Podcasts about Top Chef Canada

Eden Grinshpan aka Eden Eats is a chef, author, and host of Top Chef Canada. We go way back and we are talking all about her quick engagement with her husband, how she keeps things hot and fresh after kids, her philosophy on what to share online, how she got into cooking, and so much more!Buy Eden's new book Tahini Baby https://www.tahinibabybook.com/Sponsors:For flavor that pops, WMAA chooses Simply Pop. Go to cokeurl.com/simplyPOP to find out where you can try it.Sign up now and join the over 14 million all-time customers who have already saved and invested over $25 billion with Acorns. Head to acorns.com/acme or download the Acorns app to get started.Give yourself the luxury you deserve with Quince! Go to quince.com/acme for free shipping on your order and 365-day returns.Chapters06:55 Fan Moments and Early Days29:35 Postpartum Anxiety and Therapy41:58 Cooking Disasters and Date Bark47:11 Encouraging Kids to Cook48:54 Middle Eastern and Mediterranean Cuisine55:19 Dating in the Modern World01:00:55 Keeping the Spark Alive After KidsProduced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dream Count is one of the biggest publishing events of the year — and The Next Chapter's Book Club is here to talk about it; Canadian celebrity chef and Le Cordon culinary graduate Eden Grinshpan breaks down her life and career in cookbooks; why Joel Plaskett took a course to better understand this book; and celebrate National Poetry Month with these All-Canadian collections on this episode of The Next Chapter.Books discussed on this week's show include:Understanding Media by Marshall McLuhanDream Count by Chimamanda Ngozi AdichieJerusalem by Yotam Ottolenghi and Sami TamimiThe Barefoot Contessa Cookbook by Ina GartenMastering the Art of French Cooking by Julia ChildUnravel by Tolu OloruntobaBuzzkill Clamshell by Amber DawnAllostatic Load by Junie Désil

This week on SUPERWOMEN, I'm joined by my longtime friend, the host of “Top Chef Canada” and Food Network alum Eden Grinshpan, for a lively conversation on creativity in the kitchen and beyond.You might know Eden from her time on television or her much loved cookbooks, “Eating Out Loud,” but, in this episode, she's giving us the inside scoop on her latest creation: “Tahini Baby,” a vibrant, veggie-forward cookbook filled with bold Middle Eastern flavors and warm memories. Eden shares with us how she carved out a space for herself in the food world by staying true to her roots, embracing humor, and keeping her recipes approachable, health-conscious, and packed with flavor. We talk about the behind-the-scenes reality of cookbook creation (which takes a village) and how she found joy in the chaos of career-building, marriage, and motherhood. Whether you're a seasoned home cook or a takeout enthusiast, Eden's infectious energy and approach to life will leave you inspired to turn up the music, throw on an apron, and create something worthwhile. Thank you for listening! Don't forget to order my book, “Fearless: The New Rules for Unlocking Creativity, Courage, and Success.”Follow SUPERWOMEN (@rmsuperwomen) and Eden (@edeneats) on Instagram.Support this podcast: https://bit.ly/rmsuperwomen 

Today's guest is the radiant Eden Grinshpan—host of “Top Chef Canada,” cookbook author, and all-around joy-spreader. Eden joins host Kerry Diamond to talk about her brand new cookbook, “Tahini Baby: Bright, Everyday Recipes That Happen To Be Vegetarian,” which hits shelves tomorrow. It's a flavorful tribute to the Middle Eastern-inspired dishes of her childhood and her forever pantry hero: tahini. They also dive into creativity in the kitchen, chasing joy, and the power of food to connect and comfort. To get our new Love Issue, click here. Subscribe to the She's My Cherry Pie baking newsletter.Visit cherrybombe.com for subscriptions and show transcripts. More on Eden: Instagram, “Tahini Baby” cookbookMore on Kerry: Instagram

Eden Grinshpan is a Canadian chef and television host based in Toronto, Ontario. She has hosted Top Chef Canada since 2017, and she is the author of a very cool new book, Tahini Baby. In this episode, we talk about Eden's career both on and off television. We dig into her New York City restaurant takes — the good, the bad, and the labneh — and how she developed her unique recipe style and vibe. Also on the show we have a terrific conversation with Gena Hamshaw, author of the new book, A Grain, a Green, a Bean. We talk about her work as a nutritionist, and how her book cracks many codes when it comes to eating a plant-based diet.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is part one of a two-part recap!We join Top Chef Canada under a freeway and no one even offered us a hit. WTF? To watch this recap on video, listen to our White Lotus bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is part 2 of 2We join Top Chef Canada under a freeway and no one even offered us a hit. WTF? To watch this recap on video, listen to our White Lotus bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Top Chef: Canada is in full swing and we're finally here to run down the chefs via their bios and to talk turkey about the first few episodes. Bon appetit! To watch this recap on video, listen to our bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're so excited. This is our first Uglee Truth Sideshow (where we follow along with our favorite reality TV competitions) for the new season of Top Chef. And this season we, indirectly, know one of the contestants! Come be judgy with the Ugs.

Chris and Andy talk about a couple of forthcoming shows, like ‘Your Friends and Neighbors' on Apple TV+ and the second season of ‘Andor,' and how they are being marketed (3:37). Then they talk about the first episodes of ‘Everybody's Live With John Mulaney' (19:37) and ‘Daredevil: Born Again' (31:48), before covering the latest episode of ‘The Pitt' (53:53) and the premiere of ‘Top Chef: Canada' (1:08:33). Hosts: Chris Ryan and Andy Greenwald Senior Producer: Kaya McMullen Video Production: Chris Thomas Video Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textChef Imrun Texeira takes us on a powerful journey through the intense world of professional kitchens, from his humble beginnings as a 14-year-old dishwasher to competing on Top Chef Canada and staging at the world-renowned Noma restaurant. With remarkable candor, he reveals how his multicultural heritage—blending Northern Indian, East African, British, and Canadian influences—shaped his unique culinary perspective and created a distinctive palate that sets his food apart.The conversation takes a profound turn as Imrun shares his personal struggles during the pandemic, a period that stripped away his direction and livelihood but ultimately led him to discover the Burnt Chef Project. Now serving as an ambassador for this vital mental health initiative, he speaks passionately about breaking the stigma surrounding mental health in culinary spaces and creating sustainable work environments where chefs can thrive both professionally and personally.Joined by Walk-In Talk Culinary Contributor, Chef Kevin Raspberry, who brings his own perspective on industry challenges, the discussion explores the delicate balance between maintaining the high standards and work ethic essential to culinary excellence while eliminating toxic behaviors that have historically plagued restaurant kitchens. Their authentic dialogue offers rare insight into how the next generation of culinary professionals can approach their careers with both passion and boundaries.Whether you're a professional chef, home cook, or simply someone who appreciates food culture, this episode delivers valuable wisdom about resilience, cultural identity through food, and the critical importance of prioritizing mental wellbeing iIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

