Podcast appearances and mentions of Susan Spicer

The Holidays are here!  Are  y'all ready for a Revillion  dinner to Remember? James Beard  and Food & Wine's award winner- New Orleans own, world renowned Chef and restauranteur,  Susan Spicer sat down with me to talk about her own inspirations and  how her culinary journey all began.  After this interview I felt so inspired! Chef Susan opened up about who played important roles in influencing her path to become a culinary staple of New Orleans,  From her first restaurant in the French Quarter to her newest, Rosedale, we find out what drives her to continue to be so present inside of her restaurant kitchens! Find her restaurants:Rosedale 801 Rosedale Drive 504-309-9595Www.rosedalerestaurant.comReservations suggested but walk ins available Bayona430 Dauphine St.504-525-4455Www.bayona.comReservations suggested Then, we're keeping the Holidays rolling with our dear friend Saint Nicholas! For j3 year now, Dominican Friar, Br. Todd van Alstyne joins me for Christmas lore from the TRUE beginnings of Saint Nicolas. Every year, Br. Todd embodies the form of Saint Nicholas to help keep the spirit of love, kindness and giving. He dresses up in the fanciest Santa garb that resembles a Catholic Cardinal- complete with white beard and staff! He tours local SE Louisiana churches to spread good tidings and Christmas Spirit in a time when we need it the most.Curl up and listen to true tales of the REAL Santa Clause with Br. Todd AKA Saint Nicholas! Thank you to our family of amazing sponsors! Ochsner Hospital for ChildrenRouses MarkersWww.rousesmarkets.comKid's Dream Dress ShopWww.kidsdreamus.comSandpiper VacationsWww.sandpipiervactions.comZak George's Dog Revolution! Pinxav Diaper Rash CreamWww.pinxav.comComfort Cases Www.comfortcases.orgNew Orleans Ice Cream CompanyWww.neworleansicecream.comReal Estate with Steph & Berkshire Hathaway www.realestatewithsteph.comAudubon Institute www.auduboninstitute.org

New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award in January at a gala celebration at The Four Seasons Hotel. On this week's show, we sit down with both honorees – who each have culinary careers spanning over 40 years – to learn about their successes and the challenges they overcame to become the legends they are today. We begin with Chef Susan Spicer. Back in 1998, The New York Times named Susan the “Quiet Star of New Orleans.” 25 years later, she remains one of the city's most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona and Rosedale. Susan reflects on a career of accomplishments. And how do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef looks back at his 50-year career in hospitality. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award in January at a gala celebration at The Four Seasons Hotel. On this week's show, we sit down with both honorees – who each have culinary careers spanning over 40 years – to learn about their successes and the challenges they overcame to become the legends they are today. We begin with Chef Susan Spicer. Back in 1998, The New York Times named Susan the “Quiet Star of New Orleans.” 25 years later, she remains one of the city's most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona and Rosedale. Susan reflects on a career of accomplishments. And how do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef looks back at his 50-year career in hospitality. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On episode nine of the Between Bites podcast with Nina Compton and Larry Miller, Chef Susan Spicer talks about her legendary career cooking for nearly 45 years in New Orleans. Chef Spicer holds a pair of James Beard awards, one in 1993 for Best Chef: Southeast at her restaurant Bayona, and another in 2010 as she was inducted into the James Beard Who's Who of Food & Beverage in America. On top of being an accomplished chef, Susan Spicer is also a published author with her book Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans.See omnystudio.com/listener for privacy information.

New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award last week at a gala celebration at The Four Seasons Hotel. On this week's show, we sit down with both honorees – who each have culinary careers spanning over 40 years – to learn about their successes and the challenges they overcame to become the legends they are today. We begin with Chef Susan Spicer. Back in 1998, The New York Times named Susan the “Quiet Star of New Orleans.” 25 years later, she remains one of the city's most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona and Rosedale. Susan reflects on a career of accomplishments. And how do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef looks back at his 50-year career in hospitality.

