Podcasts about Top Chef

NEW SEASON BAY BAY! **Top Chef talk starts at 15:15, but then we go off the rails again a bit until around 19 min, but it's ok you can get through it. We believe in you!** This week your three best friends are back and firing on all three cylinders! This week we started Top Chef Season 5 with episode 1 "Anything You Can Cook I Can Cook Better" (long title). Also Jamal does a Kill Bill after getting cask'd and vax'd, the amigos go over their Thanksgiving leftover plates, and all that plus all the dry ass white deep dish pizza you can eat on this week's POD CHEF! ----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 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 Follow along with our Top Chef Fantasy game - https://docs.google.com/spreadsheets/d/1wlNt9mYe9mVn1Gjysd9V4eBKcU6QE0hOSLRIAIzV4Uk/edit?usp=sharing For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/pifftannen/

Justin Sutherland is a breakout star in the Twin Cities food scene. His early appearances on Iron Chef and Top Chef catapulted him to "celebrity chef" status. Ok, awesome. Now what? How is Justin navigating the "celebrity" thing and how is he using his status for good? What's it like to be a chef who lives publicly? And what is he ultimately moving towards?-Follow Tim on Twitter and Instagram.Follow Justin on Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube | Facebook | TikTok-Welcome to Niver Niver Land: A podcast that addresses massive change in the restaurant industry (sometimes).The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesotas' Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. These days, he runs Saint Dinette and Mucci's Italian in St. Paul and Minneapolis.Anyways, back to the whole "massive change in the hospitality industry" thing.We see a major problem here: no one is having realistic conversations about what's going on. Many of those who work in the industry are still trying to wrap their heads around what's happening – and so is Tim.Today, he's ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

Happy Thanksgiving Escaping Reality Fam!

We've tried this once before - booking a guest the day before they opened that is. And last time? Well, we had a quiet line… Today, though, our guest has made the time to chat with us on how he, along with his partner plan to open their doors to their new concept housed in a 150-plus-year-old iron foundry outside Philadelphia. We are happy to have Nicholas Elmi, former Top Chef winner and James Beard Finalist, joining us on the show today in light of I'm sure a very busy last-minute schedule. Nick along with his partner Fia Berisha will be opening Lark, a coastal Mediterranean restaurant, housed atop Ironworks at Pencoyd Landing.Photo Courtesy of Nicholas Elmi and Lark.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Executive Chef, "Private Chef to The Stars" & Author of "Beyond My Chef Coat" Kevin Des Chenes has over 24 years of experience in the Hospitality industry. He was named "Top Chef" by Las Vegas Food & Wine and is the winner of "Top Celebrity Chef Showdown" He has been a Chef Expert for Gordon Ramsey and appeared as a Featured Chef on Food Network's Chef Wanted, Great Food Truck Race & Beat Bobby Flay, as well as The Today Show, Nationally Syndicated Better Show, CT Style, Pickler & Ben, Fox Morning Show & The Rhode Show among others. He is also an advocate for such charities as Boston Children's Hospital & The Light Foundation.Chef Kevin's creativity in the kitchen & on the screen has not gone unnoticed. Having served as Executive Chef at such New England landmarks as 156 Bistro, Centro Martini & Washington Square Tavern, He has since Launched a successful Private Chef Company and is one of the most sought after Chef's in the industry, working with some great people including; John Legend, Giuliana Rancic, Kathie Lee & Hoda, Isiah Thomas, Jim Courier, Little Big Town, Various New England Patriots & Red Sox players and coaches, among others. You never know what he'll do next so keep your eyes peeled for this seasoned Chef, and if you find him in a city near you take your taste buds on an Epic Journey with Chef Kev D. Kevin's journey begins with cooking with his grandmother preparing family meals which set the tone for the rest of his life. What Kevin is passionate about still today is bringing people together around a good meal. Kevin and Pete talk about so many things on this episode that are valuable for everyone. Topics on today's episode are networking, conflict resolution, adjusting on the fly, building a brand and so much more that will help you gain the raw ingredients to be successful.   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink, Connect With Kevin: Website, Instagram

As November draws to a close, thoughts naturally turn toward food. It brings people together, bridges cultures and divides, and can be used as a teaching tool, providing insights into everything from history and politics to mathematics and problem-solving. On Episode 68, Call Number with American Libraries looks at the wonderful world of food. First, American Libraries Managing Editor Terra Dankowski speaks with model, author, and Top Chef host and producer Padma Lakshmi about the intersection of cooking and family and the value of creating space for everyone's food story. Next, American Libraries Editor and Publisher Sanhita SinhaRoy speaks with Hannah Appleby-Wineberg, library intern at America's Test Kitchen, about working on the popular television show and how its library is used to develop recipes. Finally, American Libraries Associate Editor Sallyann Price talks with author Mayukh Sen about his book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America.

After a long hiatus, the Jawn Appetit crew is back... on this episode, Chanell and Roy give you their thoughts on Gran Caffe L'Aquila, and recap one of their favorite events of the year in Bite For The Fight. And, yet again, some members of the team are upset that Top Chef has passed over Philly once again.

