Podcast appearances and mentions of peter kump

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chef Shawna Goodman. Among other endeavors, Chef Goodman combines her love of cooking and living in Israel with her philanthropic work; she also leads a yearly tour for women, called Shefa.    “The incredible initiatives that are coming from everybody's regular kitchen [in Israel] and the capacity for giving is [amazing],” she says. “There's no greater comfort than someone's home cooked meals.”   Goodman, who grew up in Canada, graduated from the Natural Gourmet Cooking School and in pastry arts from the Institute of Culinary Education (formerly, Peter Kump's Cooking School) both in New York City; she also trained at the Cordon Bleu School in Paris. She loves the abundance of fresh produce in Israel.   “As a Canadian, eating local would have meant eating apples and maybe some potatoes and some onions, because most of the year we're under mega snow,” Goodman explains. “Being a chef in Israel … I really appreciate when something comes in bloom and something becomes ripened, and it's usually from my backyard or my friend's backyard; the sharing and the partaking in what's around me is inspiring.”    Chef Goodman talks about living and cooking in Israel, her food-loving origins … and how that love continues to shine, culinary school adventures, and more. She also shares why you should always share your recipes, along with her favorite comfort food recipe - overnight French toast - which you can find at JewishJournal.com/podcasts. Connect with Chef Shawna Goodman on Facebook. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

About Celine Beitchman Celine Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years. She studied under the school’s founder, Annemarie Colbin, Ph.D., and is an expert in nutrition education for healthcare professionals, chefs and home cooks alike. Chef Celine has prior experience as a private chef and in special events, catering, kitchen production, operations and management. She’s worked as a line cook, garde manger, food stylist and pastry chef, and appeared in Bon Appetit, Brit + Co, HuffPost and Mind Body Green as a health food expert. Chef Celine joined the Institute of Culinary Education in 2019 to teach Health-Supportive Culinary Arts career classes and coming professional development courses in culinary nutrition and food therapy. She has a master’s in clinical nutrition, a bachelor’s in film and a Level 3 wine certification from WSET. “I look at wine, food and nutrition as a continuum,” Chef Celine says. “I’m always able to find some meaningful connection, and I’ll help you find that, too. That’s my attitude when it comes to teaching.” Celine’s Official Bio About ICE & Natural Gourmet Institute Founded in 1975 by Peter Kump, the Institute of Culinary Education offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, professional certificate programs in The Art of Cake Decorating and Artisan Bread Baking, and other continuing education programs for culinary professionals. Our campuses in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation’s most exciting food cities. With a global curriculum, dedicated instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of careers. America’s Best Culinary School* now offers America’s first nationally accredited health-supportive, plant-based curriculum. Annemarie Colbin, Ph.D. founded the Natural Gourmet Cookery School in her Upper West Side apartment in 1977, two years after Peter Kump founded his eponymous cooking school (now ICE) in an Upper West Side apartment. Both received rave reviews, grew, became accredited diploma programs and changed their names over the following 30 years. In 2019, the educational institutions collaborated to offer the Natural Gourmet Institute’s unique health-supportive approach to cooking at the Institute of Culinary Education, which cultivates creativity and innovation in every kitchen classroom. Aspiring chefs and food enthusiasts can explore ICE’s fifth and newest career program to customize their education in America’s culinary capital. Learn more on ICE’s Website This episode has been sponsored by ICE. Our Conversation Celine and I had a very wide ranging conversation, beginning on a common point of having lived in France, and things blossom from there. Celine has some really incredible stories from her life in food and cooking. We discuss: Celine’s Background and Professional Development National Gourmet Institute – what it is, what her role in it is, and more Her role as ICE Director of Nutrition, what that entails, what ICE is trying to do in that regard and why focus on health/nutrition and cooking, how it is different from the “traditional” way Living abroad Gluten And so much more Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview

In this episode I’m chatting with Abbie Gellman, fellow Registered Dietitian and owner of Culinary Nutrition Cuisine, about being a nutritionist with culinary training, blending cuisine with nutrition expertise, and the fun she’s had starting and running her own successful business.   Some of my key takeaways from my chat with Abbie include:    Recognizing when it’s the right time to take a chance of yourself and going for it;    The quality of your work and kindness can get you far both professionally and personally;    Flexibility in your professional life is incredibly valuable;    Never underestimating the importance of being patient and willing to put in the work to be successful;    Healthy living is feeling good in your own body.       Abbie Gellman, MS RD CDN is a chef and Registered Dietitian and founder of Culinary Nutrition Cuisine LLC, a culinary nutrition company. Abbie has over 10 years of Wall Street and hospitality/food and beverage consulting experience and 10 years of nutrition-related experience.   Abbie is a member of the Science Advisory Board for Jenny Craig, providing ongoing cutting-edge counsel to update the education and lifestyle strategies of the company. Food & Nutrition Magazine awarded Abbie the 2017 Stone Soup Blogger of the Year.  In addition, she is part of Produce for Better Health’s inaugural elite influencer network, Fruit and Vegetable Ambassadors in Action.   She received a Master of Science degree in Nutrition from Teachers College, Columbia University and completed a dietetic internship at New York – Presbyterian Hospital in New York City. Abbie holds a Bachelor of Science degree from Cornell University’s School of Hotel Administration and earned her Culinary Degree from Peter Kump’s New York Cooking School (now known as the Institute for Culinary Education).   Abbie produces and hosts cooking and nutrition videos and works with wide variety of food companies/brands, hospitality/foodservice operators, and private clients; she also contributes to many publications. Abbie is a spokesperson, recipe/product/menu developer, educator, and private chef.   You can connect with Abbie via her website, Instagram, YouTube, and Facebook.