New Orleans chefs Susan Spicer and Frank Brigtsen are both culinary icons. They are also back-to-back recipients of the coveted Ella Brennan Lifetime Achievement Award, presented each year by the New Orleans Wine & Food Experience: Frank was recognized in 2022; Susan received the 2023 award last week at a gala celebration at The Four Seasons Hotel. On this week's show, we sit down with both honorees – who each have culinary careers spanning over 40 years – to learn about their successes and the challenges they overcame to become the legends they are today. We begin with Chef Susan Spicer. Back in 1998, The New York Times named Susan the “Quiet Star of New Orleans.” 25 years later, she remains one of the city's most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona and Rosedale. Susan reflects on a career of accomplishments. And how do you create a life's legacy? If you've ever had a bite of Chef Frank Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through the early '80s, Chef Frank earned his culinary stripes in the kitchens of Commander's Palace and K-Paul's, working under the watchful eye of Paul Prudhomme. Building on those years of apprenticeship, in 1986, he opened Brigtsen's Restaurant to local and national critical acclaim. The legendary New Orleans chef looks back at his 50-year career in hospitality.

2023 Jazz Fest lineup announced / Saints retain Dennis Allen as head coach / GNO Inc's Michael Hecht and Port of South La CEO Paul Matthews talk: Port of South La's purchase and plans for Avondale Shipyard, River District development, and other highlights from GNO Inc's annual luncheon / Chef Frank Brigtsen chats Susan Spicer's award ceremony, new additions to Brigtsen's Carnival menu, and what's in season

Breathing tube removed from Damar Hamlin / Gayle Benson donates medical equipment to local rec facilities...meanwhile...Mayor Cantrell attempts to glom onto it all / NOPD announces patroling for parking lots around Dome and arena / 20% increase in Tulane's fall enrollment following Cotton Bowl / WDSU's Fletcher Mackel: Damar Hamlin, Tulane football, Saints and Pels / GNO Inc's Michael Hecht talks Tulane enrollment increase / Ella Brennan Award winning chefs Frank Brigtsen and Susan Spicer hijack the Neutral Ground

It's a Frank Brigtsen and Susan Spicer take-over on The Neutral Ground, talking candidly about the Ella Brennan Awards, Nola culinary history and more!

Susan Spicer is the Chef/Owner of Bayona, Mondo, and Rosedale in New Orleans. She is a highly respected figure and chef in NOLA, and nationwide. Susan got her start in 1979 at the age of 26 as a cook, and soon after that, she was staging in Paris. In 1982, back in NOLA, she opened Savoire Faire inside a hotel as the Chef De Cuisine. In 1986 she was a part of the opening team at Bistro at Madison de Ville, also in NOLA. After a trip out west to California where she worked mostly catering and events, she returned to NOLA and opened Bayona in 1990. Mondo came later, in 2010. Her most recent restaurant, Rosedale, is a casual concept, again...in NOLA! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Love what you do and begin with the end in mind." In this episode with Susan Spicer we will discuss: Dining outside Finding a mentor How and where to learn about cooking Being a woman in the industry in the 1980s How to manage people Standards The grind of fine dining Partnerships Turn key operations Food cost, waste, managing numbers Hosting events Closing a business Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sincerity What is your biggest weakness? Judgemental What's one thing you ask or look for when interviewing/growing your team? Looking for a spark when food is mentioned or discussed What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Invested What is one uncommon standard of service you teach your staff? Trying to connect with guests What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy Toast What is one thing you feel restaurateurs don't do well enough or often enough? Recognize their regulars 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? Have animals in your life Be engaged with what you do Read books Contact: Rosedale website: https://rosedalerestaurant.com/ Email: rosedale801@gmail.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 Susan Spicer 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!

New Orleans native and local chef-restaurateur, Susan Spicer, grew up traveling the world with her family; her father served in the Naval diplomatic corps. The experience opened her eyes to global cuisines. Spicer is co-owner of Bayona, an award-winning restaurant located in a 200-year-old French Quarter cottage with a globally inspired menu, and Rosedale, a low-key restaurant and patio area serving seasonal dishes with Louisiana flavors and ingredients, located in an historic police station.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Scoot talks to Chef Susan Spicer about New Orleans' place in America's food pantheon, the enduring appeal of shrimp and grits and the nexus of cuisine and music

