Podcasts about restaurant nora

Chef John Paul Damato lends his expertise in the restaurant industry / business in this episode of AttorneyKnowsBest.com John Paul began his restaurant and chef career in his brothers' restaurant Cafe Nora in downtown Washington, DC. He then traveled coast to coast from New York City to San Francisco honing the artistry of cooking and honing his skills as a restauranteur and entrepreneur. I was lucky to catch up with John Paul only because Covid 19 slowed him down long enough for an interview. Normally John Paul is in the kitchen cooking to meet the needs of restaurant customers and striving to provide a memorable dining experience. Listen in and enjoy! John Paul's Bio: Chef John Paul Damato has spent over 35 years working in the restaurant industry. Starting off as a prep cook and line cook at Restaurant Nora in Washington D.C., Chef Damato moved to New York City in 1987 to become the rounds man and seafood purchaser for Arizona 206. After several years at Arizona 206, Chef Damato moved to San Francisco where he worked at Star's Restaurant and Taste Catering Co. before returning to NY as Chef de Cuisine at Time Café in 1991. In 1993, Chef John Paul started Event Works, a self operated event planning and catering company. Event Works catered to music executives, environmental groups, local art community and architecture groups. In 1999, Chef Damato chose to come full circle and returned to Nora in Washington D.C. this time as Executive Chef. He also became a certified organic buyer for Nora, helping Nora to become one of the first certified organic restaurants in America. This not only involved working with independent and co-op farmers to co-ordinate the crops for the upcoming seasons but also working with organic and conventional meat processors for butchering specifications of meat. In 2004, Chef John Paul joined the ThinkFoodGroup as Executive Chef of all three Jaleo locations. This not only involved supervising the kitchens and creating new recipes for the restaurants, but it also allowed Chef JohnPaul to collaborate with José Andrés and ThinkFoodGroup Management to develop quarterly food festivals to promote Spanish food and the food at Jaleo. Chef Damato was also in charge of organizing the weekly staff meeting, which included educating the staff on the different delicacies of the Mediterranean region and the integration of this information into the menu at Jaleo. In 2007 Chef Damato shifted from full time Executive Chef of the Jaleo locations to consulting with José Andrés on his special projects, which included his TV show “Made in Spain with José Andrés” as well, his new cookbooks. Chef John Paul also became Chef of special projects, which included collaboration to develop six restaurant concepts for a boutique hotel in Los Angeles (SLS) and going back to one of the DC based Jaleo to strengthen their daily routine to create consistent products and budgets. It all began when John Paul use to visit farms with his two brothers and sister in-law on Sundays when he was a teenager. He quickly appreciated what came from the ground and how to treat it with a level of respect most cooks over see. It's all about the product and then the technique. That's what drives John Paul with his culinary vision for his quest each day when he steps into a kitchen or when he cooks for his family. The future cooks also drive John Paul. We have so much information out there for them to become greater cooks then our predecessors. This makes me want to become better each day John Paul has consulted with restaurant groups and Hotel Brands advising on menu development, operational efficiency and staff development. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/attorneyknowsbest/message Support this podcast: https://anchor.fm/attorneyknowsbest/support

Hosted by David and Nycci Nellis. On today's show: • Knightsbridge Group CEO Ashok Bajaj and … breaking news … his new executive chef for his newest restaurant, Annabelle, opening soon in the former Restaurant Nora space, celebrated chef Frank Ruta; • Flower Child restaurant's Rebecca Dye; • Scott Harris and Evan Moore (with Wolfgang Puck's Cut). The Catoctin Creek Distillery is collaborating with Cut in creating some exclusive spirits; • The Neighborhood Restaurant Group's Jonathan Collins, the executive chef at Owen's Ordinary, is in with details of some tasty new menu additions; • Snallygaster is Washington D.C.s biggest, beastliest beer festival, happening again downtown Oct. 12. Yes, Snallygaster is back -- and so is our good friend, NRG's partner and beer director, Greg Engert.

