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We’re joined by Tiffany Derry, the co-founder of T2D Concepts, TV personality, and owner of critically acclaimed Dallas restaurants Roots Chicken Shak, Roots Southern Table and Radici Wood Fired Grill. Tiffany brings her Southern flair and global culinary insights, and discusses inventive ways of reimagining PepsiCo Foods brands as pantry staples. Enjoy this episode as we go Beyond the Plate… with Tiffany Derry.
This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com
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www.beyondtheplatepodcast.com
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We’re joined by Tyler Malek, the co-founder and Chief Creative Officer at Salt & Straw, where he is best known for developing over 2,000 inventive, delicious ice cream flavors. Tyler brings his knack for creativity and innovation to the Culinary Advisory Board, highlighting his playful approach to rethinking and transforming familiar flavors. Enjoy this episode as we go Beyond the Plate… with Tyler Malek.
This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
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We’re joined by Ali Bouzari, a culinary scientist and the co-founder and Chief Science Officer of Pilot R&D, where he combines his culinary creativity and scientific expertise to develop new products and techniques. Ali’s approach highlights the potential of PepsiCo Foods’ brands as everyday ingredients, including how ingredient substitutions can unlock a playful and delicious way to think about food. From his innovative use of iconic PepsiCo products like Cheetos in polenta, to tips for home cooks, Ali shares how his unique perspective bridges the worlds of science and culinary artistry. Enjoy this episode as we go Beyond the Plate… with Ali Bouzari.
This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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We’re joined by Ellen Bennett, the founder & Chief Brand Officer of the beloved culinary apparel brand, Hedley & Bennett, as well as the TV host of Kitchen Glow Up and author of Dream First, Details Later, inspiring people to make their dreams happen. Ellen shares her unique perspective on blending her fine dining background with her Mexican heritage. She also shares how she showcases the versatility of everyday ingredients from PepsiCo Foods. Enjoy this episode as we go Beyond the Plate… with Ellen Bennett.
This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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We’re joined by Eric Adjepong, a professional chef, Food Network host, bestselling author and activist, best known for his fusion of West African flavors into creative dishes. Eric dives into the creative intersections of his career and how they will all play a role as a member of the Culinary Advisory Board. He shares innovative uses for PepsiCo Foods brands as pantry staples, highlighting the power of bold flavors in everyday cooking. Enjoy this episode as we go Beyond the Plate… with Eric Adjepong
This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com
Follow Beyond the Plate on Facebook and X.
Follow Kappy on Instagram and X.
Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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For our season finale, we’re thrilled to welcome Aaron Franklin, owner of Franklin Barbecue in Austin, Texas, often hailed as the best barbecue spot on the planet. The self-taught barbecue expert shares his journey from humble beginnings—cooking just two briskets a day—to becoming the first pitmaster to win a James Beard Award and serving over 120 briskets daily to customers who line up for hours. Aaron opens up about why he still gets terrified cooking at events, the community-driven spirit that makes Franklin Barbecue a must-visit, and his Hot Luck Live Food & Music Festival. Aaron supports a number of organizations, but shares the great work of his friend (and friend of the pod) Chef Chris Shepherd and his Southern Smoke Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Aaron Franklin.
This episode is brought to you by PepsiCo Foods.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
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Dominique Ansel is the pastry mastermind who was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. We learn the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lessons he’s learned through his culinary adventures. Dominique shares a glimpse into the magic behind his iconic creations and the memories they evoke for his customers- and introduces us to his latest cookbook, Life’s Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. He also reflects on his dedication to teaching and giving back, including his inspiring work with City Harvest to fight hunger. Enjoy this episode as we go Beyond the Plate… with Chef Dominique Ansel.
This episode is brought to you by PepsiCo Foods.
This episode is brought to you by Fords Gin, a gin created to cocktail.
(recipe heard in episode is below)
Follow Beyond the Plate on Facebook and X.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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The Chocolate Chip Cookie Sip
Recipe courtesy of Joe Brooke
Makes 1 cocktail
1.5 parts Fords Gin
1 part sugar cookie washed heavy cream (blended together and fine-strained)
0.5 part crème de cacao
0.5 part vanilla syrup
Grated nutmeg, to garnish
1. Fill a cocktail shaker with ice and add all of the ingredients. Shake and strain into a chilled cocktail glass.
2. Grate fresh nutmeg over the top to garnish.
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Eric Adjepong is a father, chef, author, and Food Network host celebrated for bringing West African cuisine to the mainstream culinary conversation. From his memorable appearances on Top Chef to his collaboration with Crate & Barrel and his work with the PepsiCo Foods Culinary Advisory Board, Eric shares insights into his creative journey. He discusses the pivotal moment in culinary school when he realized he needed to focus on the culinary traditions of Africa. He also tells the story of which chef idol he declined the chance to work with—and the reason behind his decision. Beyond being one of the kindest chefs in the industry, Eric dedicates his time to giving back, partnering with organizations like Save the Children to support child nutrition initiatives. Enjoy this episode as we go Beyond the Plate… with Chef Eric Adjepong.
