Podcasts about preeti mistry

In this episode, Chef Preeti Mistry talks with Chef Tu David Phu live on the podcast stage at the first-ever Cookbook Fest in Napa, California. Tu is the author of the forthcoming cookbook 'Memory of Taste,' that is a "tribute to the enduring spirit of my matriarchs, the rich heritage of Vietnamese cuisine, food insecurity, and the stories that food can tell." In this podcast, Tu and Preeti discuss Tu's upbringing in Oakland, the profound influence of his mother, and the deep connection between food and memory. Tu shares the stories behind his mother's banana bread pudding recipe, the impact of food insecurity on his life, and his efforts in advocating for universal school meals. They also delve into the meanings of authenticity in cooking, cultural appropriation, and sustainability within the food industry.  For more from Tu: Order his book!His InstagramHis websiteHis documentary, Bloodline  Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

In this guest episode from Loading Dock Talks with Chef Preeti Mistry, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. Listen to more Loading Dock Talks here or wherever you get your podcasts. More about the Copper & Heat Radio brand refresh: Many of you know us as Copper & Heat (the newly dubbed Copper & Heat Radio) which explores the forces that shape our meals through narrative, sound-rich podcasts.Copper & Heat Creative is an expansion of our award-winning storytelling. As a production studio, we focus on helping brands engage food-curious audiences with unique and thoughtful content. Over the past few years, we have done work we are really proud of with some amazing brands on projects ranging from podcast production to social media strategy and in-person event activation.At the heart of all of our work is our belief that food is a conversation. We tell stories that, like the best meals, challenge preconceived notions and delve into the forces that shape them.You can learn more about all of our work on our newly refreshed website: Copperandheat.com

In this episode of Loading Dock Talks, Chef Preeti Mistry hosts Fernay McPherson, the chef-owner of Minnie Bell's Soul Movement, a fast, casual fried chicken restaurant in Emeryville, California, and soon to be in the Fillmore District of San Francisco. Fernay shares her journey starting Minnie Bell's in the historic Fillmore district, a place she aims to honor and return to with her business in early 2024. Fernay McPherson discusses her involvement with La Cocina and the support she received in starting her own business. She emphasizes the importance of building relationships with other women chefs and the sense of community that comes with it. Fernay also talks about the alternative paths in the restaurant industry and the shift towards a more welcoming environment. For more from Fernay:Her restaurantMinnie Bell's Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

Listen now (55 min) | Talking to the chef about the future of food. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

