Podcasts about Top Chef Masters

On this week's episode, host Caryn Antonini is joined by Chef David Burke, one of the leading pioneers in American cooking and President of David Burke Hospitality Management, based in New York. Chef David was first recognized for his kitchen mastery at the age of 26 while Executive Chef at New York's legendary River Cafe, receiving a 3 star review from the New York Times. He also won the prestigious French award, Meilleurs Ouvriers, a lifetime title awarded to the best of the best and was the first American to earn the award. He has gone on to receive multiple honors and awards over the years, including James Beard Foundation Who's Who in Culinary Arts and Best Chef New York. Chef is a seasoned media personality as a leading contributor on national news networks as well as cooking competitions such as Bravo's Top Chef Masters. One of the nation's most celebrated culinary innovators, hIs hospitality group operates and oversees culinary direction of 18 restaurants, an historic venue and a bakery.For more information on our guest:Home Chef David Burkechefdavidburke.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Marcus Samuelsson är en känd och prisbelönad stjärnkock i USA, med rötter i Etiopien och uppväxt i Sverige.Han blev först uppmärksammad som kökschef i New York, där han vid 24 års ålder blev den yngsta kocken att få en trestjärnig recension från The New York Times. Senare öppnade han den framstående restaurangen Red Rooster i Harlem, som har blivit en central del av områdets matkultur.Samuelsson har också medverkat i flera TV-program, inklusive “Top Chef Masters”.Han är också en röst för förändring inom en bransch som länge präglats av strukturell rasism. Trots sina framgångar på några av världens mest prestigefyllda restauranger har han flera gånger vittnat om hur hans hudfärg fått honom att behandlas annorlunda – både i köken och i matsalarna.I sina intervjuer och böcker har Samuelsson berättat om hur han tidigt i karriären blev ifrågasatt, misstänkliggjord och ibland direkt osynliggjord, trots sin kompetens. Han har fått kämpa dubbelt – inte bara för att bevisa sin talang, utan också för att slå sig igenom fördomarna som genomsyrar den just världen. Det har handlat om allt från att inte få chansen att avancera, till att tvingas bära uniformer i köket medan andra vita kockar fick synas utåt som restaurangens ansikte. Men istället för att vända ryggen åt branschen valde Samuelsson att förändra den inifrån.Samt Även där poddar finns @youtube @acastsweden @spotifyswedenGillar du det vi gör och vill stötta oss gå isåfall gärna in och kom med förslag på gäster och innehåll.Glöm inte att prenumerera och tipsa om vår kanal! Tack för att ni tittar,delar och diskuterar! Visuals/Redigering: @danieltobar ***Detta är en personlig berättelse utifrån gästens perspektiv. Dialogiskt tar givetvis avstånd från all romantisering och glorifiering av droger, våld, kriminalitet, rasism, mobbing, trakasserier m.m.*** Hosted on Acast. See acast.com/privacy for more information.

This is a Vintage Selection from 2005The ConversationThe Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant. The Inside TrackThe Guys are huge fans of Floyd and later they became friends. Floyd's passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage.“Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,” Floyd Cardoz on The Restaurant Guys 2005BioFloyd Cardoz was born in India and received a bachelor's degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998. Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters.  He was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011. InfoCardoz Legacyhttps://cardozlegacy.com/floyds-restaurants/tablaOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In today's episode, we chat with Curtis Stone, Michelin-starred chef, restaurateur, podcast host, and TV personality. Curtis shares captivating stories from his early days as an apprentice for Marco Pierre White to his rise as a culinary master, giving us a behind-the-scenes look at the high-stakes intensity of top kitchens. We also discuss his experiences on hit shows like Take Home Chef, Top Chef Masters, MasterChef Australia, Iron Chef: Quest for an Iron Legend, and Crime Scene Kitchen. Join us for an inspiring conversation on Curtis's approach to cooking, business, and his philosophy that talent isn't just a gift—it's something that can be learned.

Hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome friend and multi-hyphenate Chef Elizabeth Falkner to On the Line. Based in California, chef Falkner cooks both savory and sweet, is a fitness advocate, a restauranteur, philanthropist (James Beard Foundation), reality show competitor and judge (The Next Iron Chef, Top Chef Masters, Top Chef), an entrepreneur, and a documentarian (Sorry We're Closed). We caught up with Elizabeth and talked about all of her work— including her new beverage line (T'MARO)—and what drives her to cook, speak, and teach all over the world. You won't want to miss this inspiring episode!

The BanterThe Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines.The ConversationThe Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaurant Providence to another level–the roof!. The episode concludes with a cameo by Jane Park, a staff member who has worked for both the hosts and Chef Cimarusti.The Inside TrackChef Michael was reunited with a former employee of his, and current maître d' of The Guys' restaurants in New Brunswick, NJ, while in their place for dinner. He's from New Jersey and Stage Left Steak and Catherine Lombardi restaurants are regular stops when he's on the east coast. “I've been at your restaurant several times and, love it. And I'll be there again, in just a couple of weeks,” Chef Michael Cimarusti on The Restaurant Guys Podcast 2024BioChef Michael Cimarusti worked at Le Cirque then was the opening chef at Osteria Del Circo in New York City. After some time studying in France, he moved to Los Angeles as chef de cuisine for Wolfgang Puck's Spago. Later he held the position as executive chef at Water Grill. In 2005 he opened Providence with wife Crissi Echiverri and Donato Poto. Providence achieved and maintained two Michelin stars among and many other accolades. The next venture was Connie and Ted's in West Hollywood. There he serves classic New England seafood as he had growing up when he visited his grandparents in the northeast. Cimarusti is committed to sustainable fishing and farming and boasts a rooftop ecosystem at Providence which garnered a coveted Michelin green starHe has been a guest judge on Master Chef, Top Chef Family Style, Hells Kitchen and Top Chef. He has competed on Top Chef Masters and Iron Chef America.In 2019, he was recognized as Jame Beard Foundation Best Chef: West. InfoChef Michael Cimarusti's restaurantshttps://providencela.com/https://www.connieandteds.com/Cathy Corison wines @ Stage Left Wine Shop https://www.stageleftwineshop.com/websearch_results.html?kw=corisonOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/Reach out to The Restaurant Guys

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

Today on our episode #393 of All in the Industry®, Shari Bayer has a special show in honor of Naomi Pomeroy, an award-winning chef and restaurateur, who tragically passed away on Saturday, July 13, 2024, in a tubing accident in Oregon at age 49. As a tribute, we are sharing Shari's recorded interview with Naomi from June 3, 2022, focusing on her chef advice for Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), which Naomi is a contributor to. The New York Times stated that Naomi was a "chef who made Portland a dining destination," and described her as "a self-taught chef with an irreverent streak whose high standards and generosity of spirit made her the culinary matriarch of Portland, Ore." As a Portland-based chef, Naomi's ventures have included Family Supper, Clark Lewis, Gotham Tavern, and Ripe Cooperative. Her time as chef and owner of Portland's beloved gastronomic shrine Beast from 2007 to 2020 made her one of the region's most successful chefs and earned her the 2014 James Beard Award for Best Chef Pacific Northwest. Naomi was selected as one of America's Best New Chefs by Food Wine in 2009, and also appeared on multiple cooking competition shows, including as a contestant on Top Chef Masters and Iron Chef, and as a judge on Top Chef Knife Fight and Bobby's Triple Threat. She published her first book in 2016 entitled Taste and Technique, Recipes to Elevate Your Home Cooking, with Jamie Feldmar. In addition, during the pandemic, Naomi became involved in the Independent Restaurant Coalition (IRC). Shari is grateful for Naomi's friendship and contribution to Chefwise, and to be able to share their conversation today, where they discussed many topics in her book, including leadership, business, team, work-life balance, and fundamentals. Our sincerest condolences to Naomi's family, friends and team. Naomi, you will be greatly missed. #RIP Today's show also features Shari's PR tip to say yes, inspired by Naomi; and Solo Dining experience from 2016 at Beast in Portland, Oregon. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook Photo Courtesy of Dina Avila.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 Lorena Garcia of Chica restaurant at The Venetian in Las Vegas is this week's guest on Destination Cherry Bombe, our travel miniseries. Learn how Lorena almost practiced law for a living, her time on Season Four of "Top Chef Masters" in Las Vegas, how she came to open the first Chica restaurant, and what preparation has to do with success. This mom, chef, and restaurateur has a lot of wisdom to share, so don't miss this episode. Thank you to Las Vegas for supporting our show. Learn more and book your trip to Las Vegas here. Get tickets for our Las Vegas event on Monday, June 24th here.Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Lorena: Instagram, CHICA, website, MAPP, Big Chef Little ChefMore on Kerry: Instagram

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia.  Samuelsson was the youngest person to receive a three-star review from The New York Times and was the guest chef for the Obama Administration's first state dinner. He has won eight James Beard Foundation Awards and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” Samuelsson hosted the critically acclaimed No Passport Required on PBS. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also recently appeared as an Iron Chef on Netflix's Iron Chef: Quest for an Iron Legend. Samuelsson also hosted and produced the Seat at the Table on Audible and co-hosted This Moment podcast with Swedish rapper Timbuktu on ACAST.  A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem and Red Rooster Overtown into community kitchens in partnership with World Central Kitchen, serving well over 280k meals to those in need. In Newark, Samuelsson's Marcus B&P partnered with Audible and World Central Kitchen to create Newark Working Kitchens, which has engaged 37 local restaurants to provide 1.5 million meals to those in need. Samuelsson also co-produces the annual Harlem EatUp! Festival, which celebrates the food, art, and culture of Harlem.  He is the author of several cookbooks, the New York Times bestselling memoir Yes, Chef: A Memoir and his latest book, The Rise: Black Cooks and the Soul of American Food. Follow Samuelsson on Instagram, Facebook, and Twitter at @MarcusCooks and on TikTok at @Marcus_Cooks. On this episode of The One Way Ticket Show, Samuelsson offers his one way ticket destination is a toss-up between Rio de Janeiro and space! In the course of the conversation, Samuelsson shares: 1.     The allure of both Rio and space 2.     The role soccer great, Pelé, played in his life 3.     The link between memory and food and how that's carried out in his work 4.     How he draws on his Ethiopian and Swedish heritages 5.     What Harlem means to him 6.     His community and charity work 7.     Inspiration for his unique sartorial sense 8.     Why his happy space is to go into a small restaurant in Japan and watch the chefs go to work.  