On today's episode of All in the Industry®, host Shari Bayer's guests are Connie McDonald and Pam Weekes, founders of Levain Bakery based in NYC, known for its world famous cookies. Connie, a dedicated triathelete, has always had a passion for cooking (particularly Italian). But she discovered her passion for baking only in 1993 after she gave up her career in Investment Banking to enroll at Peter Kump’s New York Cooking School. Now, after more than a decade as a professional baker, she still enjoys baking bread that is as beautiful to look at as it is to taste. Pam has never forgotten the wholesome, homemade bread and treats of her childhood on the North Shore of Long Island. It’s not just a tremendous fondness for desserts that runs in her family, but also the joy of baking them and sharing with the ones you love. Like Connie, she is also a competitive athlete and, before the two met and came together to start Levain Bakery, she worked for legendary fashion designer Norma Kamali.Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Odette in Singapore. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Melissa Kirschenheiter. All in the Industry is powered by Simplecast.

我在我的“高效阅读”课程里也大概提过“速读法”，这个方法英文叫做 Rapid Reading，准确的译名应该是快速阅读。其原理有两个：扩大视野与眼脑直映。扩大视野原则可以将视野以字组甚至文字块为单位来阅读，看整个页面，提高效率。眼脑直映则是破除“默读”习惯，不要有一个声音在脑子里再念一遍的中转，而是直接眼睛看，到脑子里收到相应信息。这本书里的方法主要是用手指引导式练习，来加强人对于词块的阅读速度，培养起眼脑直映的能力。但这种方法对于现代的Kindle、手机上的读书app，其实已经不再适合，需要更新（作者是尼克松时代的人）。从个人角度来说，我不太喜欢速读，特别是这种需要用手指引导的方式。但这种速读法却非常实用，而且是经过几代人各种验证，比日本人渡边康弘的那种民科蛇精病式“共振读书法”靠谱多了。 Break-through Rapid Reading introduces a method could help you boost your reading speed from 200 WPM (words per minute) to above 1000 WPM. Sounds great, right? Unlikely. 如何高效阅读 image https://img1.doubanio.com/view/subject/l/public/s28074849.jpg 原书名: Break-Through Rapid Reading 阅读介质: Kindle 本书作者: [美]彼得·孔普（Peter Kump） 出版社: 机械工业出版社 出版时间: 2015-5 ISBN: 9787111501534 页数: 328 阅读时间: 2018-10 狗熊评分: 6/10 阅读目的 学习关于Rapid Reading速读的一些技巧，看看是否有适合用于完善我的高效阅读课程的内容。 