his decades-long career. He explains how a gap year in France and a Michelin-star experience sparked his passion for elevated dining and attention to detail. Geoffrey talks about his first job at the famed Le Cirque restaurant in the early 80's, and the luxurious and unexpected ingredients he worked with in that over-the-top environment. He shares the stories of opening his own restaurants and reveals his approach to training service staff using a European philosophy on what elevated customer service should be. He reveals the reason he initially turned down The Next Iron Chef — and the tactic his agent used to get him to say “yes.” GZ talks about investing his time and resources with his hospitality group to find tomorrow's restaurant mogul on his new show, and the insane first challenge he issued to test their skills.Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedConnect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-networkFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee on Instagram: https://www.instagram.com/jaymeesireFollow Geoffrey Zakarian on Instagram: https://www.instagram.com/geoffreyzakarian/Learn More About Big Restaurant Bet: https://www.foodnetwork.com/shows/big-restaurant-bet

Robert Irvine – Chef & TV Host   Robert Irvine is a celebrity chef, entrepreneur, and host for the Food Network's hit show Restaurant Impossible. He has been a guest on shows such as Worst Cooks in America, The Next Iron Chef, and Guy's Grocery Games. His support and loyalty for the nation's military has been recognized through the Robert Irvine Foundation, which provides servicemen and women as well as first responders with mental health resources, mobility devices, and much more.    Robert is also an entrepreneur of Fit Crunch, Robert Irvine Foods, and Irvine's Spirits. Robert loves to connect with fans and audiences from all over the world. He has truly established a name for himself, and set the stage for what the American dream can look like.   Follow To Dine For: Official Website: ToDineForTV.com Facebook: Facebook.com/ToDineForTV Instagram: @ToDineForTV Twitter: @KateSullivanTV Email: ToDineForTV@gmail.com   Thank You to our Sponsors! Mastercard American National Insurance Spiritless - Use promo code TODINEFOR for free shipping Terlato Wine Group - Use promo code TDF20 for 20% off first purchase   Follow Our Guest: Official Site: ChefIrvine.com Facebook: Facebook.com/ChefIrvine Instagram: @ChefIrvine Twitter: @RobertIrvine

โอกาสที่หาไม่ได้ง่ายๆกับการเปิดใจคุยกับ เชฟพฤกษ์ สัมพันธวรบุตร หนึ่งในเจ้าของตำแหน่งแชมป์เชฟกระทะเหล็กประเทศไทย คุยถึงชีวิต งาน และการต่อสู้ฝ่าฟันกว่าจะมาถึงวันนี้ของพ่อครัวผู่เชี่ยวชาญอาหารฝรั่งเศสที่มีชื่อเสียงที่สุดในประเทศ แต่เชื่อไหมว่าระหว่างการคุยกันเชฟเต็มไปด้วยความถ่อมตัวซึ่งหาได้ยากสำหรับคนที่ขึ้นมาอยู่ในระดับนี้ พลาดไม่ได้นะครับ ขอบอก

Simon Majumdar is a world-renowned chef, food writer, speaker, and broadcaster, as well as the host of the global food history podcast, Eat My Globe. He is known for his appearances as a judge on numerous hit US TV food shows, most notably those on Food Network, such as Cutthroat Kitchen, Beat Bobby Flay, and The Next Iron Chef.  Simon joins Jeff Gothelf to share his journey, and inspire others to follow their hearts. At the age of 40, Simon quit his job as a successful publisher to fulfill his life's ambition, where he discovered his passion for food. He discusses the tragedy that fueled his drive, his battle with depression, his professional success, and how he came out on top as forever employable. You'll hear Simon and Jeff Gothelf talk about: Simon's dissatisfaction with his previous job and how he recognized it. The tipping point that cemented Simon's decision to go after his dreams.  Finding your ‘ikigai.' Authenticity, and why it matters. The impact of sharing your story. Why being low-maintenance is a good thing. How finding an area to fuel your passion can support you through adversity. Resources Jeff Gothelf on LinkedIn | Twitter JeffGothelf.com Simon Majumdar on LinkedIn | Twitter | Facebook SimonMajumdar.com

Marco Canora — The Art of Food, Eating, Nutrition, and Life | Brought to you by Vuori comfortable and durable performance apparel, Eight Sleep's Pod Pro Cover sleeping solution for dynamic cooling and heating, and Athletic Greens all-in-one nutritional supplement. More on all three below.After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Chef Marco Canora (@marcocanora) opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2014, Marco kicked off America's embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. Over the years, Brodo has been recognized consistently as a bone broth pioneer in outlets such as The New York Times, Time, and Good Morning America. Visit Brodo.com to order some bone broth for yourself, or visit one of their several locations in New York City.Marco's first cookbook, Salt to Taste: The Key to Confident, Delicious Cooking was nominated for a James Beard Award. He is also the author of A Good Food Day and Brodo: a Bone Broth Cookbook.Marco has been profiled in The New York Times, Serious Eats, and Food & Wine. He was a finalist on The Next Iron Chef, a judge on Chopped and Top Chef, and he has appeared on Today, The Chew, Good Morning America, Martha Stewart, and Nightline. In May 2017, Marco won the James Beard Award for Best Chef: New York City.He lives, cooks, and gardens with his wife and two children in Yonkers, NY.Please enjoy!This episode is brought to you by Vuori clothing! Vuori is a new and fresh perspective on performance apparel, perfect if you are sick and tired of traditional, old workout gear. Everything is designed for maximum comfort and versatility so that you look and feel as good in everyday life as you do working out.Get yourself some of the most comfortable and versatile clothing on the planet at VuoriClothing.com/Tim. Not only will you receive 20% off your first purchase, but you'll also enjoy free shipping on any US orders over $75 and free returns.*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could only use one supplement, what would it be?” My answer is usually Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and five free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Pro Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Pro Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.And now, my dear listeners—that's you—can get $250 off the Pod Pro Cover. Simply go to EightSleep.com/Tim or use code TIM. *For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim's email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

About The Guest:Donatella Arpaia Chef Donatella Arpaia is an accomplished celebrity chef, dynamic restaurateur, television personality, author, entrepreneur, and a wife and mother of three. As the child of first-generation Italian immigrants, her summers were spent in Italy on her mother's farm and in her father's hometown of Naples, growing up in the kitchens of his restaurants. Donatella left her job as a corporate lawyer at age 26 to follow her true passion in the food world. A year later, she opened her first restaurant, Bellini, in New York City. Donatella has since opened up many other James Beard Award, Michelin Star, and 5-Star Diamond Award restaurants. Donatella is well known as the head judge on Food Network's Iron Chef America and The Next Iron Chef. She makes regular appearances on national television shows such as ABC's Good Morning America, NBC's TODAY Show, and many others. Donatella is the Brand Ambassador for Philips Kitchen Appliances North America. . To read more about Donatella Arpaia go to: www.donatella.com About The Host:  Tonia DeCosimo is the founder of P.O.W.E.R.- Professional Organization of Women of Excellence Recognized and editor-in-chief of P.O.W.E.R. Magazine. She is also an author, columnist, entrepreneur, and women's empowerment advocate. With 30 years in the publishing and advertising business, Tonia enjoys listening and learning from powerful women. She believes that their hard work and dedication deserves acknowledgement and recognition. One of Tonia's passions is to inspire and empower women and help them become their best.   https://toniadecosimo.com/about-tonia-1 (Read more..)

Today we feature legendary Chris Cosentino, chef and reality television personality known as the winner of Top Chef Masters, a competitor on The Next Iron Chef and for his appearances on Iron Chef America. See omnystudio.com/listener for privacy information.

