In this episode of the Scoolinary podcast, we have a pour-over coffee made from freshly-ground beans with Xueci (or Shu-tsa, as she’s known to her friends) Cheng. She is the lightning bolt creator who has sparked an interest in Sichuan cooking with her social media and newsletter project, Chill Crisp. A former editor at one of Germany’s biggest cooking platforms, she’s zeroed in on opportunities in the food sector and has mastered a winning formula for engaging an audience. She also reveals what people are curious about with respect to Sichuan food (and Chinese food in general), and tells us what she’d most like people to know about Sichuan cuisine.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks: Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Xueci's online course, Sichuan Cuisine, at https://www.scoolinary.com/courses/sichuan-cuisine

In this episode of the Scoolinary podcast, we have a piccolo coffee with Jade Nina Sarkhel, whose natural talent for creating appetizing food photos almost quite literally took her in a new direction, from her native London to Bali. She’ll tell you about the lucky shot she got that helped launch her career in food photography, but there’s more to just being in the right place at the right time. Jade soon adapted her singular creativity to emerging technologies to take advantage of new forms of marketing that were coming into play at the time. She offers advice for restaurant owners, plus a few tips that can be applied to both still photography and video. There’s much more to learn from her course, yet she also indirectly inspires us to go out, connect the food on our plate with the elaborate process it takes to put it there, and then share it with the rest of the world.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Jade’s online course, Food Photography with Smartphone, is coming to Scoolinary at the beginning of November. If you’ve been thinking about subscribing to Scoolinary, Jade’s course is a great one to start with! https://www.scoolinary.com/coming-soon.

In this episode of the Scoolinary podcast, we sip tea with Karime López, a visual artist turned professional chef once she discovered that food is its own kind of art. Now the executive chef at Gucci Osteria da Massimo Bottura in Florence, Italy, Karime indulges her creativity in the global menu she’s helped design for the restaurant. She explains how her age and gender kept getting her stuck in one area of the culinary arts when she was just starting out (but then she reveals how it has served her well since then). While her food may be divine, she’s also got a practical streak for developing dishes, yet it’s her multicultural experience — starting with her native Mexico, that’s empowered her to create edible (and visual) works of art.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Karime’s online course, Zero Waste Cuisine, at https://www.scoolinary.com/courses/zero-waste-cuisine.

In this episode of the Scoolinary podcast, we share a coffee with Paula Gertel and Cameron Fraser of Gertel & Fraser, their signature brand of “alive tableware,” which they’ll explain the meaning of. Anyone who’s ever watched a dish being professionally plated has witnessed the painstaking detail that goes into the presentation, but how many of us have ever given much thought to the actual plate underneath the dish? Both artists took the time to shed some light on this vital element of gastronomy despite being in the middle of a massive project to produce 160 pieces in time for an exclusive event in 10 days. Each piece they create is a culmination of carefully calculated choices to achieve specific results, but they will tell you that things don’t always go according to plan.Gertel & Fraser have managed to go beyond the “food is art” cliché to achieve a special kind of intimate moment between their tableware, the dish, and the diner — you will look at the plate that’s bearing your food with a new appreciation after you listen to this episode!If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Gertel & Fraser, at https://www.gertel-fraser.com or on their Instagram, https://www.instagram.com/gertel_fraser

In this episode of the Scoolinary podcast, we take flight with a double espresso with Dustin Everett, who earned his experience starting with his restaurateur parents, and later from celebrated chefs in their kitchens, to learning about the entire restaurant supply chain at stints around Italy. Dustin had something that other aspiring chefs didn’t — and big names from the culinary world saw that in him. One of them even gave him some ironic advice, which he took and never looked back. Though classically trained in Italian cuisine, he turned to Southeast Asian cuisine, and draws parallels between the two, which make sense once you hear them. He reveals his path to success in the competitive New York City dining scene and tells us what staying away from tired Asian food trends means when eating out in the U.S.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary

In this episode of the Scoolinary podcast, we treat ourselves to a cup of finely prepared coffee with lots of high-quality milk with Julia Kleist, a gastronomic consultant, food stylist, and entrepreneur in the art of plant-based cooking. With a “best in Spain” vegetarian restaurant in her list of distinctions, Julia explains her take on labels and how she sees the future of plant-based cooking (and dining). She offers some valuable travel tips that you won’t find anywhere else for how to research and discover a region’s cuisine, and she gives us all permission to think differently about creativity in the kitchen in our attempts to embrace a more plant-based diet.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Julia's online courses, Vegetarian Tapas, at https://www.scoolinary.com/courses/vegetarian-tapas, and Vegetarian Cuisine, at https://www.scoolinary.com/courses/vegetarian-cuisine

