Podcasts about Pates

Ce matin, mercredi 26 mars avec Vincent, Marie-Ève et Jean-Michel Notre sexologue, Michel Martel, nous donne les trucs pour élever notre couple ! Suggestions lecture de Marie-Ève dans son segment Tu lis quoi ? Plus jeune, quel item mode rêviez-vous d’avoir ?

L'histoire prend un tournant inattendu lorsque le frère de Marion, basé au Cambodge pour un volontariat, propose d'accueillir Malou pendant que Marion suit ses traitements. Une suggestion qui, à la surprise générale, séduit la jeune fille. Pour Malou, c'est le début d'une aventure inoubliable.Malou passe plusieurs semaines au Cambodge. Avec son oncle, ils vivent dans un foyer d'accueil avec d'autres enfants de tout âge. Elle s'adapte, apprend quelques rudiments du khmer et s'épanouit dans ce nouvel environnement. Malou explore le pays avec son oncle et découvre les temples d'Angkor, participe aux activités locales et s'immerge dans un univers riche. Elle décrit avec excitation sa visite de la grotte de chauve-souris à Batong-Bung et une superbe expérience dans un village flottant.Pour écouter l'épisode en entierLe Cambodge en famille, de la blague au voyage sacré-----------Idée originale et hôte : Stéphanie CordierMusique : Luk & Jo

Comment s'est passé l'Hyrox de Clément ? Sur quelles stations faut-il vraiment performer en Hyrox ? Courir sur tapis est-il moins traumatisant que courir dehors ? Faut-il mettre du fromage sur ses pates ? Doit-on augmenter ses kcalories quand on fait du cardio ? Le triathlon n'empêche pas le diabète ? .... Retrouvez dans cet épisode des SuperPhysique Podcast de Musculation, Rudy Coia et Clément Goudin répondre aux questions des forums SuperPhysique. QUI EST RUDY COIA ? Rudy est auteur, coach et formateur. Il intervient aussi bien auprès des particuliers, des athlètes que des futurs coach sportif. Passionné de sport, il partage ses connaissances depuis 2001 notamment via des articles, vidéos et podcasts. QUI EST CLEMENT GOUDIN ? Clément est champion de France 2020 de Force athlétique en -93 kg et coach cette discipline et toute personne qui souhaiterait prendre de la force. C'est le seul athlète en France à avoir participé à tous les championnats de France sans matériel encore en activité. Vous pouvez le retrouver sur Instagram où il poste ses entraînements presque quotidiennement sur https://www.instagram.com/cltgd1/?hl=fr et sur www.smart-power-system.fr ---- FORMATION GRATUITE POUR PRATIQUANTS NATURELS - https://www.rudycoia.com/newsletter/ COACHING A DISTANCE AVEC RUDY - https://www.rudycoia.com/produit/suivi-coaching-a-distance/ MES LIVRES - https://www.rudycoia.com/boutique/ LA FORMATION SUPERPHYSIQUE - https://methodesp.rudycoia.com POUR RESERVER SON COACHING PREMIUM - https://www.rudycoia.com/produit/coaching-premium/ FORUMS SUPERPHYSIQUE - https://www.superphysique.org/forums/index.php MES COMPLEMENTS ALIMENTAIRES - https://www.superphysique-nutrition.fr L'APPLICATION SP TRAINING - https://www.sp-training.fr/

Heute wird der Spieß umgedreht! Max Kraft feiert die 200. Episode von Recruiting DNA – doch diesmal sitzt er nicht als Host am Mikrofon, sondern wird selbst interviewt. Seine Frau und Kollegin spricht mit ihm über die Entstehung von Pates, die Herausforderungen und Learnings als Unternehmer und seine ganz persönlichen Meilensteine. Wie hat alles begonnen? Welche Momente waren prägend? Und welche Vision hat Max für die Zukunft von Pates? Es geht um Erfolge, Rückschläge, kreative Lösungen und die Leidenschaft für Recruiting und Vertrieb. Außerdem wird ein Blick auf das „Maxikon“ geworfen – inklusive legendärer Sprüche aus dem Büroalltag. Eine ehrliche, inspirierende Folge über Unternehmertum, Durchhaltevermögen und die Bedeutung eines starken Teams. Hör rein und feiere mit uns 200 Folgen Recruiting DNA!

Heute wird der Spieß umgedreht! Max Kraft feiert die 200. Episode von Recruiting DNA – doch diesmal sitzt er nicht als Host am Mikrofon, sondern wird selbst interviewt. Seine Frau und Kollegin spricht mit ihm über die Entstehung von Pates, die Herausforderungen und Learnings als Unternehmer und seine ganz persönlichen Meilensteine. Wie hat alles begonnen? Welche Momente waren prägend? Und welche Vision hat Max für die Zukunft von Pates? Es geht um Erfolge, Rückschläge, kreative Lösungen und die Leidenschaft für Recruiting und Vertrieb. Außerdem wird ein Blick auf das „Maxikon“ geworfen – inklusive legendärer Sprüche aus dem Büroalltag. Eine ehrliche, inspirierende Folge über Unternehmertum, Durchhaltevermögen und die Bedeutung eines starken Teams. Hör rein und feiere mit uns 200 Folgen Recruiting DNA!

Ever wondered how journalism can bridge the gap between agriculture and the everyday world? In our latest episode, we sit down with Mikkel Pates, a seasoned journalist whose career spans over four fascinating decades. Inspired by his father's work in agricultural communications and his upbringing on a ranch, Mikkel embarked on a journey that led him to chronicle the stories of rural America. From his first role in Worthington, Minnesota, to the playful yet impactful rivalry between SDSU and NDSU, Mikkel shares how these experiences shaped his unique perspective on agriculture journalism.Explore the intriguing world where faith intersects with business through the story of a Jerusalem artichoke venture in Minnesota. We dive into the complexities of a business that used religious beliefs as a marketing strategy, only to spiral into controversy with its pyramid scheme-like structure. Mikkel sheds light on the motivations and vulnerabilities of those involved, revealing the untold stories behind this faith-based endeavor. His approach to gaining trust and encouraging openness from interviewees offers insights into the human side of journalism that often goes unnoticed.The episode takes a sharp turn towards the challenges faced in the evolving landscape of agricultural reporting. Mikkel reflects on the transition from traditional media to the digital age, where sensationalism often eclipses the substantive reporting. We journey through pivotal agricultural events like the farm credit crisis of the 1980s and the rise of co-ops in the 1990s, leading to the modern cautionary tale of Hunter Hansen's grain trading fraud. As Mikkel enjoys his retirement, we celebrate his lasting impact while extracting valuable lessons from his storied career.Follow at www.americalandauctioneer.com and on Instagram & FacebookContact the team at Pifer's

Dans cet extrait, Elsa nous emmène avec elle dans leurs déambulations vénitiennes.Pour écouter l'épisode en entier :Poésie hivernale en famille à Venise------------Production : Stéphanie CordierMusique : Luk & Jo

Send us a textSinger-songwriter Abbye West Pates talks with Susan and Alex about her experiences over the past year following the sudden passing of her husband, Jeff, in August 2023. She reflects on what she has learned about grief and the healing process during this time. Abbye also shares some of her original songs and poetry.Follow Abbye on Instagram @awpmusicAbbye's website: www.abbyewestpates.comThanks for listening to the Embodied Holiness Podcast. We invite you to join the community on Facebook and Instagram @embodiedholiness. You can find all our episodes and more at www.embodiedholiness.com. Embodied Holiness is a ministry of Parkway Heights United Methodist Church in Hattiesburg, MS. If you're in the Hattiesburg area and are looking for a church home, we'd love to meet you and welcome you to the family. You can find out more about Parkway Heights at our website.

Tous les matins juste après le journal de 6h30, un fait divers repéré et raconté par les journalistes du service Police-Justice de RMC.

