Podcasts about sous chef

Collin Werner might only be 27, but don't let his age fool you. He's already worked in some of the most well-regarded kitchens in Omaha, now advancing to become the Chef de Cuisine at Au Courant. We run through Collin's career, assess the lessons he learned at different stops, discuss the value of culinary school, and more! This episode is a deep dive into creativity, discipline, and what it really takes to succeed in a modern kitchen.

Marcos Gomez Sous Chef Sheraton Buenos Aires Acreditados

Those who wait to deserve will never be worthy. The goalposts always move, because the system was built to keep moving them. Charlie and Brian walk into Yesod, the Sephiroth of foundation, and find the rhythm beneath every real community: gracious giving, gracious receiving, and the covenant that holds when contract fails. Stories from Berkeley, from the inflatable frog in Portland, from the dry aquifers of the Bible Belt, and from the strange company of holy rascals who refuse to wait for permission to live.Some people pray to a God they no longer believe in because they have not yet found language for the God they do. Creation's Paths: A Creation Spirituality Primer is that language, grown from twenty years of walking the Four Paths..Creation's Paths is a Christopagan Creation Spirituality community rooted in the conviction that creation is original blessing, not original sin. If this episode found you at the right moment, you are welcome here.New to Creation's Paths? Start here: https://www.creationspaths.com/p/start-hereThe book: Creation's Paths: A Creation Spirituality Primer https://www.amazon.com/dp/1972869019Educational resources: https://wisdomscry.comThis work is listener and reader supported. If it has been nourishing to you, the most direct way to sustain it is a paid Substack subscription: it keeps the teaching flowing and the community growing. All are welcome here regardless of financial capacity. Spiritual nourishment should flow freely to all who seek it.Become a paid subscriber:Other ways to support: Ko-fi: https://ko-fi.com/cedorsett Patreon: https://patreon.com/cedorsett Cash App: https://cash.app/$CreationsPathsFind us: Bluesky: https://bsky.app/profile/creationspaths.com Threads: https://www.threads.net/@creationspaths Instagram: https://www.instagram.com/creationspaths/#Yesod #Covenant #HolyRascals #TreeOfLife #Mysticism #Theology #Christopagan #CreationSpirituality #CreationsPaths0:00 We Forgot That We Belong to One Another 1:53 Druid Priest of Bridget, Sous-Chef to the Dagda 3:34 Try Pulling Yourself Up by Your Bootstraps 6:09 Edison Had Four Hundred Engineers 9:04 Which Word Would You Erase from English? 11:05 The Whole Phrase We Forgot 13:16 The Church That Laid Hands on Us (Via Positiva) 19:27 Habit, Not Malice (Via Negativa) 29:04 Thirty-Six Hidden Ones Hold the World (Via Creativa) 32:53 You Were Robbing Them of Giving 38:04 Meritocracy Was a Dystopian Satire (Via Transformativa) 41:24 Charity Is Not Covenant 42:51 How Rage Hurts the Cause It Loves 44:59 Everyone Was Welcome There 46:22 Those Who Wait to Deserve Will Never Be Worthy 47:31 A Prayer to Saint Zacchaeus Get full access to Creation's Paths at www.creationspaths.com/subscribe

Die Leitung einer Küche ist Knochenarbeit und braucht ein hohes Mass an Resilienz, Flexibiliät und Kreativität. Janneke Peters hat als Sous Chef, Patissière oder Chefköchin ihre persönliche Resilienz ausgebaut. Seit 10 Jahren ist sie nun in der IT der Helvetia-Baloise Gruppe tätig und bringt ihre Kompetenzen als Security Awareness Managerin ein. Die Quereinsteigerin gibt Marcus und Katja einen Einblick in ihren Arbeitsalltag und das von ihr geführte Security Menü, auf dem persönlicher Kontakt und Networking einen grossen Platz haben. Wolltet ihr schon immer mal wissen, ob Köch:innen den Film "Ratatouille" mögen? Janneke gibt euch die Antwort.   Show Notes: Janneke auf LinkedIn https://www.linkedin.com/in/janneke-peters-913541184/ Helvetia Baloise Gruppe https://www.helvetia-baloise.com/ Baloise Digital Scouts https://www.baloise.com/de/home/ueber-uns/wofuer-wir-stehen/nachhaltigkeit/baloise-digitale-pfadfinder.html Digital Scouts Cyber Security https://www.baloise.com/de/home/ueber-uns/wofuer-wir-stehen/nachhaltigkeit/baloise-digitale-pfadfinder/cyber-security.html Baloise Digital Scouts Broschüre: https://www.baloise.com/dam/jcr:1dee22e6-f465-4cc7-9e17-cdc2800812e4/Baloise%20Digital%20Scouts_CyberSecurity_Broschuere_KMU_d.pdf Digital Scouts Elevator Pitch https://www.youtube.com/watch?v=D_ZVgTvv5jI&list=TLGGh-gNjKepGqowNDAzMjAyNg&t=1s

Just a few years out of culinary school and already the sous chef at one of Omaha's most beloved fine dining restaurants, Witney has a passion for cooking, hospitality, and mentoring that few can match. We talked about cooking competitions and how they shaped Witney's career, how a dish comes together at V. Mertz's, how Witney found her culinary voice, and so much more!

This week we're discussing the shortlist for the Jane Grigson Trust–Sous Chef Award 2026 with two of the judges, Nicola Lando and Jeremy Lee.This year, it celebrates its 10th anniversary with a stunning shortlist of books about secret kitchens and migrant stories which will all be featured here on CTB when they're out in the bookshops. Ahead of next week's awards, Gilly asks Nicola, founder of Sous Chef and a graduate of her How to Cook a Book food writing retreat, and Jeremy Lee, award-winning author of Cooking and chef proprietor at Awards HQ, Quo Vadis, what they look for in a winner. Hosted on Acast. See acast.com/privacy for more information.

Jeremy Ranch Head Chef Britt Butolph gets spicy on the live show on ESPN 700 about his Sous Chef gig at The Masters. Utah Section PGA Hall of Fame inductees Robert McArthur and Ken Pettingill recount their impactful careers. Sponsored by Goldenwest Credit Union. 

