Podcasts about restaurant school

  Frankie Olivieri Frankie Olivieri is a third-generation Italian-American and third-generation owner of historical Pat's King of Steaks. Listen in as Frankie and Drew talk about family history and doing the Hoffman Process. People come to the Process when they are serious about change and Frankie is no exception. He believes in the importance of wanting to better oneself and the power of surrounding oneself with those who want to do that, too. In the Process, Frankie saw that his life could take two very different paths. In his work through the Process, Frankie chose, and continues to choose, the Right Road, the road of compassion and taking responsibility for one's life. This is the life he wants to embrace. Frankie also shares with us the fascinating family history behind the birth of the Philly Steak and Cheese Steak Sandwiches and his famous restaurant. More about Frankie Olivieri: Pat's King of Steaks was established in 1930 by Pat Olivieri. A humble hotdog vendor who wanted something different for lunch, Pat Olivieri made a sandwich of chopped steak and onions on a crusty roll. When a cab driver said he wanted to give it a try, Pat gave him half of his sandwich. The cab driver loved it and the Philly Steak sandwich was born in South Philadelphia. President Obama orders a Philly Steak Sandwich from Frankie. Over 90 years old, Frankie's Great Uncle Pat's legacy lives on in Pat's King of Steaks. This famous restaurant has been owned and operated by the original Olivieri family since its inception. Frankie E. Olivieri is the current owner of Pat's King of Steaks. After graduating from Friends Select School in 1982, Frank was accepted to Le Cordon Bleu in Paris. He was ready to follow his dreams of a culinary degree and four years in Paris, but he got sidetracked. Frankie went on to manage his family's business. With still unfulfilled dreams of being a Chef, Frankie enrolled in The Restaurant School at Walnut Hill College. There, he received a Bachelor's Degree in Culinary Arts and Sciences. Next time you're in Philadelphia, stop by Pat's King of Steaks, 1237 E. Passyunk Ave (at 9th & Wharton Sts), and say Hi to Frankie! As mentioned in this episode: Pat Olivieri: Along with his brother, Harry Olivieri, Pat Olivieri created the Philly cheesesteak. The brothers opened Pat's King of Steaks in 1930. Pat Olivieri died in 1970. Harry's grandson Frank Jr. (Frankie!) now runs the business. The 1st Rocky Movie and the Orange Toss: When Rocky runs through the Italian Market, one of the vendors tosses Rocky an orange. This was a completely spontaneous moment. Read more about it here. World Famous Italian market, continuously running for 127 years. Quaker School, Friends Select, est. 1869 Frankie and his wife Nancy The Hoffman High: Spending seven days in the Hoffman Process is quite powerful. There are no phones and there is no driving in cars. Guided by teachers, you're engaged in many immersive, outdoor, and deep experiences that can change your nervous system.  By the last day, the physical, emotional, and spiritual effects of the work have an impact. Often, the result is the sense of a peak experience.  While that Hoffman high realistically cannot last forever, it does provide the impetus to continue the work once you leave the Process. Post-Process weekend: Participants often feel very different after completing their Process, almost like a new self who is inhabiting a new life. In order to orient and synthesize everything you have experienced and learned, we strongly recommend taking the weekend for yourself as a time for quiet integration. Hoffman Process tools: Recycling/Pre-cycling The Q2 Intensive Retreat: In the Q2: Beyond Mom & Dad, we meet you where you are today. The Q2 is all about your current life, looking at and transforming the challenges that hold you back from what you want now. We'll also look at what's in the way of being fully alive and living your visi...

Fried chicken is discussed, we then interview a  Goya Foods Executive and the episode ends with an interview about delicious Dining options at a restaurant school   each interview contains lots of beneficial information that you probably didn't know before

