Podcasts about Top Chef

This week the OG of reality food T.V., Chef Dave Martin, joins Muñoz for some more Summer Food Lovin'! Join these two sweet agave plants as they go down memory lane and explore Dave's culinary journey, his time on the first season of Top Chef, Queer food, Coming Out, and of course his new exciting book, The Tequila Diet!You can show Dave all the love on Instagram @chefdavemartinSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We might have done this episode before. Have we? We're too afraid to look. Either way the Top Chef talk starts at 28:35. This week it's just your two best friends again, but we got a voicemail from Reaves updating us on his walkabout with Tom, we talk about Top Chef Season 5, Episode 7 "Focus Group", and we learn about the difference between being risky and being stupid. ----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/

For the 286th episode, Jon and Brendan popped over to Deadwords Brewing on OBT, after enjoying a special screening of Brendan's new television show, "Restaurants on the Radar" on Very Local. This week's episode was sponsored by Enzian Theater, Orange County Library System, and the DeWitt Law Firm. Topics include the future of SunRail, security checkpoints in downtown Orlando, donut design competitions, the closing of Lizzy McCormick's, and a new concept by a Top Chef winner. Tune in to Bungalower and the Bus every week on Real Radio 104.1 FM or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.

Randy Alonso took on a tough job recently — resurrecting South Miami's Fox's Lounge. He and his business partner, Chris Hudnall, spent the last three years renovating the bar that had been open for 69 years in South Miami, Florida until it closed in 2015. Rather than build a new place and just slap the old neon sign on it, Randy looked at preserving what made it popular — a dark old bar with lots of history and familiar food. We start with a remembrance of the late "Top Chef" alum Howie Kleinberg, who died in July. And we finish with an update on Carlos' sandwich press obsession. Learn more about your ad choices. Visit megaphone.fm/adchoices

Stephanie knows Iron Chef. It's a show she watches every night. Stephanie Cmar and her cohost Joel Murphy talk about its latest  incarnation, Iron Chef: Quest for an Iron Legend, which was recently released on Netflix. You can support the show and your local bookstores by purchasing any book mentioned on the show through our bookshop. Theme Song: "Exotica" by Juanitos Additional Music: "Acoustic Meditation" by Jason Shaw Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

Our guest today is no stranger to competition and no stranger to media notoriety. She's one of the rare few that has managed to strike twice, first as an Olympian and more recently as an acclaimed chef, working through some of the best restaurants in Houston, past the competition on Top Chef Season 18, and now into the Innovation Community of Houston's Ion with her own concept.We're excited to welcome to the show chef Dawn Burrell. Excited to hear more about Late August!Photo Courtesy of Jenn Duncan.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

I talk to Chef Nelson German, a Top Chef Season 18 Alumni turned culinary entrepreneur. He runs two popular Oakland, California Restaurants, alaMar Kitchen and Sobre Mesa Cocktail Lounge.   You'll hear about his deep connection to his Latin and African roots, and how the love for exploring those culinary roots keeps his restaurant menus in a constant state of evolution. He shares the story of how a drunken night out with friends shaped his career, his intense experience of being a Top Chef contestant during the pandemic, and a few of his favorite culturally inspired dishes that you can try making at home.  What you'll learn with chef Nelson German The smells that remind chef Nelson German of growing up in his Washington Heights, NY neighborhood (3:44) Dishes he ate as a kid (4:28) Nelson German's journey to cooking professionally (7:22) What his culinary school experience was like (10:46) The mentors who shaped him (11:56) How chef Nelson German nearly messed up his career (12:37) His homage to Oakland (14:09) What the pandemic did for him (15:22) The backbone of alaMar (16:15) How chef Nelson German blended the influences of European food with his Dominican background (17:25) The progression of the menu towards Afro Latino and Afro Caribbean food (19:24) How the concepts of alaMar and Sobre differ (21:17) What he loves about making cocktails (22:51) How Nelson German came up with the idea for his favorite homemade shrub (24:10) The drink (inspired by his “block mama”) that most represents his roots (26:40) How his stuffed plantain pleases vegans and meat-eaters alike (28:39) How the pandemic created his opportunity to be on Top Chef (30:59) Bonding with his Top Chef family (32:55) His favorite Dominican-style burger (34:25) A food tour through Oakland (37:18) His guilty pleasure food (38:45) The 3 cookbooks that influenced him the most (39:18) How kitchens are changing for the better (40:19) Why a happy cook is a better cook (40:58) Pet peeves in the kitchen (41:31) His home condiment collection (42:15) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in California Interview with Chef Joe Sasto Conversation with Chef Kim Alter from Nightbird Conversation with Chef Chris Cosentino Interview with Chef Suzanne Goin Conversation with Chef Elizabeth Falkner  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Andy Doubrava Chef Sheldon Simeon Chef Chris Kajioka #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Whole Dungeness Crab Boil @ alaMar Kitchen from chef Nelson German Mosswood light rum blend, dominican rum, sobre mesa mamajuana mix, lime, grapefruit @Sobre Mesa GARLIC UDON NOODLES – Garlic xo sauce, herb panko, garlic butter, fried farm egg Sobre Mesa's signature Day Rum with Roasted Bone Marrow (pickled cassava | baguette crostini | jerk chimichurri | smoked sea salt) Click to tweet As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have to cook to get somewhere. Click To Tweet As a chef, it's what we're taught to be a Top Chef or to be someone known in the business, this fine dining style of food is what you have t...