“She's going to turn four, and she's cooking with me every day. It's so easy to fill yourself up with empty calories, and learning how to come up with a meal for yourself in a couple minutes actually is a superpower now.” Today's guest on 2 Dads 1 Car is Haan Palcu-Chang, Top Chef Canada finalist, a new friend and father of a young boy and girl. As we drive around Salt Spring Island in BC, Haan and I share a conversation centering on the importance of reconciling our public-facing image with our personal images as parents to our children. Haan also walks us through the impacts of his fascinating career in culinary, marketing, and reality TV on his family and role as a father. Throughout this conversation, Haan recounts stories of support from his wife and family, and gives me insight into how to approach feeding the picky eaters of the household - it's hard! Thanks for joining us on this episode of 2 Dads 1 Car, and a special thanks to Haan for taking the time to share his inspiring story with us! Please check us out at 2dads1car.com, and look out on Instagram for our latest updates. I hope you love this episode!

Miroki and André are big fans of Top Chef Canada - seeing great cooking coming from all corners of the country is inspiring. This season one chef stood out - and that is Indigenous Chef Shane Chartrand. Shane joins Tasting Together to talk about his time on the show - and to talk about his own origin story. You can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereview Hosted on Acast. See acast.com/privacy for more information.

On this weeks podcast we are excited to have on Chef Chanthy Yen. Growing up in Windsor Ontario, Chanthy was lucky enough to grow up learning to cook from his Cambodian grandmother. His love of amazing food turned into a very successful career that has taken him across the country and around the world. Honing his skill at the much lauded Northwest Culinary Academy and has never looked back. He worked at the cutting edge Mugaritz in Spain. He worked with Ferran Adria and his team on culinary and gastronomic research in Barcelona. He has opened many restaurants but one of his crowning achievements was winning the 2024 Top Chef Canada a rigours 3 month cooking show that puts some of Canada's best Chefs through extremely tough challenges. I hope you enjoy the podcast. Send us your feedback

Born to parents who arrived in Canada from Cambodia in the 1980's to flee the horrors of the Khmer Rouge He developed a love of cooking watching his grandmother while growing up and he spent time in Spain working under at world renowned Ferran Adria's El Bulli Foundation, Was once personal Chef to Prime Minister Justin Trudeau and his family.  Chanthy Yen, Chef de Cuisine at Vancouver's Michelin-recommended Bacaro and Canada's Top Chef for Season 11 joins Ben with his great story.

Wish We Never Met Top Chef Canada judge Mijune Pak? Listen to the new WWNM episode and find out!(Make sure to listen to this episode to take advantage of two great holiday season promotions in the Calgary area!)With Season 11 of Top Chef Canada wrapping in early December, Pak joins Amy and Dan to chat a bit about the show, but first, she shares a “Wish I Never…” story that has to do with Martha Stewart.The Top Chef judge also chats about the showstopping food stations at her August wedding, having an unexpected second wedding in France, and now another wedding celebration in December as guilted by her parents. Don't worry, all three are to the same lovely gentleman!Dan shares a harrowing “Wish I Never…” story that results in his current broken ankle, while Amy cackles in the background. The two discuss airport and flying habits as well before Amy tells a funny tale of taking Xanax on a plane with a stranger. Fun!THANK YOU for listening to Wish We Never Met! New episodes released every Thursday.Give this new podcast some love by clicking "follow" on Spotify or Apple, and consider leaving a 5-star review too!FOLLOW the podcast on social media - @wishwenevermetpodcastDo YOU have someone you wish you never met? Something you wish you never said? A place you wish you never went?Email us at wishwenevermetpodcast@gmail.com. We want to hear from YOU!

Lisa Ahier is known far and wide as the owner and chef at Sobo in Tofino. Sobo is the kind of dining and room you like so much, you send all your best friends there. It's the centre of the town. Locals meet there for breakfast, lunch and dinner.  Lisa has moved on from Sobo and is now making notes for her third book and has become the darling of this years Top Chef competition.   Five shows in and she's still there, the oldest competitor since they started years ago. We have lots to talk about - lean in, it's a hoot. https://www.instagram.com/lisaahier/

In this conversation, Chef Lynn Crawford discusses her move to the country, her passion for gardening, and her upcoming book. She emphasizes the joy of growing and cooking with fresh ingredients and the importance of sharing food with family and friends. Tommy and Debbie ask her about creating new communities through food and the benefits of planting food to live off your land. They also touch on the challenges of being a chef and the decision to leave the restaurant industry. Listeners also get to hear about Chef Lynn's upcoming plant-based cookbook. Chapters (00:00) Living a Connected Life: Chef Lynn Crawford's Journey to the Country (09:20) The Joy of Gardening: Teaching Children About Food (18:06) Preserving the Harvest: Tips for Preserving Tomatoes (23:57) The Generosity of Cooking: Sharing Food with Others (24:44) Creating New Communities Through Food (25:40) The Benefits of Working from Home (27:23) The Next Chapter: Leaving the Restaurant Industry (31:06) Surrounding Oneself with the Best People (48:26) Chef Lynn's Upcoming Plant-Based Cookbook More about Chef Lynn Crawford: Acclaimed Food Network celebrity chef and bestselling author, Chef Lynn Crawford has over 25 years of culinary experience, including many years as executive chef for the Four Seasons Hotels in Toronto and New York. One of the highest profile chefs in the country and a genuine household name, she is continually sought after as a dynamic host, public speaker, brand ambassador, spokesperson and mentor. Chef Lynn has released three best-selling cookbooks “Pitchin' In” (2012), “At Home with Lynn Crawford” (2013) and the award winning “Farm to Chef” (2017). Chef Lynn is the winner of the 2017 Gourmand World Cookbook Award, and recipient of the 2018 Lifetime Achievement Award by Canada's 100 Best. Chef Lynn starred in Food Network's hit series Pitchin' In, which was nominated for Gemini Awards, both as a series and for her dynamic hosting, in 2010, 2011 and 2013. She can also be seen competing as an Iron Chef in Kitchen Stadium on Iron Chef Canada. Chef Lynn has appeared as a competitor on Top Chef Masters and Iron Chef America. Chef Lynn was a regular judge on Top Chef Canada and Chopped Canada, co-host of The Great Canadian Cookbook and Restaurant Makeover and is an Expert on the Marilyn Denis Show. Chef Lynn, a longtime supporter of the farm-to-table movement and sustainability, is also the Chef Ambassador for Egg Farmers of Canada. She is a dedicated philanthropist, giving back by participating in several charitable initiatives. Follow her adventures on Instagram  and Twitter or visit her website: https://cheflynncrawford.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this Sunday Revisit episode of "One More Thing Before You Go," we sit down with the incredible Jessica McGann. She spent over two years traveling the world solo, exploring 30 countries and beyond. Discover what it's truly like to experience the world firsthand and how these experiences have shaped her. But that's not all – Jessica's journey continues as she rises in the film and television industry, working on popular shows like Big Brother Canada, Top Chef Canada, Blown Away, and All-Round Champion.However, life took a turn in 2020 when her mental health hit rock bottom. This led her to become a passionate advocate for mental health, pursuing a Diploma in Life Coaching. Today, she shares her wisdom through one-on-one sessions, workshops, and her podcast, "The Pivot Point." Join us as we delve into her remarkable journey of travel, success, and resilience.Don't miss out on Jessica's insights into mental health and mindfulness. Visit https://beforeyougopodcast.com to find out more about her work and her podcast.#JessicaMcGann #TravelAdventures #MentalHealthAdvocacy #Resilience #EntertainmentIndustry #SoloTravel #Podcast #Mindfulness #LifeCoaching #OneMoreThingBeforeYouGoThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacyPodcorn - https://podcorn.com/privacy

