Bleav in Chef's Special: Recent Episodes
Bleav Podcast Network
Join host Patrick Honeywell as he brings you tips and info on all your favorite foods with guests' interviews from all sorts of names in the culinary industry. Bleav in the Chef's Special!
Braden Cadenelli, Epicurean Unicorn Podcast Host and Senior Manager for National Innovation Centers at Puratos US guest hosts on Bleav In Chef's Special. On today's podcast, Braden interviews Patrick, Corporate Chef for Le Chef Bakery to talk about his history and journey in the food industry, before Patrick flips the script and interviews Braden to discuss his.
On today's podcast, Master Pastry Chef Franck Colombie and Pastry Chef Jana Lai, instructors at Bellouet Conseil, Paris discuss their roles as teachers at a top Pastry school in Paris. Jana also talks about being selected to represent France to participate in the Coupe du Monde del la Patisserie in Lyon and preparing for the competition. Master Chocolatier and Executive Pastry Chef Vincent Pilon discusses today's challenges and the rewards of running a large Casino Pastry Operation!
Stephanie Banyas interviews friend and successful Influencer, Jeremy Jacobowitz. On today's podcast, Jeremy discusses his transition from television producer to full time food blogger, content creator and influencer.
In 2014, Jeremy launched Brunch Boys, a website and Instagram account highlighting his meals around New York City. The small side project kept him busy between television production gigs for Food Network and Cooking Channel, but after gaining more than 450K followers it became his full-time job, exploring his passion for food and creating branded content and ads for sponsors. Jeremy discusses his journey with Stephanie and the steps he took in developing his brand with Instagram, YouTube and TikTok, sharing some valuable insight and tips along the way.
Hosts Stephanie Banyas and Patrick Honeywell welcome Jessie Vrenna, Master Roaster from Rockford Coffee in Bozeman, Montana. Jesse is the man behind new blends, roasts, recipes, and styles of coffee offered at Rockford. On today's show, Jessie helps us explore the wonders of coffee, taking us on a journey from seed to cup. Jesse helps us demystify that somewhat confusing coffeehouse menu as he gives us a breakdown of some of the most popular coffeehouse drinks. He explains what the different labels on our bags mean and what (in his opinion) is the proper way to brew it so your cup at home tastes as good as that cup from your favorite coffee house!
Stephanie worked as Associate Food Editor at Chocolatier Magazine and Pastry Art and Design Magazine, before becoming Director of Culinary Operations & Production for Bobby Flay for twenty-three years.
A friend of Stephanie's wrote a blurb about her that puts it best:
"With a combination of humor, sass and grit (not to mention a deeply unique obsession with food and cooking, and most especially for buttercream), Stephanie Banyas has become one of the industry’s top recipe developers and culinary producers. Her happy place is definitely in the kitchen, where she first started as a baker in NYC restaurants, and then made a name for herself as Bobby Flay’s right-hand-man for over two decades. This entailed appearing as Bobby's sidekick on television, co-authoring over TK cookbooks, and collaborating on every single recipe churned out of the Bobby Flay machine, whether for tv, books or restaurants. Stephanie’s years in recipe development primed her for product development with companies such as Tropicana Juice/Trop 50 and One Coconut water—perfect projects that echo her proclivity for healthy eating and lifestyle. But her real jam is dessert, and it’s not uncommon to find Stephanie at home, pouring over her extensive collection of baking books to update a favorite childhood dessert—while simultaneously enjoying pounds of candy or even (from time to time)a nice big coconut cake or chess pie".
On today's podcast, Stephanie talks about her transition to becoming a freelancer and the work she is currently doing in Boseman Montana as a Culinary Instructor at Galatin College at Montana State University, Pastry Consultant at Rockford Coffee, and a current project she is working on- Vegan Ice Cream!
