Podcasts about starchefs

David Nayfeld sits down with me to talk about his fatherhood journey. We talk about the importance of spending time with your kids. David chats with me about the many benefits on cooking meals with your kids. In addition, we talk about how dads are just as important when it comes to parenting. After that we talk about his new book, Dad's What's For Dinner. He and I talk about what parents and kids can learn from his book. Lastly, we finish the interview with the Fatherhood Quick Five.  About David Nayfeld  David Nayfeld worked with some of the best chefs in the world before co-creating Back Home Hospitality and opening the group's first restaurant, Che Fico, in San Francisco, which was named one of the best new restaurants in America by Bon Appétit and Esquire. He is also the chef and co-owner of Che Fico Parco Menlo, il Mercato di Che Fico, and Che Fico Pizzeria, and was Star Chefs' 2019 Rising Star Chef. Most recently, Nayfeld was named a semi-finalist for the 2023 James Beard Foundation Award for Outstanding Chef. Make sure you follow David on Instagram at @davidnayfeld. In addition, pick up his book, Dad, What's For Dinner? wherever you get your books.  About The Art of Fatherhood Podcast  The Art of Fatherhood Podcast follows the journey of fatherhood. Your host, Art Eddy talks with fantastic dads from all around the world where they share their thoughts on fatherhood. You get a unique perspective on fatherhood from guests like Bob Odenkirk, Hank Azaria, Joe Montana, Kevin Smith, Danny Trejo, Jerry Rice, Jeff Foxworthy, Patrick Warburton, Jeff Kinney, Paul Sun-Hyung Lee, Kyle Busch, Dennis Quaid, Dwight Freeney and many more.

Ep. 167: What does it take to turn a single idea into 24 thriving restaurants—and grow into the best version of yourself along the way? On today's episode of Pursuit of Wellness, we're exploring the transformative power of passion, discipline, and creativity with two culinary visionaries. They share the lessons they've learned building their empire, the role wellness plays in their success, and how they've overcome challenges to stay connected to their dreams. Tune in for inspiration, practical tips, and a deeper look at the connection between personal growth and professional achievement. Leave Me a Message - click here! For Mari's Instagram click here! For Pursuit of Wellness Podcast's Instagram click here! For Mari's Newsletter click here! For Margarita's instagram click here! For Phillip's Instagram click here! Sponsored By: Jumpstart your health with Lumen, the world's first handheld metabolic coach. Measure your metabolism through your breath and get personalized guidance to optimize your nutrition, workouts, and more. Visit lumen.me/POW for 20% off your purchase. Upgrade your sleep with Cozy Earth's bamboo sheet set for unmatched softness and cooling comfort. Visit cozyearth.com/pursuit and use code PURSUIT for 40% off. If you get a post-purchase survey, please say you heard about Cozy Earth from this podcast! This episode is sponsored by BetterHelp. Start your journey to better mental health and get 10% off your first month at BetterHelp.com/POW. This episode is sponsored by Rocket Money. Cancel your unwanted subscriptions and reach your financial goals faster with Rocket Money. Go to RocketMoney.com/POW today. Show Links: Make your reservation today at Sushi by Scratch Downtown Austin Check out all of the other Sushi by Scratch locations Find all of Margarita & Phillip's restaurants online at: @sushibyscratchrestaurants @nadcburger @pastabaraustin @pastabarla @wolfandwheatatx Keep an ear out for the Not a Damn Chance podcast - COMING SOON Topics Discussed 00:00 Introduction 01:41 Pandemic challenges in California 03:04 Five-week pop-up in Austin 04:51 Joe Rogan's role in their success 11:50 Deciding to put down roots in Austin 17:35 How their passion for food began 29:00 Balancing creativity w/ demands of running multiple restaurants 36:35 How they became 100% owners 44:58 Why chefs have a reputation for drinking 01:03:43 Restaurant recommendations & favorite experiences

Today's episode is a special one! I'm joined by five exceptional chefs shaping the Charleston Food Scene:Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and Charleston charm.Chef Nathan Hedlund of Da Toscano Porchetta Shop, showcasing the bold, comforting flavors of Tuscan street food.This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina.Together, we explore the unique influence of Charleston's low-country cuisine and how these chefs are transforming it with their creativity and vision. You'll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they're weaving global influences into the fabric of Charleston's food culture. Whether you're a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston's finest culinary minds. What you'll learn from this panel discussion about the Charleston Food Scene Meet today's Five Charleston Chefs and learn about their restaurants (2:21)Perspectives on the evolving Charleston food scene (3:53)Changes to Charleston's culinary landscape over the years (5:16)The camaraderie and collaboration among Charleston chefs (6:26)The unique contributions of Gullah Geechee food culture (10:23)Preserving the ideals of low-country cooking (12:47)Introducing new and innovative cuisines to Charleston diners (13:34)Educating diners through storytelling and food culture (15:26)How Bodega thrived during the pandemic (17:17)The vision behind Flora & Fauna and its unique offerings (19:13)Exploring the French influence in Southern cuisine (20:07)The art of Southern biscuits and how they stand apart (20:54)Caribbean influences at CudaCo. and their impact on the menu (21:53)Sustainability as a cornerstone of the modern culinary industry (25:27)The importance of nostalgia in creating memorable dishes (28:06)Leveraging the Grow Food List for local inspiration (30:45)Innovation and collaboration in the kitchen (34:41)Seasonality and adapting to Charleston's warm climate (38:49)The challenges and rewards of supporting local sourcing (41:41)Defining the key elements of a truly great dish (42:49)Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)Tips for ensuring you're eating authentic local seafood (51:00)Infusing Charleston traditions into global culinary concepts (54:12)Foraging in the low-country landscape (54:50)The intersection of technology and food (57:12)Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)Addressing challenges in back-of-house operations (1:04:20)Exciting trends shaping Charleston's kitchens today (1:07:48)The growing trend of chef-branded merchandise in Charleston (1:11:25) 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 other panel discussion with chefs Don't miss out on the chance to hear from talented chefs from across the country.Panel Discussion BostonPanel Discussion LAPanel Discussion PhiladelphiaPanel Discussion AustinPanel Discussion Providenc...

Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year.  Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse.    Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs. Sam also reveals his favorite Portland places. Photo credit:  Thom Hilton/Eater Portland Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Lifelong friends Sahil Rahman and Rahul Vinod said they opened RASA, a growing Indian fast-casual eatery, to make Indian food more accessible and to be a “bright spot” in people's days. Sahil and Rahul grew up in the restaurant industry and witnessed the way that food impacted our community and spread joy. RASA, today, has expanded to 5 locations. Founded by second generation restaurateurs, RASA has been named a Breakout Brand by Nation's Restaurant News, Best Concept Mid-Atlantic by Starchefs, highlighted in the Washington Post Fall Dining Guide, and featured on the cover of QSR Magazine's 40/40 list, which highlights emerging restaurant brands nationwide. Here are some key insights from this week's show: - Just take the leap. We often regret the leaps we don't take. - New products start with authenticity and maintain consistency. - Create an environment where everyone feels welcome. - Service starts with the mindset of a tour guide. - How we introduce new products defines them. - Partnerships need positive intent, conscious effort, and commitment. - Always be your authentic self. Watch the video version here: https://youtu.be/5hsg7ToFwEg

The one where the cream rises to the top Emma and Nicole speak to Michael Caines, is a two-Michelin star awarded chefs and one of six Black Michelin star chefs in the world. Born in Exeter, Michael was adopted into a white family at a young age and his love of cooking lead him to apprentice under Raymond Blanc, and at the age of 25 a car accident lead to him losing his right arm. He discusses growing up in a white family and predominantely white environments, working in fast-paced and highly competitive environments, relearning his skills after losing an arm, and how food connects us to culture. Michael is featured in Lucas Fothergill's Everyone Everywhere: Mixed Race Family Stories, looking into a hundred years of mixed British history, published by Unbounders. Pre-order our book The Half Of It: https://lnkfi.re/nf0upC Michael Caines: https://www.instagram.com/macaines/  Lucas Fothgergill: https://twitter.com/lucasfothergill  Everyone Everywhere: https://unbound.com/books/everyone-everywhere Instagram: https://instagram.com/mixedup.podcast Website: https://www.mixedup.co.uk/Substack: https://mixeduppod.substack.com 

Chef Sam Smith has been a notable figure in the Portland culinary scene since he arrived in the city from the Bay Area. He is currently the chef at Yaowarat, Portland Monthly's 2023 Restaurant of the Year.  Sam talks about the experiences of traveling through Thailand with his team doing extensive research to develop the recipes for the restaurant, as well as why the team of Sam, Akkapong Earl Ninsom, Kyle Webster and Eric Nelson is such a powerhouse.     Smith has honed his skills through experiences at renowned establishments like Zahav in Philadelphia and Ava Gene's in Portland. He has a talent and great resume helping restaurants get off the ground, contributing to the success of ventures like Spirit of '77, Ava Gene's Tusk, Sweedeedee, and Yaowarat. He was also recognized as a 2018 Portland Rising Star by StarChefs.   Sam also reveals his favorite Portland places.    Photo credit:  Thom Hilton/Eater Portland Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com  Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off

#25. In this episode, we're joined by Matt Conway, the charismatic owner, operator, and sommelier of the renowned Tippling House nestled in the heart of Charleston, South Carolina. Alongside his delightful partner-in-crime, Carissa Hernandez, Matt has created a haven for those who appreciate the finer aspects of life's libations.Under the wing of the late Chef Gray Kunz, Matt honed his craft at Café Gray in the Time Warner Center from 2004 to 2007. This eventually led him to to Restaurant Marc Forgione, where he wore multiple hats – GM, beverage director, and eventually a partner. Matt has collaborated with the world-famous cellers at Taillevent in Paris and has been bestowed the honor of being among Zagat's "30 Under 30" and a Star Chefs recognized "Rising Star Sommelier."Matthew's journey is one marked by consistent acclaim and notable presence at some of the most distinguished wine events. His finely tuned palate and comprehensive knowledge have made him a sought-after sommelier at premier gatherings like La Paulée and La Fête du Champagne. Today, Matthew Conway's legacy shines brightly as a partner at La Tablée. This establishment stands as a testament to his commitment and expertise, with a special focus on the captivating allure of the Northern Rhône Valley.Where to find Matt Conway: InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:26) How Matt became a sommelier(7:13) Working with Josh at Cafe Grey(11:10) Building relationships with producers(14:51) What makes a great sommelier(21:04) Empathy and inclusion when choosing wine(25:19) What's in the future for sommeliers?(31:31) Essential skills for a successful sommelier(33:13) Working at Restaurant Marc Forgione(35:19) Why Matt moved to Charleston(38:46) Building a company culture with work/life balance(44:06) Could Matt be successful with Tippling House in NYC?(49:16) New York life versus Charleston life