For this week's episode, I welcome Nicole Pates, a pediatric physio at Western Kids Health, to discuss baby development milestones. Nicole offers detailed insights into understanding what's normal in physical development and provides reassurance for concerned parents. They cover a range of key milestones such as rolling, crawling, sitting, and walking, explaining the broad timelines and variations that are normal for these developments. Nicole emphasised the importance of considering each baby's unique factors, including genetics, personality, opportunities for movement, and family support. We also discuss how to encourage development through meaningful play, stressing the significance of connection over correction. Throughout the episode of Thriving Parent-ing, Nicole's approach centers on building parental confidence and understanding, highlighting that each baby's developmental journey is individual and unique.About Nicole: Nicole is a paediatric physiotherapist who is passionate about reducing milestone stress and supporting parents to connect through play. Nicole is the founder the Baby Play Academy, an online subscription with everything you need to support your baby's development; with over 300 play ideas, milestone masterclasses, webinars & more including therapists on hand to answer your questions. Nicole is also the founder & director of Western Kids Health, a private allied health clinic in Perth, WA .Website: www.nicolekidsphysio.com and www.westernkidshealth.comGet an exclusive 10% OFF to Baby Play Academy just use the code: SLEEPTHRIVEGROWhttps://academy.westernkidshealth.com/~access/a1c3696f/Watch my free empowerment video and in less than 20 mins, gain some healthy Instagram perspective to help you to stay clear and become mindful of the Instagram vortex. For more information on this topic, head to the show notes: Episode 18 Show NotesAnd I'd love to hear your thoughts on this episode! Come and connect with me on Instagram at @sleep_thrive_grow.And click the +Follow button to never miss an episode. New episodes are released every Tuesday!To find out more about how I can support you, visit my website here.

John and Jeni, after much talk about whatthey've been cooking, give an overview on pates, terrines and forcemeats. They touch base on the basic and what they are. Next time they'll go into detail about the preparations, techniques and recipes. Thanks for listening!!!

This week, my friend and colleague Nicole Pates Kids Physio joins us for an honest and vulnerable chat where we openly discuss the challenges around family meals, handling the transition into being a working parent, and the pressure we put on ourselves to be perfect parents. Listen in and discover:Nic's childhood mealtime experiences as a country kidExperiencing exposure to new foods as a teenagerHow Nic's childhood experiences affect her current mealsWhat typical family meal times look like at Nic's houseThe type of foods Nic's kids will not eat no matter how often it's offeredDealing with challenges around meal timesTransitioning from a stay-at-home parent to a working parentWorking with our partners through big life transitionsFind Nicole on Instagram @nicole_kidsphysioBecome a client of Nicole's at Western Kids Health, access the Baby Play Academy and Toddler Play Academy, and listen to Nic's podcast Baby Banter with Nicole Pates.Connect with Dr Kyla on Instagram and Facebook!Do you want to easily understand what's in the food you buy without any fear mongering or misinformation? Check out my weekly Chewsday Reviews.Join my online membership programs today! Baby Mealtimes for parents introducing solids, Toddler Mealtimes to navigate fussy eating, Family Mealtimes for guidance when packing school lunches and feeding the whole family, or School Mealtimes to change the way we talk about food in schools.

Max hat heute zwei spannende Gäste im Interview: Franziska Pleil (Head of People) und Sebastian Pleil (Unternehmensinhaber) vom Sanitätshaus Pleil. Sie teilen ihre Erfahrungen mit Pates, welche Herausforderungen zu bewältigen waren, wo das Unternehmen vor der gemeinsamen Zusammenarbeit stand und wo es jetzt steht.

Max hat heute zwei spannende Gäste im Interview: Franziska Pleil (Head of People) und Sebastian Pleil (Unternehmensinhaber) vom Sanitätshaus Pleil. Sie teilen ihre Erfahrungen mit Pates, welche Herausforderungen zu bewältigen waren, wo das Unternehmen vor der gemeinsamen Zusammenarbeit stand und wo es jetzt steht.

This event is a Living to 100 Club conversation between two psychologists about aging well. Our host, Dr. Joe Casciani will be interviewing Dr. Hugh Pates, a clinical psychologist with a specialty in working with older adults. We will discuss some of the central elements for a successful aging journey. This includes how people cope with the many physical, emotional, and personal setbacks that frequently occur as we age. We will explore how people face these setbacks, sometimes being adaptive and healthy, and sometimes being not so adaptive. Our guest shares his experiences as a professional who worked for many years with older adults. His patients faced a wide array of medical problems while residing in nursing homes. Time will be reserved for Q&A from the audience. This live event will take place at the Oasis Learning Center in La Mesa. It will simultaneously be recorded as a podcast. It also has been uploaded to the Oasis YouTube channel, https://www.youtube.com/watch?v=GHTO2P73niA Mini Bio Dr. Hugh Pates received his doctorate degree in 1970. He served as Professor and Dean of Students at the University of California for 25 years. Our guest has also served as President of the San Diego Psychological Association, The University City Community Association, University of California Retirees Association. He also was a Board member of the California Psychological Association.  For 20 years, he was an associate of Concept Healthcare Psychology Group, committed to serving the behavioral health needs of patients in Skilled Nursing Facilities. He continues in his professional psychology practice, working with a variety of adult and older adult patients. Our guest's articles on providing psychological interventions to meet the emotional and personal needs of seniors have been published in a variety of magazines and journals. He has a passionate belief that each individual can live a very long life with vibrant quality and strong purposefulness to the end of life.See omnystudio.com/listener for privacy information.

This event is a Living to 100 Club conversation between two psychologists about aging well. Our host, Dr. Joe Casciani will be interviewing Dr. Hugh Pates, a clinical psychologist with a specialty in working with older adults. We will discuss some of the central elements for a successful aging journey. This includes how people cope with the many physical, emotional, and personal setbacks that frequently occur as we age. We will explore how people face these setbacks, sometimes being adaptive and healthy, and sometimes being not so adaptive. Our guest shares his experiences as a professional who worked for many years with older adults. His patients faced a wide array of medical problems while residing in nursing homes. Time will be reserved for Q&A from the audience. This live event will take place at the Oasis Learning Center in La Mesa. It will simultaneously be recorded as a podcast. It also has been uploaded to the Oasis YouTube channel, https://www.youtube.com/watch?v=GHTO2P73niA Mini Bio Dr. Hugh Pates received his doctorate degree in 1970. He served as Professor and Dean of Students at the University of California for 25 years. Our guest has also served as President of the San Diego Psychological Association, The University City Community Association, University of California Retirees Association. He also was a Board member of the California Psychological Association.  For 20 years, he was an associate of Concept Healthcare Psychology Group, committed to serving the behavioral health needs of patients in Skilled Nursing Facilities. He continues in his professional psychology practice, working with a variety of adult and older adult patients. Our guest's articles on providing psychological interventions to meet the emotional and personal needs of seniors have been published in a variety of magazines and journals. He has a passionate belief that each individual can live a very long life with vibrant quality and strong purposefulness to the end of life.See omnystudio.com/listener for privacy information.

Get ready to embark on an emotional rollercoaster with Baby Banter, the podcast that takes you through the joys and struggles of first-time motherhood. With heartwarming tales, relatable experiences, and expert advice, we're here to guide you through the ups and downs of this beautiful journey. So come on in, grab a cup of tea, and join us for a good cry, a good laugh, and everything in between. Welcome to Baby Banter. Let's connect on Instagram ⁠@nicole_kidsphysio⁠ ----------------------------------------------------- FREE DOWNLOADS Milestone Guide https://tinyurl.com/MilestoneGuide Developmental Toy Guide https://tinyurl.com/DevelopmentalToyGuide ----------------------------------------------------- Courses Baby Play Academy - https://tinyurl.com/BabyPlayAcademy Toddle Play Academy - https://tinyurl.com/ToddlerPlayAcademy ----------------------------------------------------- Developmental Toys Toy Shop - https://tinyurl.com/WKHToyShop ----------------------------------------------------- Learn more about our health community designed for babies, kids and teens: westernkidshealth.com

Heute gibt es einen neuen Teil der Serie Get to know Pates. In diesen Folgen dürft ihr bei Pates hinter die Kulissen blicken und viele interessante Menschen aus dem Team kennenlernen. Dieses Mal zu Gast: Philipp Hirsch. Philipp ist bereits seit über 6 Jahren im Pates Team. Er hat Medizintechnik studiert und war in der Branche auch lange tätig. Irgendwann hat es ihn dann durch Zufall in die Personalberatung verschlagen. Seine Kenntnisse in der Medizintechnikbranche bringen ihm in seiner Tätigkeit bei Pates unschätzbare Vorteile, weil er weiß, welche Themen die Kunden aus der Medizin bewegen. Philipp spricht mit Max über die Branchen Fundamentals und aktuelle Trends, die die Medizintechnikbranche momentan beschäftigen.

