American reality competition show
Vous roulez votre bosse en cuisine et sentez le plafond un peu trop au dessus de votre tête et vous avez envie de le percer. Vous ne ratez aucun épisode de Top Chef et votre livre de chevet est la notice de votre four. Voilà presque deux ans que vous écoutez des podcasts gastronomiques et pourtant, vous sentez que vous stagnez en cuisine. Voici des pistes de réflexion pour évoluer en cuisine. Sortez de votre zone de confort Vous êtes doué en cuisine italienne ? Et bien il est peut-être temps de s'intéresser à la cuisine asiatique. Vous ne faites que des gâteaux, et bien essayez vous à la boulangerie ou la pâtisserie ou au salé. Revoir les bases Fortifiez vos bases en cuisinant des classiques dans leurs versions originales. Avez vous déjà cuisiné un vrai poulet marengo ? Je veux dire celui de la recette originale avec des écrevisses et des oeufs. La bouchée à la reine from the book avec des ris de veau. Moins onéreux, une vraie poule au pot, un coq au vin, je déroule que des plats mijotés mais ça s'applique bien naturellement à tous les classiques. Revisitez les classiques Une fois acquis ces fameux classiques, Inversez les, mélangez les, sublimez les. Macarons salés, risotto présenté comme un sushi, raviole sucrée. étonnez vous et étonnez nous. Apprenez de nouvelles techniques On pensera à la cuisson basse température, nous en avons déja parlé, on pensera à la lacto fermentation, à la déshydratation, au fumage, à la cuisson indirecte au barbecue… Toutes ces nouvelles techniques vont vous inspirer et vous motiver à progresser. Faites des choses difficiles Un boeuf wellington, des macarons, des berlingots façon anne Marie Pic. Posez vous un challenge afin d'évoluer de monter en niveau et en confiance en cuisine. Learn more about your ad choices. Visit megaphone.fm/adchoices
And so it went. This week, Jimmy and Larry are glowing with graciousness and gratitude as they recap the many highlights of the 2nd annual Throwing Fits Friends & Family Bazaar, real hip-hop head grail bidding wars, Japanese cigarettes, thievery, lessons for next year, a night one review of Scarr's new omakase spot, the two hippies who live rent free in Dave Portnoy's head, the sweatiest man at New York Fashion Week, being a model is confusing, getting sucked into the Clermont Twins orbit, delusions of raving, straight guys are basically the accountants at queer fashion shows, sampling the number 1 restaurant in NYC at an eighty person Nike dinner, Top Chef vaping secrets, a six-time NBA champion takes on gender neutral bathrooms, the Bushwick kings of Kaytraminé, signs from god it's time to go home and much more. For more Throwing Fits, check us out on Patreon: www.patreon.com/throwingfits.
This week C.J. and Kent discuss the Wisconsin Supreme Court's first hearing, fines for Florence hardwoods, a company whose negligence cost a 16-year-old their life, and, in better news, Top Chef filming in Milwaukee. They also revisit a topic from a previous episode, the Beast of Bray Road, mainly because C.J. watched a really bad documentary about it.
We sat down with Robert Woloshin, Co-Owner of Manny's Deli and Manny's Deli Stop in Pennsylvania. After years of friendship, Woloshin and his fellow co-founders, Jeremy and Chase Thomas, renovated and opened Manny's Deli located in Holland, PA with the mission to update the concept of how a traditional Jewish Deli is. Armed with modern twists on traditional menu items, they found success. Recently they've expanded on their brand by opening a new fast-casual version of their deli: Manny's Deli Stop is their concept of an on-the-go eatery where traditional deli items can be ordered and enjoyed, offering a more stream-lined menu with grab-and-go options! Next, we spoke with Chef Elizabeth Falkner and her new documentary, "Sorry We're Closed." If her name is familiar to you, it's due to her numerous appearances on must-see culinary television shows as a competitor and judge, as well as being a cookbook author and successful restaurateur, having opened and run restaurants on both the West and East coast of the US. Now, she is taking us behind the scenes with an in-depth look at the mindset of fellow restaurateurs after 2020 and the impact that the pandemic and aftermath of civil unrest after George Floyd. You can stream "Sorry, We're Closed" online via Apple TV, Vudu, and Amazon Prime to see these heart-felt discussions with her colleagues and friends, and find the true depth of what it takes to own and operate restaurants.Lastly, we sat down with Event Organizer for Up Coming Events, Ray Sheehan. Sheehan, whose enthusiasm for what he does was almost palpable throughout the entire discussion, chatted about what you can expect when attending one of their events. Set up to highlight local businesses, you can attend one of their 4-hour sessions and taste your way through area restaurants, breweries, wineries, and distillers. If you want to know more, you can visit them online at UpComingEvents.com and attend an ultimate tailgating experience, food and wine festivals, and charitable events!
WE'RE BACK BABY! We took a few weeks off for... reasons, but fuck all that noise because we're back. However, It's just Bryan and Reaves, so it's a silly one. We talk about all the things you'd expect us to talk about and then we also talk about Top Chef Season 7, Episode 8 - "Foreign Affairs" like a crazy person would. Top Chef talk starts at 36:15 ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/
In this episode, Christine hosts a soulful conversation with Esme Benjamin, an award-winning writer, editor, and broadcaster based in New York City. Her editorial work can be found in ELLE, Condé Nast Traveler, Refinery29, SELF, Well&Good, Trip Advisor, Culture Trip, and more. Esme is the current Editor-in-Chief of Full-Time Travel and host of the podcast The Trip That Changed Me, which features transformative travel stories from guests including writer/illustrator Mari Andrew, Top Chef judge Gail Simmons, and more.In Season Four of the podcast The Trip That Changed Me, Esme interviews many exciting guests in the travel world, including Laurie Woolever (Anthony Bourdain's former assistant), prolific travel writer Pico Iyer, and Emmy award-winning host Samantha Brown.In the episode, Christine and Esme discuss:Their most powerful travel experiencesTravel's role as a catalyst for changeNavigating mental health and travelTraveling with anxietyWanderess: The Unearth Women Guide to Traveling Smart, Safe, and SoloJoin Christine now for this soulful conversation with Esme Benjamin.
