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In part II this Voice4Chefs conversation, Chef Adi explains how working in international kitchens changed him personally as much as professionally, emphasizing that travel expands perspective beyond career focus and money. He shares an early Dubai experience at Marina Social where a calm, confident senior chef modeled composure and muscle memory under pressure, shaping Adi’s leadership outlook. Adi describes learning to slow down through European culture, contrasting it with the relentless pace of Mumbai. He discusses how Michelin-level kitchens function as disciplined “sanctuaries,” rooted in mise en place, momentum, and leaders who model action rather than blame. Adi details how he applied to Boury Academy at Boury in Belgium, advice for standing out with a crisp CV and clear purpose, and what he learned there about precision, Chef Tim Boury’s attention to detail, and teamwork practices that accelerate prep.

00:00 Travel Changed Me

01:25 New Perspectives Abroad

02:38 Larry Jr Larder Lesson

06:23 Slow Down To Live

11:33 Mise En Place Mindset

14:37 Vision Purpose Momentum

17:34 Fixing Kitchen Momentum

19:21 Reject Toxic Chef Culture

20:53 Landing Boury Stage

24:58 Meeting Tim and Inge

26:59 Three Star Teamwork Systems

30:07 Dubai Breakthrough Mentor

32:20 Final Advice and Gratitude

Contact: Chef Adi

Email: adi.dherange619@gmail.com

Instagram:@oui_chefff

Intern at the Boury Academy: https://www.bouryacademy.com/what

Season2

Have you heard about Dynery? It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges three percent,

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Become a monthly supporter:

https://www.buzzsprout.com/1432717/support

Your donations aid in amplifying the voices of chefs globally.
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Chef Adi’s Michelin-Star Journey: Purpose, Mise en Place, and Global Kitchen Lessons

Chef Adi, an Indian chef currently working at Handmade Cafe in Pune India, shares how his passion for purpose-driven cooking and constant community-focused restaurant culture. Joined by host Michael and co-host Chef Steven, Adi recounts realizing cooking as his identity in his early teens, being inspired by TV cooking shows, and developing “muscle memory” by repeatedly watching techniques when ingredients weren’t affordable. He emphasizes cleaning, organization, and mise en place as foundations for success, and explains kitchen roles like commis and larder. Adi reflects on working across multiple countries, learning people and perspectives through travel, and pursuing excellence in high-level kitchens, including a three-month stage at Belgium’s three-Michelin-star Boury under Chef Tim Boury, where teamwork, discipline, and momentum drive uncompromising standards. Adi also credits Chef Nick for giving him an opportunity in Dubai after a visa rejection, sparking his international journey.

00:00 Meet Chef Adi

01:03 Life in Pune India

02:18 Handmade Cafe Vision

04:37 Community and Regulars

05:40 Michael Chef Confession

09:56 Cooking as Identity

15:26 TV Shows to Skills

20:36 Clean Kitchen Culture

24:48 Travel Changes You

Contact: Chef Adi

Email: adi.dherange619@gmail.com

Instagram:@oui_chefff

Intern at the Boury Academy: https://www.bouryacademy.com/what

Season2

Have you heard about Dynery? It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges three percent,

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Become a monthly supporter:

https://www.buzzsprout.com/1432717/support

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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On The Voice4Chefs podcast, we welcome Michelin-trained co-host Chef Steven and guest Chef Christophe Domergue, a classically trained French chef who worked in Michelin-level kitchens in France and Switzerland, moved to New York’s Le Cirque via Daniel Boulud in 1992, and later became executive chef at a Gordon Ramsay restaurant at Paris Las Vegas. Domergue traces his passion to long family meals in southwest France and his castle-based culinary school, then describes mentorship in Las Vegas that shifted his focus toward management, P&L, and financial operations. He argues great cooking is no longer enough and emphasizes 401(k) literacy, investing early, and understanding pay stubs, noting many chefs miss employer matching. He recounts COVID’s operational damage and burnout, leading to retirement at 56 after Tropicana’s closure, and stresses balance, communication, and planning for the future.

00:11 Meet Chef Christophe

01:06 Family Meals in France

03:15 Culinary School in a Castle

03:56 Long Dinners and Culture

07:37 Food as Connection

08:49 Vegas Leadership Mentor

11:05 Why Money Matters for Chefs

12:46 Career Path to New York

15:13 Le Cirque and Daniel Boulud

18:11 Allan Ducasse Network and COVID Wakeup

20:45 401k Wake Up Call

21:59 Why Chefs Must Save

22:45 Fixing 401k Blind Spots

25:31 Pandemic Kitchen Fallout

27:48 Choosing Early Retirement

29:59 Travel Food Traditions

31:16 Duck Foie Gras Roots

33:15 Working With Chef Steven

35:02 Final Money Family Advice

36:48 Key Takeaways Farewell

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

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Voice4Chefs Turns 5: How a Pandemic Idea Became a Global Hospitality Podcast

May 2026 marks the five-year anniversary of the Voice4Chefs podcast, founded May 1 2020 during the pandemic when restaurants fell silent and hospitality workers faced uncertainty. The host, a former restaurant professional who transitioned into technology, describes creating the show to honor chefs and the people behind hospitality while battling imposter syndrome and launching with help from Toastmasters mentor Kyle Hall and a leadership project that clarified the podcast’s mission. He credits his wife for building the brand identity and musician Steve Olson for composing the show’s original theme. Discovering the Clubhouse community “Food is Religion” expanded the podcast globally through audio-only conversations and cooking classes, connecting him with Chef Mimi Lan and co-host Chef Steven. Over five years, the podcast has focused on resilience, reinvention, mental health, and human connection.

00:00 The Silence Begins
01:28 Why Voice4Chefs Started
03:36 Imposter Syndrome Hits
05:24 Toastmasters Turning Point
07:38 Building the Brand
08:21 Finding the Theme Song
13:42 Clubhouse Goes Global
15:56 Audio Only Cooking Magic
17:55 Beyond Food Connection
19:54 Gratitude and Shout Outs
22:16 What Comes Next

Season2

Support the show

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In this heartfelt episode, we welcome entrepreneur and restaurateur Tawfik Maudah, founder of Café Yemen in Renton, Washington. Joined by special co-host Carrie Dugan, we explore Tawfik’s journey from a small mountain village in Yemen to building a thriving restaurant rooted in culture, hospitality, and tradition.

Tawfik shares vivid memories of growing up surrounded by family, fresh food, and daily rituals that shaped his deep appreciation for authentic cuisine. From milking cows as a child to introducing Seattle to Yemeni flavors, his story is one of resilience, identity, and connection.

This conversation dives into the power of food to bring people together, the rich (and often misunderstood) history of Yemen, and the passion behind creating a truly communal dining experience.

Key Topics & Highlights

• Growing Up in Yemen
  • Life in a mountain village with multi-generational family living
  • Fresh, organic food sourced from farms and livestock
  • Daily routines centered around family, food, and community
• Village vs. City Life
  • Differences in food preparation and lifestyle
  • The loss of authenticity when moving away from farm-fresh ingredients
• A Childhood Story to Remember
  • Tawfik’s memory of drinking fresh milk straight from the cow before dinner
• Journey to the United States
  • Coming to the U.S. as a student
  • Finding a sense of belonging and eventually building a life and family here
• Why Open a Yemeni Restaurant?
  • Noticing the absence of Yemeni cuisine in Seattle
  • Feeling a responsibility to represent his culture
  • The challenges of launching a restaurant
• The Origins of “Mocha” Coffee
  • The word “mocha” comes from the Yemeni port city Mokha
  • Yemen’s historic role in global coffee trade
• Yemeni Food & Culture
  • Signature dishes like Fahsa, Mandi, and Ful
  • The importance of shared meals and communal dining
  • Food as a symbol of hospitality and connection
• Customer Impact
  • Emotional moments when guests praise the authenticity and quality of the food
  • Motivation to keep going through challenges
• The Reality of Visiting Yemen Today
  • Long, complex travel due to ongoing conflict
  • The beauty and richness of a country often misunderstood
• A Message to the World
  • “We’re all the same. Food brings us together.”
  • The importance of hospitality, culture, and shared experiences

Connect with Tofik Maudah

Website: https://cafeyemen.com/about-us/

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

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Chef Steven Leung on Resilience, Entrepreneurship, and Redefining Success Beyond the Kitchen

Voice4Chefs welcomes chef Steven Leung, who began cooking in his family kitchen in Hong Kong at 12, trained at Le Cordon Bleu LA, and built his career in top Las Vegas kitchens including Mandarin Oriental and the Michelin-starred Guy Savoy, later serving as executive sous chef at the Cosmopolitan. He and host Michael recount meeting during the pandemic on the Clubhouse “Food Is Religion” community, where Steven gained confidence hosting conversations and drew a record crowd of over 600 with a simplified beef chow fun demo. Steven explains how the pandemic showed the risk of building a life on a platform you don’t own, prompting a shift from titles and technique to entrepreneurship, systems, ownership, and long-term thinking, with health as a key catalyst. He defines success as freedom, sustainability, and structure, and joins Voice4Chefs as co-host to deepen conversations on sustainability, business, and legacy.

00:00 Meet Chef Steven
01:02 New Year Welcome
01:47 How We Met
04:07 Clubhouse Nerves
05:59 Mimi Recruits Steven
09:18 Beef Chow Fun Goes Viral
09:56 Simplifying Home Cooking
15:15 From Passion to Business
16:22 Career Over Job
17:25 Pandemic Wake Up Call
18:22 Ownership And Leverage
19:09 Wild Vs Zoo
21:00 Health Forced Pivot
23:56 Savings Before The Leap
24:25 Redefining Success
25:41 Voice4Chefs Vision
28:09 Legacy And Freedom
29:45 Lightning Round
31:01 Final Takeaways

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Become a monthly supporter:

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Your donations aid in amplifying the voices of chefs globally.
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Chef Checkin Celebrating Filipino Cuisine with Chef Isi Laureano:

Offering insights into Filipino hospitality, culinary heritage, and the value of pursuing one’s passion, this conversational check-in interview features Chef Isi Laureano, reflecting on her journey as a chef and entrepreneur in the Philippines. Isi shares experiences from the pandemic, describing how lockdowns impacted her private chef career and led to a shift toward home-based cooking and food delivery.

The conversation highlights the evolution of Isi’s business ventures, including the creation of Chili Asylum, a brand focused on spicy products sourced from Filipino farmers, and her long-standing involvement with Traveling Spoon, where she hosts intimate Filipino cooking classes and food tours. Isi emphasizes the importance of family traditions, regional Filipino cuisine, and the adaptability required to thrive in changing circumstances.

Exploring the diversity of Filipino food, the role of local ingredients and cooking methods, and the cultural significance of rice cakes (kakanin) as a national culinary symbol, Isi discusses the challenges and rewards of teaching, collaborating with other chefs, and maintaining work-life balance. The conversation concludes with reflections on personal growth, advice for navigating career stress, and ways to connect with Isi online.

00:00 Introduction to Chef Isi Laureano

01:34 Reconnecting and Reflecting on the Pandemic

05:49 The Birth of Chili Asylum

08:12 From Spices to Chili Products

13:12 The Evolution of Haynayan Ketchups

15:59 Traveling Spoon and Culinary Tours

20:03 Malabon Food Tour and Local Heritage

26:42 Finding Passion in the Kitchen

27:11 Dreams of a Filipino Deli

27:56 Recognition and Local Bookings

29:40 Challenges of a Demanding Client

32:31 Rediscovering Joy in Cooking

36:30 A Memorable Trip to Washington

40:48 The Philippines' National Dish Debate

43:42 Regional Cooking Styles in the Philippines

48:59 Final Thoughts and Farewell

Connect with Chef Isi:

https://eatmattersph.wixsite.com/eatmatters
https://www.instagram.com/eatmattersph/
https://www.linkedin.com/in/isilaureano/

Recent artice about Chef Isi:

https://sawasdee.thaiairways.com/cooking-with-the-quiet-ambassador-of-filipino-cuisine/

Original episode:

https://www.voice4chefs.com/cooking-through-the-philippines-with-isi-laureano-of-eat-matters/

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Become a monthly supporter:

https://www.buzzsprout.com/1432717/support

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

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From aspiring medical doctor to celebrated chef and food scientist. Chef Eda discusses her early culinary inspirations, including her pivot from nutrition to food science, and her experiences working in the high-profile Los Angeles culinary scene. Chef Eda also explores the challenges of creating allergen-free menus and the innovative techniques she employs in her cooking. Additionally, she provides insights into her role at Microsoft and her current endeavors with Cocina Casera, including their popular dishes and upcoming product launches. With a focus on tradition, creativity, and inclusivity, Chef Eda's story is both inspiring and enlightening for food enthusiasts and professionals alike.

00:00 Introduction to Chef Eda Martin
00:35 Early Culinary Inspirations
03:33 Accidental Journey to Becoming a Chef
07:49 Culinary Influences and Recipe Development
11:25 Lessons from the Kitchen
13:43 Challenging Projects and Allergen-Free Cooking
15:32 Personal Stories and Foodie Adventures
23:49 CocinaCasera: The Restaurant and Future Plans
27:02 Conclusion and How to Connect with Chef Eda

Contact Chef Eda:

Email:

chefv2@gmail.com

Instagram:

https://www.instagram.com/cocinacaserame/

Website:

https://www.cocinacasera.me

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Become a monthly supporter:

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Your donations aid in amplifying the voices of chefs globally.
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This bonus episode of VoiceChefs revisits on of our first episodes and celebrates the indispensable role of volunteers in culinary and community service. Host Michael Dugan welcomes Chef Tracy Calderon, who manages the Atrium Kitchen and Cooking School in Seattle's Pike Place Market. Also running the Nourish Neighborhoods program, Chef Tracy shares how they have fed over 35,000 people during the pandemic with the help of volunteers. She reflects on her childhood, family influences, and career journey from public relations to becoming a chef. The episode highlights her initiatives like community meals and 'pay it forward' pop-up breakfasts, along with the indispensable contributions of her dedicated volunteers. They discuss her favorite recipes, culinary disasters, and the worst meals, emphasizing the impact of connecting with people through food. Chef Tracy also shares insights on securing good volunteers and the significance of unfaltering dedication to community service.

00:00 Introduction and Dedication to Volunteers

00:31 Meet Chef Tracy Calderon

01:14 Chef Tracy's Childhood and Family Influence

04:15 Transition to a Culinary Career

07:29 The Atrium Kitchen and Community Programs

09:24 Volunteers: The Heart of Nourish Neighborhood

16:48 Chef Tracy's Culinary Inspirations and Signature Dishes

23:06 Challenges and Kitchen Disasters

25:26 Nourish Neighborhood: How You Can Help

27:44 Conclusion and Farewell

Support the show

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Join us for an insightful interview with Greg Gazin, a distinguished Toastmaster and host of both the Toastcaster and The Official Toastmasters Podcast, recently named a Top 25 Higher Education Podcast by AcademicInfluence.com. In 2009, Greg received the Toastmasters International Presidential Citation for his innovative use of technology to benefit the Toastmasters community. This prerecorded session was live from PodMasters Advanced Toastmasters and is hosted by Michael Dugan, a storyteller, career, and podcast coach. They explore Greg's 23-year journey with Toastmasters, his evolution from a shy introvert to a global podcasting leader, and his creative approach to both storytelling and podcasting. Greg provides invaluable advice for Toastmaster podcasters, shares tips on honing your craft, and highlights the critical role Toastmasters played in his podcasting success. Learn from Greg's memorable experiences and gain practical tips to elevate your own Toastmaster podcast.