Susan Allanheartspacesolutions.comhttp://susanallan.org/susan@susanallan.orgSusan Allan has helped thousands of individuals and companies reach all their goals. Her background includes 22 years in fashion where she evaluated the market, found the niche, designed all the products, trained the sales teams and generated $750 million in sales and now, Susan has offered these skills to people just like you for 23 years. http://susanallan.org/Chef David AllanMyTequilaDiet.comchefdavemartin.comChef David Martine took a chance in 2016 on a new reality show called ‘Bravo's Top Chef ‘ without knowing where the experience would lead him. Aside from his restaurant and food truck experience, Dave works with a consulting group that provides innovation and insight to big food companies like ConAgra, PepsiCo and Yum Brands. Dave is proud to be “Fast Food Sober” for 17 years now and is an avid promoter, supporter and advocate for a healthier lifestyle through cooking with fresh, real ingredients. https://www.mytequiladiet.com/Ben Fuchshttps://www.truthtreatments.com/pages/about-usBen Fuchs is a regenerated pharmacist, whose mission is the natural approach. No drugs. Ben is a pioneer in natural skin care as well with a successful business. For the past 35 years he has been developing pharmacy-potent skin health products for estheticians, dermatologists, plastic surgeons and his own savvy customers. https://www.truthtreatments.com/

The Top Chef talks at 22:00 It's just Jamal and Bryan again but ISN'T THAT ENOUGH FOR YOU PEOPLE? We're talking about not having sex in the kitchen and how people need to stop sexualizing "Yes, Chef", Bryan learns how time works, we update "12 Days of Christmas", and remember when Nancy Pelosi wore kente cloth? ----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/

The proprietors of Lucky's Fire & Smoke, Lafayette's newest restaurant, discuss their unique cuisine which features farm-direct American Wagyu beef, poultry, locally sourced seafood, and plant-based offerings. Acclaimed chef and author, Jimmy Schmidt, a three-time winner of the James Beard award who created this fine-dining concept along with Lucky's co-owner, Eddie Khoury, a restauranteur of 30 years who brought this unique restaurant to Lafayette, join our discussion. Over the years, Chef Jimmy Schmidt's culinary accomplishments have been consistently recognized. He has been named on the Food & Wine Magazine Honor Roll of American Chefs,  Cooks Magazine Who's Who of Cooking in America, Gourmet Magazine America's Best Restaurants, USA Today's 10 Best Destinations in Southern California and awarded a 5 Star Diamond Award from the American Academy of Hospitality Sciences. And yes, he has served as guest chef judge on Top Chef. Jimmy has also published many cookbooks and contributed to Bon Appetit, Cuisine, Gourmet, Food & Wine. In 2018, Jimmy Schmidt and his team created a new way to enjoy the wonderful flavors of American BBQ with Lucky's Noble Fire & Smoke. When his longtime friend and colleague, Eddie Khoury, realized the unique concept of Lucky's, he convinced Jimmy to help him bring it to the Lafayette market; Lucky's is the first of its kind to open in the U. S. Lucky's Fire & Smoke is located at 6774 Johnston Street, Lafayette LA 70503. It offers a Saturday and Sunday Brunch from 10 am to 3 pm, and is open Tuesday through Saturday 5 to 10 pm, and Sunday, 5 to 9 pm. Visit https://luckyslafayette.com for more information. The featured photo is Lucky's stuffed Deviled Egg dish featuring Wagyu beef bacon on top. Lucky's Lafayette location is the first to open in the U. S. Jimmy grew up in Champagne, Illinois, working on the family farm as a kid, which influenced his appreciation of whole foods and nature, something he only came to realize as an adult. His cooking skills are deeply based on science and influenced by his background in engineering, as his focus is not only on taste but nutrition, extracting the maximum health benefits from each meal prepared. While in college, Jimmy studied electrical engineering at the University of Illinois and went to France to earn language credits where he took cooking classes for entertainment. While there, he fell in love with food and wine and studied under Madeleine Kamman. He earned a culinary degree from Luberon College and the French Institut Technique du Vin diploma from Maison du Vin in Avignon. Jimmy followed Madeleine to Boston where he worked for her in the restaurant business for a number of years; he graduated magna cum laude and first in class with a Professional Chef's diploma from Modern Gourmet. He pursued higher education at Harvard University Graduate School of Business from 1999 through 2001. Madeleine generously shared with Jimmy not only what food was, but the recipes and the chemistry behind great cuisine. Jimmy says, "It lit a fire under me to always reach out to learn more." He's always focused on the science behind cooking and creating great dishes. Chef Jimmy Schmidt's whole focus is on the science behind the preparation of foods. "You instinctually crave foods in season. They'll all have the highest amount of nutrition and flavor right off the tree and plant. As a chef that focuses on developing flavors, hand in hand with fresh foods comes great nutrition. I ask how can I make this taste better. My scientific research is to understand how things taste better and how can I use culinary techniques to accentuate flavor while also releasing bioactive ingredients that are nutritionally based so that diners can absorb bioflavonoids in their body to benefit from the meal?" The name, "Lucky's Fire & Smoke," was inspired by the book "Catching Fire - How Cooking Made Us Human," written by Richard Wrangham.

