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3 episodes with Todd English
3 episodes with Todd English
2 episodes with Todd English
2 episodes with Todd English
2 episodes with Todd English
2 episodes with Todd English
2 episodes with Todd English
2 episodes with Todd English
2 episodes with Todd English
Send us a textChef Ryan Ratino attended Orlando's Le Cordon Bleu in 2009. He launched his culinary career as a Junior Sous Chef at Shula's Steak House (Walt Disney World Swan and Dolphin resort) and spent three years working under Todd English at Bluezoo. He owns D.C.'s One Michelin-starred Bresca and Two Michelin-starred JÔNT. Now also in Florida, MAASS (Fort Lauderdale) and Ômo by Jont (Orlando) join the Hive Hospitality portfolio. In this episode, we discuss:Culinary schoolOpening a restaurantCreating the hospitality groupReceiving Michelin Star recognitionDefining the Bresca, MAASS, JÔNT, and ÔMO concepts Hope for a MICHELIN Guide Florida expansion to Fort LauderdaleFinding daily motivationSouth Florida favorite eatsUpcoming projectsListen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms: InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two?Message me at thewhetpalette@gmail.com. Thank you for listening. As always, from my “palette” to yours, Cheers! BrendaSupport the show
Listen for great ideas for quick and easy holiday meals, Christmas Eve, Hannukah and New Years from award-winning celebrity chef Todd English. Sommelier Jacqueline Coleman drinks to go with them. Tune into Linda Gassenheimer's Food News and Views podcast.
Send us a textWe have the latest details about the Tropicana Las Vegas implosion which takes place next week. There's a Roller Skating residency coming to Tao Beach at The Venetian. LAVO at Palazzo gets a refresh! We try it out. We have also had some record breaking heat in Las Vegas... can you believe it's still 100 degrees?! FlyOver Las Vegas has an incredible new experience where you fly over and through Chicago. We take the ride! Also, Dayna checks out The Pepper Club and Sean does the all-you-can-eat buffet at a sports bar at Palace Station. Comedian Nate Bargatze is coming back to Wynn Las Vegas.Call LevelUp Law at 855-LevelUp or visit LevelUpLaw.comVegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com
In this episode of "Undeniable," Coach Cimoroni chats with Andris Lagsdin, an inspirational entrepreneur and the brains behind the revolutionary Baking Steel. Dive into a journey of culinary innovation, entrepreneurial spirit, and the power of persistence. Key Highlights: The Baking Steel Journey: Andrew shares the origin story of Baking Steel, born out of a fusion of family heritage in industrial manufacturing and a passion for perfecting home-cooked pizza. Culinary Collaboration: Discover the delightful synergy between Andrew's baking innovation and Coach Cimoroni's culinary experiments, leading to mouthwatering creations. Entrepreneurial Insights: Andrew delves into his transition from the family business to launching his successful brand, emphasizing the importance of self-reliance and financial savvy. Personal Growth and Mindset: Andrew's personal transformation and approach to entrepreneurship, highlighting the significance of self-love, positive thinking, and continuous learning. Notable Moments: Recollection of a recent collaborative cooking session that left a lasting impression. Insights into Andrew's professional journey, including his experience working with renowned chef Todd English. Andrew's reflection on the economic challenges of 2008, the genesis of Baking Steel, and its success through a Kickstarter campaign. Discussion on the future of Baking Steel, focusing on product innovation and business growth strategies. Inspirational Takeaways: The essence of turning passion into a successful business model. The impact of personal experiences and family influences on entrepreneurial endeavors. Strategies for maintaining business agility and resilience in changing markets. Connect with Andris: Instagram, Facebook, TikTok: @bakingsteel Connect with Peter Cimoroni https://www.linkedin.com/in/cpetercimoroni/ #UndeniablePodcast #BakingSteel #Entrepreneurship #CulinaryInnovation #SelfGrowth #BusinessInsights #FamilyBusiness #CookingScience #MindsetShift #PassionToProduct #BusinessGrowth #Entrepreneurship #StartupSuccess #InnovationLeaders #MarketTrends #SuccessMindset #ProfitBoost #BusinessStrategy #NetworkingWins #InvestInSuccess --- Support this podcast: https://podcasters.spotify.com/pod/show/bloodtime/support
Circle of Parks Podcast: Talking all things Walt Disney World
Ever wondered if the magic of Disney extends to its nearby high-end hotels? Brittany and I spill the beans on our recent escapade at the Walt Disney World Dolphin Hotel, a place that marries the enchantment of Disney with the sophistication of the Marriott brand. We're peeling back the curtain on this strategically placed resort, diving into its history and how it's carved out a niche in the competitive landscape of accommodations around the happiest place on earth. And because no review is complete without the nitty-gritty, we're getting real about what the Dolphin does well and where it left us wanting more.Buckle up for a jaunt through Disney's transportation intricacies and the dining scene that could rival any foodie's dream, as we shine a light on gems like Todd English's Blue Zoo and Shula's Steakhouse. But it's not all about the glitz of high-end eateries; we're also tackling the subtler aspects of the Disney experience that were notably absent from our stay. From the symphony of Disney tunes that usually scores your vacation to the theming that sweeps you off your feet, we reflect on what it means to be just outside the Disney bubble. Join us for an episode that's part storytelling, part critique, and all about giving you the insider's edge for your next Disney adventure.Please check out our links below:Our Sponsor:www.mainstreettravelco.comEmail Us:circleofparks@gmail.comOur Website:www.circleofparks.comFacebook:www.facebook.com/circleofparksInstagram:www.instagram.com/circleofparksX:www.x.com/circleofparksSupport the show
Guest Abby Gray, a renowned and respected private Chef, cooking school owner, and leader of culinary adventures, who was mentored by the likes of Master Chef's Todd English and Jacques Pépin, joins us in this 2-part series to share her own journey of rediscovery and reclamation. In part 1, Abby lays out her anything but straight and narrow career history. Starting out as a Legislative Assistant & Director of Seminars for a political magazine on Capital Hill, spending years in Event Planning at a media organization before owning the European market-style store "Olivia Browning" in the Boston-area waterfront community of Charlestown. Meeting her best friend and love of her life, who she has greatly partnered with in all areas of life. All before becoming the Chef she is today. In today's episode, Abby shares a deeper take into owning a small business, the delicate balance of work and family life, and incredible amount of encouragement for any of us that want to make a switch to a new career or to chase our passions, but are feeling under-qualified and out of touch. This episode is a gentle reminder that we need to own our womanhood, and to own our roles as mothers and caregivers. We all have a rich life history filled with the skillsets and tools for our next adventure. SHOW NOTES Connect with Abby: http://www.cookingwithabby.com/ Chef Abby Gray IG: https://www.instagram.com/cookingwithabbygray/ Do More for Cancer Foundation and Gala: http://www.cookingwithabby.com/do-more-for-cancer CONNECT WITH KRISTINA Share Your Story or Ask Your Questions: Kristina@andthenbewell.com Follow Along: Podcast IG // LinkedIn Don't forget to subscribe, rate and review after your favorite episodes. --- Support this podcast: https://podcasters.spotify.com/pod/show/andthenbewell/support
Have you asked yourself this question in recent years: "What am I going to do with the rest of my life?". At this stage in the game it is only natural that we take a retrospective glance on the careers we've built and the families we are raising. Asking ourselves if what we are doing right now will continue to serve us, if it brings us joy, if it provides in a way that aligns with our lives. Guest Abby Gray, a renowned and respected private Chef, cooking school owner, and leader of culinary adventures, who was mentored by the likes of Master Chef's Todd English and Jacques Pépin, joins us in this 2-part series to share her own journey of rediscovery and reclamation. In part 1 (today's episode), Abby lays out her anything but straight and narrow career history. Starting out as a Legislative Assistant & Director of Seminars for a political magazine on Capital Hill, spending years in Event Planning at a media organization before owning the European market-style store "Olivia Browning" in the Boston-area waterfront community of Charlestown. Meeting her best friend and love of her life, who she has greatly partnered with in all areas of life. All before becoming the Chef she is today. Next week Abby shares a deeper take into owning a small business, the delicate balance of work and family life, and a whole lot of incredible encouragement for us that want to make a switch but are feeling under-qualified. SHOW NOTES Connect with Abby: http://www.cookingwithabby.com/ ___ CONNECT WITH KRISTINA Share Your Story or Ask Your Questions: Kristina@andthenbewell.com Follow Along: Podcast IG // LinkedIn Don't forget to subscribe, rate and review after your favorite episodes. --- Support this podcast: https://podcasters.spotify.com/pod/show/andthenbewell/support
On today's episode of Athleisure Kitchen, we're embracing all the reasons to be out and about with friends, traveling to new destinations, and having the best meals at new and treasured restaurants. When it comes to the culinary industry, there have been a number of luminaries that elevated this space and showcase how they interpret and infuse their passion in this field.I'm pleased to have 4X James Beard Award winner, Emmy nominated, Las Vegas Food & Wine Festival's 2022 Chef of the Year, restaurateur, entrepreneur, food advocate, best-selling author, philanthropist, and Host/TV personality, Chef Todd English. He is also Athleisure Mag's MAR ISSUE #87 cover! We enjoyed eating at his restaurant Olives, here in NY back in the 2000s as well as eating at his restaurants in Las Vegas. His passion for his love of cooking rustic Mediterranean, creating an immersive ambiance when you're at his establishments, and having that Todd English aesthetic when you're at his properties is something that we enjoy. He has blown our collective minds, palettes, and senses with such utter delights over the years - with so much more coming!I sat down with Chef Todd to talk about his culinary background, how he got in and navigated the industry, providing insight into what it meant to be in the industry when there weren't the resources that we have access to today, English Hospitality Group (its portfolio includes Olives, Figs, The Pepper Club, Bluezoo at Walt Disney World Dolphin Resort, The English Hotel to name a few), an array of projects, luxury in hospitality, cannabis, and food advocacy. In our conversation, he provides an inside look at how he approaches ingredients, the state of food, and the power of relevancy as a brand.Athleisure Kitchen is on the Athleisure Studio Podcast Network and a member of Athleisure Media. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. Theme music "This Boy" by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.
Mario Amaral served 4 years in the Coast Guard as a fireman aboard a drug interdiction ship out of Florida. While still active in the Coast Guard he met a professional chef in 2005, which made him realize he wanted to be a chef himself. He got out of the military and attended Le Cordon Bleu Culinary College in Las Vegas. Since graduating from culinary school, he has helped open restaurants across the country, including the Red Rock Resort, Buddy V's, the restaurant of Cake Boss star Buddy Valastro, in Las Vegas. He worked for several years in restaurants including Olives in the Bellagio, and Spago in the Venetian. While working at a restaurant in New Hampshire, Mario reconnected with Chef Todd English, whom he previously worked for. Mario was brought on to oversee operations with English's restaurants in Alabama, Florida, and Boston as well as large scale events like Super Bowl LIV in 2019. Mario has also won cooking competitions on his own including the Back of the House Brawl in Vegas. Today, Mario is back in Southern California working with his friend and fellow chef Dylan Soros as business partners in the restaurant Savage Chef. PODCAST - LISTEN, WATCH, AND SUBSCRIBE https://linktr.ee/TransitionDrillPodcast CONNECT WITH MARIO https://savagechef.com/ mario@savagechef.com
What perfect timing to have a Chef on the day before Thanksgiving! Chef William Sigley got his start in Las Vegas where he worked under renowned chefs such as Wolfgang Puck, Todd English, and many more. Now, he brings all that experience to this unique podcast where Charles, Brandon, and Adam pick his brain on the best Thanksgiving holiday appetizer, main course, and, of course... dessert! You won't wont to miss a minute of this fun and informative episode.