Friday marks a month since the wildfires in Maui raged out of control, claiming too many victims and destroying a historic part of the island. Now, amid so much grief and loss, residents and businesses are trying to recover and eventually rebuild. One of them is former Top Chef contestant Lee Anne Wong. She spoke with Amna Nawaz about where things stand for her and her community. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders
Dana Cowin is an award-winning tastemaker and innovator in media, food and branding. After 21 years as the Editor-in-Chief of Food & Wine magazine, Cowin launched Speaking Broadly, an independent media company to promote less-established voices in the worlds of food, creativity and sustainability and to deepen our understanding of ourselves as well as the pleasure of travel, cooking, eating. The company produces a podcast, zine and events. Her current project is Feeding Broadly, an uplifting dinner series that highlights the power of regenerative ingredients and intimate conversations. As part of her work to empower the leader within all of us, Cowin also coaches executive teams, founders and creatives and consults for fast casual and consumer packaged goods brands. Cowin is a sought-after speaker with appearances on Top Chef and Beat Bobby Flay, moderating panels at places like SXSW and the 92nd Street Y, delivering keynotes on empowerment, food and entrepreneurship. Cowin is on the board of Food Education Fund, Hot Bread Kitchen, the Food Council of City Harvest and Culinary Council of God's Love We Deliver. On this episode, she joins host Mitchell Davis and discusses personal storytelling through food, the importance of shaping menus to protect the planet, and how curiosity contributes to a chef's success. Follow Dana Cowin on Instagram at @fwscout and @speakingbroadly For more on Dana and her work, visit: danacowin.com
We're re-airing one of this year's most popular episodes, our interview with Padma Lakshmi.Padma is brilliant, fearless, and currently experiencing the kind of success her younger self could only dream of. The second season of her Hulu show, Taste The Nation With Padma Lakshmi, dropped this spring. In it, she examines America's foodways and the history behind them. Padma is, of course, best known as the host of Bravo's Top Chef, currently in its 20th season.* In April, Padma was named to the Time 100 List of the year's most influential newsmakers and was featured in this year's Sports Illustrated swimsuit issue—the one with Martha Stewart on the cover. *In June, Padma announced she was leaving the cast of Top Chef. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Padma: Instagram, Taste The Nation on Hulu, Top Chef, website, recipes
À l'occasion du début du concours "Objectif Top Chef" sur M6 lundi 4 septembre à 18h35, les chefs Philippe Etchebest et Juan Arbalaez répondent aux questions de Julien Sellier, Cyprien Cini et Marion Calais dans RTL Bonsoir. Ecoutez L'invité de RTL Soir du 31 août 2023 avec Marion Calais et Julien Sellier.
Episode 29: Molley and Chad interview Aqua Supply Co. owners Courtney and Andrew in today's episode. Aqua sells marine products and apparel for everyone who loves boating, beaches and the outdoors. The four of them originally met at the Dock Crawl in 2022. We'll catch up on the new business and have a few laughs along the way. So, How's Business? Andrew is happy to say they sold out of all of the merchandise at the Cincinnati Boat Show. AquaClean is their first brand. It's detailing products to be use on boats, as well as cars and RVs. Andrew has done detailing for over 10 years. He's used many of the available products. They spent about 2 years of testing to find the right products for their brand. Molley and Courtney talk about everyone seems to have a job(s) when a boat's involved. Andrew is a serious cleaner. Courtney takes care of getting things ready for the outing. The AquaClean Product Line Courtney gives an overview of the products they offer. She begins with WIPEDOWN, which is their flagship product. It's a waterless wash, that prevents water spots and streaks on your boat after you're done for the day. Andrew talks about their PROTECT product that gives a stronger barrier of protection. They have a variety of all-purpose cleaners and waxes. There's plenty of new products in the pipeline, as well. Molley asks about a product to get hair dye out of your seats. That can be a really challenge. Andrew comment that many of the products on the market can actually break down the material. There's no all-in-one product solution. Properly Caring for Your Boat Molley discusses how so many people forget, or skip, wiping down their boats. It's so important and a lot of new boat owners may not realize it. Over time, your boat will develop a waterline, because you didn't take the time to properly care for your boat, by just wiping it down. Molley focuses particularly on caring for the seats. Taking a little time to clean them and reapply protectant can ensure they not only look great, but they hold up over the years. You can keep the seats from splitting and reduce damage to the threads, with a little effort. The group briefly discusses a new type of material that is supposed to resist feeling hot to the touch and actually resists staining from sun lotion and other substances. Where Can People Meet Courtney and Andrew? They're thinking about the Kuttawa Cannonball Run. They're also planning to be at the Thunder Run on Lake Cumberland. The plan is to have a display and maybe a special surprise. Chad points out that today's episode is being recorded at Lake Cumberland's State Dock, on Courtney and Andrew's houseboat. If you hear some noise in the background, it's all part of Lake Life. What Cleaning Mistakes Do People Make? Molley asks about mistakes people often make when cleaning their boats. Andrew discusses how many people go wrong with the interiors of their boats. Bleach can be a problem. However, people done always understand that Magic Erasers have bleach in them. He explains that the damage isn't immediately noticeable, but the following year, it's unmistakable. General upkeep can be a challenge. Failing to wash down the boat, wiping it down and applying protectant is extremely common. It's all about consistency when it comes to properly caring for your boat. The group talks about some of the problems you can encounter if you don't have a good routine, at the end of the day. They've all made mistakes. Those are the ones you'll probably avoid next time. Andrew recommends having a marine radio. It'll be worth the investment if you need to use it. Chad asks Courtney for a quick update on her mother, Tina. Tina was a star on one of the Dock Crawl episodes, last year. Tina's doing okay and getting ready to spend time at their condo in Florida. It looks like Courtney took over the torch for the Dock Crawl. The group discusses some of the changes since last year. Donsi Dale made an appearance in Episode 20. His houseboat was actually featured on a season 16 episode of Top Chef, which was filmed at Lake Cumberland. Advice to Someone Interested in Buying a Houseboat The primary challenge is the cost. Andrew comments that you either have to buy or rebuild an older model. Houseboats seem to increase in value each year. After the pandemic, people really aren't getting rid of their boats, because they became a refuge. On a side note, Andrew mentions his chili and wings cook-off. They talk about some past events and special recipes. There's even a costume contest. Lake Life Provides an Escape The group talks about how they really enjoy getting down to the lake. It's a way to escape from the stress and pressure of day-to-day life. Chad discusses how not having a cell signal is actually a good thing on the lake. Courtney tells Molley and Chad about all of the new changes in their lives, since last year: an engagement, a new business, a puppy, a move and a new car. It's been a whirlwind (or eddy, if you will). Learn More About Aqua Supply Company Website: www.ShopAquaCo.com Email: Support@ShopAquaCo.com They're also available on social media, and are planning to be available on Amazon and on Walmart.com. They're working with marinas and boat shops to provide a kit for new boat owners, as well as experienced boaters. Chad mentions that as of the recording of this podcast, there's also a 15% discount for new customers, on the website. That's a wrap for this episode. We'd like to thank our friends Courtney and Andrew for hosting with us. We hope you found it helpful, insightful and maybe a little entertaining. Thanks for Listening! If you enjoyed this podcast, please consider sharing it with your social media friends. We hope to see you out there soon. Until next time, here's to warm weather and calm waters! Don't forget to subscribe!