On today's What to Watch: Cristin Milioti and William Jackson Harper star in The Resort, the new comedy-thriller series from Palm Springs writer Adam Siara, as a couple who go on a 10-year anniversary trip only to find themselves caught up in a 15-year mystery. The Pretty Little Liars are back in the new series Original Sin, set in a new town, with a new set of Liars, and new twists on the story fans know and love. DC's animated series Harley Quinn returns for its third season, with Harley and Poison Ivy returning from a trip around the globe after Ivy left her fiancé to be with Harley. Plus entertainment headlines — including Joy Behar on being happy she got fired from The View in 2013, Leah Remini hitting back at critics of her being a judge on So You Think You Can Dance, Glee alum Harry Shum Jr.'s new role on Grey's Anatomy, and the death of a Top Chef contestant — and trivia. More at ew.com, ew.com/wtw, and @EW. Host/Producer: Gerrad Hall (@gerradhall); Producer: Ashley Boucher (@ashleybreports); Editor: Lauren Klein (@ltklein); Writer: Calie Schepp; Executive Producer: Chanelle Johnson (@chanelleberlin). Learn more about your ad choices. Visit megaphone.fm/adchoices

Ryan talks to Kwame Onwuachi about his book Notes from a Young Black Chef: A Memoir, the importance of looking at failures as opportunities for growth, how to effectively lead a team of people, and more.Kwame Onwuachi is an American-Nigerian chef based in Washington, D.C. By the age of 27, Onwuachi had competed on Top Chef, been named a 30 Under 30 honoree by both Zagat and Forbes, and had opened five restaurants. He cooked at the White House twice under the Obama administration, and he was the head chef of Kith/Kin inside the InterContinental at the Wharf.✉️ Sign up for the Daily Stoic email: https://dailystoic.com/dailyemail

Stephanie knows Top Chef judge, food writer and cookbook author Gail Simmons. But she doesn't know Gail's origin story. Stephanie Cmar and her cohost Joel Murphy talk to Gail about her earlier days in New York kitchens, her career at Food and Wine magazine and her life-changing kibbutz in Israel. You can support the show and your local bookstores by purchasing Gail's books or any book mentioned on the show through our bookshop. Theme Song: "Exotica" by Juanitos Additional Music: "Acoustic Meditation" by Jason Shaw Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

On this episode of Special Sauce chef (Late August in Houston) and former world champion track star Dawn Burrell talks about her greatest leap of all, from Olympic broad jumper to Top Chef finalist.

Sorry this is late, but Bryan had surgery last week and he's been going through it. This week we're joined once again by our good friend Jeff Ray (@jeffrayfilms) to talk about Top Chef Season 05, Episode 05 - "Gail's Bridal Shower". The Top Chef talk starts at 35:00. Jeff thinks steak is overrated.  Cream of wheat - black | Oatmeal - white. ----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 For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/jeffrayfilms/

TODAY Climate – a closer look at how facial recognition is being used to track and protect pandas in the wild. Plus, a TODAY Exclusive – Savannah Guthrie, Hoda Kotb, Tom Llamas and Sheinelle Jones chat with Cal Currier, the 16-year-old who became the youngest person ever to sail solo across the Atlantic Ocean west to east. And, “Top Chef” season 13 winner Jeremy Ford shares his easy summer vegetarian dishes – potato gratin stuffed sweet vidalia onion and creamed herbaceous spinach.

Chef Tala Bashmi visits Google to discuss her successful culinary career and how she is bringing cuisine from the Gulf region to the forefront of the global food industry. Tala Bashmi started her culinary career by joining The Gulf Hotel Bahrain as a trainee and eventually working her way up the ranks. She studied at the Culinary Arts Academy in Lucerne, Switzerland, where she received her Masters of International Business in Culinary Management. Returning to the Middle East, she joined the cast of Top Chef, Middle East & North Africa, as a contestant, where she finished in the finals and showcased the modernized Bahraini cuisine that she would become famous for. Chef Tala then opened her inaugural restaurant Fusions by Tala in her home country of Bahrain, where she prides herself in her daring and willingness to experiment with a range of ingredients and techniques that come from different parts of the world. Visit http://g.co/TalksAtGoogle/TalaBashmi to watch the video.