This episode features Top Chef Interviews with 5 culinary professionals in a panel discussion for Symrise in Portland, Oregon, during the StarChefs event. We'll hear from Chef Bonnie Morales of Kachka, Chef Matt Mayer of Heavenly Creatures, Chef Kyle Christy of Street Disco, Bartender Katsumi Manabe of Scotch Lodge, and Pastry Chef Tara Lewis of Tusk. You'll hear what shaped the professional backgrounds of these culinary creators and how the unique seasonality of Portland inspires them.  You'll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you'll discover Portland culinary scene. What you'll learn from these Top Chef Interviews What inspired Chef Matt Mayer to move to Portland 4:42 How Chef Bonnie Morales learned that her “dream job” wasn't her passion 6:22 Bonnie Morales' paradigm shift around her family's food culture 7:27 A pro tip for moving up in the industry from these Top Chef Interviews 8:32 How Chef Kyle Cristy sums up his career trajectory 10:44 Why Pastry Chef Tara Lewis switched from cooking to pastry 11:59 The fruit that convinced Chef Bonnie Morales to move to Portland 13:07 What impressed Bonnie about Portland's seasonal awareness 15:01 The flora and fauna and the Portland Culinary Scene 17:05 How sourcing works with seasonality in mind 19:00 The non-competitive nature among chefs in Portland 21:46 Advice for food distribution companies from chefs 24:34 Why there's more to a plant than just the fruit 26:33 The long history of preservation in cocktail-making with Bartender Katsumi Manabe 27:12 The challenges of sourcing fresh ingredients for different restaurants 28:55 How seasonal ingredients inspire creativity 32:17 How Kyle avoids letting people fill up on bread 33:55 Why Kyle leans on acidity in his food 34:53 The delicate balance between creativity and restraint 38:44 How Matt honors the influences from Detroit on his menu 43:59 The best compliment Katsumi has received 46:51 Running a whiskey bar that's cocktail dominant 48:51 Staying innovative when you focus on a specific food culture 50:37 How to elevate your home cooking 54:25 Bonnie's fears about opening her restaurant 56:41 A surprising fact about Tara 58:45 Weaving personal experiences into your menu 1:02:06 Why Bonnie's food drives people to tears 1:07:02 Trends they're seeing in the industry 1:13:47 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 featuring Top Chef Interviews 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 Panel Discussions.Panel Discussion Rising Stars NYC 2023 Vol2Panel Discussion Rising Stars NYC 2023 Vol1Top Chef Interviews about LeadershipTop Chef Interviews about Techniques and CreativityPanel Discussion in MadagascarTop Chef Interviews about Structure and CreativityPanel Discussion on Hispanic Heritage MonthPanel Discussion with chefs from the Documentary "Her Name is Chef" Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka

Lincoln Lawyer: A new season of the American drama about an idealistic lawyer who runs his practice out of the back of his Lincoln Town car (Netflix).      Angel City: An HBO docuseries that goes behind the scenes of the groundbreaking Los Angeles-based professional women's soccer team, Angel City Football Club (Neon).      Five Star Chefs: A reality series that sees seven professional chefs compete to bring their fine-dining concept to London's luxurious Langham Hotel (Netflix).  LISTEN ABOVESee omnystudio.com/listener for privacy information.

It would be unusual for a local to not have eaten in one of Adam Hegsted's restaurants. Adam has been leading the way for locally owned restaurants in the area, and his Eat Good Group manages many restaurants from Coeur d'Alene to Spokane to Sandpoint - even at the CDA Casino. Hegsted and Eat Good Group Restaurants have been featured regionally and nationally as well as winning many awards. Wandering Table was featured in the Wall Street Journal and Los Angeles Times. Chef Hegsted was honored to be invited to cook at James Beard house as well Star Chefs in New York. He was a Semi finalist for James Beard Award, Best Chef Northwest, and won innovator of the year from the National Beef Council and United Fresh. Eat Good Group is devoted to serving delicious food while celebrating the Inland Northwest, continuing to be a pioneer of culinary innovation and employee success, telling the unique stories of INW neighborhoods and regions with nostalgic foods, bold flavors and a focus on old world cooking techniques and seasonal ingredients, simply served. Adam relentlessly studies to keep learning and growing as a chef that translates to unique cuisine at each of his concepts. Every plate is thought out in a meaningful way utilizing local growers, foragers, farmers, artisans, and talented employees. For more information on the Eat Good Group and Adam's restaurants visit eatgoodgroup.com

Chef Joey Ward joins host Jennifer Zyman. Ward is the executive chef/owner of Southern Belle and Georgia Boy in Atlanta. He spent his formative years at Atlanta's Cherokee Town & Country Club and earned his degree in Culinary Arts Management from the Culinary Institute of America in 2005. He returned South to begin his career as sous chef on the opening of The St. Regis Atlanta before working under Woodfire Grill's former executive chef and Bravo “Top Chef” alum Kevin Gillespie. The two worked to open Gunshow in 2013, where Ward served as executive chef for six years. He now brings this expertise to Southern Belle and Georgia Boy, his first solo restaurant ventures that opened in 2019. Both concepts aim to celebrate the diversity of arts, culture, food, and people of his home state.  Ward has been recognized as a James Beard Award semi-finalist in the Best Chef: Southeast category in 2022, named Best Chef by Atlanta Magazine and awarded the prestigious Trifoliate Award in 2021, and named a Rising Star by StarChefs in 2018. In his spare time, Ward spends time with his dogs and his wife, Emily, a spirited Southern belle for whom the restaurant was named. Please subscribe, rate & review on iTunes and Apple Podcasts if you like the show! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

On this episode, I chat with author Emmanuel Laroche on his new book "Conversations Behind the Kitchen Door". Born and raised in France, EMMANUEL LAROCHE is VP of Marketing with Symrise North America a global manufacturer of flavors for the food and beverage industry. In 2015, Emmanuel developed an exclusive partnership with StarChefs for Symrise and began moderating panel discussions with successful culinary professionals. In 2018, he launched the popular podcast, 'flavors unknown', featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs, and mixologists from around the United States. Emmanuel lives in New Jersey and travels around the country conducting tastings and giving lectures and presentations on food and consumer trends. In this episode we talk about the "flavor memory database", where the industry is at in regards to appreciating cooks, writing a book about chefs and much more! Website: https://flavorsunknown.com/ Get the book at: https://flavorsunknown.com/conversations-behind-the-kitchen-door/ Follow Emmanuel on Instagram @flavorsunknown Subscribe to the Line Cook Thoughts newsletter at linecookthoughts.com

Imagine a Party where Brand, Marketing, Sales, Storytelling all got very drunkThey danced all night long (allll nigghht)Here comes the hotsteppaa (murderaaa)This Party is collaborating with Michelin Star Chefs.A raucous rave, banging bacchanalia where Brand, Marketing, Storytelling and Sales collide.How?- Michelin Chef Collaborations = Authority.- Branded on Menu = Social Proof + Speak to Shopper Out of Home- Working with Great Chefs = Recipe Inspiration Ideas = Ammo to drive Inspo/Occassion/Usage in Retail- Great Restaurants = Great Storytelling = Great Stories spread like wildfireBUT.Working with Michelin Star Chef's is HARD.Deeeee-bladdy-lighted to welcome to Wilf Marriott aka Wilfy Wonker to the podcast.At Islands Chocolate we work with Ottolenghi Ltd, GAIL's Bakery, Tom KerridgeON THE MENU:1. Why Your Pitch To Chefs Must Be Like The Trailer to The Movie - You Have Way Less Time Than Retail2. Sell The Sizzle, Not The Bacon: Why You Must Push “BENEFITS” vs. “FEATURES”: People BUY with Emotion NOT Logic3. How Islands Overcome Price Objections despite being 4X Higher Than Competitors - Reframe the Question -4. How To Get Branded On The Menu = Counter Signalling + Social Proof + Give, Give, Give5. How To Deliver Michelin Star Account Management - Its Art. Be Ready To Drop EVERYTHING, ANYTIME, ANY PLACEMackenzie Jones - the FMCG recruitment specialists.There's salacious-yet-superfluous recruiters out there - proper Cowboys. Thank goodness for Billy and Paul. The Good guys.Loved by brands like Lucky Saint, Candy Kittens, Hunter & Gather, FULFIL. Looking to build out your team? Deeply implore you to reach out to Billy or Paul.GS1 UKYou've set the business up, the website is in development, got the bank account, what's next? Barcodes! Get the barcodes for your products from GS1 UK from the start and don't risk going with cheaper alternatives – it'll cost you in the long run. Enjoy more than just barcodes and get 20% off your first year's membership with GS1 UK by using the discount code HUNGRY20 at checkout.www.gs1uk.org/hungryBOWIMI - Food & Drink Founders and Sales Teams.  BOWIMI makes you better at your job and saves you stress, time and improves your bottom line.Save time, planning out your sales routes.Quickly sort out transfers ordersTrack store availability to ensure you're not losing sales/leaving money on the table.Loved and used daily by Cawston Press, Rude Health, Lucky Saint, Minor Figures, DASH Water.  Get 50% off your first 3 months using the code: HUNGRY50%. Click this link

"Healing is hard. But you're not alone anymore. Keep going." It's a note that Ana Shellem wrote to herself about healing from serious childhood trauma that included sexual abuse, eating disorders, and psychological abuse and neglect. She's now a sought-after commercial fisherman supplying oysters, clams, mussels, stone crabs and the occasional whelk to superstar chefs in NC. She's also a Marine Fisheries Commissioner, appointed by Governor Roy Cooper.

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Be on the lookout to listen to our newest episode with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020, 2021, and 2022, #23 Top Philadelphia Lifestyle Influencer in 2021 and 2022, and nominated by Metro Philly Newspaper as 2022's Best of Philly Arts & Entertainment. Looking for that perfect gift for the foodie in your life this holiday season? We will chat with Emmanuel Laroche the author of ‘Conversations Behind the Kitchen Door: 50 American Chefs Chart Tomorrow's Food Culture' published by Morgan James Publishing. Emmanuel the host of podcast Flavors Unknown podcast, as well as his worldwide search for new foods and flavors, are at the core of Conversations Behind the Kitchen Door. Conversations Behind the Kitchen Door is Emmanuel Laroche's collection of dialogues with award-winning chefs from various backgrounds and cultures, sharing their personal experiences of where and why food culture is where it is today. Revisiting his childhood and life as a young adult in Explore France, traveling throughout EUROPE (visiteurope.com), and eventually moving with his family to the United States, Emmanuel Laroche infuses his knowledge and curiosity of everything food-related within each page of Conversations Behind the Kitchen Door. His decades-long connection with StarChefs—a platform for culinary professionals that hosts the annual International Chef's Congress—gave Emmanuel the opportunity to meet and interview preeminent culinary talent, where he built a network of trending chefs, pastry chefs, and mixologists. Then we will talk to Kory Aversa, the CEO of Aversa PR & Events. Kory is an award-winning, seasoned public relations pro, event planner and social media guru with 20+ years experience in the nonprofit and small business sector. His organization is one of Philadelphia's most respected in the industry with countless awards and recognition. To name just a few accolades are President's Award Honoree 2022 from the PABJ, Philly Current Magazine PC Picks Powerhouse PR 2022, record for Most Viewed TikTok in Philadelphia History with 54 MILLION views and counting, Philadelphia Magazine's Philadelphia's 76 Most Influential People, Metro's Best Publicist and Best PR Agency Award, Philadelphia Phillies' Philadelphia Hometown Hero Award, Philadelphia Public Relations Association's PR Proactive Award, and many many more. Kory will talk about what is going on and upcoming with Aversa PR & Events. You say you STILL NEED MORE!!! Don't forget we still have our regular segments from author, freelancer writer, and The New York Times recognized blogger John Howard-Fusco for Philadelphia-South Jersey-Jersey Shore food news, Chef Barbie Marshall a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, Season 17 of FOX Hell's Kitchen #AllStars, and named Pennsylvania's most influential chef by Cooking Light will delight us with her hospitality observations, and a joke of the week from legendary joke teller Jackie “The Joke Man” Martling of The Howard Stern Show fame. Listen to Small Bites Radio worldwide on Simplecast, iHeartRadio,TuneIn, Stitcher Radio, PodOmatic, Player FM, iTunes, Spotify, Pandora, Audible, Amazon Music, and many more distribution partners. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #foodradioshowphiladelphia #FoodRadioShowSouthJersey #tophospitalityshow #foodradio #foodradioshow #topphiladelphialifestyle #toplisted #bestfood #bestproducts #bestofphilly #bestphillyblog #bestphillyartsentertainment #metrophillybest

GUESTS: Justin Sutherland, and Ann Kim   Justin Sutherland nearly died in a boating accident: how he's doing now, plus the story behind Handsome Hog in St Paul. Justin has a new cookbook, and shares how he went from a Suburban Twin Cities kid to a national food TV star. Ann Kim (Pizzeria Lola, Young Joni, Hello Pizza, Sooki & Mimi) is the focus of Netflix's documentary series Chef's Table, sharing her story as a Korean-American in Minnesota and how that manifests in her food.