Hear the financial headlines of the week, and look ahead at the week to come. Gregory explains how the wild week in crypto currencies keeps this asset class off the table. Our restaurant of the week is Susan Spicer's patio cafe in Midcity: Rosedale. Susan Spicer joins the show to talk about her business. The Wine, Wisdom, and Food experience is back! Gregory hosts a wine pairing, and a financial talk with a focus on tax planning, and a tactical element added to the Invest 50-50. Jude Heath CPA joins the show, and updates you on the rules changes for this year's tax season, and how some of the unemployment bonuses are being handled by the IRS. Steve in Algiers asks if he should refile his daughter's taxes to get the Unemployment income exclusion. Jude Heath explains how the process to get caught up on unfiled tax returns is fairly quick and easy. It may not be cheap, but you can be on the path to resolution within days. The ranks of the retail trader were boosted through apps like Robinhood last year. Now, over a million new traders are discovering their stocks trades may come with a hefty bill for the tax man. Gregory and Jude explain how some households are going to be receiving Child Tax Credit Advances starting in July. Lolo in Kenner is selling her rentals, because she and her husband are too old to be keeping up with all that. What should they do with the money from the sales? Phillip in Marrero asks if a cash business can fly under the rader of the IRS. Gregory has a preview of the new spending plan proposed by the Biden Administration. Julio on Youtube asks: So what is the answer to this question? Should I use my 401(k) to pay off my rental property? I have $220,000 in my 401(k). I owe $204,000 on my three unit rental property. It generates $3,250 a month. The interest rate on my rental property is 3.625%. I currently pay $1, 863 a month on the mortgage. Curtis on Youtube asks: what advice can you give to a beginner who just got into trading? I'm about giving up because I don't make enough profits like people talk about it, my account gets liquidated.

Our restaurant of the week is Susan Spicer's patio cafe in Midcity: Rosedale. The Wine, Wisdom, and Food experience is back! Gregory hosts a wine pairing, and a financial talk with a focus on tax planning, and a tactical element added to the Invest 50-50. Sam in Gretna is changing firms. How does he evaluate between different Mutual Funds and ETFs? How does he figure out which new firm would be the right fit? How does he move the money without triggering some sort of tax or penalty? The average IRA balance reaches an all time high, but is it enough to retire on? Is average enough?

The James Beard Award-winning superstar chef and owner of Bayona, Mondo, and Rosedale restaurants has always followed her heart. Her international navy brat childhood and years as a free-spirited world traveler informed her adventurous palette and fearless creativity. Tonight Susan dishes with the Troubled Men and addresses some culinary queries from the Nation. One bite and you'll know she's got good taste. Topics include the coup attempt aftermath, viral predictions, a new “Jeopardy” host, a Broadside gig, a church lawsuit deadline, Helena Moreno, Warehouse days, a move to New Orleans, a first restaurant, kitchen culture, an airport location, cooking abroad, wine pairings, dining attire, dip, fast food, breaking decorum, local favorites, a 4-course fundraiser, the Circle Bar on Mardi Gras, and much more. Subscribe, review, and rate (5 stars) on Apple Podcasts, Spotify, or almost any podcast aggregator. Follow on social media, share with friends, and spread the Troubled Word. Intro music: Styler/Coman Break and outro music: “Tonight” and “No Newts” from “Little Houses In Space” by the Geraniums

The James Beard Award-winning superstar chef and owner of Bayona, Mondo, and Rosedale restaurants has always followed her heart. Her international navy brat childhood and years as a free-spirited world traveler informed her adventurous palette and fearless creativity. Tonight Susan dishes with the Troubled Men and addresses some culinary queries from the Nation. One bite and you’ll know she’s got good taste. Topics include the coup attempt aftermath, viral predictions, a new “Jeopardy” host, a Broadside gig, a church lawsuit deadline, Helena Moreno, Warehouse days, a move to New Orleans, a first restaurant, kitchen culture, an airport location, cooking abroad, wine pairings, dining attire, dip, fast food, breaking decorum, local favorites, a 4-course fundraiser, the Circle Bar on Mardi Gras, and much more. Subscribe, review, and rate (5 stars) on Apple Podcasts, Spotify, or almost any podcast aggregator. Follow on social media, share with friends, and spread the Troubled Word. Intro music: Styler/Coman Break and outro music: “Tonight” and “No Newts” from “Little Houses In Space” by the Geraniums

On today's episode of All in the Industry®, Shari Bayer's guest is Kelly Fields, the Chef/Owner of Willa Jean in New Orleans, whose first cookbook, The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (Penguin Random House), debuted yesterday. Kelly grew up near Charleston in a family with a strong Lowcountry baking tradition. She has worked as a pastry chef for more than twenty years, including first working under Susan Spicer and then at August in New Orleans before opening her own bakery and restaurant, Willa Jean. Kelly’s career accolades include winning Outstanding Pastry Chef from the James Beard Foundation in 2019 and being named one of the most influential people in the South by Garden & Gun magazine. She founded the Yes Ma'am foundation in 2017 with a mission to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry. including Food & Wine, Bon Appetit, and Eater, and appearances on NBC’s TODAY Show, CBS This Morning Saturday, and Food Network’s “Iron Chef America.” Today's show also features Shari's PR tip; Industry News discussion on how the COVID-19 pandemic has changed how we shop for food; and Solo Dining experience at NYC's iconic Katz's Delicatessen in Manhattan's Loweer East Side. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well.Image courtesy of Gabrielle Geiselman.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.   