Celebrity chef and restaurant consultant Brian Duffy (Bar Rescue, Date Plate) talks about industry pain points, his experience opening a restaurant during the pandemic, and best practices for treating staff on the latest Food Institute Podcast. “I really believe in educating staff and I believe in empowering them.” – Chef Brian Duffy More about Chef Brian Duffy: Born and raised in Philadelphia, PA, Chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian Family. Those experiences introduced him to culinary life, and led him to study at Philadelphia's The Restaurant School at Walnut Hill College. Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion. After graduation, Chef Duffy worked under James Beard Award winning Chef Jean Marie LaCroix at The Four Seasons in Philadelphia. From there, he partnered in opening restaurants for employers & even a few of his own. It was through opening his own brick and mortar that Duffy began to realize his flair for refined, modernized pub fare and coined the term “New Celtic” cuisine. Duffy brought his “New Celtic” point of view to the Dave Magrogan Group as their Corporate Executive Chef for their brands. In the Meantime, Duffy formed "Duffified Experience Group”, a consulting firm with the realization that most of the smaller restaurant and bar operators that are out there needed someone who spoke their language & worked the way that they do. Through this firm, Duffy has been able to work and oversee restaurants, bars and nightclubs around the globe. The motto of “Redefining the economics of food service” has given Duffy and all of his clients a new lease on their business, and their lives. On and off camera, Chef Duffy works with restaurants across the country updating their menus, and coaching them through much needed business and organizational as well as food and drink face-lifts. His proven success has made him one of the most in-demand restaurant, and hospitality consultants across North America and overseas. Duffy is perhaps most recognized from his abundant television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley) reforming failing bars and restaurants with his “tell it like it is” style. He made his national on- camera debut on the Food Network series Date Plate and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Networks. Chef Duffy is also a regular to the Food Network by being involved as a judge in the series Beat Bobby Flay and has appeared on The Today Show since 2006 as a recurring guest. Chef Duffy has his own line of signature spices, “Duffified Spice” as well as a line of t-Shirts, kitchen aprons, hats, and chef-driven hand soaps. Currently Duffy is the Culinary Director and Board member for “Bar and Restaurant Expo,” the world's largest nightlife show. Duffy is also lending his expertise to a new venture, “World Chef”, which is bringing hand curated meal kits and live cooking segments right to your home! He has also collaborated with Tampa based “Radio Influence” to create "Duffified Live" a talking & travel show with an over the top approach to eating, drinking, and experiences. When he isn't with clients, taping or traveling, he is working on his soon-to-be-released modern gastropub cookbook, or hanging out with his family and friends in the suburbs of Philadelphia. Please Visit: www.chefbrianduffy.com www.Duffifiedlive.com www.sidebirdeats.com/

Chef Jorge de la Torre is the Director of Culinary Arts for Kitchen Network-Park Hill, a non-profit incubator/accelerator/commissary for minority owned businesses and a workforce development learning center in Denver, Colorado.Chef de la Torre graduated from the University of New Mexico with a bachelor's degree in business before going to the California Culinary Academy in San Francisco. After graduation from culinary school, Jorge worked at various restaurants in San Francisco and Hawaii. He then moved to Vail, Colorado, and worked for Vail Associates and was a chef/owner of a restaurant. He also worked for Whole Foods in Denver, many catering companies, and a steakhouse in NYC before finding his true culinary passion to teach.In 2001, Chef de la Torre began his career as a culinary educator, starting as a chef instructor for The Restaurant School at Walnut Hill College in Philadelphia, PA. He joined Johnson & Wales University at their Denver campus in 2002 as the director of culinary operations. He received his master's degree in Adult Education from Colorado State University in 2005 and was promoted to the position of dean of culinary education, a position he held until 2021 when the campus closed.Jorge is on the board for We Don't Waste, a nonprofit that picks up food from restaurants, stadiums, and caterers to distribute for free to those in need. Chef de la Torre is also a council member for CHOW (Culinary Hospitality Outreach and Wellness), which deals with the mental issues found in the culinary world.CULINARY SCHOOL AFFILIATION: California Culinary Academy, San Francisco, CAEmail – jorge@kndenver.comWebsite - https://www.kitchennetworkdenver.com Free Culinary School Stories Recipe eBook: https://bit.ly/culinaryschoolrecipesSign up for our email list / newsletter: https://foodmedianetwork.com/contact RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.comABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way.Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestionsor Questions)Link Tree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.com"Kitchen Lingo" Podcast Website: https://foodmedianetwork.com/kitchenlingo/Main Website: https://www.foodmedianetwork.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStories NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network! Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who's Who of Food and Beverage in America. His latest book is a completely revised and updated edition of HOW TO BAKE (Dover Books, 2018) formerly published in 1995. He is also the author of NICK MALGIERI'S PASTRY: FOOLPROOF RECIPES FOR THE HOME COOK (Kyle Books, 2014), which followed on the heels of BREAD (Kyle Books, 2012) and BAKE! Essential Techniques for Perfect Baking (Kyle Books, 2010). He is also the author of The Modern Baker (DK Publishing, 2008), which was nominated for an IACP award; CHOCOLATE (HarperCollins, 1998), winner of an IACP/Julia Child Cookbook Award for best baking book of 1998, voted Best Chocolate Book in the World by the 1998 Salon International du Livre Gourmand, and included in Food & Wine magazine's Best of the Best for 1998; and HOW TO BAKE (HarperCollins, 1995), the recipient of a James Beard Foundation cookbook award for best baking book of 1995. His first book was Perfect Pastry (Macmillan, 1989) followed by Great Italian Desserts (Little, Brown, 1990), and Cookies Unlimited(HarperCollins, 2000), which was nominated for a James Beard Foundation cookbook award and was included in Food & Wine magazine's Best of the Best for 2000. He is also the author of Perfect Cakes (HarperCollins, 2002), A Baker's Tour (HarperCollins, 2005), which was nominated for a James Beard Foundation award and an IACP award, and Perfect Light Desserts (HarperCollins, 2006), coauthored with David Joachim. In 1998 and 1999, he was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club. Malgieri began teaching in the New School Culinary Arts Program in 1979 and in 1981 became chairman of its Baking Department. He developed and taught the professional baking curriculum for the New York Restaurant School and authored the baking section of the Restaurant School's textbook. A founder and owner of the Total Heaven Baking company, Malgieri has served as consultant to Inhilco, Inc. and restaurants and pastry shops throughout the United States. He has developed recipes for a variety of food producers, and for Food and Wines From France and A.I.D.I., the Italian Confectionery Industries Association. To Read more of his bio go to https://www.nickmalgieri.com/about --- 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/dean-jones9/message