#sharktank #beatbox #scotchwhiskey #gin #spicy #spiced #marccuban #titosvodka #mexigin #oneyear #anniversary #celebrate Brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! Shark Tank Party Punch Beatbox is back, it will make another appearance later today on the show. Mark Cuban originally invested in the RTD brand back in 2014 and they claim to be one of the fastest growing RTD brands, selling over 12 million BeatBoxes this year alone. They have an interesting lineup of investors and team of leaders they've added since the first appearance with leaders from InBev, MillerCoors, Tito's and other industry veterans plus other celebrities and content creators. You can read the story to learn more and then find out what's next for Beatbox on Shark Tank. Link with more int he show notes https://www.prnewswire.com/news-releases/beatbox-is-back-on-shark-tank-301632680.html Best New Scotch Whiskies aren't cheap, but if you have a little room in your budget for a bottle, this list of limited edition, flagship bottles and some new and different whiskies looks like it won't disappoint. They've been maturing in dusty barrels in the back corners of warehouses, gaining flavors and maturing just for you. The prices vary quite a bit. -anywhere from a fairly affordable $60 ish dollars up to about $550 and names like Ardbeg Ardcore, Glen Scotia Distillery of the Year Edition, Gauldrons Sherry Cask Finish and more. They each promise a different level of complexity and flavors that range from dried cherries, caramel apples and even candied orange peels or even cookies. Check out the link for more, and find a new favorite at the link in the show notes https://gearmoose.com/best-new-scotch-whiskies-2022/ Spice Up Your Gin, the fastest growing alcohol flavor trend, according to those who are spicing their gin. Makes sense though as celebrity Chef Todd English just announced it's his gin on choice and it already has a number of flavors to enjoy straight or play off in a cocktail. Chef English believes Gin is ultimately a "connoisseur's drink" and that the unique flavors of Mexigin "tantalize the palate," crediting Mexigin with bringing a "modern take on classic cocktails." Mexigin is one of the brands at the forefront of a revolution in Gin, combining a variety of smooth notes and savory all-natural spices – with just enough juniper and elevated heat on the back end to create a darkly spicy experience - replacing everything from bourbon and tequila to vodka and rum. Find out more about the new trend at the link in the show notes https://www.prnewswire.com/news-releases/mexican-spiced-gin-becomes-newest-alcohol-flavor-trend--world-famous-chef-todd-english-names-mexigin-his-gin-of-choice-301633027.html Remember to stay safe, drive sober and support the booze that supports your local community, and always find the show notes and links at boozebuddyupdate.com Learn more about your host and voice over talent The Real Voice - Mel Allen at https://TheRealVoice.com --- Support this podcast: https://anchor.fm/boozebuddy/support
Steve Dennis, general manager of The English Hotel in Las Vegas, talks with James Shillinglaw of Insider Travel Report about his new property, the first hotel developed by Chef Todd English, which has 74 rooms and a dedicated Asian fusion restaurant, The Pepper Club. This thoroughly modern, four-story hotel, which features stylish décor and even a small pool area, is set to become the heart of Las Vegas' Arts District between The Strip and Downtown Vegas. For more information, visit www.theenglishhotel.com. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.
Boosting immunity and weathering the seasons, by a mother-daughter, Chinese-American duo.Combining the trends of culinary medicine and seasonal eating and adding a dash of Traditional Chinese Medicine (TCM), Healing Herbal Soups: Boost Your Immunity and Weather the Seasons with Traditional Chinese Recipes by Rose Cheung and Genevieve Wong is the first book of its kind to focus on boosting immunity and weathering the seasons, by a mother-daughter, Chinese-American duo. Rose and Genevieve have been making Chinese herbal soups in their kitchens all their lives. They made broths to help their bodies adapt to the seasons, and now, for the first time, they're translating these traditional recipes—all of which have been vetted by Dr. Shiu Hon Chui, a preeminent TCM doctor, researcher, and professor—into English.Rose is a mother and entrepreneur, inheriting her fondness for soup from her mother who raised her in a very traditional Chinese family in Hong Kong. After Rose moved to the United States to attend college, she got married and decided to settle down in Southern California, and later opened and owned a Chinese restaurant in Hermosa Beach for four years with her husband.Genevieve is a four-time Emmy-nominated producer and writer. As a journalist, she has reported for news organizations like NBC News, the New York Post, and the Los Angeles Times. Genevieve is also a former cooking producer at The Nate Show, where she worked alongside celebrity chefs like Todd English and Bobby Flay. After two decades of suffering from conditions like eczema, allergies, and asthma, Genevieve became extremely interested in TCM at the age of twenty-three, and by default, began to learn about the healing powers of Chinese herbal soups.Listen as they tell us about these special soups, where to source these herbs, and the residual health benefits aside from their intended purposes in this encore episode from January 2022.
Todd English, Master Chef and Partner of English Hospitality Group, and Keith Burkard, Chief of Staff of the English Hospitality Group, discuss the state of the hospitality industry. Hosts: Tim Stenovec and Katie Greifeld Producer: Sara LivezeySee omnystudio.com/listener for privacy information.
Todd English, Master Chef and Partner of English Hospitality Group, and Keith Burkard, Chief of Staff of the English Hospitality Group, discuss the state of the hospitality industry. Hosts: Tim Stenovec and Katie Greifeld Producer: Sara LivezeySee omnystudio.com/listener for privacy information.
On The Path Here Scott chats with one of the Culinary World's most innovated and creative minds, James Beard Winner Todd English. Todd shares some amazing stories on The Path Here.
Rico Lamitte Politicians & Cannabis: Controversial GOP Rep. Boebert Calls Sen. Coram 'Illegal Drug Dealer' For Selling 'Hot Hemp'Liz Rogan Cannabis king' sentenced to 22 months in prison for bribing San Luis Obispo politicianRoz McCarthy Coastal GA prosecutor becomes latest in state to drop marijuana casesShalina K. Pannu, Esq. What Do Zoomers Like? Pot or Shrooms, Not BoozeEric Hiss-Loreda Will Smith saw his career disappear during ayahuasca trip before Oscars controversyBrandon Dorsky Celebrity chef Todd English talks about his new cannabis-infused food lineSusan Soares Pollen Study in Spain Reveals Thriving Illegal Cannabis Grows Dr. Mary Clifton Fan Controlled Football quarterback throws touchdown, lights up joint to celebrate, makes T.O. look like choir boy
Welcome back to another episode of The Everyday Wine Aficionado Podcast, today let me introduce you to Kyle Williams of Savor and Swirl. Chef Kyle Williams has over 22 years of experience in the culinary industry, working in restaurants all over the world – from 2 Michelin starred Relais & Chateaux Grand Chef restaurants in Italy, to private resorts in Hawaii, large hotels, small café's to opening and working in restaurants in NYC for a few of the best 3 starred New York Times celebrity chefs (Todd English, David Burke, and Daniel Boulud) in the world. Kyle has a passion for creating delicious and beautiful dishes. With an ever-growing love of the process of vineyard management & the wine making process and all it encompasses, pairing wine with delectable food is where he comes alive to his passion! Let's dive into his wine story! [00:01 – 04:36] Opening Segment This week's special! I introduce our guest for this episode, Chef Kyle Williams Kyle shares with us his passion for food and how his career came to be [04:37 – 13:00] From Buffalo Wild Wings to Three Michelin Star Restaurants Kyle's journey from culinary to school to three Michelin Star Restaurants A More Creative Outlet: Food and Wine Pop-Up Lessons learned from Italy's restaurant industry Making Food and Wine is All About Quality Ingredients Kyle on TV! [13:01 – 25:03] Serving Wine and Food with Passion Savor and Swirl, Creative and Fun Casual, self-driven meals to your doorsteps Travelling to serve love: How Kyle chooses his menu Know why Kyle thinks everyone can make wine Let's talk about wine! Reach out to us and see you on May 20th in Kansas. [25:04 – 29:36] Closing Segment Learn everything you need to grow your wine, business, or brand with Wine Business Bootcamp where I help other wine producers like yourself, master the fundamentals of digital marketing, nail their customer experience, and convert more wine tasters into their wine clubs and other offers. Just send me a dm or email at kris@krislevy.com with the subject Wine Business Bootcamp Kyle plays the Tasting Round Connect with Kyle through Email: hannah@savorandswirl.com Website: https://savorandswirl.com/about-us/ Instagram: @savorandswirl, @savorathomekc, @savortogo, @kylewilliams923 Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at www.klevywineco.com. TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast to someone who wants to join the wine conversations. Go ahead and take a screenshot, share this to your stories, and tag me on Instagram! JOIN THE CLUB through this link and handpick wines every month, from up and coming wineries, winemaker owned brands and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level. Tweetable Quotes: “It's really about pleasing the guest and exceeding their expectations with food, wine, service, and ambiance.” – Kyle Williams “Never despise the small beginnings. The best things in the world started small.” – Kyle Williams
Welcome Home! Today is an insane episode with one of the original "Bad Boy" Rockstar Celebrity Chefs, Todd English. We talk about his history, what the scene was like in the 80's and 90's, building an empire of over 50 restaurants, what it takes to have a "successful" restaurant, what's more important to Chefs, a James Beard Award or Michelin Star, Steve Wynn calling him at 2am screaming, opening a hotel in Las Vegas and more! This episode is sponsored by Mandalay Bay.
Tiffani Faison Chef and Restaurateur of Big Heart HospitalitySweet Cheeks Q, Fool's Errand, Orfano, Dive Bar, Tenderoni's and Bubble Bath Chef and Restaurateur Tiffani Faison of Sweet Cheeks Q, Fool's Errand, Orfano, Dive Bar, Tenderoni's and Bubble Bath, has made a name for herself nationwide for her dynamic personality, culinary prowess and fierce work ethic. Under Big Heart Hospitality, her Boston based restaurant group, she creates restaurants that are warm, inspired and instantly loveable. Tiffani began her career working under world renowned chefs as Daniel Boulud, Alain Ducasse and Todd English. Early in her career she was cast on the inaugural season of Bravo's Top Chef, and placed as runner-up. From there she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. After transforming Rocca into a critically acclaimed dining destination with a three star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.She opened Sweet Cheeks Q in 2011 during the very early stages of Fenway's revitalization. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks became an instant hit for its laidback Southern charm and addictive offerings: Heritage Pulled Pork, Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks garnered a three-star review from The Boston Globe, and it has been awarded “Boston's Best Barbecue” numerous times by Boston magazine. Nationally, Forbes deemed Sweet Cheeks' biscuits the “Best Biscuits in the World.” Most importantly, Tiffani created a restaurant that is both a neighborhood gem and a dining destination attracting guests from near and far who are simply seeking the city's best ‘cue. In December 2015, Tiffani expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama, found on the same block as Sweet Cheeks in the Fenway. The seeds of Tiger Mama formed during Tiffani's travels to Southeast Asia and the restaurant set a new benchmark, both for her career and Boston's dining culture. In its April 19, 2016 review, The Boston Globe agreed, calling Tiger Mama “a spectacular restaurant” with dishes that you'll “take to the grave” and hospitality that “feels generous and natural.” In October 2021, Faison closed Tiger Mama to make way for an exciting new restaurant concept she's excited to debut in the same space sometime in 2022. In August 2018, Tiffani opened her third restaurant – an adult snack bar called Fool's Errand. With an irreverent menu and intimate atmosphere, Fool's Errand neighbors Sweet Cheeks Q and on Boylston Street in Boston's Fenway. The snack forward menu works with top quality, luxurious ingredients to deliver irreverent bites. Classic American cocktails, done beautifully and with care, join a rotating list of internationally sourced wines and aperitifs. In August 2019, Tiffani opened her fourth restaurant, Orfano, an Italian American restaurant, also located in the Fenway. Guided by the whimsy of “sorry Nonna,” Orfano is Tiffani's most upscale restaurant to date featuring next level Italian – delicious, elegant, humorous, and distinctly different than anything else in Boston. Food & Wine included Orfano as one of its “19 Biggest Restaurant Openings of 2019” while Boston Globe Magazine named Orfano as one of the “best new restaurants in Boston”. In its Feb 2020 review of the restaurant, Boston Magazine proclaimed Orfano “a triumphant modern take on Italian”. In March 2022, Tiffani will open three distinct concepts within High Street Place, the much anticipated food hall in downtown Boston: Dive Bar, a raw bar featuring a menu of both northern and southern Atlantic classics, Tenderoni's, an old school pizza and grinder shop, and Bubble Bath, a Champagne and wine bar that cheekily pairs its pours with gourmet hot dogs and popcorn. Marking her many culinary achievements, the James Beard Foundation nominated Tiffani as “Best Chef: Northeast” three years in a row (2018, 2019 & 2020) and Boston magazine awarded her “Best Chef: General Excellence” in its 2016 “Best of Boston” issue. In November 2016 and 2019, the Boston Business Journal named Tiffani to its “Power 50” list, celebrating individuals from Boston's multiple industries and professions who are making a difference in their business communities. In December 2019, The Boston Globe named Big Heart Hospitality as “Restaurateurs of the Year” andEater named Tiffani “Empire Builder of the Year.”Outside of the kitchen, Tiffani is currently a judge on Food Network's Chopped. After placing as runner-up on Top ChefSeason One, Faison later competed on Top Chef All-Stars and Top Chef Duels. She's also previously been a judge on Food Network's Chopped Grill Masters and Cooking Channel's Fire Masters. Tiffani has made frequent appearances on NBC's TODAY, CBS This Morning, PBS's Simply Ming and was the host of “Tiffani's Taste” and “Food Truck Fridays” on New England Cable News. She has been a contributing chef to numerous cookbooks and has been widely featured in such national outlets as People, SELF, Entertainment Weekly, Sports Illustrated and Food & Wine. She also currently serves on the Board of Directors for Women Chefs & Restaurateurs and also BAGLY (Boston Alliance of Lesbian Gay Bisexual Transgender Queer Youth). In September 2019, Tiffani was appointed to The Commonwealth of Massachusetts' Restaurant Promotion Commission for her commitment to the states restaurant business as a whole. Tiffani lives in Boston and is a tireless advocate of LGBTQ human rights.
