Podcasts about recipe developer

Discover the hidden culinary history of Asian heritage chefs who've served U.S. presidents. Host Lauren Clarke welcomes food historian Adrian Miller and chef Deborah Chang, co-authors of "Asian Heritage Chefs in White House History: Cooking to the President's Taste." From Lee Ping Quan's presidential yacht service in the 1920s to Chef Cristeta Comerford's 19-year tenure as White House Executive Chef, learn how these talented cooks navigated anti-Asian immigration policies while introducing authentic dishes to America's first families. The episode explores how military service provided a pathway to citizenship, reveals surprising fusion recipes from presidential kitchens, and demonstrates food's power as cultural diplomacy. Plus, the latest immigration news with EIG partner Rob Taylor.This episode is part of our ongoing "Food of Immigrants" series, this month featuring stories that highlight Asian American, Hawaiian, and Native Pacific Islander heritage during their heritage month.GUESTS: Co-Authors of "Asian Heritage Chefs in White House History: Cooking to the President's Taste"Adrian Miller, Author, Food Historian, James Beard Award WinnerDeborah Chang, Chef, Recipe Developer, AttorneyHOST: LAUREN CLARKENEWS NERD: ROB TAYLORPRODUCER: ADAM BELMARShow Links:Asian Heritage Chefs in White House History: Cooking to the President's Taste

Meet the woman behind the recipes! This week, Lisa sits down with Ashley to uncover the journey that led her to become a food writer, recipe developer, and cooking class instructor. This candid conversation serves up a fresh perspective on Ashley's food-focused life.Find Ashley at:Visit the Big Flavors from a Tiny Kitchen websiteBig Flavors events scheduleBig Flavors newsletterFollow Big Flavors on your favorite social media channel!InstagramFacebookPinterestYouTubeTikTokBlueskyThreadsKeep exploring and learning about Ashley's food world!Freeze your veggie scraps to make stock in the slow cookerJacques PépinBroiler KebabSpatchcocked Roasted Turkey**This episode of Passing the Plate is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.See show notes at www.passingtheplate.org/60.Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Join thousands of other listeners on our Substack, The Foodletter!   In this episode of That Was Delicious, Brooke sits down with cookbook author, recipe developer, and television host Laurel Evans. Born and raised in Texas, Laurel moved to Milan over 20 years ago and has since built a fascinating career bridging American and Italian cuisine. From her early days of culture shock and learning the language to becoming a well-known voice in Italian food media, Laurel shares her journey, insights on Italian food culture, and what it's like raising a family in Italy. She also discusses her cookbooks, including Liguria: The Cookbook, her experience on CNN's Searching for Italy, and her upcoming Liguria retreats in 2025. If you love food, travel, and cultural deep dives, this episode is a must-listen!   Key Takeaways [07:17] Laurel's Journey to Italy Originally from Texas, she moved to Milan in 2004 after meeting her now-husband, Emilio. The transition was challenging, especially navigating Italian bureaucracy and mastering the language. [12:05] Italian Bureaucracy & Cultural Differences Italy's bureaucracy can be frustrating, with conflicting information and unclear processes. The Italian mentality of l'arte di arrangiarsi (“the art of getting by”) explains the country's flexible, often chaotic approach to rules and regulations. [23:23] Italian Food Culture vs. American Food Culture Laurel initially felt pressure to cook only Italian food but later embraced her American culinary roots. She introduced American classics like brownies and burgers to Italian friends, sparking curiosity about American cuisine. [25:00] Writing Cookbooks & Breaking into Italian Food Media Laurel's first book, Buon Appetito America, introduced Italians to American home cooking. Despite imposter syndrome, she went on to publish multiple cookbooks, culminating in Liguria: The Cookbook. [34:10] Why Liguria's Cuisine is Underrated People visit Liguria for the scenery (Cinque Terre, Portofino) but overlook its incredible food. Dishes like pesto, focaccia, and seafood-based dishes are must-tries in the region. [39:50] Being Featured on Searching for Italy Laurel was part of the Liguria episode of Stanley Tucci's CNN series. The production team was highly invested in authenticity, showcasing the region's food in a genuine way. [43:31] Raising Kids in Italy vs. the U.S. The biggest difference is city vs. rural life—Laurel grew up on a ranch, but her kids are raised in urban Milan. Italy's family-oriented culture and sense of safety make it a great place to raise children. [46:42] Advice for American Tourists in Italy Travel deeper—don't try to see everything in one trip. Spend more time in fewer places and engage with locals for a richer experience.   Notable Quotes (02:29) “Italy and Texas actually have a lot in common—deep-rooted traditions, pride in where you're from, and a strong connection to food and family.” (23:15) “When I first moved to Italy, I was terrified people would judge my cooking and think, ‘Of course, the American overcooked the pasta!'” (12:05) “Italian bureaucracy is like a puzzle with missing pieces—you just have to keep pushing until it works.” (39:50) “When I was featured on Searching for Italy, I loved that they truly cared about getting it right, not just making a TV show.”   Resources Get a copy of Laurel's cookbook, Liguria Visit Laurel's Website for books, recipes, and retreats: www.laurelevans.com Follow Laurel on Instagram Follow Female Foodie on Instagram

Caroline Chambers is an author, recipe developer, and the creator of the popular Substack and cookbook What to Cook When You Don't Feel Like Cooking. Caroline began her career in advertising in New York City, and to make ends meet, she also started a floral design business, delivering flowers across the city by cab. After a few years, she felt like the city—and the advertising industry—wasn't for her. When her boyfriend (and eventual husband) relocated to San Diego for work, she took the opportunity to join him and resolved that, when she did, she'd also pivot to an industry she was truly passionate about: food. Over the next few years, she worked in catering, restaurants, test kitchens, and more, before finding her niche as a freelance recipe developer. She then began to grow an audience on social media, which culminated in the launch of her Substack What to Cook When You Don't Feel Like Cooking in 2020. Readers loved her quick, delicious, unfussy recipes, and her community grew quickly. Today, she has over 409,000 subscribers and is the #1 Food & Drink Substack. Last year, she expanded her culinary universe even further by publishing the What to Cook When You Don't Feel Like Cooking cookbook.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed's Tasty. In addition to his editorial work, Mims has penned three celebrated cookbooks, where his signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media. Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone. In this recipe, we discuss: How Ben fell in love with cooking Paving the way with journalism and culinary school degrees How an internship with Saveur magazine led to a full-time test kitchen job Landing a coveted job as a food columnist for the L.A. Times How he got his first cookbook contract Tips on making yourself marketable as a freelance food writer The challenges of researching and writing his latest cookbook, Crumbs  Some of the interesting tidbits about cookies that can be found in Crumbs  Ben's best kitchen tip on storing spices  Ben's advice on making videos for social media  And much more!   Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

