Podcasts about top chefs

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.

Capella Singapore is One Of The Best Luxury Hotel Resorts In Singapore. Capella Singapore is one of Singapore's most lavish and luxurious hotel and resort stays. It's no wonder Madonna and Lady Gaga have stayed here amongst a whole host of other high profile names from politicians to celebrities, movie stars and billionaires. The hotel sits within an expansive 30 acre Colonial Style Capella Residence with sweeping ocean views. It is situated on Sentosa Island, so the setting is sense, peaceful and spacious. So much of the style of this resort is the opposite of what a Singapore stay is usually all about. Think huge suites and rooms, lush green, rolling lawns, clean, fresh ocean air, a picture perfect white clean beach, a slower pace and birds flying overhead within the property's vast grounds. The stunningly white colonial parts of the building have conservation status, as they are steeped in history and grandeur, and for guests they create a feeling of grace and old world hospitality and timeless elegance and style. Capella Singapore resort recently completed a year-long refurbishment courtesy of André Fu Studio, one of Asia's most sought after architects, who also designed Andaz Singapore, The St Regis Hong Kong and The Waldorf Astoria Bangkok. Capella Singapore is a global hotel, in many ways. It features the work of esteemed architects from London, leading interior designers from Japan, Renowned Artworks from American artists, Top Chefs from China and Italy, and wellness specialists from Stockholm.

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.

Après presque trois ans d'absence pour cause de crise sanitaire, le Salon Saveurs du Dauphiné revient enfin pour une troisième édition, les 3 et 4 décembre, à la salle polyvalente de Bourgoin-Jallieu. Un événement gourmand qui a toujours l'objectif de valoriser la diversité des agricultures du Dauphiné (Isère, Drôme, Alpes), la qualité de nos produits régionaux mais aussi le patrimoine gastronomique local notamment grâce à la présence de chefs isérois d'exception. C'est le cas de Romain Hubert, chef étoilé du restaurant L'Emulsion (Saint-Alban-de-Roche), Yves Bello, chef du restaurant gastronomique Le Dempétézieu (Saint-Savin) et François-Xavier Bouvet, chef du restaurant gastronomique Au Pré D'Chez Vous (Crémieu). Ils se confient sur leur métier qu'ils exercent avec passion et sur l'importance de cuisiner local.

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

Refilwe Moloto speaks to Grace Stead, Managing Director and board member of Abalimi Bezekhaya, an organisation which has been, over the past forty years,  assisting impoverished groups and communities on the Cape Flats in establishing and maintaining their own vegetable gardens, so that they could supplement their existing, inadequate supply of food and also to create livelihoods. There will be a cook-off taking place on Monday 25 July involving some of Cape Town's top chefs who will each be partnered with a community farmer.See omnystudio.com/listener for privacy information.

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

Crowd favorite Pam Clark brings the beignets and muffeletta for a great discussion on, Selfies, eco tourism, returning to the networking scene, and manatee farts Tricia Henson fills in for Jo and reveals her post networking event secrets 130 conventions roll through a post pandemic Orlando Find out which Top Chefs are taking over some closed and beloved Orlando restaurants Its raining quality event jobs in Orlando, hear what we know is open Plus should we pool our money and purchase a famed Thornton Park Venue. And if you don't know, now you know, Magical Photobooths helps us preview all the upcoming events.

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

Aux antipodes des cuisines cauchemardesques qu'il lui arrive de fréquenter, Philippe Etchebest a visité celles de Christophe Hay, le chef doublement étoilé à Montlivault. C'était ce 21 août, juste avant un concert à Blois avec ses musiciens, puisque le médiatique chef-cuisinier est aussi... batteur de rock ! Un reportage de Nicolas Terrien.

On today's What to Watch: Real Housewives of NYC alum Bethenny Frankel is the star of her own reality competition series — and she's the subject of today's trivia question. Oscar nominee LaKeith Stanfield stars in the new anime series Yasuke, about a real-life African samurai who served a Japanese Lord in the late 16th century; and the Top Chefs are serving up dishes inspired by movies at a pop-up drive-in theater. Plus, entertainment headlines — including a new role for Mad Men's Vincent Kartheiser, and a Great Gatsby musical from Florence Welch. More at ew.com, ew.com/wtw, and @EW. Host/Producer: Gerrad Hall (@gerradhall); Editor/Producer: Joshua Heller (@joshuaheller); Writer: Tyler Aquilina (@tyler_aquilina); Executive Producers : Shana Naomi Krochmal (@shananaomi) and Carly Usdin (@carlytron). Learn more about your ad choices. Visit megaphone.fm/adchoices

