Podcasts about top chef all stars

In today's episode, we are joined by Carla Hall, a renowned chef and author. With previous appearances on “Top Chef” and “Top Chef: All Stars,” Carla shares her philosophy to always cook with love. Believing that food connects us all and striving to communicate this through her work, she discusses her career, how to embrace feedback and change in all areas of life and how to build a supportive culture with those around you. Listen in for an engaging and delicious conversation.This podcast episode is sponsored by Caribe Royale Orlando. Color Outside the Lines—and discover a new standard at Caribe Royale Orlando. Break the mold on traditional Orlando meetings and conventions. At Caribe Royale Orlando, innovation is only the beginning, with an incomparable resort experience, exceptional indoor and outdoor venues and luxurious all-suite accommodations. Designed for the disruptors and rule-benders among us, Caribe Royale Orlando is a groundbreaking AAA Four Diamond destination where inspiration reigns, and a new standard is set. 

Welcome to Season 4, Episode 47! Today's guest is another popular Top Chef Alum, Chef Nini Nguyen. Born and raised in New Orleans, Louisiana, Chef Nini has made a name for herself in the culinary world through her food as well as her appearances on TV and on social media. She is known for blending authentic Vietnamese flavors with a generous nod to the foods she grew up eating in New Orleans.  The desire to learn and push herself is strong in Chef Nini. She appeared on Top Chef Season 16 in Kentucky as well as Top Chef All-Stars, Season 17 in Los Angeles. She has also participated in other competitions like the Tournament of Champions Season 5, along with some of the best chefs in the world), as well as Last Bite Hotel. In addition to TV and social media appearances, she is known for her recipe development and work as an instructor. Her latest milestone is the release of her first cookbook, Đặc Biệt: An Extra Special Vietnamese Cookbook, which was released on August 27, 2024. Filled with her spin on Vietnamese food with a twist to make it even more Đặc Biệt (special), Chef Nini interweaves the cookbook with personal stories, bits of history, and tips and tricks for becoming a better cook. Chef Nini is a talented chef and wonderful person. To find out more about Chef Nini, you can find her at chefnininguyen.com or on instagram @chefnininguyen... and check out her cookbook Đặc Biệt… It's truly special! If you like what we do, please share, follow, and like us in your podcast directory of choice or on Instagram @AAHistory101. For previous episodes and resources, please visit our site at https://asianamericanhistory101.libsyn.com or social media links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com. Above photo credit to Kimberly Ha

Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten's Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo's Flagship Series Top Chef, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa'aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today's show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook  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.

We're joined on today's pod by the icon known as Joe Sasto. Joe is a Michelin-pedigree chef whose exploits at San Francisco's Quince and Lazy Bear earned him the chance to go on Top Chef. His high-octane performance on his season earned him a third-place finish, the opportunity to compete on Top Chef All-Stars, and more importantly, a place in the pantheon of Top Chef greats. Today Chef Joe brings us with him on his journey, from falling in love with what he calls tweezer food, to becoming a master of pasta, and eventually putting his mastery to work in the form of one of the most exciting snacks on the market - Tantos Pasta Chips. There's so much in this conversation. We talk what it takes to earn Michelin stars, why he decided to enter the CPG space, who he most fears competing against on Guy Fieri's Tournament of Champions, and one of my favorite anecdotes, how he became one of the only people on earth who's ever served the Voltaggio brothers literal testicles. Plus, Father Sal is with us. We wonder, did the Infatuation just release the Da Vinci code of burgers? Does Evan Funke deserve to be on Chef's Table? And why are fast food jobs in California on the rise despite the rising minimum wage? Among other exciting topics... Helpful links: Chef Joe Sasto https://www.joesasto.com/ Joe on IG https://www.instagram.com/chef.joe.sasto/?hl=en Tantos, the original puffed pasta chip https://www.eattantos.com/?srsltid=AfmBOoq12I9gayDmHR6M0ANHnjncgK3sNSQDmlhWZJl0FAltZZo6fAE4 Subscribe to our newsletter, LA FOODSTACK, for access to all of the articles discussed on today's episode and more https://thelacountdown.substack.com/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods -- Get 10% off on your first purchase of wagyu beef at First Light Farms using code "LAFOOD10" https://www.firstlight.farm/us/ --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

