Podcast appearances and mentions of star chef

In this flavorful shared episode of Big Blend Radio's "Eat, Drink & Be Merry" and "Happy Hour" shows, 5-Star Chef and Culinary Instructor Chef Ivan Flowers serves up everything you need to know about crafting the perfect homemade pizza. From dough-making secrets and topping techniques to fun facts about regional pizza styles, this episode is a delicious deep dive into everyone's favorite comfort food. Chef Ivan also dishes on who he and his wife Tracy would invite to their ultimate pizza party—bringing personality, warmth, and plenty of foodie inspiration to the mic. Whether you're gearing up for National Pizza Party Day on May 16, 2025, or just craving a slice of kitchen creativity, this episode is your go-to guide for pizza night success. Plus, check out Chef Ivan's DIY Pizza Dough recipe: https://blendradioandtv.com/listing/lets-make-pizza/ 

This is a Vintage selection from 2007The BanterThe Guys discuss a new breakfast treat and questionable reviewer tactics.The ConversationThe Restaurant Guys have chef Michael Psilakis on the show to talk about earning a Michelin star for Anthos, the first Greek restaurant outside of Greece to achieve that. Hear about the passion, dedication and a dark day that changed a front of the house guy into a world-renowned chef.The Inside TrackThe Guys appreciate Michael's obsession with excellence and his quest to find staff that feels the same. He shares an interview question.“ When I'm talking to young cooks coming in, what do you like to do? There's only one right answer. And if, if you don't love to cook, if you don't think about it when you're in the toilet in the morning, taking a shower, doing your daily chores, if it's not about food 24/7, then how the hell are you gonna be able to compete at this level?” Michael Psilakis on The Restaurant Guys Podcast 2007BioMichael Psilakis is an American celebrity chef, author, and restaurateur.The same space on the Upper West Side, Manhattan has been home to many of his restaurants including Onera, Kefi, Gus & Gabriel Gastropub, Fishtag followed by Kefi returning to this same location. Michael owned and operated MP Taverna in Queens.For his work at Anthos, Psilakis was named Esquire magazine's Chef of the Year in 2006. In 2007, he received a Michelin Star for Anthos. In 2008 he was named Bon Appétit's Chef of the Year.He is best known for his Greek cuisine and appearances on television shows including Ultimate Recipe Showdown, Iron Chef America, The Best Thing I Ever Ate and No Kitchen Required. Michael served as a judge on Ultimate Recipe Showdown and was twice a contestant on Iron Chef America. InfoMP Taverna (Michael's current restaurant)https://www.mptaverna.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In this episode, Chef Stu reunites with Manouschka Guerrier, a familiar face from the Food Network's Private Chefs of Beverly Hills. The two dive into their shared experiences from the show, reflecting on their journey since 2009 and the changes they've undergone, especially in their relationship with alcohol. Manouschka shares her own two-year sobriety journey, sparking a candid conversation about the benefits of sobriety and the clarity it brings to life. As they reminisce, the conversation shifts to the latest buzz surrounding Meghan Markle's cooking show. They dissect the production choices and the authenticity of her culinary skills, noting the mixed reactions from viewers. From the infamous popcorn-on-the-cob moment to the critique of her white chef coats, they explore the intricacies of reality TV and the pressures faced by public figures, especially women of color. The duo also touches on the ongoing drama involving Blake Lively and Ryan Reynolds, reflecting on the complexities of celebrity culture and public perception. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Executive chef and massive music fan Christian Pritchard drops by the No Sleep 'til Sudbury studios this week, armed with some great songs and stories.   Christian, a Type II diabetic, discusses his plans to develop dishes geared more towards a healthier lifestyle, and also how much the No Sleep 'til Sudbury podcast sucks because he was only able to talk about five songs that make his skin vibrate (he was thus granted six).     

As part of Big Blend Radio's 18th Anniversary celebration, this episode looks back on 15 years of Chef Ivan Flowers' being an expert guest along with a lighthearted then-and-now discussion of his career as a 5-Star Chef and now Culinary Instructor.  Learn more about Chef Ivan Flowers here: https://blendradioandtv.com/listing/chef-ivan-flowers/  Check out this list of Chef Ivan's Recipes & Big Blend Radio Podcast episodes here: https://blendradioandtv.com/listing-category/ivan-flowers/ 

It's all about Cheese on this episode of Big Blend Radio's EAT, DRINK & BE MERRY Show featuring Ivan Flowers, a 5-Star Chef and Culinary Instructor.  Hear about the differences between soft, semi-soft, and hard cheese; ripe versus unripened cheese. Plus, what food and drink to pair with various cheeses, what to put on a cheese plate, cooking with cheese, cheese storage, and much more. CHECK OUT SOME OF CHEF IVAN'S CHEESE-INSPIRED RECIPES: - California Mac & Cheese: https://blendradioandtv.com/listing/california-mac-and-cheese/  - Red Pepper & Mozzarella Crostini: https://blendradioandtv.com/listing/warm-red-pepper-mozzarella-crostini/  - Ricotta Gnocchi alla Checca: https://blendradioandtv.com/listing/ricotta-gnocchi-alla-checca/  - Mushroom Provolone Burger: https://blendradioandtv.com/listing/mushroom-provolone-burger/  - Margherita French Bread Pizza: https://blendradioandtv.com/listing/margherita-french-bread-pizza/  - Spicy Veggie Pizza-Dilla: https://blendradioandtv.com/listing/spicy-veggie-pizza-dilla/  Follow Big Blend Radio's EAT, DRINK & BE MERRY Show here: https://eat-drink-merry.podbean.com/ 