@siriusxm #siriusxmfaction Channel 103 @rolandsfoodcourt w| Roland Campos Gennaro Pecchia @paulofcharsky We chat @michaeljamesemanuele @mgtfoods who is the Founder of TheBite.Life. Located in Keyport, NJ - He launched the self & well-curated on-line gourmet marketplace empowering small food businesses like @mr_green_tea @mrmochi & local purveyors like @mikeylikesiticecream around the country to successfully reach customers nationally. He believes it is not just about the food, but about the connection, the story & the inspiration behind the meal & the people you enjoy it with. There may be many cool places to buy specialty foods, but TheBite.Life brings these unique foods & their captivating stories from their eccentric makers to life. Great food starts with a great story &

This episode is also available as a blog post: https://www.eglobaltravelmedia.com.au/bangkok-top-chefs-take-centre-stage-at-top-25-restaurants-awards-certificates-presentation/ --- Send in a voice message: https://anchor.fm/global-travel-media/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.

It doesn't get any better than this! Top Chefs Carrie Baird, Joe Sasto and season 15 winner Joe Flamm are on the show, and making their favorite nachos! Let's catch up with the chefs and find out what's new! Guest host Juan Padró will be cooking his own plate of nachos, and we can't wait to see if the restaurateur has the kitchen skills too! It's been a few years since Top Chef Colorado Season 15, and we all remember the amazing and talented chef Fatima Ali. Chef Fatima past away from Ewing's Sarcoma in 2019. Her family and friends have come together through the Chef Fatima Foundation to carry on her life's work and keep her vision alive. Please visit cheffatimafoundation.org to learn about this incredible non profit organization based in Lahore Pakistan. Thank you.

We talk with two celebrated Maine chefs about cooking at home during the pandemic. Chefs Cara Stadler and Ilma Lopez join us to offer advice on how to use simple ingredients in creative ways, comfort foods to make—including those from different cultures—and how to approach some of the popular pandemic dishes, like home-baked bread and fermented or preserved foods.

We talk with two celebrated Maine chefs about cooking at home during the pandemic. Chefs Cara Stadler and Ilma Lopez join us to offer advice on how to use simple ingredients in creative ways, comfort foods to make—including those from different cultures—and how to approach some of the popular pandemic dishes, like home-baked bread and fermented or preserved foods.

Check out Eric's latest articles at Culturemap.com (http://houston.culturemap.com/) , such as: Favorite Houston Chef Ronnie Killen's New Comfort Food Restaurant Opens (https://houston.culturemap.com/news/restaurants-bars/08-17-20-killens-restaurant-opening-date-ronnie-killen-comfort-food-washington-avenue-hickory-hollow/) 'Oscars of the Food World' Elect Not to Name Winners of 2020 Awards, Including Best Chef: Texas (https://houston.culturemap.com/news/restaurants-bars/08-20-20-james-beard-awards-changes-2020-awards-no-winners/) The Burger Joint Owners Cook Up Exciting New Taco Stand in The Heights (https://houston.culturemap.com/news/restaurants-bars/08-21-20-taco-stand-new-restaurant-burger-joint-matthew-pak-shawn-bermudez-the-heights/#slide=0) New Thai Restaurant Spices Up East End with Authentic Street Fare (https://houston.culturemap.com/news/restaurants-bars/08-21-20-street-to-kitchen-new-thai-restaurant-east-end-chef-benchawan-painter/#slide=0) 7 Things to Know in Houston Food: Reopenings, Doughnuts, and a Cocktail Contest (https://houston.culturemap.com/news/restaurants-bars/08-24-20-food-news-roundup-bck-reopens-fire-wings-westchase-mochinut-mochi-doughnut-chinatown/#slide=0) Virtual Food Event's Houston Stop Features 5 Top Chefs (https://houston.culturemap.com/news/restaurants-bars/08-24-20-cochon-555-food-event-virtual-carryout-chefs-dominick-lee-pedro-garcia-gabe-medina-jess-timmons-brandon-silva/) Atlanta's Reality Star Hot Dog Shop Opens Prime Houston Location in September (https://houston.culturemap.com/news/restaurants-bars/08-19-20-original-hot-dog-factory-new-restaurant-houston-location-real-housewives-atlanta-juanita-sharkey-bridgette-sharkey/#slide=0) The Ultimate Meat Lover's Guide to Houston Restaurant Weeks (https://houston.culturemap.com/news/restaurants-bars/08-19-20-houston-restaurants-weeks-best-meat-entrees-amalfi-bb-butchers-sal-y-pimienta-the-grove-tris/)

