Jul 5, 2016

Amanda Pacheco, Pastry Chef

Hear what life is like as Pastry Chef of the venerated Balthazar Bakery - where thousands of croissants, baguettes, scones, breads, tarts, cakes, pies and mini pastries are lovingly made daily at its Englewood, New Jersey 14,000 square foot facility. Amanda Pacheco, who earned degrees in both Culinary and Pastry Arts from Johnson & Wales, began working at Balthazar as a pastry cook, worked her way up to sous pastry chef and in 2015, snagged her dream job - Pastry Chef. Amanda, who supervises a staff of 8, gets to work at 5:00am 5 days a week, including holidays - Thanksgiving, New Year's Day, Easter. But, it's a labor of love.Grab an iced tea and a galette and check out this mouth-watering conversation.

May 3, 2016

Valerie Shulock, Chef, Entrepreneur and Small Business Owner

She might not have any formal culinary training, but that didn't stop Valerie Shulock from launching her own catering business, Basil Tree. That was back in 1987, when she and two friends cooked and created in a cramped kitchen in Somerville, Mass making unique dishes for area cafes and take-out markets. Today, Val has more than 30 employees who work out of a much larger space in Cambridge. Basil Tree Catering & Cafe is a business with a conscience, working closely with the Boston area's charitable organizations and shelters. As a certified Sustainable Business leader, Val and company recycle and re-compost more than 90% of their waste. Val shares her philosophy, work ethic and some of her delicious dishes - made from scratch with fresh, all natural ingredients.

Feb 2, 2016

Dana Gunders

Dana Gunders has her work cut out. A Staff Scientist at the prestigious National Resources Defense Council, she leads the organization's work on reducing food waste and promoting sustainability throughout our food systems and supply chains. Dana is the author of the Waste-Free Kitchen Handbook, which she describes as a 'light-hearted kitchen reference book packed with handy information to help reduce the amount of food wasted in our daily lives." By the way, the average household of 4 spends about $120 a month on food that's never eaten! Tune in - there's plenty of food for thought in this conversation.

Jan 26, 2016

Nancy Easton

Readin', writin,' rithmetic, repast. It's a combination Nancy Easton strongly supports. In 2005, she co-founded Wellness in the Schools (WITS). As Executive Director, Nancy's goal has been to inspire healthy eating, environmental awareness and fitness as a way of life for children in the public schools. She has helped WITS grow from 3 New York City public schools to more than 70 - impacting some 40,000 students. WITS works with a committed team of professionals, including renown, well-respected Executive Chef Bill Telepan.

Dec 1, 2015

Stefanie Sacks

Ever since she was a teenager, Stefanie Sacks has been on a mission - to help all of us develop healthy eating habits by providing the lowdown on what we put in our mouths. Her book, What the Fork Are You Eating? An Action Plan for Your Pantry and Plate, exposes the truth about what's hidden in our food. It also provides an action plan with 50 time-tested recipes. You can't afford to miss what this Culinary Nutritionist, author, teacher and professional chef has to say.

Nov 24, 2015

Danielle Saunders

Danielle Saunders' love of cooking began at the tender age of 5 when she started helping her family prepare Sunday dinner. She's still going strong. So strong in fact, that in 2011 she wowed the judges at the Food Network, becoming the first female African-American winner of its hit TV show "Chopped." She also walked off with top honors on "Chopped Champions." She's studied with the best and her client list has grown along with her culinary career - Danielle was Sean Combs' personal chef and has also cooked for Oprah, Tom Hanks and Mary J. Blige. This is a conversation sure to whet your appetite.

Aug 18, 2015

Leanne Brown

LeanneBrown.jpgLittle did Leanne Brown know that a project for her Masters Degree in Food Studies at NYU would change her life and the lives of thousands of others. Stunned by the number of Americans on food stamps, Leanne asked herself, how well can someone really eat on $4 a day - the amount provided by the government? She answered that question by developing recipes made of whole, unprocessed foods that promote the joy of cooking and show just how delicious and inspiring an inexpensive meal can be when made at home. The result? Her book - Good and Cheap - Eat Well on $4/Day. Meet Leanne, named one of Forbes 2015 30 Under30 - Food & Drink.

Aug 11, 2015

Elizabeth Paradiso

ElizabethParadiso.jpgMeet Elizabeth Paradiso, owner and main ingredient of Sweet Elizabeth's Cakes and Bakeshop, a fixture in Philadelphia's Manayunk neighborhood since 2011. Elizabeth's been baking since childhood. Her specialty back then? Pie rugs! Her creative juices haven't stopped flowing, so join us for a delicious and mouth-watering conversation.

May 26, 2015

Aileen Bordman

AileenBordman.jpgAileen Bordman grew up surrounded by beauty and art. Her mother Helen helped restore the gardens at Giverny, home of Claude Monet. Aileen's passion and first hand knowledge of the artist's life is evident in Monet's Palate, the 2008 documentary she wrote and produced after taking a sabbatical from her career on Wall Street. And now there is Monet's Palate Cookbook - The Artist & His Kitchen Garden at Giverny. Co-authored by Aileen, it recreates the artist's two-acre garden through detailed information about the vegetables he grew and the 60 recipes she created - inspired by his journals and extensive travels. You're in for a fascinating, first-hand conversation about the Father of Impressionism.

Oct 14, 2014

Karen Pearl

KarenPearl.jpgWith a small but dedicated professional staff and 8,000 volunteers, God's Love We Deliver provides 4,600 meals each weekday to people in the New York City metropolitan area who are too sick to shop or cook for themselves. The person overseeing this critical lifeline is President and CEO Karen Pearl. Learn all about this amazing operation that's been around for 30 years.

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