#388: On today's episode we are joined by Anya Fernald. Anya is the co-founder and CEO of Belcampo. She is an entrepreneur, chef, and agriculture expert. She has appeared as a judge on the Food Network's Iron Chef America, Iron Chef Gauntlet, and The Next Iron Chef. This is Anya's second appearance on the show and today we discuss healthy options in a world of unhealthy options, nutrition advice, and her journey as an entrepreneur carving out a new path for sustainable meat and farming. To connect with Anya Fernald click HERE To connect with Lauryn Evarts click HERE To connect with Michael Bosstick click HERE Read More on The Skinny Confidential HERE For Detailed Show Notes visit TSCPODCAST.COM To Call the Him & Her Hotline call: 1-833-SKINNYS (754-6697) Check Out Lauryn's NEW BOOK, Get The Fuck Out Of The Sun HERE This episode is brought to you by The Skinny Confidential  The Hot Mess Ice Roller is here to help you contour, tighten, and de-puff your facial skin and It's paired alongside the Ice Queen Facial Oil which is packed with anti-oxidants that penetrates quickly to help hydrate, firm, and reduce the appearance of fine lines and wrinkles, leaving skin soft and supple. To check them out visit www.shopskinnyconfidential.com now.  This episode is brought to you by Joovv. Experience the benefits of red light therapy by one of the best in the business; JOOVV! To experience the Joovv and receive a free gift with purchase go to joovv.com/skinny This episode is brought to you by Better Help We want you to start living a happier life today. Get connected online to licensed therapists at accessible prices to make sure yu are taking care of your mental health. As a listener, you'll get 10% off your first month by visiting our sponsor at www.BetterHelp.com/skinny This episode is brought to you by RITUAL Forget everything you thought you knew about vitamins. Ritual is the brand that's reinventing the experience with 9 essential nutrients women lack the most. If you're ready to invest in your health, do what I did and go to www.ritual.com/skinny  Your future self will thank you for taking Ritual: Consider it your ‘Lifelong-Health-401k'. Why put anything but clean ingredients (backed by real science) in your body? Produced by Dear Media 

Is it possible to produce a higher quality of meat while reducing the impact farming and the meat industry have on the environment? And, taking it a step further, what if it was possible to sequester enough carbon to reverse climate change? While it sounds almost too good to be true, it's exactly what happens with regenerative agriculture. If you don't know the term or this method of farming, this podcast episode with Belcampo's co-founder and CEO Anya Fernald will help you understand all about this growing model of farming. In the episode, Anya dives into what regenerative farming is, what makes it so special, and how it produces a higher quality of meat while reversing and reducing its environmental impact. Anya also chats about why meat gets a bad rap and where this initially came from, how Belcampo, a 30,000+ acre regenerative agriculture farm, is transforming the industry, and what it's going to take to make regenerative ag more accessible and available. Anya and Chris Irvin, The Ketologist and Education Manager at Perfect Keto, also jump into other topics like their experience with the carnivore diet, the best ways to prepare meat, the difference between conventional meat and regenerative agriculture meat, and so much more. Whether you're new to regenerative agriculture or you already have an understanding of it, this episode will shed some light on why this farming method is so beneficial to people, the planet, and the environment. On top of being Belcampo's CEO and a co-founder, Anya Fernald is also an entrepreneur, chef, agriculture expert, and she's appeared as a judge on Iron Chef America, Iron Chef Gauntlet, and The Next Iron Chef. Tune in now to learn all about regenerative agriculture and so much more!

