Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: email@example.com or leave me a message on Speakpipe! Presented to by: Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today? So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality
Thomas Allan, chef of New York City's The Modern, a Union Square Hospitality Group restaurant in the Museum of Modern Art, has achieved a lot in his thirty-five years. A young veteran of Per Se and Eleven Madison Park, and a former Bocuse d'Or competitor, he currently oversees a kitchen that has dependably earned two Michelin stars. In this deeply personal conversation, Thomas details a peripatetic childhood that found him living in England, Canada, and Texas by the time he reached high school; why he chose cooking as a career; and the changes he's made to The Modern's kitchen culture as the restaurant defines itself in the later stages of the pandemic.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.
Saints du jour 2023-01-31 Saint Jean Bosco et Saint Abraham le Perse by Radio Maria France
En el marco de la grave crisis política, social e institucional que vive el país sudamericano, el analista peruano Carlos Bedoya dialogó con GPS Internacional para analizar las perspectivas para este año.
Dans cet épisode Andréa Brusque vous parle de la disparition d'un emblème de la couronne de France. Pierre précieuse maudite, qui a marqué 3 siècles d'histoire, elle a aussi apporté de l'inspiration à de nombreux artistes dont James Cameron pour son film Titanic. Son nom : le diamant bleu de la couronne. De son vol à la malédiction qui l'entoure, découvrez sa True Story. Un diamant majestueux L'histoire de ce diamant commence avec Jean-Baptiste Tavernier. Véritable aventurier, il parcourt le monde entier de l'Europe jusqu'en Asie en passant par la Perse et Constantinople. En 1668, Tavernier revient de son sixième voyage en Inde avec des sacs remplis de diamants purs acquis dans le sultanat de Golconde. Il se précipite au Louvre pour montrer sa somptueuse collection à l'actuel Roi de France : Louis XIV. Le Roi est émerveillé par toutes ces marchandises, devant lui se trouve plus de mille diamants de toutes tailles et de toutes formes. Il va alors lui acheter tous les plus gros diamants qui lui sont proposés, dont un diamant d'un bleu remarquable qui deviendra célèbre sous le nom du diamant bleu de la couronne de France. Pour découvrir d'autres récits passionnants, cliquez ci-dessous : Mohamed Ali, le boxeur légendaire à la punchline insoumise Serena Williams, la reine indomptable du tennis Oscar Pistorius, l'athlète sur-homme à la face sombre Un podcast Bababam Originals Ecriture : Clémence Setti Voix : Andréa Brusque Production : Bababam (montage Célia Brondeau, Antoine Berry Roger) Learn more about your ad choices. Visit megaphone.fm/adchoices
Pressure is inescapable. Especially in the kitchen. It breaks down our beans, keeps our spritzes spritzy, and extracts our espresso. Pressure can also break down our spirits, and kitchens have a reputation for being exceptionally stressful scenes. This week we're investigating pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species. Further Reading:Thanks to Armen Hammer for the cold open music. Click here for more.Mallika Rao is a writer based in New York City. You can check out her work here. For more foraging tips visit Meadows and More. Want to become an invasivore? Check out Eat the Invaders for recipes and guidelines. You can hear Lalo Angeles on Agave Road Trip here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.
Join Steve and Chef Joey Chavez as they talk about cooking, real estate, and creative vision. Even while playing football, Joey Chavez knows that he wants to be a chef. To be great at dishes, he knows he needs to be surrounded by the best and maintain it. While on the road to being a great chef, the pandemic happened, which shifted his routine of working more than eight hours daily to nothing. With nothing to do, he spent more time with his family, leading him to appreciate time freedom. As a result, he began spending his time discovering and learning how to live a lifestyle of freedom both in time and in finances. A discovery that led him to real estate investment. Combining his expertise in the cooking department and his skills in real estate investing, he set up and will be setting up unique real estate offerings that are bound to be a hot deal. If you want to learn more about what Chef Joey is cooking in the real estate arena, tune in to this episode, and enjoy! Outline of the episode: · [00:01] Intro · [00:50] How he got started as a chef · [05:11] Growing a family, real estate, and the pandemic · [10:15] Pivoting into a high-rate environment · [11:37] Building things together with your spouse · [13:50] The key difference between an assumption and a sub-2 deal. · [17:44] Off-market deals vs. market deals · [22:34] What's your Buy box? · [24:32] New projects and diversifying strategies · [28:13] The power of partnerships · [31:14] An event place and other different facets of the real estate market · [35:45] Finding deals and networking [37:15] Fire round About Chef Joey Chavez Chavez, a Los Angeles native, attended Lamar University in Beaumont on a football scholarship. While earning his bachelor's and culinary degrees there, he worked at a local Pappadeaux's restaurant. That introduction to the restaurant world led to a job at Koi Sushi Bar in Beaumont, followed