Dans cet épisode, on va essayer de survivre. La nouveauté 01:04 - L'intelligence artificielle [Chat GPT] (https://openai.com/blog/chatgpt) pour répondre à toutes vos interrogations. L'ancien10:45 - [True Blood ] (https://www.primevideo.com/dp/amzn1.dv.gti.3ef6ab8f-6885-4e2d-9973-d826795d1906?autoplay=0&ref_=atv_cf_strg_wb) encore une série d'ado avec des vampires. L' insolite18:34 – Une playlist pour réussir toutes vos cuissons de pates : [Barilla] (https://open.spotify.com/user/w2p1oq867ns7jele6g3lw66fk?si=8ac933f4443a4968) L'emprunté23:13 – La série [Designated Survivor] (https://www.netflix.com/watch/80113647) pour comprendre le syndrome de l'imposteur. Jingle et Ambiances par RMZ , ses autres titres sur son [Soundcloud] (https://soundcloud.com/user-725058568?ref=clipboard&p=a&c=1) et sur Spotify. Retrouvez toutes nos recos sur [notre fichier de récap] (https://docs.google.com/spreadsheets/d/1Qk0b7BUXsFV6ZritAfwGsYIoHZHDXH0FyRvWz_ST2tg/edit?usp=sharing) Rejoignez-nous sur notre [Discord] : (https://discord.gg/k57wctAX)

Heute geht es um eine wichtige Formel im Recruiting: S² + L = R. Dahinter steckt, dass eine Kombination von Schlagkraft und Strategie, gepaart mit sinnvollen Leitsätzen zu Recruitingerfolg führt. Warum mangelt es den meisten Unternehmen an Strategie, Schlagkraft und Leitsätzen? Wie wirkt sich dieser Mangel konkret auf den Recruitingerfolg aus? Wie wendet Pates diese Formel selbst an? Das und vieles mehr hört ihr in der heutigen Folge.

Heute geht es um eine wichtige Formel im Recruiting: S² + L = R. Dahinter steckt, dass eine Kombination von Schlagkraft und Strategie, gepaart mit sinnvollen Leitsätzen zu Recruitingerfolg führt. Warum mangelt es den meisten Unternehmen an Strategie, Schlagkraft und Leitsätzen? Wie wirkt sich dieser Mangel konkret auf den Recruitingerfolg aus? Wie wendet Pates diese Formel selbst an? Das und vieles mehr hört ihr in der heutigen Folge.

Join Revival Cry Podcast host Eric as he interviews Philippine/American Missionaries Nash & Sarah Pates. *To contact or support Nash & Sarah Pates Missionary work: https://armmin.org/missionaries-and-workers/nash-pates-sarah-stefano/?fbclid=IwAR0LRumLp7odpbSFs7zls1bLSR3Twm1DiztHe0yLT8RKYGZwmWsEqNMXlak *You may also follow them on Facebook as: Nash Balmore Pates & Sarah Pates   *Podcast: You may listen to the Revival Cry Podcast on many different platforms. Apple, Google Play, Spotify, Amazon Audible or wherever you listen to podcasts. https://revivalcry.org/podcast%2Fradio   *Watch this Podcast on YouTube: https://youtu.be/aSP24LZQZC0   *Listen to Revival Cry on Mango Radio! 102.7 FM Davao & 91.5 FM Zamboanga (Philippines) Thursday evenings 6:30pm-7:00pm Saturday mornings 6:30am-7:00am Mango Radio online: https://tunein.com/radio/Mango-Radio-1027-s118593/   *To Support Revival Cry or find out more information: www.revivalcry.org Email: Info@revivalcry.org Facebook: www.facebook.com/RevivalCryInternational Instagram: www.instagram.com/RevivalCryInternational YouTube: www.youtube.com/c/RevivalCryInternational   *Purchase a 30-Day Devotional by Eric Miller: “How to Become a Burning Bush” www.amazon.com/dp/B0BFHVBX2R “Hearing God through His Creation” www.amazon.com/dp/B09CF83HLV  (English) “Escuchar a Dios a Través de Su Creación” www.amazon.com/dp/B09CK9RM5Y (Spanish)

Heute gibt es einen neuen Teil der Serie Get to know Pates. In diesen Folgen dürft ihr bei Pates hinter die Kulissen blicken und viele interessante Menschen aus dem Team kennenlernen. Diesmal zu Gast: Elena Kuhn. Elena ist bereits seit 4 Jahren bei Pates tätig und gehört damit zu den alten Hasen. Derzeit ist sie Teamleiterin im Bereich Recruiting und Senior Consultant. Sie betreut derzeit rund 80 Kunden von Mittelstand bis Konzern zum Thema Festanstellungen. Sie erzählt die besondere Story, wie sie zu Pates kam und gibt Einblicke in ihren Job. Wie erfragen Elena und ihr Team die richtigen Infos bei den Kunden? Wie gehen sie genau an die Kandidaten heran? Wie stellt sie sicher, dass Pates immer den richtigen Kandidaten für das Unternehmen findet? Das und vieles mehr hört ihr in der heutigen Folge.

Heute gibt es einen neuen Teil der Serie Get to know Pates. In diesen Folgen dürft ihr bei Pates hinter die Kulissen blicken und viele interessante Menschen aus dem Team kennenlernen. Diesmal zu Gast: Elena Kuhn. Elena ist bereits seit 4 Jahren bei Pates tätig und gehört damit zu den alten Hasen. Derzeit ist sie Teamleiterin im Bereich Recruiting und Senior Consultant. Sie betreut derzeit rund 80 Kunden von Mittelstand bis Konzern zum Thema Festanstellungen. Sie erzählt die besondere Story, wie sie zu Pates kam und gibt Einblicke in ihren Job. Wie erfragen Elena und ihr Team die richtigen Infos bei den Kunden? Wie gehen sie genau an die Kandidaten heran? Wie stellt sie sicher, dass Pates immer den richtigen Kandidaten für das Unternehmen findet? Das und vieles mehr hört ihr in der heutigen Folge.

Walk out of your front door and add as much value to the world as you possibly can with your gift.. everyday! You're going to love Episode 32 of the 'Transformation Starts Today' podcast with a truly inspiring man who built his life back better, Mr. Langston Pates. Here's some background about Langston: Langston Pates is from central Illinois. He has served time in a United States penitentiary for drug trafficking, he has battled substance abuse a majority of his adult life, and his choices caused him to have his children taken away by social services. Today, Langston owns and operates a 6 figure a year moving company as well as 1 million dollars in real estate, and has rebuilt his relationships with his kids! Langston has taken his destiny back into his own hands!  Here are some ways to connect with Langston: Personal Facebook: https://www.facebook.com/langston.pates?mibextid=LQQJ4d The Invest Tour Facebook group: https://www.facebook.com/theinvesttour?mibextid=LQQJ4d Instagram: https://instagram.com/pateslangston?igshid=YmMyMTA2M2Y= Dr. Jamil Sayegh – Life, Business, and Relationship Coach, Licensed Naturopathic Doctor, Energy-Healer Learn more about if or how I can help you: https://jamilsayegh.com/lets-connect/

This week on AgweekTV, we hear from Sen. John Hoeven on the farm bill. Minnesota Gov. Tim Walz puts ag in his budget. We reminisce with Mikkel Pates, and we learn about the origins of the skid-steer.