When you look at immunity, you're looking at wellness. Immunity is about peak optimal performance; that your needs are met, you're not stressed or anxious, and you're able to focus. I think animal wellness supports that in terms of providing optimally nutrient dense food and with minimal inflammation. Our immune system is compromised when we're inflamed and inflammation comes primarily from junk that's in our food. Eating whole, high nutrient dense, and anti-inflammatory foods is so important for boosting immunity. - Anya Fernald   Get 15% off your CURED Nutrition order with the code WELLNESSFORCE   ---> Get The Morning 21 System: A simple and powerful 21 minute system designed to give you more energy to let go of old weight and live life well.   JOIN THE FACEBOOK GROUP | *REVIEW THE PODCAST* Wellness Force Radio Episode 393 Co-Founder and CEO of Belcampo, Anya Fernald, shares her mission to revolutionize the meat industry from the inside out, explains how ethically raised meats can boost your immunity while also helping the planet, and explores our spiritual and emotional connection to food.   How do we create and consume animal products that are good for people, the planet, and the animals themselves?     Join us as Anya shares her mission with Belcampo to revolutionize the meat industry by farming meat the right way with regenerative agriculture and positive climate practices.   Belcampo Farms Get 20% off of your first Belcampo order with the code WELLNESSFORCE Belcampo was founded with a purpose: to create meat that’s good for people, planet and animals. What started as one mom’s desire to feed her family the healthiest meat possible became a mission to revolutionize the industry from the inside out. Belcampo is the pioneer of hyper-sustainable, organic, grass-fed and -finished, Certified Humane meats, broths, and jerkies. The company is on a mission to revolutionize the meat industry for the well-being of people, the planet, and animals by farming meat the right way – with Certified Humane, regenerative, and climate-positive practices, which means it’s better for you, the planet and the animals. Conventionally raised animals are confined to feedlots and eat a diet of inflammatory grains, but Belcampo’s animals graze on open pastures and seasonal grasses resulting in meat that is higher in nutrients and healthy fats.     Listen To Episode 393 As Anya Fernald Uncovers:   [1:30] Meat You Can Feel Great About Eating Anya Fernald Belcampo Food Network | Anya Fernald What Belcampo and its mission means to her. Her background in food and how she came to be a artisanal cheesemaker in Italy. Obstacles and changes she faced as an expat in Italy for 8 years. The ambitious drive that led her to get out of her comfort zone and seek work outside of the US. Her own personal health shift in Italy compared to how she felt when she lived in the US and had struggles with moodiness, dry skin, split ends, and cavities. Unpacking the slow food movement that Italians live by compared to other countries. What food actually means for our physical, emotional, and spiritual health. Why good food doesn't necessarily mean it's been prepared by a professional chef but that it is clean and both whole ingredients and methods have been used. The importance of slowly growing our food, using micronutrient rich soils, and being mindful about consumption. How she has become such a strong leader for Belcampo by tuning into her intuition, speaking her truth, and being driven by their mission.   [19:00] Revolutionizing Meat: People, Planet & Animals 357 Robb Wolf The fundamental ethics that Belcampo stands behind with the treatment of their animals including raising them outdoors to support their customer's wellness. Why it's so important to raise animals in a way that is aligned with their own evolutionary context. Unpacking this fight between ethical consumption of meat and people who don't believe in eating meat. How PETA harassed her for two years including one time when she was giving a talk while also 9 months pregnant. Why PETA's question to her, "Would you eat your dog?" doesn't even make sense from a pathogen perspective as dogs are carnivores. The empathy that she has for people in PETA and why she believes their success is her success because they are fighting for the same thing: the end of animal confinement in agriculture. Belcampo's positive impact on agriculture yet the amount of grass-fed and finished farms is still less than 1%. Why many of the vegan movement messages are correct when it comes to confinement agriculture.   [27:30] Food's Connection To Spiritual and Emotional Health 376 Mike Salemi  How humans have lost the instinct to seek out whole foods as our sense of smell has decreased with the use of food packaging, processed ingredients, and marketing. Her mission to give people a product that smells amazing, has a great story and you can both connect with and feel good about purchasing. The challenge that she has for the health and wellness movement now with the simplification that food is fuel or that protein is protein powder to the point that it's playing the agroindustrial game. Why adding mindfulness to food can help us win against the agroindustrial game of processed and poorly raised, grown, or created food. Unpacking the fact that the most uncommon food to eat comes from pigs because of it being an omnivore and fear of getting sick from something such as trichinosis. Why it doesn't make sense for humans to eat carnivorous animals because they have a very similar microbiome to us and any parasites they may carry could then live in our guts. Her life as a vegetarian and experiencing poor skin conditions, low energy, weight gain, and depression  for almost 10 years before adding meat back into her diet when she moved to Italy. How she got into artisanal cheese making after being a traditional baker using whey. Why she's not anti-vegetarian and believes it works great for some people, it just didn't work well for her body.   [32:30] Healing Energy From Ethical Meats The fact that a lot of raw meat is often eaten in northern Italy and thus it became a regular part of her diet while she lived in that area and felt great because of it. How her health got worse when she came back to the US as she gained a lot of weight, felt lethargic, was grumpy, and had brain fog. Exploring how her focus on better health for herself helped launch the start of Belcampo. The real cost of food and why it's affordable to eat grass-fed and finished meat such as that from Belcampo. Unpacking the truth about organic and the hidden costs of not eating organic food. Her own rules for buying organic foods for own household. Why cows are able to process and filter out toxins such as GMOs unlike fruits and vegetables. Exploring the slow movement of grass-fed, organic meat and why the health of these animals are important for your health too. How the amount of protein in her animals differs compared to conventionally raised meat. What meat labels you should look for at the grocery store: grass-fed and grass-finished, 100% grass-fed, and pasture-raised.   [40:30] The Issues With Raising Conventional Chickens Joel Salatin 362 Zach Bush MD The fact that most common medicine in the US is antacid and most people have GI issues. Why it's so important to pay attention to what our bodies are telling us if we eat foods that make us feel sick. How eating meat again was an important piece of Anya's gut feeling better again. The fact that the third largest greenhouse gas emitter is meat that we throw away as we overproduce meat that is raised in extremely poor conditions. Why pricing is an important factor in being mindful of what we buy and put into our bodies. Exploring the impact of raising chickens either the conventional or natural way Morgan Spurlock - SUPER SIZE ME 2 Official Trailer - Holy Chicken The fact that conventional chickens can be processed by being bathed in chlorine and pumped up to be sold at higher prices with less nutrient value.   [47:30] How Conventional Chicken Is Raised In Stressful Environments Why chicken can be really complex as we our meat consumption of it is 60% and it is the most changed as far as pricing and perceived cultural value in the past 6 decades. How the high-stress environment that chickens are raised in and continuous exposure to antibiotics suppresses their microbiome and leads to rapid weight gain. The fact that some chickens are under so much stress from being kept to lay eggs to forced molting in their environment. The Meat Racket: The Secret Takeover of America's Food Business by Christopher Leonard The horrible conditions that some people work in and how it can also impact those who live nearby the farms. Why you should go for pastured, organic, air-chilled chicken if you are going to buy it. What happens when you degut an animal and why contamination is low for beef but high for chickens. The fact that on average even USDA approved chicken, 48% of them have some fecal matter on them. Doctors Sue USDA for Ignoring Concerns Over Fecal Contamination of Chicken How to know if your chicken has been dunked in a bleach bath because a gooshy, white liquid solution will come out.   [53:30] Ethical Meats & Immunity How to build and boost your immunity with ethical meat consumption. Why a lot of our gut health issues have to do with a the glyphosate, antimicrobials, and bleach that is in our food. The fact that all flour is now treated with antimicrobials because of the issues with E.coli. Why you might not be intolerant to gluten but have a strong reaction to antimicrobials in your food. How the strong antiviral and antimicrobial sprays on planes while traveling has affected her gut health lately. The power of nutrient dense foods to boost our immunity and wellness. Why bloating and holding onto water is a sign that there is inflammation in the body. 365 Dr. Paul Saladino The fact that most people who start eating higher amounts of animal proteins reduce their inflammation and physically look less puffy. Anya's experience following a strict carnivore diet and the healthy benefits she received from it but why she isn't following it in the long term. Why not everyone's body can handle a ton of fruits and vegetables and so they find that a meat-based diet is better for their bodies. The problem the US is facing with land that is not sustainable for growing crops yet animals can still graze on them and help redistribute seeds. Historical records of agriculture and the planting of crops that have succeed and failed such as from the Great Depression and the Dust Bowl eras. The Worst Hard Time: The Untold Story of Those Who Survived the Great American Dust Bowl by Timothy Egan   ] [1:06:30] How Anya Has Become A Leader For Women In Business The biggest trigger that Anya has faced: Being dismissed as somebody who is good at marketing. Why she doesn't waste her time worrying about the other competition. How they've determined their prices based on their cost and allocation of resources. Why she focuses on spending every single moment of the day taking care of herself or making things better for her company and employees. Words of wisdom she wants to pass on women who also work in the world of business. How social media has helped her rediscover herself as an authentic leader. The feminine characteristics she is proud of in addition to being a boss. Why eating ethical meats helps us balance our masculine and feminine energies. Breaking down why healthy animal protein does allow you to have more vital femininity. What wellness and self-care practices she has invested in for personal growth and self-discovery. The benefits she has received from having a mentor to help and guide her path. Start With Why by Simon Sinek breathwork.io M21 Wellness Guide Wellness Force Community   Power Quotes From The Show Clearing Out GMOs, Bleach, & Antimicrobials In Our Food   "A lot of the issues that we have with digestion have to do with the glyphosate, bleach, and antimicrobials that are in our food. For example, all flour is now treated with antimicrobials because of the E.coli issues so you don't get sick if you eat raw cookie dough. So, when people think they're intolerant to gluten, they may actually be reacting to a strong antimicrobial that their food is infused with. From an immunity perspective, clearing out glyphosate, bleach, and antimicrobials in our food is the number one thing to do." - Anya Fernald   The No. 1 Rule About Eating Organic Foods "There are certain things I will never eat if they are not organic and that is anything that has a very thin skin and no protective exterior membrane. So, something like a blueberry, a strawberry, zucchini or lettuce. Avocado? No problem; I'll eat a non-organic avocado. Corn occasionally? Sure; It has a husk. If there's a cabbage that's not organic, I'll peel off the exterior sections before eating it but that's not my everyday choice. Be rational - the thinner the membrane as well as the sweeter it is inside, the more careful you need to be about organic foods. What about meat? These animals have all these organs that make them great at processing and filtering out toxins. Will you get glyphosate from a cow that ate GMOs? No way; you can't make a better machine that is able to filter out toxins than a cow but eating organic animals is more about being the change that you want to see in the world." - Anya Fernald   Human Wellness Is Supported By Animal Wellness   "From a fundamental integrity perspective, the most important factor of ethical meat is to raise the animals outdoors. This is a key piece to human health. Evolutionarily, human wellness is supported by animal wellness. We need to look at systems that allow animals to live in an evolutionary context; in systems that are aligned in a way with their own evolution." - Anya Fernald     Links From Today's Show  Food Network | Anya Fernald 357 Robb Wolf 376 Mike Salemi  Joel Salatin 362 Zach Bush MD Morgan Spurlock - SUPER SIZE ME 2 Official Trailer - Holy Chicken The Meat Racket: The Secret Takeover of America's Food Business by Christopher Leonard Doctors Sue USDA for Ignoring Concerns Over Fecal Contamination of Chicken 365 Dr. Paul Saladino The Worst Hard Time: The Untold Story of Those Who Survived the Great American Dust Bowl by Timothy Egan Start With Why by Simon Sinek Leave Wellness Force a review on iTunes breathwork.io M21 Wellness Guide Wellness Force Community Anya Fernald Facebook Instagram LinkedIn Belcampo Facebook Instagram Twitter YouTube   About Anya Fernald Anya Fernald is the Co-Founder and CEO of Belcampo. She is an entrepreneur, chef, and agriculture expert, appearing as a judge on the Food Network's Iron Chef America, Iron Chef Gauntlet, and The Next Iron Chef. After experiencing the positive effects that eating clean meats had on her own health–and recognizing the impact of the quality of life of the animals we eat–she set out on a journey to produce the highest-quality meats there are, both in the ethics of how they’re raised as well as pure deliciousness. Fernald was born on a raw-milk dairy farm outside Munich, Germany, while her parents were teaching and researching abroad. When she was 3 years old, her family moved back to the United States, eventually settling in Palo Alto, California. After graduating from Wesleyan University with a degree in political science, she received a Thomas J. Watson Fellowship, leading to work as an itinerant cheesemaker in Europe and North Africa. In November 2012, the first Belcampo Meat Co. storefront opened its doors in Marin County, California, following the opening of Belcampo Butchery, a 20,000 square foot, USDA-approved multi-species slaughter facility designed by animal welfare expert Temple Grandin, and a nearby 27,000-acre (11,000 ha) farm. It has butcher shops and restaurants in Los Angeles, Marin, Santa Monica, San Francisco, San Mateo, Oakland, and New York. Belcampo also sells meat in Erewhon Grocery Stores. Fernald co-founded the company and serves as its CEO.   Build Immunity. Breathe Deeply. A simple, powerful 21 minute morning system designed to give you more energy to let go of old weight and live life well. Get Your Calm Mind + Immunity Building Guide  *6 science based morning practices guaranteed to give you more energy and less weight in 21 Minutes. *7 day guided B.R.E.A.T.H.E breathwork included.   More Top Episodes 226 Paul Chek: The Revolution Is Coming (3 Part Series) 131 Drew Manning: Emotional Fitness 129 Gretchen Rubin: The Four Tendencies  183 Dr. Kyra Bobinet: Brain Science 196 Aubrey Marcus: Own The Day 103 Robb Wolf: Wired To Eat Best of The Best: The Top 10 Guests From over 200 Shows Get More Wellness In Your Life Join the #WellnessWarrior Community on Facebook Tweet us on Twitter: Send us a tweet Comment on the Facebook page Watch full interviews on YouTube

Marco Canora, award-winning chef, restauranteur, cookbook author, TV personality and founder of Brodo bone broth joins the pod this week.  He's been on The Next Iron Chef, Chopped, & Top Chef and in addition to owning his NYC restaurant, Hearth, he's passionate about promoting delicious, simple and healthy food.  It's a perfect match for a convo with the Turners, who recently completed the Whole 30 program and are journeying into healthier habits.     They'll also discuss how the Savannah Bananas are shaking up baseball in the Coastal Plains League and give their take on the Netflix documentaries The Last Blockbuster & Operation Varsity Blues.   Use code TURNER15 for 15% off on Brodo.com

