Podcasts about Plating

Caterers – have you used one lately or thought of opening your own catering company? Linda Gassenheimer talks with Bill Hansen, one of the top caterers in the US and author of Plating for Profit. He has advice for us. Jacqueline Coleman talks about her trip to Vinitaly in Verona, multi-vintage wines, and the white wines of Lugana on Lake Garda.

Dr. Michael Blankstein sits down with Dr. Aaron Nauth as he shares highlights from his research entitled, 'A Randomized Controlled Trial of Locked Plating Versus Retrograde Nailing for Periprosthetic Distal Femur Fractures. Live from the 2024 OTA Annual Meeting. For additional educational resources visit OTA.org

In this episode of Tactical Tuesday with Modern Milsim, we discuss maneuvering through and clearing hallways.  Specifically, we discuss:Set-Snap Technique (2:52)Plating (4:29)Rolling Cover (7:25)Flooding Room (9:29)Push-Out/Coverman (11:17)Push-Up Security (12:38)Clearing Obstacles in Target Room (14:05)and more.A new episode of Tactical Tuesdays is typically uploaded on the first and third Tuesdays of each month.  SHOW LINKS/RESOURCESTo learn more about Craig White click HERE.To find “From Alpha to Omega, A Milsim Tactical Primer and Training Manual” :  https://www.amazon.com/gp/product/B07FZ57B23/ref=dbs_a_def_rwt_bibl_vppi_i0To find “From Insertion to Extraction:  Advanced MILSIM CQB Tactics, Techniques and Procedures” :  https://www.amazon.com/gp/product/B07THX1CFT/ref=dbs_a_def_rwt_bibl_vppi_i1Facebook:  https://www.facebook.com/ModernMilsimIf you have a topic you would like to see in an episode of Tactical Tuesdays, please suggest it in the comments of the post containing the posted episode.  We do read them.Website:  https://tacticaltuesdaywithmodernmilsim.buzzsprout.comYouTube Instructional Videos:  https://www.youtube.com/channel/UCUXI_GBdPeDuIoq_KJeCgWgSUBSCRIBEIf you like what you hear on this episode, please subscribe and provide us with a review and a rating.    You can subscribe  to Tactical Tuesday on ITunes, Stitcher, Spotify and YouTube.  You can also find us on Facebook at  https://www.facebook.com/ModernMilsim.  If you like this episode, you can find others Here.You can also find “From Alpha to Omega, A Milsim Tactical Primer and Training Manual” and “From Insertion to Extraction:  Advanced MILSIM CQB Tactics, Techniques and Procedures”  at Amazon.com.  

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

Drew-crewer Valerie Bertinelli is joining Drew with chef Bobby Flay to whip up something amazing in the kitchen. Then, they're sharing easy plating tips for home chefs to make their food look restaurant worthy.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in to advance your understanding in best practices for addressing primary and revision TT and TTC arthrodesis. Surgeon designers and users will detail their experience with these challenging cases and explain why they have adopted the recently launched Silverback™ Ankle Fusion Plating System in their practice. The surgeons will present the latest research in anterior, lateral, and posterior plating for TT and TTC arthrodesis and detail their algorithms for addressing these challenging pathologies. The surgeons will also present cases detailing their experience with the Silverback™ Plating System. With its slim plate designs, crossing screw capabilities for added stability and/or compression, bone specific engineered screws and robust offering of joint preparation instrumentation, Silverback™ provides a complete ankle arthrodesis solution, all in one case and tray. For more information please visit Paragon28.com

Rajat Bhageria, Founder & CEO, Chef Robotics joined Grayson Brulte on The Road to Autonomy podcast to discuss the future of automation in food industry and the impact of rising labor costs.Chef is addressing the critical labor shortage in the food industry that is being driven by higher labor costs and increased turnover through automation. They've developed and deployed robots that are capable of performing assembly and plating tasks with high precision and consistency by leveraging computer vision. Their robots are designed to be seamlessly integrated into existing production lines, occupying the same footprint as a human worker. Chef's systems can handle a variety of food items and are particularly adept at “scoopable” foods. To enable food packaging companies the ability implement the automation system without a high CapEx investment, Chef is deploying the system as a “robotics as a service” model as a yearly subscription with ongoing software and hardware updates.Companies that have implemented a Chef system have seen a 20% increase in production capacity, significant reduction in food waste (giveaway) and improved food portion consistency.Episode Chapters0:00 California Fast Food Minimum Wage4:36 Chef6:31 Packaging and Plating 10:33 Chef Autonomous System23:50 Food Portion Consistency26:25 Chef Commercial Model30:50 Customer Results33:07 Why Chef?35:06 Installing Chef37:08 Inspiration Behind Chef39:58 Food Packaging Automation42:59 Key Takeaways--------About The Road to AutonomyThe Road to Autonomy® is a leading source of data, insight and commentary on autonomous vehicles/trucks and the emerging autonomy economy™.Sign up for This Week in The Autonomy Economy newsletter: https://www.roadtoautonomy.com/autonomy-economy/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

More Olympics coverage (pole vault and sports climbing!!) - and a new kind of scam Marcus has never heard of. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Hey Food Fans!We're back with another exciting episode of Cooking Like a Pro featuring your favorite culinary duo, Chef Cal and Christa DeMercurio. This week, we've got a treasure trove of tips and tricks that will take your kitchen game to the next level!