This week on AgweekTV, we meet a farmer who had a close call with a building collapse. A small group of farmers join up to market their oats. And we look back at Mikkel Pates' career in journalism.

Heute gibt es einen neuen Teil der Serie Get to know Pates. In diesen Folgen dürft ihr bei Pates hinter die Kulissen blicken und viele interessanten Menschen aus dem Team kennenlernen. Diesmal zu Gast: Timucin Leyla. Timucin ist erst seit vier Monaten bei Pates, hat sich aber mit viel Power schnell etabliert. Einer seiner ersten größeren Einsätze für Pates war bei der Messe analytica in München. Und um Messen soll es in diesem Interview auch gehen. Messen sind seit Corona stark ins Hintertreffen geraten und werden immer weniger besucht. Timucin hat Max mit seinem Einsatz gezeigt, wie man auf Messen wirklich konvertieren kann. Denn nur dabei sein ist eben nicht alles. Wie präsentiere ich mich auf Messen am besten? Wie kommst du auf einer Messe genau an deine Zielgruppe heran? Welche Mitarbeiter mit welchen Charakterzügen und Eigenschaften sind für den Einsatz am Messestand am besten geeignet? Wie können Messen ganz nebenbei zum Teambuilding beitragen? Das und vieles mehr hört ihr in der heutigen Folge.

Heute gibt es einen neuen Teil der Serie Get to know Pates. In diesen Folgen dürft ihr bei Pates hinter die Kulissen blicken und viele interessanten Menschen aus dem Team kennenlernen. Diesmal zu Gast: Timucin Leyla. Timucin ist erst seit vier Monaten bei Pates, hat sich aber mit viel Power schnell etabliert. Einer seiner ersten größeren Einsätze für Pates war bei der Messe analytica in München. Und um Messen soll es in diesem Interview auch gehen. Messen sind seit Corona stark ins Hintertreffen geraten und werden immer weniger besucht. Timucin hat Max mit seinem Einsatz gezeigt, wie man auf Messen wirklich konvertieren kann. Denn nur dabei sein ist eben nicht alles. Wie präsentiere ich mich auf Messen am besten? Wie kommst du auf einer Messe genau an deine Zielgruppe heran? Welche Mitarbeiter mit welchen Charakterzügen und Eigenschaften sind für den Einsatz am Messestand am besten geeignet? Wie können Messen ganz nebenbei zum Teambuilding beitragen? Das und vieles mehr hört ihr in der heutigen Folge.

Heute gibt es einen neuen Teil der Serie Get to know Pates. In diesen Folgen dürft ihr bei Pates hinter die Kulissen blicken und viele interessante Menschen aus dem Team kennenlernen. Diesmal zu Gast: Abu Dembele, Senior Sales Consultant bei Pates Experts. Abu ist bei Pates für das Thema Interim Management in der Pharmaindustrie verantwortlich und genau darum soll es in der heutigen Folge auch im Detail gehen. Abu unterstützt im täglichen Business Kunden dabei, Interim Positionen mit Freelancern zu füllen. Wie funktioniert Interimsmanagement genau? Wo liegen die Stärken von Interimsmanagement? Welche falschen Glaubenssätze erlebt Abu häufig in Kundengesprächen zu diesem Thema? Wie mache ich meinen Betrieb attraktiv für Freelancer? Das und vieles mehr hört ihr in der heutigen Folge.

Heute gibt es einen neuen Teil der Serie Get to know Pates. In diesen Folgen dürft ihr bei Pates hinter die Kulissen blicken und viele interessante Menschen aus dem Team kennenlernen. Diesmal zu Gast: Abu Dembele, Senior Sales Consultant bei Pates Experts. Abu ist bei Pates für das Thema Interim Management in der Pharmaindustrie verantwortlich und genau darum soll es in der heutigen Folge auch im Detail gehen. Abu unterstützt im täglichen Business Kunden dabei, Interim Positionen mit Freelancern zu füllen. Wie funktioniert Interimsmanagement genau? Wo liegen die Stärken von Interimsmanagement? Welche falschen Glaubenssätze erlebt Abu häufig in Kundengesprächen zu diesem Thema? Wie mache ich meinen Betrieb attraktiv für Freelancer? Das und vieles mehr hört ihr in der heutigen Folge.

In dieser Weihnachts-Spezialfolge geht es mal nicht um Expertenthemen rund ums Thema Recruiting, sondern es wird heute einmal lustig. Verschiedene Mitarbeiter von Pates geben die witzigsten Stories aus ihrem Büroalltag bei Pates zum Besten. Von witzigen Ausrutschern in Kundengesprächen bis zum übergroßen Weihnachtsbaum, der in kein Auto passen wollte, ist alles dabei. Freut euch auf eine etwas andere Folge und viele Lacher.

