The Voice Kitchen: where recipes & voice talent blend! Podcast Por Cheryl Holling arte de portada

The Voice Kitchen: where recipes & voice talent blend!

The Voice Kitchen: where recipes & voice talent blend!

De: Cheryl Holling
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In each episode, Cheryl invites a talented voice actor into the Kitchen to share their favorite recipe, while also delving into the origins, significance and the meaning it holds for them. From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, this podcast will hopefully leave you feeling inspired and hungry for more!2023 Arte Comida y Vino Entretenimiento y Artes Escénicas
Episodios
  • Billie Jo Konze . Caramel Banana Cake

    Billie Jo Konze . Caramel Banana Cake
    Jun 26 2025

    I hope you enjoyed our last episode where VO Chef, Brandon Miller, shared his Mama’s Red Sauce! If you missed that episode, then I highly encourage you to give it a listen.

    Today’s VO Chef, Billie Jo Konze is a trained performer with almost two decades of professional stage, on-camera, and improv experience, but she’s the first to say that commercial VO is her true love. And with her real-life experience in the restaurant and hospitality industries, medical sector, and education, she’s a natural fit for IVR/Telephony, Medical Narration, and eLearning as well.

    She writes a weekly blog on the art and business of voiceover, and acting and is my fellow Door Builder in the Building Doors VO campaign, whose founder, Christy Harst, I interviewed several episodes ago, where we talked about her Venezuelan Hijahkas.

    Billie Jo is a native Midwesterner who currently resides in Atlanta, Georgia and has a thriving voiceover and VO coaching business and leads weekly accountability and voiceover workout groups. And when she’s not cookin in the studio, she’s in the kitchen baking up one of her favorite recipes, a Caramel Banana Cake,which she’ll be sharing with us today.

    So let’s open up the kitchen with some Midwestern charm, class, and just a splash of sass, with the Voice That Perks You Up, by welcoming Billie Jo Konze to The Voice Kitchen.

    Get the recipe: https://www.thekitchn.com/recipe-caramel-banana-cake-28969

    To contact Billie Jo directly: Billie Jo Konze (like Ice cream CONES) billie@billiejokonze.com Website: billiejokonze.com/billiejovo.com/audaciousaccountability.com Instagram: @billiejovo

    I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com

    Follow me on Instagram @thevoicekitchen

    I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

    Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

    Outro music specific to this episode: 'Banana Caramel Cake' written by Cheryl Holling and Canva, and produced with ai.

    Intro/Outro Music: 'Jazzy Cooking Show' by FMT

    Thank you for listening. Remember to like, follow and share!

    I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.

    Please remember to Like, Follow and Share as it's be greatly appreciated!
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    47 m
  • Brandon Miller . Mama's Red Sauce

    Brandon Miller . Mama's Red Sauce
    Mar 12 2025

    Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling

    From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! So grab a seat and let’s get cookin!

    I hope you enjoyed our last episode with VO Chef and Building DoorsVO founder, Christy Harst, who shared her family’s recipe of Venezuelan Hallacas (Hajakas)! If you missed that episode, then I encourage you to give it a listen as it is a perfect dish to make and enjoy during these waning, cold winter months.

    And speaking of the Building DoorsVO Campaign, I could not think of a more apropos guest to follow Christy’s episode, as the one joining me today!

    Brandon Miller, aka ‘This VO Craftsman’ is the creative and editorial brilliance behind all of the wonderful Door Builder videos.

    With a background in the craft beer industry, architecture, construction, and engineering fields, Brandon has a professional background in a variety of professional arenas – and it shows in everything he touches. Follow Brandon on his IG account, and you’ll be treated to some of the most whimsical and entertaining content being created today. He also curated a YouTube channel with approximately 100 delightful and informative videos dedicated to the history of condiments, aptly named ‘Cut the Mustard’.

    I’m talking about a certifiable, (literally), creative renaissance man, who’s your friendly voice actor next door with an award-winning mustache to boot! He’s warm, engaging, and inspiring, a voice that evokes genuine trust!

    Voicing happy moments and hard truths, to bright ideas and big adventures, with an amazing sense of direction.

    A Nebraska native currently residing in Eugene, Oregon, in his free time, Brandon loves backpacking, hiking, and kayaking. But don’t be fooled by his outdoorsy vibe, as Brandon is also an avid music fan, and foodie. Which is a good thing given he’s holding court in the kitchen today.

    So let’s open up the kitchen by welcoming Brandon Miller, The VO Craftsman to ‘The Voice Kitchen’...

    Mama’s Red Sauce

    2 cans tomato soup

    2 cans H20 (Water)

    1 can tomato paste

    1 can H20 (Water)

    2 garlic buds

    1 tsp salt

    1 Tbsp sugar

    1 Tbsp butter

    ¼ tsp ground cloves

    3 dried red peppers

    2 Bay leaves

    Directions: Combine & Simmer, that’s it!