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake.  After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out episode 734 with Drew Delaughter as mentioned in today's episode. Check out episode 732 with Chef Michael Gulotta as mentioned in today's episode. 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: "Success is a journey, not a destination." Found on a coffee mug in the rubble of the restaurant now called Saint-Germain. In today's episode with Trey Smith we will discuss: Attention to detail Mentors From law school to culinary school The competitive side of cooking Learning how to ask for help Trusting your team to execute your vision Living and learning in Germany In German restaurants you serve what you kill the night before You're only as good as your team CPA's and accounting Leadership and how to manager people Be respectful always in your restaurant Projections and checklists Today's sponsor: 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? Perfectionist What is your biggest weakness? Perfectionist What's one question you ask or thing you look for during an interview? What is your long-term goal What's a current challenge? How are you dealing with it? Planning anything during COVID-19 Share one code of conduct or behavior you teach your team. Communication What is one uncommon standard of service you teach your staff? Professional actions within a casual environment What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain GET THIS BOOK FOR FREE AT AUDIBLE.COM  Name one service you've hired. Lawyer What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? DineX POS system 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? If you have a dream, take the leap Enjoy what success you have Work your butt off until it's time to stop Contact info: Instagram: @saintgermainnola website: www.saintgermainnola.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 Trey Smith 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!

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out episode 733 with Michael Gulotta as mentioned in today's episode! 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: "We wouldn't do anything out of fear or greed." In today's episode with Drew Delaughter we will discuss: Being a jack of all trades in the restaurant Mentors Learning professionalism What is professionalism? Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path Humility Working with brand new owners who are learning as they go Bridging the gap between BOH and FOH Delegation and how to balance setting a good example and handing out tasks Today's sponsor: 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? Humility What is your biggest weakness? "I don't know." What's one question you ask or thing you look for during an interview? Team work, self-motivation What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. Be humble What is one uncommon standard of service you teach your staff? Recognizing an opportunity for hospitality What's one book we must read to become a better person or restaurant owner? Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by by Jeff Gordinier GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Mentorship mentality What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Resy reservation system 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? Be humble Show up to something that you want to show up to Switch to Resy Contact info: Instagram: @saintgermainnola website: www.saintgermainnola.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 Drew Delaughter 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!

Welcome! I am excited to have you along on this journey! The Naked Brain is designed to expose your mind to the most fascinating and current topics in neuroscience today and to help you improve your brain and your life. I will show you how to use the power of your mind to create a limitless life, full of abundance, joy, wealth, and prosperity. I am Dr. Susan Spicer, a Licensed Psychologist and Neuropsychological Expert, but I'm also a trauma survivor with personal insight into the manner in which you can heal your life, overcome obstacles, and create the life of your dreams. It is these and other topics we will explore as we go inside The Naked Brain.

Kelly Fields is the force behind Willa Jean, a restaurant and bakery named after her grandmother, in New Orleans, Louisiana. Originally from Charleston, South Carolina, Kelly started cooking and baking when she was young and studied under the legendary chef Susan Spicer. She worked at a number of prestigious restaurants and traveled extensively to work with lots of different chefs before she opened Willa Jean in 2015. Her hard work has been celebrated by pretty much every food media outlet there is and just a couple of weeks ago, Kelly took home a James Beard Award for Outstanding Pastry Chef. In this episode, she reflects with Julia about New Orleans, about Hurricane Katrina, about mentorship and leadership, about mental health and therapy and fishing, about identity and queerness, about her dog, chocolate chip cookies, and more. There are also answers to listeners' questions and a shoutout to SheChef, the organization started by Elle Simone Scott. Follow-up links: For more about Kelly, check out KellyFields.com. For more about Willa Jean, check out WillaJean.com. For more about SheChef, check out SheChef.org. Here's the Oxo thermometer that Julia swears by, head here. The recipe for Julia's Brisket with Apricots & Prunes is here and the recipe for her Aunt Renee's Chicken Soup is here (both are originally from Small Victories, which is available for purchase here!) The recipe for Julia's Simplest Pulled Pork is here (it's from Now & Again, which is available for purchase here!)