Tonight 9:00PM ET @rolandsfoodcourt with @gennaro.pecchia on Channel 103 #siriusxmfaction @siriusxm We catch up with a couple of our favorite #NYC Top Chefs! We get in bed with French Food All-star @lechefpaul from #restaurantrow standout @lerivagenyc A must visit spot in NYC for true French comfort cuisine. Chef Paul has always been a great supporter of the show, so it's great to feature him for him! We get updates on the new way that his place is doing business in NYC, great stories on @jacquestorres how he met @markymeat & of course all our mutual love for @realtorgold #onlyinnyc Paul also tips us off to a new program we should all be part of #adoptalocalrestaurant thru www.getsyp.com Next up we learn about a new cooking platform by #chefbeckernyc 100 Pleats – One-On-One Cooking Experiences with the Chefs Food Enthusiasts admire created by @chefbeckernyc 100 Pleats disrupts the online cooking class culture by offering one-on-one in-teractive on demand video classes with passionate chefs from a variety of cuisines giving a chef’s-eye view into the way culinary professionals think while planning and cooking a meal. Named for the amount of folds in a chef’s hat, “100 Pleats provides guests with a unique culinary experience they can enjoy right at home, while allowing chefs to continue doing what they love, which is to cook for and with people,” says Chef Becker. No matter what dish or meal one is craving, there is a chef standing by to teach. Participating chefs currently include many Top Chefs! Visit www.100pleats.com Once the cooking is done, home cooks may want to savor the flavors with a glass of wine. To achieve the perfect pairing, 100 Pleats is in association with @vinporter an online wine retail site. Wine expert & author @markoldman is the Wine Education face of 100 Pleats. Mark will customize wine tasting seminars & participate by choosing wines to pair with the food, which guests can purchase prior to their class & have delivered to their door. Cocktail & zero-proof beverage pairings will also be available. Please use Code: RolandsFoodCourt for extra Friends & Family Love! Cheers! @tilit_supply @la_boite @paulofcharsky @hallpr #saverestaurants

This conversation about leadership and "What Every Senior Executives Can Learn From Top Chefs" with Chef Andre Natera should have taken place at the SXSW CMO Clubhouse in Austin, TX back in March.  Obviously, with the pandemic situation the event was canceled and we recorded our discussion about leadership as an episode for my podcast "flavors unknown". What we covered in this episode Chef Andre Natera starts the conversation with an overview  of his career that led him to be the executive Chef at the Fairmont in Austin in Texas. He manages directly and indirectly about 150 people. "Awake and Ready!" means we hare here, we are focus, and be ready for what is going to come at you today. The first aspect of leadership in the kitchen is about discipline and consistency. Leadership is about motivating your teams, offering them opportunities, setting goals, and giving them a sense of purpose. The third element of leadership is mentorship. Everything is designed to push people our of their comfort zone and help them overcome obstacles that they are facing in their career. Creating the framework in the environment where people can be inspired is another aspect of leadership for Chef Andre Natera. In our discussion we focused on how Chefs are leading creative teams. The fifth critical aspect of leadership is the hiring process. How do you place people in the right position and a position for future success? What are the keys to developing the next generation of leaders in this industry?  Having a common purpose is key for breaking down silos and encourage collaboration. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast  Links to other episodes in Austin Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1 Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2 Chef Fiore Tedesco – L'Oca D'Oro Chef Michael Fojtasek – Olamaie Chef André Natera from Fairmont Austin A year ago I had a conversation with Chef Andre Natera at the Fairmont Hotel in Austin, TX. Check out the episode by clicking on the picture on the left. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Andreé Natera / Me Coaching at Garrison restaurant with Chef Andre Natera Plating at the Garrison restaurant with Chef Andre Natera Leadership in action with Chef Andre Natera Chef Andre Natera and the team at Garrison Chef Andre Natera and @flavorsunknown Garrison entrance Fairmont Hotel Austin Caviar Chips at Garrison Austin Submitted questions from podcast listeners How to develop future leaders? Be a good example for the next generation of leaders. Develop them. Mentor them. Spend time with them. Coach them. And you also need to give them room to make mistakes and learn from their mistakes. Challenge them and hold them accountable, allow them to fail, hold them accountable for their failures, make sure they're learning from their failures. Push them out of their comfort zone and continue to develop them and not allow them to become complacent. Allow them to lead, allow them to get in front of people, push them to speak publicly, push them to make tough decisions. And even when they're not ready, but sometimes just doing it will start to build their confidence. Click to tweet When we talk about discipline in the workplace, it's the discipline to do the right things that are good for the customer and that are good for the rest of your team. Click To Tweet

The post Top Chefs in Quarantine: Cooking in the Age of Corona! appeared first on Echelon Design Inc.