Abby has a vegetable skeptic in her house. But it's not her two young children, it's her husband, Trent. So Chris enlists Top Chef Canada host and cookbook author Eden Grinshpan to help Abby find creative ways to make vegetables seem more appealing to Trent — and, by extension, their toddler. RECIPES:Whole Roasted Broccoli with Romesco, Almonds, and DatesWhole Head of Roasted Cauliflower with Garlicky Tahini SauceSesame Caesar SaladBroccoli Caesar

So happy t have on todays guest. Dez Lo is a Chef who has made Vancouver her home for the last 15 years. Born in Hong Kong and gaining her culinary chops in New York City, she came to Vancouver to start a new life and hasn't looked back. She went on to conquer, or almost conquer Top Chef Canada, and is now onto to her newest venture as an entrepreneur. Dez has been developing a cheese biscuit for most of her career, it came from her love of southern food and wanting the perfect surprisingly delicious bit of food. I hope you enjoy todays podcast, please feel free to leave comments @cookscamp on instagram 

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

A perfect rerun for the new year: Chef and food stylist Aliza Sokolow, and Top Chef Canada host Eden Grinshpan chat with Kate about how we should be talking to kids about food, why kids will try the strangest things and eschew what seems like a natural win, and learning to just let go of the frustrations and roll with it. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

In this episode of "One More Thing Before You Go," we sit down with the incredible Jessica McGann. She spent over two years traveling the world solo, exploring 30 countries and beyond. Discover what it's truly like to experience the world firsthand and how these experiences have shaped her. But that's not all – Jessica's journey continues as she rises in the film and television industry, working on popular shows like Big Brother Canada, Top Chef Canada, Blown Away, and All-Round Champion.However, life took a turn in 2020 when her mental health hit rock bottom. This led her to become a passionate advocate for mental health, pursuing a Diploma in Life Coaching. Today, she shares her wisdom through one-on-one sessions, workshops, and her podcast, "The Pivot Point." Join us as we delve into her remarkable journey of travel, success, and resilience.Don't miss out on Jessica's insights into mental health and mindfulness. Visit https://beforeyougopodcast.com to find out more about her work and her podcast.#JessicaMcGann #TravelAdventures #MentalHealthAdvocacy #Resilience #EntertainmentIndustry #SoloTravel #Podcast #Mindfulness #LifeCoaching #OneMoreThingBeforeYouGoThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacyPodcorn - https://podcorn.com/privacy

Picture this: You're the responsible for a 150-strong cast during a global pandemic, and suddenly, everything starts to crumble. You're at the brink of burnout and you need a lifeline. That's the story of our guest, Jess McGann, who transformed her life in this challenging season. Join us as we delve into Jess's narrative, from being an actress to becoming a life coach, highlighting the importance of mental health, communication, and personal boundaries.Jess spent over two years traveling the world solo, living in countries such as Australia and New Zealand, accumulating 30 countries (and still counting) When she returned home she worked her way up in the film and television industry and is now a TV Producer having worked on shows such as Blown Away, All Round Champion, Big Brother Canada, Top Chef Canada, and more. When her mental health hit rock bottom in 2020 she became passionate about learning all things Mental Health and returned to school to receive her Diploma in Life Coaching. Jess now works as a practicing life coach and educator within her business "Coached by Jess". Through one-on-one sessions, workshops and speaking events, she shares her passion for mental wellness and guides others to achieve a more aligned and fulfilling life.Connect with Jess:IG: @coached.byjessTikTok: @coachedbyjessWebsite: www.coachedbyjess.comGet ready to discover YOUR shine!Thank you for listening to Self(ish) Confidence! If you enjoyed this episode, please share it with a friend or on your social media and tag me @jess.clerke so I can personally thank you for helping spread some confidence + love! Check out my website at: www.jessclerke.com If you're on instagram, come say hi!!

Growing up, celebrated chef and entrepreneur Vikram Vij wanted to be an actor, but his business-minded father had other ideas. At nineteen, Vij left India for Austria, where he studied hotel management, and landed his first restaurant job at the famed Michelin-starred Post-Stuben restaurant. It was there that a chance encounter with the head of CP Hotels led to a job offer at the Banff Springs Hotel. And so began Vikram Vij's life in his adopted country of Canada. “I fell in love with Canada. I fell in love with Banff. And I always tell people I come from one of the largest democracies in the world called India, but I actually live in the best democracy in the world called Canada,” Vij says. From Banff, it was on to Vancouver, where Vij would build a network of restaurants with his former wife and business partner Meeru Dhalwala, and satisfy the entertainer in his soul with appearances on shows like Dragons' Den, Top Chef Canada and Recipe to Riches. Countless Journeys is brought to you by the Canadian Museum of Immigration at Pier 21, located at the Halifax Seaport.