My next guest is Donatella Arpaia. She is The Meatball Queen, Food Network Star, and Founder of “Prova Pizzabar.” After a very brief career as an attorney, she decided to follow her passion and opened her first restaurant at 26. She is a Celebrity Chef, TV personality, restaurateur, and cookbook author. You have seen that smiling face on the Food Network, Next Iron Chef, and the Today Show. Today is National Meatball Day. I know because I posted her Mama's Meatball and Ragu recipe on my Facebook page, and my followers loved it. She is on the show to talk about National Meatball Day, her restaurant, her career, and living a balanced life. Please welcome back to Money Making Conversations Donatella Arpaia.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Donatella Arpaia. She is The Meatball Queen, Food Network Star, and Founder of “Prova Pizzabar.” After a very brief career as an attorney, she decided to follow her passion and opened her first restaurant at 26. She is a Celebrity Chef, TV personality, restaurateur, and cookbook author. You have seen that smiling face on the Food Network, Next Iron Chef, and the Today Show. Today is National Meatball Day. I know because I posted her Mama’s Meatball and Ragu recipe on my Facebook page, and my followers loved it. She is on the show to talk about National Meatball Day, her restaurant, her career, and living a balanced life. Please welcome back to Money Making Conversations Donatella Arpaia.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

My next guest is Donatella Arpaia. She is The Meatball Queen, Food Network Star, and Founder of “Prova Pizzabar.” After a very brief career as an attorney, she decided to follow her passion and opened her first restaurant at 26. She is a Celebrity Chef, TV personality, restaurateur, and cookbook author. You have seen that smiling face on the Food Network, Next Iron Chef, and the Today Show. Today is National Meatball Day. I know because I posted her Mama's Meatball and Ragu recipe on my Facebook page, and my followers loved it. She is on the show to talk about National Meatball Day, her restaurant, her career, and living a balanced life. Please welcome back to Money Making Conversations Donatella Arpaia.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Donatella Arpaia. She is The Meatball Queen, Food Network Star, and Founder of “Prova Pizzabar.” After a very brief career as an attorney, she decided to follow her passion and opened her first restaurant at 26. She is a Celebrity Chef, TV personality, restaurateur, and cookbook author. You have seen that smiling face on the Food Network, Next Iron Chef, and the Today Show. Today is National Meatball Day. I know because I posted her Mama’s Meatball and Ragu recipe on my Facebook page, and my followers loved it. She is on the show to talk about National Meatball Day, her restaurant, her career, and living a balanced life. Please welcome back to Money Making Conversations Donatella Arpaia.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

My next guest is Anne Burrell. She co-hosts the Food Network's “Worst Cooks in America.” She has the trademarked spiky blonde hair and a sparkling personality. Anne Burrell is the hugely popular and fan-favorite host of Worst Cooks in America, Worst Cooks in America: Celebrity Edition. She is on the show to talk about the new season of WORST COOKS IN AMERICA airs on Food Network every Sunday at AT 9 PM ET/PT. Chef Carla Hall faces off against Chef Anne Burrell to see who can transform their team of kitchen disasters into culinary masters. Please welcome to Money Making Conversations Anne Burrell. My next guest is Donatella Arpaia. She is The Meatball Queen, Food Network Star, and Founder of “Prova Pizzabar.” After a very brief career as an attorney, she decided to follow her passion and opened her first restaurant at 26. She is a Celebrity Chef, TV personality, restaurateur, and cookbook author. You have seen that smiling face on the Food Network, Next Iron Chef, and the Today Show. Today is National Meatball Day. I know because I posted her Mama's Meatball and Ragu recipe on my Facebook page, and my followers loved it. She is on the show to talk about National Meatball Day, her restaurant, her career, and living a balanced life. Please welcome back to Money Making Conversations Donatella Arpaia.My next guest is Dante Simpson. He is the co-Founder of ESPAT and a digital media company for esports and gaming. ESPAT TV is a collaborative, made up of the world's most recognizable production studios, led by Ridley Scott Creative Group and PRG. He has overseen the rapid growth and expansion of the organization and provided consultation to companies globally. His work spans global gaming interests, branded entities, high-profile influencers - both on content/technical production and campaign matters. Please welcome to Money Making Conversations Dante Simpsons.My next guest is Tommy Duncan- He is an HBCU Grad and founded JetDoc.com, which provides affordable virtual healthcare and prescriptions nationwide. He started his first healthcare company at 26 years of age.  Then he sold it.  Then he began Trusted Health Plan, a Medicaid managed care company that insured 50K people between DC & Detroit. Then he sold that in January of 2020 to Blue Cross Blue Shield. A week later, h started JetDoc. JetDoc is a telehealth platform providing quick virtual urgent care visits plus access to up to 85% of prescriptions at pharmacies across the country for either $20 per visit or $10 per month. Please welcome to Money Making Conversations, Tommy Duncan.My next two guests are Navarr Grievous and Mikael Pikel. They are two HBCU Grads and fraternity brothers, Kappa Alpha Psi Fraternity, Inc, who founded QuikLiq while attending Clark Atlanta University in 2010. The company is a digital platform for wine, beer, and spirit delivery that operates out of Miami, Florida, and will be expanding to Georgia in early 2021. QuikLiq is the first Black-owned online alcohol marketplace and seeks to make ordering alcohol easy and convenient while being committed to growing a culture of drinking responsibly. Please welcome to Navarr Grievous and Mikael Pikel.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Anne Burrell. She co-hosts the Food Network’s “Worst Cooks in America.” She has the trademarked spiky blonde hair and a sparkling personality. Anne Burrell is the hugely popular and fan-favorite host of Worst Cooks in America, Worst Cooks in America: Celebrity Edition. She is on the show to talk about the new season of WORST COOKS IN AMERICA airs on Food Network every Sunday at AT 9 PM ET/PT. Chef Carla Hall faces off against Chef Anne Burrell to see who can transform their team of kitchen disasters into culinary masters. Please welcome to Money Making Conversations Anne Burrell. My next guest is Donatella Arpaia. She is The Meatball Queen, Food Network Star, and Founder of “Prova Pizzabar.” After a very brief career as an attorney, she decided to follow her passion and opened her first restaurant at 26. She is a Celebrity Chef, TV personality, restaurateur, and cookbook author. You have seen that smiling face on the Food Network, Next Iron Chef, and the Today Show. Today is National Meatball Day. I know because I posted her Mama’s Meatball and Ragu recipe on my Facebook page, and my followers loved it. She is on the show to talk about National Meatball Day, her restaurant, her career, and living a balanced life. Please welcome back to Money Making Conversations Donatella Arpaia.My next guest is Dante Simpson. He is the co-Founder of ESPAT and a digital media company for esports and gaming. ESPAT TV is a collaborative, made up of the world’s most recognizable production studios, led by Ridley Scott Creative Group and PRG. He has overseen the rapid growth and expansion of the organization and provided consultation to companies globally. His work spans global gaming interests, branded entities, high-profile influencers - both on content/technical production and campaign matters. Please welcome to Money Making Conversations Dante Simpsons.My next guest is Tommy Duncan- He is an HBCU Grad and founded JetDoc.com, which provides affordable virtual healthcare and prescriptions nationwide. He started his first healthcare company at 26 years of age.  Then he sold it.  Then he began Trusted Health Plan, a Medicaid managed care company that insured 50K people between DC & Detroit. Then he sold that in January of 2020 to Blue Cross Blue Shield. A week later, h started JetDoc. JetDoc is a telehealth platform providing quick virtual urgent care visits plus access to up to 85% of prescriptions at pharmacies across the country for either $20 per visit or $10 per month. Please welcome to Money Making Conversations, Tommy Duncan.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Nate Appleman is a Food Network regular with appearances as a challenger on Iron Chef America, The Next Iron Chef seasons 2 and 5, and Chopped All-Stars among others. Appleman's cooking philosophy was recognized by Chipotle founder Steve Ells, who hired Appleman to join the culinary team at Chipotle. This latest chapter in Appleman's career allows him to continue his belief in making food with great quality ingredients, prepared using classic cooking methods. Join us as we talk about his experience leading up to present times.

Amanda Freitag is a judge on Chopped, has battled Bobby Flay on Iron Chef America, and she competed for the title of America’s Next Iron Chef. When she was growing up in New Jersey, Amanda’s passion for food was fostered by everyone from her grandparents to her high school home economics teacher. They encouraged her to pursue a cooking career and to enroll at the Culinary Institute of America in Hyde Park, N.Y. After she graduated from culinary school, Amanda’s first position in a New York City kitchen was as rotissier and garde manger at Vong under the guidance of Jean-Georges Vongerichten. It was there that she was introduced to marrying French technique with Southeast Asian ingredients and flavors. In 1994, Amanda began working with Chef Diane Forley at Verbena, where she rose quickly through the ranks to become the restaurant’s chef de cuisine. Forley taught Amanda the importance of using local, organic ingredients and introduced her to the Union Square Greenmarket. During her time at Verbena, Amanda realized how much she had yet to learn about the culinary world, and in 1999 she traveled extensively through France and Italy to explore the bountiful markets and progressive restaurant scenes. While in Paris, she spent two weeks working under Chef Alain Passard at his venerable Arpège restaurant. While her time there was short, the lessons she learned were life-changing. At Arpège, Passard insisted on the freshest ingredients, so there was nothing left in the walk-in refrigerators at the end of service besides butter. This eye-opening experience helped Amanda to further develop her deep appreciation of superlative ingredients and the flavors of the Mediterranean region. Upon returning to New York, Amanda worked at some of the city’s most popular restaurants, including Cesca, where she cooked alongside Tom Valenti as his chef de cuisine and earned two stars from The New York Times. Following Cesca, Amanda accepted the position of executive chef at Gusto in the West Village, where her food was met with critical acclaim. In January 2008, Amanda took over as the executive chef at The Harrison in Tribeca. Over the three years that she helmed the kitchen, The Harrison received numerous accolades from local and national media, including a two-star review from The New York Times. Amanda’s first cookbook, The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking, was released in September 2015. When she is not in the kitchen, Amanda enjoys traveling the world and collecting restaurant menus to add to her ever-growing collection.