01:20 Introducing the Special Guest: Greg Gazin
03:51 Greg Gazen's Pizza Obsession
05:41 Greg's Journey into Podcasting
08:26 The Toastmasters Podcast Explained
10:22 Memorable Podcast Episodes
19:06 Podcasting Challenges and Funny Moments
28:04 Advice for Aspiring Podcasters
29:23 Toastmasters for Chefs
30:53 Conclusion and Final Thoughts

Contact Greg:

https://gadgetgreg.com

https://toastmasterspodcast.com

https://instagram.com/gadgetgreg

Join our club:

Advanced Podmasters Toastmasters: podmasterstoastmasters@gmail.com

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

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Your donations aid in amplifying the voices of chefs globally.
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In this episode of Voice4Chefs, Hosts Michael Dugan and Chef Steven engage with Chef Kristen Watts Schumacher, also known as Chef Shu, the Culinary Director at Carnation Farms in the Snoqualmie Valley, Seattle. Chef Shu shares her inspirational journey from cooking for friends in her teenage years to running the heirloom cookshop and leading farm to table feasts. The conversation delves into her early influences, challenges, and triumphs, highlighting her love for community, resilience, and food without ego. Chef Shu discusses the deep connection she feels to Carnation Farms, including the regenerative farming practices and the farm's mission to provide fresh, local produce. They explore her diverse culinary experiences, including starting a cooking class program at Carnation Farms, and how transitioning into motherhood reshaped her definition of success. The episode also touches upon her philosophy of teamwork and humility in the kitchen, the importance of local produce, and the unique experiences offered at Carnation Farms’ events such as farm dinners and feasts in the field, where guests connect directly to the land, the animals, and the dedicated team behind the scenes.

00:00 Introduction and Welcome

00:46 Chef Shu's Culinary Journey Begins

02:40 Discovering the Passion for Cooking

05:30 From Culinary School to Professional Chef

07:46 Building the Heirloom Cook Shop

11:35 Challenges and Triumphs of Entrepreneurship

16:05 Transition to Carnation Farms

17:44 The Allure of Carnation Farms

19:40 Teaching Cooking Skills

20:23 Farm Dinners and Community Connection

20:45 Inspiration and Home Cooking

21:32 The Power of Local Ingredients

22:00 Feast in the Field Experience

24:17 Honoring the Source of Food

30:06 Leadership and Team Values

35:38 Upcoming Events at Carnation Farms

38:25 Final Thoughts and Gratitude

Website: https://carnationfarms.org

Email: kristens@carnationfarms.org

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

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Your donations aid in amplifying the voices of chefs globally.
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Special Invitation Podmasters Open House with Greg Gazin!

Join us for an inspiring online Open House featuring Greg Gazin, host of the Official Toastmasters Podcast. In a live interview with Michael Dugan, host of the Voice4Chefs podcast, Greg will share his Toastmasters journey, podcasting insights, and tips for amplifying your voice in today’s digital world.

This is a unique opportunity to see how Toastmasters and podcasting work hand-in-hand to build confidence, leadership, and storytelling skills.

🗓️ Date: Sunday, September 14th

🕖 Time: 7:00 PM EDT

📍 Register here:

https://www.eventbrite.com/e/podmasters-open-house-a-conversation-with-greg-gazin-tickets-1613605259769?aff=oddtdtcreator

Or email PodmastersToastmasters@gmail.com for the zoom link.

Support the show

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Your donations aid in amplifying the voices of chefs globally.
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In Part II of this engaging episode of Voice4Chefs, host Michael welcomes Maricel back for part two of her incredible culinary journey. Maricel shares her fascinating experiences from dazzling appearances on PBS, Hulu, and the Food Channel. She recounts unexpected yet serendipitous connections that led her to star on these platforms, including a humorous story about ignoring a potential PBS opportunity, which turned out to be legitimate. Maricel highlights key moments from cooking competitions and shows, such as 'Recipe Rumble' and a family cooking challenge with Cake Boss Buddy Valastro, and reveals behind-the-scenes experiences of filming and lessons learned. The conversation also delves into her success as a culinary instructor, her popular Asian fusion cookbook, and upcoming projects including live TV cooking classes and expanding her business. Maricel's passion for Filipino cuisine and dedication to sharing her culinary heritage shine throughout, inspiring listeners with her vibrant energy and adventurous spirit.

00:00 Introduction to Maricel's Culinary Journey
00:21 Maricel's PBS Experience
02:23 Adventures on Hulu and Food Network
05:27 Challenges and Learning Moments
08:28 Family Competitions and Traditions
11:52 Korean Seafood Ambassador
14:15 Maricel's Cookbook and Future Plans
20:08 Cooking Classes and Events
21:51 Final Thoughts and Contact Information

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

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Your donations aid in amplifying the voices of chefs globally.
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In this episode of Voice4Chefs, we welcome Chef Maricel Gentile, a celebrated chef educator, and ambassador of Philippine cuisine. With roots in her grandmother's kitchen in Manila, Chef Maricel's career has spanned top restaurants in New York to founding Maricel’s Kitchen in New Jersey. She has been featured on Hulu, PBS, and the Food Network, sharing the bold flavors and stories of the Philippines. Chef Maricel discusses the influence of her grandmother on her cooking, her experiences at markets in Manila, the inspiration behind her career, her classes at Maricel's Kitchen, her cookbook and her experiences appearing on various TV shows. She also shares highlights from her cookbook and upcoming projects, emphasizing her passion for keeping Filipino cuisine authentic and accessible. Join us as we explore her journey and celebrate the rich culinary traditions of the Philippines.

00:00 Introduction to Chef Maricel

00:53 Connecting Through Chef Mimi Lan

02:07 Influences from Lola's Kitchen

08:00 The Authenticity of Filipino Cuisine

10:19 Chef's Table and Kamayan Feast

17:41 Memories and Mentorship

22:52 The Rising Cost of Seafood

24:34 Corporate Team Building at Maricel's Kitchen

27:32 A Picky Eater's Transformation

28:45 From Cooking Class to TV Stardom

29:14 Unexpected Opportunities and PBS

31:03 Hulu and Food Network Adventures

37:20 Family Competitions and Traditions

40:56 Korean Seafood Ambassador

43:21 The Journey of Writing a Cookbook

46:27 Future Plans and Cooking Classes

51:06 Final Thoughts and Contact Information

Contact Chef Maricel:

IG:@maricelskitchenusa

Website: https://maricelskitchen.com/

Facebook: maricelskitchenusa

Youtube: @maricelskitchenusa

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

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In this compelling episode of Voice4Chefs, host Michael is joined by new co-host Chef Steven, a seasoned culinary professional with experience in five-star hotels and Michelin-starred kitchens. Together, they welcome Sena Wheeler, a fifth-generation fisherman and co-founder of Sena Sea, to explore the story behind one of the most trusted names in wild Alaska seafood.

🌊 Discover the Journey of Sena Sea
Sena shares how her family’s deep-rooted fishing heritage and passion for sustainable practices led to the creation of Sena Sea, a direct-to-consumer company delivering premium wild-caught Alaska seafood. From the icy waters of the Pacific to your dinner plate, learn about the rigorous quality control, transparent sourcing, and deep family values that drive the company’s mission.

🍽️ What You’ll Learn in This Episode:

· How Sena Sea ensures sustainability and traceability from ocean to table

· The challenges and rewards of running a family fishing business

· Why wild-caught seafood is essential for flavor and health

· Behind-the-scenes stories of catching, processing, and distributing premium fish

· What chefs and home cooks should know about sourcing high-quality seafood

This episode is a must-listen for seafood lovers, chefs, culinary students, and anyone passionate about responsible food sourcing.

👉 Visit www.senasea.com to explore their full product line and learn more.

00:00 Introduction and New Co-Host Announcement

00:20 Meet Chef Steven: Culinary Journey

01:55 Introducing Special Guest: Sena Wheeler

02:47 Sena Sea: The Origin Story

05:03 Generational Fishing Legacy

06:17 Building a Personal Brand

08:30 Customer Connections and Feedback

13:05 Sustainability in Fishing

17:26 Handling Fish on Small Boats

19:50 Innovative Packaging for Sustainability

20:56 Protecting the Fishing Industry and Environment

23:22 Family-Based Seafood Business

24:37 Customer Favorites and Unique Seafood Products

28:21 The Benefits of Omega-3 in Fish

32:08 How to Support Sena Seafoods

33:28 Final Thoughts on Food and Community

Contact Sena:

Email: info@senasea.com

FB: www.facebook.com/senaseafoods

Web: https://senasea.com

IG: @senasea_seafoods

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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In this special 4-year anniversary episode of the Voice4Chefs Podcast, host Michael Dugan sits in the guest chair—interviewed by Arthur J Byrnes from Podmasters Advanced Toastmasters Club. Michael shares his deeply personal journey through Toastmasters, revealing how it helped him conquer imposter syndrome, find his voice, and launch a globally recognized platform that amplifies the stories of chefs and culinary professionals worldwide.

This inspiring episode features reflections on growth, leadership, and the power of community—highlighting how a Toastmasters foundation helped shape a podcast that now reaches listeners across continents.

Plus, enjoy featured insights from:

Greg Gazin, co-host of The Official Toastmasters Podcast – On the power of storytelling and digital platforms for leadership

Whether you're a podcast creator, culinary professional, or Toastmaster, this episode will leave you motivated to pursue your passion with courage and clarity.

Key Takeaways:

• How Toastmasters helped Michael build confidence and launch Voice4Chefs
• Lessons learned from interviewing chefs, bakers, and culinary artists
• The link between public speaking, storytelling, and culinary leadership
• The importance of mentorship, community, and showing up authentically

00:57 Meet Arthur Byrnes

01:58 Interview with Michael Dugan Begins

03:20 Michael Dugan's Podcast Journey

04:28 The High-Performance Leadership Project

09:39 Memorable Podcast Episodes

14:54 Unexpected Opportunities Through Podcasting

26:13 Future Plans for Voice4Chefs

29:31 Podcasting Insights and Challenges

36:36 Round Robin Feedback

Toastmasters Resources

Join our club: https://podmasters.toastmastersclubs.org

Join Toastmasters: https://www.toastmasters.org/find-a-club

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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As we conclude the month of May. In honor of Mental Health Awareness Month, Voice4Chefs is proud to rerelease and spotlight the courageous and inspiring journey of Chef Abbey, whose story sheds light on the challenges—and triumphs—of mental health in the culinary world.

On today’s episode, we meet Chef Abby Miller, the first recipient of the Anthony Bourdain Scholarship through the Culinary Institute of America (CIA). With a minor in Asian cuisine and a deep love for storytelling through food, Abby shares her remarkable culinary journey—from a nomadic childhood to finding her passion and voice in the kitchen.

We dive into:

• Her early inspiration: Moving over 40 times growing up, Abby discovered a sense of home and stability through food. Watching Food Network and working in her parents' restaurant at age 12 ignited her passion for the culinary arts.
• Choosing the Culinary Path: Although originally headed toward a career in intelligence studies, Abby made a bold pivot—trading one CIA for another—to attend the Culinary Institute of America.
• Life at CIA: Abby recounts the rigorous yet rewarding experience of culinary school, waking up at 4:30 a.m. for practical classes, becoming team leader, and eventually being chosen as the class speaker.
• Externship Growth: She reflects on her four-month externship at Stein Eriksen Lodge in Utah, working during their busiest season. Overcoming homesickness, she found strength and mentorship that helped solidify her passion.
• Kitchen Culture and Mental Health: Abby opens up about working in a male-dominated kitchen, navigating toxic work environments, and advocating for healthier, more supportive culinary spaces. She courageously shares her own experiences with anxiety, depression, and PTSD—highlighting the importance of mental wellness in the food industry.

This episode is a heartfelt look at the resilience, determination, and advocacy that define Chef Abby Miller’s inspiring culinary journey.

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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As we conclude the month of May. In honor of Mental Health Awareness Month, Voice4Chefs is proud to rerelease this special episode to spotlight the courageous and inspiring journey of Chef Abbey, whose story sheds light on the challenges—and triumphs—of mental health in the culinary world.

As a young lady, chef Abbey Miller thought she wanted to be a crime investigator. Little did she know she would make it all the way to the CIA... but the delicious one: The Culinary Institute of America. She was the first recipient of the Anthony Bourdain Scholarship from the CIA. Hear what it was like attending the CIA, and listen to Abbey talk about the importance of a healthy culinary culture, mental health, and her realization that there is true nobility in cooking for others when “everyone needs to eat”.

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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Part II of Chef Ashley Brown's Culinary Journey: From Competitions to Chopped

In the season 4 premiere of Voice4Chefs, we continue diving into Chef Ashley Brown's journey in the culinary world. Ashley shares her experiences from competing in local competitions, working alongside other chefs, to finally participating in the popular TV show Chopped. She details her creative process, the challenges she faced, her emotional moments, and the support she received from her husband and family. The episode also highlights her involvement with the MAP mentorship program, emphasizing the importance of perseverance, community, and passion in the culinary industry.

00:00 Welcome Back to Chef Ashley Brown's Journey
00:14 The Missing Bacon Fat Incident
01:06 Competing Against Thomas Hensley
01:51 First Date with Brother's Themed Dinners
04:02 Applying for the Sous Chef Position
04:36 The Mystery Basket Interview
11:29 Becoming the CDC at Lucky Dumpling
11:58 Chef Mike's Passing and Returning to Four
13:19 Getting on Chopped
22:10 Regional Focus and First Course Success
23:28 The Elk Tenderloin Challenge
24:37 Kitchen Disaster: Smoking Out the Studio
26:17 Final Dish and Emotional Exit
33:25 Reflecting on the Chopped Experience
37:10 Joining MAP and Future Aspirations

Chef Ashley Brown

https://www.instagram.com/chef_browntown

Joanna James
https://linktr.ee/AFineLineMovie
https://www.instagram.com/mappimpact/
https://www.instagram.com/joannajamesfilms/

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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Kicking Off Season Four: Chef Ashley Brown's Culinary Journey

Season Four of Voice4Chefs kicks off with a special Mother's Day episode featuring Chef Ashley Brown from Colorado Springs. A chef and mother she shares her journey from a young culinary enthusiast to a chef de cuisine at Four by Celebrity chef Brother Luck. Ashley discusses her early influences, struggles, and achievements, including her success in culinary competitions and her connection with renowned chef Brother Luck. Stay tuned for part two, where Ashley delves deeper into her experiences on the TV show Chopped and her involvement with the MAPP organization.