Wenn's lecker aussieht, schmeckt's nochmal so gut. Ein Foodstylist erzählt von seinem Karriereweg.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chef Amy Jurist of Amy's Culinary Adventures. While Jurist has had a passion for cooking since she was a child, she had a career in advertising and marketing before formalizing her training and pursuing a career in the culinary arts. Amy's Culinary Adventures is now in its 20th year.    “I wouldn't be able to be where I am and wouldn't be able to do what I do, if I hadn't had that marketing and advertising background,” Jurist says. “Just because you're a chef doesn't mean that you can be a caterer; there's a lot more to it.” Jurist, who likes to find beautiful, unique ways to present food, is known for her plating. “I try to make everything look fun,” she explains. “You don't have to have food just sitting on a white plate.”     Jurist shares the origins of her love of cooking, her career journey, and some of her favorite tips for preparing and plating food. She also talks about her recipe for curried chicken salad with cucumber cups, which you can find at JewishJournal.com/podcasts.   Follow @ChefAmyJ on Instagram and learn more at AmysCulinaryAdventures.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Annette Anthony began her career as a counsel with the U.S. Senate Judiciary Committee, and has since become an attorney, executive coach, accredited mediator, founder of a VC fund, a business coach, and now has collated recipes and tales from her travels around the globe. Food is a universal love language; it brings family, friends, and even strangers together at one table...or into one space. And being open to try new things was how Annette was raised, so finding herself traveling to different countries opened her palate to more flavor, experiences, and cuisines. Her journey from family recipes to meals from other cultures are now at your fingertips with her new book, Always Enough: A Global Food Memoir. You can find her, and a link to purchase her book on her website: https://annetteanthony.com.My next guest, Chef Chad Durkin, is breezing in with a brand-new spot in South Philly called Breezy's Deli & Market. Chef Durkin has a remarkable pedigree within the culinary community, having worked for Le Bec-Fin, Susanna Foo, and at Philadelphia's Water Works (just to name a few). He's also traveled the globe, competing and working along the way, and has taken on numerous jobs and titles in order to really know all of the in's and out's of the industry. And today, he's bringing all of his expertise to the table at Porchetta and Pantry, as well as his brand-new neighborhood deli, smoothie, and grocery store concept! If you're interested in finding out more about Chef Durkin and the newly opened Breezy's, be sure to tune in to Food Farms and Chefs to find out, or visit them at https://www.breezysdeli.com!Rey Reynosa and David Heredia are two of the partners behind Mamajuana Cafe in Philadelphia which offers a vibrant atmosphere and menus to choose from! As a growing brand, Mamajuana is bringing their latin-based fusions to Philadelphia's Fishtown neighborhood, offering foods from Columbia, the Dominican Republic, Caribbean, and so much more! But the fun doesn't end at what you'll eat--they also offer live music, a private events area, and one of Philadelphia's hottest new spots to be found at! If you want to know more, stay tuned till the end--and also find out where their next location is opening up and be sure to stay in touch by visiting them in-person, or on their website at https://mamajuana-cafe.com.

Interview with Dr. Noelle Van Rysselberghe from Harborview Medical Center in Seattle, Washington discussing her paper in the February 2024 Journal of Orthopaedic Trauma entitled “Retrograde Intramedullary Nailing Versus Locked Plating for Extreme Distal Periprosthetic Femur Fractures: A Multicenter Retrospective Cohort Study”.

Als Amateur wie ein Spitzenkoch zaubern - wie lernt man das? Foodblogger Uwe Spitzmüller erzählt.

Dave's Masters Champions Dinner Theory, Effective Plating, and Menu Formatting Dave is joined by Chris Ying for an episode covering the principles behind effective plating and Dave's theory on Masters Champions Dinners, plus the one menu item that determines whether you are (allegedly) an unpopular champion. Hosts: Dave Chang and Chris Ying Producers: Victoria Valencia and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Imagine your palate embarking on a voyage where every flavor tells a story of community, sustainability, and creativity. That's exactly the kind of sensory adventure you're in for as Jeffrey Schlissel, the cuisine virtuoso and barbecue 'Kingpin,' joins us at the table. With nicknames like 'Bacon Cartel,' you know this conversation is going to sizzle with insider knowledge on the smoked meat industry and Jeffrey's heartfelt dedication to seasonal cooking—a practice that not only tantalizes taste buds but also supports the heartbeat of local agriculture. What does it truly mean to dine with the seasons, and how has it reshaped the restaurant scene in the wake of COVID-19? We chew over the substantial influence of harvest cycles on everything from a dish's nutritional value to the vibrancy of local economies. As we peel back the layers of the food industry, you'll learn about the challenges restaurants face with practices like artificially ripening tomatoes, and how chefs have the power to revolutionize consumer expectations by celebrating the natural diversity of produce. It's a candid talk that serves up a generous portion of food for thought on the importance of farm-to-table relationships.To cap off our culinary convergence, we slice into the intricacies of designing a seasonal menu that keeps diners coming back for more. While uncovering the importance of color, texture, and flavor harmony, we also stir in a discussion on accountability within the food sourcing process. You'll hear firsthand about the growing trend of transparency in the industry, and why knowing the origin of your meal matters. So, set your table and ready your forks; this episode isn't just about what we eat, but how and why we choose to eat it, with insights from those cultivating change one plate at a time.Don't miss Jeffrey at the upcoming Organic Food and Farming Summit on April 19 for the Summit workshop – "Plating the Harvest: Embracing Local at Restaurants". Grab your tickets now! https://www.thewalkintalk.com/walkin-talk-podcastSupport the showJoin us at the upcoming Organic Food & Farming Summit April 18-19, 2024 in Tampa! Early bird savings ends February 2, 2024! SECURE YOUR SPOTS! We hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

