Podcasts about young chef

This week Zak and Jules welcome lifelong chef Nathaniel Mortley AKA Natty Can Cook to the Life After Prison couch. Natty shares his experiences of working in some of London's most high-end restaurants and how the environment there contributed to him going to prison. He also speaks about how seeing people excel while he was inside inspired him to start planning his future for when he was released. Now that he's out, he is on an incredible journey to take Caribbean cuisine to the heights of the culinary world.This podcast is also available as a video – just search Life After Prison on YouTube.Useful organisations: Social Pantry (London) – A catering company with a mission to employ and train ex-offenders in the culinary arts. They offer structured, supportive job placements for people with a criminal record, helping them build valuable skills and establish a work history in catering and hospitality. https://socialpantry.co.uk/Fat Macy's (London) – A social enterprise that provides training in cooking and event catering for people living in temporary housing or hostels, including those with past criminal records. They give participants culinary experience and help them save towards long-term housing. https://www.fatmacys.org/Sixteen Community Café (Bristol) – Part of the charity Second Step, this community café provides training and support for people with mental health issues or a criminal background. They offer a safe, supportive space for participants to gain experience in a working kitchen and hospitality. https://www.16cafe.co.uk/Social Bite (Edinburgh and Glasgow) – This social enterprise tackles homelessness by offering job opportunities and training in their cafes. They employ people with previous convictions or homelessness, helping them gain experience in food preparation and service in a welcoming environment. https://www.social-bite.co.uk/Freedom Bakery (Glasgow) – This artisanal bakery works with individuals in and leaving prison, offering training in baking and an opportunity to work in a structured, supportive environment. They focus on building employable skills and have strong connections within the hospitality industry for job placement. https://www.freedombakery.org/Contact us: If anything you've heard in this podcast has inspired you to make a positive change in your life, or you'd just like to get in touch, please contact us.

On this episode, Ragnar speaks with Chef Kimberly Tang. Born in Singapore and raised in Melbourne, she's been surrounded by diverse food cultures from an early age, and began culinary training at age 17. Kimberly grew her skills in prestigious kitchens including Nobu, Dinner by Heston, Society, and Chef's Table. In 2021, Kimberly was named Nestlé Golden Chef of the Year and represented Australia at the IKA Culinary Olympics in Stuttgart. Last year, Kimberly competed in the San Pellegrino Young Chef Academy Pacific competition, representing Australia with her signature dish, "My Mother's Zi Char," which served as a tribute to her late mother and her Singaporean heritage. When not in the kitchen, Kimberly serves as co-chair of the Young Chef's Club in Australia and is a member of the World Chefs Without Borders Committee with Worldchefs. Tune in to hear her reflections as a young leader in the industry. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

John Maytham speaks to Ash Valenzuela-Heeger about her journey, her signature style, and what this Michelin recognition means for her future in the industry.See omnystudio.com/listener for privacy information.

Recorded LIVE before an audience at the S.Pellegrino Young Chef Academy competition US regional finals in New York City. Five influential American chefs (the competition's jurors), Valerie Chang, Curtis Duffy, Aisha Ibrahim, Ayesha Nurdjaja, and Junghyun Park discuss how to shape the future of the industry, in a conversation divided into three parts: Identity, Working Environment, and  Teamwork. (S.Pellegrino is a longtime promotional partner of Andrew Talks to Chefs.)Read about and watch the trailer for "Afuera Hay Más," the documentary about S.Pellegrino Young Chef Academy Competition winner Nelson Freitas as he is guided by visionary mentor Virgilio Martínez in Peru.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Edoardo Tizzanini, chef del ristorante Da Vittorio a Brusaporto (Bergamo) è il vincitore della Finale italiana di S.Pellegrino Young Chef Academy Competition 2024-2025, il progetto internazionale ideato e promosso da S.Pellegrino allo scopo di supportare e ispirare i talenti del futuro, giunto ormai alla sua sesta edizione.

Today we're joined by Londons most exciting young chef in Elliot Hashtroudi for an incredibly delicious and very boozy lunch at his award-winning French restaurant Camille in Borough Market. The food is beyond exceptional and so are Elliot's stories and opinions, as every drink goes down, we get more passionate about the various topics discussed from; the dark side of Borough Market to the overuse of Flatbreads on menus to why Camille is the only restaurant in London that properly does nose to tail dining to why other restaurants have to stop 'pretending to be French' to how he bullshitted his way into his first job in the kitchen to memorable life advice from the legendarry Fergus Henderson and much more...... Sit back, relax and enjoy the podcast and make sure you go and dine at Camille, trust us you'll be hard pushed to find a better plate of French food anywhere in the country! -------------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

India-born Saavni Krishnan, 30, recently named Young Chef of the Year by 'The Age Good Food Guide' this year, says she's determined to become a prominent advocate for Indian cuisine in Australia. Building on her achievement, she aims to create an environment that values both culinary excellence and the well-being of her team.

Ana y Marco relatan su experiencia asistiendo como invitados a la final ibérica de la nueva edición del concurso 'S.Pellegrino Young Chef Academy', la iniciativa global para descubrir y guiar a los jóvenes chefs más prometedores y con más talento, celebrada en Lisboa el pasado martes.

Crystal speaks to a young chef from Kraaifontein. Huwitt Strydom, who recently took the top honours in a competition for rising stars in the industry. Part of the prize is a three-month internship in what many would consider the heart of the culinary world, ParisSee omnystudio.com/listener for privacy information.

Chef Jesus Lobato Suarez of Smoked Room joins us live in the studio  LOWE's Zachary Roy and Chef Ali talks us through their Green Michelin Star We meet the man behind unique restaurant concepts including The Showhouse in Dubai Marina Michelin Select Punjab Grill's Chef Sandeep Ail talks about fine Indian cooking Paediatrician Dr.  Izza Aftab Khan holds an on-air nutrition clinic for your kids  And we get the latest food news, including the more probably inventor of tiramisu, from James Pemberton.See omnystudio.com/listener for privacy information.

Sono aperte le candidature alla 6° edizione della S.Pellegrino Young Chef Academy Competition, porta di ingresso per il progetto internazionale ideato dal Gruppo Sanpellegrino per offrire ai giovani talenti di tutto il mondo l'opportunità di entrare a far parte di un network globale e di un programma di formazione permanente unico nel suo genere. La competizione è aperta a chef e sous chef under 30 che potranno candidarsi proponendo il proprio piatto signature entro il 19 giugno 2024. Tappa fondamentale del contest è la designazione delle giurie regionali a cui spetterà il compito di scegliere i giovani chef che si sfideranno per la conquista del primo posto a livello globale durante la finalissima internazionale nel 2025. 

The New Zealand young chef of the year competition was set to be staged this weekend but it has been postponed for a year because of a lack of quality entries. One of our leading chefs says it reflects the grim state of the industry, with many of the country's best young talent moving overseas. MacLean Fraser, who would have been the head judge this weekend, is a 20-year career chef - nearly half of that time as executive chef at Wellington's Bolton Hotel. He spoke to Morning Report.