Hosted by David and Nycci Nellis. On today's show: • Greg King, brand ambassador for The Glendronach, one of Scotland's first licensed distilleries and producers of a superb Highland Single Malt Scotch Whisky; • Jessica Formicola , author of a new cookbook for carnivores, “Beef It Up! 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More;” • Gianluca Bisol, president, Bisol 1542 Prosecco Superiore. Rooted in 21 generations of Italian heritage, Bisol 1542 is referred to as the “founding family of prosecco superior;” • Dave Martin, “Top Chef” alum and author of “The Tequila Diet.” Sign us up for that!

Get to know one of the most exciting chefs in America—and how he expresses himself and honors his multicultural culinary heritage through cooking. James Beard Award-winner Kwame Onwuachi joins us to talk about the follow-up to his memoir. It's a cookbook: My America: Recipes from a Young Black Chef. Plus, have you been watching PBS's cooking competition The Great American Recipe? We have! We talk with the two home cooks in our region who celebrate their culinary heritage by sharing family recipes on the show. And, chef Michael Symon pops by to surprise one of his biggest fans. Guests: Kwame Onwuachi: James Beard Award-winning chef, recurring judge on Top Chef, executive producer at Food & Wine, and the author of My America: Recipes from a Young Black Chef. Get more information about Kwame's The Family Reunion 2022. Irma Cádiz: (aka CoquitoLadyNYC) Home cook and contestant on PBS's The Great American Recipe Dan Rinaldi: Home cook and contestant on PBS's The Great American Recipe Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and a bestselling cookbook author. Featured Recipes: Kwame Onwuachi's Suya Irma Cadiz's Mofongo con Camarones Dan Rinaldi's Rhode Island–Style Fried Calamari This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Stephanie knows some shit about luck and hard work. Stephanie Cmar and her cohost Joel Murphy discuss the roles luck and hard work have played in their lives; including in the creation of this very podcast. Stephanie's book recommendation this week was An Unapologetic Cookbook by Joshua Weissman. You can support the show and your local bookstores by purchasing books mentioned on the show through our bookshop. Chef Justin Sutherland needs help with his medical bills as he recovers from a boating accident. You can donate to his GoFundMe campagain here. Theme Song: "Exotica" by Juanitos Additional Music: "Acoustic Meditation" by Jason Shaw Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

Muñoz is taking the month of July off but never fret as Muñoz has created The Summer Throwback Series. All month long Muñoz is bringing back some of his favorite episodes of the past four and a half years! This third episode of the Summer Throwback Series features the very beautiful and talented Chef Maria Mazon and her amazing story.This week, Top Chef finalist, Chef Maria Mazon joins Muñoz for the ultimate Latin foodie love affair. Join these two as they explore Maria's impact on this season of Top Chef, her journey through food, love, and coming out, what being Queer and Latina is really about and so much more. Get ready as this is the most sazón-filled episode to date!You can show Maria all the love on Instagram @ChefMariajoSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan! For the months of May, June, & July Muñoz will be donating all proceeds of any PRIDE merch purchased to the Ali Forney Center here in NYC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Olympic Gold Medalist Dawn Burrell shares the secret to success for not only becoming a gold medalist in the Olympics, but also a major contender on Top Chef. What you must know about how to be successful in the restaurant business. This interview originally broadcast in February 2022. Subscribe to our newsletter by texting ‘hotel' to 66866.  Visit NoVacancyNews.com  Subscribe on iTunes, Google Play, Stitcher 

Southern Fried Asian returns with a conversation between Keith and Top Chef alum, Chef Nini Nguyen! She tells Keith about growing up in New Orleans, being cast on Top Chef, teaching people how to cook on the internet, and what it really means for cuisine to be "authentic." She also reveals why mullet roe will always remind her of her grandmother. Friends of the NOC get their first month of podcast hosting for free when they sign up at https://libsyn.com and use the code FRIEND Get a FREE one-year supply of immune-supporting Vitamin D AND five FREE travel packs with your first purchase of Athletic Greens by visiting https://athleticgreens.com/EMERGING Subscribe to the Southern Fried Asian podcast on iTunes, Google Play, NPR One, Spotify, and Stitcher Radio! Support Hard NOC Media on Patreon and GoFundMe. Buy merch on TeePublic! Subscribe to our YouTube channel! Also, welcome new listeners who have found this podcast because Vanity Fair named it an "essential AAPI listen!" Our official theme music is the song "Top Down" by Chops, Timothy Flu, and Mic Barz. Podcast logo by Jef Castro. Southern Fried Asian is produced by Keith Chow and Jes Vu.