Diego Curti (Sous Chef de Trilenium Casino) La Picadita de los Sábados @picaditasbado

Learn more about Michael Wenderoth, Executive Coach: www.changwenderoth.comMost women have lived as the side dish – supporting everyone else while putting themselves last. When I shared that line with my wife, she didn't hesitate: “That's me.” In this episode of 97% Effective, I speak with Deborah Grayson Riegel — executive coach, leadership communications expert, and co‑creator of TheMeMenu, a new personal growth platform designed for women over 50 who are ready to reclaim agency, imagination, and momentum in their lives. Deb shares how she teamed up with celebrity chef Carla Hall to build something that blends coaching, creativity, and AI — all through the metaphor of cooking and their Six Flavor framework. We discuss what's different for women 50+, how AI can democratize coaching (and where humans still matter most), and what partners can actually do — practically — to support the women they love. I also share what surprised me most in this conversation — including what I learned after asking my own wife what actually helps (hint: “How can I help?” isn't always it). By the end of this episode, you'll see cooking as a powerful lens for work and life. While The ME Menu is designed for women over 50, the key message — navigating obligation and agency — applies to anyone ready to write their next chapter.SHOW NOTESTheMeMenu storyWhy so many women spend decades as the “side dish,” what it means to reclaim main-dish energy – and why that mattersHow Deb connected with Carla Hall, celebrity chef, and why the collaboration clicked so wellWhat TheMeMenu actually is: A way of thinking and being + 6-week self-paced coaching program + An AI-powered “Sous Chef” for spot-coachingWhat makes TheMeMenu unique: Built by women over 50 for women over 50, Carla Hall's “secret sauce”, and a mission to democratize access to coachingWhy Deb sees AI as a complement to human coaching, not a replacementInside the CollaborationDeb, Carla, and Kirsten: three women, three strengthsTheir creative process: cooking vs bakingWhy “nothing works if the raw ingredients aren't good”The importance of creating their “mise en place”Over 100 iterations – and why “there's no such thing as done”Building a product while the technology was still emerging Practical TakeawaysWhat partners, spouses, kids, and friends can most do to support the women in their livesTwo powerful questions to ask – and 1 micro-behavior that mattersWhy “How can I help?' can be taxing – and why it's often better to just make offersThinking in terms of a lifelong conversation, not a one-time check-inLightning Round laser insights: Deb on the hard truth about personal change, the key to collaboration, the power of her summer in Spain, and the focus of her new book, Aim High and Bounce Back: A Successful Woman's Guide to Rethinking and Rising Up from Failure BIO AND LINKSDeborah Grayson Riegel, MSW, PCC is a keynote speaker, leadership communications expert, executive coach, and author. She is the co-creator of TheMeMenu.com, a self-paced coaching platform designed to help women reclaim purpose and momentum in midlife and beyond. Deb is a regular contributor for Harvard Business Review, Inc., Psychology Today, Forbes, and Fast Company – and author of multiple books include Go to Help, Overcoming Overthinking, and her newest book, Aim High and Bounce Back (2026), which explores how women experience failure differently — and how to rise after setbacks. She is a certified executive coach (ICF PCC) and holds a BA from University of Michigan and MSW from Columbia University. Connect with DebTheMeMenu: https://www.thememenu.com/aboutDeb's website: https://deborahgraysonriegel.com/LinkedIn: https://www.linkedin.com/in/deborahgraysonriegel/Deb's new book, with Fiona Macaulay – Aim High and Bounce Back: A Successful Woman's Guide to Rethinking and Rising Up from Failure https://a.co/d/05NJJNcn People and Things referencedCarla Hall, celebrity chef: https://carlahall.comStanford Business School WIM groups: https://tinyurl.com/yc6zssc2Halle Barry at the DealBook Summit: https://tinyurl.com/ymmcuk54What exclaiming “poo-poo-poo” means (Jewish expression): https://tinyurl.com/yn6ny9t3Hybrid Intelligence: 2025 Columbia University Coaching Conference https://tinyurl.com/4ss3s2cr“Mise en place” (French culinary phrase for “putting in place”): https://en.wikipedia.org/wiki/Mise_en_place More from 97% EffectiveMichael's Award-winning Book: Get Promoted: What You're Really Missing at Work That's Holding You Back: https://tinyurl.com/453txk74Watch this episode on YouTube: https://www.youtube.com/@97PercentEffectiveAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Maarten Bouckaert mag dan wel recent gelauwerd geweest zijn als ridder, zijn parcours reed hij niet met de vingers in de neus. Al van jongs af aan wist hij dat hij kok wou worden en volgde hij een opleiding aan Ter Groene Poorte. Een beetje eigenzinnig, een beetje anders dan anderen. Na die opleiding vertrok hij richting Frankrijk om bij Georges Blanc de knepen van het vak te leren, die in de praktijk te brengen in Elverdinge (bij Ieper) als Sous Chef in Hotellerie Saint Nicolas, maar na een paar jaar klonk de lokroep van The Fat Duck van Heston Blumenthal. Nog later kwam hij terug om via de keuken van Geert Van Hecke en Peter Goossens eindelijk te landen in zijn eigen Castor in Beveren-Leie. Het loopt niet altijd van een leien dakje, maar er is altijd wel heel veel dankbaarheid. Tof gesprek met een heel inspirerende persoon.Meer info over Maarten Bouckaert en Castor ** vind je hier:▸ https://cas-tor.be/▸ https://www.instagram.com/restaurantcastor/▸ https://www.facebook.com/castorwaregemHonger naar meer? Dat is mijn nieuwsbrief waarin ik een blik behind the screens deel van de voorbije afleveringen, vooruitblik naar komende episodes en links deel naar allerlei leuks op vlak van eten en drinken.Schrijf je hier gratis in!▸ https://overeten.substack.comMeer weten Over Eten? Volg me op tiktok, instagram en/of facebook:▸ http://www.overetenpodcast.be▸ http://www.facebook.com/overetenpodcast▸ http://www.instagram.com/overetenpodcast▸ http://www.tiktok.com/overetenpodcast

In this episode, we take a sharp, sarcastic deep dive into the latest "sundowner" antics coming out of the White House and the blatant economic backfire hitting the administration's own base. From 4:00 AM cowardice to the massive contrast in how America celebrates Black History Month, we're breaking down why "truly great men" don't have to tear others down to stand tall. The 4 AM "Red Flag": Why midnight tantrums aren't "strength"—they're a sign of failing health and an old man sundowning on a global stage. We discuss why his kids need to snatch the phone before the battery (and the legacy) hits zero. The Economic "Self-Own": A look at the reality behind the rhetoric. With groceries at 4x the price, record-high foreclosures, and health insurance premiums skyrocketing due to expired subsidies, we ask: who is this "greatness" actually for? The "Michelle" Metric: Poetic justice at the box office. Why is an immigrant documentary playing to empty seats and tumbleweeds, while Michelle Obama's Becoming is back at #1 six years later?