Embark on a culinary journey with Hari Pulapaka, the force behind the Global Cooking School. Discover the importance of food transparency and traceability, where every bite tells a story. As a mathematician-turned-chef, Hari's passion for ingredients with a clear backstory has fostered collaborations between chefs and farmers, aiming for an honest food industry.Explore sustainable seafood and Hari's innovative approaches at Pastelsia. Learn about Hari Cafe's principles of Harmony, Accessibility, Resilience, and Innovation. Discover how technology and education shape consumer choices and trust in food labeling.Contemplate the future of seafood and aquaculture, with a focus on ocean health. Get a sneak peek into Hari's upcoming heart-healthy cookbook, highlighting the link between culinary arts and sustainability. Join us for an enlightening discussion that challenges your perspective on food and its impact on the industry.Don't miss Hari at the Organic Food and Farming Summit on April 19 for the Summit workshop – "Plating the Harvest: Embracing Local at Restaurants". Grab your tickets now! Support the showJoin us at the upcoming Organic Food & Farming Summit April 18-19, 2024 in Tampa! Early bird savings ends February 2, 2024! SECURE YOUR SPOTS! We hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Chris Jennings, a sales training expert with over 30 years of experience. Chris believes in creating better conversations and win-win relationships. Chris talks about the importance of being authentic and relatable when talking to customers and encourages salespeople to ask for referrals and introductions, as they can significantly contribute to business growth. Chris shares why salespeople should focus on asking the right questions and understanding the customer's needs. Chris also discusses his book, "Conversations Made Easy," and provides practical tips and strategies for improving sales conversations and achieving better results.Quotes"I'm huge on referrals. If you're not asking your customers for a referral or introduction, at least 80% of the time, you're selling yourself short and you're not getting introduced to other people." -Chris Jennings [13:35]“What happens a lot in our industry is we're making a presentation to a distributor salesforce, and maybe at any time, you're talking to 20 people, and there's anxiety and fear around public speaking.” -Nick Portillo [16:22]TIMESTAMPS[00:39] Introduction to guest Chris Jennings [02:22] Fiery Five Food Service Questions [09:44] Tips for opening up conversations and creating referrals [13:27] Importance of asking for referrals and introductions [16:14] Overcoming anxiety and fear in public speaking [23:57] Reasons for low conversion rates: rushing, wrong questions, missing stakeholders [23:57] The three reasons conversations fail: rushing, wrong questions, missing person [24:29] How to ask better questions: care, go beyond product [28:06] Overview of the book "Conversations Made Easy" [32:01] Success doesn't mean working yourself to the boneRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.comChris: https://www.linkedin.com/in/chris-jennings-8ba7193/

Known for leading a diverse, multi-ethnic, multi-class, multi-generational movement of radical love in action, Scott started on the streets of Atlanta reaching the “unreachable.” Plating micro-churches in the most challenged neighborhoods, in prisons, jails, youth detention centers, homeless shelters, and rehabs, he has challenged the church to ‘be the church' and go to where the

Has the pendulum swung too far?  Is it time to put the drill down??  Or, drill, baby, drill!  While the number of rib plating cases has exploded the data supporting the practice is less-than-stellar.  On this episode of the BIG T Trauma series Drs. Patrick Georgoff, Teddy Puzio, and Jason Brill bring you up to speed on rib plating. If you haven't already, we recommend you listen to Behind the Knife episode 298, published in May 2020. (https://behindtheknife.org/podcast/big-t-trauma-series-ep-10-rib-fractures/)  This episode covers comprehensive management of rib fractures, including multimodal pain control, regional blocks, pulmonary toilet, BiPAP, etc.   REFERENCES: GUIDELINES EAST PMG Rib Plating (2017): https://www.east.org/education-resources/practice-management-guidelines/details/rib-fractures-open-reduction-and-internal-fixation-of-update-in-process EAST PMG Rib Fracture Non-Surgical Management (2022): https://www.east.org/education-resources/practice-management-guidelines/details/nonsurgical-management-and-analgesia-strategies-for-older-adults-with-multiple-rib-fractures-a-systematic-review-metaanalysis Chest Wall Injury Society Guidelines (2020): https://cwisociety.org/wp-content/uploads/2020/05/CWIS-SSRF-Guideline-01102020.pdf FLAIL/UNSTABLE CHEST Operative vs Nonoperative Treatment of Acute Unstable Chest Wall Injuries: A Randomized Clinical Trial, JAMA 2022: https://jamanetwork.com/journals/jamasurgery/fullarticle/2796556 Prospective randomized controlled trial of operative rib fixation in traumatic flail chest, JACS 2013: https://pubmed.ncbi.nlm.nih.gov/23415550/ Surgical versus conservative treatment of flail chest. Evaluation of the pulmonary status, Interact Cardiovasc Thoracic Surg 2005: https://pubmed.ncbi.nlm.nih.gov/17670487/ Surgical stabilization of internal pneumatic stabilization? A prospective randomized study of management of severe flail chest patients, J Trauma 2002: https://pubmed.ncbi.nlm.nih.gov/11956391/ Surgical Rib Fixation of Multiple Rib Fractures and Flail Chest: A Systematic Review and Meta-analysis, J Surg Research 2022: https://pubmed.ncbi.nlm.nih.gov/35390577/ Surgical versus nonsurgical interventions for flail chest, Cochrane Review 2015: https://pubmed.ncbi.nlm.nih.gov/26222250/ NON-FLAIL CHEST Randomized Controlled Trial of Surgical Rib Fixation to Nonoperative Management in Severe Chest Wall Injury, Ann Surgery 2023: https://pubmed.ncbi.nlm.nih.gov/37317861/ Rib fixation in non-ventilator-dependent chest wall injuries: A prospective randomized trial, J Trauma 2022: https://pubmed.ncbi.nlm.nih.gov/35081599/ A multicenter, prospective, controlled clinical trial of surgical stabilization of rib fractures in patients with severe, nonflail fracture patterns (NONFLAIL), J Trauma 2020: https://pubmed.ncbi.nlm.nih.gov/31804414/ Operative versus nonoperative treatment of multiple simple rib fractures: A systematic review and meta-analysis, Injury 2020: https://pubmed.ncbi.nlm.nih.gov/32650981/ Please visit https://behindtheknife.org to access other high-yield surgical education podcasts, videos and more.   If you liked this episode, check out the rest of the BIG T Trauma episodes here: https://behindtheknife.org/podcast-series/big-t-trauma/

Episode #108 In this Bitesize episode, Nadia talks about her favourite topic - TRE - and she also shares her ‘Plating' strategy. Learn More About Our Community: https://www.thefastingmethod.com Join our FREE Facebook Group: https://bit.ly/TFMNetwork Watch Us On YouTube: https://bit.ly/TFMYouTube Follow Us on Instagram: @fastingmethod This podcast is for educational purposes only and is not a substitute for professional care by a doctor or other qualified medical professional. You should always speak with your physician or other healthcare professional before doing any fasting, changing your diet, taking or adjusting  any medication or supplements, or adopting any treatment for a health problem. The use of any other products or services purchased by you as a result of this podcast does not create a healthcare provider-patient relationship between you and any of the experts affiliated with this podcast. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

In this episode, I sat down once again with Van Plating. Van and I last spoke in 2021 when she was releasing her sophomore album. Now, two years later, we've reconvened to discuss her third and most daring album yet, Orange Blossom Child. Chronicling the lives of her and her family, and others undergoing the Floridian experience. Self-produced with 11 songs and many collaborators, such as Elizabeth Cook, Reckless Kelly, and The Damn Quails, to name a few. It's a great album. I hope you enjoy it and learn some cool facts about the album and Van in this episode. As always, email me at jack@jackbarksdale.com for any questions or show ideas.