We've got yet another first on the show today—our very first cookbook author! Yes, this is a cookbook, filled with delicious recipes and mouthwatering food photos, but this is a cookbook with a twist. It is part cookbook and part memoir of its author, renowned chef Missy Robbins. It really is as much about self discovery as it is about food, and that's what makes it extra compelling. Missy actually has two books, Breakfast, Lunch, Dinner…Life: Recipes and Adventures from My Home Kitchen, and Pasta: The Spirit and Craft of Italy's Greatest Food, both of which are out now (and are linked below). In this episode, we specifically talk about Breakfast, Lunch, Dinner…Life, and in our conversation Missy and I talk about The Bear, which is a show I totally binged—and you should too if you haven't yet. Missy introduced me to the term “kitchen culture” and said that, probably very much for the best, the type of kitchen culture on display in The Bear would not be acceptable at her restaurants. Speaking of, Missy has two restaurants, Lilia, which opened in 2016, and Misi, which opened in 2018. She takes us into the busy and nonstop life of a chef, gives us her best cooking tips, and gives us a peek behind the curtain of the restaurant industry, including winning a Michelin star, which Missy has done at two different restaurants, actually. She is actually only one of 10 women to have a Michelin star, which of course is incredibly imbalanced. Missy's specialty is Italian food, and both Lilia and Misi are of that food genre. Missy also introduced me through this book to the concept of being a food tourist, which is something I'm adopting immediately. In addition to being a Michelin star chef, Missy appeared on season four of Top Chef Masters, and has worked at many restaurants you've heard of, including Spiaggia in Chicago, where she frequently cooked for Barack and Michelle Obama. No pressure, right? She then became executive chef at A Voce, changing the menu completely with the exception of two dishes, and oversaw the opening of its second location. In addition to all of this, she is in such a balanced, healthy place in her life, and I know you'll enjoy getting to know her through our conversation.   Breakfast, Lunch, Dinner…Life: Recipes and Adventures from My Home Kitchen by Missy Robbins   Pasta: The Spirit and Craft of Italy's Greatest Food by Missy Robbins   Everyone Who Can Forgive Me Is Dead by Jenny Hollander, the February pick of Marie Claire's book club—some of the best fiction I've read lately!

GUEST:  Emmy Award winning director Liz Lachman  "Susan Feniger: Forked" is a verité documentary that chronicles the journey of award-winning celebrity chef Susan Feniger(Food Network/Master Chef) as she embarks on the venture of her first solo restaurant, STREET. The film captures her passionate struggle to bring global street food together under one roof in Los Angeles. Forked is headed to the 2024 Sundance Film Festival, and will be screened on January 20th at FOODLAB, to an invitation only event. Top celebrity chefs such as Bobby Flay, Wolfgang Puck and others are also featured in the documentary. Susan Feniger, an accomplished American chef, restaurateur, cookbook author, and media personality, is recognized for her roles in shows like "Too Hot Tamales" and "Tamales World Tour" on the Food Network, as well as appearances on "Iron Chef," "Top Chef Masters," and "Cooking with the Master Chefs." 

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); several MARCUS locations including the Bahamas, Newark, and Atlanta; and his newest concept, Metropolis at the Perelman Performing Arts Center (World Trade Center, NYC) which opened November 2023. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also recently appeared as an Iron Chef on Netflix's Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and The Rise: Black Cooks and the Soul of American Food. Follow Samuelsson on Instagram, Facebook, and Twitter at @MarcusCooks and on TikTok at @Marcus_Cooks.

A Brooklyn Childhood and a Lifelong Culinary PassionFrom humble beginnings in Brooklyn, helping his ailing mother in the kitchen, Franklin Becker's culinary journey has been nothing short of extraordinary. In my recent conversation with him, Becker recounted how these early experiences ignited his passion for cooking, which later became his medium for celebrating family, friends, and cherished moments.Navigating the Waters from Chef to EntrepreneurOver three decades, Chef Becker has left an indelible mark on New York City's culinary landscape. His stints at iconic restaurants such as Catch and Capitale have garnered him accolades and recognition, including being named a Star Chef Rising Star. He was also a contestant on Bravo's "Top Chef Masters." Transitioning from a chef to an entrepreneur wasn't devoid of challenges, from construction hurdles to managing restaurant operations. Yet, with establishments like The Little Beet and The Manhattanville Market Food Hall under his belt, it's evident that Becker has navigated these waters with aplomb.Point Seven: Celebrating the Earth's Aquatic BountyThe most recent venture from Becker and Stephen Loffredo's Hospitality Department is Point Seven. Situated in the iconic MetLife Building, this seafood-centric restaurant stands as a testament to Becker's commitment to sustainability and authentic cooking. Inspired by global coastal cuisines, the menu at Point Seven showcases diverse seafood preparations, marrying techniques with flavors from different countries. From indulgent luxuries like Live Scallop Ceviche to innovative dining experiences like "Sushi Unrolled," Point Seven promises a gastronomic journey like no other.An Ocean of Inspiration: Behind the Point Seven MenuBecker shared with me the philosophy behind his dishes at Point Seven. The name itself, representing the 70% of the earth covered in water, emphasizes the restaurant's theme of celebrating aquatic bounty. The dishes range from a Caribbean fish stew with Dominican flavors (but employing French techniques) to an interactive dining experience where diners can create their own sushi hand rolls. In true Becker style, the menu at Point Seven evolves based on the availability of seasonal products.The Importance of Teamwork and Mentorship in Culinary ArtsThroughout our conversation, Becker continually emphasized the significance of collaboration, mentorship, and teamwork. From key members of his team, like Kevin Garcia and Dan Drohan, to his collaborations with industry stalwarts like Stephen Loffredo, it's evident that Becker values the power of collective effort. He believes that mentorship plays a pivotal role in the culinary world, and he takes immense pride in having mentored several chefs who've achieved notable success.Giving Back: A Culinary Maestro with a HeartBeyond the kitchen, Becker is passionate about giving back to the community. Inspired by his son's journey with autism, he created the charity "Autism Speaks to Wall Street, Celebrity Chef Gala." For Becker, being a chef transcends the boundaries of the kitchen. It's about being a mentor, a leader, and a beacon of hope for many.Having delved deep into Chef Franklin Becker's world, from his childhood inspirations to his latest culinary ventures, one thing remains clear: his passion for the culinary arts is unwavering. As a host and a culinary enthusiast myself, I am continually inspired by figures like Becker, who not only redefine the culinary landscape but also remind us of the power of passion, perseverance, and giving back.Discover more culinary stories and interviews on the Chef AF podcast.

Chef Richard Sandoval was and still is an instrumental force in the proliferation and elevation of Latin American cuisine across the globe. Born and raised in Mexico City—and once an aspiring professional tennis player—his journey into the world of culinary delights began early, setting the stage for a lifetime of epicurean exploration.   In this week's episode, Travel That Matters sends you from the vibrant streets of Mexico City to surprising corners of the globe, showcasing Chef Sandoval's adventures in authentic Mexican cuisine. Serbia, Dubai, Malta, Lima, Denver—he takes us on a whirlwind tour of flavors and shares several of his favorite spots worldwide.   Don't forget to stick around for the wrap, where Bruce shares why everyone is talking about Mexico City, and why you should consider it for your next travel adventure.   A special thanks to Stonestreet Estate Vineyards for sponsoring the show today. Don't forget, listeners of the Master Chef series can receive exclusive access to Stonestreet wines and experiences including some unique sets chosen by Bruce, along with a complimentary Single Vineyard tasting for two at the estate. Head over to Stonestreetwines.com/Travel to access these incredible wines—and don't forget to use code TRAVEL to book your complimentary tasting.   Thank you also to the MGallery Cures Marines and The Purist: Retreat and Spa for sponsoring this episode of the Travel That Matters' Master Chef series. To learn more about the The Purist: Retreat and Spa at the MGallery Cures Marines, visit www.lescuresmarines.com.     To learn more about Richard Sandoval or any of his many projects, check out: https://www.richardsandoval.com/See omnystudio.com/listener for privacy information.

This week, Rosie sits down with chef and filmmaker, Elizabeth Falkner, who is a multi-award winning celebrity chef and author, a Food Network and Bravo TV regular, and has appeared as both a competitor on Iron Chef America and The Next Iron Chef, and as a judge on Top Chef Masters and Top Chef Just Desserts.  She also happens to be Rosie's personal chef! Together they speak passionately about and Chef Falkner's first documentary SORRY WE'RE CLOSED, food in general, families (blood and chosen), and the actual love involved in the restaurant and service industry that very few people even notice. SORRY WE'RE CLOSED, a film by Elizabeth Falkner and Pete Ferriero, is an insider's perspective on the state of mind of chefs, how the independent restaurant business deals with crisis, and how food systems must evolve. It's just been released on multiple streaming platforms for your viewing!LINKS TO HELP MAUI:  https://hawaiifoodandwinefestival.com/kokua-restaurant-and-hospitality-fund-for-maui/ https://www.hawaiicommunityfoundation.org/strengthening/maui-strong-fundSee omnystudio.com/listener for privacy information.

As anyone who's a regular listener knows, I absolutely LOVE food!  In fact, sharing my restaurant experiences from my Vegas vacations is one of my favorite parts of putting together my trip report episodes, so anytime I have the opportunity to have a guest on the show to talk about food, I jump at that chance. This time around, I'm joined by Las Vegas restaurant & food critic, John Curtas. John has been living in Las Vegas since the early 1980's and started writing about the Vegas food & restaurant scene in the mid-90's.  He's the author of the book, Eating Las Vegas - The 52 Essential Restaurants and the creator of the Eating Las Vegas Blog.  John has also made appearances on TV & radio, he's been a judge on several episodes of Top Chef Masters and Iron Chef America, and he's the co-host of the podcast, Eat. Talk. Repeat. John and I talked about he became a food & restaurant critic, how the Vegas food scene has changed over the years, what the future holds for Las Vegas when it comes to restaurants & cuisines, and John was kind enough to share some his favorite - and not so favorite - dining experiences. To keep up with John & his culinary adventures, be sure to follow him on Twitter & Instagram. __________________________________________________________________________ Become a Jeff Does Vegas Insider today for only $5 USD/month & enjoy all kinds of cool perks like early access to new episodes, commercial-free versions of EVERY episode, invites to exclusive live streams & videos, insider-only virtual hangouts and even real-life in-person hangouts IN Las Vegas! Sign up NOW at patreon.com/jeffdoesvegas __________________________________________________________________________ Jeff Does Vegas is an official Vegas.com affiliate!  Help support the podcast & get exclusive deals by booking your hotel stays, shows, attractions, tours, clubs and even complete vacation packages (including air & hotel) with our special link!  

