Hosted by Jaime Schick and Matthew Britt. Jaime and Matt are both Assistant Professors at Johnson & Wales University and both hold Master’s Degrees in Education and certifications from the American Culinary Federation.
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Welcome to the Eating Liberty podcast. Food and freedom once a week for life. We cover food and cooking, and food and politics, and food and nutrition, and anything else that interests us. Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support
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Dive into the delicious and diverse world of global cuisine with the ”Culinary Cuisine Journey” podcast. Each episode is a unique exploration into the history, culture, and flavors of different culinary traditions from around the world. From bustling street markets to serene farmlands, this podcast takes you on an auditory gastronomic adventure. Whether it’s uncovering the origins of a famous dish, delving into the nuances of regional specialties, or celebrating the fusion of different culin ...
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The Culinary Mechanic Podcast is focused on exploring the restaurant and hospitality industry to find the insights, strategies, tools and tactics to help chefs, owners and operators run restaurants like a well-oiled machine. Leveraging 30+ years of kitchen experience, Simon shares lessons learned, hard won knowledge and occasionally a good story. Combine those with conversations with chefs, restaurateurs and industry gurus, about what it takes to make your restaurant profitable and a great p ...
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Hungry for the latest in foodservice trends and solutions? The Culinary 360 Podcast is your one-stop podcast, brought to you by Ignite Foodservice Solutions, where we dish out insights, challenges, and market updates for all things foodservice related. Join our fiery culinary team as we bring you fresh ideas, resources, and host special guests.
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Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork ...
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Cooking like Great grandma
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The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! The Culinary Treasure Podcast is created and hosted by Culinary Storyteller Steven Shomler.
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How to cook and eat healthy, tasty and creatively.
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Culinary Voices is set to highlight individuals in the Hospitality industry and give them a platform to tell their stories. Culinary Voices is a gateway for these creatives, creators, culinary powerhouses, and the resilient and underrated folks that make this industry thrive.
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about water dehydration Cover art photo provided by Vincent Burkhead on Unsplash: https://unsplash.com/@creativejunkie
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The Unqualified Culinary Critics is a podcast that centers around young adults discussing food and culture. Follow us on our socials: Instagram (@unqualifiedculinarycritics) and Twitter (@unqculcrit) to know when new episodes air.
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Chef Justin Melnick and wine experts Fred Mullins and Garret Vandermolen’s weekly discussion of cooking, drinking, music, and travel with guest experts in the fields. Educational and entertaining stories from the Culinary Rd.™ https://anchor.fm/culinaryrd/subscribe @culinary.rd @chefmelnick @fmiv @speedfossil
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Conversations with scholars, chefs, nutritionists, farmers, and others, who recognize that the production and consumption of food, beer, and wine connect us all. Hosted by Werner Absenger, Director of the Secchia Institute for Culinary Education.
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Chef Tiffany Moore talks food, love, life, relationships, and much more! Join me. Support this podcast: https://podcasters.spotify.com/pod/show/culinaryunclothed/support
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The premier podcast at the intersection of food and politics. Join Chris and Jacob every week!
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The Culinary Citizen, a podcast about food, diplomacy, and culture, features chefs, academics, and activists who use food as a tool of conflict resolution, diplomacy, and cross-cultural connection. Each episode introduces listeners to a difference concept or theme, and welcome guests from all around the world to discuss.
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This is about my adventure into culinary school and The Culinary world. Support this podcast: https://podcasters.spotify.com/pod/show/michael-barron/support
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At The Culinary Boss, we help solopreneurs create and grow multi-dimensional culinary businesses. No matter if you're a food blogger, private chef, cookbook author, culinary educator, or somewhere in between, if you have big dreams (and your hands in all the pots), then this podcast is for you! Tune in to discover expert strategies, practical tips and entrepreneurial inspiration to help you sweeten your path to success.
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If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.
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Culinary Word of the Day is hosted by chef and author Jenn de la Vega. Subscribe to short, educational weekly dispatches to expand your vocabulary of the comestible across agriculture, technology, cooking techniques, food trends, and international cuisine. Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. ...