Today's guest is Candice Kumai, classically trained chef, former line cook, former TV host, and former-model-turned journalist. A Top Chef alumna, Candice has appeared as a regular judge on Iron Chef America & Beat Bobby Flay. She is also a six-time, best-selling author. With her latest book, Kintsugi Wellness, which I am really looking forward to talking to her about brings wellness wisdom, as well as her traditional Japanese culture and has a culinary prowess.

Ok if you're only here for the Top Chef talk, you can skip this one, but we hope you'll come back next week when we start our re-watch of Top Chef Season 4! This week is a special week. It's a Thanksgiving special week! The three amigos wanted to help you get your Thanksgiving week off to a good start so we decided to watch Alison Roman's Thanksgiving Special (https://youtu.be/NyNOZOr9uIA) and talked about. We also talked about our Thanksgiving MUST HAVES, revisit the argument of wearing the band t-shirt of the band you're seeing, and play guess the cost of Reaves' turkey. All that and piece of pie on this week's Pod Chef!  A Home Movies Thanksgiving Special With Alison Roman - https://youtu.be/NyNOZOr9uIA ----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 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 Follow along with our Top Chef Fantasy game - https://docs.google.com/spreadsheets/d/1wlNt9mYe9mVn1Gjysd9V4eBKcU6QE0hOSLRIAIzV4Uk/edit?usp=sharing For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/pifftannen/

Starbucks pre-order app goes nation-wide, Top Chef star makes his restaurant's tip-free, says tipping is bad for everyone, Rantz disagrees. Seattle Times writer says the perimeter of the grocery store is no longer safe. Life Lessons:  Rantz discusses career advice from Stanford A school bans parents from dropping off forgotten items See omnystudio.com/listener for privacy information.

It's no surprise Kelsey Barnard Clark won Season 16 of Top Chef. She put her drive, determination, French training, and affection for mise en place to work for her. Plus, she sprinkled in lots of love letters to her Alabama upbringing. Today, Kelsey is the force behind KBC, an eatery, bakery, and catering operation in Dothan, Alabama. She also is the author of a brand new cookbook, Southern Grit: 100+ Down-Home Recipes for the Modern Cook. Kelsey joins us to talk about her debut book, why her hairdryer is a crucial tool for her roast chicken recipe, and why we've been organizing our fridges all wrong. Thank you to Cypress Grove and Fridge No More for supporting this episode. Get 50% off your first grocery order from Fridge No More with code CHERRYBOMBE. Visit here for more

Jackie showed her entrepreneurial spirit at the tender young age of 13 when she helped her DJ Brother promote his gigs in NYC! She moved to Boston in 2014 and hit the ground running!  Her first week here she landed a gig as a stylist on Top Chef while also working at a start up radio station.   When Jackie realized she could help businesses grow by getting them exposure she went to work creating a business that would do just that. She's a marketing and media specialist helping businesses get noticed with email marketing, social media, her own podcast and international magazine!

On this episode of Fu**boi Problems titled, "Mr. Top Chef," host @Justin.Rayne chats with entrepreneur @__JayTovah about people with false intentions, friends being fair dating game, and fu**bois begging for you to fix them a plate.