About Jason McKinney and Truffle Shuffle: My name is Jason and I am the CEO and one of the Co Founders of Truffle Shuffle! I am honored that you want to learn more about Truffle Shuffle and our mission here! First thing I want you to know is that over here, we love food!! We love food a lot! Jason got his start in his home state of Georgia at the Sea Island Resort as Chef de Tournant before moving to Napa and working at The French Laundry. While working as Chef de Partie and poissonnier in Yountville, Chef McKinney earned the restaurant's award for Chef of the Year. From a family of self-starters, Jason has always had the desire to start something of his own. Jason McKinney (CEO), Tyler Vorce (COO), and Sarah Rundle-McKinney (President of Communications and Service) met while working together at The French Laundry. The three launched Truffle Shuffle as the honest truffle company at the end of 2018. Truffle Shuffle began with the sole mission of bringing clarity and integrity to the complex world that is truffles. Truffle Shuffle has come a long way since then, working with truffle-hunting families all over the world to source honest, traceable fresh truffles for passionate, Michelin-rated restaurants, and home chefs alike. Truffle Shuffle products like the Balinese Truffle Salt and Brown Butter Truffle Honey are available in stores like Whole Foods Market and online via Amazon. Be on the look out for their Sunday Live cook-along-classes! I had the idea for Truffle Shuffle while I was cooking at The French Laundry. It has since gone through many iterations but the core vision has always been us asking two questions: can chefs be successful in business? Is there a way to connect people through food on a global level? After leaving the French Laundry, we used to throw these lavish dinner parties for foodies and we would have everyone there ask us repeatedly about the latest cooking show, chopped challenge or Top Chef Master. The truth was that we did not really follow any of these shows as we were way too busy, but I started to watch a few and the one I really loved was Chef's Table. Incredible cinematography, compelling storyline, and the food looked so good at the end! I used to think that what if there was a way to watch a cooking show and than eat that dish at the end. As a kid, I bought a second TV and had the Food Network playing 24/7 thinking it would help me become a great chef one day. (I am not sure if it did anything or not.) The first idea for Truffle Shuffle was an app that chefs could order truffles directly from the hunters and we would cut out the greedy and dishonest middlemen. We started in 2018 by sending a friend to Italy and having them ship truffles back to us and we would go directly to the Michelin star restaurants we knew were using Truffles. We would then tell them the stories about the hunters. Through a ridiculous amount of sheer hustle, we were able to break 6 figures in our first 90 days of business. In 2019, we wanted to launch a product line and on my honeymoon with Sarah, we met a family that had made the most amazing Balinese Salt that I brought home. Once home, we mixed in our truffles and when we tasted it, we knew we were on to something. The first thing I told Tyler was that this was how we were going to make our first million dollars (I was wrong but a little right!). We ended up landing a deal with Whole Foods and we went to work making a product and learning how to do product demos. We were supposed to get a call in the beginning of 2020 whether or not they would put Truffle Shuffle into every Whole Foods store. That call came at the end of February 2020

"It's hard to hire female chefs. It's hard to hire African American chefs because there's just not as many people interested in it, which I'm like, yeah, and that's why we need to promote it, and that's why we need to give them opportunities far beyond what might seem reasonable because we want them to be the heroes so everyone else can look up to them.  Then we can actually bring real diversity into our kitchens."  Curtis Stone Curtis Stone is one of the busiest chefs in the country between running his restaurants, appearing in countless television shows like Top Chef Masters (host), Netflix's Iron Chef, and Fox's Crime Scene Kitchen (judge), being a New York Times best-selling author of six cookbooks, and growing Kitchen Solutions, a collection of top-selling and best-reviewed cookware on HSN. Obsessed with food from a young age, Curtis credits his mom and grandmother as his cooking and baking mentors. Following his passion, he began his culinary career as an apprentice at the Savoy Hotels five-star restaurant in his hometown of Melbourne, Australia. Three years later at the age of 21, he moved to Europe and sought out Britain's most celebrated chef (often referred to as the first celebrity chef), Marco Pierre White, to further his education and classical training for eight years. During that time, he was approached to co-host a television show, Surfing the Menu, traveling around Australia visiting food producers and cooking their produce. The show caught the eye of US producers that led to another television gig, Take Home Chef, and a subsequent move to the US settling in Los Angeles. Today, Los Angeles-based Curtis' Michelin-starred restaurants include Maude in Beverly Hills named for his paternal grandmother serving refined, seasonally-focused Southern Californian cuisine, and Gwen Butcher Shop & Restaurant in Hollywood named for his maternal grandmother where he partnered with his brother, Luke Stone, to create an old-world, European-style butcher shop and an elegant restaurant using fire-based cooking techniques.  Please join me, your host, Brad Johnson, and Curtis on Corner Table Talk as we learn more about what motivates him beyond creating beautiful and delicious food, sharing his philosophy and knowledge, and how he directs his actions to bring joy and create a positive community around him. HOW WE MOVE Stay tuned to the end of the guest interview when international speaker, writer and diplomat Ambassador Shabazz (daughter of Malcolm X and Dr. Betty Shabazz) spends a few moments unpacking the discussion and highlights some of the interesting people, places and things that have her attention.   Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

The sudden loss of our dear friend Bob Saget January 9, 2022, was not only a terrible loss for those of us who knew and loved him, but the entire scleroderma community. Motivated by the passing of his sister, Gay, at the age of 47 in 1994 from systemic sclerosis, Bob devoted the rest of his life to raising awareness of the disease and funding for scleroderma research. He was a long-time board member of the Scleroderma Research Foundation.  Since Bob can no longer be a champion for this cause, we want to do what we can to keep his torch going.Guests:Kelly Rizzo is a dear friend, Bob Saget's wife, and a native Chicagoan who now also calls Los Angeles home who is the multi-media / rocker-chic personality behind Eat Travel Rock. Kelly is host of "Eat Travel Rock TV," the award-winning on-demand entertainment series where she goes behind the scenes and off the cuff with master chefs, rockstars, and other creative industry heavyweights, while traveling the world. In 2023, Kelly is celebrating ETR TV's 9th year running with a milestone of almost 100 episodes released. In 2021 Eat Travel Rock AND Kelly's Production company, Eat Travel Rock Productions, both won awards at the Taste Awards. You can also find her coast to coast as a food, travel & lifestyle expert, featured everywhere from The Today Show, GMA, The Kelly Clarkson Show, EXTRA, ABC, Bravo, VH1 and more.Susan Feniger is an Iconic culinarian, author, and entrepreneur who may be best known for her Modern Mexican concept, Border Grill restaurants, trucks, and catering; BBQ Mexicana and Pacha Mamas, fast casual eateries in Las Vegas; and Socalo, an all-day California canteen and Mexican pub in Santa Monica all created with her business partner Mary Sue Milliken. Susan has co-authored six cookbooks, starred on The Food Network's popular “Too Hot Tamales” and competed on Bravo's “Top Chef Masters.” In 2018, Feniger and Milliken were named the recipients of the Julia Child Award and honored with the Gold Award from the LA Times for culinary excellence and innovation in Southern California. Feniger is an active member of the community, and currently sits on the boards of the Scleroderma Research Foundation, Los Angeles LGBT Center, and L.A. Tourism & Convention Board; she also works closely with the Monterey Bay Aquarium as a member of the Blue Ribbon Task Force, a panel of culinary leaders committed to innovative outreach to promote sustainable seafood. Guests' Social Media:Scleroderma Research Foundation@srfcureKelly Rizzo  @EatTravelRock Susan FenigerInstagram - @susanfenigerTwitter - @SusanFenigerSocalo's Instagram - @socalorestaurantLINKS:Srfcure.orgEattravelrock.comwww.citizensofsound.comwww.howcanihelppod.com CALL IN LINK: https://thedrlc.org/cancer/

Host Jennifer Zyman is joined on The Food that Binds by chef Marcus Samuelsson. @marcuscooks is the chef behind restaurants such as @roosterharlem, @marcusbahamar in the Bahamas, @havandmar, and the recently opened @marcusbarandgrille in Atlanta. Samuelsson has won eight James Beard Foundation awards as a chef, author, and TV personality, most recently for his work as head judge on Top Chef: Family Style and host of On the Rise. He has won numerous competition shows, including Top Chef Masters and Chopped All-Stars, and is currently appearing as an Iron Chef on the Netflix hit Iron Chef: Quest for an Iron Legend. Samuelsson also hosts and produces the Seat at the Table on Audible and co-hosts the This Moment podcast with Swedish rapper Timbuktu on ACAST. He is the author of several cookbooks, the New York Times bestselling memoir Yes, Chef: A Memoir, and his latest book, The Rise: Black Cooks and the Soul of American Food.

Margie talks with longtime friend and iconic culinarian, author, and entrepreneur Susan Feniger, best known for her Modern Mexican, Border Grill restaurants, trucks, and catering; BBQ Mexicana and Pacha Mamas, fast casual eateries in Las Vegas; and Socalo, a California canteen and Mexican pub in Santa Monica all created with her business partner Mary Sue Milliken. Susan has co-authored six cookbooks, starred on The Food Network's popular “Too Hot Tamales” and competed on Bravo's “Top Chef Masters.” In 2018, Feniger and Milliken were the recipients of the Julia Child Award and honored with the Gold Award from the LA Times for culinary excellence and innovation in SoCal. Feniger is active in the community, and currently sits on the boards of the Scleroderma Research Foundation, Los Angeles LGBT Center, and L.A. Tourism & Convention Board; she also works closely with the Monterey Bay Aquarium as a member of the Blue Ribbon Task Force, a panel of culinary leaders committed to innovative outreach to promote sustainable seafood.  As busy and accomplished as she is, Susan is equally generous, funny and plays a mean game of tennis [not to mention golf, skiing and pickleball!] Enjoy this spirited conversation with Margie and Susan!