This week, Lyn talks to relationship and mindset transformation coach, Preeti Mistry, who specialises in helping young single professionals overcome any inner resistance to finding love, and about the importance of having the right mind-set when it comes to developing healthy relationships. KEY TAKEAWAYS We subconsciously exude certain energies when it comes to dating. If we don't have the awareness of how these energies work, we can often repel others without us even knowing it. We must look into how to get to know ourselves really well, and be clear on the relationship we wish to attract, before we can truely hope to find lasting, healthy love. Our external behaviours will reflect our inner beliefs. If our inner beliefs are negative, then they will manifest as negative actions or non actions and attract negative experiences. We cannot hope to make people like us by being a people pleaser. We must have healthy boundaries in place & remember our value, self worth, independence and uniqueness, and hold them front and centre at all times. BEST MOMENTS 'I was somebody who used to feel not so passionate about life in general' 'Our subconscious mind is a very powerful tool' 'We shift the internal ambience for ourselves, and little by little, we change things' 'There is going to be a point where we challenge our comfort zone'  VALUABLE RESOURCES Hearts Entwined Podcast Apple Podcasts (iTunes) Spotify Stitcher  ABOUT THE GUEST Preeti Mistry is a Jay Shetty Certified Life Coach whose journey into life coaching began when she felt a higher calling to continue to serve humanity. Preeti is also a healthcare professional, a painter, a dancer and nature lover. As someone who is a young professional in her 30's, her chosen niche as a relationship mindset transformation coach was due to her own particular struggles, and also noticing that this was a common problem that plagued many others she knew. Here were these amazing young professionals and entrepreneurs who had so much to give and deserved to have love in their life, yet still found themselves single. And now she is more passionate than ever to help others become unstuck when it comes to love. Her mission is to help these high achievers uncover their blind spots and move past their particular internal obstacles with regards to their love life and empower them to put their Best Self Forward so they can Dare to manifest their dream relationship into a reality. IG: @bestselfforward.pm LInkedIn: http://linkedin.com/in/preeti-m-6621821b8 FB Page: https://www.facebook.com/bestselfforward.pm ABOUT THE HOST Lyn Smith – (The Queen of HEARTS) – Love, Dating & Relationship Expert Lyn's personal story is a very inspirational and harrowing one of how she went from having unhealthy and unfulfilling relationships with men (on the back of several serious traumatic sexual assaults in her teens) to now being in a soul fulfilling relationship which makes her feel alive, is full of passion and gives her inner peace. She has a proven track record as a Love Solutions - Relationship Expert / Trainer / Inspirational Speaker and Best-Selling Author based upon her own vast personal research, experiential learning and training with the world's leading industry experts. Understanding the polarisation of masculine & feminine energy resulted in her creating massive attraction and a passionate, intimate, fulfilling relationship – that inspired her to design & present her own course programmes to share these break-through relationship techniques with women across the globe. HEARTS Entwined is a world-class service based on care and understanding, which is committed to providing step-by-step high-value love, dating and relationship solutions. Lyn makes a difference by helping you make a difference; she has a vision of contributing back on a global scale – to create a lasting legacy of safety, dignity and opportunity for children and women who have survived rape, abuse and severe trauma as a result of war crimes and sex trafficking – through the setting up of worldwide – ‘you can heal your life' centres. CONTACT METHOD lyn@hearts-entwined.com   See omnystudio.com/listener for privacy information.

Join us for a conversation with Preeti Mistry, acclaimed chef, author and speaker and two time-nominatee by the James Beard Foundation for Best Chef of the West. They were the Co-Founder & Executive Chef of Navi Kitchen and Juhu Beach Club (both closed) as well as the co-author (with Sarah Henry) of The Juhu Beach Club Cookbook. Born in London and raised in the US, Preeti was a contestant on Top Chef Season 6 and has been featured in numerous publications including Food & Wine Magazine, NY Times, Time Magazine, Bon Appetit, SF Chronicle, Wall Street Journal, Vogue India, Anthony Bourdain's PARTS UNKNOWN on CNN and the new Netflix show Waffles and Mochi. They are also the host of the new podcast Loading Dock Talks. Since the pandemic, Preeti and their wife Ann Nadeau have been living in the Russian River, Sonoma County, California where they'e been making the best of it hiking in the redwoods, making lots of pizza and volunteering on local regenerative farms.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Zoe speaks with acclaimed chef, author, speaker, and friend Preeti Mistry about their journey to who they are now, from their early roots in activism to starring in the hit TV show 'Waffles and Mochi' alongside Michelle Obama, the power of your voice upon the world in general, and how food can bring people together. KEY TAKEAWAYS When we are given the privilege of holding a platform - a voice - that can reach the ears of the world, it is incumbent upon us to use that voice to make the world a better place. Food has the power to unite. It is a common denominator that allows people from all walks of life to come together, usually across a table, and break bread. Sometimes, when we suffer failure, it is not the result of our own actions, but the toxic atmosphere created by others. We only learn this through perspective, but once recognised, we can forgive ourselves and move on from these parts of our lives. Many try to make the world believe that they're on the side of what's right, but only some have the morals to prove it. We need to always look for the people doing good work for the right reasons. BEST MOMENTS 'Both of us feel like total unicorns!' 'When there is power in your platform, you have to try to use that for good' 'People really like the things I cook and I love the way it brings people together' 'I always excelled tremendously in any environment where I was fully supported as myself' VALUABLE RESOURCES Preeti Mistry Instagram - https://www.instagram.com/chefpmistry/?hl=en Loading Dock Talks - https://loading-dock-talks.simplecast.com Preeti Mistry Twitter - https://twitter.com/chefpmistry Preeti Mistry - https://www.preetimistry.com ABOUT THE HOST Zoe Adjonyoh is a writer, chef, and food justice activist from South-East London on a mission to bring African food to the masses. As a mixed-race, Black queer woman born to a Ghanaian father and Irish mother from a working-class background who works at the intersections of food, culture, identity, and politics, Zoe Adjonyoh is driven to create change in the food landscape. Zoe has taken her fresh interpretation of classic Ghananian flavours to venues across London, Berlin, Accra, and New York and become a leader in the new African cuisine revolution. Through her supper clubs, kitchen residencies, mobile catering, a former restaurant space in Brixton, her highly successful cookbook, Zoe's Ghana Kitchen: An Introduction to New African Cuisine - from Ghana With Love, and a thriving e-commerce spice business, Zoe has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world. During the COVID-19 pandemic, Zoe has held events, demonstrations, and talks in addition to launching a crowdfunding campaign to support some of the most vulnerable in her community. In 2020, Zoe founded the thought leadership platform Black Book for Black and non-white people working within hospitality and food media. Join Zoe as she dismantles, disrupts, and decolonises the food industry while supporting marginalised communities and building a more equitable food system. NOTES Thank you for cooking up consciousness with me! Love & light- Zoe Adjonyoh Follow Cooking Up Consciousness on Clubhouse for conversations and community and visit www.zoeadjonyoh.com to subscribe to all of Zoe's consciousness-raising projects including Black Book and Ghana Kitchen. For more about Zoe and her work, follow @zoeadjonyoh on IG and on Clubhouse. Please visit Patreon to support this self-funded podcast from as little as $4 per month. CREDITS Executive Producer, Creator, and Host- Zoe Adjonyoh Producer- Dani Dillon of Lunch Group Graphic & Website Design- Sara HeldInstagram: https://www.instagram.com/zoeadjonyoh/?hl=enSee omnystudio.com/listener for privacy information.

