Podcast appearances and mentions of Richard Blais

Finn Wolfhard talks "Hell of a Summer”; Trump reacts to tariff fallout: ‘It's going very well'; Chef Richard Blais brings a taste of the Masters Learn more about your ad choices. Visit podcastchoices.com/adchoices

Finn Wolfhard talks "Hell of a Summer”; Trump reacts to tariff fallout: ‘It's going very well'; Chef Richard Blais brings a taste of the Masters Learn more about your ad choices. Visit podcastchoices.com/adchoices

This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/MACHINE and get on your way to being your best self. Have you ever wondered what it would be like if your dreams came true?  What if your dream was to have a TV Show with Gordon Ramsay? What would you do to make it happen? Nyesha Arrington, an American chef, television star, activist, and entrepreneur, joins us on the Greatness Machine to share her story of figuring out what she wanted to do in life and how she realized her purpose at a very young age. Nyesha has long admired Gordon Ramsay as a culinary icon and mentor and dreamed of working alongside him, learning from his expertise, and gaining valuable insights into the art of cooking.  Fast forward to 2022, and that dream became a reality when she said yes to joining “Next Level Chef,” where she, Gordon Ramsay, and Richard Blais serve as mentors to the chosen home cooks, social media chefs, and culinary professionals. In this episode, Darius and Nyesha talk about the keys to achieving goals, the many benefits of doing what you really love, and why it is important to go above and beyond when doing something.  Topics include: How reverse engineering has helped Nyesha reached her goals Nyesha looks back at the epiphany moment when she realized her dream Why Nyesha decided to go on TV How Nyesha used the power of manifestation to achieve her dreams The story behind how Nyesha ended up working with Gordon Ramsay Nyesha explains the premise of “Next Level Chef” The importance of being an effective communicator Nyesha describes her death meal And other topics… Resource mentioned: Kitchen Confidential by Anthony Bourdain: https://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly-ebook/dp/B002UM5BXW  War of Art by Steven Pressfield: https://www.amazon.com/War-Art-Steven-Pressfield-ebook/dp/B007A4SDCG  Grit by Angela Duckworth: https://www.amazon.com/Grit-Passion-Perseverance-Angela-Duckworth/dp/1501111108  Connect with Nyesha: Website: https://www.nyeshaarrington.com/ Instagram: https://www.instagram.com/nyeshajoyce Twitter: https://twitter.com/nyeshajoyce Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/imthedarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Sponsors: Indeed - Just go to indeed.com/darius right now and support our show by saying you heard about Indeed on this podcast. Shopify - Sign up for your one-dollar-per-month trial period at shopify.com/darius. Timeline - Timeline is offering 10% off your first order of Mitopure. Go to timeline.com/GREATNESS. Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of the Club + Resort Talks podcast, Editor-in-Chief Rob Thomas speaks with Monique “Mo” Gesualdi, PGA and LPGA Director of Instruction at St. John's Golf & Country Club in St. Augustine, Fla. Coach Mo was recently awarded the 2024 Troon Coach of the Year. She talks about her journey to becoming a golf coach and the health challenges she had to overcome in her 20s. Coach Mo emphasizes the importance of a holistic coaching approach that considers the physical, mental, emotional and nutritional aspects of a player. As a former high-level junior golfer herself, she believes she can relate to her students and guide them through the challenges they face. She also talks about her podcast, The Coach Mo Podcast, which features interviews with people from the golf industry. Coach Mo concludes the interview by expressing her excitement about the future of golf, with more girls and women getting involved in the sport. Rob and Senior Editor Phil Keren also discussed Phil's just-concluded trip to Cragun's Resort and Cragun's Legacy Courses in Brainerd, Minn. The 84-year-old destination offers two golf courses — the Lehman 18 and the Dutch 27 — and a Par 3 course, as well as opportunities to enjoy fishing, kayaking, boating and other water sports, as well as land pursuits such as tennis, pickleball, beach volleyball, biking and hiking. Phil and a group of golf writers visited Cragun's and accompanied groups that played both courses. Each course was designed by the Lehman Design Group, headed by former World No.1 PGA Tour player Tom Lehman, a Minnesota native. The Dutch 27 has a pair of 9-hole layouts (Blue and White) that can be played today, and a third 9 (Red) that is expected to open for play in May 2025. The resort has a staff of more than 300 employees, offers 300 rooms, suites, cabins and homes to rent, and 62,000 sq. ft. of multi-function conference and exhibit space. On an annual basis, Cragun's records 100,000 guest nights, which equates to 40,000 unique guests. The resort hosts about 200 corporate or association groups and anywhere from 25 to 40 weddings each year. Phil will have a story about Cragun's for the September issue of Club + Resort Business. Phil and Rob also discussed projects happening at resorts in Arizona and California. The Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch is nearing the completion of its $115 million renovation and will soon be rebranded as the Grand Hyatt Scottsdale Resort. This project, expected to conclude in the coming weeks, will mark the debut of the first Grand Hyatt hotel in Arizona. The resort will feature six new restaurants, all developed in partnership with celebrity chef Richard Blais. These will include a modern Italian chophouse, a Southwestern grill, and two different poolside concepts. In addition to the new dining options, the Grand Hyatt Scottsdale Resort will unveil its fully renovated meeting space in October. This includes the 14,000-sq.-ft. Vaquero Ballroom and 52,000 sq. ft. of existing indoor and outdoor function space. By January 2025, the resort will open its expanded Arizona Ballroom, nearly tripling its size to 25,000 sq. ft., aiming to become a premier venue for meetings and events in the region. Silverado Resort in Napa, Calif. will once again host the PGA Tour's Napa tournament, now renamed the Procore Championship Sept. 12-15. During the last couple of years, a lot of infrastructure improvement has happened at the site, including the introduction of 130 new golf carts, a $1.5 million investment in turf maintenance equipment, the conversion of 9.8 miles of asphalt cart paths into concrete paths, and the expansion of the driving range by 9,000 sq. ft.