Kevin Lane is the executive chef and co-owner of The Cookery and The Lone Chicharron Taqueria in Seward, and he was recently named as a James Beard Award semifinalist. Reflecting on that recognition, he says it wouldn't have been possible without his team at The Cookery, or the kitchens and crews from his past that shaped the way he cooks today. Those roots stretch back to California's Sacramento area, where he was raised on crockpot meals, black-eyed peas, and lentil stew, before he found his way into kitchens in San Diego. Around nineteen, he was eating street tacos, shucking oysters, and learning the pace of restaurant life — first on the cold oyster bar, then on the hotline, where teamwork and discipline took root. Those early experiences still show up in his food today — the steady presence of Mexican influence, the belief that cooking is ultimately about making people happy, and he's still shucking oysters.  He was still early in his career when he moved to Juneau to work as a Sous Chef. There, and later in Sitka, he recognized the realities of Alaska's food system, how kitchens relied heavily on frozen and canned goods because they were dependable. Orders had to be placed seven to ten days out, and even then, fresh vegetables and herbs might arrive frozen and mushy. It was a lot different from working in California, where you could order produce in the morning and expect it that afternoon. The learning curve was steep, but learning to adapt is what good cooks do. So, given Alaska's abundance of fresh seafood, he adjusted his cooking and learned to let fish become the focus. And now that there's more access to farm-fresh produce than ever before, the constraints that once defined cooking in Alaska have eased, expanding what's possible on a menu.

Hans Becker ist Sous Chef an Bord der AIDA Schiffe. Sein Aufgabenbereich ist vielfältig und hat Verantwortung für viele Crewmitglieder aus aller Herren Länder. Wie der Alltag genau abläuft und was das Besondere ist in einer Küche an Bord eines Kreuzfahrtschiffes zu arbeiten, verrät er in dieser Folge AIDAradio Moderator Arne Waack.

