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ACF Certified Chef George Norrell returns this week after a short vacation. Chef George will be on tonight's and tomorrow's show. Tonight, Chef George will be talking French Cooking with us. Listen in to learn what Chef George has to say. French cooking is very fun. Chef George will have some nice recipes for us. If you want to learn all about French cooking listen in and learn all about French cooking. Enjoy the show.
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
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)
Join our host as he interviews Chef Rylon from Batter & Berries one of Chicago's Best Restaurants!
Batter & Berries is a bright cafe with creative french toast flights, omelets & other breakfast eats plus sandwiches & lunchtime favorites too. This show will be good!!!!!! Call in 347-205-9896
Address: 2748 N Lincoln Ave, Chicago, IL 60614
Monday8:00 am – 3:00 pm |Tuesday8:00 am – 3:00 pm | Wednesday8:00 am – 3:00 pm|Thursday8:00 am – 3:00pm
Friday8:00 am – 3:00 pm | Saturday8:00 am – 3:00 pm | Sunday8:00 am – 3:00 pm
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”.
Author and king of gore, Terry is the author of Servant of The Red Quill, All of The Flesh Served, The Rose Man, Dreg, most recently The Night is Long and Cold and Deep, and much more. Not only an author, Terry M. West is a filmaker and has earned acting credits in several films including Joseph M. Monk's The Bunker and The Blood Shed. Broadbased with his writing, Terry expands his work into graphic novels in the Young Adult category with his series Confessions of a Teenage Vampire. A finalist in the 1997 International Horror Guild Award for his short story The Night Out and having made the 1999 Bram Stoker Award preliminary ballot for Hair and Blood Machine, Terry has been all over the scare scene for decades now appearing in FrightNet, Scream Factory, House of Pain, Dark Muse, One Hellacious Halloween, etc., etc. Terry M. West is also a director, his work not at all tame and PG. Are you ready?
Dreg little known facts
Terry M. West's official website
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Host La Drama Princess' erotic website
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.
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!
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