Chef Cosentino’s story is full of flavor. From the food he cooks to the road his life has traveled, the twists, turns, and details are unconventional and packed with zest. You may recognize Chris as the winner of Top Chef Masters, a competitor on The Next Iron Chef, and for his appearances on Iron Chef America but his story did not start as one of immediate promise. He struggled as a student with undiagnosed Dyslexia and his first dabblings in the kitchen came from a restaurant not necessarily known for cultivating protégé-level talent, IHOP.  But his story, as you’ll hear, is one that doesn’t follow a predetermined trajectory. A decade of professional cycling later and a love for cooking with the more forgotten parts of animals, Chris has carved quite a niche for himself and his unconventionality makes him a perfect fit for the Athletic Brewing community, a group that fully embraces aiming for what is beyond commonplace.  In celebration of flavor, life, and hard work without compromise, Athletic Brewing has partnered with Chef Cosentino to launch a collaborative beer known as AfterShift. The limited-release IPA is a crisp and complex beer born out of an unlikely camaraderie between chef and brewer—both rule-breakers and taste-makers colluding to bring something to the table like never before.  Order AfterShift here. Free shipping for two 6-packs or more Learn more about Chef Cosentino here.

We are thrilled to have Maneet Chauhan on today! Maneet is an Indian American chef, television personality, restaurateur, author of the multiple cookbooks, including her brand new “Chaat: Recipes from the Kitchens, Markets, and Railways of India,” James Beard award winner, and graduate of the Culinary Institute of America. She's been featured as a judge on Food Network's “Chopped,” and she's appeared on “The Next Iron Chef,” “The View,” “Iron Chef America,” the “Today Show” on NBC, and as a judge on Food Network's “Worst Cooks in America.” If reading those last few sentences didn't make you tired enough, she's also a busy working mother, wife, friend. Maneet and Heather's kids go to the same school outside of Nashville. Today, they chat about the beauty and the self-imposed guilt of working parenthood, how Maneet found her way to the culinary industry, overcoming the fear of failure, leading through uncertain times, relying on industry peers during tough times, lesson learned from COVID, as well as working and owning a business with your spouse.

We are thrilled to have Maneet Chauhan on today! Maneet is an Indian American chef, television personality, restaurateur, author of the multiple cookbooks, including her brand new “Chaat: Recipes from the Kitchens, Markets, and Railways of India,” James Beard award winner, and graduate of the Culinary Institute of America. She’s been featured as a judge on Food Network’s “Chopped,” and she’s appeared on “The Next Iron Chef,” “The View,” “Iron Chef America,” the “Today Show” on NBC, and as a judge on Food Network’s “Worst Cooks in America.” If reading those last few sentences didn’t make you tired enough, she’s also a busy working mother, wife, friend. Maneet and Heather’s kids go to the same school outside of Nashville. Today, they chat about the beauty and the self-imposed guilt of working parenthood, how Maneet found her way to the culinary industry, overcoming the fear of failure, leading through uncertain times, relying on industry peers during tough times, lesson learned from COVID, as well as working and owning a business with your spouse.    For more information on this episode including all resources and links discussed go to www.ThisIntentionalLifePodcast.com

This week on OFR we talk with Michael Ruhlman, best selling author of the book "Grocery: The Buying and Selling of Food in America". We talk grocery store history, America's romance with food and Supermarkets, Agriculture and the American consumer, the future of food shopping and the American farmer.

My guest today lives with this ambition "Go everywhere, eat everything". He's written publications for The Guardian, The Times, The Daily Mail, among others. He has written three cookbooks: "Eat My Globe", "Eating For Britain" and his latest " Fed,White and Blue: Finding America With My Fork". He has appeared on Food Network and Cooking Channel shows such as: "Guy's Grocery Games", "Iron Chef America", "The Next Iron Chef". and also he appeared as an expert commentator on National Geographic major series "Eat: The Story of Food". He is also the creator and host of the food history podcast "Eat My Globe" Things You Didn't Know, You Didn't Know About Food https://www.simonmajumdar.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

My guest today was,still is and always will be hungry. He hosts the food show "Simply Ming, on PBS. Previously he featured in shows like "Cooking Under Fire", "The Next Iron Chef" and "Top Chef".Author of 5 cookbooks, and Owner/Chef of the Blue Dragon Restaurant in Boston, he is one of the most influential chefs in the country, specially when it comes to east-west fusion cuisine. He won the daytime Emmy Award in 1999, for Outstanding Service Show Host, he is also a 116th generation descendant of Qin Shi Huan, the first Emperor of a United China --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

In this episode, we interview Simon Majumdar. Simon has been a judge on Cutthroat Kitchen, Iron Chef America, The Next Iron Chef, and Guy's Grocery Games and we talk about his judging on those shows. He is a supporter of the autism world because he has played for autism charities. We also talk about his life from England to America. https://sites.google.com/d/1Cvqa7S4Jgdtc6zYmTsjr1Z5GeYp0fals/p/1OGg_m9KyX8tgKHs46tBaVPQkYG8s_ymc/edithttps://www.dailymotion.com/video/x3nfynphttps://podcasts.apple.com/us/podcast/eat-my-globe/id1436891275

On today's episode of All in the Industry®, Shari Bayer is joined by Lonny Sweet, CEO of The Connect Group, the first full-service culinary marketing agency that specializes in reaching food-connected audiences through strategic food & beverage initiatives. With 10+ years in sports marketing, representing the best athletes, coaches and broadcasters in the business, Lonny’s path changed when he met Chef Marc Forgione following his Next Iron Chef victory. Lonny now represents top culinary personalities, including Chef ForgIone, Michelle Bernstein, and Ludo Lefebvre. Today's show also features Shari's PR tip, Speed Round, Important Industry News discussion on COVID-19 and its impact on our hospitality community. Plus, Shari shares her first Solo Dining/Delivery experience at La Palapa Taco Bar at Gotham West Market in NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Image courtesy of Lonny Sweet.All in the Industry is powered by Simplecast. 

Entrepreneur, restauranteur, chef, and broth proselytizer, Marco Canora won the James Beard Foundation award for Best Chef NYC in 2017. His critically acclaimed restaurants include Brodo, Hearth, and Zadie's Oyster Room. He's been on the television series The Next Iron Chef, Chopped, and Top Chef and is the author of 3 books. Marco discusses the intense lifestyle of a working chef while explaining how bone broth changed his life.

Seamus Mullen is an award-winning New York chef, cookbook author and health and a leading authority on health & wellness. He was a finalist on The Next Iron Chef, and he's a regular judge on Chopped or Beat Bobby Flay. He opened his first solo restaurant Tertulia in Manhattan in 2011, and was a finalist for the prestigious James Beard Foundation Award for Best New Restaurant. Seamus was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease which almost killed him, and forced him to rethink his relationship with food, then led to his first cookbook "Hero Food."In this conversation, Seamus tells Bobbi about how his life in the kitchen put him in the E.R. and how he turned his health around through healthy eating and a drastic lifestyle change. Seamus is also the co-host of the Goopfellas podcast and is currently working on his third book. Pick up his latest book Real Food Heals wherever books are sold.

