Podcasts about top chefs

It's Tom Colicchio's favorite day of the year: mies en place AND a fishing trip. The Top Chefs get out of the kitchen and onto the water in this week's episode. Tune into hear our coverage of it all!

Aujourd'hui avait lieu la conférence de presse de présentation de Roland-Garros 2026 avec Amélie Mauresmo. Sur place, l'équipe de Court N°1 vous décrypte cette nouvelle édition avec les nouveautés cette année et notamment une soirée spéciale en l'honneur de Gael Monfils, qui réalise sa dernière année sur le circuit. Amélie Mauresmo se confie à Anthony Rech, Eric Salliot et Florent Serra pour toutes les nouveautés de Roand-Garros 2026. C'est parti pour Court N°1.

Mitchell Davis is a renowned authority in many different parts of the food system. He has been involved in The World's 50 Best Restaurants and the James Beard Foundation, and runs his own media outlet Kitchen Sense on platforms like Instagram and Substack. Heja Framtiden met Mitchell at the Stockholm Food Forum, when the new Eat Lancet Commission was released. The episode is part of a paid collaboration with Stockholm Business Region's initiative Stockholm ImpACT Days 2025. Podcast host: Christian von Essen // Learn more at hejaframtiden.se and subscribe to the newsletter (in Swedish). All our English episodes are now also collected in the separate podcast feed Heja Framtiden - Global Conversations on the Future.

From Rural Tennessee to one of the top chefs at the top restaurants on the globe, David Breeden has a Very inspiring story! It is unbelievable and unimaginable to know what this guy can do in a kitchen! The best part is that he is one of us, he is a precision rifle shooter!

Have yourself a saucy little Christmas! Frank spoke to one of NI's top chefs, Paula McIntyre, about the popularity of gifting hot sauce and olive oil, as well as what it takes to make award winning rum Hosted on Acast. See acast.com/privacy for more information.

This holiday season, more people are turning to artificial intelligence apps to explore spiritual guidance and connect with religious teachings. Also, get ready for Thanksgiving as 19 of TODAY Food's top chefs take over the show, presenting recipes, tips, and original dishes from the TODAY LOVES FOOD cookbook. Plus, they'll also share quick demos and insider secrets to make your holiday feast unforgettable—from perfectly roasted turkey and inventive sides to decadent desserts and clever tricks for a stress-free table. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii's Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island's most innovative culinary voices — Roy Yamaguchi (Roy's Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i's food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i's culinary community. One built on collaboration, respect, and flavor. What you'll learn from this Panel Discussion How Hawai‘i's close-knit culinary community thrives on collaboration (9:03) Roy Yamaguchi's journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01) Chris Kajioka on learning resilience from Per Se to Honolulu's kitchens (9:38) Keaka Lee's lessons from Eleven Madison Park and their impact on Kapa Hale (4:04) Robynne Maii's winding path from English major to James Beard Award–winning chef (7:03) Harry Chin's transformation from middle school teacher to mixologist (3:03) The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59) The truth about tiki culture and how it diverged from island reality (18:49) How chefs are elevating local cuisine beyond beachside stereotypes (19:48) Why food security and supporting local producers define modern Hawaiian cuisine (21:50) The role of deliciousness over perfection — Chris Kajioka's creative philosophy (23:00) Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01) How immigrant cuisines shaped distinct Hawaiian flavors (32:59) The rise of poke — and why it's never the same off the islands (38:05) Sustainability challenges: tuna consumption, local sourcing, and balance (41:20) The next generation's focus on flavor, sustainability, and joyful eating (46:58) Roy's mission to bring sustainable, flavorful meals to Hawai‘i's school lunches (51:29) Harry Chin's creative cocktail process — inspiration can come from anywhere (56:28) How cross-training and collaboration spark drink innovation (59:20) Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18) Roy's perfume-making experience in Italy — and what scent teaches about taste (1:03:42) Creating food that connects millions without losing regional authenticity (1:09:48) The meaning of “joyful eating”: when food makes you want one more bite (1:14:08) Comfort food confessions: what each chef would eat for life (1:24:41) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here!