Bio: Born in Versailles, France, close to the famous chateau of King Louis XIV, Emmanuel Laroche grew up savoring the best food and drink that France offers, eventually earning him the American nickname: “Champagne Charlie.” His mother taught him to cook when he was six, starting with a simple yogurt cake, and moving on to Lorraine quiche, from the region his mother grew up. He married a woman who also loved to cook, and during the first four years of their marriage, they never ate the same dish twice! In 2002 he moved to the United States for his role as VP of Marketing with Symrise North America—a global manufacturer of flavors for the food and beverage industry. He now has more than twenty years of experience in the food and beverage industry, both in Europe and in the US. Through his job, Emmanuel has access to a variety of acclaimed people in the food industry. Since 2008, he has attended the yearly StarChefs Congress in New York City. In 2015, Emmanuel developed an exclusive partnership with StarChefs for Symrise and began moderating panel discussions with successful chefs, pastry chefs, and mixologists. In 2018, Emmanuel launched a personal podcast called Flavors Unknown, featuring a series of conversations with trending and award-winning chefs, pastry chefs, and mixologists from around the United States. Emmanuel currently resides in New Jersey, which acts as a home base for his travels around the country, conducting tastings, lectures and presentations on food and consumer trends. Conversations Behind the Kitchen Door: 50 American Chefs Chart Today's Food Culture https://www.amazon.com/Conversations-Behind-Kitchen-Door-American/dp/1631959174 Flavors Unknown Podcast https://flavorsunknown.com/ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Charles Bililies is the Founder & CEO of Souvla, a group of Greek restaurants with locations throughout San Francisco. A Greek-American, Bililies comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bililies brought Souvla to life through his innovative fast-fine approach, blending fine dining aesthetics, service standards, and detailed touchpoints in a counter-service format with a simple, efficient, affordable menu inspired by his heritage. Bililies now leads strategic development for the restaurant group, focusing on new business opportunities, financial planning, team, culture, brand consistency, and high-level strategic partnerships with Delta Air Lines, Goldbelly, and plant-based startup Black Sheep Foods.  Souvla has been a San Francisco Chronicle “Top 100 Restaurant”, recipient of the StarChefs award for “Best Concept,” and has been featured in such media outlets as The Today Show, The New York Times, The Wall Street Journal, Forbes, and Bloomberg.Charles moved to California in 2006 and worked for Chef Thomas Keller at The French Laundry and Bouchon Bistro and Chef Michael Mina at his eponymous restaurant and RN74. He holds degrees in Hospitality Management from The Hotel School at Cornell University and Culinary Arts from Johnson & Wales University. Click Here To Sign Up For My Weekly Newsletter  Exclusive Sponsor Plate IQ - head over to PlateIQ.com, book a demo, mention the show, and save 25%!!!!

In this episode of the Vint Podcast, Billy and Brady tease our upcoming offerings (more details in coming episodes). Also on the mic today is the Proprietor of Maxwell Park and Pop DC (both Washington, DC) Brent Kroll.  "Brent was named a 2018 Food & Wine Sommelier of the Year. He has been featured in The Wall Street Journal, Washingtonian, The Washington Post, Wine & Spirits, Wine Enthusiast, Wine Spectator and more, and was named a Rising Star by StarChefs.com in 2014." It was great to hear his thoughts on the bar/restaurant industry, current trends among consumers, and the challenges of creating new and interesting wine lists that give wine newcomers an entryway into great wine!Cheers!Contact us anytime at brady@vint.co or billy@vint.co

Another fave episode originally airing in July of 2021. Chris continues to thrive in his business PERFECT LITTLE BITES, and his podcast, CHEFS WITHOUT RESTAURANTS. Check out the links for more!Chef Chris Spear is on the show to talk about his amazing business, Perfect Little Bites, and his podcast, Chefs Without Restaurants.Chris Spear is the chef and owner of Perfect Little Bites, an in-home personal chef business based in Frederick, Maryland. You might also know him as the host of the Chefs Without Restaurants podcast, and the man behind the culinary networking organization of the same name. Chris graduated from Johnson & Wales University with a B.S. in culinary arts, and has been working in the foodservice industry for almost 30 years.Chris dreamed of bringing an upscale dining experience directly into peoples' homes, and he started his personal chef business on the side in 2010. Tired of the corporate foodservice grind, he left his job and took his business full-time in 2016. Specializing in contemporary American cuisine with global influences, Perfect Little Bites services the metro Washington D.C. and Baltimore areas, as well as parts of West Virginia, Southern Pennsylvania, and Northern Virginia.Wanting to build a community to help support other food entrepreneurs, Chris started the Chefs Without Restaurants community. Its focus would be on sharing gig opportunities and knowledge, as well as doing collaborative pop-up events. This led to the launch of the Chefs Without Restaurants podcast in late 2019, and the show features guests working in aspects of foodservice such as catering, research & development, contract foodservice, and the food truck industry.Now Chris splits his time between cooking unique dishes for his guests, such as scrapple dip, and engaging with the culinary community he built. He has written editorials for StarChefs, and some of his recipes can be found on the Garden & Gun and Imbibe websites. You can also find an illustration of his chest tattoo in the book Knives & Ink, along with his recipe for smoked gouda and hot pepper pimento cheese.Chris is also a husband, and father of twins. When he's not cooking or talking about food, you'll probably find him taking photos, wandering an art gallery, or rocking out at one of DC's concert venues. Ask to see his Star Wars collection, or to tell you about the time Bill Murray inadvertently ruined his anniversary dinner.Click HERE to listen to Chris' podcast, Chefs Without Restaurants.Chefs Without Restaurants Website: https://chefswithoutrestaurants.com/Perfect Little Bites Website: https://perfectlittlebites.com/Creative Peacemeal:https://tstakaishi.wixsite.com/musicIG @creative_peacemeal_podcastFB: https://m.facebook.com/creativepeacemealpod/RedBubble Merch Shop: https://www.redbubble.com/people/CPPodcast/shop?asc=u

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

In today's podcast episode, I talk to Chef Suzanne Goin, a Los Angeles native who has worked with Alice Waters at Chez Panisse. In 1998, she and business partner Caroline Styne opened Lucques restaurant. In 2002, they followed up with a.o.c. and today, they recently opened two new hotel restaurant concepts: Caldo Verde and Cara Cara. Suzanne was awarded Best Chef by the James Beard Foundation in 2006 and in 2016 she was recognized as outstanding chef of the Year at the James Beard Foundation Awards. In 2021, she received StarChefs' Mentor Award.  You'll hear about the culinary inspirations behind a.o.c., Goin's new hotel restaurant concepts, and how she's forging a close connection with local farmers in both the kitchen and bar programs. She also shares how she uses seasonal produce in her unique creative process and the rewards and challenges of running restaurants.  What you'll learn with chef Suzanne Goin How the business at Lucques inspired a.o.c. (3:30) Why the cheese course comes first at a.o.c. (5:21) The inspiration behind my favorite dish at a.o.c. (8:29) Why Suzanne Goin doesn't use the term mixologist (10:23) How they incorporate kitchen ingredients at the bar (11:12) What stands out about their cocktails (11:59) The origins of Suzanne Goin's love for pastry (13:52) How a.o.c. Brentwood came to be (15:00) Suzanne Goin's first job (16:24) How the style of food in NY compares to the west coast (17:46) Why you probably won't see her opening restaurants outside of LA (19:08) The concepts behind Suzanne Goin's two hotel restaurants (20:12) Suzanne Goin's love for Portuguese food (21:50) Why they decided to close Lucques after 22 years (25:34) What brings her joy in her work (26:28) Suzanne Goin advice to people who want to be in the restaurant business (27:05) The hardest parts of running a restaurant (27:44) Her mentors coming up in the business (28:25) Training new cooks in the kitchen (35:55)  Her thoughts on the stereotypes of men and women in kitchens (39:35) How she gathers inspiration (42:22) Why the gift of honey is always appreciated (46:14) How to cook her favorite Brussels sprouts (47:04) LA restaurants on her “Want-to-try” list (49:52)  Cookbooks to inspire you (52:42) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Conversation with Chef Elizabeth Falkner  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ a.o.c. restaurant by chef Suzanne Goin Arroz Negro at a.o.c. by Chef Suzanne Goin Focaccia at a.o.c. by Chef Suzanne Goin Veggies, muhamarra, and hummus at a.o.c. Click to tweet It's interesting how things with us [Suzanne Goin and Caroline Styne] tend to happen very organically. There's no sort of master plan of what we're going to do.
 Click To Tweet I just love the camaraderie. I love working with people who I like. I love the adrenaline. I still like the crazy Saturday nights. In the end, it's like warriors that have made it through to the other side together. Click To Tweet

I had seen the label for Slow Luck begin showing up in feeds from some bartender friends but didn't know much about this new n/a spirit launched in Austin. I was excited to chat with owner Tacy Rowland to understand more about how this no-proof product borne of Austin with a bartender's flavor profile came to be. It's always exciting to see new products join the already delicious and inventive n/a space, and I can't wait to see what Slow Luck does next. Tacy Rowland has been a part of the Austin bar community since 2009. Inspired by the talented bar and restaurant community-based in Austin, she fell in love with the world of bartending and hasn't looked back since. She has been awarded Austin's Best Cocktail Bartender, traveled nationally and internationally representing her community in various cocktail competitions, was the winner of Speed Rack Denver, and has been mentioned in ​Forbes​, ​StarChefs​, ​Imbibe​, Southwest Airlines Magazine​, ​Beverage Media Group,​ and ​GQ​ in addition to local publications. Rowland served as the General Manager of the lauded speakeasy Midnight Cowboy in Austin from 2016-2018, and then as the Creative Bar Director for Alamo Drafthouse. While being furloughed due to Covid-19, Rowland and fellow bartender Sam Abdelfattah saw opportunities in the non-alcoholic beverage space and founded Slow Luck. Partnering with a local distiller, Mike Groener, after months of distilling, experimenting, and blending, Slow Luck became a reality. Slow Luck is Austin's first distilled non-alcoholic spirit alternative. With notes of citrus, ginger, coriander, and a slightly spicy finish of Texas chilies, Slow Luck is easily substituted 1:1 for any clear spirit in traditional cocktails and provides the perfect starting palate for new cocktail creations. Follow them on Instagram @slowluckbev to see the latest, or check out their website https://slowluckbev.com/ Founded in 2016, the mission of Ben's Friends is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country. To order my n/a enamel pin from Mover & Shaker, head to tinyurl.com/4fm6r9v6