Tweet D and L Coffee Service Inc. and Sysco Corporation Sysco Philadelphia CAKE from Sysco at www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, April 14th at 635pm EST with us possibly doing the IMPOSSIBLE We are thrilled to welcome Chef Robert Irvine who is a world class chef, fitness authority, and philanthropist who seeks to inspire people to live better each and every day. He is the host of one epic night of food and music the 3rd Annual Beats 'N Eats - Food + Music Event at The Fillmore Philadelphia on May 13th from 7-11pm. Beats 'n Eats– A Food + Music Event– hosted by Chef Robert Irvine– is an immersive, one-of-a-kind food and music experience designed to increase opportunities for our veterans and members of the military. The event features a family style, six-course meal prepared by local and celebrity chefs such as Andrew Zimmern, Buddy Valastro, Cat Cora, Jose Garces, Kevin Sbraga, Marcie Turney, Matt Fein, and more with live music performances from both established and emerging artists between each course. Robert is a tireless supporter of our nation's military. He believes that none of his success would be possible without the brave men and women who defend our freedoms. For that reason, Robert founded Robert Irvine Foundation in 2014 to support veterans and their causes. Grants have been awarded to the USO, Valor Service Dogs, the Gary Sinise Foundation, and the American Veterans Center. For those of you who can't make the event but still want to see Chef Robert Irvine, Robert pioneered a new genre of programming for Food Network with his extreme cooking challenge show, Dinner: Impossible and parlayed that success into the even more popular Restaurant: Impossible which returns on the Food Network on April 20th with new episodes. Additionally, Robert has hosted or appeared on Food Network shows including Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible and many more as well as doing partnered workouts with his wife Gail Kim to motivate and push each other at the gym. For more information or to purchase tickets for Beats 'n Eats– A Food + Music Event visit https://www.beatsneats.co/ Some people have called our show very cheesy, so we thought who better to have join us then Janet Fletcher the author of weekly blog, Planet Cheese, that is read by cheese enthusiasts internationally, is the cheese columnist for Specialty Food Association and The SOMM Journal magazines, and she is a member of the Guilde Internationale des Fromagers. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, SAVEUR Magazine, Fine Cooking, and Food & Wine. Janet will be on to talk about her latest book “Wine Country Table: With Recipes that Celebrate California's Sustainable Harvest” from Rizzoli New York. Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros Winery, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and wine-growing embraced throughout California. Janet also teaches cooking and cheese-appreciation classes around the country www.janetfletcher.com Then coming in studio to talk about Philly's hottest dining destination East Passyunk Avenue is Adam Leiter the Executive Director of East Passyunk Avenue Business Improvement District (EPABID) and Dominick Leuzzi the co-owner of Stogie Joe's Tavern. He will talk about their Flavors on the Avenue Street Festival event held on Sunday, April 28, 2019 from 11:00am to 5:00pm. Flavors will take over five blocks of East Passyunk from Broad to Dickinson. The street will be filled with tasty bites and seasonal sips from dozens of restaurants, bars and cafes. Philadelphia's top chefs will fire up signature dishes and inventive small plates - putting their own twist on street food. Come for the food, but be prepared to stay for the day! On top of award-winning cuisine, experience all that East Passyunk has to offer with live entertainment, on-trend fashion, sidewalk sales, free family fun, crafters, art and much more! From the sweet to the savory, the casual to the fine dining, the American to the international, the Flavors media tasting tour has it all with selections from Bing Bing Dim Sum, Brigantessa, Cantina Los Caballitos, Fuel Healthy Kitchen, Mamma Maria Ristorante, Marra's Philadelphia - Italiana Cucina, Noir Philadelphia, P'unk Burger, Redcrest Fried Chicken, Stogie Joe's Tavern, and Ristorante Tre Scalini. Flavors has become one of Philadelphia's tastiest spring festivals and block parties. Text your friends and tell them "Meet me on East Passyunk!" Last, but certainly not least we are excited to have on Chef Paul Watterson of The Fanwood Grille. The Fanwood Grille (34 South Martine Ave., Fanwood) within six months of opening won the award for having the Best Soup in New Jersey, according to The The Daily Meal food website. Well Last summer, Fanwood Grille established themselves as a destination for fans of authentic Maine lobster rolls, and now has a growing reputation for its foot-long hot dogs. The eatery serves home-cooked food made on-premises with fresh ingredients and a little flair. (This in addition to having a classic diner/luncheonette menu of breakfast, burgers, grilled cheese, salads, soups and granola made from scratch on premises.) Some customers believe the Chicken Noodle Soup is almost medicinal and call in advance to reserve it because it sells so quickly. Along with other classics like Lobster Bisque, creamy Butternut Squash, and the award-winning New England Clam Chowder, chef Paul Watterson has invented soups including Mango Chicken Habanero, Falafel Soup (vegan and gluten-free),Italian Hot Dog Soup, and Cream of Thanksgiving Soup. They all sound delicious and can't wait to talk to them. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com and a documentary film of his life by Ian Karr will be released Fall 2019. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 108 appeared first on Wildfire Radio.

Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, he is also a leading authority on health and wellness. Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was awarded two stars from The New York Times and was a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, he opened El Colmado, a Spanish tapas and wine bar at Gotham West Market, a food hall in New York’s Hell’s Kitchen.  After cooking throughout Spain, New York and San Francisco, Seamus first rose to national prominence in 2006 with Boqueria, one of the first critically acclaimed and highly successful Spanish restaurants in New York. In 2009, he was one of three finalists on the Food Network’s “The Next Iron Chef.” He can often be seen as a featured judge on the popular Food Network series “Chopped” and “Beat Bobby Flay,” and is a frequent guest on programs such as The Today Show, The Martha Stewart Show and CBS This Morning. More recently, Seamus has become a leading authority in the conversation on food, health and wellness. An avid cyclist who raced competitively in his twenties, he was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food, published in 2012. Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around. He shares his story through numerous speaking engagements around the country, and has been featured in major publications such as The Wall Street Journal, Chicago-Tribune, and The Guardian. He has written about his experience for The New York Times and through his bimonthly column in Men’s Journal.

Marco Canora is an American chef, restaurateur and television personality. He has appeared on the Food Network on shows such as The Next Iron Chef, Chopped and Top Chef. Canora owns Hearth and Terroir in New York and is also the founder of Brodo, a producer and seller of bone broth.

Elle Russ chats with Seamus Mullen, an award-winning New York chef, restaurateur and cookbook author about his struggles with Rheumatoid Arthritis and his journey to complete healing through FOOD.  An avid cyclist who raced competitively in his twenties, he was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food, published in 2012. His second book Real Food Heals was released in 2017.  Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around. For 7 years now, Seamus has been off all RA medication and has no RA markers on his blood results!     Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was awarded two stars from The New York Times and was a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, he opened El Colmado a Spanish tapas and wine bar at Gotham West Market, a food hall in New York's Hell's Kitchen. His latest venture is fast-casual concept Whitley Bird & Greens.  After cooking throughout Spain, New York, and San Francisco, Seamus first rose to national prominence in 2006 with Boqueria, one of the first critically acclaimed and highly successful Spanish restaurants in New York. In 2009, he was one of three finalists on the Food Network's “The Next Iron Chef.” He can often be seen as a featured judge on the popular Food Network series “Chopped” and “Beat Bobby Flay,” and is a frequent guest on programs such as The Today Show, The Martha Stewart Show and CBS This Morning.   SELECTED LINKS Instagram, Facebook, Twitter: @seamusmullen  Website: www.seamusmullen.com

Chef Maiki Le found her passion for the culinary arts early on, constantly baking for family and friends. Chef Maiki won on both Food Network’s 24 Hour Restaurant Battle and Food Network’s Chopped, as well as competing in the finale as Sous Chef for Jehangir Mehta on Food Network’s Next Iron Chef. She talks to Chef Clarke about her dislike of fruit, her love of Vietnamese mayonnaise, and how to own and grow from failure.

On this special episode, hosted by Eli Sussman of The Line we talk with acclaimed Chef Maneet Chauhan. Maneet is the executive chef and co-owner of Chauhan Ale & Masala House, and the co-owner of Mantra Artisan Ales, Tansuo, and The Mockingbird in Nashville. Before opening up these ventures, the India-native graduated from the Culinary Institute of America, and garnered a reputation from helming the kitchens at the heavily-lauded Vermilion restaurants in both Chicago and New York. She also authored her own cookbook, Flavors of My World in 2013. Chef Chauhan is also a Food Network Star, serving as a permanent judge on the TV show “Chopped,” for which she won an James Beard Foundation Broadcast Media award in 2012. She has also appeared on “The View,” “CBS This Morning’s Dish,” “Iron Chef,” and “Next Iron Chef,” as well as in numerous print publications including Bon Appetit, Food & Wine, Wine Enthusiast, New York Times, Times of India, and The Wall Street Journal. Heritage Radio Network On Tour is powered by Simplecast

On this week s show, we look at the role food television plays in the lives of several chefs here in New Orleans. We begin with one of the youngest stars of food TV, Kaj Hecht, the recent winner of Chopped Junior. To get an understanding of how the 10 year old New Orleans local came to be a contestant on the program, we invited Kaj and his father Michael into our studio. Next, we visit with Michael Gulotta, a chef who s well known for boldly taking on new challenges. The executive chef at MoPho and Maypop, Michael is now beginning a new endeavor and this time, to a much larger audience as a contestant on Iron Chef Gauntlet. Chefs Aar n S nchez and John Besh first became friends in a highly competitive atmosphere on the set of The Next Iron Chef. Now close pals and co owners of the modern Mexican eatery, Johnny S nchez, Aaron and John reflect back on their early days on food TV. Over the past year, we ve had the great fortune of chronicling Chef Isaac Toups experiences on Top Chef. Now a year after his stint on the show, we spoke with Isaac about his celebrity transition. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week on All in the Industry, host Shari Bayer is joined in the studio by Lonny Sweet, President and CEO of The Connect Group, the first full-service culinary marketing agency that specializes in reaching food-connected audiences through strategic food & beverage initiatives. With 10+ years in sports marketing, representing the best athletes, coaches and broadcasters in the business, Lonny’s path changed when he met Chef Marc Forgione following his Next Iron Chef victory. Lonny now represents top culinary personalities, including Chef Forgone, Michelle Bernstein, and Ludo Lefebvre.