How will things change once the ECQ is lifted? We're certain we will all still love good food... but How? Anton and Spanky talk about the spike in Food Deliveries, then dream about their priority food trips once we all can go out again! Episode Outline: 0:00 : Kamustahan: Manila ECQ Update 7:30 : Easter Monday Madness~ why did so many people break quarantine? 14:30 : How will restaurants adjust their operations post ECQ? 16:30 : Who's Delivering Now? and Stay Home, don't Pick-up!!! 29:00 : The restaurants we can't wait to go to after the quarantine 40:30 : Top Chefs doing Online Cooking 42:30 : A Farewell to CLOY #WeEatAtHome #WeHealAsOne Support this podcast

COVID-19 is impacting the US economy and has a devastating effect on Chefs and the restaurant industry. Early on, people started to cancel their dinner plans, then they favored grocery versus take-out and finally a lot of restaurants were ordered to close and many closed because of no income. I have three guests today: Naomi Pomeroy, based in Portland, Oregon, has helped define Portland as one of America’s most culinarily creative cities with her restaurant, Beast. Ian Boden, located at the foothills of the beautiful Appalachian Mountains, has contributed, with his restaurant The Shack in Staunton, Virginia, to the revival of the Southern cuisine. Gabriel Kreuther has proven, with his 2 Michelin star restaurant in Manhattan, that the market for fine dining remains at a high level. I have three top Chefs invited them on a panel discussion about COVID-19 as they represent different regions of the US and different restaurant styles. What we covered in this episode COVID-19 impact on restaurants When COVID-19 started, their restaurant reservations drop off first by 40% and finally by 70%. As they saw reservations dropping off, some restaurant made the call to switch their model and try to pivot to do take out and deliveries. Chef Ian Boden says: “First, we followed the protocols. If you enter the restaurant, wash your hands. When you leave the restaurant, put on gloves to bring stuff to people at the curbside, sanitize your car if you're doing deliveries. The reality is that we're just spinning wheels. The restaurant wasn’t paying its bills. The staff wasn’t making money. And the anxiety and stress of the whole thing we're bearing down on all of us.” Chef Gabriel Kreuther says: “The hardest thing was to make those personal phone calls to people that worked with me for twenty, fifteen, ten, eight years, that we are forced to close and temporarily have to lay them off.” COVID-19 impact beyond restaurants Chef Naomi Pomeroy: “So many restaurants are connected to so many purveyors. We all have a community network that goes way beyond even just our family. One of the biggest and most difficult things is knowing that the chain is pretty long of people that are getting affected by this.” Chef Ian Boden: “The supply chain is huge. We also deal with reps. Virginia is a wine country, and all of those local wineries are struggling now. Chef Gabriel Kreuther: “There are also so many people that are struggling to get an every day meal on the table. So in New York City, all the restaurants worked with Harvest City and other charities to handle all the food.” Thoughts on early stage of government support The three Chefs reacts to Chef David Chang's statement in the NY Times “Without government intervention, there will be no service industry in the future.” On the current (mid-March 2020) support from the government about COVID-19, the three Chefs stated that it was not even close to sufficient. Chef Naomi Pomeroy: "It's really like a small Band-Aid. There is a strong argument to be made for the fact that CIVID-19 is physical damage and that insurances should be accountable for that. Another thing that we are fighting for is tax breaks." "We're trying to educate people in Washington, educate the general public that if you want to have these unique and special restaurants around, we have to have a bailout." Chef Gabriel Kreuther: "These closings are not made by choice, they are mandated. And I believe that when the government comes and mandates you to close, they have to have a plan to make you survive." The three top Chefs agree: "It's about leadership from the top down. And, if we don't have leadership on the federal level, the local level is useless.Then at the same time if it's not coming from the top, top-down, then maybe it needs to come from our representatives in Congress and our Senators." Link to the podcast episode on Apple Podcast  #gallery-3 { margin: auto; } #gallery-3 .

A couple of Superstar Beloved Chefs! First up, @roosterharlem Boss @marcuscooks fills us in on season 2 of #nopassportrequired by @eater on @pbs @pbsfood a new six-part series that takes viewers on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture. Each week Marcus visits a new city to discover the dynamic and creative ways a particular community has made its mark. A vibrant portrait of America today, No Passport Required features musicians, poets, chefs, business owners, artists, community leaders and home cooks who have enhanced the nation’s culture and cuisine. We also touch on personal moments like Marcus being honored @southbeachfood his latest @miami restaurant opening @roosterovertown & remembering @anthonybourdain Speaking of #miami & the @foodnetwork the #mayorofflavortown with No Term Limits @guyfieri drops by the Food Court to share intel on his new 5 part series bracket-style culinary competition series #tournamentofchampions starting on Wednesday, March 4th at 10:00 ET|PT on #foodnetwork The Twitter Fans got to pick the 16 Top Chefs who will compete with each other testing their cooking skills & friendships!East Coast vs West Coast for bragging rights once & for all! Cameras will be rolling on ALL the action, from the competition floor to the backstage & the behind the scenes. Make sure to head to www.FoodNetwork.com/TournamentOfChampions for videos with #guyfieri, taste test challenges with judges & food games with competing Chefs & eclusive Questions & Answers! All the hot plate-by- play by @simonmajumdar & @eatfellowhumans Must watch #foodnetwork #television We also got to fully celebrate #munchmadness with Guy & his new @chickenguy sandwiches & chicken tenders, they are clucking good! #itsshowtime Producer @paulofcharsk

Cracow has a lot on offer: besides the many historical sights in the southern Polish city's medieval old town, a vibrant gastronomical scene has developed in recent years.

