CHIC Podcast #55: More on Hotels and ExternshipsChef John Montanile and I sit down again to talk about our work at the hotels. Our discussion veers a bit to talk more about externships and how to comport yourself at school and a job in the food service industry. ...
All You can Eat #28: Christmas in Rome and Ingredient Outlook 2007Hear what I ate in Rome over the Christmas holidays and get some advice from top foodies and what you should be cooking in 2007.www.culinarypodcastnetwork.comfood, food podcast, cooking, Rome, All You Can Eat, Culinary Podcast Network, Gilded Fork...
All You can Eat #27: Talking TurkeyIn this episode I talk about how turkeys are raised with three food system researchers, as well as the sustainability of the food supplies we rely on. Meet three researchers from the Faculty of Land and Food Systems at the University of British...
ReMARKable Palate #73: SalmonWe're in the pink this week as we celebrate the Gilded Fork's Monthly Main Ingredient: Salmon. I share our Salmon Dossier with you (everything you always wanted to know about salmon but were afraid to ask), then I go into the kitchen to demonstrate a...
Food Philosophy #35: Cooking from A to Z - Rye BreadIf you made a New Year's resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen...
CHIC Podcast #54: CustardsThis week it’s just me again, Chef Tom, talking about custards. Specifically I talk about two baked custards, creme caramel and creme brulee. Sometimes people confuse these two beauties of the baking kitchen. This is to help people in my classes especially the one coming up...