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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.
Executive Chef Jean-Pierre Dubray of The Resort at Pelican Hill dishes the details about the resort’s surprisingly popular items, like Thai Fettuccine. Then, he explains why farm-to-table is not a new concept—more of an ever-evolving one. All of this and more on this episode of Travel Today with Peter Greenberg from the The Resort at Pelican Hill in Newport Beach, California.
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”.
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.
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
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.
Source Nation! Join us tonight for 3 amazing segments.
6- Up first is Healthy Cooking With Chef Oliver. Tune in as Chef Oliver delivers another amazing budget friendly dish. What's on the menu? Baked Lasagna. At 6:15, follow the slide show for step by step directions in making this simple & healthy dish.
7- Up next is our Resident Naturopathic Physician, Dr. Julissa (drjulissa.com). Tune in as Dr Julissa (drjulissa.com) and Kathy discuss Face Mapping & The Nervous System. Find out how you can learn about the health of your body simply by looking at your face and also to learn what the role of Nervous System is.
8- Kristy McCarley, Host of, "For The Health Of It" is back with another amazing show. Tune in at 8:15 as she welcomes, Dietician Sherry Collins into the studio to discuss, Southern Fried Nutrition.
Sherry Coleman Collins is a masters-level registered dietitian nutritionist who specializes in converting the science of nutrition into bite-size nuggets for consumers and professionals. Her professional experiences include nutrition communications, clinical pediatrics, professional writing, and working with individuals of all ages. Sherry's areas of emphasis include food allergies and special diets.
Call in and be a part of the conversation at 619-924-0933. You've heard it here from your favorite radio station, Source Radio Network.
We are pleased that Alan Scholl, Executive of the FreedomProject Foundation, has agreed to be our guest. FPE is a rapidly expanding online private school that teaches American values and principles. Listen in and call in with your questions, or comments now toll-free 888-773-4496. Look forward to hearing from you.
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!
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.
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