I have known James for years, his culinary skills are well above my pay grade, opening the restaurant of his dreams Commis in his home city of Oakland. All while driving this passion to make delicious food in a town he loves inspires me everyday. Ok I will just say it James you rock!! Born in Ubonratchathani,Thailand and raised in Oakland, California,James Syhabout is the Chef/Proprietor of Commis, the only Michelin-starred restaurant in Oakland since 2010; Hawker Fare, with both Oakland and San Franciscooutposts; and casual, beer-centric restaurant, The Dock, in West Oakland. Named “Best New Chef” in2010by the eponymousFood &Winemagazine,Syhabouthas been recognized not only for his skill and dedication to the culinary arts, but for reviving the dining scene in his hometown of Oakland.Before opening Commis and Hawker Fare, Syhaboutformally studied at California Culinary Academy inSan Franciscoand developed his craftat numerous Michelin starred restaurants around the globe,beginning asChef de Partie at Manresa(Los Gatos, California). Within a few months, Syhabout advanced toSous Chef,where his close workwith Chef David Kinchinspired hisinterest in different European cuisines and international culinary practices. After two years at Manresa, Syhabout ventured out to continue hisculinary education in Europe, where he worked with Chef Heston Blumenthal atThe Fat Duck(Bray, United Kingdom), followed by Mugaritz in the Basque country, near San Sebastian(Gizpuzkoa, Spain), while experiencing numerous Michelin-starredmeals along the way.Syhabout stayed in Spain as Chef de Partie at Alkimia(Barcelona, Spain) cooking new Catalan cuisine, before spending a season at Ferran Adria's ground breaking restaurantEl Bulli(Roses, Spain). Following his continued culinary travels through France and Italy, Syhabout returned to Manresa as a consultant training, working, sharing and developing new ideas from his experiencesabroad. In 2006,Syhabout worked with Chef Daniel Patterson to open Coi(San Francisco, California), providing him with the invaluable experience of opening a restaurant, from building codes and menu development, to inventory and the hiring and training of staff. Following Coi, Syhabout was scouted by the Plumpjack Group in 2006 to fill the Executive Chef position at their flagship restaurant, Plumpjack Café(San Francisco, California). Within the first year, he earned a ravethree and half star review from Michael Bauer in the San Francisco Chronicleand was recognized as a “Rising Star Chef”by San Francisco Magazine, San Francisco Chronicle and StarChefs.Com. With Syhabout at the helm,Plumpjack Café became one of the top draws for dining out in the San Francisco Bay Area as voted by Food & Wine magazine and was propelled back onto the Top 100 restaurant list compiled by San Francisco Chronicle.After accumulating numerous accolades at Plumpjack Cafe, Syhabout was recruited back to Manresa in the highly coveted role of Chef de Cuisine. His returnto Manresa was largely motivated bythe restaurant's involvement with Love Apple Farms and grower Cynthia Sandberg.The biodynamic farm provides bountiful heirloom varieties of vegetables, fruits, herbs, edibleflowers and seeds grown solely for the restaurant. Syhabout's involvement with the farm was a collaborative effort with Cynthia, focused on finding seeds of rare varietals and selectingwhat to grow for the restaurant through the changing seasons. Hisexperience working with Cynthia shaped his vision when developing menuswith a truefarm-to-plateapproach.In 2010, Syhabout's travels, studies and varied culinary experiences culminated in the launch of his first restaurant, Commis, the first fine-dining restaurant in Oakland, which was promptly awarded with one Michelin star a mere months after opening. In stark contrast to Commis, Syhabout opened Hawker Fare in 2011, in the very Oakland location of his mother's former restaurant, serving the Laotian Thai food he grew up with in a casual setting. Next came Box & Bells Eating House and The Dock(later to becomeOld Kan), both in Oakland, followed by the 2015 openingof a Hawker Fare San Francisco, and new Hawker Fare offshoot, Hawking Bird, in Oakland's Temescal area in December 2017. Syhabout currently operates Commis, Hawker Fare San Francisco, Old Kan and Hawking Bird. His first cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Thai Isan & Lao Roots, is released in January 2018 under Anthony Bourdain's Ecco imprint.Additionally, Syhabouthasappeared on The Food Network's “Iron Chef America”twice,asSous Chef forbothMourad Lahlou and David Kinch,aiding them in achievingtriumphant victories.

I first met Lauryn 11 years ago when she moved back to Philly with her partner Ben. Ben and I were co-workers and office mates in grad school, but you'll hear more from Ben later on this season, as he is also a guest for Season 2. I wanted to bring Lauryn on the show because she is an elementary school teacher, mother, performer, bartender and just all around badass. Every single aspect of her livelihood was impacted by the pandemic, and I really appreciated getting to learn more about her experiences. Even though I saw Lauryn quite regularly during lockdown, well virtually that is, since she and Ben were on our weekly virtual quizzo team, this interview was the first time I learned of her distinguished award and the work that helped her earn it. She created a brave space for her students and gave them a creative outlet to express their thoughts and emotions. She goes into detail about the positive impact of this “classroom community”. I wish that this form of group therapy was set up in classrooms and workplaces everywhere!Topics Include:

In this episode, we were supposed to talk about the paranormal, but ended up spending more time discussing how to make the very complicated and impractical dish - the Oranana, a job for MasterChefs, whether Maximilien Robespierre (who caused the Reign of Terror and had thousands guillotined) is "cute" or not, about turtles butts, and bringing random people back from the dead. The Instagram handle of Pune boy whose moon image went viral: @prathameshjaju Video on how science explains ghost sightings: https://youtu.be/LFMuLqZ1zaU Contact us: Twitter- @TheInCommonPod1 Email- the.in.common.podcast@gmail.com

Chef Chris Spear is on the show to talk about his amazing business, Perfect Little Bites, and his podcast, Chefs Without Restaurants.Chris Spear is the chef and owner of Perfect Little Bites, an in-home personal chef business based in Frederick, Maryland. You might also know him as the host of the Chefs Without Restaurants podcast, and the man behind the culinary networking organization of the same name. Chris graduated from Johnson & Wales University with a B.S. in culinary arts, and has been working in the foodservice industry for almost 30 years.Chris dreamed of bringing an upscale dining experience directly into peoples' homes, and he started his personal chef business on the side in 2010. Tired of the corporate foodservice grind, he left his job and took his business full-time in 2016. Specializing in contemporary American cuisine with global influences, Perfect Little Bites services the metro Washington D.C. and Baltimore areas, as well as parts of West Virginia, Southern Pennsylvania, and Northern Virginia.Wanting to build a community to help support other food entrepreneurs, Chris started the Chefs Without Restaurants community. Its focus would be on sharing gig opportunities and knowledge, as well as doing collaborative pop-up events. This led to the launch of the Chefs Without Restaurants podcast in late 2019, and the show features guests working in aspects of foodservice such as catering, research & development, contract foodservice, and the food truck industry.Now Chris splits his time between cooking unique dishes for his guests, such as scrapple dip, and engaging with the culinary community he built. He has written editorials for StarChefs, and some of his recipes can be found on the Garden & Gun and Imbibe websites. You can also find an illustration of his chest tattoo in the book Knives & Ink, along with his recipe for smoked gouda and hot pepper pimento cheese.Chris is also a husband, and father of twins. When he's not cooking or talking about food, you'll probably find him taking photos, wandering an art gallery, or rocking out at one of DC's concert venues. Ask to see his Star Wars collection, or to tell you about the time Bill Murray inadvertently ruined his anniversary dinner.Click HERE to listen to Chris' podcast, Chefs Without Restaurants. Chefs Without Restaurants Website: https://chefswithoutrestaurants.com/Perfect Little Bites Website: https://perfectlittlebites.com/Creative Peacemeal:https://tstakaishi.wixsite.com/musicIG @creative_peacemeal_podcastFB: https://m.facebook.com/creativepeacemealpod/

Bay Area native David Nayfeld is the Executive Chef and Co-Owner of the award-winning restaurants Che Fico and Che Fico Alimentari in San Francisco. Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. In 2018, Nayfeld opened his first restaurant, Che Fico, which features Italian cuisine through the lens of California. In 2019, he opened Che Fico Alimentari, a Roman-inspired, wine- centric restaurant and Italian market featuring traditional Italian fare.  Che Fico was named one of Bon Appetit's Top 10 Best New Restaurants in America as well as one of Esquire Magazine's Best New Restaurants. Additionally, Nayfeld was named Star Chefs 2019 Rising Star Chef and in 2020, received CBS San Francisco’s Jefferson Award for Public Service for his pioneering program called “Family Meal” which helped feed people in need during the COVID-19 pandemic. Tulsa, OK trio Wilderado recently released their new single “Head Right” and will be announcing the band’s self-titled debut album out later this year. The band’s dedicated fan-base has been built on the road, touring with the likes of Lindsey Buckingham and Christine McVie, Pete Yorn, Judah & the Lion, Mt. Joy, and Rainbow Kitten Surprise and main stage festival performances at Lollapalooza, BottleRock, Austin City Limits and more.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info. Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Sara Moll is the Founder and CEO of Vin Social, a company dedicated to connecting experience-seeking wine lovers to sommeliers and small-batch winemakers. Sara was previously working in the fashion industry as a Creative Director but decided to pivot her life to focus on wine. She received her sommelier certification from the International Culinary Center and she also is a Certified Specialist of Wine. Before founding Vin Social, Sara worked for various wineries and retailers, including as the Consulting Wine Director at StarChefs.com. Sara is a member of Chief, a private network aimed to uplift women into more positions of power. In this episode… Do you want to be a part of the wine community, but don't know where to start? Does it often feel like an exclusive club that you can't join? How can you attend a wine tasting in a pandemic?  Sara Moll is the Founder and CEO of Vin Social, a completely virtual company dedicated to connecting experience-seeking wine lovers to sommeliers and small-batch winemakers. Sara noticed the bad habit of exclusivity surrounding the wine industry and aimed to change it with her company by making it more accessible and less intimidating. She's here to tell you all about wine and why she loves running her business. On this exciting episode of Pitcher This!, Darren Fox sits down with Founder and CEO of Vin Social, Sara Moll. She discusses how her brand is revolutionizing the wine industry, Vin Social's virtual wine tastings, why remote work is successful, and much more. Stay tuned!

This week we sit down with the wonderful Chef Uyen Kirshenbaum, to discuss the small business she started after being furloughed from her restaurant job due to COVID-19. We're also talking about how she succeeded in starting a business during a global pandemic how her peers in the restaurant industry have been able to adapt, her biggest hardships, and advice for those looking to invest in their own ideas. Check out Kirsh Baking Company! FOLLOW US! @arielmfulmer @becksmecks2 @magsbustamante Learn more about your ad choices. Visit podcastchoices.com/adchoices

We will be interviewing and chatting with Chef Uyen Kirshenbaum, to discuss the small business she started after being furloughed from her restaurant job due to COVID-19. The episode will discuss, but is not limited to: How she succeeded in starting a business during a global pandemic. How her peers in the restaurant industry have been able to adapt. What were the biggest hardships that she overcame to get to where she is now? Advice she would give to those looking to invest in their own ideas in the current economic climate. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week we sit down with the wonderful Chef Uyen Kirshenbaum, to discuss the small business she started after being furloughed from her restaurant job due to COVID-19. We're also talking about how she succeeded in starting a business during a global pandemic how her peers in the restaurant industry have been able to adapt, her biggest hardships, and advice for those looking to invest in their own ideas. Check out Kirsh Baking Company! FOLLOW US! @arielmfulmer @becksmecks2 @magsbustamante Learn more about your ad choices. Visit podcastchoices.com/adchoices

EPISODE #96 – On this BONUS - Wonderful Women Wednesday We Celebrate Cinco de Mayo and Chef Daniela Soto Innes.  Born in Mexico City, Mexico, she was named the World’s Best Female Chef and the youngest winner ever.  At 28 she was the owner of two New York restaurants called Cosme and Atla.  She was called a dynamic inventive cook and in 2020 called one of the most exciting Chefs working today. She talks about how Chef abuse their employees and how they have no voice in the kitchen.   WHAT DO YOU HAVE TO SAY? LINKS BELOW FOR: APPLE, GOOGLE, PANDORA, AND SPOTIFY. https://podcasts.apple.com/us/podcast/ladiespromotingtransparentadvocacy/id1526382637 https://www.pandora.com/podcast/ladiespromotingtransparentadvocacy/PC:52161?corr=17965216&part=ug&_branch_match_id=819557998249581330 https://open.spotify.com/show/5x7xSxWi2wj2UXPsWnZ0cw?si=peGax6j6SIumBT5tq7_hhg https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL2xhZGllc3Byb21vdGluZ3RyYW5zcGFyZW50YWR2b2NhY3kvZmVlZC54bWw&ep=14 Sources: New York Times -  https://www.nytimes.com/2020/08/10/t-magazine/daniela-soto-innes-cooking-chef.html, New York Eater -  https://ny.eater.com/2020/12/7/22158500/chef-daniela-soto-innes-leaving-cosme-and-atla YouTube  Cinco de Mayo Song – https://youtu.be/gUK_VJyenx4, Starchefs – https://www.starchefs.com/cook/chefs/bio/daniela-soto-innes Follow us on Twitter: @AdvocacyLadies Podcast Email: podcasthostshapta19@gmail.com Org. Email: Ladiespromotingtransparentadvo@gmail.com Podcast Call-in Line: 404-855-7723