Lana Lagomarsini "The best way to get me to do something is to challenge me," says Lana Lagomarsini, who moved with her family from the Bronx to Beacon when she was 15. So far in her career, she has proven that by competing on Bravo's Top Chef, Netflix's Pressure Cooker and the Food Network's Chopped and Cutthroat Kitchen: Knives Out. How did she navigate those stressful situations? "I'm generally a calm person, but, yeah, I do like a challenge," she says. "I like a challenge with parameters, too - for some reason, it helps me think." The transition to Beacon from New York City as a teenager was not easy. "We drove out so far and I saw a cow," she says. "I started crying. I had been going to the same school since I was 5 years old." After she settled in at Beacon High School, "I was the cool girl who moved up from the city. I didn't even realize that I had a New York City attitude on me." While studying journalism at Northeastern University, Lagomarsini began blogging about food and Boston's restaurant scene. Posts about her Game of Thrones pop-up dinners prompted a friend to offer her a part-time job as a line chef. "He said, 'How would you like to put your money where your mouth is?'" says Lagomarsini. "That just started everything." She found her niche in restaurant kitchens, where chefs were "pirate-y," she says. "They all had tattoos, and they're saying all this cool lingo. They're working so hard, and everything looks so beautiful and tastes so good. Everything's sparkling clean. I was like, 'I want to do this.'" She tried out for a job with Kristen Kish (who won Top Chef in 2013 and later hosted during Lana's season). "I didn't even have my own knives," Lagomarsini recalls. "I have a plucky attitude, though." The second day of her trial run, Kish told Lagomarsini "nicely" that she needed to go to school or get more experience. Lagomarsini wanted to go to a French cooking school in Thailand, but her mother noted that she could commute to the world-class Culinary Institute of America in Hyde Park. She graduated in 2016 and worked at Restaurant Daniel and Momofuku Ko in Manhattan and apprenticed in Patagonia with Francis Mallman. It was a long way from her first food service jobs at Friendly's and Pizza Hut in Fishkill and Brother's Trattoria in Beacon. For now, Lagomarsini is a private chef (lanacooks.com) who does pop-ups such as a recent collaborative dinner of fried chicken and sparkling wine at the James Beard Foundation and a residency at Fulgurances Laundromat, a chef incubator in Brooklyn. Her cooking is inspired by the African diaspora and the Great Migration, during which her mother's family moved from a small town in Alabama to New York City. Lagomarsini grew up learning - and eating - the food traditions passed down by her grandmother, and she's constantly riffing on Southern classics. "I do a lot of things with pot liquor," she says. "I make a lot of chow-chow. Pimento cheese makes its appearance. Cornbread is on the menu in many ways." Recent experiments include a mash-up of Mexican salsa macha with Nigerian suya (a street food) and a terrine of turmeric dough and oxtails inspired by Jamaican beef patties. "I'm constantly considering what is diasporic food, and that is evolving as well." Of her cooking shows, she most enjoyed Top Chef. "I didn't have to worry about who likes me and who doesn't, because it doesn't matter as long as the judges like the food." On Season 22, against 14 other contestants, she made it to Episode 11. That's when the judges found fault with her grilled steak with potatoes and Haskap berries (the sage was overpowering and the meat "over-rested"). She is working on a dream project: a supper club series inspired by Georgia Gilmore. "She fed the Montgomery bus boycott," Lagomarsini says. "She called it the Club from Nowhere. It was at her house, but she fed people like Martin Luther King Jr. and Malcolm X." If you haven't heard of her, Lagomarsini says, "that goes to show how much of...

Top Chefs reveal which Fast Food Restaurants they like

One of London's top chefs - but call's Ireland home, and when he's not in the kitchen, Luke Ahearne is on the terraces at Selhurst Park, leading the Crystal Palace ultras. Luke spoke to Cormac about how he balances Michelin-starred precision with his match-day passion.

Cuentahabientes, hoy vamos a resolver todos sus problemas en la cocinadera junto con los mejores chefs de México: Elena Reygadas y Armando Acosta que nos van revelar sus grandes secretos para hacer desde una ensalada hasta unas papas a la francesa espectaculares en casa. Hosted on Acast. See acast.com/privacy for more information.

This is a Vintage Selection from 2006The BanterThe Guys discuss one mayor's aim to eliminate non-English advertising and why they think that's a stupid idea. The ConversationThe Restaurant Guys welcome back Dr. Steven Witherly, to discuss the science of why humans like junk food and how we can use those tactics to get kids to eat their broccoli. The Inside TrackThe Guys have had several enlightening conversations with Steven Witherly. In this episode he shares some foods with superpowers that can elevate almost any dish.“ These are foods you can put in your cooking today without even changing the flavor profile, but it will be better. They're small things. For example, soy sauce is a secret weapon pleasure food, so is cheese, so is garlic, and my favorite of all is adding parmesan cheese to foods. That's a secret weapon,” Dr. Steven Witherly on The Restaurant Guys Podcast 2006BioSteven Witherly received his BS in dietetics and his MS in food science from the University of California, Davis, and his PhD in human nutrition from Michigan State University. He has worked for Nestlé Foods, Nutrilite, and Herbalife and as a food and nutraceutical consultant.He authored Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe!InfoSteven's bookWhy Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe!https://a.co/d/97w27JiCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

Foodwriter and Chef Jody Eddy on what goes on in Michelin-star kitchens, monastic culinary traditions, and the rigorous world of food writing. From working 17-hour shifts in elite restaurants to uncovering the rituals of monks and chefs alike, she reveals the hidden ingredients of storytelling, discipline, and turning culinary ideas into bestselling books.*ABOUT JODY EDDYJody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. She has written for Food & Wine, Travel + Leisure, and The Wall Street Journal and has authored several acclaimed cookbooks, including Come In, We're Closed, North: The New Nordic Cuisine of Iceland, and Chaat. Jody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. Her latest book is Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces.*RESOURCES & LINKS

.Explore the fascinating journeys of top chefs in Baltimore as they share their culinary inspirations and experiences. From humble beginnings to becoming culinary icons, these chefs reveal the challenges and triumphs of running successful restaurants in Baltimore. Discover the passion and dedication that drives them to create memorable dishes and uplift Baltimore's vibrant food scene. Enjoy exclusive insights into their culinary collaborations, community impact, and hopes for the future. Join us for an engaging and enlightening exploration of Baltimore's diverse culinary landscape.