Hi there — happy Tuesday! We’ve got a great conversation for you today with author Adrienne Cheatham on her first cookbook, Sunday Best. Check out the episode and more—featured recipes!—below. But first, a few announcements:Our Summer Cookbook Club is in full swing and we’re baking our way through Jessie Sheehan’s Snackable Bakes. Next Tuesday, we’ll come together on Zoom with Jessie to make a cherry clafoutis (if you’d like) and to discuss cookbooks, sweets, and more. Reserve your seat now! Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:And now, here’s Adrienne:Episode 135: Adrienne CheathamThis week, we’re joined by Adrienne Cheatham to discuss her debut cookbook, Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook (with Sarah Zorn).Adrienne is a Chicago native who grew up spending a lot of time in the restaurants that her mother managed. She was drawn to the kitchen and, before long, it became a safe place for her to thrive.After college, Adrienne dove into the back of the house, working in kitchens and enrolling at the Institute of Culinary Education. From there, she landed at Le Bernardin under Chef Eric Ripert, where she spent eight years and worked up from a commis to the Executive Sous Chef of the 3-Michelin star restaurant. She went on to work as the Chef de Cuisine of the Marcus Samuelsson Group, where she helped open new concepts and served as executive chef of the flagship Red Rooster.And of course, through it all were cookbooks. As Adrienne tells us, she worked with both Eric Ripert and Marcus Samuelsson on their books before she landed a deal of her own. And that debut book, Sunday Best, builds on the longstanding family tradition of gathering for a Sunday meal. The roots of the name actually run back to the days of segregation, when enslaved Black people would wear their “Sunday best” in order to “demand respect from those who didn’t accept them as equal.”Today, Adrienne — who also came in second place on season 15 of “Top Chef” — also hosts virtual Sunday Best conversations on her Instagram, an extension of the Sunday Best pop-up dinners she planned pre-pandemic. And now her first cookbook, she brings the “weekend spirit” to everyday cooking with 100 recipes ranging from grilled skirt steak with mustard-green chimichurri to green tomato chili to yuzu banana pudding. Bonus Content This WeekPAID SUBSCRIBERS (you can become one!) this week will get two featured recipes excerpted from Sunday Best: Sweet Potato Gnocchi with Bacon and Grilled Green Tomato Salad with Buttermilk Vinaigrette and Pepitas.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.We’ve got a great show for you today. Check out my conversation with Adrienne, and thanks for joining us to #TalkCookbooks. –Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Kristen Kish [36 Hours, Fast Foodies, Iron Chef: Quest for an Iron Legend] blows Rachel and Olivia away (and becomes their new best friend) during this week's conversation! Kristen shares her adoption story, realizing she was gay watching Julia Roberts in Notting Hill, addiction-struggles, how she went from being a line cook to winning Top Chef and much more. Oh, they also talk about food... a lot. Enjoy!

Nous sommes le 19 juillet 2022, vous écoutez l'épisode 149 de French Expat - le podcast de French Morning qui discute avec celles et ceux qui sont partis vivre a l'etranger. Déjà presque 3 ans que le podcast existe, je le disais : près de 150 épisodes publiés et tout autant d'histoires saisissantes, touchantes, passionnantes, et même parfois révoltantes que nous vous avons fait découvrir. Et si on levait le voile ?! En juin 2020, nous vous avions proposé de découvrir les coulisses de French Expat en compagnie de Caroline, Manon et Charlotte. Au cours de cette même saison, vous aviez aussi rencontré Fanny Cohen, qui a géré avec brio le blog de French Expat depuis le début de la saison 2. Et début un tout petit peu plus d'un an, j'ai commencé à collaborer avec Alice Krief. Il s'agit d'une ingénieure du son. Elle a travaillé sur des émissions de télé que vous connaissez peut être comme les reines du shopping ou encore Top Chef, et depuis quelques années elle se dédie quasiment entièrement au monde du podcast en France. Alice Krief, vous voyez son nom dans les notes et articles accompagnant tous nos épisodes, mais qui est-ce ?Aujourd'hui Anne-Fleur Andrle vous propose de jeter un œil dans les coulisses de French Expat en compagnie d'Alice, notre ingénieure du son. Chaque semaine, Alice travaille avec Anne-Fleur pour créer un univers sonore dans lequel vous pouvez plonger afin de ressentir, de recevoir, d'accueillir les témoignages qu'on vous propose. Comment travaille-t-elle sur le podcast ? Comment s'y prend-elle ? Son approche a-t-elle évolué ? Fait-elle ses bruitages elle-même ? Plein de questions, et aussi plein de réponses !Les épisodes que l'on mentionne dans cet épisode (dans l'ordre) sont les suivants :Arnaud - le français de ShanghaiEmmanuelle - Las VegasJustine - PologneCharlotte et Jeremy - St PetersburgNicolas Wild - Kaboul a changé ma vieJingle - Série les enfants d'expatsJingle - Série La peur en avionJingle - les couples multiculturelsVocal utilisé dans l'épisode de Nelly à LondresCharlotte - Los AngelesFlavie - VancouverPlus d'infos sur Alice Krief : https://www.lesbellesfrequences.com/Retrouvez les podcasts de French Morning : https://frenchmorning.com/podcast/ Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

This week we are not reviewing an episode of Top Chef. Instead we are reviewing our trip to Dale Talde's restaurant - Goosefeather! Spoiler alert... we loved it! We'll be back to talking Top Chef next week, but for now please enjoy us talking about food and if you get the chance to sit it out or dance, we hope you go to Goosefeather. ----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 For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/jeffrayfilms/