 Follow us on Instagram @TravelPartyof5Thanks for finding our podcast! We are a family of 5 who does most of our travel using points and miles and we share how we leverage credit card offers to earn a ton of points/miles so we can afford travel as a larger family.Click here to apply for the Chase Sapphire Cards we refer to in this episode - we used these points to book our hotel on this staycation as well as some flights. And if you've already got one of the Chase Sapphire cards, you'll want to apply for these business cards, linked here. In today's episode, we're sharing all the details about our recent Scottsdale Staycation. Plus, we'll dive into how to use credit card points and miles to make the most of your trips.First, let's talk about what we did during our Scottsdale Staycation. Every year we book a staycation at the Hyatt Regency Scottsdale at Gainey Ranch. This year, we spent two nights in a spacious room with two queen beds and a sofa bed, which was perfect for our family of 5. The highlight of our stay was, of course, the pool. The Hyatt Regency Scottsdale has a fantastic pool area, complete with a sand beach, a waterslide, and even an adult-only pool for some quiet time.Our plans on this staycation is always just relaxing by the pool, ordering food and drinks, and letting the kids enjoy the water and other activities. It's always a hit with the whole family!Now, let's talk about the power of credit card points and miles. We booked our Scottsdale Staycation using Hyatt points, which we earned from our World of Hyatt business card and various Chase cards, like the Chase Sapphire Preferred and Chase Ink Business cards. Using points and miles can save you a lot of money, allowing you to enjoy amazing experiences without breaking the bank.For those interested in planning a similar staycation, the Hyatt Regency Scottsdale is a Category 6 hotel, bookable for between 21,000 and 29,000 points per night. Since summer in Arizona is off-peak, we were able to book our stay for just 21,000 points a night. It's a great value, especially when using credit card points and miles.During our stay, we noticed the hotel is undergoing significant renovations. The lobby and several floors are under construction, which does affect the overall ambiance. While this didn't impact our pool time, it might be something to consider if you're planning a longer stay or coming from out of town.The food options at the hotel are currently limited due to the renovations. There is one restaurant open for breakfast, and the pool bar serves as the main dining option for other meals. We enjoyed some delicious food, like a short rib grilled cheese sandwich, but the menu is definitely more limited than usual. On a brighter note, renowned chef Richard Blais is revamping the hotel's food and beverage offerings, which we're excited to try once the renovations are complete.Using credit card points and miles not only covered our stay but also made it possible to enjoy this yearly tradition without worrying about the cost. We highly recommend using points and miles to book your Scottsdale Staycation or any other travel adventures. Chase points are particularly useful as they transfer to Hyatt, making it easy to book stays at Hyatt properties around the world.Thank you to everyone who listens and supports our podcast. If you enjoy our episodes, please leave a review! It helps others find us and we truly appreciate it.**Some links may be affiliate links which means we make a small commission if you choose to book through those links. Thank you for supporting our free content by using these links

Discover Anthony's culinary journey from his roots in West Virginia to his experiences working with top chefs like Jonathan Benno at Lincoln in New York and Richard Blais in Atlanta. Learn how his path ultimately brought him to San Diego, where he joined Juniper and Ivy, leading to his current role opening Sea and Sky in Hotel La Jolla.

Amanda speaks with Chef Zach Laidlaw, of Maui's Hua Momona Farms, about surviving the Lahaina fires and the divine timing of competing in this season of the Fox show "Next Level Chef" hosted by Celebrity Chef Gordon Ramsey. https://www.huamomonafarms.com/ https://helpsavemaui.org/    

Throwback Trivia, Richard Blais, Hayley Brings A Weapon To The Airport

According to some of San Diego's finest food minds (umm, us), one of the hottest restaurants of 2023 is easily Bird Rock's Paradisaea. The Michelin Guide thinks so, too—it recently gave the restaurant, which opened in late 2022, a special recognition for being pretty damn good (and also new). A year or so is a good length of time for a restaurant to find its groove. Ideally, the service kinks will have been worked out, the menu will have found its footing. Paradisaea's first year also saw the departure of the restaurant's founding chef and culinary director, Mark Welker. Jeff Armstrong stepped in to take his place. Jeff will kick off 2024 with a new menu. We brought Jeff and his boss, Paradisaea's co-owner Zoe Kleinbub, into the studio to talk shop. Zoe is a native of Westchester County, NY. She moved to San Diego—where her husband Eric Kleinbub (also a co-owner) grew up—a handful of years ago. The Kleinbubs met moving around in San Francisco's food circles, and, once they arrived to our sunny shores, it became crystal-clear that they had to open a restaurant here. When an iconic Bird Rock piano store hit the market four years ago, the Kleinbubs instantly moved on it. What followed—the construction and opening process—was an intense labor of love. They tiled the interiors in Josh Herman ceramics and built an expansive open kitchen at the heart of the restaurant's dining room and operations. In this episode, we also talk about Zoe and Jeff's long history working together and how his entry into one of Zoe's kitchens has become a fortuitous union for everyone involved. We each take a few cracks at the restaurant's spelling, which is difficult to nail on the first try, even for a bunch of writers. We also bungle its pronunciation a few times, but by the end, we're flying (we promise), unnatural vowel combos hugging in tow. We also talk about the news: Jasmin and Richard Blais released Plant Forward, a cookbook not totally meatless or dairy-less, but instead centered around de-prioritizing meat on the plate; North Park 's hopeful pop-up success story, Long Story Short, is unfortunately no more after just a month of service; and The Busalacchis are back in Little Italy with Zizzo, an Italian cocktail bar serving pan-Mediterranean food. We also played “Which restaurant in North Park will open first?” which is always a fun and mind-bending exercise. Thanks for tuning into HHH this year. We will see you in 2024!