On today's episode presented by PINE MELON, we're chatting with Kristen Rouch, Executive Director from Eat Denver. We're just 2 weeks away from a week full of parties with Colorado's Top Chefs & Farms. Harvest Week is a celebration of a long summer's harvest & hard work paying off. 4 Nights of dinners and parties going down at Ironton Distillery, thanks to our friends from The Grow Haus & Eat Denver. Kristen joins us to talk about the festivities & ticket promotion, but really we dive deep into the good causes the proceeds go towards! We're getting our hands dirty during Harvest Week, mainly because I spill alot on myself. Also, stick around if you want to hear Kristen discuss Happy Hour Menus, Late Night Snacks & Disney Characters! If you want to join us for the dinners & parties, snag tickets at https://www.harvestweek.com/ and grab one of the last remaining tickets to dine with the Denver's Top Chefs! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

In this special episode of the Travel With Meaning podcast, host Mike Schibel brings you a unique blend of conversations with renowned chefs and a talented local musician from Maui. They highlight the depth of Maui's culinary and cultural richness, reveal how Maui has impacted their lives, and share their stories of community resilience after the Lahaina wildfires. Recorded at the Healdsburg Wine & Food Experience, join us  as we chat with, Chef Maneet Chauhan, Chef Stephanie Izard, Chef Jonathan Pasion from Fairmont Kea Lani Maui, and Chef Ryan Schelling from Four Seasons Resort Maui at Wailea, as well as  musician Ua Bradshaw from Maui. This episode is a celebration of the island's resilient community—a community that invites travelers to return to Maui, now more than ever. Tune in to be reminded of the beauty of Maui, the strength of its community, and the unbreakable bond between the people, the places, and the culture. Tune in to this heartfelt episode and be reminded of the beauty of Maui, the strength of its community, and the unbreakable bond between the people, the places, and the culture. The people and the spirit of Maui is strong – Maui is open and welcomes you back, now more than ever. Visit GoHawaii.com/Maui. #TravelWithMeaning #TravelStories #MauiStrong #GoHawaii #VisitMaui   

In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston's Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston's most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutter of Birds of Paradise, Chef Laurence Louie of Rubato HK Cafe, and Chef Matthew Bullock of Southern Pines Diner Car. Together, these culinary leaders share their unique perspectives on Boston's evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston's food culture, this episode offers a deep dive into what makes Boston a unique culinary destination. What you'll learn from this panel discussion Perspectives on Boston's Culinary Scene (5:19): Discover how tradition and innovation coexist in Boston's food culture and the challenges of introducing new concepts in a city with deep roots. Cocktail Trends and Challenges (6:24): Bartender James Sutter discusses why Boston has been slow to adopt certain cocktail trends and how Birds of Paradise is changing that. Adapting to Change (8:36): Learn how these chefs and bartenders are adapting their menus and concepts to meet the changing tastes and demographics of Boston. Personal Culinary Journeys (15:24 - 25:36): From Chef Matthew Bullock's transition from tech to cooking, to Pastry Chef Monica Glass's pivot to gluten-free baking, to Chef Laurence Louie's exploration of the London food scene, each panelist shares the personal stories that led them to where they are today. Innovative Cooking and Mixology (28:21): The panel delves into how they explore flavors and create unique culinary experiences, from sandwiches to cocktails. The Role of Nostalgia and Tradition (49:44): How memory and tradition influence what we love to eat and drink, and how these elements are woven into the Boston food scene. The Future of AI in the Culinary World (52:03): Panelists discuss their concerns and hopes for AI's role in food and drink, with some skepticism about current capabilities. Social Media's Influence (57:51): How social media impacts their businesses, the pros and cons of digital engagement, and when it truly makes sense to leverage these platforms. Industry Trends and Affordability (1:06:36): How current economic challenges are reshaping the restaurant industry, particularly in terms of accessibility and affordability.  Favorite Sandwiches of All Time (1:11:43): A fun, quick round where each panelist shares their all-time favorite sandwich. Summarizing Your Business in a Single Flavor (1:14:59): Each culinary leader gives a one-flavor summary of what their business represents. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with StarChefs Panel Discussions Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with culinary leaders from across the country. Panel Discussion LA Panel Discussion Philadelphia Panel Discussion Austin Panel Discussion Providence, RI Panel Discussion Portland, OR Panel Discussion New York Links to most downloaded episodes (click on any picture to listen to th...

Mega episode alert! This week our hosts invite brilliant Top Chef data nerd @carly.sue.bear to help recap this week's episode! Carly reveals her Mount Rushmore of Top Chefs before diving into this exciting episode featuring gorgeous native ingredients. Corn smut, anyone?

Angela Hartnett is a Michelin starred chef, restaurateur and podcast host. After studying for a history degree, she began working in a local pub before joining Gordon Ramsay at his first restaurant, Aubergine. She worked with Gordon for 17 years before deciding to go it alone. She now runs several restaurants of her own including the Michelin-starred Murano in Mayfair. Angela's podcast, Dish from Waitrose, is available on all podcast providers.

That's right, Toby Childs is back to mostly talk about what things are ogres. We also talk a fair bit about Dune, become Top Chefs of some exotic meats, and pit two famous moguls against one another. See Toby live! Temescal Social Club Causes we care about. Fight Court!