Chef Riley Redfearn falls in love with the chaotic kitchen and aspires to become an expert in watermelon carving and fruit displays."My biggest inspiration, I'd have to say, is definitely my wife and kids. They want to make me be a better husband, dad, chef, man all around. So I know that I got to get up every day and bust ass. So that way they'll have a good future ahead of them."Riley Redfearn is a chef at a casino in Las Vegas. He specializes in watermelon carvings and fruit displays. He has four children and has been in the culinary industry for over 10 years.This is Riley Redfearn's story...Riley Redfearn is a chef who recently got promoted to the position of Garde Manger chef for a casino. He got his start in cooking in high school working in fast food, but fell in love with it after getting a job in a kitchen and going to culinary school. He is now a father of four and specializes in watermelon carvings and fruit displays. He is currently working on learning how to ice carve and plans to continue advancing in his career.In this episode, you will learn the following:1. What it's like to work in a fast-paced and chaotic kitchen environment2. How to become a better cook or chef3. What goes into planning and executing large scale eventsResources:Chef Riley on InstagramHere is the book Riley referenced. The Art of Charcuterie by the CIAOther great books on making your own Charcuterie:Charcuterie: The Craft of Salting, Smoking, and CuringIn The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty GoodsGreat Resource for Equipment and Ingredients for making your own cured meats:The Sausage MakerOther episodes you'll enjoy:Mario OrozcoSuki OtsukiLady Line Cook, Hanalei SouzaConnect with me:InstagramYouTubeWebsiteLoved this episode? Leave us a review and rating hereOr on Apple Podcasts or SpotifyTranscript[00:00:03]Welcome to Inside the Pressure Cooker, where cooks and chefs share their stories of. Life inside the kitchen.[00:00:12]It Amazed me how chaotic it was, but everything was so in sync and just flowed amazingly. And I just found it amazing that we could just cook for a living. I love to hear what got people into kitchens, because we all started somewhere, right? And it's not just fast food that doesn't necessarily count, but that first experience in a real kitchen where that shell shock kind of hits you, but you're in awe of the whole experience, and you're just amazed by its beauty, and you're just sticking to it immediately. It really is almost like a drug where you're just like, oh, shit, man.[00:01:03]It's like, I need more of this. That's pretty much what happened to Riley. I get it. And I know so many of you out there as well get that. So it's a pretty cool story to hear from him.[00:01:15]Keep listening.[00:01:19]All right, we're here with Riley. Riley, give me your 32nd elevator pitch. Who are you? Chef Riley. I'm the Garma jerry chef for a casino for their banquet department.[00:01:34]I specialize in watermelon carvings and fruit displays, or acute displays. Father of four and husband. That's pretty much me summed up. Right. How old are your kids?[00:01:49]I have almost eight year old. She'll be eight in a week. And then I have a five, a two year old and a nine month old. So you've got your hands full. Yeah, things are very hectic.[00:02:06]All right, so tell me a little bit about what you're doing right now with the casino, the garmage. How did you get into that? Yeah, so I just recently got promoted to that position a couple of weeks ago, actually. But I had worked in our banquet department before out here and just kind of played around with that stuff a little bit. Just kind of making all of our fruit displays and stuff just a little bit nicer looking and wasn't ever really too much of a serious thought, but I always enjoyed doing it, so I kind of kept playing around with it.[00:02:39]And then eventually we got some different executive directors and stuff in here, and they liked what they were seeing, so they decided to go ahead and put me in that position full time and have them let that be my main focus. Nice. So how did you get into cooking in general? In high school, I started out in fast food, like a lot of teenage kids do. I enjoyed cooking at home as a hobby, but didn't ever really think of it too much as a career.[00:03:10]Then in my eyes, about 2021, I had a job interview out here at the casino, and it was for a kitchen job, and I didn't really want to be in food and beverage, but took the job anyways because after my probationary period, I would be able to transfer to a different department. So that was the plan, but got in the kitchen, ended up falling in love with it, went to culinary school and just went from there. Started as a line cook, and then it was only three or four months in. They went ahead and promoted me to a lead line cook. And after about two years, two, three years of doing that, they promoted me to sous chef in the cafe that I was working at at the time.[00:03:56]Right on. So what was that moment? Let's go back a little bit to when you just took the job and you were getting ready to you wanted to transfer out, but you fell in love. Was there something specific that you can remember that just said, hey, this is it? I think part of it, a lot of it was just the chaos.[00:04:18]It just amazed me how chaotic it was. But everything was so in sync and just flowed amazingly. And I just found it amazing that we could just cook for a living. No, I get it. As I say, there's probably something addicting.[00:04:36]To the controlled camps. I've always known that I don't want to be sitting behind a desk or something like that. That was never something I could see myself doing, so I just kind of right on. Where did you go to school? I actually did online courses through Ascotia.[00:04:56]Okay, I've seen that. Yeah. What did you think of that? It's pretty cool. It's obviously can't be as indepth as in person culinary school, but it's a lot of pictures and videos and very detailed descriptions of taste and stuff like that.[00:05:15]There's a whole chart that they provide you with taste descriptions and stuff. So it's a pretty interesting class or course. They have a menu class and a couple of business classes and stuff like that. So if you're not somewhere where you can actually go in person to a culinary school, it's the next best thing. Okay, so you would recommend it to someone else?[00:05:38]Yeah, if that's the way that they want to go. Because obviously you don't have to go to culinary school. That's not always the way people need to go to be amazing chefs. I just wanted to do it to advance my knowledge and stuff a little bit more. Yeah, absolutely.[00:05:59]I think that's the biggest misconception about any kind of culinary school or education where people think they're coming out just going to be the next I don't know who they think they're going to be, but it's really just about establishing foundations to grow upon. Yeah, absolutely. Right on. So, watermelon carvings. I see that quite a bit on your social media.[00:06:19]You kind of mentioned that a few times too. So what got you into carving fruit? Yeah, like I said before, I was working on our banquet department, and I don't even really remember how I came across seeing that stuff somewhere and being like, this is what we need to start doing. I just started playing around with it, just doing basic flowers and basic designs and stuff and got to where I could do those fairly decently and then started doing business logos and stuff for different companies that came through for banquets and yeah, it just went from there. That's kind of my specialty now, is doing, like, logos and Wording and stuff like that.[00:07:00]That's pretty cool because, honestly, when it comes to that garbage side of things and it's so much more than just putting meat and cheese on a plate, which I think just is kind of what a lot of people associate it with. But there's a whole art to it. Yeah, absolutely.[00:07:19]When it comes to some of this watermelon or carvings and some of the sculpture work, it's almost a lost start because a lot of hotels and casinos well, I shouldn't say casinos, but hotels in general seem to be moving away from anything. That what I would consider, like, time. I don't know, something that takes a lot of time.[00:07:41]Yeah, absolutely. Because we've had garbage chefs out here before that did that stuff and they did away with the position and stuff. I'm curious, like, what it was that you saw or found or what part of the carvings that just said, man, this is fun, I enjoy this because my side, if it came to me, I would look at it and just be kind of like, Fuck me.[00:08:09]What part of you was just like, Hell, yeah, let's do this, and really got it kind of got into it because it's you know, everything we do is very passion oriented. Right. So think part of it's the fact that it it forces me to slow down. You know, my my life is constantly go go, you know, work and four kids and all that. So whenever I'm doing a carving, it just forces me to just stop.[00:08:34]And that's all I'm focused on. When I get into it, I put my headphones on and play some music, and I just can go for several hours without ever even looking up. So it just really it's almost like I get into, like, a Zen mode or something whenever I'm doing it. Right. It's almost like your own little meditation.[00:08:53]Yeah. What's the average time it takes to do a carving? It just kind of depends on how intricate it is. Usually two to 3 hours. What happens if you screwed up?[00:09:06]That just depends on how bad I screw up. Sometimes if it's a little mistake, I can work around it and figure out something to kind of hide it or make it blend in, whatever in which it's not really noticeable. But there's been times where I've been three, four of the way through carving and then realized, man, that part was not supposed to be cut out. And then I got to start over because I can't fix that. Right.[00:09:37]So the next part. You mentioned kind of offline here, that you wanted to kind of start learning some ice carving. Yeah. So that's kind of the next venture. We're going to bring in some ice carving tools and bring in some blocks of ice and just kind of start playing around with it like I did watermelons and see what I can do and trying to start doing that in house.[00:10:02]Okay. Are they buying ice carvings right now? Not, like, on a regular basis. For some of our VIP events and stuff? They have brought in an ice carbon and had them do some stuff, but it's not, like, on a regular basis.[00:10:19]That's pretty few and far between. But having one in house that can do it, all of our big events and stuff, we could start making it a more regular thing. No, I get it. Yeah, it was ice carving as well. That's just one of those.[00:10:35]Not a lot of people out there that do that. Yeah. So something about a chainsaw and a block of ice. That is always kind of all right. Yeah.[00:10:44]The only thing I'll have to get used to is just working in the cold because I'm not very cold friendly. Yeah. Well, I'm sure at a certain point, you get over that part. Yeah. I'm sure you get accustomed to it after a while.[00:10:59]So what inspires you? What drives you every day to kind of go in and just be like, hell, yeah, let's do this. Yeah. My biggest inspiration, I'd have to say, is definitely my wife and kids. They want to make me be a better husband, dad, chef, man all around.[00:11:21]So I know that I got to get up every day and bust ass. So that way they'll have a good future ahead of them. Right on. Is there anything online, like food related or things you've seen where you aspire to or chase after outside of the family? Yes, I want to keep advancing in my chef career.[00:11:47]Right now, I'm obviously just kind of really getting into the garmers stuff, so I'm going to do that for a while and try and really become an expert on that stuff. And then who knows where we'll go from there. I plan on being at the casino probably for quite a while until my kids are out of school and stuff, so I'm going to be here a long time. So there's always room for advancement here as far as moving into executive chef bar and stuff like that. Yeah, no, casino is not going anywhere.[00:12:22]Yeah. So everybody's kind of got that moment that they kind of questioned everything, where you're just kind of like, what the hell am I doing? What have I got myself into? Have you had that moment? Have you had it yet?[00:12:37]And if so, is that something you want to share? Almost every day, I have that moment. No, there's definitely been times where working and being stuck in the cafe, cooking burgers and chicken fried steak and stuff every single day and just non stop tickets. And I'm just like, didn't feel like my career was really going anywhere. And so I just see all these other positions in the casino, car dealers and stuff like that, that are working three or four days a week and taking home twice as much, if not more than I was.[00:13:18]And it's just like, man, is this really what I want to do? But I just stuck through any of those moments and just knew that if I put up with all the bullshit and stuff, it would start paying off and getting this garmerge position and stuff. It's obviously kind of starting to pay off. So definitely happy I stuck through it. Yeah, it definitely seems like you've kind of found your little niche in the kitchen as well.[00:13:51]Yeah, definitely. So tell me about some of your VIP events. I mean, you kind of mentioned that whether it's ice carving and stuff, like offline, we were talking and I said that the one shift no one really talks about. You mentioned the VIP events. Yeah.[00:14:08]So they have the renewal events for them, which is just once a year. We have big VIP events all through the year. But there's one, they have one every October, and it's like the biggest event of the year. And it's two weekends, friday, Saturday, Sunday, two weekends in a row. And it's like 2000 people each weekend that we're doing these events for.