Newly christened Outstanding Pastry Chef in America by the James Beard Foundation, Kelly Fields of Willa Jean in New Orleans, credits a sassy, sarcastic non-cook as being her champion, her savior and her inspiration. Her grandmother, after whom her restaurant is named, supported her when she came out, and encouraged her to pursue other choices that were not popular with her Southern family. Before launching her restaurant, Fields worked with some of America's beloved chefs including Susan Spicer and Shuna Lydon as well as John Besh, a chef once adored, now reviled, as a result of #MeToo allegations. On this episode of Speaking Broadly, listen in to hear Fields' thoughts on mentors, #MeToo, and making a perfect dough. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!" Photo by Gabrielle Geiselman Milone Speaking Broadly is powered by Simplecast.

Several years back, Chef Alex Harrell was part of a group of young chefs who challenged the status quo in New Orleans by adapting the traditional cuisine from the South and leveraging seasonal local ingredients. He started at Sylvain, then at the famous Angeline and now at The Elysian Bar. Chef Harrell likes to say that he is not cooking for himself. He is providing for someone. A lot of times it gets lost. Chefs and cooks often miss the mark. They are just cooking at people and they are not necessarily cooking for people. What we covered in this episode Chef Alex Harrell tells us about his approach to cooking and how he modernized his recipes while staying true to the flavors from the South.It is essential to paying respect to the traditional cuisine of New Orleans, especially when you are located in the Historical district of the French Quarter.You are not only cooking for guests who are coming to the city but for the residents of New Orleans.Need to be very mindful and respectful of History and tradition.His creative process is ingredient based. Then techniques. High priority to local and seasonal ingredients. Especially seafood.Born in Alabama, Southern cooking is part of his roots. He learned a lot from his grandmother.People believe that Southern Cooking is based solely on butter and fried chicken, but it is really based on grains and vegetables.The South is a huge melting pot of different traditions, different technique, and different styles that really has kind of grown into what modern Southern cooking is.Prior to Katrina, there were not a lot of opportunities for local chefs to have local ingredients available.The future of the Southern cooking in the complexity and the depth coming from outside influences.Chef Alex Harrell never intended to become a chef.  He was into field research and environmental science.He grew up close to his grand parents' farm and got tired of academic life and decided to take a break and started to work at a restaurant in South Florida. Something connected with him while he started working in the kitchen. He enjoyed the physicality of the work and the team aspect and found a connection to food through science.Chef Harrell never went to culinary school. He read a lot of the text books from the Culinary Institute and cookbooks and formulate questions to the Chefs.His mentors: Susan Spicer, and Gerard Maras.Sylvain restaurant was his first job back in New Orleans in 2010. Tiny space. Focused on economy and efficiency.Angeline  restaurant was Mediterranean style viewed through Southern lenses.Closing Angeline was very difficult and it still is. A very emotional process. But it was only a step in the process.Over 20 years in the restaurant business kind of ruin you to do anything else!I would have loved to spend more time traveling. To see other culture and experience them first-hand.Inspiration comes from listening to music, conversations with friends, and talking to the other cooks at the restaurant.New ingredients he is experimenting with: vinegars and sumac.5 rapid fire-questions. Links to other episodes in New Orleans Chef Rebecca Wilcomb Chef Alex Harrell recipe for Southern Style Pork Chops When it comes to pork chops I typically always brine them. Pork loin and the rag are usually leaner cuts and to brining them helps to add flavor. It’s just a standard salt sugar herb brine that I'll put the chops in.I love to smoke them and then grill them a little bit because it imparts a little bit of that kind of barbecue flavor from that Southern barbecue culture. And then after that, something really quick and bright because it's a delicate in my mind. Pork chops, even though they're very substantial, they're still kind of a delicate flavor profile. So I don't like to cover them in anything really heavy. We've got these beautiful baby spring onions and we simply grilled them and then chopped them up, and I made a real quick relish with a little aged white balsamic vin...