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Chef Life Radio: Strategies to Empower Culinary Leadership for Success, Sanity, and Satisfaction in the Culinary Industry
Adam M Lamb
Welcome to Chef Life Radio, your go-to podcast for chefs looking to thrive in the kitchen and beyond. Empowering chefs with the tools and strategies they need to succeed in their culinary careers while maintaining their sanity and cultivating effective leadership skills. I'm your host, Chef Adam Lamb, your Culinary Career Coach. Join me as we explore practical strategies for success, from enhancing emotional intelligence and communication to building collaborative teams and fostering a posit ...
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Over half of modern medicines come from food. Conversely, we still use food as medicine. But are either of those a good thing? Dr. Simpson is not only a renown weight loss surgeon, but he's also a certified Culinary Medicine Specialist. That means he spends more time teaching patients to cook than he does operating on them. Culinary Medicine separates out the legitimate science and medicine of food from those who would seek to practice medicine without a license. Where today's nutritional ad ...
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The Prue Leith Culinary Institute is a food-obsessed bunch that aim to instil the same passion in every student by teaching the language of food. Chef's Academy and Restaurant. Recorded and produced at SolidGold.co.za | #BeHeard
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Welcome to Mumbai to Maine: A Culinary Adventure! I'm Cherie Scott, creator and founder of Mumbai to Maine – a culinary blog and food podcast. When I left Mumbai 24 years ago, I never imagined that one day Maine would be my home. I knew I had to find a portal to somehow share my passion for Indian cuisine and tie it to my deep love for Maine’s rich and dynamic food scene. I created this podcast to bring you some of Maine’s most captivating, thought-provoking and inspiring food stories. So jo ...
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The Culinary Archive Podcast is a series from the Powerhouse with food journalist Lee Tran Lam exploring Australia’s foodways: from First Nations food knowledge to new interpretations of museum collection objects, scientific innovation, migration, and the diversity of Australian food. Contributing editor Lee Tran Lam is a freelance journalist who has worked with The Sydney Morning Herald, Gourmet Traveller, The Guardian, SBS Food, FBi, ABC, Australian Financial Review, Rolling Stone and Turk ...
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Culinary School Stories is a 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. Every week 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 adm ...
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Finding Your Rhythm with Systems and Success with Aja Beard
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52:16
In this episode, we dive deep into the latest restaurant industry trends with expert consultant Aja Beard, founder of Ask Aja Restaurant Consulting. Aja shares her wealth of experience and insights, offering valuable strategies for restaurant owners and managers navigating the challenges of 2024 and beyond. Key Topics Discussed: Aja's Journey in th…
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Sandwiches Around the World
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In this episode of "Culinary Cuisine Journey," we're taking a flavorful tour of the world through one of the most universal yet diverse foods – the sandwich. From the streets of Vietnam to the markets of Mexico, sandwiches have evolved into a culinary staple that reflects the local flavors and ingredients of each culture. Join me as we explore icon…
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The Soul of Jewish Food
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1:12:44
The Sould of Jewish FoodPresented by Dylan Maysick, co-owner Diaspora DinnersLinks to Recipes @ CulinaryHistorians.org:Coconut Macaroons with Chocolate, Pistachio, and Orange BlossomHalloumi and Orange Salad with Pomegranate, Pistachio, and HerbsMontreal BagelsWhat is Jewish food? That is the question Dylan Maysick has been on a quest to answer thr…
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Toffee Talk with Peter Kelly
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36:16
Jaime and Matt connect with Anchor Toffee owner Peter Kelly to talk all things toffee, the importance of support in starting a business and which candy bar excites the most seasoned candymaker.Kirjoittanut Culinary Now Podcast
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Transforming Healthcare Foodservice with Chef Jay Z | Culinary 360 Podcast | 09
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In this episode of the Culinary 360 Podcast, we're joined by a special guest, Chef Jay Ziobrowski, otherwise known as Chef Jay Z, from Morrison Healthcare! Together with the Ignite Culinary team, Chef Jay Z delves into the transformation of healthcare food — taking it from bland to bold! From sustainable ingredients to patient-centric meals, Chef J…
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The World Trade Center rubble from the cockpit of a plane
1:42:43
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1:42:43