It's time for our annual EO/ESOP Podcast Summer School series. We've selected some of our favorite episodes over the past year for your enjoyment over the summer break. Today we're sharing an episode of the "Owner to Owner" podcast. Host Jesse Tyler was joined by three great employee owners at 100% ESOP King Arthur Baking Company, Michael Scanlon, Manager, Workforce Acquisition and Growth, David Turner, Recipe Developer, and Ana Gallo, Fulfillment Operations Manager. Each guest shares personal insights on what ownership means to them; how they describe ownership when talking to family, friends, and strangers; the three words they use to describe ownership; their EO A-ha moments; and why anyone seeking work should consider a career at King Arthur. This episode was originally published on October 11, 2023, as Episode 52 of the "Owner to Owner" podcast.

Today's episode was recorded on the lovely island of Prince Edward Island, also nicknamed Canada's Food Island. PEI is known for their world-renowned oysters, mussels, lobsters, and potatoes. My guest today is Crystal MacGregor, who's personal mission is to help change the world by inspiring healthy minds and nourishing bodies. Crystal is the Director of Marketing and Communications for Food Island Partnership whose mission is to share the passion for Canada's Food Island, and the many food stories that start here. Canada's Food Island shares food stories, recipes, and farmer spotlights. Crystal is based here in PEI and travels worldwide to educate people about PEI's seafood. In addition to her decades of experience in the marketing industry, Crystal is also a Registered Dietitian, Recipe Developer, and Wellness Trainer. Learn more about Canada's Food Island here. You can find recipes, and all the ways to work with Crystal through her websiteFollow along on Instagram @cmacgregor @canadasfoodisland @pei_socialshell Support the Show.

NYT Bestselling Author, Recipe Developer and Mission-Driven Entrepreneur, Radhi Devlukia-Shetty, joins Lo Bosworth on Gut Feelings.  Also a clinical dietician, nutritionist, and always-learning cook, she brings a modern approach to the ancient principles of holistic wellbeing. Radhi shares her journey with Ayurveda and the transformative power of understanding one's own body through ancient health sciences. In this episode, Radhi and Lo explore the value of routine, the therapeutic nature of meal prep, and effective stress management through breath work. Plus, they discuss the importance of balancing business and personal life, especially when working with a spouse, highlighting how to maintain energized and productive days, and much more.To get to know Radhi better, follow her on Instagram!Don't forget you can follow Lo on Instagram and TikTok too, and you can also get her book Love Yourself Well: An Empowering Wellness Guide to Supporting Your Gut, Brain, and Vagina as well!Have a question for Lo or an upcoming guest? Send it to gutfeelings@lovewellness.com.Follow UsTikTok @lovewellnessInstagram @lovewellnessPresented by Love Wellnesswww.LoveWellness.com

Episode 46: Mia JacobsMia is a self-taught chef, recipe developer and content creator from London who has always had a love of food. She experimented with cooking from a young age but quickly developed an obsession with street food after leaving university. In 2020, Mia turned her passion into a full time job when she founded Always Cook on the Bright Side, an online vegan cooking school, in the midst of the pandemic. She went on to cook with hundreds of people from around the world as well as the likes of Disney UK and some of the most prolific universities in the country before securing a job with the biggest food media brand in the UK, Twisted, (which boasts over 40m followers across their social media platforms). She now runs Twisted's plant based sister brand, Twisted Green, a non-judgemental space for plant curious eaters to discover new ways of cooking. Mia's aim is to transform kitchens around the world from a daunting space to ones that are filled with joy...and the irresistible aroma of frying garlic. #HYGYSTPOD #haveyougotyoursh*ttogether #HYGYST #caitlinoryan #MiaJacobsHave You Got Your Sh*t Together? with Caitlin O'Ryan, is a podcast that celebrates not having your sh*t together! In each episode, Caitlin interviews guests who seemingly “have their sh*t together” - be that in life/love/work/hobbies. Throughout the conversation, the questions unveil whether they actually do, or whether the whole concept is a lie! With a mix of guests from various backgrounds, the podcast is sure to be relatable, honest, and an antidote to Instagram culture. Producer - Ant Hickman (www.ahickman.uk)Artwork - Tim Saunders (www.instagram.com/timsaunders.design)Photography - Patch Bell (www.patchstudio.uk)Music - Cassia - 'Slow' (www.wearecassia.com)Web: www.hygystpod.comInsta: www.instgram.com/hygystpodEmail: hygystpod@gmail.comRSS: https://feeds.acast.com/public/shows/644a8e8eadac0f0010542d86 Hosted on Acast. See acast.com/privacy for more information.

In episode 516, Jo Keohane teaches us how to style food to make it look as delicious as possible in order to drive more traffic to our blogs. Since graduating from Culinary School in NYC in 2010 Jo Keohane freelanced as a Recipe Developer and Food Stylist in test kitchens of many America's best known publications, like Bon Appetit Magazine, Epicurious and Saveur. She has also worked with a variety of household brands like William Sonoma, Weightwatchers, Staub Cookware, Danone, Kraft and more. She started off life as a BBC journalist and then worked in PR in London. But a love of cooking and a desire to find a fulfilling career which would allow her to spend more time with her 3 kids took her back to school to study cooking. After moving to the USA in she was lucky enough to attend the Institute of Culinary Education in New York City. Now she runs her own food blog - The Family Food Kitchen - helping other busy families to eat well even when time is short! her blog focusses on easy, delicious and do-able recipes - and contains lots of one pot, sheet pan and easy meal ideas. In this episode, you'll learn about what to consider before you start shooting your recipe, including how to layer and pick ingredients, backdrops, props and garnishes. - Food Styling is a Problem Solving Exercise: During recipe development, plan ahead to make sure your ingredients will help you make your dish look appealing. - Don't Hold Back on Good-Quality Ingredients: Better quality ingredients will have more vibrancy and make your photos pop more. - Create Depth and Movement in Food Photography: Use layering to create depth in your photos and take photos of movement (e.g. pouring a sauce). - Balance Perfection and Authenticity: While it's important to make your photos look appealing and create intrigue avoid overly perfect photos - crumbs and spills in small quantities add character. - Proper Ingredient Storage: Store ingredients to maintain freshness and quality. For example improper storage of herbs can lead to wilting and might detract from your photos. - Adjust Cooking Times for Food Photography: There's a difference between cooking to eat food and cooking for photography. Adjust cooking times to ensure that the food looks its best on camera. - Use Props and Tools for Food Styling: Jo discusses the importance of having a set tray with essential tools and props for food styling, such as sharp knives, tweezers, Q-tips, paper towels, toothpicks, spritz bottles, squeeze bottles, spatulas, and brushes to aid in food styling. - Layering Garnishes to Enhance the Dish: Use different garnishing techniques to elevate the appearance of dishes for photography. By layering garnishes strategically, you can add depth and visual interest to the dish. Connect with Jo Keohane Website | Instagram

