Podcasts about women chefs

Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook's Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo's Top Chef, was featured on CBS Sunday Morning's annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna's 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel's Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D'Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington's Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni's foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children's Picnic A Real Food Fair.   Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D'Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore's historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Mary Sue helped pioneer Santa Monica's local and sustainable food scene, popularising the city's farmer's markets. Starting her career peeling garlic and winning a James Beard and Julia Child award, Mary Sue is widely celebrated for her achievements in California and beyond. Mary Sue created The Women Chefs & Restaurateurs in 1993, a resource for female food professionals that offers scholarships, mentoring and networking opportunities. She also co-founded Regarding Her, a non-profit organisation devoted to the advancement of female food and beverage entrepreneurs in Los Angeles and beyond. In this episode, we will learn more about her perspective to get more women and leadership in hospitality.Travel Market Life is produced and managed by Urban Podcasts.

Kristen Kish shares the wisdom she's gained from a career as a chef, from winning  “Top Chef,” and now as host of “Top Chef.” She's pulled some gems from the agony and the ecstasy of working in professional kitchens — and of course, she's got some good culinary hot takes too. Plus, we'll learn about her gummy bear tattoo, and we'll get some wisdom about leadership — and pizza. See omnystudio.com/listener for privacy information.

#49. In this week's episode, Josh Sharkey sits down with the incredible Chef, Masako Morishita, whose journey from Kobe, Japan, to the United States is nothing short of inspiring. Masako's family owns Morshita Liquor Store, a renowned restaurant and bar in Kobe that has been serving customers for almost a century. Despite not speaking English, Masako found herself in Wisconsin before eventually settling in D.C. But her story doesn't stop there.Before embarking on her culinary journey, Masako held the prestigious position of captain within the NFL cheerleading squad for the Washington Commanders. Following her passion for dance, she soon discovered a deep-seated love for the culinary arts, setting the stage for her remarkable career in cooking.This year, Masako was nominated as a James Beard Award semi-finalist, following her win as Eater D.C. Chef of the year in 2023. She currently serves as Executive Chef at Perry's, where her dedication to showcasing authentic Japanese cuisine beyond sushi and tempura shines through.During our conversation, we delve into Masako's mission of educating Americans about casual Japanese cuisine and the importance of supporting immigrant women in the hospitality industry. She shares her insights on the changes she hopes to see and highlights other inspiring women in the field.Where to find Masako Morishita: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:50) Masako's Daikon dish at Indie Chefs(06:52) How Masako considers herself to be a rebel(12:07) What inspired Masako to become an NFL cheerleader(13:48) Leadership lessons learned through being captain of an NFL cheerleading team(15:43) How growing up with parents in the restaurant industry influenced Masako(19:56) Things that Americans misunderstand about Japanese food(25:30) How lack of experience and being a woman immigrant caused Masako to work harder to gain success(27:27) How Masako hires her staff(31:43) Being a woman in a male dominated industry(37:28) What Masako sees for her future in the industry

Sometimes it just takes moxie. Shannon Mangini  is living proof of that. In just a few short years since graduating from U Penn's Wharton School with a degree in economics, entrepreneurship, and finance, Shannon has brought DiFara Pizza to the North Fork of Long Island. In addition, she has been serving as Senior Director of Brands and Partnerships for the OTG Management Group, which owns and operates food concessions in airports around the country. We discuss all of this, happened so quickly, and what's next for this dynamic rising star, on this week's episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Ireland, like many places around the world, is in the grips of a housing crisis. Many young people are living with their parents far into adulthood and being told that home ownership may not be within their financial reach. What if there was an alternative to meeting the salary requirements for a bank loan and incurring a huge debt to pay for a mortgage? Our guest on this week's show, Harrison Gardner, may just have some ideas for you. Harrison is the author of Build Your Own: Use what you have to create what you need, and a co-founder of the Clare-based Common Knowledge, a social enterprise focused on teaching people the skills they need to build sustainable housing from the ground up.On this episode, we speak with Harrison about empowering people to use tools for the first time; the importance of making mistakes; the integral role of food in community projects; and how joy, hope, & possibility are key ingredients in any and all efforts to build toward our common future. Tune in for this truly inspiring and motivational conversation and be prepared to want to put on a hard hat when it's done!Photo courtesy of Erin McClure.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Oneika Raymond is off to Berlin's neighborhood of Kreuzberg, a thriving multicultural district just south of Mitte, for the final stop on her journey. There, she meets up with Dalad Kambhu, the chef and owner of Michelin-starred Thai restaurant, Kin Dee. Together, they take a walking tour through Kreuzberg to get to know the district, and its large and growing collection of women-led eateries. Oneika and Dalad meet each other in front of Kitten Deli, a women-owned breakfast joint that serves Israeli and Middle Eastern fare near to the Landwehr canal. The popular dining spot is located in Kreuzkölln, a small, inviting pocket of Berlin nestled between Kreuzberg and Neukölln that's become known for its own bustling artistic community. It's also the perfect gateway into Kreuzberg, just north across the canal.  Dalad leads Oneika to one of the many walking bridges that cut across the Landwehr canal, stopping to admire the Turkish Market that runs alongside the canal every Tuesday and Friday. Here, visitors can find plenty: spices, fresh eggs, jars of olives, Anatolian dishes and even ornate textiles. It's a true one-stop shop.Along the way, we catch up with Dalad's friend, Ash Lee, owner of Chungking Noodles, a casual spot for spicy, hand-pulled noodles in Kreuzberg. Ash helped Dalad take the leap to move to Berlin and start Kin Dee. Together, the two are devoted to helping other women find their footing in the city's food industry. Then, Dalad and Oneika head into Kreuzberg. While strolling its tree-lined sidewalks, Oneika takes in the neighborhood's vibrant street-art, plentiful greenspaces, and vintage stores. In no time, we arrive at Markthalle Neun, Dalad's go-to spot to source local produce for her restaurant. But first, the two make a beeline for the food stalls that fill the market hall with delicious smells. It's lunchtime, and Dalad brings Oneika to one of her favorite spots in the market: Manti Berlin, a women-led, Turkish food stall that serves pillowy, ravioli-like dumplings called ‘manti'. Satisfied, and ready to continue their tour, Dalad and Oneika cut across Markthalle Neun to grab some vegetables for the restaurant — and then, they're off to Kin Dee, their last stop of the day.Once at Kin Dee, Dalad and Oneika relax into one of the restaurant's repurposed tables for a sit down conversation about Dalad's work in Berlin, and her hopes for the city's burgeoning food scene. Dalad shares how she's bringing the “spirit” of Thai flavors and cooking techniques to local and sustainable ingredients. And she offers advice to visitors looking to support the diverse, women-led eateries they love and want to see more of.   To read full episode transcripts from About the Journey and see photos of each featured destination, head to About the Journey on Marriott Bonvoy Traveler. Starting this season, you can also watch videos from select episodes on our Marriott Bonvoy YouTube channel.