Want to see the video version of this podcast? Please visit Youtube here: https://www.youtube.com/watch?v=oYnPef3eIYw&t=0s Twelve years ago, Erica Wernick (personal coach, author, speaker) had a dream of working in Hollywood, but she didn't know a soul and had zero connections. Despite all this, Erica was able to break in and booked her first TV show just two weeks after moving to LA. Over the past decade, Erica has lived her dream, designing graphics for television and film. You can see her work on hit shows like Glee, The Office, Superstore, and most recently Top Chef. After fulfilling her own dream, Erica felt called to help other Hollywood creatives with their dreams, and started a coaching business. Since then, Erica has developed a reputation as Hollywood's Leading Success Coach, and between herself and her clients, they've booked work on over 60 television shows and films on every major network, including Netflix, Hulu, HBO, and more. BUY THE BOOK - MEANT FOR THIS: The Mindset And Strategy To Achieve Your Most “Impossible” Dreams - https://amzn.to/3dhd6X0 MEANT FOR THIS - https://meantforthisbook.com MORE VIDEOS WITH ERICA WERNICK https://bit.ly/3igJ9ID CONNECT WITH ERICA WERNICK http://www.hollywoodsuccesscoach.com https://meantforthisbook.com https://www.instagram.com/hollywoodsuccesscoach https://www.facebook.com/hollywoodsuccesscoach https://www.youtube.com/channel/UC_ijkwjZZISQQNQt3zqmWZg https://twitter.com/hollywoodscoach (Affiliates) ►WE USE THIS CAMERA (B&H) – https://buff.ly/3rWqrra ►WE USE THIS EDITING PROGRAM (ADOBE) – https://goo.gl/56LnpM ►WE USE THIS SOUND RECORDER (AMAZON) – http://amzn.to/2tbFlM9 ►WRITERS, TRY FINAL DRAFT FREE FOR 30-DAYS! (FINAL DRAFT) - http://ow.ly/Gz4w30rDSKt SUPPORT FILM COURAGE BY BECOMING A MEMBER https://www.youtube.com/channel/UCs8o1mdWAfefJkdBg632_tg/join CONNECT WITH FILM COURAGE http://www.FilmCourage.com http://twitter.com/#!/FilmCourage https://www.facebook.com/filmcourage https://www.instagram.com/filmcourage http://filmcourage.tumblr.com http://pinterest.com/filmcourage SUBSCRIBE TO THE FILM COURAGE YOUTUBE CHANNEL http://bit.ly/18DPN37 LISTEN TO THE FILM COURAGE PODCAST https://soundcloud.com/filmcourage-com Stuff we use: LENS - Most people ask us what camera we use, no one ever asks about the lens which filmmakers always tell us is more important. This lens was a big investment for us and one we wish we could have made sooner. Started using this lens at the end of 2013 - http://amzn.to/2tbtmOq AUDIO Rode VideoMic Pro - The Rode mic helps us capture our backup audio. It also helps us sync up our audio in post http://amzn.to/2t1n2hx Audio Recorder - If we had to do it all over again, this is probably the first item we would have bought - http://amzn.to/2tbFlM9 LIGHTS - Although we like to use as much natural light as we can, we often enhance the lighting with this small portable light. We have two of them and they have saved us a number of times - http://amzn.to/2u5UnHv COMPUTER - Our favorite computer, we each have one and have used various models since 2010 - http://amzn.to/2t1M67Z EDITING - We upgraded our editing suite this year and we're glad we did! This has improved our workflow and the quality of our work. Having new software also helps when we have a problem, it's easy to search and find a solution - https://goo.gl/56LnpM *These are affiliate links, by using them you can help support this channel. Please subscribe to our Youtube channel. You can show additional support via our Youtube sponsor tab by going here: https://www.youtube.com/channel/UCs8o1mdWAfefJkdBg632_tg/join or through Patreon here - http://www.patreon.com/filmcourage. Thank you for listening! We hope you've enjoyed this content.

Marco Canora — The Art of Food, Eating, Nutrition, and Life | Brought to you by Vuori comfortable and durable performance apparel, Eight Sleep's Pod Pro Cover sleeping solution for dynamic cooling and heating, and Athletic Greens all-in-one nutritional supplement. More on all three below.After years working with and training under Danny Meyer and Tom Colicchio at Gramercy Tavern and Craft, Chef Marco Canora (@marcocanora) opened Hearth in the East Village in 2003, before the neighborhood was a culinary destination. In 2014, Marco kicked off America's embrace of bone broth with Brodo, serving bone broth in coffee cups out of a side window at Hearth. Over the years, Brodo has been recognized consistently as a bone broth pioneer in outlets such as The New York Times, Time, and Good Morning America. Visit Brodo.com to order some bone broth for yourself, or visit one of their several locations in New York City.Marco's first cookbook, Salt to Taste: The Key to Confident, Delicious Cooking was nominated for a James Beard Award. He is also the author of A Good Food Day and Brodo: a Bone Broth Cookbook.Marco has been profiled in The New York Times, Serious Eats, and Food & Wine. He was a finalist on The Next Iron Chef, a judge on Chopped and Top Chef, and he has appeared on Today, The Chew, Good Morning America, Martha Stewart, and Nightline. In May 2017, Marco won the James Beard Award for Best Chef: New York City.He lives, cooks, and gardens with his wife and two children in Yonkers, NY.Please enjoy!This episode is brought to you by Vuori clothing! Vuori is a new and fresh perspective on performance apparel, perfect if you are sick and tired of traditional, old workout gear. Everything is designed for maximum comfort and versatility so that you look and feel as good in everyday life as you do working out.Get yourself some of the most comfortable and versatile clothing on the planet at VuoriClothing.com/Tim. Not only will you receive 20% off your first purchase, but you'll also enjoy free shipping on any US orders over $75 and free returns.*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could only use one supplement, what would it be?” My answer is usually Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and five free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Pro Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Pro Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.And now, my dear listeners—that's you—can get $250 off the Pod Pro Cover. Simply go to EightSleep.com/Tim or use code TIM. *For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim's email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you want to skip the best part of the podcast...  the time stamp for when the Top Chef talk starts is 29:10. Thanks for listening! This week your three amigos watched Top Chef Season 3, Episode 18 (though I think this episode is more of a stand alone, but on Hulu it's S3 soooo here ya go!). We also got new pages from Tom for his Top Chef movie, we enter a new room in the Room House, Jamal tells us a White Elephant Story, and we got a new review. Also the Spam Man shows up at 37:35 if you want to skip that just jump ahead 30 seconds.  All of that and most of it happens before the 30 minute mark, on this episode of Pod Chef! And we all know who Don Lemon is. ----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 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 Follow along with our Top Chef Fantasy game - https://docs.google.com/spreadsheets/d/1wlNt9mYe9mVn1Gjysd9V4eBKcU6QE0hOSLRIAIzV4Uk/edit?usp=sharing For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/pifftannen/