[00:14:35]And so it's just those two weeks are just brutal. Everybody is working six, seven days a week and working just stupid hours sometimes. And all these VIP people, you're in the events and they just, you know, I'm sure you probably know how some VIP people can be. They're not always the easiest to deal with sometimes, but it's just a really grueling two weeks. And the other venues in the casino, they get short staff because we have to pool them and the chefs from those venues to help with these events and stuff.[00:15:17]And it's hectic. Yeah, I don't miss some of those events. And it's funny. Like the VIP people, there are two types of VIPs. One that are just kind of used to it.[00:15:32]It is what it is. And they might have some awkward demands or high maintenance stuff, but for the most part they're fairly chill. And then you're going to have the other ones that it's probably the first time they've ever been considered a VIP. Yeah. And so they go into it like, I'm going to use the fuck out of this.[00:15:52]And they're just like, how far can I go with this? And it's just like, just don't be a dick. Come on. Yeah, exactly. Sometimes I don't understand it's.[00:16:03]Like, we're just here to make you all happy and feed you all and take care of you. You could just treat everybody a little bit nicer, but yes, if it weren't for those people, we wouldn't have jobs.[00:16:21]But yeah, those VIP people, man, like you said, there's a really awesome, really chill one and then you got the exact opposite of that. But at the end of those events, no matter how worn out and tired you are and stuff, you always feel really accomplished because you always pull off this awesome event that none of the guests see behind the scenes and stuff. Everything that's going wrong and all the craziness that happens before these events, they always go out smoothly and without a hitch and stuff. So it's pretty magical. That's a great way to put it.[00:17:12]Magical. I mean, you're spot on there because it's all the work and all the planning and then just day of it's kind of like all that prep work you put into the big game and you're just executing, you're following through and you're going to have the hiccups. But you've got all your planning done, so you're prepared for the call those audibles when you need them. And then afterwards, you're right. It's just magical because you just feel fantastic afterwards.[00:17:43]I've never done events of that scale, especially back to back, but I know when it comes to putting a large event together. But I always remember the next day, I was pretty much dead to the world.[00:17:59]Mentally. I was just done. I just didn't have anything left. I just woke up and it was just fucking much. And it was just everything just kind of I put everything into it and it was just going.[00:18:13]And then I went to bed and everything shut off. And I woke up and I was just like, I need to do it. Yeah, after those two back to back weekends, everybody tries to take two, if not three days. If they can do it off that following week. Yeah, if you can do it, that's a big ask for a large group of people.[00:18:38]So your biggest concerns facing the industry today, whether it's hotels, restaurants, this is kind of a big question for a lot of people because post COVID things are different. Yeah, definitely. They're very different.[00:19:02]And there's some adaptations. Adaptions audibles will go with Audibles. There's some audibles we've had to kind of call that have become kind of permanent and we're still kind of working through a lot of different things. But what is your biggest concern? What do you see is this industry facing that's just kind of like you're like, oh, shit, how are we going to get through?[00:19:30]This is kind of a collective.[00:19:34]Yeah, so here locally at least, anyways, that's definitely one of our biggest concerns is just getting employees, people that actually want to be in the kitchen and not just take it as a job and then move on in six months.[00:19:56]It's been a constant struggle since we reopened from COVID And that's going on like, what? Almost two years now that we've been back open. So it's everywhere around here. All the restaurants and stuff here locally are short staffed. And even the whole of our restaurants in the casino are constantly short staffed.[00:20:25]Our banquets department right now, I mean, we're running with like, five people. So it's a struggle. Yeah, because the guests and your people coming in, they've got their expectations. Regardless of what you have available. Have you had to make some adjustments on menus and what you can do.[00:20:52]For them not really being at the casino, no matter what, they have expectation of our standards of what especially our banquets team is to put out. And so when we need help, the other venues are good about lending as cooks and chefs and stuff to help us execute things. That's one awesome thing about being in a casino.[00:21:28]It's not all on you. You have an executive team behind you to help you out, and you have multiple other venues that are, you know, that consider you all one team that, you know, will lend a hand when needed. I got you. That helps quite a bit, I'm sure. Yeah, definitely.[00:21:45]Now, when it comes to staffing, what do you think it is with your specific situation or the casino that struggles with staffing? And I ask this because staffing is a very it's become kind of a tricky question or concern because there's people that didn't want to come back to the restaurants or whatever the hospitality will say for a lot of reasons. A lot of cooks didn't want to come back just because of a lot of work, a lot of pay, and some cooks just found other jobs when things were closed and just never came back. Some people say it was the toxic culture, which I don't know if I necessarily buy into that too much, but what is it that you think it is? Why people aren't coming back?[00:22:40]And has your hotel or have you guys done anything to try to address that? Yeah, I think at least for here anyways. One of the hardest things about getting people to work in the kitchen is they see these other jobs that are available at the casinos, car dealers and cage cashiers and stuff like that, that are only working three or four days a week and take home quite a bit more money. So they're like, well, why would I want to bust my ass five, six days a week, 810, sometimes twelve more hours, and take home shit for money when I could go learn how to deal cards for a few. Weeks and then work four days a week for, you know, probably less than 8 hours and be taken home, you know, upwards of, you know, $80,000 a year.[00:23:36]So that's definitely one struggle that we have had here, for sure. But the casino, whenever we reopen from COVID they were offering higher on incentives, like $500 or $1,000 bonus. I can't remember which one it was. But, you know, they're offering on A, you know, higher on bonus and stuff for it to try and get more associates into the F and B department. Right.[00:24:05]Has your base pay increased since then? Not yours specifically, but just kind of yeah. I can't remember if the minimum wage starting out here for the casino, if it raised, it was either right before COVID happened or right after. But they did right around all the time the pandemic and stuff was happening. They raised the base pay for cooks and stuff.[00:24:34]So I think starting out, it's like between 13 and $15 an hour right now, I think. So it's pretty decent for starting out. Cook job definitely more than what I made whenever I started as a line cook. No, I mean, even then, when I started as a lion cook a long time ago, man, I was probably $9, $10 an hour. Yeah, I think mine was, but we're.[00:25:07]Talking over 20 years ago. So the fact that we're only yeah, the fact that after 20 years, it's only gone up $5 to me, that's concerning. Yeah, right. But this is also something that I dealt with with my restaurants and the ownership group and try to talk to them about pay rates. And it was just man, it was kind of sad where some of that was.[00:25:35]Yeah, it's almost like our cooks and stuff, it's not really like we're looked down upon or anything, but almost. It'S. Almost like people don't think that working in a kitchen is so difficult that we should make a decent wage. Yeah, it's kind of sad where the cooks has started out as kind of I don't want to call it a profession. It wasn't necessarily profession.[00:26:04]The chefs were the profession. The cooks were kind of a stop gap, if you will. It was just kind of where people were they were cooking because they were just in between jobs or didn't have anything else. And so I think that's where the pay came from, maybe. But it's amazing how many people don't realize that it is such a learned skill that it is incredibly valued just to maintain your people and not have to continue to retrain people just for retention purposes.[00:26:37]Yeah, definitely. And you see places like McDonald's and stuff, like starting out at, like $17 an hour. You know some places now, and it's like, well, shit, you know, these guys are like, I can just go flip hamburgers and drop some fries and a fryer at McDonald's for more than what I'm making. Busting my ass on this hotline every day.[00:27:02]That's hard to argue with, right? Yeah. Some of them I'm like, well, I honestly can't blame you. You got to make a living. So somewhere is going to pay you more money for what I would consider easier job, then why wouldn't you in some cases?[00:27:24]Yeah. Because the restaurant can consume you in a lot of ways, and it can be kind of abusive. Not from abusive. And the fact that you've got chefs and everybody yelling at you, but it's. Just the work itself.[00:27:41]Yeah, exactly.[00:27:45]I don't think a lot of people realize how laborious it is to be on a 900 degree line every day. Oh, minimum. And for those that really give a shit what they're doing, when they don't get that recognition or when stuff starts coming back to them, or they get treated kind of that like they are that second person or the second rate citizen kind of thing, in some places, it is just so demoralizing.[00:28:19]And then all of a sudden, they go from that give a shit to, you know what? I could give a fuck. Yeah. Which is, unfortunately, I've seen that, and that's the last thing this restaurant industry needs. Yeah.[00:28:36]I've seen a lot of wasted potential. I've seen a lot of line cooks. That, man, if you just would really work hard at it, you could be an amazing cook and an amazing chef someday, but they just their heart's not in it to want to do that. We'll wrap this up with two questions I ask everybody towards the end, all right? One tool that you cannot live without.[00:29:06]I would definitely just have to say my two and a half inch little tiny fruit carving knife.[00:29:17]It has done me well for lots of projects. Okay. And then cookbooks, whether it's professional or not, personal, but kind of at home. What do you go to whether it's do you read cookbooks? Yeah, I read cookbooks.[00:29:43]Go ahead. But what's the ones you find yourself drawn to the most?[00:29:51]So pretty much anything to do with barbecuing. Obviously. I'm in the northern part of the south, but I'm in the south of barbecue is a huge thing around us, and I've barbecued my entire life. And so I love reading different books about that. But one cookbook, I'm currently not even really a cookbook, it's almost more of like a textbook from the CIA that's the Art of Charcuterie, because that's trying to start learning how to make all my own sausages and prosciutto and stuff like that.[00:30:37]So that's kind of the one I've had my nose in lately. Right. So, Riley new cook, starting off, what would you tell them.[00:30:50]If you don't have kids and a family? Travel. Try and work in as many kitchens as you can without floating around too much and screwing jobs over by leaving them too early. But learn as much as you can.[00:31:10]I'm not exactly the picture perfect person to be saying this, but stay healthy.[00:31:20]Don't let the underbelly of the kitchen consume you. Try and eat right. Don't smoke, don't drink. Don't do drugs, because you definitely regret it later on in life. Now, when it comes to, like you mentioned, don't drink with the drugs, that's almost so much of the restaurant culture, the cook culture.[00:31:47]Why do you think that comes from. Probably a lot of it's just because the job is so grueling sometimes got long hours. And see a lot of guys need something to keep them up and wait going during the day and then need something to put you out quick at the end of the night. Almost that it's been glamorized and shit a little bit. So they almost see it as a lot of guys kind of see it like rock star lifestyle.[00:32:22]It's definitely not worth it because we're not rock stars. We don't have the money to be we're blowing on booze and drugs every day. That's why bust your ass and earn that money for something that's going to run your life later on. Yeah. And then also leave you broke.[00:32:45]Yeah, exactly. Good words. All right, Riley. Well, I really appreciate your time today, sir. Yeah, thanks for having me on, man.[00:32:54]I appreciate it. I enjoyed it. And thanks for listening to this episode of Inside the Pressure Cooker. If you haven't already, please subscribe to the show and leave us a comment. We'd love to hear from you on how we're doing.[00:33:06]And lastly, if you'd like to be on the show, go to Inside the Pressurecooker.com and fill out the form. It'll tell me a little bit about you, some of your story and how it applies to the show. We'd love to hear from you and love to have you you on the show.When Lawyers Get Involved You Have To Have a DisclaimerTo help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