This week, Three Kitchens Podcast chats with Canadian chef, Carl Heinrich about the importance of knowing where your food comes from and how it is produced.  As we all know, when you cook with good quality ingredients, your food is just going to taste better.  He talks about restaurant menu planning using the whole animal, and local seasonal produce. And Carl has tips for us to keep in mind when shopping at our local farmer's markets, and how parents can teach their kids from a young age to be mindful about the food we eat.  Carl is co-owner of Richmond Station restaurant in Toronto, Canada. He was also the winner of the Food Network's Top Chef Canada, Season 2 (and yes, we ask Carl about performing on the high-pressure environment of a reality cooking show). We also ask Carl what a professional chef eats at home when they're tired of cooking at work. One of his go-to snacks is a fried egg sandwich, so Erin has created a fried egg sandwich recipe for you on the blog, inspired by an Israeli Sabich sandwich (featured on a past Three Kitchens episode - link below).  We hope all our Toronto listeners will head down to Richmond Station for a meal! A great big thank you to Carl, for joining us on the podcast.  Episode Links~~~~~ Fried Egg Sandwich Recipe~ A Pita Sandwich called Sabich (Three Kitchens Podcast episode 2.38) ~ Richmond Station Restaurant~ Top Chef Canada~ Stratford Culinary School~ Wychwood Barn Farmers Market~ Ryan Donovan~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.Poached Eggs with Freekeh Tabouleh, Harissa & YogurtServes 2Poached Eggs with Freekeh Tabbouleh1 teaspoon kosher salt2 tablespoons distilled white vinegar4 large eggs1/4 cup plain yogurt with a large pinch of salt2 tablespoons harissa, store-bought or homemade, plus more as neededFreekeh-Celery Tabbouleh (below)Aleppo pepper or red chile flakesFlaky sea saltFreekeh-Celery Tabbouleh2 cups cooked cracked freekeh2 cups chopped fresh parsley2 cups chopped fresh dill2 celery stalks, finely diced1/4 cup plus 2 tablespoons extra-virgin olive oilGrated zest and juice of 1 lemon1 teaspoon kosher saltPoached Eggs with Freekeh TabboulehFill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serveFreekeh-Celery TabboulehIn a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Kevin and Tom get their hands dirty with the Gaggan Anand episode of Top Chef: World All-Stars and take stock of the competition as we near ever closer to the Restaurant Wars mark. Cheftestant Dale Mackay of Saskatchewan fame joins the show to talk about his rollercoaster ride on Top Chef, daily life as a triathlete in reality-television isolation and the difference of this particular season vs. Top Chef Canada. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kevin and Tom get their hands dirty with the Gaggan Anand episode of Top Chef: World All-Stars and take stock of the competition as we near ever closer to the Restaurant Wars mark. Cheftestant Dale Mackay of Saskatchewan fame joins the show to talk about his rollercoaster ride on Top Chef, daily life as a triathlete in reality-television isolation and the difference of this particular season vs. Top Chef Canada. Learn more about your ad choices. Visit podcastchoices.com/adchoices

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Our newest episode is now out with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020, 2021, and 2022, #23 Top Philadelphia Lifestyle Influencer in 2021 and 2022, and nominated by Metro Philly Newspaper as 2022's Best of Philly Arts & Entertainment. We're thrilled to welcome YouTube superstar with over 1.6 million subscribers and bestselling author of Hot Thai Kitchen - Pailin Chongchitnant. Pailin will talk about her new cookbook ‘Sabai: 100 Simple Thai Recipes for Any Day of the Week' published by Appetite by Random House. Sabai: The state of being when you're at ease. Comfortable. Relaxed. Pailin Chongchitnant knows that a busy schedule can make learning new recipes seem intimidating--whether you're familiar with the cuisine or not. In her second book, Pai will empower you to make Thai food part of your everyday routine, with a compilation of authentic and straightforward recipes, like Beef Laab or Green Curry Chicken with Winter Melon, that are quick to make and delicious to eat. From prepping, to cooking, to eating, the dishes in this book can be done sabai sabai, as the saying goes. Pai takes you through every recipe with her signature level of detail and warm, encouraging style. And she's thought of plenty of shortcuts, tips, and tricks to get dinner on the table, no matter how hectic the day has been. There are even QR codes linking to her YouTube videos on tips, techniques, and more to support you every step of the way. Also Anna Olson, a professionally trained chef and the internationally known host of Food Network Bake With Anna Olson, as well as the Oh Yum with Anna Olson channel on YouTube which has over 1.3 million subscribers joins us. She will talk about her newest cookbook Anna Olson's Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) published by Random House. Inside Baking Wisdom lies the answer to every baking question you've ever had (and many you haven't yet), plus over 150 perfected recipes—both savory and sweet—for bakers of all skill levels. Get inside Anna's baking brain, as she shares a career's worth of experience to build a true masterclass in baking. In this incredible baking compendium, you will learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker. Then it is Gesine BP - Gesine Bullock-Prado, a pastry chef, author of six books, baking instructor at King Arthur Flour: The Baker's Store and Baking Education Center, Stonewall Kitchen and online at Craftsy.com, has been the contributing food editor of both Runner's World and Food & Wine, co-hosted Cooking Channel's Unique Sweets, is a regular on America's top-rated morning show the Today Show and on NPR's NPR All Things Considered, host of Baked in Vermont on the Food Network and was a main judge of Food Network's Best Baker in America. She also judged America's Test Kitchen's Next Generation. She is the owner and baking instructor at Sugar Glider Kitchen where classes sell out within 5 minutes and is working towards getting her Vermont Master Gardener Certification in 2023. She also released her latest cookbook ‘My Vermont Table: Recipes for All (Six) Seasons' published by Countryman Press. Vermont―arguably the OG farm-to-table state―is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State's flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season―that time of year before spring when thawing ice makes way for mucky roads―and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Oh Canada, we'll have on the program Chef Dale Mackay. Touring the world as Gordon Ramsay's right-hand at his Michelin-starred restaurants, the first Top Chef Canada winner and AAA Five Diamond Award winning Chef Dale MacKay is gearing up for a huge 2023 as he competes in the new season of Bravo's Top Chef: World All-Stars. Padma Lakshmi, Tom Colicchio, and Gail Simmons are back hosting Season 20 of the Emmy, James Beard Foundation and Critics' Choice Award-winning series which features 16 winners and finalists from 11 different Top Chef versions around the world competing for the ultimate World All-Stars title. This time the chefs will return to the kitchen to battle it out throughout London before moving on to the grand finale in Paris. This epic showdown marks the first time the flagship edition of Top Chef has gone abroad for an entire season. Originally from Saskatoon, Saskatchewan, MacKay's culinary career began as a fry cook in Vancouver, B.C. He then moved to London, England, where he began working at Gordon Ramsay's Claridge's, followed by stints in other Michelin-starred Ramsay restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef at Chef Daniel Boulud's Lumière restaurant, where the restaurant was awarded the AAA Five Diamond Award under his direction. You'll enjoy listening to Susan Everett Gravely, the Founder and the CEO of VIETRI., a lifestyle brand of Italian artisan-crafted dinnerware and home and garden accessories. VIETRI is now America's largest Italian ceramics importing company, partnering with numerous Italian manufacturers in various regions throughout Italy. VIETRI serves a customer base of over 2,000 specialty retailers and department stores in all 50 states and internationally. In her debut cookbook, ‘Italy on a Plate: Travels, Memories, Menus' published by VIETRI Publishing, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI. With a foreword by Frances Mayes, author of Under the Tuscan Sun, Italy on a Plate is an exploration into what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely has made during her years of Italian travels have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy's flavors with recipes you will enjoy with loved ones for years to come. Happy to talk to Christine Flynn the proprietor of Good Earth Food and Wine and a partner at The Good Earth Farm. She is executive chef and partner at iQ Food Co., a restaurant group, a celebrated chef, writer, food stylist and photographer, and Christine's work has also appeared in The New York Times, WIRED, and Bon Appétit Magazine. She is a chef partner with Zing Pantry Shortcuts and her Buzz Hot Honey is available nationally. We'll talk about her National Bestselling cooking ‘A Generous Meal: Modern Recipes for Dinner' published by Penguin Random House Canada. In A Generous Meal, Christine Flynn shows us—contrary to popular belief—that you don't need a lot of time, money, or know-how to make good food. A simple potato can transform a so-so day into something special, a soup can warm you in more ways than one, and baking a chocolate cake is just another way of shouting, “I love you!” at the top of your lungs. A Generous Meal is a modern cookbook of over 100 recipes that anyone—from a novice to an experienced chef like Christine—can use to whip up restaurant-quality meals with ease. Last, but certainly not least will be fellow Philadelphia area foodie personality Amaris Pollock co-host of Food Farms And Chefs. Hosts Amaris Pollock & Gene Blum bring new and exciting guests on the show, introducing their listeners to the farmers that grow the ingredients we consume to the restaurants & event planners that provide entertaining & dynamic foods, beverages, and opportunities on a weekly basis! Tune in on Tuesdays at 6 P.M.* on WWDB AM 860 AM & WPEN 97.5 HD2 in the PA, DE, & SouthernNew Jersey; or if you live in NY, CT, & Northern New Jersey, tune in at 1 P.M.* to WMLD 103 7 FM or you can stream their show anytime. 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 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. Listen to Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com worldwide on Simplecast, iHeartRadio,TuneIn, Stitcher Radio, PodOmatic, Player FM, iTunes, Spotify, Pandora, Audible, Amazon Music, and many more distribution partners. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