Marcin Król is the chef and restaurateur of newly opened Cypsèle in Paris. He was born in Poland but left his native country in 2013. His culinary career started when he was 18 years old, working at Noma in Copenhagen. After a year in Copenhagen, and some failed university studies, Marcin Król Marcin started as Sous-Chef at restaurant Boragó in Chile. After Borago, he worked at Stockholm's Oaxen Krog and Le Chateaubriand in Paris, followed by a move to Tokyo to be a part of the opening team of Noma's sister restaurant Inua. After a move to Paris, he was running chef Sota Atsumi's Maison for the past three years. A week ago, at the age of 30, Marcin Król opened his first own project, restaurant Cypsèle, located in the very center of Paris, on Île Saint-Louis. In this podcast, we will hear Marcin Król's story from rural Poland to the center of the world's culinary capital, of traveling the world, learning from the very best chefs and finally opening his own place. At the end of the podcast he will reveal his favourite restaurants in Paris. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Peste 70 de țări au fost reprezentate de-a lungul timpului, doar 52 de campioni urcând pe cea mai înaltă treaptă. Ediția europeană 2026 se va desfășura la Marsilia, transformând orașul într-o veritabilă capitală gastronomică. Vorbim despre această premieră pentru țara noastră, în RFI360, cu Chef Cezar Munteanu, președintele Asociației Bucătarilor și Cofetarilor din Turism – România (ANBCT) România a fost selectată oficial să participe la Bocuse d'Or Europe 2026, cea mai prestigioasă competiție gastronomică din lume. Este pentru prima dată când România ajunge la acest nivel al performanței gastronomice, alături de cele mai respectate națiuni culinare ale lumii, prin eforturile și viziunea Asociației Naționale a Bucătarilor și Cofetarilor din Turism (ANBCT), singura organizație recunoscută oficial de echipa SIRHA/ Bocuse d'Or. Procesul de selecție și de acceptare a unei țări invitate este extrem de riguros, evaluând în primul rând capacitatea organizației gazdă de a gestiona și pregăti o competiție de o asemenea anvergură. Tema aleasă pentru competiția națională și europeană Bocuse d'Or Europe, „Tradiția reinterpretată”, practic o provocare pentru candidati să îmbine trecutul cu viitorul gastronomic local, totul cu accent pe sustenabilitate, responsabilitate în bucătărie și promovarea produselor autohtone. Fiecare echipă participantă este formată dintr-un Chef, bucătar profesionist român, cu experiență demonstrată în competiții culinare, responsabil de concept și execuție; un Commis, tânăr bucătar născut după 24 ianuarie 2004, reprezentant al noii generații; și un Antrenor (Coach), profesionist cu rol de coordonare strategică și comunicare cu juriul, fără implicare directă în gătit. Toate cele trei roluri sunt obligatorii și rămân neschimbate pe tot parcursul competiției, de la etapa națională până la cea europeană, inclusiv și mondială. Echipele selectate pentru faza națională a Bocuse d'Or sunt oameni care vin din bucătării din toată țara și din restaurante de top din străinătate, care au învățat ce înseamnă rigoarea, lucrul în echipă și respectul pentru gust. Această primă ediție Bocuse este reprezentată de o generație care a crescut prin competiții, prin muncă și cu mândria de a duce gastronomia românească acolo unde îi este locul – spune Chef Cezar Munteanu, președinte ANBCT, organizatorul oficial al evenimentului. Echipele finaliste Bocuse d'Or România 2025: Chef Vasilică-Marinică Bejenaru Antrenor: Liviu Preda Commis: Andrei Fabian Lupoi Chef Vasilică Bejenaru, medaliat cu argint și bronz la IKA Culinary Olympics 2024, câștigător Arena Bucătarilor și laureat GastroPan, este coordonat de antrenorul Liviu Preda, cu peste 30 de ani de experiență și multiple distincții internaționale, medaliat la Salonul Mondial de Gastronomie și Global Chef Challenge. Alături de ei, tânărul commis Lupoi Fabian Andrei, elev al Liceului Tehnologic „Maria Baiulescu” din Brașov și ajutor de bucătar la Restaurant Belvedere, aduce entuziasmul și rigoarea noii generații în arta culinară. Chef Bogdan Cozma Antrenor: Dadiana Munteanu Commis: Andrei Nicolae Miron Echipa lui Chef Bogdan Cozma aduce împreună experiența și inovația generațiilor culinare. Chef Bogdan Cozma este premiat la IKA Culinary Olympics (locul 3), Cupa Mondială Villeroy & Boch (locul 3) și este antrenor al Echipei Naționale de Juniori, ce a obținut dublu bronz mondial. Echipa este coordonată de antrenoarea Dadiana Munteanu, dublu medaliată cu bronz la IKA 2024 și argint la Global Young Chefs Challenge 2023. Commis: Miron Andrei Nicolae, Head Chef la D.A.R Events Restaurant & Barn din Botoșani, cu peste cinci ani de experiență în gastronomie și distincții internaționale (aur la Croatian Culinary Cup 2025, argint la Rimini Vegan Chef 2025, bronz la IKA Culinary Olympics 2024 – echipa de juniori). Chef Emanuel Mocan Antrenor: Dragoș Bercea Commis: Alexia Stan Echipa lui Chef Emanuel Mocan aduce împreună performanța și viziunea culinară la cel mai înalt nivel. Chef Emanuel Mocan, câștigător Arena Bucătarilor 2017, „Les Chefs en Or” Paris (locul 1 junior, locul 3 senior), medaliat cu argint la Global Chef 2023 și dublu argint la IKA 2024. Este coordonată de antrenorul Dragoș Bercea, multiplu medaliat la competiții internaționale, cele mai recente rezultate fiind la IKA Culinary Olympics 2024 (cu 2 medalii de argint). Commis-ul este Stan Alexia, absolventă a Manchester Metropolitan University în Culinary Business Management, în prezent Sous Chef la One Soul Brașov, cu experiență internațională în Cipru și premii la competiții pentru tineri bucătari, precum Junior Chef's Arena. Chef Laurențiu Neamțu Antrenor: Daniel Nistor Commis: Mihai Pușcalău Chef Laurențiu Neamțu îmbină fine dining contemporan cu spiritul competițional al noii generații. Cu experiență în restaurante cu stele Michelin și finalist „Chefi la Cuțite”, propune o abordare rafinată, echilibrată și modernă a gastronomiei, alături de antrenorul Daniel Nistor, dublu medaliat cu argint la IKA 2024, bronz la IKA 2020, multiplu laureat GastroPan și Arena Bucătarilor. Commis Mihai Pușcalău este cel mai tânăr membru al echipei, student în primul an la American Hotel Academy din Brașov, pasionat de gastronomie și de perfecționarea tehnicilor culinare, cu ambiția de a deveni chef cu stea Michelin. Chef Mihai Ciprian Necula Antrenor: Cristian George Mihali Commis: Andra Maria Huțanu Echipa lui Chef Mihai Ciprian Necula aduce împreună rigoarea internațională și pasiunea pentru bucătăria mediteraneană. Mihai are peste 25 de ani de carieră internațională, formare în Italia și Germania și participant la IKA 2024, promovează un stil culinar bazat pe simplitate, echilibru și rafinament. Antrenorul echipei este Cristian George Mihali, chef român stabilit în Franța, cu experiență în restaurante cu stea Michelin, inclus în Top 100 Români de Pretutindeni (2024), membru al Asociației Internaționale a Discipolilor lui Auguste Escoffier și promotor al gastronomiei românești în diaspora. Huțanu Andra Maria este commis-ul, încă elevă la Liceul Tehnologic Economic de Turism din Iași și ajutor de bucătar la Hotel Unirea Iași, o tânără implicată și autodidactă, aflată la început de drum în cariera culinară. Selecția Națională Bocuse d'Or România marchează un pas important pentru gastronomia românească și confirmă ambiția unei generații de profesioniști de a se alinia standardelor mondiale. Pe 27 noiembrie 2025, cele cinci echipe vor concura într-o probă de 6 ore, la finalul căreia se va decide cine va reprezenta România la Bocuse d'Or Europe 2026, la Marsilia. Competiția din acest an are o semnificație istorică: este prima dată din 1987 când România face parte oficial din circuitul Bocuse d'Or. Evaluarea va fi realizată de un juriu internațional format din chefi de renume, un gest de recunoaștere a excelenței bucătăriei românești pe scena mondială. Bocuse d'Or Europe – Ediția Bocuse d'Or Europe 2026 va avea loc la Marsilia, în cadrul Sirha Méditerranée. În această ediție specială, Bocuse d'Or și Sirha Méditerranée creează împreună un adevărat ecosistem al gastronomiei mondiale, unde profesioniști, producători, pasionați de gătit și talente emergente se întâlnesc într-un cadru unic. Marsilia va fi transformată, pentru câteva zile, în capitala mondială a gastronomiei, oferind o scenă spectaculoasă pentru cei 20 de candidați europeni care își vor prezenta viziunea asupra „haute cuisine-ului” contemporan.

Join Mark Fisher for a LIVE 1-Day event in London on Sat Nov 8th. To learn more, click HERE.

AIDAradio Moderator Arne Waack trifft in dieser Folge den Junior Sous Chef Oscar Wolfgang Gail. Der kümmert sich um die Küche des Markrestaurants an Bord der Schiffe. Er gibt Arne einen Einblick in seine tägliche Arbeit und wie groß die Verantwortung ist, die er für das gesamte Team dort hat.