Meet Marisel:Marisel Salazar is a New York City-based food writer for publications like the Michelin Guide, Zagat, VinePair, StarChefs, Bon Appétit, and more. She is the creator of the Michelin Guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. Salazar is also a member of the Newswomen's Press Club of New York and the National Association of Hispanic Journalists. She has interviewed figures from Michelin-starred and World's 50 Best chefs and politicians to undocumented restaurant workers.She is the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Her feature on GoDaddy's School of Hustle is one of the most viewed and highest rated episodes. Salazar was recently a guest on Food & Wine's newest show Beat the Receipt. She has been interviewed on ABC10, NY1, and more. She is currently working on her debut documentary about restaurants during the pandemic.What You'll Learn in this Episode: How Marisel got her start in food media and food writingUnderrepresented communities within the food industry. including undocumented and immigrants in food and other issues in the restaurant industry.Hispanic cuisine - Favorite dishes to make. Favorite Chefs and Latina/os in Food we should know about.On-camera tips for anyone starting out to gain more confidence on-cameraStories about her interviews with world famous chefs; what they like to eat for brunch. Check Her Out Here:Website: http://www.mariselsalazar.comInstagram: https://www.instagram.com/mariselmsalazarArticle on Women's History Month with The Spruce Eats - "2021 Women Culinarians You Should Know": https://www.thespruceeats.com/women-you-should-know-5115144---About Us: Women Who BrunchWomen Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

Join the RUNetwork! First 30 days on me! Check out episode 013 the first time Nancy Batista-Caswell joined the show! Check out Mass Restaurants United focusing on independant restaurants in Massachusetts. Check out Speaking Broadly Podcast as mentioned in today's episode! Check out Super Soul Podcast as mentioned in today's episode! Today's guest, Nancy Batista-Caswell, has been kicking butt and taking names for as long as she's been in the game. She is the Proprietor of Caswell’s Restaurant Group which consists of Ceia Kitchen and Bar, BRINE, and Oak + Rowan. Ceia has received numerous ‘best’ awards for its culinary, wine and overall experience. Some of Ceia's more recent recognitions include an invitation to cook at the beard house and most recently StarChefs.com has named Today's guest Rising Star Restaurateur, the only honoree in the category. Show notes… Calls to ACTION!!! 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 or mantra: Fail fast and move on In today's episode with Nancy Batista-Caswell we will discuss: The FOH grind Growing up in kitchens Chefs who excell in both the dining room and the kitchen It’s all about relationships Embracing chef creativity Learning construction and how it relates to opening restaurants Seeing restaurants “from scratch” via buildouts and construction What brought her from Boston to Newburyport (north shore Mass.) Culture Volume issues in a new restaurant Community involvement When team members hit a ceiling in your restaurants Self-confidence in the industry Make your intentions known Feeding front-line workers Work/life balance Struggling to relax when not at your restaurant Does your community need another restaurant? Probably not Training costs money (hire slow, fire fast) COVID restrictions as a reality check for our industry Making payroll leaner Opening mistakes to avoid Game-ifying business How do politics affect the restaurant industry Emotional intelligence Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Time spent by myself What is your biggest weakness? Give people too many chances What's one question you ask or thing you look for during an interview? What are you eating and drinking? What's a current challenge? How are you dealing with it? Growing and maintaining loyalty from staff and customers Share one code of conduct or behavior you teach your team. Positive energy What's one book we must read to become a better person or restaurant owner? The New One-Minute Manager by Ken Blanchard and Spencer Johnson Talking to Strangers: What We Should Know About People We Don't Know by Malcolm Gladwell The infinite Game by Simon Sinek GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Reflect on your own day-to-day duties/routine Name one service you've hired. One Oak - HR What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? 7Shifts 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? Still be you Live intentionally, daily affirmations or intention A recommendation list for places with great food and great drink Contact info: www.caswellrestaurants.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nancy-Batista Caswell 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!

Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive résumé full of leading roles and professional achievement, such as being the youngest female chef to ever cook at the James Beard House and winning Bravo’s “Top Chef” Season 14 in Charleston. Although officially beginning her career at the young age of 17, Williamson always wanted to be a chef for as long as she can remember. “I love creating things that make people happy, and I’ve found that food genuinely does that,” she explains. Williamson began her culinary career as a teacher’s assistant at the Epicurean Institute of Los Angeles, followed by securing her first kitchen position as a pastry assistant at Fenix at the Argyle Hotel, under the tutelage of Michelin- starred Chef Ken Frank. Her undeniable star quality and concentrated creative energy brought her to Chef Michael McCarty’s nationally acclaimed restaurant Michael’s of Santa Monica, where she worked her way up from line cook to being their youngest sous chef. Desiring to travel and experience other restaurants, Williamson later staged at the renowned Daniel restaurant by Chef and Owner Daniel Boulud in New York City. Two years later, Williamson was appointed her first executive chef position at the notable Los Angeles restaurant Boxer. Following that, she opened the Brentwood eatery Zax as Executive Chef, where she began to develop her signature California-inspired cuisine—infused with local ingredients, global flavors and centered around the idea that simplicity goes a long way. While at Zax, she also met her husband and business partner Nick Roberts. The two opened their first independent venture together a couple of years later, Amuse Café in Venice, followed by Beechwood restaurant soon after, earning them the title of “Rising Star Chefs” from StarChefs in 2004. Although both are now closed, in 2009, the wife and husband team opened Hudson House, an elevated gastropub in Redondo Beach, followed by The Tripel in 2011, a modern American and craft beer dining destination in the neighboring beachfront community of Playa del Rey. During that time, Williamson became certified by The Court of Master Sommeliers, given her strong interest in wine that first sparked in the early 2000s after traveling extensively through France and Spain. In 2014, the culinary couple debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. In June 2015, Williamson and Roberts opened Tripli-Kit, a culinary-focused retail store, selling unique kitchen gadgets, cookbooks, and other cooking essentials. In October 2016, the duo debuted their fifth venture in Playa Vista, a fast-casual, Hawaiian concept called Da Kikokiko, celebrating Hawaii’s popular street foods, including poké, shave ice, and musubi. Most recently, the couple opened their second Small Batch artisanal ice cream shop in the family-friendly neighborhood of Mar Vista. Williamson won Bravo’s “Top Chef” Season 14 in Charleston in March 2017 and a few years prior was a runner-up on “Top Chef” Season 10 in Seattle, which catapulted her career. She’s also participated on other national shows like Bravo’s “Top Chef Duels,” Esquire network’s “Knife Fight” (where she took home the win), and starred as the host and mentor on MTV’s “House of Food.” During her day-to-day operations, she works alongside Roberts creating new menus, running the front and back of the house, and managing their multiple concepts. When she finds time outside of her many ventures, Williamson stays active by running, bike riding, and playing chase with her 9-year-old son, Hudson.

Join The Network Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Duniway Restaurant, as well as Chef de Partie of The One Hundred Club, all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the summer of 2020, Hennessey became a 3-time Chopped Champion on Food Network’s nationally acclaimed cooking competition show. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England. Check out Evan Hennessey on the Restaurant Unstoppable Podcast way back on episode 008 Show notes… Calls to ACTION!!! 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 or mantra: "Be humble but be brave and always look forward." In today's episode with Evan Hennessey we will discuss: Humility Culinary school Fulfilling personal responsibilities while pursuing a career Literally building a restaurant Anarchism in business Learning from the greatest in your region The business side of restaurants Partnerships Partnerships with family Catering Word-of-mouth marketing Tasting menu, reservation-only dining The numbers of opening 3 days-a -week with only 9 seats Fine dining through COVID-19 Today's sponsor: Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Openness What is your biggest weakness? Openness What's one question you ask or thing you look for during an interview? What is your favorite restaurant and why? What's a current challenge? How are you dealing with it? Maintaing the balance of positive work, finance, and family. Share one code of conduct or behavior you teach your team. Failure is fine, I'd rather you ask me questions instead of making mistakes. What is one uncommon standard of service you teach your staff? Connect with the guests. What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer On Trails: An Exploration by Robert Moor GET THIS BOOK FOR FREE AT AUDIBLE.COM  Name one service you've hired. Brookford Farm in Cantebury, NH What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Square Space OpenTable Facebook and Instagram 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? Don't be afraid to be brave I want my legacy to be a crater with houses built around it instead of a path with footprints Pay it forward Contact info: Instagram: @evanhennessey Email: evan@stages.dining 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 Evan Hennessey 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!

Tyler and guest Rae Gray (SLICE, on streaming platforms now, FEAR OF THE WALKING DEAD, DISMISSED with Dylan Sprouse, ) dig in (get ready for all the food puns you never ever wanted) to one of our mutual favorite PIXAR films- the one and only RATATOUILLE. In arguably one of the most underrated films in the PIXAR cannon, Tyler and Rae enjoy each bite of this perfectly special and delicious film. I MEAN THERE ARE FUZZY CREATURES AND MICHELIN STAR RESTAURANTS--could we possibly ask for more? We have rats who are teeny chefs, we have family drama, we have PARIS YALL--it's a gem. and now, we invite you to relax, pull up a chair, as we proudly present--this episode. 

Before we introduce our newest episode, we are saddened by the current landscape of our Seattle Restaurant community. During this time, we urge you to please continue to #supportseattle and do what you can. Purchase gift cards and save it for later, order takeout and delivery, or add a little extra to your tip. It's a trying time right now, but we will weather this and things will get better. Please continue to support. Thanks! On the 79th episode of the Seattle Foodie Podcast, we had the opportunity to interview three of this year's winners from Star Chefs Rising Star Awards. It was a memorable night celebrating up and coming chefs and culinary professionals from Seattle. Each are worthy of the reward in their respective categories. The interviews include Bartender Cera Grindstaff of Stampede, Pastry Chef Crystal Chiu of Canlis, and co-owners Amber Manuguid and Chef Aaron Verzosa of Archipelago. Listen in to three of the best Seattle has to offer. In addition, Monica and Nelson recap a week that included receiving large packages of bread and pastries from Franz Bakery, dinner at Lionhead to support small businesses, and a night of wings and pop-a-shot at Wingdome. Finally, since all of us will be at home for the foreseeable future, we will all be spending more time in the kitchen making meals. Therefore, we thought it would be fun to tell you about some of our favorite kitchen utensils and instruments we can't live without. Have a listen and hopefully we gave you some new recommendations. Thank you so much for downloading and listening. We hope you enjoy the latest episode of the Seattle Foodie Podcast. Happy eating, Seattle!

Simple elegance. This is what distinguishes the collections of Berlin-based porcelain master Stefanie Hering. She has been designing tableware since 1992. She has around 250 star chefs among her customers worldwide.

A French star chef is suing the Michelin Guide because it took away one of his stars. More and more chefs are pressuring the restaurant guide to reveal its evaluation criteria. But the Michelin Guide says no.

Bonnie Morales is the Chef / Co-owner of Kachka, Kachka Lavka, and Kachinka all in Portland, Oregon. She reflects deeply on the namesake of her restaurant, her grandmother whose unbelievable story laid the groundwork for “Kachka”. She took a circuitous route from family restaurant in her youth, to thinking she wanted out completely of a toxic industry, to finding immense pride in here Soviet heritage and cuisine. We discuss being at the family table and those quintessential recipes and the uncanny ability of mothers to outcook their ‘chef’ children. It was her life and business partner Israel Morales that first gave her the validation that her “weird” Russian food was amazing and needed to be brought to the people. He also reminds her how well her mother cooks said foods, keeping her motivated and humbled. We get a chance to talk service and hospitality with Israel, who is just one of many #UnsungHospitalityHeroes we hear about from Bonnie. Website - kachkapdx.com Facebook - /kachkapdx Instagram - @kachkapdx @zaichik13 Where were you born / raised? North suburbs of Chicago First job in the industry? Prep cook, server and barista at my parent's restaurant in Chicago. It was called Still Life Cafe. I was 14. Proudest moment(s) of your career? Being featured in the New York Times food section last year. Something most people don't know about you? I used to fence Food and/or drinks staples in your house? BBQ chips. Peppermint Ice Cream. Every form of dairy, especially cheese. Banyuls vinegar. Sunflower oil. Words to live by? Always think about the bigger picture. The first-generation American daughter of Belarusian immigrants, chef Bonnie Morales grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, and top kitchens in New York and Chicago. Kachka opened in Portland in 2014, inspired by the food of the former Soviet republics. Kachka’s received myriad accolades, including Eater’s Best Restaurants in America from 2015-2018. Morales was named Rising Star Chef by StarChefs, and was a finalist for the James Beard Award for Best Chef: Northwest. Morales’ first cookbook, Kachka: A Return to Russian Cooking, was released in 2017.