Among Susan Irby's broad accomplishments are as a 7-time TASTE Award winner for her production and on-air hosting of a nationally broadcast television and radio show, The Bikini Lifestyles® Show on PBS TV and 790 KABC radio. As host, Susan has interviewed notable celebrities, professional athletes, nationally recognized musicians, health experts, chefs and fitness icons such as Venus Williams, Billy Bush, Wolfgang Puck, Giada De Laurentiis, NFL football star Tony Gonzalez, Sara Moulton, Chef Art Smith, Gene Simmons, Bill Engvall, Duff Goldman, Barbara Fairchild, Nancy Silverton, Olympic Gold Medalist and LA Sparks' DeLisha Milton Jones, Cincinnati Bengals' Coach Chip Morton, Cincinnati Reds Coach Matt Krause, Def Leppard Lead Guitarist Phil Collen, BERLIN Lead Singer Terri Nunn, reality TV star Lisa Vanderpump, teen star Reed Alexander, and an incredible host of stars and experts. As an Internationally published author, Susan has published 11 books and diet plans including the http://FOXNews.com twice-ranked in the Top 10 Best Diet Books Substitute Yourself Skinny (Adams Media 2010), and the Amazon best-selling The Complete Idiot's Guide Quinoa Cookbook (Penguin Publishing 2013). Susan was featured in a two-page story in FIRST for Women and her work has been published in prestigious media outlets, among them: Self, The New York Post, bask magazine, Joli magazine, Max Sports and Nutrition, internationally acclaimed The Mail on Sunday and BBC Radio. Susan has personally appeared at hundreds of shows and events including FOX11 Good Day LA, ABC7, CBS2, KCAL9, NBC, numerous local, regional, national and international conferences and shows. Susan founded The Bikini Chef® Charitable Foundation which supports community organizations with an emphasis on improving the quality of health and nutrition of children and families. Internationally recognized as a leader in the movement towards healthier lifestyles, Susan's volunteer work has taken her to St Anne's Los Angeles which promotes thriving families (visit http://StAnnes.org), Los Angeles Unified School District, Cooking Up Change, American Federation of Teachers, Women Chefs and Restaurateurs, JDRF, United Way and more. Currently, Susan lives in Orange County, California. When Susan is not showing property or hosting real estate Open Houses, she can often be found running outdoors, performing Stand-up Comedy, on stages throughout Southern California, or at home, writing. Her latest work, What Would Homer Do? is an illustrated children's storybook collection based on Homer's day-to-day adventures. #susanirby #producer #author #mediapersonality #publicspeaker #realestateagent #tvhost #radiohost #pbstv #KABC #orangecountrycalifornia #livewithcdp #talkshow #guest #livestream #youtube #facebook #twitter #twitch #linkedin #audio #applepodcasts #amazonmusic #iheartradio #stitcher #tunein #spotify #anchorfm #radiopublic #barrycullenchevrolet #sponsor #WQEE #atlanta

Being a new mom breastfeeding her baby has it challenges. Being a new mom working in a restaurant is almost impossible. But there's an app for that. Pumpspotting, the online baby feeding and lactation support platform, specifically designed a version of its app to accommodate the fast-paced environment of the restaurant industry. A new partnership, between Kalamata's Kitchen, Resy, and The Lee Initiative is covering the cost for all working mothers in the restaurant industry to gain premium access at pumpspotting.com/restaurants. There's also a business version for restaurants that want to support and retain parents by offering breastfeeding benefits. On this episode of Tech Bites, host Jennifer Leuzzi talks with Derek Wallace, co-founder of Kalamata's Kitchen and Beverly Kim, chef/owner of Parachute and Wherewithall restaurants and the founder of The Abundance Setting, about why it is critical to pioneer ways to make it easier for women and mothers in the culinary industry to feed both their families and careers.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In this episode: - Sacred Space in Kitchen - Divine Inspiration - Culinary Woo-Woo- Grilled Strawberry Salsa- Guest: Chef Missy WillExecutive Chef Missy Will has several years' experience in event planning for corporate clients and private events. Chef Missy was a winery chef and events director at Woodhouse Family Cellars, director of operations at Sizzleworks Cooking School, and culinary director at Villa Cucina Culinary Center. Chef Missy has also served on the board of directors for the Seattle Wine Society and Woodinville Wine Country, and she is a member of The American Institute of Food and Wine, Women Chefs and Restauranteurs' Association, Washington Wine Commission, and Napa/Sonoma Women for WineSense.Chef Missy is the co-host of a weekly Napa Valley radio show called the Farm and Foodshed report heard on KWMR.For more information about Missy Will, please visit: https://missywill.com/. Please call in with your question next week. Thursdays at 8pm ET, 7pm CT, 5pm PT. (667) 770-1476 Access Code: 483620# And, please leave a five-star review and subscribe so you can hear all the new episodes. http://www.ratethispodcast.com/julie For more information go to http://www.askjulieryan.com

Tiffani Faison Chef and Restaurateur of Big Heart HospitalitySweet Cheeks Q, Fool's Errand, Orfano, Dive Bar, Tenderoni's and Bubble Bath Chef and Restaurateur Tiffani Faison of Sweet Cheeks Q, Fool's Errand, Orfano, Dive Bar, Tenderoni's and Bubble Bath, has made a name for herself nationwide for her dynamic personality, culinary prowess and fierce work ethic. Under Big Heart Hospitality, her Boston based restaurant group, she creates restaurants that are warm, inspired and instantly loveable. Tiffani began her career working under world renowned chefs as Daniel Boulud, Alain Ducasse and Todd English. Early in her career she was cast on the inaugural season of Bravo's Top Chef, and placed as runner-up. From there she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. After transforming Rocca into a critically acclaimed dining destination with a three star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.She opened Sweet Cheeks Q in 2011 during the very early stages of Fenway's revitalization. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks became an instant hit for its laidback Southern charm and addictive offerings: Heritage Pulled Pork, Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks garnered a three-star review from The Boston Globe, and it has been awarded “Boston's Best Barbecue” numerous times by Boston magazine. Nationally, Forbes deemed Sweet Cheeks' biscuits the “Best Biscuits in the World.” Most importantly, Tiffani created a restaurant that is both a neighborhood gem and a dining destination attracting guests from near and far who are simply seeking the city's best ‘cue. In December 2015, Tiffani expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama, found on the same block as Sweet Cheeks in the Fenway. The seeds of Tiger Mama formed during Tiffani's travels to Southeast Asia and the restaurant set a new benchmark, both for her career and Boston's dining culture. In its April 19, 2016 review, The Boston Globe agreed, calling Tiger Mama “a spectacular restaurant” with dishes that you'll “take to the grave” and hospitality that “feels generous and natural.” In October 2021, Faison closed Tiger Mama to make way for an exciting new restaurant concept she's excited to debut in the same space sometime in 2022. In August 2018, Tiffani opened her third restaurant – an adult snack bar called Fool's Errand. With an irreverent menu and intimate atmosphere, Fool's Errand neighbors Sweet Cheeks Q and on Boylston Street in Boston's Fenway. The snack forward menu works with top quality, luxurious ingredients to deliver irreverent bites. Classic American cocktails, done beautifully and with care, join a rotating list of internationally sourced wines and aperitifs. In August 2019, Tiffani opened her fourth restaurant, Orfano, an Italian American restaurant, also located in the Fenway. Guided by the whimsy of “sorry Nonna,” Orfano is Tiffani's most upscale restaurant to date featuring next level Italian – delicious, elegant, humorous, and distinctly different than anything else in Boston. Food & Wine included Orfano as one of its “19 Biggest Restaurant Openings of 2019” while Boston Globe Magazine named Orfano as one of the “best new restaurants in Boston”. In its Feb 2020 review of the restaurant, Boston Magazine proclaimed Orfano “a triumphant modern take on Italian”. In March 2022, Tiffani will open three distinct concepts within High Street Place, the much anticipated food hall in downtown Boston: Dive Bar, a raw bar featuring a menu of both northern and southern Atlantic classics, Tenderoni's, an old school pizza and grinder shop, and Bubble Bath, a Champagne and wine bar that cheekily pairs its pours with gourmet hot dogs and popcorn. Marking her many culinary achievements, the James Beard Foundation nominated Tiffani as “Best Chef: Northeast” three years in a row (2018, 2019 & 2020) and Boston magazine awarded her “Best Chef: General Excellence” in its 2016 “Best of Boston” issue. In November 2016 and 2019, the Boston Business Journal named Tiffani to its “Power 50” list, celebrating individuals from Boston's multiple industries and professions who are making a difference in their business communities. In December 2019, The Boston Globe named Big Heart Hospitality as “Restaurateurs of the Year” andEater named Tiffani “Empire Builder of the Year.”Outside of the kitchen, Tiffani is currently a judge on Food Network's Chopped. After placing as runner-up on Top ChefSeason One, Faison later competed on Top Chef All-Stars and Top Chef Duels. She's also previously been a judge on Food Network's Chopped Grill Masters and Cooking Channel's Fire Masters. Tiffani has made frequent appearances on NBC's TODAY, CBS This Morning, PBS's Simply Ming and was the host of “Tiffani's Taste” and “Food Truck Fridays” on New England Cable News. She has been a contributing chef to numerous cookbooks and has been widely featured in such national outlets as People, SELF, Entertainment Weekly, Sports Illustrated and Food & Wine. She also currently serves on the Board of Directors for Women Chefs & Restaurateurs and also BAGLY (Boston Alliance of Lesbian Gay Bisexual Transgender Queer Youth). In September 2019, Tiffani was appointed to The Commonwealth of Massachusetts' Restaurant Promotion Commission for her commitment to the states restaurant business as a whole. Tiffani lives in Boston and is a tireless advocate of LGBTQ human rights.

