Podcast appearances and mentions of paul carmichael

Chef Paul Carmichael of Kabawa and Bar Kabawa returns to continue spreading joy, advice, and laughter. Dave first talks about Paul's culinary journey, then the duo discuss what you should know about Caribbean food, a Post-Opening Diaries and How to Menu at the two Kabawa restaurants, and what makes them feel good, whether eating, drinking, cooking, and more. Dave closes the episode with a personal guarantee about the future of Caribbean food. Watch Paul's Pre-Opening Diaries for Kabawa here: https://youtu.be/rbwYL4jh0Ik Listen to Paul's first appearance on DCS here: https://open.spotify.com/episode/7KHFSDnbxqKWmxSgv3KCeC?si=9eBfjVckRXu_MYWLNkpBFA Check out Kabawa here: kabawa.com and Bar Kabawa here: barkabawa.com Read Kabawa's New Yorker Review here: https://www.newyorker.com/culture/the-food-scene/the-caribbean-restaurant-reinventing-the-momofuku-empire Read Kabawa's Grub Street Review here: https://www.grubstreet.com/article/momofuku-kabawa-nyc-restaurant-review.html Learn more about Caribbean Food here: https://www.youtube.com/watch?v=5xi1M9M9sh4 Check out Nina Compton's cookbook that Paul mentioned during the episode here: https://www.penguinrandomhouse.com/books/711469/kweyol--creole-by-nina-compton-with-osayi-endolyn/ Listen to Paul on the This is TASTE Podcast here: https://tastecooking.com/this-is-taste-559-climbing-momofuku-mountain-with-paul-carmichael/ Send in your questions to askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Paul Carmichael Video/Audio Producer: Felipe Guilhermino Majordomo Media Producers: Kelsey Rearden and David Meyer Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

How fun is it having Paul Carmichael in the studio? Paul is the chef of Kabawa and Bar Kabawa, which is part of Momofuku and located in the former Ko space in New York City. Paul is a Momofuku veteran, having served as chef at Má Pêche in NYC and Seiobo in Sydney, Australia. In this episode, we hear about Paul's career, from wd~50 to his leadership position working alongside David Chang. We discuss what makes a Momofuku restaurant special and about the Caribbean food history that flows through Paul's menus. We also get the latest updates on the opening of Kabawa, which is one of New York City's most hotly anticipated restaurants. It was so fun catching up with Paul. Also on the show, Aliza has a great talk with Roger Kamholz. A longtime contributor to PUNCH, he's something of a cocktail world expert, and today he unpacks how he tapped into his mixology knowledge to create Pour Together, a book of imaginative and delicious two-ingredient cocktails. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read More:This Is TASTE 376: Momofuku CEO Life with Marguerite Zabar MariscalThis Is TASTE 233: Wylie DufresneMomofuku's First New Restaurant in Years [Eater]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Paul Carmichael joins Dave and Chris for a Pre-Opening Diaries focusing on his new restaurant, Kabawa. The trio discusses Paul's time at Momofuku Seiobo, his Caribbean roots and their influence on his cooking, plus what to expect at Kabawa and its complementary watering hole, Bar Kabawa. Hosts: Dave Chang and Chris Ying Guest: Paul Carmichael Video Producer: Victoria Valencia Majordomo Media Producers: Kelsey Rearden and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sophie Alloway Today I am talking the awesomely talented Sophie Alloway, what a lovely chat with Sophie about working hard and making contacts by focus and getting out there and playing. Sophie Alloway is a freelance drummer, based in London, working in a variety of musical settings for a wide range of artists. She played drums for rapper Roots Manuva for two years; touring the UK, Australia and New Zealand with him. As well as appearing on Later With Jools Holland, Mercury Music Prize and BBC Introducing she has played top festivals including Glastonbury, Hop Farm, and Bestival; whilst also touring with the Michael Jackson musical 'Thriller'. She was the drummer in a recent Sky TV advert and YouTube videos featuring her have reached well over a million views. She could also be seen performing with Clean Bandit at last year's MTV European Music Awards. Sophie has recorded/performed with David McAlmont, Roots Manuva, Clean Bandit, Kenny Thomas, Hazel O'Connor, Tony Allen, Lydian Collective, Kate Dimbleby, Wild Card, Lei-An, Angelita Jimenez, John Hogg, and West End/TV/film actor Clive Rowe. In the jazz/fusion world she has worked with Jason Rebello, Harvie S, Chihiro Yamanaka, Wayne Brown, Paul Carmichael, Dill Katz, Michael Mondesir, Ugo Delmirani, John Critchinson, Mornington Lockett and George Melly. You can find out more by visiting https://www.sophiealloway.com/ Instagram @SophieAlloway To support the podcast and get access to features about guitar playing and song writing visit https://www.patreon.com/vichyland www.vichyland.com and also news for all the creative music that we do at Bluescamp UK and France visit www.bluescampuk.co.uk For details of the Ikaro music charity visit www.ikaromusic.com Big thanks to Josh Ferrara for the music