Throwback Trivia, Richard Blais, Hayley Brings A Weapon To The Airport

Rich sits down with Brian Malarkey - a chef, restaurateur, cooking instructor, and creator of 15 separate restaurants across the United States. In 2012 he sold majority stake of his first restaurant group (Searsucker and Herringbone) to global Hakkasan Group for $25 million. He's opened 10 different concepts in 5 years, including the nationally acclaimed Herb & Wood and Animae. Brian has appeared as a regular judge for shows like Food Network's Guy's Grocery Games, Tournament of Champions, and ABC's The Taste. He was also a contestant on Top Chef (Season 3) and Top Chef All-Stars (Season 17).Rich and Brian discuss how they first met, how Brian got his start as a chef, how Brian met Tony Hawk, the restaurant scene in San Diego, Richard Blais, the difficulty of mastering the restaurant experience, investing in the restaurant industry, and Brian's newest restaurant Le Coq.They also reflect on Brian's San Diego based restaurants, high profit margins for restaurants, preserving the restaurant experience, building relationships with customers, Brian's experience during COVID, and his recent release of Chef's Life Oil to completely replace extra virgin olive oil.Lastly, Rich and Brian talk about social media, the profit game of the cooking oil industry, introducing new products to restaurants, whether location matters to opening a restaurant, and whether or not guests are price sensitive at restaurants.Connect with Brian on Instagram: @brianmalarkey--Connect with Rich on Instagram: @rich_somersInterested in investing with Somers Capital? Visit www.somerscapital.com/invest to learn more. Interested in joining our Boutique Hotel Mastermind? Visit www.somerscapital.com/mastermind to book a free call. Interested in STR/Boutique Hotel Management? Visit www.excelsiorstays.com/management to book a free call.

'GMA' hosts dog costume parade for Halloween; ‘Friends' co-stars share statement after Matthew Perry's death; Carla Hall and Richard Blais face off in Halloween dessert competition Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Mark Baratto sits down with head chef Pietro Consorti and Jessica Cain, the General Manager at the Hyatt Centric Key West Resort & Spa.  We talk about the Hyatt's decision to change their restaurant, how well Pietro works with Richard Blais with the menu and how this perfect location is catering to local as well as tourists. More on Four Flamingos Welcome to Four Flamingos, A Richard Blais Key West Kitchen. We are very excited to cook for you and give you a taste of what Florida cuisine can be. Chef Richard Blais has authored a Florida-Fresh menu that highlights the best and most interesting ingredients that celebrate the flavors of the Americas. Our waterfront views with nightly sunsets are just another reason why this is a must visit spot while dining in Key West. Website: https://fourflamingoskeywest.com Instagram: https://www.instagram.com/fourflamingoskeywest Located at the Hyatt Centric Key West Resort & Spa 601 Front Street Key West, FL 33040 Restaurant Hours Breakfast: 7:30AM - 11:00AM, Daily Dinner: 5:00PM - 9:00PM, Daily

Michael Richard Blais joined In The Weeds on September 27 to discuss his upcoming bout against Mike Bailey, training with TJ Wilson, and much more.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

For episode 152 of Spear Talk, we welcomed Chef Gary Marandola to the show! Gary the BBQ Chef has established a following encompassing over 2.2 million users on TikTok as well as all social media platforms with his high-energy and create food and drink videos! Gary was also featured in the first season of Gordon Ramsay's acclaimed Next Level Chef when he was drafted into the Richard Blais' team. In our discussion we covered Gary's passion for cooking and where it came from, reality TV filming and seeing Gordon Ramsay work, how to use social media in today's digital environment, his friendship with Jason David Frank, mental health, making drinks, and so much more! #garythebbqchef #bbq #nextlevelchef  Learn more about your ad choices. Visit megaphone.fm/adchoices

In a special edition of P&P, Boris is joined yet again by Michael Richard Blais. Tune in as the duo chat on the precipice of the INFINITY GAUNTLET, an eight-hour wrestling match hosted by MRB in support of the Stollery Children's Hospital Foundation. Follow, Subscribe, and tune in to Punk & Piledrivers every week on Love Wrestling! HOSTS Big Bad Boris: @BBBoris ----------------------------------------------------------------------------- TUNES 1) One More Light - Linkin Park 2) BOOM - Cassyette ----------------------------------------------------------------------------- LOVE WRESTLING Facebook: https://www.facebook.com/LoveWrestlingCA Twitter: https://twitter.com/LoveWrestlingCA Instagram: https://Instagram.com/LoveWrestlingCA YouTube: https://www.youtube.com/LoveWrestlingCA Twitch: https://www.twitch.tv/lovewrestlingca Podbean: https://lovewrestling.podbean.com/ Patreon: https://www.patreon.com/LoveWrestlingCA Apple Podcasts: https://podcasts.apple.com/ca/podcast/love-wrestling/id1544146794

Gods Gift is here.   This week on the podcast, Michael Richard Blais joins me! MRB and wrestling go hand in hand, and he's here to talk some wrestling. We chat about his incredible match with James Roth at WPW "Fight at the Museum", the Infinity Gauntlet 8 hour match(which is raising funds for Stollery Kids), why he decided to do it, and what fans can expect, the Clandestine Society, techincal wrestling and so much more!   I'm very proud of this episode and very stoked to share it with everyone!

Have you ever wondered what it would be like if your dreams come true?  What if your dream was to have a TV Show with Gordon Ramsay? What would you do to make it happen? Nyesha Arrington, an American chef, television star, activist, and entrepreneur, joins us on the Greatness Machine to share her story of figuring out what she wanted to do in life and how she realized her purpose at a very young age. Nyesha has long admired Gordon Ramsay as a culinary icon and mentor and dreamed of working alongside him, learning from his expertise, and gaining valuable insights into the art of cooking.  Fast forward to 2022, and that dream became a reality when she said yes to joining “Next Level Chef,” where she, Gordon Ramsay, and Richard Blais serve as mentors to the chosen home cooks, social media chefs, and culinary professionals. In this episode, Darius and Nyesha talk about the keys to achieving goals, the many benefits of doing what you really love, and why it is important to go above and beyond when doing something.  Topics include: How reverse engineering has helped Nyesha reached her goals Nyesha looks back at the epiphany moment when she realized her dream Why Nyesha decided to go on TV How Nyesha used the power of manifestation to achieve her dreams The story behind how Nyesha ended up working with Gordon Ramsay Nyesha explains the premise of “Next Level Chef” The importance of being an effective communicator Nyesha describes her death meal And other topics… Resource mentioned: Kitchen Confidential by Anthony Bourdain: https://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly-ebook/dp/B002UM5BXW  War of Art by Steven Pressfield: https://www.amazon.com/War-Art-Steven-Pressfield-ebook/dp/B007A4SDCG  Grit by Angela Duckworth: https://www.amazon.com/Grit-Passion-Perseverance-Angela-Duckworth/dp/1501111108  Connect with Nyesha: Website: https://www.nyeshaarrington.com/ Instagram: https://www.instagram.com/nyeshajoyce Twitter: https://twitter.com/nyeshajoyce Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/whoompdarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Learn more about your ad choices. Visit megaphone.fm/adchoices

Szn 6 Part II of Eps7- On this episode of Blacked Educated & Broke: We sit down with Next Level Chef, Season 2 contestant and super star Chef Darryl Taylor, AKA Chef Drama. He shares his near death experience, working alongside Chef Ramsey, Chef Nyesha Arrington and Chef Richard Blais! And did we mention he's bringing all the drama!!! As always, like, share & subscribe to all things Black Educated & Broke!!!