In today's podcast you will learn about Jason Hisley, Founder & Executive Chef of Cake™. The love for baking started at an early age for Jason as his G'ma taught him many lessons as a child. Taking his love for baking he chose to pursue his passion and graduated from Johnson & Wales University with an undergrad in Baking & Pastry Arts, and later received a coveted pastry certification from the famous Restaurant School in Vitznau, Switzerland. Upon returning home to Baltimore, he worked his way up and participated and won a few Food Network championships. Eventually he realized he wanted to get back to his roots and original vision and in October 2017 he opened up Cake™. Jason launched Cake™ to celebrate the sweet life with neighbors and members of his community who played a huge role on his professional journey. You will love his story and I can guarantee you will love his cakes, cupcakes, pies and cake jars just as much, if not more!! It is such a treat to know Jason and spend time sharing his story with you all. Check out his amazing menu at https://www.cakebyjason.com/. You can also visit his Cake™ Shop in Lutherville-Timonium. We would love to hear from you, and it would be awesome if you left us a 5-star review. Your feedback means the world to us, and we will be sure to send you a special thank you for your kind words. Don't forget to hit “subscribe” to automatically be notified when guest interviews and Express Tips drop every Tuesday and Friday. Interested in joining our monthly entrepreneur membership? Email Annette directly at yourock@ievolveconsulting.com to learn more. Keep evolving, entrepreneur. We are SO proud of you! --- Support this podcast: https://anchor.fm/annette-walter/support

Jean Marc Fullsack Jean-Marc Fullsack was born in France where he was trained in classical French cuisine. He graduated from the Hotel and Restaurant School in Strasbourg. His cooking experience includes first class restaurants, Hotels, Private Clubs and Food service management in the Health Care industry. Jean-Marc was Instructor at the California Culinary Academy where he taught classes and operated a restaurant specializing in Healthy Cuisine. This expertise brought him to the Preventive Medicine Research Institute (PMRI) with Dr. Dean Ornish. Jean-Marc contributed to Dr. Ornish’s bestselling books "Eat More Weigh Less" and "Everyday Cooking with "Dr. Dean Ornish”. As the executive chef for Lifestyle Advantage and the Dr. Dean Ornish Program for Reversing Heart Disease, Jean-Marc developed wide variety of exemplary dishes for those committed to a low-fat whole foods nutrition plan. David Barnes David Barnes is the Global CEO and Co-Founder of Zulu Labs in Melbourne, Australia. After researching the effect that various DMARC entries have on a domain and what the outcomes mean to organizations and their business units I defined DMARC Compliance Vs DMARC Conformance after developing and publishing the first algorithm (freely available on GitHub) to programmatically check if a domain is secured from being used in a spoof attack.