HAVE A LISTEN: Loading Dock Talks is the new podcast hosted by Salt + Spine friend chef Preeti Mistry, where each week they talk with chefs, cookbook authors, and activists. Subscribe here.ABOUT THIS EPISODE:Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.For more from Zoe:Her websiteHer spices (and other fun things)Her cookbookTwitter: @ZoeAdjonyohInstagram: @zoeadjonyoh @ghanakitchenBlack Book: Website | Instagram You can find Preeti:Twitter | Instagram | Website Produced by Copper & Heat See acast.com/privacy for privacy and opt-out information.

We're living in a golden age of Preeti Mistry and the world is so much more delicious for it. The Juhu Beach Club chef, cookbook author, speaker, and podcaster (among other things) can currently be seen teaching kids and puppets alike about the marvelous universe of herbs and spices on the Netflix show Waffles and Mochi; heard on their new podcast Loading Dock Talks in conversation with food and justice activists; read on their super feisty and smart social media feeds; and channeled via their vibrant and joyful recipes and spice blends. Mistry joined Communal Table from amid the California redwoods to talk about thoughtful representation, who gets to be called a chef, how to monetize talent, and why joy is so essential. Preeti's Site https://www.preetimistry.com/ Twitter https://twitter.com/chefpmistry Instagram https://www.instagram.com/chefpmistry/ Waffles and Mochi https://www.wafflesandmochi.org/ More about Preeti's spice blends https://www.foodandwine.com/seasonings/spices/chef-spice-blends Food & Wine Pro https://www.foodandwine.com/fwpro  Listen to these great podcasts: Loading Dock Talks: https://loading-dock-talks.simplecast.com/ Copper & Heat: https://www.copperandheat.com/ Afros & Knives: https://www.afrosandknives.com/ Home Cooking: https://homecooking.show/ Extra Spicy: https://www.sfchronicle.com/projects/podcasts/extra-spicy/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Johnny Ortiz, currently a chef-in-residence at Stone Barns Center for Food & Agriculture, has made a fascinating journey from his original home in New Mexico to the pinnacle of fine dining at Alinea and Saison, and back to New Mexico, where he stages intimate, deeply personal Shed Project dinners. Andrew caught up with him at Stone Barns to discuss his young life and career, and the experience of serving his signature food in a different state and setting.And in The Line-Up, our weekly news and information segment, friend of the pod Preeti Mistry checks in from Oakland, California, to describe their just-launched podcast Loading Dock Talks, as well as their recent inclusion on the Netflix series Waffles and Mochi.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. 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 information.