狗熊简评 概要 以快速阅读为目的，加以大量的训练，让读者能掌握每分钟阅读1000个单词以上的超级阅读速度。主要以后设引导（Meta Guiding）为方法：用手指引导，加快阅读速度。 感受 我在我的“高效阅读”课程里也大概提过“速读法”，这个方法英文叫做 Rapid Reading，准确的译名应该是快速阅读。其原理有两个：扩大视野与眼脑直映。扩大视野原则可以将视野以字组甚至文字块为单位来阅读，看整个页面，提高效率。眼脑直映则是破除“默读”习惯，不要有一个声音在脑子里再念一遍的中转，而是直接眼睛看，到脑子里收到相应信息。这本书里的方法主要是用手指引导式练习，来加强人对于词块的阅读速度，培养起眼脑直映的能力。但这种方法对于现代的Kindle、手机上的读书app，其实已经不再适合，需要更新（作者是尼克松时代的人）。从个人角度来说，我不太喜欢速读，特别是这种需要用手指引导的方式。但这种速读法却非常实用，而且是经过几代人各种验证，比日本人渡边康弘的那种民科蛇精病式“共振读书法”靠谱多了。《影响力》的作者西奥里尼就说过他的同学，一个早逝的天才，GRE考试三门最高分，是全世界考GRE最牛的1%的高手，有两大秘诀，其中之一就是他曾经参考过速读培训班，可以用别人四分之一的时间读完所有GRE考试里的阅读题目，这样就有更多的时间来做题，思考的时间也更长一些。（另一个秘诀见《先发影响力》那本书的读书视频）。 这本书里的Rapid reading法则，是用手指引导，参加完全部课程的练习后（6周），可以将阅读速度提升到1000-1200词/分。这里有三个概念，首先这本书是针对英文阅读者写的，如果目前英文阅读速度过低（低于120词/分），不建议练习。另外是每分钟阅读词数WPM，每个人都应该测一下自己的WPM，然后才能针对性地练习。第三是线性阅读，也就是指逐字逐句，不跳不略的阅读方式。我实际测了一下，自己目前的WPM在 250 左右。希望在练习一段时间的英文阅读之后，自己的英文线性阅读速度可以提升到 500 - 600左右。至于略读、扫读、视读之类的方法，目前还暂时不用专门练习。增加自己的英文阅读量才是重要的事。 几个值得学习的重点： 确认阅读目的再开始阅读 阅读和理解可以分开训练 算出自己的WPM（每分钟读词量），低于120的话需要先练起来再学。 文章中读不懂的往往是第一部分。往往段落的第一句最抽象，也最难最重要。坚持阅读20%后，后面其实会更容易。 斜线式笔记（回忆模式图）：回忆内容比划线重要。 活用四种阅读法：线性、略读、扫读和视读。 速读小说的诀窍：脑海中牢牢记住主要人物及其不同名字，之后再搞清彼此关系。 好的线性读者每分钟的阅读量在 500 ~ 1200个单词。 练习速度三倍于你的阅读速度 行动 用一本书检测一下自己目前最大的WPM是多少 test 1: 232 / 294 / 255 平均：260 WPM 在YouTube上搜一搜Rapid reading的视频看一下 每天阅读时有意练习自己的线性阅读速度，多用词块和段块的方式阅读（特别是英文，需要练习） 本书官方介绍 本书首次提供了一种全新的自学模式，让你在简单易学的练习与训练中获得革命性阅读技巧。 你可以利用业余时间在家学习。一切资讯信息以及浩瀚书海都在你的指端，顷刻间就能吸收消化。 有了这些新方法，你将成为世界上阅读速度最快的人之一。 作者简介 职业生涯始于担任宾夕法尼亚州视力研究院阅读工作室总监一职，后来担任彼得•孔普阅读顾问公司总监，之后成为快速阅读领域的专家，一时声名鹊起。彼得•孔普担任伊芙琳•伍德动态阅读教育机构的总裁。在该机构工作时，他曾为尼克松总统时期的白宫官员讲授快速阅读课程。 链接 douban (https://book.douban.com/subject/26391279/) 亚马逊购买链接 (https://amzn.to/2PJ0hJH) 关于速读的定义（维基） 速读，是快速而有效的阅读，是一种在不影响理解和记忆的情况下，提升阅读速率的阅读方法。用到的方法常包括有各种心理学技巧，例如：组块化、去除默读等。 其中速读的原理有两个： 扩大视野：一种借由视野的扩大，使眼睛可阅读的字数增加的方法。 眼脑直映：一种眼睛看到，头脑直接反应的一种直觉化反应的过程。 速读 (https://zh.wikipedia.org/wiki/%E9%80%9F%E8%AE%80) 摘记 第2章 测试阅读速度，找到自己的位置 计算你的阅读速度：用阅读的时间去除阅读的总字数，得出你每分钟的阅读速度或者叫作 WPM。 确保你做好开始的准备 如果每分钟的阅读量不足 120个单词，你可能还没做好学习本课程的准备。 第3章 开始使用你的内在阅读加速器 阅读姿势 如果想读得更快，并对阅读效率感兴趣，就不要在床上读。床上不是阅读的理想之地。 