With knives in hand, Rick and Ben prep for a discussion of reality television. This time our hosts focus on food based TV. Plus, Rick lets his culinary pretentiousness show, and Ben reluctantly shares his love for the Triple D.   File Under: Television, Reality TV, Hell’s Kitchen, Gordon Ramsay, Top Chef, Iron Chef America, Alton Brown, The Next Iron Chef, Diners Drive-Ins and Dives, Guy Fieri, The Next Food Network Star   Find us on the web: Rick on Twitter: https://twitter.com/WrathRainbows Ben on Twitter: https://twitter.com/theragu40 ThePastCast website: https://www.thepastcast.com

We talk about everything from sugar & fat to Yelp “critics.”  Then we sit down with Chef Beau MacMillan (Iron Chef America, Next Iron Chef, Worst Cooks in America) to discuss the issues we currently face in the restaurant industry, his humble beginnings, and the Arizona Cardinals.

This week on The Main Course, hosts Alexes and Phil are joined in the studio by Anya Fernald, a sustainable food expert and the co-founder and CEO of Belcampo. She has appeared as a judge on the Food Network's Iron Chef America and The Next Iron Chef. Her new book, Home Cooked: Essential Recipes for a New Way to Cook, is available now.

Chris Cosentino is a celebrity chef and reality television personality known as the winner of Top Chef Masters, a competitor on The Next Iron Chef and for his appearances on Iron Chef America. In 2015 Chris opened Cockscomb to rave reviews in San Francisco's SoMa neighborhood. In addition to serving as chef/owner of Cockscomb, he is also the co-creator and chef of Boccalone artisanal salumeria and has gained international recognition as a leading expert and proponent of offal cookery. He is currently working on a book dedicated to offal, which will be published next year. Chris Cosentino was in the Northwest for the 7th annual Taste of Tulalip. Info at TasteofTulalip.com and Chris' blog, Offal Good.

“I’ve really started to look at health as being contagious in a way that when you start to make really good and considered choices about your own well-being, the people around you take notice and they start doing the same thing as well.”Seamus MullenImagine yourself so debilitated by a battery of chronic ailments you can barely get out of bed. Merely walking down a simple flight of stairs or lifting a a book is excruciating. Knife-like pains cause you to scream so loudly, your neighbor calls 911. Then one day you collapse at work and awake in the hospital to discover you have suffered 36 embolisms that are filling your lungs with blood so quickly, drowning is a very real possibility.Now imagine yourself a couple years later in a tropical jungle competing in La Ruta Del Conquistadores. Widely considered one of the toughest endurance challenges on the planet, La Ruta is a 3-day, 161-mile mountain bike race with over 29,000 feet of climbing that traverses Costa Rica from the Pacific Ocean to the Caribbean Sea.This is the incredible arc of today's guest, Seamus Mullen.An award-winning New York City chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, Seamus is the proprietor of several restaurants, including Tertulia (a finalist for the James Beard Foundation Award for “Best New Restaurant”), El Colmado, a Spanish tapas and wine bar at Gotham West Market, and Sea Containers at Mondrian London.A semi-finalist for Best Chef NYC by the James Beard Foundation 3 years in a row, Seamus was also one of 3 finalists on the Food Network’s The Next Iron Chef. He frequents the popular Food Network series Chopped and Beat Bobby Flay as a featured judge and is a recurring guest on programs such as The Today Show, The Martha Stewart Show, and CBS This Morning.But the important things in life snapped into focus for Seamus in 2007 when he was diagnosed with rheumatoid arthritis, an autoimmune disease that precipitated a near death experience and quite literally brought him to his knees.A once avid cyclist who raced competitively in his twenties, Seamus suddenly found himself unable to properly function.Pedal a bike? A pipe dream.Seamus was faced with a choice. Either live out the remainder of his days with unbearable suffering, or take matters into his own hands. He chose the latter.It wasn't easy. And it wasn't overnight. But by making a decision to make wellness his number one priority; by harnessing the power of holistic, functional medicine; and by rebooting his lifestyle wholesale, Seamus Mullen ultimately healed himself.By virtue of working with people like lifestyle architect Ari Meisel and functional medicine doctor and RRP alumnus Frank Lipman (click here to listen to my podcast with Frank), Seamus can now add wellness advocate and authority to his already impressive resume. And when he's not racing his bike across Costa Rica, he's pedaling for charity or lost on one of his many cycling and motorcycle adventures exploring remote parts of the planet.Seamus has shared his amazing story of renewal with major publications like The Wall Street Journal, The New York Times and through his bi-monthly column in Men’s Journal. He is currently making a documentary about his journey called Back on the Bike.Seamus is a great guy and we had a fantastic conversation that explores all the aforementioned topics and then some, including:* the importance of healthy school lunch programs* the story behind his Rheumatoid Arthritis* the failure of traditional RA treatment protocols* symptomatic treatment vs. true healing methodology* his vivid near-death experience See acast.com/privacy for privacy and opt-out information.

Ep. 111 - You likely know Alex Guarnaschelli from her triumph on Next Iron Chef, or as a judge on Chopped, or as the Executive Chef of Butter in New York City. But did you also know she is a huge fan of Judas Priest and Iron Maiden? And her mom, the famous cookbook editor, had a kick ass record collection? She also tells us about cooking for Prince (eat your heart out Marcus Samuelsson!), the time Nile Rodgers played at her restaurant The Darby, and the time she saw the Jerry Garcia Band at the Garden and left early to get a burger at Big Nick's on the Upper West Side. And then, her 7 year old daughter plays drums at the end of the episode to close things out. Alex will actually be one of the many chefs appearing with us at Food Network in Concert at Ravinia this weekend in Chicago, along with Anne Burrell, Jose Garces, Geoffrey Zakarian, and Jeff Mauro.  Plus musicians John Mayer, Phillip Phillips, Twin Forks, Josh Kaufman and more. We'll be podcasting live in the Bennet Gordon Hall from 3:45 to 4:30pm w/ Chef Jeff Mauro, Chris Carrabba (from Twin Forks and Dashboard Confessional), Josh Kaufman and more- so come say hi if you're in the Chicago area!  Get more info at http://www.foodnetworkinconcert.com

The Total Tutor Neil Haley will interview Celebrity Food Network Judge Chef Seamus Mullen. We will discuss his experiences on Food Network, and Fashion Kitchen. Seamus joined up with Fashion Designer Trina Turk for Fashion Kitchen -- during Mercedez Benz Fashion Week in New York in September. Co-hosts Trina Turk and Chef Seamus Mullen will showcase the collision of colorful fashion and food and will show how cooking, baking, serving, and dining at home can be just as stylish as your favorite designer's new line with vibrant, colorful dishes and table accessories by CW by CorningWare™.   In fall 2009, Seamus introduced his cooking style to a national audience as a finalist on the popular primetime Food Network series, The Next Iron Chef." His first cookbook, Hero Food, launched in April 2012 and is published by Andrews McMeel.  