Waffles + Mochi is a new culinary kids show on Netflix that follows the adventures of two Muppet-like friends, Waffles and Mochi, who emerge from living amongst freezer food to traveling the world to learn about the bounty of fresh, real ingredients and international culinary cultures. The show is produced by Michelle and Barack Obama's Higher Ground Productions, and boasts a roster of famous food folks like Samin Nosrat, José Andrés, Massimo Bottura, and Preeti Mistry, and is filled with curiosity, enthusiasm, joy, and delight — things we could all use right now. Today we are chatting with the show’s creator, Jeremey Konner, who’s also the mad genius behind Drunk History, and co-creator and show runner Erika Thormahlen. We discuss everything from the challenges of fabricating puppets who can actually ingest food to what it's like working with Michelle Obama, and everything in between. Please support the show by subscribing on Patreon, and of course feel free to follow me on IG and Twitter, too.

Introducing Loading Dock Talks, a podcast hosted by Chef Preeti Mistry. Each week, Chef Preeti talks to their favorite food folks about their lives, food and social justice, and they do a little shit-talking too.

Referenced in this episode:The Creamiest Mac & Cheese (No Roux Required) (Food52)Tikka Masala Mac & Cheese recipeGenius-Hunter Extra-Credit:More about Preeti's migration from table to farm (Eater)Stay abreast of Preeti's very cool projectsSpecial thanks to listeners Anita (@anitasyogurt) and Dominique (@dominiqueevanz) for sharing the works of Jonell Nash and Noreen Wasti.

This episode is a live recording of the Bay Area stop on the virtual tour for our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. We were immensely honored to have our friends at Oxfam America as our partners and hosts for this event which featured a lovely, insightful conversation about food, music and activism with singer-songwriter Thao Nguyen of Thao & the Get Down Stay Down and acclaimed chef Preeti Mistry. Isra Chaker, Senior Advisor for Global Campaigns at Oxfam America, moderated the discussion, and Omnivore Books, the Bay Area’s premiere culinary bookshop was our sponsor. We encourage everyone to support Oxfam America in their important fight against the injustice of poverty. For more info and to donate, please visit www.oxfamamerica.org. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

The systems that the restaurant industry is built on don’t work - they’re built on power imbalances and devaluing the labor of hospitality workers. More folks than ever are questioning these systems and looking to make change in the industry. As we’re trying to make changes to labor and wage issues in restaurants - who are we looking to as leaders? Are we looking to the chefs that are just now getting to the conversation - or are we looking to the chefs that have been doing the work and putting their necks on the line for years?  In this episode, Katy is joined by Dahlia Snaiderman in talking with four people that have been leading the way in labor and wage issues in the restaurant industry. Katy talked to Reem Assil and Preeti Mistry, two chefs from the San Francisco Bay Area. Dahlia talked with Yamila Ruiz and Jeanie Chunn from One Fair Wage and RAISE High Road Employers.  For more information:  About Reem’s California About Preeti’s new restaurant concept To join RAISE High Road Employers email: heythere@highroadrestaurants.org About One Fair Wage and ROC United Dahlia hosted season 2 of The Garnish podcast and is now working on the publication On the Line by Toast.