Dan has an Alexander Mattison stat that Greg Cote thinks he could replicate, Zaslow is mad at people that video fireworks, we go Behind The Bit on Stump the Meach, and Dan is a sucker for a good shark movie. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We had a lot of fun talking to director Christian Zübert about his search for the perfect Spaghetti Aglio e Olio recipe, his Lord of the Rings obsession, one of his early jobs as a Sous Chef, the 90-ies film The Dark Crystal on kickstarting his film career and his fervent wish to be better at three point shots when playing basketball. Enjoy! Find out more about Christian Zübert and his latest work: https://www.abovetheline.de/de/drehbuch-de/christian-zubert You can find us on Instagram: https://www.instagram.com/shorttake/?hl=de

A new team emerges! Good Boy and the Good Boys are a merry band of bards, using the games to build fame. But in their latest match, how will they be able to complete when the ingredient is dangerous to their leader...?Chris can be found at the Roleplaying Exchange.Greg - GMBen - Ikyu, Lamia, PresenterChris - Good Boy, Awakened Australian Shepherd, Chef de CusineEthan - Nonaenon, Gorgon, Sous Chef

Hosts John Farley and Sean Cole breakdown Below Deck Down Under Season Three, Episode Six titled "The Captain's Lounge." Follow OverBoard_Pod on Twitter/X and Instagram to keep up on all the Below Deck action.

Today we're joined by one of the most in demand chefs in the world in the genius Jocky Petrie who's overseen operations for both Heston Blumenthal and Gordon Ramsay globally, whilst casually also creating some of the most famous dishes in the world whilst he was Head Pastry Chef at The Fat Duck during its golden era. Today on the podcast we uncover his incredible story which has taken him from a remote village in Scotland to working at the craziest 3 Michelin Star restaurant in America to eventually becoming Heston's right hand man where he created some of the most famous dishes in the world. After 10 years pushing the culinary boundaries with Heston, Chef Jocky ended up being put in charge of Gordon Ramsay's business empire globally and additionally landed the role as Sous Chef on the multi-award winning TV show 'Hells Kitchen'. He now finds himself back working alongside Heston, as he's pushing the boundaries of food innovation once again, as they once more plan to be the greatest restaurant in the world. This is a truly fascinating interview, so please sit back, relax and enjoy. -----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Our next guest is the Chef and Co-Owner of Lilac Tiger, Coach House, and Mirra. He reflects on his journey of stumbling into the world of finance only to be liberated by the 2008 Market Crash which sparked his curiosity into the world of food and hospitality. What was the early stages of a social media agency led him to feel the pulse of a kitchen and he was hooked ever since. From staging at Alinea, Bouchon, and Gaggan, and working his way up to Sous Chef at The Pump Room to eventually starting a supper club called Wazwan (in no particular order), Chef Zubair shares an underlying theme of “ask and you shall receive.” Through his various projects, he strives to display heritage and authenticity with an unforgettable level of hospitality. Please enjoy my conversation with Chef Zubair Mohajirhttps://www.coachhousechi.com/https://www.mirrachicago.com/https://lilactigerchi.com/https://www.instagram.com/zubairmohajirSupport our friends:If you'd like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!If you'd like to try some of the alt-chocolate bars from Mez (Mez Foods), they've provided a code for you to use: CURIOUS15

Jordan Holden is executive chef at Tony's Bistro in Moncton and Atelier Tony in Dieppe.Jillian Clark is pastry chef at Tony's Bistro.

Emulsifiers are among the most common food additives found in ultra-processed foods (UPFs), a much-discussed category of foods commonly defined as those made using manufactured ingredients. They are often packaged and have a long shelf life. Research examining the impact of diets high in UPFs suggests higher rates of obesity and diseases such as type 2 diabetes, heart disease, and cancer.However, discussions about labeling these foods as "ultra-processed" have also sparked debates about whether their negative effects are primarily due to their high fat, sugar, and salt content, or whether they stem from the effects of processing itself, particularly the additives they contain.In this episode, Jaega Wise explores one of the most commonly used additives in UPFs—emulsifiers. She investigates how they work, what they do, their history, associated health concerns, and their potential future developments.Featuring: Nicola Lando and Ross Brown from the online specialty cooking supplies company Sous Chef; Tim Spector, professor of epidemiology at King's College London and co-founder of the personalized health app Zoe; food historian Annie Gray; John Ruff, Chief Science Advisor at the Institute of Food Technologists; Professor Barry Smith at the University of London's Centre for the Study of the Senses; Professor Anwesha Sarkar, an expert in colloids and surfaces at Leeds University's School of Food Science and Nutrition; and Dr. Benoit Chassaing, a research director at The Institut Pasteur in Paris, who studies microbiota and the health impacts of certain emulsifiers.Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

Ini adalah part.2 dari podcast bersama Reza dan Kadek. Kita akan membahas bagaimana menjabat posisi sebagai Sous Chef di restoran ternama di Dubai, pengalaman bertemu dengan Chef-Chef dunia dan pentingnya kompetisi untuk mengembangkan skill memasak melalui cerita Kadek yang mengikuti S.Pellegrino Young Chef Academy 2024.Tonton video selengkapnya di #RayJansonRadio #459 PENGALAMAN KERJA DI DUBAI WITH REZA DAN KADEK | RAY JANSON RADIO Enjoy the show! Instagram:Reza Putra Arief: https://www.instagram.com/rezaputrarief/Kadek Bayu Darmika: https://www.instagram.com/kadekbayudarmika/ DON'T FORGET TO LIKE AND SUBSCRIBE ! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia

Kali ini kita kedatangan dua Sous Chef asal Indonesia yang kerja di Dubai, Reza Putra Arief (Sous Chef Dinner by Heston Blumenthal) dan Kadek Bayu Darmika (Sous Chef Row on 45 by Jason Atherton). Mereka akan bercerita awal mula karier mereka hingga bekerja di restoran Michelin di Dubai. Ini adalah part 1 dari podcast mereka. Tonton video selengkapnya di #RayJansonRadio #458 RASANYA DAPET MICHELIN STAR! WITH REZA & KADEK | RAY JANSON RADIO Enjoy the show! Instagram: Reza Putra Arief: https://www.instagram.com/rezaputrarief/ Kadek Bayu Darmika: https://www.instagram.com/kadekbayudarmika/ DON'T FORGET TO LIKE AND SUBSCRIBE ! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia

Today we're honoured to be joined by the owner and exec-chef of the Michelin starred 'The Ninth' restaurant in Fitzrovia to discuss a career that is almost unrivalled in terms of experience and success. Chef Jun has worked at eight Michelin star restaurants throughout his career (including his own) and has learnt from 3 of the 4 founding fathers of British Gastronomy in; Albert Roux, Nico Ladenis and of course Marco Pierre-White. He's also worked under the guidance of Michelin starred icons Phil Howard and Eric Chavot and in this episode he takes us through all the craziness he has witnessed throughout his years, the highs, lows, tears and sometimes regrets of working at the greatest restaurants this country has ever created. We were lucky enough to also sample a couple of dishes from his genius mediterranean inspired menu at 'The Ninth' and find out in terrifying detail about a fire a couple of years ago that very nearly put his business and career into extinction; plus much much more.... -------- Book The Ninth's special November Menu through the Appetite App here - download it now. https://shorturl.at/yFXyK

Chef Sucio Talks to Austen Falls. He is a Sous Chef at Chez Noir in Carmel California. "A community-driven restaurant rooted in coastal California cuisine". Owned and Operated by Chef Jonny and Monique Black, A Michelin starred hospitality powerhouse paving the way for young chefs and hospitality professionals like Young Chef Austen Falls. We Sucio Talked about Carmel by the Sea Chez Noir retaining it's Michelin Star Working at Single Thread farms Living on the coast Working with Klaus Georis at Maligne & Future dreams!! #chef #podcast #chefpodcast #suciotalk #chefsucio #carmelbythesea #carmel #cheznoir --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Sucio Talks to Austen Falls. He is a Sous Chef at Chez Noir in Carmel California. "A community-driven restaurant rooted in coastal California cuisine". Owned and Operated by Chef Jonny and Monique Black, A Michelin starred hospitality powerhouse paving the way for young chefs and hospitality professionals like Young Chef Austen Falls. We Sucio Talked about Carmel by the Sea Chez Noir retaining it's Michelin Star Working at Single Thread farms Living on the coast Working with Klaus Georis at Maligne & Future dreams!! #chef #podcast #chefpodcast #suciotalk #chefsucio #carmelbythesea #carmel #cheznoir --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

This weeks guest is Olivia Cox who joins us from Orange County, California. Liv is the Chef de Cuisine at The Cellar restaurant in Fullerton, California. Liv's culinary journey started when she was eighteen when Liv attended the Art Institute in order to attain her associates degree in culinary arts. However, after two years of going to school, Liv landed a job at Disneyland California Adventure at the restaurant Ariels Grotto. At that point, Liv decided that she was learning more from work than from actual school and she immediately dropped out to focus on working in the industry. After a year at Disneyland, Liv decided to move on and started working at The Cellar as a line cook. Within six months, Liv became the lead line cook. After a short period as lead line cook Liv was promoted to Sous Chef and then eventually was promoted to Chef de Cuisine. Links @chefliv1996 @creepylillbby @thecellar @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

This episode is presented by Bristol Brewing, a Side Dish Dozen member. Bristol Brewing celebrates 30 years of brewing beer in Colorado Springs this year, and has created a destination for high quality craft beer and food inside the old Ivywild Elementary building. Visit https://www.bristolbrewing.com to find out what's on tap! In this episode of tap&table, co-hosts Ryan and Matthew had to pull out the collared shirts as they sit down with three of The Broadmoor's talented chefs: Randi Powell, Rocio Palmer and Tia Allen. These incredibly talented women are raising the bar at each of their establishments inside the Springs' five-star hotel at the mouth of Cheyenne Canon. About the Chefs: Randi Powell is now Chef de Cuisine at Ristorante del Lago, known for authentic Italian dining. Most recently, Powell was The Broadmoor's Wilderness Chef, overseeing culinary operations at Cloud Camp, the Ranch at Emerald Valley, and Fly Fishing Camp. She was raised in Connecticut and attended Colorado College before starting her culinary career in The Broadmoor's Culinary Apprenticeship Program, where her first kitchen was (fittingly) Del Lago. Rocio Neyra Palmer is Chef de Cuisine at Summit, an American Brassiere. Palmer was raised in Peru, where she fell in love with the culinary arts by sharing a kitchen with her grandmother. She formally studied cooking in culinary school but also pursued a degree in farming and agronomy, which has deeply informed her devotion to seasonality and whole-animal, zero waste cooking. She joined The Broadmoor in 2008 as an International Culinary Extern and has held a litany of positions at the resort, most recently as sous chef at Ristorante del Lago. Chef Tia Allen is the Executive Sous Chef of Restaurants at The Broadmoor. Chef Tia has been a valued member of the Culinary Brigade at The Broadmoor since October 2014. Chef Tia originally joined from the Sea Island Resort in Georgia where she spent 6 years honing her skills in various outlets. Throughout her 9 years with us, Chef Tia has ventured into a variety of culinary operations including assisting in the opening of Ristorante Del Lago as a Jr. Sous Chef. While in Ristorante Del Lago, she was instrumental in assisting with the Grand Opening of Natural Epicurean and the continued success of Play within its inaugural year. Chef Tia then joined Summit as a Jr. Sous Chef and operated the outlet as the Interim Chef de Cuisine. In 2018, Chef Tia seized the opportunity to join the Banquets team by accepting the position of Sous Chef of Garde Manger. In 2020, Chef Tia became the Ristorante Del Lago Sous Chef and later excelled as the Ristorante Del Lago Interim Chef de Cuisine. Chef Tia was later promoted to Chef of Garde Manger Banquets in 2021, where she has been instrumental in the success of the Banquets Team. Chef Tia has been a prime example of dedication and hard work throughout her time with The Broadmoor. Subscribe, or die! Just kidding, but please subscribe? We're getting better, but still 85% of those who watch our episodes aren't subscribed, and it would mean the world to us if you'd like, subscribe and even hit the bell for notifications of our upcoming episodes! We have some amazing next guests lined up, so it means a lot that you've taken the time out of your day to watch/listen to our podcast. Follow tap&table on Facebook: ⁠https://www.facebook.com/tapandtablepodcast⁠ Follow tap&table on Instagram: ⁠https://www.instagram.com/tapandtablepodcast⁠ About tap&table: tap&table is a comprehensive food and drink podcast for the Pikes Peak region presented by Matthew Schniper (Side Dish) and Ryan Hannigan (Focus on the Beer/Focal Pint). Combined, Matthew and Ryan have 30+ years experience covering food and beer here in Colorado Springs.  Our aim is to elevate voices and ideas directly from the local service industry community with commentary, insight, guests and the TableStakes product-of-the-week segment. By default, each episode will be nomadic by nature, recording via pop-ups in various unique local spaces, to provide texture and ambiance from those environments.