Small Bites Radio has been named Top Hospitality Shows on the Planet from 2020 – 2024, #Bluejeanfood.com named Top Philadelphia Best Philadelphia Lifestyle Blogs and Websites from 2021-2024, Best Philly Food Blogs and Websites 2023-24, Top 25 Philly Food RSS Feeds in 2024, nominated by Metro Philly Newspaper 2022-24 Best of Philadelphia Arts & Entertainment, and WINNER of Metro Philly Newspaper 2023 Best of Philadelphia Arts & Entertainment. Our latest show is 2 hours long with some of the biggest names in the food and entertainment industry!!! We started with Chef Barbie Marshall talking about Society Hill Hotel, Han Dynasty, and Old City Kitchen, then John Howard-Fusco provided news and updates from Sagami, Cake Boutique Mullica Hill, Jaffa Bar from CookNSoolo, and Herr's Potato Chips with their Talluto's, Romano's, and Mom Mom's Kitchen Flavored By Philly Special Edition 2024 chips. Had a great time at 50:50 of the episode during a delectable conversation with the brilliant Caitlin Prettyman, the culinary dynamo behind the beloved blog Kalefornia Kravings that has over half-a-million followers on social media. Caitlin, renowned for her innovative fusion of California-inspired flavors and fresh, vibrant ingredients, is making waves with her debut cookbook, ‘Fast & Fresh Cal-Mex Cooking: West Coast-Inspired Dinners in 30 Minutes or Less' from Page Street Publishing. In this culinary masterpiece, Caitlin brings her signature style to the forefront, delivering mouthwatering recipes that celebrate the best of Cal-Mex cuisine while ensuring you spend less time in the kitchen and more time savoring delicious meals. Caitlin shares her journey from food blogger to cookbook author, revealing difficulty with an eating disorder, insider tips and behind-the-scenes stories from her kitchen. Discover how to create scrumptious, speedy dinners that embody the spirit of the West Coast with her easy-to-follow, flavorful recipes. Don't miss out on this savory segment and let Caitlin Prettyman's culinary expertise transform your dinner game. We were thrilled to talk to authors Mumtaz Mustafa a Senior Art Director at HarperCollins Publishers and Laura Klynstra a Senior Art Director for Revell Books at 11:25 of the show to chat and celebrate the unity that can be found around a table as well as the universal comfort of a meal prepared slowly with love and attention—providing a path and a place for people to connect, exchange stories, and try new flavors. They released ‘Gather and Graze: Globally Inspired Small Bites and Gorgeous Table Scapes for Every Occasion' from Skyhorse Publishing. In it, it discusses the spreads, boards, and tablescapes that will remind you of happy times and relaxed meals with those you love. Gather & Graze revels in the coming together around a table of people from all backgrounds and presents internationally themed spreads built around more than 175 homemade recipes. Summer is in full swing at the Jersey Shore and no better place to dine or enjoy a great view than at Bally's Atlantic City Hotel & Casino's newly opened Park Place Prime SteakHouse in Atlantic City. At 01:22:30 of the episode we are joined by Chris Carmany the General Manager, as well as Chef Ed Neris and Chef Giancarlo Generosi. Park Place Prime, a contemporary steakhouse that honors the casino's rich history and namesake, Bally's Park Place. This nostalgic tribute offers guests an unparalleled dining experience, featuring gourmet cuisine that will satisfy even the most discerning food enthusiasts. The menu showcases a selection of hand-cut prime steaks, known for their exceptional quality and flavor, as well as a variety of outstanding seafood options. The bar and lounge area offer a modern cocktail experience, with a robust wine list and a custom crystal chandelier adding an elegant touch. Guests can also enjoy a delightful Happy Hour with discounted cocktails and a delectable menu. The dining room has been transformed with a blend of classic steakhouse design and contemporary finishes, creating a luxurious and inviting ambiance. Park Place Prime aims to provide an unforgettable dining experience that reflects the highest standards of excellence and pays homage to Bally's Atlantic City's rich history. With it being Olympics season, what better time than talk with Chef/Owner Richard Cusack at 30:35 of show to chat about June BYOB in Collingswood, NJ an upscale French restaurant owned and operated by husband and wife, Richard and Christina Cusack, a certified sommelier. It features traditional French cuisine with some modern influences, and includes tableside presentations. The Cusack's are also Chef/Owners of Café le Jardin in Audubon, NJ. This restaurant is known for its charming and inviting atmosphere along with delicious food here as well. This café offers a blend of traditional and contemporary elements, creating a cozy space for patrons to relax and enjoy a variety of food and beverages. With a warm, welcoming vibe with a touch of elegance. It's designed to be a comfortable spot for both casual hangouts and more intimate gatherings that are family and budget friendly. Staying French themed, we chatted with Isabelle Noblanc at 01:09:15 of the show. Isabelle is Co-Owner of Mamie Colette in Newtown, PA an artisan bakery specializing in French viennoiserie. They prioritize quality and health. Their products are made from scratch, fresh every day and do not contain added preservatives. Their flour is non-GMO, never bleached and never bromated. Their mission is to bring happiness to our customers and team members, and serve the community, while offering a superior experience with quality products, and choice. Artisan viennoiserie bakers place a strong emphasis on using high-quality ingredients, such as butter, flour, and yeast, and on following traditional techniques for laminating the dough, shaping the croissants, and baking them to perfection. The goal is to produce croissants that are flaky, buttery, and full of flavor, with a crispy exterior and a soft, tender interior. She is also Co-Owner of their sister bakery, L'Annexe de Mamie Colette in Titusville, NJ that has bread, French pastries (except for croissants) and Breton crepes. Last, but certainly not least at 01:48:02 in the episode, we had a little French - New Orleans - Vietnamese fusion twist talking to Nini Nguyen about the soon to be released cookbook ‘Dac Biet: An Extra-Special Vietnamese Cookbook' available to order pre-sale now and on store shelves August 27th from Knopf Publishing. Nini is a New Orleans–based chef and cooking instructor. After starting her career in some of the country's most innovative kitchens, such as Coquette in New Orleans and Eleven Madison Park in New York, she competed in season 16 of Top Chef, as well as Top Chef: All-Stars, becoming a fan favorite. At the beginning of the pandemic, she leaned into her passion for teaching, originally honed at Cook Space in Brooklyn, New York, and built her Cooking with Nini virtual classes into a robust business. The classes, which she teaches several times per week, are wildly popular. The cookbook that will soon be available is a collection of contemporary, extra-special Vietnamese recipes, from beloved classics like Hanoi-Style Vermicelli with Grilled Pork and three variations of phở, to dishes with a New Orleans twist, like Southeast Asian Jambalaya and Sticky Fried Shrimp Bánh Mì. It includes one hundred delicious and vibrant recipes that celebrate the essential flavors of Vietnam—salty, sour, bitter, spicy, and sweet—and the bright and perfectly balanced dishes they create. Be sure to order yourself a copy today! Again, in 2023, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com was blown away by winning the Best of the Best in the Philadelphia Region Arts & Entertainment category out of 80,000 votes tallied in total through Metro Philly's Best of Philadelphia for 2023. Truly appreciate everyone who voted for us. We would be thrilled if you voted for us again in 2024. Vote by clicking below: https://bestoftheboro.secondstreetapp.com/og/3404cb77-3204-4794-a8af-46ac4a01d04b/gallery/439098138 You say you STILL NEED MORE!!! The Small Bites team consists of many segment producers and correspondents. Expect culinary tips and events from celebrity Chef Barbie Marshall who was awarded the title of Pennsylvania's most influential chef by Cooking Light Magazine, Season 10 Hell's Kitchen Finalist and appeared on Season 17 Hell's Kitchen All Stars. You'll be provided with latest food news and happenings from John Howard-Fusco who has been featured in the Courier-Post South Jersey (a Gannett newspaper), as a contributor for NJ Monthly Magazine, and a New York Times recognized blogger for Eating in South Jersey. The latest trends and food concepts from Chef Beth Esposito the Chef/Owner of Pink Garlic Private Events and Butcher's Pantry in the Reading Terminal Market and has been spotlighted on The Rachael Ray Show, The Food Network programming, multiple appearances on Fox 29 Good Day, and many more television and radio outlets. Enjoy a funny joke from legendary joke teller Jackie “The Joke Man” Martling, the former head writer for “The Howard Stern Show”. Last but not least we also have freelance writer William Knowles, the personality behind “Around Town” for Bluejeanfood.com doing coverage and blog posts about events. As usual don't forget to listen to the #1 listed “Food Radio Show Philadelphia” and the #1 listed “Food Radio Show South Jersey” Small Bites Radio. For a list of guests who have appeared on the show and more information click below: www.bluejeanfood.com/smallbitesradio #foodradioshowphiladelphia #FoodRadioShowSouthJersey #tophospitalityshow #foodradio #foodradioshow #topphiladelphialifestyle #toplisted #bestfood #bestpodcast #bestofphilly #bestphillyblog #bestfoodfeed #bestphillyartsentertainment #metrophillybest

Cake Life Bake Shop has always been a popular spot in Philadelphia, as a result of Owner and Pastry Chef Nima Etemadi using the highest-quality ingredients with a zeal for the arts. His journey to becoming a Pastry Chef and owner of Cake Life Bake Shop had its ups and downs, as he transitioned from working in the culinary industry to working in the arts. It wasn't too long before Nima realized his true passion was founded in the culinary world. Since then, he has gained world-wide attention after designing and baking cakes for well-known celebrities, and we are happily sharing his journey with all of you, along with baked goods that are Queen Bey approved.Speaking of celebrities, our next guest has been seen on television, in mass media, and numerous publications. Chef Jen Carroll has achieved a lot in her career, and continues to do so with her self-named brand Carroll Couture Cuisine. Carroll's love of cooking began at an early age, and continued throughout her entire life. Even while pursuing a pre-law degree in college, she still found herself drawn to cooking, so she changed course and graduated with her culinary degree as a Chef. Today, Chef Carroll offers a wide variety of opportunities through her business, along with helping other women in the industry as one of the Co-Founders of Sisterly Love Collective. If you want to learn more about what Chef Carroll offers, and to hear a big announcement--stay tuned till the end to find out!Our final guest, Chef Christiana Ruiz who owns Manny Vibez, is passionate about serving you some of the best 'Brotherly Love' that you'll find around. Growing up, Chef Ruiz and her brother dreamed of one day owning a restaurant. A passion that Chef Ruiz shared with her grandmother who also inspired Chef Ruiz's love of cooking as she was growing up. After graduating high school, Ruiz joined the military. When she left the military, Ruiz pursued her dream, earning a culinary degree from the Art Institute of Philadelphia. After working for various catering companies and inside Jose Garces' Buena Onda, she learned how to manage and run her own restaurant. So when the opportunity to own a space in her neighborhood, she took the faithful leap and named the restaurant in honor of her brother. To hear more about Chef Ruiz and Manny Vibez, stay tuned till the end of this week's show!