第4章 消除回读，加速前进 怎样读书才快 眼睛能一次注意到整个单词时就进入了阅读的下一阶段。 下一个关键的步骤 每分钟阅读超过 240个单词的唯一方式是每一次捕捉到不止一个单词。 第5章 通过实践训练了解你的阅读速度 除了回读外，默读是导致你读书慢的第二个原因。其中原委我们目前了解得还不够充分，但基本上是因为阅读时大脑会把阅读的单词读出来（ in your mind' s ear），但并不是真实的声音，而是对单词音调的记忆。 但对于大多数人而言，阅读速度紧随我们默读的速度。 第6章 弄懂一个简单问题，开始提高你的理解能力 当你不能理解时 不能理解文章的原因通常有两个。第一，你的词汇量不够。第二，也可能是文章写得不够有条理，或者写得无序。 95%的段落主题句都在第一句。这也是为什么第一句通常被称为主题句或中心句。快速确认段落主题句的能力将极大地帮助你在未来的学习中培养良好的阅读能力。 第7章 不要为了阅读而阅读 练习9 阅读方法应服务于你的阅读目的。这听起来显而易见，但大多数人接受的都是过时的阅读过程。他们不仅不关注阅读目的，更不会对此提出质疑。 利用这些问题来设定你的阅读目的 第一，根据总体阅读计划，阅读材料的价值如何？通过提出该问题来缩小你的阅读范围。第二，我想要或需要从阅读材料中获得哪些具体内容？ 第8章 成为世界上阅读速度最快的人 只有不足 1%的美国人每分钟能阅读超过 400个单词。 第9章 使用神奇之线培养更好的回忆能力 严格的理解能力测试 最难的理解能力测试就是回忆，因此阅读理解中常常有大量回忆信息类的题目。由此可见，阅读理解与回忆能力密切相关。培养阅读记忆力与回忆能力的第一步是培养即时再现信息的习惯。 更进一步 最终你将以两种不同方式使用回忆模式：一种是阅读理解能力练习，另一种是阅读练习与实战。无论抱着何种目的，完成阅读时画一条斜线回忆文章的内容，把你记住的细节信息写到斜线的支线上。 第10章 通过不同的训练拓展阅读速度 高效线性阅读范围 线性阅读能达到的最快速度是每分钟大约 1200个单词，这已经非常快了。我之所以用“大约”一词是因为实际速度取决于多个因素。根据材料难度、已有知识量等因素，好的线性读者每分钟的阅读量在 500 ~ 1200个单词。 你的阅读速度有所变化 培养线性阅读技能过程中，你会发现自己的阅读速度在波动，最高能达到每分钟 500个单词，或者在 500 ~ 1000个单词。 阅读与练习阅读 记住：学习快速阅读的前提是把速度同理解能力的培养分开，在练习过程中必须做到这一点。脑子里带着阅读目的，你就能很容易做到。 第11章 了解作者的写作技巧有助于阅读 如果你了解作者的写作方式，特别是文章的组织结构，你就能直接找出符合你阅读目的的材料主旨。 你阅读的几乎所有材料都能归到以下三种基本组织方式下：新闻、非小说文学形式以及难度最大的小说体裁。 非小说文学的基本形式 对于非小说文学图书而言，时间有限的高效读者一般首先看开头与结尾部分，因为他们知道最重要的内容都在这两个部分。 练习16 训练有素的读者阅读次要段落时会加快速度，而在重难点部分会放慢速度。 第13章 让有难度的阅读变得简单 抽象的文章如何影响你的理解 每个人说话和写作都有自己的模式。理解了作者的写作方式，通常就能分析理解有难度的文章。 抽象程度 文章 95%的主题句与段落首句的抽象等级都是 1级，这是概括程度最高的等级。 第14章 怎样才能快速阅读 开始第一步 第一步是学习新的手动方式。这并不难，但要求速度很快。目的是练习一次看到词组，而不是读出来。这是学习真正速读的第一步。 第15章 学会以你想象的速度阅读 按照阅读目的，我把阅读定义为阅读、充分理解文章意义以完成阅读目的的过程。从电话本里找名字也是阅读，跟读小说或研读课本一样。速度会随目的而变，你了解与阅读的内容也会变，但这是理所当然的。 不是每个单词都有意义 一篇文章的意义事实上包含在一小部分单词的含义中，这是你每次能阅读多个单词的原因之一。据统计，英语单词总量超过 600000，但结构词（数量不到 400个）的使用频率高达 65%。 第16章 快速阅读时如何理解 限制阅读速度与理解的三条规则 限制阅读速度与理解的三条规则 规则 1：文章中的抽象词越多，快速阅读的难度越大。 规则 2：文章包含的信息越少，阅读速度越快。 规则 3：了解的背景知识越多，快速阅读越容易。 第19章 信号词助你提高阅读速度 帮助你认知抽象文章的一个方法就是认识过渡词。这些词能给你信号，告诉你作者将要改变概念或者改变讲述内容，而不是实际的内容。 Signal word，信号词指连词、代词、冠词和介词等。——译者注 快速练习有助于慢速阅读 培养单词与文意认识能力最好的方法就是快速阅读简单材料。当你阅读简单材料的速度变得越来越快时，你会发现阅读有难度的材料的最慢速度也提高了。 