“Je suis intimement convaincu que la sueur évite les larmes.” Chef étoilé, ancien parachutiste, jury de Top Chef et maître des arts martiaux : voici les multiples facettes de Thierry Marx, mon invité du jour. Thierry grandit dans la cité 140 Ménilmontant. Il découvre la pâtisserie chez les Compagnons du devoir, puis devient un des chefs les plus célèbres, talentueux et engagés de sa génération. Inspiré par les arts asiatiques et profondément attaché à ses racines, Thierry est animé par une forte volonté d'extraction et de justice sociales. Dans cet épisode, vous découvrirez : La vision de Thierry Marx sur l'ubérisation et l'évolution de la société L'extraction sociale : l'obsession et le combat d'une vie pour Thierry Les connexions fascinantes entre les arts martiaux et la cuisine Son avis sur le luxe, le bonheur, et la notoriété Thierry nous offre un regard lucide sur la télévision, la notoriété, et l'image. Ainsi qu'une réflexion cinglante sur la recherche du bonheur. Bonus : Thierry nous partage sa recette de l'omelette. Et on a envie de la faire sur-le-champ. Vous n'avez plus d'excuses, lancez cet épisode ! TIMELINE : 00:00:00 - Introduction 00:12:00 - Les arts martiaux et la cuisine 00:23:00 - Présentation de Thierry Marx 00:26:00 - Réflexion sur l'évolution de la société 00:34:00 - L'extraction sociale 01:04:00 - Avis sur les riches et le luxe 01:09:00 - Reflexion sur l'ubérisation du travail et du logement 01:37:00 - L'artisanat de haut niveau 01:54:00 - Bonheur, critiques et exigence de soi 02:01:00 - La télévision, la notoriété et l'image 02:18:17 - Laboratoires de recherche et label Bleu Blanc Coeur 02:23:00 - L'omelette de Thierry Marx 02:32:00 - Les traditionnelles questions de fin d'épisode On a cité avec Thierry plusieurs anciens épisodes de GDIY : #250 - Alain Ducasse - Faire de sa cuisine un apprentissage, une passion et une marque mondiale #223 - Moussa Camara - Être DETER : le seul moyen pour réussir #33 - Nicolas Paciello - Viser les étoiles puis réussir à en ramener 2 ! #272 - Mike Horn - Poser un cadre pour vivre libre #338 - Gad Elmaleh - On est tous le blond de quelqu'un #6 Fanny Giansetto - Comment passer de la dette souveraine au guide Michelin écolo Avec Thierry, on a parlé de : Les Compagnons du Devoir L'épisode 168 de La Martingale (investir dans un coliving) Enki Bilal La cuisine Kaiseki Edgar Morin Bernard Clavel Le film Wall-e Robert Plomin Véronique Colucci L'épisode 172 de La Martingale (louer pendant les JO de Paris 2024) Top Chef Un chef en prison Cyril Lignac Bleu Blanc Coeur Le restaurant Onor Le restaurant Le Sur Mesure Thierry vous recommande de lire : L'appel de la forêt, de Jack London Harricana, de Bernard Clavel Si vous avez apprécié cet épisode, laissez un commentaire sur nos posts LinkedIn ou Instagram. Si vous voulez faire découvrir cet épisode, taguez un ami. La musique du générique vous plaît ? C'est à Morgan Prudhomme que je la dois ! Contactez-le sur : https://studio-module.com. Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ? Contactez mon label Orso Media via ce formulaire. Vous pouvez suivre Thierry Marx sur Instagram et le contacter sur www.thierrymarx.com.
Pour vous accompagner pendant l'été, nous vous proposons de (re)découvrir les épisodes qui vous ont le plus inspirés cette année. On vous donne rendez-vous à la rentrée pour de nouveaux épisodes originaux. Bonne écoute !Vous avez été très nombreux à écouter et apprécier le 1er épisode de l'émission "Les Pieds dans le Terroir" diffusé en septembre 2022. Bonne nouvelle : des nouveaux épisodes arrivent à partir du 10 septembre prochain (cela nous a pris un peu de temps pour produire la suite et faire les choses bien !). En attendant, nous vous invitons à (re)decouvrir l'épisode #1 !Dans ce 1er épisode de l'émission "Les Pieds dans le Terroir", on vous invite à mettre les pieds dans le terroir nantais ! Le partenaire de cet épisode est « Le Voyage à Nantes ». Pour ceux qui ne connaissent pas, il s'agit pour faire simple de l'office de tourisme de la ville de Nantes. En réalité, c'est plus que cela, leur rôle est de mettre en scène la ville à travers l'art et la culture. Et pour le « Voyage à Nantes », la culture c'est aussi la Bouffe ! Aujourd'hui, on part à la rencontre d'Alice Ménard, une jeune maraichère engagée qui vient de reprendre l'exploitation familiale, à Saint-Julien-de-Concelles, à quelques minutes de Nantes, pour la convertir en bio intensif afin de fournir les plus belles tables de la région en légumes sains, de qualité et qui goûtent fort l'authenticité. Pour cette rencontre, Philibert a la chance d'être accompagnée de Sarah Mainguy, la jeune cheffe surdouée, star montante de la scène culinaire à Nantes, finaliste de Top Chef en 2021 et jeune talent 2021 du Guide Gault & Millau. A travers l'histoire de sa famille et des 3 générations qui se sont succédées sur ces terres ligériennes réputées pour le maraichage, Alice nous apporte un témoignage sincère et vivant sur l'évolution du monde agricole des 80 dernières années. Du développement de la production intensive, nécessaire après la 2nde guerre mondiale pour subvenir aux besoins de la population européenne jusqu'aux limites de ce modèle qui peine à se réinventer. Alice nous raconte comment elle voit les choses aujourd'hui et pourquoi elle a décidé d'agir et de faire autrement.Puis on évoque ensemble l'importance de la relation qui lie étroitement la jeune cheffe créative et engagée avec sa maraichère chérie afin de garantir "ultra-saisonnalité" et "ultra-fraicheur" à sa cuisine : "Sarah commande le week-end, on récolte le lundi et le mardi midi c'est dans l'assiette".En résumé, il s'agit d'un épisode riche en découverte, en paroles inspirantes... du sérieux un peu, de la bonne humeur souvent, des rires parfois (et une dégustation/bizutage de piments qui laissera des souvenirs à Philibert !). Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
Emmy-nominated Padma Lakshmi, the outgoing host of Bravo's “Top Chef” and exec producer/host of Hulu's “Taste the Nation,” talks about her nominations, why she's leaving 'Top Chef' and more. But first, on the Awards Circuit Roundtable, Cody Heller, the showrunner behind the Emmy-nominated breakout Amazon Freevee hit "Jury Duty," shares more stories behind the production and brainstorms what might come next. Learn more about your ad choices. Visit megaphone.fm/adchoices
Earlier this month, Maui Chef Lee Anne Wong lost her restaurant, Papa'aina, in the fires that swept through the historic town of Lahaina. The Top Chef alum had opened the restaurant, located at the 122-year-old Pioneer Inn, almost four years ago and was happy to finally have the pandemic behind her. Today, Lee Anne is helping with the relief effort in Maui as part of Chef Hui, a culinary collective making tens of thousands of meals each week for those in need. She joined host Kerry Diamond via Zoom to talk about the relief efforts, how listeners can help, and her desire to rebuild. More on Lee Anne: Instagram, Papa'aina & Pioneer Inn GoFundMe, Chef Hui, Maui Relief FundsRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here.