Stephanie knows some shit that you want to know. Stephanie Cmar and her cohost Joel Murphy answer questions submitted by listeners on Instagram, including their desert island condiment selections, the worst meals they've ever had and Stephanie's favorite and least favorite Top Chef Quickfire challenges. Stephanie's book recommendation this week was The Bread Baker's Apprentice by Peter Reinhart. You can support the show and your local bookstores by purchasing books mentioned on the show through our bookshop. Chef Justin Sutherland needs help with his medical bills as he recovers from a boating accident. You can donate to his GoFundMe campagain here. Theme Song: "Exotica" by Juanitos Additional Music: "Acoustic Meditation" by Jason Shaw Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

I am speaking with Top Chef finalist Dave Martin and his brand new cookbook The Tequila Diet. Dave has a passion for life, travel, and all things Mexico. He partnered up with El Baston Del Rey for a Tequila infused cookbook filled with authentic Mexican dishes that you can cook in the comfort of your own kitchen. To order your copy of this fantastic cookbook click here, https://www.amazon.com/Tequila-Diet-Exploring-Mexican-Greatest-ebook/dp/B09WZFM2ZF/ref=sr_1_1?crid=SZ4552XQP0YV&keywords=The+tequila+diet&qid=1657664740&sprefix=the+tequila+diet%2Caps%2C101&sr=8-1You can go to https://www.mytequiladiet.com to learn more. As always, thanks for listening. 

It's just your two best friends, Bryan and Jamal, this week. No guest... even though Rosie got fired because she was too busy. But we carry on and talk about Top Chef Season 5, Episode 4 - "The Today Show". And we sort of start doing that around... 21:15. We also did a lot of hat talk this week, some rambling about the Supreme Court and brussels sprouts... it's a wild one with just two best friends gettin silly in the studio (their own homes). ----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 For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/jeffrayfilms/

In today's episode Blayne and Kate are joined by Ilan Hall! They discuss behind the scenes of Top Chef, his journey starting restaurants, and the process of creating Ilan's show, Knife Fight!@ilanhallWatch This Episode On YouTube-A Big Thank You To Our Sponsors!TrendSpiderLast Bottle Wines (Code PENNY10)PersonafiApp-Follow our socials!Blayne's Twitter @penny_lane_BBMShow's Twitter @pennylanepodInstagram @pennylanepodTikTok @pennylanepod-MERCH

Stephanie knows David Cavilla. Stephanie Cmar and her cohost Joel Murphy are joined by Sweet David this week. David talks about proposing to Stephanie on the Fourth of July, shares some very reckless fire-based fun he likes to have on the holiday and reveals why he stays out of the ocean.  You can support the show and your local bookstores by purchasing books mentioned on the show through our bookshop. Listeners of Stephanie Knows Some Shit can get their first month of podcast hosting for free at Libsyn.com by using the promo code FRIEND. Theme Song: "Exotica" by Juanitos Additional Music: "Good Feeling" by Benjimanji Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

On today's episode of All in the Industry®, Shari Bayer's guest is Gail Simmons, a trained culinary expert, food writer, cookbook author, and TV personality. Since the show's inception in 2006, Gail has lent her expertise as a permanent judge on BRAVO's Emmy and James Beard Award-winning series Top Chef, now in its 19th successful season. She is a co-host of the new daily syndicated series, The Good Dish; and most recently was host of Top Chef Amateurs, as well as Iron Chef Canada. From 2004 to 2019, Gail served as special projects director at FOOD & WINE. She is the author of two books, Talking With My Mouth Full: My Life as a Professional Eater (February 2012), and Bringing It Home: Favorite Recipes from a Life of Adventurous Eating (October 2017). Today's show also features Shari's PR tip to cook with kids; Speed Round; Industry News Discussion of The World's 50 Best Restaurants list, and Shari's Solo Dining experience at Joe Beef in Montreal, Canada (a flashback to 2012!)Photo Courtesy of Gail Simmons; Photo credit: Shana Trajanoska.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®. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.All in the Industry is Powered by Simplecast.

WTOP Entertainment Reporter Jason Fraley chats with celebrity chefs Bryan and Michael Voltaggio about their journey from Frederick, Maryland to competing against each other on TV's "Top Chef" to creating restaurants like Voltaggio Brothers Steak House at MGM National Harbor. You'll also hear a bonus conversation with Bryan Voltaggio from March 2020 as a fascinating time capsule of the restaurant business during the pandemic.