Michael Richard Blais is celebrating 20 years in wrestling by competing in an incredible EIGHT HOUR Wrestling Match raising money for the Stollery Children's Hospital Foundation.MORE DETAILS: https://www.clandestinewrestlingsociety.com/infinity Hosted on Acast. See acast.com/privacy for more information.

On today's episode of Athleisure Kitchen, we have our JAN ISSUE #85 cover of Athleisure Mag, Chef Nyesha Arrington. She utilizes food as a way to tell stories and brings her passion and intention to each plate that she creates. As Co-Host/Mentor for FOX's Next Level Chef alongside Chef Gordon Ramsay and Chef Richard Blais, she inspires those in the culinary industry and provides expertise, intel and techniques that they can continue to navigate the industry. When we last talked with her in 2021 for our JUL ISSUE #67, we talked about how she got into her career and her passion for putting her soul on the plate she was in the midst of production for the first season of Next Level Chef and we talked about identity.Nyesha continues to do what she does best, exploring the world through travel, and participating in pop-ups and multi-day food events around the world, she is currently on Next Level Chef UK on ITV and is back for the second season of Next Level Chef here in the US on FOX that starts immediately following this year's Super Bowl LVII!We talked about her recent TEDx talk on her life recipe, the importance of mentorship and being in spaces that fuel your fire. Of course, we talk about the success of Next Level Chef as well as Native by Nyesha Arrington which is at LAX's Delta Terminal 3!Athleisure Kitchen is hosted by Kimmie Smith, Executive Produced by Paul Farkas and Kimmie Smith and is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

We're back for the 3rd season of Athleisure Kitchen! Our past seasons have shared incredible stories of how chefs and culinary enthusiasts connect with food and allows them to showcase their personalities. Last season we chatted with chefs that included Justin Sutherland, Duff Goldman, Kristen Kish and Jordan Andino! We had a pop culture meets foodie moment with Brian Baumgartner who played Kevin Malone in The Office. This season, the stories continue as we dig into how chefs and those in the culinary industry embrace food and maintain their creativity. We will kick off this season with Chef Tom Colicchio right before the 20th season of BRAVO's Top Chef World All Stars which takes place in London. We also talk with our JAN ISSUE #85 cover, Chef Nyesha Arrington who is currently hosting FOX's Next Level Chef alongside Chef Gordon Ramsay and Chef Richard Blais.Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

Richard Blais, chef, cookbook author, and TV personality talks about running multiple restaurants and finding creative ideas. Hosted by author and entrepreneur, Suneel Gupta. 

In honor of the roll that companies like WrestleCore in Vancouver and Love Pro Wrestling have been on, I'm replaying God's Gift Michael Richard Blais! Who is Champion of both leagues! Salvation Comes to The Wrestling Independent as the Leader of the Clandestine Society comes on to talk about being trained by TJ Wilson, his goals for WrestleCore, and how since his FIRST memory he knew that he wanted to be a professional wrestler! All that and more!

On today's episode of Athleisure Kitchen, we catch up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at Taste of Tennis with the Williams sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We caught up with him to talk about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings! He also talks with us about a challenge that he will be judging on TikTok where food influencers will go head-to-head with their chili creations! We also catch up with what he has been working on, his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

Hello PWW faithful, today we have a special episode with independent wrestler Michael Richard Blais. We go into detail about his training with TJ Wilson, and their relationship. Being trained by a Hart Dungeon member and what that did for his career. We talk about Wrestlecore and Love Wrestling, how you can find salvation, and how the Clandestine Wrestling Society is taking over wrestling as a faction and as his new training school.

It's P&P with BBB! This week, Big Bad Boris chats with the premier trainer in Alberta and one of the biggest names in Canadian wrestling today, Michael Richard Blais! Tune in as the voice of Love Pro Wrestling chats with our Grand Champion about opening the Clandestine Wrestling Society, training under TJ Wilson, and more!  HOSTS Big Bad Boris: @BBBoris Michael Richard Blais: @GodsGiftMRB LOVE WRESTLING Facebook: https://www.facebook.com/LoveWrestlingCA Twitter: https://twitter.com/LoveWrestlingCA Instagram: https://Instagram.com/LoveWrestlingCA YouTube: https://www.youtube.com/LoveWrestlingCA Twitch: https://www.twitch.tv/lovewrestlingca Podbean: https://lovewrestling.podbean.com/ Patreon: https://www.patreon.com/LoveWrestlingCA Apple Podcasts: https://podcasts.apple.com/ca/podcast/love-wrestling/id1544146794

Today on the Southern California Real Estate Report we talk about how a office developer Longfellow is partnering with celebrity chief Richard Blais to add a culinary experience to the Sorento Valley office submarket.The restaurant will be named California English and will serve up English style food with a California flare.The hope is that the addition of a modern, sit-down, restaurant will bring life to the office project and make people travel to the Sorento area for the experience of eating there. Article referenced for this podcast: https://www.sandiegouniontribune.com/business/story/2022-09-29/why-celebrity-chef-richard-blais-is-opening-restaurants-in-sorrento-mesa

What's better? Dark chocolate or milk chocolate? Jordan and Alex go head-to-head in a bittersweet (eh? EH? C'mon!) grudge match presided over by celebrity chef Richard Blais (Top Chef, MasterChef, etc.) Which confection will come out on top and will our intrepid semi-sweet morsels of minutiae still be friends when the wrappers settle? Listen in and find out! Food Court with Richard Blais is a production of iHeart Radio, just like yours truly! Subscribe wherever you get your podcasts.See omnystudio.com/listener for privacy information.