Celebrated for her butchery skills and simple approach to food you will recognize Connie DeSousa from her appearances on Top Chef Canada, Top Chef All Stars and most recently a judge for Food Networks Fire Masters. She is one of Canada's most celebrated female chefs with both an empathetic, yet fierce, approach to her work, life and fitness. Connie is driven to succeed. Once she sets her sights on a goal, she accomplishes it. An avid runner, Connie recently completed the NYC marathon and achieved her personal best as she sprinted across the finish line. Connie's ambition stemmed from her humble roots, growing up in Erin Woods community in SE Calgary with her Irish mother and Portuguese father who worked hard to achieve success. Cooking was infused into a young Connie as was her love for sausage making and large family get-togethers where food was what brought them around the table. Graduating from the top of her culinary class, she met her mentor, John Jackson, and instantly she knew they had a partnership for life. Connie has challenged herself to compete in many culinary competitions around the world, including the prestigious Chaîne De Rotîsseurs in South Africa, placing 4th in the world, and participated in the World Culinary Olympics in Germany. Working internationally, staging at well-known restaurants around the world, mastering nose-to-tail butchery, cultivating relationships with farmers and artisan producers, and challenging the social norms of women in the professional kitchen Connie has dedicated countless hours to her craft. Now, a mother, co-owner of several successful restaurants and businesses, mentor to young chefs and women in the industry, as well as a fitness advocate, and community ambassador, Connie's success relies on finding absolute balance. In every challenge Connie approaches she desires to fit more minutes in every day, but still manages to defy time and space. An accomplished chef and co-owner of several award-winning restaurants and businesses, John Jackson has been a leader and a mentor to so many young chefs and entrepreneurs dedicating his time to changing lives and nourishing those around him. Growing up in Saskatchewan, he started cooking at the young age of 15, out of necessity, where he realized that, in a kitchen, social status did not matter and the way to get ahead was to focus, and work hard. He set out on a steady, ambitious career path, travelling and working in some of the world's most well-known restaurants, attaining success with his many awards, nominations and notable achievements. John studied sausage-making in Italy's Marche and later landed at the St. Regis in New York. At 29 years of age John was given the opportunity to open the prestigious Mobil 5-star St. Regis Hotel in San Fransisco, California. After the successful opening of the St. Regis, John continued to open multiple restaurants under the Starwood name including the Lagoon by Jean George in Bora Bora. In 2009, it became clear that it was time to return to home to Calgary. Along with his wife, Carrie, and co-chef, co-owner Connie Desousa, they opened CHARCUT Roast House where they pride themselves in bringing an evolved, but simple approach to dining in the truest Canadian farm-to-table fashion. The restaurant was quickly named Canada's Best Restaurant and continues to top the list. After CHARCUT, came the opening of charbar in 2015, an Argentine-inspired restaurant with Italian and Spanish influences where the parilla wood-fired grill warms in the heart of the restaurant. Located in the Historical building along the Bow River in the re-established East Village of Calgary, the Simmons quickly became the focal point for cyclists, runners and families exploring the Riverwalk community, and was named Calgary's best new restaurant for 2015. The most resent adventure is just hatched CHIX Eggshop a "Fast-Fine Diner" which is a quirky, nostalgic, counter service–only breakfast and lunch spot with skillfully crafted and quickly served dishes alongside super hip craft beverages and cocktails. John's passion for food and business is strong, but his love for cycling is what drives him in the search for balance, with over 14,000km each year (never had a driver's licence) John finds a way to ride everyday even in the -40c temperatures throughout the winter months. John is active not only cycling races and commuting but also riding for a cause. He formed a team of riders "The Canadians" that participate each year in the No Kid Hungry "Chefs Cycle" a 480km ride over three days crushing childhood hunger. His magnetic energy is contagious, sharing encouraging and passionate stories to fuel those around him shifting our culinary landscape into a positive and empowering one of balance. Entrepreneurs are the backbone of Canada's economy. To support Canada's businesses, subscribe to our YouTube channel and follow us on Facebook, Instagram, LinkedIn and Twitter. Want to stay up-to-date on the latest #entrepreneur podcasts and news? Subscribe to our bi-weekly newsletter

Today on our episode #378 of All in the Industry®, Shari Bayer is on-location in Phoenix, AZ with Angelo Sosa, executive chef of Tia Carmen and Kembara restaurants at the JW Marriott Phoenix Desert Ridge Resort & Spa. Angelo is a chef, restaurateur and author of Dominican and Italian descent, who spent years working under world-class chefs and restaurateurs, including Alain Ducasse, Jean-Georges Vongerichten, Stephen Starr, and Masaharu Morimoto. He is known for his bold cooking rooted in Asian flavors and techniques, bringing over 25 years of experience that has taken him from three-star kitchens in Europe to street food stalls in Thailand. In 2010, Angelo competed on season 7 of Bravo's hit show, "Top Chef," and later, "Top Chef All-Stars," quickly becoming a fan favorite. Many thanks to Angelo and the entire team at JW Desert Ridge for the warm welcome and hospitality! Today's show also features Shari's PR tip to take care of your people; Industry News on menu trends that define dining right now, via The New York Times; and Shari's Solo Dining experience at Lutece, a styish, cozy bistro from chef/partner Matt Conroy and pastry chef Isabel Coss in Georgetown, Washington DC.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**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.

Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All-Stars, where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style. On this episode we talk about Eric's new children's book, Sankofa: A Culinary Story of Resilience and Belonging. We also talk about is forthcoming cookbook, as well as what it was like to compete on Top Chef. What a great conversation.Also on the show, Aliza and Matt continue to preview the exciting fall cookbook season, including early thoughts on new releases from Klancy Miller, Molly Baz, Nancy Silverton, Erika Council, Cheap Old Houses, Andrew Friedman, and Leah Koenig.MORE FROM ERIC ADJEPONG: ReachTV Orders ‘Cultural Eats' Starring Chef Eric Adjepong, From Chris Paul's Production Company [Variety]Sankofa [Official]

In today's episode, we speak with Brian Malarkey, Top Chef finalist, San Diego-based celebrity chef, and restaurateur. Brian shares the “key” behind launching award-winning restaurant concepts, including Herb & Wood, named one of America's 10 best restaurants by USA Today, and his latest work with Animae. He also reveals how he took his talent to television, with appearances on Bravo's Top Chef All-Stars, ABC's The Taste, Food Network's Guy's Grocery Games, Good Morning America, and more. Listen as Brian chats about finding opportunities that highlight your culinary talents, cooking for the people, and mastering “the art of food parties.”

Do you need help trusting your gut? You're not alone. Come grab a big ol' helping of encouragement with chef Carla Hall this week on The Kim Gravel Show. I'm so inspired by Carla's journey to culinary stardom, because her life has had so many unexpected twists and turns. She was a shy girl from Nashville who when from accounting to modeling and then she decided to change the direction of her life and go to culinary school at age 30. That decision lead her to Top Chef, The Crew, and TV stardom. Through it all, you'll hear how Carla learned to trust her intuition and embrace the unknown. Carla's story will help you to unlock the power of intuition and unleash your hidden potential. Get ready to be inspired, uplifted, and encouraged this week on The Kim Gravel Show.  This week: Carla's unique journey to becoming a chef  How Carla landed a spot on Top Chef The background behind Carla's new QVC line, Sweet Heritage How to make a big change in your life at any age Why Carla is so confident and authentic Trust your gut Carla's cooking dos and don'ts What Carla puts on her hotdog Carla Hall won over audiences when she competed on Bravo's “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. Born in Nashville, TN, Carla grew up surrounded by soul food. Her path to food celebrity took a winding road. She graduated from Howard University's Business School and worked as an accountant for two years. Followed by a stint overseas where she modeled and discovered her desire to cook. Once home she trained as a chef and worked in several professional restaurant kitchens in and around the Washington, D.C. area and ran her own catering company. After appearances on Top Chef Carla spent 7 years co-hosting ABC's Emmy award winning series “The Chew”, and is currently featured on the Food Network in shows such as “Thanksgiving, Holiday and Halloween Baking Championships” (judge), and “Worst Cooks in America”. Her latest cookbook, Carla Hall's Soul Food: Everyday and Celebration, was published in 2018, landing on annual "Best Cookbook" lists across the country and receiving an NAACP Image Awards nomination. Carla recently launched her QVC line called, Sweet Heritage.  This is one of my favorite quotes from this week's episode: "Anything that happens to me, happens for me." – Carla Hall The Kim Gravel Show is a weekly podcast for women where you stop doubting and start believing in yourself. On each episode Kim tackles the topics that women care about in a way that will make you laugh, make you think, and help you see your life in a new, more positive way. Do you want real confidence that doesn't waiver in the face of circumstances? Do you want to stop making excuses and value yourself more than ever? Then you've come to the right place.    New episodes of The Kim Gravel Show drop every Thursday.   Order my new book: Collecting Confidence.   The audiobook is available on Audible, Google Play, Apple Books, and everywhere books are sold.    Take my confidence quiz at cc.kimgravel.com/quiz   Check out my channel on QVC+ for full video episodes.   Connect with Carla Hall: Website Instagram Facebook YouTube QVC Connect with Kim: YouTube Facebook Instagram TikTok Website Sponsor: Thank you to Factor for sponsoring the show! Head to factormeals.com/kim50 and use code kim50 to get 50% off your first box! Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Monuments to Me, Chef Carla Hall discusses her journey of reclaiming the kitchen and creating community in the process.  As a Black southern woman, Carla Hall embraces the culture of soul food - and spreads the good word about cooking with love. She shares her unique insights about divine timing, aging with grace, and pivoting in your career.  Carla didn't always cook, but she always loved to eat. She went to culinary school at 33 and competed on Top Chef at 44. Proving that it is never too late to chase your passions, Carla emphasizes that everything happens for a reason. What dreams or ideas do you have, sitting on the shelf? This episode will make you want to pull them down, dust them off and run with them at full speed.  Chef Carla Hall has been featured as a contestant on Top Chef and appeared on Top Chef: All Stars. She is the Author of multiple cookbooks including Soul Food: Everyday and Celebration, which landed on annual “Best Cookbook” lists across the country and received an NAACP Image Awards nomination. She spent 7 years co-hosting ABC's Emmy award winning, popular lifestyle series “The Chew”, and is featured on the Food Network in shows such as “Thanksgiving, Holiday and Halloween Baking Championships” as a Judge. Connect With Carla Website: https://carlahall.com/  Instagram: https://www.instagram.com/carlaphall/ Facebook: https://www.facebook.com/chefcarlahall  Youtube: https://www.youtube.com/channel/UCfZYLw8eI690el8dkO54sJg  To learn more about our hosts, check out their Instagram, YouTube, and Twitter pages. Akilah- @akilahffriend Website: https://akilahffriend.com/  Dawn- @_dawnmontgomery YouTube: @BreakofDM and Twitter: @_dawnmontgomer Monuments To Me Show: @monumentstome Learn more about your ad choices. Visit megaphone.fm/adchoices Show Production: Adode Media www.adodemedia.com Learn more about your ad choices. Visit megaphone.fm/adchoices

