Podcast appearances and mentions of nicole ponseca

“ I certainly learned about how media works — our faces and our stories weren't included. That was my bat signal to make that change.” Nicole Ponseca is a pioneering voice in the culinary world and one of the most respected thought leaders in the Hospitality and Filipino community. Nicole has proven herself on the NYC scene with critically acclaimed restaurants, Maharlika and Jeepney. She revolutionized perceptions of Filipino food in the United States, turning bold and authentic flavors into a movement that resonated with diners, critics, and food enthusiasts alike. Her debut cookbook, I Am a Filipino, is a James Beard Award finalist and hailed as a definitive work on Filipino cuisine, celebrated as a cookbook of the year and top lists from The New Yorker, NY Times, LA Times, Saveur, Food and Wine, Chicago Tribune and more. Nicole's unconventional career journey began in advertising, but but found her true calling in food and culture. By night, she spent a decade in every restaurant role imaginable—hostess, server, bartender, manager—learning the ins and outs of the industry to fulfill her mission. Namely, the creation of Maharlika and Jeepney, two groundbreaking establishments that introduced Filipino dishes like Kamayan feasts to the mainstream and became cultural hubs for the Filipino community and a signal that Filipino food was claiming its seat at the culinary table. You'll enjoy this conversation blending storytelling, food, and culture This conversation was hosted by FrieMMd of the Pod Lisa Angulo Reid —sharing conversations with Filipino and Asian American changemakers. Lisa also happens to be the Co-Founder & CEO of Dear Flor - the first infused gummy with classic Filipino flavors. Learn more @ DearFlor.com Learn more about your ad choices. Visit megaphone.fm/adchoices

“Food is our love language. It's those types of food memories that are straight from the motherland — these are the things we carry with us.” Did you know April was Filipino Food Month? While we've all got a Filipino friend (or three), can you name more than one Filipino food besides those amazing tiny spring rolls (Lumpia FTW)? Either way, we've got something special for you. Co-host Lisa Angulo Reid (DearFlor.com) put up the Halo-halo Signal and got some amazing Filipino favorite food and restaurant recos from around the country, and unpacks the really really for the rest of us. FILIPINO FOOD MENTIONS Filipino Food & Terms to Know: Lumpia – Thin, crispy spring rolls filled with meat and veggies. Pancit – Stir-fried noodles with julienned carrots, celery, cabbage, and your choice of pork, shrimp, or chicken. Sinigang – A tangy, comforting tamarind-based soup with tomato, onion, and often pork, shrimp, or fish. Caldereta – Hearty beef stew with tomato sauce, liver paste, black pepper, and olives. Pinakbet – A vegetable stew made with eggplant, bitter melon, tomatoes, green beans, and squash, flavored with shrimp paste. Often topped with crispy pork belly (bagnet). Lechon Liempo – Roasted pork belly stuffed with lemongrass, garlic, and onions, slow-cooked until the skin is perfectly crispy. Halo-Halo – A colorful shaved ice dessert with sweet beans, jackfruit, coconut, and palm fruit, topped with ube (purple yam) ice cream and leche flan. Kare-Kare – A rich peanut-based stew featuring oxtail or fried pork belly, served with shrimp paste (bagoong). Dinuguan – Known as "chocolate meat," this savory stew is made of pork and offal simmered in pork blood, vinegar, and garlic. Carinderia (Turo-Turo) – Casual eateries with dishes displayed in steam tables—just point at what you want! FILIPINO FOOD VOICES & THEIR PICKS Lydia Querian (@ellekarayan) – Broke Da Mouth (HI) – Oxtail Adobo (brokedamouthgrindz.co) Brian Velasquez Reid (@breid40ohz) – Naks NYC – Lechon Liempo (naks.nyc) Nicole Ponseca (@nicoleponseca) – Orient Valley (CA) – NYT Best-selling cookbook (amzn.to/4iTosiQ) Geraldine Mae Cueva (@ohhhmygeeg) – Lasita (LA) – Mushroom Sisig: A sizzling dish traditionally made with pork jowl and ears, replaced here with mushrooms. (lasita-la.com) Patricia Dingalasan (@patriciadinglasancomedy) – Kabisera (NYC) – Lumpia Shanghai: Mini crispy spring rolls with seasoned pork. Susie Quesada (@ramarfoods) – Alda's Kitchen (CA) – Silog Breakfast Plates: A combo of garlic fried rice, egg, and meats like tocino (sweet cured pork) or longganisa (Filipino sausage). (aldaskitchenandbakery.com) Aebbey (@chicagotestkitchen) – Ruby's Fast Food (Chicago) – Sisig & Pancit Palabok: A noodle dish with a bright orange annatto-based sauce, topped with shrimp, pork, crispy chicharrón, and boiled egg. (rubysfastfoodchicago.com) Ron Dizon (@teofilocoffeecompany) – Teofilo Coffee (Long Beach) – Filipino-imported coffee (teofilocoffeecompany.com) This conversation was co-hosted by FrieMMd of the Pod Lisa Angulo Reid —sharing conversations with Filipino and Asian American changemakers. Lisa also happens to be the Co-Founder & CEO of Dear Flor - the first infused gummy with classic Filipino flavors. Learn more @ DearFlor.com Learn more about your ad choices. Visit megaphone.fm/adchoices