Todd Hudson is the Executive Chef and Owner of the Wildflower Café, a farm-to-table restaurant in Mason, Ohio. With over 15 years of kitchen experience, Todd can prepare some of the best food you've ever had, regardless of how exotic your tastes, and he does it all with fresh local products. His roots lie in southern cooking he learned from his grandmother. Todd and his Café have received many accolades, including Top 40 Chefs Under 40, a feature in "Best Chefs America" A Chefs Guide to Top Chefs, a feature in the "Chefs Collaborative 20th Anniversary" Cookbook, "Best Burger" Cincinnati Magazine 2010, "Certified Humane Restaurant" World Society for the Protection of Animals, "Best Restaurants in the Midwest" Midwest Living Magazine 2011, 2012, and "Best Fresh Meal" CityBeat 2010, and many more. In 2019, the Wildflower Café was recognized as one of Wine Enthusiast Magazine's “Top 100 Wine Restaurants in America”. Todd is a wonderful husband and active dad. He resides on his farm with his wife Jenna and his two rockstar children, Dylan and Griffin.     In this episode of The Next Level, we discuss:   How Todd's grandmother served as his inspiration in the kitchen and in life  The story of how Todd got his start in the restaurant and made the decision to open the Wildflower Café  The importance of sourcing organic ingredients and Todd's passion for facilitating a return to agriculture  How the restaurant has evolved since it opened in 2007  Todd's purpose now and the resilience required in his profession as an Executive Chef and Restaurant Owner    Connect with Todd and the Wildflower Café:  Website: https://linktr.ee/wildflowermason  Instagram: @wildflowermason  Facebook: www.facebook.com/WildflowerCafeMason  YouTube: www.youtube.com/@WildflowerCafe    The Wildflower Café is located at 207 E Main St, Mason, Ohio, and is open Monday - Saturday 4-9 pm.      Listen here: https://teamperformanceinstitute.podbean.com/   The Next Level Podcast is also available on Google Podcasts, Apple Podcasts, Spotify, and Amazon Music.  

Todd Hudson is the Executive Chef and Owner of the Wildflower Café, a farm-to-table restaurant in Mason, Ohio. With over 15 years of kitchen experience, Todd can prepare some of the best food you've ever had, regardless of how exotic your tastes, and he does it all with fresh local products. His roots lie in southern cooking he learned from his grandmother. Todd and his Café have received many accolades, including Top 40 Chefs Under 40, a feature in "Best Chefs America" A Chefs Guide to Top Chefs, a feature in the "Chefs Collaborative 20th Anniversary" Cookbook, "Best Burger" Cincinnati Magazine 2010, "Certified Humane Restaurant" World Society for the Protection of Animals, "Best Restaurants in the Midwest" Midwest Living Magazine 2011, 2012, and "Best Fresh Meal" CityBeat 2010, and many more. In 2019, the Wildflower Café was recognized as one of Wine Enthusiast Magazine's “Top 100 Wine Restaurants in America”. Todd is a wonderful husband and active dad. He resides on his farm with his wife Jenna and his two rockstar children, Dylan and Griffin.     In this episode of The Next Level, we discuss:   How Todd's grandmother served as his inspiration in the kitchen and in life  The story of how Todd got his start in the restaurant and made the decision to open the Wildflower Café  The importance of sourcing organic ingredients and Todd's passion for facilitating a return to agriculture  How the restaurant has evolved since it opened in 2007  Todd's purpose now and the resilience required in his profession as an Executive Chef and Restaurant Owner    Connect with Todd and the Wildflower Café:  Website: https://linktr.ee/wildflowermason  Instagram: @wildflowermason  Facebook: www.facebook.com/WildflowerCafeMason  YouTube: www.youtube.com/@WildflowerCafe    The Wildflower Café is located at 207 E Main St, Mason, Ohio, and is open Monday - Saturday 4-9 pm.      Listen here: https://teamperformanceinstitute.podbean.com/   The Next Level Podcast is also available on Google Podcasts, Apple Podcasts, Spotify, and Amazon Music.  

This week 3AW Breakfast producer and food enthusiast Emilia Fuller checked out a restaurant highly recommended by Melbourne's top chefs.See omnystudio.com/listener for privacy information.

We are kicking off December with a special edition full of recommendations from some of the most revered names in Chicago's dining scene, including Kasama's Genie Kwan and Tim Flores, Bronzeville Winery's Lamar Moore, Mindy Segal of Mindy's Bakery and more.Plus, don't miss ideas for holiday dining options in neighborhoods all over Chicago — they're all spots "Where Dave Ate," too.Here's our list of recommendations from this episode Bayan Ko, HaiSous, Itoko, J.J. Thai Street Food, The Loyalist, Proxi, and Warlord. 

Today on the podcast Eric is joined by Mary Clarkson to go through some of the latest happenings from the Houston restaurant and bar world. The pair discuss the announcement of Batanga's owners converting their Market Square restaurant into a new concept called The Big Casino Kitchen + Bar, ChòpnBlọk owner Ope Amosu's Chopd & Stewd Festival happening on September 30, and new wine bar Fiora's Bottle Shop opening in the Montrose Collective. In the Restaurants of the Week portion, Benny Chows and Tim Ho Wan are featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Downtown Tapas Restaurant Rolls the Dice on New Concept Playing on its Historic Saloon Days Houston's Newest Food Festival Celebrates West African Culture with Day of Food, Dance, Music, and More Stylish New Montrose Wine Bar Blending Sips and Sandwiches Pops Open in Hood's Hottest Hub Houston Texans Draft Bun B's Smash Hit Trill Burgers for 2023 NRG Stadium Home Games Houston's Top Chefs and Hottest New Restaurants Star in Farm-to-Table Food Festival Returning this Fall Exciting New Classic American Eatery from Veteran Restaurateur Elevates Museum District Dining