Have you ever found yourself in a cooking rut? Uninspired, making the same thing on repeat day after day? You're not alone! Even the most accomplished chefs and food professionals have been in the same boat, and in this week's episode, we're in conversation with the talented, hilarious, and inspiring Sue Li, food stylist and NY Times recipe developer. Sue shares her insights on breaking into food media, the intricacies of styling magazine covers, and how she finds inspiration in the kitchen.If you've ever had a cooking block or wanted to know more about food styling, this episode is for you!In this episode, you'll gain insight into…* Sue's career trajectory in food styling: from starting as a line cook at Eleven Madison Park, to contributing to the restaurant's cookbook, to apprenticing under the best recipe developers and stylists in food media, and now creating hit recipes for the NY Times.* Actionable strategies for reigniting excitement in your own kitchen, including how talking to your Food Friends can make all the difference.* Trusted recipes and cookbooks that will motivate, inspire, and nourish you!Tune in now to break out of that cooking rut, discover new inspirations, and enjoy a good dose of laughter with Sue Li!***Links to from this week's show:You can find out Sue's Li's recipes here, and more about her on her site and on InstagramSue's NY Times' Neapolitan checkerboard cookie videoEleven Madison Park: The Cookbook Food Stylist Rebecca JurkevichFood Stylist and Cookbook Author, Susan Spungen and her IGAmy Chaplain's cookbooksClaire Saffitz's Dessert Person and her focaccia recipe via Bon Appetit***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

Today's guest is Arlyn Osborne, a freelance food writer, recipe developer, and content creator. She's about to release her debut book, “Sugarcane: Sweet Recipes from My Half-Filipino Kitchen,” which is filled with gorgeous photography and delicious recipes featuring Filipino flavors with Western techniques. Arlyn's culinary journey has been fruitful —from working at places such as Food Network and Food & Wine to writing for publications including the Washington Post and Bon Appétit. Arlyn joins host Jessie Sheehan to deep dive into her Ube Cheese Pandesal—her take on the traditional Filipino bakery staple. The duo discuss the best methods for letting yeasted dough rise, how to test if your dough is cooked through, and whether or not to refrigerate your baked goods.Want to bake along? Here is Arlyn's recipe for Ube Cheese Pandesal. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Arlyn: Instagram, Sugarcane cookbookMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Bio: Kathleen Ashmore is the Chef, Recipe Developer, and Digital Creator behind Kat Can Cook and the website www.KathleenAshmore.com. Before becoming a TikTok food sensation with over 2 Million followers, Kat graduated from the award-winning Institute of Culinary Education in NYC. She then went on to work for Martha Stewart, developing retail recipes and producing cooking segments on the eight-time Emmy award winning The Martha Stewart Show as well as developing recipes for Indigo, the largest book retailer in Canada. Most recently, Kat has been seen on QVC as a brand ambassador as well as daytime television shows such as Rachael Ray. A witty and genuine chef, Kathleen is known for her skillful ability to incorporate clever food hacks and tips into fun, simple and delicious recipes that just happen to be healthy too. She is also known for her real life, authentic, unfussy approach and relatability, which has created a community of highly-engaged enthusiastic home cooks. Kathleen lives in Fairfield County, CT with her husband Michael, son William(6), daughter Coco (4), and rescue pup Calhoun. She is thrilled to have returned to what she loves the most: connecting people through comforting, healthy food. Big Bites: https://www.amazon.com/Big-Bites-Wholesome-Comforting-Nourishment/dp/059358015X ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Before becoming a TikTok food sensation with over 2 Million followers, Kat graduated from the award-winning Institute of Culinary Education in NYC. She then went on to work for Martha Stewart, developing recipes and producing cooking segments on the eight-time Emmy award winning The Martha Stewart Show as well as developing recipes for Indigo, the largest book retailer in Canada. Kat Ashmore is the Chef, Recipe Developer, and Digital Creator behind Kat Can Cook. She is known for her skillful ability to incorporate clever food hacks and tips into fun, simple and delicious recipes that just happen to be healthy too. She is also known for her real life, authentic, unfussy approach and relatability, which has created a community of highly-engaged enthusiastic home cooks. Kat lives in Fairfield County, Connecticut with her husband, two children, and rescue pup.www.kathleenashmore.comInstagram: @katcancook; TikTok: @katcancookSupport the showFollow Moms Who Create:Instagram - https://www.instagram.com/momswhocreatepodcast/Facebook - https://www.facebook.com/momswhocreatepodcastMonthly Meeting Book Club - https://www.facebook.com/groups/momswhocreatebookclubWebsite - https://www.momswhocreate.com/

Lee Ann Whippen is a BBQ legend. She is a 2022 inductee in the BBQ Hall of Fame, 25 year champion pitmaster, certified BBQ judge, restauranteur, TV personality, BBQ Nation Radio Co-Host, PIt Boss Brand Ambassador, Recipe Developer and owner of Pig Powder...and there's more. Hear this sit down with legend herself as we shared some time at The Jack. Follow Lee Ann on Instagram Follow Lee Ann on Facebook

