Podcasts about raw ingredients

SummaryIn this conversation, Dana Chapman, a nutritional therapist, discusses the impact of nutrition on menopause and hormone balance. She explains how the adrenal glands play a role in hormone production and the effects of stress on hormone levels. Dana highlights the importance of personalised nutrition and the use of supplements to address nutrient deficiencies. She emphasises the significance of gut health and the role of raw ingredients in supporting hormone balance. Dana also provides baseline nutritional advice and discusses the potential benefits and limitations of intermittent fasting. The conversation concludes with a discussion on the collaboration between nutritional therapists and healthcare professionals. In this conversation, Dana Chapman discusses the importance of nutrition and its impact on various aspects of health, including gut health, stress, and mental health. She provides practical tips for improving nutrition and emphasizes the power of mindful eating. Dana also shares her contact information for further connection and resources.TakeawaysNutrition plays a crucial role in supporting hormone balance during menopause.Stress can have a significant impact on hormone production and should be managed to support overall health.Testing for nutrient deficiencies can help identify specific nutritional needs and guide supplementation.Gut health is essential for nutrient absorption and overall well-being.Balanced eating, including a variety of fruits, vegetables, protein, carbohydrates, and healthy fats, is key to supporting hormone balance.Intermittent fasting may have individual differences in effectiveness and should be approached with caution.Collaboration between nutritional therapists and healthcare professionals is important for comprehensive care. Nutrition plays a crucial role in overall health and well-being.Gut health is closely linked to nutrition and can impact various aspects of health.Stress can have a significant impact on nutrition and should be managed effectively.There is a strong connection between nutrition and mental health.Practicing mindful eating can help improve nutrition and overall well-being.Chapters00:00: Introduction and Background01:18:Menopause and Nutrition03:21:Adrenal Glands and Hormone Production04:16:Effects of Stress on Hormone Production06:10: Symptoms of Menopause08:25: Misdiagnosis and Lack of Understanding10:14: Importance of Progesterone11:08: Nutritional Therapy and Personalized Approach13:02: Supplements and Nutrient Deficiencies14:16: Testing for Nutrient Deficiencies19:19:Importance of Gut Health23:48: Importance of Raw Ingredients in Nutrition25:41: Baseline Nutritional Advice29:03: Intermittent Fasting and Individual Differences32:39: Importance of Balanced Eating35:37: Stress and Hormone Balance37:07: Collaboration with GPs and Specialists37:42:The Sexiest Thing About Accountants38:00: Conclusion and Contact InformationWebsite:LinkedIn:  Meet our sponsor: CharterparthCharterpath aims to inspire more finance professionals to volunteer their time and skills, connect them with non-profit opportunities, and engage with the wider sector so volunteering is a core part of a finance professional's career.Connect with Kelli? www.linkedin.com/in/kellidoorneFind out how Accounting Pirates can help you with your marketing journey, visit www.accountingpirates.com

In this delicious episode we will be exploring the creative mind of Chef Pete Blohme, who shares wonderful advice on life, as well as creating a business: Don't just work to make a living, work to make a difference. Panini Pete, as many people know him, has headlined with Guy Fieri on his Live Road Show performing in 25-plus Road Shows and he has also been featured on several Food Network shows such as Diners, Drive-Ins, Guy's Grocery Games and The Great Food Truck Race with Tyler Florence, as well as CMT's Sweet Home Alabama. Pete has been in the restaurant business for a long time and in 2006 he opened Panini Pete's Café & Bakeshoppe in Fairhope, AL. Since then he has been building a restaurant company and hospitality brand that today operates four award-winning establishments on the Gulf Coast.Pete is also the host of the Raw Ingredients podcast, as well as the author of Spatula Success. He is a founding member of The Messlords, a group of passionate chefs that travel the world cooking and entertaining American troops, and also co-founder of the PR Foundation that works to help veterans, adults with developmental disabilities, and no-kill animal shelters.You can find Pete on Facebook and Instagram as @ChefPaniniPete.Visit him at www.chefpaninipete.com where you can get a signed copy of his book Spatula Success within many other exclusive products.**Visit www.nickymondellini.com/podcast and download the ebook “Learn to handle the NOs of the industry” for free, and subscribe to receive La Pizarra's monthly newsletter with news about new episodes and various resources for the best development of your artistic career*Squadcast is the best platform to record your podcast or virtual meetings with up to nine guests with professional sound quality. You can download your audio files already mastered with Dolby sound, and edit the video version on Descript directly from your dashboard.Try it free for seven days at: https://squadcast.fm/?ref=lapizarra *Don't forget to subscribe to La Pizarra so you never have to miss an episode. Feel free to download and share them on social media, your comments are well received too!** Visit https://www.nickymondellini.com to learn about the work of actress, host and voiceover artist Nicky Mondellini.Nicky Mondellini is an internationally known artist with more than thirty years of artistic career. Her voice is heard in commercials on television, radio and digital platforms worldwide. She has been the host and producer of La Pizarra since 2020.Her work as an actress includes more than a dozen telenovelas,  and drama shows, classical and contemporary Spanish plays, shorts and feature films, and the hosting of morning shows in Mexico and the United States, as well as on camera commercials, and promotional and corporate videos.Follow Nicky on:Instagram @nickymondelliniX @nicky3ch_nickyTikTok @nicky_mondelliniFacebook https://www.facebook.com/nickymondellinivoiceover  LinkedIn https://linkedin.com/nickymondellinivoiceover  