In this episode, Chef Rahanna Bisseret Martinez shares more about her family recipe for Shrimp & Grits, one that she made for 40 people at a staff meal while interning at the age of 16. The conversation dives into Rahanna's thoughts on the role of family recipes in her cooking and the transition from home cooking to fine dining. She also shares her thoughts on the role of a chef in society and the importance of representation in the kitchen. Throughout the conversation, she reflects on her experiences as a young chef and the impact of being a young black woman in the kitchen. For more from Rahanna: Her InstagramHer book, Flavor + Us Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

I had a lovely chat to Jake Furst earlier this year and then had an incredible wine lunch at Cinder, one of the restaurants he oversees. I have also been wanting to talk to his younger brother, Zackary, head chef at Bar Liberty for a while so when I saw they were collaborating on a four-course dinner that channels their Polish roots, I couldn't think of anything better than hearing all about it from both of them. Zack has just got back from travelling Poland from top to bottom, visiting family and eating all the food and he is eager to share what he discovered over there. The brothers grew up in a big family with 40 or 50 people around at Christmas and lots of food and from hearing them talk, it feels a little like the dinner at Cinder will be a more elevated version of the trestle tables under the carport and the free-flowing vodka, but with the same vibe. It was such a pleasure being part of the easy brotherly chit chat. Jake and Zack have worked together in the past and enjoy jumping on the pans together at family get-togethers so their Polish dinner will be an absolute treat and this conversation was pure delight. Getting to sit down with this year's AHA (Vic) Chef of the Year, Jake, and the 2021 Young Chef of the Year (Zack) was an incredible opportunity and then to hear them finishing each other's sentences and planning a trip to Poland together was the absolute dream and I am excited for you to hear this.

Lo scorso 5 ottobre, in occasione della Cerimonia di Premiazione, Nelson Freitas è stato proclamato vincitore del Premio S.Pellegrino Young Chef Academy 2023, concludendo così la quinta edizione dell'ambizioso progetto internazionale di scouting e formazione di talenti promosso da S.Pellegrino. Dopo due anni di competizioni, i 15 finalisti regionali si sono sfidati nella Grand Finale a Milano, l'evento di due giorni durante il quale i promettenti giovani chef hanno portato in tavola il meglio di sé, mostrando talento, creatività e visione per il futuro della gastronomia

On this episode, Ragnar speaks with Eric Neo, the President of the Singapore Chef Association, about the upcoming Worldchefs Congress & Expo in Singapore. Discover Singapore's rich culinary culture, from laksa to chili crab, and hear Eric's journey from Young Chef to President. Eric and Ragnar invite chefs and hospitality professionals from around the world to attend the Congress for an unmissable program of networking, learning, and inspiration. Plus, don't miss the Young Chefs Billy Gallagher Forum, where young talents can interact and learn from peers worldwide. Get your tickets now with limited-time Early Bird rates. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

S.Pellegrino Young Chef Academy Competition 2022-2023 sta arrivando alla sua fase decisiva e le porte della tanto attesa Gran Finale stanno per aprirsi. Dopo quasi due anni di dura selezione, 15 dei giovani chef più promettenti al mondo si sfideranno il 4 e il 5 ottobre a Milano per aggiudicarsi il premio S.Pellegrino Young Chef Academy. Durante questo percorso, i giovani talenti sono stati seguiti da chef di fama mondiale e incoraggiati a portare in tavola le loro abilità tecniche, la loro creatività, la loro visione e i loro sogni per sostenere l'evoluzione della gastronomia e rendere il mondo un luogo migliore attraverso il cibo.

Mentre proseguono i preparativi per l'attesa Gran Finale della S.Pellegrino Young Chef Academy Competition 2022-23, che si terrà a Milano il 4 e 5 ottobre 2023, la S.Pellegrino Young Chef Academy annuncia il vincitore dell'Acqua Panna Award for Connection in Gastronomy: si tratta di He-Sen Liu del ristorante LINGLONG di Pechino, rappresentante della Cina continentale nella competizione.

Medium Rawhttps://www.goodreads.com/book/show/40409969-medium-raw?from_search=true&from_srp=true&qid=zDWgWbpG6U&rank=1Heathttps://www.goodreads.com/book/show/139220.Heat?from_search=true&from_srp=true&qid=26KKgtv2r9&rank=1Letters to a Young Chefhttps://www.goodreads.com/book/show/151392.Letters_to_a_Young_Chef?from_search=true&from_srp=true&qid=eHntgcK3u9&rank=5

Ian Goh è il vincitore del Fine Dining Lovers Food for Thought Award, uno dei tre premi in palio nell'ambito della S.Pellegrino Young Chef Academy Competition 2022-2023, la cui finale si terrà a Milano il 4 e il 5 ottobre prossimi.Questo premio viene assegnato dai lettori di Fine Dining Lovers allo chef che meglio ha saputo rappresentare nel proprio signature dish la sua personale filosofia di cucina.In gara 15 talentuosi finalisti regionali provenienti da tutto il mondo. Per l'Italia gareggiava la chef peruviana Katherine Rios, in procinto di aprire il ristorante Nina a Palestro (Pavia) con il compagno e mentore Simone Nebbia, che aveva conquistato il pubblico italiano con il piatto “Migration and Integration” nel corso della finale regionale: un omaggio alle sue origini peruviane arricchite da un twist tutto italiano.

For me, eating seafood while looking out to sea is what it's all about and so Audrey's at the iconic Continental in Sorrento is my dream come true. The dining room is divine. Art Deco curves, coastal pallet, sunshine streaming in and a view of the sea. Plus Audrey's is part of Scott Pickett's repertoire of incredible restaurants and I am a long-time fan of Scott and his restaurants. While I have not yet sat down and chatted to Scott for Conversation with a Chef, I have spoken to a lot of his head chefs, and I've had some fan girl moments with Scott at openings. Audrey's is an ode to Scott's grandmother and the fisherman's basket fun times they shared and the passion for food and cooking that she instilled in Scott. Audrey's is helmed by Nick Deligiannis, 2023 Young Chef of the Year, and it couldn't be in better hands. I spoke to Nick when I was helping compile Broadsheet's Home, filled with recipes foodies could cook when in lockdown at home. I knew then that this was a young chef who loved what he was doing and had a passion for the industry in general. I was delighted to get the chance to sit down with Nick and hear more.

On this episode, Ragnar speaks with Jasper Jek, Vice-Chairman of Worldchefs Global Development of Young Chefs Committee and co-founder of Super Simple, a chain of quick service restaurants in Singapore. Jasper was intrumental in setting up the first Young Chefs Club, and over 10 years later remains a key voice in empowering young culinary professionals worldwide. Hear his story and insights on what the industry must do to attract and retain young talent and support the next generation of industry leaders. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Dans ce best-of j'ai choisi de revenir sur une parole que j'entends régulièrement chez les chefs et sur un événement, récurrent lui aussi. Nombreux sont ceux qui m'ont raconté avoir dû au cours de leur formation abandonné leur école pour rejoindre une brigade et embrasser plus tôt que prévu leur vie professionnelle. Loin de moi l'idée d'encourager les plus jeunes auditeurs.rices à plaquer leur école maaaaaaiiiissssss... il faut savoir se dire: "C'est maintenant !" Interview: David Ordono Réalisation: David Ordono & Nathan Cohen Création musicale: Nathan Cohen Programmation: Marion Cazes Production: NOLA