In this episode of the Scoolinary podcast, we go for an “untainted” espresso (straight black, that is) with Brian Guidry, cofounder of Miquel’s Organic Olive Oil, a single-estate organic olive oil producer and exporter from Majorca, Spain. “Untainted” is a theme that comes up again when Brian comments on recent developments in olive oil production and he shares some tips for how to look for the best quality olive oil. He also tells us how Miquel’s evolved from a local, family-run olive oil producer to an international exporter, which is no small feat, given the gasp-worthy number of regulations the small brand had to comply with. He uses the words “first” and “Kickstarter” to explain how Miquel’s got its funding to make the leap, but there’s more to it – you’ll have to listen to the episode!If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Brian and Miquel's Organic Olive Oil at www.Miquels.es

In this episode of the Scoolinary podcast, we go for an “untainted” espresso (straight black, that is) with Brian Guidry, cofounder of Miquel’s Organic Olive Oil, a single-estate organic olive oil producer and exporter from Majorca, Spain. “Untainted” is a theme that comes up again when Brian comments on recent developments in olive oil production and he shares some tips for how to look for the best quality olive oil. He also tells us how Miquel’s evolved from a local, family-run olive oil producer to an international exporter, which is no small feat, given the gasp-worthy number of regulations the small brand had to comply with. He uses the words “first” and “Kickstarter” to explain how Miquel’s got its funding to make the leap, but there’s more to it – you’ll have to listen to the episode!If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Brian and Miquel's Organic Olive Oil at www.Miquels.es

In this episode of the Scoolinary podcast, we perk up with an espresso (or two, or three) with Ragnar Fridriksson, managing director of the World Association of Chefs Societies (Worldchefs), affectionately known as the “United Nations of chefs.” A chef of many talents and experiences in his own right, Ragnar charts his career path and then begins to open our eyes to the vast depth of chef activities that are happening in the world right now — you could get lost in the volume of meaningful programs he describes. He explains the four pillars of World Chefs and what influences they have in the culinary world. As the host of more than 100 podcasts, he’s had the chance to gain knowledge from chefs around the world, which he shares with us. As the managing director of nearly a hundred-year-old organization, Ragnar has helped launch many of Worldchefs’ most ambitious programs during his tenure; he’ll tell you which one is personal.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Ragnar and Worldchefs at https://worldchefs.org

In this episode of the Scoolinary podcast, we get curious about “billy coffee” from Shaun Hergatt’s native Australia. He shares the story of his enviable upbringing in Mossman, on the northeast coast of Queensland, which had all the ingredients (quite literally) for him to become a world-renowned chef. Hunting, fishing, and gardening were all part of his childhood, but it’s what he has to say about his grandmother that hints at the many Michelin stars to come. You’ll be surprised to learn that he’s not the most talented chef, according to him, but he will tell you how he’s managed to start — and maintain — several highly successful restaurants around the U.S. You might be fooled into thinking that others saw something in him that he didn’t see in himself but that’s only because he lacks this one thing that’s often associated with chefs in his stratosphere. See if you can tell what that is.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Shaun's online course, Tasting Menu Design, at https://www.scoolinary.com/courses/tasting-menu-design

In this episode of the Scoolinary podcast, we abstain from coffee in solidarity with Sammy Monsour, who is at the tail end of a metabolism reset diet. A chef who’s deeply rooted and intimately connected to authentic Southern food, Sammy lifts the lid on one of the South’s most well-known dishes and explains the story behind his dish of the same name. He also reveals why shooting for a Michelin star comes at a cost to authenticity. He opened his first restaurant in Boston (Massachusetts, U.S.) and it’s there where a certain discerning class of diners paid him the highest compliment just by showing up – try to guess who they were. His skill in the kitchen lifted him to new heights but it’s what he chose to focus his energies on next that’s kept him engaged and dedicated to his craft. You will be inspired.Chef, cookbook author, food activist, and TV personality, Sammy leads without leading. Discover how he does that in this podcast. If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Sammy's online course, Southern Cuisine, at https://www.scoolinary.com/courses/southern-cuisine