We've got an exciting one for you this week, folks. You know him from his PBS series Mexico: One Plate at a Time, his seven James Beard Awards, and his winning run on Top Chef Masters -- and you've probably dined at Frontera Grill, Topolobampo, Tortas Frontera, or any of his other widely lauded restaurants. That's right: this week we are talking to Rick Bayless, the magnanimous master of Mexican cuisine, who comes to the Joiners studio to tell us about the changing nature of celebrity chefdom, the spoils of Mexico City, the ephemeral beauty of Oaxacan radish festivals, and so much more. And of course, not even Rick Bayless is safe from the sizzling grill of the gratuity round. 

My very special guest today is the Chef & Owner of Jar Restaurant in LA, Suzanne Tracht! A driving force in the Los Angeles culinary scene, Suzanne Tracht has built JAR into one of the most beloved and successful restaurants in Los Angeles. Drawing inspiration from classic American comfort cuisine, JAR is a pilgrimage for passionate eaters and wine lovers from across the country. After Opening in 2001 with the help of her longtime Chef de Cuisine Preech Narkthong, Tracht's modern American chophouse continues to receive acclaim for its atmospheric setting and exceptional steaks, braises, and seasonal sides—including her sumptuous signature pot roast, which along with her char siu pork has been cited by culinary heavyweights on the Food Network's popular series The Best Thing I Ever Ate as worthy of the show's title. With its retro-modern décor, and evoking the aura of a timeless supper club, JAR has become an indelible part of the city's culture, even starring as a memorable location in the Academy Award-winning classic La La Land during a pivotal dramatic moment. Utilizing the finest local ingredients, Chef Tracht delights in taking classic chophouse dishes—deviled eggs, blue cheese wedge salad, and prime steaks—and updating them with a California sensibility. The season-driven menu offers appetizers and salads, with an emphasis on braises, grilled meats, and seafood, supplemented by an array of sides and traditional sauces. During the holidays, JAR's beloved Passover Seder and Thanksgiving dinners have earned ritual status among faithful patrons.    Born and raised in Phoenix, Arizona, Tracht apprenticed under mentor Chef Siegbert Wendler at the historic Arizona Biltmore Resort and Spa before relocating to Southern California to work in the kitchen of the prestigious Hotel Bel-Air. In 1992, she became chef de cuisine at Nancy Silverton and Mark Peel's famed Campanile, then embarked on her first solo venture as executive chef at the Cal-Asian restaurant Jozu, which ranked number two for “L.A.'s Best New Restaurants” in Los Angeles magazine. Soon after she branched out on her own with the steakhouse concept JAR, Food & Wine named her among its Best New Chefs.   Praise for JAR over the years includes acclaim from the late Pulitzer Prize-winning Los Angeles Times and LA Weekly restaurant critic Jonathan Gold, who gave JAR a coveted spot on his “101 Best Restaurants in LA” list every year since its inception. He says “Tracht's gift lies in her ability to reproduce the old tastes within a modern context so that the sautéed pea tendrils with garlic make as much sense as the creamed spinach, the duck-fried rice as the mashed potatoes, and the char siu-style pork chop as the prime filet mignon.” Other accolades include Los Angeles Magazine, The Wall Street Journal, Bon Appétit, Saveur, Food & Wine, Gourmet, Los Angeles Confidential, Angeleno, Haute Living, Elle, InStyle, Zagat, and Eater.   Chef Tracht, whose many television appearances include Top Chef Masters, Hell's Kitchen, Today, Entertainment Tonight, and countless cooking shows, continually donates her time to charitable organizations and events. Her generosity of spirit has been recognized by some of the region's most prominent organizations, including SOVA (a community food and resources program of Jewish Family Service of LA), C-Cap (Careers Through Culinary Arts Program), LA Loves Alex's Lemonade, Project Angel Food, No Kid Hungry, and Cedars-Sinai Women's Heart Center. Suzanne has received peer recognition for her work, participated in Fortune magazine's Most Powerful Women Summit, and has cooked multiple times at the prestigious James Beard House. And she joins us again to talk about her Thanksgiving memories, menu, and wishes… www.thejar.com