“We wanted something that was familiar, but also Filipino — the whole culture of the older sister that knows and gives advice without judgment.” Lisa Angulo Reid the co-founder and CEO of Dear Flor, the first Filipina-owned cannabis company that makes gummies that are 100% vegan with 100% Filipino flavors like ube, calamansi, and buko pandan. Founded by Lisa and her husband Brian, Dear Flor's mission is to bring Filipino culture to the world, one flavor at a time. Sharon + Lisa are OG Chiefs, but Lisa + Raman only met a few months ago at an industry event (AMAM FTW) where they bonded over nerdiness and marketing.  Lisa's journey into entrepreneurship began after a successful 20+ year career in advertising and marketing, where she led transformative campaigns for some of the world's most loved and trusted brands. She's also an advocate for Asian women leaders and spearheaded NYC's inaugural Philippine American History Month celebration which featured Filipina trailblazers Loida Nicolas Lewis and Nicole Ponseca. You'll enjoy this conversation among new friends about growing up in the south, building a personal business, and relating what we do to both our parents - and our kids.  LEARN MORE dearflor.com instagram.com/lovedearflor MENTIONS CHARACTER: Sookie Stackhouse - wikipedia.org/wiki/Sookie_Stackhouse PERSON: Susie-quesada (Ramar foods) - bizjournals.com/bizwomen/news/profiles-strategies/2018/09/the-teacher-who-took-over-a-frozen-food-empire.html Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Of all the things Omsom CEO Vanessa Pham expected to be dealing with earlier this month, the Silicon Valley Bank collapse was not one of them. As co-founders of the Asian flavors and sauces start-up, Vanessa and her sister Kim have successfully steered the mission-driven Omsom to national distribution with the likes of Whole Foods, partnered with influential chefs like Nicole Ponseca, and helped change the conversation around Asian-influenced consumer product goods and pantry staples. But Omsom was a customer of Silicon Valley Bank, which famously failed on March 10th, and Vanessa, Kim, and the rest of the team had to confront an immediate future with no capital. Omsom faced its rollercoaster of a week by leaning into their hallmark transparency, and their community rallied around them. Vanessa shares it all with host Kerry Diamond and also talks about how Omsom came to be.Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. More on Vanessa: Instagram, Omsom, websiteRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network.