by La Truffe Sauvage, a French restaurant in Lake Charles. Chavez's mentors at La Truffe Sauvage encouraged him to seek employment with an international hotel chain which led to a job at Wolfgang Puck's Spago at the Ritz Carlton in Beaver Creek, Colo., in 2012. Chavez later staged in New York restaurants, including Le Bernardin, Per Se, 11 Madison Park, NoMad, Dovetail, and Masa. That work helped him snag a year-long training program with the Thomas Keller Restaurant Group in 2015; he worked at both The French Laundry and Bouchon. In 2016, Chavez was named chef de cuisine at the Vietnamese bistro OTD from the Slanted Door Group in San Francisco. He later worked at Caribou Club in Aspen and as executive chef at The Bygone at the Four Seasons Baltimore, where in 2019 he was voted Best New Chef from the Baltimore Sun's Reader's Choice Awards, and as an executive chef at Brennan's of Houston. Resources: ● Hawaii Millionaires Mindset Blueprint · Chef Joey Chavez · Hidden Truffle Connect with The Cashflow Project! ● Website ● LinkedIn ● Youtube ● Facebook ● Instagram
The timeless tingles you enjoy! Let's grow, follow, and Relax! Thank you for your support:$abundance996 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/timelesstingles/message Support this podcast: https://anchor.fm/timelesstingles/support
O quadro ‘Minuto Tributário' esclarece dúvidas da legislação tributária sempre de forma atual! Na edição de 13/11/2022, a Dra Luciana Pereira da Costa falou sobre o Programa Emergencial de Retomada do Setor de Eventos (PERSE) ter o prazo prorrogado! Perdeu a última edição? Então assista, agora! E marque na agenda: Boca no Trombone, na Band TV, domingos, as 08h30!! #boca32anos #pereiradacostaadvogados #direitotributario
Podcast de l'émission de France Culture L'autre scène ou les vivants et les dieux du 17 mai 1976. Henry Corbin (1903-1978), orientaliste et philosophe, disciple d'Etienne Gilson et de Louis Massignon, à qui il succéda dans la chaire d'Étude de l'Islam de l'École Pratique des Hautes Etudes de la Sorbonne, il fut aussi l'un des piliers fondamentaux – avec C.G. Jung et M. Eliade, entre autres – du Cercle Eranos de 1949 à 1977, directeur du Département d'Iranologie de l'Institut Franco-Iranien de Téhéran de 1946 à 1970, professeur durant plus de trente ans à l'Université de Téhéran et membre fondateur de l'Université Saint-Jean de Jérusalem. Sohrawardi (1155-1191) est le Shaykh al-ishrāq, « le shaykh de l'illumination », ou encore « le maître de la sagesse orientale ». Jeune penseur génial qui mourut en martyr de sa cause à la fin du XIIe siècle, Sohrawardi est l'un des plus grands mystiques de l'Islam iranien. Les textes traduit par Henry Corbin prouvent sa volonté délibérée de ressusciter la philosophie de la lumière proposée par les sages de l'ancienne Perse, non pas en historien de la philosophie, mais en tant que philosophe adhérent de toutes les puissances de son âme à la vision des mondes qu'il se sent la mission de transmettre. Pour plus d'informations visitez notre site: https://consciencesoufie.com/ Crédits : Titre de l'émission : L'autre scène ou les vivants et les dieux Titre : SOHRAWARDI : L'Archange empourpré Collection : France Culture Date d'enregistrement : jeudi 01/04/1976 Date de première diffusion : lundi 17/05/1976 Auteurs : Philippe NEMO, Henry Corbin Lectures de textes mystique par Philippe NEMO.
Le 27 décembre 1934, la Perse change de nom et s'appelle désormais l'Iran, dont lʹétymologie est en rapport direct avec les origines indo-européennes en partie "aryennes" de la majorité de ses peuples. LʹIran fait malheureusement la une de lʹactualité depuis plusieurs semaines à cause de la répression quʹelle impose principalement aux femmes. Des chansons pour les femmes, dans Airs de rien!
Cuarto episodio de versiones para estas Navidades de 2022. Escucha-mos a Tremenda Jauría con ‘Estamos bien’ (Bad Bunny), Merino con ‘Mediterráneo’ (Joan Manuel Serrat), Arde con ‘La máquina infernal’ (Vainica Doble), Llorente con ‘Me dejó marchar’ (Coque Malla), Victorias con ‘Vida loca’ (Francisco Céspedes), Perse con ‘Culpa y castigo’ (Carmen Boza), Reptile con ‘De música ligera’ (Soda Stereo), Perrosky con ‘La quinta normal’ (Ramones) y Diodato con ‘Bella ciao’ (popular). Escuchar audio
Brooklyn Magazine: The Podcast
Chef and serial restaurateur Greg Baxtrom is behind acclaimed Prospect Heights staples Olmsted, Maison Yaki and relative newcomer Patti Ann's Family Restaurant and Baker. A little over a week ago he launched a fourth restaurant — in Rockefeller Center. He joins the podcast today to discuss his mini empire and how discovered he wanted to be a chef in the first place — turns out learning how to make beef stew in the Boy Scouts had something to do with it. We talk about his resume, which is impressive by design (Per Se, Blue Hill at Stone Barns, etc.) and he walks us through his many pandemic pivots. Baxtrom breaks down the culinary scene at large, food trends that bore him, learning to not be one of those asshole chefs and where he eats when he's not working, which is not very often. Brooklyn news and views you can use: bkmag.com Email: firstname.lastname@example.org Follow along on Facebook: Brooklyn Magazine Twitter: @brooklynmag Instagram: @brooklynmagazine Follow Brian Braiker on Twitter: @slarkpope
Perú se encuentra en este momento enfrentando una crisis política, esto tras la destitución de Pedro Castillo como presidente.