This week I have Baking Steel founder Andris Lagsdin. It's the inspiring story of how Andris built his successful business. He spent a number of years working in restaurants, which included being on chef Todd English's management team. Tired of the restaurant industry, Andris decided to go work at his family's steel manufacturing business. But it was an a-ha moment that led to the creation of what's now known as the Baking Steel.In addition to hearing his origin story, we also talk about pizza making and how to get the most out of your Baking Steel. Want tips on successfully getting that pizza onto your steel? Ever wondered if you can put a glass dish on top of it? You'll get the answers to these questions and more on today's show. ===========Andris Lagsdin and Baking Steel===========Baking Steel's Instagram Baking Steel's Website Baking Steel's Facebook Baking Steel's YouTube Buy Andris's book “Baking With Steel” ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
Bally's Las Vegas is making a major transformation. Caesars Entertainment announced it will change from Bally's to the Horseshoe Las Vegas. Sean and Dayna have information about to expect. Plus, Las Vegas had big visitor numbers in 2021. It may surprise you! Gaming numbers are in too. People seem to be gambling more. Also, after Adele abruptly announced she is rescheduling all of her shows at The Colosseum, fans are speaking out. Sean and Dayna also share all the rumors and information surfacing since last week. Other hot topics include Katy Perry, Resorts World, new show announcements, and the Super Bowl. This week's tips focus on a hot spot in central Las Vegas, Allegiant Airlines specials, and a new boutique hotel opening in downtown Las Vegas' Arts District. Thanks to our sponsor, Targeted Tax Relief. Get a free consultation today! Go to TargedTaxRelief.com for information and to sign up.Support the show (https://www.paypal.com/donate?hosted_button_id=UCMULZYF325PL)
Chef Todd English explains the concept behind the cannabis company LastLeaf and his involvement with the brand. Plus, how he built his restaurants empire with 60 locations around the world.
Boosting immunity and weathering the seasons, by a mother-daughter, Chinese-American duo.Combining the trends of culinary medicine and seasonal eating and adding a dash of Traditional Chinese Medicine (TCM), Healing Herbal Soups: Boost Your Immunity and Weather the Seasons with Traditional Chinese Recipes by Rose Cheung and Genevieve Wong is the first book of its kind to focus on boosting immunity and weathering the seasons, by a mother-daughter, Chinese-American duo. Rose and Genevieve have been making Chinese herbal soups in their kitchens all their lives. They made broths to help their bodies adapt to the seasons, and now, for the first time, they're translating these traditional recipes—all of which have been vetted by Dr. Shiu Hon Chui, a preeminent TCM doctor, researcher, and professor—into English.Rose is a mother and entrepreneur, inheriting her fondness for soup from her mother who raised her in a very traditional Chinese family in Hong Kong. After Rose moved to the United States to attend college, she got married and decided to settle down in Southern California, and later opened and owned a Chinese restaurant in Hermosa Beach for four years with her husband.Genevieve is a four-time Emmy-nominated producer and writer. As a journalist, she has reported for news organizations like NBC News, the New York Post, and the Los Angeles Times. Genevieve is also a former cooking producer at The Nate Show, where she worked alongside celebrity chefs like Todd English and Bobby Flay. After two decades of suffering from conditions like eczema, allergies, and asthma, Genevieve became extremely interested in TCM at the age of twenty-three, and by default, began to learn about the healing powers of Chinese herbal soups.Listen as they tell us about these special soups, where to source these herbs and the residual health benefits aside from their intended purposes.
Andris Lagsdin is the creator of Baking Steel. He received his pizza education while working for Chef Todd English, but had given up the restaurant life to work in his family's steel business until he discovered a way to combine the two and create a product that changed his life.Tune in for a fun balance of stories and valuable insights as we recount Andris's truly unique story of how he created Baking Steel. You will learn valuable lessons in entrepreneurship and how you can combine your unique skill set to create something truly original if you want to.What You'll LearnThe exact lightbulb moment that Andris realized he had something specialHow to know if an idea is really worth pursuing or notWhy it's so important to test your ideas with the right peopleHow Andris combined his two unique skillsets to create something totally newWhat kind of job you should get when you're youngHow to leverage your unique skillsets and experience into new opportunitiesWhy steel is the ultimate cooking material that nobody really usesConnect With AndrisFollow Andris On InstagramVisit Baking SteelWant More Not Most People? - Ways To Get Involved/Stay ConnectedJoin The Not Most People Email ListVisit The Official Not Most People WebsiteJoin The Not Most People Facebook Community Join The Not Most People Telegram CommunityFollow Not Most People On InstagramSubscribe & Turn On New Episode Notifications Want To Show Your Support?Leave A Review On iTunesLeave A Review On AudibleBuy Me A CoffeeThinking Of Starting A Podcast?Download The Free Podcasting Toolbox & Resource List PDFCheck Out the Lost To Listeners Podcast Creation & Launch CourseConnect With BradleyBradley's InstagramSupport the show (https://www.buymeacoffee.com/notmostpeople)
Though he's been on the local restaurant scene since 2010, Chef Jeff Mattia didn't move to Louisiana until well into his culinary career. At that point, the Marine vet had already worked with some serious luminaries like celebrity chefs Tom Collichio and Todd English. While his career was centered in New Orleans for the first four years, Jeff and his family felt decidedly more at home across the lake in St. Tammany Parish. There, he found the slower pace of life shared much in common with his Hartford, Connecticut birthplace. When the opportunity to open his own Northshore eatery finally presented itself, Jeff was all in, opening Pyre Provisions in Covington in 2020. Based on his pandemic take out success with his barbeque menu, Jeff expanded in 2021 opening Pyre BBQ on the Mandeville Trace. To learn more about Jeff's restaurants, visit www.pyrerestaurant.com and www.pyrebbq.com.
Though he's been on the local restaurant scene since 2010, Chef Jeff Mattia didn't move to Louisiana until well into his culinary career. At that point, the Marine vet had already worked with some serious luminaries like celebrity chefs Tom Collichio and Todd English. While his career was centered in New Orleans for the first four years, Jeff and his family felt decidedly more at home across the lake in St. Tammany Parish. There, he found the slower pace of life shared much in common with his Hartford, Connecticut birthplace. When the opportunity to open his own Northshore eatery finally presented itself, Jeff was all in, opening Pyre Provisions in Covington in 2020. Based on his pandemic take out success with his barbeque menu, Jeff expanded in 2021 opening Pyre BBQ on the Mandeville Trace. To learn more about Jeff's restaurants, visit www.pyrerestaurant.com and www.pyrebbq.com.
Great experiences are the root of incredible hospitality. Today, we speak with Kirk Pederson, President of Sightline Hospitality. He's opening up the first ever Todd English hotel in Las Vegas in November and shares how this project will be different than other hotels, while sharing examples of other projects his company manages.
Great experiences are the root of incredible hospitality. Today, we speak with Kirk Pederson, President of Sightline Hospitality. He's opening up the first ever Todd English hotel in Las Vegas in November and shares how this project will be different than other hotels, while sharing examples of other projects his company manages.
Today on Ready Set Live with Gary Quinn, Celebrity Chef, Restaurateur and Author, Todd English. Please Subscribe to Ready Set Live on Apple Podcast.
In 1969, SHEP GORDON founded Alive Enterprises, a personal management company and over the years, Gordon and Alive have been responsible for managing the careers of Alice Cooper, Groucho Marx, Raquel Welch, Anne Murray, Ben Vereen, Teddy Pendergrass, Stephanie Mills, Blondie, Manhattan Transfer, Burton Cummings, Yvonne Elliman, Midnight Star, George Clinton, Luther Vandross, Rick James, Frankie Valli & The Four Seasons, Kenny Loggins, Gipsy Kings , the Pointer Sisters, and many more, who have sold a total of over 100 million albums worldwide. Gordon and Alive set many precedents in the music industry including the first television production of an album (Alice Cooper’s “Welcome to My Nightmare”), the first long form rock video produced for home release (Blondie’s “Eat to the Beat”), and one of the first concert television series (“Rock and Roll Tonight”), all of which inspired a new generation of music video and theatrical rock concert productions. In the mid 70’s, Alive ventured into the movie business where its first production Ridley Scott’s “The Duellists” won the Best Debut Film award at the 1977 Cannes Film Festival. After several studio productions, including “Roadie” and “Endangered Species,” Gordon co-founded with Chris Blackwell and Island Records, Island Alive and Alive Films, for the production of independent feature films. Their commitment to artistic freedom attracted influential filmmakers and has been responsible for the production and/or distribution of the Academy Award-winning “Kiss of the Spider Woman,” Academy Award-nominated “Betty Blue,” “Marlene” and “El Norte,” Lindsay Anderson’s “The Whales of August,” Alan Rudolph’s “Choose Me” and “The Moderns,” John Carpenter’s “Prince of Darkness,” “They Live and Village of the Damned,” Wes Craven’s “People Under the Stairs,” Sam Shepard’s “Silent Tongue,” as well as 40 other movies. In 1975, Alive expanded into the restaurant industry with the opening of its first restaurant, Carlos ’n Charlies, which became a Hollywood institution for 20 years and then in the late 1980’s, Alive partnered with Robert DeNiro to open Tribeca Grill in New York City. Alive’s restaurant business is still active having opened approximately 40 restaurants thus far, the most current being a founding partnership in Jean-Georges’ Spice Market in New York City. In the ‘90’s, Gordon’s started focusing on food as entertainment and chefs as entertainers, founding Alive Culinary Resources, which was designed to bridge the gap between the public and the world’s most sought-after chefs. From its inception, his client roster read like a who’s who of the culinary world, including legendary French Chef Roger Vergé, Alice Waters, Wolfgang Puck, Charlie Trotter, Emeril Lagasse, Dean Fearing, Nobu, Todd English, Charlie Palmer, Larry Forgione, Paul Prudhomme, Jimmy Schmidt, Stephen Pyles, Robert del Grande, Daniel Boulud, Michel Richard, and 100 more of today’s most famous chefs. Gordon was inducted into the Hawaii Culinary Hall of Fame and has also won numerous other industry awards, including being named one of the 100 most influential people in Rolling Stone magazine.