Learn how to recreate the Mother Earth Bowl from Flower Child restaurant at home!   Food For Life instructor and founder of the Center for Plant-Based Living, Caryn Dugan, shares her tips for cooking like a 5-star chef. She walks you through how to take the recipe to the next level by cooking without oil to reduce the fat content.   The result is not only a more intense flavor, but a much healthier meal!   The Mother Earth Bowl contains ancient grains, sweet potato, portobello mushroom, avocado, cucumber, broccoli pesto, charred onion, leafy greens, red pepper miso vinaigrette, and hemp seed.   Caryn joined "The Weight Loss Champion" Chuck Carroll at the International Conference on Nutrition in Medicine in Washington, DC.   Join Chuck and Dr. Will Bulsiewicz at Dr. Barnard's Bon Voyage Bash in Miami on March 7!   — — SHOW LINKS — — Caryn Dugan Center for Plant-Based Living: https://www.cpbl-stl.com ** Get a one month free membership! ** Use code: docandchef — — — Doc & Chef IG: https://www.instagram.com/thedocandchef YouTube: https://www.youtube.com/@thedocandchef — — EVENTS — — Dr. Bulsiewicz and Chuck in Miami Where: Dr. Barnard's Bon Voyage Bash Date: March 7, 2025 https://www.pcrm.org/events/bon-voyage-party-2025 — — — Free Athlete Nutrition E-Book https://www.pcrm.org/athlete — — BECOME AN EXAM ROOM VIP — — https://www.pcrm.org/examroomvip — — THIS IS US — — The Exam Room Podcast Instagram: https://www.instagram.com/theexamroompodcast — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook X: https://www.twitter.com/ChuckCarrollWLC — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org X: https://www.twitter.com/pcrm YouTube: https://www.youtube.com/user/PCRM Jobs: https://www.pcrm.org/careers — — SUBSCRIBE & SHARE — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy​​ Spotify: https://spoti.fi/2pMLoY3 Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!

Don't delay on getting your turkey for Thanksgiving, it could take 7-10 days to defrost! This episode of Big Blend Radio's EAT, DRINK & BE MERRY Show featuring Ivan Flowers, a 5-Star Chef and Culinary Instructor, is all about how to Buy, Prepare, and Roast your Turkey (stress-free) for Thanksgiving.  Check out Chef Ivan's Thanksgiving Turkey Tips here: https://blendradioandtv.com/listing/chef-ivans-turkey-tips-for-thanksgiving/  Follow Big Blend Radio's EAT, DRINK & BE MERRY Show here on YouTube: https://www.youtube.com/playlist?list=PLzIUCV2e7qm36M-s22iuKRDKPlZXl46Lr 

Celebrate National Mushrooom Month with this episode of Big Blend Radio's EAT, DRINK & BE MERRY Show featuring Ivan Flowers, a 5-Star Chef and Culinary Instructor. Hear about how to wash, prepare and cook different types of mushrooms, and how to make his roasted mushroom recipe. CHEF IVAN'S MUSHROOM RECIPES: - ROASTED MUSHROOMS: https://blendradioandtv.com/listing/roasted-mushrooms-recipe/  - ZINFANDEL STEAKHOUSE MUSHROOMS: https://blendradioandtv.com/listing/zinfandel-steakhouse-mushrooms/  - MUSHROOM PROVOLONE BURGER: https://blendradioandtv.com/listing/mushroom-provolone-burger/  Follow Big Blend Radio's EAT, DRINK & BE MERRY Show here on YouTube: https://www.youtube.com/playlist?list=PLzIUCV2e7qm36M-s22iuKRDKPlZXl46Lr 

If you love seafood and want to keep cooking to a mininum, how about making ceviche? This episode of Big Blend Radio's EAT, DRINK & BE MERRY Show features Ivan Flowers, a 5-Star Chef and Culinary Instructor, who shares how to make his easy mixed seafood ceviche. Check out the recipe here:  https://blendradioandtv.com/listing/mixed-seafood-ceviche/  Follow Big Blend Radio's EAT, DRINK & BE MERRY Show here on YouTube: https://www.youtube.com/playlist?list=PLzIUCV2e7qm36M-s22iuKRDKPlZXl46Lr 

Celebrate National Culinary Arts Month and Foodie Friday with this episode of Big Blend Radio's  EAT, DRINK & BE MERRY Show featuring Ivan Flowers, a 5-Star Chef and Culinary Instructor. From color and composition to texture and ingredient choices, Chef Ivan shares tips and techniques on how to artfully plate food just like a chef! Links to Topics Discussed on this Episode: - Chef Ivan Flowers Teaches Youth: https://blendradioandtv.com/listing/youth-in-the-kitchen/  - The Rise & Fall of Charlie Trotter: https://blendradioandtv.com/listing/love-charlie-the-rise-and-fall-of-chef-charlie-trotter/  Follow Big Blend Radio's EAT, DRINK & BE MERRY Show here on YouTube: https://www.youtube.com/playlist?list=PLzIUCV2e7qm36M-s22iuKRDKPlZXl46Lr 

Ian Fidance is back with Nana and Trish for their 4th of July Spectacular! They list the most American things...which naturally leads to discussions about being white trash. This episode is wild from start to finish. After finishing this episode, make sure you check out Ian Fidance's new special Wild Happy & Free, available now on YouTube! Timestamps 0:00 Intro 1:34 Listing the Most American Things 3:53 Nude Beaches 6:38 Caroline Baniewicz 8:34 Equinox & Gym Culture 11:36 Realizing That You're White Trash 17:21 How Ian Learned to Kiss 20:25 Good Skins vs Bad Skins 22:40 One Pound Fish 24:57 Ian is a Cat Guy 27:38 Nana's Outfit & Future Guest Cosmo 30:21 Jury Duty, Pauly Shore, Richard Simmons & Rick Moranis 33:31 Giant Hot Dog in Times Square 35:05 Now Nana's Been a 5-Star Chef for Many Years 39:32 Beach vs Pool Debate, the Ocean & Hair Styles 42:30 Hair Loss & Aging 43:51 Now She Will Read Your Energy Watch Ian Fidance's new special Wild Happy & Free: https://www.youtube.com/watch?v=-30PenMy1O8 *** Buy tix to The Now She Will Tour!! https://nowshewilltour.com/ Atlanta, GA - May 2nd Austin, TX - May 9th Washington, DC - June 6th Charleston, SC - June 19th Buffalo, NY - July 11th Nashville, TN - August 8th Boston, MA - August 22ndYou can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/outandabout