My guest today is Corey Chow, the executive chef of the Stanwich Golf Club, and famously before that, the chef-de-cuisine of Per Se. If you've picked up the latest edition of the Thomas Keller book titled The French Laundry + Per Se, you'll notice Corey's name because he was the co-author.This episode is also cool because of the connection we shared back when I was an extern at the three Michelin star restaurant, Per Se, Corey was my sous chef.—Corey Chow's Instagram: https://www.instagram.com/coreydchow/ The Stanwich Club's Instagram: https://www.instagram.com/the_stanwich_club/ Per Se NY's Instagram: https://www.instagram.com/perseny/
Pedro Castillo, expresidente de Perú, es investigado por los delitos contra los poderes del Estado y el orden constitucional en las modalidades de rebelión y conspiración. Julio Arbizu, exfiscal anticorrupción, analiza la crisis política del país.Para conocer sobre cómo CNN protege la privacidad de su audiencia, visite CNN.com/privacidad
Ingredient Insiders: Where Chefs Talk
As the first and only American-born Chef to be awarded multiple three-star Michelin ratings for his restaurants, The French Laundry and Per Se, Chef Thomas Keller brings his expertise to discuss Bones in this very special episode of Ingredient Insiders.Recorded in Yountville, California, and joined by his business partner Chef Mitch Mitchell, these friends and colleagues divulge us in the backstory of their culinary upbringings, how they formed their new venture, Proper Stock and Sauce Company, and the precise nature of how they select and prepare bones.FIND OUT MOREIngredient Insiders: https://www.instagram.com/ingredientinsiders/Thomas Keller: https://www.thomaskeller.com/Mitch Mitchell: https://truefoodsltd.com/This podcast is in partnership with The Chefs' Warehouse, purveyors and curators of the world's finest specialty foods and ingredients in North America. Visit our website to learn more: https://www.chefswarehouse.com/Produced by Gotham Production Studios, https://www.gothamproductionstudios.com/.
Una pequeña fábrica de conservas familiar al Noroeste de Asturias es el origen y da nombre a este proyecto musical. Perse proviene de "La Perseverancia", lugar donde Pablo creció y empezó a escribir sus primeras letras. Tras una trayectoria de más de 10 años comienza su aventura profesional en solitario en 2018. Varios singles le sirven de presentación, todos unidos en el recopilatorio 'Quiero tu fugacidad’, acompañado de una pequeña gira en varias ciudades de la península. Actualmente estamos presentando 'Norte', el primer disco autoeditado. Podemos definir su estilo como música de autor, con melodías y dinámicas dulces e hipnóticas. Mucha carga en las letras y en las historias, muy ligadas al mar, que invitan al oyente a viajar a otros lugares donde descubrir sus propias inquietudes. Escuchar audio
durée : 00:03:47 - Le Pourquoi du comment : histoire - par : Gérard Noiriel - Quand le pouvoir iranien cherchait à s'émanciper de la tutelle occidentale.
Season 6 Episode 03: In this very special episode, I interview Mr. Ed Elliott, who is the Head of The Perse School, Cambridge, UK. We talk about the school's values, how teaching has evolved over time, and his experiences visiting The Perse School, Singapore recently.Follow my Facebook page to get updates on upcoming episodes. https://www.facebook.com/curiousvedanth/To listen to earlier episodes, visit curiousvedanth.comTo listen at leisure on your phone and get notified about future episodes, subscribe by searching for 'Curious Vedanth' wherever you get podcasts, such as Apple Podcast, Stitcher, Google Podcast, Spotify, etc.
Mariana Lyra é baiana, mora em Nova York e é chef profissional. Mariana começou sua carreira há mais de 10 anos, quando se formou no The Culinary Institute of the Pacific no Havaí. Desde então, ela trabalhou com chefs prestigiados como Alex Atala e Thomas Keller, além de ter também trabalhado no prestigiado restaurante Per Se. Hoje, ela atua como chef particular e cultiva outra paixão: hortas. Mas, quem vê toda a trajetória da Mari nem imagina que a razão pela qual ela veio parar nos EUA foi o intercâmbio de Au Pair. Mari se interessou pelo programa quando decidiu que queria aprender inglês - na época, ela nem cogitava fazer gastronomia e estava em uma área completamente diferente. Porém, vocês sabem como é o destino né? LINKS DO EPISÓDIO: Instagram da Mariana @marisgardenandkitchen Código para desconto de U$30 ao se inscrever para o teste TOEFL LAURA30 - link de termos e condições: https://cirql.me/b/xvvnk
In the kitchen at Per Se, one of the best restaurants in the world, there is a sign. All it says is: A Sense of Urgency. That's what a great chef, a great service staff, a great organization has. A great person needs it too.✉️ Want Stoic wisdom delivered to your inbox daily? Sign up for the FREE Daily Stoic email at https://dailystoic.com/dailyemail
