Anatomy Of A Chef

Whitney is a sports-loving, coffee-drinking, food blogger, And the host of “ 29 Minute Meals”, She is a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, And is often featured on news stations across the country! On her blog at whitneybond.com , you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot.Click to view: show page on Awesound

Dalia specializes in creating meals for families that cater to their personal eating style and improve their energy and vitality. She hails from a pineapple plantation in Southern India and spent her childhood on rice paddy fields surrounded by coconut trees and acres of banana trees.Dalia is a trained Chef from the Natural Gourmet Institute and studied Plant Nutrition at Cornell University. She honed mher skills in the restaurant kitchens of Jean Georges' Spice Market, Pure Food & Wine,the James Beard Foundation, and as a Catering Chef for Linkedin HQ. After leaving the high intensity workplace that is NYC kitchens, she went on to share her knowledge of food and holistic living with her clients as their Personal Chef. Dalia's hope is that one of her posts provides you with inspiration towards discovering new tastes or making a simple change for the betterment of your mind and body. Click to view: show page on Awesound

Chef Jason Wilson’s career spans more than 30 years in the restaurant business, defined by innovation as the hallmark for his culinary success. His business acumen lies in his forward-thinking concepts, creative branding, and overall vision: from inspiration to design. This award-winning combination has evolved Jason into chef-owner of Miller’s Guild, The Lakehouse, and Civility & Unrest. His first restaurant, Crush, propelled him to the national spotlight and earned him culinary renown and numerous awards, including Food & Wine Best New Chef and James Beard Award Best Chef Northwest. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on A

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Chef Coral and her husband Russ, own the restaurant Garden Kitchen San Diego. They have spent years together enjoying all the tasty food that San Diego has to offer. Time and again though, they ended up back in their kitchen cooking food and meals that were satisfying, healthy, and most importantly, made with clean ingredients from scratch. Their fresh, home cooked meals inspired them to share high quality food that tastes great AND is affordable. With that in mind, they created Garden Kitchen, a place where you won’t have to compromise!In their cozy kitchen they take careful consideration of the food from beginning to end; purchasing, handling, preparation and presentation. Coral's cooking style reflects her love of all flavors, colors, cuisines and cultures, and she hope that you will enjoy it. They take immense pride in every facet of owning and operating what has become a neighborhood gem!Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us

Originally from England, Chef Colin Bedford says his culinary interests started at an early age. He was enamored by his mother’s home baking and helping his father water the vegetable garden. After attending and graduating from Yeovil College in Somerset with a Diploma in Hospitality, Chef Bedford took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The Castle is a family-run property, known for fostering up-and-coming chefs.Chef Bedford was recruited to The Fearrington House in 2005 as Executive Sous Chef. He became Executive Chef in 2008 and has since transformed culinary programs throughout Fearrington Village to a higher level. Equally adept at crafting the fine dining tasting menu at The Fearrington House, to directing the production of housemade jams and housecured meats, to making wood-fired pizzas at our beer garden, to leading the planting and harvesting of Fearringt

This Cleveland native left the Midwest for Denver and isn’t looking back.Born in Olmstead Falls, Ohio, David began his hospitality career as a busser in the local mom and pop breakfast place in Olmstead Falls. He moved up to a Lonestar Steakhouse as a host, then dishwasher and finally prep cook and line cook which whetted his appetite for the high energy environment of the kitchen.David graduated from Cuyahoga Community College with a Professional Culinarian Certificate that he describes as the best decision he ever made, “not only because of what I learned there, but the connections and networking that I did with the culinary instructors and fellow classmates.”Natural career progression landed David at Table 45 in his first sous chef slot where he began to appreciate the creation of menu items, combinations of flavors and presentations that tell a story both in flavor and style. Much of the produce came from a farm down the road from the restaurant where David explored the growers end of the business.He move