How many times you get to sit down and sip on some bourbon with one of the Top Chefs in Kentucky. Well, the Bo Brothers did just that when they talked with Chef Newman Miller on this episode of 2 Shots on Barrel. Newman has literally been all over the world and is well known as one the best chefs in the United States. Sit back and listen to the story of how Newman got to be so famous and hear about his latest venture coming soon in Bardstown!  This one was an absolutely mouth watering episode of 2 Shots!https://www.facebook.com/groups/288170582570690 Bourbon Podcast Bo Brothers

Episode 77 highlights the hamburger! Our first guest, Chef George Patti, began his love affair with food at the age of 14 when he prepared and smoked meats at his father's New Rochelle NY deli. He went on to attend Johnson & Wales Culinary Arts Institute in Rhode Island. His path to become a successful chef and business owner eventually led him to the Florida Keys, where he established MEAT Eatery & Tap room (in a sea of seafood restaurants). He eventually added a second location in Boca Raton where guests are invited to sample the great creations (including the world famous Juicy Lucy!). Our second guest, Russell Spadaccini, has been producing culinary events for over ten years. One of those events, the Boca Burger Battle, will celebrate its 10th Anniversary when it is held on July 15th at Sanborn Square. The hand-picked Burger Battle 2023 team of Top Chefs will compete for the title of Best Battle Burger. As a "celebrity judge" for the past few years, I can vouch for the fun and flavor this even brings to South Florida. I hope you find our conversation worth a listen and, perhaps, you will join us at this great event!

Dominique Crenn stands distinguished as the sole female chef in America to have been honoured with three Michelin stars. With an impressive portfolio that includes cooking for Emmanuel Macron and appearances on the Emmy-nominated series 'Chef's Table', as well as programs like 'Iron Chef' and 'Tournament of Champions', Crenn considers food as much more than just sustenance. To her, it embodies politics and activism, with every purchasing and eating decision acting as a statement. She's currently in France to launch her first Parisian restaurant, 'Golden Poppy'. Three decades after departing for San Francisco, Dominique Crenn chats with Eve Jackson about her triumphant return to France to open a restaurant.

Mike and MJ crack open their judging kits for the High Times Cannabis Cup and drool over tasty weed and sexy Top Chef contestants. Plus, MJ's a recent grad, Mike's an alpha man, and Minnesota is legalizing weed for adult use! Whooohooo! LEAVE A ⭐️ REVIEW! / FOLLOW US ON IG! / PADMA LAKSHMI IS A GODDESS Music by Jesse Case Follow Weed + Grub IG Watch Weed + Grub YT Try New Brew Seltzer - use code WEEDANDGRUB for 10% off! @itsthemayoforme T-shirts - 25% goes to WRRAP HIGH TIMES Cannabis Cup Vote For Us as Best Podcast HERE Please!!! Twitch Livestream Mondays 5pm PST BOTW: Eric Hagen & Samson Crouppen 

Celebrity Chef Kevin Des Chenes Talks To The Life Box Media Channel About Toast Nashville A Huge Event In Nashville Tennessee This Week April 21 - April 23rd 2023 Full Details Go To https://toast-nashville.com/ The Event Is Being Held At The HUTTON HOTEL – 1808 WEST END AVE., NASHVILLE, TN. 37203 Culinary and music events at Analog at the Hutton Hoteland Chauhan Ale and Masala HouseCelebrity Chefs: Maneet ChauhanAnd Celebrity Chefs:Alex BelewKevin Des ChenesKevin BludsoChristian PetroniBrian RiggenbachMonti Carlo Also featuring multiple Top Chefs from some of Nashville's hottest restaurants! Charitable Beneficiary in support of The Covenant School To Our Listeners And Our Fans In All 78 Countries For Enjoying The Life Box Media Channel Radio Podcast THANK YOU Please Comment Follow Like And Subscribe To Our Show And All Of Our Social Media ⁠⁠TheLifeBoxMediaChannel.com⁠⁠ ⁠⁠https://linktr.ee/TheLifeBoxMediaChannel⁠⁠ Thank You God Bless

In this episode, you will hear the highlights from Steve's interviews with top chefs. Past guests Chef David Burke, Chef Jorge Ramos, Chef Sean Bernal, Chef Frederic Delaire and Chef Gordon Maybury share timeless advice and great stories from their careers. You will hear about David's experience going to culinary school and working abroad, what Jorge learned about being a chef in luxury hotels, Sean's role working in a private luxury beach club in Key Largo, Frederic's time working in the top restaurant in the Eiffel tower, and Gordon's advice to all hospitality professionals. RealTime Reservation Offer This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we are highlighting personal stories — that bring both tears and laughter — from Chef Joe Flamm and restaurateur Kevin Boehm. Additionally, David Manilow chats with Rachel Rischall and Liz Grossman, the co-founders of "Between Bites," which uses food storytelling to raise money for charitable organizations. Manilow gets to the heart of why Rischall and Grossman created their story series, as well as the restaurants they recommend most. Plus, Crain's food reporter Ally Marotti joins Manilow to share the seven Chicago restaurants just added to the Michelin guide. Our host also explains the driving force behind the Michelin star system.