We all know Texas based celebrity chef, Tiffany Derry as an upbeat contestant on Top Chef and as a judge on Top Chef Junior. She's also been on Bar Rescue and cooked at the White House. Tiffany is also the chef and co-founder of Roots Chicken Shak and Roots Southern Kitchen. But the story behind the story is that despite her national notoriety, she was still faced with the fact that she worked for someone and she wanted to change that. In this Second Shot Sitdown, she shares the many second shots she's faced in the restaurant industry and beyond. For more on Tiffany, her restaurants and her apparel line, visit https://www.tiffanyderryconcepts.com/ To connect with the Second Shot crew on FB, visit www.facebook.com/groups/secondshot To follow along on IG, visit www.instagram.com/secondshotpodcast

I love talent reality shows where they create something….Project Runway, Top Chef, etc.   There are these moments when the contestant will create something really personal to them, putting their heart and soul into something, staying true to their vision, and creating something they are really proud of.   What could be possible if we create with passion and share without constraint?   

“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

It's a freakin reunion episode of Top Chef this week and the three amigos are here to save you the trouble of having to watch it, because Top Chef Season 3, Episode 17 was a stinker... We also heard about Reaves' trip to St. Louis, Jamal read the latest pages from Tom's Top Chef movie, and Bryan learns a dirty little secret about Chefs I Prepared For You... All this and some fun new bear tips on this week's Pod Chef! This week's episode has a REAL AD! Make sure you check out OhHeyFckYou.com and be sure to use the promo code PODCHEF at checkout when buying 4 or more greeting cards to save 20% off your purchase! Ohheyfckyou.com "We sell greeting cards. You send them out" ----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 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 Follow along with our Top Chef Fantasy game - https://docs.google.com/spreadsheets/d/1wlNt9mYe9mVn1Gjysd9V4eBKcU6QE0hOSLRIAIzV4Uk/edit?usp=sharing For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/pifftannen/

Bobby Chinn—celebrity chef, raconteur, comic, mimic and globetrotter—is my guest on the show this week. Perhaps best known in the Middle East as one of the judges on MBC's highly rated show, Top Chef, Bobby brings a unique perspective on what a life journey should look like.  Our conversation covers everything from his peripatetic childhood to his steep learning curve trying to find the path that was best for him. Taking us on his journey we are entertained and awestruck by his innate positivity and optimism.  The most striking thing for me was his deep love of family and country that he kept reverting back to time and again during our chat. This episode is brought to you by Marakez, building spaces for life; and by EFG Hermes, the leading financial services the leading financial services corporation in frontier emerging markets.

Philly celebrity chef Nick Elmi, (winner of February 2014 Top Chef), opens his fourth restaurant — his second in Bala Cynwyd. Elmi chats with KYW Newsradio's Hadas Kuznits about what he best loves about “Mediterranean Coastal,” which is the style of his latest restaurant, “Lark.” He also touches on the staffing shortage and pandemic related issues impacting his business... as well his perfect meal at Lark, his sweet tooth, and why creating a fun culture in his kitchens is so important to him. See omnystudio.com/listener for privacy information.

This week we are featuring the cooking reality game show, Top Chef And, as we often do, we revisit the meaning of a game show. Plus we talk about McDonald's Cheeseburgers, and announce some special upcoming interviews as well as Mike's fascination with western Jamaican fatback. --- Send in a voice message: https://anchor.fm/tellthemwhattheyvewon/message

This week we are featuring the cooking reality game show, Top Chef and we get VERY specific about Emmy award categories. Plus we talk about McDonald's Cheeseburgers, some VERY special upcoming interviews and of course, Mike's fascination with western Jamaican fatback. --- Send in a voice message: https://anchor.fm/tellthemwhattheyvewon/message

Find out how "Top Chef" Brian Malarkey accidentally got casted on Bravo's beloved cooking show. His rise to fame is an unconventional story, and now he's starred on more than a decade of reality driven competition cooking shows. He talks to Heather and Ashley about his behind-the-scenes TV moments, cooking for Martha Stewart & working in the hospitality industry during the 2020 shutdown. Besides cooking on TV, Brian is busy with new "At-Home" cooking lessons where he teaches the masses how to cook like a pro. Connect & Cook with Brian: https://www.brianmalarkey.com New Olive Oil Line: https://chefslife.com Support the Hospitality Industry: https://www.goldenrulecharity.org  

It hasn't been easy for Byron Gomez. His family relocated from Costa Rica to the United States when he was 8-years old, and he grew up under a cloud of uncertainty due to their immigration status. Nevertheless, he discovered and succeeded in professional kitchens, thanks in part to a first job in Burger King, of all places, and went on to work in Atera, Eleven Madison Park, and a handful of Daniel Boulud's restaurants. He's currently chef of 7908, a combination restaurant, bar, and club in Aspen, Colorado, where he's thriving, and also recently competed on Top Chef. During a visit to New York City, Byron sat down with Andrew to discuss his unique path, his goals, and his life as a "Dreamer," in multiple senses of the word.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