Pour écouter le podcast Faits Divers de Choses à Savoir: Apple Podcast: https://podcasts.apple.com/us/podcast/faits-divers/id1634132713 Spotify: https://open.spotify.com/show/206pWa4UKAgDLTLgx5l9ch?si=ac8911da8028483b Deezer: https://deezer.com/show/3871907 Google Podcast: https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vRk9ETDc1NTQ3MTkxMzI%3D ------------------------------- Au jeu d'échecs, c'est la Reine, ou plutôt la "dame", qui a le plus de possibilités. En effet, elle peut se déplacer aussi bien à l'horizontale qu'en diagonale ou à la verticale, et d'autant de cases que le souhaite le joueur. Elle est donc plus puissante que le roi qui peut, lui aussi, se déplacer dans toutes les directions, mais d'une seule case. S'agit-il là d'une manifestation précoce d'un féminisme inattendu ? En effet, le jeu d'échecs est très ancien. Il aurait été créé aux Indes, voilà environ 1.500 ans. Mais, à cette époque et en ces lieux, où la place de la femme était réduite, il n'y avait que des pièces masculines sur l'échiquier. On le voit, il n'est donc pas question de féminisme. Le jeu d'échecs s'est ensuite répandu en Perse, puis dans les pays musulmans. Et la pièce que nous appelons la "dame" se nommait alors "fiz" ou "vizir". Ce nom était aussi un titre, porté par le plus puissant ministre d'un calife ou d'un émir. Par conséquent, cette pièce ne pouvait pas être plus forte que le Roi. C'est ce qui explique qu'à cette époque, le "vizir" ne pouvait se déplacer que d'une case en diagonale. Alors comment le "vizir" est-il devenu la "dame" ou la "Reine" ? La responsable de ce changement est peut-être Isabelle Ière, dite la Catholique, qui règne sur la Castille et le Leon de 1474 à 1504. Elle s'était prise de passion pour les échecs, transmis à l'Espagne par les Arabes d'Andalousie, qu'elle avait d'ailleurs vaincus. Cette femme de pouvoir n'aurait pas toléré que, dans ce jeu, la Reine fût reléguée à une position subalterne par rapport au Roi. Elle aurait donc fait changer les règles, exigeant qu'on donne la place centrale à la Reine. Il se peut aussi qu'au moment de l'introduction du jeu d'échecs en Europe, vers le Xe siècle, on ait mal traduit le mot "vizir". Par la faute de traducteurs incompétents, le "vizir" serait cette "dame" pourvue de tous les pouvoirs par Isabelle la Catholique. Learn more about your ad choices. Visit megaphone.fm/adchoices
Covering LO chapters 213 & 214, including: A child who was born ready to put Minthe in her place Perse continuing to be the most emotionally mature person in every room The special torture of trying to wrangle a room full of children
i took a little week off but i’m back with a new episode of 5432fun radio. Is it still radio if it’s not on *the radio* ? whatever it is, i’ll keep doing it. probably weekly. cool? cool.DOWNLOAD/STREAM RECORDING00:00 (intro by omar)00:20 UV-TV “Happy” HAPPY02:56 Thom Lucero w/ Ben Varian, Miles Wintner, Shigeru Akakura, & Jonny Kosmo “Toyota Comfort” Tokyo Days04:51 Merival “Good Enough Again” Lesson07:18 Little Wings “Scratchers” People11:00 The Just Joans “Please Don’t Talk To Me” Buckfast Bottles In The Rain14:42 Scarves “Shelter” Dinner Dates for the End of Days17:38 Chris Weisman “License Rock” Valence With Tassels19:04 Depression Breakfast “Art Girl” Just Because I’m a Womxn20:33 The Paranoyds “Hungry Sam” Hungry Sam EP23:26 Littlest Sister “Dimensional” Slow Motion Collision26:53 YAAWN “Ax” Ax29:33 Cursing & Swearing “Double The Heartbreak” Cursing & Swearing32:47 Mope Grooves “Smashed Landscape” Desire35:00 DEAN CERCONE “Sinking Like Stones” Haunted House36:52 Slaughter Beach, Dog “Heart Attack” Safe And Also No Fear39:09 barnacle “urchin” demo41:05 Mauno “Vampire” Really Well43:49 Jean Marie “Don’t Fret!” Lean46:53 Noche Tras Noche “Dance ” Caer y caer50:16 All Hits “Dirt Snake” Introducing…52:15 Inland Island “Haven’t Got a Clue” Salbum54:17 Diamondtown “Forever” The Voice EP56:52 River Gods “Stressed Out” Let Me Live58:20 Mikey Erg “Hopland Superette” Waxbuilt Castles61:07 Beeef “Horse” Bull in the Shade64:33 FET.NAT “Tapis” Le Mal68:11 The Birthmarks “Fan Fiction” No Slash EP71:06 PERSE “Catâ€™s Cradle” prequel72:25 Movies “Both Fell” Rolling Fog on the Highway74:52 Teenage Bigfoot “The Company Dime” Do It or Don’t77:15 The Stroppies “Switched On” ENTROPY, And Other FIRST HAND FAVOURITES79:23 Pet Fox “Swerving” Rare Occasion80:47 Luray “Mountain” Dig A Pit
Dans "Louise vous régale", Louise Petitrenaud parle des noix. C'est le fruit du noyer, elle est reconnue pour ses bienfaits nutritionnels. Ces noix datent quand même de 7.000 avant Jésus-Christ, elles provenaient de l'ancien empire Perse, où elles étaient réservées à la royauté. C'est un fruit d'automne, elle est récoltée de la mi-septembre à la mi-novembre. On la trouve en ce moment, fraîche sur les étals et évidemment on la consomme toute l'année séchée. Il existe plein de variétés de noix, mais la plus répandue c'est la franquette. Sa coque est allongée, son cerneau est blond et elle a un petit goût de noisette. Les samedis de 10h15 à 11h30, Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud vous font découvrir les produits emblématiques, gourmands et inattendus d'une destination.