It is a privilege to welcome Chef Dale MacKay to The Jake's Take with Jacob Elyachar Podcast. Originally from Saskatoon, Saskatchewan, Chef MacKay began his career in the culinary industry as a fry cook in Vancouver, British Columbia. He then moved to London, England, where he began working at Chef Gordon Ramsey's Claridge's, followed by stints in Michelin-starred Ramsey restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef of Daniel Boulud's Lumiere restaurant, where the restaurant was awarded the AAA Five Diamond Award under his direction. In 2011, Chef Dale MacKay competed on the first season of Top Chef Canada, where he became the inaugural champion of the franchise. After winning the show and starting a Vancouver restaurant, he returned to his hometown, where he founded the Grassroots Restaurant Group with Christopher Cho and Nathan Guggenheimer. With this group, he opened restaurants in Western Canada, including Avenue Restaurant and Bar, Ayden Kitchen and Bar, DOJO Ramen, Little Grouse on the Prairie, and Sticks and Stones. Chef MacKey is competing on Top Chef: World All-Stars. He will compete against 15 finalists and winners from 11 different Top Chef franchises. Padma Lakshmi, Tom Colicchio, and Gail Simmons are back as the hosts, but for the first time in show history, the entire competition shot an entire season abroad. In the second exclusive podcast interview of 2023, Chef Dale MacKay spoke about the lessons he learned from working with Chef Gordon Ramsey, reminisced about his win on Top Chef: Canada, and competed on Top Chef: World All-Stars.

Top Chef Canada host Eden Grinshpan and author and Emmy winner Aliza Sokolow talk to Kate about the strange things kids will try (fish eyeballs and baking soda), picky picky eaters, and teaching our children about food. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Kathryn interviews Author Beth Fisher-Yoshida.Negotiating isn't easy. And for countless women, it's exponentially harder. If you come across as fired up and assertive, you'll face backlash from people who label you as unlikable, unhirable, intimidating, or bossy. If you're amenable or meek, the negotiation falls apart. It's no wonder 60% of women haven't negotiated issues like workplace pay—at all. Though the world around us is rapidly changing, the antiquated stories about “how women should be” have not. By dumping this cultural baggage and writing a new story, women will strengthen their resolve and negotiation acumen—and get fast results. Pulling from 30-plus years of negotiation research and practice, Beth Fisher-Yoshida, a negotiation consultant for the United Nations, offers no-nonsense negotiation strategies for women of all ages. She's a global expert and educator in intercultural negotiation and communication as well as the program director of Columbia University's Master of Science in Negotiation and Conflict Resolution.Kathryn also interviews Chef Dale MacKay. Touring the world as Gordon Ramsay's right-hand at his Michelin-starred restaurants, the first Top Chef Canada winner and AAA Five Diamond Award winning Chef Dale MacKay is gearing up for a huge 2023 as he competes in the upcoming new season of Bravo's Top Chef: World All-Stars premiering on Thursday, March 9th. This time the chefs will return to the kitchen to battle it out throughout London before moving on to the grand finale in Paris. This epic showdown marks the first time the flagship edition of Top Chef has gone abroad for an entire season. His culinary career began as a fry cook in Vancouver. He then moved to London, where he began working at Gordon Ramsay's Claridge's, followed by stints in other Michelin-starred Ramsay restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef at Daniel Boulud's Lumière restaurant.

Kathryn interviews Author Beth Fisher-Yoshida.Negotiating isn't easy. And for countless women, it's exponentially harder. If you come across as fired up and assertive, you'll face backlash from people who label you as unlikable, unhirable, intimidating, or bossy. If you're amenable or meek, the negotiation falls apart. It's no wonder 60% of women haven't negotiated issues like workplace pay—at all. Though the world around us is rapidly changing, the antiquated stories about “how women should be” have not. By dumping this cultural baggage and writing a new story, women will strengthen their resolve and negotiation acumen—and get fast results. Pulling from 30-plus years of negotiation research and practice, Beth Fisher-Yoshida, a negotiation consultant for the United Nations, offers no-nonsense negotiation strategies for women of all ages. She's a global expert and educator in intercultural negotiation and communication as well as the program director of Columbia University's Master of Science in Negotiation and Conflict Resolution.Kathryn also interviews Chef Dale MacKay. Touring the world as Gordon Ramsay's right-hand at his Michelin-starred restaurants, the first Top Chef Canada winner and AAA Five Diamond Award winning Chef Dale MacKay is gearing up for a huge 2023 as he competes in the upcoming new season of Bravo's Top Chef: World All-Stars premiering on Thursday, March 9th. This time the chefs will return to the kitchen to battle it out throughout London before moving on to the grand finale in Paris. This epic showdown marks the first time the flagship edition of Top Chef has gone abroad for an entire season. His culinary career began as a fry cook in Vancouver. He then moved to London, where he began working at Gordon Ramsay's Claridge's, followed by stints in other Michelin-starred Ramsay restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef at Daniel Boulud's Lumière restaurant.