Nong Poonsukwattana of local Thai chicken and rice spot Nong's Khao Man Gai and Thuy Pham of vegan Vietnamese destination Mama Dut speak with Miranda Selinger (XRAY Talk Programming Coordinator) about the journey of starting a business; their experiences in Portland's restaurant scene; heritage, authenticity, and self-determination; and the delicious dishes that helped them succeed.Find Nong on Instagram @nongskhaomangai and the Riding Tiger podcast.Find Thuy on Instagram @mama.dut.foods or @thuypdx

From home-cooked meals to Michelin stars, women have been throwing down in the kitchen since the beginning of time. This week on Prim and Proper, Elizabeth and Marinella go down their list of favorite female chefs, the restaurants they run, and the delicious meals they put on the table.

Aki Kamozawa & H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Plumstead, PA. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, NJ. The two met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks based on the premise that a solid understanding of science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking makes anything possible. They specialize in helping other chefs express their own cuisine more clearly and effectively. In addition to their work with individual chefs and restaurants, they have consulted with companies including the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever.Their first book, Ideas in Food, Great Recipes and Why They Work, was published in December of 2010 by Clarkson Potter. It is a handbook for cooks and chefs, teaching them how to unleash their creativity, intensify flavors, improve efficiency, and have fun in the kitchen. Ideas in Food is a blend of stories, science and recipes based on their experience and experiments in the kitchen. Their second book, Maximum Flavor, Recipes That Will Change the Way You Cook, was published by Clarkson Potter in October of 2013. It's a workbook with practical and delicious recipes to cook every day at home. It includes a plethora of tips and techniques for the getting the most flavor out of your food and making every dish your own. Their third book,Gluten Free Flour Power, Bringing Your Favorite Foods Back To The Table, was published by Norton in March 2015. It is an exploration of family favorites made possible by creating gluten free all purpose flour blends at home.Aki and Alex began the blog Ideas in Food in December 2004. It began as a digital notebook to record their work in their restaurant kitchen. It has morphed into a clearinghouse for ideas gleaned from various mediums: restaurants, blogs, books, people and everyday life; all of it relating back to their kitchen. Over the past six years the website's popularity has grown from a cult following of professional chefs into a benchmark for culinary blogs. It is a favorite for its combination of solid information, creative ideas, and illustrative photography. The focus is on sharing ways to make delicious and beautiful food. That is what draws readers back time and again. Ideas in Food was voted Best Culinary Science Blog in the 2013 Saveur Best Food Blog Awards.Aki and Alex won an IACP Award for Instructional Culinary Writing with Recipes for participating in a series of articles written for Gilt Taste in 2011. They co-wrote a series of articles for Serious Eats in 2014. Aki and Alex contributed an essay to The Kitchen as Laboratory, published by Columbia University Press in January 2012. They are interviewed in the book, Cooking for Geeks, by Jeff Potter, published by O'Reilly in August 2010. They contributed an essay to the anthology Food and Philosophy, which was published by Wiley-Blackwell in November 2007. Alex and Aki wrote a column titled Kitchen Alchemy for Popular Science online based on scientific explorations in the kitchen. They wrote an article about garlic for Santé Magazine in March of 2009. In addition to this they have been featured in articles for many publications including the New York Times, Los Angeles Times, Philadelphia Inquirer, Food and Wine, Bon Appetit, Saveur, Santé Magazine, and Gourmet, and their work can occasionally be found on other blogs and websites around the Web.Aki and Alex have been honored to speak and teach at professional conferences around the world: The World Pastry Forum, Star Chefs International Chefs Congress, International Association of Culinary Professionals, Women Chefs and Restaurateurs, the Experimental Cuisine Collective, The Flemish Primitives and the International Association of Culinary Professionals. The pair were invited to speak at Harvard in November 2010 and participated in a culinary round table at Cornell University in 2008. They have appeared as guest chefs for four Holland America cruises, leading demonstrations and teaching classes for groups from 12-150 people. Aki and Alex travel the United States and beyond cooking guest chef dinners and teaching culinary workshops.Aki and Alex appear in two episodes of Foodography on the Cooking Channel in 2010. Their consulting business was featured on an episode of Friday Night Arts on their local PBS station, WHYY, in June 2010. In 2008 they appeared in an episode of The Food Detectives on the Food Network demonstrating the uses of liquid nitrogen. In May 2009, Aki and Alex discussed food science with Michael Colameco for his radio program Food Talk on WOR in New York City.

Chef and author Zoe Adjonyoh is one of the most vocal and visible advocates for Ghanaian food. This position made her uncomfortable for a long while. At the outset, as a third culture kid in London with an Irish mother and Ghanaian father, she even asked herself if she was appropriating her own culture. She only had a small repertoire of dishes she learned from her reticent dad. Eventually a trip to see relatives in Ghana cleared up the notion of one standardized cuisine and freed her to follow her own instincts as she created Zoe's Ghana Kitchen in the UK. And in doing so found a larger mission. Listen in to hear about the journey from accidental pop-up star to determined social justice advocate through food. And check out her recently re-published book, Zoe's Ghana Kitchen!Photo courtesy of Sarah Crowder.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it's free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple's podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.