This is Episode 144, and our guest for the second time is Van Plating. Van Plating is a singer, songwriter, and virtuoso violin player from Lakeland, Florida, whose latest record Orange Blossom Child is a personal examination of the place that raised her. We caught up at Van Plating's beautiful home in central Florida with our bellies full of Indian food and glasses full of rum. Trigger warning, everyone. Van opened up about a near death experience she had a few years ago. It is a harrowing story and I don't want anyone to be caught off guard by the details.   Follow all things Van Plating at vanplating.com. Support The Marinade on Patreon: https://www.patreon.com/marinadepodcast  

Welcome to FractureLine: the official weekly news feed from the Chest Wall Injury Society, where we will listen to all the bottom-line CWIS updates, shout-outs, fun facts, and weekly banter! This week, we chat with Dr. Jaron Butterfield, MD (Prisma Health Midlands, Columbia, SC) about his case report entitled "Cryoablation versus rib plating: Is the real problem pain control or chest wall instability?" (https://pubmed.ncbi.nlm.nih.gov/37347011/#full-view-affiliation-1). Dr. Butterfield will soon join the Desert Regional Medical Center team in Palm Springs, CA, for his Trauma Critical Care Fellowship this year. Take a listen and join the fun!

Season 4, Episode 13.  Chuck and Chris spend the first 20 minutes of this nearly hour- long episode discussing past and future travel- the meetings, the patient care challenges, etc.  Then we pivot to deep dive with a discussion on a case of FPL rupture after volar plating of a distal radius fracture.  While uncommon, this problem can be a real challenge and we discuss  efforts to minimize, diagnosis, and treatment.  Join us!Subscribe to our newsletter:  https://bit.ly/3iHGFpDSee www.practicelink.com/theupperhand for more information from our partner on job search and career opportunities. Please complete NEW Survey: bit.ly/3X0Gq89As always, thanks to @iampetermartin for the amazing introduction and conclusion music.Complete podcast catalog at theupperhandpodcast.wustl.edu.  

Can this former overweight chef convince you to do an Ironman? We delve into the captivating story of 38-year-old Will Liebig, a former chef who went from weighing 300 pounds to becoming a high-performing Ironman triathlete. Now he weighs a lean 174 pounds! Will's journey of transformation and inspiration is nothing short of remarkable as he shares his insights, tips, and lessons learned from his incredible journey. Whether you're a seasoned athlete, a fitness enthusiast, or someone seeking motivation to overcome personal challenges, this episode is a treat. And it might inspire you to do great things with your cooking!Will's best Ironman time (so far) is 9 hours and 15 minutes. According to TriGearLab, the average Ironman time for men is 12 hours and 38 minutes, and the average Ironman finish time for women is 13 hours and 35 minutes. Since improving his swimming leg of the triathlon as a member of Swim Melbourne Masters, Will has become even better as a well-rounded triathlete.Discover how commitment, consistency, and a supportive community helped Will achieve his goals and how he navigated the rough patches along the way. Don't miss out on this inspiring conversation that will ignite your own champion's mojo.You'll hear:What motivated Will to drop over 100 poundsBest advice for getting in shapeIronman Chef's approach to healthy but delicious eatingHow having patience pays off in the Ironman gameHow grandparents and an uncle played a role in his lifeThe power of love (not just the love of Lane 4)Overcoming grief and alcoholAbout body dysmorphiaRecipe for homemade mayonnaise"Plating" explainedEternal song choice "People Are Crazy" by Billy CurringtonPhoto Courtesy of Will Liebig after completing the 2023 Boston MarathonSupport the showThank you for listening to Champion's Mojo! If you enjoy the show, we'd be so grateful if you'd leave us a review on Apple.

This week in the space, we take advantage of Katie's culinary background and borrow a metaphor from foodies. Poems are plated in the same way a gourmet dish would be. How do you make the most of the presentation? Katie, Tim, and friends discuss, sharing a variety of shapely poems and otherwise.

With turn-times for vinyl lessening and industry conferences like Music Biz and Making Vinyl coming up we thought we'd recap the first parts of how your record gets made from our first few episodes over two years ago now! Revisit the magic of recorded sound transcribed to a lacquer and the sorcery of electroplating in a single episode and you'll feel even more prepared to jump into the conversation. Special guest in the first part is Bakery mastering engineer and Women in Vinyl Board Member Jett Galindo! Thank you to Child Actress for the use of her song ‘Beloved'. Find this album and more at: https://childactress.bandcamp.com/THANK YOU TO OUR SUPPORTERS!The ones that make your vinyl needs even more accessible with so many great codes and resources.Other Record Labels - Who've gifted our listeners - you! - a 50% code in their store for the myriad of resources compiled there using the code WIV50 at checkout! https://www.otherrecordlabels.com/storeSelektor Record Bags - Our new favorite record bag: https://www.theselektor.com/us/Koeppel Design (pronounced Kep-ul) - Sleek and sophisticated, handmade record collection organization! Get $10 off your first order of $75 using the code WOMENINVINYL at checkout! https://koeppeldesign.com/Eargasm - High fidelity ear plugs! keep your hearing protected in style! Eargasm has a great deal for you with 10% off your order using, you guessed it, discount code: WOMENINVINYL at checkout. www.eargasm.com/Glowtronics - Custom slip mats - you already love the WIV branded slipmat, but think, you can make your own! Get 15% off using the code: WOMENINVINYL15 at www.glowtronics-store.com/Nugen Audio - Innovative, intuitive, award-winning professional audio plugins and software for all your creative music producing and sound design needs! Use code WOMENINVINYL for 20% off at check out: https://nugenaudio.com/womeninvinyl/Vinyl Revolution Record Show - Attend one of the longest running record shows out there. 55 dealer tables filled with vendors from all over the east coast and tons of rare and collectible vinyl records! Find more at: https://www.instagram.com/vinylrevolutionrecordshow/Want to be a sponsor? Email us: partnerships@womeninvinyl.comAs always, join the conversation on Instagram or send us a note at: media@womeninvinyl.comCheck out www.womeninvinyl.com for past episodes, the store, job board, and the growing library of resources!Don't forget to like, subscribe and give us a review on your favorite podcast delivery method!You can also contribute to furthering our mission at https://www.patreon.com/womeninvinyl Where you'll find all of the B-Sides, Deep Cuts and amazing extras, including longer episodes and contribute to the creation of scholarships and educational opportunities to further the demystification and infiltration of more Women and Non-Binary identifying humans into the Vinyl Making Space!