第20章 阅读方法不止一种 四种阅读方法 1.线性阅读法：最初学习的逐字逐行阅读方法。该方法最适合阅读复杂材料或者每分钟超过 800个单词左右的阅读速度。 2.略读：选择性线性阅读。选择段落或段落第一行。 3.扫读：从整个材料中找出具体信息的阅读方法，比如名称或数字。 4.视读：阅读词群。以向下移动的模式从左到右和从右到左的阅读，不按线性阅读顺序。通过练习，这种方法对于一般难度的阅读、简单材料以及阅读量超过 1000个单词/分钟的阅读很有效。 第21章 提前组织有助于理解 阅读与倾听通常被认为是被动的交流活动，而写作与口语则属于主动交流活动。高效速读的一个关键是学习在阅读时保持主动。 从整体到部分 阅读时，你要做的事情与上面说的一样。先看看整体，尝试找出阅读的是什么内容以及从材料中能得到什么信息，然后开始阅读各个部分。 第22章 改变态度，提高速度 记住练习阅读的价值 任何努力与练习都会有所回报。每分钟的阅读量提高 50个单词也意味着每小时阅读 3000多个单词，或者多读 10页小说。 练习34 1.睡觉前，上床前后利用几分钟想想你明天会成功。 2.闭上眼想想一个大的电影屏幕，决定明天计划练习的时间。想象着一个大钟表，把指针摆弄到你开始练习的时间，然后看着你坐在桌前开始练习。 第23章 小说通常预习得很快 如果非要说小说存在共同结构模式的话，那就是都涉及人物。小说的情节总是先发展后结束。 了解阅读问题 预习时，关键是在脑海中牢牢记住主要人物及其不同名字。 第25章 像游戏一样学习阅读 集中注意力是诀窍 投入方式。尝试使用你接收各种触觉、听觉、视觉或味觉刺激的渠道，在大多数情况下，视觉、触觉以及听觉刺激最客观。 学习的两大法则 高效学习的两大法则： 第一，必须设定目的，帮助你隔离出想学习的对象。你设定的目的越具体，就越容易学会。 第二，知道如何融入到要学习的对象当中。 测验你的学习方式 像画线与抄写这样的学习过程仅仅是延迟学习过程。画线基本上是把信息留在书本上，而不看书本的回忆是让你用自己的语言进行回忆，从而让你高效地学习。这可能是了解你学会与否的最好方法。 积极地阅读 一旦你知道自己随后要对学习的内容进行回忆，就必然会尝试去记住更多的信息。 第26章 带着明确的目的阅读 如何获得正确信息 比如，把阅读材料分成 5个部分时，首先应该预习第一部分。停下来回忆要点，然后返回去认真阅读本部分，读完停下来回忆记住的内容。当你能够回忆本部分的要点与中心思想时，准备进入下一部分的学习。应反复阅读，直到达到阅读目的。你可能会为了找出一个具体项目或复习而重读，但应继续直到实现阅读目的为止：你能用自己的话复述你打算记住的全部信息。 第27章 制订阅读计划，让你的学习更高效 花更少的时间学更多的东西 证据表明，死记硬背 8个小时通常不如间隔学习 4个小时，比如每天学习半个小时，学习 8天时间。原因是，大脑在你学习间隔期能够自动复习学到的信息。因此，虽然学习技巧能帮助你学习得更高效，但提前规划每天（通常花费的时间也少）学习一点点通常能让你在学习上占据上风。 学习计划 在一段时间内每天平均学习 1 ~ 2个小时。按照下列步骤学习你自己的材料。 了解总的阅读目的或者尝试确定阅读目的。 检查要阅读的材料，找出结构要素，比如大写标题、段落间的较大间距、信号词（第一、第二等）、简介、总结、材料结尾的问题。 画出回忆模式图。 然后一部分一部分地阅读 学习计划 5.回顾整个部分。 第28章 创造视觉图形助你记忆 我总是认为，如果学生从本课程中学不到更多东西，那么就得学好用手指控制节奏以及在想学的时候学习如何绘制回忆模式。 第29章 使用经过验证的技巧，记住更多阅读信息 许多人在试着回忆某个人的名字时才决定要记住此人的名字。做决定的时刻是介绍的时候。建议你马上重复几遍这个人的名字，然后在同此人对话时至少大声说出来一次。哪怕只是简单说一句“雷诺尔，跟你说话真高兴”或者“ Zeitgeist先生，你的名字怎么拼写？” 大幅度关联信息 把要学的信息同你已经知道及对你重要的东西关联得越紧密，就越容易记忆。 更多记录诀窍 对信息分类时，建议把信息分割成奇数组，但前提是这一分类既可行又合理，比如 3组或 5组。另外，每一类信息项的数量不要超过 7项，超过了很难记， 5项最好。因此，总的规则是，清单里的数目超过 5项时，再以某种方式进行分类。 第30章 以简单的方法阅读复杂的文章 阅读某一新领域的材料 你在接触新领域新概念时，要珍惜循序渐进式学习的价值。要特别注意把材料分成几个不同部分，然后预习/回忆，阅读/回忆，但阅读的目的不要太大。 练习42 文章中读不懂的往往是第一部分。有些读者就此认为其他部分自己也理解不了，因此就不再关注后面的内容，并停止阅读。