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The Untamed Chef Welcomes you into his World of all things Culinary No Rules, except the rule to cook what you want when you want I will teach Simple Recipes that will make any ordinary cook into an extraordinary Chef....the real truth of what to expect working in an industry that will chew you up spit you out and step on you if you let it... Culinary Q&A from all over the World...
THIS IS THE ONLY SHOW THAT PUTS YOUR QUESTIONS FIRST... NO BORING INTERVIEWS, SIMPLY THE RAW TRUTH OF EVERYTHING THAT IS GOING ON IN THE WORLD OF THE UNTAMED CHEF AND AROUND THE CULINARY WORLD.
Q & A YOUR QUESTIONS ANSWERED BY ME.... WHATS ON YOUR MIND WHAT DO YOU WANT TO ASK WHAT DO YOU WANT TO LEARN.........................
THIS IS THE RAW TRUTH
Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, CEO & FOUNDER OF CHEFS AGAINST CANCER, THE NATIONAL PINK TIE ORGANIZATION, CHEF’S APPRECIATION WEEK, and THE MUSEUM of CHEFS, CHEF DONALD CRUTCH!!!!
In 2013 Chef Donald wanted to recognize chefs and those serving in the culinary industry for their great talents and hard work in every community worldwide together. So Chef’s Appreciation Day was formed. In 2015 Chef’s Appreciation Week will be observed annually during the third week of August.
The observance of Chef’s Appreciation Week not only preserves the historical significance, but helps focus attention on the important purpose of Chef’s Appreciation Week. It’s a celebration to honor and recognize all chefs for their dedication, love of culinary, and willingness to serve their community for the common good.
Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, CEO & FOUNDER OF JESS NAWLINGS CATERING, EXECUTIVE CHEF MOSES JACKSON!!!!
Chef Moses received formal training at the Culinary Institute of New Orleans. After graduating, Chef Moses exhibited his culinary skills in his native city of New Orleans. While under the tutelage of such renowned Chefs as Emeril Laggasse at Nola’s restaurant and Paul Prudhomme at K-Paul Louisiana Kitchen, Chef Moses learned the art and distinctions between Creole and Cajun cooking.Chef Moses continues to show his love for food and people by offering his talents to demonstrate to others how to prepare delicious meals through cooking classes and his catering service, Jess Nawlings Catering. His passion and desire is to share the joy of cooking with everyone and his slogan is “there is no short cut for cooking good food for the soul”.
THIS WEEK, Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, FOUNDER, OWNER AND OPERATOR OF Cheffin Ain't Easy, CHEF JOE GRELLA!!!!
Chef Joe attended Keiser University in Florida as a culinary student. He had the slogan "Cheffin Ain’t Easy at Keiser University" imprinted on t-shirts for other culinary students to wear around campus. Since then, Cheffin Ain't Easy has become a lifestyle brand creating pride in communities around the world; a brand for those who have little support or recognition; for those striving to achieve their own greatness. Chef Joe donates a percentage of every Cheffin Ain't Easy sale to “No Kid Hungry” in hopes to end childhood hunger in America.
TUNE-IN TO THE LIVE SHOW! LISTEN VIA MOBILE AT 718-766-4964 OR ONLINE. THE SHOW WILL BE AVAILABLE ON DEMAND, PROMPTLY AFTER THE INTERVIEW.
THANKS FOR YOUR CONTINUED SUPPORT OF CHEF ELLIOTT'S ENTERTAINING SOLUTIONS RADIO SHOW ON THE NDUSTRY ENTERTAINMENT NETWORK.
Chewing The Fat with Big and Beefy is welcoming a few guests tonight.
In studio we have Chef Lou of The Chefs' Table here on Staten Island. This is the home base for Myself and Clems Pop Up Restaurants. Chef Clem is doing Italian Dinner Night w/ Sunday Gravy this coming Saturday.
Also on tap is Dave of Chez Vous Caterers and editor of thiswayonbay.com .
Calling in will be current chef on HK14 Chef T. We will see how she stomached the wrath of Chef Ramsey.