Patreon: https://www.patreon.com/hamhocks42 MagicJank: https://www.magicjank.com All the Socials: https://linktr.ee/hamhocks42 Cranial Plating and Neurok Stealthsuit are both part of a cycle from Fifth Dawn that has a lot of utility in Commander that I don't think is getting realized. These cards can equip/attach at instant speed for benefits your opponents won't see coming even though they should. Sparring Collar and Horned Helm have the benefit of manipulating combat in your favor while Healer's Headdress gives a stark example of why White has, until recently, been the butt of so many jokes on Twitter. Overthinking MTG is a podcast where our host, HamHocks42, takes a look at a random card from Magic: the Gathering and talks about it for a while. Often, though, he ends up yammering about whatever's on the top of his mind that the card reminds him of and a half hours passes and it turns out all he's done is share his thoughts on recent news related to Commander, Magic: the Gathering Arena, Modern, Pioneer, Standard, or humorous anecdotes from his kitchen table jank days. ----- magic: the gathering,magic the gathering,atraxa grand unifier,mtg,overthinking mtg,hamhocks42,mtggoldfish,tolarian community college,pleasantkenobi,individual card,mtg podcast,magic the gathering podcast,magic: the gathering podcast,magic card podcast,magic the gathering commander,cranial plating,healer's headdress,horned helm,sparring collar,neurok stealthsuit,fifth dawn,mirrodin,mtg tcg Cranial Plating and the Really Cool Cycle It's a Part Of --- Support this podcast: https://anchor.fm/hamhocks42/support

Mica McCook is an Austin based food photographer. Mica recollects her journey to becoming a photographer which had begun in 2015 when her then-boyfriend encouraged her to take up photography as a business. On receiving payment from her first gig, she realized she could turn it into a career. Mica shares how she began her journey as a photographer by experimenting with different types of photography, and eventually landed on food photography. Mica believes that light is an important element of her work and uses it to create dramatic photos.The Big TakeawaysYou can be a photographer.Start with a passion.Develop emotional sensitivity.Learn the rules to break them.Bring life to still images.Try the thing.Light and shadows create art.Prepare before shooting.Give yourself permission to fail.Resources:Check out Austin Food Photographer Mica McCook's websiteListen to the Savory Shot PodcastFollow Mica on InstagramJoin The Beginner Photography Podcast Facebook CommunitySign up for your free CloudSpot account to deliver beautiful images galleries todayFree Lightroom Presets!Make your voice heard!Let's build the perfect Private Island community that encourages us to learn and grow as photographers. Head to https://beginnerphotopod.com/island Grab your Free CloudSpot Account at DeliverPhotos.comConnect with the Beginner Photography Podcast! Email me at BeginnerPhotographyPodcast@gmail.com Send in your Photo Questions to get answered on the show - https://beginnerphotopod.com/qa Grab your free camera setting cheatsheet - https://perfectcamerasettings.com/ Thanks for listening & keep shooting!

Shows you'd like to see make a comeback. Peace symbol. Spread out your food and lose weight. FDA targets information. Plating. B/CS Chamber of Commerce update. Winner! Snoop. College is expensive. Old iPhones. Parking lot etiquette. 2 goats in a Target. Scorpion on a plane. Lance Bass' new podcast.

This week on our motorcycle podcast we bring to you some very controversial topics. First up, there is a bill being pushed in Connecticut that says if you ride a motorcycle without a helmet and crash, then you automatically become an organ donor regardless of your wishes, religion or family. This can't be real, but in fact it is. Next up we talk about the electric motorcycles and e-bikes that have crossed the line and are faster than some of our smaller bikes, but fall through the cracks when it comes to licensing, registration and insurance. What is the solution? Then we talk about the announcement that California wants to ban chrome plating. What does this mean for the cruiser community? Who will it save and who will it hurt? Emma gives us a History Hole on the MZ motorcycles. You may never have heard of them, but I bet you've seen one and didn't know it. And lastly Liza drops a new game and the group called E-Bike, Super Villian or Big Pharma? Play along and see how you do. With Liza, Stumpy John, Miss Emma and Bagel. Join our Discord at discord.gg/hpRZcucHCT www.motorcyclesandmisfits.com motorcyclesandmisfits@gmail.com www.patreon.com/motorcyclesandmisfits www.zazzle.com/store/recyclegarage www.youtube.com/channel/UC3wKZSP0J9FBGB79169ciew www.leodescapes.com/ www.breakingawaytrips.com/

liv. dropped her debut album, Young, Dumb, and In Love this past November. The album was also Indie Americana artist and multi-instrumentalist Van Plating's debut as a producer. The experimental collaboration yielded magic. The album is a youthful, carefree glimpse into the dating life of a woman in her young 20s, navigating the world and learning along the way. On today's episode, liv. and Van talk about their collaboration, their future and current projects, serendipitous connections, and Muriel the cow. Big thanks to The Housing Crisis for providing the backing music you hear during the intro and outro of the show. Their new album, Astral Apartments is available wherever you listen to music. Enjoy our chat. Keep an eye out for Van Plating's upcoming release, Orange Blossom Child. Be sure to follow all of these artists on social media and share the good tunes with your friends. If you're able, buy an album or some merch as well. Support artists. Check out The Alt-Country Show website for all the latest info and announcements about the show.