Preeti Mistry, chef-activist best known for their restaurant Juhu Beach Club, has been fighting injustice since a kid named Aaron pushed them too far in middle school—and they pushed back. As the food industry cracks under the strain of COVID and reimagines ways to confront systemic racism, Preeti offers a holistic view of the way forward. They share refreshing and realistic views on gentrification, reflections about their own role in pay inequity, thoughts on approaching intersectionality as a minority, and many more insights rooted in visions for a more equitable world.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Speaking Broadly on the air, become an HRN Member today! Go to heritageradionetwork.org/donate. Photo Courtesy of Megan SwannSpeaking Broadly is powered by Simplecast

Alison Roman set off a firestorm of controversy and criticism when she went after Chrissy Teigen and Marie Kondo in an online interview last week. Her comments ignited several days' worth of Twitter obsession, as well as coverage on other podcasts and even Good Morning America. On today's show, Preeti Mistry joins Andrew to talk about the issues the interview raised about privilege, race, appropriation, and more. Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. 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 information.If you enjoy this episode, you might enjoy these vintage Andrew Talks to Chefs conversations:LIVE! from San Francisco Cooking School (featuring Preeti Mistry & a tribute to the late Judy Rodgers)(photograph of Preeti Mistry by Alanna Hale)

Longtime listeners probably heard Chef Erick Williams' appearance on the pod just two months ago. Andrew rang up his new friend last week and asked him to update us on the vibe in Chicago and how the dynamic of his kitchen has and hasn't changed as a result of its current offering. And chef Preeti Mistry calls in from California to discuss a cool online cooking class/fundraiser she's participating in.Our great thanks to S.Pellegrino for making these special reports possible.LINKS Andrew Talks to Chefs official siteVirtue RestaurantDispora Co Instagram feedErick Williams' January 2020 appearance on Andrew Talks to ChefsPreeti Mistry 2019 LIVE appearance on Andrew Talks to Chefs

We gathered ten favorite Andrew Talks to Chefs moments from 2019 for a fast-moving, pod year-in-review episode to close out the decade. Tom Colicchio recounts the origins of Top Chef; New Orleans's Kelly Fields shares the hidden meaning in her restaurant Willa Jean's chocolate chip cookie; pastry legend Claudia Fleming recounts her migration from dancing to cooking; Inn at Little Washington's Patrick O'Connell shares the methods he and his team employ to make every guest happy; Preeti Mistry discusses her roots as a theater kid; Kwame Onwuachi talks about the mission of his book Notes from a Young Black Chef; LA'S Genevieve Gergis and Andrew unpack their respective struggles with ADD; and we revisit a conversation with the late Anthony Bourdain ... these and other moments jumped out at us as we thought over the last 12 months, and we wanted to share them in one place before turning the page to 2020.Thanks for listening and Happy New Year!EPISODE GUIDE0:00 - 6:20     Intro6:20 - 49:15     Segment 1 (Patrick O'Connell, Kelly Fields, Kwame Onwuachi, Preeti Mistry, Tom Colicchio, Anthony Bourdain)49:15 - 53:40     Show Notes & Updates53:40 - 1:16:10     Segment 2 (Genevieve Gergis, Claudia Fleming, Jeremy Stephens, Christine Muhlke & Michael Laiskonis)1:16:10 - end    Outro***LINKS***Andrew Talks to Chefs OFFICIAL websiteInn at Little WashingtonWilla JeanKith/KinNotes from a Young Black ChefPreeti MistryTop ChefCrafted HospitalityParts UnknownBavelBestiaGalatoire'sS.Pellegrino Young Chef CompetitionNorth Fork Table & InnSignature Dishes that MatterMichael LaisonkisChristine MuhlkePhaidon

Preeti Mistry is the co-author of the Juhu Beach Club Cookbook based on her restaurant Juhu Beach Club in Oakland, CA. Her cooking was featured on CNN's Parts Unknown with Anthony Bourdain, and she was a contestant on Top Chef Season 6. Preeti Mistry is outspoken, bold, and she proudly accepts all the different layers of her identity. She identifies as a brown queer immigrant woman chef who challenges the historically male white dominance of the culinary industry.

Our 2nd LIVE show took place last week at San Francisco Cooking School and it was a blast: Oakland-based chef Preeti Mistry joined Andrew to talk about everything from how one's identity is inevitably reflected in their food to the politics of the modern restaurant scene to her early tendencies toward the theatrical. In the second segment, a quintet of current and former Zuni Cafe chefs (Nate Norris, Quang Nguyen, Gail Pirie, John Clark, and Brandon Jew) discuss the legacy of the late Judy Rodgers, one of the most influential figures in contemporary American cuisine. Andrew Talks To Chefs is powered by Simplecast.

