Podcasts about sous chef

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

Alex Andreou and Naomi Smith welcome two very special guests - their best friends Nigel Smith and Nigella Lawson. Recorded with a special live audience of many of our previous guests, in this PART II we look forward to 2025, take questions from the audience, and - of course - talk all about FOOD!!! ***SPONSOR US AT KO-FI.COM/QUIETRIOTPOD*** “If you hurry the cooking of an onion, all is lost.” “I would win Ready, Steady, Cook. I would be very good at that.” “I don't like gadgets that lock you out of the cooking process.” “Whenever there is a new fashionable ingredient, I tend to feel sorry about the old ones. So, I pivot to carrots.”  “Channelling Alex's radical optimism, where are you all going to find joy in the next year? Wherever we bloody well can!" "Joy is in the small things. The way the light falls in through a curtain. Or having a vodka-martini so cold it hurts. Or the perfectly constructed sentence in a book you're reading. I don't know you can start worrying about where it should best come from.”  “The connections we build with people is the thing we really build our lives from. It starts with the personal. That's how we make a better future.” “The small unexpected kindnesses give me joy, because they give me hope, that there is something underneath all the darkness, and we just have to find a way to mine it.”  CALLS TO ACTION: The charity Praxis can be found here. Food decorations from Sous Chef. Nigella's recipe for Fig and Olive Chutney. Find us on Facebook and Twitter as @quietriotpod. For Bluesky click here for your Quiet Riot Bluesky Starter Pack. Email us at quietriotpod@gmail.com. Or visit our website www.quietriotpod.com. ***SPONSOR US AT KO-FI.COM/QUIETRIOTPOD*** With Naomi Smith, Alex Andreou and Kenny Campbell – in cahoots with Sandstone Global. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Frank Rosin wurde am 17. Juli 1966 geboren. Seine Leidenschaft für die Gastronomie wurde ihm in die Wiege gelegt: Seine Mutter betrieb einen Imbissstand und sein Vater war Großhändler für Gastronomiebedarf. Rosin absolvierte von 1982 bis 1985 eine Kochausbildung im Hotel "Monopol" und im Restaurant "Kaiserau" in Gelsenkirchen. Nach seiner Ausbildung sammelte er internationale Erfahrungen in Kalifornien und Spanien und arbeitete als Sous-Chef auf der Luxusyacht Sea Cloud. 1990 eröffnete Rosin sein eigenes Restaurant "Rosin" in Gelsenkirchen, das er später in seine Heimatstadt Dorsten verlegte. Das Restaurant wurde 2009 von der Zeitschrift "Der Feinschmecker" zum "Restaurant des Jahres" gekürt und erhielt 2011 seinen zweiten Michelin-Stern. Seine Fernsehkarriere begann 2007 mit der Sendung "Fast Food Duell" auf Kabel Eins. Es folgten zahlreiche weitere TV-Formate wie "Rosins Restaurants", "The Taste", "Hell's Kitchen" und "Roadtrip Amerika". Rosin ist bekannt für seine direkte Art und seine Fähigkeit, Menschen zu coachen und zu motivieren. Neben seiner TV-Karriere und seinem Restaurant widmet sich Rosin auch der Musik. 2014 veröffentlichte er unter dem Namen "Soul Seeds by Frank Rosin" das Album "One".

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

    Relebogile Mabotja speaks to Chef Twain Mafoko the Executive Chef  and Chef Ishmael John the Sous Chef at Felice Midrand about the fresh new restaurant in the heart of Midrand, Felice Midrand which has something even for the most discerning dinner.See omnystudio.com/listener for privacy information.

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

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.____________________下载节目文字版: Episode Transcripts____________________If you enjoy this show don't forget to leave a rating and subscribe!小红书: THD The Honest DrinkFollow Us On IG: @thehonestdrink_Join Us On WeChat: THD_OfficialEmail: thehonestdrink@gmail.comFind us on: Spotify, Apple, Google Podcasts, YouTube, 小宇宙, 喜马拉雅, 网易云音乐, 小红书, Bilibili or anywhere you get your podcasts.

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. 