A French star chef is suing the Michelin Guide because it took away one of his stars. More and more chefs are pressuring the restaurant guide to reveal its evaluation criteria. But the Michelin Guide says no.

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! 

In this episode of Fong on Food, Nathan is joined by Chef Robert Belcham, owner of Campagnolo and co-owner of Popina with our other guest, Chef Hamid Salimian, Vancouver Community College Instructor, and Next Gen gluten free products. We have Meighan Makarchuk with Ocean Wise from the Vancouver Aquarium, and Welbert Choi, executive chef of Forage and Timber at the Listel Hotel Vancouver.

A lot of money will be raised for the Pennsylvania Restaurant & Lodging Association's scholarship foundation on October 10. KYW Newsrasdio's Hadas Kuznits chats with Ben Fileccia with the PRLA who describes this "Chopped"-style competition that pairs students with some of Philadelphia's most prestigious chefs at a hands-on competition at Drexel University.   

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http://www.leanblog.org/audio283 Anyway, this article caught my eye the other day: Top Chefs and Restaurateurs on the Best Lessons They Learned from Failures Check out the article for the detail, but here are the five lessons and I think they apply to Lean and other things we practice, with my commentary… --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/lean-blog-audio/support

Welcome back. In this episode, I get to hang out with some of the best chefs in the country. All of these badass chefs have been on the Food Network hit show Chopped and all are based here in Arizona. A few weeks ago Brian Helton reached out and said “Hey, you gotta get in on this. I am working with Itule Produce and a bunch of awesome chefs to make a one of a kind beer.” If Brian is involved, I’m in. And what Willie Itule Produce is doing to innovate in the produce industry is so great to see. I am really excited to see where this project goes. Stay tuned for future episodes as this project progresses. Enjoy the show!

Agnes designates a theme song that perfectly captures Evan Sung's work and discusses his identity as a New Yorker, Craig's List, the chef that he credits in launching his work with cookbooks, his not-so-big secret to working with all the big-name chefs, his photography pet peeve, and tips on photographing food. Guest info: evansung.comInstagram: @evansungnyc   For more info: Instagram: @asiansinthehouse asiansinthehouse.com

Local #NYC Good Food All-stars @rolandsfoodcourt @siriusxm with @gennaro.pecchia & @noa Saturday at 9:00PM EST #siriusxmfaction Channel 103 Get Ready to Meat Sweat with Food King of @queens @joedistefanoqns & Head Ham Honcho @rodrigo_duarte79 This #saturday 2/23/19 from @flushing_town_hall #charcuteriemasters #yearofthepig by @newyorkepicureanevents (ticket link in bio) Unlimited tastings of over 60 kinds of #charcuterie from Top Chefs @tastygoodness @sugarcanerawbargrill @johnbrownsmoke @alfonsozhicay will stuff you & all washed down with local #queens beer @mikkeller.nyc Also make sure to get the true guide to Queens #newyork #111placesqueens that you must not miss by #emonspublishers We get schooled in what's happening in hospitality by a couple of food force leaders from @thenycalliance freshly crowned President @melbasharlem #bornbredbuttered #harlem & Executive Director & food industry dynamo @politicalfoodienyc So much to learn about what the #thenycalliance does for their fortune members. We get into the hot topic of saving the restaurant tip credit, such an important issue at hand. We also get into all the factors of running #restaurants & #bar in #newyorkcity We learn that you cannot do it without having a great team of caring local champions representing you every step of the way! Also, they are having an incredible industry party on April 8th @taodowntown to honor those who are the true keepers of the good food, drink & nightlife movement! Visit http://www.allianceawards.org for the dets! Thanks for the #listen & props to @paulofcharsky #whatwedo #food #talk #radio #siriusxm