Host Bryan Ford is joined by comedian Hari Kondabolu. The NY Times called him “one of the most exciting political comics in stand-up today” in response to his 2018 Netflix special, Warn Your Relatives. His 2017 truTV documentary, The Problem with Apu, created a global conversation about race and representation, and is now used in high school, college and grad school curriculums around the country. Hari joins Bryan for a conversation about colonialism and civil rights over a thoroughly uncivil meal of krispies, cookes and mangos.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Hari Kondabolu IG: @harikondabolu Bryan Ford IG: @artisanbryan Don't forget to check out The Innocence Project at innocenceproject.org.See omnystudio.com/listener for privacy information.

Welcome to the Raw Ingredients podcast with your host, Chef "Panini" Pete Blohme! In this episode, Chef Pete is joined by special guest Chef Bell as they explore the diverse career paths available in the culinary world. With decades of combined experience in the industry, Chef Pete and Chef Bell discuss the various career options available to aspiring chefs, including catering, personal chef services, culinary education, and more. Throughout the episode, they provide valuable insights on the challenges and rewards of each path, offering practical advice and tips for those looking to pursue a career in the culinary arts. They also share their personal experiences, from traveling the world to hone their craft to working with high-end clients. Whether you're just starting out or a seasoned professional, this episode of Raw Ingredients is a must-listen for anyone interested in a career in the culinary world. So tune in, relax, and join Chef Pete and Chef Bell as they explore the many different paths that can lead to a successful and fulfilling career in food.  

Welcome to the Raw Ingredients podcast, a show that delves into the world of culinary arts with some of the most innovative chefs and food enthusiasts. Hosted by Chef "Panini" Pete Blohme, this episode features a special guest, Eric Rivera, founder of the Vintage Hospitality Group in Montgomery, Alabama. In this episode, Eric shares his journey as a chef and entrepreneur, from running hotel restaurants to creating one of the most innovative restaurant groups in Alabama. Listeners will hear about Eric's passion for bringing diverse flavors and techniques to the table and how he incorporates his multicultural background into his cooking. As two chefs who are committed to creating unforgettable dining experiences, Eric and Pete discuss the art of menu planning and the importance of using fresh, locally-sourced ingredients. The conversation also touches on how to create a dining experience that not only tastes great but also tells a story and creates a lasting memory. Throughout the episode, the discussion also delves into Eric's unique approach to hospitality and how he creates a warm, welcoming atmosphere for guests. Listeners will learn about the challenges of running a restaurant group during a pandemic and how Eric has adapted to the changing landscape of the industry. So join Chef "Panini" Pete Blohme and Eric Rivera on this delicious journey as they explore the raw ingredients of culinary excellence on the Raw Ingredients podcast.  

Welcome to the Raw Ingredients Podcast with our host, Chef "Panini" Pete Blohme, and today we are honored to have Monti Carlo, a finalist on Master Chef, and that is just the start of her cooking career, as our special guest. In this episode, Monti Carlo shares her incredible journey from auditioning for Master Chef just to earn $50 for being on camera to becoming a culinary professional who is a member of the prestigious James Beard Association, promoting inclusion in the industry. We discuss the importance of taking every opportunity that comes your way and how hard work, persistence, and a positive attitude can help you achieve your dreams. As two chefs with different backgrounds, we also explore the art of fusion cooking and how to blend diverse flavors and techniques in the kitchen. We touch on the significance of using fresh, high-quality ingredients and the importance of sourcing them sustainably. Throughout the episode, we discuss Monti Carlo's passion for teaching others how to cook and her book which is scheduled to release spring 2025 which tells her story of bringing more inclusivity to the culinary world. We also talk about how she uses her platform to inspire and mentor young chefs and promote diversity in the culinary industry. So, join us on this inspiring journey as we explore the raw ingredients of culinary excellence with Monti Carlo on the Raw Ingredients podcast. https://www.instagram.com/themonticarlo

There's a lot of famous Browns out there - from Bad, Bad Leroy to kid detective Encyclopedia, Godfather of Soul James to Stranger Things' Millie Bobby - but this week, Chef Pete sits down with one of the best Browns of them all … Friend of the Podcast Todd “Get Around” Brown. Get Around Brown has … well … gotten around as a chef, caterer and restaurant consultant, so he has relevant and useful experience in almost every aspect of the industry and he and Chef Pete talk about his experiences, influences and the challenges facing the culinary industry today. Get Around's passion for the culinary arts certainly shines through during this entire episode, so grab a plate and hunker down for a heaping helping of this week's Raw Ingredients podcast.   https://www.instagram.com/getaroundbrown https://getaroundbrown.com https://getaroundbrown.com/social-media  