Kathryn interviews Author Beth Fisher-Yoshida.Negotiating isn't easy. And for countless women, it's exponentially harder. If you come across as fired up and assertive, you'll face backlash from people who label you as unlikable, unhirable, intimidating, or bossy. If you're amenable or meek, the negotiation falls apart. It's no wonder 60% of women haven't negotiated issues like workplace pay—at all. Though the world around us is rapidly changing, the antiquated stories about “how women should be” have not. By dumping this cultural baggage and writing a new story, women will strengthen their resolve and negotiation acumen—and get fast results. Pulling from 30-plus years of negotiation research and practice, Beth Fisher-Yoshida, a negotiation consultant for the United Nations, offers no-nonsense negotiation strategies for women of all ages. She's a global expert and educator in intercultural negotiation and communication as well as the program director of Columbia University's Master of Science in Negotiation and Conflict Resolution.Kathryn also interviews Chef Dale MacKay. Touring the world as Gordon Ramsay's right-hand at his Michelin-starred restaurants, the first Top Chef Canada winner and AAA Five Diamond Award winning Chef Dale MacKay is gearing up for a huge 2023 as he competes in the upcoming new season of Bravo's Top Chef: World All-Stars premiering on Thursday, March 9th. This time the chefs will return to the kitchen to battle it out throughout London before moving on to the grand finale in Paris. This epic showdown marks the first time the flagship edition of Top Chef has gone abroad for an entire season. His culinary career began as a fry cook in Vancouver. He then moved to London, where he began working at Gordon Ramsay's Claridge's, followed by stints in other Michelin-starred Ramsay restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef at Daniel Boulud's Lumière restaurant.

Kathryn interviews Author Beth Fisher-Yoshida.Negotiating isn't easy. And for countless women, it's exponentially harder. If you come across as fired up and assertive, you'll face backlash from people who label you as unlikable, unhirable, intimidating, or bossy. If you're amenable or meek, the negotiation falls apart. It's no wonder 60% of women haven't negotiated issues like workplace pay—at all. Though the world around us is rapidly changing, the antiquated stories about “how women should be” have not. By dumping this cultural baggage and writing a new story, women will strengthen their resolve and negotiation acumen—and get fast results. Pulling from 30-plus years of negotiation research and practice, Beth Fisher-Yoshida, a negotiation consultant for the United Nations, offers no-nonsense negotiation strategies for women of all ages. She's a global expert and educator in intercultural negotiation and communication as well as the program director of Columbia University's Master of Science in Negotiation and Conflict Resolution.Kathryn also interviews Chef Dale MacKay. Touring the world as Gordon Ramsay's right-hand at his Michelin-starred restaurants, the first Top Chef Canada winner and AAA Five Diamond Award winning Chef Dale MacKay is gearing up for a huge 2023 as he competes in the upcoming new season of Bravo's Top Chef: World All-Stars premiering on Thursday, March 9th. This time the chefs will return to the kitchen to battle it out throughout London before moving on to the grand finale in Paris. This epic showdown marks the first time the flagship edition of Top Chef has gone abroad for an entire season. His culinary career began as a fry cook in Vancouver. He then moved to London, where he began working at Gordon Ramsay's Claridge's, followed by stints in other Michelin-starred Ramsay restaurants in London, Tokyo, and New York City. He eventually returned to Vancouver to become the executive chef at Daniel Boulud's Lumière restaurant.

This week we meet Erica Karbelnik, season 9 winner of Food Network's Top Chef Canada. She takes us behind the scenes of the show with stories about filming the competition and her unique experience qualifying with, then facing off against her husband.

This week we are joined by Chef Nuit Regular and Jeff Regular. This dynamic couple is making waves on the Toronto and Canadian food scene. Chef Nuit Regular is the Executive Chef and Co-Owner of PAI, Kiin By Chef Nuit, and Sukhothai, as well as the Executive Chef of Selva. Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality. It all began when Chef Nuit opened the humble Curry Shack in the small town of Pai, in Northern Thailand. She made the decision to leave her career as a nurse so that she could share her passion and life experiences through family recipes, street market dishes, and Royal Thai cuisine in Canada. The first Thai SELECT Ambassador for Canada, Chef Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai SELECT Signature designation for her restaurants. She has been named a WX Network's 2022 Top 100 Powerful Women in Canada with the BMO Entrepreneurs Award, and is the recipient of the 2022 American Express Award for Business Leadership. She has been a guest judge on MasterChef Canada and Top Chef Canada, Season 9, appeared on Big Food Bucket List, and is a resident judge on Food Network Canada's Wall of Chefs. Her debut cookbook, Kiin: Recipes and Stories from Northern Thailand, won a 2021 IACP Cookbook Award and a Taste Canada Gold Award. Follow her on Instagram @chefnuitregular. Links PAI Kiin Sukhothai Executive Chef of: Selva @chefnuitregular Additional Links @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Chef Deseree (Dez)'s culinary journey started after working in the finance sector in New York City in the early 2000s, before deciding to pursue a lifelong passion for cooking that had been simmering on the back burner for years. She came by it honestly – her culinary desire was instilled in her at an early age while growing up in a multigenerational family of talented home cooks in Taiwan and eating at night markets and street stands with friends. She went back to her roots, enrolled at the French Culinary Institute and from there embarked on a decade-long career that saw her hone her skills and climb the culinary ladder at some top New York City restaurants, including La Grenouille, Oceana and Locanda Verde. She moved to Vancouver, Canada in 2016 and stepped into the role of Executive Sous Chef at CinCin Ristorante + Bar, before joining the team at Old Bird as its opening chef in 2020 and then moving on to the role as executive chef and sales director at Fresh Ideas Start Here (FISH) during the pandemic. Chef Dez most recently competed on season 10 of Top Chef Canada and finished as runner-up. She is now the Head Chef at Blank Canvas Catering with the Joseph Richard Group. Join us as we chat about growing up internationally, international schools, family, following your passions, dreaming big, age being just a number, cooking, food, guilty pleasures, culture, people, competition, and of course, Top Chef Canada Season 10! Dez can be reached at: Email- dezlo_617@yahoo.com Facebook-https://www.facebook.com/dez.lo.9 Instagram-chefdezlo benthere.org #dreambig #globalliving #thirdculture #nyc #taipei #hongkong #vancouvercanada #canada #chef #topchefcanada #ageisjustanumber #cheflife #growingupglobal #dowhatyoulove #family #chosenfamily #taipeiamericanschool #cooking #followyourheart Show less --- Support this podcast: https://anchor.fm/ben-voegele7/support