Patrick interviews Michele Di Pietro, creator and founder of "Mangia With Michele". Michele is a cookbook author, food writer, menu & recipe developer, professional chef, culinary consultant and former CPA! On today's podcast, Michele takes us on her journey and career change from CPA to Chef, her love and passion for creating and sharing recipes through her Italian Food Blog, Instagram Page and Website, all featuring inspirational recipes and LOTS of pasta! We also discuss her latest cookbook titled SOUPified, which features recipes inspired by your favorite dishes, such as Eggplant Parmesan, Clams Casino, Chicken Marsala, Lasagna and Philly Cheesesteak. Dishes transformed into hearty soups which "Ditch the Plate and Embrace the Bowl"
A note from Michele: "Through recipes, stories and my love of cooking, I aim to inspire others to enjoy and cook with the flavors of the Italian and Italian-American tables, often with a nod to nostalgia or an innovative twist and the beautiful ideas of “famiglia”–family of blood or by choice–togetherness and gathering at its core. My message is clear–food unites people and people unite over food."
https://www.instagram.com/mangiawithmichele/
https://www.instagram.com/mangiawithmichele/
https://mangiawithmichele.com/
Patrick shares interviews from the recent 2021 International Pizza Expo. The largest Pizza Show in the World features pizza workshops, competitions, demonstrations and a whole lot of PIZZA! Exhibitors came to present their products and innovations. Attendees came to see and learn traditional and new and innovative pizza from some of the best pizzaiolos in the world - Who came to share their deep knowledge and love of pizza!
:51 - Clayton Wood - CEO - Picnic - https://www.instagram.com/picnicnews/
4:38 - Tony Gemignani - 13 Time Pizza World Champion - https://www.instagram.com/capopizza/
11:29 - Will Grant, Owner Sour Dough Willy's Pizzeria https://www.instagram.com/will.lawrencegrant/
13:32 - Fred Danser and Darrell Clark - Puratos Corporation - https://www.instagram.com/freddanser/ https://www.instagram.com/nwbb1963/
16:55 - Nicolas Nayener- Eurogerm USA - https://www.instagram.com/nicolas.nayener/
Patrick interviews Danielle Caminiti ESQ, Owner of Have U Covered LLC, and a practicing litigator in NYC for 2 decades. She is also a Culinary Artist and Founder of Have U Covered in The Kitchen. On today’s podcast, Danielle discusses her transition from the courtroom to the kitchen. The backstory behind “Have U Covered in the Kitchen” and #fromlitigationtosalivation on Instagram, her website...
Patrick interviews Dr. Lin Carson, founder and CEO of BAKERpedia, a go-to digital resource for all things commercial bakery and food innovation. Dr. Lin has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’...
Patrick interviews Nicolas Nayener, Master Baker and R&D Technical Baker with Eurogerm USA. Nicolas discusses his journey from France to the US – After graduating in Marketing in 2014, Nicolas followed his dream and immersed his life into the field of baking, and in 2019, graduated with his Brevet de Maîtrise (BM)Arts Boulangers et Pâtissiers, Boulanger / Chef Pâtissier. On today’s podcast...
Patrick interviews a very special guest – Maria Jose Sevilla! María José has worked for many years in the field of Food and Wine. She is a cook, a writer and a broadcaster who has been at the center of the discovery of Spanish cuisine by chefs and food writers throughout the world! Maria Jose is a member of the British Guild of Food Writers, a holder of the Diploma of the Wine and Spirit Education...
Patrick interviews Josiah Huelle, Technical Advisor Chocolate and Patisserie for Puratos Corporation. In today’s podcast, the topic is Chocolate, with Josiah breaking down the process of producing chocolate, from start to finish. Josiah also shares some backstory behind Puratos’ Sustainable Cacao-Trace Program.
Patrick interviews Will Grant, certified pizzaiolo and owner of “That’s A Some Pizza” on Bainbridge Island and “Sourdough Willy’s Pizzeria”, located in Kingston Washington. On today’s podcast, Will talks PIZZA! – Discussing his apprenticeship starting at 10 years old, developing his pizza chops at restaurants across America and working with a 120 year old sour dough starter! Will competed for the...
