Showing results for title "The Chef" in Social Sciences

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Born in rural Mexico, Eduardo “Lalo” García Guzmán and his family left for the United States when he was a child, picking fruits and vegetables on the migrant route from Florida to Michigan. He worked in Atlanta restaurants as a teenager before being convicted of a robbery, incarcerated, and eventually deported. Lalo landed in Mexico City as a new generation of chefs was questioning the hierarchies that had historically privileged European cuisine in elite spaces. At his acclaimed restaurant, Máximo Bistrot, he began to craft food that narrated his memories and hopes.

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.

Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and ...

A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?

In a culinary fusion, Chef Harry Mangat expertly melds Australian native ingredients with vibrant Indian flavours, crafting innovative dishes such as Wallaby Vada Pav, Crocodile Curry, and Lemon Myrtle Chaat. In a conversation with Itee Dewan, Chef Mangat delves into his creative journey, illuminating the seamless marriage of his global travels and diverse cultural influences in the conception of his distinctive cuisine.

คุณภูริทัต (พีเค) เกตุแก้วเล่าเรื่องราวที่เข้มข้นและจัดจ้าน การไต่เต้าจากพนักงานล้างจานจนมาเป็น Executive Chef ที่เมืองแอดิเลด ตั้งแต่วันแรกที่ได้เพียง $10 ต่อชั่วโมง

Chef John Mitzewich and acclaimed food photographer Andrew Scrivani share their stories about food, life and all the crazy things in between. Join us for many memorable tales from the food world that are sure to make you smile.

We’re reviewing the fifth episode of Top Chef Wisconsin: Supper Club. Shark & Seth discuss getting back to a real quickfire, and then being subjected to yet another team challenge. They question the talent level on this season, and discuss how a budget should actually be shared. Finally, Shark pitches a new theory on why Top Chef tinkered with their Last Chance Kitchen format.

Talking to Chefs around the world, unscripted and unedited. Just chefs taking sh*t and telling stories, in hopes that these conversations make us all better and stronger. Crazy unbelievable stories of food, love, drugs, trauma, the restaurants where we've worked and everything in between.

In an already over saturated market of fitness, food and career based podcasts, Latoya Shauntay Snell wanted to explore beyond the limitations of her blog and social media and interview ordinary and well known people in the sports and food industry to discuss what brought them into their respective fields for five or so minutes. The Running Fat Chef Podcast is a weekly-ish podcast that explores beyond athletes and public figures' Google and Wikipedia pages to push guests to tell an authentic chapter from their own book. Why? Well because we're multilayered and more than titles and the ...

We’re recapping Top Chef Wisconsin’s fourth episode; The Wright Way. Shark & Hammer have a lot to say this week. They dive into their feelings on the season overall at the quarter-point, the choice to spend so much of this episode on architecture, the crazy focus on one particular team, the overall quality of this seasons cheftestants, and their thoughts going forward. Then, they give predictions for how Last Chance Kitchen is going to play out in the next few weeks.

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

The Last Black Chef Podcast is about the Implications and the consequences of being gay and one of the last black chefs in San Francisco. Told from a first-person narrative, Christopher Russell explores his culture, food and various experiences he has had throughout his life that has shaped him into the chef he is today. He also discusses being the Chef-Owner of Red's House, One of San Francisco's Last Black-Owned Restaurants. Support this podcast: https://podcasters.spotify.com/pod/show/thelastblackchef/support

Shark & The Hammer “Take It Cheesy” as they dive into Top Chef Wisconsin’s third episode. They question a lot of the decision-making by the cheftestants in this episode, from Crab Rangoon interpretations all the way down to the simple act of running. Shark questions his life choices after learning about Master Cheesemakers, while Seth reminisces about multiple 1990’s intellectual properties. They also dream about being invited to a Top Chef challenge, while they’re baffled by the impromptu croquette competition that broke out.

Shark & The Hammer recap Top Chef Wisconsin (season 21) episode 1: “Chef’s Test.” The guys dive into their initial reaction to Kristen as host, share their thoughts on the challenge and results, and discuss David, his hat controversy, and everything else that came along with him. They also provide a quick fantasy Top Chef scoring update, and give their updated Power Rankings Top 5.

We’re breaking down episode 2 of Top Chef Wisconsin, titled “Living the High Life.” Shark and Seth discuss beer in champagne glasses, cooking with hops, an idea for a future season of Top Chef, and randoms at the judges table. They dive into this week’s quickfire and elimination challenge, and Shark goes on another rant against team challenges. Finally, they just can’t quit the David discourse, and speculate on the new Last Chance Kitchen twist.

Shark & The Hammer are back for Top Chef 21! We share our thoughts on the trailer, our feels on a season without Padma, and dive into some of the celebrity guests and guest chefs we can expect in season 21 - including a 3 minute divergence to discuss The Bear (9:33-12:22). Then, it’s time for the fantasy draft (18:02). As we draft our fantasy teams, we break down all 15 cheftestants and our expectations for them.

Le podcast du magazine Le Chef