Ki Chung is the executive chef of Bar Maze in Honolulu, Hawaii. In this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn. [sponsor] Check out The Standard from MISE: https://youtu.be/FRZNsBOudrQShow Notes: Ki on IG: https://www.instagram.com/kilols/ Anthony Bourdain book (Kitchen Confidential): https://geni.us/AzvsAJ Daniel Boulud book (Letters to a Young Chef): https://geni.us/ELJY7 Alinea cookbook: https://geni.us/SRFRQW Unreasonable Hospitality book - Will Guidara: https://geni.us/unreasonable-hosp Don't Make it In-House - Justin Khanna: https://repertoire.simplecast.com/episodes/dont-make-it-in-house Ulterior Epicure: https://ulteriorepicure.com/ Bar Maze in Honolulu: https://barmaze.com/ Commis in Oakland: https://commisrestaurant.com/ Aubergine in Carmel by the Sea: https://auberginerestaurant.com/Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

For episode 6 of Style Stories season 10, we end the season with a bang! In this episode I chat with larger-than-life celebrity chef, Big Sam Young, in his neighbourhood restaurant S'more and I promise you after listening to this interview you will want some more. Forget quiet luxury, Sam is all about luxury in it's largest, loudest forms, whether it comes in the shape of a Burberry suit or a lobster lasagna. Sam might enjoy the finer things in life, but don't be fooled by the Balenciaga hoodies that his got, Sam will never forget where he came from. And while he likes to live life large, the key ingredient to his success is sharing happiness and it's his style to make sure everyone is invited to the table.

Jake Furst is head chef of Cinder, the elegant fire-driven restaurant in Fitzroy North's 150-year-old pub The Terminus Hotel, and also executive chef of the Kickon Group, a hospitality group that runs large scale, high-end venues in Melbourne, Sorrento, and Queensland. Since the Group took over the Terminus, they have completely renovated it, creating a casual pub feel out the front, extensive beer garden and marquee seating, a private dining room upstairs and Cinder, which really is breathtaking. It is quite the maze in the Terminus and Jake took me for a tour before we sat down to chat. When we came through the door to Cinder, there was a lot to take in, blue stone back wall, timbered ceiling and wall features and the original pendant lights, glowing softly and bathing the room in a golden light. Cinder also has a private dining room with exquisite wines forming a wall at one end. For the lucky 80 people who have signed up to the Cuts Club (there are still places), they have a specially assigned steak knife hand made by Mathieu Deschamps in the Dandenongs hanging in a wooden awards cabinet on the wall for when they come to visit. It really feels like a magical place. Jake is all about the collaborations and you can check them all out on the Terminus website, but important to note is the upcoming Melbourne Food and Wine Festival event, where Good Food's Young Chef of the Year Nicholas Deligiannis (Audrey's) will join Jake on March 28 and 29 for a unique take on the surf'n'turf. Deligiannis's love for seafood and Furst's passion for dry-aged beef will collide. Jake and I talked about all sorts of things and once we had finished, Jake told me that he had prepared lunch for me and I very happily sat down to delicious dry aged Cape Grim steak, perfectly cooked, of course and felt very special indeed.

In episode 3 of season 10, I chat with Anna Ugarte-Carrel, winner of the Good Food Guide 2020 Young Chef of the year award who has helmed the kitchen of the Old Fitzroy and adds notorious restaurants such as Huberts, Momofuku, and 3 Michelin-star Noma to her impressive resume. Anna doesn't mind putting herself in the pressure cooker but takes nothing for granted especially when it comes to storytelling, community and beauty. Like her food her style is simple, tasty and gives us colour in context while always offering a little bit more bite.

In this podcast episode, we discuss mental health in commercial kitchens with chef (Sous Chef at Atomix**) and author Daniel Garwood. Daniel offers tips and insights on how chefs can prioritize their mental well-being, manage stress and anxiety, and avoid burnout. Join us as we explore this important topic and learn how to take care of mental health in the culinary industry. — Where to find Daniel Garwood: • Instagram: https://www.instagram.com/dan.garwood/ • Website: https://www.danielgarwood.com/ — Where to find Gronda: • App: https://gronda.app.link/get-app • Website: https://gronda.com • Instagram: https://www.instagram.com/gronda/ • Facebook: https://www.facebook.com/GrondaEN/ • TikTok: https://www.tiktok.com/@grondanetwork — Where to find Valentin Schütz: • Gronda: https://gronda.app.link/JJmp3b4Q7tb • Instagram: https://www.instagram.com/vleosch/ • Linkedin: https://www.linkedin.com/in/valentin-schuetz — Referenced: —

Daniel Garwood is an ambitious and strikingly humble young chef whose career we look forward to following. The winner of the US regional finals of the S.Pellegrino Young Chef Academy Competition, and a sous chef at Atomix restaurant in New York City, Daniel has cooked in his native Australia, South Korea, and other culinary capitals, before coming to the United States in July. In this episode, Daniel and Andrew discuss his training, fascination with Korean ingredients and techniques, obsession with live fire, and concept for a future restaurant of his own. (Oh, and he also owns a brewery.) A rare chance to hear from a budding chef at this stage in their development.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 news.

Erinn Rowe serves as CEO of Harvest Hope Food Bank, managing the organization's operations through its three locations in the Midlands, Pee Dee and Upstate of South Carolina. Prior to joining Harvest Hope, Erinn worked with Bank of America for 10 years as the Senior Treasury Sales Analyst for Commercial Banking at Bank of America Merrill Lynch. In this role, Erinn and her team worked with companies that had revenue ranging from $5 million to $2 billion annually, proactively providing relevant insights and integrated financial solutions to help those companies succeed. Before banking, Erinn owned and operated a franchise of Young Chef's Academy, a children's cooking school which promoted healthy eating and skill-based learning for kids and adults of all ages. Erinn and her family live in the Midlands of South Carolina.

Oddajo Gymnasium smo namenili kuhanju na vrhunskem nivoju. V Trondheimu na Norveškem je med 10. in 13. novembrom potekalo tekmovanje mladih kuharic in kuharjev European young chef award, na katerem je odlično drugo mesto zasedla Špela Kuhel, študentka gostinstva in turizma na Biotehniškem izobraževalnem centra Ljubljana. Do uspeha sta jo z nasveti vodila tudi mentorja Neli Selan in Andrej Molk. Vsi trije so se nam pridružili v studiu in v pogovoru predstavili, kako okuse domačega okolja, kar je v primeru Špele Kuhel Dolenjska, na krožniku predstaviti tako, da prepričajo tudi strokovno komisijo vrhunskega kuharskega tekmovanja.

Josh Niland described the dish Robin Wagner presented at the S. Pellegrino Young Chef competition as, “the best dish” he had tasted this year. Another judge wanted to lick the plate clean. The dish was simply called “Smoked Celeriac with Granny Smith Apple and Crispy Taro,” and it won him the Regional Finalist title. And when they say regional, they mean the Pacific region. Next year Robin will fly to Milan to join the finalists from other regions around the world competing for the overall award for 2022-23. Robin started his cooking career in Germany, working in fine-dining Michelin restaurants (Restaurant Vendôme and Villa Merton) before moving to Australia and working at Sydney's Sepia and Daylesford's Lake House before calling South Australia home and working as sous chef to Scott Huggins at Penfold's Magill Estate just out of Adelaide. Robin is, of course, honoured to have been chosen for the award, but he also got so much out meeting and being part of the community of chefs the competition creates.