Nearly three weeks after a toxic train derailment in East Palestine, Ohio, there are growing calls for safety changes in the freight railroad industry. CBS News' Roxana Saberi has more on why accidents like this are becoming more common.Virginia Johnson, the artistic director of Dance Theatre of Harlem, is stepping down this year. Michelle Miller takes a look at her 50-year career in ballet and the legacy she is leaving behind at the historic institution.Albert, or "Sammy" Bartley, as he is known, and his wife Malenda are immigrants from Jamaica who own a small restaurant in upstate New York serving Jamaican cuisine. Despite its modest look, it's been nominated twice for the prestigious James Beard award. Author Heather McGhee adapted her book, "The Sum of Us," for young adults. She shares why it's so important to understand racist roots and start conversations.Lady Anne Glenconner joins "CBS Mornings" to discuss her friendships with King Charles, late Queen Elizabeth II and the future of Britain's monarchy. Her second memoir, "Whatever Next?" was recently published.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this special episode:  How were the Streamy Awards after all?  Josh and Lauren share how it went! ChatGPT and OpenAI – more cool than scary? Our hosts chime in. Rhett and Link get profiled in the NY Times - they may be OG's but they're not slowing down one bit. Mad respect!Uploads/Downloads: Discord monetizes and whattup FoodieCon?  Check out Jellysmack and their awesome blog!Also our sponsor – Amaze.co – Check them out!  We have a YouTube Page!  Please subscribe and follow. (Thank you!) Catch a new episode every Friday on your favorite podcasting site. Please subscribe, like, and share! Visit our website www.creatorupload.com. We love hearing from you!   

Chef and media darling Carla Hall joins us to talk about all of her favorite foods and things for Thanksgiving. Also, The Takeaway has you covered with recommendations from some top chefs who talk about their favorite Thanksgiving foods and share some of their go-to recipes. We'll hear from Chefs Samin Nosrat, author of the James Beard Award-winning book Salt, Fat Acid Heat; Pati Jinich, host of the 3x James Beard Award-winning PBS series, Pati's Mexican Table; and the 2018 James Beard Best Chef of the Southeast, pitmaster Rodney Scott.

Chef and media darling Carla Hall joins us to talk about all of her favorite foods and things for Thanksgiving. Also, The Takeaway has you covered with recommendations from some top chefs who talk about their favorite Thanksgiving foods and share some of their go-to recipes. We'll hear from Chefs Samin Nosrat, author of the James Beard Award-winning book Salt, Fat Acid Heat; Pati Jinich, host of the 3x James Beard Award-winning PBS series, Pati's Mexican Table; and the 2018 James Beard Best Chef of the Southeast, pitmaster Rodney Scott.

Rock and Rich Live from Chef for Farmers Dallas, Texas! Some of the top chefs in the world right here on this show. If you like food, it's a must listen. Award winning chefs, and even Chefs for Farmers 2022 "Best Bite" award winner Dave Culwell of Burger Schmurger! This show features: Chef Jon BonnellChef Kent RathbunChef Sharon Van MeterChef Dave CulwellChefs For Farmers is proud to show off the talents of Texas' best chefs and food artisans while celebrating the farmers that make great food possible. In one mouth-watering, calorie-filled culinary festival, they pay tribute to each host city's incredible events that highlight the entire culinary ecosystem in North Texas and beyond. Thank you to Southern Glazer's, Agency (a21)21, Chefs for Farmers and all the official partners! Which can be found right here >> https://chefsforfarmers.com/partners/#dallas Join us on Facebook - Instagram This show is produced by: UN/COM Media Inc.

Poetry of Justice Show every Saturday 6pm on AcceleratedRadio.Net

Our guests today are Seth Goldman and Spike Mendelsohn, co-founders of Eat The Change and PLNT Burger. Eat the Change is a snack company that's on a mission to create chef-crafted and nutrient-dense snacks that are kind to the planet. PLNT Burger are plant-based burger restaurants. Currently they have 11 of them. Prior to going into business together, Seth is well known for being the founder of Honest Tea and Chef Spike Mendelsohn was one of the Top Chefs on the show Top Chef and started quite a few restaurant establishments including VIm & Victor, We, The Pizza, Santa Rosa Taqueria, my personal favorite Good Stuff Eatery. I'm on the record that Good Stuff makes the best burger I've ever tried. I'm really excited to have both Seth and Chef Spike on the podcast, not only because they are legends, but they started each of their businesses where I grew up. Seth started Honest Tea in Bethesda, which is where I was raised, and many of Spike's restaurants are in DC and the surrounding areas. This was a thrill to have them on. Without further ado, here is Seth Goldman and Chef Spike. Some of the questions I ask them – What were each of your attractions to entrepreneurship and food? Activist When you think about all the businesses each of you have started, what's been the common thread? How did you guys meet each other? When was the moment that you realized you wanted to work with one another? What makes your partnership special? What was the inspiration behind PLNT Burger? How do you think about products that are better for you vs. better for the planet? Has “plant based” become a catch-all term for better for you, even though there is now a debate if plant-based alternatives are better for you than the original meat product? When you think about releasing new products, how do you make sure they are better for you and not just the planet?Incredible planet challenge Why did you decide to start Eat the Change and what is it?How did you measure impact? What's been the reaction so far? Have to have something that's different Did you raise outside capital Why did you found it in Bethesda? What's your approach to creating new better-for-you products? How do you measure impact? What's your retail approach? How do you think about launching new restaurants and CPG brands? Is there an overall strategy that ties the two together? How do you approach consumer education when it comes to what people should eat? What's one book that inspired each of you personally and one professionally?Mission in a bottle My Life in Full - Seth The Call of the Wild - Seth Danny Meyer - Setting the Table - Spike Zappos book - Tony What's one piece of advice each of you have for founders? What's your favorite piece of advice that you received?