“Stale. Bloody stale!” The meaning behind this bitter ejaculation from a formidable matriarch will be revealed as this week joining Tyler on the show are Michael Livesley and Paul Carmichael, the rum blades behind the hit podcast Nice Things, who pitched up with plenty to say on the subject of… well, everything really, but of course looming over the chat was the long shadow of the Goons. It's a sprawling and highly entertaining conversation which covers a lot of ground and as well as Milligan & Co they touch on Professor Bruce Lacey, Basil Brush and Freddie Trueman's glossy syrup. Also: Michael Bentine as a comedy gangster, Leonard Rossiter and a hippo, Leslie Sarony and his comedy stylings, Reg Varney ironing a shirt and the evocative orangey-brown hue of 1972. Tune in your cat's whisker podcatching device to listen to the general gubbins! Nice Things: https://podcasts.apple.com/gb/podcast/nice-things/id1417286704 Twitter: @goonshowpod @NiceThingsShow

Hey Everyone, thanks for stopping by to see about my latest 'After School Club' Podcast. The show was broadcast exclusively on zeroradio.co.uk. Tonight's show featured the new tracks from Marion Meadows, Jeff Kashiwa and Kenny Wellington. We go back in time with Leon Ware, Donald Byrd Alphonse Mouzon, Rufus and Maze + Oli Silk, Andrew Small, Paul Carmichael and many more. Sometimes the shows just come together. Tonight was one of those nights. Enjoy.

“I literally got here and the first two weeks, everybody quit." Despite this challenging start to becoming Momofuku Seiobo's executive chef, Paul Carmichael has since scored many awards (both Gourmet Traveller and Time Out named him Chef of the Year) and he's been called one of the world's greatest chefs by his boss, David Chang. The restaurant has received two glowing reviews in The New York Times and been ranked as one of the best places to eat in the world by Besha Rodell in Food & Wine. Paul isn't about basking in the acclaim, though. "You've got to become comfortable with failing,” Paul says. "We'd make something, it'd be shit." Then, after a lot of work, it becomes great. At Momofuku Seiobo, he's created a one-of-a-kind menu that reflects his upbringing in Barbados. The food is also a way to represent the Caribbean, which people often reduce to holiday-spot stereotypes. “I feel like the way they talk about it, they talk about it like a club,” he says. For Paul, it's his life – not a gimmicky theme – so throughout the podcast, we talk about dishes from the region: like coucou, which his mother makes with a special stick that's older than Paul; and roti that originated in India and ended up in Trinidad – which he grew up eating as a kid. A lot of these dishes have travelled. “It had an origin somewhere, but this is where it ended up being," he says, "The Caribbean is 500 years of fusion. Maybe that should be the name of my book.” Migration and colonisation also shaped the cuisine – as did slavery, which isn't as far into the past as we'd like to think. The chef doesn't want to “elevate” dishes that have generations of history, but also show that you can present a dish that's rice and vegetables and prove how it can belong in one of the city's top restaurants. “It looks like a pile of goop - but there's so much that goes into it,” he says. Paul also talks about how people still turn up to Seiobo thinking it's a Japanese restaurant (five years after Paul introduced his Caribbean menu), how he lived off supermarket specials while Seiobo was closed during the lockdown, using "mum tricks" to stretch Seiobo's budget in its current COVID-adapted incarnation (where staff also wear face masks in the colours of the Barbados flag). We also talk about his favourite budget meal, what to order at his favourite Chinese restaurant – as well as tougher topics: like having to deal with blatant racism and the cops pulling a gun on him just for asking for directions. We also cover the media pressure of taking over a highly acclaimed restaurant, too. This podcast was recorded last year, but is especially relevant now with Momofuku Seiobo announcing its last service for late June. I loved talking to Paul on this episode, I hope you enjoy this podcast, too. Support me on Patreon (from $1.50 a week) and you'll get a bonus member-only Crunch Time podcast - where I round up the latest food news and also talk about what I'm eating, reading and writing (with bonus details on projects I've worked on – from podcast interviews to food stories): https://www.patreon.com/leetranlam.