Because of the chemicals the process releases into the air. www.patreon.com/stevelehto

Michael interviews Indie/Americana artist Van Plating about her upcoming album Orange Blossom Child, her production on Liv.'s Young Dumb and In Love, her role as producer on that album, how she constructs songs and melodies, how voice lessons turned into  a collaboration what drew her back into making music. Website: https://vanplating.com/ Instagram: https://www.instagram.com/vanplating/ Twitter: https://www.twitter.com/vanplating Sweetwater Brewing Performance: https://www.youtube.com/watch?v=gdJ46N7GVXs --- Send in a voice message: https://anchor.fm/pedestrian-at-best/message

Michael interviews Indie/Americana artist Van Plating about her upcoming album Orange Blossom Child, her production on Liv.'s Young Dumb and In Love, her role as producer on that album, how she constructs songs and melodies, how voice lessons turned into a collaboration what drew her back into making music. Website: https://vanplating.com/ Instagram: https://www.instagram.com/vanplating/ Twitter: https://www.twitter.com/vanplating Sweetwater Brewing Performance: https://www.youtube.com/watch?v=gdJ46N7GVXs --- Send in a voice message: https://anchor.fm/pedestrian-at-best/message

Chef Imrun Texeira is the chef and owner of Wanderlust, a personal chef service based in Toronto, Canada focused on blind tasting menus. Whether you currently have a personal chef business, want to start one, or are any type of culinary entrepreneur, this episode is packed with valuable tips on growing a food business.Imrun's worked in some of the world's best and most influential restaurants, including Noma in Copenhagen. Most recently, he was named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada, and as a rising talent in North America by The Art of Plating. He was a semi-finalist on the Food Network's Top Chef Canada Season 8, and a finalist on the Food Network's Chopped Canada Season 3. Imrun's culinary style is often referred to as 'New Canadian Cuisine' as he showcases local produce, foraged ingredients and blends them with flavors and tecniques from around the world.On the show, we talk about positioning your business and how to stand out from your competitors. We discuss pricing your service, staffing considerations, and customer interactions. Also, Imrun is an ambassador for The Burnt Chef Project, so I asked him to explain what that is, which led to a bigger discussion about mental health and the state of mental health services today. And I wanted to talk about how he plans and markets his menus. Imrun offers either five or ten-course blind diners. That means that the customers don't know what they'll be dining on before he serves it. I'm not sure I'm ready to try that with my business yet. I have some challenges just getting people to order some of the more interesting items from a selection menu. For those with personal chef businesses, do you do this? Let me know because I'm interested. As always, you can hit me up on Instagram @chefswithoutrestaurants. My DMs are open.IMRUN TEXEIRAImrun's InstagramImrun's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

In this episode of GoGreenfields, the game of food sculpture is simple - prepare a plate of food like any plate anyone has ever seen.  Shape it, stack it, sculpt it… whatever you do, be sure that you have created something that smells, tastes, and LOOKS amazing!  River and Terran were certainly up to the challenge.   Food Sculpture - Terran's Approach   Did you know that food has been used as art for over one thousand years.  Many people credit Filippo Tommaso Marinetti as the first food artist.  His cookbook was (is) really much more than a cookbook, which is obvious pretty quickly when you find recipes such as “ice cream on the moon”.  Terran made it a goal to fool the taste tester with his food sculpture.  You might do a double take when you realize that the “turkey” set before you is much more than a roast bird.   Food Sculpture - River's Approach   Over the years, food has found its way into art in many different forms.  There have been restaurants devoted to food art, served food sculptures at parties and galleries, displayed giant butter sculptures at fairs, and even disguised food in highly realistic showpieces.  River was channeling that inspiration as he plated his “corn”. Be prepared, this corn will hit your sweet spot in a way the field grown variety can't.   Corn on the Cob Sculpture  Ingredients 1 stick butter, softened 1/2 c. granulated stevia 1 tsp. vanilla 1 c. almond flour Dash kosher salt 2 bags candy corn   Directions Beat butter and sugar together,  Add vanilla   Add almond flour and salt and beat until fully combined.  Create four logs from the dough, wrap and refrigerate for two hours.  Pull dough logs from the fridge and push candy corn into it, forming neat rows.  Refrigerate at least 1 hour Serve and enjoy! Thanksgiving Roll Trick-and-Treat Ingredients 4 cups flour 1T yeast 1T sugar 2 tsp salt 1/4 cup avocado oil 1¼ cups water 10 oz ground beef 1 large onion 3T olive oil 3 cloves garlic, minced 1/2 tsp salt 1/2 tsp pepper 1 tsp thyme 1/2 tsp cumin 1/4 cup pine nuts 1 egg   Directions - Dough: In a mixing bowl combine flour, yeast and sugar.  Add salt, water and oil, and continue mixing until the dough ball begins to form. Remove from the bowl and knead the dough for 7 or 8 minutes Transfer the dough to a greased bowl and let rise for 1 hour. Directions - Filling: Over medium heat, sauté chopped onion until it becomes slightly translucent Add crushed garlic and sauté for an additional two minutes. Add ground beef, salt, pepper, thyme, cumin and pine nuts, and continue to cook for 3-5 minutes, until meat is thoroughly cooked.  Allow to cool. Directions - Assembling and Sculpting Divide ⅔ of the dough into 10 equal pieces and shape each piece into ball  Roll the balls into four inch circles  Place a small dollop of filling in the center of each Pinch the dough closed and round into a ball Remove small pieces from the remaining dough to be shaped into turkey legs Dampening dough where connecting the turkey leg.  Gently pinch the pieces together, so the “legs” are securely attached Repeat for each roll Place all the “turkeys” in a baking try, cover and let rest 20 minutes Preheat the oven to 355F Brush the “turkeys” with egg wash Bake 20 minutes Serve, laugh, and enjoy! Show us how your food sculpture turns out! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow TikTok: GoGreenfieldsTwins Recommended Products   Filippo Tommaso Marinetti CookBook     This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin! Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