Today on the podcast Eric is joined by Mary Clarkson to discuss some of the latest happenings in the Houston restaurant and bar scene including Loro's 2nd location being revealed, Bobby Heugel's new bar opening this week, and a 2nd location of Hando heading to Spring Branch. In the Restaurants of the Week Hamsa and Cafe Louie are featured. In the Guest of the Week section Eric is joined in studio (yes in studio for the first time since March 2020) by Will and Nichole Buckman of CorkScrew BBQ. Will and Nichole speak with Eric about the state of CorkScrew BBQ, retaining staff through the past difficult 2 pandemic years, why they're always present, ways they have grown, the possibility of opening another restaurant in the future, the idea of relevance when it comes to restaurants, whether they cared about falling out of Texas Monthly's Top 10 BBQ places, the most overlooked item, speaking with Daniel Vaughn, what shows they're binging, why they don't mix barbecue and politics, Will's hobbies, and much more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Aaron Franklin and Tyson Cole Reveal Second Houston Location of Their Asian Smokehouse Bobby Heugel's 'Best' New Bar Rises Above Anvil with 200 Spirits and a Dream Team Staff Heights Favorite Sushi Restaurant Unrolls Exciting New Location in Spring Branch 9 Best Houston Restaurants and Bars to Sip and Savor The City's Top Wines Chris Shepherd Joins 2 Top Chefs to Aid Fire-Ravaged Houston Area Farm in Tasty Fundraising Event Downtown Hotel's New Speakeasy Event Space Unlocks Feminine Charm and Elegant Offerings

Welcome to the inaugural episode of the Teaming Up Conversations podcast. I am your host, Simon Vetter. My guest today is Carolyn Maue, author of the new book, “Gourmet Leadership: Turn Up the Heat on Your Secret Sauce.” A fellow executive coach, Carolyn is the founder of The Maue Center, where she transforms teams, organizations and industry sectors by coaching them on innovative and inspiring leadership. Her mission is to “change the world one leader at a time.” Are you searching for the perfect recipe of ingredients to create a harmonious, high-performance team? Join us for a discussion surrounding the sometimes intangible qualities of that “secret sauce” that can help leaders and teams strike the right balance for optimum performance. Teaming Up Conversations is powered by Stand Out International, and hosted by Simon Vetter. Simon is an executive leadership coach and CEO of Stand Out International, Inc., and his focus is on behavioral change and executive leadership coaching. Simon trains managers and teams in Fortune 500 companies, guiding them toward better focus, increased clarity, and personal balance. Simon is the author of “STAND OUT! Branding Strategies for Business Professionals,” and has a Masters in Business and Marketing (lic.rer.pol.) from University of Bern, Switzerland. He is certified in DISC, CDR, Hogan, Opposite Strengths, viaEdge Leadership Agility, Strength Development Inventory, Alpha Leadership, and 360 Leadership Survey Tools. Discussion Points Carolyn’s introduction/background How a passion for cooking food led to writing her book What is the “secret sauce” of leadership? Some examples of stand-out chefs in the book Being honest with yourself about your skill level A previous boss that Carolyn admired What are some of the biggest challenges for the chef’s you interviewed? Carolyn shares some insights on teams and employee retention gleaned from some of the best chefs in the world How to apply the lessons learned from these chefs to other teams in the workplace A great leader identifies the special skill set in each of her employees Many sectors are stuck in “Industrial Age” thinking Examples of the best and worst teams and leaders Carolyn has worked with in her past All good leaders should work to “catch people doing a great job” more often Resources The Maue Center Website

St. Patrick's Day is around the corner, and a very special group of musicians is visiting Oak Creek Public Library to take part in the festivities! Rachel and Leah prepare for their arrival by recommending media which celebrates Irish heritage & culture. Check out what we talked about: Books mentioned: "The Carnival at Bray" by Jessie Ann Foley with readalike "No Filter" by Orlagh Collins. "Rememberings" by Sinéad O'Connor. "Tales from Old Ireland" by Malachy Doyle. "The New Irish Table: Recipes from Ireland's Top Chefs" by various contributors as well as "The Irish Country Kitchen" by Mary Kinsella. "DK Eyewitness Travel" guides with readalike series "Fodor's Essential" travel guides. "The Guest List" by Lucy Foley with readalike "Smile" by Roddy Doyle. "Say Nothing: A True Story of Murder and Memory in Northern Ireland" by Patrick Radden Keefe with readalike "One Man's Terrorist: A Political History of the IRA" by Daniel Finn. "Love Letters" by Katie Fforde. Music artists & scores mentioned: Enya Van Morrison Sinéad O'Connor "The Best of Irish Music: Complete Sheet Music Editions" by Creative Concepts, including "Four Irish Dances" by Charles Villiers Stanford. Movies mentioned: Song of the Sea, directed by Tomm Moore The Secret of Kells, directed by Tomm Moore by Nora Twomey Wolfwalkers, directed by Tomm Moore and Ross Stewart Register for "Music of Friends: Ceol Cairde" by visiting oakcreeklibrary.org/events To access complete transcripts for all episodes of Not Your Mother's Library, please visit: oakcreeklibrary.org/podcast Celtic Impulse by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3484-celtic-impulse License: https://filmmusic.io/standard-license Check out books, movies, and other materials through the Milwaukee County Federated Library System: countycat.mcfls.org hoopladigital.com wplc.overdrive.com oakcreeklibrary.org