This week I'm talking with Luke Kolpin, the Executive Chef at Cedar and Elm at The Lodge at St. Edward Park near Seattle, about his life-changing time as Sous Chef at the famous Michelin-Starred restaurant Noma, in Copenhagen and what eventually brought him back to his hometown of Seattle. He also shares with us his *magical* and versatile Parmesan Aioli (Spoiler alert: It has bacon fat in it!).Links:Cedar and ElmThe Lodge at St. Edward ParkIG: @LukeKolpin, @CedarandElmSeattle, @LodgeatStEdwardBaked Chicken ThighsHow to Cook Cube SteakMushroom GravyFB: @COOKtheSTORYIG: @COOKtheSTORYTT: @COOKtheSTORYCrispy Chicken WingsSpinach DipBaked Beans with Ground BeefAll New Chicken Cookbook 

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

Chris Yang is the Chef Partner of Piglet&Co in San Francisco,CA. Eddie is Sous Chef at Piglet&Co. They are both very passionate chefs who work everyday to perfect their craft. It's not easy owning and operating a restaurant in the city. For the past year these Chefs have been doing it with grace and humility. Ushering San Francisco into the next generation of restaurants. Enjoy Episode #150!!! Shoutout to all the fans of the show. More new episodes coming every week!! #chefpodcast #chef #cooks #sf #restaurants #pigletsf #highonthehog #pig #podcast #hospitality Peace!! --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

"The birdsong felt cyclical and ambient. We imagined walking through a jungle on a planet outside our solar system, and filled the jungle with creatures - some were made with synthesizers, others were made by repitching acoustic instruments." Guadeloupe birdsong reimagined by Sous Chef & Nico Scolieri.

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

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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. 

In the latest episode of "Chef AF", we welcomed Chef Daniel Garwood, a culinary force to be reckoned with. Currently, the Sous Chef at Atomix in New York City – the restaurant that recently made waves by ranking No. 8 in the 2023 World's 50 Best Restaurants list – Garwood is more than just a chef; he's a global storyteller.From Tasmania to the World StageBorn in Launceston, Tasmania, Chef Garwood started his culinary journey in local Tasmanian restaurants, where his passion for foraging, grilling, and using all-natural ingredients blossomed. His global expeditions led him to hone his skills in world-renowned kitchens from Sweden to South Korea, and all the way to the heart of New York City.It is at Atomix that Chef Garwood combines his rich tapestry of international experiences with the unique essence of New York – a city known for its diverse culinary landscape. While the foundation is Korean-inspired, the execution is globally nuanced, resulting in a menu that is distinctly "Korean but not."As we chatted about Atomix, it became clear that New York City is more than just a workplace for Daniel. The city's melange of cultures has shaped his approach at Atomix. However, Daniel humbly credits the restaurant's unique identity mostly to Chef Junghyun 'JP' Park, considering himself in a supportive role.Mentorship and The Power of NetworkingWe delved deep into the pivotal role mentorship plays in shaping culinary careers. Daniel's recent U.S. Regional Winner title at The S.Pellegrino Young Chef Academy Competition is a testament to this. His relationship with mentor Chef Nina Compton, from Compère Lapin in New Orleans, has been transformative. With her guidance, Chef Garwood has navigated the challenges of the competition, simultaneously staying authentic to his culinary ethos.But mentorship wasn't the only gain from the SPYCA competition. Daniel's victory opened doors to elite culinary platforms such as the James Beard Foundation, introducing him to chefs and initiatives championing community welfare and employee well-being.Signature Dishes and Culinary IdentityDaniel's Aged Duck and Persimmon in Tak Cheongju with Banchan Through The Eyes of a Traveler dish stands out not just for its flavor but the narrative it tells. Each element, from the choice of wood for grilling to the unique preparation techniques, traces back to a place or moment in Chef Garwood's life.For instance, during his stint at Firedoor in Sydney, Chef Garwood was introduced to grilling with various woods, each infusing the dish with a distinctive flavor profile. In the competition, his signature dish embodies this ethos, incorporating techniques inspired by countries he's graced with his culinary touch.Mental Health in the Culinary LimelightThe conversation took a poignant turn when they touched upon mental health – an issue close to Chef Garwood's heart. In collaboration with his wife, Sooky An, Daniel released "Oralis: A Conversation on Food and Mental Health," bringing awareness to the mental challenges faced by culinary professionals. By hosting dinner events, creating dialogue, and promoting practices like journaling and fitness, Chef Garwood is championing a change in the industry's perspective towards mental well-being.Aspirations and What Lies AheadNew York City may be home for now, but Chef Garwood has plans. He dreams of opening a large-scale bar restaurant, focusing on grilling with varied woods – an experience he feels NYC is missing.For those eager to experience Chef Garwood's culinary magic, you can find him at Atomix. However, snagging a reservation, especially at the 14-seat chef's counter, is no small feat given the high demand.The conversation with Chef Daniel left us inspired and waiting with bated breath for the Grand Finale of the S.Pellegrino Young Chef Academy Competition in October. Chef Daniel Garwood, with his signature dish and global experiences, is undoubtedly one to watch.