00:00 Introduction and Dedication to Joanna James
00:43 Meet Chef Ashley Brown
01:54 Ashley's Early Inspirations and Challenges
04:28 The Journey to Becoming a Chef
06:46 Competitions and Signature Dishes
11:46 First Culinary Job and Early Career
16:45 Joining Seye Mountain Zoo
18:17 Impact of COVID-19 on the Culinary Industry
20:11 Coping with Job Loss and Transition
21:20 Becoming a Barista During the Pandemic
22:25 Rebuilding and Returning to Culinary Work
28:06 Meeting and Working with Brother Luck
30:34 Knife Fights and Culinary Competitions
32:01 Conclusion and Teaser for Part Two

Chef Ashley Brown

https://www.instagram.com/chef_browntown

Joanna James
https://linktr.ee/AFineLineMovie
https://www.instagram.com/mappimpact/
https://www.instagram.com/joannajamesfilms/

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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Voice4Chefs is celebrating Mapp’s Five Year anniversary at The Women in Hospitality Conference at the Wynn in Las Vegas. We're proud to rerelease this original episode an amazing interview for you. Thanks to JIndia of freespiritpodcast.com for editing and creating a brilliant intro. Welcome to Food is religion. on Clubhouse. Today is an edited recording from the Food Is Religion room called the food talk show hosted by Chef Mimi Lan, who is the creator of Food Is Religion. She interviews the multi award winning filmmaker Joanna James of the documentary of fine line. In the film Joanna explores why less than 7% of head chefs and restaurant owners are women she and Chef Mimi discuss the making of the film. The surprising impact a fine line has had on the industry and Joanna's nonprofit and seminar series called Map MAPP which provides resources education and mentorship for female chefs and industry professionals.

Joanna James
https://linktr.ee/AFineLineMovie
https://www.instagram.com/mappimpact/
https://www.instagram.com/joannajamesfilms/

Chef Mimi Lan: https://www.instagram.com/thetastecurator/
Jindia: https://linktr.ee/freespiritpod

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

Volunteer contact ChefMichael@voice4chefs.com

Connect with our Culinary Stories:
https://linktr.ee/voice4chef

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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Welcome back to another Chef Check-In on the Voice4Chefs podcast! Today, we reconnect with Victoria Feldman, founder of Canterbury Baking School in England, to catch up on her journey since our first conversations in Episode 27 and Episode 28. Victoria shares how her school has evolved, the impact of the pandemic on her teaching, and how she embraced the digital world to grow her business. She also opens up about overcoming imposter syndrome, the power of showing up authentically online, and her passion for sourdough and gut health. If you’ve ever wanted to master the art of sourdough or explore the deeper connection between food and well-being, this episode is packed with inspiration and insights!

What You’ll Learn in This Episode:

✔️ How Canterbury Baking School has grown and evolved over the past 12 years

✔️ Victoria’s experience teaching sourdough and gut health online during the pandemic

✔️ The power of showing up on social media and how it changed her business

Resources & Links:

🔗 Learn more about Canterbury Baking School: www.canterburybakingschool.com

📣 Follow Victoria on Instagram: @canterburybakingschool

🎧 Listen to Victoria’s first interviews on Voice4Chefs:

• Episode 27

• Episode 28

Join the Conversation:

💬 What’s your biggest takeaway from today’s episode? Share with us on Instagram @Voice4Chefs or leave a review on Apple or Spotify Podcasts!

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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Special release Happy Valentines!

Guest Bio:
Rasha Younan is the owner and chocolatier of Bon Chocolats, where she crafts exquisite chocolate bonbons and confections using all-natural ingredients. An Architect by profession, Rasha's passion for chocolate led her to become a chocolatier, creating delectable treats that bring joy to many.

Key Discussion Points:

1. Rasha's Background and Journey:
2. Transition from architect to chocolatier.

3. The inspiration from childhood memories of enjoying imported chocolates in Egypt.

4. Chocolate Making Process:

5. Introduction to chocolate tempering and flavor experimentation.

6. The importance of using high-quality, natural ingredients without preservatives.

7. The Birth of Bon Chocolats:

8. Origin and meaning of the name Bon Chocolats.

9. The influence of European-inspired confections and Rasha's French language skills.

10. Unique and Popular Flavors:

11. Creation and balance of flavors like pistachio, strawberry champagne, and cardamom vanilla.

12. Importance of balancing sweetness and bitterness in chocolate.

13. Customer Connection and Community:

14. Engaging with customers at artisan markets and through social media.

15. The joy of sharing chocolate with others and receiving community support.

16. Future Aspirations:

17. Expanding the product line and maintaining quality.
18. Goals for a larger shop and sustainable packaging.

Memorable Quotes:
- "Chocolate is not necessarily candy; it's not full of sugar. You have to look at the ingredients and know where your chocolate comes from."
- "Balance is very important for me. When creating a new bonbon, I'm always looking to balance the flavors, not too sweet or too bitter."

Advice for Aspiring Chocolatiers:
- Gain a thorough understanding of chocolate and its properties.
- Experiment and practice consistently to improve skills.
- Seek professional training and continue learning.
- Find a mentor and taste a wide variety of chocolates to expand your palate.

Listener Challenge:
Try one of Rasha's unique flavors from Bon Chocolats and share your experience on social media. Tag @bonchocolats and @voice4chefs to let us know your favorite!

Connect with Rasha Younan and Bon Chocolats:
Instagram: @bon_chocolats
- Email: chocolat.seattle@gmail.com

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

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In this special episode join Toastmasters District 7 podcast, host Ray Miller as he engages in a captivating conversation with Michael Dugan, the voice behind The Voice4Chefs Podcast. Michael shares his journey from overcoming stage fright to running a successful podcast featuring chefs from around the world. They discuss the significance of 'mise en place' in both cooking and public speaking, and the transformative power of storytelling in podcasting. Michael also talks about his impactful connections through Clubhouse and the mentors who've guided his path. Tune in for inspiring stories that combine culinary passion with the art of speaking.

01:02 Michael Dugan's Best Sandwich Story

02:21 Michael's Journey with Toastmasters

04:49 Launching the Voice for Chefs Podcast

08:20 Challenges and Rewards of Podcasting

10:53 The Art of Interviewing Chefs

16:41 Filler Words in Podcasting

19:52 Scheduling and Publishing the Podcast

21:30 Overcoming Imposter Syndrome

22:00 Discovering Clubhouse

23:42 Meeting Chef Mimi Lan

25:40 Growing the Podcast

28:53 The Power of Toastmasters

33:50 Podcasting Journey and Advice

40:07 Reflections and Gratitude

Connect with Ray Miller & Toastmasters:

YouTube: @d7toastmasters

Website: https://d7toastmasters.org/

Website: https://podmasters.toastmastersclubs.org/

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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Today, we dedicate this episode to the unsung heroes, the chefs, service workers, and firefighters of Los Angeles and the Palisades. To the chefs and service workers: Thank you for nourishing our communities and creating spaces that bring us together. To the firefighters: Your courage and dedication protect our homes and neighborhoods. This is our heartfelt thanks to those who serve behind the scenes and on the front lines to keep our community thriving and safe. We invite you to support those affected by the Los Angeles fires—check the link in our show notes for more details.

The episode features a captivating interview with Johnny Sanchez, an experienced chef with a background from Le Cordon Bleu. Johnny discusses his culinary journey from renowned restaurants like 555 East Steakhouse and Disneyland’s fine dining to his current role as the executive chef at Kendall's Brasserie in Los Angeles. He shares engaging stories about his inspirations, the intricacies of culinary school, the collaborative culture in kitchen environments, and his personal challenges, including overcoming alcoholism. Tune in to gain insights into his philosophy on hospitality, leadership, and the art of creating memorable dining experiences. Join us in supporting those affected by the Los Angeles fires – find more details in our show notes.

00:36 Meet Johnny Sanchez: Culinary Journey

01:17 Early Cooking Memories

03:58 Culinary School Experience

13:27 Starting a Culinary Career

20:42 From Phoenix to California: A Culinary Journey

21:04 The High-Stakes World of Water Grill

22:29 Learning the Ropes in French Cuisine

23:11 The Importance of Structure in the Kitchen

26:03 Hospitality Meets Technology

27:14 The Value of Restaurant Experience

35:36 Rediscovering Passion Through Sobriety

38:37 Kendall's: A New Culinary Adventure

41:46 Wrapping Up: Reflections and Future Plans

We invite you to support those affected by the Los Angeles fires
Donate to LA Redcross: @redcrossla

Connect with chef Johnny:
@chefjohnnyblaze
@kendallsdlta

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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Island Flavors: A Tahitian Brunch Experience with Tia: A Voice4Chefs Special

In this special episode of the Voice4Chefs podcast, we travel to Tahiti for a live interview with Tia, the owner of Hotu Mahana, a traditional Tahitian restaurant. The conversation delves into Tia's background, her family's cooking traditions, and her journey from working in tourism to running two successful restaurants and a catering business. Tia shares insights into Tahitian culture, local dishes, and the true spirit of hospitality. She also discusses the challenges she overcame in establishing her business and her dedication to providing opportunities for local workers. The episode is a captivating blend of personal stories, culinary delights, and the breathtaking beauty of Tahiti.

00:00 Introduction to the Voice4Chefs Podcast

00:29 Meet Tia: Owner of Hotu Mahana

01:29 Tahitian Culture and Traditions

03:43 The Journey of Hotu Mahana

04:46 Culinary Delights of Tahiti

07:59 Challenges and Triumphs

10:07 Empowering the Local Community

17:04 A Vision for the Future

23:05 Conclusion and Gratitude

Facebook: Hotu Mahana

Season2

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
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Share your thoughts! Leave a comment or 5 star review.
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In this episode, Chef Bri opens up about her unique journey—from learning traditional Albanian dishes with her grandmother to becoming a private chef with a repertoire that spans French, Italian, Mediterranean, Latin American, and Southern comfort cuisines. She shares the life experiences that shaped her, including her love for farm-to-table dining and her travels across the U.S. and Europe.

Listeners will be captivated by Chef Bri’s honest reflections on the challenges of being a woman in the male-dominated culinary world, her entrepreneurial journey as a private chef, and how her culinary education empowered her to elevate her career. She also offers a glimpse into her involvement with MAPP (Mentorship, Advocacy, Purpose, and Power), a non-profit that supports women in hospitality.

Key Highlights of the Episode:

• Chef Bri’s early experiences learning traditional Albanian cooking with her grandmother
• Her journey from skydiving enthusiast to culinary explorer, living and working across the U.S. and Europe
• The transformative role of farm-to-table cuisine and sustainable cooking in her career
• Challenges and rewards of being a female chef in a male-dominated industry
• The importance of culinary education and Chef Bri’s experience at Auguste Escoffier School of Culinary Arts
• Her involvement in MAPP and the empowerment of women in hospitality

Don’t miss this inspiring episode of Voice4Chefs Podcast with Private Chef Bri Murray. Whether you’re a seasoned chef, a culinary student, or simply a food lover, Chef Bri’s story is a testament to resilience, creativity, and the love of cooking.

Contact chef Bri Murray
Website: https://www.culinaryexperiencesllc.com
Instagram: @chefbrimurray
Linktree: https://linktr.ee/culinaryexperiences

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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Episode Description: Welcome to this inspiring episode of the Voice4Chefs podcast, where we’re joined by Chef Kirk Bachmann, Campus President and Provost at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With deep roots in the culinary world, Chef Bachmann shares his journey from growing up in a family of master bakers in Germany to becoming a leader in culinary education.

In Part II Chef Bachmann explores the importance of finding your "why," a concept that resonates deeply in today's fast-paced world. We also delve into the transformative power of culinary organizations like the American Culinary Federation, Disciples of Escoffier, and the International Association of Culinary Professionals. These organizations shaped our guest's career and introduced them to a community of like-minded chefs and practitioners of the craft.

Our guest shares a touching story about meeting Jean-George and the significance of carrying a copy of Le Guide Culinaire wrapped in a rubber band for 30 years—a symbol of dedication to the craft that embodies what the culinary world is all about.

Whether you're a seasoned chef, a culinary student, or just a food lover, this episode is filled with inspiring moments and valuable insights into the world of culinary arts. Tune in to hear about the profound connections that drive our guest's passion for the industry and the pivotal experiences that shaped their journey.

Key Highlights:

• Culinary education and inspiration from South Seattle Community College.
• The importance of finding your "why" in the culinary industry.
• Navigating the challenges of the restaurant business and the healing power of podcasting.
• Stories from the American Culinary Federation, Disciples of Escoffier, and International Association of Culinary Professionals.
• A moving encounter with Jean-Georges and the legacy of culinary greats like Escoffier and Thomas Keller.
• Our guest’s proudest moments, including graduation ceremonies and the importance of supporting local farms and restaurants.

Call to Action: Support the culinary community by visiting local farms and restaurants that prioritize farm-to-table practices. Appreciate the hard work that goes into restaurant economics, and always aim to leave more than you take.

Website: https://www.escoffier.edu/

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
https://www.voice4chefs.com/reviews/new/

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Episode Description: Welcome to this inspiring episode of the Voice4Chefs podcast, where we’re joined by Chef Kirk Bachmann, Campus President and Provost at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With deep roots in the culinary world, Chef Bachmann shares his journey from growing up in a family of master bakers in Germany to becoming a leader in culinary education.

In this episode, Chef Bachmann discusses his father's legacy as a master pastry chef, the importance of family traditions, and how those early experiences shaped his career. He also reflects on his own path, stepping out of the family bakery to pursue his passion on the hot side of the kitchen.

Listen in as we explore Chef Bachmann's insights into culinary education, the art of regenerative farming with Farmer Lee Jones from The Chef's Garden, and his continued commitment to empowering the next generation of chefs. Plus, learn more about the Roots Conference 2024, where Chef Bachmann will serve as the Master of Ceremonies, and discover the rhythm of nature that informs the future of sustainable cooking.

Whether you're an aspiring chef or a food enthusiast, this episode is packed with culinary wisdom, heartfelt stories, and a glimpse into the legacy of a family dedicated to the craft of food.

Highlights:

• Chef Bachmann’s family background in pastry and baking, rooted in Germany
• The journey of his father, a master pastry chef, from Germany to Chicago
• How Chef Bachmann transitioned from the bakery to the hot side of the kitchen
• The influence of family, tradition, and critical thinking in his culinary career
• Insights into sustainable farming with Farmer Lee Jones and The Chef's Garden
• Upcoming Roots Conference 2024 in Huron, Ohio

Key Quotes:

• "Family is super, super important, especially a craft that's handed down from generation to generation."
• "In Germany, after nine years, you’re either a doctor or a baker."
• "My father was all about critical thinking and planning, which is why baking and pastry work was so important to him."

Website: https://www.escoffier.edu/
https://oneclick.bio/escoffierschools

Season2

Welcome Chef Steven Leung as our new cohost.