Herlinda Heras is in today with Sam Holloway, a Portland, Oregon based brewing business consultant, and Steve Waters, owner of Backwoods Brewery in Carson, Washington. Mark Carpenter is away this week. Herlinda is just back from China and she brought some rice wine back, which she says is not like Sake, the Japanese product. Sake is brewed like beer with Koji, their type of yeast. They talk about Wilibees in Santa Rosa and Petaluma that always has a great selection of beers. Herlinda mentions Revision Brewing, voted the #3 new brewery in the US and #1 in Nevada, and that Wilibees always has some of their product in stock. Sam Holloway & Steve Waters Herlinda Heras has brought Sam Holloway today. He is based in Portland, Oregon and has come for the California Craft Brewers Conference. His company is called Crafting A Strategy dot com. They are an online learning community for serious brewing entrepreneurs. He is a college professor with a PhD in Strategic Management and is part owner of a brewery. He has spent his life studying breweries. He has rewritten and publishes an MBA-level 180 digital lessons on brewing business. Steve Waters, CEO of Backwoods Brewing Company in Carson, Washington, is also here. He is also there for the CCBC. Carson is located in the Columbia River gorge. They started in July of 2012 and is family owned and operated. He was a student of Sam’s at the University of Portland and contacted him when his family was ready to start the brewery. They also have a new tasting room in Portland. Delightful Food and Drink in China Herlinda Heras was recently in Shanghai, the most populous city in the world. She moderated the first Olive Oil Summit ever in China. She got to moderate the Top Chefs of China competition and she also co-hosted the first China Brewers Association Beer Awards. They start tasting a Chinese beer that she brought back. Sam first went to China in 2015 for a beer conference and he has seen the numbers of breweries grow from a handful to hundreds and that Chinese consumers are discovering good flavorful beer. It is the world’s largest beer consuming country. They talk a little about Baiju, a strong distilled liquor popular in China, that Herlinda compared to vodka or everclear. Then they taste a Chinese rice wine, brown in color. It’s fermented rice, but not brewed and cooked with yeast, as with beer and sake. Here, they actually let the rice ferment, like grapes or apples. It is about 15 or 16 percent alcohol, like a strong wine. Herlinda describes the pork and shrimp soup dumplings that she had and Sam Holloway agrees it’s one of the best things he’s ever had. Her friends took her to all the best local hole-in-the-wall restaurants. “The best food I’ve ever had in the world was in Shanghai,” says Herlinda. Steve Waters says that the brewers he most admires are also great cooks, who are interested in flavors. Solving Problems in the Brewing Business Sam Holloway describes his business of consulting to breweries, helping them make their dream an operational success. In one scenario, a small brewer needs to operate on profitable and predictable margins with the core beers in its product line. But they also want to produce the creative beers, which have business margins that are harder to predict. He posed the problem to his student entrepreneurs and within a day he had some brewery CEOs describing how they approached the problem. Herlinda tells about the proliferation of money and wealth in Shanghai. Since he is going to teach in China, he will be trying to help breweries in the Chinese market where the large breweries are owned by the government. Getting a brewer’s license is very difficult, but they have luxury restaurants that brew beer on the premises.

durée : 00:59:27 - Top chefs - par : Lionel Esparza - En direct et en public depuis l'Hôtel Bedford - réalisé par : Antoine Courtin

#onair @rolandsfoodcourt @siriusxm with @gennaro.pecchia @noainjection We have a few Top Chefs that rule in the South. On the line with the #champagnechef the incredible @cheftoddrichards drops by with his new #SOULcookbook @timeincbooks that is an ode to soul food. It gets extra love & creativity mixed into it that will inspire any chef or home cook to turn on their stoves & get the Family all together to eat at the table with goodness. We also get to explore America's melting pot cuisine with super @chefedwardlee & his new memoir #ButtermilkGraffiti @artisan_books We got a true lesson on respect for those who prepare the food that gets featured on this two year journey. Pretty amazing to be able to feel the love & admiration through words on each page that a @bravotopchef has for those who share it with him. A great guide to the #usa

Tom and Kevin are joined by ESPN's Mina Kimes to welcome back the Last Chance Kitchen winner, break down Episode 11 and scout the remaining Top Chefs as we approach the final.

In the highly anticipated Episode 233, we're not just asking tough questions about whether or not to keep Palabra del Dia, we're also congratulating ourselves on becoming Top Chefs vicariously, cutting off heads and stabbing people, giving out tips and tricks for your feline friends, offering a better beard transplant service, and selling meat door to door.