We may be getting a call also from Chef Aaron of last season of Hells Kitchen.
The Curvacious Cook will be chuming in as well as Jersey Jackie with The Weather.
The guys just got a gift from yupcoming guests The Pizza MAsters of The Cooking Channel. It's their newet cook book titled "Staten Italy"
Food Fight, Top 5 and News are also slated for the evening.
Let's see what Clem will be ranting bout this week.
Follow us on twitter: @CTFBBPodcast , @sichefrob , @chefclem70 @cuvaceouscook
Executive Chef Octavio Becerra of STATE Grill and Bar describes the modern American restaurant and how they are using handcrafted and local supplies. All of this and more when Travel Today comes from STATE Grill and Bar in the Empire State building with I Love New York.
Chef Ivan Flowers is the Five-Star Executive Chef of Top of the Market in San Diego, California. On this Eat, Drink & Be Merry segment, he chats with Big Blend Radio hosts Nancy J. Reid & Lisa D. Smith about keeping the momentum and balance in a busy kitchen, and his Warm Spring Salad that features fresh raw peas, piquillo peppers, king trumpet mushrooms, fresh baby spinach, and cooked asparagus. Chef Ivan Flowers is a frequent guest on Big Blend Radio. Watch for his Warm Spring Salad Recipe in the upcoming April issue of Big Blend Radio & TV Magazine.
This interview originally aired on March 15, 2015, on Big Blend Radio's Champagne Sundays variety show!
This will be the last episode of the Chef Cardinale Cooking Show! Chef Alex is sad to announce that he is retiring the Chef Cardinale Cooking Show. This was the show that started it all for Alex Cardinale. I started the Chef Cardinale Cooking Show 2 years ago to this day, and fast forward to now, I love Blogtalkradio and am hosting 2 awesome shows that will become famous like the Chef Cardinale Cooking Show. This was the show that created my most interesting and awesome chapter of my life!
I will discuss why I started the Chef Cardinale Cooking Show, I will discuss why I am retiring this show, I will discuss my new cooking show series, and I will give thanks to those who helped the CCCS become the success it is, and more!
Call in at 1 646-716-6458 to say good bye to Chef Alex!
PLEASE FOLLOW MY NEW SHOW HERE: ( THIS IS WHERE COOKING WITH ALEX CARDINALE WILL AIR)
Food Nation Food Talk Radio EP #31 Ask a Chef
We are asking Chef Shawn questions about cooking, eating, food, menus, and everything in between. We entertain the foodie masses for a half hour of food fun our way. Questions were pre asked on our FB fan page at Baycity Foodie Webzine either private message or on our wall. We will do our best to do what we do best, celebrate food with you. See you all there at the Chef's table. FYI you can also call in any food related questions and the Chef will do his best to answer them.
This episode is a one I have been looking forwad to for a long time, Tonight we talk to Chef Plum's mentor Chef Lonny Huot of Grand Cypress Orlando and pretty much the entire country. Chef Lonny was the guy who gave Chef Plum a chance and is a guy who knows food like no other. Not to mention the dude is a great story teller! Also we have show regular Chef Kyle Schutte checking in to talk all about his record first time ever happing 25k win on Cutthroat Kitchen as well as his recent trip to Costa Rica where he had some crazy eye opening experiences with food!
Chef Jeremy Manley 'San Diego's Sustainable Chef' joins Nancy J. Reid & Lisa D. Smith for Big Blend Radio's Eat, Drink & Be Merry show and discusses Salads. As he points out, salads do not have to be the typical bowl of lettuce leaves, but can include root vegetables such as beets, ancient grains and seeds such as farro and quinoa, fruits, cheeses and nuts. Known for serving fresh cuisine using seasonal and local ingredients, Jeremy is the executive chef and owner of Jeremy's on the Hill California Style Bistro in Julian, a popular mountain destination in San Diego, California. He is a regular guest on Big Blend Radio. Watch for his Apple & Almond Farro Salad Recipe in the upcoming April issue of Big Blend Radio & TV Magazine.