Do you find yourself comparing your little one to their peers, wondering why yours isn't sitting, crawling, walking, or climbing yet? Then this episode is for you! In episode 63, you'll hear:

A native of South Mississippi, Abbye West Pates is a singer-songwriter who has called Memphis, Tennessee her home for over a decade. She loves people and songs so it only makes sense that she'd feel most at home at a house concert or dark listening room somewhere, close enough for a conversation with the listeners. She's a little folk, a little country, and loves a good story. You're invited to listen in as we talk with Abbye about songwriting, faith, and what motivates her to keep creating. Her newest songs, To Be Well and Better With Time, are now available! Listen on her website, on Spotify, and everywhere you stream music.Thanks for listening to the Embodied Holiness Podcast. We invite you to join the community on Facebook and Instagram @embodiedholiness. You can find all our episodes and more at www.embodiedholiness.com.

Agweek reporter Noah Fish talks to Mikkel Pates about his legendary career in journalism. On this episode, Mikkel shares his memories of the farm crisis and the Midwest murders of 1983 -- first when a failed farmer and his son lured a bank president and loan officer near Ruthton, Minn. to shoot them dead. Then months later, when farmer and tax protester Gordon Kahl killed two U.S. Marshals in shootout in Medina, N.D. – leading to a massive manhunt where a SWAT team fired hundreds of rounds into Kahl's farmhouse in Heaton, N.D. Kahl eventually died in another shootout in which he killed a local sherriff. Mikkel then shares stories from his many trips abroad to report, and reflects on life after journalism.

Agweek reporter Noah Fish talks to Mikkel Pates about his legendary career in journalism. Pates has long been one of the top agriculture reporters in the country, working for what are now Forum Communications newspapers since 1979. Pates currently writes about a wide range of farming and agribusiness for Agweek. In this episode, we learn about Mikkel's first job as a professional reporter, and some of the first big stories he reported on. 

Agweek reporter Noah Fish talks to Mikkel Pates about his legendary career in journalism. Pates has long been one of the top agriculture reporters in the country, working for what are now Forum Communications newspapers since 1979. Pates currently writes about a wide range of farming and agribusiness for Agweek. In this episode, he talks about growing up around agriculture in Brookings, South Dakota, his introduction to journalism at South Dakota State University, and his process for interviewing and reporting.

Stamford Chidge and Martin King interview Colin Pates, who grew up supporting Chelsea as a boy and went on to play for the club for ten years, captaining the side back to Division 1 and the first Chelsea Captain to lift a trophy at Wembley. Colin opens up on his time playing for Chelsea; the highs and lows; the team that John Neal built; the Full Members Cup Final; the relationship with the supporters and his disappointment at leaving the club.Colin Pates made 346 appearances for Chelsea between 1979 & 1988, 137 as Captain. The era Colin played in for Chelsea, was among the most turbulent in the Club's history with the lows of relegation and the highs of promotion; Division 1 title challenges; winning the Full Member's Cup and beating the mighty Liverpool FC, European Champions at the time, in the FA Cup.Colin was made captain at the age of 22 and showed maturity beyond his years by moulding together the different groups within the dressing room. More than that, his classy displays as a ball-playing defender who read the game superbly, matched his impressive captaincy of a club on its way back to the top.Pates was a player who served the club with commitment and distinction for nearly ten years, having supported them as a boy. See acast.com/privacy for privacy and opt-out information.

Oriol Vinyals, a young prodigious mathematician, discusses the history and future of tomans and chaws.