California’s farmers have some tough decisions to make, real soon, about fall and winter planting. Just how much should they plant? The loss of markets due to Covid-19 related restaurant closures and an uncertain school year could mean tighter supplies for cool season vegetables such as lettuce, broccoli and cauliflower. The dreaded “d” word - drought - is being heard more and more here in the West. The latest casualties - California and Oregon rangeland and pastureland. We’ve talked over the years on this program about the importance of cover cropping. It builds your soil and increases the presence of beneficial insects for pest control, too. But lets not forget California’s most important pollinator, bees. One organization is spearheading a drive to increase cover cropping in orchards to increase overall bee health in the state. And a nice side effect is: with more healthy bees, farmers will get larger harvests. All that, crop reports, a look at the weather for the week ahead, and a lot more…on this week’s KSTE Farm Hour.

Hi and welcome back to another episode of the podcast. Today I feature an interview with Judi Leib. Judi has been in love with food and cooking for as long as she can remember. She is a 1985 graduate of The Restaurant School in Philadelphia and after her graduation worked at every end of the food business from the front of the house to the back of the house and hotels and catering. When her children were young, Judi quit the business and decided to stay home and raise her children. Judi met the late Molly O’Neil former food columnist for The New York Times Magazine and author of three cookbooks, including the award-winning The New York Cookbook. After meeting Molly, Judi was inspired to write her first cookbook, which is currently with an agent being shopped to publishers. In this interview, Judi and I talk about cookbooks, cookbook writing, and the power of having a mentor.  Things We Mention In This Episode: Judi’s website Diary Of a Lost Chef Replay How to Get a Cookbook Traditionally Published Masterclass  Apply for next session of Hungry For a Cookbook Mastermind Group   Download a copy of my Cookbook Writing Roadmap   Please join our Confident Cook and Writer Facebook Group Let’s connect on Instagram @greenapron

On this week’s Hot off the Press podcast, Panini Pete talks shop with a friend, and fellow Mess Lord, Brian Duffy.  Duffy grew up in Philadelphia and worked a few kitchen jobs before going to culinary school at Philadelphia’s The Restaurant School at Walnut Hill College. A few days after graduating he moved to the Florida Keys and worked in a restaurant for about a year. He then returned to Philly and worked under James Beard Award-winning Chef Jean Marie LaCroix at The Four Seasons. Since then, he has become a restaurateur and celebrity chef with his own shows on the Food Network (Opening Night) and Spike TV (Bar Rescue).  Duffy said he had no idea what he was doing when he started and learned a lot of what he knows now through trial and error and mistakes. Now, he does a lot of consulting to help other restaurants figure out what they’re doing wrong, using what he has learned over the years to help them turn things around and be successful.   With a new Food Network show based on his consulting business, Duffy and Pete discuss what skills are needed to really make it in the restaurant business and processes chefs need to master to ensure efficiency.  Duffy is also the father of two girls and makes sure they are up in time for school no matter where he is in the world. Listen to how he does it all this week.

During this week's episode, Lonny speaks with Lana Trevisan, Vice President of Restaurants, Bars and Nightlife for Two Roads Hospitality. She currently oversees 20 hotels and resorts, and has successfully opened several notable Two Roads properties, including Chicago Athletic Association, Thompson Playa Del Carmen and The Beekman. Prior to her tenure at Two Roads Hospitality, Trevisan was Corporate Food and Beverage Director of Gansevoort Hotel Group, where she managed all aspects of Food and Beverage operations at existing properties, as well as new projects under development. Trevisan served as the opening Director of Food & Beverage at Standard High Line Hotel NYC, and assisted on concept and development at Andre Balazs Properties. She managed pre-opening and daily operations at nine of the company’s outlets, including the Standard Grill, Boom Boom Room and The Biergarten. Trevisan also spent seven years with B.R. Guest as a Director of Operations/Partner, where she was responsible for the company’s daily operations and also oversaw opening ten restaurants, including Blue Fin, Blue Water Grill, Dos Caminos and Primehouse. Trevisan began her career with Wolfgang Puck, for which she opened and managed five restaurants in Las Vegas and Chicago, including Spago, Chinois, Lupo and Fiamma. Trevisan holds a B.A. in Hospitality Management from Hotel and Restaurant School at the Northern Arizona University.