After competing against each other on Top Chef: All-Stars, Stephanie certainly knows Melissa King! Melissa King talks to Stephanie Cmar and Joel Murphy about her travel show Tasting Wild, her experience cooking with Cookie Monster and Elmo on Sesame Street and why she has no desire to compete on another season of Top Chef.   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   Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

Vibe Check We're joined this week by entertainment critic and first repeat FF Pod guest, Susan Kamyab! Coming off of a busy awards season, Susan is enjoying just watching movies as a fan and not a critic. She fulfilled a lifelong dream of doing an hour-long segment about the Oscars on WFAA! It's almost Spring Break for Danielle and her family and they are READY. This week, Danielle crossed 80,000 words on her WIP! Is Gwen moving? She doesn't know. But she had a great time at SXSW and a ton of successful events for her day job!  * Spring 2023 Media Recs! MARCH/APRIL Susan, Movies: Super Mario Bros (4/5), Air (4/5), Paint (4/7), Showing Up (4/7), Beau is Afraid (4/27), Are You There God? It's Me, Margaret (4/28) Gwen, TV: Succession on HBO (3/26), Yellowjackets on Showtime (3/26), Great Expectations on FX (3/26), Martha Stewart Cooking Show on Roku Channel (4/3), Beef on Netflix (4/6), Below Deck: Sailing Yacht on Bravo(4/10) Danielle, Books: Hotel of Secrets by Diana Biller (3/28), Blood Debts by Terry J. Benton-Walker (4/4), The Fiancée Farce by Alexandria Bellefleur (4/18), Return to Hummingbird Way by Reese Ryan (4/28) MAY Susan, Movies: Guardians of the Galaxy Vol 3 (5/5), What's Love Got to Do With It (5/5), The Little Mermaid (5/26) Gwen, TV: Fatal Attraction on Paramount (4/30), Queen Charlotte: a Bridgerton Story on Netflix (5/5), City on Fire on Apple TV+ (5/12) Danielle, Books: An Island Princess Starts a Scandal by Adriana Herrera (5/30), Lore Olympus Volume 4 by Rachel Smythe, Even if the Sky is Falling by Taj McCoy; Farah Heron; Lane Clarke; Charish Reid; Sarah Smith; Denise Williams (5/30) JUNE Susan, Movies: Spiderman: Across the Spider-Verse (6/2), Elemental (6/16), No Hard Feelings (6/23), Joy Ride (6/23) Gwen, TV: Tony Awards on CBS (6/11) Danielle, Books: To Have and to Heist by Sara Desai (6/13), Love Theoretically by Ali Hazelwood (6/13) * You can find Susan Kamyab at http://thischixflix.com/, and on Instagram and Twitter  * Goals/Comfort & Joy Danielle succeeded at writing 15,000 words a week! Now, she needs to start making plans for the launch of ACCIDENTALLY IN LOVE on August 8. She is enjoying the new Toni Morrison Memorial Stamps. Gwen has started to go through her desk ahead of her move but has more to do. This week she would like to take some clothes to be recycled and get her passport renewed! She's finding joy in the new season of Top Chef: All Stars. Susan would like to start taking 30-minute walks every day and eat better. Watching movies from her childhood has been bringing her comfort: Smart House, Man of the House, First Kid, Jungle 2 Jungle, George of the Jungle, etc.! * EMAIL US! Thoughts or questions? Email us at podcast@freshfiction.com. * Find us on the Socials! Gwen Reyes Twitter Facebook Instagram Danielle Jackson Twitter Instagram Fresh Fiction Twitter Facebook Instagram EventBrite

On this week's show, we have chef Carla Hall. She was a contestant on Bravo's Top Chef and Top Chef All-Stars.  Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series “The Chew”. She's been on multiple Food Network programs, was a judge on Netflix's Crazy Delicious, and is a culinary contributor to “Good Morning America”.  She's the author of four cookbooks, in addition to a number of cookbooks put out by The Chew.We discuss her Top Chef experience, and why she wanted to return for All-Stars.  We talk about the transition from catering to food media, licensing her recipes, and chef-in-residence programs. This is also a mini-Masterclass in biscuit-making. She talks about what makes a good (and bad) biscuit, and gives lots of actionable tips.CARLA HALLCarla's InstagramCarlas's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr. 

Joel knows some shit about Stephanie's run on Top Chef All-Stars! In 2020, Joel Murphy reached out to Stephanie Cmar to talk to her about season 17 of Top Chef; which was currently airing at the time. It was that first interview that eventually lead to this podcast. So while we wait for Stephanie to return from England, we are sharing that Hobo Radio interview here. (You can hear the original version - and many other interviews - at HoboTrashcan.com.) Theme Song: "Exotica" by Juanitos Interstitial Music: “Vishnu Meets Funk” by Lucas Perný & Miloslav Kollar Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

Stephanie Cmar knows Nini Nguyen from their time as roomates on Top Chef All Stars! In part two, Nini talks about cooking British food for Downton Abbey, dating when people recognize you from television and her dreams of being the Vietnamese Julia Child. 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 Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

Stephanie Cmar knows Nini Nguyen from their time as roomates on Top Chef All Stars! Nini stops by the podcast to talk to Stephanie and Joel Murphy about Nini's mother's crush on Sweet David, Nini's decision to move to New Orleans during the pandemic and the Vietnamese cookbook she is currently working on. 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 Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

On this special episode, Chef Carla Hall may be best known as the co-host of Emmy award-winning series “The Chew” and her appearances on Bravo's Top Chef and Top Chef All-Stars. But her latest endeavor, a children's book – “The Christmas Cornbread” - brought her to the City With Soul for two weekend events.

Sometimes American remakes of British comedies are big hits, like The Office! And sometimes they're not, like Taskmaster. Where does The CW's take on Would I Lie To You? land? Panel show aficionado Dan Cassino returns to discuss it. Around The Dial takes us through Minx, The Ultimatum, Beforeigners, Julia, and Atlanta. Dave S. uses his Extra Credit to challenge us to reinvent the dating show à la The Courtship (except...good). Listener Françoise pitches the Top Chef All-Stars episode "Restaurant Wars: One Night Only" to The Canon. Then after naming the week's Winner and Loser, tag! It's on to a Game Time full of taglines. You won't want to miss this one, and that's the truth! GUESTS

Best known for her roles on such Food Network hits as Guy's Grocery Games, Tournament of Champions and Cutthroat Kitchen, as well as Bravo's Top Chef and Top Chef All-Stars, Antonia Lofaso is one of America's most beloved chefs.