Meet Tina Martinez:Tina has been professionally cooking since 2007 starting her career at restaurants in California and Washington DC before teaching culinary classes in Brooklyn. Then went on to assist some of the top food stylist in New York before beginning a 7 year stint at the Today Show where she styled food for the morning show. She now does recipe development, test and create video content for the Hearst Lifestyle Group, which includes Good Housekeeping, Women's Health, Woman's Day and Prevention. When she's not at work cooking, you can find me at the local brewery, hiking in a National Park or enjoying an afternoon at the beach.Website: https://www.tinadegraff.comInstagram:  https://www.instagram.com/the_saltgypsySupport the showAbout Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Do you wish you could feed your cats a fresh food diet, but it's just not in the budget? You're not alone! Join us as we speak with Natural Pet Food Formulator, Animal Dietary Consultant, Recipe Developer and Pet Food Industry Consultant, Emma Rutherford. She'll be offering advice on how to make your cat's food at home properly as well as giving us all super cheap and even FREE hacks on how to improve your cat's food bowls (thus lifespan) using what you already have in your fridge! Learn more about Emma: https://thenaturalcaninekitchen.com/ Cat Food Recipes: Ralph's Plat du Jeur recipe: http://bit.ly/Gourmet-Cat-Food Video Recipes: https://bit.ly/cat-food-recipes Dr. Judy Morgan's Chicken Recipe: https://drjudymorgan.com/.../dr-judys-complete-chicken... Prey-model recipes by Meghan Waals: https://bit.ly/prey-model-cat-recipes Preorder Forever Dog Life with Cat Food Recipes: https://bit.ly/forever-cat-recipes --- Send in a voice message: https://podcasters.spotify.com/pod/show/two-crazy-cat-ladies/message

When Zaynab Issa was younger, she loved watching TV and flipping between the Food Network and the Disney Channel. Eventually, Ina, Giada, and Rachael won out, but it would be years before Zaynab followed her heart and pursued a culinary career. Eventually, a college project turned into a recipe zine and Zaynab went on to work at BuzzFeed and Bon Appetit. Today, she's a freelance recipe developer and influencer and is working on her debut cookbook, set to be published in 2025. Host Abena Anim-Somuah talks to Zaynab about family, career, life as a third-culture kid, and the project close to her heart—the Taste,Good initiative that brings people together over meals to support various charities. Also, don't miss Zaynab's Future Flash Five predictions and her voicemail to her future self.Thank you to Kerrygold for supporting our show. Learn more about Kerrygold's butter & cheese here.Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here!More on Issa: Instagram, Taste,Good, websiteFollow Abena on InstagramGet your Cherry Bombe Magazine subscription here

On this week's episode, host Caryn Antonini is joined by Rebecca Ffrench, cookbook author, recipe developer, writer, events planner and media personality. For over 28 years, Rebecca has been a force in the culinary industry, initially through national publications which morphed into developing cuisine. She specialized in food and marketing and studied culinary nutrition at The National Gourmet Institute. Rebecca's love for food, entertaining and people is reflected at The Upstate Table, a cakery and culinary studio which she owns and operates in upstate New York.For more information on this guest:https://www.theupstatetable.com/cakery-wedding-cakesCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Asia Lui Chapa is an Author, Recipe Developer, and Video Creator best known for her Instagram account @ac_homecafe. She was born and raised between Temple City and Alhambra and fell in love with the art of making drinks in 2020. She started by posting simple drink videos for fun, and now creates recipes for coffee, tea, and everything in between. Her goal was to create easy, delicious, and eye-catching beverages that anyone can make at home. Her love for drinks was recently documented in her debut book, The Home Café: Creative Recipes for Espresso, Matcha, Tea and Coffee Drinks.Before pursuing recipe development and video creating, Asia's professional background included everything from running reception desks, tutoring psychology students, and working as a community crisis counselor. While working in the mental health field by day, she taste-tested and prepped for her drink videos by night, slowly developing a passion Asia didn't realize she had.Asia started AC Home Café in March 2020, the first global quarantine had just started, and she had just been laid off while completing her Master's degree in legal and forensic psychology. One of the things that comforted her during that time were home café videos. They were soothing, aesthetic, and looked delicious.  Asia was inspired, bored from being at home all day, and decided to shoot my first video. After a few weeks, I started posting videos on TikTok and Instagram with ingredient lists and, later on, recipes. Since then, she has gotten the chance to work with brands like Guinness, Captain Morgan, and Peet's Coffee  (just to name a few) in addition to writing her first cookbook.Website: achomecafe.comInstagram: @ac_homecafe__________________SGV Master Key Podcast:www.sgvmasterkey.cominfo@sgvmasterkey.com

From the age of 15, our first guest had a first taste of his future while busing tables at a local restaurant, and fell in love with the fast-paced industry.  After pursuing that love by way of The Art Institutes, Chef Michael DeLone gradually worked his way from line cook to becoming the Executive Chef--and along the way meeting, learning under, and earning the respect of Chef Nunzio Patruno.  Years later, Michael was seeking locations to open his own restaurant when his mentor called with the perfect opportunity: Becoming the new Owner and Chef of Nunzio's in Collingswood, NJ.  Since then, Chef DeLone has been making his mark on the popular Italian restaurant, and is excited to share the new look and re-branding of Nunzio's in the coming months.Speaking of new looks and re-branding, the Craft Beer Store's (Springfield) Owner, Matthew Titus Sr. was elated to share some big news--and you get to hear it first on Food, Farms, and Chefs Radio Show!  After Titus Sr. acquired the business via his position within another company, Matthew Titus Jr. approached his father with a plan--to keep Craft Beer Store and make it their own.  After some much needed renovations and an addition to the beer offerings, the venue became a popular spot for locals to enjoy. Since then, they've made several other changes to the space, including their big news--but we're not into spoilers, so tune in to hear what their Grand Opening (happening on Sept 23rd at 1pm) is celebrating, as well as a few more exciting announcements to look forward to!Looking forward to new things comes with this week's final guest, Michele Di Pietro.  As a Chef; Recipe Developer; Culinary Consultant; Cookbook Author; Food Writer and former Accountant, Michele blended left-brain and right-brain thinking into an artform.  That duality aided in her rising career, taking several different forms along the way.  Chef Di Pietro has blossomed into a multi-faceted business owner and Chef, creating delicious recipes and cuisines for everyone to enjoy.  Not only has Michele developed recipes produced on a larger scale, she offers easy-to-make recipes on her blog and in her book, "Soupified: Soups Inspired by Your Favorite Dishes."  So if you're pondering what to make, feel free to subscribe to MangiawithMichele.com for sauces to entrees and everything in between,  or purchase her cookbook and Fall in love with your new favorite soup!

This week on Special Sauce I talk to NYT Cooking contributor Ali Slagle about her path to becoming a recipe developer. Slagle just published her first cookbook ‘I Dream of Dinner (so you don't have to)'.