Someone I've been wanting to have on the podcast for a long time, and finally! Restaurateur, award-winning author & chef, Nicole Ponseca. In this episode, we'll cover:Krystl and Nicole both share recent pivots in life and the challenges that come with opening yourself up to new dreams and reinventionThe important lessons taught by Nicole's father around what it means to be Filipino in their familyHow Filipino values and culture factored into Nicole's own career growth and how she run her businesses Advice for being better prepared when chasing your dream and how to face the challenge of funding your dreams when all you have is.. your dreamsHow Nicole overcame the western ideals of what is good in food to showcase the unique and delicious elements of filipino foodImportance of This EpisodeAt one point or another, many of us have experienced a pivot. Some type of significant change, whether in our careers or personal lives, voluntary or not. For Nicole, she went from VP in Advertising to a role in the restaurant industry. She is a great example of listening to that voice in the back of your mind saying, “you're supposed to be doing something else,” and then stepping out and doing it. Opening yourself up to reinvention and new dreams can be risky and scary, but there are so many lessons that can be learned from Nicole's own journey of creating a different lens around Filipino food, especially in the mainstream culinary world.Connect with Nicole:* Instagram: https://www.instagram.com/nicoleponseca/ Join the Filipina Soul Sisterhood Circle! Hang out with Krystl and other “journeying” Pinays every week, as we reconnect with our culture, meet with and get mentored by impactful, industry-disrupting Filipina leaders, and help each other step into our power as Pinays.Subscribe to the podcast: * Apple Podcasts: https://apple.co/3MR7Ngc * Spotify: https://spoti.fi/3MSUBYb Support, Share, Follow, Get Spotlighted:Support the show for as little as $1 a month: http://patreon.com/filipinaontheriseFollow IG @filipinaontherisePledge $3 or $10 a month to help keep the show going! Here: Patreon

Meet Nicole Ponseca. The restauranteur behind Jeepney NYC/Miami and James Beard Nominee cookbook author, "I Am Filipino: And This is How We Cook." Listen in as we talk about food, business and real life. This is for any woman who wants to believe in her own essence. SUBSCRIBE & FOLLOW US:

Jaycee and CJ are joined by Nicole Ponseca via Zoom from her home in Miami.Nicole is a strong, courageous female in the restaurant world paving the way for Filipino women, bringing awareness to Filipino cuisine, and doing it on her own. With a background in advertising, she arrived in NY with $75 and a  big dream. She found her true calling upon discovering a lack of authentic Filipino food in the city and deciding to do something about it.  She now owns Jeepney, a restaurant in NYC and Miami and is the author of the cookbook I Am Filipino: And This Is How We Cook.In this episode, Nicole shares about vulnerability in self, double standards and how to break them, and the key to staying young.You can connect with her on Instagram at @nicoleponseca and learn more about her restaurants at jeepneyny.com.---To keep up with the hosts of this episode: you can follow Jaycee @jayceegossett and CJ @cjfrogozo.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry. Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism. Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Necessity is the mother of invention and Elizabeth Hotson finds out how restaurants and other food outlets - some of the most obvious casualties of the pandemic - have adapted to survive in 2020. We hear from Michael Ward, managing director of Harrods department store on how it’s looking to a domestic clientele to make up for the lack of overseas tourists, whilst JP Then, co-founder of Crosstown Doughnuts tells us how companies are incentivising their workers with his sweet treats. Briony Raven, Pret’s UK Food & Coffee Director explains how the high street chain had to learn new tricks and Thom Elliot from Pizza Pilgrims describes sending his products by post. Nicole Ponseca, founder of Jeepney in New York tells us about the ups and downs of a fraught 2020 and Dominic Allport from the NPD Group gives us the cold, hard figures. Produced by Sarah Treanor. (Pic of Regent Street in London by Elizabeth Hotson).

Nicole Ponseca explains the fundamentals of Filipino cuisine and talks about one of her life’s most memorable adventures. As part of doing research for her book, she traveled extensively through parts of the Philippines that even most Filipinos have never visited. Photograph by Marts Romero.

Nicole Ponseca is one of the pioneers of Filipino cuisine in New York City. She’s opened 2 highly acclaimed restaurants, Maharlika and Jeepney and recently published a cookbook that was a James Beard Award finalist. She talks about her mission to put Filipino food on the map.