Brad Leone is a bonafide Swiss army knife - a trained chef, avid outdoorsman, skilled carpenter, entrepreneur, author, fermentation addict and beloved-by-millions internet star. Leone is co-founder of The Roost Festival, a New York Times Bestselling author with his debut book Field Notes for Food Adventure, and recently launched his own YouTube channel.00:00 From Internship to Media Success01:24 The Joys and Therapy of Farming10:11 Adventures in Spearfishing and Cooking24:04 The Value of Growing Your Own Food24:32 Getting Back into Hunting24:56 Living by the Coast and Farming26:49 Challenges of Self-Sustaining Farming28:09 Admiring Martha Stewart's Farm29:21 Reflecting on Season Two33:46 Journey into the Culinary World40:17 Starting a Production Company41:39 The Power of Positive Mental Attitude42:28 Future Aspirations and Podcasting45:15 Podcast Recommendations and ConclusionGet the Start Today Journal - https://starttoday.com/products/start-today-journalHave a question you want Rach to answer? An idea for a podcast episode??Call the podcast hotline and leave a voicemail! Call (737) 400-4626Sign up for Rachel's weekly email: https://msrachelhollis.com/insider/Watch the podcast on YouTube: https://www.youtube.com/c/RachelHollisMotivation/videosFollow along on Instagram: https://www.instagram.com/MsRachelHollis/ To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices.

This episode of Big Blend Radio features Ivan Flowers, a 5-Star Chef and Culinary Instructor at Temecula Valley High School in Southern California. Hear about the school's Hospitality, Tourism, and Recreation program that educates students in culinary arts and hospitality management to set them up for career and/or college success. Plus, cooking and food preparation which are necessary life skills that they learn. Learn more about this career technical education program at https://www.tvusd.k12.ca.us/Page/28813  In honor of Small Business Month (May,) and National Travel & Tourism Week (May 19-25, 2024), this episode is featured onBig Blend Radio's "Eat, Drink & Be Merry," "Success Express," and "Big Daily Blend" podcast channels. Follow Big Blend Radio's Network of Podcasts: https://www.podbean.com/podcast-network/bigblendradionetwork 

If we can't, maybe someone more skilled can!

Join us on today's episode with Christopher Kostow. While chef at The Restaurant at Meadowood in Napa Valley, chef Kostow was the second Michelin 3 star restaurant in California and the third youngest 3 star Michelin chef in the world. He currently operates the Charter Oak, Ciccio and his deli LOVESKI. We talk about his upbringing, his time at Georges at the Cove and then we get into what is “fine dining” and our thoughts for the future.

In this special episode, which we are releasing before the relaunch of my podcast, I am sharing with you all how to recover after your heart is broken, whether it be by a lover or the breakup with a best friend. I've had some dumpster fire heartbreaks lately, and there is a way to navigate and heal yourself so you can receive new love and friendship. In case you missed it, I am hosting a women's retreat in Tulum, May 4-9th. A little bit about the Tulum experience in case you haven't seen my other emails or social media -  From April 4-9th, you will experience:  ✔️ 5 Star Chef prepared meals  ✔️ Daily programming to help you heal, relax, and receive ✔️ A private beach to explore  ✔️ Connecting with other women like yourself ✔️ Access to some of the best teachers and healers in the personal development space  ✔️ Lots of free time to explore the area and relax  ✔️ Experience ancient Mayan traditions that are native to the land we will be on ✔️ Glamping Tents on the beach so you can wake up and fall asleep to the sounds of the waves crashing. The intention behind this experience is to help you find the space you are seeking. To feel more peace, more inspiration, more joy. To connect deeper with yourself and the women who are coming. And to leave feeling more peace than you knew was possible.  There are only 2 spots left - go to www.breathewithreginatulum.com to apply today.

You may know her as our Business Development Manager, but would you believe us if we told you Morgan runs an Instagram account with over 11K followers?! Morgan's food page, MomoRedPepperFlake, started as a passion project and has become a creative outlet where Morgan can connect with chefs and food lovers alike. We should note—Morgan brought cinnamon rolls she made into the office one time and they were to die for.  In this episode, you'll get to know Morgan and her love for all things food and listen to us discuss what it means to create something for yourself versus creating what others want to see from you.  Check out Morgan's page here: https://www.instagram.com/momoredpepperflake/  About the Brick Media Podcast: This is the official podcast for Brick Media, an award-winning social media agency in Tampa, FL. We help marketers and business owners stay in the know. We do that by interviewing professionals in the marketing industry about current trends, career paths in marketing, social media strategies and much more! Thanks for being here. Get In Touch With Us! Instagram: https://www.instagram.com/brick_media Website: https://www.brickmediagroup.com Share with a friend or colleague. We appreciate you! - Produced by Brick Media Group LLC Recorded in sunny Tampa, FL - Check out our CEO's podcast, Brick By Brick with Jake Kurtz

99 Sushi Bar in Abu Dhabi, where chef Thinus van der Westhuien is head chef, was awarded one Michelin star in 2023.

"Wer in England anständig speisen will, muss dreimal am Tage frühstücken“ - es ist kein Geheimnis, dass diese Aussage des britischen Schriftstellers William Somerset Maugham längst überholt ist: Vor allem die gehobene Englische Küche bietet neben großer Vielfalt vor allem hohe Qualität. Unsere BRITPOD-Feinschmecker treffen in dieser Episode Sternekoch Christopher Harris: Der 31-Jährige verwöhnt die Gaumen seiner Gäste im Boutique-Hotel "The Horn of Plenty" in der Grafschaft Devon. Für Alexander-Klaus Stecher und Claus Beling öffnet er nicht nur seine Kochtöpfe, sondern gibt einen exklusiven Einblick in seine Arbeit: "Kochen ist nur ein kleiner Teil meiner Aufgaben", erzählt Christopher Harris. Organisation der Küche, Menüplanung, Einkauf, Führung und Ausbildung des Personals, Abrechnung und Buchhaltung - "ich arbeite häufig 40 Stunden in drei Tagen". Doch der Aufwand lohnt: Großer Fan und regelmäßiger Gast bei ihm im Restaurant ist Sonia Stevenson - die erste weibliche Köchin, die in England einen Michelin Stern erkocht hat. -- BRITPOD - England at its Best - wird präsentiert von Romance TV. Dem Zuhause der Rosamunde-Pilcher-Filmreihe und romantischer Serien. -- Ein ALL EARS ON YOU Original Podcast.