After the initial shock of the lockdown, and keeping the doors shut for months Kylie Javier Ashton (Momofuku Seiōbo) re-opened the restaurant with new energy and enthusiasm, but a year since the pandemic hit down under comes news of the closure of one of Australia’s very best restaurants. Having run the restaurant from inception she takes us on a journey through the years, reveals why its time to close the doors, and how learning to let go of special things in one’s life is sometimes important for personal growth.https://seiobo.momofuku.comhttps://www.instagram.com/kyliejavierashton/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

In this bumper special Dexter shines a spotlight on just a few of the Aussie Fintech's doing incredible stuff in the world of business banking and SME Finance.Featuring interviews with leaders from Trade Ledger, Judo, Prospa and Butn.A special show deserves a special location. Recorded on Sydney's stunning Northern Beaches (Shelley Beach, next to Manly) Dexter is joined by special guest, Ryan Edwards-Pritchard previous MD for the UK's Funding Options.Funding Options are pioneers of open banking in the business lending and SME space, making Ryan's insights super interesting.Now building his own Fintech as part of the Antler programme, Ryan shares his views on how Fintech in Australia, especially in business finance, banking and SME lending is perfectly poised to take off.Other guests include;Paul Carmichael, APAC Director Trade LedgerAlex Twigg, Co-Founder, Judo BankRael Ross, Co-Founder, ButnBeau Bertoli, Co-Founder, ProspaDownload the Brex marketing teardown by Stage3-----------------This podcast is produced by Tier One People, leaders in FinTech Executive SearchYour Host, Dexter Cousins is Founder and CEO of Tier One PeopleThanks to our partners FinTech Australia - a member-driven organisation that is building an ecosystem of Australian Fintechs advancing the global economy.We share their mission to build a strong community, foster connections and support innovation. To become a member go to https://fintechaustralia.org.au/join-now/If you would like to sponsor the show please contact info@tieronepeople.comJOIN THE FASTEST GROWING COMMUNITY IN FINTECHThanks To Our Partners FinTech Australia We share a mission to build a strong Fintech community, foster connections and support innovation.Tier One People Advisory Services Helping founders get from seed to series B.

Dave and Chris Ying have a cathartic and eye-opening conversation with their friend, chef Paul Carmichael of Momofuku Seiobo. They discuss what Paul's been learning to cook while in quarantine, the underappreciated cuisines of the Caribbean, and the deep roots of today's racial conflicts.

It's difficult to describe Momofuku Seiobo without it sounding a little odd. The three-hatted restaurant is located inside a massive casino in Sydney, Australia. Named after a Japanese goddess, it serves Caribbean cuisine using Australian produce. It's also widely considered one of the country's top restaurants—it's currently ranked the no. 2 restaurant in all of Australia by Gourmet Traveller. Dave speaks with executive chef Paul Carmichael and general manager Kylie Javier Ashton on how the Seiobo team broke through with an atmosphere of freedom and independence.