Sophie is a cook and recipe developer. Her passion for food shines through and we love to hear that on Desert Island Dishes. We talk all thing sandwiches, whether it's worth going to cookery school, life in a restaurant and why pies are the greatest.After deciding to embark on a career in food while in her final year at university, she then trained at the world-famous Leith's before working as a food stylist and as a chef at Quo Vadis. She made a name for herself in the world of food as Head of Food at Mob, the online food magazine. And has since gone on to host supper clubs, a podcast and having amassed a loyal army of followers, she took the leap to go freelance last year.Sophie says her food represents comfort first and foremost…Thank you to our sponsor Lloyds Bank for supporting us this season and helping us to bring the show to you every week.Don't forget to come and find us on Instagram and Tiktok @desertislanddishes and find Sophie @sophiewyburd Hosted on Acast. See acast.com/privacy for more information.

In this episode, Kelly and Jessica interview Rach Hoeppner of Real Health With Rach. Rach is a Holistic Nutritionist, Women's Health, Hormone, and Fertility Specialist, Integrative Nutrition Health Coach, and Recipe Developer behind Real Health with Rach.  We explore her health journey and learn about her integrative health coaching practice where she serves women and helps them achieve their health and wellness goals.  Rach also dives into how women with PCOS or hormonal imbalance can learn to heal themselves naturally without medication.    Check out our blog for more tips on becoming a better version of yourself or to learn more about us:  https://chasingbrighter.com Follow our journey on instagram: https://www.instagram.com/chasingbrighter/ We encourage you to keep chasing the brighter version of you!! Thanks for listening!!!

Why does food make us so happy? Let's Get Moving Host Maria Shilaos speaks with Tansy Boggon, who is an Author, Nutritionist, and Recipe Developer, to learn more about the purpose of comfort food, why some people stress eat, and how to truly enjoy cooking and experiencing various flavors of food.See omnystudio.com/listener for privacy information.

In this episode of the Vint Podcast, Brady Weller and Billy Galanko sit down with wine writer, editor, and recipe developer, Emily Saladino. Emily is formerly the Digital Managing Editor of Wine Enthusiast and Editor in Chief of VinePair where she helped bring the world of wine to wine drinkers new and old. Today, Emily still writes for Enthusiast covering Georgian, Greek, and Cypriot wines as well as writing for publications like Bon Appetit, Food & Wine, The Washington Post, Bloomberg, and more!  Our conversation spans everything from wine and food pairing to Champagne and natural wines to what makes a wine “good” and Brady's unique perspective on the topic. We had a great time chatting with Emily and hope you enjoy the episode as much as we did!Links: Emily Website: https://www.emilysaladino.com/Referenced Orange Wine Article: https://www.bonappetit.com/story/orange-wine-popularityReferenced Champagne Wine Article: https://www.winemag.com/2021/04/12/jay-z-champagne-ace-spades/For more information on the Vint platform, please contact us anytime at brady@vint.co or billy@vint.co.Check out our newest offerings: HERECheers!Disclaimer

Let's talk GUT health! Our guest, Bethany Ugarte-Cameron is a Cookbook Author, Recipe Developer founder of the popular gut health focused Instagram page @lilsipper and host of the "Digest This" podcast! Bethany focuses on gut health, nutrition, issues within the food industry and highlights specific ingredients to avoid (or incorporate) for your health. After years of severe struggles with IBS and gut dysfunction and finding no relief from the conventional methods of treating IBS, Bethany Ugarte took matters into her own hands. She changed her diet with the help of a holistic doctor, and her painful, debilitating symptoms disappeared. In this episode we talk about: symptoms to flag as a sign of gut dysfunction the top factors that contributed to her severe gut health issues understanding SIBO the problem w/ Tums and acid blockers POOP whats normal, whats not! SOLUBLE VS. insoluble fiber the protocol she followed to heal her gut mindset tips when going through a health struggle best probiotic strains to consider ingredients to avoid PLUS, Rye shares her own struggles with gut health issues and some of what's helped, in the intro to this episode. Keep in mind Bethany is sharing opinions that are unique to her experience working with a naturopath, as well as based on her personal research. We encourage working with a functional medicine doctor to get to the root of your own gut issues and receive a clear plan. You can use this tool to find a functional doc in your area:https://www.ifm.org/functional-medicine/ CONNECT WITH BETHANY Tune into the DIGEST THIS podcast Get the "Digest This" Cookbook IG: @lilsipper CONNECT WITH US Email: solo2.0podcast@gmail.com Instagram @solo2.0podcast Follow Jess @bodyblissbyjess Follow Rye @ryeburch

This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps."The panel discussion featured Holistic Health Practitioner and recipe developer,  Lily Harris; Co-Owner of Fifth Hammer Brewing Company and Co-Host of HRN's Fuhmentaboudit! Mary Izett; and the Founding Director of the Museum of Food and Drink Peter Kim.  The conversation focused on the practical ways fermentation could be incorporated into our lives and each of the panelists shared their experiences and relationships with fermentation. The discussion ended with inquisitive questions from the fermentation-enthusiast-leaning audience membersHarry brought samples (krauts and Kvaas) for everyone to try while Farm to People offered a special bespoke menu featuring fermented food and ingredients for people who stayed to continue the discussion and the communing.On April 12th, join us for Foraging Like a Local: A conversation about the edible landscape around us. The evening will highlight exciting ways to see, taste and experience the natural world whether among the concrete or the trees. Our host that evening will be Dana Cowin, host of Speaking Broadly and long-time former editor in chief of Food & Wine magazine. Dana will welcome Melissa Metrick, host of HRN's Fields, and Allie E.S. Wist, an artist-scholar and writer focused on the senses and the Anthropocene, to talk about the beauty and bounty of overlooked, sometimes maligned growing ingredients. Plus: how to prepare what we find, and how to think about the future through resilient, found foods.For more information or to reserve tickets go to heritageradionetwork.org/eventseriesHeritage Radio Network is a listener supported nonprofit podcast network. Support Feast Yr Ears by becoming a member!Feast Yr Ears is Powered by Simplecast.