What’s up over here? We’re still giving too much headspace to Instagram...but our perspectives are shifting. And we’re also eating some of our very best meals of quar, thanks to Vanessa and Kim Pham, the sisters behind Omsom and its outrageously good Vietnamese, Thai, and Filipino sauces. Dig in?   The linkage:   Andrea Whittle wrote about whether the protests will change IG for W mag.   Whoa, did this @_nanders post get the wheels turning about the WHY of sharing content that’s getting shared a lot.    We always love Mary H.K. Choi, and this ep of her Hey, Cool Life! pod about optics and allyship really landed.   Another shout-out for 15 Percent Pledge!   We are obsessed with Kim and Vanessa Pham’s Omsom sauces, made in collaboration with the NYC restaurants Fish Cheeks, Jeepney, and Madame Vo.   For more ideas on how to put Omsom sauces to excellent use, their Instagram is a treasure trove.   Cookbooks endorsed by Vanessa and Kim (for reading as much as cooking): I Am a Filipino by Nicole Ponseca and Miguel Trinidad and Dishoom: The First Ever Cookbook from the Much-Loved Indian Restaurant by Shamil Thakrar, Kavi Thakrar, and Naved Nasir.   Get us on Instagram at @athingortwohq or by phone at 833-632-5463.   Treat your hair to Nutrafol—20% off with the code ATHINGORTWO. Learn more about The Renée and register for a maternal-health jam session. YAY.   Produced by Dear Media

Join Primary Food’s host DJ CherishTheLuv and guests, Maharlika and Jeepney's Nicole Ponseca, and Licensed Clinical Psychologist Jeannie Celestial to discuss work, life and surviving trauma. Dr. Celestial helps us unpack it all to get us on that healing track.Primary Food is powered by Simplecast.

Join Primary Food’s host DJ CherishTheLuv and guests, Maharlika and Jeepney's Nicole Ponseca, Cafe 86’s Ginger Lim Dimapasok, and media maven Charmaine Parcero for Filipino American History Month. They’ll discuss the non-edible things in life that nourish them, as well as share stories about their Filipina-American experience.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Primary Food is powered by Simplecast. 

Nicole Ponseca is the restaurateur and co-owner of the Filipino restaurants Maharlika and Jeepney in the East Village in NYC as well as the author of the 2019 James Beard Award Finalist cookbook, I Am A Filipino. A former advertising executive turned restaurateur, Nicole's coming-of-age story is familiar perhaps to other Filipino-Americans having been born to a military dad and nurse mom. Moving to New York with $75 to her name and to advance her career in advertising, she soon realized her calling to represent her Filipino heritage and culture. While working in advertising, she moonlighted as a dishwasher, busser, runner, and server. A childhood memory of shame in watching her father eat with his bare hands would only later become the saving grace for her restaurant Jeepney which opened during Hurricane Sandy. This episode delves into the origin stories of both restaurants as well as tackling self-identity in relation to restaurant entrepreneurship.

"If you don’t know where you’re from, how can you get to where you want to be?"Knowing the “why” behind your decisions and dreams is one thing that can constantly fuel your motivation. In a society that favors familiarity, breaking new ground is no easy feat. For Nicole Ponseca, a Filipino woman that’s transforming the restaurant industry, she’s experienced first-hand what it’s like to break into new spaces.On today’s episode, Nicole and I discuss how she went from being an advertising executive to a successful restaurateur. Nicole’s experience is unique, being a woman of color in an industry dominated by white men. We also discuss the racial tensions that came with opening up the first Filipino restaurant in NYC, how she handled racism hurled her way, and how she’s breaking cultural boundaries and transforming the perception of Filipino culture. See acast.com/privacy for privacy and opt-out information.

This is a part one interview with Nicole Ponseca as she details her journey to building multiple successful business ventures. She is the owner of Maharlika and Jeepney restaurants, and also the author of the best seller " I am a Filipino" cookbook. Nicoles restuarants have been featured in New York Times, Time magazine, Daily News and The New York magazine to name a few. This story is not only an inspiration for someone who has a dream to create their own business or organization, but provides valuable lessons. Nicole breaks down the obstacles she faced and how she overcame them, to build some of the most recognizable Philippine restuarants in NYC. We will have links to her restuarants and cookbook on CapitalCitypodcast.com. If your looking to be an entrepreneur and start a business this is the perfect motivation for your start-up.