Plan and simple she is a bad ass!! Best known for her roles on such Food Network hits as Guy's Grocery Games, Tournament of Champions and Cutthroat Kitchen, as well as Bravo's Top Chef and Top Chef All-Stars, Antonia Lofaso is one of America's most beloved chefs. She is currently the Executive Chef and Owner of Black Market Liquor Bar (Studio City, California) and Scopa Italian Roots (Venice, California) and DAMA (Downtown Los Angeles, California).Lofaso apprenticed under culinary legends and absorbed their sophisticated techniques, but she was not afraid to take extraordinary risks to honor her instincts. She rose quickly through the ranks at Wolfgang Puck's Spago, and went on to transform several high-profile kitchens of Los Angeles.In 2011, Lofaso partnered with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. In Black Market and the business partnerships she formed, Lofaso found a home. This collaboration would foster the creative freedom Lofaso longed for. Black Market is not constrained by one definitive direction and that is the intention. A course might begin with dill potato chips and shishito peppers, followed by a lobster roll, Korean wings, and a succession of meatballs. What anchors this bold array of flavors, is Antonia.Inspired by her Italian-American heritage, Lofaso opened Scopa – Italian Roots in 2013 to rave reviews. Lofaso's interpretation of “old-school Italian” is hailed as one of the most compelling restaurants for Italian cooking in Los Angeles. Patrons describe Scopa as an essential neighborhood staple where Lofaso consistently serves food that is inviting, authentic, and undeniably satiating.Lofaso opened DAMA in July 2018 – a Latin inspired restaurant and cocktail bar with her interpretation of dishes she's explored during her travels throughout many Latin-American cities. Through her diverse menu, she has allowed guests to escape on vacation for a few hours through her whipped beans topped with crispy pork, corn drenched with cilantro aioli and crema, whole snapper with vibrant escabeche vegetables and her Pacific Banana Co. Sundae, an homage to the building's history.Lofaso insists that the drive behind all her accomplishments comes from the heart of the kitchen, and it is through this vein that she continues to have a firm finger on the pulse. She is revolutionizing her industry's aesthetic by creating concepts that she sees opportunity to improve and positively change including Antonia Lofaso Catering and Chefletics where she is redesigning classic chef wear into active wear for chefs that include style, fit and function, including her patent pending technology, ChefDry™.

Tiffani Faison Chef and Restaurateur of Big Heart HospitalitySweet Cheeks Q, Fool's Errand, Orfano, Dive Bar, Tenderoni's and Bubble Bath Chef and Restaurateur Tiffani Faison of Sweet Cheeks Q, Fool's Errand, Orfano, Dive Bar, Tenderoni's and Bubble Bath, has made a name for herself nationwide for her dynamic personality, culinary prowess and fierce work ethic. Under Big Heart Hospitality, her Boston based restaurant group, she creates restaurants that are warm, inspired and instantly loveable. Tiffani began her career working under world renowned chefs as Daniel Boulud, Alain Ducasse and Todd English. Early in her career she was cast on the inaugural season of Bravo's Top Chef, and placed as runner-up. From there she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. After transforming Rocca into a critically acclaimed dining destination with a three star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.She opened Sweet Cheeks Q in 2011 during the very early stages of Fenway's revitalization. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks became an instant hit for its laidback Southern charm and addictive offerings: Heritage Pulled Pork, Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks garnered a three-star review from The Boston Globe, and it has been awarded “Boston's Best Barbecue” numerous times by Boston magazine. Nationally, Forbes deemed Sweet Cheeks' biscuits the “Best Biscuits in the World.” Most importantly, Tiffani created a restaurant that is both a neighborhood gem and a dining destination attracting guests from near and far who are simply seeking the city's best ‘cue. In December 2015, Tiffani expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama, found on the same block as Sweet Cheeks in the Fenway. The seeds of Tiger Mama formed during Tiffani's travels to Southeast Asia and the restaurant set a new benchmark, both for her career and Boston's dining culture. In its April 19, 2016 review, The Boston Globe agreed, calling Tiger Mama “a spectacular restaurant” with dishes that you'll “take to the grave” and hospitality that “feels generous and natural.” In October 2021, Faison closed Tiger Mama to make way for an exciting new restaurant concept she's excited to debut in the same space sometime in 2022. In August 2018, Tiffani opened her third restaurant – an adult snack bar called Fool's Errand. With an irreverent menu and intimate atmosphere, Fool's Errand neighbors Sweet Cheeks Q and on Boylston Street in Boston's Fenway. The snack forward menu works with top quality, luxurious ingredients to deliver irreverent bites. Classic American cocktails, done beautifully and with care, join a rotating list of internationally sourced wines and aperitifs. In August 2019, Tiffani opened her fourth restaurant, Orfano, an Italian American restaurant, also located in the Fenway. Guided by the whimsy of “sorry Nonna,” Orfano is Tiffani's most upscale restaurant to date featuring next level Italian – delicious, elegant, humorous, and distinctly different than anything else in Boston. Food & Wine included Orfano as one of its “19 Biggest Restaurant Openings of 2019” while Boston Globe Magazine named Orfano as one of the “best new restaurants in Boston”. In its Feb 2020 review of the restaurant, Boston Magazine proclaimed Orfano “a triumphant modern take on Italian”. In March 2022, Tiffani will open three distinct concepts within High Street Place, the much anticipated food hall in downtown Boston: Dive Bar, a raw bar featuring a menu of both northern and southern Atlantic classics, Tenderoni's, an old school pizza and grinder shop, and Bubble Bath, a Champagne and wine bar that cheekily pairs its pours with gourmet hot dogs and popcorn. Marking her many culinary achievements, the James Beard Foundation nominated Tiffani as “Best Chef: Northeast” three years in a row (2018, 2019 & 2020) and Boston magazine awarded her “Best Chef: General Excellence” in its 2016 “Best of Boston” issue. In November 2016 and 2019, the Boston Business Journal named Tiffani to its “Power 50” list, celebrating individuals from Boston's multiple industries and professions who are making a difference in their business communities. In December 2019, The Boston Globe named Big Heart Hospitality as “Restaurateurs of the Year” andEater named Tiffani “Empire Builder of the Year.”Outside of the kitchen, Tiffani is currently a judge on Food Network's Chopped. After placing as runner-up on Top ChefSeason One, Faison later competed on Top Chef All-Stars and Top Chef Duels. She's also previously been a judge on Food Network's Chopped Grill Masters and Cooking Channel's Fire Masters. Tiffani has made frequent appearances on NBC's TODAY, CBS This Morning, PBS's Simply Ming and was the host of “Tiffani's Taste” and “Food Truck Fridays” on New England Cable News. She has been a contributing chef to numerous cookbooks and has been widely featured in such national outlets as People, SELF, Entertainment Weekly, Sports Illustrated and Food & Wine. She also currently serves on the Board of Directors for Women Chefs & Restaurateurs and also BAGLY (Boston Alliance of Lesbian Gay Bisexual Transgender Queer Youth). In September 2019, Tiffani was appointed to The Commonwealth of Massachusetts' Restaurant Promotion Commission for her commitment to the states restaurant business as a whole. Tiffani lives in Boston and is a tireless advocate of LGBTQ human rights.