Alexandra “Alex” Guarnaschelli is an Iron Chef, Food Network celebrity chef and the world-renowned executive chef at both New York City’s Butter restaurant and award-winning The Darby restaurant. She is also a television personality on the Food Network shows Chopped, Iron Chef America, All Star Family Cook-off and The Best Thing I Ever Made. She hosts Alex’s Day Off and The Cooking Loft on Food Network and Cooking Channel In 2012, she was crowned America’s Next Iron Chef on Iron Chef America, currently the only woman with that distinction and only the second female ever to obtain that honor. On this week’s episode of Chef’s Story, hear Alex’s story – from growing up as the daughter of esteemed cookbook editor Maria Guarnaschelli to culinary education across the world, to eventually finding her own style in the kitchen. This program was sponsored by Fairway Market. “Everybody has a culinary identity that they base on their childhood and the repertoire of dishes they were exposed to.” [04:00] “I do think a big part of defining your cooking is what you buy and where you buy it from” [39:00] “I like competition shows because they show the human side of people – that they are fallible, make mistakes and they crave being a hero” [41:00] –Alex Guarnaschelli on Chef’s Story

Chef Francois Payard is one of the most highly regarded and critically acclaimed pastry chefs in the world. Hear him recount his culinary journey this week on Chef’s Story. After moving to New York City in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association “Pastry Chef of the Year” award, honoring him for his unique pastry designs and high attention to flavor. In 1997, Payard opened his first Pâtisserie and Bistro with Payard Pâtisserie and Bistro on Manhattan’s Upper East Side. Currently, Payard has locations in Brazil, Japan, Caesar’s Palace in Las Vegas, and New York. Tune in and get to know the endearing French-born pastry mastermind on an insightful episode of Chef’s Story. This program was sponsored by Hearst Ranch. “Our business in pastry is almost like a florist. If you have two weddings at the same weekend, what can you do? You’ll sleep 2-3 hours a night. During holiday’s, you’ll be in the basement baking!” [08:00] “I think people used to understand that you have to pay your dues before you make it. The problem now is maybe the TV, it’s changed the philosophy of people. They dream of being the Next Iron Chef but they forget that you need to pay your dues to get there. TV gives you the wrong image of things. What we do doesn’t come easy. Most people spend 10 hours a day in the kitchen to be where they are right now.” [25:00] “A bakery is convivial. A pastry shop is something much more refined – where you find creations that you wouldn’t find at a bakery.” [35:00] –chef Francois Payard on Chef’s Story

¡Bienvenidos al noveno programa de la segunda temporada! ¡Muy buenas panda! Empezamos con la "Semana en Serie", donde esta semana, ¡hasta tenemos cosas nuevas! Concretamente, tenemos los pilotos de Falcón [Sky Atlantic/Canal+] y Wedding Band [TBS]. Perom por supuesto, también tenemos nuestras obsesiones domingueras, así que os hablamos, con spoilers, de los últimos episodios de The Good Wife [CBS], Dexter [Showtime] y Homeland [Showtime]. Después nos vamos a la "Cata de pelis", hoy os comentamos qué nos parecieron The Hunger Games [Gary Ross, 2012], The Twilight Saga: Breaking Dawn - Part 2 [Bill Condon, 2012], Once [John Carney, 2006], Keane [ Lodge Kerrigan, 2004] y Your Sister's Sister [Lynn Shelton, 2011]. Unas cuantas más que de costumbre. En el próximo programa, os hablaremos, como poco, de Blue Valentine [Derek Cianfrance, 2010] y Atonement [Joe Wright, 2007]. Luego nos vamos "A la Cocina" donde os damos la receta de una deliciosa tarta de queso japonesa, ligera, etérea y adictiva. Además, os comentamos el regreso de The Next Iron Chef, con su 5ª temporada dedicada a la redención de concursantes de anteriores temporadas. Para acabar, comentaremos algunos de vuestros numerosos mensajes de Twitter... ¡Muchísimas gracias a todos por vuestro apoyo! Seguid así, preguntando, comentando (¡mandadnos más audios! ¡queremos oíros!), puntuando y todo lo que queráis. Si queréis comentar libremente detalles de las tramas de las series de las que hablamos, podéis hacerlo escribiendo entre las etiquetas de spoiler el texto que queráis ocultar, tal como muestra la imagen: Por si os da pereza escuchar todo el podcast (o tenéis que saltaros cosas por los spoilers), aquí os dejamos los tiempos para que vayáis directamente a lo que más os interese, esperamos que os guste mucho y que, si no os gusta, nos digáis por qué, para que podamos mejorar: 0:00'00 PRESENTACIÓN 0:01'51 SEMANA EN SERIE: 0:02'27 - Falcón (Estreno Canal+ y Sky). 0:13'28 - Wedding Band (Estreno TBS). 0:19'32 - The Good Wife (Spoilers hasta S04E09). 0:28'17 - Dexter (Spoilers hasta S07E09). 0:43'33 - Homeland (Spoilers hasta S02E09). 1:00'25 CATA DE PELIS: 1:01'22 - The Hunger Games (Gary Ross, 2012). 1:10'22 - Twilight: Breaking Dawn Part 2 (Bill Condon, 2012). 1:20'07 - Once (John Carney, 2006). 1:29'55 - Keane (Lodge Kerrigan, 2004). 1:36'56 - Your Sister's Sister (Lynn Shelton, 2011). 1:51'32 A LA COCINA: 1:51'53 - Receta: Pastel de queso japonés. 1:56'54 - TV: The Next Iron Chef. 2:02'41 PROMO: Tiza en los zapatos. 2:03'33 LA SOBREMESA 2:11'23 DESPEDIDA 2:12'26 DISCLAIMER La música que se puede escuchar durante el podcast la hemos sacado de Jamendo y los temas son, por orden de aparición: Mai en l'oblit (Clepton/Seguint el joc), FunkyYeahYeah (Rod/You Are The One), Electrified (MailMYStamp/Electrified), Comedy & Drama Demo (Cesc Vilà/Drama & Comedy Demo), Not in service (Freeze/Freeze - Volume 2), VoxyClavi (Rod/Yoy Are The One) y À la légère (Chriss Onac/Resonance).

¡Bienvenidos a nuestro decimoquinto programa! ¡Muy buenas, amiguitos! Otra semana más, otra vez nuevo programa. Perdonen el pequeño retraso, la resaca del fin de semana ha sido dura sobre nuestros jóvenes y hermosos cuerpos. Pero bueno, que aquí estamos. Empezamos con la "Semana en Serie", donde os hablamos del piloto de G.C.B., la nueva serie de ABC que quiere ocupar el espacio de Desperate Housewives. Spoilers: ni de coña. Después pasamos a hablaros de dos series. La primera es Californication (Showtime), que ya va por su quinto año y que nos gusta mucho. La segunda es Ringer (The CW), que es una mierda como una catedral, pero que es muy graciosa. Luego nos vamos a "El Desafío", donde Valen se enfrenta a una película que ha evitado durante años pero que, gracias a este podcast, ha tenido que ver: Buffy, The Vampire Slayer o, como ha preferido llamarla, para no relacionarla con su amada serie, Taffy, la matavampiros. Al final, se lo ha pasado bien con lo mala que es. A continuación nos vamos "A la Cocina", donde comentamos el programa Iron Chef America (y, de paso, The Next Iron Chef), hablamos de nuestra experiencia de sidrería en Astigarraga y comiendo en San Sebastián (más en concreto del restaurante Barbakana) y, para terminar, os decimos la receta de pastel de zanahoria que la semana pasada nos dejamos en el tintero [Fotos]. Para acabar, comentaremos varios de vuestros mensajes de Twitter, Facebook y comentarios en el blog. ¡Muchísimas gracias a todos por vuestro apoyo! ¡Seguid así! Y, sin miedo, preguntad, consultad, comentad... y lo que toque. Si queréis comentar libremente detalles de las tramas de las series de las que hablamos, podéis hacerlo escribiendo entre las etiquetas de spoiler el texto que queráis ocultar, tal como muestra la imagen: Por si os da pereza escuchar todo el podcast, aquí os dejamos los tiempos para que vayáis directamente a lo que más os interese, esperamos que os guste mucho y que, si no os gusta, nos digáis por qué para que podamos mejorar. 0:00'00 ------- Previously 0:01'45 ------- Presentación 0:03'21 ------- Semana en Serie 0:03'47 ------- G.C.B. 0:17'38 ------- Californication (Sin spoilers) 0:37'49 ------- Ringer (Sin spoilers... xDDD) 0:52'49 ------- El Desafío: Buffy, The Vampire Slayer [Trailer] 1:16'12 ------- Promo de La Biblioteca de Trantor 1:17'24 ------- A la Cocina 1:17'48 ------- TV: Iron Chef America 1:30'21 ------- Sidrería (Astigarraga) 1:37'14 ------- Restaurante Barbakana (San Sebastián) 1:45'11 ------- Receta: Pastel de zanahoria 1:49'23 ------- La sobremesa 1:54'23 ------- Despedida 1:58'11 ------- Disclaimer La música que se puede escuchar durante el podcast la hemos sacado de Jamendo y los temas son, por orden de aparición: Baladesong (Bellanger Jacques/Balade), Mai en l'oblit (Clepton/Seguint el joc), FunkyYeahYeah (Rod/You Are The One), The Specialist (Arnaud Condé/Coming Soon), Comedy & Drama Demo (Cesc Vilà/Drama & Comedy Demo), Not in service (Freeze/Freeze - Volume 2), VoxyClavi (Rod/Yoy Are The One) y À la légère (Chriss Onac/Resonance).

For TV Tuesday, we take a look at the pilot of AMC's latest original series, "Hell On Wheels." Then, Jen brings us up to speed on the Food Network reality cooking show, "The Next Iron Chef."

Gina Wagner fills in for host Matthew Socey, although Matthew did record an interview with Food Network Chef Robert Irvine previewing THE NEXT IRON CHEF and his upcoming appearance at Clowes Memorial Hall. Oh, and films are reviewed, too.