IG: themindfulwok

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Join us for a captivating episode as we sit down with Seattle culinary legend Tom Douglas. A James Beard award-winning chef, restaurateur, author, and media personality, Tom takes us through his remarkable journey from his early days in Delaware to becoming a household name in Seattle's food scene. Tom shares how his love for food was shaped by his childhood influences and the diverse immigrant cuisines he encountered along the way. He opens up about his passion for cooking, the inspirations that fueled his culinary creativity, and the challenges he faced as he built his empire of successful restaurants. In this episode, Tom also talks about his entrepreneurial ventures, including the creation of his beloved 'Rub with Love' spice line and his tireless advocacy for sustainable wild salmon fisheries. Plus, he offers a behind-the-scenes look at the Hot Stove Society, his unique culinary school and a radio show, where food enthusiasts from all walks of life come together to learn, cook, and share their love for great food. Whether you're a fan of Tom's Restaurants, a budding chef, or simply someone who loves a good story, this episode is a must-listen. Get ready to be inspired by Tom's deep connection to Seattle, his unwavering commitment to exceptional cuisine, and his infectious enthusiasm for all things food.

IG: HotStoveSociety
Website: https://www.tomdouglas.com
The Breach:https://www.amazon.com/Breach-Russ-Busch/dp/B00YQTCW6G

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In this episode, we welcome Becky Guzak, a podcaster and producer passionate about helping others connect and build confidence through the joy of entertaining. Becky is the creator of the "Host with Confidence" podcast, where she inspires people to gather without stress. She is also the producer of the Hot Stove Society Radio Show, hosted by renowned chef and restaurateur Tom Douglas at his Seattle-based cooking school.

Becky shares her journey from her early connections to food, nurtured by family traditions, to her current role in the food industry. She recounts fond memories of her childhood, where food was central to family gatherings, and how her love for cooking blossomed later in life after attending a transformative cooking camp in Seattle.

Key Topics Discussed:

· Early Food Memories: Becky reminisces about the nurturing experience of food in her childhood, where her parents' homemade meals sparked her appreciation for cooking.

· Discovering the Joy of Cooking: Becky talks about her experience at a cooking camp hosted by Tom Douglas, which ignited her passion for the culinary arts and eventually led her to her role as a producer at Hot Stove Society.

· The Evolution of Hot Stove Society: Learn how the cooking camp that Becky attended evolved into the Hot Stove Society, a year-round culinary school offering classes, private events, and team-building activities.

· Behind the Scene y Radio Show. She shares how the show's format, featuring multiple guests and hosts, comes together seamlessly under Tom Douglas's experienced guidance.

· Empowering Hosts Through "Host with Confidence": Becky discusses her podcast, "Host with Confidence," which aims to empower hesitant hosts by providing them with the tools and inspiration to entertain with ease and confidence.

· The Importance of Joy in Cooking and Community: Becky emphasizes the role of joy and connection in cooking and how the Hot Stove Society fosters a sense of community through shared culinary experiences.

. Hot Stove Society: Becky gives an insider's look at producing the Hot Stove Society

Websites:

https://hostwithconfidencepodcast.com/

https://www.hotstovesociety.com

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Chef Bri1

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Season3 Launch & Checkin with Indonesian Pastry Chef Gunawan Wu

Introduction: We're doing something very special to kick off Season 3 of Voice4Chefs. Joining us is my friend all the way from Indonesia, the amazing pastry chef, entrepreneur, and international pastry judge, Gunawan Wu. Known for his humility and dedication to helping others, Gunawan is not just a talented chef but also a mentor and an inspiration to many.

Episode Highlights:

1. Chef Check-Ins:

2. We’re bringing back chefs who originally started with the show to see what they’ve been up to.

3. This episode is recorded for audio and our Voice4chefs Youtube Channel.

4. Re- Introducing Gunawan Wu:

5. Gunawan Wu, from Indonesia, returns to Voice4Chefs.

6. Gunawan shares his gratitude for the platform and its impact on young and struggling chefs.

7. Culinary Journey:

8. Gunawan's background as an international accredited chef judge and pastry instructor.

9. His experience teaching masterclasses in Australia, Indonesia, and Malaysia.

10. Exciting news about his new restaurant venture in Indonesia, Gazoz.

11. Past Experiences:

12. Gunawan's time in Australia working with various companies, including Nestle and Lakanto.

13. His role as a brand ambassador and the impact of COVID-19 on his career.

14. Teaching and Mentoring:

15. Gunawan’s experience teaching children and adapting his technical skills for younger students.

16. The rewarding moments of seeing children successfully create complex desserts.

17. Judging Competitions:

18. Insights into judging international chef competitions, including Chef Hats and high school competitions.

19. The joy of tasting innovative dishes from young chefs and networking within the culinary community.

20. Special Recognitions:

21. Gunawan’s participation in the Savoir Patissier of the Year competition.

22. His journey from a young graduate to a recognized pastry chef, inspired by his mentor.

Conclusion: Join us in celebrating the incredible journey of Chef Gunawan Wu, from teaching and mentoring to opening his own restaurant. Tune in to gain valuable insights and be inspired by his story of dedication and passion for the culinary arts.

Season2

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Guest Bio:
Rasha Younan is the owner and chocolatier of Bon Chocolats, where she crafts exquisite chocolate bonbons and confections using all-natural ingredients. An Architect by profession, Rasha's passion for chocolate led her to become a chocolatier, creating delectable treats that bring joy to many.

Key Discussion Points:

1. Rasha's Background and Journey:
2. Transition from architect to chocolatier.

3. The inspiration from childhood memories of enjoying imported chocolates in Egypt.

4. Chocolate Making Process:

5. Introduction to chocolate tempering and flavor experimentation.

6. The importance of using high-quality, natural ingredients without preservatives.

7. The Birth of Bon Chocolats:

8. Origin and meaning of the name Bon Chocolats.

9. The influence of European-inspired confections and Rasha's French language skills.

10. Unique and Popular Flavors:

11. Creation and balance of flavors like pistachio, strawberry champagne, and cardamom vanilla.

12. Importance of balancing sweetness and bitterness in chocolate.

13. Customer Connection and Community:

14. Engaging with customers at artisan markets and through social media.

15. The joy of sharing chocolate with others and receiving community support.

16. Future Aspirations:

17. Expanding the product line and maintaining quality.
18. Goals for a larger shop and sustainable packaging.

Memorable Quotes:
- "Chocolate is not necessarily candy; it's not full of sugar. You have to look at the ingredients and know where your chocolate comes from."
- "Balance is very important for me. When creating a new bonbon, I'm always looking to balance the flavors, not too sweet or too bitter."

Advice for Aspiring Chocolatiers:
- Gain a thorough understanding of chocolate and its properties.
- Experiment and practice consistently to improve skills.
- Seek professional training and continue learning.
- Find a mentor and taste a wide variety of chocolates to expand your palate.

Listener Challenge:
Try one of Rasha's unique flavors from Bon Chocolats and share your experience on social media. Tag @bonchocolats and @voice4chefs to let us know your favorite!

Connect with Rasha Younan and Bon Chocolats:
Instagram: @bon_chocolats
- Email: chocolat.seattle@gmail.com

Season2

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Episode Description:

In this episode, Ellen Bayens shares her powerful journey of living with celiac disease and how her experiences have fueled her passion for advocacy and awareness. From her family's immigrant history to her mother's undiagnosed struggles and her own accidental discovery of her diagnosis, Ellen sheds light on the challenges and importance of early detection. Join us as we delve into her story of resilience and determination to make life easier for those affected by celiac disease.

Key Points:

• The impact of World War II on her mother's health and diet

• Undiagnosed celiac disease: A story of struggle and perseverance

• Discovering the diagnosis: Ellen's journey to self-awareness

• Advocacy and raising awareness: Ellen's mission to help others

• The challenges of living a gluten-free lifestyle and the need for support

• Gain insights into the evolution of gluten-free dining and the role of chefs and restaurants in catering to the needs of individuals with celiac disease.

• Explore the intersection of culinary artistry and dietary restrictions, as chefs like David Wong of Six Mile Pub redefine the boundaries of gluten-free cuisine.

• Learn about the rise of dedicated gluten-free establishments and how they contribute to the inclusivity and accessibility of dining experiences for those with gluten sensitivities.

Website: https://theceliacscene.com/ IG: @theceliacscene

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Introduction:

In this episode of the Voice4Chefs Podcast, we sit down with Ben Hodgetts, the mastermind behind Bar Harbor, a seafood hotspot in downtown Seattle. Ben shares his journey from the East Coast to the West Coast, his love for seafood, and the story behind Bar Harbor's success.

Background:

• Ben Hodgetts opened Bar Harbor in downtown Seattle in 2016, drawing seafood lovers from around the world.

• Growing up on the East Coast, Ben developed a deep appreciation for the region's culinary traditions and sense of humor.

• Despite not coming from a restaurant family, Ben was drawn to the hospitality industry from a young age and has worked in every role imaginable in a restaurant.

East Coast Roots:

• Ben's upbringing on the East Coast instilled in him a love for seafood, particularly lobster and Dungeness crab.

• He recalls fond memories of clamming, crabbing, and lobstering with family and friends along the Jersey Shore and in Portland, Maine.

Transition to the West Coast:

• After culinary school and a stint in Europe, Ben found himself in Seattle, where his father lived.

• Inspired by the lack of Dungeness crab rolls on the West Coast, Ben set out to introduce this East Coast favorite to Seattle diners.

The Birth of Bar Harbor:

• Initially conceived as a wine shop with a focus on Dungeness crab rolls, Bar Harbor evolved into a full-fledged seafood restaurant.

• Ben's commitment to quality ingredients, including fresh Dungeness Crab and Maine Lobster, set Bar Harbor apart from the competition.

Navigating the Pandemic:

• Like many restaurants, Bar Harbor faced unprecedented challenges during the COVID-19 pandemic.

• With creativity and resilience, Ben and his team adapted to the changing landscape, offering takeout and utilizing their outdoor space to ensure guest safety.

Memorable Moments and Lessons Learned:

• Ben reflects on the highs and lows of restaurant ownership, from the excitement of opening day to the challenges of managing a business.

• He emphasizes the importance of perseverance and humility, acknowledging that success in the restaurant industry requires hard work and a willingness to learn from others.

Looking Ahead:

• As Bar Harbor prepares to reopen its deck for the season, Ben looks forward to welcoming guests back and creating memorable dining experiences.

• He invites listeners to visit Bar Harbor and experience the joy of high-end picnic food in the heart of Seattle.

Connect with Bar Harbor:

• Website: www.barharborbar.com

• Instagram: @barharborseattle

Season2

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Born and raised in Las Vegas, Nevada, James Trees embarked on his culinary journey at the Mirage Hotel and Casino in Las Vegas before honing his skills at The Culinary Institute of America (CIA) in Hyde Park, New York. With a foundation in five-star restaurants and outside projects assisting chefs with their Certified Master Chef tests, James gained invaluable experience under culinary legends like Eric Ripert, Michael Mina, and Gordon Ramsay. Joining Eric Ripert as a line cook and later working at Michael Mina's Aqua, James quickly rose through the ranks, becoming the youngest sous chef at Bellagio at the age of 21.

James shares insights into his culinary background, revealing how a high school vocational class ignited his passion for cooking and led him to pursue a career in the culinary arts.

The episode also delves into James's experience at the Culinary Institute of America, where he honed his skills and had the opportunity to work with acclaimed chefs. James reflects on his journey from being the "poorest kid in school" to becoming a respected chef in the culinary industry.

Additionally, James discusses his appearances on popular cooking shows like Chopped and offers a behind-the-scenes glimpse into the world of reality TV cooking competitions. Listeners will gain valuable insights into James's culinary philosophy and passion for creating memorable dining experiences.

Tune in to this captivating episode as Chef James Trees shares his remarkable culinary journey and offers valuable advice for aspiring chefs. Whether you're a culinary enthusiast or a seasoned chef, this episode is sure to inspire and entertain.

Connect with chef James Trees @estherskitchenlv

Season2

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Born and raised in Las Vegas, Nevada, James Trees embarked on his culinary journey at the Mirage Hotel and Casino in Las Vegas before honing his skills at The Culinary Institute of America (CIA) in Hyde Park, New York. With a foundation in five-star restaurants and outside projects assisting chefs with their Certified Master Chef tests, James gained invaluable experience under culinary legends like Eric Ripert, Michael Mina, and Gordon Ramsay. Joining Eric Ripert as a line cook and later working at Michael Mina's Aqua, James quickly rose through the ranks, becoming the youngest sous chef at Bellagio at the age of 21.

James shares insights into his culinary background, revealing how a high school vocational class ignited his passion for cooking and led him to pursue a career in the culinary arts.

The episode also delves into James's experience at the Culinary Institute of America, where he honed his skills and had the opportunity to work with acclaimed chefs. James reflects on his journey from being the "poorest kid in school" to becoming a respected chef in the culinary industry.

Additionally, James discusses his appearances on popular cooking shows like Chopped and offers a behind-the-scenes glimpse into the world of reality TV cooking competitions. Listeners will gain valuable insights into James's culinary philosophy and passion for creating memorable dining experiences.

Tune in to this captivating episode as Chef James Trees shares his remarkable culinary journey and offers valuable advice for aspiring chefs. Whether you're a culinary enthusiast or a seasoned chef, this episode is sure to inspire and entertain.

Connect with chef James Trees @estherskitchenlv

Season2

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Episode Summary:
In this episode of the Voice4Chefs podcast, host Michael Dugan sits down with Jaynie Wetherbee a seasoned veteran in the restaurant industry with a deep-rooted passion for the farm-to-table movement. shares insights into her culinary journey, from her early experiences in the kitchen with her grandmothers to her formal training at the Seattle Culinary Academy. She discusses the inspiration behind opening her restaurant, The Well and Table, in Issaquah, Washington, and highlights the importance of supporting local farms and serving seasonal dishes to her community.

Growing Up and Early Culinary Influences

Jaynie recalls spending time in the kitchen with her grandmothers as a child, sparking her love for cooking and comfort food. Despite initial doubts, she pursued a culinary career, attending the Seattle Culinary Academy to hone her skills and deepen her appreciation for food.

Culinary School Experience

Jaynie reflects on her time at the Seattle Culinary Academy, describing the rigorous yet rewarding program. She gained valuable knowledge and formed lifelong bonds with classmates, including insights from her internship at Lisa Dupar Catering and her involvement in the opening of Pomegranate.

Transition to Front of House

Initially working in the front of house to support her family, Janie embraced roles as a server and bartender at Jack's Grill. Her experience there provided invaluable lessons in restaurant operations and customer service, shaping her future endeavors.

The Inspiration Behind The Well and Table

Jaynie discusses the inception of The Well and Table, inspired by her community and commitment to supporting local farms. She shares the journey of writing a business plan and bringing her vision of wholesome, farm-fresh cuisine to life.

Embracing the Farm-to-Table Concept

Janie's visit to the Quillisascut Farm School solidified her dedication to the farm-to-table movement. Influenced by pioneers like Alice Waters, she emphasizes the importance of seasonal ingredients and celebrates the flavors of the Pacific Northwest.

Popular Dishes and Memorable Moments

Jaynie highlights popular dishes at The Well and Table, such as braised beef cheeks, prepared with seasonal accompaniments. She also shares memorable moments, from hosting esteemed guests to celebrating milestones with her staff and community.