The government of B.C. announced a new proof of vaccination requirement in order to enter certain non-essential businesses, like bars and restaurants. In our 2nd half, we get reaction to Business in Vancouver's list of top 12 chefs, part of its inaugural Top 500, a list that does not include any women. Guest host: Bal Brach

Ina Pinckney is the Breakfast Queen! INA was the Chef/Owner of INA'S, an American Food restaurant and a pioneer in the West Loop Market District, that closed at the end of 2013.   She is a frequent and welcomed guest on radio, local news and cable TV, has done interviews on shows in the U.S., Canada and Germany and appeared in a national Quaker Oats commercial as herself – the Breakfast Queen. Articles about her have appeared in local, national and international newspapers and magazines, as well as trade and in-flight magazines.  Her recipes have been syndicated globally and featured in many cookbooks. Ina has been a guest lecturer on Entrepreneurship at Northwestern University,  DePaul University and the University of Illinois, and has been the keynote speaker at food conferences and culinary school graduations. She also speaks about breakfast trends for food companies. In 2014, Ina was awarded the Golden Whisk Award from the Women Chefs and Restaurateurs Organization for excellence in the kitchen, lead a coalition of Chicago Restaurateurs and Chefs to support Chicago's smoking ban and co-founded the Green Chicago Restaurant Coalition for restaurants in Chicago with Dan Rosenthal for which they received Chicago Magazine's 2011 Green Award.   She was named 2008 SBA Woman in Business Champion and in 2020 received the Jean Banchet Culinary Achievement Award. In 2013 she published INA'S KITCHEN: Memories and Recipes from the Breakfast Queen so that her recipes would live in everyone's home. Besides writing a monthly column for the Chicago Tribune called BREAKFAST WITH INA, a documentary about the closing of INA'S screened in 48 film festivals around the country. Despite the awards and acclaim she has garnered in her career, the most significant title she holds is Polio Survivor.  Ina now speaks to Rotary groups about the late effects of polio in her effort to help Rotary and the Gates Foundation achieve their goal of the global eradication of polio.

Chef Therese Nelson's culinary career began in 2004 after graduating summa cum laude from Johnson and Wales University, with degrees in Food Service Management and Culinary Arts. Her training spanned throughout the East Coast, where she worked her way through the kitchens of major hotel groups such as the Hilton, Marriott, Orient Express, and Four Seasons. In 2006, she joined the all-female team of The Get Em' Girl Inc., using her culinary expertise as a recipe consultant for the company's two branded cookbooks, The Get Em' Girl's Guide to the Power of Cuisine and The Get Em Girl's Guide to the Perfect Get Together. She was the food editor for the brand's lifestyle website and the executive chef for the company's in-house boutique catering company.Her food graced the tables of global brands such as Black Enterprise, Carol's Daughter, BET, MTV, WEEN, Verizon, and RocNation. In 2014 the company dissolved and Thérèse pivoted to the private sector, working as a chef for select clients, writing for publications such as First We Feast, and consulting for catering and restaurant businesses throughout the Tri-State area.In addition to her culinary life, Thérèse is the founder and culinary curator of Black Culinary History, founded in 2008 as a way to connect Black chefs, preserve Black heritage throughout the African diaspora, promote and share the work of Black food and beverage professionals, and maintain the legacy being constructed by Black chefs for the next generation.Thérèse is a member of Eta Sigma Delta, Women Chefs and Restaurateurs, Southern Foodways Alliance, Equity At The Table, International Association of Culinary Professionals, National Association of Professional Women, and the Culinary Historians of New York. She's worked with AFROPUNK and has been featured in the Washington Post, New York Times, and Huffington Post. She is a board member of the Museum of Food and Drink and was one of the first chefs-in-residence for TASTE Cooking. Thérèse is a proud native of Newark, NJ and currently resides in East Harlem, NY where she enjoys being a part of the community's rich and diverse culinary landscape, personally and professionally.https://www.blackculinaryhistory.com/homewww.charukumarhia.com www.charukumarhia.com

We’re putting some incredible chefs InFocus. Guest host Brittany Hobson is talking with two women competing on cooking shows and we visit the kitchen of one of Winnipeg’s busiest restaurants - Feast Bistro.

Fran Costigan, culinary instructor, cookbook author, pastry chef, consultant, and the director of Vegan Pastry at Rouxbe Culinary School, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. A professional member of the International Association of Culinary Professionals, Women Chefs and Restaurateurs, ACF: American Culinary Federation, and the Association of Food Journalists, Fran is proud to serve on the advisory boards of the New York Coalition for Healthy School Foods, Main Street Vegan Academy, and the Vegan Trade Council. Fran’s cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy-Free Desserts.Fran Costigan: francostigan.com IG:@goodcakesfranDustin Harder: veganroadie.com IG: @theveganroadieDavid Rossetti: davidrossetti.com IG: @drossetti

Writer and hospitality expert Dani Valent spotlights some of the women who have been doing incredible things for the restaurant industry in Victoria; Chef Matt McConnell of Bar Lourinhã provides a seasonal market update; and Matt Lumalasi from Melbourne City Rooftop Honey discusses how La Niña has affected the nectar season in Victoria. With presenters Cam Smith and Renae Paradise.Website: https://www.rrr.org.au/explore/podcasts/eat-itTwitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/Cam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/

Why aren't there more women chefs? Why don't more women get into the industry in the first place and ,when they do start out, why do so many leave? Miranda Moreira trained with Middle Eastern master Greg Malouf and cooked in Paris for actors Gerard Depardieu and Johnny Depp but when she returned to Australia she was desperate to find a new career. Leading up to International Women's Day and in the midst of necessary discussions about toxic masculinity, Dirty Linen talks women and hospitality.https://www.brideandwolfe.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

Pioneering pastry chef Fran Costigan, chef, author, and Director of Vegan Baking and Pastry at the Rouxbe cooking school, is internationally renowned as the authority on vegan desserts. Dubbed the Queen of Vegan Desserts for her groundbreaking work. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching 25 years ago. Fran is a professional member of the International Association of Culinary Professionals, Women Chefs and Restaurateurs, ACF: American Culinary Federation, Les Dames Escoffier, and the Association of Food Journalists, Fran is a proud to serve on the advisory boards of the New York Coalition for Healthy School Food, Main Street Vegan Academy and the Vegan Trade Council. Her cookbook Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts Naturally. Website: https://francostigan.com/ Subscribe to Pivot! A Vegan Business Interview Series on Soundwise

When rent negotiations with her landlord were going south, Chef/owner Angie Mar knew it might be time to say goodbye to the historic New York City restaurant space that changed her life. So what did she do? She returned the keys, walked away, and rented the space right next door. Angie joins us to discuss her decision to close The Beatrice Inn, the challenges of 2020, the future of fine dining, and more. As Chef Angie’s fans know, she’s a bit of a glamour puss, so we also asked her a few questions about her fashion faves and her beauty routine. Tune in to learn more about this colorful and creative personality.Thank you to Catbird, the finest fine jewelry, for supporting this episode.