Pipeman interviews Fred The Bourbon Guy from Bourbon and Beyond. Bourbon and Beyond 2017 is a one of a kind Music, Bourbon, and Gourmet Food Festival on 9/23 – 9/24 in Louisville, KY featuring some of the Bourbon Experiences and Feasts and Parties with Top Chefs along with musical performances by Stevie Nicks, Eddie Vedder, Steve Miller Band, Paul Rodgers, Kenny Wayne Sheppard, Kiefer Sutherland and much, much more. This interview discussing the event, but also gives a great education of Bourbon and even a tasting live on air with The Pipeman. Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman interviews Fred The Bourbon Guy from Bourbon and Beyond. Bourbon and Beyond 2017 is a one of a kind Music, Bourbon, and Gourmet Food Festival on 9/23 – 9/24 in Louisville, KY featuring some of the Bourbon Experiences and Feasts and Parties with Top Chefs along with musical performances by Stevie Nicks, Eddie Vedder, Steve Miller Band, Paul Rodgers, Kenny Wayne Sheppard, Kiefer Sutherland and much, much more. This interview discussing the event, but also gives a great education of Bourbon and even a tasting live on air with The Pipeman. Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Veterans from Phoenix House recovery centre in Catterick Garrison are gearing up for a culinary competition with Swinton Park Cookery School. Competitors will get a taste of life in a professional kitchen under the tutelage of a top chef before a final cook off. It’s hoped the event will provide a smooth transition to civilian life for those in the military who had their career ended through injury or sickness. Former medic Giles Farrington took part two years ago. He tells Chris Kaye what’s in store.

Meal plan to save money. 8 master chefs share their best meal planning tips.  Life Insurance is a no-brainer. At least get a small policy for under $30/mo.   http://SavingsAngel.com VIP membership is just $3.99 a week and you will save more than $100 a month or your money-back!

Charles Adler joins us to talk about the very Canadian question of getting Canada's resources to tide water. We also talked about what pressure Top Chef Benoit Violier might have been under that caused him to take his life. Listen to the roroshow podcast at roroshow.com

Learn to pair Food and Wine with Strandveld Vineyards (and a few of South Africa’s Top Chefs & Cooks) Complimentary 6 week e-course This e-course will take you through the basic principles in food and wine pairing, and introduce you to the main guidelines to keep in mind, that will have you well on your way to mastering the art of choosing the food to compliment your wine, and vice versa. Conrad Vlok, our award winning Winemaker, together with six of his top Chef friends, will be taking you through all the main points you need to keep in mind to have the ultimate dining experience - from the wine, to the food recipes. Imagine your next dinner party, where you have selected not only a scrumptious menu, but also the perfect wine to compliment your meal, including your dessert! For more info and to sign up see: http://strandveld.co.za/food-wine-pairing-course/ Music: "Life of Riley" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Cleveland's own Fabulous Food Show with A Fork on the Road bring you Cake King Buddy Valastro, Food Champion Loren Hill winner of 2015's World Food Championship, and Cake Queen Natalie Sideserf. Join us for laughs, food, chef secrets, and contests on this week's A Fork on the Road!

Two top chefs have revealed what they consider to be crimes against pub food.

Two top chefs have revealed what they consider to be crimes against pub food.

Renowned international Chef Lorena Garcia joins your national award-winning family radio talk show Let's Talk America with Host Shana Thornton to discuss the latest trends in summer cuisine. She will also share her vision for encouraging healthy habits with the youth. Celebrated Chef Tre Wilcox joins the show to talk practical healthy food choices for every family. Tre will share his confidence to executing the perfect dinner party. Do join the show and be certain to tell a friend.    Please visit www.letstalkamericawithshanathornton.com. Thank you for tuning in! #LTA    #LTA

Big districts have long employed chefs, and smaller ones are increasingly relying on them as consultants. But what happens when a mid-size district hires a classically trained restaurant industry veteran as food service director? In this episode, we talk to two CIA alumni who love the job, and whose scratch-cooked, delicious, USDA-compliant meals programs are in the black. This program was brought to you by Whole Foods Market.

Rose is a notable chef in Bend having trained under top pastry chefs as well as in Europe.  She worked at Broken Top as pastry chef and culinary queen for many Bend publications after moving to Central Oregon. She then started her own lunch catering service called 12:00 O’clock Tart.  She is a world traveler, a teacher, a board member for Family Access Network, an entrepreneur as well as being a wife and a mom.   But her story began very, very differently. 

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

Marc Glosserman Restaurateur, Hill Country Hospitality Drew Nieporent President, The Myriad Restaurant Group Luke Ostrom The Maverix Group Phil Suarez President, Suarez Restaurant Group

Restauranteur Lorena Garcia is one of the investors in this delectable new alternative NBC TV series - America's Next Great Restaurant. People from every walk of life will vie for the opportunity of a lifetime to see their original restaurant concept spring to life -- starting with the opening of a restaurant chain in three locations -- Hollywood, Minneapolis and New York City. Bobby Flay, distinguished restaurateur (“Iron Chef America: The Series,” “Throwdown! with Bobby Flay”); Curtis Stone, internationally renowned chef (NBC's “The Biggest Loser,” “Take Home Chef”); Steve Ells, founder, chairman and co-CEO of Chipotle; are also judges and investors of the show, which airs 8 -9pm (EST_ on NBC.