Emma Bengtsson and Kristen Murray may have worked at NYC’s Aquavit a decade apart and currently live on separate coasts, but HRN host Dana Cowin finds the common threads in their extraordinary careers. Tune in to hear about their influential grandmothers and pastry chef beginnings. You’ll come away with a sense of what it takes to make dreams come true in the culinary world. Chef Emma Bengtsson was named Executive Chef of Aquavit in 2014, after four years as Executive Pastry Chef at the restaurant. As Aquavit’s Executive Chef she has garnered (and retained) three stars from The New York Times and two stars from Michelin, the second female chef in the U.S. accorded that honor. Prior to moving to New York, Emma worked at some of Sweden’s most renowned restaurants, including the two-Michelin starred Edsbacka Krog, Restaurant Prinsen, and Operakällaren. Emma attended Stockholm’s Hotel and Restaurant School after years of cooking at home with her mother and grandmother in Falkenberg, on the west coast of Sweden. As a little girl, Kristen Murray grew up surrounded by her great aunt’s vegetable garden: sweet peas, peppers, lettuces, herbs, raspberry bushes, and persimmon, fig and kumquat trees. Kristen’s professional pastry and culinary career has been shaped by adventures in San Francisco, New York City, Boston and France. Prior to moving to Portland, Kristen assisted Les Nouvelles Mères Cuisinières at Le Picnic in Courchevel, France, where she had the opportunity to work with pastry goddess Christine Ferber, who left an impressionable mark to say the least, and Kristin fell in love with the culture and people. Portland has become Kristen’s second home to New England and her travels in France. Her dream restaurant and pastry shop is a deeply personal project for Murray from design, detail, to food. It is to encompass her Norwegian heritage with her love of French culture and cuisine and of course, all things pastry, thus, MÅURICE: A Pastry Luncheonette is born. Speaking Broadly is powered by Simplecast.

Emma Bengtsson and Kristen Murray may have worked at NYC’s Aquavit a decade apart and currently live on separate coasts, but HRN host Dana Cowin finds the common threads in their extraordinary careers. Tune in to hear about their influential grandmothers and pastry chef beginnings. You’ll come away with a sense of what it takes to make dreams come true in the culinary world. Chef Emma Bengtsson was named Executive Chef of Aquavit in 2014, after four years as Executive Pastry Chef at the restaurant. As Aquavit’s Executive Chef she has garnered (and retained) three stars from The New York Times and two stars from Michelin, the second female chef in the U.S. accorded that honor. Prior to moving to New York, Emma worked at some of Sweden’s most renowned restaurants, including the two-Michelin starred Edsbacka Krog, Restaurant Prinsen, and Operakällaren. Emma attended Stockholm’s Hotel and Restaurant School after years of cooking at home with her mother and grandmother in Falkenberg, on the west coast of Sweden. As a little girl, Kristen Murray grew up surrounded by her great aunt’s vegetable garden: sweet peas, peppers, lettuces, herbs, raspberry bushes, and persimmon, fig and kumquat trees. Kristen’s professional pastry and culinary career has been shaped by adventures in San Francisco, New York City, Boston and France. Prior to moving to Portland, Kristen assisted Les Nouvelles Mères Cuisinières at Le Picnic in Courchevel, France, where she had the opportunity to work with pastry goddess Christine Ferber, who left an impressionable mark to say the least, and Kristin fell in love with the culture and people. Portland has become Kristen’s second home to New England and her travels in France. Her dream restaurant and pastry shop is a deeply personal project for Murray from design, detail, to food. It is to encompass her Norwegian heritage with her love of French culture and cuisine and of course, all things pastry, thus, MÅURICE: A Pastry Luncheonette is born. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