  In this episode of Raw Ingredients, host Pete Blohme sits down with acclaimed chef and restaurateur Jay Hajj to explore the culinary world and discuss the art of cooking. Jay Hajj is the owner of the popular Boston-based restaurant, Mike's City Diner, and has been featured on numerous food shows, including Food Network's "Diners, Drive-Ins and Dives." Pete and Jay delve into the challenges and rewards of running a successful restaurant, and how Jay's Lebanese heritage has influenced his cooking style. They discuss the importance of fresh, locally sourced ingredients and the impact of food on our overall health and well-being. Throughout the episode, Jay shares stories from his many years in the restaurant industry, including his experience cooking for celebrities like Taylor Swift and Kevin Bacon. He also offers valuable advice for aspiring chefs and restaurant owners, emphasizing the importance of hard work, perseverance, and a deep love of food. Whether you're a professional chef or just a home cook looking to improve your skills, this episode of Raw Ingredients offers a wealth of knowledge and inspiration from one of the industry's most respected and talented chefs. https://www.instagram.com/jay.hajj/ https://supportlrc.app/donate/ https://www.amazon.com/Beirut-Boston-Cookbook-Rags-Restaurants/dp/1624143423 https://www.mikescitydiner.com/  

We've got an interesting invitee on this week's Raw Ingredients podcast, as Chef Pete sits down with a fellow chef who has the honor of being a famous first - hailing from the great state of New Jersey, where he owns and operates the landmark Bayway Diner - it's Chef Michael Giunta, whose Bayway Diner was the first restaurant ever featured on the iconic Food Network series “Diners, Drive-Ins and Dives” (and a shoutout to Best Friend of the Pod Guy Fieri, of course).   From learning the craft at legendary culinary haunts that included Le Jardin and The Greenhouse to owning his own successful restaurant and catering business, Chef Mike certainly know his way around a kitchen and is known for his culinary artistry, his willingness to innovate and try new things, and his stick-to-it-ive-ness that has helped him persevere throughout his storied career. You'll enjoy hearing his inspirational insights and sensational stories as he and Chef Pete talk about what it takes to go the distance in the crazy culinary game.   So, tie that napkin around your neck, listeners, and get ready for a heaping helping of this week's Raw Ingredients Podcast. https://baywaycatering.com/  

From her start at Bennigan's to winning a James Beard Award for Best Midwest Chef, this week's special guest on The Raw Ingredients podcast has gone the distance, shown persistence and is a model example for showing what a can-do attitude can, indeed, do - it's the owner and executive chef of the renowned Belfry restaurant in Kansas City - Friend of the Show Celina Tio.   Celina has worked in almost every possible part of the culinary world and has steadily risen through the ranks to earn her award-winning status, so she and Chef Pete have a meaningful discussion about how to mentor the next generation of upcoming chefs and culinary artists and making sure to actively promote diversity and inclusiveness as the absolute necessities they are. Creating positive and supportive work environments doesn't just happen naturally, so the chefs will have you some great recipes to cook up a quality workplace that will have employees beating down your doors to come and join.   This week's episode is one that should not be missed, so grab your plate and come on in to this week's Raw Ingredients podcast - where we always leave you wanting more.   https://www.instagram.com/celinatio/   https://twitter.com/celinatio   http://www.thebelfrylounge.com/   https://www.facebook.com/thebelfrylounge

El Pollo may be Loco, but this week's special guest for The Raw Ingredients is far from Loco in her dedication and drive to continue to develop new ideas and opportunities within the food industry - it's Heather Gardea, Vice President of Research and Development for El Pollo Loco.   Heather, a fellow CIA alumna, and Chef Pete have a free-ranging, wide-spanning conversation about the food industry at large and the many different ways people can be a part of that ever-expanding economic driver. Whether its farm to table, production, distribution, food science and technology, sustainability ... the industry of eating is as expansive as the waists of those of us who help fuel that industry. Heather provides a great perspective of what the industry as a whole looks like and she and Chef Pete will show you that working in the culinary arts is a lot more than just making and serving food.   So, grab a plate and dig in to this week's episode of The Raw Ingredients - we always leave you hungry for more.   https://www.linkedin.com/in/heather-gardea-6a491010/  

Intriguing raw conversations for the soup kitchen this is just an intro… --- Support this podcast: https://anchor.fm/marquis-campbell/support

We're normally pretty humorous and cute with these notes here every week, but with this week's focal topic being mental health and taking time to take care of yourself, we thought it best to drop the schtick and focus on the importance of this issue and this week's guest, Tokiwa Sears, who fully understands the burnout and issues facing the food and drink industry.   Sears is the head mixologist for the iconic and James Beard Award-winning One Flew South at the Atlanta Airport. Both she and Chef Pete aren't afraid to talk about the culinary world's seldom discussed secret of burnout and mental health concerns, and Sears even shares what she went through in 2020 when she exited bartending in order to take time for self-care and self-assessment. And while that might not be an option for everyone, she and Chef Pete will talk about ways any and all of us can take of ourselves amidst the hustle and bustle of our work and personal lives.   Do yourself a favor and check out this week's episode of The Raw Ingredients - mental health issues affect each and every one of us from time to time, and the tips you glean from here may well help you help others or yourself sometime in the future.