La valorizzazione di talenti diversi è il valore fondante della S.Pellegrino Young Chef Academy, una community internazionale creata da S.Pellegrino per supportare la futura generazione di chef visionari. In linea con questi principi il brand presenta "Driving gender balance in kitchens", un forum digitale volto a sensibilizzare sul tema dell'equilibrio di genere nell'industria enogastronomica.Quanto pesa oggi la componente femminile in questo settore? Dove affondano le radici della disparità di genere? Perché è necessario un cambiamento? Come è possibile creare ambienti inclusivi nei ristoranti? Attraverso quattro episodi, disponibili sul sito web della S.Pellegrino Young Chef Academy, la serie esplora diversi aspetti della disparità di genere, delineando una roadmap per il cambiamento.

At just 25, Cameron Tay-Yap is head chef of Melbourne's fine dining Amaru. He's also one of six finalists in The Age Good Food Guide's Young Chef of the Year award for 2023. Cam's mum hoped he would become a lawyer - forging a path as a chef has taken courage and determination. Why did he do it and what have been the joys and challenges along the way? https://www.instagram.com/cam_taysty/?hl=en Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

En este episodio nos enorgullece presentarles a un talento Panameño, Chiricano para ser más exactos que triunfó en la pasada competencia "San Pellegrino Young Chef Academy" en Bogota Colombia. Esta es una competencia regional en donde se eligen sólo 15 platos y sus chefs, de todas las inscripciones que lleguen de Latinoamérica. Este año de los 15 Panamá logró clasificar 3 chefs,  Armando Bramwell, Andrea Pinzón y nuestra invitada de hoy Aranxa Troestch, quien además de clasificar, recibió el premio a "Connection in Gastronomy" de la marca Acqua Panna.  Esperamos que disfruten de esta conversación con Aranxa en donde nos habla de su proceso creativo, su experiencia en la competencia, su plato y sobre todo cómo encuentra su inspiración en los sabores de su abuela Ubaldina y sus tierras chiricanas. Síguenos en Instagram @sancochotalkspaY míranos en youtube en https://www.youtube.com/channel/UCXUPrTuhiXt0VKHYIqhQi4ALes dejamos los links de las cuentas de Instagram de los Chefs y sus mentores para que los sigan y conozcan más de ellos:@axnra@sirfelipechong@armandopebre@isaacvillaverde@andreapinzonb@cerrobrujoEl San Pellegrino Young Chefs Academy:@spyoungchefacademy

A brunch recipe this morning from Joshua Ross, the head chef at Bellamy's Restaurant at Parliament, and he has his own Upper Hutt restaurant, Twenty Eight. Josh is flying out this week to compete in the Young Chef of the Year competition in Mexico City, he's up against seventeen other young chefs from around the world who've all won their national competitions, as he has here.

We welcome one of our favorite chefs in the game, JJ Johnson, back to the program. JJ is the James Beard Award–winning chef behind the fast-casual restaurant Field Trip and a coauthor of the cookbook Between Harlem and Heaven. In this episode, we catch up about JJ's time attending the Culinary Institute of America and what it was like being one of the few Black chefs in the program. Then we fast-forward to the present day and talk about JJ's big ambition with food television and his growing empire of rice-focused restaurants. We love chatting with JJ whenever we can, and we hope you enjoy this conversation.More from JJ Johnson:Chef JJ Johnson Is Making Rice Cool Again [Nations Restaurant News]JJ Johnson's Field Trip To Malliouhana [Forbes]JJ Johnson Is a Young Chef on the Rise, to a Hip-Hop Beat [New York Times]TASTE Podcast 62: JJ Johnson [TASTE]

Influencing the growth of our country by educating our youth through cooking classes, Julie Burleson, Founder and CEO  of Young Chef's Academy, talks about building brands with heart, values, vulnerability, and strong business skills.  She says through the early days of fast growth through the stresses of Covid shutdowns, the key to her success has been being true to herself.  Listen to her story of leadership and influence. 

Fraser Cameron is the current Scottish Young Chef of The Year , he speaks with Jak about some of the amazing opportunities he has had in his career to date from working at restaurant Andrew Fairlie to representing Scoltand in Australia and the forthcoming National Young Chef of The Year Final and at the Culinary World Cup in Luxembourg..

S.Pellegrino Young Chef Academy è orgogliosa di annunciare i "Sette Saggi", i giurati che si pronunceranno nella Grand Finale della S.Pellegrino Young Chef Academy Competition 2022-23, che si terrà a Milano entro settembre 2023.Fino al 30 giugno è possibile candidarsi alla quinta edizione della competizione: le candidature ricevute saranno valutate da ALMA, la Scuola Internazionale di Cucina Italiana, che definirà una rosa di giovani chef che prenderanno parte a una delle 15 finali regionali, in programma in tutto il mondo dalla seconda metà del 2022 al cospetto delle giurie locali. I finalisti regionali, dopo un percorso di perfezionamento del proprio piatto al fianco dei mentori, si contenderanno l'ambito S.Pellegrino Young Chef Academy Award dimostrando ai Sette Saggi l'abilità nel preparare esclusivi piatti in grado di rispecchiare la propria filosofia di cucina.

Nic Poelaert trained in the classics in his native France and moved to Melbourne where he cooked at Vue de monde, was named Young Chef of the Year, and ran highly rated Embrasse and Brooks. Given all that, it might seem surprising that he's now running a choux microbusiness in the Newcastle area. Nic explains why it all makes sense...https://www.instagram.com/ChouxPatisserieNSW/?hl=enFollow Dirty Linen on Instagramhttps://www.instagram.com/dirtylinenpodcastFollow Dani Valenthttps://www.instagram.com/danivalentFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Show Notes:- The Demi Skills Course: https://justinkhanna.com/course- 5-Day Kitchen Productivity Challenge: https://justinkhanna.com/challenge- Getting the Stage: Contacting Restaurants: https://youtu.be/edNr5KKA-e0- Asador Etxebarri: https://geni.us/etxebarri- Jimbocho Den: https://geni.us/JimbochoDen- Per Se: https://geni.us/PerSe —What's next?

Food safety is important. After all, no one likes salmonella. But as parents, we don't always feel confident we know what's important to teach our kids. So, today, food safety expert Lisa Yakas weighs in. Then, four chefs share the dishes they think everyone should know how to cook before they leave home.

Hi and welcome to another episode of conversation with a chef. I'm Jo Rittey and I love sharing with you the conversations I get to have with talented and passionate chefs. It's the back story, if you will, to the food they are putting up. I begin today by acknowledging the Wurundjeri people of the Kulin nation, traditional custodians of the land where this conversation takes place and I pay my respects to their Elders past, present and emerging. Today I'm chatting to Jose Lorenzo Morales, the Pacific regional winner of the S.Pellegrino Young Chef 2019. When I spoke to José, he was preparing to present his dish, Analogy in an online cook-off as the final step in the competition process. Pre-Covid, this event was scheduled to take place in Milan, but, as is the way these days, you can catch it online on YouTube. José was such a delight to talk to. His passion for cooking and for learning more was palpable and I know you are going to love this chat as much as I did.

In this episode, Romberg York, a sophomore at College of Charleston studying Environmental Geoscience and Sustainability, talks about her passion for crafting food and sharing with her friends & family during her “6-to-8.” Growing up, Romberg has always gravitated towards many different kinds of art forms, including fashion, music, and photography. She learned early on that food is also an art form and you can create something beautiful from the most simple ingredients. Tune into this episode and hear about how Romberg comes into cooking for an upscale restaurant as a chef while being a college student, and then how it turns into her “6 to 8” sharing the joy of food with family and friends.