“I’m kinda a cowboy in my cooking,” shares Preeti Mistry, Chef, Entrepreneur & Author of The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul. Preeti is also kind of a cowboy in the culinary world—she’ll share her thoughts and call bullshit on the antics of the fine dining world. In this episode, Preeti talks about speaking your mind, watching other folks get thanked for the food you made them, and how language and attitudes change when you inhabit a certain identity. Here’s a hint: people are nicer to you when they think you’re in a position of power.

Rising stars in the Bay's culinary scene, Preeti Mistry and Reem Assil joined Hana Baba in studios in a local celebrity smackdown for our membership drive.

Preeti Mistry is our guest, and we are in love with her. Topics: Jennifer Marmor. Judge John Hodgman. Kim's Brother. Cocaine. As a Mom. Just get me to the beach. Top 5 Things to Eat on the Beach (again). Bacon jam.Follow Preeti Mistry on Instagram and Twitter.Follow CarbfacePod on Instagram and Twitter.

So many of us are still grappling with the loss of Anthony Bourdain, writer, TV star, and globetrotter. He touched so many lives as he showcased the world and its humanity through the lens of food. Helen Rosner, contributing writer at The New Yorker, shares her experience interviewing him over the years and explains what inspired the title of her article, "Anthony Bourdain and the Power of Telling the Truth." Cha McCoy, wine professional and tourism consultant, tells us why she admired Bourdain and what we can learn from his approach to travel. And Chef Preeti Mistry of Navi Kitchen in Oakland recalls being on his show Parts Unknown and how his open-mindedness and curiosity will be missed. Joining us for the first half of the show is Vanessa Palazio, owner and culinary director of Chicha Cafetin and Cocktails, a new Nicaraguan restaurant in Bushwick, Brooklyn. Thank you to Le Cordon Bleu and Bob's Red Mill for supporting Radio Cherry Bombe. From Helen's New Yorker story: “Remember when you asked me if I was a feminist, and I was afraid to say yes?” he said, in that growling, companionable voice. “Write this down: I’m a fuckin’ feminist.” Radio Cherry Bombe is powered by Simplecast

This week, we're excited to welcome chef Preeti Mistry to SALT + SPINE, the podcast on stories behind cookbooks.Preeti is the author of The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul, and the force behind the for-now-shuttered Juhu Beach Club restaurant.A graduate of Le Cordon Bleu, Preeti worked in fine dining, and then as executive chef at the de Young Museum and Google before opening Juhu Beach Club. A short stint on the sixth season of Top Chef marked Preeti's national debut.‍‍Preeti's first cookbook, The Juhu Beach Club Cookbook, highlights some of the best and most well-known dishes from the restaurant—from the famous Manchurian Cauliflower to the Pulled Pork Vindaloo Pav to the JBC Doswaffle, a hybrid between a South Indian dosa and a Belgian-style waffle.We sat down with Preeti at San Francisco's The Civic Kitchen cooking school to talk about this cookbook-memoir, their influences, and Preeti’s philosophy behind running a restaurant. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: Preeti Mistry Preeti is the author of The Juhu Beach Club Cookbook. Dear White Chefs: Stop Talking, Start Listening, by Korsha Wilson // Eater Preeti Mistry Is Shutting Down Her Restaurant, but She’s Not Going Anywhere, by Mayukh Sen // Munchies Bonus SALT + SPINE Features: Recipe: Curry Leaf Coriander Shrimp Curry Excerpt: Preeti reads from Juhu Beach Club Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Libby Willis (@libbylark) is the chef and co-owner of the hottest restaurant in New York City, MeMe’s Diner (@memesdiner). In an interview with Jarry magazine, Libby and her business partner Bill Clark described MeMe’s as a “very, very gay restaurant,” and with that one quote, MeMe’s Diner became not just a foodie hot spot, but part of the queer culinary moment that’s sweeping the industry, one that’s being shaped by the likes of JaynesBeard, Queer Soup Night, Chefs Ora Wise, Preeti Mistry, Angela Dimayuga, and others. The attention from Eater, Bon Appetit, and The New Yorker is getting people in the door, but they’re staying for Libby’s unique spin on comfort food, Bill’s baked goods, and the duo’s modern, thoughtful hospitality. Libby talks to host Kerry Diamond (@kerrybombe) about being part of a phenomenon, her kitchen bona fides, and how MeMe’s came to be. Our second guest is Lauren Goldstein (lauren_goldstein), Northwestern University grad and creator of the Sugar and Spice Summit, the only conference dedicated to connecting college women and young female professionals with influential women working in the food industry. Lauren joins us to talk about the summit, which will take place this year on April 28th in Chicago. Thank you to Emmi, the maker of beautiful, delicious cheeses from Switzerland, and to Le Cordon Bleu, the legendary culinary school, for supporting this episode of Radio Cherry Bombe.