La 13e saison de Top Chef commence ce mardi 16 février sur M6. C'est l'occasion de s'intéresser à l'impact que génère cette émission. Permet-elle aux candidats de se lancer à leur propre compte ? Une victoire dans l'émission est-elle comparable à une étoile au Guide Michelin ? Quel regard porte la profession sur l'émission ? "Les anciens "Top Chefs", notamment les plus emblématiques, sont courtisés de partout. Ils sont sollicités par des marques de champagne mais aussi de vêtements, de voitures, ils deviennent des personnalités publiques", explique Pierre Herbulot, journaliste au service économie de RTL. "Focus" est un podcast quotidien de RTL. Du lundi au vendredi, "Focus" prend un peu de temps, un peu de champ, pour mieux comprendre ce qui se passe autour de nous, mieux comprendre notre époque, grâce aux reporters, correspondants et experts de RTL.

In our fourteenth episode, we're talking about New Zealand's unique plan to eliminate smoking, Michelin-starred chefs who are going meat-free, and how roundabouts in Indiana reduce both accidents and emissions. Hosted by Ed Crasnick and Jonathan Widder; edited by Nina Bohlmann. Stories discussed New Zealand unveils unique plan to eliminate smoking, New York Times Out with the meat, in with the plants as world's top chefs offer vegan menus, The Guardian How roundabouts reduce carbon emissions as well as accidents, New York Times Squirrel News Squirrel News is a free, curated news service. Find our more about Squirrel News on our website or read our latest news. Download our app or subscribe to our newsletter. Donate now to help us continue our work.

What didnt Leroy talk about in this show sheeesh! Anime Movies, Tv Shows Video Games AND Comics. Its everything we known for here at The Nerd Plate! Top Chefs of the Nerd Culture! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/nerd-plate/support

In this podcast episode, I look at lessons that businesses can learn from the top chefs and how they can drive true differentiation and customer delight through deep focus and care at every step of the way. Find out more details at http://ccworld.ca/5 My name is Gérard Métrailler, and CC:World is my podcast where I'll share perspectives, thoughts, opinions, and discussions related to strategy, products, marketing, and more. Head on over to http://ccworld.ca/podcast/ to subscribe, share, and leave a message. --- Send in a voice message: https://podcasters.spotify.com/pod/show/gmetrail/message

Have you ever wanted your very own book deal with a publisher? How about traveling to ski villages?  Ski villages around the globe? In this episode of the ABSOLUTELY MINDSET podcast, Marla shares how her food blog started as a mom feeding her kids healthy foods. Food blogging was just the start for Marla …you'll learn how she markets her blog using  her # 1  and favorite tool  that reaches millions a month  promoting her blog. You'll also  learn how Marla's blog evolved into a lifestyle blog that has taken her around the globe working with top chefs in ski villages…that journey led to  her first major book deal…all because of her blog.  …this podcast was a blast…you're going to love her passion.  Be inspired by Marla's free spirit to take action on your dreams! You've got this!EwellP.S.  See the special page we created for Marla and her quote cards...they  tie directly into the social platform that she  uses to market her platform. ***Hi there! I'm your host Ewell Smith.  We're talking with entrepreneurs and business leaders who share their journeys from start to success to guide you.   Visit EwellSmith.com  to learn how to start and monetize your own blog in 7 steps.   My new book IT'S BLOGGABLE!  is on pre-sale.  Click here.

On this episode, Holly talks with chef Eliot Hillis, chef and co-owner of Orlando Meats, an artisan butcher shop and nose-to-tail cafe in Orlando's Ivanhoe District.  They talk about creativity in the kitchen, nose-to-tail eating, cooking with offal and the art of charcuterie. They also recap some food trends from 2019 and what they hope to see take flight in 2020. Subscribe for more conversations with today's culinary tastemakers! 

Chef Katz got his start in the restaurant biz at the age of 11, while accompanying his mother to work. After working under a handful of great mentors, in 2008, he became the chef proprietor of Meme, Located in Philadelphia, PA. Today, is he holds the title of Corporate Chef at Creekstone Farms. His Accolades include: Seven Hot Chefs to Watch Philadelphia Style, Top Chefs to watch in the Country Esquire, Chefs Feed Winner One of the Best Things to Eat in Philly, and a 3 Bell review From the Philadelphia inquirer. Chef Katz is also Chair of Taste of the Nation.

Direct link to MP3 file The men of GLoP always go all out for the holidays and this year is no exception. This week, JPod abandons a panel, bad week to an Uncle in North Korea, the trouble with “Top Chef, ” and the best and worst movies of 2013 — and 1939. Pack up your knives, EJHill. Help Ricochet by supporting our advertisers! This podcast is brought to you by our good friends at Encounter Books. Source