We're talking about subscription services – the ones we love, the ones we hate, and the many (many) services we have lukewarm feelings about, but subscribe to all the same. We highly recommend it as an efficient way to get rid of whatever spare money you might once have thought you had! A few of the services / people / things we mention include:Canva, https://www.canva.com/ an online design platform that allows you to make cute invitations / headers / graphicsFlodesk, https://flodesk.com/ a cute newsletter service that makes more beautiful newsletters than Mailchimp and is very (VERY) easy to use!Ipsy, http://ipsy.com/ a makeup subscription service that sends you five lil makeup bits each month (one of them WILL be an eyeshadow palette)Stitchfix, https://www.stitchfix.com/ an online personal shopper that sends you five items (allegedly) tailored to your tastes each month, with zero obligation to keep any of themSavage x Fenty, https://www.savagex.com/ which we mistakenly call Fenty by Rihanna for the duration of the episode because we are old ladies, a kind of underwear subscription service that offers pretty good savings on lacy lil bits if that's your vibe. Also limited edition monthly boxes where you may find things like crops and branded wine tumblers.Causebox, https://causebox.com/ a quarterly delivery of "socially conscious" products that'll save you up to 70% on their retail pricesSierra Schultzzie on Instagram https://www.instagram.com/schultzzie/ and on YouTube https://www.youtube.com/sierraschultzzieFabletics, https://www.fabletics.com/ Kate Hudson's active- and leisure-wear subscription company where VIP membership gets you a new outfit each and every month (but you can skip a month if you feel like it)Equifax, https://www.equifax.com/personal/ a credit monitoring service for US-based people who are trying to improve / keep an eye on their personal creditNoom, https://www.noom.com/Weight Watchers / Slimming World by another nameThe New York Times, http://www.nytimes.com whose podcast The Daily is honestly worth your subscription aloneKiwico, https://www.kiwico.com/ a STEM and art subscription box for kidsAmerica's Test Kitchen for kids, https://www.americastestkitchen.com/kids/ their "Young Chef's Club"National Geographic kids' subscription https://www.nationalgeographic.com/subscribe/kids-magazinesOobleck, https://www.instructables.com/Oobleck/ the kind of bizarre corn starch and water mixture that behaves both like a liquid and a solid and is baffling to children and adults alike!*You can follow Rosemary on Instagram @rosemarymaccabe; Beatrice is @beatricemaccabe and you’ll find us both on the podcast Instagram @notwithoutmysister. Our Facebook page is here! For show notes, sporadic blog posts and assorted random things associated with the podcast, check out our website, notwithoutmysis.com. Want to get in touch? Email us on notwithoutmysis@gmail.com.Not Without My Sister is presented by sisters Beatrice Mac Cabe and Rosemary Mac Cabe, in Fort Wayne, Indiana. Our producer is Liam Geraghty. Sound editing and original music by Don Kirkland. Original illustration by Lindsay Neilson. See acast.com/privacy for privacy and opt-out information.

3-2-1 Shop! In this episode, the mamas share many – let’s face it, probably too many – gift recommendations. Concentrating on upper and lower middle grade books, these crazy, wined-up Santa’s helpers go to town on their faves. From series and standouts to interactive finds, the mamas have got your holiday book shopping covered.The mamas faves from past episodes:We’re Not From Here by Geoff RodkeyStand Up, Yumi Chung by Jessica KimSong for a Whale by Lynne KellyThe Creativity Project edited by Colby SharpMurder Most Unladylike by Robin StevensFantasy Recs:Glitch by Laura MartinTristan Strong Punches a Whole in the Sky by Kwame MbaliaSeries Recs:America’s Test Kitchen’s Complete Cookbook for Young Chefs, Complete Baking Book for Young Chef, Complete DIY Cookbook for Young ChefsDiary of a Wimpy Kid, Deep End by Jeff KinneyUnicorn Rescue Society by Adam Gibwitz New Release Recs:Murder Most Puzzling by Stephanie Von ReistwitzMary Underwater by Shannon DoleskiMiddle Schools a Drag You Better Werk by Greg HowardShow Me a Sign by Ann Clare LeZotteCloser to Nowhere by Ellen HopkinsEnola Holmes Mysteries by Nancy SpringerCut, Color, Create books by Merrill Rainey Show Reference Links:NaNoWriMoEdge of Extinction Series by Laura MartinRowley Series by Jeff Kinney www.twolitmamas.com

Meet Varun. https://instagram.com/gastrovarun He's in his 20s and he's already a chef, a dj, and f&b consultant & an entrepreneur. Guess it's true. You're never too young to chase your dreams. --- Send in a voice message: https://anchor.fm/thephrontiste/message

Job loss due to COVID-19 pushes young chef April Kabigting to start her own online business in the midst of the pandemic. - Kawalan ng trabaho ang siyang naging tulay upang mailunsad ng chef na si April Kabigting ang kanyang online business.

Today's guest is Chef Shea Zappia, Shea is currently a corporate Executive Chef specializing in recipe and menu development as well as consulting for some of the biggest restaurants in the Buffalo, Rochester, Syracuse and Southern Tier.  Earlier on in his career he was nominated for the Young Chef of the Year for the Northeast United States. At 25 Shea had his biggest growth earning eight out of 10 stars by the Buffalo news. Shea was also nominated as a top-five chef in Buffalo in 2013. Before his move to the corporate culinary world, Shea was the Executive Chef at Savor Restaurant which is a fine dining flag ship restaurant in the Niagara Falls culinary Institute where students interned for him in his kitchen.  

In todays episode of Your Server Today our host Essy Sparrow talks to Rahanna Bisseret Martinez; finalist of Top Chef Junior (US) who is starting out in the industry, learning from some of the best kitchens and speaking up for change in media representation for Black folk in her area. You can check out her instagram below: https://www.instagram.com/rahanna.bisseret.martinez/?hl=en and her article with the LA times Food: https://www.latimes.com/food/newsletter/2020-06-06/tasting-notes-interview-rahanna-bisseret-martinez-tasting-notes we'd love to hear your feedback, you can follow us and message us on: @yourservertoday and as always thank you to Jemima Coulter who wrote our theme song, you can check out her new album @hailakerbro or Hailaker on Spotify!

George Calombaris is one of Australia's most recognised chefs. His drive, passion and dedication have placed him at the cutting edge of the industry for many years. Apprenticed at the Sofitel under Raymond Capaldi and Gary Mehigan, he went on to represent Australia at the prestigious Bocuse d'Or culinary grand prix in France. Other accolades include Young Chef of the Year, Best New Restaurant of the Year, a frequent guest on Ready Steady Cook and Judge on MasterChef Australia. His energy and enthusiasm have gained him a global audience. Join Glenn and Tobie as they catch up with a good mate and incredible culinary mind.

George Calombaris is one of Australia’s most recognised chefs. His drive, passion and dedication have placed him at the cutting edge of the industry for many years. Apprenticed at the Sofitel under Raymond Capaldi and Gary Mehigan, he went on to represent Australia at the prestigious Bocuse d’Or culinary grand prix in France. Other accolades include Young Chef of the Year, Best New Restaurant of the Year, a frequent guest on Ready Steady Cook and Judge on MasterChef Australia. His energy and enthusiasm have gained him a global audience. Join Glenn and Tobie as they catch up with a good mate and incredible culinary mind.