This episode is brought to you by PepsiCo Foods.
This episode is brought to you by Fords Gin, a gin created to cocktail.
(recipe heard in episode is below)
Follow Beyond the Plate on Facebook and X.
Follow Kappy on Instagram and X.
Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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Ghanaian Gimlet
Recipe courtesy of Joe Brooke
Makes 1 cocktail
1.5 parts Fords Gin
1 part fresh lime juice
.25 part tonic syrup
.5 part mango purée
.5 part simple syrup
Grated ginger, to taste
Lime wheel, garnish
Slice or cube of mango, garnish
1. Fill a cocktail shaker with ice and add all of the ingredients. Strain over rocks.
2. Garnish with a skewered lime wheel and piece of mango.
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For our Beyond the Drink season finale, we sit down with Sebastian Tollius, a globally renowned beverage director known for crafting exceptional hospitality and cocktail experiences. From his work at Eleven Madison Park and Clemente Bar in New York City, Sebastian shares his innovative approach to his beverage programs. He discusses the artistry of pairing flavors with gin, his dedication to reducing waste, and his commitment to sourcing responsibly. Beyond the bar, Sebastian discusses his impactful work with Rethink Food and their support of underserved communities. He also opens up about his passion for mentoring young bartenders, helping them grow, and inspiring the next generation of leaders in hospitality. Enjoy this episode as we go Beyond the Drink… with Sebastian Tollius.
This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He shares his journey- from pre-med at NYU to studying wildlife biology at University of Montana- and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dishes. He also discusses his commitment to giving back, from his involvement with Ben’s Friends and Urban Gleaners to his coffee company, Kann Coffee, which supports local Haitian farmers and celebrates one of the country’s essential exports. Enjoy this episode as we go Beyond the Plate… with Chef Gregory Gourdet.
This episode is brought to you by Kikkoman.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
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Kappy sits down for an inspiring conversation with Simon Ford, co-founder of Fords Gin and a celebrated figure in the world of spirits and cocktails. As a returning guest, Simon reflects on his journey in gin-making, emphasizing the deeper values Fords Gin brings to the hospitality community. He shares how Fords is more than just a bottle on the shelf; it's a commitment to bringing people together, supporting industry creativity, and giving back through memorable experiences. Simon also gives us a sneak peek (sneak listen?!) at the new cocktail bar at the Fords Gin distillery in London. Enjoy this episode as we go Beyond the Drink… with Simon Ford.
This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.
Follow Beyond the Plate on Facebook and X.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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In this special episode, host Andrew “Kappy” Kaplan moderates an inspiring panel from the Social Innovation Summit, bringing together three influential voices dedicated to creating positive change through food and sustainability.
Eric Ripert, acclaimed chef, author, and co-owner of New York’s Le Bernardin, shares his journey of blending culinary excellence with meaningful philanthropy.
Claire Babineaux-Fontenot, CEO of Feeding America, discusses her commitment to addressing food insecurity across the nation and highlights innovative, community-driven solutions.
Thomas Jonas, CEO and co-founder of Nature’s Fynd, dives into the role of sustainable food technology and how his company is redefining alternative proteins to create a more resilient and sustainable food system.This thought-provoking discussion explores the intersections of food justice, innovation, and community empowerment. Enjoy this bonus episode as we go Beyond the Plate… LIVE from the 2024 Social Innovation Summit.
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Marc Rose and Med Abrous are NYC natives who have made a significant impact on Los Angeles' nightlife and dining scenes. They have breathed new life into iconic spots like The Spare Room at the Hollywood Roosevelt Hotel, Genghis Cohen, and the classic La Dolce Vita in Beverly Hills. We explore their creative process, attention to detail, and what drives them to honor the legacy of these storied locations while pushing the boundaries of hospitality. Their community involvement spans across the cocktail community and the various cities they work in- organizations include The Mountaineers, Giving Kitchen, Billion Oyster Project and more! Enjoy this episode as we go Beyond the Drink… with Marc Rose & Med Abrous.
This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
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Drew Nieporent is one of the most accomplished and influential restaurateurs of our time. He is the founder of Myriad Restaurant Group and co-founder of Nobu Restaurants with actor and producer Robert De Niro. In this episode, we dive deep into Drew's philosophy on hospitality, his reflections on business principles, and his personal challenges, including surviving a stroke and cancer. He opens up about his forthcoming memoir, his 34-year partnership with De Niro, and what keeps him inspired after decades in the business. Drew's deep commitment to philanthropy shines through as he discusses his involvement with Citymeals on Wheels, Garden of Dreams Foundation and City Harvest. Enjoy this episode as we go Beyond the Plate… with Drew Nieporent.
This episode is brought to you by Kikkoman.