Handling Challenges and Looking Ahead

Jaynie approaches challenges with resilience and empathy, emphasizing the importance of finding solutions together. Looking ahead, she is excited to continue serving her community and creating memorable dining experiences.

Valentine's Day Special

Jaynie announces a special Valentine's Day menu at The Well and Table, featuring a curated selection of appetizers, main courses, and desserts.

Season2

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Introduction:
Explore the vibrant world of Vietnamese cuisine and culture with Quyền Phan, the visionary behind Seattle's largest Vietnamese restaurant, Anchovies and Salt. Join us on a culinary adventure as Quyền shares the inspirations and stories that have shaped his approach to Vietnamese food.

**Segment 1: Origins of Anchovies and Salt
Quyền's culinary journey began influenced by Hanoi's Fat Tin. Originating from Nam Dịt Town, the fall of Hanoi became the focal point inspiring Anchovies and Salt's unique menu.

**Segment 2: The Northern Pho Revelation
Experience the distinction of Northern pho at Anchovies and Salt, deviating from the Southern counterpart. The light and delicate nature of Northern pho, devoid of heavy MSG use, define its authenticity. Fresh fall noodles replace the traditional dehydrated version, adding a unique texture.

**Segment 3: Culinary Secrets and Signature Dishes
Quyền's team crafted signature dishes, like deep-fried pho pillows, a rarity in the U.S. The forbidden eggplant challenges stereotypes with pickled eggplant and shrimp paste. Sizzling steak and eggs, along with short ribs infused with pho flavors, became unexpected favorites.

**Segment 4: Building Anchovies and Salt
As the largest Vietnamese restaurant outside Vietnam, Anchovies and Salt showcases Saigon, Đà Nẵng, and Hanoi, paying homage to different regions. Quyền's dedication to authenticity is reflected in every detail of the restaurant's design.

**Segment 5: Family Meals and Cultural Bridge
Family meals in Vietnamese culture find a place in Seattle through Anchovies and Salt. The cultural bridge, symbolized by the hand of God and the Golden Bridge, connects Vietnam and the U.S. The restaurant becomes a platform to share Vietnamese culture globally.

**Segment 6: The Journey Continues
Quyền plans to expand Anchovies and Salt's menu, introducing diverse dishes from different regions of Vietnam. Unapologetically authentic Vietnamese cuisine remains the driving force behind Anchovies and Salt's success.

Conclusion:
Anchovies and Salt is Quyền Phan's commitment to preserving and sharing Vietnamese culture through diverse and authentic culinary offerings. Join us in the next episode for more on Quyền's journey and the wonders at Anchovies and Salt.

Website: https://www.anchoviesandsalt.com/

IG: anchoviesandsalt

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Quyen, the owner of Anchovies and Salt, shares his remarkable journey, from growing up in Vietnam to establishing his successful Vietnamese restaurants in Seattle WA.

Early Beginnings and Culinary Memories:

• Quyen grew up in Vietnam, learning to cook at a young age, often preparing rice for the family using an open fire.

• Fond childhood memories include using bamboo pipes to control the fire, resulting in playful moments and charcoal mustaches from the smoke.

Immigration Journey:

• Quyen and his family migrated to the United States through an immigration process, spending time in a refugee camp in the Philippines before settling in Washington.

Entrance into the Restaurant Industry:

• Quyen entered the restaurant industry to create job opportunities for family members who had migrated to the U.S. during challenging times.

Creating a Unique Restaurant Atmosphere:

• Anchovies and Salt aims to transport customers to Vietnam, creating a culturally rich and beautiful ambiance.

• Quyen emphasizes the importance of storytelling to dispel preconceived notions about Vietnamese cuisine, highlighting the depth and variety of flavors.

Challenges and Adaptation:

• The restaurant faced challenges with changing dynamics in areas like Renton, Kirkland, and Sodo due to the pandemic, affecting customer traffic.

• Quyen remains resilient, focusing on telling the story behind Anchovies and Salt to foster a deeper connection with the community.

Website: https://www.anchoviesandsalt.com/

IG: anchoviesandsalt

Season2

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Introduction:

• Warm Welcome: The episode kicks off with a cozy vibe as our guest Felicity Rose, owner of The BeeKeep Baking Co recalls childhood memories centered around food.

• Childhood Food Memories: The guest fondly remembers visiting their great grandma during the holidays, savoring her delightful Christmas tree cookies, and experiencing the bond that food created within their family.

Early Culinary Influence:

• Impact of Childhood: The conversation delves into the significance of food in creating moments and the communal bond it fosters.

• Favorite Childhood Treats: Details emerge about the guest's favorite childhood cookies and candies, emphasizing the emotional value and memories associated with these simple pleasures.

Culinary Journey:

• Cooking Adventures: Reflecting on initial culinary attempts, the guest shares amusing anecdotes, from failed oven breakfast sandwiches to their roommates' kitchen mishaps.

• Discovery of Passion for Cooking: The transition from theater major to exploring the food industry, starting from Subway to upscale restaurants, highlighting the thrill of fast-paced kitchen environments and front-of-house operations.

Creation of The Beekeeper Bakery:

• Inspiration Behind the Bakery: The guest narrates their journey from contemplating a sandwich business to discovering the allure of making Baklava, sparking the idea for The Beekeeper Bakery.

• Product Offerings: Initially starting small with Baklava and gourmet honey-based marshmallows, the bakery now offers an array of desserts including brownies, cookies, coffee cakes, and plans for expanding into cakes.

Entrepreneurial Joy:

• Greatest Joy in Entrepreneurship: The guest finds immense joy in the connections made, the people encountered, and the pride felt in seeing their hard work transform into a thriving business.

• The Power of Storytelling: Drawing parallels between baking and storytelling, Felicity beautifully illustrates how every dessert she creates is a part of her, striving to offer not just a treat but a moment of pure joy and escapism for her customers.

• Finding Felicity's Delicious Desserts: For those craving her delectable brownies or Baklava, Felicity shares how to connect with her through various channels, including social media, her website's order page, email, and phone calls.

• Words of Encouragement: Felicity's advice resonates deeply with aspiring entrepreneurs worldwide. She urges listeners to turn their dreams into reality, highlighting the doors and opportunities that open up when one commits to their aspirations.

Website: https://thebeekeep.com/

IG: beekeepbakingco

Season2

To subscribe to Litibu Collective visit:
https://www.litibucollective.com/subscription

Support the show

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*Baking Beyond Boundaries: RocksNDirt Bakery's Alternative Healthy Lifestyle**

*Introduction:

In part two of our podcast series, we reconnect with Kimberley from RocksNDirt Bakery. Dive into her world of seasonal baking and discover her passion for teaching. Join us as we explore her top four seasonal dishes and the creative process behind each one.

• Kimberley’s Top Four Seasonal Dishes:*

1. Winter Delights: Tuscan Kale Chicken Pasties

• Kimberley’s shares her love for making a winter favorite: Tuscan Kale Chicken Pasties. These hand pies originated in the West Country of England and Cornwall, making their way to Canada. Kimberley’s version features Tuscan kale, leeks, thyme, and chicken, creating a savory pocket of goodness.

2. Springtime Rhubarb Creations: Scones vs. Fool

• Kimberley’s culinary prowess extends to rhubarb in spring. She discusses her dilemma between making rhubarb scones and a rhubarb fool, a layered dessert with dairy-free and paleo-friendly elements. Her goal is to showcase rhubarb's tartness without overpowering sweetness.

3. Summer Berry Extravaganza: Blackberry, Ginger, and Lime Ice Cream

• As summer approaches, Kimberley delves into the world of berries. She crafts a Blackberry, Ginger, and Lime Ice Cream that is not only vegan and paleo but sweetened with nutrient-dense date sugar. The combination of flavors creates a bright and refreshing treat.

4. Autumn Harvest: Pear and Cranberry Galette

• Embracing fall, Kimberley explores the flavors of pears and cranberries in a gluten-free, egg-free, and vegan Pear and Cranberry Galette. Using local, organic ingredients and sweetening with coconut sugar, she shares her experience teaching a virtual baking class, bringing joy to individuals with dietary restrictions.

Cooking with Challenging Ingredients:

Kimberley discusses the challenges of working with ingredients like kale and rhubarb. Her innovative recipes aim to win over skeptics and showcase the versatility of these seasonal gems.

Teaching and Classes:

Listeners learn about Kimberley ‘s virtual baking classes, especially focused on sourdough journeys and gluten-free baking. Whether through Zoom or local sessions, she guides individuals in creating starters, baking gluten-free focaccia, and crafting delicious treats.

Web: https://therocksanddirtbakery.com/

Season2

Support the show

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Your donations aid in amplifying the voices of chefs globally.
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*Baking Beyond Boundaries: RocksNDirt Bakery's Alternative Healthy Lifestyle*

Introduction:
- In today's episode, we have a special guest, Kimberley Pearson, the founder of Rocks and Dirt Bakery. Kimberley's mission is to create nourishing food using seasonal local ingredients that are gluten, dairy, and refined sugar-free, catering to allergen-friendly diets.

Opening Conversation:
- Kimberley shares her inspiration behind Rocks and Dirt Bakery, dedicated to her aunt Nancy, who has celiac disease but remains a positive force.
- The host expresses excitement about Kimberley's unique approach to gluten-free, allergen-friendly baking and delves into her early connection with food.

Childhood Memories:
- Kimberley reminisces about her earliest memories in the kitchen, baking with her family. Everything, from pies to savory dishes, was made from scratch.
- The recipes originated from the British Isles, especially Scotland, where her family has roots. Kimberley talks about making Scottish shortbread from a young age.
- Her dad's love for fishing and bush piloting contributed to a deep connection with West Coast cuisine, including preparing salmon using First Nations' methods.

Adventures in Foraging:
- She recounts the experience of flying into remote regions and the precautions taken in grizzly bear territory.
- Kimberley emphasizes the importance of her dad's relationships with First Nations people, reflecting a genuine affection for their cultures.

International Culinary Journey:
- Kimberley discusses her passion for language, leading her to study languages and eventually teach in Estonia, Sweden, and Canada.
- A shift towards culinary pursuits emerged, leading her to apprentice as a chef with dreams of becoming a pastry chef.

Health Crisis and Return to Culinary Roots:
- Kimberley narrates how health issues brought her back to the culinary world, inspiring her to create allergen-friendly recipes and document her journey on the Rocks and Dirt Bakery blog.
- The blog, rooted in the Pacific Northwest, reflects her commitment to seasonality and using local ingredients.

Building Rocks and Dirt Bakery:
- Kimberley describes the origin of the name Rocks and Dirt Bakery, a term coined by her brother-in-law to represent healthier, alternative versions of traditional recipes.
- The logo features an Arbutus tree, symbolizing her love for the Pacific Northwest and seasonally-based cooking.

Gluten-Free Sourdough Classes:
- Kimberley shares her recent venture into teaching gluten-free sourdough classes, offering one-on-one sessions and considering local classes in the Puget Sound area.
- Listeners are encouraged to reach out to Kimberley through her website, Facebook, or Instagram for more information on classes.

Closing Thoughts:
- The episode wraps up with a reminder to explore the Rocks and Dirt B

Season2

To subscribe to Litibu Collective visit:
https://www.litibucollective.com/subscription

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share your thoughts! Leave a comment or 5 star review.
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View Details

Introduction:

• In this captivating episode, we dive into Hiromi's remarkable journey, from her early days as a Disney blogger to becoming a celebrated Clubhouse icon and social media influencer.

• Host Michael expresses his admiration for Hiromi's versatile talents and creative endeavors.

• Hiromi's impressive career spanning acting, martial arts, content creation, and her entertaining "mom acting challenges" on TikTok is introduced.

Segment 1: Discovering a Passion for Writing and Blogging

• Hiromi unveils her past as a writer for an unofficial Walt Disney World blog and how it ignited her love for blogging.

• The profound impact of Walt Disney World on Hiromi's life and her journey into the world of social media and blogging.

• Insights into her learning experiences within the Disney blogger community and her role in the Disney Moms program.

• Hiromi's pivot into food blogging, prompted by her son's allergies, is highlighted.

Segment 2: Embracing Improv, Toastmasters, and Social Skills

• Hiromi's transition into combining her acting skills with social media and her inspiring journey.

• The transformative power of improv and its positive influence on her self-confidence.

• Host Michael reflects on the significance of Toastmasters and its role in improving public speaking and social skills.

• Hiromi shares her perspective on her unique extroverted-introverted personality and the valuable insights gained from her experiences.

Segment 3: Becoming a Clubhouse Moderator and the Birth of "Food Is Religion"

• Hiromi's early entry into Clubhouse in January 2021, becoming a moderator within a month, and the mentors who guided her.

• The vibrant Clubhouse community and the significant impact of Asian rooms on the platform.

• The inception of "Food Is Religion" and Hiromi's role as a moderator within the club.

Segment 4: Unveiling the Clubhouse Icon Title

• The unexpected revelation of Hiromi becoming a Clubhouse icon and the overwhelming support and love she received.

• An inside look at her experience attending a photoshoot in Toronto for her icon status.

• The emotional connection and sense of community during her icon journey are highlighted.

Segment 5: Reflecting on Standout Moments and Real-Life Connections

• Hiromi shares memorable moments from her social media journey, including her interview with Paul Sun-Hyung Lee.

• The heartwarming experiences of meeting real-life connections made through social media platforms.

• Hiromi leaves listeners with a touching message about gratitude and self-love.

Conclusion:

• Celebrating Hiromi's extraordinary journey, from a Clubhouse icon to a beloved and influential figure in the digital landscape.

• A reminder to listeners to embrace their passions and pursue their creative endeavors with dedication and enthusiasm.

Website: https://hiromiacts.com/

HiromiActs

Support the show

Your support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

Your donations aid in amplifying the voices of chefs globally.
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Share your thoughts! Leave a comment or 5 star review.
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Volunteer contact ChefMichael@voice4chefs.com

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In this friends of Voice4Chefs episode, we dive into the personal journey of our guest, Jennifer, who shares her lifelong dream of becoming an actress and how she's pursuing it. She discusses the importance of having a chosen family, mental health, and strategies for coping with challenges. We explore the significance of therapy, meditation, and self-care. Jennifer emphasizes the power of finding your voice and getting involved in public speaking, sharing insights from her experience with Toastmasters and Stage Time University. She also discusses her role as a writer for Voice4Chefs and her upcoming book project promoting body positivity for children.

Introduction:

• Jenn's childhood dream of becoming an actress.

• Her journey as an actress, theater worker, and public speaker.

• The importance of pursuing dreams with determination.

Overcoming Childhood Challenges:

• Discussing the difficulties Jenn faced during her childhood, including neglect and lack of love.

• The significance of chosen family and supportive relationships.

• How therapy and mental health have played a crucial role in Jenn's life.

• The power of therapy and prioritizing mental health.

Coping Strategies:

• Jenn's coping strategies, including meditation, dancing, and karaoke.

• The value of finding healthy outlets to manage stress.

• The impact of therapy and meditation on Jenn's personal growth.

