As the Christmas holiday is up on us, I've gone outside of South Carolina for my guest and welcome to Laura Pauli, a private chef and certified sommelier in San Francisco, CA. Listen in as she discusses her time in Poland with World Central Kitchen and the visits she made to Ukraine.
As the Christmas holiday is up on us, I've gone outside of South Carolina for my guest and welcome to Laura Pauli, a private chef and certified sommelier in San Francisco, CA. Listen in as she discusses her time in Poland with World Central Kitchen and the visits she made to Ukraine.
Mortal Wombat IPA. Do I have to say more? CJ Golobish is the brewmaster behind some of Greenville's most respected beers and he's a fascinating guy that's traveled the world, served in the US Marine Corps, and knows his beer and world history. Listen is as he and Jeremy Cody, the packaging manager of Liability, join me for an intriguing conversation and beer tasting.
Erik Guzman has the restaurant business in his blood. The son of a chef, Erik spent time in the construction business before launching Cucho's Taco Grill during the height of the pandemic. Listen in as John and Eric discuss the many challenges of opening and running a bustling restaurant.
No sooner had Russia invaded Ukraine under false pretenses of exterminating Nazis, World Central Kitchen was there. They set up a kitchen inside a warehouse in Przemysl, Poland and set about feeding the refugees from Ukraine. In mid-March I spent ten days there and on May 1st I returned for a second tour, and this time I recorded short interviews with my fellow volunteers. I hope this compels you to consider volunteering with WCK and if you have any questions about this please feel free to reach out to me.
You've read her essays on Greenville's food and beverage scene in Town Magazine, Spirit which is the magazine of Southwest Airlines, Tempus Magazine, 10Best.com, and USA Today. Prior to that Linda was the executive editor of Michelin's Red Guide of the US. Chefs across the country trembled at the prospect of being included in the Red Guide and it takes a battery of perfectionists to even attempt to achieve three stars. Listen in as Linda talks about meeting Chef Eric Ripert, lunch at Per Se, and a week joining a Michelin inspector team for lunch and dinner.
He's done an internship at The French Laundry, cooked at Greenville's favorite modern restaurant, Devereaux's, and is a graduate of Johnson & Wales Culinary. He also spent time as a GM of Chuck E. Cheese and those experiences taught him the secret of preparing for success. Listen in as Chef Brian and host John Malik talk about the many joys of cooking in the eldercare space.
At the Greenville downtown market, Nathan Vanette is the best dressed guy on Main Street. He has an affinity for vintage clothing and his vegetables are equally as well dressed. He's one of the folks that make Greenville a wonderful place to live and he's got big plans for the future of farming in the Upstate. Tune in and hear his story then find him at his farm in the west village or join his CSA.
How would you like to get your product in front of the ears of a great Greenville, SC audience? One that’s interested in our chef driven restaurant scene, local coffee roasters, organic farmers, craft breweries, local writers, and all the wonderful people that make these places rock and roll.
In a short time, Jason Janson has created a respected mobile seafood market that Greenville loves. He's a native of Charleston and a fan of fresh seafood. You'll be surprised to learn he does not have a background in hospitality. Tune in to learn more about Jason's love of shrimp and where to find his market.
Stay up to date
For any inquiries, please email us at hello@podcastworld.io