One of the ways direct-to-consumer cookware brand Made In has grown was through its connection with chefs. “Chefs are the new athlete,” said co-founder and CEO Chip Malt. That idea has been core to Made In's growth. Malt was the most recent guest on the Modern Retail Podcast -- his interview was recorded live at the Modern Retail Summit, held in Palm Springs last week. Indeed, Made In -- which first launched in 2017 -- has inked multiple deals with celebrity chefs, including “Top Chef” judge Tom Colicchio and Mozza co-owner Nancy Silverton. Made In sells to restaurants, which make up only 5% of its total sales. But its partnerships with these chefs have helped Made In become a more prominent cookware player. Malt said sales grew 5x in 2020. The idea behind Made In, he said, was to make a cookware brand that had real brand loyalty. “Food is a very emotional category,” he said, but most people think of recipes or the food itself, rather than the tools they use to make the dishes. “We couldn't think of anything where people care less about the brand affinity in a space of a product they use so much.” To try and create that brand affinity, Made In has tapped a deep network of culinary professionals. And, as a happy side effect, the company's business-to-business sales have grown. For now, they remain a drop in the bucket -- but Malt said that the chef community “makes up way larger than 5% of our mindshare.” By focusing on those tastemakers, he said, “it's an organic growth through that community.”

Your best friends decided to do something a little different this week, we watched Top Chef Season 3, Episode 15 "Finale Part 1" and talked about it. Wait... You mean that's what we do every week? Oh yeah I guess you're right. Well we also got some more pages from Tom's Top Chef movie, talk about our weeks in Colorado, and worry about Malarkey's descent into madness! This week's episode has a REAL AD! Make sure you check out OhHeyFckYou.com and be sure to use the promo code PODCHEF at checkout when buying 4 or more greeting cards to save 20% off your purchase! Ohheyfckyou.com "We sell greeting cards. You send them out" ----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 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 Follow along with our Top Chef Fantasy game - https://docs.google.com/spreadsheets/d/1wlNt9mYe9mVn1Gjysd9V4eBKcU6QE0hOSLRIAIzV4Uk/edit?usp=sharing For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/pifftannen/

In the aftermath of the pandemic and its devastating impact on the restaurant industry, Melissa Biggs Bradley sits down with top chef Marcus Samuelsson and discusses everything from his brand-new Bahamas restaurant to the foods of his Swedish childhood—and nothing's off the table: his Ethiopian roots, home cooking, DEI, how a restaurant is like a circus and how food can foster community—and belonging. Plus, his favorite destination and cuisine for eating and inspiration and much more!

Jim Smith is Chairman of the Alabama Seafood Marketing Commission and Executive Chef of The Hummingbird Way. Chef Smith was the Executive Chef of the State of Alabama for eight years serving multiple Alabama Governor's. As the state chef, he has placed an emphasis on using the best local ingredients and has made strides to encourage support of local farmers and Alabama fishers. He used his position as ambassador of food, to promote farmer's markets and events that support Alabama food products. In 2011 he was crowned the King of American Seafood by winning The Great American Seafood-Cook-Off and became the national spokesperson for Alabama Seafood, American Sustainable Seafood, Gulf Seafood and the NOAA. As the winner he traveled the country educating the Americans about the benefits of sustainable seafood. As Chairman of the Alabama Seafood Marketing Commission, Chef Smith is proud to be a part of the great work being done to promote Alabama Seafood and Chef Advocate for Wild American Shrimp. He also works closely with The James Beard Foundation as a Boot Camp for Policy and Change Alum, supporter of James Beard Foundation's Smart Catch Sustainable Seafood program, and Scholarship Programs. Chef Smith is best known for his appearances on Seasons 14 and 16 of the acclaimed Bravo television cooking competition show, Top Chef. With a top ten finish and fan favorite support he proud of his competitive efforts and has high hopes for the future.    Pete and Jim on this episode talk through Jim's unique experiences in the food industry and how that gives him the edge in the industry. Pete and Jim open up talking about how Jim's time as the Governor's Chef taught him how to be organized and efficient as a cook since Jim would at times be cooking for hundreds of people and have to cook prep the food by himself. Jim gives insight on how executive chefs can stay organized and also, teach their staffs to be organized and lead the way rather than the executive chef handling everything organization wise because one person handling all of that is not going to be scalable as you grow as a business. When you have more people on the team the more chaotic it gets, therefore you must be meticulous in the kitchen if your restaurant is going to succeed long term.    Pete and Jim also discuss opening a restaurant and how Jim was his own investor by cashing out on many assets he had and how that freed him up to run his restaurant the way he desired and knew best. With that though there was great risk and Jim and Pete gives insight to those who are looking to open a restaurant how that process should look as you create a game plan for your restaurant.       Connect with Jim: Instagram, Website The Hummingbird Way: Website, Instagram, Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