Parenting and Apologies:

• The importance of making amends and apologizing to children when parents make mistakes.

• Reflecting on how different parenting styles can impact a child's emotional well-being.

• The significance of being present and attentive as a parent.

Advice for Coping with Mental Health:

• Tips for individuals facing mental health challenges, especially those in high-stress professions like the restaurant industry.

• Encouraging self-care, seeking therapy, and finding healthy coping mechanisms.

Pursuing Public Speaking:

• The value of public speaking and finding your unique voice.

• The role of Toastmasters in building confidence and effective communication.

Stage Time University:

• Exploring the benefits of Stage Time University for public speakers.

• The impact of the "77-day challenge" on Jenn's journey to finding her message and starting her YouTube channel.

• The importance of getting on stage to improve as a speaker and gain confidence.

Book Writing and Body Positivity:

• Jenn's passion for body positivity and her book project aimed at children.

• The journey of writing a book and the importance of spreading positive messages.

• The role of mental health in parenting and advocating for gentle parenting.

Conclusion:

• Her dedication to helping parents navigate their own journeys and find support.

Jenn's journey is a testament to the power of resilience, self-discovery, and pursuing one's dreams while prioritizing mental health and well-being. Her commitment to body positivity and parenting advocacy serves as an inspiration to all.

Season2

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

Donate
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Share
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Review
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Special Live Clubhouse Episode Release:
The Wandering Foodudes YouTube Success Story from 5K to 55K

Introduction:

• The hosts Poetic and Fisch recount their journey from ordinary careers to becoming food bloggers.

• Taking a passion for dining out together into a full-time business.

• The motivation and partnership that fueled their rapid growth to over 50,000 subscribers on YouTube.

Segment 1: The Beginning of the Food Blogging Journey

• The hosts discuss their decision to become food bloggers and the initial challenges they faced.

• How they leveraged their friendship and open communication to work effectively as a team.

• Insights into their growth from 5,000 to 50,000 subscribers on YouTube in just a few weeks.

• The role of continuous learning and adapting to social media trends in their success.

Segment 2: Navigating the Pandemic

• The impact of the pandemic on their food blogging journey.

• How they viewed the lockdown as an opportunity to learn and start their venture.

• The importance of giving back to the community and supporting local businesses.

• The motivation to embrace new challenges during the pandemic.

Segment 3: Planning and Strategizing Their Food Adventures

• The hosts' approach to planning and brainstorming their next food adventures.

• The role of their "hookah meetings" in shaping their content and ideas.

• The process of researching and selecting locations to feature on their channel.

• The goal of showcasing the entire menu to encourage viewers to try a variety of dishes.

Segment 4: The Art of Food Styling and Presentation

• The hosts share their journey of improving food photography for their social media.

• The techniques they learned to capture visually appealing food content.

• The evolution of their video production process, from initial struggles to working with a videographer.

• How they aim to honor restaurants by showcasing their dishes in the best possible light.

Segment 5: The Food Sampling Dilemma

• The hosts' approach to sampling food during their reviews.

• The challenges of eating everything on the plate and its impact on their early videos.

• How they've streamlined their process to take multiple bites and share with their camera crew.

• Examples of food discoveries that surprised them during their culinary adventures.

Outro:

• The hosts express their passion for exploring diverse cuisines and sharing their experiences.

• A teaser for upcoming episodes and food adventures.

• A reminder to embrace opportunities and chase passions, even during challenging times.

• Gratitude for their journey and the support of their growing community of viewers.

Connect with The Wandering Food Dudes:
linktr.ee/TheWandering

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

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Review
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Connect Culture and Cuisine with Diem Nguyen of Litibu Collective
This episode was recorded live on Clubhouse.

Email: hello@litibucollective.com

Website: https://www.litibucollective.com/This episode was recorded live on Clubhouse

Growing Up in a Vietnamese Family:
- Diem's parents are refugees from Vietnam.
- Recollection of growing up in a one-bedroom apartment with her family.
- Special memories of the beautiful view and connection with nature.
- Early understanding of the importance of hard work and not wasting food.

Significance of Food in Diem's Culture:
- Food as a scarcity-significant aspect for her parents.
- Vietnamese culture and the strong connection to food.
- Contrast between Irish and Vietnamese cultures regarding food and drinks.

Favorite Childhood Foods:
- Fondness for noodle-based and comforting dishes.
- Describing "Bún Bò Huế" (spicy beef soup) and "Bún Riêu" (seafood soup).
- Memories of shared meals with family and connection to dishes.

Exploring Different Cultures:
- Story of encountering different cultures and cuisines.
- Personal affinity towards Asian foods, particularly Vietnamese.
- Insight into Irish culture's focus on drinks and celebrations.

Connecting with People Through Food:
- Sharing experiences from different cultures.
- Mentioning Jodie, a rancher from Australia, and her food journey.
- Reflecting on the diverse experiences people have with food.

Introduction to Litibu Collective:
- Diem's journey into creating Litibu Collective during the pandemic.
- Desire to share cultural experiences and foster compassion.
- Description of the subscription box model and its components.

Unpacking the Litibu Collective Experience:
- Diem's excitement about her work being received positively.
- Overview of ingredients and recipes included in the box.
- Connecting with the cultural content provided in each box.
- Example of connecting with fish sauce's production process.

Collaborations and Family Involvement:
- Involvement of Diem's family members in creating the content.
- Brother's artistic contribution and meaningful family stories.
- Using family recipes to represent her Vietnamese heritage.
- Incorporating personal connections and stories behind recipes.

Challenges and Overcoming Hurdles:
- Researching and sourcing authentic ingredients from various cultures.
- Gratitude for the kindness of strangers in sharing information.
- Finding ways to adapt foreign ingredients for local availability.
- The importance of connection and collaboration within the culinary community.

Final Thoughts and Future Plans:
- Importance of kindness and compassion in a divisive world.
- The joy of sharing experiences and fostering connections.
- Upcoming plans to explore more cultures and create unique experiences.
- Encouragement for listeners to explore diverse cuisines and connect with others.

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

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In part II of this episode, we delve into the personal and culinary journey of chef Andrea Murdoch, who discovered a stronger connection to her indigenous heritage, leading to becoming an indigenous chef.
Here are the highlights:
Rediscovering Identity:
•She reflects on her turbulent marriage, when faced with psychological challenges, but found solace in a personal and cultural journey.
Culinary Education:
•Attended the Culinary Institute of America (CIA), transitioning from baking and pastry arts to culinary arts.
•The CIA's rigorous and disciplined program, often compared to the West Point of the culinary world, emphasized excellence and professionalism.
Leaving the Day Job:
•Overwhelmed with responsibilities, including running a business, writing a book, and volunteering, and decided to take a mental health break.
•Through the Family and Medical Leave Act (FMLA), they rented a cabin to decompress and ultimately left their day job, supported by a compassionate boss.
Passion for Indigenizing Cuisine:
•She expresses a love for Italian food and rustic soul food from various cultures.
•She creates unique recipes by incorporating indigenous ingredients and flavors, sharing their expertise with curious diners.
Teaching at Navajo Technical University:
•Her experiences as a guest teacher at the university have been transformative and rewarding.
•Initially reserved, the students have grown more confident, actively engaging with rapid-fire questions about their culinary expertise.
Nurturing Autonomy and Community:
•Located near the Navajo reservation, the university's students strive to make positive changes in the local communities.
Join us as we explore the personal and culinary journey of chef Andrea Murdoch, and her passion for indigenizing cuisine, and the impact on students at Navajo Technical University.

Season2

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

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In part I of this Clubhouse episode, Chef Andrea Murdoch shares her early food memories from El Salvador and Guatemala, where she discovered the incredible flavors and freshness of ingredients. She recalls the joy of picking and enjoying lemons straight from a neighbor's tree, and the unforgettable experience of freshly squeezed juices at a market in Guatemala.

Inspired by these memories, Chef Andrea created CityWalk, a delectable dessert for a fundraising dinner. The dish features a deconstructed chocolate ganache made with creamy coconut milk, accompanied by a vibrant carrot orange jelly and curd. Adding a unique twist, she incorporates the traditional concha bread as both a crumble and a distinct element in the dessert.

Throughout the conversation, Chef Andrea highlights the importance of sharing personal stories as a means of inspiration and connection. She believes that hearing about others' journeys, especially those who have overcome challenges, can empower and resonate with individuals.

Join us as we delve into Chef Andrea Murdoch's culinary odyssey and explore the profound impact of her personal experiences on her culinary creations.

Connect with Chef Andrea MurdochWebsite: https://fourdirectionscuisine.com

Instagram: @fourdirectionscuisine

Facebook: https://www.facebook.com/fourdirectionscuisine

Season2

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

Donate
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Share
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• Meet Renee, a Seattle area native, whose journey began as a young teenager working in the restaurant industry.
• Starting as a hostess in a local bar and grill in Woodinville, Renee quickly developed a passion for people, creating memorable experiences, and recognizing the significance of a place.
• Her time in the restaurant industry taught her the value of attentive service and the importance of anticipating the unspoken needs of guests.
• After high school, Renee ventured into the world of commercial real estate, initially taking on an entry-level job answering phones.
• Over the course of 25 years, she climbed the ranks and eventually retired as the Vice President of Human Resources and Organizational Development for a prominent Pacific Northwest firm that she played a pivotal role in establishing in 2006.
• When Renee and her partner began envisioning their ideal life together, their dream took shape in the form of Our Legacy Fields Lavender Farm.
• Their goal was to lead a purposeful life, prioritizing the things that truly mattered to them, and stepping away from the stress of big city jobs and lifestyles.
• In 2017, an opportunity arose to purchase Renee's grandparents' retired horse farm, providing the perfect foundation for their lavender farm vision.
• The COVID-19 pandemic in 2020 accelerated their plans, prompting Renee and her partner to sell their home near downtown Seattle and relocate their family to Stanwood, WA.
• With a deep sense of purpose and a vision to create a lavender farm for their loved ones and community, they officially opened the gates of Our Legacy Fields Lavender Farm in 2021.
• The fulfillment and joy they have experienced since embarking on this endeavor have surpassed their wildest expectations, making the lavender farm a cherished destination for all.

Website: https://ourlegacyfields.com/
IG: @ourlegacyfields
Facebook: ourlegacyfieldslavende

Season2

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

Donate
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share
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Volunteer
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Review
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View Details

• Meet Renee, a Seattle area native, whose journey began as a young teenager working in the restaurant industry.
• Starting as a hostess in a local bar and grill in Woodinville, Renee quickly developed a passion for people, creating memorable experiences, and recognizing the significance of a place.
• Her time in the restaurant industry taught her the value of attentive service and the importance of anticipating the unspoken needs of guests.
• After high school, Renee ventured into the world of commercial real estate, initially taking on an entry-level job answering phones.
• Over the course of 25 years, she climbed the ranks and eventually retired as the Vice President of Human Resources and Organizational Development for a prominent Pacific Northwest firm that she played a pivotal role in establishing in 2006.
• When Renee and her partner began envisioning their ideal life together, their dream took shape in the form of Our Legacy Fields Lavender Farm.
• Their goal was to lead a purposeful life, prioritizing the things that truly mattered to them, and stepping away from the stress of big city jobs and lifestyles.
• In 2017, an opportunity arose to purchase Renee's grandparents' retired horse farm, providing the perfect foundation for their lavender farm vision.
• The COVID-19 pandemic in 2020 accelerated their plans, prompting Renee and her partner to sell their home near downtown Seattle and relocate their family to Stanwood, WA.
• With a deep sense of purpose and a vision to create a lavender farm for their loved ones and community, they officially opened the gates of Our Legacy Fields Lavender Farm in 2021.
• The fulfillment and joy they have experienced since embarking on this endeavor have surpassed their wildest expectations, making the lavender farm a cherished destination for all.

Website: https://ourlegacyfields.com/
IG: @ourlegacyfields
Facebook: ourlegacyfieldslavende

Season2

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

Donate
https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

Share
You can support us in many ways share our podcast.
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Volunteer
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Review
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View Details

Today's episode features a double header as we continue with the Lobster Oil Legacy from father to son. Hugo Couton joins us in this clubhouse episode, and shares his motivation for creating a food industry-related podcast and how it serves as another way to promote their niche product, Lobster Oil. He discusses his experience and struggles promoting the product, including using social media and in-person presentations to generate interest. Hugo shares the story behind his father-to-son Lobster Oil Legacy business. This began when his father introduced it as a substitute for bread and butter at the well-known Cannery restaurant in Vancouver. Hugo speaks about the joy of growing up around a father who is passionate about culinary arts, travel, and trying different dishes from around the world. Overall, the episode highlights the unique story and process behind the creation of Lobster Oil, as well as the importance of networking and promoting a niche product.

Season2

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

Donate
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Share
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Volunteer
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Born to the "institution of cooking", and classically trained in Paris and London. Frederic Couton was destined for greatness. Listen as he shares his humble beginnings of cooking in his own family restaurant to cooking for royalty. He has quite a tale to tell and he talks us through his first (secret) Michelin star and the importance of being a sponge and learning and creativity and the importance of play. 

Season2

Support the showWelcome, and thanks for listening to our chef's story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the chef's struggle.

Donate
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Share
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Volunteer
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This week, Chef Michael Jarzinski takes us on a journey from his grandmother’s kitchen. Whether it was homemade sauerkraut balls or not so home cooked foods, she never failed to bring comfort and fun for him and his family.
Chef Michael had a life-changing experience during the COVID-19 pandemic in July 2020. He was in a hit-and-run motorcycle accident and had severe skull fractures, including a subdural and epidural hematoma. He was given a 7% chance of survival and had to undergo a six-hour brain surgery with 27 staples in his skull. His family was not allowed to visit him due to COVID-19 protocols, and he was out of work from July 2020 until May 2021 due to his injuries. During his recovery, he suffered from extreme sensitivity to light and noise and had constant migraines. After recovery, he gained a new perspective on life and is grateful for every day and for the opportunities he has had in his career as a chef.

Follow Chef Michael on Instagram: @chefmikejarzenski

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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In this episode we meet Simona from Bombay aka Mumbai, in India. With a deep love for the written word and a Masters in English Literature, her journalism career focused largely on the hospitality industry. Besides writing on food for 25 years, Simona has also been a national TV contest-winning voice over artist for over 15 years. Bitten by the podcasting bug in 2017, she integrated her writing skills, voice acting talents and food knowledge into 2 food podcasts: “THC HeartBytes” and “Metro Food Hoppers.” The latter takes you on a journey through her city, eating local street food alongside gourmet delights, and meeting various chefs, restaurateurs, and hospitality industry leaders. ⁣

IG: @theheartchef
Facebook: TheHeartChef

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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In this episode we meet Simona from Bombay aka Mumbai, in India. With a deep love for the written word and a Masters in English Literature, her journalism career focused largely on the hospitality industry. Besides writing on food for 25 years, Simona has also been a national TV contest-winning voice over artist for over 15 years. Bitten by the podcasting bug in 2017, she integrated her writing skills, voice acting talents and food knowledge into 2 food podcasts: “THC HeartBytes” and “Metro Food Hoppers.” The latter takes you on a journey through her city, eating local street food alongside gourmet delights, and meeting various chefs, restaurateurs, and hospitality industry leaders. ⁣

IG: @theheartchef
Facebook: TheHeartChef

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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In this food is religion clubhouse talk show we meet Michelle Gil aka The Griefcurator author, food is religion leader and renaissance woman. Michelle is multi-passionate and talks about her main interests, which include food, public speaking, grief, loss, and mental health. She mentions that food is an important part of her life and is intertwined with love and grief. On Michelle’s mother's side of the family. They grew up literally dirt poor with a dirt floor in their cabin. They had an outhouse they didn't have running water. And one thing that her mother told her that her grandmother said that has always stuck with her. Whenever somebody would come to visit. Grandmother would say we don't have much but what we have you are welcome to. That idea of sharing and hospitality even if you had very little was really inspiring for Michelle. Once she grew up and moved out and had a place of her own for a while she really took this as a calling. That hospitality that idea that everyone is welcome at the table and this is where we can share despite our differences despite what we have or don't have. We will break bread together in this warm, safe space where you are fed not just in body but in soul. Join us as we break bread with Michelle Gil.