When chef and independent restaurateur Davide Cerretini first opened his restaurant, it was a dream come true. But that dream quickly soured when he came head to head with ever more pushy and demanding customers. And then online reviews came along... In this story of how one man took on his critics, Matthew Syed examines the role of online reviews - good and bad- in modern consumer culture and delves into whether the customer really is "always right". Featuring Davide Cerretini, restaurant critic Jay Rayner, Dr Jo Cohen and Ewa Maslowska. Presenter: Matthew Syed Producers: Leigh Meyer and Pippa Smith Series Editor: Katherine Godfrey Sound design and Mix: Naomi Clarke Sideways theme by Ioana Selaru A Novel production for BBC Radio 4

5  Providence Restaurants. Today, I'm sharing a panel discussion I had with 5 of Rhode Island's finest culinary professionals at the Star Chef's event in Providence. Chef Derek Wagner from Nick's on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O'Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence.
You'll hear what makes the cuisine of New England unique and the important role of sourcing what's local to the region, rather than what's trending in other parts of the world. The chefs share how they're incorporating lesser-known, local seafood and produce into their menus.You'll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape. What you'll learn from this 5 Providence Restaurants Perspectives on the culinary scene from Providence Restaurants in Rhode Island 3:51The two cities that are leading the food scene in Rhode Island 5:17Why Newport is tough for new restaurants 6:11How the seasons and landscape affect the food 6:47Why Providence has a Napoleon complex 10:55The importance of taking risks and standing out 13:16How the scene has become more representative of New England 10:40The pros of their proximity to Boston 18:50How Covid scrapped the seasonal restaurant trend 20:37Creating community through the local food system 22:19Having pride in what's local to your area 26:36Highlighting local fish that weren't popular before 29:065 Providence Restaurants talk about building a menu around what's available rather than what you want 30:44Reducing waste in the local food system 32:56How ideas for new dishes are formed 34:48Giving everyone a voice in the creative process 36:07Coming up with a seasonally inspired cocktail menu 38:37The alchemy of cooking 44:04How trends shape menus for each chef from 5 Providence Restaurants 47:42The role of Covid in the fast casual trend 49:26Incorporating fermentation into the kitchen 51:55Trends chefs would like to see take hold 53:37The future of fine dining 54:32How restaurants are returning to niche dishes 58:12The pros and cons of running a food truck 59:45What food says about place and time 1:07:33The role of AI in kitchens 1:09:25How customers can help shape the future of food 1:15:14Sneaking education onto the plates people eat 1:17:21Serving up authenticity 1:19:45 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from New England Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef Derek Wagner and chef Jamie Bissonnette.Conversation with Chef Derek WagnerInterview with Chef Jamie Bissonnette Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet One thing I've always liked about Providenc...

Iliana Regan is owner and chef of The Milkweed Inn – a rustic, woodsy, and hard-to-reach getaway in the Hiawatha National Forest on Michigan's Upper Peninsula. She's also a Michelin starred chef and the author of two books. On this episode, how she thinks about gender – especially her own, how she deals with fear and why people are scary, and what she found on a foraging trip through the saltwater marshes of southeastern North Carolina.

A school district in Gwinnett County, Georgia, is pioneering an AI-driven curriculum, integrating artificial intelligence into all subjects from social studies to art. CBS News' Christina Ruffini looks at how teachers and students are embracing the technology in the classroom – and how teachers are addressing skepticism.Michelin star chef Bruno Tison is helping reimagine hospital food in New York State's largest hospital system, Northwell Health. CBS News' Nancy Chen visits Lenox Hill Hospital in New York City to see how he is doing that.For our "Changing the Game" series, we are highlighting "Trade Street Jam Co." founder and CEO Ashley Rouse. Rouse discusses the inspiration behind her uniquely flavored jam company and her advice to other women starting their own brands.We're honoring the life of Bob Barker. The longtime host of "The Price is Right" here on CBS died Saturday at 99-years-old. Bob Barker was charming, he was approachable to the thousands of contestants who appeared on the show and he was famous for his love of animals.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

UK cooking show Five Star Chef has finally made it to Netflix, and Father Sal joins me today to break down what can only be described as the best British export to grace these shores since Harry Styles began serving angelic sounds and androgynous fashion choices. Five Star Chef follows a cast of up-and-coming chefs as they compete to take over the iconic Palm Court restaurant at the five-star Langham Hotel in London. The show is a bona fide rollercoaster of emotion, and whether you've seen it or not, I think you'll enjoy our discussion of what makes a cooking show actually good, as opposed to the gimmicky nonsense clogging up our Hulu home screens.  But first, Sal and I get into the Los Angeles food news of the past couple weeks. We discuss an absolutely heinous list brought to us by the LA Times, why a vegan restaurant in Santa Monica has decided to add meat to their menu, and what the heck is driving all of the high profile restaurant closures we're seeing in 2023. Tallulah, we hardly knew ya. Helpful links: Five Star Chef https://www.netflix.com/title/81507383 Margo starts serving meat https://la.eater.com/2023/8/21/23840379/margos-former-plant-based-adds-meat-to-menu-santa-monica-restaurant Restaurant closures https://la.eater.com/2023/8/22/23840539/biggest-restaurant-closures-los-angeles-summer-2023-news Etta-gate https://la.eater.com/2023/8/22/23842250/etta-culver-city-eviction-staff-layoffs-los-angeles-news Kristen Kish feature https://www.nytimes.com/2023/08/22/dining/kristen-kish-top-chef.html LA Times NY list https://www.latimes.com/food/list/15-nostalgic-new-york-inspired-restaurants-for-a-slice-of-the-big-apple --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Jenn and Myron talk about Mitch McConnell freezing on camera, if Black people use the word “gross,” Jenn's embarrassing usage of “Fo'shizzle my nizzle,” Karens in the wild, how my family conducts themselves in restaurants, the fact we didn't win the billion dollar lottery and neither did you if you're listening to us! This week we're watching the Barbie Movie, Kardashians, Lincoln lawyer, 5-Star Chef on Netflix, Real Housewives of NY on Bravo, Cold Case Files on Netflix, Foundation - Season 2 on Apple TV, Unknown - Cosmis Time Machine, They Cloned Tyrone, the new Superman series on HBO, and the Women's World Cup. And if you want a treat ask Alexa to play top songs from different countries!CONNECT WITH JENN & MYRONJENN ON TWITTERJENN ON INSTAGRAMMYRON ON TWITTERMYRON ON INSTAGRAMSUBSCRIBE TO DEAR DEAN MAGAZINEVOICE MEMOS WEB PAGE