“You have to think of ways that are creative and outside the box in order to grab people's attention.” Andrea Nicholson Growing a successful career takes hard work. This is true even when granted with opportunities that have potential to propel us to greater heights, such as media exposure. Our guest today Andrea Nicholson, was thrust into the limelight early on in her career, and says that it takes hard work to become the best, the media only amplifies who you really are.   Since the early age of thirteen, Andrea has been consumed by the art of food. She is a creator, teacher and connoisseur. Andrea is a Red Seal certified chef who received her culinary training at George Brown College in Toronto. Her professional experience includes positions in respected Toronto restaurants and culinary institutes such as Luce, Via Allegro, The Fifth, Humber College, George Brown College, 35 Elm, Trattoria Nervosa, and Partner/Culinary Director of Great Cooks, as well as traveling the culinary globe and working with internationally acclaimed chefs and the world renowned 6 star luxury liner Regent Seven Seas. Andrea also trained in New York City under Roberto Caporuscio and holds a diploma from the A.P.N. of Naples, Italy, distinguishing her as a certified Pizzaiuoli. Andrea's passion for food is evident in her masterful creations, which celebrate the purity of local and seasonal ingredients. Supporting sustainability, Canadian farmers, purveyors and Ocean Wise is the central tenet of her cuisine. Through this love of local and seasonal produce, Andrea created her own artisan product line called Killer Condiments which is available across Canada. Andrea's Food Network stardom originated when she appeared as a contestant on Season 1 of Top Chef Canada. She has been a host on The Marilyn Denis Show, Restaurant Takeover and is currently a judge on Food Network's and Cooking Channels Fire Masters. Andrea currently owns the wildly popular Butchie's Restaurant. She is also the owner of the product line Killer Condiments and a great mama to Elliott. In today's episode, Andrea talks to us about her journey to becoming one of the most prominent and recognized chef not only in Canada, but around the world as well. Listen in! Social Media Handles: LinkedIn Self:  linkedin.com/in/andrea-nicholson-56121a32                    Twitter self:    https://twitter.com/Andrea_N                                               Instagram:      https://www.instagram.com/chefandreanicholson/?hl=en   Facebook:       https://web.facebook.com/chefandreanicholson I'm on my 20th year now in the restaurant business. I started off as a young, aspiring chef and food was always at the forefront of my life, and I credit a lot of my passion for food to my grandmother, my dad and my mom. I got my first kitchen job when I was 13, worked at the best restaurants in Toronto moving and learning as much as I could. I went to culinary school and at 19, I went to work on the cruise ship, because there was nothing left in Toronto to offer. I came back to Toronto and I started running a couple kitchens. I applied for Top Chef and became a contestant on the first season of Top Chef Canada, which was a interesting experience and a stepping stone that opened up so many different possibilities. I later had my son and became jobless, but focused on and expanded my condiments business. I then went to host Restaurant Takeover, which was amazing, because it brought me back into the restaurant world again. I had set a goal for myself that by the time I was 30, I would own my own restaurant independent of any partners or angel investors. I went back and did Top Chef All Stars and I came in fourth position, which again opened up so many doors for me. Now I'm judge on Fire Masters , which is such an amazing show. For someone who owns a barbecue and restaurants, being a judge on a barbecue show, has really helped out a lot. Commercial break A big takeaway from doing Restaurant Takeover was that I ended up opening up Butchies which is a Meat + Three restaurant. Kitchens are a place where you want to have to be there, otherwise you will produce crappy food with no love. In my restaurant, I tried my best to have people who love what they do and who want to see growth, and this has really helped to keep the turnover low. We have an inclusive and diverse workforce that is 96% female, because I enjoy surrounding myself with women due to our abilities. Often times I struggle with questions of how to stay relevant and to how to keep going, and I find that it is all about networking. It is important to find the right people and being proactive to reach them, as well as understanding that in order to make money, you have to invest in yourself and believe in your abilities. You have to think of ways that are creative and outside the box to grab people's attention. ………………………………………………… Thank you to our March Sponsor! Shock Your Media Potential is one of a kind platform that connects vetted experts with news professionals around the globe. Do you want to be a go to expert that news reporters, anchors and media producers turn to? Are you a media professional looking for credible, reliable and timely guests? Shock Your Media Potential is here for you. We have interviewed 25 media personalities and professional to ask them the questions you need to know the answers to in order to become more newsworthy, pitch your story better, and get invited back again and again, and much more. Some of our guests are household names, with exceptional on-camera careers. Others are award-winning directors, producers, camera operators, audio engineers, celebrity hair and makeup professionals, and so much more. As a part of our launch celebration, you can participate for free in our Shock Your Media Potential virtual conference, running March 28th through April 1st, together with my co-host, Eddie Luisi To learn more about our platform and our conference, go to https://www.shockyourmediapotential.com.

Chef, restaurateur and author Richard Blais' culinary journey started when he was just a teenager. “My first job was at McDonald's when I was 14,” he said. “I was the poissonier there — which means fish cook in French — which is a very important position at a fast-food hamburger restaurant that arguably has one seafood item.” Blais said his family wasn't big on fancy meals when he was a kid. Despite these humble beginnings, Blais ended up at a prestigious culinary school, the Culinary Institute of America. After school and several years in the culinary industry, Blais eventually entered the world of televised cooking competitions, ultimately gaining fame as the first winner of Top Chef All-Stars. Since then, Blais has made the rounds with a variety of celebrity chefs. Blais is now part of a trifecta of hosts — along with Rasay and Nyesha Arrington — on Next Level Chef, a reality cooking competition on Fox. On top of his hosting duties, Blais is working on a new cookbook and also runs several restaurants, including the newly opened Four Flamingos at the Hyatt Regency Grand Cypress in Orlando. On the latest episode of Florida Foodie, Blais shares his favorite dishes from his new Orlando restaurant. He also talks about some of his early experiences working in fast food and his first experience seeing an alligator in the wild while visiting family in Florida. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.”

In this episode Ellen sits down with Chef Melissa King, who is recognized as one of the best female chefs in San Francisco and was the winner of Top Chef All-Stars season 17, and Top Chef All-Stars Fan Favorite.They discuss the power of Top Chef, the importance of supporting the queer community, and taking an unconventional route to becoming a chef. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Lee Anne Wong is the chef and owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, New York, Wong graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean Georges Vongrichten's Chinese concept, Restaurant 66. Wong went on to work as the Executive Chef of Event Operations at ICC, during which time she was prominently featured on Season One of Bravo's Flagship Series “Top Chef”, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse it is today. In late 2013, Wong moved from New York City to Honolulu where in 2014, she debuted Koko Head Cafe – an island style brunch house in the Kaimuki neighborhood – to popular acclaim, with Wong recognized on the cover of Honolulu Magazine, as well as in Bon Appétit, Food and Wine Magazine, Honolulu Star- Advertiser and Huffington Post . Wong released her first cookbook, Dumplings All Day Wong , in August 2014. Chef Wong joined Hawaiian Airlines as a guest chef in 2016 and was named Executive Chef for the airline in March of 2018, leading the culinary program and menus for both domestic and international flights. In March of 2019, Wong moved to Maui with her partner and one year old son. She also participated in Season 17 of Bravo's Top Chef All Stars , filmed in Los Angeles and Northern Italy. Chef Wong's newest project, Papa'aina at the Pioneer Inn, located in historic Old Lahaina at the Harbor, showcases her culinary travels while featuring local, Maui grown and raised ingredients, as she reimagines the restaurant for Maui's oldest hotel, The Pioneer Inn. --------------------------------------------------------------------- To Learn more about The Art of Beer visit: https://www.theartofbeer.com/ The Art of Beer is a https://www.wikiocast.com/ production. FOLLOW US IG: @theartofbeerpodcast FB: @Art-of-Beer-107481008367624 #kokohead #fusioncuisine #pioneerinn

In this week's episode, we're thrilled to have Carla Hall, best known for competing on the Bravo TV show “Top Chef” and “Top Chef: All Stars.” Carla is a kindred spirit and on the podcast, we got to talk about pieces of our story that may seem so disconnected, but then we realize that they brought us to exactly where we need to be. In our conversation, Carla shares what it's like to pluck up after MAJOR success! We also chat about the twisty roads, the lessons we learn, and the people we meet, towards building a life of purpose and impact.--If you've got a little one or are in need of stylish smaller-sized frames yourself, check out Jonas Paul Eyewear! Now through September 6, you can save 20% sitewide - see store for details: https://jonaspauleyewear.com--Love the podcast? Please follow us or subscribe for FREE, rate, and leave us a review! Follow Liz on Instagram: @lizbohannon @ssekodesigns.This podcast is produced by Hueman Group Media. Follow us on IG @huemangroupmedia and Twitter @hueman_media.--- Send in a voice message: https://anchor.fm/pluckingup/message Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, we're thrilled to have Carla Hall, best known for competing on the Bravo TV show “Top Chef” and “Top Chef: All Stars.” Carla is a kindred spirit and on the podcast, we got to talk about pieces of our story that may seem so disconnected, but then we realize that they brought us to exactly where we need to be. In our conversation, Carla shares what it's like to pluck up after MAJOR success! We also chat about the twisty roads, the lessons we learn, and the people we meet, towards building a life of purpose and impact. -- If you've got a little one or in need of stylish smaller-sized frames yourself, check out Jonas Paul Eyewear! Now through September 6, you can save 20% sitewide - see store for details: https://jonaspauleyewear.com -- Love the podcast? Please follow us or subscribe for FREE, rate, and leave us a review! Follow Liz on Instagram: @lizbohannon @ssekodesigns. This podcast is produced by Hueman Group Media. Follow us on IG @huemangroupmedia and Twitter @hueman_media. --- Send in a voice message: https://anchor.fm/pluckingup/message

Brett is back from vacation! Today on the Brett Allan Show, we have the amazing Chef Eric Adjepong from Season 16 "Top Chef" on Bravo TV. To celebrate the return of dinner parties, cookouts and everything in between, a popular line of West-African cuisine, AYO Foods has partnered with Top Chef alum Chef Eric Adjepong to introduce two new items to their product line - Waakye (Beans and Rice) and Chicken Yassa and Adjepong's dishes are now available at retailers nationwide where AYO Foods are sold.  Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef, where he earned consistent acclaim from judges and popularity among viewers, and then returned for season 17 of Top Chef All-Stars.  As a first-generation Ghanaian-American Adjepong it is no surprise that he is now partnering with AYO Foods – a West African frozen food brand – to introduce his spin on spices and flavors. We covered all of this and more! Enjoy!