Episode 113 overviewIn episode 113, Chris answers a listener/viewer question around when/how the class system was introduced on the Trans-Atlantic liners followed by Baz and Chris discussing the latest cruise news from around the world.Support the showListen, Like, Subscribe & Review on your favourite podcast directory.Share the podcast with someone you think will enjoy the showBuy Me A Coffee – This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXSustainable Fashion – choose a TBCP design or design your own… all using organic cotton, green energy and zero plastic https://bit.ly/32G7RdhCruise NewsImage Credit: Katy Perry Christens Norwegian Prima. Norwegian Cruise LineCongratulations to NCLL Norwegian Prima is the first major cruise ship to be christened in Iceland, currently sailing her inaugural voyage from the Icelandic capital of Reykjavik arriving in Amsterdam on 03 September.Norwegian Prima is the first of six brand-new Prima Class ships to be delivered through 2027. A ship full of firsts – from the first three-level racetrack at sea to the brand's first upmarket open-air food hall – Norwegian Prima also boasts the most outdoor deck space of any new ship in her competitive set. She will redefine what's possible at sea with her ground-breaking onboard experiences, including NCL's largest-ever accommodations, Broadway entertainment, indulgent relaxation and incredible culinary experiences.At 294 metres long and more than 143,535 tonnes with capacity for 3,100 guests at double occupancy, Norwegian Prima offers the highest staffing levels and space ratio of any contemporary or premium cruise ship. She also boasts the largest variety of suite categories available at sea as well as a redefined The Haven by Norwegian, NCL's ultra-premium keycard only access ship-within-a-ship concept. Her variety of recreational activities including the fastest slides at sea – The Rush and The Drop – and the Prima Speedway, the first three-level racetrack at sea, provide guests with adrenaline-pumping moments. Spaces like Ocean Boulevard, the 4,088 square metres outdoor walk way which wraps around the entire ship; The Concourse, which boasts a multi-million dollar outdoor sculpture garden; and expansive pool decks and infinity style pools at Infinity Beach, offer guests a chance to slow down and relaxIntroducing Robotron MSC Cruises continues on a path of innovation, today announcing details of the technologically advanced onboard entertainment options on the line's upcoming ship, MSC Seascape. When she debuts this December, MSC Seascape will feature new and innovative experiences for thrill-seeking guests of all ages. The highlight will be ROBOTRON – a thrilling amusement ride that offers the breath-taking thrill of a rollercoaster at sea combined with a personalised DJ music experience. The ship will also feature two brand-new VR experiences and a whole host of other exhilarating high-tech entertainment designed to be enjoyed by thrill-seekers of all ages.In addition to ROBOTRON, other high-tech entertainment features on board MSC Seascape include:VR 360° Flight Simulator: With all the thrills of an outdoor rollercoaster, this immersive simulator is the ultimate virtual roller coaster experience, complete with VR headsets and impressive special effects. Guests may choose from various worlds in which to dive into a thrill ride like no other.VR motorbikes: Guests with a need for speed will love MSC Seascape's new VR motorbikes, where players will feel transported into the racing ring, with wind and water effects to complete the experience.MSC Formula Racer: Perfect for car racing enthusiasts ready to get their high-speed fix, this activity will place guests in the driver's seat for a thrilling racing simulation game with realistic effects that will get guests' heart rates going.Immersive XD Cinema: The minute guests put on their 3D glasses, they will dive into alternate worlds through this immersive activity, where players will battle it out against zombies, skeletons and more. Only one player can be crowned the victor, so guests will need to prove their sharp-shooting skills against each other for ultimate bragging rights.MSC Seascape will be launched in New York at a glittering Naming Ceremony on 7 December this year and will then move to PortMiami offering incredible cruises in the Caribbean year-round, with two different itineraries:Eastern Caribbean: Calling at Ocean Cay MSC Marine Reserve and Nassau in The Bahamas, San Juan in Puerto Rico, and Puerto Plata in the Dominican RepublicWestern Caribbean: Calling at Ocean Cay MSC Marine Reserve, Cozumel in Mexico, George Town in the Cayman Islands and Ocho Rios in JamaicaAhead of her spectacular Naming Ceremony, MSC Seascape will offer a once-in-a-lifetime experience on her inaugural cruise from Rome (Civitavecchia), Italy, across the Atlantic to New York City, USA.This 17-night Grand Voyage will take in the Spanish cities of Barcelona, Valencia and Cadiz, before heading out into the Atlantic to begin her crossing. Funchal, Madeira and King's Wharf, Bermuda act as exciting stopovers en route to New York, the city that never sleeps.Holland America Line's 2022 ‘Culinary Cruises' Welcome Celebrity Chefs from its Culinary Council Back On BoardFoodies and culinary novices alike, who are ready for a gastronomic adventure can set sail on a Holland America Line “Culinary Cruise” in 2022 with a member from the line's Culinary Council. The celebrity chefs will share their expertise and secrets on everything from the correct way to make a sushi roll and how to perfectly temper chocolate to preparing seafood and creating a delicious sauce.2022 CULINARY CRUISES:Ethan Stowell – Westerdam, 7-Day Alaskan Explorer, Sept. 11-18, 2022, roundtrip from Seattle, Washington. Stowell incorporates the flavours of the Pacific Northwest on ships sailing in that region, using fresh, sustainably sourced Alaska seafood. His fare also is featured at New York Pizza and Lido Market across the fleet. Stowell is founder and CEO of ESR with an impressive roster of highly acclaimed restaurants. He was named one of the Best New Chefs in America by Food & Wine magazine and one of the Best New Chef All-Stars.Jacques Torres – Zaandam, 9-Day The Atlantic Coast, Oct. 1-10, 2022, from Montreal, Quebec, Canada, to Fort Lauderdale, Florida. A French-trained master chef and artisan chocolatier, Torres guides chocolate desserts as well as the Chocolate Surprise Dessert Parade on board. After rising to executive pastry chef at New York's legendary Le Cirque, he opened a chocolate factory and retail stores throughout New York. The James Beard Award winner is co-host and head judge on the Netflix culinary show “Nailed It” with Nicole Byer.Rudi Sodamin – Koningsdam, 7-Day Mexican Riviera, Nov. 12-19, 2022, roundtrip from San Diego, California. As Holland America Line's master chef and Culinary Council chairman, Austrian-born Sodamin oversees all aspects of shipboard dining. Rudi's Sel de Mer is his namesake French seafood brasserie on board. His latest culinary masterpiece is an art table book called “Food Faces” that features more than 150 images of edible creations.David Burke – Nieuw Amsterdam, 7-Day Eastern Caribbean, Dec. 4-11, 2022, roundtrip from Fort Lauderdale. Burke enhances the menu at Pinnacle Grill, adding contemporary flavours and signature recipes. He recently opened five new restaurants, including Orchard Park by David Burke. During the pandemic, Burke's #FeedtheHeroes program cooked and delivered 100,000 meals to frontline workers and charities. He has been featured on “Iron Chef America” and “Top Chef Masters.”Andy Matsuda – Nieuw Statendam, 10-Day Southern Caribbean Seafarer, Dec. 17-27, 2022, roundtrip from Fort Lauderdale. The Japanese-born Matsuda leads the sushi offerings at Nami Sushi, Tamarind and Lido Market. At Matsuda's Sushi Chef Institute in Los Angeles, California, he teaches aspiring chefs and professionals about sushi and Japanese cuisine. Matsuda is at the forefront of sushi trends and techniques.All events are complimentary excluding the specialty dinner. Each chef will be aboard their designated “Culinary Cruise” for four to ten days.Revolutionising the Internet at Sea with Elon Musk's SpaceXRoyal Caribbean Group announced today its plan to implement SpaceX's Starlink – making the Group the first in the cruise industry to adopt its high-speed, low-latency connectivity for a better onboard experience for guests and crew fleetwide. The innovative broadband internet service will be installed on all Royal Caribbean International, Celebrity Cruises and Silversea Cruises ships, along with all new vessels for each of the brands.Deployment of the Starlink technology across the fleet will begin immediately, leveraging the insights obtained from the trial onboard Freedom of the Seas, which has received a tremendous amount of positive feedback from guests and crew. The installation is slated to be completed by the end of the first quarter of 2023.Celebrity Cruises rollout includes:The groundbreaking Celebrity Beyond to be our first ship to offer the service from 5th September, 2022 (next week!)All Edge Series ships (Celebrity Edge, Celebrity Apex, Celebrity Beyond) to offer this service by year-end.Australians will have the chance to experience the transformational internet service in their own backyard when Celebrity Edge debuts in Australia, New Zealand and the South Pacific for the 2023-2024 seasonVirgin Voyages unveils “The Sailing Club” perks programVirgin Voyages has made its mark on the travel industry as one of the most sought-after holiday havens for rejuvenation, relaxation and a hint of adventure on the high seas. Having launched two award-winning ships in a span of just nine months, 2023 promises more industry-first milestones for Richard Branson's newest travel brand. As an exciting precursor to the most epic loyalty program at sea, set to make its formal debut in 2023, Virgin Voyages is saying “Ahoy!” to The Sailing Club. This incredible dual-pronged perks program is teeming with brilliant benefits and exclusive offers for the remainder of 2022 and unlocks a limited window of opportunity for its Sailors to elevate themselves to the brand's highest status tier in 2023.2 Perks in 2022:As part of the brand's perks program, Virgin Voyages' Sailing Club is introducing 2 Perks, exclusively available to loyal qualifying Sailors in 2022. The introduction of these new perks will reward and benefit those who book or sail in the near future, promoting end-of-year travel set to coincide with increases in booking trends and the cruise industry's comeback.Perk 1: Sail in 2022 with Deep Blue Extras: Deep Blue Extras, a collection of unrivalled luxuries that elevate qualifying Sailors to VIP treatment. From one free Shake for Champagne, anytime boarding and premium wifi (when available), to exclusive cocktail parties and laundry services, these rewards are meant to amp up the experience and encourage Sailors to unleash their inner RockStar. With rebooking rates as high as 50% from past Sailors craving another adventure with Virgin Voyages, the line continues to impress travellers, earning the most five-star reviews than any other cruise line on TripAdvisor. Now, the company is rewarding these travellers, as well as giving avid sea-goers, an opportunity to step aboard while maintaining their benefits from other lines. Deep Blue Extras are available for all qualifying Sailors that sail from September through December 2022.Perk 2: Book in 2022 with Red Hot Booking Bonus Months: Virgin Voyages is also introducing Red Hot Booking Bonus Months. Spanning from Aug. 30 through Nov. 15, 2022, any new qualifying booking made during these select Red Hot Months (excludes bookings made with existing voyage credits), will allow all qualifying Sailors to be treated to special on-board spending perks and chances to win extraordinary experiences across the Virgin family. More exciting prizes will be announced next week. For a sneak peak, these will include a luxurious trip to Ulusaba, Richard Branson's private game reserve in South Africa, and Virgin Points through Virgin Red, the rewards club from Virgin designed to give you exclusive access to the Virgin family and beyond. In addition, Sailors who take advantage of this perk by making a qualifying booking between now and Nov. 15, 2022 will earn an extra $200 in Sailor Loot (aka on-board spending credit), which is combinable with all other promotions, offering rich rewards to loyal Sailors.Three Ways to Unlock the 2022 Perks: The 2022 Perks will be available to all loyal qualifying Sailors defined as:Sea-Blazers – Pioneers who took to the high seas in 2021 were dubbed Sea-Blazers to match the trail-blazing brand. These Sailors were the first to come aboard and will be rewarded handsomely for their support. Additional perks include a $125 Bar Tab Bonus for life.Sea-Rovers – We're coining anyone who has sailed with Virgin Voyages twice in 2022 as a Sea-Rover as they too, are bold and inspired. Sea Rovers will earn a $100 Bar Tab Bonus for two years (valid through 2024). Match & Sea More Sailors – World travelers enrolled in other cruise and select airline travel rewards programs will now have the opportunity to come aboard and Virgin Voyages will match their status. They'll also be granted Sea-Rover status, which includes the $100 Bar Tab Bonus for two years (valid through 2024)PONANT launches sales for 2024 to the Far NorthFrom Spitsbergen to America's Great Lakes via Greenland, the Faroe Islands, and Iceland's west coast, the PONANT voyage magic will be operating in the Far North in 2024, with sales launched on 26 new sailings. With these 16 itineraries, 6 of which are new, PONANT combines the dream of adventure with discovering nature's kingdoms in the Arctic and the grandeur of North America's landscapes.On the programme, depending on the destination, are meetings with Inuit peoples, observing wildlife, visiting UNESCO World Heritage sites, landings in Zodiacs with an experienced team of naturalist-guides, hiking and kayaking, among others.Wilderness from Greenland to the East Coast of Canada – NEW An infinity of majestic polar wilderness awaits on this brand-new expedition voyage departing from Greenland to explore Canada's Far North all the way to the shores of Labrador and Newfoundland Island. Encounters with local people, the rich variety of wildlife, the exciting history of the Arctic territories, and many unforgettable hikes will mark this polar odyssey aboard Le Lyrial. First port of call will be Sisimiut with its colourful houses facing the Austral Ocean. The ship then sets course for the Labrador Sea to Canadian shores at Nunavut and the clear waters of the Grinnell Glacier. Next comes the splendid Nachvak Fjord and town of Rigolet, accessible only by sea, and Newfoundland Island. The journey will end on the island of Saint-Pierre, a fragment of France on the other side of the world, which is home to fascinating wild biodiversity.From Kangerlussuaq to Saint-Pierre Island, 14 nights onboard Le LyrialTransfers, Paris – Kangerlussuaq and Saint-Pierre and Miquelon – Montréal flights includedDeparts 25 August 2024Expedition along Saint Lawrence – NEWA river that turns into an ocean, a sublime scenery inhabited by wildlife, an echo of history at every bend… this original expedition voyage on Le Lyrial takes guests along Canada's coast from the peaceful islands of Saint-Pierre-et-Miquelon to Montreal. The shores of the Saint Lawrence River alternate between lagoons and rugged cliffs, with a chance to see wildlife when out hiking. Newfoundland Island, one of the first places in the New World known to Europe, then reveals the secrets behind its Viking history. After sailing down the Saguenay River, there's a chance to explore the historic city centre, a UNESCO World Heritage site, of the Belle Province capital, Québec.From Saint Pierre Island to Montreal – 11 nights on board Le LyrialDeparts 8 September 2024From Québec to the Big Apple: nature and remarkable cities – NEW From Montréal to New York, this new itinerary opens the doors to vast protected areas and cultural treasures from Canada to America's east coast. First port of call is Québec and its historic city centre that conceals fortifications and picturesque stone houses with their mansard roofs, then on to Tadoussac. Located at the mouth of the Saguenay River, it is a must for whale watching. Next is the Gaspé Peninsula and Percé, one of the most beautiful villages in Québec, bordering a national park with a truly remarkable natural, historic, and geological heritage. The white sandy beaches and red cliffs of the Magdalen Islands beckon, followed by Nova Scotia, Boston, Cape Cod and finally New York, its famous Statue of Liberty standing proud at the city's entrance from the sea.From Montreal to New York, 13 nights on board Le LyrialDeparts 19 September 2024Expedition in the heart of the American Great Lakes – NEWDuring this expedition voyage, Le Champlain will be exploring the natural and cultural treasures of America's chain of Great Lakes in the heart of flamboyant nature, departing from Milwaukee. The voyage takes in the vast panoramas of the pine forest ringed lakes Michigan, Huron, Erie and Ontario. Protected islands, picturesque villages and national parks reveal the history of this region, in the footsteps of the Native American communities and first European settlers. It will be an opportunity to observe a rich diversity of fauna from moose, reindeer, brown bears and racoons to migratory birds. From Port Colborne, the Niagara Falls provide an impressive sight before the ship arrives in the multicultural city-world of Toronto.From Milwaukee to Toronto, 10 nights on board Le ChamplainDeparts 24 September 2024Fjords and glaciers of SpitsbergenSpitsbergen, the largest island in the Svalbard archipelago, boasts an exceptional diversity of fauna and flora between fjords, glacier fronts and green valleys. In the wake of former whalers, the ship will sail from Hornsund, Bellsund and the Northwest Spitsbergen National Park, before setting course for Ny-Ålesund and its international research station, renowned as one of the northernmost communities on Earth. This is an exceptional opportunity to see polar bears, walruses, marine mammals, arctic terns, puffins, and reindeers, with that unique feeling of having arrived at the end of the world.From Longyearbyen to Longyearbyen – 7 nights on board Le Boréal and Le Lyrial6 departures between June and July 2024Transfers and Paris-Longyearbyen return flights includedDisko Bay and Inuit villagesThis one-off expedition voyage into the heart of the Arctic's stunning scenery begins in Kangerlussuaq on Greenland's west coast. After a first port of call in Evighedsfjorden, the Eternity Fjord where many bird species nest, Le Boréal will reach Sisimiut, a colourful harbour nestled between rolling hills. The ship then crosses Disko Bay to the shores of the Eqi Glacier, an ice giant of crystalline reflections, and the Paul-Émile Victor research base. A world of ice will open up between majestic icebergs, mountainous basalt formations and brightly painted houses. A unique opportunity to meet the local people, discover Greenland's Inuit culture, and observe a plethora of marine life during the many Zodiac landings.From Kangerlussuaq to Kangerlussuaq, 7 nights onboard Le BoréalDeparts 21 August 2024Paris – Kangerlussuaq return flights and transfers includedAnd more...Join the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/ Guests: Chris Frame: https://bit.ly/3a4aBCg   Chris's Youtube: https://www.youtube.com/c/ChrisFrameOfficialPeter Kollar: https://www.cruising.org.au/Home Listen & Subscribe: Amazon Podcasts: https://amzn.to/3w40cDcApple Podcasts: https://apple.co/2XvD7tF Audible: https://adbl.co/3nDvuNgCastbox: https://bit.ly/2xkGBEI Google Podcasts: https://bit.ly/2RuY04u I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8 Stitcher: https://bit.ly/2JWE8Tz Pocket casts: https://bit.ly/2JY4J2M Tune in: https://bit.ly/2V0Jrrs Podcast Addict: https://bit.ly/2BF6LnEImage Credit: Norwegian Prima, NCL. 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On this episode, Stephen finishes discussing the Nick Cave: Forothermore exhibit at MCA Chicago, then shifts gears to discuss the reimagined Who's Hungry Magazine, his new project Images for Artisans, and more.  About Stephen: Stephen Hamilton is a food and beverage director and photographer whose work has appeared almost everywhere you see images of food—on television, in national magazines and cookbooks, on packaging, and across seven seasons of Bravo TV's Top Chef (as well as appearing as a guest judge on Top Chef Masters). Stephen built his career showcasing ingredients in all their organic, beautiful reality. His natural lighting style and tight taste appeal let food's honest, fresh allure speak for itself. Drips, pours, crumbs, bites — flaws aren't necessarily flaws. Less is more in terms of styling; more is more in terms of exploration. Stephen brings a visual feast to life by taking an integrated, sensory approach to his subjects. This holistic perspective has garnered the attention of numerous agencies, international food companies, and restaurants. His work has won numerous awards over the years, including top honors for his “food porn” series at Graphis International, with seven images featured. In recent years, Stephen has grown his photography business into a full-service production company. Stephen Hamilton combines his talents with those of an on-staff producer and editor as well as a roster of skilled photographers. Flexible, generous studio space accommodates multiple simultaneous shoots, offering clients start-to-finish capabilities from pre-production to in-house retouching. For more on Stephen, visit: Stephenhamilton.com  whoshungrymag.com  vimeo.com/stephenhamilton  and @Stephenhamiltonproductions on Facebook and IG

