Mostrando títulos en Comida y Vino

Als Wolfgang Ahrens und ich uns 2007 auf den Weg machten, war www.hotelier.de eine unbekannte Website mit minimalsten Umsatz. 19 Jahre später ist unsere Seite aus der HOGA-Medienlandschaft nicht mehr wegzudenken: Das Newsportal inklusive einmaligem Branchenlexikon, LinkedIn mit bald 20,000 Followern, der Podcast mit jetzt 117 Folgen, viele persönliche Kontakte führten jetzt erstmalig zu einem Stand auf der Internorga! Und dies mit einem sehr guten Bekannten: Dem rollenden Podcast-Studio Fips! Der trägt jetzt den Zusatz 'Junior', denn sein Vorgänger führt sein Rentendasein bei einem ...

This week, we’re talking Gravenstein apples, a Sonoma County classic that is fading fast.Up in the Yuba City area, peach orchards - gone!At the same time, a whole wave of new fruit and berry varieties is coming your way.And in the bigger picture, restaurants are closing left and right. What is really going on out there?Plus, seasonal specialties like fiddlehead ferns and baby artichokes.And a juicy strawberry romance story from Dan’s younger days.It is all right here on Fresh from the Field Fridays with Dan...

You’ve probably heard the story—tiramisù was created in a brothel to “pick people up.”But how much of that is actually true?In this episode, we explore the famous tiramisù legend, and then dive into the real history behind one of Italy’s most iconic desserts. From its likely origins in Treviso in the 1960s–70s to its deeper roots in traditional preparations like lo sbattuto (sbatutin), discover how tiramisù evolved from simple, energizing ingredients into a global symbol of Italian cuisine.A short ...

In this episode, we’re sharing the simple summer cooking system that helps us keep feeding our families real food without spending all evening in the kitchen. We’re talking about using the crockpot, making a few basics ahead of time, and creating an easy rhythm that works with our busy summer days. https://thehomesteadchallenge.com

Trovi ingredienti, dosi e passaggi per la ricetta su TORTA PARADISO all'ARANCIA qui: https://blog.giallozafferano.it/vickyart/ricetta-torta-paradiso-allarancia/Questo episodio include contenuti generati dall’IA.

Stuff You Missed 3-27-26

The kitchen is one of the toughest workplaces in the world. Fast-paced, high-pressure, and relentlessly demanding, professional kitchens push cooks to their limits every day. But the journey from line cook to leader requires more than just great cooking—it requires systems thinking, resilience, and the ability to lead under pressure. From Line Cook to Leader is a practical guide for cooks, chefs, and kitchen professionals who want to grow beyond the line and become confident leaders in high-intensity culinary environments.

Episode Show Notes:You've done the work. You've costed your recipes, built a pricing system you trust, and you're not just guessing at your margins anymore. So … why does the money still feel tight? In this episode, I’m talking about a concept called “micro vs. macro thinking” — and making the case that MOST bakery owners are only operating with half the picture. If you've ever felt like you're doing everything right and still not seeing the financial results you expected, this episode is for you.Key Takeaways:There's a critical difference between understanding what your recipes cost...

In part two of my exploration of flavor and memory with Dr. Kevin Peterson, some of the topics we discuss include: What the Big 5 personality index (also known as OCEAN) might be able to teach us about how guests think about factors like novelty and comfort in the cocktails they enjoy. The difference between the highest-rated drink (on average) on most Castalia menus, versus the highest-rated drinks for specific individuals. How people respond when asked to describe their ideal cocktail - including the aesthetics and memories they tended to focus on, and which qualities they most often left...

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This week Nick talks about KFC flavored jelly beans... yeah you read that correctly.

Welcome to the second part of our first-ever two-part series of the latest episode of Lunch with Shelley with our fascinating guest Sir Martin Sorrell. Sir Martin is the Founder and Executive Chairman of S4 Capital PLC, a new age, purely digital advertising, and marketing services business, for global, multinational, and millennial-driven influencer brands. He was also the Founder and CEO of WPP for 33 years, building it into the world’s largest advertising and marketing services company, with a market capitalization of over (add pound sign) 16 billion when he left. Grab a seat at our...

Send us Fan MailIn this episode, we will reflect on the importance of releasing the past, manifesting our desires, and shaping our future—all while remembering to live fully in the present moment. Support the show

Trovi ingredienti, dosi e passaggi per la ricetta su MERENDE PER LA SCUOLA fatte in casa qui: https://blog.giallozafferano.it/vickyart/ricetta-merende-per-la-scuola-fatte-in-casa/Questo episodio include contenuti generati dall’IA.

Trovi ingredienti, dosi e passaggi per la ricetta su ANTIPASTI per STUPIRE a FERRAGOSTO qui: https://blog.giallozafferano.it/vickyart/ricetta-antipasti-per-stupire-a-ferragosto/Questo episodio include contenuti generati dall’IA.

Trovi ingredienti, dosi e passaggi per la ricetta su ANTIPASTI FREDDI per le feste NATALIZIE qui: https://blog.giallozafferano.it/vickyart/ricetta-antipasti-freddi-per-natale/Questo episodio include contenuti generati dall’IA.

Episode 190 — Description Precision isn't a luxury in the kitchen. It's the standard. Episode 190 brings that into focus with Chef Thomas Mandzik of The Tampa Club and Aaron Sharpe of Testo North America. This conversation moves beyond the plate and into the systems behind it. Temperature, consistency, accountability. The details that don't always get seen, but dictate everything. Chef Mandzik breaks down how structure and discipline shape execution in a professional kitchen, while Aaron Sharpe introduces the role of measurement and food safety as part of the workflow, not an afterthought. ...

In this Episode Greg and Scott explore the concept of resiliency through both human behavior and regenerative farming systems. Scott Murray shares practical strategies for adapting to stress, uncertainty, and environmental challenges while building stronger personal and agricultural systems. The conversation connects biological resilience, seen in ecosystems and farms, to everyday preparedness, food security, and mindset. Listeners walk away with six actionable ways to improve resilience in their homes, gardens, and lives.Our Guest: Scott Murray has over 50 years of experience in organic ...

今回は、Special Interview。都内で4店舗を運営しているビアブルヴァード株式会社のピルスナーウルケル公認タップスターMIYUKIさんにお話を聞きます。●ビアブルヴァード株式会社https://www.beerboulevard.com/top.html●MIYUKIさんInstagramhttps://www.instagram.com/miyu_tapster/◆ビア恋のブログはじめました！https://beerkoi2024.wixsite.com/beerkoi◆こぐねえ Xhttps://x.com/koguneee◆こぐねえ Instagramhttps://www.instagram.com/kogure.ryo/お酒コミュニティ「サカラバ」に入りませんか？（R7.6...

Trovi ingredienti, dosi e passaggi per la ricetta su TRECCINE di FROLLA all'arancia qui: https://blog.giallozafferano.it/vickyart/ricetta-treccine-di-frolla-allarancia/Questo episodio include contenuti generati dall’IA.