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to share it with you. I have reached out to Jeremy, and he’s on board. Jeremy will be releasing his first book, Koji Alchemy, on May 6, 2020 with co-author Rich Shih of OurCookQuest. If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, _PizzaLlama, Jeremy Umansky, OurCookquest, StarChefs, LarderFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

We attended the 14th Annual StarChefs International Chefs Congress a couple of weeks ago in Greenpoint, Brooklyn. This 3-day event focused on chefs and restaurateurs that we enjoy eating in their restaurants or seeing them on an array of TV programs, to supporting chefs rising in their field and some top appliance, cooking and food producers in the market. Throughout the event, we were able to enjoy a number of sessions that included pairing wines with the iconic Dinosaur BBQ, a Fried Rice Smackdown which was judged by Chef Marcus Samuelsson, Chef Edward Lee, Chef Nicole Ponesca and Christine Lee with participants that included BRAVO's Top Chef - Chef Sheldon Simeon, a discussion on West African food and educating listeners on its flavors and importance via Kith and Kin's Chef Kwame Onwuachi and a number of hands-on culinary classes as well as being able to walk the floor to try a number of treats by brands in the space. On today's Athleisure Kitchen, we sit down with Will Blunt, Managing Editor of StarChefs in one of the breakout rooms on the floor of the event to talk about how he came to being a part of the publication StarChefs as well as the annual event, the purpose behind StarChefs, speakers and participants he looked forward to especially seeing at the event and more. Make sure you keep an eye out for the November issue of Athleisure Mag which will drop the week of Thanksgiving which will have a number of interviews and images from the 13th Annual StarChefs International Chefs Congress held in Brooklyn. You can see this interview as well as additional conversations in the Nov Issue of Athleisure Mag.You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/Athleisure-Kitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural. See acast.com/privacy for privacy and opt-out information.

This episode is about how I got started as a bartender and how I started my business. I look forward to hearing your story! I referenced a product to make a logo for yourself. Check out Canva.com. Honestly, what you're really selling is YOU, so if you just want to get started without spending much money, just use your name. Even filing for an LLC is optional (but recommended!) *** When I was a kid, my mom told me that I would be a great bartender or a great shrink.I was around 22 years old and I got a job as a bus, sir, at a Little East County Irish restaurant.I knew I had to start somewhere, but it was always my goal and intention to be a bartender. There s O after awhile, busing tables and washing dishes. I eventually became a server waiting in line to get behind the bar. That day would never come, so I took a job as a day bartender at a complete dive, but I got a lot of valuable experience there, too.My job was the head bartender, I guess on I was making 50 bucks a week plus tips to manage the bar.The fondue bar led me to a scene that was happening on Elizabeth Street called the Randolph, which is where I really got my start. They partnered with the late, great Mr Sasha Petraski to train us and show us what a proper drink tastes like and how that's made.This experience was absolutely pivotal for me, and I still remember the feeling of knowing I was in the presence of a master. The training was ongoing because down the street was one of the cornerstones of the craft cocktail movement Milk and honey.This was one of the times that I gained the most knowledge in the shortest amount of time. I mean, they were asking me for, like, Vieux Carre and Queens Park Swizzles and, you know, Ramos Gin fizzes.Death & Co. was another massively pivotal time for me. I mean, the entire complexion of how cocktails were built was a completely new structure.I was elected to be the second president of the New York chapter of the USBG.I got a StarChefs.com Rising Star Award.I was most influential 40 under 40 for Wine Enthusiast magazineI started my first business as critical Mass Events LLC in the fall of 2010. *** Questions, comments or want are you a bartender/chef who's built a business? Let me know! I'm on Instagram, Twitter, Facebook, LinkedIn, and even TikTok…..I think. Or just head to my website http://jlittrell.com. You can even book a call through this link! *** FREE STUFF: Want a copy of my Banquet Event Order Template? Click here! How about my nerdy Cocktail Calculator? What I'm Reading right now: The Art of Learning by Josh Waitzkin [Audiobook] *** How I get things done: This podcast is recorded on a Blue Yeti Microphone with an ASUS Zenbook Road Rig: iRig Lavaliers and my one plus Android Smartphone with a Powered USB-C Hub and a Bluetooth Keyboard. SocialBee - My social media automation and syndication software Appsumo - Where I get all my amazing, cheap software for a lifetime. Canva - Graphics for all of my memes, flyers, posts, logos, pitches, etc. Fiverr - I hire a number of freelancers from Fiverr to handle things from web tasks, to show notes, to research projects, to data entry. Outsourcing baby! NameCheap.com - Whenever I have an idea for a business, one of the first things I do is set up the domain name! Hostwinds - This is my web host. This is vital to hosting your website. Having been through AWS and Hostgator, this is the move!

This guy is who you want on your team during a zombie apocalypse. Chef Shaun Brian's roots are in fishing off his dad's sailboat and foraging on St. John, USVI. Named 30 under 30 by Zagat, nominated for a Rising Star by StarChefs and invited to cook in the James Beard House — Shaun is one of the most progressive and talented chefs of our generation, and he's right “in our backyard” for us foodies here in Charleston. In this episode Shaun shares his unorthodox (and wildly entertaining) journey through his culinary career, what it's like growing up in the Caribbean, funny stories cooking for celebrities, and offers some practical AF advice on building your team and growing as a leader.

Emmanuel Laroche, host of the "flavors unknown" podcast says "Everyone who knows me would say that it's obvious that I love food. I always loved food. It started when I was a kid with my mom. I'm obviously French. You can tell from the little tiny accent people say that I have. My parents were from the Northeast part of France close to Germany. The Lorraine area. I always remember my mom cooking for family or friend events. I learned how to cook when I was very young". What we covered in this episode Emmanuel Laroche's friend Katie Schlientz, CEO at CommuniKate Media, was conducting the interview.She first asked hims what made him pursue a career in food.Emmanuel Laroche's  Mom always cooked and I learned very early on how to cook yogurt cakes and make quiche.One of his earliest food memory is tasting "Paté Lorrain" in the North-East part of France.Emmanuel Laroche's talked about his passion for travels and networking with people.He became the flavors unknown podcast host a year ago and Katie asked him what gave me the idea to start a podcast.Great source for podcasting best practices is the conference called "Podcast Movement".Emmanuel Laroche dived into the reason behind the name "flavors unknown" for his podcast.The unknown part in the name “flavors unknown” comes one from his passion in discovering new flavors. The other point of reference is obviously Anthony Bourdain. It was very important for Emmanuel to pay homage to him.The mission of "flavors unknown" is to create a platform for the Chefs, Pastry Chefs, and Bartenders to share their passion and for the audience to learn. "flavors unknown" is part of the educational podcast genre.Emmanuel Laroche described the three categories of audiences this podcast is targeted to.What are the 7 steps process for his podcast.As flavors unknown podcast host, he selects the guests either based on the awards they got from James Beard Foundation or from StarChefs or guests who have a great a great story to tell.They discussed the easiest part and the hardest part of the conducting the guest interviews.Katie asked him about his memorable moments while interviewing the 26 guests during the first season of being the podcast host.What inspire Emmanuel: travels and people.5 rapid-fire questions to the flavors unknown podcast host! Emmanuel Laroche's 7 step process for the podcast "flavors unknown" There's seven steps in the process.First of all you have to establish a connection with the person that you want to have as a guests.You have to have an agreement because having the connection is not enough.After you have the agreement then there is the whole research because you are not going to interview them without you spending time in advance to learn about who they are.You have to put together a series of questions that's you. I am sharing the main questions with them in advance.Then after that there is the recording that I do most of the time remotely on the phone or it could be face to face.And then when this is done there is another aspect of the podcasting which is editing as I edit my  podcast. Because I just want to focus on rich content. I'm trying to have a podcast which is 35 to 45 minutes long because otherwise people lose interest and the focus. After editing starts the promotion. I know it is strange but even if you are doing the podcast for an audience, the problem is that people don't know about it. You want to put it out there and you have to let them know that it exists. So social media is one tool to accomplish this. When you start, no one is listening. The promotion aspect is always important and I think that for me it's key. The people that listen to the podcast can have a important role here and they can help the host to promote the podcast. They can share it with they their foodie friends, they can share it within their network and maybe they don't have that in mind when they listen to the podcast Subscribe to it. Share it with your network.

Melissa Davis, formerly the beverage director at Staplehouse, was named Atlanta's 2018 "Rising Star Sommelier" by Star Chefs. She was born in Oklahoma but has been an Atlanta resident for many years and got her start by working in tea, coffee, and food service before moving into wine. Having been involved with the beverage programs at many of Atlanta's fine dining restaurants, she loves to focus on providing an educational experience for her guests and tries to build off-the-beaten-path wine lists. She is now overseeing the efforts to open Hazel Jane's Wine Bar & Coffee in the Old Fourth Ward near the Atlanta Beltline under management of Birmingham-based Revelator Coffee. You can follow them online at @hazeljanesatl on Instagram. Recorded February 2019 --- Support this podcast: https://anchor.fm/acorkintheroad/support

Jesse Vida of Atlas! @jessejvida Previously part of the award-winning teams at Booker + Dax and Dead Rabbit @deadrabbitnyc , Jesse also led BlackTail @blacktailnyc to No. 31 on the World’s 50 Best Bars @50bestbars and “Best New Opening”, while also being awarded “Best New American Cocktail Bar” at The Spirited Awards at Tales of the Cocktail @tales_of_the_cocktail . In 2017, he was named New York City’s Rising Star Bartender by Starchefs @starchefs and earned a place in Zagat’s @zagat 30 under 30 Industry Game Changers in New York City.

I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese food. And typically that's through a historical approach, or an effort to contextualize a dish in Taiwanese history, or understand where it comes from, and how it found its way to Taiwan. It usually touches on flavors that are exciting or stories that are exciting. I feel like as a literature major, I always like to read, write, cook, and talk to people. All these things kind of factor in. It just kind of excites me and I really like to learn that way. What we covered in this episode Starting washing dishes when he was 15 / 16 years old.Went to college for English Literature and always continue working at restaurants.He met his business partner Josh Ku at a friend's BBQ. They bonded over food.They went regularly to a Taiwanese restaurant in Flushing, described the food, and discussed how to execute them for American customers.He was at Upland restaurant in NYC before with Justin Smillie and Stephen Starr.Working with Justin Smillie was like management Bootcamp!He most important mentor is Pei Chang in Charlottesville, VA.Chef Trigg Brown talked about the impact of History on Taiwanese food: Japanese influence, Chinese influence, Spanish, Dutch and Portuguese colonial influence.He learned how to cook Taiwanese food while reading History books.He especially loved the dish called "Flies Head".A Culinary History of Taipei - bookSoy sauces have a lot of nuances like olive oils.Chef Trigg Brown describes the dishes Danzi Mian and o-a Jian (oyster omelet) and how they adapt them for the US customers.His creative process takes place through a historical approach or an effort to contextualize a dish in Taiwanese history or understand where it comes from and how it found its way to Taiwan.He describes the inspiration behind the Big Chicken Bun and the Fried Eggplant dishes on Win Son menu.Chef Trigg Brown talks about winning Rising Stars Awards from StarChefs in 2019 and semi-finalist at the James Beard Foundation.Latest ingredient obsession is soy bean paste.5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - RestaurateurPastry Chef Mark Welker - Eleven Madison ParkExecutive Chef Gabriel KreutherPastry Chef Sam Mason - Odd FellowsThe Brandy Library with Flavien Desoblin Chef Trigg Brown's recipe with prawns In Taiwan, it’s very common to go prawn fishing and you can go and you get a little fuelRod set up and you can fish for prawns and you can eat what you take.It's very translatable to restaurants on the Chesapeake Bay or near the beach in South Carolina even where shrimp is just readily accessible and delicious, and fresh.A lot of people are really into peeling shrimps and I totally understand that. But in Taiwan they fry the shrimps with the head and get the oil really hot. 350 not anything crazy. You take the shrimps and dredge them in a little sweet potato flour, and drop them in the hot oil maybe on a skewer.Out of the fryer, you can turn them and make sure it's evenly fried and get it nice and golden brown, and crispy. Add just a little salt or some soy sauce, chili flake or even a little mayonnaise. It’s like a very simple, not fancy delicious way to eat fried shrimp which is something that everybody can relate to.Everybody likes fried shrimp I believe. With the shell on it keeps the meat tender and the shell gets really flavorful and aromatic. A lot of people don't like to peel that shell off after they fry but I literally just eat the shell. I love it. You've got to chew it a little bit more but it's very flavorful and has has a lot of flavor. Especially the head, the fried head, it’s such as a really satisfying crunchy bite you know and it's just great. It reminds me of being in Taiwan when I eat shrimp like that with the sweet potato flour and the crispy shell. #gallery-2 { margin: auto; } #gallery-2 .gallery-item {

Este sofisticată dar simplă în același timp. Elegantă și cu un twist. Cel mai probabil, cei 14 ani trăiți la Paris, ca model internațional, au ajutat-o să își formeze și să își definească stilul. Ce îmi place maxim la ea este că a reușit să păstreze acest je ne sais quoi al Parisului și să îl mixeze cu tradiția și culoarea Maramureșului, locul frumos și magic unde s-a născut și a copilărit.