Over 23 years much has been offered about the World Trade Center buildings collapse. What is not much discussed is what did that site look like on the Friday after? It isn't much discussed because not too many people saw it. My guest was the first commercial pilot to fly over Ground Zero and we discuss what he saw. --- Support this podcast: https:/…
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The Perfect Pair: Argentinian Meat and Malbec
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31:11
In this episode of Culinary Cuisine Journey, we’re traveling to Argentina, home of some of the world’s finest meats and renowned Malbec wine. We’ll explore the deep cultural roots of Argentina’s barbecue traditions, known as asado, and how the country's fertile lands produce both top-quality beef and exceptional wine. Join us for a flavorful journe…
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The Spice Bazaar of Istanbul: A Journey Through Flavor and History
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In this episode of Culinary Cuisine Journey, we take a sensory-packed trip to one of the most iconic and aromatic markets in the world—the Spice Bazaar in Istanbul. A hub of commerce and culture for centuries, this vibrant marketplace has been a melting pot of flavors, where spices, herbs, and other treasures from all over the world have converged.…
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Continuous Learning and Adaptability as a Career Strategy with Robert Simmelink
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37:14
In this episode of Culinary Mechanic, we sit down with Robert Simmelink, Director of Culinary Services at Ignite Food Service Solutions, for a deep dive into the evolving world of food service and culinary careers. Robert shares his remarkable journey from humble beginnings as a dishwasher to his current role as a leader in the food service equipme…
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The Great Molasses Flood of Boston: A Sticky Disaster
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In this episode of Culinary Cuisine Journey, we dive into one of the most bizarre and tragic disasters in American history—the Great Molasses Flood of 1919 in Boston. On a cold January day, a massive storage tank holding over two million gallons of molasses burst, sending a wave of sticky syrup through the streets, causing destruction and loss of l…
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Meticulous Process of Recipe Writing with Raeanne Sarazen
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Meticulous Process of Recipe WritingRaeanne SarazenRaeanne Sarazen received the IACP Award 2024 in the Reference and Technical catagory:The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food StylingRaeanne SarazenAcademy of Nutrition and DieteticsOne might think that writing a recipe is an ea…
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Indigenous Farming Practices in Australia: Ancient Wisdom for a Sustainable Future
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In this episode of Culinary Cuisine Journey, we explore the rich and ancient farming practices of Indigenous Australians. Long before modern agriculture, Aboriginal and Torres Strait Islander communities cultivated the land using sustainable techniques that have nourished the land for thousands of years. Join us as we uncover the deep connection be…
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Brazilian-Japanese: The Sushi Revolution
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In this episode of Culinary Cuisine Journey, we explore one of the most exciting culinary fusions in the world—Brazilian-Japanese cuisine, focusing on the Sushi Revolution. Born from the migration of Japanese immigrants to Brazil, this unique blend of flavors combines traditional Japanese techniques with vibrant Brazilian ingredients. Join us as we…
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The Escoffier Series, Ch 13, concludes with gnocchi, macaroni, and noodles
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We've come to the end of chapter 13 as we cover gnocchi, macaroni, and noodles. Escoffier's distinction is between dry pasta and fresh pasta. Gnocchi are made from a variety of different primary ingredients which offers a variety of flavors and textures. What is possible with pasta, dried or fresh, is so extensive that covering it all would take a …
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Mise en place to replace a master cylinder
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34:24
Mise en place, everything in its place, is not restricted to the kitchen. Any task that has stuff benefits from having that stuff in order. Changing a master cylinder requires getting stuff in order. The chief issue is if this is a task outside of your wheelhouse, how do you know what stuff you need? Watch YouTube and visualize. --- Support this po…
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Victorian Dining: A Peek into England’s Refined Past
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In this episode, we take a journey back to the Victorian Era, exploring the fascinating dining customs that once ruled England. From lavish banquets to the strict etiquette that governed dinner parties, we’ll uncover how the Victorians used food as a symbol of wealth, status, and propriety. Get ready for tales of elaborate table settings, multi-cou…
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Finding your village with Mary King
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Jaime and Matt connect with editor and content guru, Mary King from Restaurant HQ to talk about starting your first restaurant, how to leverage your community and avoiding technology traps.Kirjoittanut Culinary Now Podcast