We brought back Bethany Stokes to help us finally get to the bottom of the pea puree stuff, and we did that by Googling: Top Chef Season 7, Episode 7 - "Power Lunch" pea puree who did it how to raise your testosterone naturally Top Chef talk starts at 42:12 Check out Bethany's sketch team - Bad Medicine Try Nom Nom today, go to https://trynom.com/podchef and get 50% off your first order plus free shipping. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/
Will RuPaul's Drag Race reclaim the reality competition crown or can Survivor or Top Chef win? We break down that category, as well as structured and unstructured reality, and reality/competition host, where our guest, Top Chef's Padma Lakshmi is nominated for her final season. She tells us about saying goodbye, the evolution of the show during her 19 seasons there, and her other nominated series, Taste the Nation. Learn more about your ad choices. Visit megaphone.fm/adchoices
Bliss Stories : vous avez peut-être déjà écouté ce podcast, mais jamais entendu l'histoire de celle qui l'a créé. Pourtant, Clémentine en a des choses à dire : entre un voyage à New York qui transforme sa vie d'étudiante, son début dans les médias à la direction du casting de Top Chef, au grand saut dans le bain de l'entrepreneuriat, Clémentine est passée par beaucoup de phases différentes qui lui permettent d'avoir un vrai recul et de nous prodiguer de très bons conseils quel que soit le stade où l'on en est aujourd'hui. J'ai aussi notamment beaucoup apprécié sa réflexion sur le pouvoir, quand je lui ai demandé ce que ça signifiait pour elle de prendre le pouvoir de sa vie. Clémentine nous rappelle qu'il n'y a aucune définition du pouvoir, ni de la prise de pouvoir, qu'elle nous est propre et qu'elle peut être aux antipodes de la représentation que l'on s'en fait aujourd'hui. C'est à nous d'en définir les contours. Et c'est comme cela qu'on parviendra réellement à prendre le pouvoir de sa vie
Go to Zocdoc.com/tfc and download the Zocdoc app to sign-up for FREE and book a top-rated doctor. *** Chelsea sits down with author, chef, and former Top Chef contestant Candice Kumai to talk about misinformation the wellness space, our relationship with food, and divorcing ourselves from diet culture. Follow Candice on Instagram: https://www.instagram.com/candicekumai/ MORE FROM TFD Join our membership program, The Society at TFD on Patreon to get exclusive ad-free bonus content + access to tons of other perks like our members-only book club: https://www.patreon.com/FinancialDiet The Financial Diet site: http://www.thefinancialdiet.com Facebook: https://www.facebook.com/thefinancialdiet Twitter: https://twitter.com/TFDiet Instagram: https://www.instagram.com/thefinancialdiet/?hl=en
This week we're joined by comedian and top chef super fan, Bethany Stokes. We discuss our favorite DC restaurants, Bryan introduces a new segment, and we recap Top Chef Season 7, Episode 6 - "Cold War" Top Chef talk starts at 33:00 Check out Bethany's sketch team - Bad Medicine Try Nom Nom today, go to https://trynom.com/podchef and get 50% off your first order plus free shipping. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/
Dale Talde is the host of All Up In My Grill on the Tastemade streaming channel. No stranger to television, Dale is a three-time chef-testant and a familiar face on Top Chef and has also competed & served as a judge on Chopped, Iron Chef America, Knife Flight, and Beat Bobby Flay. Off screen, Dale is the restaurateur behind former restaurants TALDE, Massoni, and Rice & Gold. After launching Food Crush Hospitality with his life partner Agnes Chung, he opened his first concept restaurant, Goosefeather, in Westchester County, NY, which pays tribute to the cuisine of Hong Kong. In this episode, we chat about the 3rd season of All Up in My Grill, harnessing Filipino flavors in his cooking, and hands-on tips for better grilling. Tune in to All Up in My Grill on the Tastemade streaming channel. Learn more about Dale at https://foodcrushhospitality.com Follow Dale on Instagram: @daletalde Podcast Show Notes: https://kitchenconfidante.com/all-up-in-my-grill-with-dale-talde
Anne-Cecile Degenne is the executive corporate chef for Accor's Sofitel, Sofitel Legend, MGallery, and Emblems hotel brands, overseeing more than 100 boutique restaurant concepts around the globe. Her work and personal travels—which include trekking through Mongolia for two months—have given her a unique perspective on global cuisine, which she shares in this fun and informative interview with Bruce. Classically trained in France, Anne-Cecile has taken her talents from the Caribbean and New York to Korea and Vietnam. She shares her tips and tricks on how to discover the best authentic food culture in every new city she visits, as well as some of the lessons she's learned about kitchen culture in different countries and how it has influenced her as a chef and traveler. Anne-Cecile also talks about a number of the exciting new hotel and restaurant projects from Accor, including a new Sofitel in Benin, an MGallery in Nairobi, and a Sofitel Legend in Panama. Finally, Chef Degenne tells a story about her most memorable meal in Korea, one that many people might get pretty squeamish about! Thank you to Accor for being the exclusive sponsor for this episode. To learn more about any of the hotels, food concepts, or upcoming projects mentioned today, visit https://group.accor.com/. See omnystudio.com/listener for privacy information.
"5 Questions With.." is a bonus feature from the Left of Str8 Show, where we ask 5 sometimes silly, sometimes serious questions that our curious mind wants to know about our special interview guests from the previous week. Listen in as we ask the fun and quirky type of questions that really get into the personalities of our guests. Today we have a double dose of 5 Questions with the owner of a Boutique Concierge Travel Agency, Nick Bryan and Personal Chef and Caterer, Chef Lynn Wheeler. Nick Bryan owns his travel business with his husband Sean and they have a beautiful daughter Piper, who they named their business, "Sandpiper Vacations," after. Nick is also the co-host of the very funny podcast, "No New Friends - After Dark," with our friends Scott and Chris. Nick has been a professional marketer to the LGBTQ Community for different retail operations, before he went to work for another travel company. After a few years, he decided to open his own, specializing in Disney and Cruising and has made a success out of both, arranging amazing vacations for both the lgbtq community and our straight allies, all at no charge to them. Chef Lynn Wheeler is also from here in Ohio and went to school for Fashion Design, until he left it all to move to New York City and became a Top Chef in the City. He opened his own catering company called "Divalicious Catering," (Did I mention he is an occasional Drag Queen,) and worked for some of the areas most popular restaurants, like "3rd and Vine" a hugely successful wine and cheese bar where Chef Lynn created the Tapas style menu to great acclaim. Chef Lynn has since moved to Florida with his husband and not is a Private Chef and Caters exciting events with his great company, "Duck Truck Gourmet." Be sure to check out all of their work and you can follow all their social media, merchandise and their websites. www.sandpipervacations.com and www.cheflynnwheeler.com Thanks for listening and come back every Tuesday with another episode of "5 Questions With..." from my interviews of LGBTQ celebrities and personalities from Entertainment, Foodies, Books, Music and Advocacy. Listen in, share with your friends, and subscribe to the Left of Str8 Show on your favorite podcast distributors including Spotify, iTunes, iHeartRadio, Google Podcasts, and more. Also sign up for our newsletter and reminders of upcoming interviews at www.leftofstr8radio.comPlease support LGBTQ Internet Radio, by becoming a monthly Patreon subscriber to the Left of Str8 Show at www.patreon.com/leftofstr8. For only $3, $8, or $13 dollars a month, you help fund the shows by helping defray the cost of studio time, web hosting, and special events. Check it out today!