In this episode of the Scoolinary podcast, we toss back a double espresso with Laura Meyer, entrepreneur and three-time world pizza champion whose skill for combining techniques and flavor is nothing short of pizza mastery. She reveals what not to do in competition and tells how an unexpected situation led to victory. She describes her award-winning pizza, which she’s included in her Scoolinary course, American-style Pizza, and she leaves no questions as to the difference between pan pizza and deep-dish pizza. She also names the reasons why pizza-making has undergone such a dramatic change in recent years, why there's still bad pizza out there, and which type of pizza is hardest to make at home.If you aspire to make award-winning pizza on your own, you’ll definitely want to hear what Laura has to say.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Laura's online course, American-style Pizza, is coming up in June so be sure to check out Scoolinary's coming soon page at https://www.scoolinary.com/coming-soon

In this episode of the Scoolinary podcast, we sip a smooth black coffee tempered with a piece of ice with Jiho Kim, a self-taught pastry chef and entrepreneur who scored a Michelin star for his inventive riffs on familiar Korean dishes. When he felt that he could learn no more from pastry after making one too many crème brûlées and molten chocolate cakes, he went hunting for his next challenge, which ran headfirst into the COVID pandemic. Whereas others faced challenges, Jiho found huge opportunities that took his career in a new direction. Or maybe it'd more accurate to say that he created opportunities through his fearless embrace of new experiences, his confident ability to blend ingredients, and his finely tuned skills for working with hydrocolloids. You be the judge, but also listen to what Jiho has to say about tipping, how to stay competitive in the restaurant business, and what pastry skills are necessary for the professional chef. Plus, you'll never believe what else he fits into his 16-hour workday.Jiho Kim is a rare chef in New York City's dining scene, as you will find out. Maybe he wouldn't describe himself that way but in this instance, actions truly are louder than words.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Jiho's online course, Modern Korean Cuisine, is coming up in April so be sure to check out Scoolinary's coming soon page at https://www.scoolinary.com/coming-soon

Today in this episode of the Scoolinary podcast, we have a hot coffee with Branden Lewis, chef and faculty member at Johnson & Wales University in Providence, R.I. (USA). Branden helped spearhead the development of the Sustainable Food Sytems major and Culinary Sustainability minor, which is the first program of its kind to focus on the culinary and pastry arts, in addition to agriculture, conservation, and health and nutrition. What Branden is teaching is an education of a different kind. He explains a little bit about what his students learn that helps position them as leaders in various sectors of the food universe. He tells us what the single, biggest challenge is to a more sustainable food system, and reveals who are the agents of change working toward solutions. For one of this classes, he takes his students to study abroad in a country whose citizens have a strong eco-literacy and stewardship mentality. You'll have to listen to the podcast to find out where that is."Influencer" seems too boring a word to describe someone whose impact gets regenerated with each new class he teaches. If "the hardest thing to open is a closed mind," Branden is the keyholder with an extraordinary ability to unlock his students' potential.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Learn more about Branden Lewis on his JWU faculty page at https://www.jwu.edu/faculty/lewis-branden.html

Today in this episode of the Scoolinary podcast, we have a black coffee with Trigg Brown, cookbook coauthor and co-owner of Taiwanese American Win Son Restaurant and Win Son Bakery in Brooklyn, NY. Listen up because you might be suprised by his career trajectory — it's missing something that seems fundamental to becoming a professional chef. He shares how he's adapted Taiwan's storied cuisine to create his style of Taiwanese American fusion cuisine along with his business partner, Josh Ku. He's also shared some accessible recipes through his Scoolinary course, which will be available next week, and he tells you which one you should start with. He also reveals what his goal was when he and Josh opened Win Son in New York's cutthroat culinary landscape. So far business has been good, which is proven not by what the people say but by what Trigg and Josh are about to do next.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Trigg's online course, Taiwanese American Fusion Cuisine, is coming soon in March, you won't want to miss it! https://www.scoolinary.com/coming-soon