Chef Cal Elliott grew up here, but moved to New York City to learn how to cook. Thirty years and a Michelin Star later, he's back in town with a big dream. Along with his wife Ashley, he's restored the historic downtown building that most recently housed the Blues Bouquet, replacing it with a restaurant aimed at elevating Boise's taste buds. The Avery restaurant and Tiner's Bar is open, with the 39-room boutique hotel upstairs opening soon. Host Emma Arnold and Elliott talk “sexy bathrooms,” attention-to-detail, and why he thinks his hometown is ready for some more adventurous menu items.  Want some more Boise news? Head over to our Hey Boise newsletter where you'll get a cheatsheet to the city every weekday morning. Can't get enough of us?! We get it. Follow us on Twitter and Instagram.  Interested in advertising with City Cast Boise? Find more info HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we speak with Chef Matthew Accarrino about...How he manages his time in the kitchen with his time on his bikeHis best advice for producing solid resultsCooking for cyclists & fun tips for meal prepHow he squeezes every drop out of lifeMost days you might find Matthew running the kitchen at SPQR in San Francisco. Born in the Midwest and raised on the East Coast, Matthew moved west to California in 2007. Matthew had dreams of becoming a professional cyclist until a leg injury turned his passion for cooking into a career. Under his guidance, SPQR restaurant has been awarded a Michelin star for nearly a decade. Matthew has been nominated multiple times for the prestigious James Beard Foundation Awards.  Food & Wine Magazine named Matthew a “Best New Chef” in 2014. He also co-authored and released his first book, published by Ten Speed Press – Modern Italian Food and Wine – in October 2012. When Matthew is not in the restaurant you can find him wrapped in his life's other great passion - out on his bike riding and racing. When he is not trying to catch up on sleep from grabbing life at every corner Matthew can also be found working with and cooking for athletes, cycling teams and in his community connecting people through food and a passion for life. You could say generally he's got his hands full and legs always moving.Please note that this podcast is created strictly for educational purposes and should never be used for medical diagnosis and treatment.See you in the next episode!***Click here to Book a FREE 15 minute callSports Nutrition Education Program (SNEP), A 4-week course to help you break through training blocks and achieve your goals.1:1 Gut Training: Science-backed nutrition counseling to alleviate GI Distress and to avoid the bonk.***Mentioned:Find Matthew AccarrinoIG: @mattaccarrinoSPQR Mattina Cafe & RestaurantSPQR: Modern Italian Food and Wine, by Matthew Accarrino: Ventum RacingElectric Breakfast Company: Order for local Bay Area deliveryMini Waffle Maker (for EBC!)Skratch LabsFirst EnduranceMORE NRNew customers save 10% off all products on our website with the code NEWNR10If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.MORE NR New customers save 10% off all products on our website with the code NEWNR10 If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/ If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.

In this week's episode, Lamar Moore talks about taking the reins at Bronzeville Winery, with a mission to mentor the next generation of chefs using his grandmothers' secrets for hospitality. As the new executive chef, Moore has created a vegetable-forward menu with soul. Plus, Crain's Ally Marotti reports on a tasty hotspot that is headed to the North Shore, and Marotti and Manilow spotlight the new dining experiences lighting up the West Loop.

Spend a few minutes with superstar chef Beau MacMillan and you'll discover more than just what drives his passion for all things culinary. You'll also see a man whose passion for Scottsdale runs even deeper. Beau's career journey would make for a great book or movie. He spent over 20 years at the Elements at the Sanctuary and now is running the show at Cala in Old Town Scottsdale. You don't want to miss this segment. You'll learn about what makes his cuisine delightful and pick up a few leadership lessons along the way, too.

We are talking with Jay Ducote, a Baton Rouge native, chef, traveler, speaker, storyteller, culinary personality, and cultural gastronomist who basically eats and drinks for a living. He's appeared on many popular TV shows like Food Network Star, Chopped, and Cutthroat Kitchen. He's cooked at the historic James Beard House twice and authored a cookbook called Jay Ducote's Louisiana Outdoor Cooking. https://www.jayducote.com — The Tea Podcast is proudly sponsored by The Music Academy of Acadiana. The Music Academy of Acadiana is Acadiana's top choice for music lessons in piano, guitar, voice, drums, violin, saxophone, flute, audio production & more. They teach students of all ages and styles, they have sent students to college, to compete in major music competitions, and have also premiered on major TV Music contests like American Idol & The Voice. Founded by University of Louisiana at Lafayette music school graduate Tim Benson, the Academy has been voted as a top finalist in the best music school by readers of the Times since 2016 and they have won the national music school of the year award in 2014. Their goal is to make music lessons fun, educational and to help foster the next generation of musicians and creative thinkers! You can find them at the following links: Website: https://www.musicacademyacadiana.com Facebook: https://www.facebook.com/MusicAcademy... — Chase Group Construction is a general contractor & land developer that specializes in planning, design, and construction as a design-build company. They combine the cost-awareness of a contractor who knows current market pricing of materials & labor with the design process of the architect in ONE company! Chase Group utilizes the latest advanced technology in GPS surveying equipment, automated scheduling programs, and cloud-based project management software to ensure quality control and progress documentation. Chase Group goes beyond construction by leading traffic studies, soil reports, zoning requirements, environmental reports, and other feasibility studies to ensure a viable project from the beginning. Chase Group takes the lead and becomes your ONE point of contact for the entire design-build process. They have a diverse portfolio of projects that range from medical to restaurant to multi-unit shopping center developments. Dream. Design. Develop - Chase Group Construction Check out their website at www.chasegroupconstruction.com (http://www.chasegroupconstruction.com) — The Tea Podcast is part of the https://acadianacasts.com podcasts network. --- Send in a voice message: https://podcasters.spotify.com/pod/show/the-tea-podcast/message Support this podcast: https://podcasters.spotify.com/pod/show/the-tea-podcast/support

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

Iliana Regan is owner and chef of The Milkweed Inn – a rustic, woodsy, and hard-to-reach getaway in the Hiawatha National Forest on Michigan's Upper Peninsula. She's also a Michelin starred chef and the author of two books. On this episode, how she thinks about gender – especially her own, how she deals with fear and why people are scary, and what she found on a foraging trip through the saltwater marshes of southeastern North Carolina.