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The Rich World of Chocolate: From Bean to Bar
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In this episode, we'll explore the fascinating history, cultural significance, and modern-day delights of chocolate. We'll journey from the ancient civilizations that first discovered cacao, to the European chocolatiers who transformed it into a beloved treat, and finally to today's artisanal chocolate trends. Whether you're a casual chocolate love…
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Engineering Restaurant Success: Lessons from The Restaurant Boss with Ryan Gromfin
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Join Ryan Gromfin, 'The Restaurant Boss,' as he shares his journey and insights on revolutionizing restaurant management. Discover the power of micromanaging systems, not people, and why the industry desperately needs change. Follow and Connect with Ryan www.therestaurantboss.com www.clickbacon.com https://www.youtube.com/@Therestaurantboss https:/…
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Carnival of Flavors: A Journey through Brazilian Carnival Cuisine
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In this episode, we take a vibrant culinary trip through the flavors of Brazil’s Carnival! From colorful street food to the indulgent dishes served at parties, this episode will explore how food plays an integral role in Brazil's most famous celebration. Discover the cultural roots behind the cuisine, explore the iconic dishes of Carnival, and lear…
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From Chef to Breath: Managing a Career and the Stress of the Kitchen with Dave Gieselman
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In this eye-opening episode of the Culinary Mechanic podcast, host Simon Zatyrka sits down with Dave Gieselman, a former chef who's transformed his career into a breath work expert and stress management coach. Dave shares his remarkable journey from the chaos of professional kitchens to a life dedicated to helping others find calm in high-pressure …
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Exploring Toronto's St. Lawrence Market: A Culinary Landmark
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In this episode of "Culinary Cuisine Journey," we take a flavorful trip to one of Toronto’s most beloved culinary destinations – the St. Lawrence Market. Known for its vibrant atmosphere, rich history, and diverse selection of food, this market has been a cornerstone of Toronto's food scene for over two centuries. Join us as we uncover the stories …
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Food in Space: Astronauts' Culinary Adventures
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In this episode of "Culinary Cuisine Journey," we leave Earth’s atmosphere and dive into the fascinating world of food in space. What do astronauts eat while orbiting the Earth? How has space food evolved from the early days of the space race to the present day aboard the International Space Station? We’ll explore the science, challenges, and surpr…
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Flames, Leadership and Community: A Chef's Culinary Adventure with Cory Untch
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Experience the primal allure of cooking with fire as Chef Cory Untch shares his passion for outdoor cuisine. From Forbes five-star restaurants to mountaintop dinners, Corey reveals how he creates unforgettable dining experiences and ignites culinary passion in others. Follow and Connect with Cory Cory's Email: cory@infinityculinary.com Cory's websi…
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Ethical Meat Consumption in Argentina
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In this episode of "Culinary Cuisine Journey," we explore the complexities of ethical meat consumption in Argentina, a country renowned for its beef and rich culinary traditions. From the gaucho culture of the pampas to the modern push for sustainability and animal welfare, we'll delve into how Argentina is balancing its deep-rooted meat-centric id…
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Hawaiian Fusion: A Melting Pot in the Pacific
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Explore the rich and diverse world of Hawaiian Fusion cuisine, where East meets West and traditional Hawaiian flavors blend with global influences. This episode delves into the historical and cultural forces that shaped this unique culinary tradition, the iconic dishes that define it, and the contemporary innovations that continue to evolve Hawaiia…
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Building a BBQ Brand with Perfect Plates and Undeniable Hospitality with Charlie Eblen
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Uncover the secrets behind Charlie's barbecue business success. From food truck to brick-and-mortar restaurant, learn how he's building a barbecue empire based on quality, hospitality, and community engagement. Follow and Connect with Charlie Single Tree Nation Podcast: https://www.youtube.com/@singletreebbq https://www.instagram.com/singletreebbq/…
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My Life in Recipes: Food, Family and Memories