[La Mésopotamie 3/3] Peut-on parler de sciences en Mésopotamie ? Existait-il des disciplines "scientifiques" et comment étaient-elles associées les unes aux autres ? Les Mésopotamiens souhaitaient-ils inscrire le passé dans le présent en l'écrivant et rédigeaient-ils des chroniques ? Des auteurs et grands savants se distinguent-ils au sein de cette civilisation ? Peut-on enfin parler d'une influence mésopotamienne, tout comme il existe une influence hellénistique ou romaine ? Dans ce troisième volet d'une série consacrée à la civilisation mésopotamienne après la chute de Babylone, l'historien Philippe Clancier évoque les savoirs et les sciences de la région. Un premier volet a été consacré aux tablettes cunéiformes, puis un deuxième, à la situation politique, économique et sociale de la province impériale. L'invité : Philippe Clancier est maître de conférences à l'université Panthéon-Sorbonne. Ses travaux portent sur l'histoire mésopotamienne du Ier millénaire av. J.-C d'un point de vue politique, culturel et économique. Il est est le porteur du programme NimRoD : bibliothèques de l'Antiquité, financé par le Labex Les Passés dans le présent. Il assure la coordination scientifique de l'ensemble du programme. Il est un des co-auteurs chez Belin (collection Mondes anciens) du volume consacré à La Mésopotamie (1040 pages, 58 €) À lire aussi : "Darius III : la Perse s'effondre face à Alexandre" : https://bit.ly/3CpK8Ao "Les éléphants d'Hannibal : des géants redoutables au combat" : https://bit.ly/3ycykyZ
[La Mésopotamie 2/3] Que devient Babylone après sa chute en 539 av. J.-C. ? Quelles sont les grandes périodes de son histoire sous la domination impériale perse jusqu'à la conquête d'Alexandre en 331 ? Comment les grands rois achéménides, dont le fameux Xerxès Ier, vont-ils l'administrer ? Pendant près de deux siècles, la Mésopotamie est comme écartelée par un double phénomène : celui de l'insertion dans un empire monde, mais aussi celui d'un mouvement identitaire. Dans une nouvelle série de nos Cours d'Histoire, l'historien Philippe Clancier nous propose une découverte de la Mésopotamie au lendemain de la chute de Babylone. Après un premier volet consacré aux tablettes cunéiformes, il décrit pour nous la situation politique, économique et sociale de la province impériale. Avant de voir, la semaine prochaine, s'il existe des sciences et un savoir en Mésopotamie, au même titre qu'il existe une science et un savoir hellénistiques. L'invité : Philippe Clancier est maître de conférences à l'Université Panthéon-Sorbonne. Ses travaux portent sur l'histoire mésopotamienne du Ier millénaire d'un point de vue politique, culturel et économique. Il est est le porteur du programme NimRoD : bibliothèques de l'Antiquité, financé par le Labex Les Passés dans le présent. Il assure la coordination scientifique de l'ensemble du programme. Il est un des co-auteurs chez Belin (collection Mondes anciens) du volume consacré à La Mésopotamie (1040 pages, 58 €). À lire aussi : "Darius III : la Perse s'effondre face à Alexandre" : https://bit.ly/3dJfNDj "Les éléphants d'Hannibal : des géants redoutables au combat" : https://bit.ly/3LMLEje
Restaurant Unstoppable with Eric Cacciatore
Chef Matt Louis is the Chef Owner of Moxy, Luigi's West End Pizza, Street, and many other restaurants. After graduating from The Culinary Institute of America, working at Thomas Keller's French Laundry, and helping Thomas Keller open Per Se, Matt returned to NH where he was the executive chef at The Wentworth By The Sea. It didn't take long for NH Seacoast restaurateur, Jay McSherry, to take notice of Matt's talents. In 2014 Matt joined forces with JGroup and together opened Moxy, an American tapas restaurant. Today, in his portfolio, Matt has Moxy, The Franklin Oyster House, Street, Luigi's West End Pizzeria, and Street Exeter. Check out episode 874 with Jay McSharry as mentioned int today's episode. Check out episode 009 with Matt Louis as mentioned in today's episode. Check out RestaurantSystemsPro as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Don't ask anybody to do something that you aren't willing to do yourself." In this episode with Matt Louis we will discuss: Working for Thomas Keller Opening restaurants Managing restaurants Awards culture in the restaurant industry What a James Beard nomination is actually like The current staffing struggles Where do we go from here as an industry? Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Balance What's one thing you ask or look for when interviewing/growing your team? Reliability What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Be reliable What is one uncommon standard of service you teach your staff? The guest isn't always right What's one book we must read to become a better person or restaurant owner? The French Laundry Cookbook by Thomas Keller GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast QR codes - table ordering What is one thing you feel restaurateurs don't do well enough or often enough? Being too optimistic and not realistic If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Hard work Integrity Contribution to the community Contact: Email: email@example.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Matt Louis for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
WGTD's The Morning Show with Greg Berg
From 2008 - Phoebe Damrosch, author of "Service Included: Four-Star Secrets of an Eavesdropping Waitress." She was a waiter at the four-star restaurant Per Se during its first year of operation in 2004. (Per Se is still open for business.)