He's a frequent Food Network regular. An award-winning cookbook writer. A digital series host. A frequent talk show guest. One of People Magazine's "Sexiest Chefs Alive." And the first-ever two-time champion of the "Chopped" TV series. Figure out who this week's guest is? Of course, it had to be the man, the myth, the legend Chef James Briscione blessing us with his presence this week's episode of The Raw Ingredients. Chef Pete and Chef James will take you on a tonal trip through Chef James' life and career where you'll learn that you can't shortcut the seasons of your life where you're meant to grind it out - it's that grinding that gives us the finished, polished edges that make us better than we were. They'll also focus on earning respect through a method that sounds simple but is not the path for the lazy and undedicated - it's called work, hard work and showing your team that you aren't afraid to trudge down into the trenches and muck in with them. So, get ready to be given a lifetime's worth of lessons from the Chef who is Bringing Sexy Back and Good Work Ethic Back - you know you're gonna wanna dig in on this week's episode. https://www.instagram.com/jamesbriscione/?hl=en https://angelenaspensacola.com/about/ https://www.simonandschuster.com/books/Just-Married-and-Cooking/Brooke-Parkhurst/9781451625578

In life, sometimes we are lucky enough to come across a truly great human being, a sort of person who fits the trope of the "Renaissance Man," someone who has a vast amount of knowledge, expertise and wisdom in a large number of different fields - and this week on The Raw Ingredients, Chef Pete is serving straight to your table a sit-down session with just such a man - his fellow CIA alum Mike Finelli. Mike has run the gamut of the gastronomical game so when he talks, he means business (and having an actual business degree from Fordham doesn't hurt there either). While we normally get to chew and chat with current chefs and culinary characters, Mike's conversation with Chef Pete shows us that sometimes even our podcast has to come out of the kitchen once and a while and see the larger world that is the complete culinary industry - and Mike's long and winding journey to where he is now is an amazing look at achieving your dreams and being open to where the world may take you, which, in his case, meant a nice Italian excursion that you'll be glad you go to enjoy. Because a restaurant isn't just a restaurant - like Mike tells us, it's every business out there all rolled up into one so this episode is a full five-course meal for each and every eager entrepreneur out there to taste and enjoy,. And, last but certainly not least, we want to be sure to announce that Chef Pete's new book "Spatula Success" has hit the shelves so visit chefpaninipete.com to find out more about this terrific tome that you will be delighted to devour. https://www.linkedin.com/in/michael-finelli-31117740/  

America may be divided in a lot of different ways but there's at least one thing that we can all agree on - a deep and abiding love for barbecue. (Just don't get into the regional “Here's how WE prepare it argument,” or Kansas City, Memphis, Texas and the Carolinas will come out swinging… and that's just the first tier)   So, who better to procure for this week's Raw Ingredients podcast than one of the men responsible for spreading the Gospel of Good BBQ, the Prophet of Pulled Pork himself - Mike Fernandez, one of the founders of Moe's Original BBQ.   Chef Pete whips up a tasty episode with Mike this week, as he takes us from Moe's slow-cooked start with a street-side smoker, a group of guys and a dream to a multimillion dollar BBQ empire among the Top 10 in the entire country. He and Chef Pete will give you the recipe for figuring out how to make your dreams come true, too - and, spoiler alert, it's putting in the time, the effort and the sweat equity, an ingredient in successful business just like smoked paprika is in … well, really, anything that tastes good.   You'll leave listening to this week's episode feeling inspired and motivated … and probably slightly hungry for some quality smoked meats, so grab your plate and fill it full of this week's Raw Ingredients Podcast.   https://www.moesoriginalbbq.com/history  

We sit down with the boys from https://www.rawtybee.com/ to discuss the finer points of going "Raw Dog" the genesis of starting an instantly iconic business on Tybee and what comes with the gig. Follow their instagram https://www.instagram.com/rawingredients/?igshid=YmMyMTA2M2Y%3D and check out our socials as well @ https://linktr.ee/FromBehindTheBarcast If you wanna hear the real bubble tea consider supporting us on patreon.com/frombehindthebarcast This was a fun one and we hope you enjoy, we sure did! --- Send in a voice message: https://anchor.fm/frombehindthebarcast/message

Guest: Dr. Michael Ehret, Head of Global Talent Management at Johnson & Johnson Are there any inherent, natural ingredients shared by high-potential leaders? And does there always need to be a direct correlation between performance and leadership potential? In the latest episode of the HR Works Podcast, Johnson & Johnson's Head of Global Talent Management, Dr. Michael Ehret, joins for a conversation about leadership development and optimizing succession management to build the future of an organization.