A graduate of the Culinary Institute of America, Roger Kaplan has over 40 years experience in the hospitality industry as a nationally acclaimed chef, owner, operator, entrepreneur, concept developer, manufacturing liaison and consultant. Now, as Founder of RK Innovations, a restaurant support and collaborative consulting company, Roger brings experience from various leadership positions including, nationally-acclaimed Chef Chef Owner of City Grill, VPO of Ruth's Chris Steak House, as a Director of R&D for Boston Market, and as a restaurant entrepreneur. Show notes… Favorite success quote or mantra: Seek perfection. Accept excellence. In this episode with Roger Kaplan, we discuss: Growing up in a food-conscious household. What we do and do not learn in culinary school. The value of education vs. experience. The importance of the desire to learn. Everyone you meet could teach you something. The importance of learning. Your sphere of influence. You must know everything about your craft. You need mentors in your life and career. Create a successful and impactful culture. Create a narrow, focused vision. Vision statements. You must provide the tools for success in order to breed success. Passion for people. The restaurant industry as the best industry. Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.   BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Relentless pursuit of success. What is your biggest weakness? I assimilate information too quickly. What's one question you ask or thing you look for during an interview? Can do, will do attitude. Can you fit in? Are you willing to improve? What's a current challenge? How are you dealing with it? Getting people to understand that although restaurant can be very successful, the first five years will be the biggest trial. Just because you were successful in the past doesn't always mean it will cross over. Share one code of conduct or behavior you teach your team. Take responsibility for yourself. Live for execution. You are measured by what you achieve, not what your intent was. What is one uncommon standard of service you teach your staff? Every person that walks into your establishment needs to be happier when they leave. What's one book we must read to become a better person or restaurant owner?GET THIS BOOK FOR FREE AT AUDIBLE.COM  Execution by Larry Bossidy and Ram Charan What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't invest in education and development. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Data inventory technology. Star Chefs. 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? Embrace your family. Embrace your friends. Be successful. Contact info: Instagram: @RKinnovation 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 Roger Kaplan 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!

  This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557. Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus. Today, Elliot is here to take us through his creative process of designing a cocktail menu. Show notes… Favorite success quote or mantra: "Fight chaos every day!" In today's episode, Justin Elliott shares: Where the creative process starts: The physical space should be a crucial place to begin. How the physical space ties back to the menu. What signifiers are and how you can use them to make your menu pop. Why you should not feel compelled to list every ingredient on you cocktail menu. Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink. The level of detail that goes into an award winning cocktail program. Understanding what your employees like.   A couple cocktail trends to be aware of going into the future.  Resources mentioned: cocktail menu dev checklist Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact info:  @jdanelliott 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 Justin Elliott 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!

Not many chefs can boast a degree in Russian language and literature, but that was just one of the many accomplishments Tanya Holland achieved before gravitating to chefdom and gaining acclaim at her beloved Brown Sugar Kitchen in Oakland. While in Brooklyn for Star Chefs, Tanya found an hour to relate her journey from academia to the culinary arts; how her parents’ inclusive worldview helped shaped her own trajectory; her abiding interest in politics and diplomacy; and the ups and downs of running (and relocating) a restaurant. Fun fact: Tanya is also our third guest of the fall who appeared on Top Chef Season 15. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

  Graduate of the University of Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns  at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin's 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant. Show notes… Favorite success quote or mantra: "Fight chaos every day." In this episode with Justin Elliott, we discuss:  How Elliotts back ground in theater influences his career in hospitality.  Leading from the front and working harder than everyone  else being the best way to earn respect.  Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously.  Documenting the creative process when developing new drinks and recipes.  Creating a culture where people WANT to document and follow processes.   Leveraging free technology to improve your systems and communication.  being on the same page and having the same vision as your partners.  Making the less glamorous stuff more fun with gamification and creativity.  Doing something about the tipping issue in the restaurant industry.  Resources Mentioned:  Slack. Trello. Wonderlist.  Microsoft OneNote Microsoft ToDo Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being reflective. What is your biggest weakness? Hates saying things twice. What's one question you ask or thing you look for during an interview? Ask, "What other restaurants in town are you interested in." What's a current challenge? How are you dealing with it? Inventing systems to keep his systems together.  Share one code of conduct or behavior you teach your team. Fucking push. What is one uncommon standard of service you teach your staff? The trey is the way.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Story of Sushi: An Unlikely Saga of Raw Fish and Rice What's the one thing you feel restaurateurs don't know well enough or do often enough? Handle the tipping situation.  What's one piece of technology you've adopted within your four walls and how has it influence operations? Microsoft OneNote Microsoft ToDo 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? Restaurant work is honest, spiritual work. You can only do lasting work in this world if the work is true to yourself.  It never gets easier, but it does get more fun.  Contact info: Bill man billy hanky king b 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 Justin Elliot 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!

Matthew Conway got his start at his Mom's restaurant in N. California before moving to NYC in 2003. He took a job with Chef Grey Kunz as Sommelier and Bev. Dir. at Cafe Grey, eventually leaving to hook up wth Marc Forgione in 2007 at Marc's eponomously named restaurant. Over ten years later he is the General Manager and Bev. Dir. of Restaurant Marc Forgione in Tribeca. Matthew is a Coffee Sommelier, a Star Chefs "Rising Star", Zagat "30 Under 30" and has certifications from the ASA for Viticulture, Vinification, and Blindtasting and the Tallivent Training Prgram in Paris. The Grape Nation is powered by Simplecast.

HRN’s Communications Director Kat Johnson ends our coverage of Feast Portland by talking true Appalachian cooking with Maya Lovelace, a fellow Southerner, and the chef behind Mae and a forthcoming Meat + Three spot in Portland. Maya describes working for chef stars Sean Brock and Naomi Pomeroy—and tells us why she thought she’d never open her own restaurant. Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, Oregon. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016,Eater PDX Chef of the Year 2016, James Beard Foundation Awards Rising Star semi-finalist 2017 and 2018, Zagat National 30 under 30 2017, Star Chefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming this year to Northeast Portland. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Melissa Davis is the most knowledgeable person behind the bar I've ever met. She'll drop incredible knowledge on wine, spirits, old cocktails, and more with such enthusiasm and wit you can't wait to learn more. Her career has taken her from the floor of Cakes & Ale, to The General Muir, Staplehouse, and now a new project coming next year on the Beltline from the team at Revelator Coffee. She has racked up accolades (most recently a Rising Star Sommelier from Star Chefs) and has built incredible programs many will not soon forget.I caught up with Melissa at Krog St to chat about what she's been up to over the years since we first met at Woodfire Grill back in the day -- no surprise, it's a LOT.Check out everything Melissa is doing with the team at Revelator here.

The professional kitchen is often seen as a place where bravado, machismo and sexism are standard. Kim Chakanestsa brings together two top female chefs to ask why there are so few women in the industry - and what if anything is holding women back? Dominique Crenn is a French chef living and working in San Francisco. She has two Michelin stars at her restaurant 'Atelier Crenn' - the first woman in North America to do so. In 2017 she also won the Best Female Chef in the World award - although she called the very idea of the accolade 'stupid' and questioned whether it was really the best way to promote women in the industry. In her own kitchen Dominique aims to support women by creating an environment in which people feel secure and where bullying is not tolerated. Skye Gyngell won a Michelin Star unexpectedly, when she was running a garden centre café in leafy south-west London. But she says the honour was a mixed blessing and meant customers turned up with unrealistic expectations. She's now moved on to start her own restaurant called Spring. Skye was classically trained as a chef in France, before working in fine-dining restaurants in London. She says her early experiences of the professional kitchen were sexist and terrifying, but that she loves cooking and hopes that by promoting more women the industry will change. Image: (L) Dominique Crenn by Matt Edge (R) Skye Gyngell by Carol Sachs

Managing Editor of StarChefs, Will Blunt, and Steven Dilley, featured Sommelier and owner of Bufalina Pizzaria, come on the show to talk about the upcoming Rising Stars awards on Dec 13th. We talk all about the Cava and Caviar reception, the challenges of pairing wines with 18 different dishes from all the featured chefs and culinary innovators, and what it means for a national publication to be highlighting the food scene of Austin and San Antonio! Proceeds go to the Austin Food and Wine Alliance!Check out more info: www.starchefs.com/risingstars

Get the featured cocktail recipe: “Great ingredients are like old friends,” says Alan Walter. And we couldn't agree more. In this episode, meet Alan Walter, Creative Director of the International House Hotel. Unique. Creative. Ingredient Wrangler. These are just a few adjectives to describe Alan. With all due reverence to spirits and their origins, Alan's approach to tending bar is a modern expression of the American saloons of the Old West, where improvising with whatever spirits were on hand was a must. Unafraid of experimentation or anachronism, he makes his proprietary syrups for use in his extraordinary recipes, many of which are inspired by ingredients from the kitchen pantry. These delicious recipes have gone on to be published by Food & Wine, StarChefs.com and…oh yeah… the Designated Drinker Show. And when he's not mixing at Loa, he writing country songs.   Don't forget to subscribe, download and review!

Ryan Arnold is a Divisional Wine Director of Lettuce Entertain You Enterprises, one of Chicago and the county's most successful restaurant groups owning a diversity of restaurants. Ryan oversees the wine programs at some of Lettuce's finest restaurants, each focused on a different cuisine and wine program. Ryan was a 2015 Star Chefs "Rising Star." The Grape Nation is powered by Simplecast

This week on The Speakeasy, Damon is back! He and Sother are joined in the studio by Claire Bertin-Lang, the founder and president of CBL Liquid Consulting. Claire has over a decade's worth of experience in the hospitality industry, with a focus on spirits and food & wine events. A native New Yorker, she began tending bar at one of the city's classic dives at the age of 19. After college, she worked both on the brand side and for agencies executing major projects, beverage programs, and trade and consumer events. Claire started her own company, CBL Liquid Consulting, in 2011. In addition to working with The Cooper Spirits Co. and House Spirits Distillery on consumer and trade events, she serves as the Beverage Director for Eat Drink SF and runs all Mixology for the StarChefs.com International Chef’s Congress. The Speakeasy is powered by Simplecast

Stefanie Sacks, MS, CNS, CDN, is a Culinary Nutritionist, founder of REBOOT FOOD™, and author of "What the Fork Are You Eating?" She helps transform the way people eat by using hands-on culinary experiences to inspire, educate and offer practical tools for food lifestyle change. Antoinette Bruno, CEO/Editor-in-Chief of StarChefs.com. discusses the latest restaurant trends she and her team have discovered while traveling the country, and highlights from the 2017 International Chefs Congress.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

6/9/17 -Star Chefs Alon Shaya, Daniel Causgrove, and Will Avelar

I am thrilled to welcome Chris Lowder to Movers and Shakers. Lowder has been nominated for countless awards, including NYC 30 under 30 by Zagat, New York Rising Star Bartender by StarChefs, and one of Americas Best New Mixologists by Food & Wine. Lowder is fluent in Mandarin and Japanese, and most recently launched and ran the multiple cocktail programs at the Four Seasons in Seoul, South Korea. In this interview we discuss his background in language translation, his passion for food and beverage, and his unique approach to education.