聪明的读者都知道第一部分往往很难，而后面的部分能用简单语言对复杂的部分进行解释，因此会认真阅读后面的内容。 第31章 通过特殊训练培养快速阅读 练习速度三倍于你的阅读速度 练习的一个经验法则是，如果你期望的阅读速度是 X个单词/秒，那么你练习的速度应该是 3X个单词/秒。 第33章 不要浪费时间阅读信件 规则1：只阅读一次 最会节省时间的人阅读时只读一遍。第一次阅读信件时，你要记下自己的决定。 第35章 保持杂志与资讯性阅读 尝试去杂货店练习 他让学生去本地卖平装书的杂货店、报摊或附近的连锁书店，待在那里半个小时阅读两本非小说书籍。规则是不要买书，而是要在约 15分钟内读完一本书。 第36章 确认你现在达到的阅读速度 一些建议 记住，在阅读任何读物前首先确定阅读目的，这是你成为高效阅读者必须养成的一个关键习惯。 关于： 【狗熊有话说】播客是由 大狗熊 于 2012 年创办的独立中文知识型播客节目，以阅读、科技、旅行和个人成长为主要话题内容，是 iTunes 中国区长期推荐播客，被苹果 iTunes 评选为「2013 年度精选最佳社会与文化播客」。 收听： 在苹果 Podcasts、Spotify、新浪播客、网易云音乐 、喜马拉雅FM 和 荔枝FM 等音频播客平台中可以搜索"狗熊有话说"并关注收听； 直接于【狗熊有话说】播客官网 voice.beartalking.com (http://voice.beartalking.com)在线收听； 在微信公号文章中可以直接点击音频按钮收听（微信中只能加入 30 分钟以内的音频，完整版请于上面的途径收听）； 支持： 如果你认可大狗熊的节目，请向朋友们推荐这档节目，邀请朋友们关注公众号“狗熊有话说”； 您可以订阅大狗熊的邮件 (https://tinyletter.com/Beartalk)，不定期收获好书解析、学习经验分享。 联系： 微 信：bearbigtalk（公众号） 网 站：beartalking.com (http://www.beartalking.com) 邮 箱：bear@beartalking.com (mailto:bear@beartalking.com) 微 博：@i大狗熊 (http://www.weibo.com/bearbig)

On today's episode of "All in the Industry", host Shari Bayer goes "back to school" as she is joined by Rick Smilow, President, CEO & Owner of the Institute of Culinary Education (ICE) in New York City and Los Angeles. In 1995, Rick acquired the predecessor school, Peter Kump’s NY Cooking School, which was founded in 1975. ICE now offers highly regarded eight to eleven month career training diploma programs in culinary arts, pastry and baking, culinary management, and hospitality management. In 2016, DailyMeal.com ranked ICE “the #1 Culinary School in America.” Rick earned a BA degree in history from Emory University and an MBA in marketing from the Kellogg School of Management at Northwestern University. In 2010, he co-authored Culinary Careers: How to Get Your Dream Job in Food, a 360-page “information and inspiration” book published by Random House. Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Michael Gulotta's Maypop in New Orleans, LA. Listen at Heritage Radio Network, or subscribe at iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast.