This week's episode features a guest that has an important connection to Chef Pete's life and ... well... to people who love paninis in general since he's apparently related to the guy who invented our favorite pressed sandwich: Chef Brent Lahaye, owner of Noodles Panini in Fort Lauderdale. His career is a family tradition, as his dad is one of the founders of the legendary Fort Lauderdale spot and Florida icon "Shooters on the Water," which has a special place in our host's history, as Chef Pete worked there early in his career as a busboy. Brent began his career working at "Club Dallas," his father's night club and then joined the team that helped launch the Shooters restaurant, which continues to set the Florida culinary world ablaze year after year. But, he and Chef Pete will go into their shared history with that benevolent bar and institution in a way that will make you feel reminiscent of a good ol' fashioned family reunion - without the worry of Aunt Mildred and her nasty potato salad with the raisins in it. Brent will also discuss his culinary school journey and several other stops along the way (you know we're #TeamNoSpoilers here) before opening Noodles Panini, a place of his own that he might have had an old friend come to help advise him with along the way ... couldn't possibly think of who that might be, but his name might rhyme with Shmanini Shmete. Apart from the tidal wave of nostalgia in this week's episode, you'll also get advice on how to navigate the path to your desires and how to build the business of your dreams even while fighting the vampires of self-doubt, lack of fulfillment and decision questioning. You definitely don't want to be the only family member not at the old homestead for this week's The Raw Ingredients, so go throw on your reunion t-shirt, come on down, grab a plate and get ready for some hemming, hawing, hilarity and helpful hints. And we'll make sure Aunt Mildred can't get in - seriously, that potato salad might actually be a war crime...   Connect with Brent: Noodles Panini Website Noodles Panini Instagram Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

This week on The Raw Ingredients, Chef Pete shoots straight with a lady who truly is the Service in Food Service - the glorious Gloria Chabot - as they get to chew and chat about her 40-plus year expedition throughout the hills and valleys ... and Taverns on the Green ... of the food industry. Gloria knew she loved food service at a young age, but almost didn't enter the culinary kingdom because she wanted to be a teacher (We think she would have made a great teacher, but education's loss is culinary arts' gain). Thankfully, before she made the choice to teach the children well, high school aged Gloria got some good guidance from the great Chef Joe Baum, the CEO and Chef of landmark New York high-class icons Tavern on the Green and Windows on the World (Tavern on the Green was even featured in the cinematic classic Ghostbusters - you know you've made it in the gourmet game when your restaurant is in a film where Bill Murray battles ghosts and cracks wise ... even if your restaurant is the site where Rick Moranis' character gets turned into some kind of demon dog thing). From Chef Baum's good advice, she went on to the prestigious Johnson and Wales University, one of the crown jewels of culinary education, and has worked her way up the food industry ladder rung after rung ever since. From her roles at some major and popular restaurants to her providing perfect provisions and peace for all of her partners with food service mainstay Sodexo, Gloria's story is an epic journey that you will be educated, enlightened and entertained by, even if you aren't in the eatery employ. Her recipes for success in food service include teamwork, consistency, and, above all, abundant kindness that has helped her in a career where doors have opened that never seemed possible for her. And Pete's ol' pal Food Network legend and denizen of Diners, Drive-Ins and Dives Guy Fieri just might come up in the conversation - so we guess you'll have to listen to find out, won't you? Don't you dare pass this podcast plate - take a heaping helping of this week's episode and enjoy our scrumptious sermonizing. Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink, Connect with Gloria: Instagram , Facebook, Twitter