We're back! So sorry about the delay. What even is time anymore?  Do not fret though because we are back with a BANG! On this episode of Food Court with Richard Blais our judge is faced with a doozy of a debate. What's better- crispy or chewy cookies? And two people who are as good at talking as they are at cooking are here to lay it all out. John Kanell of the Preppy Kitchen is defending the honor of crispy cookies while Chef Maneet Chauhan is throwing down for chewy.  John's cookbook hit stores this week and there are a bunch of great fall recipes perfect for right now! Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

In this special San Diego Design Week episode, Tara Monsod, executive chef of ANIMAE, joins me to continue our exploration of inspiration and the senses with the sense of taste. Tara shares how she leads with taste to design beautiful dishes and describes just how intensive the process can be to bring an idea to the plate. She also walks us through her journey to becoming a chef, describing how her culture has greatly influenced her both personally and professionally. Tara's desire to collaborate and share inspires others to step out of their comfort zone and try something new. Guest Bio In her first executive chef role, Tara Monsod brings over a decade of kitchen experience, a lifetime of passion, and a culinary perspective shaped by her upbringing as a Filipino-American to Puffer Malarkey Collective's ANIMAE. Her culinary journey has placed her in some of San Diego's most prominent restaurants, including Richard Blais' Juniper & Ivy, Brian Malarkey's Herringbone and Burlap, and Nancy Silverton's Mozza. Studying under Nate Appleman as Executive Sous Chef at ANIMAE, she continued to hone her fine-dining craft while also experimenting with pushing forward the Filipino flavors she's always known. Now working alongside Celebrated Chef Brian Malarkey as Executive Chef, Tara's interpretation of ANIMAE gives diners a chance to experiment with new dishes, like the Tuna Kinilaw, the Caviar Shrimp Toast, and the Kare Kare Short Ribs with bagoong peanut oil. Mirroring Malarkey's emphasis on hospitality and generosity, Tara can be seen walking the dining room on any given night, greeting guests, engaging and educating them on a particular spice or cooking technique. Sharing her cuisine motivates and moves her, and her hope is to become a culinary ambassador and mentor to the legions of Asian American and Pacific Islander cooks who are looking to break into the restaurant industry. Featured in this episode Featured candle: Beeswax candle fromhttps://www.mithrascandle.com/ ( Mithras Candle) Featured brew: https://paruteabar.com/products/lemongrass?_pos=1&_sid=7153fc13c&_ss=r (Lemongrass Tea) from Paru Tea Bar Featured Tarot deck: https://www.barnesandnoble.com/w/the-rider-waite-tarot-deck-pamela-colman-smith/1136336735 (Rider-Waite Colman Smith Tarot) Connect with Tara and ANIMAE Links: https://www.animaesd.com/ (ANIMAE Website) https://www.instagram.com/animae.sandiego/ (ANIMAE Instagram) https://www.instagram.com/small_fry42/ (Tara's Instagram) Are you an interior designer or are you interested in Holistic Interior Design? Check out my membership program, the https://bewitching.txfunnel.com/ (Design Coven)! This program is a real-world industry mentorship for Holistic Interior Designers that has everything you won't find in traditional design school curriculum. You'll learn from practicing interior designers working on real life projects, and get access to cutting edge vendors, suppliers, furniture makers, textile designers, and design resources that I've curated over my 17 years of design experience. As a member, you'll have the opportunity to build valuable relationships of your own. https://bewitching.txfunnel.com/ (Learn more). Connect with Rachel Larraine https://www.rachellarraine.com/ (Website) https://www.instagram.com/rachellarraine/ (Instagram) https://www.patreon.com/Bewitching (Patreon) https://crawfordpallini.com (Interior Design Services)

This is a fun one. I've known Richard Blais for a long while, and we tend to bring the best stories out of each other. Like golf foraging. When most of us lose our golf balls in the bushes, we venture into the brush and come out with scrapes and a handful of profanities. When chef Richard Blais sucks at golf, he goes into the brush and comes out with wild fennel and some carrots for dinner. When he opened his first restaurant at Park Hyatt Aviara in Carlsbad—Ember & Rye, a modern steakhouse with a wood-burning grill that's always on fire above the 18-hole course—he took up the clubs. “So maybe occasionally my ball would go into the bushes,” he admits. “I go in there to get it and I found all this wild fennel and carrots and radishes and garlic and nasturtiums.” Over the last year, fans who know Richard through Top Chef and Guy's Grocery Games and his new show on Fox, Next Level Chef, may have looked at his Instagram and wondered if he was training for the PGA. “I became a golf influencer,” he says. “I got a free hat.” Richard is on fire. On Next Level Chef he's teamed up with Gordon Ramsey and Nyesha Arrington in a cooking competition show that's probably got the most elaborate set in the history of food competition shows—a three-level “restaurant.” Competitors start in the basement and move their way up with each challenge. “We shot the first season in Vegas,” he says, “and at the time it was the tallest non-permanent structure in the city. What an odd stat.” Richard and I have known each other for years at this point. He and I talk about his restaurants (“no matter how much media I do, I always come back to the kitchen—I love restaurant life”), rank the classic side dishes for American steakhouses and how Ember & Rye tweaks the standards (ie, the traditional creamed corn becomes corn creme brulee). I relay one of my earliest Richard memories when we were both on a TV show together and the producers made me take off my glasses because they couldn't have “two guys with big hair wearing glasses.” I spent the entire episode unable to see what the cooks were making (“looks like Karen's got lobster,” I'd say, and someone else would say, “yep, that's skirt steak”). It's a great, free-association conversation between a couple friends, one of whom happens to be one of the most accomplished chefs in the country who calls San Diego home.

