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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.
 
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.
 
Welcome to the Culinary Libertarian podcast. I want you to succeed in the kitchen if you are baking or cooking. The mystery and amazement of restaurant cooking can feel intimidating. You can do this and I'll help. Listen along to how easy it can be and you can get in the kitchen and get cooking. Support this podcast: https://anchor.fm/dannreid/support
 
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 ...
 
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.
 
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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Founder and CEO of Ardent, a Boston-based biotechnology company, Shanel Lindsay combined her entrepreneurial passion with her experience as a practicing attorney to effect change in the cannabis industry and bring innovative solutions to medical cannabis patients and the broader community. Shanel Lindsay was an author of - and spokeswoman for - the…
 
I'm talking to Isis Daniel AKA the Millennial Somm. We spent the day drinking wine and talking a true somm experience. Today's episode was recorded on location at Screwtop wine bar in Virginia who graciously allowed us to take up a table for the day. If you are in the Virginia area I suggest you stop by. Isis Daniel- @themillenialsomm on Tiktok and…
 
Yes, that is misspelled. That is not an error. The bots are everywhere. Are the passports necessary or just the voluntary act of the compliant to show the overlords who is on board? Michael gets into what may be included on those passports, why they may already be unnecessary, and who is likely behind the world wide push to centralize power. Find t…
 
In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps! INTRODUCTION 00:00:00 - My Standard Charming Introduction. A Must Watch! SEGMENT ONE - WHAT KNIVES DO YOU NEED? 00:02:07 - What knives shou…
 
Lynne Hopper & Eisha Hopper Neah-Kah-Nie Bistro – Culinary Treasure Podcast Episode 78 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Lynne Hopper & Eisha Hopper Neah-Kah-Nie Bistro Manzanita, Oregon on the Oregon Coast. Adventures on The Oregon Coast To see all of Steven Shomler’s Oregon Coast content – Culina…
 
How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed ChefPresented by Vivian HowardChef, Author, PBS HostVivian Howard moved from New York back to her rural hometown to open a fine-dining restaurant that she hoped would reshape the palates of eastern North Carolina. But an encounter with collard kraut and a trip to “America’s larg…
 
Prue Leith chefs share their love for and challenges of the pastry kitchen.In this episode:Nicola Eksteen - Prue Leith I Executive ChefMarcel Marais - Prue Leith I Patisserie Chef The Prue Leith Culinary Institute has a reputation for patisserie excellence. In this episode we talk to two Prue Leith pastry chefs to find out about the sweet side of t…
 
Figs is the topic today. A small bit of an impressive canon of information about figs. Then a venture into new diet information that is important to know and understand: prebiotics and the gut microbiome. Find the links to articles and the PDF for the recipe on the show notes page culinarylibertarian.com/133 --- Send in a voice message: https://anc…
 
Culinary voices podcast on Instagram and Twitter @culinaryvoices Welcome to Culinary Voices; I am your host Nathaniel Baker. This week we are going to be changing things up. In order to keep providing quality content with amazing people,our next episode will be on April 7th. From this point forward, new episodes will premiere on Wednesdays. Instead…
 
Illuminating Fungi: the Science of Fungal Bioluminescencewith Brian Perry PhD Fungal bioluminescence was first described by Aristotle (384-322 B.C.E.), and continues to fascinate and puzzle scientists today. While over 100 species of fungi are known to produce luminescent mushrooms or mycelium, the chemical and genetic basis of the light-producing …
 
The Dank Home Chef sits down with Raven Faber, founder and CEO of EngErotics. As Raven says on the website, www.engerotics.com: We aim to bring high-quality, well-engineered intimacy devices along with expertly formulated CBD (cannabidiol) infused intimate body care products to market. She has taken her company from being a LLC to C Corp status; cl…
 
Swedish Pancakes for Breakfast?Presented by B. Marcus L. CederströmFolkloristWhy do we eat the things we eat? And how do those things change due to migration?This talk explores what the foods we eat can tell us about immigration, identity, and Nordic-American life in the Upper Midwest, by focusing on coffee, lutefisk, and, of course, Swedish pancak…
 
Nearly all baking is a few steps with twists and turns here or there for a new product. Crêpes and Spätzle are just two tasty treats we can make with a few changes to our procedure. The second part of the episode is a revisit to two previous episodes to continue the discussion on the Dietary Guidelines for Americans and the Great Food Transformatio…
 
Today's interview is with Elijah Milligan, private chef, consultant and Co-founder of the Greenwood Supper Club. We were able to sit down near Rittenhouse square in the Sunday love Projects Space in the Basement of the church of the Holy trinity. Culinary voices podcast on Instagram and Twitter @culinaryvoices Find Elijah on Instagram at @_thesavag…
 
Steve Dragone Blacksmith Italian – Culinary Treasure Podcast Episode 77 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Steve Dragone Blacksmith Italian Restaurant Bozeman, Montana Adventures in Bozeman To see all of Steven Shomler’s Bozeman centric content – Culinary & Beer Podcasts, as well as Travel articles …
 
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science V…
 
Jaime and Matt connect with L.A. based chef and activist Sammy Monsour to discuss the importance of effective leadership in the kitchen as well as ways young culinarians can engage the food system in meaningful ways. Later in the episode Sammy and Matt discuss their days at CIA and talk about how one mistake can help someone's cooking 20 years late…
 