On this Episode, we talk with food photographer and director Stephen Hamilton about how he got into food photography, his thoughts on having a "distinct point of view" in you work, and how he became a part of the Nick Cave: Forothermore exhibit at the MCA Chicago. About Stephen: Stephen Hamilton is a food and beverage director and photographer whose work has appeared almost everywhere you see images of food—on television, in national magazines and cookbooks, on packaging, and across seven seasons of Bravo TV's Top Chef (as well as appearing as a guest judge on Top Chef Masters). Stephen built his career showcasing ingredients in all their organic, beautiful reality. His natural lighting style and tight taste appeal let food's honest, fresh allure speak for itself. Drips, pours, crumbs, bites — flaws aren't necessarily flaws. Less is more in terms of styling; more is more in terms of exploration. Stephen brings a visual feast to life by taking an integrated, sensory approach to his subjects. This holistic perspective has garnered the attention of numerous agencies, international food companies, and restaurants. His work has won numerous awards over the years, including top honors for his “food porn” series at Graphis International, with seven images featured. In recent years, Stephen has grown his photography business into a full-service production company. Stephen Hamilton combines his talents with those of an on-staff producer and editor as well as a roster of skilled photographers. Flexible, generous studio space accommodates multiple simultaneous shoots, offering clients start-to-finish capabilities from pre-production to in-house retouching. For more on Stephen, visit: Stephenhamilton.com  whoshungrymag.com  vimeo.com/stephenhamilton  and @Stephenhamiltonproductions on Facebook and IG    

JAMES OSELAND travels extensively in search of the world's best restaurants, street food stalls, markets, and home cooks. Long before he was a judge on Top Chef Masters, he was a teenage rebel growing up in the pre–Silicon Valley, California, suburbs, yearning for a taste of something wild. His remarkable memoir Jimmy Neurosis captures the quest that led him from the mosh pits of San Francisco to the pop world of Andy Warhol's Manhattan.He is most recently the author and editor of World Food: Mexico City and World Food: Paris, part of World Food, a new book series from Ten Speed Press. He was the editor-in-chief for nine years of Saveur, America's most acclaimed food magazine, where his work garnered many accolades, including seven James Beard Awards and three awards from the American Society of Magazine Editors. His cookbook Cradle of Flavor was named one of the best books of 2006 by the New York Times and Good Morning America. Additionally, James's writing has appeared in Gourmet, Vogue, Food and Wine, and the Wall Street Journal, where he writes the “Cook's Playbook” column. He has appeared on Celebrity Apprentice, the Today Show, Iron Chef America, and was a permanent judge on all five seasons of Bravo's Top Chef Masters. James is a popular cooking teacher and has taught at the Institute for Culinary Education, the New School, and New York City's Natural Gourmet. He has lectured at culinary institutes and food societies around the world; in 2011, he delivered the keynote speech for the International Food Bloggers Conference. In 2013, he starred as himself in a series of Wendy's commercials. He has lived in Indonesia, Malaysia, Thailand, and India, and now calls Mexico City home.

It's our 5th Anniversary this month. As part of the celebration, we will post flashback episodes all month long to celebrate and say thank you. If it were not for you, our Runcation Nation community, we would not have had this show for the last five years, had some of the most amazing experiences, and created lasting friendships in this community. Next up is an interview with the one and only Chef Art Smith!   RUN This week we complete the RunDisney Virtual Race Series with the Haunted Mansion 5K!  Yes, we talk about the weather, but we are also without the medals, so we can't wait until they arrive!  It was a different summer race series because we couldn't travel up to Walt Disney World to do it, but for Aimee, working from home, it was a chance to get outside and get some fresh air ahead of the afternoon summer showers.  For Dana, it was motivation to get his running done on a long work weekend.     This week, we are connected to Walt Disney World and running unique races virtually because we had the honor and pleasure of talking with Chef Art Smith!  He has two fantastic restaurants at Disney Springs, but he has also run marathons and took us on his storied running journey as we talked with him.  Although he hasn't run a race at Walt Disney World, he was in the Magic Kingdom College Program, now known as the Walt Disney World College Program, in 1981.   We recorded this interview in the third week of April 2020, when we would have been running the Rival Run Weekend at Walt Disney World. Chef Art helped us bring a little bit of Disney home!   EAT Chef Art Smith has appeared on the Food Network on shows like Chopped and is famed for being Oprah Winfrey's personal chef.  He has also authored books like Back to the Table and Kitchen Life: Real Food for Real Families and Back to the Family.  Chef Art Smith is a two-time James Beard Foundation award winner with restaurants in Chicago, Atlanta, Orlando, Washington, D.C., and many more.  He's been on television shows like Top Chef Masters and The Today Show.  Talking with him about his excellent restaurants and amazing southern comfort food made our mouths water!   DRINK Chef Art Smith has some great beverages at his restaurants.  He has Moonshine at  Homecomin' in Disney Springs, and we want to get to his Atlanta restaurant, Southern Art and Bourbon Bar, for some fantastic bourbon-based cocktails, too, when it reopens.  It was great to get a little bit of the story and inspiration behind some of the signature cocktails at his restaurants.     He is also generous in giving back to the community.  He started Common Threads, an organization that teaches families the joy of healthy cooking.  This summer, they even have a virtual summer camp for kids with activities they can do at home.   Chef Art Smith was so generous with his time.  We can't thank him enough for spending time with us and inspiring us with great stories from his running and life as an award-winning chef.     THAT'S A WRAP! If you love what you hear, now, you can become a patron and support the show!  There are multiple patronage levels from $2 to $10, each with unique perks.     Find out more and support the show here: https://www.patreon.com/Runeatdrinkpodcast  Or, if you are a Podbean user, here: https://patron.podbean.com/runeatdrinkpodcast  Share a great virtual race or a place where we should all run, eat, and drink together when this challenging time is over!  Our email is info@runeatdrink.net. Or you can call 941- 677-2733.  Please leave us a 1-minute message and let us make you Runcation Nation famous! Thank you for listening! We are looking forward to another great year of the podcast because of all your support! Don't forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to PodcastMusic.com for providing the music for this episode, too! And as always, if you choose to indulge, please drink responsibly by having a designated driver or taking a rideshare service. Stay safe, Runcation Nation!  

Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality with a focus on Latin cuisine in the United States.Milliken is a graduate of Chicago's Washburne Culinary & Hospitality Institute.After working together in Chicago and Paris, Milliken and her longtime collaborator, Susan Feniger, settled in Los Angeles where they founded the critically acclaimed City Cafe in 1981.[1] They eventually expanded to a larger space on La Brea Avenue, renaming the establishment CITY Restaurant. In 1985, they opened the Mexican restaurant Border Grill in the original City Cafe space, before moving it to Santa Monica in 1990. The restaurant later expanded to Pasadena (closed) and the Mandalay Bay Resort in Las Vegas.[2] Broadening their culinary horizons, Milliken and her partner opened Ciudad in Los Angeles in 1998. The success of the three restaurants has often led Milliken and Feniger to be recognized for single-handedly changing Los Angeles' culinary landscape.Mary Sue Milliken with chef Fergus Henderson at a dinner at the US Embassy in London in 2019.In collaboration with Feniger and others, Milliken has published five cookbooks: City Cuisine (1989), Mesa Mexicana (1994), Cantina: The Best of Casual Mexican Cooking (1996), Cooking with Too Hot Tamales (1997) and Mexican Cooking for Dummies (1999/2002).Milliken is also a seasoned TV personality, starring with Feniger in 396 episodes of Too Hot Tamales and Tamales World Tour on the Food Network in the 1990s. Prior to the shows on the Food Network, in 1993 Milliken and Feniger appeared with Julia Child in her PBS series Cooking With Master Chefs.[5] Milliken also prepared with Feniger the food that was served in the 2001 movie, Tortilla Soup.Milliken and Feniger were a team of sixteen chefs on the Julia Child series, Cooking With Master Chefs in 1993.Most recently, Milliken appeared on the third season of Top Chef Masters that aired in 2011. She was the first runner up and won $40,000 for her charity, Share Our Strength.#MarySueMilliken #BorderGrill #rregardingherfood___________________________________________________ Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business." Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses. The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of: Food & Beverage Magazine's Guide to Restaurant Success https://www.amazon.com/dp/1119668964/... ____________________________________________________ *CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/FoodBeverageMagazine*Follow Us on Facebook :https://www.facebook.com/FoodAndBeverageMagazine*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/ *Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade#food

It's a story about "Reinvention." Mr. Restaurant, Will Knox has an intimate conversation with Culinary & Legendary Restaurateur, Chef Susan Feniger, and award-winning music composer, editor, film director, and writer Liz Lachman. They talk about the new film, Susan Feniger. FORKED...a Verite documentary film following award-winning celebrity Chef Susan Feniger on her first solo restaurant, her passionate struggle and quest to bring global street food under one roof in the form of a new LA restaurant: STREET. Shot by her longtime filmmaker partner, it's a story about starting over and about not IF one fails... but HOW. CHEF SUSAN FENIGER - SUSAN FENIGER is an American chef, restaurateur, cookbook author, radio, and TV personality. She is known for starring in the cooking show Too Hot Tamales and Tamales World Tour on the FOOD Network, Iron Chef, Top Chef Masters, Cooking with the Master Chefs, and more. A proud graduate of the Culinary Institute of America in Hyde Park, for 40 years she has traveled the world bringing food from different cultures back to her several influential Los Angeles restaurants, Ciudad, Street, Border Grill, and Socalo, introducing Angelenos to authentic global dishes. She has received a Lifetime Achievement Award from the California Restaurant Association and also the L.A. Times Jonathan Gold Award celebrating intelligence, innovation, culture, and environment. Most recently she was awarded the Julia Child Award honoring an individual who has made a profound and significant difference in the way America cooks, eats, and drinks, and was inducted into the permanent collection of the Food Exhibition at the Smithsonian in Washington D.C. LIZ LACHMAN - WRITER & FILMMAKER Liz Lachman is an award-winning writer and director. Her screenplays have placed in the top percentages of the Nicholl Fellowships, Page Awards, and Final Draft Screenplay competitions. Her films have played at over 80 festivals around the world, garnering more than 30 awards. Chef Susan Feniger On Instagram @susanfeniger Liz Lachman https://www.lizlachman.com Chef Susan's Restaurants: https://www.socalo.com https://www.bordergrill.com

"Mr. Restaurant," Will Knox Interviews Legendary, Best-Selling Author Ruth Reichl! Ruth Reichl is the author of My Kitchen Year: 136 Recipes That Saved My Life, a cookbook published in September 2015. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. In 2014 she published her first novel: Delicious! Ms. Reichl hosted Eating Out Loud, three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). She is the executive producer of Gourmet's Diary of a Foodie, public television's 30-episode series, which debuted in October 2006 and Executive Producer and host of Gourmet's Adventures with Ruth, a 10-episode public television (2009.) She was also a judge on Top Chef Masters. Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who's Who of Food and Beverage in America, 1984. In 2007, she was named Adweek's Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in Upstate New York with her husband, Michael Singer, a television news producer. http://ruthreichl.com/home/

Maria Hines is an award-winning chef and an avid rock climber and adventurer. In 2005 Maria was named one of Food & Wine Magazine's 10 Best New Chefs, and she's competed on TV shows like Top Chef Masters and Iron Chef America. But when Maria is on the trail for an early morning hike or climb, she doesn't have time to bring a five course meal. Instead, she's figured out a way to bring healthy, convenient, and delicious foods with her on her outdoor adventures. Maria shares recipes in her cookbook, Peak Nutrition, and she's also the star of REI's Youtube Series, Cook Out with Chef Maria Hines. Connect with Maria:WebsiteYouTubeTwitterInstagramResources:Maria's Cookbook, Peak NutritionCook Out with Chef Maria Hines on REI's YouTube

In part I we follow along on Chef Jensen's culinary journey from working for Debbie Golds a Top Chef Masters award winner to working for Troy Guard as he became the Executive Chef at Tag in Denver Co. Then well switch gears and learn how Jensen launched a massive storytelling hospitality movement with Best Served Podcast. I am excited to introduce you to Chef Jensen Cummings a fifth-generation chef. His family has owned restaurants since 1900. Voices4Chefs

Editors - Molly Shock ACE, Matt Cluett, Ezra Hudson MASTERCHEF: LEGENDS editors Molly Shock, Matt Cluett and Ezra Hudson join The Rough Cut to talk about their ACE Eddie nominated work on Season 11 of the reality TV juggernaut. Featuring celebrity chef Gordon Ramsey, the cooking competition pits amateur and "at home" chefs against one another in an ongoing gauntlet of culinary challenges until only one contestant is left standing.  The competition takes place in the MasterChef soundstage located in Los Angeles, CA; which includes a large kitchen area with several cooking stations that are overlooked by a balcony, a well-stocked pantry, a freezer/fridge area and a fine-dining restaurant/seating dining area room used for certain challenges. MOLLY SHOCK ACE Aspiring director Molly Shock discovered her love of editing through her disdain for being on set.  The DGA's loss was unscripted tv's gain as Molly's storytelling skills and eye for "salty looks" has helped create some of the most popular shows in the world of reality television.  Too numerous to name in their entirety, Molly has edited such reality tv standouts as;  BEYOND SCARED STRAIGHT, TOP CHEF MASTERS, PROJECT RUNWAY, SURVIVOR, NAKED AND AFRAID and RUPAUL'S DRAG RACE ALL STARS.  Always up for a challenge, Molly has never met an escape room she didn't like or a turkey she couldn't cook. MATT CLUETT Matt Cluett's first opportunity to try his hand at cutting unscripted tv began in Australia on the Aussie versions of many well known reality franchises, including shows such as;  THE BIGGEST LOSER, THE APPRENTICE, SO YOU THINK YOU CAN DANCE, THE X FACTOR, WIFE SWAP, AUSTRALIA'S NEXT TOP MODEL, THE BACHELOR and of course, MASTERCHEF AUSTRALIA.  Currently on his third season of MASTERCHEF: LEGENDS, Matt focuses much of his attention on the "super tease" element of the show. EZRA HUDSON USC film school grad, Ezra Hudson initially found himself on a track to being a "very" junior feature development studio exec and then marketeer at Legendary Pictures.  At that point Ezra considered the process of post production to be boring, based on some brief experience he had visiting a film cutting room while he was in high school.  Despite that previous conception of post, Ezra knew he needed to do something more visceral and vital with his talents.  That desire put him back on course with editing, joining shows like LEGO MASTERS and DANCING WITH THE STARS, and ultimately leading him to lend his "God's eye view" to the finishing phase of MASTERCHEF: LEGENDS. Editing MasterChef: Legends In our discussion with MASTERCHEF: LEGENDS editors Molly Shock ACE, Matt Cluett and Ezra Hudson, we talk about: What it's like to be on a show that can have a team of up to 20 editors How they divide up the workflow with “Builders”, “Polishers”, & “Finishers” How you work remotely with such a large team Why the cold opens and "next on" segments are so important to the whole context of an episode Managing the sheer volume of media required to make a show like MasterChef The Credits Get your free 100GB of media transfer at MASV Visit ExtremeMusic for all your production audio needs Learn all about how the new  Avid NEXIS | EDGE enables Media Composer and Adobe Premiere teams to collaborate remotely Hear editor Molly Shock ACE and her unscripted tv colleagues get real about working in reality TV Subscribe to The Rough Cut podcast and never miss an episode Visit The Rough Cut on YouTube

Today's guests may be the most stunning yet down-to-earth couple that ever was and Rachel and Rodger are so delighted to call them friends! Curtis Stone is a Michelin starred chef who owns restaurants Maude and Gwen in Los Angeles. He is of course known for TLC's Take Home Chef, Top Chef Masters, and Crime Scene Kitchen. And Lindsay Price, his gorgeous wife, has leant her talents to shows like Atypical, Splitting up Together, Black-Ish and Hawaii Five-O. This episode features the first blind date meet-cute on WFU, as well as the sweetest engagement story. You won't want to miss it! Today's Sponsor: Curateur - As our holiday gift to you, we're offering your first month of membership to Curateur.com for free. Yes. For free. When you sign up on curateur.com through January 15th Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Nick Liberato has spent the past dozen years or so in the limelight, as a chef on Bravo TV’s “Top Chef Masters” starting in 2009, followed by several years on Spike TV’s “Bar Rescue,” numerous appearances on the Food Network, and most recently in a Netflix series “Restaurants on the Edge” that debuted last year in the early months of the pandemic. But he’s also an accomplished restaurateur, growing up working at his parents’ produce stands and then moving to California to surf, and possibly to work in film, but he soon found himself cooking in restaurants and consulting throughout southern California. In 2014 he took over Venice Whaler, a beachfront bar and restaurant in Venice Beach, Calif., where he actually took some of the lessons he learned working on “Bar Rescue” to more than triple the business’s revenue. Since then he has been “uplifting” other properties with beautiful oceanside views but mediocre food and beverage — part of the impetus for “Restaurants on the Edge” — and is now the executive chef and partner of Venice Restaurant Group, which operates Cartolina and The Pier House as well as Venice Whaler, all in Venice Beach. In March of last year Liberato drove home to the Philadelphia area with a big project in mind, but his plans changed, as so many people’s did, as the pandemic hit, and instead he and his business partners have opened Borscht Belt, a Jewish-style deli in Stockton, N.J. Liberato recently discussed his journey with us.