Chef Dominique Besson was born in France and attended cooking school there. These days he and his wife Domenica are the proud owners of Star Chef Store, a store specializing in fine knives and kitchen accessories. Dominique discusses why there is not a one size fits all knife, the importance of keeping your knife sharp and why different knives are made for different jobs. It's a game changer. Because of Dominiques wealth of knowledge today's show is a bit longer than most but with so much information being shared, we just couldn't stop! Star Chef Store is at 10003 NW Military Hwy. Suite 2113, in the Alon Market. In addition to the store, Star Chef has a mobile service to provide mobile knife sharpening and repair services to fine dining restaurants throughout South Texas. Star Chef is San Antonio Restaurants newest Gold Approved store and the first that is not a restaurant. This is a great show and we are excited to share it with you! Learn more about your ad choices. Visit megaphone.fm/adchoices

''It really is a labour of love'' Michelin Star Chef Dylan McGrath joined Dermot and Dave to chat ahead of his latest TV show 'Dylan McGrath's Secret Service'

In this podcast EXTRA, Michelin star chef and forager Iliana Regan (Fieldwork) plays a round of "Metal vs Mushroom," wherein she must discern between a metal band or a mushroom strain. Cramp Balls, anyone?

Poet and essayist Ross Gay (Catalog of Unabashed Gratitude) dissects privilege, pain, and skateboarding, all themes from his newest book Inciting Joy; Michelin Star chef Iliana Regan outlines her journey from farmer's markets to foraging, while creating a new dining experience in the wilds of Michigan; and singer-songwriter Baroque Betty, accompanied by Mood Area 52, performs the title track off her album Sobering Up. Plus, host Luke Burbank and announcer Elena Passarello share our listeners' perfect weekends.

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

Stay tuned to hear from Bravo TV's Below Deck star, Chef Ben Robinson while he sat down to discuss what it's like to create a multitude of culinary works of art on a yacht, where to find the best markets while in-port across the globe, and even what his favorite cuisine to create is.  Then we spoke with friend of the show, Chef Brian Duffy as he dishes out what some of his favorite finds were during the Taste of Lancaster this year, what he has been up to lately, and what he was dishing up during his demo! After a short break we'll also hear from Chef Edward Covino and how his scratch-made soups and stews are not only packed with an abundance of nutritious food, the meals are an ideal way to feed your hunger without worrying about all the prep work.  We'll dig into how his pre-portioned and packaged meals are also perfect to bring out some of your own creativity in the kitchen too.  And afterwards we will speak with Chef Barry Sexton as he represented all of NJ, PA, and beyond while he created his flavorful mushroom-based quesadillas and risotto for everyone to enjoy.  And keep your ears peeled for where to find him next with the holiday season fast approaching. Lastly, we'll hear from the hottest sauces to hit the market with Bev Jenkins with her company Hot Wings on the Run.  She created a plethora of saucy ways to spice up your next tailgate or football party by adding her hot wing sauces to whatever you choose.  And for those of you who LOVE the heat--she even gifted us with her ghost-pepper based one, BJ's XXXtreme Spicy Sauce.  And speaking of spicy, we'll round out our episode with the very cordial owner of Frisco's Chicken, Mr. Francisco Gomez.  He joined co-host Amaris Pollock and guest host Chef Barbie Marshall to discuss Frisco's Chicken's authentic latin-based menu options as well as how he brought the heart of the cuisine to the Lancaster area.

In this episode, we chat with Michael Burbella, a student in the Public Health Nutrition MPH program at NYU GPH. Michael is an executive chef who has been cooking for over 25 years. He has had extensive international experience working in Michelin 2 and 3-star restaurants, traveling the world through various countries around Europe (Italy, Czech Republic, Slovakia) and Asia (India, Cambodia, Vietnam). With all this knowledge, Michael believes everyone should have access to healthy food choices regardless of their socioeconomic background or income level. In the future, he aspires to work with national or international local and state government officials and agencies to accomplish this goal. This episode sheds light on various important issues when it comes to nutrition around the world.  More on Michael: https://www.chefmichaelburbella.com/ To learn more about the NYU School of Global Public Health, and how our innovative programs are training the next generation of public health leaders, visit publichealth.nyu.edu.

Nachdem unser Kocholymp ungewollt ihren Urlaub in Nashville verlängern musste – Corona die Zweite – träumen Conny und Dennis von einer Vorweihnachtszeit in New York.  Einmal am Rockefeller Center unter dem großen Tannenbaum Schlittschuhlaufen, das wär's doch. Wenn nur nicht das Essen in den USA so gruselig wäre. Aber nicht nur da – auch in den Flugzeugen, die dort hinfliegen, herrschen kulinarische Ausnahmezustände. Dabei war Conny doch mal Star-Chef bei der Lufthansa. Da gabs wenigstens für kurze Zeit noch gutes Essen. So wie in dem Bundesland, aus dem der heutige Gast Comedian Bodo Bach kommt: Hessen!  Wer kennt sie nicht, die VIEEEEELEN hessischen Spezialitäten: Ahle Worscht, Grüne Soße, Handkäs‘ mit Musik….mehr fallen den Dreien aber spontan auch nicht ein. Dabei ist Spontanität doch Bodos Handwerkszeug. Seit über 20 Jahre steht der „Godfather of Babbsack“ auf der Bühne und ist Hessens beliebtester Humorbotschafter. Angefangen hat alles mit Telefon-Scherzanrufen für einen Radiosender. 50 wirklich legendäre, sehr bekannte Telefonstreiche pflastern Bodos Karriere-Weg. Unbedingt reinhören!!!! Das Lebensmittel der Woche sind in dieser Folge – die grünen Bohnen. Vorschläge und Anregungen jederzeit an podcast@isswashase.de Bodo bei Instagram: https://www.instagram.com/bodobach_offiziell/?hl=de Die Homepage von Bodo:https://www.bodobach.de/ ______________________ falkemedia: https://www.falkemedia.de/ hesse und hallermann: http://www.hessehallermann.com/ Carl Group: https://www.carl-group.de/