Ivan Brehm, chef-owner of one Michelin-starred restaurant Nouri (established in 2017) and creative interdisciplinary space Appetite (established in 2018) is recognized for having developed a groundbreaking approach to cuisine which he calls Crossroads Thinking. In addition to being a chef and restaurateur, Brehm is inspired by interdisciplinary thinking. The 38-year-old Brazilian chef honed his skills in some of the world's most vaunted kitchens including Thomas Keller's Per Se in New York; Andoni Luis Aduriz's Mugaritz in San Sebastian; and Heston Blumenthal's The Fat Duck, as well as his Experimental Kitchen, in Bray. Collectively, his professional experiences are significant. His time spent under the tutelage of each culinary iconoclast in his early career exposed Brehm to an incredibly rich diversity and contributed to a unique perspective of interconnection as they are expressed in the fields of cuisine, as well as philosophy, science, arts, and culture. In the ensuing years, Brehm has applied the rigors of research and development to his work in the kitchen. He has done this while also embracing his passion for philosophical and anthropological thought. Over time, Brehm has distilled his practice down to Crossroads Thinking. “Crossroads Thinking is my attempt at highlighting the interdependence of things using food and other forms of expression as a point of departure,” the curious chef explains. “It suggests that no one — no thing — exists in isolation and all things influence one another. Cooking food this way to connect with guests in a way that is deeper and more meaningful to both diners, chefs and servers alike.” Brehm has Culinary Art degrees from Senac, in his native Brazil, and the Culinary Institute of America. After his time at Per Se in New York and Mugaritz in San Sebastian, he worked at Paco Roncero's La Terraza del Casino in Madrid before travelling to Italy where he found himself learning about wine-making and the precious food traditions of Piemonte. In 2006, he moved to London and worked under Claude Bosi at Hibiscus in London before spending over four years with Heston Blumenthal. In 2012, he moved to Singapore to establish the kitchen at Bacchanalia which earned a Michelin star under his leadership. He left the now closed restaurant in 2017 and opened Nouri which earned its first Michelin star shortly after. In 2018, he established Appetite first as a virtual research center, and then — in the midst of a global pandemic — as a creative space at the intersection of food, art and music. The success of this unique space is a testament to people's interest in content rich and meaningful experiences. Brehm has called Singapore home for over a decade. On this episode of What's Burning, Ivan Brehm's chat with Host Mitchell Davis includes conversation around cooking at the Crossroads, the importance of EQ in the kitchen, and why “local" isn't always better. Follow Ivan on Instagram @ivanbrehm. For more on Ivan and his work, visit: www.appetitesq.com and www.noui.com.sg
Chef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America's “Chef of the Year” Award and the James Beard Foundation's “Outstanding Chef” and “Outstanding Restaurateur” Awards. He holds an honorary Doctor's in Culinary Arts from The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d'Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. With more than 1.5 million copies of his cookbooks in print, he is the author of six cookbooks, including the recently released, The French Laundry, Per Se. 5x #1 Bestselling Author and Motivational Speaker Erik Qualman has performed in over 55 countries and reached over 50 million people this past decade. He was voted the 2nd Most Likable Author in the World behind Harry Potter's J.K. Rowling. Have Erik speak at your conference: firstname.lastname@example.org Motivational Speaker | Erik Qualman has inspired audiences at FedEx, Chase, ADP, Huawei, Starbucks, Godiva, FBI, Google, and many more on Digital Leadership. Learn more at https://equalman.com
The Grand Tourist with Dan Rubinstein
A food legend in every regard, chef and restaurateur Thomas Keller has elevated the American dining experience for decades. On this episode, Dan hears from Keller about how he got his start, why he cooks in the first place, the genesis of The French Laundry and Per Se, the lessons he's learned along the way, and how he makes his coffee in the morning. See acast.com/privacy for privacy and opt-out information.
Putting a wine-maker's spin on blending bourbon and rye, Sean Joseph's utilizes his background as a Wine Sommelier to blend yearly vintages of Pinhook. We discuss the Pinhook approach to blending and the work behind the horse racing-inspired branding. It's clear that there is a lot more to this whiskey than colorful wax. Have you tried Pinhook Whiskies before? Let us know your thoughts by dropping us a line on social media. About Pinhook: The standard approach to American whiskey uses blending and a fixed proof to replicate an established flavor profile batch after batch. Breaking with this tradition, Pinhook treats each set of barrels as a new vintage, shaped by the natural variations in the ingredients and the elements. Working in small batches, we craft each vintage to express the best whiskey rather than the same whiskey, and set the proof to optimize the unique attributes of that group of barrels. To differentiate these expressions from each other and to help identify the same expression across multiple vintages, we have developed a visual language, inspired by jockeys' silks. Click Here to learn more about what each component signifies. About Sean Josephs: Sean Josephs is a founder of Pinhook and the Master Blender, a role in which he directs Castle & Key in the distillation of Pinhook's custom mashbills and blends and proofs every Pinhook vintage. Sean's background is as an award-winning restaurateur, certified sommelier and nationally-acclaimed whiskey and cocktail expert. After cutting his teeth at Chanterelle and Per Se in New York City, Sean opened three American Whiskey bars and restaurants: Char No. 4 and Maysville in New York and Kenton's in New Orleans. The food and bar programs have been recognized by publications ranging from Esquire to the Wall Street Journal. Sean has appeared on the New York Times' wine and spirits tasting panel on several occasions, has authored articles on bourbon, and is frequently quoted as a whiskey and cocktail authority. Sean is a graduate of the Colorado College.