Today in this episode of the Scoolinary podcast, we share a "work coffee" (americano with oat milk) with Anna Gordon, a project-manager-turned-pastry-chef who's almost literally made it her business to enchant her customers with cookies that range from classic to irresistably creative. She explains how not to take food too seriously (in the very serious business of food) and reveals the inner compass that guides her as a professional chef. She also tells us the one rule that can be bent but not broken when it comes to sweet creations. We get a little preview of what's coming to her cookie company, The Good Batch, based in Brooklyn, NY (listen closely to learn how to recreate her Valentine's Day Charm Cookie in your own kitchen) and she explains what makes the cookies in her Scoolinary course distinctly American. Cookies are really plated desserts in hand-held format, according to Anna, so get inspired to spin off some cookie creations of your own!If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Anna's online course, American Cookies, at https://www.scoolinary.com/?post_type=sfwd-courses&p=491538

In this episode of the Scoolinary podcast, we knock back several coffees with Micha Schäfer, Michelin-starred chef at Nobelhart & Schmutzig in Berlin and unrelenting activist who's changing the way people think about food. Forget "farm to fork" and learn instead "vocally local" and "conscious reduction" and what they've done to the Berlin food scene under Micha's watch. He also names the one thing that will have the most impact on food culture where you are. Few chefs are as intimate with their ingredients as Micha is, so pay attention because what he has to say about sourcing ingredients is vital advice for anyone who cares about eating. He's captive to the highest quality products, which is excellent news for both his diners and for us because he reveals how to tell if something is really (really) good.Grab a coffee and get ready to take notes from one of the world's most impactful chefs.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Micha's online course, Preserving Techniques in Modern Cuisine, at https://www.scoolinary.com/courses/preserving-techniques-in-modern-cuisine

In this episode of the Scoolinary podcast, we get going with a flat white coffee with Damien Wager, a self-made pâtissier and business entrepreneur whose Edible Art patisseries can be found throughout England. To indulge in any of his sensational pastries is to invite a "perplexing" dilemma, which is part of his successful business model. Homeless at one point in his life, he goes into great depth as to why he aims to be the most marketable pastry chef as opposed to the best. He knows firsthand the stigma associated with accepting assistance and he explains what he's doing to address that on his terms. His artistic medium (pastry) is incredibly visual and his creations are nothing short of masterpieces, yet his reluctance toward social media kept him away at first. Find out who his first Instagram follower was (you may already know him) and how that helped his meteoric rise in the world of pastry.Damien Wager is one-to-watch — not only for his skills and talent in pastry, but also for his expanding business and why treating his team fairly matters so much to him.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Damien's most recent online course, Lifelike Fruits and Nuts, at https://www.scoolinary.com/courses/lifelike-fruits-and-nuts

In this episode of the Scoolinary podcast, we indulge in a Southern sweet tea with Mason Hereford, a chef and entrepreneur based in New Orleans, La. (U.S.A.) His irreverent approach to cooking has earned him awards as well as a loyal following, but there's something even more vital that's scored him the respect of his friends and colleagues. A little more than a year after its opening, his first restaurant was voted "the Best New Restaurant" – you'll never guess what the initial investment was. Unrelated, he knows how to turn a loss into a win, which has helped him open two more restaurants in New Orleans. He's also a published cookbook author. His medium – sandwiches – offers infinite opportunities for creativity, which could overwhelm the simple sandwich until Mason puts it into greater perspective.Listen to this podcast to learn how Mason piles on the knowledge about sandwiches, the restaurant business, and all the layers in between.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Mason's online course, Flavor-packed Sandwiches, at https://www.scoolinary.com/courses/flavor-packed-sandwiches

In this episode of the Scoolinary podcast, we enjoy a soothing cup of masala chai with Anjalina Chugani, a chef, cookbook author and culinary guide who celebrates her ancestral southern Indian roots through her culinary style. As a trained quadra-cultural chef, Anjalina couldn't even cook this very basic staple when she started her culinary journey. She'll tell you what that is and why she wants people to know this about her. She'll also explain how she helps people overcome their fear of using spices and what's the secret to skillfully incorporating them into dishes. She introduces the holistic science of Ayurveda and gives some examples on how it's intimately related to food (hint: it's not about what you eat).If you're curious about some of the deeper meanings of Indian cuisine, this episode is not to be missed!If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Anjalina's most recent online course, Indian Party, at https://www.scoolinary.com/courses/indian-party