Eden Grinshpan is the author of Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day, a spirited cookbook that captures her appetite for life and great food. The always lively Eden joins us to talk about her book, plus the journey that took from high school in Toronto to culinary school in London to hosting Top Chef Canada, with stops in India, Israel, and NYC along the way. Get ready to be inspired by Eden’s adventurous spirit, and get her take on tahini, homemade versus store-bought pita, shakshuka, and more.Thank you to Catbird for supporting today’s show. Catbird’s mission is to make beautiful, sparkling jewelry that will bring you joy now through forever. Visit catbirdnyc.com for more. At the end of the show, learn why Cherry Bombe intern Grace Reynoso thinks Shirley Raines of Beauty 2 the Streetz is the Bombe.

Mashama Bailey is the chef and co-owner of The Grey, one of the most important restaurants in America today. Located in Savannah, Georgia, in what was once a segregated Greyhound bus station, The Grey is the subject of a new book written by Mashama and her business partner, John Morisano. Titled Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant, it is a unique memoir that came about after tough conversations concerning racism, life, and the real meaning of partnership. Mashama joins us to talk about her book, as well as a new virtual restaurant project with Intersect by Lexus, which brings Mashama’s signature dishes to New York City.Thank you to Catbird for supporting today’s show. Catbird’s mission is to make beautiful, sparkling jewelry that will bring you joy now through forever. Visit catbirdnyc.com for more. 

Chef Sheri Raleigh, Founder of Black Women Chefs talks about her motivation to start the focus group on Instagram and how she's taken that highlight global. Email Chef Sheri: lepaindevieculinaire@gmail.com or  call (254)717-3502 To contact us at the podcast send an email: freshandfreestyleflavor@gmail.com We welcome your financial support of this podcast, a portion of which will help serve our youth food education programming at www.ecotoneworld.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tarsha-gary/support

It's Inauguration Day in the United States, and we open this week's episode with a moving conversation with Aquavit chef and Swedish native Emma Bengtsson, who became a US citizen on January 6, 2021, the day of the horrific insurrection at the US Capitol in Washington, DC. Emma shares the mix of emotions she felt on that day, and where her subsequent soul-searching led her.And our feature interview this week is with Helene Henderson, another Swedish woman (we swear this is a coincidence), who founded the successful restaurant collection Malibu Farm, with outposts in California, Florida, and New York. Helene takes us through her early life in Sweden, the odd jobs she worked in New York and California, her catering and private chef career, and the evolution of Malibu Farm from a quirky pop-up to a bi-coastal enterprise. Listen to our earlier, feature interview with Emma Bengtsson.Support Aquavit restaurant!Support Malibu Farm in California, New York, and Florida!Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

This week’s Good Food is a metaphoric grilled cheese sandwich with tomato soup — an hour of comfort and distraction from a headshaking news cycle. Lydia Clarke operates DTLA Cheese with her sister in the historic Grand Central Market and describes how they flipped their business model on its head in this week’s segment of “In the Weeds.” Rachel Handler’s question of “Where has all the bucatini gone?” led her to a Nancy Drew investigation. Sophie Minchilli checks in from Rome with her version of the perfect amatriciana. Kim Prince and Lien Ta have details on the upcoming “Regarding Her,” a food festival with 100 of Los Angeles’ top female chefs and restaurateurs. Finally, citrus is in season at the Santa Monica Farmer’s Market.

A restaurant kitchen can be an intimidating place. Women, especially, complain about abuse or misdirected anger they’ve had to endure in the mostly male-dominated industry. One Indigenous chef started her own catering company after witnessing physical violence at work. Another was told women were only good for making pastries. An upcoming webinar aims to celebrate the accomplishments of Indigenous women chefs, who turn to cultural values and healing while nourishing people with food and knowledge. We’ll hear about how they are carving a space for themselves and an alternative to toxic work environments.

Now is the time to Lead With Your Brand New Year! As we start 2021, Jayzen is thrilled to announce the #LeadWithYourBrandChallenge! Each week for the next six weeks, Jayzen is breaking down the Lead With Your Brandtm system into five steps. This week’s episode provides an introduction to the system and each week following you’ll learn a new skill and will be able to download a free PDF at https://www.leadwithyourbrand.com to help you develop and refine your professional brand and achieve your next career breakthrough in 2021! Plus, hear from amazing leaders in entertainment, tech, media & more starting with this week’s guest award-winning chef and restaurateur, Susan Feniger. Susan has had a number of highly successful restaurants across southern California and in Las Vegas and authored six cookbooks over her forty-year career. You’ve seen her on Top Chef Masters and on Food Network’s “Too Hot Tamales.” Susan is a great example of someone who extends her personal brand through everything she does, how she dresses and how she runs her company. Guest Bio Iconic culinarian, author, and entrepreneur may be best known for her Modern Mexican concept, Border Grill restaurants, trucks, and catering, which she runs with her business partner of more than 35 years, Mary Sue Milliken. Now with locations in Las Vegas’ Mandalay Bay Resort and Casino, Downtown LA, LAX Airport, The Huntington Library, and Rose Bowl, Border Grill continues to serve street food-inspired regional Mexican cuisine with a commitment to sustainability and the best quality ingredients. In June 2018, Feniger and Milliken debuted BBQ Mexicana, a fast casual eatery with locations at Mandalay Bay Resort and Casino, Las Vegas Ballpark, and most recently inside the new Allegiant Stadium. The chefs returned to Santa Monica with Socalo, an all-day California canteen and Mexican Pub, in December 2019. After graduating from the Culinary Institute of America in New York, she made a groundbreaking move in joining the nearly all-male kitchen at Chicago’s Le Perroquet, serendipitously meeting the only other woman in the kitchen—Mary Sue Milliken. After working for Wolfgang Puck at Ma Maison in L.A., Feniger went to the French Riviera to further hone her skills, and returned to open City Café with Milliken in 1981, forever changing L.A.’s culinary landscape by introducing eclectic dishes from around the world. That evolved into the larger CITY Restaurant in 1985—and the introduction of Border Grill as a simple spot for authentic home cooking and street foods of Mexico informed by the duo’s treks through the country. A James Beard Award that same year confirmed their impact on the nation’s cuisine. Feniger and Milliken brought their innovative approaches to The Food Network with nearly 400 episodes of the “Too Hot Tamales” and “Tamales World Tour” series. They also were the original co-hosts of the popular food-centric radio show, KCRW’s “Good Food,” in L.A. Susan has co-authored six cookbooks, including Susan Feniger’s Street Food and competed on Bravo’s “Top Chef Masters” in 2010. In 2018, Feniger and Milliken were named the recipients of the fourth annual Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts, marking the first women to be honored. The distinction complements additional accolades, including the Elizabeth Burns Lifetime Achievement Award from the California Restaurant Association in 2013; earned induction into Menu Masters Hall of Fame in 2014; and the 2018 Gold Award from the Los Angeles Times for culinary excellence and innovation in Southern California. Feniger is an active member of the community, and currently sits on the boards of the Scleroderma Research Foundation, L.A. LGBT Center, and L.A. Tourism & Conventions; works closely with Women Chefs and Restaurateurs, Share Our Strength, and Human Rights Campaign; and co-founded Chefs Collaborative. Links To learn more about Lead With Your Brand and the Career Breakthrough Mentoring program , please visit : https://www.leadwithyourbrand.com To book Jayzen for a speaking engagement or workshop at your company, visit : https://www.jayzenpatria.com Please connect on LinkedIn : https://www.linkedin.com/in/jayzenpatria To learn more about about Susan Feniger and her latest restaurant, Socalo, visit https://www.socalo.com/susan-feniger-bio/ To learn more about Susan and Jayzen’s work at the Los Angeles LGBT Center, visit https://lalgbtcenter.org