If you're looking to build your personal chef business harnessing social media is the answer. Quality photos of your food is the most efficient way to increase revenue and build your customer base. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Chris grew up in West Hills, California, and moved to Cocoa Beach because his father supported NASA. Chris became an executive chef at Bistro Twentynine at the age of 20 in Palm Springs, California, then opened another restaurant, Bistro 39, which was the sister restaurant in Oceanside, California.Chris has an amazing wife who supports him 100 percent in life, which could include some lonely nights and holidays due to the vicious hours and days that we work. Chris has two beautiful stepdaughters, Maggie and Miranda. Maggie pretty much eats anything that’s not spicy, and Miranda is a vegetarianLike a lot of us, Chris started out at McDonald’s at 16, and eventually worked in the Cocoa Beach Resort as a dishwasher and worked his way up to fry, grill and then sous chef at the age of 18. Chris has been part owner and executive chef at Amici’s Beachside Bistro, Kiwi Tennis Club, Silvestro’s and Trend Kitchen.Click to view: show page on Awesound

As Executive Chef of Urban Farmer in Denver, Chris Starkus curates a locally focused, sustainably sourced steakhouse menu influenced by the bounty of Colorado. Chris highlights his seasonally-driven menu with nose-to-tail cuts of naturally-raised meat, executed with finely honed French techniques. Overseeing the whole animal butchery in-house, charcuterie program.He also enjoys tending to the restaurant’s rooftop apiary and state-of-the-art Urban Cultivators featuring homegrown mushrooms, microgreens, and sprouted grains. Inspired by America’s European ancestry, Chris unites ingredients grown on-site with those harvested from closely regarded purveyors to offer rustic brunch, lunch, and dinner preparations with bold, straightforward flavors. That love for cuisine developed during his upbringing in Santa Clarita, CA, thanks to the influence of his great grandmother, Mini, and grandmother, Mary. The matriarchs’ from-scratch family meals—a tradition of their Italian heritage After completing his culinary studie

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small

Inspired by the hospitality of her 97 year-old great-grandmother and creativity of her mother, Whitney Miller’s passion for the art of cooking began at an early age. At twenty two, she won the show “Masterchef,” gaining the title of Fox’s 1st U. S. Masterchef. Soon afterward, Whitney obtained her degree, with an emphasis in nutrition, from The University of Southern Mississippi.Sharing her incredible story of determination and dream-come-true winning of Masterchef, as well as her faith and passion for family, hospitality, and cooking, Whitney acts as a motivational speaker and presenter for organizations/ events: Auburn University and the American Business Women’s Association; 2013 Mississippi Girl Scouts of America Gold Award Ceremony, 2013 University of Southern Mississippi Nutrition Alumni Banquet, and Gulfport, MS, Women’s Blessings Conference; national events such as the 2012 Myasthenia Gravis National Conference in Las Vegas and international events such as the 2012 Gulfood Show’s (World Food Leader’s S

Chef Bob is the president of chefbob.com one of Birmingham, Alabama’s top caterers which he has turned over to his children. Bob’s main focus today is being the culinary director of his church Olive Baptist Church in Pensacola, FLAs the culinary director he is in charge of their catering business which is a non-profit operation and the money made beyond the cost of the food is deposited into an escrow account for the church to use for capital improvements.Bob is a culinary instructor at the Christian Culinary Academy and a guest instructor at the Istanbul Culinary Institute in Istanbul, Turkey. Bob is a man who wears many hats but his biggest hat is his giving back to his church and communities.Bob was funny and a true pleasure to have on the show.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a che