In this episode of What the Health?!? Dr. Greg Eckel and Jake Pates will dive into the subject of concussions. Specifically, sports concussion protocols, personalized patient care, and actionable and objective data.Jake Pates is a former Olympic snowboarder. He is the founder of Happy Health Brain Foundation & Baseline Neuro. He is a subject matter expert on WAVi Technology.To learn more about Jake Pates and his foundation please check out his social media below:INSTAGRAM:https://www.instagram.com/_happyhealthybrain/?hl=enhttps://www.instagram.com/_baselineneuro/https://www.instagram.com/jakepates/?hl=enWEBSITE:https://www.happyhealthybrainfoundation.org/https://www.baselineneuro.tech/TWITTER:https://twitter.com/jakepates?lang=en

This week we are joined by archivist Jacqueline Stewart and historian Tyree Boyd-Pates to discuss the power of museum curation. The role of the museum curator is critical to the way that museums are experienced. We begin by discussing museums as “safe spaces for dangerous ideas” – in other words, how museums can be harbingers of racist and colonialist rhetoric when spaces are improperly curated. Museums can not only present history through materials, but also have the power to represent the present materials. We then discuss how museums can be spaces of change through seeing not only more presentation of anti-colonial materials, but also seeing those materials represented through an anti-colonial gaze. The guests stress the importance of having more African American curators in order to not only tell the history of a people, but of the community as well.Jacqueline Stewart is film scholar, archivist, curator and a Professor in the Department of Cinema and Media Studies and the College, Director of Arts + Public Life at the University of Chicago. She is also the Chief artistic and programming officer at the Academy Museum of Motion Pictures in Los Angeles. She also serves as an appointee to the National Film Preservation Board and hosts Silent Sunday Nights on Turner Classic Movies.Stewart is also the author of Migrating to the Movies Cinema and Black Urban Modernity and William Greaves Filmaking as Mission, and is an editor of L.A. Rebellion Creating a New Black Cinema.Tyree Boyd-Pates is a historian, speaker,  and museum curator at the Autry Museum of the American West as the Associate Curator of Western History. He previously held the position of History Curator and Public Program Manager at the California African American Museum. He began his career as a Professor of Africana Studies at California State University Dominguez Hills. He has curated shows for notable institutions such as the Smithsonian, the LA Philharmonic, The Getty, and more. A full transcript of this episode will be available soon!Here are some of the references from this episode, for those who want to dig a little deeper:“Where Are the Jews?”Black Films at TCMBlack Cinema at the Academy Museum“Oscars So White”Iris BarryLewis JacobOscar MicheauxAnna May Wong ; Academy Series Academy Museum PodcastMaking  film history more inclusiveRacism in AnimationGene AutryCommunity CurationShare your thoughts via Twitter with Henry, Colin and the How Do You Like It So Far? account! You can also email us at howdoyoulikeitsofarpodcast@gmail.com.Music:“In Time” by Dylan Emmett and “Spaceship” by Lesion X.––––––––––––––––––––––––––––––In Time (Instrumental) by Dylan Emmet  https://soundcloud.com/dylanemmetSpaceship by Lesion X https://soundcloud.com/lesionxbeatsCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download / Stream: https://bit.ly/in-time-instrumentalFree Download / Stream: https://bit.ly/lesion-x-spaceshipMusic promoted by Audio Library https://youtu.be/AzYoVrMLa1Q––––––––––––––––––––––––––––––

In episode 23 of the Crowning Moment podcast, Casey had the opportunity to speak with Ashleigh Pates, Miss Collegiate America. We discussed the amazing prize package Miss High School America Organization has to offer. When Ashleigh was crowned, not only did she win an amazing year as a national title, she also won a brand new Jeep! Ashleigh spoke about her headspace going into nationals this past year, and she just wanted to “enjoy her time” it wasn't about winning. She wanted to be her true authentic self and that's how she captured the crown.

In this Episode we got the opportunity to talk with Halfpipe Olympian and Happy Heathy Brain Foundation CEO Jake Pates. We talk about his snowboard experiences and how his injuries lead him to create multiple amazing projects.

The CWB Association brings you a weekly podcast that covers what's happening in the world of welding. We speak to people passionate about the world of welding and fabrication. Get the right tips and industry information to stay on top of what's happening in the Welding industry. #welding #welding podcast. This week's guest is Mick Pates from Pates Project Consulting & PPC.

Nicole sits down with curator and historian Tyree Boyd-Pates to discuss his work of documenting Black history, and how we can act as the curators of this lifetime for future generations. The ARD Podcast is produced by Nicole Cardoza, (@nicoleacardoza on Instagram) and edited by Mallory Cheng. Learn more at antiracismdaily.com. Join us for our curated Black history series at 28daysofblackhistory.com.Tyree Boyd-Pates is a Los Angeles-based museum curator, historian, and public speaker whose museum work centers the African American experience in the American West. Recently, Tyree joined the Autry Museum of the American West as the Associate Curator of Western History. At the Autry, he is spearheading American history exhibitions and historical initiatives that engage communities across the region for archival purposes, particularly during the COVID-19 pandemic, and the Black Lives Matters protests occurring across the American West. Boyd-Pates museum work has received mention in The New York Times, The LA Times, Vogue, NPR, Hollywood Reporter, and recently was selected by multi-Grammy award-winning producer and composer Pharrell Williams to be included in his guest-curated TIME Magazine issue “The New American Revolution” to discuss his views on American history. Currently, Boyd-Pates a 2021 Civic Media Fellow with the Annenberg Innovation Lab at USC and a 2021 Innovation Fellow with the UCLA Luskin Center for History and Policy. tyreebp.com

As we close in on the end of this crazy year that has been 2020, it's important to remember that many of these issues will pass over into 2021. We've got a bit of a change-up for today's episode with co-host Scott Turnipseed, Mayor of Eagle, interviewing Chris Pates. Chris is both a resident of Eagle and a long-time friend of Scott's from their rugby days back in college. The fellas are here to discuss the current state of the world and where we all go from here as the vaccines make their way into availability!   In this episode, Alex, Scott, and Chris talk about… Why Chris and Scott both decided to move to Eagle Chris's family structure and their respective experiences Jake, Chris's son (U.S. Olympic Athlete) has a passion for snowboarding and a pain to purpose story Scott's tenure as Mayor during a global pandemic Assessing the current vaccination processes and procedures Conspiracy theories surrounding the speed of the vaccines The effects of COVID on the desire for different internet providers Challenges of conducting business without traveling Snowboarding and skiing accidents amongst the crew The dangers of the action-sports industry for young kids Plans for the future of action-sports competitions Diving into the Happy Healthy Brain Foundation Rapid-fire questions from Poddecks Everyone should have a podcast   Links to resources: Fifty Places to Flyfish Before You Die   Liquid Nitrogen Boils at -196C   Happy Healthy Brain Foundation    Pod Decks "Never podcast without them"!  Alex Mintling - World Famous Podcaster   National Suicide Prevention Lifeline 1-800-273-8255 Or Text “HOME” to 741741 to connect with a caring crisis or peer counselor   Travis Brown & Team www.PodcastBuddy.co   www.TheBuildersJourney.com   Alex's email: Alex@PlumbKendall.com   The Builders Journey Facebook: https://www.facebook.com/thebuildersjourney/   Check out The Builders Journey on Instagram: https://www.instagram.com/thebuildersjourney/?hl=en This Episode Brought to you by Plumb Kendall Solutions: http://remodelvail.com

Kevin Pates is a former Duluthian who was a runner in the 70's, 80's and 90's while reporting on endurance…

Jake Pates started snowboarding at the age of 7. As a born & raised coloradian, that's pretty late! that didn't stop him from 7 years later starting his professional career touring in oslo with the greats at the arctic challenge. a few years later he joined the olympic team & headed off to pyenogchang to compete in the olympics to compete with the best in the world & made the finals! snowboarding has always been central to his life & through some of his struggles with concussions, he started happy healthy brain foundation. the mission is to change the protocols, preventions & cures for people in all sports, starting with skiing & snowboarding. they want to make the tools & resources much more available to the people who need it most. slope style & halfpipe are relatively new sports, so we don't know exactly how wipe outs & head injuries will effect our athletes, we can look to other sports like football for clues. learning from their mistakes will make sure those mistakes aren't repeated in other sports in the years to come. follow happy healthy brain foundation on instagram or check out their website below! https://instagram.com/_happyhealthybrain?igshid=ox6izyni6dms http://happyhealthybrainfoundation.org/