On today's episode of All in the Industry®, Shari Bayer's guest is Sheldon Simeon, chef/owner of Tin Roof, a new generation mom & pop restaurant in Maui, Hawaii. Sheldon, who was born in Hilo, on the Big Island of Hawaii, worked in various restaurants on Maui and acquired his love for cooking from his family's love of cooking and entertaining. He attended Maui Culinary Academy and worked in various restaurants on Maui before competing on Seasons 10 and 14 of Bravo's hit competition cooking show “Top Chef,” winning Fan Favorite both times. In 2016, he opened his first solo restaurant, Tin Roof, serving up local dishes in take-out bowls; and in 2018, he opened Lineage, featuring traditional local Hawaii fare in Wailea, Maui; named a James Beard Award semifinalist for “Best New Restaurant” in 2019. Sheldon left Lineage in 2020 to focus on writing his first cookbook, Cook Real Hawai'i, which came out in the Spring of 2021 from Clarkson Potter. Today's show also includes Shari's PR tip to strive to be a fan favorite; Speed Round; Industry News Discussion on The World's 50 Best Restaurants List 2021; and Solo Dining experience at Hawksmoor New York in NYC.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.

Last month Erin sat down with a few of her favorite contestants from Top Chef season 18 at the brand new Moxy Oakland Downtown! Chef Maria Mazon, Chef Dawn Burrell, and Chef Nelson German couldn't have been any nicer and honest about the latest season that was shot during the height of the pandemic in Portland, Oregon. We talk about the restrictions and testing they all had to go through while filming the show, how tight the chefs were through it all, how the show has impacted their individual lives, and what they see in their culinary futures. Let us tell you, it was a joy to speak with a panel of chefs of color that are changing the culinary industry. Please support them and the many that are out there on a day-to-day basis feeding us and sharing their culture.  A big thank you to Nelson, Maria, and Dawn for their time. We hope  to have them on again in the future!Thanks for listening and for your support! We couldn't have reached 600 episodes without your help! --Follow Chef Nelson German on IG, Twitter, FacebookFollow Chef Maria Mazon on IG  and at her websiteFollow Chef Dawn Burrell on IG and Facebook--Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and thank you for being vaxxed!--SUPPORT US HERE!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

Maria Mazon is chef/owner of Boca Tacos + Tequila in Tucson, AZ. She participated in Top Chef Portland and was one of the top-5 contestants. She grew up in Sonora, MX but now residing in Tucson, living bi-culturally has influenced her cook. She walks us through falling in love with cooking and the excitement that surrounded joining Top Chef. She has since been named as a 2020 James Beard Award semifinalist and competitor on Top Chef.

Chef Joe Flamm grew up in a big Italian family, where there was always sauce bubbling on the stove. The rule of the house was: if you walked in the kitchen, you stirred the sauce. Since then Joe has worked in Michelin-starred restaurants, won Season 15 of Top Chef, and now opened his first restaurant in Chicago, Rose Mary. It's named after his two grandmothers and inspired by his Italian heritage. Like Dan, Joe has strong opinions about pasta, but he takes sauce just as seriously. Joe tells Dan why rigatoni carbonara will always win out over spaghetti carbonara, when it's better to skip fresh pasta and go with the dried stuff, and the one thing you never want to do when saucing any kind of pasta.  This episode is sponsored by Bertolli. Their new Bertolli d'Italia sauces are made in Italy, crafted with vine-ripened tomatoes under the Italian sun, finely-aged Italian cheeses, fresh cream, and Mediterranean olive oil. Find sauces, recipes and meal inspiration at bertolli.com/ditalia. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Thanks to both outside influences and native resources, Hawaiian cuisine is incredibly diverse for such a small geographic space. But when you're Hawai'i's most well-known chef, everyone expects you to define it. Since beginning his career at a plate lunch restaurant, Sheldon Simeon has been an acclaimed restaurateur, a Top Chef contestant, and (most recently) a cookbook writer. He lives, breathes, and cooks Hawai'i, and this week on the show he's here to talk about what it means to be a Hawaiian chef. He and Amanda talk about growing up on the islands, his run on Top Chef, and the crossroads he found himself at when it was over. And to spark your travel appetite, he recommends his top food spots on Maui, where he lives now. Restaurants editor Elyse Inamine—who profiled Simeon for our website—pops in along the way to rep for an often-misunderstood Hawaiian ingredient: Spam. Stuff we talk about in this episode: - Sheldon Simeon's Guide to Maui - Elyse Inamine's Profile on Sheldon Simeon - Cook Real Hawai'i: A Cookbook by Sheldon Simeon with Garrett Snyder - Oki's Seafood Corner Instagram  - Papa'aina Maui Restaurant Website - Ululani's Hawaiian Shave Ice Website  - MonkeyPod Kitchen Website  - Star Noodle Website - Noreetuh Website  - Elyse Inamine on How to Make Spam Musubi - Spam musubi press  - Tin Roof Website  - Lineage Website *(When you buy something through our links, we earn an affiliate commission.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this week's episode of Homemade, host Sabrina Medora chats with two of Top Chef's brightest stars from Season 18, to get their advice for the everyday home cook! First, Chef Byron Gomez discusses his Costa Rican upbringing, setting new goals for himself in the culinary world, and his ultimate comfort food. Then, Chef Maria Mazon joins Sabrina to talk about embracing her Mexican heritage on Top Chef, her obsession with carne asada, and how eating truly helps us time travel. Learn more about your ad choices. Visit megaphone.fm/adchoices