In this episode of the Scoolinary podcast, we rev up with an espresso with Intu-On Kornnawong, an environmental scientist from northern Thailand who followed her passion and became a professional chef. Inventive, adaptive, and formally trained, she quickly found and created opportunities for herself up and down the California (U.S.) coast. When she decided to return to her roots, it wasn't enough for her to simply prepare and cook Thai food, as an entrepreneur, she wanted to both elevate it and make it accessible to a broader audience. She explains how she did that and she lays out a compelling argument for why professional training is necessary in restaurants.The story of immigrant influences on the cusine of the United States is one that never gets old. Intu-On's story takes you on a culinary adventure to see how greatness is made in the kitchen.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Intu-On's online course about Thai Cuisine at https://www.scoolinary.com/courses/thai-cuisine

In this episode of the Scoolinary podcast, we tailor our coffee selection to our mood and to the season with Hardeep Rehal, an award-winning innovator in the world of cocktails. At the forefront of fusing gastronomy and cocktail culture to forge his in-demand career, Hardeep explains how he integrated his engineering studies with Copenhagen's vibrant bar scene to become a three-time Danish national bartending champion. But he's more than a bartender, which he attempts to define because what he does goes way beyond mixing things together and serving people. He reveals one of the biggest gaps in his industry and what the challenges are around it, and how he plans to bridge that gap.Cocktails — as you will learn — are not what they once were. In fact, they'll never be the same again, thanks to Hardeep and his singular approach to this centuries-old craft.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Hardeep's online course about Flavor Pairings in Cocktails at https://www.scoolinary.com/courses/flavor-pairings-in-cocktails

In this episode of the Scoolinary podcast, we refresh ourselves with a sparkling water and lemon with our guest, Kseniia Amber, an executive chef from Odessa, Ukraine. Unlike chefs who simply learn how to make heritage dishes, Kseniia gained an understanding for why Ukrainian dishes exist and how they are perceived in the world. She'll tell you that it's ""all about chemistry and physics,"" both of which she excels at in her cooking, but the way she reveals her cooking style and ethos suggests that there's way more to creating a dish than just science. As a graduate of the Culinary Institute of America, she gives some compelling reasons for why formal training is important, yet she has experienced firsthand what it's like when compassion outranks credentials and how a Ukrainian dish on foreign soil is far more than just sustenance to someone surviving a war. You won't want to miss this episode with Kseniia.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can see more information about Kseniia's online course about Ukrainian Cuisine at https://www.scoolinary.com/courses/ukrainian-cuisine

In this episode of the Scoolinary podcast, we have a custom coffee with oat milk and a touch of organic honey that our guest, Justin Horne, produces through a partnership with local farmers in the UK. Justin is an eco chef who founded the first plant-based, zero waste restaurant in Europe, but prior to that, his culinary training was anything but zero waste. He describes his evolution as a chef and his complete dedication to circular thinking, whether he's designing restaurants that emulate Mother Nature or developing upscale products using would-be waste ingredients. One of the founding chefs of the Chefs' Manifesto, Justin applies the actions defined by the chef-led project to all of his own endeavors. His Scoolinary course, No Waste Fish, is proof of his commitment to the Chefs' Manifesto.He's proven through his actions that he's got substance, but what about style? Find out for yourself how Justin can create a trend-worthy dish without giving up his values.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can see more information about Justin's online course on No Waste Fish at https://www.scoolinary.com/courses/no-waste-fish

In this episode of the Scoolinary podcast, we indulge in a Darjeeling tea with Mary Sue Milliken. Mary Sue has been a restaurateur and leader in the Los Angeles culinary scene and beyond for more than 40 years however, listeners may know her as much for her activism as for her radio and TV work. She's a rare blend of talented, unassuming, and ambitious, which earned her stints as a culinary diplomat with the U.S. State Department. Travel has a special role for her, as she will tell you, yet her take on travel is only possible because of another one of her character traits. Can you spot it? As an activist, if the COVID pandemic had at least one positive outcome, Mary Sue can take partial credit for it. Find out why she's committed to accelerating women's access to power in the food world and how she's accomplishing that objective. A born problem-solver with an upbeat attitude, she turned a terrible idea into an enduring radio program about good food and she reveals what motivated her to take action to fix our broken food system.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can see more information about Mary Sue's online course on Conscientious Baja California Cuisine at https://www.scoolinary.com/courses/conscientious-baja-california-cuisine