Welcome back to another episode of the podcast!! On today's show we welcome Tansy Boggon, Nutritionist, Recipe Developer and Author to dive into her definition of joyful eating and how its impact can not only be transformative, but actually support a healthy lifestyle. You can find Tansy on instagram @tansy_joyfuleating and on her website at www.joyfuleatingnutrition.com Say hi and let me know what's coming up for you in this episode! Message me at www.instagram.com/jenbraun.rd Learn more about working together at www.nourishedlifect.com. Let's connect more! Join me in my free facebook community for education, support and all things ditching dieting and creating confidence! https://www.facebook.com/groups/becomingthebalancedwoman/

Recipe developer, cookbook author, and chef Molly Baz rose to culinary fame during her days as senior associate food editor at Bon Appétit magazine. Since departing the magazine in 2020, she's not only taken full control of her personal brand, but she's also expanded it tremendously. Today, Molly has one New York Times best-selling cookbook under her belt: Cook This Book. With a second book on the way, a natural wine label called Drink This Wine, and a number of product collaborations on the horizon, Baz is unstoppable. She continues to send out weekly recipes for her subscribers in The Club, releases cooking videos via her YouTube series, Hit the Kitch, and has amassed over 700,000 followers on Instagram. But before her multilayered career within food and media, Molly's career in professional kitchens looked very different. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Gluten Free Podcast Episode 60 My guest on today's episode is cookbook author, recipe developer and television presenter Helen Tzouganatos. We'll talk about her coeliac diagnosis, some gluten free food tips and the upcoming release of her new cookbook Gluten-Free Mediterranean. What we'll cover: * Helen's coeliac disease diagnosis * Starting her blog Hungry & Fussy (now helentzouganatos.com) * Gluten Free Food tips * Reflecting on Helen's journey  * New cookbook Gluten Free Mediterranean Links Preorder/ buy Gluten Free Mediterranean Follow Helen on Instagram Helen Tzouganatos Website Get in touchYou can find me on Instagram @a.gffamily or send an email to aglutenfreefamily@gmail.com You can also find me writing a regular column for The Australian Coeliac magazine under the title 'Gluten Free Dad' released quarterly for Coeliac Australia members. DisclaimerThe content on this podcast is not a substitution for professional medical advice. It is the opinion and experience of the show host or guests. Please seek professional medical advice from a medically qualified professional before making any decisions about your health or diet. 

"Make this change as early as possible in life. Don't Walk. Run!"I can't believe I get to wake up everyday and have conversations with amazing people like Robin. This was such a fascinating conversation because Robin has been working to promote plant-based living for decades! Robin Jeep was a gourmet chef to the stars in LA when a serious accident in 2002 triggered gut health and autoimmune issues. Searching for answers she read Joel Fuhrman, MD's #1 New York Times's best selling book, Eat To Live and transitioned to whole food plant-based eating in order to survive. This led her to work for Dr. Fuhrman as a dietary assistant, patient coach, and food formulator. At his clinic, she helped people reverse numerous chronic diseases like diabetes, heart disease, and autoimmune diseases just from eating plants! Since then, she's authored "The Super Antioxidant Diet" book and educated people from around the world about the benefits of eating a WFPB diet. Her most recent endeavor is bringing her indulgent yet nutritious muffin meals to market. Get ready to be impressed by this 68 year old entrepreneur! Resources from this Episode: "Eat to Live" by Dr. Joel Fuhrman Dr. Joel Furhman"The Super Antioxidant Diet and Nutrition Guide: A Health Plan for Body, Mind, and Spirit" by Robin JeepKickstarter CampaignIf you want to connect with Robin, visit the following:Instagram: @enlivenfoods Website: RobinJeep.com Website: enlivenfoods.comHow can I work with Plant Centered Nutrition? One on One Coaching"Positively Plant-Based": the Online CourseIf you want to connect with Ashley, visit the following:Instagram: @plantcenterednutritionWebsite: plantcenterednutrition.usFacebook: Plant Centered NutritionIf you want to connect with Katie, visit the following:Instagram: @plantcenteredkatieWebsite: plantcenterednutrition.usFacebook: Plant Centered Nutrition

Laney Schwartz is the founder, creator, and recipe developer behind the food blog Life is but a Dish. Laney is on a mission to help busy home cooks across the world gain confidence in the kitchen, create simple and delicious meals, and cook without being tied to a recipe. After 7+ years of blogging, Laney has over 600 reliable recipes on her website, all using simple everyday ingredients. Laney created a program called Cook with Confidence to help overwhelmed and anxious home cooks learn how to build foundational cooking skills for life. She has successfully moved over 200 students through the program, changing people's relationship with the kitchen. More from Laney: Instagram: https://www.instagram.com/lifeisbutadish/ Facebook: https://www.facebook.com/lifeisbutadish Pinterest: https://www.pinterest.ph/lifeisbutadish/ Website: https://www.lifeisbutadish.com/ Link: https://www.lifeisbutadish.com/unconventional Code: UNCONVENTIONAL for $100 off

"We all have to start somewhere" I am thrilled to welcome Kim Campbell, acclaimed author of three cookbooks: PlantPure Comfort Food Cookbook, PlantPure Nation Cookbook, and the PlantPure Kitchen Cookbook. She is the Director of Culinary Education at PlantPure Nation, where she has developed hundreds of delicious whole food plant-based recipes using no processed oils.  She also has led development of one of the largest plant-based frozen entrée lines on the market. Kim is the daughter-in-law of Dr. T. Colin Campbell, considered by many as at the science ‘father' of the rapidly growing plant-based nutrition movement.  Fueled by her passion for the plant-based nutrition message, Kim has created recipes, food lines, and cookbooks that have helped change the way people view the food they put in their bodies.Kim joins me today to discuss her brand new cookbook, PlantPure Comfort Foods as well as another passion project, PlantPure immersions. I did not want this conversation to end! Resources from this Episode:The China StudyWholeThe PlantPure Nation Cookbook The PlantPure Kitchen CookbookPlantPure Comfort Food Cookbook - comes out December 14th, 2022! The PlantPure Nation Documentary PlantPure Community PodsPlantPure Immersions Dr. Laurie MarbasChuck Underwood: Brand New Vegan Ninja Creami Kim's Favorite Recipe: Sweet Potato Chocolate Pudding PieSTAY TUNED! New Documentary "From Food to Freedom" comes out in January 2023!  If you want to connect with Kim, visit the following:Website: PlantPure NationPPN Instagram: @PlantPureNation PPN Youtube: PlantPure TVKim's Instagram: @PlantPureChef

On this week's episode, Mary Ann Esposito joins to teach us about her endless knowledge of regional Italian cuisine, plus her expert tips for gardening at home! Mary Ann is an Italian-specialized chef, home cook, recipe developer, the host of the nationally televised PBS series "Ciao Italia" and the author of 14 cookbooks. Her newest book, Ciao Italia: Plant, Harvest, Cook! takes the reader on a seasonal home garden vegetable journey focusing on simple growing tips for anyone interested in growing their own vegetables and how to cook them Italian style.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