On today's What to Watch: Top Chef's latest spin-off Amateurs debuts, welcoming talented home chefs into the famous kitchen for a chance to win $5,000 and cook alongside some Top Chef All Stars; Martha Stewart is prepping her enormous farm for summer with some help from some of her famous friends, including Tiffany Haddish and Ellen Pompeo, on Martha Gets Down and Dirty; and Steven Soderbergh stages a heist-gone-wrong in his latest movie No Sudden Move, starring Don Cheadle, Benicio del Toro, and more. EW's Rachel Yang tells us about her latest binge, the recently canceled Manifest. Plus, entertainment headlines — including casting for the A League of Their Own series — and trivia. More at ew.com, ew.com/wtw, and @EW. Host: Gerrad Hall (@gerradhall); Editor/Producer: Editor/Producer: Joshua Heller (@joshuaheller); Writer: Tyler Aquilina (@tyler_aquilina); Executive Producers : Shana Naomi Krochmal (@shananaomi) and Carly Usdin (@carlytron). Learn more about your ad choices. Visit megaphone.fm/adchoices

Hootie! Who? Carla Hall is in the box with us in this full spectrum episode. Carla was first known by the general public for being a finalist on Top Chef Season 4 and Top Chef All-Stars, where her authentic and down to earth soul captured the hearts of viewers. She is also a former cohost of the renowned ABC daytime talk show, "The Chew" and is an active judge for multiple baking championship competitions on Food Network! Though Carla initially embarked on a career as a CPA, she explored the modelling industry for a moment, landing her in Paris, France, which ultimately wound her up in the culinary industry.Carla is open with us about growing up facing adversity and racism as a female POC, initially in an all-black community and school, then relocating to an all-white neighbourhood and facing those experiences alike. Oh, and did we mention she makes an official apology to Mr. WAYNE BRADY?! You'll have to watch to find out why...She is a multi-cookbook author, a fellow podcaster with her show "Say YES!", has a new children's book coming out, and is an overall B O S S WOMAN! Carla was a gracious and soulful human to connect with and she has endless wisdom, which she imparted in her time with us.Carla's LINKS:WebsiteInstagram (@carlaphall)FacebookPodcastGetting Jewcy LINKS:Watch This Episode on YouTubeInstagram (@getting_jewcy)Facebook (@gettingjewcy)#carlahall #topchef #podcast

Hosted by David and Nycci Nellis. On today's show: • Jonathan Bardzik is a storyteller, cook and author. Starting with his first live cooking demonstration at Washington, D.C.'s historic Eastern Market in 2011, he has appeared in front of more than 750 audiences, including the TedX stage, written three books of recipes and stories, worked with clients from USDA and National Geographic and many more.; • Return guest Chef Eric Adjepong, a finalist on season 16 of Bravo's “Top Chef” and a contestant on season 17 of “Top Chef: All-Stars,” recently announced his first cookbook and children's book, both telling stories of the African Diaspora – the transatlantic slave trade, that is – through food and history; • Many a Valentine wants to make over his or her culinary kingdom, inside or outdoors. So we invited Jessica Petrino to join us. She has an unusual career, specializing in appliance industry education initiatives for the AJ Madison Learning Center. She's going to help us learn about the hottest appliances for post-Valentine's Day gift giving; • Andre McCain, founder and CEO of the black-owned restaurant HalfSmoke. at 651 Florida Avenue, NW. It is known for gourmet house-made sausages and signature wood-grilled entrées. Chef Andre's also known for some pop-up fun and lots more.

Hosted by David and Nycci Nellis. On today’s show: • Jonathan Bardzik is a storyteller, cook and author. Starting with his first live cooking demonstration at Washington, D.C.’s historic Eastern Market in 2011, he has appeared in front of more than 750 audiences, including the TedX stage, written three books of recipes and stories, worked with clients from USDA and National Geographic and many more.; • Return guest Chef Eric Adjepong, a finalist on season 16 of Bravo's “Top Chef” and a contestant on season 17 of “Top Chef: All-Stars,” recently announced his first cookbook and children's book, both telling stories of the African Diaspora – the transatlantic slave trade, that is – through food and history; • Many a Valentine wants to make over his or her culinary kingdom, inside or outdoors. So we invited Jessica Petrino to join us. She has an unusual career, specializing in appliance industry education initiatives for the AJ Madison Learning Center. She’s going to help us learn about the hottest appliances for post-Valentine’s Day gift giving; • Andre McCain, founder and CEO of the black-owned restaurant HalfSmoke. at 651 Florida Avenue, NW. It is known for gourmet house-made sausages and signature wood-grilled entrées. Chef Andre’s also known for some pop-up fun and lots more.

We have an amazing conversation with Television Personality Carla Hall.  She first won over audiences when she competed on Bravo’s “Top Chef” and “Top Chef: All Stars” and shared her philosophy to always cook with love. In her years hosting the award-winning daytime program, “The Chew,” she engaged with audiences on an authentic level that brought her loyal and passionate fans.  Currently, she can be seen co-hosting Food Network’s “Worst Cooks in America.”Carla Hall has a mantra: “Say yes. Adventure follows, then growth.”  We discuss how this mantra has created opportunities, supported her through life challenges and excited her for the future.Subscribe to Hot Flashes & Cool Topics podcast on any podcast platform.https://www.carlahall.com/https://hotflashescooltopics.com/ 

In this episode, we had the privilege of talking with Chef Tiffany Derry. It was an absolute pleasure to be able to talk with her about being in the spotlight, her past, future goals, and of course, Becca and Matt's favorite city, New Orleans. Chef Tiffany Derry is the chef behind Roots Chicken Shak and the brand new Roots Southern Table (set to open in 2021), both located in Texas. She was a finalist on Bravo's Top Chef, both on season 7, where she was voted "fan favorite", as well as on season 8 for Top Chef: All-Stars. She is one of Jon Taffer's top notch experts on Bar Rescue, and was a host on Spike TV's Hungry Investors. She is a judge for Top Chef Junior, and has made multiple appearances across The Food Network. She is an active member of the James Beard Foundation, appointed as spokesperson for their sustainability efforts, and is the woman behind Derry Wear Apparel (www.derrywear.com). For more information about Chef Derry, check out her website at www.tiffanyderryconcepts.com! If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you!  --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Four years and 200 episodes later, and we’re here sharing our landmark episode with a very special guest, Brian Malarkey. Over the past ten years, Brian has built a successful restaurant empire throughout the country, starting in San Diego. He was the founding chef and partner of Searsucker and Herringbone restaurants, which sold majority stake to Hakkasan Group in 2014. Since then, he's opened Herb & Wood, Herb & Eatery, Herb & Sea, Animae, NIMA Cafe, and Herb & Ranch. Brian was a finalist on season 3 of Top Chef, and was on Top Chef All-Stars this past season. He's also been on Guy's Grocery Games, the Today Show, and Good Morning America. In the restaurant industry, you can either go small or you can go big, and Brian took the latter to a new level with his multimillion dollar restaurants. Despite creating over 15 restaurant concepts, Brian cherishes his roots and shares that his favorite project had to be his first with Searsucker. Taking that plunge was huge for him, especially at a time when people weren’t opening restaurants. The next big step was with Herb & Wood, proving his success wasn’t just a one-time thing. While he and his business partner Chris Puffer are in no hurry to expand right now, he says they have new concepts boiling up. We covered a lot of ground during our interview about what’s happening at Brian’s company and in the industry. Brian has been able to rehire about 60 percent of his employees since March, but they have closed Herb & Eatery. With the need for outdoor dining, they were able to double the seating occupancy at Herb & Sea and Animae—where sales are actually up day-to-day from last year. He also started online cooking classes and donated the funds, and he’s now doing virtual classes for corporations. Brian shared his concerns about PPP loans running out for many local restaurants and how this will impact the community, and discussed steps that small restaurant owners can take to try to get through this: from seeking out partnerships with other restaurants to negotiating with landlords. In Hot Plates, Death by Tequila is opening a third location in Liberty Station. They recently signed to take over El Jardin Cantina, and are hoping to open by January 2021. Chef Andrew Bachelier, formerly at Jeune et Jolie, is now offering high-end meals for takeout twice a week, with only 20 tickets available per evening. His website has all the information. Rapper Wiz Khalifa started a new food delivery service, and expanded it to San Diego. HotBox by Wiz is a roundup of his personal favorite snacks, which he helped create, and yes, of course it has an unapologetic stoner theme. In Two People for Takeout/Two People for $50, Brian enjoys taking his family to Blue Water Seafood in OB to get fish tacos for a picnic on the beach. Troy is still on his search for the best ramen in San Diego, and says Yakitori Yakyudori is still one of the best. David recommended the Chinese American dishes at the recently opened Fortunate Son, and Marie picked the spicy miso ramen at Santouka. Thank you for listening! As always, we want to hear from our listeners. Do you have a question for Troy? Need a recommendation for takeout? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you’re too shy, you can email us at happyhalfhour@sdmag.com.