In this episode of the Scoolinary podcast, we have a choice between a dirty chai latte with oat milk or a coffee with a little bit of espresso with Shenarri Freeman. Shenarri rose to fame with her concept of soul food, which she reinvented without using any animal products. With a nickname that's pefectly tuned to her culinary philosophy, Shenarri tells us why and how she switched to plant-based cooking. While it may seem daring to reimagine such a traditional cuisine, Shenarri explains what soul food means to her and she reveals why vegan soul food is more than just what's on the plate. You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can see more information about Shenarri's online course on Vegan Soul Food at https://www.scoolinary.com/courses/vegan-soul-food

In this episode of the Scoolinary podcast, we learn what it takes to make the perfect flat white with Grace Ramirez, a very active chef activist (as she describes herself) who's embraced the celebration of Latin culture through food. It's in her nature to follow her impulses — even when she has no plan — and what she did in reaction to Hurricane Maria is proof of her selfless compassion — you will be inspired! She is a rare yet essential chef who invites interest in her culture by unraveling its richness for everyone to experience. Her index of flavors is deeply personal and connected to her family, and yet she has dedicated herself to sharing her heritage and making Latin food and its unique flavors accessible to all. She explains what Latin flavors are and how she has adapted and scaled traditional recipes to make in the modern kitchen and feed huge crowds. Plus, life lessons from JLo.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can see more information about Grace's online course on Latin Flavors at https://www.scoolinary.com/courses/latin-flavors"

For this episode of the Scoolinary Podcast, we share a cold brew with a splash of macadamia nut milk with Lisa Ludwinski, the chef creator of Sister Pie, a bakery in Detroit, Mich. (USA) that specializes in extraoridnary pies. Lisa is also a trailblazer in cooking videos and produced 100 videos from her tiny apartment kitchens that were dotted around New York City, where she went to study theater directing in the mid 2000's. While in NYC, she embraced, studied and sharpened her baking skills with some of the most famous personalities in the culinary world, to whom she gives a nod in this episode. There's more to pie than just crust, filling, and topping. It's these other ""ingredients"" that make Lisa's pies richer, more complex, and even more unique — and that's what's drawing people to Detroit to try a slice of Lisa's pies or to learn this authentic American culinary craft from the master herself. She shares a fun fact about her native Michigan, from which she sources most of the ingredients for her creations, and she reveals what's the most challenging thing about the pie business and which pie you just don't mess with.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can see more information about Lisa's online course on American Pies at https://www.scoolinary.com/courses/american-pies

In this episode of the Scoolinary Podcast, we have a café noisette with Natacha Gómez-Dupuy, culinary ambassador to Haiti, traveling chef, wine consultant, and an award-winning cookbook author. She's also a disaster relief trainer of trainers for the Caribbean, and a supporting member of the Chefs' Manifesto. To better understand Haiti's complex history, Natacha introduces us to some of the star ingredients in Haitian food. What makes Haitian food so unique is more than just centuries of influence by invading nations, it's in how the invidual ingredients are cultivated through the practice of "combit," which Natacha explains. Combit also produces a surprising result that the rest of the world would envy. As a wine consultant, her particular area of expertise is champagne, which has a deeper meaning for Natacha. She has a special desire for Haitian cuisine, which she shares with us indirectly through her book "Bak Fritay, Haitian Street Foods," and directly through this podcast.You can listen to all this and much more in this episode.Editor's note: the Chefs' Manifesto website is https://sdg2advocacyhub.org/chefs-manifestoIf you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can learn more about Natacha and the Chefs' Manifesto at https://sdg2advocacyhub.org/chefs-manifestoYou can see more information about Natacha's online course on Haitian Cuisine at https://www.scoolinary.net/courses/haitian-cuisine

In this episode of the Scoolinary podcast, we sit down with David Rickett, a self-made chef whose successes include reaching the final round of MasterChef UK, creating his own niche as a private chef, and adapting his studies in art history to food presentation.Without any formal training as a chef, David has discovered that there are some advantages to that (as well as some disadvantages), which he explains to us. There's a method to how he's reached such heights in the world of gastronomy, which you can use as well. If "imitation is the sincerest form of flattery," then David Rickett isn't looking to flatter anyone, instead he's in pursuit something greater. He also joins us in a spontaneous round to reveal how he would elevate everyday dishes through his style of food presentation.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can see more information about David's online course on Plating Techniques at https://www.scoolinary.net/courses/plating-techniques