What's the secret to preparing delicious, nutritious food rooted in love? In this episode Ruben welcomes Chef Nyesha Arrington, a Southern California native who has been featured on a variety of high-profile media outlets for her accomplishments in the culinary industry. Nyesha owns and operates a full-service Chef consulting and catering business while traveling around the globe for speaking engagements and dinner collaborations.  “Cooking is 100% my love language. Truly, cooking found me. I'm an artist, and food is my medium of self-expression. - Nyesha Arrington Nyesha contends that food, aside from being a necessity, is “the ultimate connector”. It is something that brings people together in one space and transcends any notion of race or creed. Food itself carries with it a unique heritage, and one could even say that eating is living history in action. Nyesha goes on to speak about her passion to cook “food that hugs the soul” and how she is working to make healthy eating more widely accessible. One major way she does this is by educating people—especially People of Color—on how to prepare healthy yet delicious dishes by themselves without breaking the bank. “How I live my highest expression of love in this life is ultimately through cooking.” - Nyesha Arrington How do YOU live out love through your strongest medium of self-expression? About the Guest: Chef Nyesha J. Arrington has been in love with the kitchen since cooking alongside her Grandmother at a young age. The Southern California native has been featured on a variety of high-profile media outlets for her accomplishments in the culinary industry. Nyesha owns and operates a full-service Chef consulting and catering business while traveling around the globe for speaking engagements and dinner collaborations. During Arrington's tenure as Executive Chef at Wilshire restaurant in Santa Monica from 2011-2013, she was named a Rising Star by Brad Johnson, then the restaurant critic of Angeleno. She has been featured in Restaurant Hospitality, on StarChefs.com and was a guest chef at the popular Test Kitchen restaurant in 2011. In 2011, Nyesha has appeared simultaneously on two reality cooking shows as a "cheftestant" -- Top Chef and Food Network's series, Chef Hunter,where she won the competition. In 2012, Nyesha was recognized by Zagat.com as one of the 30 Under 30 -– LA's Hottest Up-And-Comers as well as Where LA's top talent under 30. She was also profiled in the LA Weekly's People issue as one of the most 69 interesting people to watch in 2012. She has also appeared on KTLA and Good Food on KCRW. In 2013 she won the cooking competition show Knife Fight on Esquire Network and later returned to Knife Fight in 2014 as a Guest Chef Judge. As of 2022 she can be seen on Next Level Chef with Gordon Ramsay and Richard Blais on Fox.

This week we feature the combatants in the main event of LPW 3, Ravenous Randy & Michael Richard Blais. A trip down memory lane takes a very real and uncomfortable turn….   Check us out on Twitter: Michael Richard Blais: @GodsGiftMRB Ravenous Randy Myers: @RavenousRandy Big Bad Boris: @BBBoris Backbreaker Media @BackbreakerMedi   Backbreaker Media is a collection of Alberta Wrestling personalities, covering wrestling and non-wrestling moments.  Check out our members on Twitch, YouTube, and our On-Demand Video at backbreakermedia.pivotshare.com.

Mariah Scott is a chef, entrepreneur and was a top 3 finalist on FOX's newest competition cooking show from Gordon Ramsay, Next Level Chef. She talks today about why the show was a mental strain and how she managed to stay positive. Listen in as she chats about having Richard Blais as a fellow mentor, what he taught her and how he kept her in the game. There's also talk about what happened behind the scenes of her not getting her plate  on the platform on time, going into elimination and how she got out of competition mode and had to quickly go back into reality and no longer be Mrs. Nice Guy. There's also conversation of why Breaking Bad and Ozark are two of the greatest tv shows to ever be created, her time as a flight attendant, how you earn the surname 'Chef' and if eating steak with a condiment is offensive to a chef. All that and more. Enjoy and FROWN LESS.   thehodgepodgeproductions@gmail.com   instagram.com/iammrdylanhodge  instagram.com/i_am_mariah   Thanks to the sponsors of the show!  Dan-O's Seasoning: danosseasoning.com Promo Code: HodgePodge  Raze Energy: reppsports.com Promo Code HPP1000 --- Support this podcast: https://anchor.fm/dylan-hodge/support

Filled with controversy, the latest Olympic Games are in the homestretch. TV critics have taken note that ratings are down and viewers just aren't interested in watching the competition. But why is that? Jeremy Bradley has theories as to why people don't care to watch the athletes -- and it's not just because of China or time zones or any other excuse the TV networks present. Plus, JB takes issue with the claim that a gold medalist is "the best in the world." They're the best amongst those who competed, sure, but there's no indication they are better than every other person. Later, Next Level Chef is heating up on Fox. Richard Blais chats with JB about the reality cooking show. Has he learned anything from the amateur chefs competing for the top prize?Buff Boy Brewing Co. Need your daily - or hourly - fix of fresh coffee? Buff Boy Brewing Co. has unique blends from around the world. International tastes with the finest roasts at buffboybrewing.com Buff Boy Brewing Co. Need your daily - or hourly - fix of fresh coffee? Buff Boy Brewing Co. has unique blends from around the world. International tastes with the finest roasts at buffboybrewing.com

It's official: Everything is better with butter! Chefs and food experts are revealing the richest, creamiest buttery dishes out there. Episode content:Alex Guarnaschelli brings on the butter with a one-of-a-kind shrimp-and-grits combo from Tillie's in Short Hills, New Jersey. Jeff Mauro hits the streets of Chicago to satisfy his butter craving with an amazing honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken. Richard Blais heads to Du's Donuts and Coffee for a brown butter key lime donut in Brooklyn, NY. Justin Brunson's favorite buttered dish is the pure butter croissants from Ken's Artisan Bakery in Portland, OR. Marc Murphy travels north to Eventide Oyster Co. in Portland, Maine, for a signature buttered delight.Dan Langan keeps it buttery with the buttercake from Flying Monkey Bakery in Philadelphia, PA. Geoffrey Zakarian delights in the soy butter tropical sunday by from abcV in New York, NY. Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Chef, restaurateur and author Richard Blais' culinary journey started when he was just a teenager. “My first job was at McDonald's when I was 14,” he said. “I was the poissonier there — which means fish cook in French — which is a very important position at a fast-food hamburger restaurant that arguably has one seafood item.” Blais said his family wasn't big on fancy meals when he was a kid. Despite these humble beginnings, Blais ended up at a prestigious culinary school, the Culinary Institute of America. After school and several years in the culinary industry, Blais eventually entered the world of televised cooking competitions, ultimately gaining fame as the first winner of Top Chef All-Stars. Since then, Blais has made the rounds with a variety of celebrity chefs. Blais is now part of a trifecta of hosts — along with Rasay and Nyesha Arrington — on Next Level Chef, a reality cooking competition on Fox. On top of his hosting duties, Blais is working on a new cookbook and also runs several restaurants, including the newly opened Four Flamingos at the Hyatt Regency Grand Cypress in Orlando. On the latest episode of Florida Foodie, Blais shares his favorite dishes from his new Orlando restaurant. He also talks about some of his early experiences working in fast food and his first experience seeing an alligator in the wild while visiting family in Florida. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.”