On this weeks episode of The Gay Guy and His Hag Special Guest Star Chef Michael Silverstein from MasterChef Season 12 Back to Win. Chef Michael was originally on Season 10 of MasterChef and played 15th. The Judges all felt he left far too early from the competion. Its great that Chef Michael has the opportunity to come back and show his talents on Season 12. Chef Michael is an Author and chef and is here to share his love of food with you. He is passionate about healthy food that actually tastes good. He has lost over 80 pounds in one year on the Ketogenic diet. The key to his success was that he cooked every night and he always enjoyed what he was eating! Losing weight should NEVER be torture, starvation, or suffering. He has been developing low-carb recipes that leave you feeling totally nourished and satisfied. Whether dieting or not, food should be vibrant and exciting. Dinner should be warm and comforting. And he wants to show people how easy it is to create stunning meals at home that are also healthy and super delicious! His goal is to create healthy food that'll stick to your bones, while helping you lose a few pounds too! Check out a few of his recipes, and let him know what you think! Follow Chef Michael on Social Media Platforms @ChefMichael.Keto Watch MasterChef Season 12 Back to Win Wednesday Nights 9/8 ET/PT Summer's highest-rated and most-watched cooking show, MasterChef features award-winning chef Gordon Ramsay, acclaimed chef Aarón Sánchez and renowned restaurateur Joe Bastianich. For the first time ever, MasterChef is re-opening the door to some of the most memorable and talented cooks in the competition's history, including two MasterChef Junior cooks now competing as adults! 20 All-Stars will get a second chance to prove they have what it takes, facing the toughest challenges to-date, all while being held to the highest standards in Masterchef history. The MasterChef contestants will face a challenge of feeding hungry members of the Coast Guard, demonstrate their skills in a vegan dish challenge, travel to Horsetown USA (Norco, CA) to feed cowboys and compete in the fan-favorite restaurant takeover challenge at Wolfgang Puck's “Spago.” Only one home cook will ultimately claim the MasterChef title, the $250,000 grand prize and a complete state-of-the-art kitchen from Viking. Check out MasterChef Table on Grubhub! While watching MasterChef, get a chance to taste food from winners and fan favorites. For more information, including the menu and the chefs behind the menu, visit grubhub.com/mastercheftable in select Cities.

Have you ever wondered what it takes to become a Michelin starred chef? Well you'll find out today because my guest is Michelin-starred Chef Drew Deckman! Drew grew up in Peachtree City, GA. After graduating from Rhodes College with a degree in Philosophy, he embarked on a culinary journey that took him thru Europe, and that journey included working with some of the biggest names in the culinary world, and earned him a coveted Michelin star for his work in Restaurant Vitus in Germany as well as 2003's Rising-Star Chef award while executive chef at the Four Seasons in Berlin. After many years of working here and abroad, he finally found his home in Baja, Mexico, which is just south of the border in California. He is the proprietor of Deckman's in Valle de Guadalupe, Mexico, an area that has grown into an exciting new wine and culinary scene. Ever the Bulldawg fan, Drew generously donated two 5-course meals from his acclaimed restaurant in Valle de Guadalupe to support the San Diego Alumni Chapter's local scholarship fundraiser last year! He keeps his restaurant doors open to all fans of Bulldawg Nation!

On this SLMan podcast, Georgie Coleridge Cole and Charlotte Collins are joined by Michelin starred chef Adam Byatt. Cutting his teeth at Claridge's and then the Berkeley, a tenure with ‘chef's chef' Phil Howard at The Square in Mayfair cemented his career. Trinity London, his Clapham restaurant, came in 2006 – with a focus on British cooking and local produce, it has since earned him a Michelin star. With a new restaurant, Charlie's, at Brown's Mayfair, He talks food, fatherhood, career advice and more… See acast.com/privacy for privacy and opt-out information.

Jay and James are joined by one of the world's most successful food bloggers this week, to explore some of the most extraordinary food experiences the world has to offer with Chef Dennis.  From camel milk to Gooseneck Barnacles and ice cream floats, it's a globe trotting trip across the food world.  Plus they explore how you become a food blogger and the future of food teaching in schools.  

Collaboration of two Accomplished Chefs and Live interviews from Lincoln Financial Field (Home Of the Philadelphia Eagles) with a very accomplished Private Chef are  contained in this fantastic episode

At the young age of 11, Neil Bradley knew he wanted to be a chef. In today's episode of The Bear Necessities of Entrepreneurship, Rob Napoli welcomes Neil as he shares his culinary journey, from growing up wanting to be a chef, becoming a Michelin Star rated chef, to starting his own business and accomplishing his mission to digitize the professional kitchen. HIGHLIGHTSNeil starting as a chefNeil's culinary journeyLeaving the kitchen to start a companyThe birth of Food Safe SystemsNeil's advice for people who plan to start a businessQUOTESNeil: “I just pretty sure I was Sheriff about 11 years old and that that's what I wanted to do. Yeah, I wanted to be a chef.”Rob: “A meal can bring people together right and a meal is a bonding moment.”Rob: “Sometimes to get where you want to go, you have to take a step back to go another step forward.”Neil: “Just start one doesn't matter what it is, you know, be it you know, start a YouTube channel, you know, start something and read it, you know, think of the problem that you have because, at the end of the day, Food Safe System came about from a problem that I faced in my kitchens and restaurants.” Connect with Neil through the links belowLinkedIn: linkedin.com/in/chefneilbradleyWebsites: foodsafesystem.comBooking for Demos: foodsafesystem.com/book-a-demo/Don't forget to subscribe and leave a review.Connect with Rob:www.beacons.page/robnapoliwww.linkedin.com/in/robnapIG: @robnapoli.riseupSpecial offer for #BearNation listeners who are interested in trying Brilliantly Warm, use this 10% off discount code WELCOME10.We have teamed up with Phin, a social impact marketing firm, to give back for each episode. To learn more, visit: https://app.phinforgood.com.