La télévision regorge d'émissions cultes. Certaines d'entre elles squattent le petit écran depuis des années sans interruption, malgré les difficultés. D'autres, au contraire, ont été plusieurs fois abandonnées avant de ressortir des cartons… Cet été, Code source vous raconte en cinq épisodes la genèse et les coulisses de cinq programmes de télé incontournables. Dans cet épisode : zoom sur « Top Chef ».Depuis sa première diffusion en 2010, le concours culinaire de M6 est devenu une référence pour les professionnels de la gastronomie. De grands chefs étoilés se sont succédé au sein du jury, ou dans la supervision d'épreuves de plus en plus audacieuses. Plusieurs chaînes concurrentes ont essayé de rivaliser en créant leur propre compétition, mais le public a toujours gardé son appétit pour « Top Chef ». Trois journalistes du Parisien vous livrent la recette de ce succès : Sylvain Merle et Benoît Daragon, journalistes au service culture, et Emmanuel Marolle, chef de ce service.Ecoutez Code source sur toutes les plateformes audio : Apple Podcast (iPhone, iPad), Google Podcast (Android), Amazon Music, Podcast Addict ou Castbox, Deezer, Spotify.Crédits. Direction de la rédaction : Pierre Chausse - Rédacteur en chef : Jules Lavie - Présentation : Clara Garnier-Amouroux - Production : Julia Paret, Thibault Lambert, Emma Jacob, Raphaël Pueyo - Réalisation et mixage : Pierre Chaffanjon - Musiques : François Clos, Audio Network - Archives : M6. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
This week we have some fun with Australian accents... which I think happens a lot, we learn what Jamal has been doing to support the WGA strikes, and of course we talk about Top Chef Season 7, Episode 5 - "Farm Policy". Top Chef talk starts at 22:00 Try Nom Nom today, go to https://trynom.com/podchef and get 50% off your first order plus free shipping. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/
Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All-Stars, where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style. On this episode we talk about Eric's new children's book, Sankofa: A Culinary Story of Resilience and Belonging. We also talk about is forthcoming cookbook, as well as what it was like to compete on Top Chef. What a great conversation.Also on the show, Aliza and Matt continue to preview the exciting fall cookbook season, including early thoughts on new releases from Klancy Miller, Molly Baz, Nancy Silverton, Erika Council, Cheap Old Houses, Andrew Friedman, and Leah Koenig.MORE FROM ERIC ADJEPONG: ReachTV Orders ‘Cultural Eats' Starring Chef Eric Adjepong, From Chris Paul's Production Company [Variety]Sankofa [Official]
Anna Davlantes, WGN Radio's investigative correspondent, joins Bob Sirott to share what happened this week in Chicago history. Stories include the famous rain-out at Wrigley Field, the origins of spray paint, the concept of interleague play introduced to baseball, and more.
¡Hola, amiguis! En el programa de hoy hablamos de varios programas de cocina, concursos y no concursos, que nos gustan y solemos seguir: Top Chef, Restaurants at the End of The World, MasterChef: Australia, America's Test Kitchen y America's Test Kitchen: The Next Generation... Muchos y una mezcla entre cosas que son bastante conocidas y otras de las que no se habla tanto. Esperamos descubriros algo o picaros la curiosidad. Ah, que no se nos olvide: este programa es el último en un tiempo porque nos tocan vacaciones. ¡Pasad buen verano! ¡Nos escuchamos pronto! Nos podéis escuchar (y dejar reseñas) en iVoox, Apple Podcasts y Spotify. También estamos en Google Podcasts, Spreaker y Amazon Music y todas las aplicaciones para escuchar podcasts. Dejadnos vuestros mensajes en Twitter, Facebook e Instagram o mandadnos un Email. Podéis comprar en Amazon a través de este enlace, nos llegará una comisión por vuestro pedido de forma anónima. Si os apetece, también podéis invitarnos a un café con Ko-fi, una web para apoyar a los creadores, en la que podéis decirnos que os gusta lo que hacemos pagándonos una tacita virtual :) -Este es nuestro episodio número 408.
This episode features Top Chef Interviews with 5 culinary professionals in a panel discussion for Symrise in Portland, Oregon, during the StarChefs event. We'll hear from Chef Bonnie Morales of Kachka, Chef Matt Mayer of Heavenly Creatures, Chef Kyle Christy of Street Disco, Bartender Katsumi Manabe of Scotch Lodge, and Pastry Chef Tara Lewis of Tusk. You'll hear what shaped the professional backgrounds of these culinary creators and how the unique seasonality of Portland inspires them. You'll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you'll discover Portland culinary scene. What you'll learn from these Top Chef Interviews What inspired Chef Matt Mayer to move to Portland 4:42 How Chef Bonnie Morales learned that her “dream job” wasn't her passion 6:22 Bonnie Morales' paradigm shift around her family's food culture 7:27 A pro tip for moving up in the industry from these Top Chef Interviews 8:32 How Chef Kyle Cristy sums up his career trajectory 10:44 Why Pastry Chef Tara Lewis switched from cooking to pastry 11:59 The fruit that convinced Chef Bonnie Morales to move to Portland 13:07 What impressed Bonnie about Portland's seasonal awareness 15:01 The flora and fauna and the Portland Culinary Scene 17:05 How sourcing works with seasonality in mind 19:00 The non-competitive nature among chefs in Portland 21:46 Advice for food distribution companies from chefs 24:34 Why there's more to a plant than just the fruit 26:33 The long history of preservation in cocktail-making with Bartender Katsumi Manabe 27:12 The challenges of sourcing fresh ingredients for different restaurants 28:55 How seasonal ingredients inspire creativity 32:17 How Kyle avoids letting people fill up on bread 33:55 Why Kyle leans on acidity in his food 34:53 The delicate balance between creativity and restraint 38:44 How Matt honors the influences from Detroit on his menu 43:59 The best compliment Katsumi has received 46:51 Running a whiskey bar that's cocktail dominant 48:51 Staying innovative when you focus on a specific food culture 50:37 How to elevate your home cooking 54:25 Bonnie's fears about opening her restaurant 56:41 A surprising fact about Tara 58:45 Weaving personal experiences into your menu 1:02:06 Why Bonnie's food drives people to tears 1:07:02 Trends they're seeing in the industry 1:13:47 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes featuring Top Chef Interviews Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more Panel Discussions.Panel Discussion Rising Stars NYC 2023 Vol2Panel Discussion Rising Stars NYC 2023 Vol1Top Chef Interviews about LeadershipTop Chef Interviews about Techniques and CreativityPanel Discussion in MadagascarTop Chef Interviews about Structure and CreativityPanel Discussion on Hispanic Heritage MonthPanel Discussion with chefs from the Documentary "Her Name is Chef" Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka
This week it's just the boys - lucky you! Reaves is coming to you live from the world's loudest thunderstorm, Jamal teaches us about Wafu, and we discuss Top Chef Season 7, Episode 4 - "Room Service" Top Chef talk starts at 26:00 Try Nom Nom today, go to https://trynom.com/podchef and get 50% off your first order plus free shipping. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/
On this episode I chat with Chef Brother Luck. Chef Brother Luck, an acclaimed restaurateur from Colorado Springs, Colorado, is a renowned figure in the culinary world. With a James Beard nomination under his belt, Brother has also become a fan favorite on popular cooking shows like Top Chef, Chopped, and Beat Bobby Flay. He has been featured in various publications, including Food and Wine Magazine, and has made appearances on national television programs such as The Rachael Ray Show and the Today Show. But Brother's influence extends beyond the kitchen. As a passionate advocate for mental health awareness, he frequently shares his journey through his highly reviewed memoir, "No Lucks Given: Life is hard but there is hope." Brother's passion for mentorship and creating a safe space for discussions about mental health is matched only by his dedication to inspiring large audiences on stage and online. In this episode we talk about his career, managing in food business, mental health, thoughts on the industry and much more. Links: Website chefbrotherluck.com Facebook @chefbrotherluck TikTok @chefbrotherluck IG @chefbrotherluck LinkedIn @chefbrotherluck Book: https://chefbrotherluck.com/product/no-lucks-given-life-is-hard-but-there-is-hope/ Line Cook Thoughts Newsletter: linecookthoughts.com
Aujourd'hui Milkshaker a le plaisir de recevoir Carla Ferrari, que vous connaissez peut-être déjà car Carla était l'une des concurrentes qui aura laissé sa trace dans le TOP CHEF 2023.Alors quand, durant l'épisode ou elle est malheureusement éliminée du concours, Carla nous fait un dessert intitulé « Milktamère », évidemment le lien avec la Mif @Tajinebanane est très vite fait, et moi ça me donne envie de l'interroger alors que je comprends qu'elle allaite depuis le début du concours son fils et s'arranger pour mener de front sa vie de maman allaitante et sa carrière professionnelle.Alors Carla va vous raconter toute son histoire d'allaitement qui est terminée le jour où nous enregistrons cet épisode, comment cela a démarré, comment elle s'est retrouvée à participer à Top chef en plein post partum, sans renoncer à son projet d'allaitement qui lui tient à cœur. Au programme démarrages d'allaitement pas si faciles, remarques non sollicitées, Top chef et tournage intensif durant des semaines, tirages de lait insolites au Crillon et sevrage tout en douceur.Bref une belle histoire qui aidera j'en suis sûre à normaliser l'allaitement et à se dire qu'allaiter et reprendre le travail : c'est carrément possible.Belle écoute.Charlotte Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
Including a long list of restaurants in New Orleans, Nina Compton (James Beard award winning Saint Lucian chef currently living in New Orleans and 2nd place winner of Top Chef) gives listeners of this "Travel That Matters" episode countless travel tips for culinary destinations, including Saint Lucia and Saint Vincent and the Grenadines. As Saint Lucia is her home country, she dives deep into tasty local spots most tourists don't know about, what her Saint Lucian family eats for Christmas, and how her journey to becoming a chef started in Saint Lucia. (Fun fact: Nina's dad was the first Prime Minister of independent Saint Lucia!) Now she's been calling New Orleans home for over 8 years and gives us insider tips of where to eat and what types of food you can find in New Orleans, if you know what to look for. She also gives chef recommendations of what to order at her restaurant, Compere Lapin. Of course, she also talks about her experience on Top Chef, and much more. In the wrap, Bruce sits down with John Cox, preeminent contemporary Bahamian artist and executive director of arts and culture at Baha Mar.John tells us about the Bahamas Culinary & Arts festival at Baha Mar this October and why the Bahamas (and all of the Caribbean) is an exciting place to be as an artist right now. A special thanks to Stonestreet Estate Vineyards for sponsoring the show today. Don't forget, listeners of the Master Chef Series can receive exclusive access to Stonestreet wines and experiences including some unique sets chosen by Bruce, along with a complimentary Single Vineyard tasting for two at the estate. Head over to Stonestreetwines.com/Travel to access these incredible wines—and don't forget to use code TRAVEL to book your complimentary tasting. Thank you also to the Pullman Paris Tour Eiffel Hotel and the Frame Brasserie for sponsoring this episode of the Travel That Matters' Master Chef series. To learn more about the Pullman Paris Tour Eiffel Hotel, visit pullmanparistoureiffel.com. Also, check out framebrasserie.com to book your Eiffel-tower-view table today. Relevant Links: Bywater American bistro https://bywateramericanbistro.com/ Compere Lapin (New Orleans) http://comperelapin.com/ Addis Nola (Ethiopian New Orleans) https://www.addisnola.com/ Dakar (Senegalese New Orleans) https://www.addisnola.com/ Jewel of the South (Cocktails New Orleans) https://www.jewelnola.com/ Marjie's Grill (New Orleans) https://www.marjiesgrill.com/ Fritai (Haitian New Orleans) https://fritai.com/ Fond Doux (Saint Lucian Resort) https://fonddouxresort.com/ Baha Mar Culinary Arts Festival https://bahamar.com/bahamas-culinary-arts-festival/ Alice Yard (Trinidad Art Collective) https://www.instagram.com/aliceyardinsta/ Fresh Milk (Barbados Art Collective) https://www.instagram.com/freshmilkbarbados/?hl=en To learn more about Nina Compton or any of her projects, check out https://www.instagram.com/ninacompton/?hl=en To learn more about John Cox, check out: https://www.instagram.com/iamjohnedwardcox/?hl=enSee omnystudio.com/listener for privacy information.