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Patrick interviews Nicole Bean, President and Co-Owner of the Award Winning Pizaro’s Pizza, located in Houston, Texas. A Certified Pizzaiola, Nicole received The Rising Star Award at the Caputo Cup 2018, Atlantic City, NJ and was chosen one of the Top 50 Most Influential People in Pizza 2020 by Smart Pizza Marketing. Nicole is a World Pizza Champion Team Member and has an active role with the...
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Patrick interviews Special Guest, Debbie Carroll! Debbie is a well-seasoned Event Planner, Food Blogger and The Owner of the Food-D’. Fashion . Poetry, also known as “D’ Frustrated Chef” or “Foo-D’ #1”. In today’s podcast, Debbie discusses being in the Hospitality and Food & Beverage industry for years. For somebody who is passionate about FOOD; loves FASHION and has a fondness for words and...
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Patrick interviews Keith Giusto, Founding Partner and Owner of Central Milling and Keith Giusto Bakery Supply. In today’s podcast, Keith unravels the mystery and magic behind his Award Winning Sour Dough Bread! Plus – His vision comes to fruition with The Keith Giusto Bread Club!
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Patrick interviews Romain Dufour, R&D Master Baker for Eurogerm, a French/American company. In today’s podcast, Romain, a Master Instructor, defines Brioche: France’s “Gift to the World’- covering the History & Mystery of Brioche. Brioche from France Vs Brioche in the US. Including: * Traditional brioche * Brioche with Milk Levain * Brioche Vendeenne, Mouna, Brioche Nanterre...
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Patrick interviews special guests Tish Boyle, Managing Editor, and Shawn Wenner, President and Chief Editor at Pastry Arts Magazine, a one-of-a-kind multimedia platform that inspires, educates and connects the pastry community! In today’s podcast, Tish and Shawn take us behind the scenes of what began as a digital magazine, quickly morphed into a full-blown multimedia platform for the pastry...
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Patrick interviews Mike Crea, Founder and Owner of the Award winning UNSUNG Brewing, located in Anaheim California. Ohio-born-and-raised, Mike is a Certified Cicerone and Graduate of the Master Brewers Program at Siebel Institute of Technology. In today’s podcast, Mike takes us on a hero’s journey, the journey which made him fall in love with comic lore at a young age. “The business is a blend of...
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Patrick interviews Chef Phillip Ashley Rix, Owner and Founder of Phillip Ashley Chocolates, located in Memphis Tennessee. An Award Winning Chocolatier, Chef Phillip has created tens of thousands of chocolates for Hollywood’s elite at the EMMYS®, GRAMMYS® and OSCARS®. In 2014, FORBES Magazine named Phillip Ashley the “Real Life Willy Wonka” and in February 2020, he competed as a finalist on Food...
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Patrick interviews 3 Time Emmy Award Winning Chef and Best Selling Author, Chef James! Chef James shares his story, taking us on a journey from Venezuela to the US, and his dramatic rise to the top of the World’s Food Stage. TV show host, restaurant owner, food competition judge and online “Foodie Escuela” Host and Culinary Instructor, James love of food and family is evident in each step he has...
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Patrick interviews Master Baker and cookbook author, Lionel Vatinet. Lionel’s passion for bread was first nurtured when he joined France’s prestigious artisans’ guild, Les Compagnons du Devoir, at age 16! After apprenticing with European bakers, and forming lifelong friendships with other Compagnons such as Eric Kayser, Vatinet emerged 7 years later with hard-earned title of Maitre Boulanger...
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Patrick interviews International Personality and Vegan Chef, Natalia Delgado! Chef Natalia has worked in the television industry as a host & producer of a myriad of cooking shows in Mexico. In today’s podcast, Chef Natalia takes us on a journey through her early days in television, beginning in Mexicali before breaking out on the National TV in Mexico City. Her preparation for this National role...
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Patrick interviews Master Chocolatier and Executive Pastry Chef of The Cosmopolitan of Las Vegas, Vincent Pilon! Vincent returns to Bleav in Chefs Special to give an update on the improving state of affairs in Las Vegas and increasing number of visitors. In today’s podcast, Chef Vincent shares his behind-the-scenes approach to Resort Casino Menu Development, his world renowned VIP Showpiece...