Jamie is an entrepreneur, businessman, author and, of course, one of the sons of Southern cooking and lifestyle icon Paula Deen. With his mother and brother Bobby, they helped put Savannah cuisine into the national spotlight with the world-famous restaurant The Lady & Sons that had its humble beginnings as a bag lunch business in its early days. Not satisfied with just helping run one of the South's most successful restaurants, Jamie also owns Paula Deen's Creek House in Savannah, he and his famed family have been on several Food Network shows throughout the years, and he has written four books with his brother and 2013's Good Food solo, which is definitely a read you won't want to put down until you finish it. You'll love Pete's talk with Jamie this week as they dine on a variety of delicious details: whether its Jamie's humble beginnings in the food industry at 15 years old at a car auction house grilling up burgers, helping his mother go door-to-door across Savannah asking folks if they wanted to buy any of their home-cooked food for their start-up catering service "The Bag Lady" (Pro tip: if Paula Deen or any Deen family member shows up at your door asking if you want to buy their home-cooked food, you always, always say YES!) to building a Southern food syndicate that keeps satisfying and going strong. Jamie's tales of grit, drive and determination are a must-listen for any restaurant owner who needs that bit of inspiration to keep pushing forward - or anyone who needs a little life coaching on what it means to work hard and never give up. And, as we learn from the first-born Deen son, there is no such thing as instant success overnight - it takes time, talent, effort and hard work to build the foundation on which a culinary and cultural empire can be born. And don't miss Jamie's great guidance on attracting and keeping good employees - as he's had some of the folks working with him be a part of their Deen family for over two decades. These wise words aren't just for the restaurant ringleaders - there's a clear recipe for success here that any engaging enterprise definitely needs to know. We hope this is enough to whet your auditory appetite because this week's The Raw Ingredients isn't just an amuse bouche - it's the whole darn meal, Southern fried and Deen approved, so you know it'll be finger-lickin' good.   Connect with Jamie: Paula Deen Cooperation Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Having trouble building a brand or staying on track with your existing brand? Grab your spoon and dig into this week's episode of The Raw Ingredients, as Chef Pete Blohme sits down for a session with Brand Man of the Beach Brian Harsany, co-owner of four beloved Orange Beach mainstays – Cosmo's Restaurant and Bar, Maggie's Bottle and ‘Tail, Luna's Eat & Drink and BuzzCatz Coffee and Sweets. Brian takes Chef Pete through his journey in the restaurant business – from his start as a fill-in table busser at a small restaurant in his teenage years to being the Game Changer of Gulf Coast Dining – and the ups and downs of owning and managing a highly seen and enjoyed culinary kingdom. His advice on launching and maintaining a brand is a must-listen and you need to write down everything you can during his and Chef Pete's insights on creating a culture of cooperation to finally put an end to the Front of House/Back of House War that has been an unfortunate mainstay of the restaurant business for centuries – peace in our time. So, don't get full on other podcasts this week and skip this episode – you've earned the sweet treats and insights you'll find inside.   Brian's Properties : Cosmos Restaurant and Bar Luna's Eat and Drink GT's on the Bay BuzzCatz Cobalt The Magnolia Hall Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Gorilla Rich is a fellow Mess Lord, Fellow Triple D family with Pete. Gorilla Rich has an amazing bbq stand located in a train-car in Pacifica, California.Featured on Food Networks Diners, Drive-In, and Dives (DDD), Gorilla BBQ offers a unique experience using fresh ingredients and slow cooked meats that melt in your mouth!    The nick-name “Gorilla” was given to Rich Bacchi by his dad. "I've always been a little bigger than normal!" Says Rich. His name, his personality, and his food are all large and in charge!    Rich Bacchi, a native Pacifica resident, comes from a long line of restaurateurs. His family owned and operated a restaurant just down the street from where Gorilla BBQ stands today. You could say he was raised to have his own spot and cook/BBQ some amazing food! Gorilla Barbeque LLC was officially established by Rich in 2006.    As mentioned above Rich's parents owned a restaurant (which was a Mexican restaurant). All the way back since Rich can remember he was working at his family owned restaurant. The workforce consisted of his siblings, cousins, and the leaders were his mom and aunt. Because of his restaurant background his friends would always choose Rich as the one to cook. Most of the time his food of choice to cook would be BBQ.  The restaurant business was not Rich's career of choice. Rich started out working for Track Magic traveling the country prepping and building racing go-carts. Rich started out as screwing in bolts to leading the team. While doing this Rich would BBQ for the team during events and such. However, once the company's owner passed Track Magic met its demise. Shortly after Rich's parents became ill and Rich needed to be closer to home. The train-car that now is the home of Gorilla BBQ became available and not knowing what he was going to use it for Rich bought the train-car. Then during a conversation with one of his friends the idea was born for Rich to open up a BBQ joint in the train-car.    Specific topics that Pete and Gorilla talk about in this episode are:  Be nice to the public. Teach your people to be nice to people. The small things matter. Overly communicate to your customers so they know what is going on and do not make assumptions. When customers make assumptions they are normally bad. You have to read your guest and tend to their needs. A hostess can walk people to a table, a bar tender can make great drinks, a server can get the order perfect, but can we make people feel welcomed? That is what makes restaurants great.    Consistency is key. It all starts with setting standards to say “I can't allow this because it will hurt the business. Set standards and train your leaders to make sure all the employees live up to that standard. Even when employees say they can make it better and they change something it will hurt even if it's good people will come in and say this isn't what I get it's different. People do not like change. Mastery is doing the same thing day in and day out.  How to overcome the struggle of COVID-19. Things like price increase of products, less staff, taking care of your facility (all good operators had clean facilities before COVID) That is just a glimpse of todays episode of “The Raw Ingredients” you will definitely want to listen to this conversation between Rich and Pete.  Links:  Connect with Rich: Instagram Facebook GorillaBBQ  Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

