Podcasts about waldy malouf

Today's podcast conversation is with none other than chef Waldy Malouf. Malouf currently oversees the operations of all CIA restaurants (12) and student dining on all three campuses in NY, CA, TX. On this podcast, Malouf discusses his view on sustainable recipes and seafood.

I like a challenge. It's very challenging to be in this business and try to stay relevant. I mean you can. There's so many things. The opportunities are there if you will look for them. There's so many beautiful things about the food industry. You can figure out what you can do. I like to be creative, there's so many things that you can work with. So,  it’s hard not to be excited about opportunities. But it is also easy to get burned-out, that's the other problem. What we covered in this episode Chef David Burke has about 10 restaurants today located in NJ, Manhattan, Long Island, Upstate NY, D.C., Philadelphia, St. Louis, and currently looking in the Middle East. The top 4 factors of longevity and relevance in this industry are being open minded, great work ethics, having a hunger for success, and having a lot of enthusiasm. He is constantly looking for a challenge. Trends are always following patterns. You need to be able to edit a trend and take that little nugget that will stick around. Nothing really bothers him today in the restaurant industry beside the overhyping of something simple. Like fried chicken for instance. Food on TV has been very helpful for the recognition of what a Chef does. On the other end the likeliness for a young chef ever making to a certain level of celebrity or success is not easily realized. There is a big pile of work in front of people starting in this industry. they need to realize that. Chef was not a profession that was recognized before 1977. Being a Chef is a lifestyle. When you get to a certain degree of a master chef celebrity there's a lot of sacrifice. And I think that needs to be understood by the young people in the industry today. I've never been one to be as good as the guy next to me, I want to be better. Don't want to be as good as the restaurant down the street, I want to be better than average. That's just my competitive spirit. He shared with us that he is  a "show-off! He wants to be unique and have a style, a signature! Young people need to learn the fundamentals of the work in the kitchen but as well the fundamentals of mixing ingredients. Chef David Burke talks about leadership style and describe his style when he was younger "coaching with vigor!" You need the discipline to do things correctly and not take shortcuts. Chef David Burke talks about his new restaurant Ventanas in NJ (200 Park Ave, Fort Lee, NJ). He worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Learn more about David Burke Tavern (135 E 62nd St, New York, NY) and Woodpecker by David Burke (30 W 30th St, New York, NY) Creativity doesn't slow down with years. Cheesecake Pops, Swordfish chops, and Pastrami Salmon are some of his favorite creations. He is experimenting with sushi and pastry, like handheld desserts. Chef David Burke wants to become an educator as the last step of his career.  5 rapid-fire questions. p.p1 {margin: 0.0px 0.0px 12.0px 0.0px; line-height: 14.0px; font: 12.0px 'PT Mono'; color: #000000; -webkit-text-stroke: #000000}span.s1 {font-kerning: none} Links to other episodes in New York City Pastry Chef Mark Welker - Eleven Madison Park Executive Chef Gabriel Kreuther The Brandy Library with owner Flavien Desoblin Pastry Chef Sam Mason - Odd Fellows Chef Trigg Brown - Win Son Executive Chef David Burke's Home Burger Recipe Focus on a good quality meat first. But also work on condiments. Make your own tomato jam, your own ketchup, your own pickled onions, or a mushroom relish. You know things that you can put on a burger that you like. So look up some recipes on mango chutney and you know relishes and things like that, that you can spread on the bun. I always try to uplift my burger that way. The meat is the meat. You can also make your own patties and inside those patties put some butter and garlic and then cheese.

The marriage of food and beer is at the heart of Beer Sessions Radio this week. Jimmy welcomes Hutch Kugeman and Waldy Malouf from the Culinary Institute of America. Hutch is the CIA’s brewmaster and Waldy is the senior director of Food and Beverage Operations. They are currently preparing for the CIA’s annual Beefsteak event, which involves several courses of beef, lamb, seafood, and unlimited beer. Jamie Adams from Saint James Brewery, John Condzella from Condzella’s Farm, and Tony Forder from Ale Street News join in on a discussion about where the beer industry is headed. Local ingredients are a focal point of the conversation. John was one of the first farmers in New York State to grow hops and the local ingredients he provides to beer makers doesn’t stop there. Everyone sips on Saint James Brewery’s Myrtille Ale, made with blueberries grown at Condzella’s. Hutch and Waldy have witnessed the integration of local food into the menus and curriculum at the CIA and agree this movement is here to stay. Beer Sessions Radio is powered by Simplecast.

As partner of the unique wine supplier R Squared Selections, Ryan Mills-Knapp knows the ins and out of sourcing especially hard to find bottles of wine. This week, Ryan returns to In The Drink to talk about the fascinating world of rare wines. Ryan’s career began in 2004 when he moved to New York City to pursue his interest in the wine and spirits industry. At his first job as a server at Amuse, he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribeca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. In the Drink is powered by Simplecast

Chef Waldy Malouf is senior director of food and beverage operations for The Culinary Institute of America's three campuses. He manages the CIA Restaurant Group- eight concepts- which provide students a hands-on training experience. A 1975 graduate of The Culinary Institute of America, Waldy spent 13 years as co-owner and chief operating officer of Beacon Restaurant, and served as executive chef for Rainbow Room and Hudson River Club, all in New York City, and Le Cremaillere in Westchester, NY.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Tune in for a brand new episode of Chef’s Story , as host Dorothy Cann Hamilton sits down with none other than David Burke. Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke’s mastery of French culinary technique was confirmed when, at age 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine. David Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. Burke has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. Nation’s Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the “Best Culinary Prankster” in 2003. In May 2009, Burke was inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation’s Restaurant News, naming him one of the nation’s most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world’s most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to “Best Chefs America,” a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the “Coolest Multiconcept Companies in the Land.” The article highlights restaurant corporations with an enviable business concept that others can’t wait to replicate. In addition, it cites the numerous incarnations of Chef Burke’s creative vision, from David Burke Fishtail and Burke in the Box to David Burke’s Primehouse. Chef Burke’s vast talents have been showcased recently on television, including season two of “Top Chef Masters,” a guest spot on the “Every Day with Rachael Ray” show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg’s small-business television series, “The Mentor”. In 2013, he returned to season five of “Top Chef Masters.” Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line’s culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.

Growing up on the coast of Maine, Ryan Mills-Knapp worked in restaurants during summers in high school and college during the busy tourist season. Through these summer jobs, he became passionate about food and wine, which eventually led him to his current position as beverage director of Colicchio & Sons. In 2004, after spending the summer in Maine working in restaurants, he moved to New York City to pursue his interest in the wine and spirits industry. His first job in Manhattan was as a server at Amuse, an American restaurant in Chelsea, where he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribecca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. At the restaurant, he aspires to create a diverse and approachable wine list with selections at every price point that will appeal to both aficionados and novice wine drinkers alike. His interest in aged wines is reflected on the list as well. Mills-Knapp has traveled to more than 20 wine regions exploring the diversity of wine growing around the world. Recent trips have included Tokaji in Hungary, Greek Macedonia and Southern Styria in Austria. This program has been sponsored by Heritage Foods USA. “When you’re young and you’re really excited about something, you feel like you need to educate everybody about it.” [11:00] —Ryan Mills-Knapp on In The Drink