Chef Sucio Talks to Elizabeth & Eduardo Espiritu. Elizabeth is the Executive Chef & Eduardo Lara is the Sous Chef of Charlie Palmer Steakhouse In Napa Valley. This Husband and Wife team are dominating the restaurant scene in downtown Napa repine one of the best Chefs of our time. We Sucio Talked about Working as a couple Chef Culture Great Chefs Learning from trauma Teaching young cooks Not relating to The Bear at all & downtown Napa's Growth !00% Raw Chefs Talk!! Available Everywhere! #chef #chefpodcast #cooking #napavalley #archerhotel #winecountry #suciotalks --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Sucio Talks To Haley Garabato who is A Sous Chef at Nisei in San Francisco, and also the founder of Feed The People Collective. FTPC is aimed at helping distribute food to those in need in the Bay Area. We Sucio Talked about Being Born and Bred in the Bay Area Justice In Kitchens Working Outside the US Asian Fundamentals VS. French Fundamentals Chef Culture & Kitchen Politics Raw Talk Only On Chef Sucio Talks! Available Everywhere Podcasts Are Found https://open.spotify.com/show/0ZDzei6DP1HSQscEd1fKlp?si=00940fcbccee4015 #chefpodcast #chef #cooks #cooking #bayarea #michelin #jbf #restaurants #popups #thailand #australia #filipino --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

John Wick meets Hell's Kitchen in the fourth season of Actual Play comedy podcast, Dungeons & Drimbus.  This ten episode adventure of ridiculous culinary combat kicks off with a reality show competition as renowned chef Butch Orson seeks out his new sous chef and protege for the opening of his new restaurant: Pandora's Oven.  But things don't take long to heat up, as Orson's dark past in the world of criminal kitchens catches up to them. With all signs pointing toward the Chef's former mafia boss somehow being behind the incident, he is forced out of retirement with the Sous Chef at his side. Listeners will quickly discover how he earned his old title: “The Devil's Broiler” as the pair set out to recover his prized knife and discover the truth. Like all Drimbus seasons, Yes, Chef is a standalone adventure in the Drimbus universe with full immersive sound design, big action scenes, and even bigger personalities. The cast of professional actors bring their comedy A-game, plenty of heart, and only occasional outrage at the horror inflicted on them.  Episodes publish every Friday. Listen to future episodes of Yes, Chef: drimbus.com Twitter: @DrimbusPod Instagram: drimbuspod Facebook: DrimbusPod

When Maceo Clark wins the Child Chef World Stage Competition, his dreams come true. He's about to be the youngest chef ever to cook in the world renowned Tagine restaurant in New York CIty. But trouble starts when the Sous Chef, Gary, gets jealous that there's a rising star in his kitchen. What will happen when one of the foremost food critics comes to try Maceo's cooking? Will it be two thumbs UP or two thumbs DOWN?This episode originally aired July 27, 2021See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dylan Briley is the Head Chef at Crush, former Sous Chef at Mr & Mrs Bund, and former chef at Goga in Shanghai.  He is also an artist, culinary consultant and DJ.  Today we talk about digital addiction, self-hate and his experiences working in the restaurant industry, both in the US and China. He recounts a pivotal moment when he had a heart attack while working at a restaurant in Shanghai and shares a story of the time he ruined a steak for an American President.  We discuss the challenges he faced adapting to the different management styles and cultural norms in Chinese kitchens, being the most hated person in the room, as well as the stress and self-doubt he experienced early in his career in China.  Dylan reflects on the importance of finding balance, being true to oneself, and embracing opportunities for personal growth.  Bon Appétit.  _____________________ If you enjoy this show don't forget to leave a rating Follow Us On Instagram: https://www.instagram.com/thehonestdrink_/ Join Us On WeChat: THD_Official 小红书: THD The Honest Drink Find us on: Spotify, Apple, Google Podcasts, YouTube, 小红书, Ximalaya, 小宇宙, 网易云音乐, Bilibili or anywhere else you get your podcasts.

Vanessa Tilaka Kalb's family has been in the food business for several generations, beginning with her grandparents in Thailand who owned a restaurant below their apartment and her father's Thai market in Los Angeles, which was the first of its kind in the city.Her culinary career has spanned from working as Sous Chef under Bryant Ng at Spice Table, to San Francisco's Flour+Water and Octavia, then back to LA with M. Georgina. While Vanessa shined as a chef, cheese kept calling. Her passion and desire to keep learning quickly grew into cheesemonger positions at Fisher's Cheese and Wine, followed by Monsieur Marcel and Cookbook Market.  Today, Vanessa has settled into her newfound home in Pasadena alongside her husband and business partner, Thomas Kalb, and their beloved pets, Clementine, Rhubarb, Shiitake, and Mochi. Together, the Tilaka Kalbs helm the independent venture Agnes Restaurant & Cheesery in Old Town Pasadena, serving classic American regional dishes alongside artisan cheeses and provisions. Vanessa is officially Head Cheese, focused on the cheesery offerings that span day to evening, takeaway wines, and overall operations.  Website: www.agnesla.comInstagram: @agnes_pasadena For media inquiries, contact elaine@boh.agency or kait@boh.agency___________________Music CreditsIntroLike it Loud, Dyalla, YouTube Audio LibraryStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroIndecision, Dyalla, YouTube Audio Library__________________My SGV Podcast:www.mysgv.netinfo@sgvmasterkey.com