Executive Chef Jason Hotchkiss knows his way around the kitchen, as he comes to Encontro with years of impressive restaurant and hospitality industry experience. In his previous position as director of culinary operations for The Patio Group (The Patio on Goldfinch, The Patio on Lamont, Fireside by The Patio, Saska’s Steak & Seafood), he was solely responsible for overseeing the consistency of quality within their food and beverage program. Chef Jason’s passion for sourcing sustainably caught seafood led him to obtain a Fish Receiver’s license so that he could purchase and receive the freshest catch available for his restaurants.Prior to his role with The Patio Group, Chef Jason held corporate chef positions at both the iconic Cohn Restaurant Group and Whisknladle Hospitality organizations. And before relocating to San Diego, he served as executive chef for the famed Bottega Louie in Los Angeles, where he managed a kitchen staff of 80. During his four-year tenure, the restaurant garnered accolades in nume

Barley Mash restaurant is a concept of bringing friends and family together. We make all of our food from scratch with local ingredients and as organic as possible. Enjoying food great drinks, conversations with each other.Kevin Templeton "No place I'd rather be for sure.”Nurturing a passion for cooking since the age of 17, Kevin Templeton attended and graduated with honors from the Western Culinary Institute in Portland, Oregon. Following graduation, Kevin returned to San Diego to work in restaurants throughout the San Diego County. He perfected his culinary talents and was well received at such top restaurants as Top of The Cove, Peohe’s and The Steakhouse at Azul La Jolla. Kevin’s extensive wine and spirits knowledge complemented his flair for complex flavor profiles, accenting his extraordinary cooking style. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a n

Cheffrey 911 Catering is owned and operated by Chef Jeff Gilroy, a chef of 17+ years who has worked in over 40 establishments all over Canada. His experience in fine dining makes him a go-to for occasions that need to be extra special. Whether it's food truck favourites or haute cuisine, Cheffrey 911 has the skills and experience for the job.Jeff grew up on the prairies of central Canada and began working in his grandfather's manufacturing plant at the age of ten. He worked in and around kitchens for a few years not really having a direction until one night, during a bar fight and a head-lock put on Jeff led to his real job in a professional kitchen. He spent 6 months learning from six of the best chefs in Canada who taught him all aspects of a restaurant.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are y

Since 2006, Chef Darlene of Make My Dinners Culinary Services, LLC has serviced the Woodstock area . With her great customer service and food planning, she will take the headache out of what to cook for dinner every night.Providing wonderful service, freshly made cuisine, and delicious cakes and desserts for your dinner party, birthday or just a night at home. You tell us what you want and she will make it happen for you and your guests!!Personal Chef Darlene will help you bring family back to the dinner table while saving you time and money. Chef Darlene is also a member of the United States Personal Chef Association and graduate of the Culinary Business Academy.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoac

Executive Chef Greg Dorsey runs the kitchen at Gray’s Tied House located in Vernon, Wisconsin as of our recording (Feb 2017) Greg has been the executive chef for six months, and like some other guests on the show he has not attended culinary school. Therein lies the message of patience and a belief in yourself, Chef Greg has been in the culinary industry for 16 years working in all positions in a professional kitchen leading to his current position.Greg has become quite the photographer and is using his new found skills to promote his food and the restaurant in the most economical and efficient marketing plan I’ve ever heard of. His photos are driving customers to the restaurant and are asking for the menu item they saw in the photo. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you kn

Chef Jonathan Freyberg attended the New England Culinary Institute and began working in the kitchen at the age of 14. His love for cuisine is evident in every dish he makes. Bellamy’s Restaurant offers California Modern cuisine with French influences. This hidden gem in Escondido is quickly progressing to the top, creating a farm to table dining experience and serving the most robust flavors of every season. Bellamy’s prides itself on quality food accompanied with impeccable service. Bellamy’s is upscale dining in a relaxed family atmosphere, where every guest will experience flavorful dishes, a pleasant environment and service second to none. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you

Marjorie’s California roots are apparent in her craft, as she brings fresh creativity to locally sourced, seasonal food. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014.Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, as sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya, and worked for James Beard award-winning chef, Marcus Samuelsson Washington Square in Philadelphia.In 2014 and 2015 Marjorie was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star.In addition