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My Life in Recipes: Food, Family and MemoriesPresented by Joan NathanJoan Nathan has been called the Jewish Julia Child, and is considered one of the world’s great authorities on Jewish cuisine. She is the author of twelve books, including the award winning Jewish Cooking in America and King Solomon’s Table.Come join us as Joan Nathan serves a buff…
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French Cuisine in the Age of Enlightenment
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Join host Kip Ferguson on this Throwback Thursday episode of "Culinary Cuisine Journey" as we explore the evolution of French cuisine during the Age of Enlightenment. Discover how culinary practices, recipes, and dining customs were transformed during this pivotal era, laying the foundations for modern gastronomy. We'll delve into the lives of infl…
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Street Foods Around the World
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Join host Kip Ferguson on this Worldwide Wednesday episode of "Culinary Cuisine Journey" as we embark on a global tour to discover the vibrant and diverse world of street foods. From the bustling markets of Bangkok to the food stalls of Mexico City, we'll explore the rich flavors, unique dishes, and cultural significance of street food in different…
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Colorado's Largest Estate-Grown Winery w/ Keenan High | Culinary 360 Podcast | 08
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In this episode of The Culinary 360 Podcast, we sit down with Keenan from Colterris Winery, Colorado’s largest estate-grown winery, nestled in the beautiful Palisade region. Keenan shares the unique story behind the winery’s name, which translates to "from the Colorado land," and discusses the meticulous process of growing, producing, and bottling …
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Ep 294 Escoffier Series, Ch 13, Rice, Tomatoes, and Truffles
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40:43
Rice, tomatoes, and truffles. Two of those seem a stretch to add to a vegetables chapter, but here we are. We'll cover some basic cooking for rice, which seems always to flummox people. I offer a useful, basic procedure for Rice Pilaf, as well as some ideas for innovation to that dish. There's also a spontaneous invention of a stuffed tomato idea t…
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An Inside Look at Community Crowdfunding for Restaurants with Ross Chanowski
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Join us as we explore the intersection of technology, community, and cuisine with Ross Chanowski of NuMarket. Learn how this groundbreaking crowdfunding platform is dishing out hope to struggling restaurants while giving food enthusiasts a chance to invest in their local favorites. This episode is a must-listen for anyone passionate about preservin…
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Welcome to Culinary Cuisine Journey with Kip Ferguson! In today's episode, we take you on a tantalizing tour of Korean cuisine, a culinary tradition steeped in history and bursting with bold, complex flavors. From the essential ingredients that define Korean cooking to the vibrant street food culture and the innovative fusion dishes emerging from S…
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Exploring the Heart of Mexico City's Mercado de la Merced
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Welcome to another exciting Market Monday on 'Culinary Cuisine Journey'. Today, we're venturing into the heart of Mexico City to explore one of its most vibrant and historically rich markets – Mercado de la Merced. This bustling hub is not just a marketplace; it's a pulsating artery of Mexican culture, history, and of course, cuisine. Mercado de la…
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On a Mission to Democratize Ai for Restaurants with Matt Wampler
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Discover how artificial intelligence is transforming the restaurant industry in this eye-opening episode. Matt Wampler of Clear Cogs discusses his journey from sandwich slinger to AI entrepreneur, offering insights on technology adoption and the future of diningMatt is an ex-operator turned tech-founder. He spent close to a decade as a Jimmy Johns …
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The Controversial History of Ketchup
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"Hello, culinary explorers! Welcome back to 'Culinary Cuisine Journey.' I'm your host, Kip Ferguson, ready to embark on yet another flavorful adventure. Today, we're diving into a topic that's as common as it is controversial – the world of ketchup. Yes, that familiar red condiment sitting on tables from diners to fine dining restaurants across the…
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A quick announcement regarding a reboot of Culinary Cuisine Journey and a new schedule.Kirjoittanut Kip Ferguson
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Cooking Up Disruption: Transforming Chefs into Entrepreneurs with Christian J. Fischer
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Join host Simon Zatyrka as he interviews Christian Fischer, the 'Disruptive Chef,' who shares his journey from Austrian kitchens to becoming a culinary entrepreneur. Discover how Fischer is revolutionizing the chef industry with innovative approaches to masterminds,side hustles, book writing, and purchasing power.Follow and Connect with Christian C…
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Asking the right questions with Sam Burgess