Greetings from Prague! Chef Barbora (Bára) Šimůnková owns Leaf Restaurant in Prague. She has worked and trained in some of the best restaurants in New York City, like Eleven Madison Park, Le Bernardin and Per Se. We had an incredible meal of Leaf, and then Bára and I spoke about her history as a chef, food culture in Prague and the greater Czech Republic, and much more. Check out Chef Bára and Leaf: https://www.instagram.com/_barbouche_/ https://www.instagram.com/leaf.rest/ https://www.r-leaf.cz/ Support TVTV on Patreon: www.patreon.com/thevoyagesoftimvetter TVTV Instagram: https://www.instagram.com/thevoyagesoftimvetter/
Lingua Latina per Se Illustrata, "Familia Romana", chapter 9 ("Pastor et oves"). Ex LLPSI capitulum IX Latine recitatum. This is part of "Lectiones aestivae", the summer series where I read passages of Latin texts from all ages. If you want more, here are some useful links:
Referenced in this episode:Sweet Corn Butter recipeHow to Magically Turn Corn Into Butter (Food52)Genius-Hunter Extra-Credit:The jewelry company Whitney founded to connect and empower womenCheck out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don't Boil It. (Taste)View transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at email@example.com.
CoramDeo - Un regard chrétien sur le monde
Il nous fait plaisir d'accueillir à nouveau le pasteur Réal Gaudreault pour discuter de la persécution de l'Église en Occident. Sommes-nous trop vite ou trop lent à identifier la persécution contre les chrétiens dans la culture que nous vivons. Nous reviendrons sur l'impact des mesures sanitaires sur l'Église et tenterons d'identifier ce en quoi consiste la persécution et comment s'y préparer. Table des matières : 00:00 - Intro 02:41 - Qu'est-ce que la persécution n'est pas? 09:43 - Qu'est-ce que la persécution? 22:50 - Est-ce que la persécution s'en vient pour l'Église en occident? 27:49 - Comment Jésus prépare-t-il ses apôtres à la persécution? Comment ceux-ci vécurent-ils la persécution? 32:39 - Les bons et mauvais côtés de la persécution 36:10 - Comment pouvons-nous aider l'Église à se préparer à la persécution? 43:06 - Hors-propos 47:44 - Bêtisier Cette émission vous est présentée en partenariat avec les éditions BLF https://www.blfeditions.com/
Après la guerre de Péloponnèse et l'âge d'or d'Athènes, la Grèce semble entrer dans une période de déclin. Storiavoce vous propose de comprendre dans ce nouvel épisode comment la Macédoine profite de cette situation afin d'étendre son empire au delà même de la Perse : quelle fut la politique de Philippe II de Macédoine puis de son fils Alexandre? Comment réagissent les cités grecques face à cette domination? Quelles oppositions les Perses vont-ils susciter face à cette avancée? Alexandre ne prend-il pas le risque de la démesure et donc de la fragilité ? L'invitée : Catherine Grandjean, professeure d'histoire grecque à l'université de Tours, est spécialiste de numismatique et d'histoire de la Grèce continentale classique et hellénistique. Elle appartient à l'équipe de recherche CeTHiS (https://cethis.hypotheses.org/chercheurs/membres-titulaires/catherine-grandjean) (université de Tours) et codirige la Revue numismatique (https://www.persee.fr/collection/numi). Elle vient de diriger La Grèce classique (https://www.belin-editeur.com/la-grece-classique) chez Belin (528 pages, 44€).
Defending Indiana cuisine felt like a herculean task for Colleen and Janice. Thankfully, acclaimed Hoosier chefs, Ambarish Lulay and Chris Pappas, stepped in to provide much needed insight. Listen and learn all about food and the food scene in Indiana including: the "Indiana Banana" (the pawpaw), duck farms, mushrooms, burrata, lemon rice soup and the pork tenderloin. Interview starts: 16:17Ambarish Lulay is a Culinary Olympic Silver Medalist Chef who began his career in India with the 5 star Leela Beach, formerly the Four Seasons, in Goa and the 5 star Taj Mahal Hotel in Bombay. Since that time, Chef Lulay's has worked around the world including more recently as Chef de Cusine at the Ahwahnee Hotel in Yosemite National Park and Executive Chef at Petco Park in San Diego (home of the San Diego Padres MLB team)At his alma mater, Kendall College in Chicago, Lulay created and implemented the curricula for the first-time, intensive culinary classes for the new BA in Culinary Arts, spanning the Cuisines of Asia, the Mediterranean and Latin America. He then went on to blend his global exposure to food with traditional French- Mediterranean method and technique to reflect current trends in food as the Chef Instructor at the Chicago Tribune 3 star Dining Room at Kendall College.Lulay went on to serve as the Department Chef at the School of Hospitality and Tourism Management at Purdue University where he oversaw foodservice, operationally and academically at the Purdue campus while also serving as the chef for the president of the university. At Purdue, Chef Lulay focused on hospitality education and sustainable initiatives for the department and the community with relationships with local farms and other departments. As faculty he also taught international Cuisine and Culture classes that study abroad each year.In 2018, Chef Lulay switched gears to join Scott Trzaskus as the executive chef at East End Grill in Lafayette, Indiana where he oversaw day to day culinary operations and worked with Scott to develop a new concept for Lafayette.Currently, Lulay is the Executive Chef for all dining operations at Cornell University and lives in Ithaca, NY with his wife Kim and baby Archis. Chris Pappas attended Purdue University, one of the top restaurant management schools in the country, and partook in some unforgettable internships during his time there. It was during this time that he fell in love with the kitchen and decided to continue his education in culinary arts at the Culinary Institute of America (Hyde Park New York).While in New York, Chris spent time at two Michelin rated restaurants, including Per Se in New York City with Chef Thomas Keller, and was there presented with a once-in-a-lifetime opportunity at the world-renowned Chez Panisse in Berkeley, California with food activist Alice Waters. Chris' entire outlook on life and food was transformed while working alongside some of the most brilliant minds and passionate individuals in the industry at Chez Panisse. Before leaving California Chris spent time in Napa Valley studying, tasting, and working with wine allowing him to achieve his first certification of The Court of Master Sommeliers.After completing his degree in New York, Chris returned home to Crown Point, IN, to the place where it all began, to relieve his father of his duties at their family-owned restaurant. Shortly after he decided to open Provecho, a fine dining experience with a unique mixture of exquisite Latin American and Spanish culinary specialties, paired with expertly handcrafted drinks.Hosts: Colleen Brennan and Janice V. RodriguezCo-Producers: Colleen Brennan and Janice V. RodriguezTheme Music: Michael MiltenbergerSound Editing: Michael Miltenberger
Unusually Successful - Unique Stories from Upstate South Carolina
Joe grew up in the Upstate of SC and is about to open Scoundrel, a French Bistro in the heart of downtown Greenville. In between, he honed his craft at some of the best restaurants in the world. If you're interested in the local business and food scene, you'll enjoy this converstaion.