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Patrick interviews Celebrity Spanish Chef, Omar Allibhoy. Known as the “King of Tapas”, Omar is the Chef and Founder of the critically acclaimed “Tapas Revolution” and the author of the world’s best selling Spanish cookbook, also titled “Tapas Revolution”! On today’s podcast, Omar assesses the UK’s 3rd lockdown and its effect on the restaurant industry and its people as a whole.
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Patrick interviews 13-time Pizza World Champion and Author of The Pizza Bible, Tony Gemignani! As Chef and Owner, Tony has numerous successful pizzerias in California, as well as pizzerias in Las Vegas and Henderson, Nevada. Tony also owns Giovanni Italian Specialties, which offers a variety of domestic and imported products, including some of the signature ingredients used in his popular dishes!
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Patrick interviews his special guest, Nathaniel Reid, Chef and Owner of Nathaniel Reid Bakery, located in Kirkwood, Missouri. On this podcast, Chef Nathaniel discusses his journey in pastry. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Nathaniel directed top pastry kitchens around the world such as Michelin 3-star restaurant, Joël Robuchon...
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Patrick interviews Chef Eddie Garza, a plant-based chef, cookbook author, and Program Manager of Food & Nutrition for The Humane Society of the United States. Eddie and his work to reform food systems in Latinx communities have been featured by a wide variety of media outlets in the United States and abroad, including CNN, ¡HOLA! TV, The Washington Post, People en Español, Telemundo, Univision...
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Patrick interviews Itxaso Oleaga, International Marketing Manager for Spain’s Acesur, producers of La Espanola Olive Oil. In today’s podcast, Itxaso answers specific questions from Chefs and other Food and Beverage Professionals about… OLIVE OIL!
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Patrick interviews Art Schumann, lifelong coffee farmer and Fire Roast Master for the Award Winning Heavenly Hawaiian Coffee Farm, located on the beautiful Island of Kona Hawaii. In today’s podcast, Art discusses what makes Kona Hawaiian Coffee so special- the history, climate, fertile soils, process and the care taken at Heavenly Hawaiian Farm to produce the world’s most prized coffee.
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Patrick interviews industry leader Mike Bausch, Co-Owner of Andolini’s Restaurants. Mike discusses opening the first Pizzeria with his brother at the age of 22, 6 months after graduating from Saint Mary’s College of California. Mike’s earlier background included time spent at Classic Pizzerias in New York and New Jersey while going to High School – and College in California working in and around...
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Patrick interviews Danielle Leoni, Executive Chef and Co-Owner of The Breadfruit & Rum Bar in downtown Phoenix. Hailed as one of the top innovative chefs in Arizona, Chef Danielle delivers an avant-garde approach to blending the best of Arizona with the tropical traditions of Jamaica. Nationally recognized as a culinary leader implementing sustainable change within our food system from land to sea...
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Patrick interviews Keith Giusto, Founding Partner and Owner of Central Milling and Keith Giusto Bakery Supply. In today’s podcast, Keith discusses the importance of the farmer and miller relationship in providing a superior product for the baker, key to bakers providing excellent baked goods for their customers! Keith’s history forming Central Milling and Keith Giusto Bakery Supply is covered.
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Patrick interviews Celebrity Cake Designer, Elisa Strauss, creator and founder of Confetti Cakes! A graduate of Vassar College with a degree in art, Elisa was working as a designer for Ralph Lauren when she started using cake as a creative medium. Elisa started Confetti Cakes in 2000. Her inspirational creations have appeared on the “Today Show,” “Sex and the City” and “The View...
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On today’s podcast, Patrick interviews his long time friend, Chef Rick Boufford. Rick draws from his 40 years of cooking experience to share one of his amazing Culinary specialties – Duck! The keys to a moist duck with a perfect crispy skin is shared – as well as the magic and many uses of duck fat in preparing an enhancing a variety of foods – Including popcorn!