    Ways that you can contact Brandon directly:

    Business email Address: brandon@brandonmillervo.com

    Business website: www.brandonmillervoiceover.com

    IG @brandonmillervo

    LinkedIn Brandon Miller Voice Over

    I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: thevoicekitchen@gmail.com

    Follow me on Instagram @thevoicekitchen

    I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

    Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

    Outro music specific to this episode: 'Mama's Sauce' by Vinnie Corbo from his album 'Yell if You're Italian'. To view this or any of Vinnie's music, go to: https://www.vinniecorbo.com/

    Intro/Outro Music: 'Jazzy Cooking Show' by FMT

    Thank you for listening. Remember to like, follow and share!

    I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.

    Please remember to Like, Follow and Share as it's be greatly appreciated!
    Más Menos
    49 m
  • Christy Harst . Venezuelan Hallacas

    Christy Harst . Venezuelan Hallacas
    Dec 13 2024
    Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a seat and let’s get cookin! I hope you enjoyed our last episode where VO Chef, Tiffany Vanlandigham shared her mom’s incredible recipe of Apple-Almond Upside Down Pie! If you missed that episode, then I highly encourage you to give it a listen and it would make for a delectable dessert after the recipe we’re going to be making today. Today, I’m excited to be chatting with VO Chef, Christy Harst, who is a true trailblazer in the voiceover community as she is on a mission to transform the landscape of sports promos - a genre that is traditionally dominated by male voices. Through her innovative Building Doors campaign, Christy is striving to rewrite the narrative by advocating for equal opportunities for female voice actors, not only in sports but across male-centric brands. Her vision is to build a door that opens to new possibilities and remains open for future generations of women in voiceover. In her own passionate pursuits, Christy has created a personal YouTube appeal to her cherished Cleveland Browns, aiming to become their "first female voice to break through the noise" and serve as their secret weapon. Christy's voice is already a trailblazer through some of that noise and has been heard on the World Series, Monday Night Football, and the NBA Finals, as one of the national voices of YouTubeTV. She’s also the national voice of John Deere, and voiced dozens of television, streaming, and radio ads. I’d like to open the door to ‘The Voice Kitchen’ and welcome in this powerhouse as she shares another passion of hers; that of bringing family and friends together during the holidays to create and enjoy her Holiday Hallacas (hi-jock-az) HOLIDAY HALLACAS Steamed Banana Leaves with Chicken, Pork and Beef Filling Yields: about 25 Hallacas INGREDIENTS Guiso Geese-so (Stew) Filling Make this a day in advance, as the flavors become more infused overnight. 2 limes, both halved 3 1/2 pounds chicken legs, thighs and breasts (hen is preferred/more traditional, but chicken works well too) 4-5 cups water (enough to cover chicken) ½ cup vegetable oil 3 1/4 pounds pork shoulder, with some fat remaining 2 1/4 pounds lean ground beef 1/2 pound lard or vegetable shortening (can also substitute 1/2 cup vegetable oil, though it will lack the flavor from the lard) 3 cups white onion, diced (about 3 medium onions) 4 cloves garlic, minced 1 cup (3-4) leeks, white and pale green portion only, thinly sliced 6 green onions, white part only, thinly sliced (about 1/2 cup) 1 pound red bell peppers, roasted with skins and seeds removed (*see note below on method), diced ½ teaspoon fresh or canned habanero peppers, finely diced 4 sweet cherry peppers pickled in brine (Italian style, sold in jars), diced 2 1/2 cups chopped tomatoes, peeled and seeded ¼ cup capers, finely diced ½ cup pimiento-stuffed olives, sliced ½ cup pickled antipasti-style pickled vegetables, such as carrots and cauliflower (in a jar) ½ cup muscatel (Muscat) wine 2 tablespoons prepared mustard ½ teaspoon freshly ground black pepper 1 teaspoon paprika Hallacas, ½ cup raisins 1 1/4 cups shredded papelon/piloncillo (sugar cane blocks or cones, available in Latin stores), grated. If you cannot find piloncillo, substitute ¾ cup molasses (which has a stronger taste than sugar cane) 2 tablespoons Worcestershire sauce 3 teaspoons salt * To Skin and Seed Peppers: Cover peppers with vegetable oil and place on a metal baking sheet; roast in moderate heat (350º) oven until skin wrinkles, about 50 minutes. Remove peppers from the oven and place inside a brown paper bag to cool. With a damp cloth, rub the pepper skin, then place the pepper under running water to loosen and remove both skin and seeds. Ingredients for Dough 5 pounds pre-cooked white corn meal: (3 packages of Harina Pan, or Masa Arepa flour made by Goya, both available in Latin markets) 2 cups chicken stock (reserved from the cooked chicken) 3 cups lard or Crisco solid vegetable shortening (do not use butter) 3 tablespoons of annatto seeds (or achiote paste if annatto is not available), carried in Latin markets 3 tablespoons salt Garnish This garnish is actually a deconstruction of the guiso ingredients and therefore “introduces” the meal to the diner(?) Explain ¼ pound lard or solid shortening, cut in ½ inch pieces 1 pound shredded hen or chicken breast 1 pound red bell peppers, cut in strips, skin and seeds removed (see ...
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    51 m
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