culinary education

This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th.

Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio Sanchez

MIKE TRAUD and The Chef Conference
The Chef Conference on Instagram
The Chef Conference Website

Get Tickets to The Chef Conference:
Day 1 April 12, 2024: Openings & Expansions
Day 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff Gordinier
Day 3 April 14, 2024: The Chef Conference Opening Night Event
Day 4 April 15, 2024: Keynote & Panels

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  

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The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

 
SPONSOR INFO
 United States Personal Chef Association

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.

Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history. 

On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques’s cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.

Rollie Wesen and The Jacques Pépin Foundation
The Jacques Pépin Foundation Website
The Jacques Pépin Foundation's  Instagram and Facebook
Rollie's Instagram
Jacques's cookbook New Complete Techniques

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  

Get the Chefs Without Restaurants Newsletter

Chefs Without Restaurants Instagram
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

On this week's episode of Fields, Melissa (Wythe was away on jury duty) speaks with the multi-talented Annie Novak.

Annie is the co-founder of Eagle Street Rooftop Farm, the director of Growing Chefs, a nonprofit that provides food education in schools and the community, the manager of the Edible Academy at the New York Botanical Garden, and the author of The Rooftop Growing Guide: How to Transform Your Roof into a Vegetable Garden or Farm. Annie began her journey into growing with commodity chain analysis (where does food come from, and where does it go?), by working at greenmarkets, and by learning from farmers in Upstate New York. She still stresses a regional perspective, emphasizing the importance of rural farms. Of course, she still loves botanical gardens and urban farms for their social impacts and educational offerings. Today, much of Annie’s work focuses on education. At the Edible Academy at the New York Botanical Garden in the Bronx, she offers children and adults first-hand experiences with plants and fungi in a vegetable garden and a greenhouse.

Melissa and Annie dive into how trees communicate, the metaphors we use to talk about plants and fungi, how they relate to each other and to us, and the need for “tenderness toward nonhuman things.” The two discuss creating biodiverse farm ecosystems and revisit the idea of seeds as time travelers. Annie offers a profound appreciation for the nonhuman living world. It’s a deep conversation, and one you won’t want to miss!

Photo courtesy of Naima Green.

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From the challenges of cooking with minimal dorm appliances to the nostalgia for a home-cooked meal, this week’s Meat and Three takes us to the college campus dining hall. We will learn how to make a delicious meal out of one’s favorite mug and microwave and the lengths one will go to for a beloved family meal. We will also explore the difficulty of finding culturally relevant food on campus, as well as the often unspoken reality of food insecurity for students and one man’s mission to end hunger around the world. 

Further Reading:

You can hear all about the College of the Ozarks’ Experiential Culinary Education program on Episode 35 of Eat Your Heartland Out.

Learn more about Dr. Amy Bentley’s research here. 

Listen to Joelle’s full appearance on My Family Recipe and read her original essay on Food 52. 

For more of Candace Davison’s dorm cooking expertise, check out The Easy College Cookbook and The Collegiate Cook. 

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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For our final episode of 2021, Zarela & Aarón are thrilled to welcome Mauricio Velázquez de León to discuss his relative, Josefina Velázquez de León. Josefina was Mexico's first celebrity chef: she was on the radio, television, and published  dozens of cookbooks popularizing traditional Mexican cuisine.

Together they dive into Josefina's legacy: she championed new technologies, promoted Mexican cooking both at home and abroad, and celebrated women throughout North America. Though Mauricio was only 5 when Josefina passed away, he was raised on stories of her life and works. He has followed her footsteps in becoming a publisher in his own right; check out his work at Duopress Books.

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!

Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

In a special double interview, listeners will hear how teenage dreams become a reality at Food & Finance High School, the only 4-year public high school culinary program in NYC. Executive Director of the non-profit Food Education Fund that supports culinary-focused high school programs, Eliza Loehr, shares stories of internships, externships and networking opportunities, in addition to discussing the implications of systematic racism on educational institutions. And star student Gabby Womack tells of her growing belief in herself, a confidence gained through her passion and connection to cooking at FFHS.

Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!

HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.

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On today's episode of "All in the Industry", host Shari Bayer goes "back to school" as she is joined by Rick Smilow, President, CEO & Owner of the Institute of Culinary Education (ICE) in New York City and Los Angeles. In 1995, Rick acquired the predecessor school, Peter Kump’s NY Cooking School, which was founded in 1975. ICE now offers highly regarded eight to eleven month career training diploma programs in culinary arts, pastry and baking, culinary management, and hospitality management. In 2016, DailyMeal.com ranked ICE “the #1 Culinary School in America.” Rick earned a BA degree in history from Emory University and an MBA in marketing from the Kellogg School of Management at Northwestern University. In 2010, he co-authored Culinary Careers: How to Get Your Dream Job in Food, a 360-page “information and inspiration” book published by Random House. Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Michael Gulotta's Maypop in New Orleans, LA. Listen at Heritage Radio Network, or subscribe at iTunes, Stitcher or Spotify. Follow us @allindustry.

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Sasha Bernstein grew up around food, fish to be specific. Her family has been in the wholesale fish business in NY for 4 generations. She now heads The Cooking Project in San Francisco where their mission is "to teach young people fundamental cooking skills" through partnerships with at risk youth services they're giving the youth of the Bay Area some real fundamental life skills that are also delicious!

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For the first episode of Inside Julia’s Kitchen, host Todd Schulkin speaks to Tanya Wenman Steel. In addition to serving as the Award Director for the Julia Child Award, Tanya is a cookbook author, the former editor-in-chief of Epicurious.com, and a passionate advocate for childhood nutrition and culinary education.

"New French Horn" by NOVYE VALTORNY is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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Marc Brazeau started the Food and Farm Discussion Lab several years ago to unite his many interests: agriculture, restaurants, social justice, and culinary education. The group grew to over 6,000 members at its peak. He just shut it down. We are going to talk about what the major themes of discussion were, how they changed, and what ultimately led him to close the forum.

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On this week's episode of A Taste of the Past, host Linda Pelaccio is joined by Dr. Tim Ryan, president of the Culinary Institute of America. Dr. Ryan has served as president of The Culinary Institute of America (CIA) since 2001. He himself graduated from the CIA in 1977, and received bachelor's and Master of Business Administration degrees from the University of New Haven. He earned his doctorate degree in education from The University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic Champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president.

This week on Snacky Tunes, Greg Bresnitz recaps the year in food and drink with none other than Michael Whiteman and his wife, acclaimed food writer Rozanne Gold. Michael Whiteman, president of the renowned Joseph Baum & Michael Whiteman Company, is considered this country’s leading food and restaurant consultant. Tune in to get the low down on the trends you may have missed including the Peruvian food explosion, the growth of the artisanal cocktail movement and labeling regulations. If you’re a foodie this is a must listen! This program was sponsored by 360 Cookware.

“It used to be if you wanted ethnic cuisine you’d have to go to some ethnic enclave or barrio, but that’s not true anymore. These flavors and cuisines are moving into mainstream America.” [08:32]

“The most interesting part of what’s happening with food in America today is in the low end of the market you’re finding people putting together ingredients that your grandmother would never have considered eating on the same plate.” [10:32]

“I think that bars in the next year will be the most fascinating place to look for food trends. There is a rise in this country of a whole new bartender and bar culture that leans towards natural, artisan [tendencies]. It’s farm to bar as opposed to farm to table.” [19:00]

–Michael Whiteman of Whiteman & Baum on Snacky Tunes