“I feel so reinvigorated and I want to teach people the comfort foods that I grew up eating. I want to keep Vietnamese food alive in America.” Chef Nini Nguyen is a New York City based chef, instructor, recipe developer and recent contestant on Bravo’s Top Chef All Stars. Nini grew up in New Orleans East where there is a big Vietnamese population and growing up, she predominantly ate Vietnamese food and cooked Vietnamese food with her grandmother. This is where she fell in love with food and cooking - in a place with such a rich culinary background with so many delicious things to eat. Now, Nini feels reinvigorated and wants to teach people about the comfort foods of her heritage that she grew up eating. During Nini’s time in college at LSU, she realized she wanted to be a chef and after college, took the leap and went culinary school but felt that she learned so much more on the job. She quickly fell in love with the industry - she loved the culture of restaurants and the people the restaurants attract to work there. She worked at restaurants across Louisiana including Coquette and at a bakery where she honed in on her pastry skills, which landed her a gig at the famed Eleven Madison Park in NYC. Not too long after, she secured a spot on Top Chef Kentucky, which then led her to become a contestant on Bravo’s most recent season, Top Chef All Stars. These experiences have inspired her cooking and have given her a platform to teach - which is what she really loves to do. Here’s what we cover in this episode: how Top Chef has impacted her career, launching virtual and on-demand cooking classes in the wake of the pandemic, how New Orleans native chefs are starting to explore and use Vietnamese ingredients in New Orleans cooking and why Nini loves this industry and cooking so much. Tune in and follow @chefnininguyen and @fromthegrounduppod on Instagram and check out www.chefnininguyen.com for more info on Nini’s classes.

Chef Brian Malarky, known for local restaurants like Herb & Wood and his latest, Animae, recently competed on "Top Chef: All Stars" in Los Angeles and is pivoting to digital dining during the pandemic.

Hosted by David and Nycci Nellis. On today’s show: • Have you visited the Wine Kitchen in Leesburg or Frederick? You should have! The Wine Kitchen is a RAMMY nominee for Wine Program of the Year. The Wine Kitchen’s assistant manager and wine program head, Justin Langley, joins us to talk about the nomination and his favorite wine of the moment; • In late June, wine writer and educator Julia Coney launched Black Wine Professionals, a database featuring vetted black wine talent for gatekeepers who say they want to diversify their wine business. She joins us today; • D.C.’S Ward 5 has some great economic development and jobs news. The City-State Brewing Company, a craft microbrewery, taproom and community gathering space, broke ground July 22 for a 13,000-square-foot building at 705 Edgewood St. NE, overlooking the Metropolitan Branch Trail. Owner James Warner has also announced the launch of an opportunity zone fund to welcome additional investors. City-State Opportunity will leverage the investments to create an array of jobs and apprenticeships at the brewery; And chef Eric Adjepong, a finalist on season 16 of Bravo's “Top Chef” and a contestant on season 17 of “Top Chef All Stars,” recently launched a series of virtual interactive cooking classes where he teaches some of his signature dishes to a Zoom audience of up to 30 students. Chef Eric is a first-generation Ghanaian-American, bringing West African cuisine to the mainstream as a way to teach black history and the influence of African culture on cuisine.

Hosted by David and Nycci Nellis. On today's show: • Have you visited the Wine Kitchen in Leesburg or Frederick? You should have! The Wine Kitchen is a RAMMY nominee for Wine Program of the Year. The Wine Kitchen's assistant manager and wine program head, Justin Langley, joins us to talk about the nomination and his favorite wine of the moment; • In late June, wine writer and educator Julia Coney launched Black Wine Professionals, a database featuring vetted black wine talent for gatekeepers who say they want to diversify their wine business. She joins us today; • D.C.'S Ward 5 has some great economic development and jobs news. The City-State Brewing Company, a craft microbrewery, taproom and community gathering space, broke ground July 22 for a 13,000-square-foot building at 705 Edgewood St. NE, overlooking the Metropolitan Branch Trail. Owner James Warner has also announced the launch of an opportunity zone fund to welcome additional investors. City-State Opportunity will leverage the investments to create an array of jobs and apprenticeships at the brewery; And chef Eric Adjepong, a finalist on season 16 of Bravo's “Top Chef” and a contestant on season 17 of “Top Chef All Stars,” recently launched a series of virtual interactive cooking classes where he teaches some of his signature dishes to a Zoom audience of up to 30 students. Chef Eric is a first-generation Ghanaian-American, bringing West African cuisine to the mainstream as a way to teach black history and the influence of African culture on cuisine.

Please unpack your knives and stay! The Top Chef Judges' Table is back on Reality TV RHAP-Ups for a Top Chef feedback show, focusing on what the franchise might look like moving forward beyond season 17. The post Top Chef: All-Stars L.A. | Season 17 Feedback Show appeared first on RobHasAwebsite.com.

Please unpack your knives and stay! The Top Chef Judges' Table is back on Reality TV RHAP-Ups for a Top Chef feedback show, focusing on what the franchise might look like moving forward beyond season 17. The post Top Chef: All-Stars L.A. | Season 17 Feedback Show appeared first on RobHasAwebsite.com.

This week catch up on "news" (even MLB!) for a solid 30 minutes! We discuss Below Deck, Stassi's baby girl, Top Chef All Stars winner and more. We also go back in time to the very first episode of RHONY! We see Lu, Jill, Ramona, Bethenny, and Alex all living their best lives. Alex and Simon say they are one person in two bodies and travel to St. Barts in speedos and thongs while speaking French. Meanwhile, the other ladies head to the The Hamptons to hit some tennis balls. Ramona still thinks she's sexy and Mario has always been a flirt, nothing has really changed. And Bethenny got everything she mentioned wanting! Come judge with us! See acast.com/privacy for privacy and opt-out information.

Please unpack your knives and stay! The Top Chef Judges' Table is back on Reality TV RHAP-Ups to cover season 17, Finale Recap: "Finito!" The post Top Chef: All-Stars L.A. | Season 17 Finale Recap: “Finito!” appeared first on RobHasAwebsite.com.

Please unpack your knives and stay! The Top Chef Judges' Table is back on Reality TV RHAP-Ups to cover season 17, Finale Recap: "Finito!" The post Top Chef: All-Stars L.A. | Season 17 Finale Recap: “Finito!” appeared first on RobHasAwebsite.com.

SO many SPOILERS ahead! You've been warned! Richard and Jazmin recap the Top Chef All Stars finale during the commercial breaks for your listening pleasure. We recommend pushing play with us and watching the show while listening to our fearless hosts break the action down during the commercials. You'll hear Richard lament sharing his crown, comparing selecting a sous chef to a Vice Presidential nominee and Jazmin gets all the feels on memory lane. Plus who else wants a Tom Colicchio garden gnome that grills squab?! Last warning! Spoiler ALERT! Follow along on Instagram too: @starving4pod @richardblais @jazminblais

We interviewed Top Chef: All-Stars finalist Stephanie Cmar about her previous runs on the show, her decision to come back for All-Stars, her friendship with Kristen Kish and what the future holds.

We interviewed Top Chef: All-Stars finalist Stephanie about her previous runs on the show, her decision to come back for All-Stars, her friendship with Kristen Kish and what the future holds.

Don't miss this fun show! Co-host on ABC's The Chew and “Fan Favorite” on Bravo's Top Chef All Stars, Carla Hall chats about her new book Carla's Comfort Foods: Favorite Dishes from Around the World. She also answers Kitchen Chat listeners' questions about great tips for meals in a hurry and easy family recipes. Visit www.kitchenchat.info for a chance to … Read more about this episode...