Valentine s Day is right around the corner, and we re in the mood for love on this week s episode In this hour, we meet two culinary couples who are making a mark on the New Orleans restaurant scene. We begin with Chef Susan Spicer and Chip Martinson. Back in 1998, The New York Times named Susan the "Quiet Star of New Orleans." Over twenty years later, Susan remains one of the city s most celebrated culinary figures, showcasing her talents at the helm of such restaurants as Bayona, Mondo, and Rosedale. We sit down with Susan to hear her reflections on a career of accomplishments. Although Susan s husband, Chip Martinson, pledged long ago to leave the restaurant industry, it was in a restaurant that he found his true calling. What started with building some tables for Susan s Lakeview restaurant, Mondo, sprung into a full fledged furniture business, facetiously named Monkey Wid A Fez. Then, we meet another chef couple Slade Rushing and Allison Vines Rushing. The two chefs were not expecting to find love over 16 years ago in the kitchen at Gerard s, but there was an instant attraction and love found a way as their culinary careers evolved. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Susan Spicer stops by.

Dr. Susan Spicer's experience includes a richly varied background in forensic neuropsychology, clinical hypnosis, cognitive behavioral therapy, and research focused on many areas of brain structure and brain functioning. Dr. Spicer has spent decades studying the manner in which brainwave patterns impact our thoughts, feelings, and behavior, and she has extensive experience applying this research in the clinical setting. What you'll learn about in this episode: Why Dr. Spicer decided to enter the field of neuropsychology and how her career path led her to start her own company What the science of forensic neuropsychology is, and how it relates to Dr. Spicer's work in criminal evaluations How Dr. Spicer records hypnotherapeutic audio files to help others meditate, center themselves and find emotional balance What brainwaves are, and which activities trigger the five patterns (beta, alpha, theta, delta, gamma) in the brain How audio stimulus can trigger brainwaves of each pattern, and why each type of brainwave is best-suited for specific goals How significant emotional trauma can alter the structure of the brain and cause physical symptoms within the body Why it's critical to take time to process trauma effectively in order to heal and recover from the cause of the trauma How Dr. Spicer balances the many facets of her career with her personal life and her own emotional balance Why forgiveness is an important component of recovery, and how it helps to improve the quality of your life How mindfulness and living in the present are potent tools for processing and recovering from trauma How to contact Dr. Susan Spicer: Website: www.brainwave-technologies.com

Join Dr. Susan Spicer and Kristin Walker as they discuss her new company Brainwave Technologies. Dr. Susan Spicer’s experience includes a richly varied background in forensic neuropsychology, clinical hypnosis, cognitive behavioral therapy, and research focused on many areas of brain structure and brain functioning. Dr. Spicer has spent decades studying the manner in which brainwave patterns impact our thoughts, feelings, and behavior, and she has extensive experience applying this research in the clinical setting. Dr. Spicer’s comprehensive education and clinical work, coupled with her talents as an accomplished musician, have culminated in the creative development of Brainwave Technologies.Dr. Spicer is a Licensed Psychologist with Psychological Affiliates, Inc., of Winter Park, Florida, a private group practice, where she specializes in forensic neuropsychology, clinical hypnosis, Eye Movement Desensitization and Reprocessing (EMDR), and therapy for trauma related disorders. She conducts neuropsychological assessments of children, teens, and adults with many diverse diagnoses including cognitive disorders, ADHD, learning disabilities, and brain injuries. Dr. Spicer has contributed to forensic evaluations in legal cases involving child abuse, divorce, and criminal matters, and has provided expert testimony in Courts throughout the state of Florida. She has television and news experience and has been featured as a psychological expert on FOX 35 News, Channel 13 News, and Wesh 2 News in Central Florida. Dr. Spicer is a member of the National Academy of Neuropsychology (NAN), the International Neuropsychological Society (INS), and the American Academy for Clinical Neuropsychology (AACN).

According to the National Restaurant Association, only 19% of chefs in the U.S. are women. You're about to meet one of them. Susan Spicer has been dubbed a one-woman industry in New Orleans. She is the chef/owner of 3 Big Easy restaurants: Mondo, Rosedale and the French Quarter's culinary landmark, Bayona. Inducted into the James Beard Who's Who of Food and Beverage in America and a member of the Culinary Hall of Fame, Susan shares her passion and drive to prepare creative classic dishes, while expanding on local culinary traditions.