On this week's episode of In The Drink, host Joe Campanale is joined by sommelier Rachael Lowe, wine director of Spiaggia Restaurant in Chicago. Rachel has crafted wine programs at some of the most distinguished dining establishments in the United States. She holds an advanced sommelier degree from the Court of Master Sommeliers, which awarded her the Rudd Scholarship for top scores on the advanced exam. Lowe won the top prize at the Ruinart Chardonnay competition hosted by Ruinart and the Guild of Sommeliers in 2010, and the Jean Banchet award for Top Sommelier in Chicago. In that same year, Star Chefs named her Rising Star Sommelier. Food & Wine Magazine named Rachael one of the top Sommeliers of 2016.

On today's episode of THE FOOD SEEN, we travel through the food world with John Sconzo (docsconz.com). If you've been to any chef's event (e.g. StarChefs, Madrid Fusion, Bocuse D'Or) you've probably met the guy behind the lens, who's dined at half of the World's Fifty Best Restaurants, and who's affectionately know as "Doc". Sconzo grew up in Brooklyn, NY, eschewing foods like onions, mushrooms and cheese, the turning point, an online forum in 2003 called eGullet, and an opinionated, but not self-important, a community of foodies. This gave Sconzo the culinary voice he was longing to have. Though he's really an anesthesiologist, hence "Doc", food has always been his medicine. Now he takes groups of adventurous eaters to New Orleans, New York City, Italy and Barcelona, for intimate insider tours with renowned chefs like Massimo Bottura and Albert Adria. Check out www.docsconztravel.com for more of Doc's culinary travels, and to join in on the food fun!

Alvin, Nakul & Arjun recorded LIVE at the Brooklyn Expo Center at StarChefs 11th Annual International Chefs Congress. #Brooklyn #NYC #StarChefs

Chan Seattle is located in the courtyard of the Inn at the Market, and is Seattle's only Korean Gastropub. It is Chef Heong Soon Park's second restaurant, with the established cafe Bacco being his introduction to food business ownership and professional cooking. While many food businesses fail, especially when the principal owners are not themselves from the business, Chef Park doubled down and attended culinary school while also running the cafe. All that hard work paid off, and he opened Chan in 2012 and earned a Rising Star Award in Sustainability from Star Chefs in 2015. Chef also opened Tray Kitchen in the Fremont neighborhood, but the ambitious farmer-driven menu required so much on-the-fly recipe development that he opted to focus on his current businesses and his growing family. Hear his origin story and how his perseverance has made Chan a staple in the Market and is routinely listed among must-see restaurants in Seattle. We are connected to Chef Park through Jason Price at Plain Pig PR.  Visit Chan when you're in Seattle and find out why Chef differentiates his cuisine from Korean Banchan food.    Like our show? Rate us on iTunes and Stitcher and or us a comment at . Really like our show? Sponsor us and help us keep the show on the air. Please share with your friends, too!  

This week on Food Talk with Mike Colameco, Mike is joined by Jeff Harding, beverage director and sommelier for the Waverly Inn. Harding has worked in the hospitality industry for more than 20 years, as a server and bartender with such chefs at Daniel Boulud and Norman van Aken. Harding got his start in the hospitality industry working as a server at van Aken’s a Mano in Miami Beach, and it was during this time that he first discovered that food and wine culture was a reflection of history, geography, and regional culture. A move to New York, and too many years bartending at the B Bar in Manhattan’s East Village, encouraged Harding to pursue sommelier training at the American Sommelier Association and beverage management positions. He currently writes a regular column about wine for StarChefs.com, and is the beverage director at the Waverly Inn.

South Africa has a winemaking industry dating to the 1600s. The Malan family, whose Simonsig Wine Estate in that country's Stellebosch region in the Cape Winelands, one of the most recognized names in the world of wine, help create it. Johan Malan, descendent of Founder Frans Malan, joins Melanie and David. Melanie reports on the Miami scene and StarChefs Rising Stars South Florida.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

In todays episode we chat about: focusing on hospitality; the importance of culture; why you need to treat every moment of your career like your building a resume; treating it like you own it; staying hungry for knowledge; the one question you should be asking during all of your interviews.  Erick Castro initially built his cocktail empire at San Francisco's Rickhouse and Bourbon & Branch by searching for obscure recipes, methods and ingredients that originated prior to Prohibition. His beverage programs have been place on some of the nation's most coveted lists, including Esquire's Best Bars in America, Food & Wine's “World's Top Bars” and countless nominations at the prestigious Tales of the Cocktail Spirited Awards in New Orleans, and was recognized by the StarChefs organization as “Rising Star Mixologist” in 2010.In 2013, Castro partnered up with Southern California's hospitality collective, CH Projects, to launch Polite Provisions –which quickly received accolades such as Imbibe magazine's Cocktail Bar of the Year 2014 and Food & Wine magazine's Best New Bars. In 2014, he teamed up with the team behind Cocktail Kingdom to create Boilermaker in New York City, where it quickly earned a reputation. Also, in 2014, Castro, co-created Follow The Liter, an irreverent series of cocktail tutorials. On top of all this Castro manages the PossessedBySpirits.com blog and his newest project BartenderAtLarge.com, which he tells us more about at the end of the episode! 

In this fourth episode of the Ice Cream for Everyone podcast I meet my brother Björn van der Horst and his business partner Omar Romero on the site of a new bar and restaurant they are building in collaboration with the Hilton Hotel London Metropole.  The upcoming bar and restaurant will be called Kojawan and has magnificent panorama views of London from the 23rd floor.  Björn and Omar talk about their careers as chefs as well as their new projects, which include Kojawan and Bone Tea broth bar. I mention this in the intro to the episode, at the time we recorded this they were planning to launch a crowdfunding campaign to finance the next steps of Bone Tea, things have changed since then and they gone the route of private investment for the next steps of the project instead of crowdfunding. I've just had excellent news the podcast is now listed with iTunes Podcasts directory, so you can subscribe there. If you enjoy listening I would hugely appreciate if you could leave a rating and a review please! A few links to the information mentioned: Follow Björn on Twitter Follow Omar on Twitter and Instagram Saint Seiya Hyper Japan in London Dungeons & Dragons paladin Evian-les-Bains Gary Rhodes The Greenhouse, London Alain Ducasse Russian Tea Room, New York Picholine, New York  Marlon Abela Gordon Ramsay Soneva Fushi Rosewood London Bone Tea & Facebook Page Beso de Angel ice cream with mamey sapote fruit "Rôti sans pareil"  Turducken Cadbury's Gorilla advertising Old Spice The Man your Man could Smell like advertising World forum of Mexican gastronomy

When NBC's Hoda Kotb and Kathie Lee Gifford need a wine expert they turn to Leslie Sbrocco. Leslie travels the globe to speak and write about wine and hosts the Emmy Award winning PBS/KQED TV series, Check, Please! Bay Area. As CEO/Editor-in-Chief of Starchefs.com, Antoinette Bruno provides food and beverage industry professionals a business networking community, a collaborative environment to share knowledge through its Chefs Congress and spotlights new talent through StarChefs Rising Stars This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

On today’s episode of Eating Matters, host Kim Kessler interviews Chef Evan Hanczor and Chef Michael Leviton to discuss the roll of chefs in food policy; a roll that is becoming more and more relevant in the recent years. Kim first allows the chefs to explain how they got into food and how they grew in the industry. They then move onto discussions regarding the need for food sustainability and the various methods of encouraging this. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking. In 2012, Brooklyn’s Egg owner George Weld and Hanczor opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Hanczor a 2013 StarChefs.com Rising Star Sustainability Award. Michael Leviton has worked with some of the world’s top chefs and finest restaurants including: Joyce Goldstein at Square One, Alain Rondelli at Ernie’s, Gilbert Le Coze, Francois Payard and Eric Ripert at Le Bernadin, Elka Gilmore at Liberté and Elka, and Daniel Boulud at Le Cirque. In 1996, Leviton moved back to Boston to serve as Executive Chef at UpStairs at the Pudding. In February 1999, he opened Lumiere in his hometown of Newton, MA. In just a short period of time, Lumiere has become one of the best restaurants in the Boston area. This show was brought to you by Tabard Inn.     “When I learned to cook, there was no such thing as sustainability as it applied to food. It’s just that if you wanted to be the best chef, you needed the best ingredients” [6:30] —Michael Leviton on Eating Matters “Bootcamp was a really interesting program for me….Chef’s interested in sustainability, there’s an easy path in making an impact through your customers, through your supply train, through where you choose to buy, how you choose to serve etc. ” [14:30] —Evan Hanczor on Eating Matters

Dave Arnold is back from StarChefs this week to answer listener questions about bottling sodas at home, disgorging cider, and rendering fat in a pressure cooker. Anthony Falco of Roberta’s calls in to answer a question about sourdough starters. We find out that Nastassia doesn’t own an oven and Dave divulges his must-cook circulator foods as well as best uses for MSG. Later on we define the commonly misused definitions of “nitrous” and “nitrogen cavitation”. This program was brought to you by Whole Foods Market. “Natural sodas that you find in Whole Foods tend to be under-carbonated because without preservatives they need to pasteurize the soda which can affect the pressure inside the bottle.” [18:00] “Your freeze dryer is not only limited by the size of the drying chamber but also by volume of the cold trap.” [34:00] “Noticeable MSG is more offensive than noticeable salt.” [49:00] –Dave Arnold on Cooking Issues

Chef Matthew Ridway has traveled coast to coast and abroad studying and perfecting his culinary craft. In addition to proving himself in the kitchen he was an excellent student graduating Summa Cum Laude at Johnson and Wales Culinary School. 2004 his work at Lacroix At The Rittenhouse as Chef de Cuisine was recognized by StarChefs.com and earned him a Rising Star Award. Today he is Chef/Partner at Porcsalt and The PASS in Rosemont, NJ.

Today's guest Chef Patrick Soucy is the executive chef for Ceia Bar and Kitchen in Newburyport MA. StarChefs.com describes Chef Patrick as a Farmers Chef.  He has recently been award Starchefs.com Rising Star Chef Award, and was invited to cook at the James Beard House  

Mark and Francis welcome Antoinette Bruno on the show to discuss the Star Chefs International Chefs Congress. Star Chefs ICC is one of a kind, and it's back: a three-day culinary symposium that gathers more than 90 of the world's most ...

Antoinette Bruno of StarChefs.com joins the guys to discuss the upcoming Chef's Congress happening in New York City October 2, 3 & 4. They discuss mixology, the various events, and the Rising Stars ...

This week on The Food Seen Michael goes on the road to Star Chef's International Chef's Congress, a meeting of the minds for culinary masters to show off their most creative and innovative techniques and ideas. Michael speaks to Jordan Kahn about cooking with colors, playing on our preconceptions about what food should look like and exploring how the visual affects our taste. Michael also speaks to Gabriel Bremer about cooking basics versus new school technology and how art affects both. Alex Stupak also talks about using PVC pipe to make pastries, and Kristen Murray talks about inspiration. This episode was sponsored by Heritage Foods USA. Photo: The 5th annual Starchefs International Culinary Congress

Antoinette Bruno of StarChefs.com joins the guys to discuss the upcoming Chef's Congress happening in New York City September 20, 21, and 22. They discuss mixology, the various events, and the Rising Stars Gala happening in New Jersey on ...

Now that Paddy has a new herb garden to run as well as sort out unruly tyre testing one must not forget how good Nico was in Monaco. Kimi serves it up to Chico. SA Motor Mag turns 100. Canada Dry on the rocks. 2014 engine swaps. Harty makes a complex veal stock. Rob and WashingMachine take their Citroen from Peking to Paris. The Sidetaker stands us up. Al does well at N24. Silver Porsches and RAM upgrades. Philips failing me. H Bone corned beef. Poor rich kids from Seattle. Boring racing in Austin but talked up by International.