The assignment for Pop Culture Club January: Megan would watch season one of Bravo TV's "Vanderpump Rules" and Wendy would read "The Flatshare" by Beth O'Leary. You'll hear their brief recap and review of each, plus a pop culture roundup of everything they are currently watching, reading, and listening to. Also, Wendy has a mild breakdown over high fives and Megan gives a resolution check in. Did you watch or read either selection from Pop Culture Club January? Email us your reviews at meganandwendy@gmail.com. Be sure to include the title of what you watched or read so we know what you're referring to. Pop Culture Club is a monthly series available on Long Story Short: The Podcast where Megan and Wendy recap and review an assigned television series or movie and book. For January, Megan watched season one of Vanderpump Rules and Wendy read The Flatshare by Beth O'Leary. Pop Culture Club February Assignment Play along with Megan and Wendy! For Pop Culture Club February: Megan will watch the 2010 movie "The Town" starring Ben Affleck, Blake Lively, Jon Hamm and Jeremy Renner. Available to stream on Netflix and HBOMax.Wendy will read "The Idea of You: A Novel" by Robinne Lee. Mentioned in this Episode Recap of last week's pod episode where Megan cries and Wendy feels like a horrible friendHigh 5 Challenge failureListen to episode 54 where Wendy introduces what the High Five Challenge isBuy the Mel Robbins bookBrain Games #1 bookWordleMicro anxieties Understanding what a micro-anxiety is, episode 42The broken drawer first appeared on the podcast in episode 54Megan's killing the flossing game with this floss and not this floss.Red Aspen nailsPeyton Manning's review of Emily in Paris on Saturday Night LiveLast Chance U | NetflixTATCHA Kissu Hydrating Lip Treatment 2/$50 at QVC Pop Culture Round Up of Everything We're Into Right Now What Megan and Wendy are watchingPivoting starring Eliza Coupe, Ginnifer Goodwin, and Maggie Q | FOXSchmigadoon starring Keegan-Michael Key, Cecily Strong, and Dove Cameron | Apple TVCheer, season 2 | NetflixThe Fallout starring Jenna Ortega, Maddie Ziegler, and Niles Fitch | HBOMaxNext Level Chef with Gordon Ramsey, Richard Blais, and Nyesha Arrington | FOXOzark starring Jason Bateman and Laura Linney | NetflixSomeone please email us your thoughts on Wendy Byrd. TV's biggest villain right now?Euphoria starring Zendaya, Sydney Sweeney, Jacob Elordi, and Hunter Schafer | HBOPam and Tommy | February 2 on HULU What Megan and Wendy are reading"The Four Winds" by Kristin Hannah"The Love Hypothesis" by Ali Hazelwood"Midlife Bites: Anyone Else Falling Apart, Or Is It Just Me?" by Jen Mann What Megan and Wendy are Listening toAmerica's Girls Podcast - Texas Monthly hosted by Sarah HepolaCalm Down with Erin and Carissa hosted by Erin Andrews and Carissa Thompson Megan and Wendy Approved! Tarte Maracuja Juicy Lip BalmBuy from Ulta ($21/each)Buy from QVC (trio of 3 colors/$37)Vanicream Moisturizing Ointment (2.5oz) Shop now

Celebrity Chef Richard Blais joins the gang. We get an in-depth look behind the scenes on his new hit show "Next Level Chef" on Fox.  . Megan gets the nervous shakes to meet one of her favorite chefs while  Richard calls Eddie "The nicest guy he's ever met." On the record. Richard convinces Eddie to join "Cameo."   We find out IF Richard would rather win an Emmy, Michelin Star, or a James Beard Award.Theme music by " The Zetas" produced by Ethan Carlson and Omar Tavarez

Absinthe sure got pigeonholed. We are all aware that within 15 minutes of drinking it, you speak in tongues, dictating the next great American novel onto the bar napkin. Another 30 minutes, and you descend into madness. Such a mythologized spirit, the drink of long-dead poets and thinkers and ascenders and descenders. And now it has its own restaurant in San Diego, sort of. Wormwood just went into the space recently vacated by the beloved Jayne's Gastropub. It's the project of Amar Harrag, who brought a jolt of modern blood to Old Town with Tahona and its accompanied secretish bar, Oculto 477. Beverage director Ben Marquart (Ironside, Saiko Sushi) has been tasked with creating the city's first absinthe bar, proving that the black licorice-flavored, green golbin-colored spirit is far more diverse and nuanced than once believed. In the kitchen is chef Danny Romero, a native of Calexico who moved to San Diego 15 years ago, fell in love with the fire and grit and hustle of the restaurant kitchen. He worked at two-star Michelin restaurant Addison in Del Mar, and along with other members of the staff, was part of the popular underground dinner series, Tortoise. Both men come on this week's episode to talk absinthe and explain the concept. In news, the luminously haired kitchen maestro Richard Blais has another national TV show coming out in the next couple of weeks—called Next-Level Chef on Fox, he'll be alongside Nyesha Arrington (Top Chef) and Gordon Ramsey, and one of the first contestants will be a San Diego influencer, AE Southamavvong. In La Jolla, the Puesto group has named the chef for their upcoming Italian concept in La Jolla, Marisi. Chad Huff (ex-Providence) will be in the kitchen along with spirits director Bea du Bois who was at three-star Michelin The Restaurant at Meadowood. Phenomenal food nonprofit Kitchens for Good (essentially, a free culinary school for people who need a little help), has just opened up their own store and you should absolutely shop here for the holidays. And finally, we spotlight a new brand, Betera, a sparkling NA beverage brand launched in San Diego by a couple of former chefs who worked for Jean-Georges. For two people, $50, Troy says we absolutely must go support Priscilla Curiel and her new Tuetano Tacqueria location in Old Town. David went to Awash Ethiopian Restaurant for the Special Tibs and meat and veggie and meat sampler plates. Ben is yet another person to rave about El Barbecue, and Chef Danny recommends the Vodka Pasta at Cardellino and the scallops at Chef Jun.