As part of Stu's new "Top Chefs of The Nation Series", Stu will be interviewing Top Chefs and Head Sommeliers. TV's Andrew Zimmern of the Travel Channel's "Bizarre Foods Show" will be on the show to discuss his great show, career as an incredible chef and more! Tune in and be a part of something big. Call in your questions for Stu or Andrew to 646-381-4860. You can Twet your questions too on Twitter to @stuthewineguru and Stu will ask your questions live on the air! Email your questions for Stu or Andrew to info@stuthewineguru.com. DOn't miss this show!

Master Sommelier Virginia Philip of The Breakers Hotel will be on the show. As part of Stu's new "Top Chefs of The Nation Series", Stu will be starting with Florida and interviewing the Top Chefs and Head Sommeliers that Florida has to offer. Virginia Philip, Master Sommelier of The Breakers Palm Beach, achieved two of the most respected accolades in the food and beverage profession. In November 2002, at the age of 35, she accomplished the remarkable within barely a three-week window. First, she earned the extraordinary accreditation of Master Sommelier, having passed a set of grueling exams in London – now one of just 19 women among 170 Master Sommeliers worldwide. Three weeks later, Philip won the title of “Best Sommelier in America 2002” after an equally rigorous, three-day competition, hosted by the American Sommelier Association (ASA) in New York City, where she surpassed the top sommeliers in the country representing some of the finest restaurants in the United States.Call in your questions for Stu and Virginia to 646-381-4860 or Tweet them on Twitter to @stuthewineguru or email them to info@stuthewineguru.com. Stu has also opened a chat room on the show page for you to get in and participate in the show. Join in and be a part of something big!

Head Chef Greg Vassos of The Breakers "L'Escalier Restaurant" will be on the show tonite. As part of Stu's new "Top Chefs of The Nation Series", Stu will be starting with Florida and interviewing the Top Chefs and Head Sommeliers that Florida has to offer. One of the Top Chef's in the Country working for one of the top Restaurants; The Breakers L'Escalier Restaurant". He will discuss the incredible culinary masterpieces he creates, and the reason why people travel from around the world to experience his creations. Call in to the show at 46-381-4860 or tweet your questions to @stuthewineguru or email your questions to info@stuthewineguru.com Be a part of something big!

Celebrity Chef Jon Ashton of will be on the show. As part of the new "Top Chefs of The Nation Series", Stu will be interviewing the Top Chefs and Head Sommeliers that the Nation has to offer. Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later. He also has been on the “TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show “The Daily Buzz”, seen in over 160 stations. He is also the Executive Chef for Relish Magazine where 15 million households receive his recipes every month. Jon can be seen on ABC, NBC, CBS and FOX affiliates across the nation as he travels doing media tours and presentations. Call 646-381-4860, Tweet your questions on Twitter to @stuthewineguru, and be part of something big! Don't miss this show!

As part of Stu's new "Top Chefs of The Nation Series", Stu will be starting with Florida and interviewing the Top Chefs and Head Sommeliers that Florida has to offer. One of the most accomplished, respected, and charismatic chefs in the world, Chef Adrianne has enjoyed a staggering number of accolades during her remarkable career which has only begun. At 24 years old, she has been recognized by the food industry’s most prestigious publications, established one of the best quality restaurants in South Florida, published two cookbooks, and was named one of the 50 Best Chefs in the World by Chef Report. She will discuss the incredible culinary masterpieces she creates, and the reason why people travel from around the world to experience her creations. Call 646-381-4860 or Tweet your questions to @stuthewineguru on Twitter, and be part of something big! Don't miss this show!

Paul Bartolotta has had success pretty much everywhere he's ever worked.

Jorge Mendoza Head Sommelier of The Ritz Carlton's Cioppino Restaurant in Key Biscayne,FL will be on the show. As part of Stu's new "Top Restaurants of The Nation Series", he will be starting with Florida and interviewing the Top Chefs and Head Sommeliers that Florida has to offer. Stu's 1st Head Sommelier will be Jorge and he will discuss the incredible wine list he has created and the reason why people travel from around the world to experience wine with him. Call 646-381-4860 and be part of something big! Don't miss this show

Head Chef Ezio Gamba of The Ritz Carlton's Famed Cioppino Restaurant in Key Biscayne,FL will be on the show tonite. As part of Stu's new "Top Chef's of The Nation Series", he will be starting with Florida and interviewing the Top Chefs and Head Sommeliers that Florida has to offer. Chef Ezio is one of the Top Chef's in the Country working for one of the Top Restaurants, Cioppino's in Key Biscayne, FL. He will discuss the incredible culinary masterpieces he creates, and the reason why people travel from around the world to experience his creations. Tweet your questions for him to @stuthewineguru, email your questions to info@stuthewineguru.com or Call 646-381-4860 and be part of something big! Don't miss this show