If you're one of Tieghan Gerard's 6.6 million social media followers, or you've drooled over the come-hither food photos in one of her Half Baked Harvest cookbooks, chances are you're familiar with her cozy, comforting (read: so much melted cheeeeeeese!) recipes. But how much do you know about the woman behind the camera?  Tieghan pulls back the curtain on what a day-in-the-life of a full-time recipe content creator looks like. And if you still don't believe that being a social media influencer is a real job, Tieghan will put you in your place!   If we're talking about groundbreaking culinary content creators in 2022, we'd be remiss not to talk about Justine Doiron, known as Justine Snacks online. Justine started the viral butter board trend, both beloved and reviled by millions! Why did bread and butter make people so mad? We discuss! What's the strategy behind creating a viral video? We discuss! How was she able to quit her job within months of starting a TikTok page? We...you know what we're going to do.  Follow along on Instagram! Please subscribe to the *new* Your Last Meal newsletter so you can be the first to know about events, giveaways & content only available to subscribers! This episode is sponsored by:Ooni Pizza Ovens!Safe Catch tinned fish! Enter YOURLASTMEAL at checkout for 15% off!Pure Cravings cat food! Enter YOURLASTMEAL at checkout for 15% off!See omnystudio.com/listener for privacy information.

A conversation about a Morselicious, optimal, sustainable, and healthy lifestyle with Maura Knowles, aka Mo, the Morselist, a Board Certified Integrative Health Coach, (AADP), Recipe Developer, Credentialed Teacher, and C.E.O. of Mac-n-Mo's.

Mamma mia! This woman makes me so hungry! Rosa Mariotti was born and raised in the green heart of Italy - Umbria, and has been a Maui based Chef for the past 7 years. She got her formal Culinary and Hospitality training in Oregon. For the past 20 years she has worked as a Kitchen Manager, Recipe Developer (recently for Mochi Foods), and her recipe for the Musubirthday cake made all the way to the Rachel Ray magazine! As a professional baker, she assisted the internationally acclaimed Nick Malgieri during his book tours. Her approach to Italian Cuisine involves lesser known traditional Italian classic recipes, all made from scratch, with a deep analysis on origins of the Dishes and their geography, food history and sustainability. She specializes in Pasta, which she has been making for over 50 years with her grandmother as her first mentor. Rosa has ongoing classes in Kona and Maui where she also teaches at UHMC. Check out her fun and delicious blog on IG at @molto.ono and you will most probably get hungry, too…

On this week's episode, Shannon Sarna (@shasarna) joins the show to talk about being a food editor, recipe developer, mother, and cookbook author! She's now the author of two Jewish-themed cookbooks, and juggles all of that with raising her 3 kids.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Welcome back festival friends. Today, our host, Pat Tully sits down with Food Blogger, Content  Creator, Brand Ambassador, Culinary Traveler, Recipe Developer and Social Media Consultant  Chef Dennis Littley.    Yes, the man has done it all from institutional food service for hundreds a day to small private  dinner parties, Chef Dennis has done it all.     A lifelong love of food started when Chef Dennis saw the “Galloping Gourmet” TV show. Life  takes us all in different career directions and we rarely get to do what we love. Chef Dennis was  heading down the wrong path of accounting when he finally woke up and went back to school  for a degree in food science. From there he took jobs in nursing homes and restaurants to build  his skill set and resume and soon those jobs turned into a career in his passion, food.     After turning lunch at a high school into a can't miss ‘experience' he turned his attention to  coaching amateur chefs and demystifying home cooking so people can make restaurant style  and restaurant quality meals.     On his website AskChefdennis.com he holds the hand of all of us out there who desire to be  able to cook for our loved ones or host a dinner party. What started from a blog became a  consulting and media food juggernaut.    Hear more about these stories on this episode of FestivalPass Stories.     To find out more about Chef Dennis and his food:  Chef Dennis website: https://www.askchefdennis.com/  Follow them on Instagram: https://www.instagram.com/askchefdennis/  Connect on Twitter: https://twitter.com/AskChefDennis    Connect with Festival Pass!  Facebook - https://www.facebook.com/getfestivalpass/ Instagram - https://www.instagram.com/getfestivalpass/ Twitter - https://twitter.com/getfestivalpass Website - https://festivalpass.com

“Wellness is not just about how you look— it's about how you feel. It should make you confident, not more insecure.” -Stella Vanstone In the age of social media, when every meal is a tiny Instagram post waiting to happen, it's easy to get swept up in the idea that being healthy and fit means sacrificing foods that we love. But what if we could change our relationship with food so that it didn't have to be about weight loss and looking "skinny"? What if healthy food tasted like our favorite treat? What if healthy means you can eat your favorite cake or pizza again? That's the idea behind Stellar Eats, a company that creates baking bundles so that their customers can bake their favorite pastry with no worries. Their goal is to help people feel more confident in the kitchen and make eating healthy, fun, and empowering. This value-driven company refuses to capitalize on people's insecurities just so they could sell. Moreover, all their baking mixes are made with real food ingredients that our body will surely love. Afterall, when it comes to food, we should be counting memories, not calories.     This week, Justine and Stellar Eats founder, Stella Vanstone sit together to discuss how wellness became associated with food products that are riddled with the “diet” culture, why eating should be more about how we feel and not how we look, how to navigate the financial side of food, and why we should be intentional about the language we use when we market our brand.       Meet Stella:  Stella Vanstone is a Holistic Nutritionist (CNP), Recipe Developer and Writer behind the popular wellness blog Stellar Health and founder of Stellar Eats. Prior to entering the wellness world, she struggled with disordered eating for many years. Now, the driving force between all of her entrepreneurial endeavours is to help people cultivate a healthy relationship with food and their bodies. She wants people to understand that nourishing foods can be delicious and that wellness does not have to mean sacrifice or restriction. This mission-driven ambition is shared by her partners, Michelle and Emma and she is so grateful to have two strong women to work alongside with on this Stellar Eats journey. Website Facebook Instagram LinkedIn TikTok Connect with NextGen Purpose: Website Facebook Instagram  YouTube Linkedin Episode Highlights: 01:04 Healthy Baking with Real Food Ingredients 04:34 Listen to Your Body 07:20 Navigating the Financial Side of Food  12:39 The Unifying Power of Food 15:01 The First Step to Entrepreneurship 18:03 Be a Smart Consumer

Join me in this third interview (see Ep . 38 & 41 for other interviews) with John Broome.  John is an Ayurvedic recipe and food product developer and recently released his first cookbook, Better Health through Taste:  Easy Transformation with Ayurveda.  I chat with John live from Mexico where he shares his continuing discoveries and challenges -- as he applies Ayurvedic principles to Mexican cuisine.  If you love Mexican food and want to enjoy perfect health, this episode is for you.  In Ayurveda, perfect health means everything is flowing the way nature intended -- including your mind.  Balance and bliss, that's Ayurveda! Find John:   https://ayurvedaeasytransformation.com/To watch the VIDEO VERSION of this podcast, subscribe to the Ayurveda with Noreen YouTube Channel.  