“It was probably the singular worst experience of my life, because Noodle Bar will kick your ass.” Sure, Su Wong Ruiz's first go at working for David Chang's Momofuku restaurant empire wasn't exactly a success. (“My ass was completely flattened by that experience,” she says.) But over time, she became part of the acclaimed, three-hat-earning launch team for his Momofuku Seiobo restaurant in Sydney (Chang claimed this was his first venue "where the front of house is equal to, if not better than, the kitchen team"). Then Su went on to work for Momofuku's Ma Peche (where she met future Seiobo chef, Paul Carmichael) and Momofuku Ko, which has been called Chang's most ambitious restaurant. “Dave is a very particular type of coach and tormentor – he's really good at it,” jokes Su. So it was fascinating to hear her talk about the unexpected challenges and standards set by the influential chef, as well as her strong working relationships with Ben Greeno (Seiobo's first head chef) and Sean Gray, who rules the kitchen at Momofuku Ko. I also enjoyed hearing how ultra-creative Sean's dishes are – like the cold fried chicken, for instance, and how things went down at their recent collaboration at Melbourne's Marion bar. Plus, Su's insights on delivering good restaurant service – and dealing with trolls – are really fascinating. It's especially interesting because her career started on the other side of the pass: when she "conned" her way into a job as a cook while visiting New Mexico. She also shares her favourite places to eat and drink in Sydney and New York.

Kylie Javier Ashton has dealt with forged bookings and martini glass accidents; she's disguised Alex Atala with garbage bags, and endured countless people throwing up when she's been on the job (“you could see the frequency of the voms go up when the scampi dish was on” is one of the most memorable lines from this interview). Having survived all that, it's clear that she still loves her work and wants people to join the industry (as her involvement in Women In Hospitality, Appetite For Excellence and Grow shows). Kylie Javier Ashton got her start at Tetsuya's, when it was ranked in the Top 5 on The World's 50 Best Restaurants list. She's since become the award-winning restaurant manager at Momofuku Seiobo, which has been twice-named the best restaurant in Australia by Gourmet Traveller. Not a bad place for her to be, considering she didn't "even know how to carry plates" when she entered the industry. Kylie has many amazing stories to tell, and covers it all, from what it's like to actually work with David Chang, the background to Paul Carmichael's food at Seiobo and why she asks her staff to give presentations on Caribbean culture, and the reality of your restaurant being in two pieces in The New York Times: one by Pete Wells, the other by Besha Rodell. Plus: that memorable period running Duke Bistro with Mitch Orr, Thomas Lim and Mike Eggert (which followed her spell at Bentley Restaurant & Bar with Brent Savage and Nick Hildebrandt – the "hardest" place she worked). And let's not forget the time she also boxed in Cuba. I LOVED talking to Kylie for this interview and she drops some of the best lines I've heard (it's worth listening to this episode so you can discover why “I've just been out on Oxford Street with an eyepatch” and “I didn't realise I was Wolverine for so long" are two of the greatest things anyone has ever said on this podcast)!

The 2016 edition of Gourmet Traveller's Australian Restaurant Guide has just been released, so we sat down with Pat Nourse, Gourmet Traveller's chief restaurant critic and deputy editor, plus two of the people from the restaurant Pat named number one in the country: Momofuku Seiobo's general manager Kylie Javier Ashton and executive chef Paul Carmichael.  Together we discuss the importance of restaurant reviews and guides (and the difficulties faced by putting one together), the challenges Paul had to overcome when taking over the kitchen at Seiobo and which is the best state for dining in Australia (hint: it's not NT). - The Mitchen is a podcast about food in Sydney, hosted by Andrew Levins and Mitch Orr. Get in touch with us to ask us a question or tell us to start reading something we're missing out on. Email us at themitchenpodcast@gmail.com or find us at facebook.com/themitchen. If you like what you hear, please leave us a nice review on iTunes! See acast.com/privacy for privacy and opt-out information.