In this episode with Chef Ted Torres, we discuss: Not waiting for opportunities, creating them.  How if you want to be the best you've got to work for the best.  Having a positive attitude when receiving criticism; its your time to grow!  When giving constructive criticism, be clear that you have the best intentions for that person.  Why team work is so critical.  How it is OK to ask for help.  Making your systems processes and procedures as dumb proof as possible.  Taking restaurant jobs where the guest are successful; you never know where your future investor is going to come from.  Overcoming the fear of failure.  The importance of managing your time.  Focusing on the WORK and opportunities will come.  Why Torres turned down the job he won as a contestant on Food Network's "Chef Wanted". The benefits of using your own cash to start a business.  Things to consider when negotiating contracts.  Using systems to get back time.  Chef Ted Torres earned his Associate's Degree at The Restaurant School at Walnut Hill College in 1998. After graduation, he got after it working for some of Philadelphias most well known restaurateurs. After working over 10 years in the traditional restaurant setting, Torres made the move to the corporate environment. In 2013 Chef Torres Appeared on Food Networks "Chef Wanted with Anne Burrell", where he competed agains 3 other chefs for a job in a top New York City Restaurant. Ultimately, Chef Torres decided to decline the position and pursue his long term dream of creating his own company, now known as Coa Catering. Show notes… Favorite Success Quote or Mantra. "Destiny call everyone, but only a few dare to answer." Today's Sponsor Sourcery allows 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? Determination. What is your biggest weakness? Communication. What's one question you ask or thing you look for during an interview? Ask, "Are you willing to learn?" What's a current challenge? How are you dealing with it? Not sacrificing quality for price. Share one code of conduct or behavior you teach your team. Never be later. What is one uncommon standard of service you teach your staff? Every guest is a VIP. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Rich Dad's CASHFLOW Quadrant: Rich Dad's Guide to Financial Freedom Share an online resource or tool. Google Suite. What's one piece of technology you've adopted in your restaurant and how has it influence operations? TotalPartyPlanner.com 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? work hard make the most of your time Love often Contact Info coacatering.com 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 Ted Torres 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!

Scripture: 1 Timothy 3:8–3:13. Darrin S. Wright. Part 2 of our examination of the qualifications for deacons.

Pastor Darrin Wright examines the calling of a deacon.

Graduate of the Restaurant School in Philadelphia, Sharon Ardiana is the Chef proprietor of Gialina and Ragazza. Her restaurants have been featured in the New York Times, and the San Francisco Chronicle listed her restaurants in their top 100 4 years consecutively! Additionally Thrillest recognized Ragazza as one of the countries Top 33 Best Pizzas In America. Smash that play button and find out what Chef Ardiana says, "serve every meal as if you were making it for your mother on her birthday."  

Graduate of The Restaurant School at Walnut Hill College, Executive Chef and Consultant, Chef Duffy, is known for coining the term “New Celtic” cuisine and perhaps for his numerous appearances on the wildly popular Spike TV series Bar Rescue. Chef Duffy works with restaurants across the country updating their menus and coaching them through much needed facelifts. His proven success has made him one of the most in demand restaurant consultants across North America and overseas. Hit play,  discover how the art of preparation creates the experience and become Unstoppable!   

AFTERBUZZ TV - AfterBuzz TV's Spotlight On edition, is a long form interview series featuring Actors and TV personalities discussing their roles and shows as well as their thoughts, passions and journeys. In this episode host Zach Wilson interviews Chef Brian Duffy. Chef Brian Duffy's bio: In the notoriously competitive restaurant world, a chef must be innovative, energetic, and fresh in order to stand out. No one does this better than Chef Brian Duffy. Duffy developed his passion for cooking as a child, when his big Irish-Italian family would crowd into the kitchen to prepare their meals together. He went on to study the French method at The Restaurant School in Philadelphia, then worked under world-renowned Chef Jean Marie LaCroix at The Four Seasons Hotel Philadelphia. From there, Chef Duffy partnered in opening Kristophers, a BYOB restaurant whose unassuming style and inventive dishes met with widespread critical acclaim. But it was his innat --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Patrick M. Riley has been an advocate of natural health care since 1978. A graduate of La Salle University in Philadelphia, Patrick pursued studies in macrobiotics, shiatsu and related health subjects at the Kushi Institutes in London, England and Boston.    In 1982 following a brief employment in the natural food industry, Patrick co-founded the Bucks County Macrobiotic Center in Langhorne, PA. It was here at the community level that Patrick refined his skills as a teacher, therapist and counselor. The success of the center was largely due to his enthusiasm for a comprehensive learning experience. The multi-dimensional educational program he helped develop and sponsor attracted countless participants to the center, a dynamic full service macrobiotic facility. In 1990 he established the Pennsylvania School of Shiatsu, a 350 hour certification program that prepared students for careers in shiatsu therapy. Recognized as an expert in the art of shiatsu, Patrick has presented workshops and seminars throughout the United States and Europe. He currently teaches at the Strengthening Health Institute and The Restaurant School at Walnut Hill College. Patrick devotes his professional time to working with individuals assisting them to restore their natural healing ability through the use of diet and common sense living. Patrick maintains offices in Newtown and Philadelphia, PA. He still hopes to publish his first book in the near future. http://www.patrickmriley.com