Après la guerre de Péloponnèse et l'âge d'or d'Athènes, la Grèce semble entrer dans une période de déclin. Storiavoce vous propose de comprendre les bouleversements politiques, économiques et sociaux qu'elle a vécu et de porter son regard au delà de la péninsule : Comment la Perse mais aussi la Macédoine vont profiter de ce nouvel état de faits ? La période constitue-t-elle une rupture ou s'inscrit-t-elle dans la continuité de l'époque classique ? Comment le "pacifisme" va-t-il intégrer l'identité hellénique ? Autant de questions abordée au cours de deux grandes parties : une première consacrée à la Grèce au lendemain de la guerre ; une seconde sera, elle, consacrée à la domination macédonienne. L'invitée : Catherine Grandjean, professeure d'histoire grecque à l'université de Tours, est spécialiste de numismatique et d'histoire de la Grèce continentale classique et hellénistique. Elle appartient à l'équipe de recherche CeTHiS (https://cethis.hypotheses.org/chercheurs/membres-titulaires/catherine-grandjean) (université de Tours) et codirige la Revue numismatique (https://www.persee.fr/collection/numi). Elle vient de diriger La Grèce classique (https://www.belin-editeur.com/la-grece-classique) chez Belin (528 pages, 44€).
Hoe meer bomen, hoe beter – toch? Volgens een recent rapport is een steeds groter deel van India bebost. Goed nieuws, zou je zeggen. Maar die papieren werkelijkheid vertelt niet het volledige verhaal. Correspondent Lisa Dupuy geeft ons een inkijkje in de bomenkoorts in India en wetenschapsredacteur Marcel aan de Brugh legt uit waarom we ons niet blind moeten staren op het aanplanten van bomen als we de aarde willen redden.Lees hier de reportage van Lisa Dupuy over twijfelachtige bossen in India en het artikel van Marcel aan de Brugh over de fixatie op bomen aanplanten. Gast: Lisa Dupuy en Marcel aan de BrughPresentatie: Egbert KalseRedactie: Mandula van den BergMontage: Bas van WinZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.
On this episode of the Spoon Mob Podcast, Ray chats with owner/executive chef Chris Kajioka of Miro Kaimuki & Papa Kurts in Honolulu Hawaii and Waicoco in Maui Hawaii about how he got started cooking, why he wanted to become a chef, starting at the CIA right after 9/11, why he wanted to work for chef Ron Siegel, how he wound up working at Per Se, his one career regret, why he chose to work at Aziza over other Bay Area Michelin starred restaurants, how he wound up as the executive chef at Vintage Cave, the impact Vintage Cave had on his career, the surprise of his first James Beard Award nomination, why he ultimately decided to leave Vintage Cave,helping Mourad Lahlou open his eponymous restaurant in San Francisco, when he knew it was time to open a restaurant of his own, opening Senia with chef Anthony Rush, how the opportunity to take over Café Miro came about, the pandemic wiping out a successful debut for Miro Kaimuki, the concept behind the menu at Miro, why he continues to do collaboration dinners with other chefs, where the idea to open Papa Kurts came from, operating restaurants in hotels, how industry requirements have changed, the challenges of sourcing ingredients locally in Hawaii, the next generation of great Hawaiian chef mentors, what makes someone Hawaiian, his first love, how Hawaii's food scene stacks up against San Francisco's, pineapple on pizza, how Hawaii's restaurant and food scene has changed, future plans, answers the question left behind from Dan Varga of The Hungarian Butcher, and more before taking on the "burning grill" questions! For more on chef Chris Kajioka, visit spoonmob.com/chriskajioka and follow him on Instagram @ckcuisine21, @mirokaimuki, @papakurts, & @waicoco.maui. Visit mirokaimuki.com for menu details & reservations. Visit toastlab.com and search Papa Kurts for menu details and online ordering. Visit waicocomaui.com for menu details & reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.