Lindsey Ofcacek is both a co-founder and the director for The LEE Initiative, whichlaunched in late 2017 and has a mission of addressing issues of diversity and equality inthe restaurant industry. Since launching The LEE Initiative, Ofcacek has created severalprograms under its umbrella, including Women Chefs of KY; Restaurant Workers ReliefProgram; Restaurant Reboot Relief Program; Regrow; and McAtee Community Kitchen.Prior to starting The LEE Initiative, Ofcacek worked with Chef Edward Lee at 610 Magnoliaas the general manager and wine director. Ofcacek has worked in almost every part of thefood business, from farming and distribution to cooking and managing. Prior to joining theteam at 610 Magnolia, Ofcacek helped open Decca, working as the front of house managerand then events manager. She has devoted years of tireless work in the local foodcommunity. When she’s not working, she enjoys spending time with her husband and twosons, listening to records, and hosting dinner parties inspired by Martha Stewart.Lee Initiative Websitehttps://leeinitiative.orgLee Initiative Instagramhttps://www.instagram.com/leeinitiativeEdward Lee Instagramhttps://www.instagram.com/chefedwardleeKitchen Brain Podcast Websitehttps://www.kitchenbrainx.comKitchen Brain Podcast Instagramhttps://www.instagram.com/kitchenbrain_podcastMike Matarazzo Instagramhttps://www.instagram.com/matarazzom1Be Better Culinary Perspectives Websitehttps://www.bebettercp.com 

Chef Tanya Holland of Brown Sugar Kitchen  and Top Chef fame is owning 2020. Through a pandemic causing financial unrest for (not only) her business but the entire hospitality business at large, a call for social justice and police reform, and a political year fraught with ups and downs -  Chef Holland has taken this time to expand her brand footprint to TV, a new Oakland cafe, + more. When we spoke with Tanya in September we weren't sure what the political climate would be or who would win - now, as you listen to this interview, her dreams of becoming part of the new White House could come true. Time will tell but we're pretty sure she'll be a part of history in one way or another.Enjoy our interview with Chef Holland and be sure to catch her on the NYT How to Cook Thanksgiving During a Pandemic  on Tuesday, Nov. 10 and her new show on the OWN network debuting  on Saturday, November 14 at 1:30 pm. We told you she's owning 2020, didn't we?Be well, stay safe, Black Lives Matter, thank you for wearing a mask and VOTING. --Buy us a cup of coffee!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

When it comes to food, what we eat matters, and when people like Farmer Lee Jones is caring for the soil and looking to start with the strongest seeds it's no wonder that his a sustainable farm of specialty and heirloom vegetables, microgreens, and eatable flowers are the choice of top chefs around the world. You can get his family's chef-level produce, which is much more nutrient dense than what's at your local grocery store, delivered to your front door. I have and this is the most flavor I have experienced in my almost 30 years in the restaurant industry. You can find Farmer Lee Jones at https://www.farmerjonesfarm.com/ Go here to Live as a ModernLongevitarian.com Join our Private Facebook Group here Farmer Lee Jones Bio: Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to sustainable agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty years ago, he has remained tirelessly committed to not only ensuring that the family's three hundred acre farm remains one of the most innovative and pioneering in the world but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow fresh vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. He is devoutly committed to the chefs he works with in all corners of the world and takes great pride in the relationships he has with the people who have become his mentors, guiding light, and inspiration. These are the bonds that have inspired the highest quality, most flavorful and extraordinary vegetables in the world and for Farmer Lee Jones, every day promises a new opportunity to connect with the chefs who have helped to make the farm the pioneering leader in sustainable agriculture that it is today. Farmer Jones® also works alongside his dad and brother on the farm, inspiring The Chef's Garden team to perpetually discover innovative ways to become more sustainable while at the same time producing the highest quality ingredients possible. He is committed to rediscovering, saving and telling the stories of the unique heirloom vegetables that are sustainable farmed, along with microgreens, edible flowers, herbs and more. He is an in-demand speaker and expert on sustainable agriculture and has presented at national and international conferences and seminars including at The Culinary Institute of America's Greystone Flavor Summit, The American Culinary Federation's National Convention, the Women Chefs and Restaurateurs National Conference, and Chef Raymond Blanc's American Food Revolution in Oxford, England. He was honored to receive the James Beard Foundation's award for Who's Who in Food & Beverage, making him one of the first farmers to receive it. He serves on the boards for Chef Magazine, Chef Concept, and Modern Farmer. He has been profiled in conjunction with The Chef's Garden in The New York Times, The Wall Street Journal, Inc. Magazine, Entrepreneur, Bon Appétit, Gourmet, Food & Wine, Cooking Light, Newsweek and The Washington Post. The Chef's Garden has been chronicled by “The Martha Stewart Show,” “Roker on the Road,” “CNN Business Unusual,” and ABC World News, and Farmer Lee Jones was the first farmer ever to judge the popular Food Network show “Iron Chef America.” He appeared in an episode of the Food Network's “Food Network Star” as well as “Restaurant: Impossible” along with First Lady Michelle Obama. Farmer Lee Jones has also been heard on “Fresh Air,” “All Things Considered” and “The Story.” --- Support this podcast: https://anchor.fm/modernlongevitarian/support

In this episode we had a very pleasant conversation with Farmer Lee Jones! We had an absolute blast talking with him, not just about produce, but life in general. We had the opportunity to not only learn about The Chef's Garden, but also about the farm and his family's history, as well as talked about relationships, which was a beautiful reminder of what's really important in life. He is a very warm, friendly person and we had a great time listening to his stories. Farmer Lee Jones is the man responsible for running The Chef's Garden, a 300 acre farm well-known for their hand-harvested, picked-to-order produce delivered overnight to acclaimed chefs worldwide. In addition to overseeing his family's Huron, Ohio farm, he is also the chairman for the Culinary Vegetable Institute, one of the world's most well-respected vegetable research facilities, also located on the property. His gardening philosophy is all about practicing sustainable, old-world farming techniques; avoiding the use of all pesticides and chemicals, emphasizing soil health, and all in all, “growing vegetables slowly and gently, in full accord with nature.” Farmer Lee Jones is also a highly sought-after speaker and expert on sustainable agriculture, who has presented at a number of national and international conferences and seminars, including the ACF National Convention, the Culinary Institute of America's Greystone Flavor Summit, and the Women Chefs and Restauranteurs National Conference. He is a James Beard Award winner, serves on the boards for a variety of chef-centric magazines, and was the first farmer to ever judge Food Network's Iron Chef America, as well as appearing on Food Network Star, Restaurant: Impossible, and Bizarre Foods with Andrew Zimmern. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

“I just want to tell you how I feel about baking in case you don't know,” says Dorie Greenspan. “I feel that baking is magic.” Bake your day with this episode from the Radio Cherry Bombe archives. Tune in to hear beloved cookbook authors Dorie Greenspan and Joy Wilson AKA Joy The Baker chat about life, Julia Child, birthday cakes, and more from last year’s Jubilee NYC. It’s a conversation you don’t want to miss, whether you love baking, baked goods, or both. Introducing Dorie and Joy is Christina Ha, the co-owner and co-founder of Macaron Parlour and Meow Parlour in New York City. Plus, tune in to hear why Rhonda Cammon, owner and creator of Perfectly Cordial in Nashville, Tennessee, thinks that Keshia Hay, the Nashville-based private chef and owner of Sip N Bite, is the Bombe!Thank you to Sonos for supporting Radio Cherry Bombe.