In 1969, SHEP GORDON founded Alive Enterprises, a personal management company and over the years, Gordon and Alive have been responsible for managing the careers of Alice Cooper, Groucho Marx, Raquel Welch, Anne Murray, Ben Vereen, Teddy Pendergrass, Stephanie Mills, Blondie, Manhattan Transfer, Burton Cummings, Yvonne Elliman, Midnight Star, George Clinton, Luther Vandross, Rick James, Frankie Valli & The Four Seasons, Kenny Loggins, Gipsy Kings , the Pointer Sisters, and many more, who have sold a total of over 100 million albums worldwide. Gordon and Alive set many precedents in the music industry including the first television production of an album (Alice Cooper’s “Welcome to My Nightmare”), the first long form rock video produced for home release (Blondie’s “Eat to the Beat”), and one of the first concert television series (“Rock and Roll Tonight”), all of which inspired a new generation of music video and theatrical rock concert productions. In the mid 70’s, Alive ventured into the movie business where its first production Ridley Scott’s “The Duellists” won the Best Debut Film award at the 1977 Cannes Film Festival. After several studio productions, including “Roadie” and “Endangered Species,” Gordon co-founded with Chris Blackwell and Island Records, Island Alive and Alive Films, for the production of independent feature films. Their commitment to artistic freedom attracted influential filmmakers and has been responsible for the production and/or distribution of the Academy Award-winning “Kiss of the Spider Woman,” Academy Award-nominated “Betty Blue,” “Marlene” and “El Norte,” Lindsay Anderson’s “The Whales of August,” Alan Rudolph’s “Choose Me” and “The Moderns,” John Carpenter’s “Prince of Darkness,” “They Live and Village of the Damned,” Wes Craven’s “People Under the Stairs,” Sam Shepard’s “Silent Tongue,” as well as 40 other movies. In 1975, Alive expanded into the restaurant industry with the opening of its first restaurant, Carlos ’n Charlies, which became a Hollywood institution for 20 years and then in the late 1980’s, Alive partnered with Robert DeNiro to open Tribeca Grill in New York City. Alive’s restaurant business is still active having opened approximately 40 restaurants thus far, the most current being a founding partnership in Jean-Georges’ Spice Market in New York City. In the ‘90’s, Gordon’s started focusing on food as entertainment and chefs as entertainers, founding Alive Culinary Resources, which was designed to bridge the gap between the public and the world’s most sought-after chefs. From its inception, his client roster read like a who’s who of the culinary world, including legendary French Chef Roger Vergé, Alice Waters, Wolfgang Puck, Charlie Trotter, Emeril Lagasse, Dean Fearing, Nobu, Todd English, Charlie Palmer, Larry Forgione, Paul Prudhomme, Jimmy Schmidt, Stephen Pyles, Robert del Grande, Daniel Boulud, Michel Richard, and 100 more of today’s most famous chefs. Gordon was inducted into the Hawaii Culinary Hall of Fame and has also won numerous other industry awards, including being named one of the 100 most influential people in Rolling Stone magazine.
ABOUT Winston Fisher:LinkedIn Profile: https://www.linkedin.com/in/winstonfisher/Twitter: https://twitter.com/Winston_Fisher1Website: https://area15.comSHOW INTRO:If you’ve been to Las Vegas you’d think that everything happens on the strip. Vegas is the gambling and entertainment meca of the US (maybe the world). With all of its glitz, showgirls, music and magic acts, hotels created to look like they were plucked from Venice or Paris or just some other planet, it would be easy to say that the strip is were its at.But if you care to venture off the strip, you could go to say Hover dam an engineering marvel or maybe to Area 51 and try to get a glimpse of alien craft or some other secret military activity. But then you cold go not so far to Area15 a new NEXT-Gen Experiential mall that opened this past fall. Trust me thought Area 15 and Area 51 are indeed curiosities worth seeing if you are into something new.Developer Winston Fisher and a team of highly creative designers, architects, chefs, retailers, and digital experience makers transformed a 200,000 square foot lot into a playground that melds great restaurants -including a venue by Todd English, digital experiences, retail, performance spaces, a bar under a 23 foot high Japanese maple tree with dazzling LED lights woven into the canopy. You can zip line through ceiling space overlooking the facility and book the venue for your own events. This place is magical and simply fun in a way that we have not often seen before.Massive art installations are reminiscent of Burning Man and there are shows with performance artists that rival the strip. This, you could say, is the re-making of the mall experience. At Area15, retail is not dead, as is often said, it is very much alive in a whole new way.Winston Fisher, the CEO of Area 15, joins us today to talk about a new approach to story telling in a space that is a cross over from traditional… anything. This just may be the beginning of the re-definition of place making for a cohort of emerging shoppers whose expectations about what branded relationships are all about have shifted.Welcome Winston…ABOUT DAVID KEPRON:Website: https://www.davidkepron.comLinkedIn: https://www.linkedin.com/in/david-kepron-9a1582b/Instagram: davidkepron and NXTLVL_experience_designTwitter: @davidkepron
In this episode of Healthy Family Project we talk to, Sally Sampson, Founder ChopChop Magazine. Sally shared her tips for getting kids to prepare their own snacks and spend more time in the kitchen. Besides being a fun cooking magazine for families, ChopChop was named 2013 Publication of the Year by the James Beard Foundation and is endorsed by the American Academy of Pediatrics. ChopChop Family’s mission is to inspire and teach kids to cook and eat real food with their families. ChopChop Family believes that cooking and eating together as a family is a vital step in resolving the obesity and hunger epidemics. Sally is the author and co-author of 23 cookbooks, including ChopChop: The Kids Guide to Cooking Real Food with Your Family, The Olives Table (with Chef Todd English), The Fifty Dollar Dinner Party and Souped Up! She is a contributor to the New York Times’ Motherlode Blog with her Picky Eater Project. She has contributed to Bon Appetit, Food and Wine, The Boston Globe and Cooks Illustrated, among others and previously owned From the Night Kitchen, a café in Brookline Village, Massachusetts. Healthy Recipes & Tips in Your Inbox Sign up for the Healthy Family Project e-newsletter to receive healthy recipe inspiration, our latest blog posts and more directly to your inbox each week. Healthy Family Project Facebook Group Join our Healthy Family Project Facebook group! This group will serve as a safe space for parents and caregivers to talk all about raising a healthy family - from dealing with a picky eater and tips to get more fruits and veggies onto plates to exercising as a family and mental health. We welcome all of you to join in! Want to skip straight to a hot topic? See time stamps below. But of course, we recommend listening all the way through! 3:58 Meet Sally 5:02 Sally's journey to healthy eating & ChopChop 10:46 How to empower kids to make their own snacks 15:12 Picky Eater Project 23:27 How to encourage independence & get kids in the kitchen 29:47 Snacks for different age groups 38:50 How to get kids to clean up after themselves 43:20 What does a healthy family mean to you? Relevant Links Check out ChopChop Magazine Follow ChopChop on Instagram and Facebook Eatable Alphabet 5 Tips for Getting Kids Involved in the Kitchen 3-Ingredient After-School Snacks After-school Snacks That Won't Ruin Dinner Fun Snacks for the Holiday Season Other Podcast Episodes to Check Out: Episode 59: Creating New Holiday Traditions Episode 54: Family Dinner Conversation Starters Episode 21: Meal Planning & Cooking with Kids
Chris Wink, director of content and cool stuff (that's the family version of his title) for AREA15, talks with James Shillinglaw of Insider Travel Report about this brand new entertainment, art and experiential complex located just off the Las Vegas Strip. Featuring the wild and the wacky, plus unique art, out-of-this-world experiences, virtual and “live” rides, offbeat shows, one-of-a-kind shopping and Todd English dining, AREA15 (not AREA51) should attract a new generation to Vegas—and should be a great venue for group experiences. It's also probably the only time we're going to be able to interview someone dressed in fluorescent green with green hair. For more information, visit www.area15.com. Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.
Featured Truck of the Week English Peterbilt Today's truck is a cool Peterbilt brought to you by Todd English. Each week Bruce picks a cool truck from the many truck shows he attends. Hearing about them is one thing, seeing them is another. Check out this cool ride! Check out the video on this featured truck by clicking here This episode is sponsored by Mystik Lubricants offering quality tested oils and lubricants for trucks and heavy machinery. Learn more about their products at www.mystiklubes.com This episode is also sponsored by Chrome Supply Warehouse offering custom parts for trucks and many specials for truckers. You can learn more at www.chromesupplywarehouse.com Our Tune of the Day is North of 49 by Tropical Daze off their self titled album. You can learn more about the band at http://theleadpedalpodcast.com/summer-sounds-with-tropical-daze About the Show JOIN THE LEAD PEDAL PODCAST FAN CLUB www.TheLeadPedalPodcastFanClub.com The Lead Pedal Podcast for Truck Drivers talks all things trucking for people in the transportation industry helping them improve their business and careers. Interviews with industry professionals and truck drivers, trucking information, and other features on the industry are meant to be helpful for truck drivers and those in transportation. The Lead Pedal Podcast for Truck Drivers has main episodes released every Monday, Wednesday, and Friday with bonus material on other days. You can learn more about the host and show on our website and make sure to SUBSCRIBE to the show on your favourite podcast platform. www.theleadpedalpodcast.com What does The Lead Pedal Podcast mean? The Lead (pronounced - Led) stands for acceleration or fast-track of your career or business. It is a play on words and we certainly are not here promoting speeding in the industry. We are hoping this information will help you become a professional driver faster than if you didn't know about many of these topics. Are you enjoying the show? If so we would appreciate you leaving us a rating and review on iTunes or on your favourite podcast platform. The show is available at www.theleadpedalpodcast.com , ITunes, Stitcher, Spotify, Tunein, iHeartradio, SoundCloud, and other popular podcast platforms. Thanks for listening Join The Lead Pedal Podcast Fan Club where are loyal fans get first chance at specials, discounts on merchandise and much more.The club is free to join and you can learn more at www.theleadpedalpodcastfanclub.com
Born and raised in Westport, CT, Matt is the Chef/Owner of Match Restaurant as well as the Owner of Match Burger Lobster in Westport, CT. Matt recently competed and won Chopped on The Food Network! Matt graduated from the Culinary Institute of America in Hyde Park and spent several formative years with Chef Todd English. Matt has cooked at The James Beard House on many occasions as well as cooking for the likes of Jacques Pepin, Julia Child and countless other culinary luminaries. Matt's food has also been reviewed by The New York Times. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
In this episode, Michael have Robert Hall as a guest, he has decades of experience as a restaurant operator in Washington DC. In 2014 was nominated as Manager of the Year by the Restaurant Association of Metropolitan Washington. Robert has worked a number of renowned chefs and restaurateurs such as Todd English, Jonathan Waxman, Jose Andres and many more. We talked about the current pandemic and impact on restaurants now and long term as well as how to re-boot your business and get back into actions. The power of a meal and being a local restaurant operator in the new now and restaurants key role in our communities.