It's the return of our Career Corner, wherein Paula explores her exciting possible future job with sous chef Mary Cranberry! And then get ready to vent about that commercial you loathe - or at least the ones that WE loathe - it's our very first Bad Ad Confab! GUEST Mary Cranberry Howley www.smuggs.com www.hearthandcandle.com @hearthandcandle @onlycannoli HOUSE BAND Steve Solomon PianoBySteven.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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Join us for a delectable journey into the culinary future as Brock and Brittany welcomes Justin from The Sous Chef to discuss the crème de la crème of wedding food trends for 2024. In "Savoring Tomorrow," our hosts dissect the flavors, presentations, and innovative concepts that will grace the tables of weddings in the upcoming year.From unique fusion cuisines to interactive food experiences, this episode serves up a tantalizing preview of the gastronomic delights that will leave guests talking long after the last dance. Justin shares his insights into the art of crafting a memorable wedding menu, ensuring that every bite contributes to the overall magic of the celebration.Tune in for a feast of information, inspiration, and the inside scoop on how to make your wedding's culinary experience as unforgettable as the love you're celebrating. Whether you're a foodie planning your big day or a couple seeking to elevate your wedding reception, this episode is your invitation to savor the delicious trends awaiting in 2024. 

Nadine Ghantous is the sous-chef at Rolo's, a popular neighborhood restaurant in Ridgewood, Queens. After completing a biology degree at Syracuse University, she moved to New York City and pivoted to restaurants, where she found herself hosting at one of New York's hottest restaurants, Lillia.As she learned about the delicate dance required to run a successful restaurant, she started to dream about a career in the kitchen. Today, Nadine is working the line—and the wood-fired oven—at Rolo's, one of the most buzzed-about restaurants in Queens. She and host Abena talk about her food-centric family, her thoughts on holding space in the kitchen, and TikTok dining trends.Thank you to Kerrygold for supporting our podcast. Learn more about Kerrygold's butter & cheese here.More on Nadine: Instagram, Rolo'sFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereSubscribe to Cherry Bombe Magazine and get free shippingHosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

In this episode, I chat with Hanalei Souza aka @ladylinecook. We discuss why the Sous Chef role is one of the hardest positions in the kitchen, how leadership and career progression is key for the next generation of chefs, how Hanalei is thinking about content creation now and much more. You can find her website, link to memoir and all other information here: https://www.ladylinecook.com/ Subscribe to the Line Cook Thoughts Newsletter here: linecookthoughts.com

The Boys are BACK with another episode of The Sports Hour! Its Conference Championship week in college football, and the guys are digging in to the nitty gritty of the matchups this week, the Heisman conversation, and could possibly be re-naming the MVP of the Week award??? With the addition of NFL Week 12 recap and Quick Picks, this show is jam packed! --- Send in a voice message: https://podcasters.spotify.com/pod/show/thesportshourguys/message Support this podcast: https://podcasters.spotify.com/pod/show/thesportshourguys/support

The formerly trendy Las Vegas restaurant Winter Mourning is in decline. Spiraling the drain, the staff hope one fantastic Thanksgiving service can revive their fortunes and save their jobs. Four workers in particular are trying their best to sell this night. Can these men overcome the Chaos in the Kitchen and make it out on top, or will it bea Fiasco?If you are in the mood for something completely different, Adam, Greg, and Laura played the Chaos in the Kitchen playset minus the Thanksgiving theming... among other things... several years ago, and is available on the website and however you get your podcasts.Adam - Jabir Medhi aka Johnny Nicholas, Sous Chef, a French-Algerian determined to save the restaurantDan - Nevada Markov, Pastry Chef,Brilliant yet narcoleptic man of few wordsGreg - River Reeves, Server, A sex worker aiming for the stars while holding down a day jobJared - Jan Olaf aka Nicholas Johnny, Runner, Definitely not a Finnish assassin laying low

I hope you're hungry -- we have THE Sous Chef himself, Justin Malonson, joining us on the podcast. We talk about how to build a premium brand that people can trust and count on, and how Justin has made it a priority with the Sous Chef to give back to the community.  Do you have a special event coming up? Be sure to reach out to Justin for amazing food for your occasion.  https://thesouschef.co/   This episode is sponsored by Equity Business Solutions, LLC. Go to EquityBusinessSolutionsLLC.com and get value beyond the numbers.  More on the show! If you like the episode, feel free to subscribe or follow the podcast for more content. We also have a Patreon where you can support the podcast at Patreon.com/GoodAdvice.  Interested in advertising on the show? Reach out via blake@goodadvicecoaching.com.    Want small business consulting? Go to https://goodadvicecoaching.com/ to get a free business evaluation. 

15 months ago I was one of Josh and his now wife, Leah's best men! A gorgeous late March Day in St Andrew's that won't be forgotten soon. About 13 years previous we annoyed the hell out of each other at school and subconsciously because bloody good mates basing out relationship on FIFA, a bit of drama, teenage drinking, being head and vice head boy of the chippy together and most importantly, WWE! Now, Josh works as a chef and truly has found his calling! Hear his story of getting to the stage he's at, his intentions for the future, how to make what he calls ‘simple' meals and more!! Enjoy!

Emails, The Sous Chef is in for Ted's Meat & Potatoes with Fried Chicken Fun! Plus Headlines Mike is NOT working on!

Dave Ramsey & Ken Coleman discuss: How to figure out if you're weather a storm at your job or if you need new employment, How to avoid bankruptcy after your business fails, What you need to do to increase your income when you hit rock bottom, How to decide if you're going to take a promotion, How weird the current job market is. Support Our Sponsor: PODS Moving & Storage Have a question for the show? Call 888-825-5225 Weekdays from 2-5pm ET Want a plan for your money? Find out where to start: https://bit.ly/3nInETX Listen to all The Ramsey Network podcasts: https://bit.ly/3GxiXm6 Learn more about your ad choices. https://www.megaphone.fm/adchoices Ramsey Solutions Privacy Policy