In this episode of the Scoolinary podcast, we start with a black coffee with Kyle Connaughton, chef and restaurateur of The Single Thread Farm, Restaurant, and Inn, which are deliberately focused on sustainably sourced cuisine, starting with their own 24-acre farm.The farm at Single Thread is at the heart of what Kyle, along with his wife, Katina, planned for their business when they opened it seven years ago in northern California's wine country. Find out the ethos of Single Thread, which is influenced by Japanese kaiseki cuisine and omotenashi hospitality, and how the restaurant earned three Michelin stars in just two short years. Running a wildly successful restaurant isn't without its challenges though, and Kyle reveals what some of those are. He also explains how cooking these days has less to do with sensationalism and more to do with how diners perceive their food. Can we get out of the quagmire of our broken food systems? Kyle points out the first step to doing this.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can learn more about Kyle and Single Thread at https://www.singlethreadfarms.com/You can see more information about Kyle's online course on California Cuisine with Japanese Techniques at https://www.scoolinary.net/courses/california-cuisine

In this episode of the Scoolinary Podcast, we begin with a straight up black coffee with Alejandra Schrader, an award-winning cookbook author, chef, and a founding member of the Chefs' Manifesto.Compare a cup of green lentils to a cup of ground beef and find out that there's only a tiny difference in protein between the two. If that's a surprise, you'll be shocked to learn the most profound difference between them doesn't have anything to do with eating either one. Alejandra dispels the myth of protein in a plant-based diet and will blow your mind with what she discovered while studying plant-based nutrition. As an activist, she both inspires and advocates for a focus on plant-based ingredients through the recipes she creates. And, if you ever get asked this question, "What are some things that we ourselves can do at home to minimize our own carbon footprint?" Alejandra has answers.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can learn more about Alejandra and the Chefs' Manifesto at https://sdg2advocacyhub.org/chefs-manifestoYou can see more information about Alejandra's online course on Fresh and Fun Plant-based Cuisine at https://www.scoolinary.net/courses/fresh-and-fun-plant-based-cuisine

In this episode of the Scoolinary Podcast, we begin with an oat milk cappuccino with Paul Newnham, executive director of the Sustainable Goal 2 Advocacy Hub, which also runs the Chefs' Manifesto.Join us to find out what's in the Chefs' Manifesto and how many chefs have signed on to it so far. Maybe you even know some of them. Paul goes into detail about the program, which is a Scoolinary partner, and explains how it's a part of a greater movement toward zero hunger for the world. He also reveals what's key to making this happen (hint: it's not just one thing!)You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can learn more about Paul and the Chefs' Manifesto at https://sdg2advocacyhub.org/chefs-manifestoCooking with Insects and Sustainable Proteins https://www.scoolinary.net/courses/cooking-with-insects-and-sustainable-proteinsHaitian Cuisine https://www.scoolinary.net/courses/haitian-cuisineFresh and Fun Plant-based Cuisine https://www.scoolinary.net/courses/fresh-and-fun-plant-based-cuisineModern Italian Cuisine https://www.scoolinary.net/courses/modern-italian-cuisineSouthern Cuisine https://www.scoolinary.net/courses/southern-cuisineConscientious Baja California Cuisine https://www.scoolinary.net/courses/conscientious-baja-california-cuisineLatin Flavors https://www.scoolinary.net/courses/latin-flavors

In this episode of the Scoolinary Podcast, we have a cup of black coffee with Anthony Myint, founder of Zero Foodprint, a movement of chefs and food business teaming up with farmers to restore the climate and grow better food. Quick quiz: do you know the difference between carbon farming and conventional farming? What percentage of a restaurant's "foodprint" is actually from food? Anthony introduces us to the concept of "table to farm" and presents a cheap solution that's rooted in science for how we can all chip in to reverse global warming. Chefs play a huge role in this change but so do fast food chains, grocery stores, and even convenience stores. It's no longer about how much you spend to eat good food but how we are setting ourselves up for a future where global warming is in reverse and good ingredients are the norm.You can listen to all this and much more in this episode.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can learn more about Anthony and Zero Foodprint at https://www.zerofoodprint.org/