Let's just get it out of the way, this is our longest episode. It's right around 90 minutes, so strap in. I cut some solid Subway talk to get a few minutes shorter, I probably should've cut more but... who's got the time. This week we're joined by our friend and previous guest, Melanie's, husband - Sean Paul Ellis (@seanpaulellis). Sean forces us to read some ad copy to help us get our numbers up and force him to talk about Top Chef Season 7, Episode 3 - "Capitol Grill". Top Chef talk starts at 44:15 Try Nom Nom today, go to https://trynom.com/podchef and get 50% off your first order plus free shipping. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/
On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2023 James Beard Awards in Chicago, which took place June 3-5 in Chicago, IL. Shari's coverage includes exclusive red carpet and media lounge interviews with nominees, winners, and presenters at the Chef and Restaurant Awards at the Lyric Opera of Chicago. It was an amazing awards weekend celebration. Congratulations to all! Today's show also features Shari's PR tip to know it's never too late to go after your dreams; and Solo Dining experience at Chutatip “Nok” Suntaranan's Kalaya in Philadelphia, PA, who was this year's JBFA winner for Best Chef: Mid-Atlantic. Listen at Heritage Radio Network, and check out Shari's YouTube Channel (youtube.com/@sharibayer) to view our video coverage from #JBFA, including our long format and highlight reels. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook ** 2023 James Beard Awards -- Shari's red carpet and awards ceremony interviews in chronological order:Kris MoonPresident and COO, James Beard FoundationSalvador Alamilla, Amano, Caldwell, IDNominee: Best Chef: MountainOlivia Watkins and Karen Washington, Black Farmer Fund2023 Humanitarian of the Year Award HonoreesDavid and Jennifer Uyger, Lucia, Dallas, TXNominee: Outstanding RestaurantAaron Verzosa, Archipelago, Seattle, WANominee: Best Chef: Northwest and PacificAna Castro, Lengua Madre, New Orleans, LANominee: Best Chef: SouthPaul Smith, 1010 Bridge, Charleston, WVNominee: Best Chef: SoutheastGloria Varney, Nezinscot Farm, Turner, MaineWinner: Restaurant and Chef America's Classics AwardJunghyun Park and Ellia Park, Atomix, New York, NYWinner: Best Chef: New York StateGail SimmonsCo-Host; Judge, Top Chef; Author, TV PersonalityAndrew ZimmernCo-Host; James Beard Award-winning TV personality, chef, writerAlex Perry and Kumi Omori, Vestige, Ocean Springs, MSNominee: Best Chef: SouthMacarena and Grecia Ludena, Coracora, West Hartford, CTNominee: Outstanding RestaurantEric AdjepongCo-Host; Chef and TV PersonalityCarla HallPresenter; Author, Chef and TV PersonalityMary Attea, The Musket Room, New York, NYNominee: Best Chef: New York StateEllen Yin, High Street Hospitality GroupWinner: Outstanding RestaurateurGregory Gourdet, Kann, Portland, ORWinner: Best New Restaurant Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CAWinner: Best Chef: CaliforniaAaron Hoskins and Sarah Simmons, CITY GRIT Hospitality GroupNominee: Outstanding RestaurateurStephanie Leichtle-Chalklen, Kuluntu Bakery, Dallas, TXNominee: Outstanding BakerySimon Kim, Victoria James, and Mia Van De Water, COTE, New York, NYNominee: Outstanding Wine and Other Beverages ProgramValentine Howell, Krasi, Boston, MA Nominee: Best Chef: NortheastDamarr Brown, Virtue, Chicago, IL Winner: Emerging ChefRob Rubba, Oyster, Oyster, Washington, DCWinner: Outstanding ChefJonathan Sawyer, Kindling, Chicago, ILFormer Winner: Best Chef: Great Lakes 2015Kaley Shannon, on behalf of Margarita Manzke, Republique, Los Angeles, CAWinner: Outstanding Pastry Chef or BakerMarissa Gencarelli, Yoli Tortilleria, Kansas City, MOWinner: Outstanding BakeryJustin Park and Tom Park, Bar Leather Apron, Honolulu, HI Winner: Outstanding BarChutatip “Nok” Suntaranan, Kalaya, Philadelphia, PAWinner: Best Chef: Mid-AtlanticJunghyun “JP” Park, Atomix, New York, NY Winner: Best Chef: New York StateJustin Pichetrungsi, Anajak Thai, Sherman Oaks, CAWinner: Best Chef: CaliforniaEllen Yin, High Street Hospitality GroupWinner: Outstanding RestaurateurFull List of 2023 JBFA Winners: https://www.jamesbeard.org/blog/the-2023-james-beard-award-winners•• Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
Only two amigos this week, but still more Pod Chef than most men can handle. Bryan and Reaves chop it up, lay it down, and keep it tight all while talking about Top Chef Season 7, Episode 2 "Thinking Outside the Lunch Box" Top Chef talk starts at 32:45 Try Nom Nom today, go to https://trynom.com/podchef and get 50% off your first order plus free shipping. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/
Tom Colicchio is a gastronomic icon. He also likes his tomato sauce out of a jar. Colicchio, who is the head judge and an executive producer of acclaimed TV reality competition “Top Chef” and the owner of award-winning restaurant group Crafted Hospitality, is a partner in Colicchio Kitchen, a premium brand of sauces and condiments that are positioned as high-quality and convenient products for home chefs. Recently rebranded from The Jersey Tomato Company, Colicchio Kitchen debuted at the 2023 Summer Fancy Food Show held from June 25-27, and showcased a broad range of products, including its Colicchio Collection of ultra-premium cooking and pairing sauces. In this episode, Colicchio spoke about his involvement in the brand and his role in the development of its products, his perspective on adding an ethnic-themed line, how he defines “good food” and why he's less intimidating than you might think. From tomato sauce in jars to cocktails in cans, this episode also highlights a remarkable partnership between upstart beverage company Social Hour and iconic spirit brand George Dickel. Launched in 2020, Social Hour markets premium RTD craft cocktails made with high-quality ingredients, including a Gin & Tonic, Whiskey Mule and Yuzu Sunset Fizz. In 2021, Social Hour aligned with legacy whiskey brand George Dickel to launch its seasonally-inspired Harvest Whiskey Sour, an expression made with Dickel's 13-year-old Tennessee whiskey and re-released the following year. The companies teamed up once again in 2023 to create the summer-themed Social Hour Bourbon Smash made with Dickel Bourbon, which was introduced in late June. Social Hour co-founder Tom Macy and Nicole Austin, the general manager and distiller of George Dickel whiskey spoke about the origins of the partnership, how the collaboration aligned the aims of both brands and how the relationship may develop down the line. Show notes: 0:48: Interview: Tom Colicchio, Partner, Colicchio Kitchen – Colicchio met with Taste Radio editor Ray Latif in New York City and spoke about his experience at the 2023 Summer Fancy Food, why growing up in New Jersey had a significant impact on his initial decision to develop a consumer brand and the companies expansion into condiments. He also discussed his evaluation of flavor and functional ingredients when it comes to great tasting food and Italian cuisine is the primary focus for Colicchio Kitchen. 14:04 Interview: Tom Macy, Co-Founder, Social Hour & Nicole Austin, General Manager/Distiller, George Dickel — Macy recalled his experience in BevNET Cocktail Showdown 2 competition and discussed how he has navigated an increasingly crowded RTD cocktail category. Austin spoke about her interest in creating a canned cocktail and why she jumped at the opportunity to work with Social Hour, how she and Macy attempted to reduce the red tape when creating the partnership between the two companies, why they chose to develop a Bourbon Smash and why they're not looking too far down the line for the next product. Brands in this episode: Colicchio Kitchen, Social Hour, George Dickel
The Ugs are at it again. This week we talk about not letting the men in your life give you feedback on clothing and the aftermath of our Hot Ones episode - which included pain and puking! Plus, Jamie sadly loses another senior pet and, completely unrelated, Top Chef has a new host. Thanks for listening - please don't forget to subscribe, follow, leave a review,,, just do all the things!
The Stephs go on a brief rant about the "girl dinner" TikTok trend, a new season of ‘Top Chef' heads to Wisconsin, and the 'Dribs and Drabs' segment makes a return! Learn more about your ad choices. Visit megaphone.fm/adchoices
Andrea Beaman is a bestselling author, natural foods chef, thyroid expert, holistic health coach and herbalist, dedicated to natural healing, and sustainable eating and living. She educates people on how to heal and prevent disease using ancient, time-tested wisdom.Andrea was a featured contestant on Bravo's Top Chef and hosted the Award Nominated, Fed UP! A cooking show that educates viewers on how to cook for, and heal, bodily ailments using food and herbs as medicine.She's back on the show to talk about supplements, gut health, and lifestyle modifications that you can make TODAY to boost your system and live the life you deserve!