This week, we're talking about Top Chef Season 18, Episode 7, and honestly, it's a doozy. After a little too much Trading Spaces talk, we dive into this week's episode, bicker about the bottom 3, and wonder why José Andrés wasn't on Top Chef Masters. Social Media Links: Twitter: Podcast Amanda Jack Instagram: Podcast Amanda Jack

Marcus Samuelsson is a European-trained, world-renowned chef who made Harlem his home since the mid-90s. He is the recipient of numerous James Beard Foundation awards for his work as a chef and as a host for No Passport Required, his public television series. A crowned champion of Top Chef Masters and Chopped All-Stars, he served as the guest chef for President Obama's first state dinner. As a committed philanthropist, Marcus is the co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks, in addition to the New York Times bestselling memoir, Yes, Chef, Marcus also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. Converting his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens during the COVID-19 pandemic, in partnership with World Central Kitchen, over 250,000 meals were served to those in need. His podcast titled This Moment with Swedish rapper Timbuktu is available on ACAST. His newest cookbook, The Rise: Cooks and the Soul of American Food, is out now. Join host Brad Johnson as he and Marcus discuss a variety of topics including: the difference between fashion and style, his observations during COVID-19 and outlook for recovery, his family history and journey to America, his process to understand American culture and create Red Rooster in Harlem as a love letter to those who came before, the importance of mentorship, gaining experience, and his hopes for his son's future. * * * * * * Instagram Corner Table Talk and Post and Beam Hospitality LinkedIn Brad Johnson Medium Corner Table Media E.Mail brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Corner Table™ is a trademark of Post & Beam Hospitality LLC © Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

This week, we're excited to welcome Marcus Samuelsson and Osayi Endolyn to Salt + Spine, the podcast on stories behind cookbooks.Chef Marcus Samuelsson has become a household culinary name, building his restaurant empire from Red Rooster in Harlem to now more than a dozen eateries around the globe. He's won multiple James Beard Awards and is a regular on food TV, from winning both "Top Chef Mastersæ and "Chopped All-Stars" to hosting No Passport Required," his show with Vox Media's Eater. And he's written several cookbooks and a New York Times-bestselling memoir, Yes, Chef.For his latest book, The Rise, Marcus teamed up with James Beard-winning food writer Osayi Endolyn whose wide reaching-work includes writings in The Washington Post, TIME, and Food & Wine. She's also working on a forthcoming book, focused on systemic racism in American restaurants and dining culture.PURCHASE THE COOKBOOK: Omnivore Books | Bookshop | IndieBoundIn The Rise, Marcus and Osayi bring together dozens of Black people from across the food industry—chefs, historians, activists—to help tell the story of Black cooks and the story of American cuisine. In these pages, we hear from folks like authors Michael Twitty, Jessica B. Harris, and Toni Tipton-Martin, chefs like JJ Johnson, Mashama Bailey, and the late Leah Chase—to activists, home cooks, farmers, publishers, and more. It's a celebration of Black cooking, a rising class of new Black chefs and voices, and an effort to reclaim and recognize the contributions and talents of generations of Black cooks.NOTE: Marcus and Osayi joined us separately to talk about The Rise and we've edited the interviews together for a better flow, but note that we're not all in conversation together on today's show.Also in this episode: Salt + Spine Kitchen Correspondent Sarah Varney takes The Rise for a ride by making a big pot of crab curry with yams and mustard greens, plus we've got two featured recipes from The Rise for you to make at home. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

We are back with our biggest pod of the new year! A quick timeline of topics if you feel the need to jump around: Intro 0:00-5:00 - Zags 5:00-19:00 - Top Chef Bracket 19:00 - Beer Pong vs High Rolls Takes a Shot 26:00 - Beer Dice vs F*ck the Dealer 30:00 - Quarters vs Hammerschlagen 35:00 - Kings Cup vs Horse Races 40:00 - Flip Cup vs Never Have I Ever 45:00 - 7s, 11s, Doubles vs Civil War 50:00 - Finger Games vs Bullshit Pyramid 57:00 - Rage Cage/Web vs Beer Hockey 1:05:00 - Elite 8 1:11:00 - Final Four 1:15:00 - CHAMPION Outro 1:17:00 - MASTERS Thanks for listening!

In this episode, Chef Maria Hines shared her journey to the culinary arts and the impact COVID-19 has had on her career. A James Beard Award-winner for Best Chef Northwest, Maria Hines' commitment to seasonal, local, and certified organic is unwavering. She blended this commitment with her high standards for impeccable service at Tilth Restaurant and Tilth Catering. Opened in 2006-2020. Tilth was named one of the top 10 best new restaurants in the country by Frank Bruni of the New York Times. Maria Hines was named one of Food & Wine magazine's 10 Best New Chefs and competed in “Top Chef Masters” before going on to win Food Network's “Iron Chef America: Battle of Pacific Cod.” Maria was also a semifinalist for a James Beard Award for Outstanding Chef in 2013. Maria Hines has been in the food and beverage consulting for over 10 years now. Including companies like Microsoft, Seattle Pacific University, Pallino, and more. She does product development for retail food companies, along with business coaching for her clients. Peak Nutrition Cookbook, displays Maria Hines' connection to the idea that food is medicine. This comprehensive sport's nutrition cookbook, co-authored by Mercedes Pollmeier, is an in-depth, delicious cookbook focusing on foods that heal and increase mental and physical performance. Mazama Nutrition is Maria Hines' online nutrition coaching business, dedicated to applying her nutrition coaching certification, to help people live their best lives through healthy, nutritious, and delicious eating while living an active lifestyle. Maria's personal active lifestyle includes 20 years of rock climbing, running a couple of marathons, cross country skiing, mountain biking, and hiking. A leader in the restaurant and sustainability community, Maria Hines donates her time to such causes as James Beard Foundation sustainability programs, American Chef Corps, the Mountaineers, food equality for low-income families, and other food system advocacy and access. She is a founding member of Seattle Restaurant Week and previously served on the board for PCC Farmland Trust. See omnystudio.com/listener for privacy information.

In this episode, we had the pleasure of speaking with Chef Chris Cosentino. We had a great conversation ranging from comic books to his participation in Chefs Cycle, and were truly thankful to have had him as a guest! Chef Chris Cosentino is the chef and co-owner of San Francisco's Cockscomb Restaurant, as well as Jackrabbit in Portland, Oregon. He is the author of the 2012 cookbook Beginnings: My Way to Start a Meal, as well as 2017's Offal Good: Cooking from the Heart with Guts. He was the season 4 winner of Bravo's Top Chef Masters, and has been featured on various other culinary tv shows, including Iron Chef: America on the Food Network. He is a passionate member of Chefs Cycle, a 300-mile annual bike ride that raises money and awareness for No Kid Hungry, and even authored his own Marvel comic book. 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

New Orleans Chef & James Beard award winner, Sue Zemanick, joins the show to talk about her latest venture and her journey to get to this point. We talk Top Chef Masters, the pros and cons of pop-ups, the elevation of Israeli cuisine, and how a coal mining town kid from Pennsylvania gets to culinary school in NYC, and then finds here way to New Orleans. Sue is a delight and unabashedly flirts with producer Spencer throughout. This episode immediately jumps to one of our best shows. Listen... enjoy... share!

5 of our favorite famous friends - Artem Chigvintsev from "Dancing With the Stars", Becca Tobin from "Glee", Neal Fraser from "Top Chef Masters", "Significant Mother" star Krista Allen, and MADTv's Jill-Michele Melean - joined The Debate Team at the fabulous Redbird restaurant in Downtown Los Angeles to kick off our "Love Bites' series, where we dine and drink and dish about dating!

This week, on The Faith Middleton Food Schmooze we’re toasting with coffee mugs instead of champagne flutes. Chris Prosperi makes a coffee glaze for steak, Anthony DeSerio shakes up a coffee cocktail in the studio, Alex Province pours a deep, dark red wine with coffee and licorice notes, and the roaster from Willoughby’s in New Haven joins us from Ecuador while on a coffee-finding expedition. Wake up, everybody! It’s a Food Schmooze for coffee lovers. New York City chef Floyd Cardoz, also joins the party. He’s a Top Chef Masters winner and the author of the bold new cookbook: Flavorwalla. Floyd shares recipes for shrimp curry, a street-food omelet, and cauliflower, grilled whole and topped with good stuff like candied ginger, raisins, and pine nuts. Grab that second cup of coffee and join this (very caffeinated) party. The joint is jumpin’. Photo: Pixabay.com Aired: July 7, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

California native, Jasinski is a Graduate of Santa Barbara City College, and The Culinary Institute of America. After being mentored by Wolfgang Puck, Jasinski decided to break off on her own in 2000 and took an Executive Chef role at Panzano, located Denver, CO. While working at Panzano she met her future business partner, Beth Gruitch and in 2004 they teamed up to open Rioja. Needless to say, this has turned out to be an amazing partnership and they've gone on to open three additional restaurants, all of which are located in Denver. Her accolades include: James Beard Foundation, "Best Chef Southwest 2013"; Bravo's Top Chef Masters, "Finalist Season 5"; and James Beard Semi-finalist, "Outstanding Chef Award 2016".

On this episode of How Was Your Week?, Julie grapples with nature's original villain, then gets too drunk to go to the California Pizza Kitchen. Also discussed: Bill Maher versus Anthony Bourdain (everybody loses), Shelley Duvall's PTSD, and the horror of reading tweets about things that aren't for you. Plus: Jesse Murray's five favorite '80s movies set in NYC and a candid look behind the scenes of Top Chef Masters from Anthony Atamanuik. A great show! Host: Julie Klausner Guests: Jesse Murray, Anthony Atamanuik Produced by Chris Spooner Artwork by Marcia Neumeier Theme Song and Incidental Music by Ted Leo

AwesomeNotAwesome: Spanish, Top Chef Masters, Dave Matthews arrests; Chuck e. cheese updates

Who Needs A Movie: Luke and Jen review "Adventureland". Plus, AwesomeNotAwesome: Kanye responds to South Park and Top Chef Masters.