Throughout Episode 1, PK and BK discuss everything from what the show is all about to some of their favorite things. They begin by describing their backyard, which is the main setting for the podcast, and then move into answering the question “what is a bevvy” and what does that mean to the show? The rest of the podcast covers many additional topics like the band TOOL, keeping the show organic, hysterical TikToks, and some of their favorite TV shows (including 30 Rock, Top Chef and Anthony Bourdain). This then leads into a chat about a new restaurant that has opened in Nashville, their favorite food to pair with champagne, and wanting to interact with their audience. YouTube https://www.youtube.com/channel/UCbKlWZ1GgH0miIxRxFhyxngInstagram https://instagram.com/backyardsbevviesFacebook https://www.facebook.com/backyardsbevviesTwitter https://twitter.com/backyardbevviesTikTok https://www.tiktok.com/@backyardsandbevvies?lang=enPatreon https://www.patreon.com/backyardsbevvies

Since we first had Padma Lakshmi on The Sporkful in 2016, a lot has changed — in the world, and for her. She's become a vocal activist, speaking out on immigration and women's rights, and sharing more of her own personal experience in the process. She created and hosts a food travel show, Taste the Nation, that looks at the immigrant experience through the lens of food. She's also just published her first children's book, Tomatoes for Neela, all while continuing to host Top Chef. This week Padma reflects on the rejections she faced when pitching her show, the aspect of her work that she resents the most, and how she's finally taken more control over her own career. // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Chris and Andy talk about the potential IATSE strike and how it might affect the production industry (1:00), the news that ‘Top Chef' will be heading to Houston next (12:03), and the finale of ‘Reservation Dogs' (27:10). Then Chris is joined by the creators of ‘Midnight Mass,' Mike Flanagan and Trevor Macy, to talk about the new show (43:01). Hosts: Chris Ryan and Andy Greenwald Guests: Mike Flanagan and Trevor Macy Producer: Kaya McMullen Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bravos Top Chef will be filmed in Houston this season; CBS will play Kenny Rogers All In for the Gambler; Scott Bakula hints that Quantum Leap is coming back

Even the most experienced homecooks can feel intimidated when it comes to recreating a prized recipe from their heritage, or that of others. On this week's episode of Homemade, to discuss this struggle and how to overcome it, are two women who have championed their own roots in the kitchen, and thus, have inspired millions: First, host Sabrina Medora checks in with Nigerian chef and Allrecipes Allstar Uzo Orimalade, as the pair chat about African cooking and Uzo's hunger to always learn more. Then, Top Chef and Taste the Nation host Padma Lakshmi visits to talk about how her new children's book Tomatoes For Neela was created specifically to inform her daughter about her Indian culinary heritage. Learn more about your ad choices. Visit megaphone.fm/adchoices

And no its not about a chef not. paying their staff for once.  #Comedy #Moonman See omnystudio.com/listener for privacy information.

The b-b-b--boys are back in town and they're talking about Top Chef! This week we watched Top Chef Season 3, Episode 11 - "Second Helping" and talked about it. We also had a spirited discussion about the important of youth sports, Jamal got a voicemail from Tom, we read more pages from the Top Chef Movie, and there's a lot more but I cut A LOT from this one and don't remember what made the episode... ----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 Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef Links Follow us on Instagram - @podchefpodcast @bjacksoninaction @hell0newman Follow along with our Top Chef Fantasy game - https://docs.google.com/spreadsheets/d/1wlNt9mYe9mVn1Gjysd9V4eBKcU6QE0hOSLRIAIzV4Uk/edit?usp=sharing For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/pifftannen/

In episode 31, Iron Chef winner, activist, & restaurant owner Justin Sutherland teaches us a thing or two about how to balance many hats while serving up some of the best eats in the nation. Classically trained in French cuisine, Justin “returned to his southern roots when he opened his own first restaurant, Handsome Hog, in St. Paul MN” and has since then opened several eateries with varying cuisines. On top of running these restaurants, Justin co-owns Hybrid Nation, a “socially-conscious streetwear and lifestyle brand” and created an organization during the COVID-19 pandemic which helps support hospitality workers. I mean, what a freaking amazing guy! Hear about his influences and motivations while we discuss his several restaurants and learn how hard the COVID-19 shutdowns were for his team and the community. Plus, find out what it was like to win Iron Chef and compete on one of our favorite shows, “Top Chef”. Last, we discussed his TruTv series “Fast Foodies” and found out what he likes to eat the most!