Website: https://thegriefcurator.com/
IG: @thegriefcurator

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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Voice4Chefs Chef Checkin Mini Series:

Chef Maria is Introducing the Break the Ice Dinner Series: community-wide events to support mental health in our Food & Beverage community. We know it isn’t easy to talk about mental health. We want to make it easier. That’s why we’ve invited some of our favorite Philly-area establishments to host events where we can really talk about the issues our friends & family are facing. These dinners will be a chance to support spots that care about mental health, while helping to grow our Community Fund to support food service workers.

Each event is unique. Follow Cooks Who Care and the individual spots you are interested in visiting to stay up-to-date on event info.

Here’s the schedule so far:
https://sites.google.com/view/breaktheicenights/home

2/17 - 2/20 - Pocono Organics

Wed. 2/22 - Fork Restaurant

Thur. 3/2 - Chestnut Hill Brewing Co.

Thur. 3/9 - Cornerstone Bistro

Wed. 3/22 - Sancho Pistolas

Sat. 3/25 - Chabaa Thai Bistro w/ guest Chef & Cookbook contributor Chef Mimi Lan

Connect with Chef Maria:
https://sites.google.com/view/imagineimpactllc/home
https://www.instagram.com/chefmcampbell/

Community Cookbooksupporting Mental Health in Hospitality
https://heyzine.com/flip-book/67dda095e8.html#page/8

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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From watching the Galloping Gourmet and learning cooking by his mother’s side, Chef Jack was always fascinated by food. His mother encouraged him to go to culinary school. Taking care that every dish has its own good individual texture, taste, and appearance, he navigated his way from line cook to executive chef and revolutionizing how banquet food looks and tastes while navigating large resort properties and their menus. Now, he owns, The bistro specializing in food without confusion. It’s an eclectic cuisine from clam chowder to pork chops all tucked away in the beachfront Cannon Beach. Tune in to hear about his adventures including nose kazoo lessons with a certain Hollywood star. 

Website: https://www.thebistrocannonbeach.com/
https://m.facebook.com/TheBistroCannonBeach/

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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Voice4Chefs is partnering with Food Is Religion and releasing this special episode on our podcast. We're proud to share this amazing interview with you. Thanks to JIndia of freespiritpodcast.com for editing and creating a brilliant intro. Welcome to Food is religion. on Clubhouse. Today is an edited recording from the Food Is Religion room called the food talk show hosted by Chef Mimi Lan, who is the creator of Food Is Religion. She interviews the multi award winning filmmaker Joanna James of the documentary of fine line. In the film Joanna explores why less than 7% of head chefs and restaurant owners are women she and Chef Mimi discuss the making of the film. The surprising impact a fine line has had on the industry and Joanna's nonprofit and seminar series called Map MAPP which provides resources education and mentorship for female chefs and industry professionals.

Joanna James
https://linktr.ee/AFineLineMovie
https://www.instagram.com/mappimpact/
https://www.instagram.com/joannajamesfilms/

Chef Mimi Lan: https://www.instagram.com/thetastecurator/
Jindia: https://linktr.ee/freespiritpod

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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Chef Sarah Monson was in misery at a butcher shop, then all of a sudden, with the pandemic on the horizon, every person in the restaurant industry lost their job overnight. She tells a story of how inspiration comes from some of the darkest places. Like many cooks and chefs, Sara lost her job. At the beginning of the pandemic, she overcame adversity and rose to the challenge of creating "“The Cookbook”, connecting chefs across Seattle. She had an idea to create a community cookbook that gave purpose to so many restaurant workers who were out of work. The recipes came from the heart and souls of chefs and cooks in Seattle. Listen as Sarah tells her story and reveals how many ways you can be an artist. You don't need a brush or a pencil, a whisk or spoon will do!

Seattle Community Cookbook: https://cowbell-octahedron-d87r.squarespace.com/
Contact Sarah Monson: ssmonsonn@gmail.com
IG: @smonson

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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Becky, Bob and Ben Dugan left Hampton, Virginia, the end of October 2021, and sailed to Antigua, Barbuda, Guadeloupe, Dominica, Martinique and The Saints.

Becky shares their adventures living aboard a sailboat in the Caribbean for a year. She shares tips and techniques for planning, and cooking on this epic adventure of a lifetime.  This special New Year’s episode will connect you to the Voice4Chefs family and will warm your heart and soul. It was recorded in the Summer 2022 as we caught up with them in Saint Martin in The Caribbean.  

Email: RebeccaDugan24@gmail.com

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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Jeffray Gardner from Marsatta Chocolate is a chocolatier who is committed to serving the community by providing the highest quality of chocolate to his customers. He has spent the last two decades creating and crafting the best chocolates from locally sourced ingredients and is currently most passionate about the work he is doing to promote a healthy lifestyle and other local businesses.

As a professional hockey referee turned confections creator, Jeffray Gardner has developed a unique perspective when it comes to delectable treats. Influenced by his family, he aspires to see Marsatta Chocolate become a global chocolate sensation.

In Part II we take deep dive into Marsatta Chocolate and learn more about how chocolate is made and what makes Marsatta different than the rest. Learn why 100% chocolate is Jeffray best seller.

https://marsatta.com/
https://www.instagram.com/marsattachocolate
email: info@marsatta.com

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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Jeffray Gardner from Marsatta Chocolate is a chocolatier who is committed to serving the community by providing the highest quality of chocolate to his customers. He has spent the last two decades creating and crafting the best chocolates from locally sourced ingredients and is currently most passionate about the work he is doing to promote a healthy lifestyle and other local businesses.

As a professional hockey referee turned confections creator, Jeffray Gardner has developed a unique perspective when it comes to delectable treats. Influenced by his family, he aspires to see Marsatta Chocolate become a global chocolate sensation.

In Part I we take you into Jeffray’s kitchen as he wraps bars and walks us through his life from Hockey to Chocolatier. We talk about how he met his wife and proposed on a gondola in Italy. We will meet Naomi and learn about their romance and proposal. Come along on our adventure and learn how Marsatta Chocolate and bean to bar came to be with the Willy Wonka of Los Angeles.

https://marsatta.com/
https://www.instagram.com/marsattachocolate
email: info@marsatta.com

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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In this episode we travel to the Philippines and talk about the Travelling Spoon and Eat Matters with Chef Isi. She will capture your soul with hospitality and food culture.

Isi has been in the food business for over ten years - creating recipes for dairy companies and restaurants, doing food styling and photography and selling spices online. She has recently started "Chili Asylum", an institution dedicated to marketing fresh chilies and chilli products sourced directly from Filipino farmers. Isi says she learned everything she knows about cooking from her Nanay (grandmother) who she watched cook fresh lunches and dinners everyday growing up. Isi loves cooking and serving the local, regional food she grew up eating. Isi enjoys collaborating with other chefs and food lovers in the food business to create new and delicious food.

https://eatmattersph.wixsite.com/eatmatters
https://www.instagram.com/eatmattersph/
https://www.linkedin.com/in/isilaureano/

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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Having served in just about every role from executive chef, tournant, expediter, and saucier to consulting chef, and many in between, he draws from his collective experience to build upon his newest role as a food product developer. Now with Atlanta as his home base, Chef Ed has launched a line of products that include specialty spices, vegan recipes, breakfast foods, and cookbooks, in addition to a line of designer aprons. If he isn't crafting a new flavor fusion in the kitchen, at times he can be found behind the camera, as Ed has appeared on several food shows. He was the winner of Food Network's CHOPPED "Turbot Powered" competition and has been on "Beat Bobby Flay", "Chef Wanted" with Anne Burrell, and a few others.

Though his passion for cooking runs deep in his veins, community service is something he holds dear to his heart. He has participated in several events to help raise funds for different charities. Some of the organizations he has volunteered for include Autism Speaks, Taste of New York, and the James Beard Foundation.

website: https://knifenspoon.com/
https://www.instagram.com/chefedharris
Email:ed@knifenspoon.com

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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From the island of St. Lucia to the Restaurant Buddakan in New York City, Chef Ed Harris shares his abiding love for food. He takes you step-by-step into his journey that started with a family obsession with delicious and lovingly prepared food which started with early rising to get the best fruits and the best vegetables to make all the dishes sing. We learn about a unique way he was invited to become a guest on Chopped Turbopower Season4 Episode 9.

website: https://knifenspoon.com/  
https://www.instagram.com/chefedharris
Email:ed@knifenspoon.com

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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Season2 Explodes with three amazing Chefs for you:
Celebrity Chef Ed Harris Season4 Episode9 Chopped Champion
Chef Isi Laureano Eat Matter & The tasting Spoon in The Philippines
Chef Jeffray Gardner Marsata Chocolate
Tune Into The Voice4Chefs Podcast this Saturday 12/10 as we kickoff Season2 at 1:00PM PST. Subscribe on Apple, Spotify, iHeartRadio or connect through link tree: @voice4chefs | Linktree

Season2

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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This is a special edition recorded live on Clubhouse in The Food is Religion Room. In this episode you will meet Chef Maria Campbell the founder of Cooks Who Care and find out why she is so driven to help others. Follow along on her journey through her life and the pandemic. Learn about her important mission and this creative community cookbook Entertaining for Mental Health and the movement she has created.

A little bit about her non profit. Cooks Who Care (CWC) is an organization dedicated to supporting the health & well-being of people working in the Food & Beverage Industries. Based in Media, PA, CWC currently focuses their efforts on supporting food service workers in the greater Philadelphia area, with the goal of expanding nationwide. Founders Maria & Scott Campbell are chefs by trade & tireless advocates for raising awareness about the mental health challenges specific to their industry peers.

Support Cooks Who Care donation link http://weblink.donorperfect.com/CooksWhoCare

Season2

Cooks Who Care Promo

Support the showWelcome and thanks for listening to our Chefs story. I’m asking for donations to help support and continue The Voice4Chefs podcast and raise awareness for the Chefs struggle.
You can support in many ways share our podcast. Become a volunteer and make a difference by reaching out to ChefMichael@voice4chefs.com.
Donate
https://www.buymeacoffee.com/MichaelDugan
Visit our website and leave a comment or a 5 star review.
https://www.voice4chefs.com/

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As a young lady, chef Abbey Miller thought she wanted to be a crime investigator. Little did she know she would make it all the way to the CIA... but the delicious one: The Culinary Institute of America. She was the first recipient of the Anthony Bourdain Scholarship from the CIA.  Hear what it was like attending the CIA, and listen to Abbey talk about the importance of a healthy culinary culture, mental health, and her realization that there is true nobility in cooking for others when “everyone needs to eat”.

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As a young lady, chef Abbey Miller thought she wanted to be a crime investigator. Little did she know she would make it all the way to the CIA... but the delicious one: The Culinary Institute of America. She was the first recipient of the Anthony Bourdain Scholarship from the CIA.  Hear what it was like attending the CIA, and listen to Abbey talk about the importance of a healthy culinary culture, mental health, and her realization that there is true nobility in cooking for others when “everyone needs to eat”.

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Welcome back to our Clubhouse celebration of the Voice4Chef podcast. It's been over a year now and we are so excited that you are here today on the show. In this episode  you'll meet my wife, my sister, my mom, and you'll also meet some of our guests from the show. Chef Abby who graduated from the Culinary Institute of America and was awarded the Anthony Bourdain scholarship, and Chef Andy  The Singing Chef who’s traveled all around the world singing cooking Italian. We  are so excited that you are here with us. You'll also connect with Chef Mimi, the co founder of this amazing club on clubhouse called  Food is Religion. Then connect with Hiromi and Simona from Bombay, India and we can't forget the Michelle Gill our host. In  part two, we bring you behind the scenes of The Voice4Chefs podcast. I'm delighted and excited your here. Let's continue with The Voice4Chefs celebration in Food is Religion on clubhouse.

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In part one we invite you into the Food is Religion Clubhouse room for a special 1-year anniversary celebration of the Voice4chefs Podcast thanks to you now in 27 countries. We go behind the scenes and ill share my journey in clubhouse and what me led me to this amazing club called food is religion. Well meet one of my guests Victoria Feldman Owner of the Canterbury Baking School in England.  And she will share her behind the scenes experience as a guest on our show.  This is an emotional episode and I want to give a special shout out to Carrie Dugan, Kyle Hall, Linda Vorthman and Nan Hamilton who through a Toastmaster High Performance Leadership Project helped shape the podcast the voice and direction for our podcast.  I'm forever grateful to them. A special shout out to Steve Olson. He's a local fireman in Seattle, Washington is a singer in local restaurants and pubs and produced an incredible song for our podcast. I don't want to forget Michelle Gill, who hosted this special event and Chef Mimi the cofounder of Food is Religion. Come on in and celebrate with us on clubhouse!

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In part two we field questions from Voice4Chefs listeners on baking. Chef Victoria explains how she is coping with the pandemic. And take a deeper look at Victoria's passion for sourdough and the Canterbury Baking School.  In 2014 Victoria decided to share her passion for food with others and open The Canterbury Baking School where she teaches everyone from beginners to head chefs a passion for sourdough and healthy cooking.  

Connect to Victoria:  https://www.canterburybakingschool.com/about/

Connect to Voice4Chefs: https://www.voice4chefs.com/

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In part I  we'll explore with Chef and owner Victoria Feldman. The top things to do in Canterbury, England. What led her to opening a healthy baking cooking school and what it's like to be a student at Victoria's school. In 2014 Victoria decided to share her passion for food with others and open The Canterbury Baking School where she teaches everyone from beginners to head chefs a passion for sourdough and healthy cooking.  

Connect to Victoria:  https://www.canterburybakingschool.com/about/

Connect to Voice4Chefs: https://www.voice4chefs.com/

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Today on the show, we welcome a young aspiring Chef Olivia Kent Horton. What's special about Olivia is today as we release this episode, April 2, 2022. It's her 17th birthday. She loves the culinary arts, cooking, gardening, and food deserts. Come along her childhood journey and listen to an amazing storyteller at such young age.

Connect to Olivia: Olivia05kh@gmail.com.

