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In this episode of the Scoolinary podcast, we have a rich black coffee made from Brazilian beans with Manu Buffara, chef, activist, and restaurateur of her namesake Manu in Curitiba, Brazil. On the eve of the 5th annual Alimenta Curitiba (Feed Curitiba), which she founded through her Instituto Manu, she took the time to explain the responsibility that comes with celebrity status. She deserves all the fame she’s earned as a pioneering chef, and she credits her heritage as well as her native Brazil as influences. An award-winning entrepreneur, she tells us what chefs need to do with the dishes they create, and she explains in detail how Brazil is so much more than churrasco and feijoada.
If you want to sample Brazilian cuisine, get an authentic “taste” in this episode with Manu Buffara.
If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast
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You can get more information about Manu's online course, Brazilian Fine Dining, at https://www.scoolinary.com/courses/brazilian-fine-dining -
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
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You can get more information about Xueci's online course, Sichuan Cuisine, at https://www.scoolinary.com/courses/sichuan-cuisine -
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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:
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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:
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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:
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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:
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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:
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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=podcast
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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:
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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:
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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=podcast
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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
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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
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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=podcast
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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=podcast
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You 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=podcast
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You 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=podcast
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You can get more information about Mason's online course, Flavor-packed Sandwiches, at https://www.scoolinary.com/courses/flavor-packed-sandwiches - Visa fler