*GUEST’S NAME:* Christopher Terry *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Chef Terry’s passion for cooking started at home with interest coming from his mother and grandmother’s cooking. A former student of St. Joseph’s Academy and Princess Margaret School, Christopher went on to receive his Associates Degree in culinary arts from the Antigua & Barbuda Hospitality Training Institute. During his studies at the institute, he worked as a commis cook at the Trade Winds Hotel, which is where he was first introduced to a professional kitchen. In 2009, he was given the opportunity to be a part of the opening team at the Sugar Ridge Hotel, where he was quickly promoted to Chef de Partie *.* In 2010, Chef Terry was awarded Young Chef of the Year by the Antigua Hotel’s and Tourist Association. It was during that same year that he was selected to be a part of Team Antigua for Taste of the Caribbean, where his team won both silver and bronze medals. His career was quickly taking off as he competed in numerous local competitions, such as the Mango Festival, the Seafood Fiesta, the Wadadli Music Festival Cook Off and the Smoking Hot BBQ Challenge. At the same time, Chef Terry had many of his recipes featured in several local magazines, such as Food & Drink Magazine, Liat Zing Magazine and Antigua Summer Guide. In 2012, while working at both the Jumby Bay Resort and as a private chef, Christopher started the youngest award winning BBQ team of the Caribbean called the Smoking Grillers. His team travelled far and wide competing and winning medals in BBQ competitions, including events in Antigua, Puerto Rico and Tennessee. In 2014, Chef Terry took his love of BBQ to another level when he completed a certification in professional BBQ from the Texas Beef Council. After a stage at Le Talbooth in England to further his international knowledge and experience, Christopher enrolled at Johnson and Wales University in North Miami, Florida to pursue a Bachelor’s Degree in Culinary Arts and Foodservice Management. While at the university, Christopher continued participating and winning in many culinary competitions. He also pursued outside certifications, such as the Wine Spirits Education Trust’s (WSET) Level 2 Certification, as well as continuing to gain experience in local restaurants and resorts. A few of these opportunities were a Junior Sous Chef’s position at the Ocean Reef Club, a Private Chef for an American NFL Football Player, and a paid apprenticeship with a well-known Florida ice carver. After his graduation from JWU in May of 2014, Chef Terry traveled and worked in many well-known establishments and represented Antigua & Barbuda at Caribbean Week NYC in the years 2015, 2016 & 2018. From 2017 to 2019, he held the position of Sous Chef at Sandals Royal Barbados 2017-2019. In April 2019, he received the Artisan Award at the Antigua & Barbuda National Youth Awards. Most recent, Chef Terry obtained his certification as a Chef De Cuisine form the American Culinary Federation (ACF). Currently, Christopher is the Executive Sous Chef at Hammock Cove Resort in Antigua ** *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP:* *Interested in sponsoring the podcast?* ·        Companies & Businesses, please contact us at: culinaryschoolstories@gmail.com ·        Individuals can donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Andrew and Emily meet Johann Favreau in the Mojestic Hotel. Music: Little Lily Swing by Tri-Tachyon (Available from FreeMusicArchive.com) Check out a special video made to accompany this episode on our YouTube channel. Patreon: Dunston Checks Min Twitter: @MajesticHotelNY Instagram: DunstonChecksMin

In this episode I just touch briefly on one of my earlier times in the culinary industry.

Last month at the S.Pellegrino Young Chef Competition North American regional semifinals in New York City, a soft-spoken chef by the name of Rafael Covarrubias blew the judges away with his Mole-spiced Muscovy Duck dish, which combined the flavors of his Mexican heritage with influences from the work and travels that led him to his current position at Hexagon restaurant in Oakville, Canada. The morning after the competition, Andrew sat down with Rafael to discuss his childhood in Mexico, his path to the professional kitchen, and what made his deceptively simple looking competition dish such a powerful personal statement.S.Pellegrino is a promotional partner of Andrew Talks to Chefs.Episode Guide0 - 4:55 Intro4:55 - 27:43 Rafael Covarrubias, segment 127:44 - 29:02 Show notes and updates29:03 - 43:42 Rafael Covarrubias, segment 243:43 - Wrap upLINKS:Andrew Talks to Chefs official WebsiteS.Pellegrino Young Chef Competition WebsiteHexagon Restaurant

For our 100th episode, we have a special report from the S.Pellegrino Young Chef Competition North American regional semifinals. Andrew sat down with all of the emerging chefs who faced off in New York City a few weeks ago, for the right to represent North America at the Grand Finale in Milan, Italy, in 2020. In a series of short (10 minutes or less) conversations, he profiles this wildly talented and wonderfully diverse group. You’ll hear the stories of chefs who are plying their trade in New Orleans and Los Angeles, Calgary and Vancouver, New York and Ottawa. You’ll hear from sous chefs and executive chefs; those who work in restaurants and those who work in country clubs; those who are still in their home regions and those who moved to them from countries like Colombia and Italy. (The winner of the North American Semifinals, Chef Rafael Covarrubias, will be the featured guest on our next episode.)S.Pellegrino is a promotional partner of Andrew Talks to Chefs.Episode Guide0 - 10:52 Intro10:53 - 1:00:12  Pre-competition interviews (Jenny Dorsey, Yoann Therer, Camila Olarte, Kathryn Ferries, Francesco Di Marzio)1:00:13 -  1:03:03 Show notes and updates1:03:04 - 1:39:10 Post-competition interviews (Marvin Palomo, Jeremy Stephens, Vincent Gilliard, Garrett Martin)1:39:11 - Wrap upLINKS:Andrew Talks to Chefs official WebsiteS.Pellegrino Young Chef Competition Website 

Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years. in 2017 Cecchi joined forces with Clay Nutting to open Canon, which is recognized as one of Sacramento's best restaurants and just recently got It's on Michelin nod when named to the Michelin guide’s Bib Gourmand list. Check out episode 662 with Oliver Ridgeway as mentioned in today's episode! Show notes… Favorite success quote or mantra: "Chance favors a prepared mind." In today's episode with Brad Cecchi we will discuss: Organization Giving compliments to your staff is key Importance of travel What Brad learned from working in a mom and pop pizza shop To go to culinary school or not to go? The passion and desire to be taken seriously Cooking for Dick Chaney Helping other chefs open restaurants before opening your own Tensions in the kitchen Thinking through problems; stepping away The pressure of the Michelin star Cashflow Opening undercapitalized Farm to table/fork Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.    Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Organization What is your biggest weakness? Aspirations, "trying to do more than I'm ready to do." What's one question you ask or thing you look for during an interview? How clean are you own your real life What's a current challenge? How are you dealing with it? Butts in seats Share one code of conduct or behavior you teach your team. Mise en place What is one uncommon standard of service you teach your staff? Tasting trays What's one book we must read to become a better person or restaurant owner?  Letter to a Young Chef by Daniel Boulud GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Think What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Google Drive If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Andewy Sausage Recipe Family-style shareable dining Community Contact info: Website: www.canoneastsac.com Instagram: @canoneastsac Facebook: @canoneastsac Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Brad Cecchi for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Pippa Lovell, originally from Leicester, has been making something of a name for herself since moving to the Island. Her restaurant ‘Versa’, in Foraging Vintners, takes the celebration of Manx produce to a whole new level; she features foraged ingredients, cutting down on travel miles but also making sure what is on your plate is as fresh, local and nutritious as it possibly can be. And her work is being recognised – she was recently featured on BBC Northwest and today (Monday 11th Nov), she is at the European finals of the San Pellegrino Young Chef of the World competition – where she has very definite plans to promote her Island home. Christy went to see her before she left to find out about the dish she’ll be cooking

Maskvoje įvyko kasmetinio jaunųjų virtuvės talentų konkurso „San Pellegrino Young Chef“ regioninis finalas. Jame Lietuvai atstovavo prieš kelerius metus karjerą kulinarijos srityje pradėjusi ir pernai „Geriausio jaunojo Lietuvos virėjo“ titulą pelniusi Jonita Šeščilaitė. Jonita ir jos mentorius šefas Justinas Kapkovičius – laidos svečiai. Sužinosime, kokie išbandymai laukė konkurse, kaip, baigus Vilniaus dailės akademiją, tapti šefe ir kodėl vis dar retai geriausioms virtuvėms vadovauja moterys.Vedėjas Vytaras Radzevičius.