Connect to Voice4Chefs: https://www.voice4chefs.com/

Support the show (https://www.buymeacoffee.com/MichaelDugan)

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Join us in this episode as we reach back to Chef Lela’s past and realize where her inner Chef comes from growing up in a big family. And how she developed a palate for tasting and cooking great cuisine. This passion led her down the path to become a Chef, Food and Beverage Director and Restauranteur. She mentored with Tom Douglas and catered for Robert Redford. 

Connect to Lela:  https://www.lelacross.com/

Connect to Voice4Chefs: https://www.voice4chefs.com/
Subscribe on Apple, Spotify and IheartRadio or wherever you listen.

Support the show (https://www.buymeacoffee.com/MichaelDugan)

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In part two Ericka takes us deeper into the culture, cuisine and chefs of Peru. Ericka also introduces us to some local vendors in the markets of Lima and Peru. 

Ericka La Madrid was born in Lima, Peru and moved to US at age of 18.
With studies on International Business administration and Marketing.
She founded Delectable Peru Food Tour that is a unique and interactive tour company exploring the culinary capital of South America – Lima, Peru. Founded in mid-2012, the project started in 2010 when the company’s founder arrived back to her home country only to discover that Peru’s culinary landscape had evolved.

Connect to Ericka:  https://delectableperu.com/

Connect to Voice4Chefs: https://www.voice4chefs.com/

Support the show (https://www.buymeacoffee.com/MichaelDugan)

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In part I we will connect to Erica La Madrid, the owner from Delectable Peru Food and Travel. And she's a local, travel guide, food connector and one of the first people to pioneer food and travel in Peru. Come explore and connect with Ericka and learn her story  in this episode. Ericka La Madrid was born in Lima, Peru and moved to US at age of 18.
With studies on International Business administration and Marketing.
She founded Delectable Peru Food Tour that is a unique and interactive tour company exploring the culinary capital of South America – Lima, Peru. Founded in mid-2012, the project started in 2010 when the company’s founder arrived back to her home country only to discover that Peru’s culinary landscape had evolved.

Connect to Ericka:  https://delectableperu.com/

Connect to Voice4Chefs: https://www.voice4chefs.com/

Support the show (https://www.buymeacoffee.com/MichaelDugan)

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Join us for our Special Event Food is Religion 5K Clubhouse Celebration.  Sunday February 27th at 5:30PM EST on Clubhouse. The Food is Religion club was founded by Chef Mimi and Chef Ruddini. They had a vision to bring people together from all over the world to share their passions for cooking, chefs and community around food. 

https://www.voice4chefs.com/ 

Support the show (https://www.buymeacoffee.com/MichaelDugan)

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In part 2 of our conversation with Australian Chef, Instructor, and Pastry Artist Gunawan, we hear about his unique flavor creations and award-winning competition performance that opened up exciting career opportunities. While he enjoyed his role as a savory chef, he found his true passion in the pastry kitchen bringing creative desserts to life with unique flavor combinations.  That experience led him to more competitions, international competition judging, sharing his knowledge as an instructor and master class ambassador.  You’ll also hear about his favorite and unique flavors and creations that are pushing the pastry envelope today.   

Connect to our guest: GUNAWAN (@awi_wu) Instagram

Follow us: https://www.voice4chefs.com/ 

Support the show (https://www.buymeacoffee.com/MichaelDugan)

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In part 1 we meet Australian Chef, Instructor, and Pastry Artist Gunawan.  As a boy growing up in Indonesia around flavorful foods and spices, he wasn’t allowed to be in the kitchen – in fact, he didn’t even know how to turn on a stove until he went off to cooking school in Malaysia. Tune in and learn about his culinary journey from the front of the house connecting with customers, to the fast-paced kitchen where he quickly mastered the culinary arts and discovered an outlet for his artistic side through patisserie.  He expanded his knowledge even further at the University of Toulouse Le Mirail, then moved on to Le Cordon Bleu in France to pursue his passion in the pastry arts.  Then you’ll hear the story of his first competition and how it helped launch his amazing culinary career.

Connect to our guest: GUNAWAN (@awi_wu) Instagram

Follow us: https://www.voice4chefs.com/ 

Support the show (https://www.buymeacoffee.com/MichaelDugan)

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In part II we invite you to continue on Jodie's adventure, as we interview her on her ranch in rustic Australia, surrounded by kangaroos, dingoes and exotic birds. We'll get cooking with kitchen disasters and some of her favorite dishes. 

Connect with Jodie: https://thechillaxlounge.com/collections

Follow us: https://www.voice4chefs.com/ 

Support the show (https://www.buymeacoffee.com/MichaelDugan)

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Come along with us to the remote cattle ranches of Australia. In part one of our interview with Jody Pollack, founder of the chillax lounge, as we've learned how Jody began her culinary journey, from turning huge Australian bush lemons into sweet lemon curd to her early dreams of becoming a station cook for the Jackaroos and Jillaroos working the cattle ranches in Queensland, Australia. Jody shares her incredible adventure and a lifelong passion for food and cooking.

Connect with Jodie: https://thechillaxlounge.com/collections

Follow us: https://www.voice4chefs.com/ 

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In part two Chef Jensen takes us deeper and bring storytelling to life with his epic Storytelling Challenge, and in this episode, you will leave impacted and inspired and ready to tell your story. You'll learn about why restaurants should become podcasters and ambassadors for their community. Let's connect back with Chef Jensen of Best Served.

Our guest: https://www.bestservedpodcast.com/

Our site: https://www.voice4chefs.com/

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In part I we follow along on Chef Jensen’s culinary journey from working for Debbie Golds a Top Chef Masters award winner to working for Troy Guard as he became the Executive Chef at Tag in Denver Co. Then well switch gears and learn how Jensen launched a massive storytelling hospitality movement with Best Served Podcast. I am excited to introduce you to Chef Jensen Cummings a fifth-generation chef. His family has owned restaurants since 1900. 

Our guest: https://www.bestservedpodcast.com/

Our site: https://www.voice4chefs.com/

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Andy LoRusso is known all over the globe as The Singing Chef™ and is a best selling author, recording artists Celebrity Chef and entertainer. He's performed and cooked for 1000s of people on stage in places all over the world, including the Isle of Wight Festival in England, Istanbul and even in my hometown, Seattle, Washington. He's become a great friend and he has an incredible story to tell. He is a passionate supporter and advocate for The Dystonia-Foundation.

I’n Part II we continue along Andy LoRusso’s journey and discover how he shaped his career combining his love of cooking and singing. He poured his heart and soul into creating a career as The Singing Chef. He shares stories about meeting Emeril Lagasse, Julia Child and Sting at The Isle of Wight festival and meeting Martin Yan. Pull up a virtual seat at our chefs table as we connect with Celebrity Chef Andy LoRusso.

Connect to: http://www.singingchef.com

Support:https://dystonia-foundation.org/

Our website: https://www.voice4chefs.com/

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Andy LoRusso is known all over the globe as The Singing Chef™ and is a best selling author, recording artists Celebrity Chef and entertainer. He's performed and cooked for 1000s of people on stage in places all over the world, including the Isle of Wight Festival in England, Istanbul and even in my hometown, Seattle, Washington. He's become a great friend and he has an incredible story to tell. He is a passionate supporter and advocate for The Dystonia-Foundation.

In part one, we are immediately immersed into Andy's world and learn what it's like growing up in an Italian American family. We follow him along and discover how he combined singing and cooking at an early age. He shares how being on the Donny Marie show elevated his career. Pull up a virtual seat at our chef's table as we connect with Celebrity Chef Andy LoRusso. 

Connect to: http://www.singingchef.com

Support:https://dystonia-foundation.org/

Our website: https://www.voice4chefs.com/

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Happy New Year and welcome to 2022. Today we celebrate a new year with Voice4Chefs. Thanks to you we're now in 17 countries and cities across the US. Celebrating and honoring the chef's struggle and story. We begin this year with a special guest, Holly Verbeck. She is truly a Voice4Chefs and you’ll learn why. Most chefs dream of owning their own business. But know more about cooking than how to start. Holly specializes in helping chefs start their own personal and private chef business. 

Connect with Holly: https://makeyourbusinesscook.com/

Our website: https://www.voice4chefs.com/

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In this episode, we connect with Kelsey Harfert from Wisconsin. She grew up loving food and attending Fish Fries at an early age on Friday night. As an adult in 2018, she created a food blog called The Tasting Spoon. And this year, Kelsey took her cooking knowledge to a new level and she's attending an online cooking school called the Escoffier Institute. We'll connect with Kelsey and learn about food blogging, and take a deep dive into what it's like to go to an accredited online cooking school.

Connect to: http://www.thetastingspoon.org/

Our website: https://www.voice4chefs.com/

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Aaron Raff gets up before the sunrise to create a true baking experience for his customers. Today on the show we'll follow his path that led from a connection in cooking school in Kentucky, to working for Tom Douglas, becoming a Head Production Baker at The Grateful Bread and eventually the owner of the North Bend Bakery in the beautiful Pacific Northwest of  Washington State. 

The NorthBend Bakery https://thenorthbendbakery.com/our-creations/

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Today on the show, we meet Chef Jessica from sunny San Diego, California. Chef Jessica has been a chef for over 24 years. She graduated from Johnson and Wales University in 1996 and went on to study at La Varenne in Burgundy, France. She moved from the East Coast to the West Coast in 1997 to San Diego, CA. There, she worked as a sous chef for a well-known caterer for many years who had lots of celebrities as clients. She learned the fine art of VIP catering. On January 1, 2000, Jessica officially started her own personal chef business, Entrée Nous. This was right after Y2K for those of you who are old enough to remember. Entrée Nous means "between us" in French. It implied the level of customization she offered each of her clients. In 2002, Chef Jessica was named San Diego's Best Personal Chef by San Diego Magazine. In 2018, Jessica started creating her course, The Prosperous Personal Chef to teach others how to start and sustain a successful personal chef business. We've cooked up many surprises for you in this episode. Grab an appetizer, a drink and sit back at the Chef’s table and enjoy our show.

Our guest: https://www.chefjessica.com/
Our website: https://www.voice4chefs.com/

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In this episode,  meet Sam Rongve. He lived in Japan for over a year and will take us on a journey through the local restaurants and the back alleys.  We'll get up early and join him on a walk through one of the largest Japanese fish markets in the world. He'll take us back to Seattle, Washington, where he worked as a waiter in Kiwami Sushi Bar, local favorite on the east side of Seattle, Washington. 

Visit Voice4Chefs here: https://www.voice4chefs.com/

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Today on the show. We'll meet Clark Stefani, The General Manager of a leading Lebanese restaurant in Bellevue, Washington, just outside of Seattle. We will learn about Clark and how at an early age he was connected to food and cooking. We'll also learn about Clark's philosophy on service, and how he helped The Mediterranean Kitchen survive the pandemic.

Visit Voice4Chefs here: https://www.voice4chefs.com/

Visit The Mediterranean Kitchen: https://mediterraneankitchens.net/

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Today on the show you’ll meet Chef Traci Calderon she runs the Atrium Kitchen and cooking school in Seattle Washington’s Pike Place Market. In this episode you’ll learn how she started a movement through Nourished Neighborhood and fed over 35,000 people in need in the Seattle area during the pandemic. She’ll share stories about becoming a Chef and about her volunteer hero's that keep Nourished Neighborhood going. Special thanks to Biggerideas.com for the creative design and to Steve Olson for an inspirational cover song.

Visit Chef Traci: https://www.atriumkitchenpikeplace.com/
Visit Voice4Chefs here: https://www.voice4chefs.com/

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In Episode 5 we conclude with Part III of Adventures with La Spiga. We welcome Executive Chef Sabrina Tinsley from La Spiga. She tells the other side of the story how Pietro and Sabrina fell in love. Then she will takes us on a whirlwind adventure that begins in Alaska, and eventually leads us through Europe and back to Seattle, Washington. This is where she built a life with Pietro, and opened one of the best Italian Restaurants in Seattle. This is a three-part series that immerses you into their whole story about the romance, food, and a passion of bringing authentic Italian cuisine from Italy to Seattle, WA.  Special thanks to Biggerideas.com for the creative design and to Steve Olson for an inspirational cover song.

Visit La Spiga here: https://www.laspiga.com/
Visit Voice4Chefs here: https://www.voice4chefs.com/

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In episode 4 we learn more about Pietro Borghesi, General manager and Co-Owner of La Spiga in Seattle, WA.  We open with Pietro’s side of the story how he fell in love with Executive Chef Sabrina in a Cafe in Salzburg, Austria. And how they began a life together which led them on a path to create their dream restaurant named “La Spiga”. This is a three-part series that immerses you into their whole story about the romance, food, and a passion of bringing authentic Italian cuisine from Italy to Seattle, WA.  Special thanks to Biggerideas.com for the creative design and to Steve Olson for an inspirational cover song.

Visit La Spiga here: https://www.laspiga.com/
Visit Voice4Chefs here: https://www.voice4chefs.com/

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In episode 3 we learn about Pietro Borghesi, General manager and Co-Owner of La Spiga in Seattle, WA.  He shares a special story about being born in The Congo and raised in Italy.  How he met and fell in love with Executive Chef Sabrina in Salzburg, Austria. And how they began a life together which led them on a path to create their dream restaurant named “La Spiga”. This is a three-part series that immerses you into their whole story about the romance, food, and a passion of bringing authentic Italian cuisine from Italy to Seattle, WA.  Special thanks to Biggerideas.com for the creative design and to Steve Olson for an inspirational cover song.

Visit La Spiga here: https://www.laspiga.com/
Visit Voice4Chefs here: https://www.voice4chefs.com/

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Stay Hungry to feel the emotion of food

Not everyone can cook, but anyone can appreciate good food. For Carrie Dugan, this started at six years old when she realized cookbooks were too conventional for her. She began to create adventurous experiences around food and became the creative inspiration for Voice4Chefs. In this episode, she shares her impactful, emotional stories around cooking and food, takes you on some selected adventures around the world and will leave you feeling hungry for more.  Special thanks to Biggerideas.com for the creative design and to Steve Olson for an inspirational cover song.

Visit Voice4Chefs here: https://www.voice4chefs.com/

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Chef Clara Gutierrez Carroll has brought the flavors and inspiration from her home in the Castilla region of Spain to the Pacific Northwest. In this episode we discover what it was like growing up in Spain and how Clara brought her passion for Spanish Tapas to Seattle. She will take you back to Spain and you’ll experience some of her amazing food Tapas and uncover a delicious dessert.  Special thanks to Biggerideas.com for the creative design and to Steve Olson for an inspirational cover song.

Visit Clara at: https://castillarestaurant.com/index.php

Visit Voice4Chefs here: https://www.voice4chefs.com/

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Out of the kitchen and into the studio hear real life experiences of Chefs, Restaurant Owners and Culinary Artists. Sit at the Chef's table and experience stories, secret sauces, signature dishes and kitchen disasters. Special thanks to Biggerideas.com for the creative design and to Steve Olson for inspirational cover song.

Visit Voice4Chefs here: https://www.voice4chefs.com/

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