Chef Matt Horn has quickly become one of the most noted chefs in the Bay Area and, increasingly, the country. Since opening his namesake restaurant, Horn Barbecue, in West Oakland in late 2020 the California native has been named a Food and Wine Best New Chef in 2021, won a coveted spot in the Michelin food guide, had his unique "California-style" barbeque featured in major newspapers around the country, and currently is a finalist for a James Beard Foundation award for Best New Restaurant in America, one of only two California restaurants to make this coveted cut. On top of that, Horn just opened his second restaurant (a fried chicken restaurant), with much more planned for his growing food empire. In his new cookbook, Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ, Matt Horn tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues the historic lineage of African American barbecue in the United States—an engaging yet often unknown history. His cookbook also has recipes and tips for those who want to try his recipes and classic "low and slow" method at home. After the talk, guests will enjoy some of Horn's famous BBQ in a fun, post-program reception. Food included in ticket price. Please join us for a special evening with one of the Bay Area's rising chefs. Horn will be interviewed by Bay Area food scene veteran, Cecilia Phillips. Phillips has worked under several celebrity chefs and has served as a food tour guide for many years in San Francisco. She began her journalism career as a reporter at KIEM in Eureka, California, and upon relocating to the Bay Area joined KQED as an intern. She then moved into the role of coordinating producer and on-camera reporter for the flagship KQED broadcast show, Check, Please! Bay Area. Within the program, she produces a special series called "Cecilia Tries It," where she scours the Bay Area in search of off-the-beaten-path spots for exciting, culturally diverse culinary experiences that fans can't miss.  NOTES This program is part of The Commonwealth Club's Good Lit series, underwritten by the Bernard Osher Foundation.  SPEAKERS Matt Horn Founder & CEO, Horn Hospitality Group; Author, Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ Cecilia Phillips Coordinating Producer and On-Camera Reporter, Check, Please! Bay Area—Moderator In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded Live in San Francisco on April 21st, 2022 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode we're speaking with Chef Kyle Connaughton, co-owner of SingleThread, a Japanese cuisine inspired restaurant, inn and 24-acre farm with three Michelin stars. In 2021, SingleThread was listed in The World's 50 Best Restaurants.Kyle began his culinary career in Los Angeles with an apprenticeship at one of the oldest Japanese restaurants in the city. He then continued training in both pastry and savory at Spago Beverly Hills, The Dining Room at The Ritz-Carlton, Lucques, Hama Sushi, and A.O.C. Kyle spent several years cooking in Japan for the famed chef Michel Bras and in numerous traditional Japanese cuisine restaurants.  In 2006, Kyle joined Heston Blumenthal to become the Head Chef of Research and Development for the Fat Duck Experimental Kitchen. He is a contributor to the "Modernist Cuisine" series, a co-developer of the Culinary Science Bachelor's Degree program for the CIA, and co-author of the book Donabe: Classic and Modern Japanese Clay Pot Cooking.Listen as we chat with Chef Kyle about his journey from a skateboarder to a Michelin star chef. 

My next guest, The Man, The Comedian, The Legend is George Wallace. George Wallace is an award-winning comedian who has been selling out comedy clubs and concert venues worldwide for years. He recently launched a 2020 residency at the Westgate Las Vegas Resort & Casino before the pandemic. Sin City showed its admiration by nicknaming him "The New Mr. Vegas." Wallace was awarded a Lifetime Achievement Award at the Soul Train/Centric Comedy All-Star Awards and won Best Stand Up Comedian at the prestigious American Comedy Awards. His first book, LAFF IT OFF (Chaite Press), was published in 2014, now followed by his new release, "BullTwit…and Whatnot" The Online Ramblings of GEORGE WALLACE with Foreword By Patton Oswalt. Please welcome to Money Making Conversations George Wallace. My next guest is Dr. Michael Eric Dyson. He is one of America's premier public intellectuals and author of over 20 books, including seven New York Times bestsellers. Dr. Dyson is the recipient of two NAACP Image Awards and the 2020 Langston Hughes Festival Medallion. Former President Barack Obama has noted: "Everybody who speaks after Michael Eric Dyson pales in comparison." His latest book, "Long Time Coming: Reckoning with Race in America," is now a national bestseller. Dr. Dyson tells us about his latest book, "Long Time Coming," which compelled him to write this book. Please welcome to Money Making Conversations Dr. Michael Eric Dyson. My next guest is Chef Tregaye Fraser.  She grew up eating her grandmother farm-fresh cooking. She is a seasoned chef who likes to twist old-fashioned recipes with her unique flair. She learned the basics at Le Cordon Bleu, but she soon realized that her love for cooking came from her youthful soul and passion for fusion cuisine. Chef Tregaye is a successful, self-employed mother who relates best to a younger generation.  She is the first African American woman to win Food Network Star, a two-time competitor of Cutthroat Kitchen, and 3-time competitor of Guys Grocery games. She has her show, Tregaye's Way" that airs every Saturday at 12:30 p.m. ET/PT on OWN. Please welcome to Money Making Conversations Chef Tregaye. My next guest is Chef Huda. She is a Telly Award-winning Television Host, acclaimed award-winning Chef, and Food Network record-setting champion. She is an American Heart Association Ambassador, Chef Huda; during the COVID-19, she launched the CHK #KitchenQuarantineParty live virtual series on IG to help bring joy to people in this uncertain time. Her IG Live Food Party was packed with loads of fun, cocktails, great music, delicious food, and VIP guests. She has a savory spice line, Just Savor by Chef Huda. Please welcome to Money Making Conversations Chef Huda. My next guest is Derrick Rutledge. He is arguably one of the most prolific and sought-after makeup artists of his time; Derrick Rutledge is launching a limited edition of eyelashes known as the Derrick Rutledge Perfecting Your Presence (PYP) Collection. Known throughout the industry for helping his megastar clients define their look, Derrick informs that "perfecting a woman's presence begins with her eyes." In a fast-paced industry that relies on professionals and ubiquitous beauty tutorials to achieve the look most women desire, Please welcome to Money Making Conversations Derrick Rutledge.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.