This episode describes the work unprofessionals that I have to deal with almost every day and how I dealt with it. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/Pinkthegeek/support

Imagine being a 16-year-old working in a Western Australian gold mine. This was Mark Best's life, straight after high school. It was a tough way to earn money as an electrician, so he eventually left. “I arrived in Sydney and found myself unqualified for above-ground work.” He ended up even deeper underground, claustrophobic and covered in fibreglass and varnish, trying to install battery packs on submarines at Cockatoo Island. “I literally will die if I don't do something with my life,” he told himself. So he decided to cook professionally. Not long after this career path detour, he won the Josephine Pignolet Young Chef of the Year award. In 1999, he opened Marque, where he maintained three chef's hats for 10 consecutive years and was honoured with a Breakthrough Award by The World's 50 Best Restaurants. By the time of Marque's final dinner in 2016, many impressive people had worked in Mark's kitchen: Isaac McHale (now running The Clove Club in London) and Mette Søberg (current research chef at Copenhagen's Noma) spent formative periods there. Of the talented locals (Victor Liong, Daniel Pepperell, Brent Savage, Adam Wolfers, Pasi Petanen, Hanz Gueco, to name a few), three would win the Young Chef of the Year award: Dan Hong, Daniel Puskas and Lauren Eldridge. We talk about "The Pesto Years" of the 1990s, how travelling throughout France inspired Marque's beginning, the history of his calamari risotto dish, trying times in the kitchen ("I may have held a sausage to someone's head"), the memorable last dinner at Marque and why he chose to close the restaurant. We also cover: his current role as a World Restaurant Awards judge, what it's like developing menus for cruiseships (which he does for his Bistro by Mark Best business) and his appearance on The Final Table, Netflix's cooking contest. After getting hate mail from doctors while on Masterchef, he decided to take a different onscreen approach on The Final Table (SPOILER WARNING: we talk about that show's ending, from 53:15 to 58:12 on the podcast). It was also surreal to discover his fellow competitors owned his cookbooks. (Turns out he's quite qualified for above-ground work after all.)

This week Alice and Kim talk about spelling bee horror stories, why you should read about ancient scrolls, and nonfiction to read if you love (or even just sort of like) Star Wars. This episode is sponsored by Libro.fm and TBR, Book Riot’s new subscription service offering tailored book recommendations for readers of all stripes. Subscribe to For Real using RSS, Apple Podcasts, or Stitcher. For more nonfiction recommendations, sign up for our True Story newsletter, edited by Kim Ukura. FOLLOW UP Independent Bookstore Day Notes From a Young Black Chef by Kwame Onwuachi New York Times: “A Young Chef, and a Stunning Comeback” Good Talk by Mira Jacob My Favorite Murder podcast NEW BOOKS The Regency Years by Robert Morrison Beeline by Shalini Shankar Breaking the Bee documentary The Da Vinci Legacy by Jean Pierre Isbouts and Christopher Brown Magical Realism for Nonbelievers by Anika Fajardo The Role of the Scroll by Thomas Forrest Kelly Fall and Rise by Mitchell Zuckoff MAY THE FOURTH BE WITH YOU How Star Wars Conquered the Universe by Chris Taylor The Making of Star Wars by J.W. Rinzler The World According to Star Wars by Cass R. Sunstein Wishful Drinking and The Princess Diarist by Carrie Fisher I Am C-3PO by Anthony Daniels and J.J. Abrams (November 4, 2019) Star Wars Meets the Eras of Feminism by Valerie Estelle Frankel READING NOW Without Precedent by Joel Richard Paul The Electric Woman by Tessa Fontaine

Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of Alinea, the acclaimed Chicago restaurant known for turning mozzarella curds into balloons filled with tomato foam. His experience there was part of his Josephine Pignolet Young Chef of the Year prize. It's one of many honours he's earned throughout his career: he was also named the Citi Chef of the Year in 2018's Good Food Guide, and Sixpenny is one of only three Sydney restaurants that's achieved three chef hats in the latest guide. You currently have to book two months ahead to get a table at Sixpenny. And it's worth the wait (Bar Ume's Kerby Craig cried when he last ate there). Dan worked at some all-star kitchens early in his career (at Tetsuya's, alongside Shannon Debreceny, Darren Robertson and Phil Wood; at Marque with Mark Best, Pasi Petanen, Karl Firla and Daniel Pepperell), before becoming head chef of Oscillate Wildly at age 23: he'd arrive to work on his skateboard and play Mario Kart with chef Mike Eggert before service started. At Oscillate Wildly, he met James Parry (another Young Chef of the Year winner), and they took Bob, their sourdough starter from the restaurant, and opened Sixpenny together in 2012. The menu is truly inspired, even down to its bread (including the ‘recycled' loaf transformed with spent coffee grounds and golden syrup), and features fascinating ingredients (from emu eggs to anise hyssop). Sixpenny's current sommelier Bridget Raffal is aiming for gender equality on her wine list. 
Dan is really open about the restaurant's ups and downs (from the time he sat on a champagne glass, because he was shocked Sixpenny hadn't scored two hats – to its recent ascension to three-hat status). He also shares some very funny stories from the many acclaimed restaurants he's worked in – he was truly great to talk to.

On this episode, I got to interview Chef Ryan Peters. Ryan is Sous Chef at Fish Nor Fowl in Pittsburgh, Pennsylvania. We chat about going from being a Line Cook to a Sous Chef, some trends in the industry, competing in the Young Chef competition and also how smaller cities are evolving with their food scenes. --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Jason attended an event by a 14 year old chef who has a singular focus: to cook great food.

Tim Hanna, Appleton Mayor (0:00)Karen Doster, Dairy Farmers of Wis. (38:00)Brenda and Young Chef (53:00)

This week Gilly Smith is in Milan at the annual San Pellegrino Young Chef awards, the global talent search for the best young chef in the world. Hosted on Acast. See acast.com/privacy for more information.

Chaque matin, Marion Sauveur nous parle d'alimentation, de "mieux manger", de solutions concrètes pour changer ce qu'il y a dans notre assiette.

#Nuevamente Elizabeth Puquio 08-05

 Spencer Venancio is currently 13 at the time of publishing this show, he's already doing 5 course dinners out of his house in Minneapolis, we get into a ton of really interesting topics, I'd love for you guys to give Spencer your thoughts: https://www.instagram.com/thediner_mn/ →YouTube (subscribe): http://geni.us/youtubesubscribe Don't miss a thing: →Website (everything): http://geni.us/site →Instagram (watch my stories/check my photos): http://geni.us/instag →Facebook (live streams/news): http://geni.us/faceb →Twitter (talk to me): http://geni.us/twit →Kit (all the gear I use): http://geni.us/kitpage →Snapchat (say hi): jkhan1

It’s an all star line-up as we’re joined by Marty Sheargold, Celia Pacquola, Urzila Carlson, Ed Kavalee and Sam Pang! Plus we welcome Young Chef of the Year Kylie Millar and Australian Supercross star Justin Brayton as Guest Quizmasters! Have you been paying attention? First aired Monday October 23 on TEN. 