Alex Gleason, the Sous Chef at Merriman’s Kapalua on Maui, joins Lisa Dent to talk about how he’s helping feed people who were displaced by the devastating wildfires. To help support displaced Merriman’s Kapalua families, go here. All proceeds will go directly to Merriman’s Kapalua hourly employees who have lost their homes and are in […]

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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!

Jake & Jake sit down with Dafne Mejia, Private Chef and runner up on Season 21 of Hell's Kitchen to discuss her passion for cooking, bourbon and much more.  Of course, Jake L. had to talk about his passion for cooking during this episode. Tune into the latest episode of Off Hours with Bourbon Lens on your favorite podcast listening app today. During this podcast, we discuss a story involving a DUI and the impact that can have on one's life.  We ask you to please drink responsibly in your Off Hours. Thanks for listening to another episode of Off Hours with Bourbon Lens. Check out new episodes of Off Hours with Bourbon Lens streaming now here. This has been another production of Bourbon Lens LLC.  Thank you for your continued support. Scott & Jake Bourbon Lens About Off Hours Off Hours Bourbon is made for afternoon relaxations and late night convos as it dispels the idea that you have to wear a suit to drink a glass of Bourbon or that it can only be enjoyed poured over rocks at the end of the day. The award-winning liquid is aged in American white oak barrels for over 5 years. Tasting notes include aromas of creamy vanilla, hint of nutmeg and toasted pecans, rich notes of cinnamon and a silky finish of lingering honey.  You can find out more about Off Hours with Bourbon Lens here.   About Dafne Mejia Born in Los Angeles in 1992, Chef Dafne is the daughter of Suyapa and Luis, first generation immigrants from Honduras. Dafne started her career by following the American Dream, seeking to fulfill her parents' hope for a better life in the land of opportunity. En route to becoming an OBGYN, Dafne attended SFSU where she was a biology major and quickly realized this was not her dream, but the dream of her parents. From early in her childhood, Dafne's creativity was what brought her the most joy. As she realized medicine was not her true passion, she made a bold transition and decided to follow her heart to the creative arts. Committed to forging her own destiny, Dafne enrolled in The Art Institute of California - San Francisco where she graduated with an Associates degree of Science in the Culinary Arts. During her education, Dafne started apprenticing under a Certified Master Chef, learning the art of cooking at the highest level for four years. Moving back to Los Angeles in 2015, Dafne began cooking as a private chef for Aubrey ‘Drake' Graham, a high profile assignment that catapulted her to a Sous Chef level. Following her time as a personal chef, Dafne was soon hired by a fine dining Vietnamese restaurant, allowing her to hone new skills, honor different traditions and discover a new level of respect for the sometime tedious process of cooking. For most of her culinary career, Dafne's primary love has been found in Italian cuisine. Her specialty, and most requested dish is born from the craft she's perfected through more than ten thousand hours of meticulous work: Handmade Corn and Truffle Ravioli. Reminding her of her Latin American roots, Dafne fell in love with the culinary traditions of Italy as she proclaims, both cultures' cuisines are  “dominated by grandmas”. Following her passion for pasta, Dafne worked under many talented Italian Chefs, who all imparted their own expertise and artistry, ultimately inspiring Dafne to lean on her creativity in the kitchen. In 2019 Dafne became the Executive Sous Chef at Spring Place, a private membership club in the heart of Beverly Hills. After helping to organize and build the restaurant from the ground up, Chef Dafne (and the rest of the culinary world) was rocked by the arrival of the pandemic. Though not discouraged for long, Chef Dafne was able to shift and once again, re-entered the private chef world. While working as a private Chef Dafne was able to indulge in new found creativity, playing around with the culinary arts on her social media - creating captivating stories of her pasta making endeavors. It was through this that she began to gain some notoriety, and towards the end of 2021, Dafne was invited to partake in the world renowned cooking show, Hell's Kitchen.