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Patrick interviews Itxaso Oleaga, International Marketing Manager for Acesur Group, a company dedicated to the production of olive oil for more than a century and half! Founded in 1864, Acesur is the first olive oil packer around the world and the producer of a variety of products, including the popular La Espanola Olive Oil brand. At Acesur, Itxaso works closely with her marketing team to help...
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Patrick interviews Diana Silva, Madeira Island Portugal’s youngest wine producer, owner of Diana Silva Wines and creator of Ilha DOP Madeirense! Diana, with a degree in Tourism, Commercial Management and Winemaking, has been working and developing her professional activity in these areas for over 17 years. She started with her first harvest of 2017 on Madeira Island, also know as “The Atlantic...
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Patrick interviews Ireland’s Celebrity Chef, Brian McDermott! Brian has built a national reputation as a chef on one simple belief – that tasty, healthy food based around traditional recipes and local produce is something every family can make and enjoy. As one of twelve children growing up in Burt in County Donegal, the focal point of the family was always his mother’s kitchen table...
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Patrick discusses Pastry Virtuosity with critically acclaimed Pastry Chef, artisan baker and culinary professional, Chef Jimmy MacMillan. In today’s podcast, Jimmy discusses expanding a pastry chef’s opportunities and navigating through the evolving world of pastry. This, through his Pastry Virtuosity Business Advisory, Media Production, Dessert Program Development and Pastry Classes Consulting...
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Patrick interviews Spanish Celebrity Chef, Omar Allibhoy. Patrick discovered Chef Omar when he was doing research on the Spanish Omelette for a podcast he was working on. “I found Chef Omar on YouTube, on Jamie Oliver’s popular “Jamie’s Food Tube”, where he was demonstrating his technique in making a Spanish Omellete (Spanish Tortilla). Omar’s recipe, technique and teaching style were amazing and...
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Patrick interviews Wes Lambert, CEO of Restaurant & Catering Australia, the National Industry Association representing the interests of more than 47,000 restaurants, cafes, and catering businesses across Australia. In 2020, Wes was named one of South Australia’s “Most Influential Hospitality Heavy Hitters”. He has appeared on The Today Show, ABC News Breakfast, Weekend Sunrise, & Sky News.
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Patrick interviews Tish Boyle. Tish is the Managing Editor of Pastry Arts Magazine, an experienced food writer, pastry chef and recipe developer. She is also an award winning cookbook author, having written 10 cookbooks specializing in desserts! Tish is a graduate of Smith College and La Varenne École de Cuisine in Paris. Her adventures include being a cook on a barge traveling the canals of...
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Patrick interviews Executive Pastry Chef and Master Chocolatier, Vincent Pilon. Vincent talks about his passion for chocolate and strong desire for a career in pastry at an early age in France. His studies and chocolate and pastry work history in France are discussed, as well as his inspired move to the the US. Chef Vincent details his experiences in Las Vegas- his time working at some of the city’...
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Patrick and long time friend, Chef Rick Boufford discuss the Omelet! Styles, techniques, fillings for breakfast, brunch and hey – why not dinner? Rick goes over a traditional French Omelette, Italian Frittata, Spanish Omelette/Tortilla and the American Omelet. The traditional pan used, filling options in or on top of the omelet, or none at all! One of Rick’s favorites? An omelet stuffed with...
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Patrick interviews Filippo Cianciosi, the founder and owner of Filos Gelato, located in Huntington beach, CA. An Italian Gelato Maestro, Filippo discusses his gelato training, which began in his father’s gelato shop in 1987. At the age of 7, Filippo began learning the craft while helping his father to create their amazing gelato! Over the years, he expanded his knowledge in the science and art of...
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Patrick interviews Chef Brandon Walker, Chef and Owner of Essie’s Restaurant in Poughkeepsie, New York. On today’s podcast, Brandon guides us through his step by step process in making his signature Goat Bolognese at home. This innovative recipe, a fusion of Italian, Jamaican and Moroccan flavors, is reflective of Brandon’s heritage and deep culinary history! Brandon pairs this hearty main dish...