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Jaime and Matt connect with JWU alum Sam Burgess to help inspire new and upcoming graduates on how active listening and asking questions can lead to freedom in your career. Later in the episode, the chefs dive into how to serve to serve a great burger at your next summer cookout.Kirjoittanut Culinary Now Podcast
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Decoding Restaurant Success: The 3 Mindsets Every Leader Needs with Jason E. Brooks
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Dive into the world of restaurant leadership with Jason E. Brooks as he reveals the keys to success from his book 'Every Leader Needs Followers.' Learn how to balance managing, leading, and coaching to create a thriving hospitality environment.Jason Brooks has over 30 years of experience in the hospitality industry in multiple leadership roles with…
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From Bay View to Hell's Kitchen with Chef Adam Pawlak | Episode 7
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Join us on this episode of The Culinary 360 Podcast as we dive into the incredible journey of Chef Adam Pawlak, owner and chef at Egg & Flour Pasta Bar in Bay View, Wisconsin. Chef Adam's exceptional talent has not only earned him a massive social media following but also appearances on shows like “Beat Bobby Flay” and “Hell's Kitchen,” Season 19. …
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Expense Account Magic- Unlocking Restaurant Success with Laura Wilber
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In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka talks to Laura Wilber, a sales expert who helps restaurants acquire and retain expense account guests. Laura shares her unique perspective from both sides of the dining experience and reveals how restaurants can tap into the lucrative business traveler market through strategic par…
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Ep 293 The Escoffier Series, Ch 13, Vegetables continues with potatoes
1:01:44
1:01:44
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1:01:44
Escoffier lists only 59 procedures for potatoes, but I'll wager we can think of more than that. Many stem from a basic recipe, a mashed potato or a croquette or even a baked potato. The variety comes from different cooking procedures or shapes, and a variety of garnishes. There's plenty of innovation and inspiration from this episode to get your po…
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From Farm to Food Broker: An Unconventional Culinary Journey with Jeff Fell
39:14
39:14
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39:14
In this episode of The Culinary Mechanic Podcast, host Simon Zatyrka talks with Jeff Fell of Fell Into Food about his unique path in the culinary world. From growing up on a farm to becoming a food broker, Jeff shares insights on industry trends, the importance of systems in kitchens, and the evolving role of technology in food service. The convers…
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Ep 292 Wilma Shaw on pet nutrition and why dry dog food needs some help
1:29:02
1:29:02
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1:29:02
Wilma Shaw, nutritionist to hoomans and pets, discusses why dry food may be causing some problems in your pets' health and wellness. Canned might fix that specific issue and it costs a lot more. Dogs and cats are similiar to humans in that what they eat has a direct impact on how they feel and their overall wellness. We also discuss some food taboo…
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Revolutionizing Restaurant Profitability with Jordan Silverman
33:11
33:11
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33:11
In this episode, Simon Zatyrka interviews Jordan Silverman, CEO of Starfish, about his journey from line cook to tech entrepreneur. Jordan shares insights on using AI to help restaurants boost profitability, the changing landscape of food delivery, and balancing work with personal life as a startup founder. Jordan is the CEO and Co-Founder of Starf…
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Jaime and Matt connect with Kansas City BBQ Judge, Jeremy Houghton to talk all things BBQ. Brisket to burgers, the chefs cover it all and in perfect timing for the upcoming July 4th holiday.Kirjoittanut Culinary Now Podcast
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Navigating Your Restaurant Career Growth with Christin Marvin
45:46
45:46
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45:46
In this episode of the Culinary Mechanic Podcast, host Simon interviews Christin Marvin, a restaurant consultant and leadership coach. They discuss their parallel journeys in the restaurant industry, from entry-level positions to management roles. Christin shares insights on effective leadership, the importance of clear expectations, and strategies…
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Ep 291 The WEF and their population lies
30:49
30:49
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30:49
The WEF recently published the article linked on the show notes page. There are more than a few errors which the devout will overlook. Since I'm not in that group, I can attend to them. Some are nutritional errors which are debunked easily enough. The main focus for this episode is the population claims made by the author, and probably the WEF who …
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