What does it take to make your dreams a reality, especially as a woman in the restaurant industry? In this episode of Finding Founders, join us in exploring the entertainment side of the food industry with Gail Simmons, a food writer, author, cook, and judge on Top Chef. Gail grew up in a melting pot of both the city of Toronto and her Canadian, South African, and Jewish background. Her mother taught cooking classes and wrote a food column and Gail was a food enthusiast growing up, but Gail never saw her career going in that same direction until college. In pursuing food writing after college, Gail realized culinary school was the next step in pursuing this dream. After school and some brutal restaurant experience, Gail was ready to enter the world of food writing. She began as an assistant for Jeffrey Steingartern, a renowned food critic at Vogue Magazine. She continued to work as an event director at Food & Wine and eventually a judge on Top Chef. But this success was took time, listen to learn more! Website: findingfounders.co Follow Sam: https://www.instagram.com/samueldonner/ Follow Finding Founder IG: https://www.instagram.com/findingfounderspodcast/ --- Support this podcast: https://anchor.fm/finding-founders/support

Upcycling blemished mushrooms into a meaty treat, the brains behind Eat The Change are on a mission to turn plant-based palates into the norm. Host Amy Koonin Taylor is joined by Seth Goldman, an eco-entrepreneur with a rockstar resume to talk about his latest venture, Eat The Change. Goldman founded Honest Tea, co-founded PLNT Burger, and is chair of the board of Beyond Meat. Now he's co-founded Eat The Change, a sustainable snack line of mushroom jerky with Top Chef alum Spike Mendelsohn. 

Need a palate cleanser? Have we got an episode for you. Padma Lakshmi joins Jonathan to discuss the key to a great grilled cheese, the ingredient that makes her chicken stock sublime, her new children's book Tomatoes For Neela, and so much more. Padma Lakshmi is the creator and host of Hulu's Taste the Nation and host and executive producer of the Emmy-winning Bravo series Top Chef. She is the bestselling author of two cookbooks,  the  Encyclopedia  of  Spices  and  Herbs,  as  well  as  her  memoir Love, Loss, and What We Ate.  You can follow Padma on Instagram and Twitter @padmalakshmi. Tomatoes For Neela is out now. Find out what today's guest and former guests are up to by following us on Instagram and Twitter @CuriousWithJVN. Transcripts for each episode are available at JonathanVanNess.com. Check out Getting Curious merch at PodSwag.com. Listen to more music from Quiñ by heading over to TheQuinCat.com. Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook.

Gail Simmons steps Behind The Rope. Having been a staple on Bravo since the start of Top Chef and just having completed the current season of Top Chef Amateurs (Tonight is the finale!), Gail is here to chat about it all. We chat the early days of Bravo and Top Chef - various contestants and winners throughout the years, fav food - restaurant - chef, most overrated food, current food trend, Tom Colicchio & Padma, dream guest judge, and so much more. Gail chats about which Real Housewives Franchise she would love to join, what her Housewives tag line would be, and fav Housewife party / hangout IRL of all time. Of course we also talk about the slew of celebs who decided to enter the cooking show game including Selena Gomez and the brilliant joy that is Paris Hilton's “Cooking With Paris”. Finally, we discuss why Top Chef is one of Bravo's reigning champion shows that doesn't seem to be slowing down anytime soon!@gailsimmonseats@behindvelvetrope@davidyontefBonus Episodes Available at - https://www.patreon.com/behindthevelvetropeBrought to you by BETTER HELP - https://www.betterhelp.com/velvetrope (10% Off First Month - Use Code "velvet rope")Brought to you by BOLL & BRANCH - https://www.bollandbranch.com (15% Off First Set of Sheets - Use Code “Velvet”) Merch Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 See acast.com/privacy for privacy and opt-out information.

In our cover story, Lee Cowan finds out how one Iowa town is fighting for an Afghan immigrant who served with U.S. forces. Ted Koppel looks at the epidemic of gun violence in Baltimore. Faith Salie sits down with "Top Chef" host Padma Lakshmi. David Martin digs into the controversy surrounding former Navy SEAL Eddie Gallagher, acquitted of war crime charges, and Anthony Mason talks with David Crosby, Stephen Stills and Graham Nash. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steven Rinella talks with Kevin Gillespie, Danielle Prewett, Spencer Neuharth, Phil Taylor, Corinne Schneider, and Janis Putelis.  Topics discussed: a walnut expert in Walnut, Kansas; more on "macrofrutation" and macro fructification; when an Italian count dies from eating a fly agaric and sets off an amateur mycology boom; Steve's Grand Theft Cattle idea; trout on meth; killer wolves in the Middle East and global numbers on wolf-human attacks; tasting notes of dirt; eating 50,000 year old steppe bison meat; the grey area on defining a fossil; should you eat animals you trapped under water?; how Kevin got to Top Chef; the advantages of coming in second place; hunting with a pistol before school; what makes southern food southern?; is there a dead mule in it; Wild+Whole 2.0; dogs killing shitloads of chickens; you are what you eat eats; Danielle's contribution to the upcoming MeatEater House of Oddities auction; where to watch MeatEater Cooks; and more. Connect with Steve and MeatEater Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and Youtube Shop MeatEater Merch Learn more about your ad-choices at https://www.iheartpodcastnetwork.com