0:26~Our first guest, Chef-Owner Dominic Piperno, began his culinary journey as a youth.  Guided at a young age by his Grandparents who immigrated to the USA from Germany & Italy, Chef Piperno gained a lifetime of knowledge on how to cook with zero food-waste, using the freshest ingredients, and balancing his passion as a chef with personal time.  With those seeds planted, it is no wonder that he circled back to those habits ingrained in him from his upbringing.  This is why he chose to switch from an a la carte menu at Hearthside in Collingswood to the more efficient tasting menu.  You can visit Hearthside to experience an elevated menu, curated with the best ingredients that Chef Piperno obtained, for an exquisite dinner for two via making a reservation.17:16~Commercial Break17:40~We next spoke with Joey Ward, whose passion to bring fine dining to Georgia stems from years of experience beginning as a young man.  At 16 years old, he began his career while working at a local country club.  After earning an AA Degree at the Culinary Institute of America in 2005, he continued his education while working as the Sous Chef at Woodfire Grill in Atlanta under Season 6's Top Chef's Kevin Gillespie, and later as Gillespie's Executive Chef inside Gunshow.  Armed with the knowledge, skills, and sophistication to create a successful Chef's Tasting experience, Ward opened the joint ventures, Southern Belle and Georgia Boy.37:35~Commercial Break37:49~To say that our last guest, Chef Steve Chu, is humble, warm-hearted, and hard-working would be an understatement: His desire to ensure you enjoy the foods he creates seemed to outweigh any proclivity to brag about himself or the impressive achievements he has founded. In fact, his energy is practically palpable; Chu's passion for food and ensuring you have a positive experience was at the forefront of what he expressed.  I only hope that you can visit one of his locations and taste for yourselves the passion he expresses through his culinary creations.    

Food court: BBQ sauce on burgers, Black Chyna is making a lot of positive changes in her life; Buckingham Palace is hiring a sous chef; Game show roulette Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave is joined by Homer Murray, son of famous actor Bill Muarry. In 2012, next to the newly reopened Transmitter Park, by the (then) quiet waterfront in Greenpoint, Homer Murray built out the space that would become 21 Greenpoint. As a native New Yorker with deep familial connections to Chicago, Homer grew up experiencing many different traditional styles of cuisine and street food. After traveling extensively for work as a photo assistant he came back to New York full time and immersed himself in the restaurant world of early 2000's Brooklyn. Homer worked for years as Sous Chef of Roebling Tea Room and River Styx, before becoming the Chef and Owner of 21 Greenpoint. Hosted on Acast. See acast.com/privacy for more information.

Ian Fleischmann is the Executive Chef at Fabel Miami. Chef Ian began in the industry at the age of 14 as a dishwasher. From 2009-2013 he worked at Yamato Japanese Steakhouse where he became a Sous Chef. He then attended culinary school and got his start in the hotel restaurant industry at the Four Seasons in Denver. He moved on to Brava by Brad Kilgore and then over to Highgate Hotels, from Groot Hospitality in Miami. He opened Fabel Miami in December of 2022. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Do or do not. There is no try." In this episode with Ian Fleischmann we will discuss: Efficiency Organization "Briefing" and "debreifing" High volume hotel restaurants Developing a personal style in cooking Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Brute force What is your biggest weakness? Ego What's one thing you ask or look for when interviewing/growing your team? Honesty and consistency What's a current challenge? How are you dealing with it? Finding honest people Share one code of conduct or behavior you teach your team. Consistency What is one uncommon standard of service you teach your staff? Don't say no to the guest What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Whisk xtraCHEF What is one thing you feel restaurateurs don't do well enough or often enough? Manage finances property If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do or do not Don't put too much stock in the moment Take some time off Contact: Instagram: @ian_fleischmann Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ian Fleischmann for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

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