Hosted by David and Nycci Nellis. On today’s show: • Knightsbridge Group CEO Ashok Bajaj and … breaking news … his new executive chef for his newest restaurant, Annabelle, opening soon in the former Restaurant Nora space, celebrated chef Frank Ruta; • Flower Child restaurant’s Rebecca Dye; • Scott Harris and Evan Moore (with Wolfgang Puck’s Cut). The Catoctin Creek Distillery is collaborating with Cut in creating some exclusive spirits; • The Neighborhood Restaurant Group’s Jonathan Collins, the executive chef at Owen’s Ordinary, is in with details of some tasty new menu additions; • Snallygaster is Washington D.C.s biggest, beastliest beer festival, happening again downtown Oct. 12. Yes, Snallygaster is back -- and so is our good friend, NRG’s partner and beer director, Greg Engert.

Washington, DC native, Chef Haidar Karoum's passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary Institute of America. After graduation he found his way back to Washington, where he worked under some incredible mentors including Gerard Pangaud and Nora Pouillon. With experience under his belt Karoum partnered with others to open, Proof, Estadio Doi Moi in Washington D.C. As of January 2018, Karoum broke off on his own to tackle is first ever solo project Chloe, located in Washington DC's Navel Yard neighborhood.   Show notes… Favorite Success Quote or Mantra. "He who is not courageous enough to take a risk is one who not go far."   In this episode, we discuss: Haidar's early travel experiences in inland Europe, and the influence it had on his mindset about taking risks and "go for it" attitude. Experiencing the smells and visual senses in London and all over Europe and how that instilled his love of food. Being in the 7th grade and racing home to watch Discovery Channel's "Great Chefs of the Wild" and being completely consumed by the show and this being when he KNEW it was what he wanted to do. While working in early jobs, starting in the 9th grade, picking up habits of his bosses and mentors. The importance of starting out in excellent jobs to develop great habits that will follow you through your career, as opposed to shitty habits that follow you through your career. Starting out strong at Gerard's Place, with mentor Gerard Pango, who taught him how to create an environment where people respect you, an environment which is disciplined and where the chef is sharing his knowledge with his team. How Gerard shared his love of simplicity, and letting ingredients really shine in his recipes, and how that shaped Haidar's culinary cuisine. How the level of commitment when you share your knowledge with your team will create huge amount of loyalty amongst your team. Haidar's experience at Nora Poullion's restaurant Restaurant Nora inspired him to develop strong relationships with farmer's. Nora's love and dedication to organize and seasonal produce was a huge influence on how Haidar cooks today. How one of the biggest pieces of pride for Chef Haidar is crafting and molding chefs into who they are in the industry Pushing them to not limit themselves Inspiring them to go after their dreams is a reflection on his own career and what he can share. The transition from sous chef to leadership at Restaurant Nora, and how it took a culmination of natural leadership skills and operational standpoints to create success in his transition. Gut feelings. Always trust your gut. Utilizing multiple experiences from your life and from your business experience is essentially what we do every single day as business owners. Having realistic expectations of what to do as far as running your business can make or break you. i.e.: track labor costs!   Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being a good coach and treating people with respect. What is your biggest weakness? Having a FOH presence- learning to practice touching the tables and being with guests. What's one question you ask or thing you look for during an interview? Chef Karoum looks for balance between men and women on his team. What's a current challenge? How are you dealing with it? Not becoming complacent and growing every day. Identify what you want to work on and develop a plan. Share one code of conduct or behavior you teach your team. Being conscience of what you're doing and how you're affecting the world around you. What is one uncommon standard of service you teach your staff? If you're in an open kitchen be mindful that you're on display. Don't turn your back to the guest, if possible. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted in your restaurant and how has it influence operations? Smartphone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid to give it a shot. Karma can be a real bitch. Treat people the way you'd want to be treated. Whatever you're serving, whether it's food or drink- only put out things that you're proud of. Contact Info information@restaurantchloe.com Social media: @HKaroun @restaurantchloe Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Haidar Karoum for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