Missy Robbins is the celebrated chef behind Lilia, the hot new Italian restaurant in North Williamsburg, Brooklyn. She is known for creating classic Italian specialties with a contemporary twist. After training at Peter Kump’s New York School of Cooking (now The Institute of Culinary Education), she worked in the kitchens of various notable restaurants at home and abroad, learning from the likes of Chef Anne Rosenzweig. Missy served as executive chef at the A Voce restaurants in Manhattan from the fall of 2008 to spring of 2013. Under her direction, A Voce Madison earned a Michelin star in 2009, while A Voce Columbus earned its Michelin star in 2010. Missy has received numerous awards and accolades throughout her career, including being named one of Food & Wine’s Best New Chefs in 2010. Katie Stagliano This South Carolina teen is on a mission to end hunger one garden at a time. Her nonprofit, Katie’s Krops, provides grants to help those ages 9 to 18 start vegetable gardens and grow fresh food for those in need. Katie’s Krops now operate 100 youth­-run gardens in 37 states, donating thousands of pounds of fresh produce annually through food pantries, soup kitchens, and direct gifts. Katie started producing food to help others at the age 9, when she grew a 40­ pound cabbage for a third ­grade homework assignment and donated it to a soup kitchen in her town. Now through July, each time you use the hashtag #FreshFoodMatters, Sub­Zero will donate $5 to Katie’s Krops, up to $25,000, to help fund 25 new gardens.

The Work of Teaching Cooking. Since 2008, Martha Stafford of The Charlottesville Cooking School has been guiding folks in her beautiful kitchen in the Meadowbrook Shopping Centre to become more confident in the foods they prepare. Why a cooking school? From a young age Martha wanted to teach. And from a very young age she was always cooking. The atmosphere of cooking classes, the energy it creates, with everybody participating and not just sitting around watching, becomes a communal experience. And after everyone sits down and eats together of the food they prepared? It becomes something much more. Martha wants to help people find a sense of joy in food preparation. How to appreciate the experience in and of itself and not just as a way to get to the next activity in your day. Especially for folks who grew up not having big family dinners. She believes cooking simply, but cooking well, involves way more than, “Set it and forget it,” to quote a well-known TV personality. It involves being in the moment, being present. Taking the time to do it well instead of speeding ahead to the next thing. Not only does that keep you from cutting yourself but it can create a bit of peace within your day. Mindfulness in cooking. Cooking as a peace exercise instead of a chore to get through. Plus, if you cook food well, if it tastes really good, you feel satiated. This is true for something as simple as zucchini. By cooking everything well (not well-done, but WELL), you don’t have to limit yourself. Dieting becomes obsolete. Martha realized this early on at Peter Kump’s Cooking School in New York, now the Institute of Culinary Education, where she paid for tuition by washing dishes and scrubbing floors. After her training, she spent time in numerous restaurants before traveling to Charlottesville with her husband Phillip, one of the founders of C&O Restaurant. At the school Martha uses seasonal ingredients and local and organic as much as she can. Her instructors have all been professionally trained. This is important because at The Charlottesville Cooking School you will find the same curriculum you would find in any professional school. This isn’t a quick, “home cooking” course but a thorough one based on classic French methods and techniques you could take and use in any kitchen. Leagues away from watching YouTube videos or learning from books because in her kitchen you train using all five senses. Hearing the onions when they’re near doneness, feeling the pasta dough, smelling the cake baking. Learning by doing is the best kind of learning. There are classes for nervous cooks, kids and teens, and any folks interested in acquiring skills with knives, breadmaking, cakes, pies, and just about any cuisine you can think of. Her Asian classes sell out regularly. Did you know Martha offers team building activities for companies? Instead of doing a boring day-long retreat, offices can come and cook together, then share what they’ve created. Team building by cooking a project cooperatively. What a concept! And I bet you can guess which individual in the office always wants to man the grill… In addition to the school, Martha has worked with The Virginia Festival of the Book since 2009. She’s been instrumental in increasing the number of food-related book events at the festival and this past March both her cooking demonstrations and panel with organic chef Nora Pouillon, who I interviewed for this podcast, were very well attended. How can we makes the crowds more diverse? How can we attract more people from the food community? We talk about that. Martha has also worked with Charlottesville City Schools to begin revamping school lunches by meeting with dietitians and the head of school services to teach knife skills, develop recipes, and offer support to create a centralized kitchen. Her black bean and brown rice taco was scooped up by students who loved it so much they were licking the plates clean. Let’s hope the work she began continues. Because ketchup isn’t a vegetable. Why is her Healing Your Relationship To Food class so popular? How does she encourage nervous cooks? Why did one student call her school “Heaven’s Kitchen”? What are her thoughts on food services like Blue Apron? We talk about it all. Her passion and dedication to teaching the essentials in the kitchen come through so clearly in this conversation and I loved talking with her. Enjoy! SHOW NOTES – Links to resources talked about during the podcast: Chili Cookoff to benefit Service Dogs of VA – I’ll be a judge. Pray for me! ? Business of Food Conference Homepage The Charlottesville 29 Restaurant Auctions Finding Yourself in the Kitchen – Learning to be in the moment while cooking instead of speeding through it onto the next thing. Elizabeth Andoh – The leading English-language expert on Japanese cuisine. Fraisier Cake! The Unwanted Job – Chef Chris Hill outlines why the dishwasher is the unsung hero of any restaurant. This episode is sponsored by In A Flash Laser Engraving.