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Patrick interviews Chef Rick Boufford. Today, Rick shares his AMAZING Four Season Lamb! – (or Salmon or Scallop or Zucchini) recipe along with a (I must admit) crazy good Gateau Chocolate dessert recipe – detailed and explained in a way that we can all reproduce at home. He also throws in a killer garlic mashed potatoes recipe! Rick, a Professional Chef and Sommelier has worked at numerous dining...
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Pastry Chef Patrick Honeywell talks about pastry recipes evolving over time and how, through collaboration with other chefs, bakers and home cooks, enhancements and improvements can be made to the recipes we enjoy making. In this podcast, Patrick shares his recipe for a Brown Butter Macadamia Nut Tart. Music courtesy of John Heussenstamm, all rights reserved.
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Patrick interviews Executive Chef Felix Nappoly. Felix Has been an Executive Chef with Hyatt Hotels Corporation for 21 years and has twice been chosen as Hyatt Hotels National Executive Chef of the Year. In today’s podcast, Chef Felix shares his signature dish recipe – Pan Roasted Chilean Sea Bass with red beet risotto, wilted baby bloomsdale spinach and carrot-orange reduction.
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Patrick interviews Marisel Salazar, a New York based food, travel, lifestyle writer, TV host, marketing and analytics guru! Marisel is a writer for Michelin, Insider, VinePair, Thrillist, Tasting Table, PureWow, nycgo.com and Martha Stewart Living. She is one of Refinery 29’s top 10 NYC Food Instagrams to follow and Zagat’s Top 100 Food Instagrammers in the US. Today, Marisel describes a day in...
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Patrick’s special guests are Kona Island’s Farsheed Bonakdar and Ken Melrose. Farsheed, owner of the Cocoa Outlet and known as “The Chocolate Guy in Hawaii” and Ken Melrose, owner of Primavera Cacao Farm, share their intimate knowledge of Kona Hawaii’s cacao industry and its history. Kona’s excellent weather and soil are perfect for growing and cultivating a very high quality cacao fruit!
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Patrick interviews Natural Health Guide, Fasting Foodie and On-Line Storyteller, Reggi Sweat! Reggi discusses her everyday OMAD lifestyle and the results and benefits gained from fasting. Join us as she talks about her journey, shared with her followers on her “regedited” YouTube channel and Instagram!
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Patrick interviews Bob and Monica Saurman, founders of B-Italian, importers of the amazing Italian Focaccia Bolla. They share their story of discovering a great pizza focaccia bread while on a visit to Italy, how their lives were changed that day and their search for the baker who created it. In today’s podcast, they discuss their decision to bring Focaccia Bolla back to the States and the...
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Patrick interviews Brandon Walker, Executive Chef and Owner of Essie’s Restaurant, located in Poughkeepsie, New York. Chef Brandon takes us on his culinary journey which began as a child in his mother’s kitchen, helping his mother prepare food for the family. His drive and passion to create excellent food continued to evolve. Brandon graduated from The Culinary Institute of America...
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Patrick interviews Christophe Feyt, Executive Pastry Chef at MGM’s Beautiful Mandalay Bay Resort and Casino, located in Las Vegas, Nevada. Chef Christophe describes his fascinating career in Pastry, beginning in France where his early years included work as Pastry Chef De Partie in 1991 for the French Prime Minister. In 1994, Christophe earned his Brevet de Maitrise diploma, and continued his work...
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Patrick interviews Chef Herve Guillard, Director of Education at the renowned and award winning Institute of Culinary Education, located in Pasadena California. Herve shares his love of cooking and teaching, which run in the family and began at his parents bakery in Saint Florent Le Vieil, France. This was where he learned and perfected his baking and pastry skills, starting at a young age.
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Tony Gemignani shares his amazing history and journey, from his childhood growing up on the family farm in Fremont, his passion at an early age for making pizza and his decision to take pizza to the next level! Tony describes his pivotal trip to Naples, Italy in the year 2000, that inspired his motto: “Respect the Craft”. Today, Tony enjoys a World Class status in pizza making and throwing around...