In part two of my illuminating interview with French-American super chef Daniel Boulud, he and I talk about—believe it or not—airline food. Daniel has designed some business class meals for Air France, and the airline flew me over to Paris to experience his food in the air. While the food was tasty, it wasn't perfect. (Having worked on airline food as a consultant, believe me when I say that "tasty but not perfect" is about as good airline food is going to get.) I asked Daniel how it felt to work within the constraints of airline food preparation, particularly as a self-confessed obsessive perfectionist. "I enjoy the challenge," he replied. "And I hope people appreciate the fact that I'm just trying to elevate the offering." Daniel also talks about a remarkable older book of his, Letters to a Young Chef, which he has updated and is being reissued in October. I asked him about the qualities a young cook has to possess to become a successful chef-restaurateur. "You have to have the passion for hospitality, the passion for making people happy," he said, adding that that passion has to come through in a "respectful, intelligent way." Daniel has a whole lot more to say about his career and his success in the restaurant business, and he also lets me in on how he'd like the world to celebrate a hypothetical Daniel Boulud Day, and on which band he'd like to perform at his last supper. You'll just have to listen to the episode to find out.

On This Episode of our gaming series, we talk about what gaming franchises we believe have taken hits as in weakened, gaming franchises that have stayed strong, and those that have made a comeback. To be Continued... featured songs this episode are, "The Sound of Science" by the Beastie Boys, and "Top Ramen" by Young Chef and DoughBoi. no copy right is intended.all rights to the songs belong to their respected owners. As always while you listen, don't forget to watch and explore with us.

Sleep coach Nick Littlehales, Adele Bellis, a survivor of an acid attack, actor Adrian Edmondson and chef Marcus Wareing, join Libby Purves. Nick Littlehales is a sport sleep coach to some of the biggest names in sport including the British Cycling team, top Premiership and International football squads, and Olympic and Paralympic athletes. In his book, Sleep, he explains the strategies we can all use to get a better night's sleep by debunking the myths including why we might need less sleep than we think and the power nap - how we can nap with our eyes open in room full of people. Sleep is published by Penguin Life. Adele Bellis was 22 when she suffered an acid attack arranged by her ex-boyfriend. She was left partially bald and lost her right ear. In her book, Brave, she recounts her experience and her recovery and how she hopes to turn it into a positive experience by educating young people about how to avoid abusive relationships. Brave - How I Rebuilt My Life After Love Turned to Hate is published by Harper Element. Adrian Edmondson is an actor and comedian, best known from The Young Ones, Bottom, and The Comic Strip Presents, with his friend and collaborator, the late Rik Mayall. More recently he has appeared in TV series including One of Us and War and Peace, and in the West End in Waiting for Godot and Neville's Island. He stars in a new adaptation of William Leith's bestselling novel, Bits of Me are Falling Apart, a one-man play about the complexities of middle-age, adapted by himself and Steve Marmion, who directs. Bits of Me are Falling Apart is at the Soho Theatre. Marcus Wareing is the chef of the two Michelin-starred Marcus at The Berkeley, The Gilbert Scott and Tredwell's in London. He has won numerous awards including Young Chef of the Year, a Michelin star at the age of 25, Restaurateur of the Year, and the winner of the first Michelin star for the Savoy Grill in the hotel's history. He is also a judge on MasterChef: The Professionals on BBC Two. His new book, Marcus At Home is published by Harper Collins. Producer: Annette Wells.

Wade Murphy, Chef/Owner of 1826 Adare and Commissioner Generale of Eurotoques Ireland joins Sharon Noonan in the studio to talk about the Young Chef of the Year Competition. Food blogger, Rory Carrick, shares his experience of being a finalist in the Cono Sur Food Blogger Cookery Competition. Sharon Noonan meets food writer and fellow broadcaster, Caroline Hennessy, at the Hearsay Festival to talk about the “Blind Project.” Kenmare Foodie Karen Coakley shares a recipe for one of her favourite dishes.

Chef Anthony Boyd was born in Cardiff, Wales, where he inherited an interest in cooking from his mother who trained to be a chef. He’s career took off after moving to London in 1994 to work in the kitchen of restaurant Chez Bruce. After progressing through the kitchen brigade, Chef Anthony moved to The Square in London’s West End in 1997, working as part of a team that earned the restaurant two Michelin stars. In 1999, Chef Anthony gained the position of Head Chef at The Glasshouse in Richmond, with responsibility for managing and training a brigade of ten chefs. The Glasshouse earned a Michelin star in 2002 with Chef Anthony in command of the kitchen. After 11 successful years, during which time he cooked for the British ambassador to the EU, Chef Anthony moved to the Michelin starred La Trompette in 2010, with control over a kitchen brigade of 14 chefs. Chef Anthony’s culinary knowledge and expertise was called upon by the Young Chef of the Year Competition, who invited him to judge the award between 2004 and 2008. Chef Anthony joined Le Cordon Bleu’s team of Cuisine Teaching Chefs in 2013.

Roy's Rancho Mirage chef partner Adam Palffy shares tips on Asian cooking, thoughts on being a young chef in the Coachella Valley.

This special episode was recorded on the night of the Electrolux Appetite For Excellence Awards last year. For the podcast, I was lucky to be able to talk to competition judge David Thompson about everything – from the century-old Thai cookbooks he's collected to the time he recently won Best Restaurant in Asia (an experience that actually annoyed him, surprisingly)! I also got to chat to Katrina Birchmeier of Garagistes, who won Young Restaurateur in 2012, and returned as a judge in the Young Waiter category in 2014. And finally, I talked to Emma Barnes, a finalist in the Young Chef category, about the time she burnt her face in the kitchen (but didn't even notice!), her experience of the competition and why microwave soup is not as terrible as you think. For more info about the Electrolux Appetite For Excellence awards – including last year's winners and entry details for the 2015 competition, visit appetiteforexcellence.com

Hanz Gueco has discovered some pretty surprising things as a chef. Orange juice can be the best part of a $300 meal. You can get sent home for the most unusual reason when working at an establishment in Japan. And there's a sneaky way to get around America's legal drinking age of 21 that does not involve a false ID. In this podcast, Hanz also describes what it's like to be the sous chef at one of Sydney's most inventive restaurants – Cafe Paci – which is run by acclaimed chef Pasi Petanen (who, besides being widely respected in the industry, is also known for his Finnish roots and menu fondness for rye). Hanz also chats about how he got to this point in his career, after notching up cameos at impressive institutions locally (Rockpool, Marque, Est) and overseas (Manresa, Ryugin), and as a bonus, he covers how to "win" at Instagram. He is also a contestant in the Electrolux Young Chef of the Year program and discusses what it's like to be a part of the competition and how he feels about being judged by such heavyweights, like David Thompson of Nahm. After Hanz talked to me for the podcast, he was named as a finalist in Electrolux's Young Chef of the Year competition. The winner is announced in mid-August. Good luck, Hanz!