Subscribe and listen to this episode on Apple Podcasts, Spotify, Stitcher, GooglePlay, or iHeartRadio! Today, we are discussing your listener questions all about Walt Disney World! What are not-to-be-missed adult experiences at Walt Disney World? I discussed with Lou Mongello on WDW Radio Episode #557 the top 10 overlooked experiences for adults, inside and outside of Walt Disney World. Definitely check that out for great suggestions for adult experiences. One of my absolute favorite adult experiences at Walt Disney World is the Wanyama Safari. This wonderful experience at Animal Kingdom Lodge includes an intimate tour of the savannas and a delicious Jiko dinner. I wrote a detailed review of the Wanyama Safari here. Special dining is another great adult experience. I discuss dinner at EPCOT’s Takumi-Tei and Le Cellier. Backstage tours are a fun adult experience. There are many to choose from around all the Walt Disney World parks, each offering a different topic and view of behind-the-scenes activities. You can read about all the tour offerings here. What free activities can I do solo at Walt Disney World? Outside of the parks, there are several fun activities that I think are enjoyable to do solo. Animal Kingdom Lodge offers a culinary tour of the two Jambo House restaurants, Jiko and Boma. You can go to Disney Springs to take in the entertainment, do some window shopping, and enjoy some free samples. Take a boat ride from Disney Springs to resorts, or enjoy boat rides in other areas of Walt Disney World. Or go high on the Skyliner between EPCOT and Disney Hollywood Studios, and stop at a resort to explore. Inside the parks, enjoy the PlayDisney app for games and special effects throughout the parks. Play the interactive game, Sorcerers of the Magic Kingdom. Enjoy free entertainment in all the parks. At EPCOT, enjoy free performances at the amphitheater outside the American Adventure pavilion. What Walt Disney World restaurants are good for large groups? I highly recommend making advanced dining reservations for large groups whenever possible. Some of my favorite restaurants for large groups include Trails End at Wilderness Lodge, Boma at the Animal Kingdom Lodge, Biergarten in EPCOT’s Germany pavilion, Ale & Compass at the Yacht Club, Boatwright’s Dining Hall at Port Orleans Riverside, ‘Ohana at the Polynesian Village Resort, The Boathouse at Disney Springs, Jaleo at Disney Springs, Il Mulino at Walt Disney World Swan Hotel, and Todd English’s bluezoo at Walt Disney World Dolphin Hotel. What quick service restaurants do you suggest? Dawn had a couple of questions about quick service restaurants, when she visits the parks in late August 2020. Her first question was which restaurant to go to near Spaceship Earth for a quick grab and go, before she and her family leave EPCOT and head to the Magic Kingdom. I recommended Sunshine Seasons in The Land pavilion, or to take the monorail to a resort before going to the Magic Kingdom. Dawn’s second question was about recommendations for the best quick service restaurants to use quick service dining plan credits. Recommendations included: Magic Kingdom: Be Our Guest or Columbia Harbour House. EPCOT: Sunshine Seasons, Pizza al Taglio (Italy), and Regal Eagle Smokehouse (American Adventure). Disney Hollywood Studios: ABC Commissary in hot weather, or Woody’s Lunch Box in cooler weather. Animal Kingdom: Flame Tree BBQ, Harambe Market, and Satu’li Canteen. Resorts: Contempo Cafe at the Contemporary Resort, Landscape of Flavors at Art of Animation Resort, The Mara at Animal Kingdom Lodge, Pepper Market at Coronado Springs, and Geyser Point at Wilderness Lodge. Disney Springs: D-Luxe Burger, Daily Poutine. Thank you for listening! I hope you found these listener questions and answers helpful for your future Disney trips or for some fun Disney daydreaming. Do you have Disney travel questions? Our Facebook community has the answers! Join our conversations about our love of Disney travels. Is there a topic you’d like us to discuss? Email Amanda at amanda@disneytravelforall.com. Subscribe to this podcast so you will be the first to hear new episodes! Episodes are released biweekly, with bonus episodes added in for extra fun! If you are enjoying the podcast, I’d greatly appreciate it if you could rate and review it in Apple Podcasts. The reviews help other people find this podcast. My e-newsletter includes content exclusive to my subscribers. Check out past newsletters, and subscribe to not miss any new content! We’re having a lot of fun on Instagram! Follow Disney Travel for All to see the latest posts, stories, and IGTV. Love the logo? Buy some logo gear, and other fun Disney shirts and more, at our online shop! Thank you so much for listening! Until next time, keep dreaming! Amanda
There are so many great things I could say about Rick the list is endless, he is such a talented chef and restauranteur, parent, husband (sheia’s to be specific), philanthropist. One of the best things about Rick is is amazing ability of levity and fun. We always have a good time together whether its working a event or goofing around on bikes he is always the man with a plan. Proud to call rick one of my great friends. Please make sure you are supporting his restaurants in Portland as he is feeding so many in need during this insane time of COVID19 we are in. Be safe my friend. Follow him: @rickgenc & @lardopdx & @grassapdx Rick was a passionate culinary student in his own right when he decided to enroll in the Culinary Institute of America in New York. Following an externship at Aqua in San Francisco, Rick graduated and returned to Todd English’s Olives. After four years as sous chef at Olives, Rick worked at both Rubicon and One Market restaurants in San Francisco. He returned to the east coast to open Miramar Restaurant in Westport, Connecticut and two years later, Olives Restaurant in the W Hotel in New York City.After three years in New York City, Rick, his wife Sheila and his two sons, Luke and Miles, moved to Vermont. Rick became the Chef at the Inn at Shelburne Farms, located on the 1400 acre non-profit environmental education center and working farm on Lake Champlain in Shelburne, Vermont.In 2009, drawn by the unique food culture, Rick and his family moved to Portland. Rick opened Lardo as a food cart in September 2010 after deciding it was the best way to get to know Portland and for Portland to get to know him. You can find him at one of his amazing restaurant around Portland, Lardo or Grassa be sure to stop by and say hello.
Chef Clay Conley has worked his way around the kitchen since he started washing dishes as a teenager. Raised on 30 acres in rural Maine, in a 19th century home heated only by wood fire, Conley’s childhood was defined by chopping wood, tending to farm animals and a garden, and planting a 1000-tree orchard, which instilled his love of fresh, seasonal ingredients and the full-flavored, wood fired dishes that have become his signature as a chef.Conley moved to Boston after college to work for Todd English, ultimately serving as the celebrity chef’s Director of Culinary Operations, overseeing 18 restaurants around the world. Upon his return to South Florida, Conley received accolades for his tenure as Executive Chef at Azul in the Mandarin Oriental Miami before relocating to Palm Beach to open his first chef-helmed venture –Buccan – in 2011. The modern American restaurant, which continues to be one of the island’s toughest reservations, focuses on complex yet balanced small plates, and is credited with revolutionizing the Palm Beach dining scene. Chef-driven cuisine in a sophisticated, relaxed atmosphere was a new phenomenon on the tony island, and Conley followed Buccan’s success with Imoto (“little sister”), a Japanese/Asian concept next door inspired by his time living in Tokyo. In 2016, Conley opened Grato, a neighborhood Italian concept West Palm Beach, which features a wood-burning oven, grill and rotisserie. He is currently working on a new venture, Chateau Miami, to open winter 2020.Five-time nominee for a James Beard Award as a “Best Chef in America: South,” Conley and his restaurants have been recognized in national and international publications including New York Times, Wall Street Journal, Travel + Leisure, NY Post, Robb Report, Conde Nast Traveler, Miami Herald, Complot, Boston Globe, Fodor’s and USA Today. Buccan has been praised by Forbes as one of the best restaurants in Palm Beach and has received “Best Restaurant” honors from all area publications. Clay has also cooked on Emeril’s Florida, featured on both the Food Network and Cooking Channel, PBS’s The Victory Garden, The Today Show and Fox and Friends.---------------------------------------Chef Zach Bell, a four-time James Beard Award finalist for Best Chef: South, spent his formative years in New York working alongside Chef Andrew Carmellini with culinary legend Daniel Boulud. A Florida native, Bell returned to Palm Beach in 2003 to open Boulud’s first venture outside New York City, the award-winning Café Boulud, and later opened Boulud’s Miami restaurant. In 2011, Bell joined Delray Beach’s exclusive Addison Reserve Country Club, the #7th ranked private club in America, as Executive Chef. At Addison Reserve, Bell oversaw seven separate dining venues, as well as all private dining and special events for the club.In 2019, Bell joined friend and colleague Chef Clay Conley and his acclaimed Palm Beach County-based restaurant group to oversee culinary operations for Buccan, Grato, Imoto and the Buccan Sandwich Shop. Alongside his extensive fine dining experience, Bell boasts unparalleled knowledge of restaurant operations – from developing comprehensive training programs to overseeing all aspects of day-to-day management. Bell’s passion for recognizing and training talented chefs began while studying at Johnson & Wales and working in their Career Development Office. He brings this unique and highly valued expertise to the company as they expand and explore new opportunities for growth.
Diego and Nick sit down with Devin Adams, Restaurateur and Founder of the Townshend in Quincy, MA. Devin began his career in hospitality at Todd English’s Kingfish Hall, where he went from bar-back to bartender to sommelier, before finally landing in management. He later ran the beverage program at Lucca Restaurant in the North End, and eventually joined the opening team of Island Creek Oyster Bar. From there, he worked at Barbara Lynch’s bar, Drink, where he honed his skills both behind the bar and as a restaurateur. He was raised and lives on the South Shore firmly believing in taking five minutes out of your day to change someone else’s.
What's NEXT at Mohegan Sun?! Tune in to hear from Celebrity Chefs like Todd English, Ralph Scamardella & Ben Robinson!
Tiffani Faison compares working in restaurant kitchens to playing “the weirdest sport on earth”. If the popular and critical success of her ever-expanding Big Heart Hospitality Group is any indication, it's fair to say she's winning. With the opening of Sweet Cheeks in 2011 and Tiger Mama in 2015, followed by the bar Fool's Errand in 2018 and the upscale Italian-American spot Orfano in 2019, she's played a major role in transforming the Fenway neighborhood into a dining destination. Faison didn't grow up tugging on a grandmother's apron strings, she got a peek at the chaos of kitchen life working as a busser for Todd English, and felt an inexplicable tug to jump into the game. We talk about getting crushed learning to cook on the line, how she ended up in sports bar-filled Fenway, and why declining to open her “Look at me I'm a Big Deal Chef,” restaurant was the best decision ever.
“I had a 4 year old and when he was old enough to ask what I did all I could say was ‘I go to work.’ Something was missing… I really started believing in myself with the yoga and getting fit and then it just kind of happened.” On this week’s episode of the Eat Green Make Green Podcast, I sit down with the amazing Andris Lagsdin. Andris is the founder of Baking Steel, a Boston based company that makes what is widely considered the best consumer cooking surface on the market. How do you make that high heat commercial grade Neapolitan pizza at home? Baking Steel… We talk about Andris’s background in the restaurant industry working with the likes of Todd English, his many years at his family steel plant, how a series of books sparked his idea for Baking Steel, how he was able to apply the resources of his family business to his passion for food, how he chose to pursue Baking Steel despite the doubts of others, how focusing on his health and wellness (specifically dropping booze, eating plants, exercise, meditation) has helped give him the confidence to pursue his dreams, the importance of social media, and so much more. Andris is such a great dude and it makes me smile when I meet someone who truly loves what they do everyday. Also, Baking Steel is an insane product! As a pizza snob, I assure you it is worth every penny. Show Notes Baking Steel Website: https://www.bakingsteel.com/ Baking Steel Instagram: https://www.instagram.com/bakingsteel/ Baking Steel Facebook: https://www.facebook.com/BakingSteel/ Baking Steel Book: https://www.amazon.com/Baking-Steel-Revolutionary-Approach-Perfect/dp/031646578X/ref=sr_1_12?keywords=baking+steel&qid=1563160303&s=gateway&sr=8-12 Andris’ Instagram: https://www.instagram.com/andrislagsdin/
Jane speaks with Todd English, one of the most decorated, respected, and charismatic chefs in the world. A media favorite for all the right reasons, Todd has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry’s most prestigious publications, establishing one of the best-known restaurant brands in the nation – including the Todd English Food Hall in NYC's legendary Plaza Hotel – as well as his eponymous line of cookware. He writes critically acclaimed cookbooks, and was even named one of People Magazine’s “50 Most Beautiful People. Todd and Jane talk about his cooking philosophy and fascinating personal history, as well as his lifestyle advice and easy ideas for delicious, healthful eating.