Today's guest is Kristen Kish, an acclaimed chef with a stacked resume. A graduate of Le CordonBleu in Chicago, she earned her first executive chef position at 24. In 2013, Kristen won season 10 of Top Chef, becoming the first contestant to return after elimination and win the whole competition, and the second female winner in the history of the Top Chef franchise. Kristen also openly shares her experiences as a Korean adoptee raised by a loving family in Michigan, as well as her identity as a queer woman, happily married to her wife since 2021. Join us as we chat with Kristen during her FIRST trip to Korea since her birth, on tour as a co-host of the newest season of Iron Chef. We talk about how she got started as a chef, her creative process, her biggest takeaways from co-hosting Iron Chef, what she'd bring to a summer BBQ potluck, and much more! Leave a

Bienvenue dans La Leçon, le podcast sur l'art d'échouer. Cette semaine, à l'occasion de l'ouverture le 8 juillet prochain du premier restaurant Top Chef, un bistrot dont la carte est 100% signée par les candidats les plus cultes du programme, je suis ravie de discuter avec le nom moins culte animateur Stéphane Rotenberg, Pékin Express, le Bachelor, Turbo, avec une carrière comme la sienne, on imagine facilement les nombreuses anecdotes qu'il a a raconter… Bonne écoute

The delightful and smiley Sara Hauman spills the beans on cooking school, working in restaurants (one in Spain in particular), why she didn't go on Bravo's Top Chef the first they asked about her, and what she learned from that experience. Now in Portland, Oregon and starting her own tinned fish company, Sara says it was simply time to lean in to what she wanted to do in life.

Top Chef winner & Restaurant owner Joe Flamm joins the show to talk about his career as a chef. We get into his new restaurant opening in West Loop, the worst dining experiences he's ever had, his future plans in the industry, and more.

Stephanie knows David Cavilla. Stephanie Cmar and her cohost Joel Murphy are joined by Sweet David this week. David and Stephanie discuss how they first met and how a bet Kristen Kish made led to the two of them dating. David also sets the record straight on spaghetti sandwiches.  You can support the show and your local bookstores by purchasing books mentioned on the show through our bookshop. Listeners of Stephanie Knows Some Shit can get their first month of podcast hosting for free at Libsyn.com by using the promo code FRIEND. Theme Song: "Exotica" by Juanitos Additional Music: "Good Feeling" by Benjimanji Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

Episode 149 – FMC Runs Chicago: Chapter 20 After Pete's review of dining at Virtue and getting to meet Top Chef fan favorite Damarr Brown, and another 15 minutes of food talk, the guys dive into what's been going on in their lives. Pete is on the mend just in time to give a good push to the Chicago Marathon with 15 weeks to go. Dave is finding his mental mojo while understanding there is a long road ahead. In general, a good week for your FMC co-hosts. All of this leads Pete to suggest a way to get some focus and invite all of you along. The July Habit Kickoff is live on Facebook. More details are coming soon. In the meantime, join us here, and let's get those habits hoppin'! Now, get out there and #bebettertoday! This episode is sponsored by The No Fear Project podcast, the Be Better Today podcast, and That Wine Pod. Subscribe now in your favorite podcast app! Join The No Fear Project on Facebook or shoot Pete a note for more information.   Listen, subscribe, share, rate & review! Please subscribe to the podcast and leave us a review on iTunes/Apple Podcasts, Spotify, Google Play, Podbean, Stitcher, or in your favorite podcast app! Find FatMan Chronicles at: Fatmanchronicles.com Facebook.com/fatmanstories Twitter & Instagram - @fatmanstories Email – fatmanchronicles@outlook.com Music – “You Got Me Wrong” by Sifar Copyright 2022 Paragon Media – All Rights Reserved

“If anything, you're on a journey. And if you want to use a metaphor of a kayak in a river, don't worry about who's looking on the shores. It's just you and your paddle and the water.” - Tu David Phu Ever Forward Club's Ashanti Branch is joined by Tu David Phu. Tu is a renowned chef. You may recognize him from Bravo's television show, “Top Chef”, or write-ups from the San Francisco Chronicle, or his documentary that aired on PBS, “Bloodline.” Tu boils life down to “living and loving righteously”. And he does this through filmmaking and “food justice” - whether it be sharing the therapeutic powers of cooking with incarcerated men, serving the Asian American community, or being a champion for sustainable cooking. His attitudes toward justice, masculinity, and power narratives were shaped at a young age. Enjoy learning about Chef Tu's masks in this episode! (2:10) Ashanti's introduction. (5:40) Ashanti and Tu discuss how America's definition of masculinity is defined by violent Eurocentric narratives, which differ from many cultures around the world. (10:30) Then, Ashanti and Tu look back on their childhood, and how narratives and systems that emasculate certain young men and boys strip them of their authentic identity. (27:40) Tu shares some of the masks he encounters in the world of food and media, and how he is trying to live by what he preaches. (32:20) Tu and Ashanti discuss the relationship between sports and the dominant masculine culture, and how it shields young minds off from a world of possibilities, careers, successes, and passions. (40:40) Ashanti and Tu make their masks together. (47:25) Tu shares the front of his mask - I am big and strong, I have tattoos, I am a chef - and the back of his mask - I cry, I do a baby voice with my puppies, I've experienced abuse. (54:50) Ashanti shares the front of his mask - funny, serious, dedicated - and the back of his mask - fear of failure, momma is so important to me, worry about being enough. (59:10) Tu shares how you can get in touch with him. --- Connect with Tu David Phu: Website: cheftu.com Watch “Bloodline”: cheftu.com/watch Social Media: @cheftudavidphu --- Create your own mask anonymously at www.100kmasks.com If you are interested in being on the Face to Face podcast, email us at everforwardclub@gmail.com --- Connect with Ashanti Branch: Instagram: instagram.com/branchspeaks Facebook: facebook.com/BranchSpeaks Twitter: twitter.com/BranchSpeaks LinkedIn: linkedin.com/in/ashantibranch Website: branchspeaks.com --- Send in a voice message: anchor.fm/branch-speaks/message --- Connect with Ever Forward Club: Instagram: instagram.com/everforward Facebook: facebook.com/everforwardclub Twitter: twitter.com/everforwardclub LinkedIn: linkedin.com/company/the-ever-forward-club