Episode #52  In today's episode, Terri and Nadia discuss the Hot Topic of TRE (time-restricted eating): What is TRE and how to master it TRE as the building block or foundation of successful intermittent fasting  The power of language and why Coach Terri doesn't like the term “Eating Windows”  Mindful eating strategies (such as “Plating”) for successful TRE  To be continued! Part 2 of All Things TRE coming to you soon. Learn More About Our Community: https://www.thefastingmethod.com Join our FREE Facebook Group: https://bit.ly/TFMNetwork Watch Us On YouTube: https://bit.ly/TFMYouTube Follow Us on Instagram: @fastingmethod This podcast is for educational purposes only and is not a substitute for professional care by a doctor or other qualified medical professional. You should always speak with your physician or other healthcare professional before doing any fasting, changing your diet, taking or adjusting  any medication or supplements, or adopting any treatment for a health problem. The use of any other products or services purchased by you as a result of this podcast does not create a healthcare provider-patient relationship between you and any of the experts affiliated with this podcast. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Welcome to Maybe You're Like Me! This podcast is about you and about me and how maybe, just maybe, we're all a little more alike than we even know! To learn more about Van Plating follow her Instagram.  Be sure to leave a glowing 5 star review and tell a friend about the good times to be had listening to Maybe You're Like Me! For more info on the show visit -  maybeyourelikeme.com Instagram Facebook Youtube TikTok

We look at the rib fracture patient requiring ICU admission, including a discussion of surgical repair, with Dr. Ron Barbosa (@rbarbosa91), Portland trauma surgeon and SICU director at Legacy Emmanual Medical Center. Takeaway lessons Algorithms and protocols for admitting disposition exist but are generally poorly predictive. ICU admission in rib fracture patients is still most … Continue reading "Episode 50: Rib fractures and surgical plating with Ron Barbosa"

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Pyet DeSpain, a rising culinary talent who hit national notoriety as the recent winner of Gordon Ramsey's "Next Level Chef" Season 1 on Fox Network. Having grown up on a reservation and a member of the Prairie Band Potawatomi Nation, Pyet collides the cuisine of both her Native American and Mexican heritage.  Having won "Next Level Chef" on national TV, she talks about finding a new sense of identity as a spokesperson to share her knowledge, shine light on the Indigenous community,  and to be proud of the resilience that is engrained in the culture. Listen to this epsidode as we dive into who Pyet really is and explore the cultures that inspire her mission driven work.   For more info on Pyet: https://www.pyetsplate.com/about-me     Follow Pyet on Instagram: https://www.instagram.com/chefpyet/?hl=en     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

It all started in 1902 when Vittorio Fasano, an Italian from Milan arrived in São Paulo, Brazil with a dream to open a restaurant. Since then, the Fasano family — the biggest name in Brazilian hospitality for over a century — has built a legendary portfolio that expands over 26 restaurants and 9 hotels across South America and more recently North America. This episode's conversation takes place in person at Fasano Restaurant in New York, the newest addition to the group's roster, with Gero Fasano, the great grandson of Vittorio and the present-day face behind Fasano Group. Having created culturally relevant scenes that epitomize classic, cool, and timeless since buying the family business back at 19 years old, Gero recalls the impact Fasano had in permeating elevated hospitality throughout South America. He also shares what's next for the brand as it plans to bring its distinct personal approach of luxury to major cities around the world.   For more information on Fasano: https://www.fasano.com.br     Follow Fasano Group on Instagram: https://www.instagram.com/fasano/     Follow Gero on Instagram: https://www.instagram.com/gerofasano/?hl=en     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

Dine and Design Series Part VIII “This isn't just me on the menu…There's a bunch of beautiful minds that go into it.” -Sieger Bayer Episode Description: Most people want to eat the healthiest foods available, but it can be difficult to do when we don't know where our food comes from. Buying directly from local farmers gives us the ability to shop at places that care about our health as much as we do. In addition, when we buy locally sourced food, we know that we're getting quality foods year-round rather than eating something grown elsewhere, which might have been sitting in storage for weeks, in conditions that aren't ideal for taste or nutrition. Buying local produce allows us to savor crisp, fresh flavor and foods' nutrients at their peak.   However, freshness isn't everything when it comes to food. A lot of products have been sprayed with chemicals that can be harmful to our health, so it makes sense to buy locally wherever possible. This gives us the opportunity to advocate for our well-being and support farmers who practice sustainable farming. Not only that, buying directly from local farmers means getting access to more varieties of produce than what might be available in stores. We can also find vendors who are happy to explain how they grow their food and answer any questions we might have about their products. It's also a great place to get inspiration for cooking as many vendors are thrilled to share recipes and cooking tips.   Etta Culver City is a celebrated neighborhood restaurant that serves delicious, wood-fired food in a fun, relaxed dining environment. Led by two-time Michelin Chef/Partner Danny Grant and the What If Syndicate restaurant group, Etta and its sister companies Monarch, Maple&Ash, Celestina, and Kessaku aim to serve nutritious, savory, and high-quality food. To do this, they make sure they only buy fresh ingredients directly from local farmers.   In this episode of EI's Dine & Design, Justine and Bridget interview Etta's Executive Chef, Sieger Bayer. Listen to their fun exchange as Chef Sieger talks about the beginning of his journey with food, building relationships with local farmers, capturing the eyes and palates of diners through the art of plating, and how he helps chefs in-training to be better at their craft.  Chef Sieger also reveals his passion project for the first time and tells the audience how they can get involved!   Meet Sieger:  Sieger Bayer is the Executive Chef of Etta Culver City, a neighborhood restaurant that serves delicious, wood-fired food in a fun, relaxed dining environment. True to its namesake, “Keeper of the Hearth”, Etta is known for its perfectly baked wood-fired pizza and other familiar dishes that are perfect for the whole family. Sieger understands the impact of buying directly from local farmers on the quality of food served, the well-being of their customers, and its benefit to the farmers themselves and the environment.  Sieger has also partnered up with Erika Chan and other artists on an art-driven cookbook, re.c.o.o.k.e.d  You can connect with Sieger and the fellow cookbook authors and artists via instagram using the links below.    Instagram   Connect with Etta:  Website Instagram Twitter   Connect with re.c.o.o.k.e.d Instagram   Connect with Erika Chan: Instagram   Connect with Alec Battistoni: Instagram   Connect with Ryan Roxy Kinsley: Instagram   Connect with Bridget Cooper (Co-Host, Dine & Design):  A native of NZ, Bridget Cooper moved to NY when she was 18 to pursue a career in Interior Design. This journey started a life of the international jet set for Cooper, as travel became the source of inspiration and resource for herself and so many of her clients.    Her innate ability to seek out the extraordinary is the foundation for curating layered interiors and unforgettable experiences. This has built her a reputation in the design world as the “one in the know” and “to know”.   Bridget's interior work ranges from chic high-rise apartments in Chicago and NY to modern farmhouses in Northern California. In recent years, Bridget Cooper has expanded her creative talents by working on many commercial projects and events creating unforgettable experiences on both big and small scales.  Bridget delights in over-thinking every detail and loves pushing the boundaries to keep things fresh and unexpected.   Currently, Bridget and her husband Rob have moved from SF to Ojai, Ca (a small town north of Los Angeles) where they are building the Iverson House.   Website Instagram LinkedIn Pinterest   Connect with NextGenChef: Website  Facebook  Twitter  Instagram  YouTube   Episode Highlights: 02:09 You Need to Join!  05:02 Plating and Design  07:53 When Food Critics Arrive 09:42 More Than a Cookbook  11:14 Expand Your Network