This episode is brought to you by Martin’s Famous Potato Rolls.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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Steve Schneider has more than 20 years of bar experience in New York, Singapore, Shanghai and Panama City, earning a reputation as one of the most respected and inspiring bartenders in the industry. He is known for his time at Employees Only when it earned “The World’s Best Cocktail Bar” Award at Tales of the Cocktail. In this episode, Steve shares his journey of opening bars across continents, and how it feels to be back in NYC! We dive into the creative side of his cocktail making and his love for the high-energy atmosphere of bustling bars. Steve also discusses his commitment to giving back, supporting his community, and mentoring the next generation of bartenders. Enjoy this episode as we go Beyond the Drink… with Steve Schneider.
This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
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Vikas Khanna's journey is nothing short of extraordinary - rising from homelessness as an immigrant to becoming an internationally acclaimed chef. He’s also a filmmaker, author of over 37 books, and one of the first Indian chefs to earn a Michelin star in the U.S. Currently, Vikas is the Chef and Partner at Bungalow in NYC. In this episode, he shares his remarkable story, from his roots in Amritsar, India, to the pivotal role his mother played during his most challenging moments. Vikas also discusses how cooking became the foundation of his diverse creative pursuits and reflects on his ongoing philanthropic efforts, including feeding over 80 million meals in India during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Vikas Khanna.
This episode is brought to you by Kikkoman.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
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We’re excited to bring you a special bonus episode featuring our partner, Kikkoman. Joining us is Shota Nakajima, a friend of the podcast and member of the Kikkoman Kitchen Cabinet- a group of chefs and culinary operators dedicated to sharing innovative uses for soy sauce in global cuisines. We dive into a fascinating discussion about various Japan-adjacent cuisines that incorporate soy sauce, the techniques he uses, and why he’s proud to collaborate with Kikkoman. Enjoy this bonus episode as we go Beyond the Plate… with Chef Shota Nakajima of the Kikkoman Kitchen Cabinet.
This episode is brought to you by Kikkoman.
Follow Beyond the Plate on Facebook and X.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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Moe Aljaff has been a creative force behind some of the world’s most celebrated bars, including Two Schmucks in Barcelona, which earned a top 10 spot on the World's 50 Best Bars list. Moe shares his extraordinary journey, from his refugee upbringing in Sweden to bartending around the globe, including stints in Amsterdam, Thailand, Norway and Barcelona. Now, as he gears up to launch a new bar in New York, Moe shares his philosophy on creativity born out of limitations and how he feels like he’s found home in NYC. He shares the importance and meaning of community in his craft and why being an integral part of the neighborhood holds such significance. Enjoy this episode as we go Beyond the Drink… with Moe Aljaff.
This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.
Follow Beyond the Plate on Facebook and X.
Follow Kappy on Instagram and X.
Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
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Andrew “Babish” Rea is the creative force behind the wildly popular YouTube channel, Babish Culinary Universe. Best known for his series Binging with Babish, Andrew shares how his passion for food and film led him to create an online culinary empire. We dive deep into his journey—from overcoming personal struggles and creative burnout to developing his own cookware line and embarking on new ventures like Bed & Babish. Andrew has used his platform to raise a significant amount of money for various charities including work with St Jude Children’s Research Hospital, Ugandan Water Project and more. Enjoy this episode as we go Beyond the Plate… with Andrew “Babish” Rea.
This episode is brought to you by Fords Gin, a gin created to cocktail.
(recipe heard in episode is below)
Follow Beyond the Plate on Facebook and X.
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Find Beyond the Plate on all major podcast platforms.
www.beyondtheplatepodcast.com
www.onkappysplate.com
***
The Expo Collins
Recipe courtesy of Joe Brooke
Makes 1-2 cocktails
4 oz. Fords Gin
2 oz. cucumber simple syrup
2 oz. fresh squeezed lemon juice
4-6 oz. soda water
8-10 lemon verbena leaves
2 pinches diamond crystal kosher salt
1. Build all in an ice-filled deli cup and add lemon verbena leaves.
2. Muddle lemon verbena leaves and top up with soda water.
3. There is NO garnish - just put a top on the cup, cut an X in the middle and push a straw in.
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Cassidee Dabney is the Executive Chef of The Barn at Blackberry Farm, one of the most renowned culinary destinations in the U.S. We learn her path to leading a world-class kitchen team and she shares the one must-have item every cook should own. We dive into The Barn’s menu and its hyper-local “Foothills Cuisine®” of Appalachia- a cuisine inspired by the freshest seasonal ingredients and produce grown just steps away from the kitchen. Cassidee also talks about her commitment to community, including her volunteer work with food-related projects at Boys & Girls Clubs and her efforts to support Share Our Strength through fundraising dinners. Enjoy this episode as we go Beyond the Plate… with Chef Cassidee Dabney.
This episode is brought to you by Martin’s Famous Potato Rolls.
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- Visa fler