Back with a new season and can't wait for you to hear! This week, I'm trying out a new segment/episode format: I3 Items on Item 13 featuring thirteen food-related things I'm eating, reading, watching, participating in, etc. Items featured in this week's episode:A Mom PotluckPoks SpicesTJ's Sparkling WatermelonSpice by Miss CookieDounou Cuisine Food TruckA Trip to GhanaGhana Food MovementFood Ambassador OpportunityTop Chef HoustonIron Chef on NetflixKoto LLC PeppersThe Stand by Le MonadeDine Diaspora & Eat Okra----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon't forget to subscribe & leave us a review!Heritage Radio Network is a listener supported nonprofit podcast network. Support Item 13 by becoming a member!Item 13: An African Food Podcast is Powered by Simplecast. 

With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo. In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo's ‘Top Chef' and was awarded the 2019 Iowa Restaurant Association's Chef of the Year. In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "People are drawn to things that are authentic and real, and that's inspiring." In this episode with Kevin Scharpf we will discuss: Authenticity Awareness Mentors Culinary school Working in casinos Structured lifestyle/workstyle What we learn from corporate environments James Beard Awards Location and interior space/decoration Partners Prime Cost Operating a food truck Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Weird What is your biggest weakness? Sensitivity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Personal growth Share one code of conduct or behavior you teach your team. "Hello." What is one uncommon standard of service you teach your staff? Treat guests as if they are guests in your home What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Social media What is one thing you feel restaurateurs don't do well enough or often enough? Not genuine enough Name one service you've hired. Retail Financial Services - Lance Nieland If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Passion Love Awareness Contact info: Instagram: @kevinscharpf Facebook: @KevinScharpf Email: chefscharpf@gmail.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kevin Scharpf for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Well... Vic is out as our new cohost, but Rosie Grant (TikTok graveyard famous) is in! And she is a woman and she wants to talk about Top Chef Season 5, Episode 3 "Foo Fighters Thanksgiving". And we start talking about it at 35:12. Also - Rosie tells us about recipes on gravestones, we all share our love for topless restaurants (we love small plates), and we give advice to aspiring improvisers.  Check out Rosie's graveyard TikTok here - https://www.tiktok.com/@ghostlyarchive "Frankly Pod Chef, I don't give a damn" ----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 For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/jeffrayfilms/

Vous l'avez peut-être déjà vu dans Top Chef, Le Meilleur Pâtissier, Master Chef, ou encore dans un magazine. Vous avez peut-être sûrement déjà mangé une verrine, dont il est le créateur. Oui; vous avez sûrement déjà découvert une partie de Philippe Conticini. Mais celle que je vous présente aujourd'hui; c'en est une autre; c'est Philippe, l'homme qui se livre sur son parcours, ses combats, sa route vers le sommet de la pâtisserie. Pour découvrir la rencontre en images : https://www.youtube.com/watch?v=YTTY7Zr7ys8 Pour rendre visite à Philippe Conticini : https://philippeconticini.fr/fr/ Pour le suivre sur Instagram : https://www.instagram.com/philippe_conticini/ Et pour suivre l'aventure @MyBetter_Self au quotidien : https://www.instagram.com/mybetter_self/

Brad and Micah are back to talk about the end of an enjoyable season of Top Chef. Visit micahwiener.com today to get started on your homebuying process.

Your Top Chef RHAPup hosts are sharpening their knives as they head back to the kitchen to recap episode 14 of Top Chef Houston. The post Top Chef Houston | Episode 14 Finale Recap appeared first on RobHasAwebsite.com.

Top Chef ends its Houston season by crowning a winner, and Ripert has a stalker. This week's bonus is a trailer breakdown of Real Housewives Ultimate Girls Trip: Ex Wives Club Find all of our premium bonuses and video recaps at Patreon.com/watchwhatcrappens. 

The chefs head to Tucson, AZ on this week's Top Chef where they must work with carne seca, nopal, and chiltepin. Plus, there's a hanging cage.The chefs head to Tucson, AZ on this week's Top Chef where they must work with carne seca, nopal, and chiltepin. Plus, there's a hanging cage.

Top Chef is still on vacay in Galveston. This time there's no elimination challenge, and no, that doesn't mean Gail started eating roughage. Find all of our premium bonuses and video recaps at Patreon.com/watchwhatcrappens.