Culinary Now Podcast nyilvános
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Hosted by Jaime Schick and Matthew Britt. Jaime and Matt are both Assistant Professors at Johnson & Wales University and both hold Master’s Degrees in Education and certifications from the American Culinary Federation.
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Matt travels to Kyoto Japan to connect with chef Thomas Frebel from Noma to talk about their recent pop up, the importance of Kaiseki cuisine and how it has shaped the modern tasting menu as well as what it takes to make it at one of the most influential restaurants in the world.Culinary Now Podcast által
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Jaime and Matt connect with Danielle Carrino, pastry sous chef at Eleven Madison Park in NYC to talk all things plant-based in the world of three star Michelin pastries. Later in the episode, the chefs chat about the importance of being a sponge and buying in when working for the best.Culinary Now Podcast által
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Jaime and Matt connect with Emma Rotondo and Griffin Valentine, two emerging culinary educators to talk about what they feel makes a great teacher in the kitchen. The chefs share stories about the misconceptions and fears of being a new teacher and how to overcome when taking on your first class.Culinary Now Podcast által
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Jaime and Matt connect with master cheese maker and Mainer Allison Lakin to talk all things cheese. The chefs dive into Allison's story on taking the leap into cheesemaking and how changes in climate have direct impacts on the flavor of your favorite cheese. Later in the episode, Allison shares which cheese is leading the way in her growing empire …
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Jaime and Matt connect with the Queen of Flavor: Lasheeda Perry to talk about where to find inspiration in creating memorable dessert offerings for your guests. The chef's talk trends in the pastry world and how a little more schmoozing can help create long-lasting relationships within our industry.Culinary Now Podcast által
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Jaime and Matt connect with Boston legend, chef Paul O'Connell to chat about how the neighborhood dive can pave the way for today's culinary trends. Later in the episode, the chefs reflect how the food experiences that impacted their lives and why prioritizing the pastry program is important.Culinary Now Podcast által
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Jaime and Matt connect with JWU chefs Tim Brown and Joe Melanson to talk about their role in creating the Wildcat Food Rescue Club. The chefs talk food recovery and how repurposing meals created in culinary school kitchens can positively affect those who might suffer from food insecurity.Culinary Now Podcast által
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Jaime and Matt connect with Master Chef Ray McCue to talk about the importance of hospitality as well as the power of networking and leveraging professional organizations to build relationships and your career. Later in the episode, the chef talk day after Thanksgiving recipe ideas.Culinary Now Podcast által
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Matt connects with Miami Chef Nol Foretia to talk about being a personal chef for professional athletes. The chef's talk about how this career path can challenge even the most seasoned chef but also can offer a rewarding lifestyle. Later in the episode, the chefs dive into logistics for preparing meals for celebrities that are always on the go and …
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Jaime and Matt dive into the hit show "The Bear" to talk about how accurate it actually was to depicting our industry. The chefs also discuss which characters they liked and didn't like and then completely spoil the ending so if you haven't watched it yet - DO NOT listen to the end of this episode.Culinary Now Podcast által
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Jaime and Matt sit down with Matt Byrnes to discuss the similarities within food and music. Listen in to find out how writing a song compares to developing a recipe as well as how both a memorable meal and song can transport you to a certain time/place. Later in the episode, find out who everyone would share a meal with and why.…
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Jaime and Matt connect with JWU Alumni and founder of Forge to Table Knives, Noah Rosen, to talk about his journey in creating his own knife company. Later in the episode, the chefs talk about the importance of continuously engaging your customer via social media and what to look for from Forge to Table. Shoutout to all young entrepreneurs - You wi…
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Is culinary school still relevant? You bet it is! Jaime, Matt and Mike dive into the history of culinary education discussing how where we have been has impacted where we are going. Along the way, the chefs unpack the different levels of modern culinary education and identify opportunities that lie ahead within their curricula.…
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Jaime and Matt sit down with Ben & Jerry's Flavor Guru's Haylee Nelson and Colleen Rossel to get the scoop on how Ben and Jerry's creates and retires flavors as well as the nuances that determine which flavors are sold in different parts of the world. Later in the episode, everyone has fun imagining their own flavor, so keep an eye out for whether …
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Matt introduces Culinary Now's new segment, Food for Thought and is joined by Mike Makuch to chat about what's happening this week in food. On today's episode, Mike and Matt talk holiday gifts for the kitchen enthusiasts as well as identify creative ways to avoid supply chain challenges. From stones to skillets, listen in to find out which items ma…
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Jaime and Matt connect with L.A. based chef and activist Sammy Monsour to discuss the importance of effective leadership in the kitchen as well as ways young culinarians can engage the food system in meaningful ways. Later in the episode Sammy and Matt discuss their days at CIA and talk about how one mistake can help someone's cooking 20 years late…
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