It's time for the 2016 Virginia Festival of the Book! In this special episode I'm thrilled and honored to present Chef Nora Pouillon, who will speak and sign copies of her book, My Organic Life, on Friday, March 18th at 2pm in New Dominion Bookshop. Chef Pouillon is a pioneer in the farm to table movement. For 37 years Restaurant Nora in DC has implemented sustainable practices and in 1999 became the first organically-certified restaurant in the US. Before the government even coined the term “organic” Chef Pouillon was working with farmers and creating her menus daily based on what was seasonal. She pushed for local, additive-free food at a time when folks considered it "hippie food" - lentils and lettuce. As we know from its popularity today, it's anything but. In this episode we talk about the laborious process involved in certifying a restaurant, something that had never been done before she thought of it, as well as the extra effort it takes to keep up the certification and train staff in organic practices. She has a 3-ring binder of certifications for every ingredient. Her water filtration system takes up an entire room. She must buy drums of oil rather than small bottles. And I haven't even mentioned the organic cleansers, the paint on the walls, the carpeting, the dishes. She stays incredibly organized. And this is on top of all her other restaurant duties. What's the ONE item in her restaurant she can't source organically? Listen to find out. It's probably not what you think! How do we slow down and become aware of what we're putting into our bodies? Especially when we live in a world where chemicals and additives are everywhere, not just in our food but in our clothes, our mattresses, our children's toys. Even in our water. What are small, doable ways to incorporate organic into everyday living? Can we see making dinner as not just another chore, but as a way to slow down, be more aware, to reflect not just on what we eat but how we spend our days? Can we learn to visit the local butcher and talk with them instead of just throwing a prepackaged meat from who knows where into our grocery carts? Yes, organic is more expensive than typical produce. It's challenging to grow, there's more hand labor, the farms are smaller, and there aren't any tricks to keep the produce fresher longer. It's the difference between wearing a designer dress and something from WalMart. Organic produce has more nutritional value because there are no pesticides, so in the long run you will be healthier. And wouldn't you rather spend your money on food than the doctor? Plus it tastes so much better. Presidents and celebrities, including James Beard, have dined at her eponymous restaurant. Chef Pouillon remains an inspiration to all women in the food industry because at a time when most didn’t work outside the home, she was running a successful restaurant. She is one of the most fascinating women I’ve ever had the pleasure to meet. Her passion and dedication to organic living is one to emulate. I know you'll enjoy this conversation as much as I did. Cheers! This episode is sponsored by In A Flash Laser Engraving. Thank you to Team Podcast who helped me with sound issues on this episode. Christy Haussler is a MASTER of the medium and worth every penny. Cheers Christy!

Sep. 5, 2015. Nora Pouillon discusses "My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today" at the 2015 Library of Congress National Book Festival in Washington, D.C. Speaker Biography: A pioneer and champion of organic and environmentally conscious cuisine, Nora Pouillon has redefined American cuisine since her arrival to the United States in the 1960s. Shortly thereafter, she began developing a network of organic and natural farmers while driving personally to local farms to purchase the produce she needed for her family, cooking class, catering business and eventually Restaurant Nora. She is responsible for organizing the initial bus tours that jumpstarted the farm-to-table movement and initiating the District of Columbia’s first producer-only farmers market, Freshfarm Markets. In 1999, Pouillon’s Restaurant Nora became the nation’s first certified organic restaurant. She is the first recipient of the Genesis Award from Women Chefs and Restaurateurs. Her new memoir is “My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today." For transcript, captions, and more information, visit http://www.loc.gov/today/cyberlc/feature_wdesc.php?rec=6964

My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today is a wonderfully engaging account from the woman who founded America’s first certified organic restaurant. It is a story of an unheralded culinary pioneer, Nora Pouillon, who made it her mission to bring delicious, wholesome foods to the American table. Nora is credited as being one of the most vivacious founders of the organic food movement, and opened her eponymous restaurant in 1979. 20 years later, in 1999, Restaurant Nora became the first certified organic restaurant, furthering her dedication to the cause, one that she’s very much still apart of today at 71 years old. In addition to chronicling her relationship with the culinary field, the story is also a feminist one showing a woman with young children overcoming a failed marriage and working in a male-dominated business. Born and raised in Austria surrounded by fresh, delicious food, Nora was horrified when she moved to Washington DC in the 1960s and discovered a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. She then chartered a path that forever changed our relationship with what we eat. Her Restaurant Nora in Washington DC has been a hot spot for reporters, celebrities, and politicians – from Jimmy Carter to Bill Clinton to the Obamas, even throwing Michelle Obama’s surprise birthday party. Along the way, Nora redefined what food could be, forging close relationships with local producers and launching initiatives to take the organic movement mainstream. Outside her restaurant, she became the founder of Washington DC’s first farmers market in 1997. There are now 13.    

Restaurant Nora in Washington, DC was the first certified organic restaurant in the nation. Organic pioneer, chef Nora Pouillon shares her insights from her 40 years as a chef and food activist. Her new book, "My Organic Life" hit shelves April 21, 2015.