Filipino cuisine rightly deserves its space and recognition on the global stage. No longer to be overlooked. We chat with Nicole Ponseca and Miguel Trinidad on changing the conversation about Filipino food. We talk about how they've brought Filipino cuisine into the American mainstream with their NYC restaurants Maharlika and Jeepney, and their continued mission to give Filipino food a seat at the culinary table with their new cookbook "I Am A Filipino". Excerpted from I Am a Filipino by Nicole Ponseca and Miguel Trinidad (Artisan Books). Copyright © 2018. Image courtesy of Justin Walker. Feast Meets West is powered by Simplecast.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Nicole Ponseca and Miguel Trinidad This week, we're excited to welcome Nicole Ponseca and Miguel Trinidad to SALT + SPINE, the podcast on stories behind cookbooks. Nicole and Miguel are the authors of ***I Am A Filipino: And This Is How We Cook***, as well as the dynamic duo behind Maharlika, the popular and highly reviewed New York City restaurant serving home-style Filipino food. Plus, we talk with Yana Gilbuena, founder of the SALO Series. And we stop by Ominvore Books in San Francisco to chat with Celia Sack. Bonus SALT + SPINE Features: Recipe: Sinuglaw (Cured Tuna with Grilled Pork) Recipe: Adobong Manok Dilaw (Yellow Adobo with Chicken) Giveaway: Win your own copy of ## Heading ##I Am A Filipino. Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

We cook up a good time in the studio with restaurateurs Nicole Ponseca and Miguel Trinidad. Their new book, ""I Am a Filipino: And This Is How We Cook"", highlights modern Filipino recipes that showcase the vibrant flavors of this diverse cuisine. Recommended Reading with Food Book Fair is powered by Simplecast.

Doria Santlofer is the New York and Los Angeles based stylist whose genius vision has featured in Teen Vogue, Lula, Allure, Self, Wonderland, Oyster, New York Magazine, Bon Appetit, Cherry Bombe and i-D and she has worked with clients including Nike, Mansur Gavriel and Gap. Her first book, 50 Contemporary Designers You Should Know, was published in 2012 by Prestel/Random House and Food City: Four Centuries of Food-Making in New York, written by her late mother, Joy Santlofer, but finished by Doria is out November 1st. Nicole Ponseca is the owner and CEO of two ground-breaking and critically successful NYC Filipino restaurants--Maharlika Filipino Moderno and Jeepney Filipino Gastropub--that re-defined the expectations of Filipino food and led the way for aspiring restaurant owners and chefs to chase their culinary dreams through pop-ups. She is an innovator, influencer and hard-working woman representing the new face of entrepreneurship and hospitality.

PODCAST | Private Client Services May 3, 2016 Nicole Ponseca | CEO and Founder of Manhattan restaurants Jeepney and Maharlika Susan… The post Mazars Private Client Services for Women Podcast, Episode 2 appeared first on The Ledger - Mazars USA.

Nicole Ponseca is a Filipino food success story, a trailblazer in New York’s restaurant scene with hotspots like Jeepney and Maharlika. Tune in as Matt and Nicole dig in, as they discuss managing risk and redefining the model minority. 

Welcome to another episode of Snacky Tunes, hosted by Finger on the Pulse, Greg and Darin Bresnitz. On today’s show, the team from Maharlika NYC is in the studio. Maharlika is the first restaurant in NYC to push Filipino food as a unique cuisine, and we’re joined by chef Miguel Trinidad, along with Enzo Lim, Noel Cruz, and Nicole Ponseca. Hear about how they’ve maintained the flavors of Filipino food, but also moved away from the one-pot dish. Recently featured as a Timeout New York “Critics’ Choice”, and profiled by the Huffington Post and NBC, Marharlika is not a spot to miss. Also in the studio is Reggie Watts, musician and comedian known for his work with Conan O’Brien, and his Comedy Central Special, Why Shit So Crazy? Reggie plays some incredibly intricate and funny improv songs that he creates with synthesizers, loop pedals, and his vocal chords. So tune in to check out this great episode of Snacky Tunes! This episode has been sponsored by Tekserve. “If anything, the dishes tend to be one-note dishes. If it’s sweet, it has a heavy sweet note. The idea is that in the Philippines, we don’t eat just one dish, there’s many dishes on the table. So you eat a little sweet, you eat a little sour, and of course all of our condiments.” “When we set out to do this we wanted to go big or go home… we wanted to get Filipino food out there, finally.” — Nicole Ponseca of Maharlika on Snacky Tunes “Weird Al is amazing, he’s the reason I’m doing what I am doing.” — Reggie Watts on Snacky Tunes