Deb and Nathan get bitchless with Paula Marrero, a planner who earned her stripes working with Todd English. On her own since 2005, Paula chats about the best ways to work with a wedding consultant. Also, a hilarious installment of What Went Wrong!?
Tweet LIVE this Sunday, September 23rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, has a stellar lineup. We are thrilled to talk to Karine Bakhoum Iron Palate. Her venerable palate was the first ever to be insured by Lloyd's for $1,000,000 making her also known as “The Million Dollar Palate”. Her remarkable palate, extensive knowledge of food, and unmatched reputation quickly earned her a spot as a frequent judge on Food Network's Iron Chef America, for which she is now the female judge with the most appearances. Over the course of her twenty-five-plus-year career, Karine Bakhoum has worked with a number of the world's top chefs including but not limited to Bobby Flay, Michael White, Alain Ducasse, Todd English, Gari Masatoshi Sugio, Marc Forgione and Geoffrey Zakarian, as well as leading hotelier Steve Wynn and restaurateurs Jeffery Chodorow (China Grill), Stephen Hanson BR GUEST, Jonathan Segal (The One Group) and John Meadows LDV Hospitality. As a tastemaker, culinary consultant, visionary of hospitality expertise, public relations, and networking her contagious enthusiasm spills over to her dedicated team of public relations experts and KB Network News which pride themselves in the high level of personal service and creativity they provide. Karine is also currently in the process of writing a memoir about her personal and professional experiences with taste, and she frequently contributes articles of her culinary adventures to the HuffPost. Then we welcome James S Tonkin the Founder and President of Healthy Brand Builders. James has designed and implemented national infrastructure for over 2,000 companies with over 30 years of consulting in the food and beverage industry. He has successfully created business and financial strategies for domestic and international firms focusing on production and manufacturing, branding, sales, marketing and distribution. His expertise spans the gamut from domestic cheese to potato chips, fortified pet waters to nutraceutical-functional and enhanced beverages to new technology. He has been heralded as THE beverage expert or “guru” in the functional and nutraceutical food and beverage segments. As an expert in the beverage and food industries, he has developed a flair for teaching and educating, becoming an entrepreneur's go-to mentor. Also joining us will be Michele Tartaglione the State Fair Group Managing Director. She will talk about things to eat, drink, and celebrate with the arrival of Fall at Yogi Berra Stadium's second annual Food Truck & Craft Beer Festival on Saturday, September 29, 2018. Taking place at 12pm - 7pm rain or shine, and with free Yogi Tribute Day activities taking place at the Yogi Berra Museum & Learning Center, it's going to be a great day and parking is free. The Food Truck & Craft Beer Festival will boast more than 25 food trucks with a decadently delicious assortment of hearty food and treats for everybody to go along with more than 75 craft beers to quench your thirst. Plus festival attendees can enjoy a wide variety of FREE on-field activities including live music from the original Bruce Springsteen Tribute Band, B Street Band to inflatables and backyard games for kids to enjoy. And what would a day at Yogi Berra Stadium be without baseball? Everybody attending the festival can celebrate the life and legacy of Yogi Berra by participating in a wide variety of festivities happening at the Yogi Berra Museum. In studio we are thrilled to welcome Chef Bobby Saritsoglou and Christina Kallas-Saritsoglou (Co-Founder of Philly AIDS Thrift) who will be opening Stina Pizzeria in Philadelphia, PA very soon at 1705 Snyder Avenue. Chef will draw inspiration for the menu from the many countries and cuisines of the Mediterranean. The menu will center around foods cooked in the wood fired oven. Look for pizza, handmade pasta, salads, desserts and many vegetable offerings. While the menu will feature Chef's version of familiar favorites, look for him to push the boundaries and elevate the casual cuisine through local sourcing, seasonal selections and inventive rotating specials. Stina will be open Tuesdays through Saturdays for lunch and dinner service with dine-in, take-out and delivery. Stina will support the local community by hosting neighborhood events and programs, and through a monthly donation program for local charities. Stina is a passion project for the duo that will bring together their love of food, love of the fringe, love of their neighborhood and their love of each other. Look for them to welcome you inside their new home away from home at Stina - coming this fall. Finally we welcome Kevin Vaughn with pen name PNT GVN the author of "How Millennials Will BEAT Their Parents to Retirement". He asks “Why hasn't there been any major revelations when it comes to retirement in the last 20 years? So, let me get this straight. I'm supposed to work 40 hours a week. For 52 weeks a year. For 40+years. Yeah, that's not gonna work. It's time to Beat the Parents.” Sounds like a plan to us! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie “The Joke Man” Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.comhope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites Episode 95 appeared first on Wildfire Radio.
It’s more than just fundraising! In this playful episode of Add Passion and Stir, host Billy Shore and event emcee Taniya Nayak (HGTV, Food Network) conduct “red carpet” interviews at the 2018 Taste of the Nation Boston. Guests include Celebrity Chef Tiffani Faison (Sweet Cheeks Q, Tiger Mama), Adam Amontea (Cafco), Lacey Berrien and David Miller (Boston Society), and Emily Pochman (Share Our Strength). In its 30th year, the event features 60 chefs from Boston-area restaurants and raises more than $210,000 for No Kid Hungry. “One of my favorite feelings in the world is to see people come together to enjoy a meal in a space that I got to design,” says Nayak. Faison talks about her background and commitment to social justice and LGBTQ rights. “My job is to make it easier for the next generation, so… they can just give their art, their spirit and their love to the world without having to consider their safety,” she says. Amontea, who is one of the event sponsors, describes his company’s ties to the culinary world and long-standing commitment to No Kid Hungry. Berrien and Miller share their thoughts on the work they are doing to get the next generation of philanthropists involved. Billy and Taniya also get a surprise visit from Erik and Farrah - a first-grade teacher in the Boston public school system – newlyweds who purchased 125 tickets to the event for their wedding guests because they feel so strongly about the cause of child hunger. “I look at my students and there’s such an impact…when they’re fed, they’re able to learn,” says the bride in her wedding dress. You won’t want to miss this lighthearted but inspiring episode that makes you feel like you are in the crowd at Taste of the Nation Boston. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Taniya Nayak is one of the nation’s foremost interior designers. She became a household name as a design expert member on HGTV and Food Network. Nayak owns a successful, Boston-based interior design firm, Taniya Nayak Design LLC., where she adds a fresh, clean look to both commercial and residential spaces. Nayak has served as host and designer for a variety of HGTV mainstays like Designed to Sell, Billion Dollar Block, House Hunters on Vacation, and on Robert Irvine’s Food Network series, Restaurant: Impossible. She is also a judge on ABC’s The Great Christmas Light Fight. Nayak’s helpful decorating tips have been featured in Architectural Digest India, HGTV Magazine, Design New England, People, Cosmopolitan, Glamour, The Boston Globe, Family Circle, The Washington Post, Ladies Home Journal, and many more. She has appeared on The Oprah Winfrey Show, ABC’s Good Morning America & The View, NBC’s Today, CBS’ The Early Show & The Talk, and Rachael Ray.· Tiffani Faison is Chef and owner of Sweet Cheeks Q and Tiger Mama in Boston. She began her career working under such renowned chefs as Daniel Boulud, Alain Ducasse, Todd English and Tony Maws. In 2006, early into her career, she was cast on the very first season of Bravo’s Top Chef and placed as runner-up. From there, she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. Faison opened Sweet Cheeks Q in 2011, drawing inspiration from her love of Southern barbecue and extensive travels in Texas. Sweet Cheeks became an instant hit for its laid-back Southern charm and addictive offerings. In December 2015, Faison expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama. The Boston Globe called Tiger Mama “a spectacular restaurant” with dishes that you’ll “take to the grave” and hospitality that “feels generous and natural.” Boston magazine awarded Faison as “Best Chef: General Excellence” in its July 2016 “Best of Boston” issue. In November 2016, the Boston Business Journal named Faison to its 2016 Power 50 list, “The Game Changers,” celebrating individuals from Boston’s multiple industries and professions who are making a difference in their business communities. She is a tireless advocate of LGBTQ human rights.· Sweet Cheeks Q opened in 2011 and almost immediately garnered a three-star review from The Boston Globe. From 2012 to 2016, it was awarded “Boston’s Best Barbecue” for five straight years by Boston magazine. Its biscuits were deemed “Best Biscuits in the World” by Forbes. All of their meats are responsibly sourced and all natural. They use local farms when possible.· Tiger Mama is Chef Tiffani Faison’s love letter to Southeast Asia. Unapologetically spicy, sharp and funky flavors create a menu of authentic classics and intentionally inauthentic riffs on dishes and ingredients we love. Brian Callahan’s world class Tiki Program is the perfect liquid counterpoint, embracing classic Tiki Cocktails, pushing the envelope of presentation, technique and flavor exploration with unique ingredients, premium liquors and juices pressed daily.· Cafco is a Boston-based construction management firm specializing in restaurant, hotel, residential and academic projects. Our passion is to help clients transform their ideas into reality. Our collaborative approach engages clients early in the process and carefully guides their vision from concept to execution.
Gérard is successful winemaker in Languedoc, a larger-than-life character with a strong business story to tell. At 52, he has spent the past 42 years making wine. He started helping out on his father’s estates, before taking over the family business when his dad suddenly, tragically passed away. The young Bertrand was filling some very big shoes. The elder was beloved in the region and known as a pioneer in the region (even though his estate was a small one). The first to put wines in barrels in the 70s, he had built a reputation for creating and marketing Super Premium wines during a time when Languedoc -- the world's largest wine-making region -- was dismissed as producing mediocre mass market wines. It’s only been in the past few decades that Languedoc sloughed off this stigma and started to become synonymous with “good value” wines; high quality vintages at reasonable prices. Bertrand is one of the reasons for this change in perception. Like his father, he is a pioneer. After a life-changing experience with homeopathy he went deep into natural sciences, an exploration that led him to the works of Rudolf Steiner, the father of biodynamic farming. Convinced of the ethos and sense of the technique, he experimented and became a zealous convert. 14 of his estates are now certified biodynamic. So, employing the rigorous rules governing the holistic, sustainable philosophy, his winemaking process follows lunar and star charts and esoteric pagan rituals like burying a manure-filled cow horn. While some dismiss the technique as New Age hocus pocus, what's undeniable is the farmer’s heightened awareness of the soil's health and a meaningful link to nature not defined by yield. Evangelical about spreading the gospel, he’s inspired droves of winemakers to do the same and created ways to make it more economical. As the market for organic and biodynamic wines is steadily growing in the US, he should have already been at the forefront of the surge as his farming and wines are impeccable. Chef/Registered Dietitian/Culinary Educator/Certified Personal Trainer Most is in here ~ http://www.dianehenderiks.com/about-diane/ Healthy cooking and eating expert ~ great time of year to make adjustments, my forte is to take decadent dishes and make them better for you without a sacrifice of flavor, go to media expert for this Passion for humanitarian work: JBJ Soul Kitchen, Adaptive Sports Foundation, American Cancer Society, Pop Earth and many more. Talk about JBJSK and my role as resident guest chef. Chef pals that I have brought to host dinners with me: Carla Hall, Todd English, Lidia Bastianich, Fortunato Nicotra, David Burke, Elizabeth Falkner, Jacques Torres, Maria Loi and more Projects ~ South Korean Sauces, Cookbook in progress, Diane’s Daily Dish (prepared meal delivery service launching in March), Dig In with Chef Diane Henderiks www.DigInOnline.com Mom, wife, dog lover, Jersey Shore girl. Aka “the connector” ~ I share my stage, contacts and passion with worthy peeps
Tiger Talk Podcast by Northeast Mississippi Community College
Host Will Kollmeyer welcomes listeners back to the Tiger Talk podcast with NEMCC's vice president of instruction Michelle Baragona, the college's technology specialist Jeffrey Powell, Northeast's vice president of workforce training and economic development Nadara Cole, Booneville School District superintendent Todd English, Tiger basketball coach Cord Wright along with the weekly spotlight of what is coming up at Northeast with Kenny Paul Geno.
Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company cultureSexual Harassment allegations about Chefs John Besh and Todd English have the industry concernedOn this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. Numerous industries have been shaken by sexual harassment allegations and the restaurant industry is no different. With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. Foodable, to better serve our community, has worked to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.Show Notes1:11 - Carrie Luxem, Restaurant HR Group & CarrieLuxem.com3:53 - Uncovering a Long-Standing Problem5:01 - Culture of the Hospitality Industry6:43 - What Is and Isn't Appropriate?9:55 - Are Revealing Uniforms Part of the Problem?12:16 - Confronting Customers for Harassment in Your Establishment14:01 - Do Not Tolerate That Behavior, Even From Power Positions18:38 - How to Stop Sexual Harassment Before It Happens22:47 - Having a Plan in Place24:56 - Hiring the Right Team28:40 - Foodable Analyzing Online Sexual Harassment Claims
This week, Glenn has one of his most personally gratifying interviews. Todd English helped create the mold for the modern celebrity chef. He's been a huge fixture and influencer for decades, creating trends we all take for granted . Take food halls, we recorded this show at the Todd English Food Hall, which has been a NY fixture for years. Now every superstar chef is entering this business. First, Glenn catches up with Corey Nyman of the Nyman Group. They were supposed to talk about Las Vegas F&B, which they eventually get to. But most of the chat focuses on how the city is changing rapidly with the influx of new sports teams, shifting entertainment and the status of new hotels. Nyman even predicts why he thinks the recently sold Fontainebleau will be DOA. Eesh. Visit our sponsor: Kevin Barry Fine Art Hear how Kevin Barry Fine Art is Reinventing Hotel Art for an Interactive and Social Generation Visit our sponsor: Bartech Hear how Bartech is Debunking Major Minibar Myths Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media. Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Follow Todd @chefToddEnglish; http://cheftoddenglish.com/ Follow Corey @EatDrinkVegas; http://thenymangroup.com/ Learn more at http://novacancy.libsyn.com Produced by Jeff Polly: http://www.endpointmultimedia.com/
Jane speaks with Todd English, one of the most decorated, respected, and charismatic chefs in the world. A media favorite for all the right reasons, Todd has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry’s most prestigious publications, establishing one of the best-known restaurant brands in the nation – including the Todd English Food Hall in NYC's legendary Plaza Hotel – as well as his eponymous line of cookware. He writes critically acclaimed cookbooks, and was even named one of People Magazine’s “50 Most Beautiful People. Todd and Jane talk about his cooking philosophy and fascinating personal history, as well as his lifestyle advice and easy ideas for delicious, healthful eating.
Jane speaks with Todd English, one of the most decorated, respected, and charismatic chefs in the world. A media favorite for all the right reasons, Todd has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry’s most prestigious publications, establishing one of the best-known restaurant brands in the nation – including the Todd English Food Hall in NYC's legendary Plaza Hotel – as well as his eponymous line of cookware. He writes critically acclaimed cookbooks, and was even named one of People Magazine’s “50 Most Beautiful People. Todd and Jane talk about hiscooking philosophy and fascinating personal history, as well as his lifestyle advice and easy ideas for delicious, healthful eating.
Jane speaks with Todd English, one of the most decorated, respected, and charismatic chefs in the world. A media favorite for all the right reasons, Todd has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry’s most prestigious publications, establishing one of the best-known restaurant brands in the nation – including the Todd English Food Hall in NYC's legendary Plaza Hotel – as well as his eponymous line of cookware. He writes critically acclaimed cookbooks, and was even named one of People Magazine’s “50 Most Beautiful People. Todd and Jane talk about his cooking philosophy and fascinating personal history, as well as his lifestyle advice and easy ideas for delicious, healthful eating.
Jane speaks with Todd English, one of the most decorated, respected, and charismatic chefs in the world. A media favorite for all the right reasons, Todd has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industry’s most prestigious publications, establishing one of the best-known restaurant brands in the nation – including the Todd English Food Hall in NYC's legendary Plaza Hotel – as well as his eponymous line of cookware. He writes critically acclaimed cookbooks, and was even named one of People Magazine’s “50 Most Beautiful People. Todd and Jane talk about his cooking philosophy and fascinating personal history, as well as his lifestyle advice and easy ideas for delicious, healthful eating.
Barbara Lynch put the Boston restaurant scene on the national radar. The 2014 James Beard Outstanding Restaurateur has eight restaurants in her home city, including a collaboration with Eataly Boston, and recently published a memoir, Out of Line, in which she details how she rose from Southie to become a major figure in the restaurant world. Just last week, she was named one of Time’s 100 most influential people of the year. The chef and restaurateur sat down in the Upsell studio with hosts Helen Rosner and Greg Morabito to chat about how she runs her kitchens, her Dunkin’ Donuts order, and that time Todd English threw a soda bottle at her head. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Barbara: twitter.com/@barbaralynchBOS Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices
Ceremony at Crescent Terrace and reception at Todd English's bluezoo
In 1969, SHEP GORDON founded Alive Enterprises, a personal management company and over the years, Gordon and Alive have been responsible for managing the careers of Alice Cooper, Groucho Marx, Raquel Welch, Anne Murray, Ben Vereen, Teddy Pendergrass, Stephanie Mills, Blondie, Manhattan Transfer, Burton Cummings, Yvonne Elliman, Midnight Star, George Clinton, Luther Vandross, Rick James, Frankie Valli & The Four Seasons, Kenny Loggins, Gipsy Kings , the Pointer Sisters, and many more, who have sold a total of over 100 million albums worldwide. Gordon and Alive set many precedents in the music industry including the first television production of an album (Alice Cooper’s “Welcome to My Nightmare”), the first long form rock video produced for home release (Blondie’s “Eat to the Beat”), and one of the first concert television series (“Rock and Roll Tonight”), all of which inspired a new generation of music video and theatrical rock concert productions. In the mid 70’s, Alive ventured into the movie business where its first production Ridley Scott’s “The Duellists” won the Best Debut Film award at the 1977 Cannes Film Festival. After several studio productions, including “Roadie” and “Endangered Species,” Gordon co-founded with Chris Blackwell and Island Records, Island Alive and Alive Films, for the production of independent feature films. Their commitment to artistic freedom attracted influential filmmakers and has been responsible for the production and/or distribution of the Academy Award-winning “Kiss of the Spider Woman,” Academy Award-nominated “Betty Blue,” “Marlene” and “El Norte,” Lindsay Anderson’s “The Whales of August,” Alan Rudolph’s “Choose Me” and “The Moderns,” John Carpenter’s “Prince of Darkness,” “They Live and Village of the Damned,” Wes Craven’s “People Under the Stairs,” Sam Shepard’s “Silent Tongue,” as well as 40 other movies. In 1975, Alive expanded into the restaurant industry with the opening of its first restaurant, Carlos ’n Charlies, which became a Hollywood institution for 20 years and then in the late 1980’s, Alive partnered with Robert DeNiro to open Tribeca Grill in New York City. Alive’s restaurant business is still active having opened approximately 40 restaurants thus far, the most current being a founding partnership in Jean-Georges’ Spice Market in New York City. In the ‘90’s, Gordon’s started focusing on food as entertainment and chefs as entertainers, founding Alive Culinary Resources, which was designed to bridge the gap between the public and the world’s most sought-after chefs. From its inception, his client roster read like a who’s who of the culinary world, including legendary French Chef Roger Vergé, Alice Waters, Wolfgang Puck, Charlie Trotter, Emeril Lagasse, Dean Fearing, Nobu, Todd English, Charlie Palmer, Larry Forgione, Paul Prudhomme, Jimmy Schmidt, Stephen Pyles, Robert del Grande, Daniel Boulud, Michel Richard, and 100 more of today’s most famous chefs. Gordon was inducted into the Hawaii Culinary Hall of Fame and has also won numerous other industry awards, including being named one of the 100 most influential people in Rolling Stone magazine. Anthony Bourdain/ECCO will be releasing his newest book – “They Call Me Supermensch: A Backstage Pass To The Amazing World Of Film, Food, and Rock ’N’ Roll” in September of 2016.
This week on Chef's Story, host Dorothy Cann Hamilton sits down with Chef Michael Coury, executive chef of OTG Management, a hospitality group that operates more than 200 restaurants and retail concepts in 10 airports across North America. While its competitors often focus on attracting licensed and franchised restaurant brands, OTG maintains full control over almost all of its restaurant concepts, which allows its menus to quickly react to changes in consumer needs. As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.
Amanda Haas Williams-Sonoma's Culinary Director Author of The Anti-Inflammation Cookbook (2/2/16) Founder One Family One Meal Recent research reveals that inflammation has a negative impact on general wellness and can worsen many common health conditions, including migraines, diabetes, heart disease, weight gain, arthritis, and gastrointestinal disorders. The good news? Eating certain foods and avoiding others can be a highly effective way to diminish and manage inflammation. In The Anti-Inflammation Cookbook, professional cook and inflammation sufferer Amanda Haas joins forces with Dr. Bradly Jacobs to explain which foods are beneficial and why and to share 65 delicious, simple inflammation-busting recipes. Sometimes good food can be the best medicine Biography Amanda Haas is a cookbook author, professional recipe tester and developer, and the Culinary Director of Williams-Sonoma, Inc. Her passion for improving people's lives through food has culminated in two cookbooks. Her first, Cooking Light Real Family Food, focuses on cooking delicious, simple meals the entire family will love. Her second book, The Anti-Inflammation Cookbook: the Delicious Way to Reduce Inflammation and Stay Healthy (Chronicle, Feb. 2016), combines her pursuit of wellness through food with her desire to bring her family together around the table. Since graduating from Tante Marie's Cooking School in 2001, Haas has contributed to over 2 dozen cookbooks, including Chef Todd English's Cooking in Everyday English; the James Beard Award-Winning book A16: Food + Wine; and SPQR. Haas continues to encourage families to cook at home through her blog One Family One Meal. She lives in the Bay Area with her husband and two sons. About the Author Amanda Haas is the culinary director for Williams-Sonoma. She lives in the San Francisco Bay Area. Dr. Bradly Jacobs is an integrative medicine physician who is focused on helping people optimize their health, sense of well-being, and vitality. He lives and practices in the San Francisco Bay Area.