The proud son of Filipino immigrants, Dale Talde grew up immersed in his family's cultural heritage, while also enjoying the life of a typical American kid. Dale is the chef and owner of Goosefeather, a signature restaurant located in Tarrytown, outside New York City. He's also the host of Tastemade's “All Up in My Grill,” and he appeared as a three-time cheftestant and judge on Bravo's Emmy Award–winning culinary show Top Chef. On this episode we talk to Dale about his life in and out of the kitchen, his Chicago upbringing, and what makes a great food TV competitor.MORE FROM DALE TALDE:Dale Talde goes from “Top Chef” to Pot Chef [Sun Times]Talde Grilling Tips [Uproxx]Buy: Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn
This week we're taking it all the way back to season 7 of Top Chef. That's right amigos, Top Chef DC! We're joined by our good friend, Top Chef fan, and mom - Melanie Harker (@melanie_gynne) who couldn't wait to talk about season 7, episode 1 - "House of Chef-presentatives". Lots of other great stuff happens too. Top Chef talk starts at 45:00 Try Nom Nom today, go to https://trynom.com/podchef and get 50% off your first order plus free shipping. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/
La télévision a accompagné la vie de millions de Français depuis les années 1960. Mais, savez-vous comment on crée une chaîne de télévision ? Comment sont choisis les nouveaux contenus ? Pourquoi les droits de diffusion du foot sont si disputés ? Quelle est la stratégie des chaînes de télévision pour résister face aux plateformes de streaming et aux réseaux sociaux ? J'ai reçu un taulier de l'audiovisuel, afin d'en savoir plus sur cet univers. Nicolas de Tavernost est à l'origine du Groupe M6. En 1986, alors salarié de La Lyonnaise des Eaux, il propose à ses dirigeants de lancer une chaîne de télévision. C'est le début d'une grande aventure. Les premières années sont difficiles. M6 se focalise sur le développement de son réseau de distribution, alors que son principal concurrent se concentre sur les contenus. Malgré 1 milliard de pertes les premières années, cet investissement sera gagnant. Une première décision audacieuse qui ne sera pas la dernière. Avec le lancement de Loft Story, l'achat de l'Euro 2008 pour 100 millions d'euros ou la tentative de fusion M6 x TF1, Nicolas de Tavernost a toujours poussé des projets risqués mais révolutionnaires. C'est sûrement la raison pour laquelle à 72 ans, il est toujours à la tête du groupe. Dans cet épisode, vous découvrirez : Le parcours d'un taulier de l'audiovisuel, de 1986 à aujourd'hui ; L'histoire du Groupe M6 et de ses différentes marques (Top Chef, L'Amour est dans le Pré, etc.) ; L'importance de la distribution par rapport à la création de contenu ; Pourquoi le rapport de force est important dans ce milieu (d'où l'idée de fusion avec TF1) ; Le point de vue de Nicolas sur le management (le sien, et celui des startups). Un entretien privilégié, avec un grand patron audacieux, curieux et visionnaire. TIMELINE : 00:00:00 - Introduction 00:01:00 - Les débuts à la Lyonnaise des eaux 00:09:30 - Qui est Nicolas de Tavernost ? 00:16:00 - Un manager dur ? 00:24:00 - L'importance des audiences 00:25:00 - Quel est ton job aujourd'hui ? 00:33:00 - Les débuts difficiles d'M6 00:36:00 - L'erreur fatale de la 5 00:43:00 - L'impact d'Internet et des box 00:56:00 - Les risques de la dépendance aux distributeurs 01:04:00 - S'adapter face aux nouveaux concurrents 01:15:00 - La production de contenu 01:20:00 - La tentative de fusion Tf1-M6 01:27:00 - La bataille pour l'Euro 2008 01:31:00 - La concurrence avec le service public 01:37:00 - L'échec de Salto 01:41:00 - Le problème avec la réglementation en France 01:49:00 - Les investissements d'M6 (startups, marques, etc.) 01:52:00 - Les traditionnelles questions de fin d'épisode On a cité avec Nicolas de Tavernost plusieurs anciens épisodes de GDIY : #330 - Camille Callen - De caissière à influenceuse de plus d'1M d'abonnés Avec Nicolas de Tavernost, on a parlé de : Sa fille, Marguerite de Tavernost La Lyonnaise des Eaux L'émission Qui veut être mon associé ? Stéphane Plaza Immobilier MonAlbumPhoto Famileo La musique du générique vous plaît ? C'est à Morgan Prudhomme que je la dois ! Contactez-le sur : https://studio-module.com. Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ? Contactez mon label Orso Media via ce formulaire. Vous pouvez suivre Nicolas de Tavernost sur Twitter.
On today's episode of Gist Healthcare Daily, chef and restaurateur Tom Colicchio–owner of Crafted Hospitality and lead judge of the long-running television program Top Chef–joins the podcast to talk about his Root & Sprig fast casual restaurant concept that he developed exclusively for hospital facilities. He recently opened his latest Root & Sprig at St. Francis Hospital and Heart Center in Roslyn, New York in partnership with Catholic Health and Health Hospitality Partners. Hosted on Acast. See acast.com/privacy for more information.
Chris and Andy talk about ‘The Flash' flopping at the box office this weekend and what that could mean for the future of the DC Universe and superhero movies at large (1:00). Then they talk about the latest episode of ‘The Idol' (17:28) and the return of ‘Righteous Gemstones' for its third season (32:56), before they are joined by ‘Top Chef' judge Gail Simmons to talk about latest ‘World All-Stars' season of the show (38:55). Hosts: Chris Ryan and Andy Greenwald Guest: Gail Simmons Learn more about your ad choices. Visit podcastchoices.com/adchoices
Chris and Andy talk about ‘Spider-Man: Across the Spider-Verse' and how this movie shows what is possible for comic book movie sequels (1:00). Then they talk about the second episode of ‘The Idol' and whether or not the show could be considered “funny” (40:03), before breaking down the ‘Top Chef' finale and what will come next for the show now that Padma is leaving (56:01). Hosts: Chris Ryan and Andy Greenwald Producer: Kaya McMullen Learn more about your ad choices. Visit podcastchoices.com/adchoices
Chris and Andy talk about the news that Padma Lakshmi will be leaving her role as the host of ‘Top Chef' and who they might like to replace her (1:00). Then they discuss the Directors Guild reaching a deal on a new contract with the studios and how that might affect the writers strike (17:58). Finally, they cover the first episode of the controversial new HBO show ‘The Idol' and whether or not the pop star Abel "The Weeknd" Tesfaye is a good actor (26:08). Hosts: Chris Ryan and Andy Greenwald Producer: Kaya McMullen Learn more about your ad choices. Visit podcastchoices.com/adchoices