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Ryan Porter, Founder and Co-Owner of Nai’a Natural products, shares his experience on navigating the world of Costco buying and what it takes to place a product on their shelves. With over 20 years of experience representing manufacturers and placing products solely with Costco, Ryan describes Costcos strict buying policies and commitment to their members. He also explains how Costco decides on...
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Patrick interviews Master Baker, Romain Dufour. Romain shares his history, beginning with his 2 year training at Ecole de Boulangerie et de Patisserie de Paris and working at the renowned Plaza Athenee under the direction of Christophe Michalak, World Champion of Pastry. Romain describes his position as Head Baker at the InterContinental Hotel in Dubai, UAE and his decision to leave Dubai to work...
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Patrick interviews Matthieu Chamussy, Research and Development Pastry Chef at Porto’s Bakery and Cafe, located in Southern California. Matthieu discusses his early pastry training in France, his transition to the US, and his current position at the popular Porto’s Bakery, where Matthieu innovates, improves and develops the pastry teams for 5 very large and high volume Bakeries. Porto’s Bakery was...
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We take a journey to the Beautiful Island of Madeira Portugal, where Patrick interviews Chef Mauricio Faria, of the highly acclaimed Akua Restaurant in Funchal, Madeira. Mauricio’s deep knowledge of Portuguese and international seafood cuisine is shared as he discusses Madeira’s rich food history, including a discussion of the classic Portuguese Caldeirada De Peixe. Mauricio also provides his Bolo...
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Don Guerra, a 2020 James Beard Award Semifinalist for Outstanding Baker, discusses his fascinating life and journey from the small bakery he started in his garage, to the nationally acclaimed Barrio Bread Bakery, located in Tucson Arizona. Sharing his insight as an educator and instructor, Don discusses the importance of utilizing locally grown organic grains and using slow...
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Filippo Rosato takes us on a journey from his home in Italy to the UK, where his passion for Italian food and the art of pizza finds him joining forces with Tim Barclay and Stefania Evangelisti of Purezza. Filippo’s goal was to create the amazing flavors and textures of Italy’s finest traditional pizza’s, using only plant based foods: A great sour dough pizza crust, plant based cheeses...
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Patrick interviews Serra Tumay, Olympic Sports Performance Dietitian at UCLA. Serra, a former NYU Collegiate and Turkish Women’s National Team Soccer Player takes us on her journey from high level sports star to her current position at UCLA, where she helps prepare athletes for their dream of participating in the Olympics and helping athletes stick to their goals during the COVID-19 crisis.
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Patrick interviews Casey Thomas, UCLA’s Athletic Performance Dietitian. Casey offers a glimpse into his life as Sports Dietitian, Instructor and Educator. Analyzing an Elite Athlete’s dietary needs, sport and position specific nutrition tips, and on-the-road advice for chef’s developing healthy menus. Casey also shares his tropical home smoothie recipe! Learn more about Casey’s performance...
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Patrick interviews Franck Colombie, a French Pastry Chef of more than 30 years and his partner in crime, Jana Lai, an Australian Pastry Chef. Together they have traversed the world of pastry where their passion has brought them together at the prestigious French Pastry School, Bellouet Conseil in Paris, the School of highly respected MOF Jean Michel Perruchon and MOF Joel Bellouet.
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Patrick Honeywell interviews Fashion Island Hotel’s Renowned Executive Chef Kyung Soo Carroll. Chef Kyung discusses challenges the hard hit Hospitality Industry faces with Covid 19. Chef Kyung also shares valuable tips on navigating through the current supermarket environment. Choosing foods, tips for preparing and storing these for today and future use, as well as sharing his personal recipe for...
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Patrick Honeywell interviews his special guest, Executive Chef Felix Nappoly. Chef Felix, twice chosen as Hyatt Hotels Executive Chef of the Year, will guide us on his 8,000 mile culinary journey, beginning in his homeland, India continuing all the way to the Shores of Southern California.
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