How I Broke Into: Michael Prywes Interviews Artists and Entrepreneurs About Their Big Break
Eva Shure grew up between Manhattan and South Florida. She was a Theater Major at Northwestern University in Evanston, Illinois. While in college, she completed her training at the Second City Improvisation Training Center right outside of Chicago. After finishing at Northwestern, she went on to complete a three-year Masters degree from The Actors Studio. After graduating from school, she starred in the national tour of the Broadway Biopic ”Love, Janis”, portraying the life and career of the singer/icon, Janis Joplin. Eva has also starred on several TV Shows and off-Broadway Productions in New York City. Eva is the Co-Founder of Red Carpet Kids and Red Carpet Improv, an experiential event and interactive education company with its flagship in New York and opening Miami and Beverly Hills this year. Craig Saslow is originally from Long Island, NY and attended the Cornell Hotel School. After graduating from school, Craig started working in the Hospitality Industry in Los Angeles - learning every facet of operations and service. After moving back to NY to work with Todd English and several prestigious restaurant groups, Craig leveraged his acumen and knowledge to co-found Red Carpet Kids. He brings his 15+ years of experience in the Hospitality world into the realm of experiential entertainment. Notes from the show: After being rejected by banks, they found help through the Small Business Development Center at CUNY Baruch College. They received a loan from Renaissance Economic Development Corporation. "It's a blessing in disguise not to know everything that will go wrong. Sometimes it's better to jump in and learn on the fly." Vetting vendors, such as publicists and general contractors, by calling references is not necessarily enough. "Improvisation is a life skill." "Don't cheap out on hiring." "CraigsList is a lot like Loehmann's: you really have to look, but at the end of the day, you find something spectacular." The press always needs stories; use "Help a Reporter Out (HARO)." The low-tech secret to partnering with luxury brands such as the Four Seasons, Saks Fifth Avenue, and Lincoln Center. Hint: anyone can do this. Book Recommendation from Michael Prywes: Blue Ocean Strategy by W. Chan Kim and Renee Mauborgne This podcast hosted by New York attorney Michael Prywes was sponsored by Prywes Schwartz, PLLC, a law firm devoted to artists and entrepreneurs. This podcast may contain attorney advertising. Prior results do not guarantee future outcomes.
The daughter of a foreign correspondent and a food writer, Sara Jenkins grew up all over the Mediterranean, eating her way through its cultures and learning to cook. She began her kitchen under with Todd English at Figs in Boston, then went on to work as a chef in Florence and in the Tuscan countryside, as well as on the Caribbean island of Nevis, before returning to the United States. In September 2008, Sara opened Porchetta, a storefront in the East Village focusing on the Italian roasted pork, typically sold as street food. Her brick and mortar Porchetta has been wildly successful, receiving a four-star review from New York Magazine. In November 2010, Sara opened Porsena, where she draws on her Tuscan and Roman childhood with a pasta-centric menu. As Mario Batali put it, “She’s one of the few chefs in America who understands Italy and how Italians eat.” Tune in to hear all about Sara’s childhood living around the world, her path to the professional kitchen, and more delectable details from her life-long relationship with Italy.
Hosted by David and Nycci Nellis.This is Foodie and the Beast's DOUBLE ANNIVERSARY SHOW: 7 years on the air and 19 years of marriage - wooo-hoooo!Joining us are:Fresh Farm Markets' executive director Mike Koch, in talking about new programs for customers at their 13 farmers markets in DC schools for DC residents who have no real access to fresh produce. That and more, including the upcoming Farmland Feast!Cookbook author Alana Chernila, is in. Her new book, The Homemade Kitchen, offers 150 recipes and plain old good advice about how to turn home cooking into a stress-free and rewarding adventure both for the cook and his or her family and guests.Tony and Joe's in Georgetown is "home base" for a couple of great fundraisers in October: On the 14th, it's Girls and Pearls, an oyster lover's benefit for the Nina Hyde Breast Cancer Center at Georgetown University Hospital and on the October 24th, it's the annual Shuck It! oyster fest celebrating oystermen's efforts and contributions toward getting and keeping the Chesapeake clean by growing more oysters. Profish's awesome sustainability program director John Rorapaugh is in to talk about the events, along with cancer researcher, Dr. Ayesha Shajahan-Haq. Hola, amigos - October 4th is National Taco Day, so we brought in celebrated Cuban chef (Cuban? Tacos? Go with it!) Alex Garcia of AG Kitchen NY fame, and and now of AG Kitchen in Silver Spring is in for talk and tastes of all kinds of tacos and other delicious dishes.Cocina Mexicana (MXDC) by CHEF Todd English offers Mexican cuisine with a modern touch. Andrew Molen works for Todd English and he is a consultant for MXDC. Jesus Boada is MXDC'S bar supervisor. Together they're in with sips and conversation about MXDC's great cocktail offering, including lots mescal and tequila-based drinks.
Hosted by David and Nycci Nellis.This is Foodie and the Beast's DOUBLE ANNIVERSARY SHOW: 7 years on the air and 19 years of marriage - wooo-hoooo!Joining us are:Fresh Farm Markets' executive director Mike Koch, in talking about new programs for customers at their 13 farmers markets in DC schools for DC residents who have no real access to fresh produce. That and more, including the upcoming Farmland Feast!Cookbook author Alana Chernila, is in. Her new book, The Homemade Kitchen, offers 150 recipes and plain old good advice about how to turn home cooking into a stress-free and rewarding adventure both for the cook and his or her family and guests.Tony and Joe's in Georgetown is "home base" for a couple of great fundraisers in October: On the 14th, it's Girls and Pearls, an oyster lover's benefit for the Nina Hyde Breast Cancer Center at Georgetown University Hospital and on the October 24th, it's the annual Shuck It! oyster fest celebrating oystermen's efforts and contributions toward getting and keeping the Chesapeake clean by growing more oysters. Profish's awesome sustainability program director John Rorapaugh is in to talk about the events, along with cancer researcher, Dr. Ayesha Shajahan-Haq. Hola, amigos - October 4th is National Taco Day, so we brought in celebrated Cuban chef (Cuban? Tacos? Go with it!) Alex Garcia of AG Kitchen NY fame, and and now of AG Kitchen in Silver Spring is in for talk and tastes of all kinds of tacos and other delicious dishes.Cocina Mexicana (MXDC) by CHEF Todd English offers Mexican cuisine with a modern touch. Andrew Molen works for Todd English and he is a consultant for MXDC. Jesus Boada is MXDC'S bar supervisor. Together they're in with sips and conversation about MXDC's great cocktail offering, including lots mescal and tequila-based drinks.
On today's episode of THE FOOD SEEN, Louis DiBiccari grew up in a suburb of Boston, cooking Sunday suppers as all good Italians do. Upon eating in campus dining halls during college, Louis realized how spoiled he was by his family's scratch cooking, so he taught himself how to cook. His signature dish: calzones. He then went to culinary school, eventually working at the Millennium Bostonian Hotel, which launched the careers of such Beantown chef legends as Lydia Shire, Jasper White, Jody Adams, and Todd English. Louis himself became a personality in town, with his Iron Chef inspired “Chef Louie Nights”, where guests would vote on dinner themes and ingredients to be revealed the morning of, in preparation for 5-course meal that night. But maybe even more so than food, it was the artists in his life, starting with his Uncle Adio, a master sculptor, that added another creative POV. In 2013, Louis opened Tavern Road in the Fort Point area, which he lived in during early aughts, and was surrounded by artist studios. This is why he began CREATE BOSTON, an annual event that brings together “6 artists, 6 chefs, 1 canvas” to bridge gap between visual and culinary arts, of which he still cooks at it's epicenter. This program was brought to you by Edwards Ham. “Chefs work with one side of their brain and artists work with a similar side…when you put them together they both start to think differently.” [21:00] “These guys are ready to push envelopes [Artists working with chefs]” [23:00] — Louis DiBiccari on The Food Seen
The DIS Unplugged - A Weekly Roundtable Discussion About All Things Disney World
08/20/13 - In this segment, Kevin Klose and John Magi review Todd English's bluezoo, the seafood restaurant located in the Swan and Dolphin.
The WDW Radio Show - Your Walt Disney World Information Station
Walt Disney World Swan and Dolphin Food and Wine Classic 2012 Join Lou Mongello for the third annual Walt Disney World Swan and Dolphin Food and Wine Classic, which was held on October 12 -13, 2012 Explore the causeway and meet celebrity chefs Todd English and Michael Mina, and sample flavors from around the world and some of the Swan and Dolphin's signature restaurants including bluezoo, Shula's, Il Mulino, Kimonos and more! Enjoy fine wines and beers, and learn from the best during seminars and tastings! With live entertainment throughout the night, it's an event you can't miss! For more information visit http://swandolphinfoodandwineclassic.com ------------------------------------- To learn more, visit http://WDWRadio.com and subscribe to the podcast FREE in iTunes - http://bit.ly/wdwit THANK YOU for your support by voting WDW Radio Best Travel Podcast for 2006, 2007, 2008, 2009, 2010, 2011! ------------------------------------- Twitter: http://Twitter.com/LouMongello Facebook: http://Facebook.com/WDWRadio YouTube subscribe: http://YouTube.com/subscription_center?add_user=wdwradio Google+: http://LouMongello.com/gplus Pinterest: http://Pinterest.com/LouMongello Thanks for watching! - Lou Mongello
The WDW Radio Show - Your Walt Disney World Information Station
Walt Disney World Swan and Dolphin Food and Wine Classic 2011 Coinciding with the Epcot International Food and Wine Festival held in Epcot's World Showcase at Walt Disney World, the 2nd Annual Walt Disney World Swan and Dolphin Food and Wine Classic for 2011 was held on October 7-8, 2011 and allowed food and wine lovers alike to stroll along the causeway on Crescent Lake and immerse themselves in a culinary festival with live music and tastings from the resort's award-winning restaurants and lounges, and meet celebrity chefs such as Todd English. Join Lou Mongello as he strolls the promenade, samples and savors the flavors from the kiosks, and shares the experience with you. Get the FREE WDW Radio iPhone app: http://bit.ly/wdwrfreeapp Walt Disney World Trivia on your iPhone! 770+ questions and Did You Knows!: http://bit.ly/wdwtip Join the friend page on Facebook: http://Facebook.com/WDWRadio Follow Lou on Twitter: http://Twitter.com/LouMongello Get some Disney magic delivered right to your door! Subscribe to Celebrations Magazine at http://CelebrationsPress.com Thanks for watching! Be sure to tune in next week!
The WDW Radio Show - Your Walt Disney World Information Station
Live Restaurant Review of Todd English's BlueZoo Hello and welcome to The WDW Radio Show - Your Walt Disney World Information Station. I am your host, Lou Mongello, and this is show #204 for the week of January 9, 2011. An important part of the Walt Disney World experience for me and many other people is enjoying the wide variety of dining options that are available. And while there are many tried and true favorites, there is also a large number of locations that are very much overlooked. This week, we explore what I believe is one of those restaurants. Located in the Walt Disney World Dolphin, Celebrity Chef Todd English’s BlueZoo offers fresh seafood in a spectacular setting where both the food and décor are works of art. We’ll do a live restaurant review of BlueZoo and let you share in our overall dining experience, as we also chat with our server, the General Manager, Sommelier, and Executive Chef. I’ll have a few announcements, and then play some of your voicemails at the end of the show, so sit back, relax, and enjoy this week's episode of the WDW Radio Show. You can email the show at lou@wdwradio.com or call the voicemail TOLL FREE at 888-703-2171. Visit the web site at wdwradio.com and talk about the show by visiting and posting in the WDW Radio Show message forums Join the fan page on Facebook: http://Facebook.com/WDWRadio Follow Lou on Twitter: http://Twitter.com/LouMongello Get some Disney magic delivered right to your door! Subscribe to Celebrations Magazine at http://CelebrationsPress.com Thanks for listening! Be sure to tune in next week!
Chef Jeff MartinezMarried for 14 yearsWent back to school @ 35 years oldGiven the Gift of Diabetes @ 35 yrs of ageDean's list 5 of 7 quartersStudent of the Week 3 timesStudent of the Quarter 1 timeFirst ever Student of the year for the Culinary Program @ AILV3rd student @ AILV to be named Brilliant Savarin (Young Professional) of the yearWorked in Pastry Department @ both Todd English’s Olive in the Bellagio and China Grill in Mandalay BayWorked with Chef Sam ChoyAssisted Chef Martin YanTrained under Certified Master Chef Hofmeister (only 70 in the United States)Currently working for AILV as the Culinary Specialist for High Schoolshttp://www.artinstitutes.edu/lasvegas/Culinary/
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