This week's "What is a Chef" episode is with Taffy Elrod. She's a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.Stay tuned for my full episode with her which will be released soon.Taffy ElrodTaffy's WebsiteTaffy's InstagramTaffy's TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites Sponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone 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.    Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships.  You can join today at www.uspca.org and use the code: Inflationfighter22.  Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available

Host: Marrin Costello Guest: Laney Schwartz Laney Schwartz is an everyday mom, founder and creator behind the food blog Life Is But A Dish, and a girl who's obsessed with food. Born and raised in Maryland, Laney now lives in Los Angeles, California with her two daughters Zoe and Ava, her husband Zach, and her dog Lou. Laney is on a mission to help busy home cooks across the world gain confidence in the kitchen, create simple and delicious meals and cook without being tied to a recipe. After 7+ years of blogging Laney has over 600 reliable recipes on her website, all using simple everyday ingredients. Laney created a program called Cook with Confidence to help the overwhelmed and anxious home cook learn how to build foundational cooking skills for life. She has successfully moved over 200 students through the program, changing people's relationships with the kitchen. https://www.lifeisbutadish.com/marrin CODE: MARRIN for $100 off Cook with Confidence Produced by @OnairwithQ Originally aired on Dash Radio: July 16th 2022

Jillian Glenn is an entrepreneur, vegan recipe developer, 2x cookbook author, and lifestyle, health, and nutrition blogger. More about Jillian is listed below. In today's episode we discuss: The catalyst for Jillian choosing a vegan lifestyle How her journey actually started in corporate America but changed during Covid How she makes her recipes not only look drool-worthy but taste as good as they look Jillian's dream of becoming an author and making it her reality! Stay Connected With Lauren On Instagram: @lauren.kubat Learn More About Moosely On Instagram: @mooselycereal Learn More About Lauren:https://www.laurenkubat.com/ Stay Connected With Jillian:@peanutbutterandjillybeans Blog: https://peanutbutterandjilly.com/links/ Easy Low Cal Vegan Eats: Book Light and Easy Low Cal Vegan Eats: Book Want to have your cake and eat it too? Jillian Glenn is an entrepreneur, vegan recipe developer, 2x cookbook author, and lifestyle, health, and nutrition blogger. Her deliciously easy plant-based recipes can be found on Instagram @peanutbutterandjillybeans or on her blog peanutbutterandjilly.com (just a warning, it's going to make your mouth water!) Her cookbook, Easy Low-Cal Vegan Eats is written to help her readers enjoy vegan dishes that are easy, affordable, healthy, and family-friendly.  Her new baking book, Light & Easy Vegan Baking, is a collection of her favorite healthier sweets from vegan donuts, cupcakes, cookies, brownies, and more .. and guys they taste as good as the real thing! Jillian has a tight relationship with her audience and often shares her best health and wellness tips and is a resource for all things plant-based! 

Feeding a family can be hard in and of itself- but feeding a family when one (or in today's guest's case, almost all!) of your family members has food allergies can feel next to impossible. In today's episode, I'm chatting with Kathlena, also known as the Allergy Chef, a recipe developer specifically for food allergies who has over 200 allergies herself, as well as a family of varied dietary needs. Our conversation was not only incredibly insightful and educational, but SO much fun- I know you'll love this one! We talk about: Kathlena's story of having over 200 allergies (including most water)How she manages her family's various food allergiesHer best tips for keeping an allergy-safe kitchen Her best advice for the mom listening if she or her kids have just been diagnosed with food allergiesHow to advocate for your allergic kids (or self) Her favorite allergy-friendly food brands and so much more! Full show notes including links mentioned:http://www.healthymamakris.com/episode-272Connect with Kathlena:WebsiteInstagramBooksConnect with Kris:WebsiteInstagramCooking ClassesJoin the Healthy Balanced Mamas Facebook Community

Lauren Cunningham, Recipe Developer & Nutrition Health Coach joined me for today's episode! Lauren was diagnosed with Crohn's Disease and had a long journey in & out of hospitals since she was a freshman in college. Lauren shares how she decided to try out essential oils one day which started her love for holistic health! She shares more on the benefits of holistic health, her skepticism with it at the start, and how she is using it to help others. ALSO CALLING ALL FOODIES!!! Lauren says, "I believe that eating healthy is affordable and attainable for everyone, and I am on a mission to prove that. In addition to developing recipes, I work with women who are looking to enrich their life by balancing their wellness, mindset, and nutrition." Lauren shares so many incredible recipes on her website & page so follow now to check those out!! Check out Lauren's website & Instagram --- Support this podcast: https://anchor.fm/girlwegottatalkpodcast/support

Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Originally from Alabama, she still sports a southern accent and is known for making really bad food puns on social media and can make you a darn great buttermilk biscuit, just ask. When she is not poking at food with tweezers she loves to talk about all things Pimento Chz Club, her small batch pimento cheese company.  Her passion for food styling and recipe development serves clients for ad campaigns, product packaging, cookbooks, and commercials. Her favorite people in the world include her hot boyfriend/husband, her big sister, and her children Possum and Souffle.Episode transcriptMarian Cooper CairnsSouthern Living magazineCooking Light magazineJennifer DavickMarian's Pimeno Chz ClubWe have a website!Follow the show on InstagramEmail usFollow Jordan on Instagram or Twitter

Lauren Cunningham is a recipe developer and certified holistic health coach. After dealing with a few health issues of her own, she enrolled in classes at the Institute of Integrative Nutrition. The goal of her business is to prove that eating healthy and cooking at home is not just another expensive fad, but is something that is affordable and attainable for the everyday person. She is passionate about helping everyone, but especially the autoimmune disease community, find their balance.    In This Episode:  From majoring in Accounting to creating a career as a Recipe Developer and Certified Holistic Health Coach  How her autoimmune disease has influenced her career & how she supports her clients Staying open minded to different forms and practices of medicine as well as career opportunities Not being afraid to start small Affordable ways to eat healthy   Connect with Lauren on Instagram and through her Website