Don’t miss this wise, warm, and wonderful conversation between Madhur Jaffrey and Padma Lakshmi. As Padma put it at this year’s Cherry Bombe Jubilee Conference, Madhur “is the greatest living writer on Indian food—ever.” Padma, the star of Top Chef and Taste the Nation and a best-selling author, interviewed Madhur at Jubilee and it was a riveting exchange that touched on a wide range of topics: protesting with Mahatma Gandhi, working with the legendary cookbook editor Judith Jones, facing discrimination as an Indian actress, and cheering on the young women championing both Indian food and representation today, like Priya Krishna and Meera Sodha. Madhur, who has written dozens of cookbooks, published her latest last spring, Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot.Introducing Madhur and Padma are Suzanne and Michelle Rousseau. The sisters and culinary superstars from Jamaica are the authors of the cookbooks Provisions and Caribbean Potluck.

“I’m an immigrant, a dancer, and a dreamer,” says Dominique Crenn, the world-renowned chef behind Atelier Crenn in San Francisco and author of the brand new memoir, Rebel Chef: In Search of What Matters. Dominique shares her journey from scrappy tomboy to holder of three Michelin stars, to her breast cancer diagnosis last year and the love story that helped her through it. Dominique also talks about the current state of her restaurant group and her thoughts and concerns for the industry she loves so much. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Also, Aarthi Sampath, a chef at the Rainbow Room in New York City, shares why she thinks Chef Melba Wilson of Melba’s in Harlem is the Bombe!Photo credit: Amanda Demme

“When I see these perfect pantries, I’m like… ‘This isn’t how real people live,’” laughs Deb Perelman. “This is a real-life overstuffed kitchen.” Deb is the cook, writer, and photographer behind the much-loved Smitten Kitchen blog and the two companion cookbooks. Tune in to hear what this down-to-earth personality is up to and why she’s loving things cooked low and slow right now, from sweet potatoes to broccoli, why she’s not baking sourdough bread, and why you can never go wrong with Rice Krispie Treats (especially when they’re made with browned butter). Plus, Chicago-based vegan chef Sam Spoll tells us why she thinks Tanya Lozano, founder of Healthy Hood Chicago, is the Bombe! Thank you to our sponsors for supporting today’s episode: The wines of Rioja and, our newest sponsor, Red Clay Hot Sauce. You folks are the Bombe!

RADIO VERSION - For the FULL INTERVIEW listen to THE EXTENDED PODCAST above Our VERY Special Guest today is MARY WAGSTAFF​ - PRESIDENT​ - Wagstaff Media & Marketing When Mary founded Wagstaff Media & Marketing, the company comprised just her, a desktop computer, and a friendly black Lab. Wagstaff is an integrated public relations and marketing agency devoted to the travel and hospitality industries. Since then, she has shepherded Wagstaff's growth to include offices in Los Angeles, Chicago, San Francisco, New York, and Vancouver, dedicated to marketing solely for hospitality clients. The idea of working with the best chefs, restaurants, and travel talent across the country keeps Mary engaged, and she is committed to empowering employees to be the leaders who help continue the success of the company. Virginia born and raised, Mary has also lived in Chicago and New York, where she graduated from New York University. Mary sits on the board for Women Chefs & Restaurateurs and the Angelman Syndrome Foundation. She resides in the L.A. area with her daughter, Evie, and their dog, a terrier mix named Chloe. ​ She's no stranger to progressive hospitality marketing: She founded ProVisions, specializing in restaurant public relations in Chicago and Los Angeles in 1995; assumed a position as vice president of Murphy O'Brien Public Relations after moving to L.A. in 1998; then once again struck out on her own, opening the doors of Wagstaff in 1999, as well as filling a niche for the culinary celebrity with TRUEWagstaff in 2011. Our approach offers boutique sensibilities backed by 20 years of expertise, contacts, and relationships throughout five North American offices—Los Angeles, San Francisco, New York City, Chicago, and Vancouver. Mary is the Executive Producer of the new film "A Chef's Voyage" - The film follows Chef David Kinch and his team's journey from their 3 Michelin Star in California on a one of a kind "four hands" collaboration with three legendary chefs at their iconic restaurants in Paris, Provence and Marseille. 100% of the proceeds from these rentals go to The Lee Initiative's Restaurant Workers Relief Program. https://www.sommfilms.com/a-chefs-voyage Movie Trailer https://www.sommtv.com/videos/a-chef-s-voyage-trailer Wagstaff Media & Marketing https://wagstaffmktg.com

EXTENDED PODCAST VERSION - FULL INTERVIEW Our VERY Special Guest today is MARY WAGSTAFF​ - PRESIDENT​ - Wagstaff Media & Marketing When Mary founded Wagstaff Media & Marketing, the company comprised just her, a desktop computer, and a friendly black Lab. Wagstaff is an integrated public relations and marketing agency devoted to the travel and hospitality industries. Since then, she has shepherded Wagstaff's growth to include offices in Los Angeles, Chicago, San Francisco, New York, and Vancouver, dedicated to marketing solely for hospitality clients. The idea of working with the best chefs, restaurants, and travel talent across the country keeps Mary engaged, and she is committed to empowering employees to be the leaders who help continue the success of the company. Virginia born and raised, Mary has also lived in Chicago and New York, where she graduated from New York University. Mary sits on the board for Women Chefs & Restaurateurs and the Angelman Syndrome Foundation. She resides in the L.A. area with her daughter, Evie, and their dog, a terrier mix named Chloe. ​ She's no stranger to progressive hospitality marketing: She founded ProVisions, specializing in restaurant public relations in Chicago and Los Angeles in 1995; assumed a position as vice president of Murphy O'Brien Public Relations after moving to L.A. in 1998; then once again struck out on her own, opening the doors of Wagstaff in 1999, as well as filling a niche for the culinary celebrity with TRUEWagstaff in 2011. Our approach offers boutique sensibilities backed by 20 years of expertise, contacts, and relationships throughout five North American offices—Los Angeles, San Francisco, New York City, Chicago, and Vancouver. Mary is the Executive Producer of the new film "A Chef's Voyage" - The film follows Chef David Kinch and his team's journey from their 3 Michelin Star in California on a one of a kind "four hands" collaboration with three legendary chefs at their iconic restaurants in Paris, Provence and Marseille. 100% of the proceeds from these rentals go to The Lee Initiative's Restaurant Workers Relief Program. www.sommfilms.com/a-chefs-voyage Movie Trailer www.sommtv.com/videos/a-chef-s-voyage-trailer Wagstaff Media & Marketing wagstaffmktg.com wagstaff, #wagstaffmedia&marketing, #WagstaffDiversityandDevelopmentFellowshipinpartnershipwithWomenChefs&Restaurateursachefsvoyage, #chef, #saverestaurants, #chefdavidkinch