On this episode of The Investment Spotlight Show, Home Bistro CEO Zalmi Duchman sits down with Jay Coulter and Chris Versace to share is thoughts on his company and the ever-changing food industry. Home Bistro trades under the ticker HBIS. Follow Home Bistro on Social: Twitter: https://twitter.com/HomeBistroChef LinkedIn: https://www.linkedin.com/company/home-bistro-inc About Home Bistro, Inc. Home Bistro is a leading online platform, www.homebistro.com, that provides for the creation, production, and distribution of direct-to-consumer, heat-to-eat, celebrity chef-inspired gourmet meals, which currently include inspirations developed by "Iron Chef" Cat Cora, "Hungry Fan" Chef Daina Falk, Master Chef Claudia Sandoval and soon to launch celebrity chefs Ayesha Curry, Roblé Ali and Richard Blais. Home Bistro's Model Meals lifestyle brand www.modelmeals.com is a Whole30 and Paleo approved, ready-to-eat, meal prep service, offering a weekly rotating menu that is prepared by professional chefs, using only the highest quality ingredients available, sourced responsibly and locally, and delivered in sustainable, eco-friendly packaging. Follow Financial Advisor TV™ on Social: Twitter: https://twitter.com/finadvisortv Facebook: https://www.facebook.com/financialadvisortv LinkedIn: https://www.linkedin.com/company/financialadvisortv Instagram: https://www.instagram.com/financialadvisortv Learn more about Financial Advisor TV™: http://www.financialadvisor.tv  

Scott and Luke sit down for a free-form discussion where they talk about various apps, games, products and other accessories they've been using. Also, they pair dive into other random topics, including movies, streaming content, books, and more.Topics this week include: MediaTek, Dimensity 9000, Richard Blais, Master & Dynamic, Wheel of Time, and Starbuck's Sugar Plum Cheese Danishes.

Firepit Pizza Tavern was created by Leslie Cohen, an Atlanta native and winner of the Food Network's “Cutthroat Kitchen”. She studied Culinary Arts at Johnson & Wales and worked under world-famous Chef Richard Blais.     Firepit brings seditiously delicious pizza to Atlanta's historic Grant Park neighborhood and is located in the Larkin on Memorial shopping center across from Oakland Cemetery.     A full-service restaurant and bar, the popular haunt boasts an expansive menu of appetizers, pizzas, sandwiches, salads, desserts, and more using the freshest, quality ingredients.  Firepit also boasts an impressive selection of craft beer, wines, and specialty cocktails.   With Executive Chef, Shaun Whitmer at the helm of the kitchen, the tavern-style pizzas are one of a kind and homemade every day in Firepit's authentic brick oven.   The unicorn seasoning is their in-house, dry rub that the local haunt is known for. It features a variety of spices that create a perfect combination of tangy, savory, and spicy.   Not only for wings, but Firepit's Unicorn Wing Seasoning is also an ideal complement to burgers, pizzas, and more   For more information, visit firepitatl.com or call 404-995-4777.     Firepit Pizza Tavern is open daily for lunch and dinner for dine-in, takeout and delivery and is located at 519 Memorial Drive, Atlanta, Georgia 30312.     Stay connected on Instagram at @firepitat and on Facebook at https://www.facebook.com/pages/firepitatl.   About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Welcome to the (actual) premiere episode! We recap Top Chef Season 18, Episode 1—talking about how Top Chef is afraid of the Midwest, Richard Blais' hair choices, coin Padma Lakshmi a comedic genius, flip-flop on our opinions on squab, and wonder if Gabriel worked for Tom Colicchio. New episode Fridays! Social Media Links: Twitter: Podcast Amanda Jack Instagram: Podcast Amanda Jack

Today we had celebrity chef Richard Blais join us in studio for The Show's "Snack Draft," we played the next round of the 90's Trivia Challenge between Eddie & Sky and, among other things, celebrated National Pretzel Day.

Celebrity Chef Richard Blais joined us in studio to judge our P1's Sexiest Dish Contest

Celebrity Chef Richard Blais joined us in studio to judge our P1's Sexiest Dish Contest

Welcome to Minisode Monday, where we kick off the week with something quick and actionable -- to make you more magnetic and effective -- that you can implement right away. Finish: Give Yourself the Gift of Done author Jon Acuff rejoins us (hear his most recent full episode here) to discuss why he's more productive on an airplane and how he recreates the conditions to make him as productive when he's home. Let's get to it! The Cheat Sheet: From feedback and personal experience, Jon Acuff noticed that we tend to be more productive when we're traveling. Since we can't travel all the time, he was determined to recreate the conditions that influence this behavior. Here's what he came up with. Because of physical restrictions, you can only bring a limited amount of work. White noise helps you focus. Limited Internet connectivity keeps you from unnecessary distractions. Focus-driving deadlines result from breaks in the routine (waiting in the terminal, boarding, flying, landing, waiting to deboard). These work roughly like the Pomodoro Technique. Nobody knows you; nobody bothers you. To learn more about social dynamics and productivity hacks, take the Art of Charm Challenge by clicking here, or text AOC to 38470. Also be sure to check out our Social Capital Intensive here! Let us know how you put today's Minisode Monday into practice! Tweet with @TheArtofCharm in your response or write to Jordan directly: jordan@theartofcharm.com (he actually reads everything)! Full show notes at https://theartofcharm.com/podcast-episodes/minisode-monday-79-productive-airplanes-not/ Find out more about the team who makes The Art of Charm podcast here! Take the Art of Charm Challenge by clicking here, or text AOC to 38470. We'll take you step by step to becoming better at making personal and professional connections, becoming a better networker, increasing your personal social capital and charisma. This is for both men and women! Does your business have an Internet presence? Now save a whopping 50% on new webhosting packages here with HostGator by using coupon code CHARM! Listen to The Art of Charm, Starving for Attention with Richard Blais, and hundreds of your favorite podcasts with the free PodcastOne app (on iOS and Android) here! HELP US SPREAD THE WORD! If you dig the show, please subscribe in iTunes and write us a review! This is what helps us stand out from the crowd and help people find the credible advice they need. Review the show in iTunes! We rely on it! http://www.theartofcharm.com/mobilereview Stay Charming!

'Top Chef's' Richard Blais talks about being a TV chef. Plus, hacking Hollywood.