This week on _ All in the Industry _, host Shari Bayer is on the line with Cricket Azima. Cricket Azima is a dynamic professional chef who specializes in cooking for and with children. Her children’s cookbook, Everybody Eats Lunch, was published by Glitterati Inc., in May, 2008. She works with a variety of food companies offering a range of services. These include spokesperson, recipe development and testing, freelance writing, teaching, family outreach, blogging (as part of the Cooking Light Blogger’s Community), creating webisodes (from soup to nuts), special events, and consulting. She has worked with General Mills ( Betty Crocker and Bisquick) FoodNetwork.com, iVillage, Fruit Simple, Head Chefs, and Kellogg’s. Additionally, Cricket has consulted for a number of kids’ foods brands. Since 1999, Cricket has been teaching cooking classes to children of all ages at various locations in New York City, including schools, Whole Foods Market, The Children’s Museum of Manhattan, City Treehouse, Girl Scout groups, as well as privately-held classes. Cricket has developed curricula for multiple schools and after-school programs. As an instructor, Cricket is one-of-a-kind. She strives to teach more than a recipe or basic cooking techniques, with a teaching philosophy that is based on the educational benefits of cooking. Cricket believes that kids can learn about more than just food while in the kitchen classroom, whether that’s history, geography, math, reading, social studies, nutrition, science, foreign language, or art. Cricket developed her teaching philosophy while pursuing her master’s degree in Food Studies and Food Management at New York University (NYU). Her thesis, which focused on the benefits of teaching cooking to children, led her to launch The Creative Kitchenin 2003. Her method of cooking instruction and food education is designed to inspire children to learn and express themselves creatively in the kitchen, while reinforcing traditional learning disciplines. The Creative Kitchen founded the Kids Food Festival, a celebration to educate children on how to make balanced food choices. The events serve as efforts to prevent childhood obesity through fun programming and entertainment for families. The Kids Food Festival partners with the James Beard Foundation. Everybody Can Cook is a complete cooking curriculum that Cricket masterminded, to supplement the lessons of teachers of special needs children in a fun, engaging way. The program includes recipes, lesson plans, adaptations for various abilities, teacher and parent components, food ordering system, classroom cooking kits, and much more. Cricket acted as a contributor to iVillage, an online content driven community for women, and ArchetypeMe, featuring family-friendly recipes. She advised as the Family and Children’s Editor for The Nibble, an online magazine about specialty foods. She served as the Food Editor of KIWI Magazine, a family magazine focused on healthy and organic living. She was also the Director of Kids’ Programs for Kidfresh, an innovative company in New York City offering all natural, freshly prepared foods for kids. Cricket is a graduate of Boston University, NYU, and Peter Kump’s New York Culinary School (now, The Institute of Culinary Education). Following graduation, she served as a professor of food studies and an academic advisor at NYU.

On today’s episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are remembering the life and work of cheesemonger, educator, writer, and chef Daphne Zepos. Anne and Sophie speak with two call-in guests for the occasion. Ari Weinzweig of Zingerman’s recalls Daphne’s passion and eloquence when it came to cheese. Ari also talks about some trips he took with Daphne in pursuit of good cheese, and her dedication to spreading the word about cheese and food education. Katherine Alford, currently of The Food Network, was Daphne’s teacher at Peter Kump’s New York Cooking School, better known as The Institute of Culinary Education. Listen in to hear Katherine reminisce about a trip to Daphne’s childhood home in Greece, where they watched shepherds milk goats and create cheese in the most traditional of ways. To contribute to Daphne’s cheese education vision, please visit Cheesefoundation.org and make a donation in Daphne Zepos’ memory. This program has been brought to you by Whole Foods. “There was this majestic, theatrical, intelligent, philosophical person who could wax eloquently about cheese, and nobody else really did it like that. She brought something special to a food world that was already changing for the better…she did a lot of work to teach about it so that it wasn’t just superficial prose.” — Ari Weinzweig on Cutting the Curd “Daphne understood place, the lives of the people that were making the cheese, and wanted to really celebrate that and share it with people in a way that was really unique.” — Katherine Alford on Cutting the Curd