Tonight we take a break from our special reports to present a semi-"normal" episode featuring an interview (recorded in February) with Iliana Regan of Chicago's Elizabeth restaurant and Michigan's Milkweed Inn. The extraordinarily open Iliana discusses her breathtaking memoir Burn the Place, her childhood, sobriety, and being both a chef and writer. We're calling this one a hybrid show, because Andrew's opening comments address the feelings of revisiting this pre-pandemic interview in the midst of the zeitgeist.Our great thanks to S.Pellegrino for making these special reports possible.Thank you to The Cookery Restaurant in Dobbs Ferry, New York, for hosting this episode; if in Westchester, NY, please support the restaurant's staff directly, or by ordering take-away from the restaurant at this critical time.LINKSAndrew Talks to Chefs official websiteBurn the Place (buy Iliana's book!)Elizabeth restaurantMilkweed Inn  

Emma Waverman and Phil Wilson kick off this week’s episode of the More Than Maple Syrup podcast with a brand-new segment called “What’s in a Name?” The duo are joined by Fifendekel owner Jacquie Fenske, who, as the series’ title suggests, provides an origin story for the uniquely-named restaurant. Next, Waverman and Wilson jump into the main topic of this week’s episode, International Women’s Day. After our hosts briefly discuss the state of equality in Canada’s culinary scene, we hear from a prolific panel of Canadian women, who each give a shout-out to the women who’ve impacted them the most. Finally, Eat North co-founder Dan Clapson joins the booth remotely from Saskatoon, where he chats with Wall of Chefs celebrity judge and The Hollows and Primal chef-owner, Christie Peters about her stage at Noma, the Prairie food scene, and the importance of International Women’s Day.

If snagging a hot restaurant reservation is your favorite competitive sport, you need to know Victoria Vaynberg. As the chief marketing officer of Resy, Victoria is helping expand what the reservations platform is all about. She and host Kerry Diamond talk about Resy’s Women of Food dinner series, marketing advice for small businesses, and her life with one-year-old twin daughters. Fun fact: Victoria is a member of a podcast club. Think book club, but with podcasts. Plus, find out why Nat Paull of Beatrix Bakes in Melbourne, Australia, thinks pastry chef and Last Course author Claudia Fleming is the bombe! Thank you to Rioja Wines, our new sponsor, for supporting this episode of Radio Cherry Bombe! Rioja is the premier winemaking region in Spain that’s home to more than 600 wineries. To learn more visit riojawine.com/us.

Emma Waverman and Phil Wilson kick off this week’s episode of the More Than Maple Syrup podcast with a brand-new segment called “What’s in a Name?” The duo are joined by Fifendekel owner Jacquie Fenske, who, as the series’ title suggests, provides an origin story for the uniquely-named restaurant. Next, Waverman and Wilson jump into the main topic of this week’s episode, International Women’s Day. After our hosts briefly discuss the state of equality in Canada’s culinary scene, we hear from a prolific panel of Canadian women, who each give a shout-out to the women who’ve impacted them the most. Finally, Eat North co-founder Dan Clapson joins the booth remotely from Saskatoon, where he chats with Wall of Chefs celebrity judge and The Hollows and Primal chef-owner, Christie Peters about her stage at Noma, the Prairie food scene, and the importance of International Women’s Day.

Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015. Throughout her career, Chef Brandwein has earned many accolades, including recognition in 2017 and 2018 as a James Beard Foundation Award finalist in the Best Chef: Mid-Atlantic category. In June of 2018, Chef Brandwein won the coveted title of Chef of the Year at the Restaurant Association Metropolitan Washington (RAMW) RAMMY Awards. Chef Brandwein's prior RAMMY Award nominations include Upscale Casual Restaurant of the Year (2018) Chef of the Year (2016, 2017 & 2018), New Restaurant of the Year (2016) and Rising Culinary Star (2007.) In 2017, Chef Brandwein was accepted to the James Beard Foundation's prestigious Women's Entrepreneurial Leadership Program fellowship, and has earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals. Prior to opening her own restaurant, Chef Brandwein was instrumental in the opening of numerous Italian restaurants throughout Washington D.C. and New York. With a passion for responsible and locally sourced ingredients, Chef Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 that provides fresh and affordable produce to the local community. Centrolina is DC Urban Green's first and currently only wholesale client, and as part of the partnership, Chef Brandwein assists DC Urban Green in growing more fruits and vegetables, and increasing their efficiency process. Chef Brandwein is also an advocate for charities that support healthy eating and ending hunger, including So Others Might Eat, DC Central Kitchen, and Martha's Table. She is a longtime member of Les Dames d'Escoffier and Women Chefs and Restaurateurs. In September 2017, Chef Amy participated in the James Beard Foundation's 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training likeminded chefs to become more effective leaders for the food-system change. Chef Brandwein graduated from L'Academie de Cuisine Culinary School. She lives in her hometown of Arlington, VA with her husband, Jeremy, and their fluffy cat, Bailey.

Live at Bachman's, SShansen is back from camping and shared her favorite Vegas meal, Carla Hall calls in to talk about her experience in the restaurant business as she's visiting the Twin Cities for the Women Chefs conference, and Doug Danielson talks gardening!

The Women Chefs & Restaurateurs National Conference will be in the Twin Cities next month. Dara previews it with the organization's executive director, Kristen Lee-Charlson, and Chef Shack co-owner Carrie Summer. Plus, Dara describes her top pork loin recipes.

USA Today's '50 Women Chefs' story, Cooking Classes preview, Mexico eats, & The Stephs answer your foodie questions!

In this episode I interview Fran Costigan – aka The Queen of Vegan Desserts! The native New Yorker is an internationally renowned chef, culinary instructor and cookbook author. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. Since then she's instructed home cooks and professionals in the art of transforming traditional desserts into luscious cholesterol-free vegan versions that satisfy all dietary preferences. Her lively classes include the unique in the world, Costigan Vegan Baking Boot Camp Intensive in New York and Fran recently joined Rouxbe Cooking School as Director of Vegan Baking and Pastry where she's able to reach even bigger audiences through her online classes with the school. An advisory board member of the New York Coalition for Healthy School Foods, Vegan Trade Council and Main Street Vegan Academy, Fran is a professional member of the New York Women's Culinary Alliance, International Association of Culinary Professionals, and Women Chefs and Restaurateurs. She is the author of Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts which has one of the most enticing covers I've ever seen on a cookbook! And More Great Good Dairy Free Desserts Naturally. In this interview Fran talks about: •    How to leverage your skills and platforms to reach a broader audience •    The importance of networking in non-vegan circles as well as vegan ones •    Places where you can teach classes that many people don't think of •    Turning challenges into opportunities by taking a positive attitude •    And much more Visit Fran Costigan's website Find out about Fran's online programs at Rouxbe Cooking School Check out books by Fran Costigan on Amazon Brands mentioned in vegan business news roundup: Vegan Vegan The Garden of Vegan VegeNation Violette's Vegan Grass Roots Screamer's Pizza RESOURCES: My Online PR Course for Vegan Business Owners & Entrepreneurs: Vegans in the Limelight My book Vegan Ventures: Start and Grow an Ethical Business Follow Vegan Business Media on: Facebook   Twitter  Instagram  Connect with me personally at: Facebook  Twitter  LinkedIn