Hello and welcome to a special episode of the Anarchaeologist podcast, today's show stars James Dilly, Kim Bidduph and Paul Carmichael. We are talking about Time team! We talk about what time team is and our fond memories of it, James reveals his special connections to Time Team, and we look at the future of what an archaeological show can be like.   Paul gives us an insight into the world of broadcasting and what hurdles future shows may face; so if you are interested this episode is for you!     We also talk about the Time Team Campaign on Change.org run by time team fans,   "Mick Aston sadly passed away on 24th June 2013, He featured in 19 out of 20 Series of the popular programme Time Team. We think it would be really nice and fitting to pay #Respect to the late Mick Aston via doing a Special 'One-Off' DIG in memory of him at a location Mick would have loved! We know More4 are to air old episodes of Time Team in tribute of Mick on July 13th 2013, But us Time Team Fans would like to see a Special 'One Last Dig' for Mick. Thank You, Lee Brady"     Links Twitter James Dilley Kim Buddulph  Paul Carmichael   Facebook Time Team Campaign 

Hello and welcome to a special episode of the Anarchaeologist podcast, today's show stars James Dilly, Kim Bidduph and Paul Carmichael. We are talking about Time team! We talk about what time team is and our fond memories of it, James reveals his special connections to Time Team, and we look at the future of what an archaeological show can be like.   Paul gives us an insight into the world of broadcasting and what hurdles future shows may face; so if you are interested this episode is for you!     We also talk about the Time Team Campaign on Change.org run by time team fans,   "Mick Aston sadly passed away on 24th June 2013, He featured in 19 out of 20 Series of the popular programme Time Team. We think it would be really nice and fitting to pay #Respect to the late Mick Aston via doing a Special 'One-Off' DIG in memory of him at a location Mick would have loved! We know More4 are to air old episodes of Time Team in tribute of Mick on July 13th 2013, But us Time Team Fans would like to see a Special 'One Last Dig' for Mick. Thank You, Lee Brady"     Links Twitter James Dilley Kim Buddulph  Paul Carmichael   Facebook Time Team Campaign 

Toro is located in the old Nabisco Factory (85 10th Avenue at 15th Street) and helmed by Co-Chef/Owners Ken Oringer and Jamie Bissonnett along with partners Doug Jacob and Will Malnati. South Chelsea’s incarnation of Boston’s Barcelona-style tapas bar features an eclectic menu focusing on both traditional and modern tapas, combining regional Spanish flavors and techniques with local and market-fresh ingredients. The Spanish-focused beverage program from Caitlin Doonan features a cocktail menu with a dedicated section of Gin Tonic variations like Nuestra Casa with Oxley gin, allspice and pear and Atencion Gratuita with Bols Genever gin, thyme and lavender, sherry-centric cocktails like Sherry Julep with Amontillado sherry, curaçao and mint, and others such as Verdad y Amor with tequila, hibiscus and ginger and the Rosarita’s Fire with mezcal, pomegranate and cava. The wine list emphasizes Spain and the old world, with a focus on small producers and growers, and features an extensive sherry section. Additionally, seasonal sangrias are available on tap, along with a selection of beer. Caitlin began her career as an actress, but quickly found that her energy and passion were better suited for food and wine than for the stage. Caitlin trained under some of the biggest names in wine, including Theresa Paopao, former wine director at Momofuku. As the beverage manager for Má Pêche, she designed the drinks component of Kappo, the restaurant’s renowned omakase menu, working alongside Paul Carmichael, to help earn the team at Má Pêche a spot among Wine Enthusiast’s Top 100 Wine Restaurants of 2013. After a stint at Boston’s Market by Jean Georges, Caitlin was thrilled to join the team at Toro, where she focuses on varieties from Spain and the old world, with an emphasis on small producers and growers. This program has been sponsored by Many Kitchens. Today’s music Today’s music provided by Obey City. “I think for so long people wrote off Spanish wine, so now people are saying ‘no, we’re going to focus on quality not quantity’.” [19:15] Caitlin Doonan on In The Drink