Chef Richard Papier still remembers when Mexican food in New Orleans meant Taco Bell. And he s not that old. Chef Richard is changing how we experience Mexican dishes with authentic recipes from Mexico steeped in his fine dining training working alongside Emeril, Susan Spicer, Nathaniel Zymet, Donald Link and Guillermo Peters. Chef Richard s new Uptown restaurant on Magazine Street is a few thousand giant steps up from Nacho Mama s, the space it now occupies. Arana Taqueria y Cantina is the real deal Yucatan soaked flavors paired with the only imported Mexican craft beer in town and a range of fine tequilas. If you think the leap from Nacho Mama s to Arana is about the most incomparable comparison you could imagine, how about this one the leap from Cairo, Egypt to Ocean Springs, Mississippi. That s the trajectory Cal Zayed s life took. Cal is Arana s front of house face and a tequila sophisticate who turns drinking tequila into an art form. Cal can take you on a flight with the finest tequilas from Mexico or have you climb a tequila ladder from ground to kissing the sky. Just don t ask him about "angry grapes" raisins or how those dancing raisins from the TV ads back in the day terrorized him as a child and haunt him still. Chef Richard s and Cal s complementary pasts, tastes, humor and passion make for a lively night out, whether it s at Arana or here on Midnight Menu 1.

Guests: Kim Dickens, Erika Nakamura, Curtis Di Fede   Nothing better than blood, sharp objects and zombies on Halloween, and we’ve got lots of all of that — and Kim Dickens, star of 'Fear the Walking Dead' and HBO’s ‘Treme'.  Starting off with a cocktail — "The Bloody Vampire Killer" — Kim and The Jeffs dig into her experiences playing Chef Janette Desautel and starring alongside the likes of Superstar Chefs Tom Colicchio, David Chang, Eric Ripert, Wylie Dufresne, John Besh and Susan Spicer as well as her current role as Bad-Ass Mom, Madison Clark and feeding/killing for your family during the zombie apocalypse.  Strauss surprises Phelps and Dickens with a little in-studio, fresh-made Beef-Heart Tartare and the three wrestle with the perennial question: “If you had to eat one person, who would it be?"   Along the way, Strauss visits one of America’s “Top Woman Butchers”, Erika Nakamura at her hot-new butcher-shop/eatery, White-Gold Butchers, in New York to talk “How to Cut Up a Carcass”… and later sits down with Napa’s rising-star chef, Curtis Di Fede, of Miminashi. The show finishes with a musical ’treat’ courtesy of YouTube star Andy Rehfeldt.   Day Drinking: "The Bloody Vampire Killer" with guest bartender "Manimal"

The root of the word “restaurant” is in fact the French verb restaurer ​, to restore. And New Orleans restaurateurs , the proprietors, were seen as key figures in restoring the life and spirit of the city. But in those first months after the flood, nobody was sure how or even if the city's most famous restaurants were going to reopen. We hear tape from an October 2005 meeting of New Orleans chefs — including John Besh , Susan Spicer and Leah Chase — about how to get the city's restaurant industry back on track. And we talk to present-day John Besh about how Katrina changed the way he does business. A consultant from Martin Wine Cellar talks about what it's like to deal with thousands of cases of ruined wine after a natural disaster. And we hop on the streetcar for a late night ride with New Orleans' service industry workers. Click here to subscribe in iTunes. WWNO's Listening Post project sent out a text asking New Orleanians about their experiences with food right after Katrina. Here

The James Beard Award-winning superstar chef and owner of Bayona, Mondo, and Rosedale restaurants has always followed her heart. Her international navy brat childhood and years as a free-spirited world traveler informed her adventurous palette and fearless creativity. Tonight Susan dishes with the Troubled Men and addresses some culinary queries from the Nation. One bite and you'll know she's got good taste. Topics include the coup attempt aftermath, viral predictions, a new “Jeopardy” host, a Broadside gig, a church lawsuit deadline, Helena Moreno, Warehouse days, a move to New Orleans, a first restaurant, kitchen culture, an airport location, cooking abroad, wine pairings, dining attire, dip, fast food, breaking decorum, local favorites, a 4-course fundraiser, the Circle Bar on Mardi Gras, and much more. Support the podcast [here.](https://www.paypal.me/troubledmenpodcast) Shop for Troubled Men's Wear [here.](https://www.bonfire.com/troubled-mens-wear/) Subscribe, review, and rate (5 stars) on Apple Podcasts, Spotify, or almost any podcast aggregator. Follow on social media, share with friends, and spread the Troubled Word. Intro music: Styler/Coman Break and outro music: “Tonight” and “No Newts” from “Little Houses In Space” by the Geraniums