My first exposure to Eden Grinshpan was a photo on Instagram: she was extremely pregnant and her bare, bulging belly was wall-papered with huge slices of pizza. I instantly wanted to be her friend. Eden is host of Top Chef Canada and author of the cookbook Eating Out Loud, where she shows off her contemporary middle eastern cooking chops with dishes like tahini Caesar salad and Sesame Schnitzel Sandwich with Harissa Honey and Tarter Slaw. Eden is tahini obsessed, so I chat with the CEO and co-founder of Soom Foods (makers of delicious tahini) about the history of the ancient condiment and what to do with the half empty jar in your fridge after using it to make hummus. Follow along on Instagram! Please subscribe to the *new* Your Last Meal newsletter so you can be the first to know about events, giveaways & content only available to subscribers! This episode is sponsored by:Ooni Pizza Ovens!Safe Catch tinned fish! Enter YOURLASTMEAL at checkout for 15% off!Pure Cravings cat food! Enter YOURLASTMEAL at checkout for 15% off! Sena Sea wild, sustainably caught Copper River Salmon. Enter YOURLASTMEAL at checkout for 10% off! Or go to copperriversalmon.org San Juan Salsa!  Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Did you know that one third of the food we eat is transformed by microbes? Why did people start eating sauerkraut? Will veggie burgers ever taste better? Is humanity doomed??? We answer these questions and more on this episode of TLB. Bacteria and many fungi may be invisible to the naked eye but their impact is all around us and is especially important when it comes to food. Chef, author, food scientist, fermenter, and TV personality David Zilber talks about the past, present, and future of fermentation and why fermented foods taste so good, are a healthy choice, and are a powerful weapon in the fight for a sustainable future. He lays out the rough path ahead for human society when it comes to reworking some of our most prevalent structures (e.g., capitalism, globalism, the non-local nature of food production) but leaves us with a message of hope. This episode is also a must-listen if you want the tea (or should I say red wine) on Top Chef Canada season 10.David Zilber is the head of fermented food research and development at Chr. Hansen, a bioscience company based in Denmark. He is a former chef and head of the fermentation lab at Noma which has three Michelin stars and is commonly referred to as the "best restaurant in the world". David is also New York Times bestselling author of The Noma Guide to Fermentation (which I highly recommend) that has revolutionized how home and professional chefs around the world incorporate fermentation practices into their cooking, and he is currently a judge on Top Chef Canada. To follow his work and impeccable book recs on social media, find him on Instagram: @david_zilber. I also want to link "The Entropy of a Carrot" which was mentioned; definitely worth reading.For more info on microbes and to follow updates of this podcast, find @couch_microscopy on Instagram, @CouchMicroscopy on Twitter, or visit www.couchmicroscopy.com/store for merch!Music is "Introducing Cosmic Space" by Elf Power and "Vorticella Dreams" by L. Felipe Benites.While some of the content on this podcast may be relevant to human or veterinary medicine, this information is not medical advice. The views and opinions expressed on this program are those of the host and guests and do not reflect the views of any institution.

Chef Imrun Texeira is the chef and owner of Wanderlust, a personal chef service based in Toronto, Canada focused on blind tasting menus. Whether you currently have a personal chef business, want to start one, or are any type of culinary entrepreneur, this episode is packed with valuable tips on growing a food business.Imrun's worked in some of the world's best and most influential restaurants, including Noma in Copenhagen. Most recently, he was named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada, and as a rising talent in North America by The Art of Plating. He was a semi-finalist on the Food Network's Top Chef Canada Season 8, and a finalist on the Food Network's Chopped Canada Season 3. Imrun's culinary style is often referred to as 'New Canadian Cuisine' as he showcases local produce, foraged ingredients and blends them with flavors and tecniques from around the world.On the show, we talk about positioning your business and how to stand out from your competitors. We discuss pricing your service, staffing considerations, and customer interactions. Also, Imrun is an ambassador for The Burnt Chef Project, so I asked him to explain what that is, which led to a bigger discussion about mental health and the state of mental health services today. And I wanted to talk about how he plans and markets his menus. Imrun offers either five or ten-course blind diners. That means that the customers don't know what they'll be dining on before he serves it. I'm not sure I'm ready to try that with my business yet. I have some challenges just getting people to order some of the more interesting items from a selection menu. For those with personal chef businesses, do you do this? Let me know because I'm interested. As always, you can hit me up on Instagram @chefswithoutrestaurants. My DMs are open.IMRUN TEXEIRAImrun's InstagramImrun'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.

After numerous quickfire and elimination challenges, season 10 of Top Chef Canada came to an exciting conclusion in the Cayman Islands. It all came down to Trevane ‘Tre' Sanderson from Toronto, ON. In this episode Chef, Noel is Joined by Chef Tre who took home the title of the first Black Chef ever to win Top Chef Canada. Chef Tre shares his early inspiration for entering the culinary world, and how and why he entered Top Chef Canada. He also dishes on his Jamaican roots and his love for Caribbean Cuisine. "I want to change how not only Caribbean cuisine is viewed, but also the modern dining experience as a whole!" With over 10 years of culinary experience. He has worked in some of Toronto's hottest kitchens, including Baro and Hotel X, and is currently the Chef de Partie at Vela. Being a first-generation Canadian with Caribbean roots, Tre draws inspiration from his Jamaican heritage but also enjoys implementing different cooking styles, cultures, and techniques into each of his dishes. Follow on Social www.facebook.com/iamchefnoel www.twitter.com/iamchefnoel www.instagram.com/whatscookingwithchefnoel --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

Tre Sanderson is the season 10 winner of Food Network's Top Chef Canada! The self-described "underdog" of the series talks about the drive, dedication, and soul it took to face off against Michelin starred chefs; the women who inspired his culinary pursuits; and how he keeps up with an industry that's constantly evolving.

In this episode I Interview Lisa Ray. Lisa is an award-winning actress, author, philanthropist and long-term art collector. Lisa has enjoyed a multifaceted career in the entertainment arts beginning in India in 1991 and spanning multiple countries and straddling film (Oscar nominated ‘Water') television (‘Top Chef Canada', International Emmy nominated ‘4 More Shots Please') modeling, activism and public speaking. Lisa also starred in the award winning ‘The World Unseen'- a culturally sensitive drama that explores a same sex relationship between two Indian women under apartheid in South Africa.. In this episode we talk about her new NFT venture, art helping global communities and individuals in those communities, meditation, and so much more. You can connect with Lisa on Instagram @lisaraniray, on LinkedIn at Lisa Ray, and also with The Upside Space on Instagram @theupsidespace. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/c-taylor-gallegos/support