In response to recent allegations as reported by The New York Times against Ken Friedman and involving our current cover subject, Chef April Bloomfield, we present a special episode dedicated to addressing the issue of sexual harassment and how we can move forward as a community. We talk to chef/restaurateur Preeti Mistry of Navi Kitchen and Juhu Beach Club, restaurateur Martha Hoover of Patachou Inc., and Ovenly CEO Erin Patinkin about the culture at their organizations and the policies and procedures they’ve put in place to create humane, respectful workplaces. Radio Cherry Bombe is powered by Simplecast

Soleil catches up with Oakland chef and restaurateur Preeti Mistry, and they chat about culinary school, how the food industry falls short of its meritocratic ideals, the culture of abuse in restaurants, and what it means to live your politics. Zahir gets really into the punniness of Mistry's book, The Juhu Beach Club Cookbook.    Produced by Juan Ramirez. Music by Blue Dot Sessions and AF the Naysayer.   LINKS DU JOUR Dear White Chefs: Stop Talking, Start Listening White Man Gets on Soapbox How a Culture of Aggression Blinds the Restaurant Industry to Abuse

Welcome to the third Best of episode, hosted by Amanda Kludt and Daniel Geneen. Filmmaker turned chef Preeti Mistry cooks Indian food with a distinctly Bay Area sensibility. Think big flavors built from the best ingredients, served in a casual, fun setting. On a recent trip to New York, Mistry stopped by the Eater Upsell studios to talk about her Top Chef days, embracing her heritage, and building something new out of her past. Original air date: (09/07/16) Learn more about your ad choices. Visit megaphone.fm/adchoices

Filmmaker turned chef Preeti Mistry cooks Indian food with a distinctly Bay Area sensibility. Think big flavors built from the best ingredients, served in a casual, fun setting. On a recent trip to New York, Mistry stopped by the Eater Upsell studios to talk about her Top Chef days, her stint in a Google cafeteria kitchen, her love of Do The Right Thing, embracing her heritage, and building something new out of her past. But first, Greg and Helen shoot the shit about why some flavors of seltzer are gross. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Katie Button is a Southern chef with a scientific mind who honed her craft at some of the world’s best restaurants, including elBulli. She is the executive chef and co-owner of Cúrate Tapas Bar and Nightbell in Asheville, North Carolina, where she has earned world-wide recognition and accolades. Chef Button is devoted to high-quality, sustainable cuisine and excellent service. Born in London and raised, chef Preeti Mistry’s innovative cooking is inspired by her multicultural background, Indian heritage and world travels. With almost 12 years in the industry, Preeti’s culinary adventure began at the prestigious Le Cordon Bleu Culinary Academy in London where she studied culinary arts. After moving back to the US she went on to hold Executive Chef roles at the deYoung Museum, the Legion of Honor in San Francisco and Google HQ in Mountain View, CA. She was also a contestant on season six of Bravo’s Top Chef in the U.S. Preeti is currently working on a cookbook set to be published by Running Press in Spring 2018.