Are we the humans of today really so far away from our ancestors in our behavior? It is less a yes or no question but more of a question to ponder how similar we remain even after civilization, so to speak. My guest and I have a nice chat about imitation and desire, sacrifice, and the Divine. Find the links mentioned on the show note page culinaryl…
 
In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and …
 
Will Hobson joins me to discuss HB 3296 in the 2021 Oregon Legislature to tax cider, beer, and wine. What is the impact likely to be and who benefits, and who what is the intended affect of this tax? Find the links mentioned on the show notes page culinarylibertarian.com/130 --- Send in a voice message: https://anchor.fm/dannreid/messageSupport thi…
 
In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet. In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how lon…
 
The Dank Home Chef sits down with Kimi LeVadge. They discuss the beauty of an infused personal lubricant. Kimi talks briefly about sexual health. She goes into a bit of detail about how she developed her brand of personal lubricant. Kimi explains why she started infusing her lube with THC and the demand that created. She compares her brand with ove…
 
Matt McCreless of Southern Seafood in Tallahassee, FL joins me to discuss some aspects of the commercial side of fishing. A few episodes ago I covered aquaculture; this is the other side of commercial fishing. I did ask Matt about recreational fishing and which causes more damage to fish stocks. Find the links mentioned on the episode on the show n…
 
In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough. This episode of the podcast is brought to you by Chef Jacob's Culinary B…
 
The real epidemic is the number of Americans who are insulin resistant, who are diabetic, and who have heart disease all from a diet designed to do exactly those things. Find out what is wrong with the Dietary Guidelines and how you can think outside the MyPlate scheme for better health and wellness. Find the links and affiliate link on the show no…
 
The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using it to streamline our kitchen execution, and how this translates into the home cooking environment. Topics discuss include: Holding and executing eggs for a busy brunch service, including how to execute a perfect…
 
The Rise: Black Cooks and the Soul of American FoodAn interview with Chef Marcus SamuelssonConducted by culinary historian and food writer Donna PierceBlack cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond.Join us as internationally acclaimed chef …
 
In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene. Audio only …
 
Thoughts on the Origins of Pizzerias in America and Chicagowith Peter RegasPizzaHistoryBook.comIn the past, the historical consensus was the first licensed pizzeria in America was opened in 1905 at 53 Spring St. in New York City by a young Italian immigrant named Gennaro Lombardi. However, in 2019 at the U.S. Pizza Museum in Chicago, Peter Regas ch…
 
Saving money and making tasty food is great, but how do you do that? Rachel spoke to me on her show to discover some tips for exactly that. We had a good rap between friends, covered some of the ways to make use of the trim, and, of course, I had to offer some cooking tips. Find the show notes and a link to Rachel's podcast on the show notes page h…
 
Jaime and Matt Connect with Owner and Head baker at B's Bake Shoppe, Bethany Zito to discuss her experience opening a bakery during COVID and dive into what skills you will need that can't necessarily be taught in a classroom. Later in the episode, The gang plays a fun round of "Would You Rather" Valentine's Day edition…
 
Risotto is a lovely dish, but it seems so hard to get it right. What's the deal? Is it really simply that hard or might personal preferences, years of unshakable tradition and anchors to the past have more to do with why it is so challenging? I think we can get to a proper risotto without all the drama. Find the show notes here with some links to i…
 
Mushroom Preservation: How to preserve, store and enjoy yourforaged bounty for year-round use with Trent and Kristen BlizzardWhen the rains come the mushrooms often come out in abundance. If you do not want all those fresh mushrooms to go to waste, what can you do with them? Learn tips & techniques to preserve your fresh mushrooms from Trent and Kr…
 
In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin. Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've …
 
Chef Jake Burden Offshore Grill & Coffee House – Culinary Treasure Podcast Episode 76 In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Chef Jake Burden Offshore Grill & Coffee House Manzanita, Oregon on the Oregon Coast. Adventures on The Oregon Coast To see all of Steven Shomler’s Oregon Coast content: Culinary …
 
Will Hobson joins me to talk about reaching out to other political parties, or any group, and working toward a single goal. In this case, Will reached out to the Green Party to work on their shared anti-war position. Find Will's email and other links mentioned on the show notes page here culinarylibertarian.com/125 --- Send in a voice message: http…
 
This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly! In this episode, we talk: About crypto currencies and how it will affect restaurant profit margins in the future. The …
 
Jaime and Matt connect with Top Chef alum Katsuji Tanabe to discuss the challenges of being a Kosher chef as well as tips for young cooks on balancing flavor. Later in the episode, the chefs dive into the hardships associated with closing a restaurant and provide tips of staying healthy during these challenging times. Also, The first-ever round of …
 
Fish is healthy and tasty and over half of the commercial fish is farmed. What happens on those farms and is the food safe? Are there other issues to people or the environment or unintended consequences? Listen to this episode and find out what you may not know about aquaculture fish. Find the blog post text references as well as other resources on…
 
In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious dinner on the table. Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STE…
 
What's in a Name? Understanding nomenclature and name changesPresented by Patrick Leacock, PhDOur current system of naming started 267 years ago with Carl Linnaeus. He gave us Agaricus (gilled fungi) and Boletus (pored fungi) and nine other genus names for 89 species of fungi. Later Fries and Persoon and others published lots more scientific names.…
 
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