Today's episode Pete sits down with Trina Gregory-Prost.  Trina is the chef/owner of SE7EN BITES in Orlando, Florida with her wife VA. SE7EN BITES servers southern nostalgic food with a modern twist.  Trina's Grammie was the first person to introduce her to cooking/baking when she was very young. However, cooking was never anything other than a hobby for Trina. Trina's love was for the Spa industry and Trina was in the Spa industry for 21 years. Trina love the Spa Industry the entire time she was in the Spa Industry. The last 5 years Trina was in the Spa Industry she traveled the world opening multi-million dollar spas.    Towards the end of Trina's time in the Spa Industry she had her first child and being gone two to three weeks at at time with a new born was not feasible. While Trina would be doing beings nails and such she would hear about people struggling to find a good restaurant to cater their event or family gatherings. Around 2010 Trina went back to school to be a cook to learn the nitty gritty fundamentals on top of already knowing how to cook well. Her dream at this point was to be a private chef once she completed culinary school. Through the early part of Trina's culinary story Pete and Trina discuss the age old argument of should you go to culinary school or not and the things that Trina did that other people questioned because her age. Things like internships and externships in different kitchens learning all the could. Trina and Pete talk about the importance of growing your skill set and letting go of your ego to just do whatever it takes to be the most qualified you can be.  Trina graduated culinary school with a culinary degree, a baking and pastry degree and a restaurant management degree. After graduating Trina already was doing catering for three commercial accounts to sell desserts for, therefore was renting space in a commercial kitchen (which was very expensive). Trina's girlfriend (now wife) talked Trina into renting out her own little space because it would be the same cost to get her own space set up and this would allow them to take on a couple more clients. After Trina and her wife VA rented out their own space and began to build the place out VA says to Trina, not only could you do catering orders but let's just add a counter and we can serve people who walk in. That is how SE7EN BITES began.  Trina's wife VA has had fourteen years of experience in the restaurant industry working for the Carrabba's Outback Group training all the proprietors of how the kitchen was ran. Through the conversations Triana and VA had while creating SE7EN BITES was that you can be successful in the restaurant industry if you will just hang onto the fundamentals of business. You can have great food and go broke because you do not know how to balance a budget.    This is just two highlights of many highlights of this episode that you do not want to miss out on. Share this episode with an up and coming chef or even a seasoned chef. Everyone will benefit from today's episode of "The Raw Ingredients"  Connect with Trina: Instagram, Facebook,   SE7EN BITES: Website, Instagram, Facebook , Twitter, Goldbelly    Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION   Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

In our year of more, Global Widget brought customers more CBD, more new products, more flavors, more milligrams of CBD, more education and more value. From our new and improved award-winning CBD gummies to CBD oils with more flavors and more milligrams of CBD to brand-new products like CBD Lip Balm, there was something for everyone during our year of more. Senior Content Manager, Charlie O’Brien, VP of Sales Operations, Scott Wooster and VP, White Label and Raw Ingredients, Chad Levitt take a look back at our Year of More and what it meant to our customers, retail, wholesale and white label partners.

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In Episode 44, Brandon introduces "The Finisher", a new tool he's discovered for pithing ducks (rather than slitting their necks) which allows for a more attractive presentation and preserves the blood, within the animal, for such dishes as Duck a la Press.  Brandon and Lauren discuss the struggle that exists between humane killing and efficiency, and question whether pithing or neck slitting is the more humane method of poultry slaughter.   Other topics include:  making Duck a la Presse; how poultry plumage acts as a veil for an animal, but simultaneously reveals its nature and reality; how commodified forms of meat, as currently sold in supermarkets, allow us to forget that we are a burden to the earth; and how to preserve meat in its own fat in the form of confit and rillettes.  Finally, Lauren discusses her maiden venture into making hand soap from lard and her new Keto diet. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: The tyranny of abundance: the fat of the pig, 2:54 Family Pig Class recap, 6:11 Avoiding nitrites: for health or other reasons?, 17:33 Salami, 30:00 Killing ducks, 37:50 Poultry fatting house, 42:37 Part 2 Show Notes: Poultry slaughter: efficiency vs. humaneness, and aesthetics, 1:00 Stunning to kill: “The Finisher” pithing tool introduced, 2:30 How to make Duck a la Presse, 9:08 Plumage as a veil that both covers and reveals:  16:32 Retaining the veil to reveal both the nature and reality of the animal, 17:45 How commodified forms of meat allow us to forget that we are a burden to the earth, 22:13 Receiving the Gift: how docility to the nature of an animal yields more than is given, 22:35 Ethics of certain animal products, 33:33 Preserving meat in its own fat Confit, 41:34 Rillettes, 47:20 Making soap from lard, 51:36 Links for Episode 43: The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses, by David Asher:  https://www.amazon.com/Art-Natural-Cheesemaking-Traditional-Non-Industrial/dp/1603585788 Links for Episode 44: "The Finisher" by Adrenaline.com:  https://adrenal-line.com/ Dan Barber, chef and co-owner of Blue Hill at Stone Barns, on Chef's Table:  https://www.imdb.com/title/tt4360158/ Westland Distillery:  https://www.westlanddistillery.com/ On the Anatomy of Thrift:  Fat and Salt:  https://farmsteadmeatsmith.com/films/  

In this article I share ideas for where to get your raw foods - fresh or otherwise - and also how to locate them no matter where you live. The written version of this article can be found here. Happy shopping!