Welcome to episode 50 of What's Cooking with Chef Noel. In this week's Episode chef Noel is joined by Top Chef Erica Karbelnik to share all the deets from her recent trip to Spain for the sixth World Tapas Competition against 15 of the world's best chefs in Valladolid Held on Nov 9th. Chef Erica created a " Winter Solstice" tapa inspired by the nostalgic Tim Horton's Timbit. Chef Erica also dishes on what it's like being a new mom, her favourite kitchen tool, what skills you need to enter a competition, and so much more. About Chef Erica Chef Erica Karbelnik began cooking at a young age with her mom by her side, hosting weekly dinner parties and recipe testing. It was there, in her home kitchen, that sparked her passion for culinary arts. At 17, chef Erica started cooking professionally. She worked as an apprentice under chef Mark McEwan at ONE Restaurant, which led to a full-time position. Since, chef Erica has travelled across the globe, bringing flavours from each country into her cooking. She has gone back and forth from Toronto to Vancouver, working alongside some of Canada's most recognized chefs, training in French Italian cuisine and specializing in handmade pasta. Recently, chef Erica competed alongside her husband and fellow chef, Josh Karbelnik, in Food Network Canada's Top Chef Canada, where she took home the title and grand prize. During this competition, she honed into her Moroccan Israeli background bringing those flavours to the table and finding her stride in her cooking style. Chef Erica is currently working on many projects, including opening a new restaurant in 2023. Follow us on Social media https://www.facebook.com/iamchefnoel/ https://www.instagram.com/whatscookingwithchefnoel --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

Trevane ‘Tre' Sanderson, winner of Top Chef Canada Season 10 discusses his culinary journey. Learn more about your ad choices. Visit megaphone.fm/adchoices

Rick Baroncelli is a wine professional from Waterloo, Ontario representing “The Case For Wine, Vinexx”. Rick has over 37 years' experience in the restaurant industry, most notable was his 20 years at iconic Canoe Restaurant in Toronto. At Canoe, he served food and wine to a high-end clientele; it is there where he really discovered his love of wine and his passion for honing sommelier skills. The Canoe environment had a great wine list but also focused on tasting menus, so food and wine pairings were a top priority. Canoe has a reputation as a high-profile restaurant and is a foodie destination. This enabled Rick to be on episodes of Food Network shows such as, MasterChef Canada, Top Chef Canada, Fink, and Michael Smith's Chef At Large. Rick has also served high profile people such as, David Beckham, Shania Twain, Justin Trudeau, and every Canadian bank CEO, to name a few. Once leaving Toronto Rick worked at Langdon Hall, The Bruce Hotel, and ran the wine program at The Berlin in Kitchener. Currently, Rick works at The Elora Mill as a Sommlier. While managing a busy work schedule Rick also enhanced his wine knowledge by completing courses with the Court of Master Sommeliers (CMS), WSET, and the Italian Trade Commission and is a Sommelier candidate with the CMS. A lifelong learner, Rick obtained his Honors Degree in Political Science at York University. After graduation he continued to study accounting and economics at the University of Western Ontario. His love of numbers lead him into day trading, where he has traded for over 13 years. He is currently a Proprietary Trader of Futures at Leeloo Trading. Futures are a form of investment derivatives and is one of the many investment vehicles day traders choose to trade. Rick keeps busy with many projects and is currently working on perfecting his food and wine pairing program that can easily be presented to groups. Also in the works is a wine tasting program that studies the effect of salt, sweet, and acidity on the wine taster's palate. A believer that the balance between food and wine can make or break a pairing, and he always strives for balanced pairings. His favorite white wines come from the Loire Valley in northern France and reds from Barolo. The portfolio of old and new world wines that the The Case For Wine offers, coupled with Rick's experience, creates many wine pairing options, whether a clean crisp Sancerre, a buttery Chardonnay, or a bold California Cabernet Sauvignon… Links: @rickbaroncelli thecaseforwine.com Contact Rick: rick@thecaseforwine.com kyppsaunders.ca @sugarrunbar @babylonsistersbar Little Mushroom Catering @littlemushroomcatering @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

From London to India, Eden Grinshpan shares her journey of discovering her passion for cooking and all the people and experiences that inspired her along the way. TOP CHEF CANADA's host will share some of her experiences that got her to where she is today including insights into navigating the high stress of cooking competitions and appearing front and center on television. Eden also shares some of her favorite recipes and snippets from her first cookbook EATING OUT LOUD. Key Takeaways from This Episode How Eden found her passion and love for food. How Eden got into the media and TV industry Eden's advice to her younger self. A behind the scenes look into the contestants of Top Chef Canada Tips for navigating stress The importance of travel  Recipe ideas Disclaimer: All information and views shared on the Live Greatly podcast are purely the opinions of the authors, and are not intended to provide medical advice or treatment recommendations. The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician or other qualified health professionals when you have any questions regarding your specific health, changes to diet and exercise, or any medical conditions. About Eden Grinshpan  EDEN GRINSHPAN IS THE HOST OF TOP CHEF CANADA and THE AUTHOR OF EATING OUT LOUD: BOLD MIDDLE EASTERN FLAVORS FOR ALL DAY EVERY DAY. A graduate of Le Cordon Bleu in London, Eden has a “Grande Diplome” in Pastry and Cuisine. After graduating, she took her love of culinary and travelled to India, Israel, and Southeast Asia to learn the culture and cuisines of the countries she explored. While in India, Eden volunteered with an orphanage called Ramanas Garden, where she re-opened a café to raise money and awareness for the orphanage. After returning to NYC, Eden completed a management program at The Institute of Culinary Education. Soon after, Eden met Samantha Schutz, and together they created Eden Eats, a Cooking Channel show that explored the global culinary food scene. A year later, Eden launched Log On & Eat with Eden Grinshpan on Cooking Channel, where she travelled the country in search of the most adventurous, well-known food bloggers and social media influencers. In May 2018, Eden partnered with Chloe Founder Samantha Wasser to open DEZ, a Middle Eastern fast-casual restaurant in NYC that featured a menu inspired by Eden's Israeli heritage and travels. Eden released her first cookbook, EATING OUT LOUD with Clarkson Potter, on September 1, 2020. Eden lives in Brooklyn with her husband, Ido, her 4-year-old daughter, Ayv and her newborn, Romi. GET A COPY OF EDEN'S COOKBOOK, EATING OUT LOUD HERE: https://www.edeneats.com/book/ Connect with Eden Grinshpan Website: EDEN EATS Instagram: edeneats Facebook: EdenEats Twitter: EdenEats Youtube: Eden Grinshpan Nivron Kristel Bauer, the Founder of Live Greatly, is on a mission to help people thrive personally and professionally. Kristel is a corporate wellness expert, Integrative Medicine Fellow, Top Keynote Speaker, TEDx speaker & contributing writer for Entrepreneur. Follow Kristel Bauer on: Instagram: @livegreatly_co LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Book Kristel as a speaker for your next event, click here. To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World Click here.