Opening a successful restaurant in New York City is no easy feat, yet famed chef Daniel Boulud has managed to successfully open multiple restaurants in the city and around the world in places like Singapore, London, and Toronto. So how does one man do it all? The answer is The Dinex Group, chef Daniel Boulud's restaurant group — the machine that powers his concepts such as Daniel, Bar Boulud, Le Pavillon, and the newly announced Le Gratin. Our next guest is Sebastien Silvestri, CEO of The Dinex Group, who along with chef Daniel Boulud has quickly grown the group into an empire of restaurants.  As a veteran in the business of hospitality, Sebastien honestly shares what it was like facing the pandemic as the new CEO, his joy of working with his mentor and friend, the harsh realities of a restaurateur in the ever competitive landscape, and how he's helping shape the next era in fine dining for The Dinex Group.   For more info on The Dinex Group: https://www.danielboulud.com     Follow Sebastien on Instagram: https://bit.ly/38vwZcg     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

Whether you're exploring the spirited streets of Rio de Janeiro, laid-back beaches of Bahia, or the ultra stylish neighborhoods of São Paulo, you will get to experience a beautiful range of food, culture, and people across its different regions. São Paulo, the home of today's guest, is an international blend of influences from places such as Japan, Italy, Africa, France, Germany, and Lebanon. You would be remiss if you didn't try the foods from these cultures or explore the different restaurants while in the city. Elisa Fernandes is the Chef-Owner of Clos Wine Bar and Bistro, a personal project in collaboration with her husband, a natural wine importer. The restaurant fuses their love for natural wines and french bistronomy — serving up dishes that could compete with any Michelin starred restaurant, but done in an approachable and fun everyday atmosphere to be paired with any of the 100 labels of wines they offer. With a large and continuously growing list, Clos Wine Bar and Bistro has the largest offering of natural wines in the country, while the food takes on flavors and nuances from the city's international inhabitants. In this episode, we get a look into Elisa's time in France working for chef Alain Ducasse after winning MasterChef Brazil, her passion for supporting women, and creating a more equitable future for women in all sectors. She also drops some local knowledge of her favorite spots and hidden gems to discover in São Paulo.   For more info on Clos Wine Bar & Bistro: https://bit.ly/3xqlXzK     Follow Elisa on Instagram: https://bit.ly/3vdD2dr     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

We hope you are all enjoying Season 3 thus far and have had the chance to listen to our last few episode with Fulani Chef Fatmata Binta, Chris Jackson & Hélène Seillan of VÉRITÉ wines, and Rafael Shin of Agua Mágica Mezcal. All incredible creative entrepreneurs with valuable wisdom and insight from their personal journeys.   This is the last week of March 2022 and our hope for you is the energy and enthusiasm you started the year off with is not only still present, but building momentum. Despite the world issues, conflict taking place in Europe and general easing back into life, coming out of the pandemic, our hope is you still feel optimistic on both a personal level and for your business as well.   This is always the time of year for us where some of that initial excitement of the new year starts to wear off a bit. Maybe some of the stresses of work or personal life begin to weigh a little heavier or are more present. It's during this time we like to remind ourselves of all the lessons we've learned, what we've accomplished and the incredible people we have in our life. That always puts things into perspective, builds confidence and puts us in a state or gratitude.    Maybe this resonates with you, so we wanted to dedicate this episode to the life lessons our rockstar guests have shared on this show. At the end of every episode I ask our guests, to leave us with a life lesson, and here are some of our favorites. Enjoy!     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

The addition of Mezcal to menus has been on a high rise the last few years, yet it still feels like it's just the beginning for this complex and storied spirit.  Rafael Shin, Founder of Agua Mágica Mezcal, is looking to change how people interact with the sprit by honoring the Oaxacan culture and its people, where almost 90% of all Mezcals' are made. Having grown up in Mexico, Rafael shares personal stories about his introduction to Oaxaca, the first time he ever tried Mezcal, and the spark that brought Agua Mágica to life. We talk about how he chose Mezcalero Don Rogelio to partner and co-own the brand with, and dive into the important brand mission to empower local entrepreneurship. Listen now to Rafael Shin of Agua Mágica Mezcal!   For more info on Agua Mágica: https://aguamagica.com     Follow Agua Mágica on Instagram: https://www.instagram.com/aguamagicamezcal/     Follow Rafael on Instagram: https://www.instagram.com/rafaelshin/?hl=en     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com