Want to learn how to make delicious cheeses in your own kitchen? It’s easier than you think. Our guest this week is radical natural cheesemaker David Asher, author of The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses. During the podcast we discuss: The difference between […]

Fuhmentaboudit is getting cheesy this week as author and natural cheesemaker David Asher is on the line with Chris and Mary.  Talking about what constitutes natural cheesemaking as well as other items that David regularly ferments, he explains that a popular item he produces is kefir: a traditional yogurt culture from Central Asia.  Conversation delves into rennet and the various types that are available to the aspiring cheesemakers today and many more details from David’s new book, “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses!” Tune in for an informative show! “My favorite is chevre, a straight up fresh goat cheese… it’s remarkably tasty for a fresh cheese only two days old and really, really easy to make.” [33:45] –David Asher on Fuhmentaboudit  

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment.  This week on Cutting the Curd, host Diane Stemple is in studio with David Asher, author of “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses,” who seeks to influence cheesemakers to adopt more natural, sustainable practices. Preaching a traditional, but increasingly countercultural, way of making cheese―one that is natural and intuitive, grounded in ecological principles and biological science―Diane goes behind the scenes of the book and uncovers David’s path to natural cheesemaking. This program was brought to you by the Wisconsin Milk Marketing Board. “I believe that there’s a healthy community of microbes out there that can help cheesemakers practice a very safe, traditional cheese making.” [18:10] “I will not necessarily choose certified organic cheese over not certified organic cheese. The organic regulations really just apply to the production of milk rather than the production of the cheese.” [24:25] –David Asher on Cutting the Curd    

Join us as we sit down with Kim Coles and chat with her about joining #TeamNaturalHair, her career, her G.I.F.T.S, and everything in between! Business Roll Call --------------------------- Naptural Roots Magazine - http://www.NapturalRoots.com We are THE natural hair care and lifestyle magazine. We cover topics such as natural hair care and styling tips, body and skin care, health and fitness, wellness & spirituality, finances, art and fashion, and other lifestyle issues primarily affecting the Black Community! We currently have an advertising special with 50% off that will run through the end of March! Naptural Roots Magazine 5th Anniversary/Atlanta Launch Party - Tickets are only $10 and it supports our Nappy Headz (TM) book series! Tickets on sale at http://www.brownpapertickets.com/event/156852 The Hairitage Cruise - http://www.HairitageCruise.com Eyz of the Siren Image Consulting (FB: http://www.facebook.com/#!/pages/Eyz-Of-The-Siren-Image-Consulting/153044018053775) The Mane Source - www.themanesource.com Au Naturel Diva Apparel - http://www.aunatureldiva.etsy.com - 20% off 2 or more items with coupon code BHM20 After Affects Natural Skin Care solutions - http://www.theafteraffects.com Naturalista Cosmetics - http://www.Naturalistacosmetics.com Tiff Talks - http://www.facebook.com/tifftalks Raw Ingredients - http://www.raw-ingredients.com Sheabutter Cottage - http://www.sheabuttercottage.co.uk

Join us as we sit down with Kim Coles and chat with her about joining #TeamNaturalHair, her career, her G.I.F.T.S, and everything in between! Business Roll Call --------------------------- Naptural Roots Magazine - http://www.NapturalRoots.com We are THE natural hair care and lifestyle magazine. We cover topics such as natural hair care and styling tips, body and skin care, health and fitness, wellness & spirituality, finances, art and fashion, and other lifestyle issues primarily affecting the Black Community! We currently have an advertising special with 50% off that will run through the end of March! Naptural Roots Magazine 5th Anniversary/Atlanta Launch Party - Tickets are only $10 and it supports our Nappy Headz (TM) book series! Tickets on sale at http://www.brownpapertickets.com/event/156852 The Hairitage Cruise - http://www.HairitageCruise.com Eyz of the Siren Image Consulting (FB: http://www.facebook.com/#!/pages/Eyz-Of-The-Siren-Image-Consulting/153044018053775) The Mane Source - www.themanesource.com Au Naturel Diva Apparel - http://www.aunatureldiva.etsy.com - 20% off 2 or more items with coupon code BHM20 After Affects Natural Skin Care solutions - http://www.theafteraffects.com Naturalista Cosmetics - http://www.Naturalistacosmetics.com Tiff Talks - http://www.facebook.com/tifftalks Raw Ingredients - http://www.raw-ingredients.com Sheabutter Cottage - http://www.sheabuttercottage.co.uk