ChefsLine@Five #1: Turning Down the Heat with Chef AdamQ: Amy asks: “I have inadvertently added way too much hot pepper flakes to a pot of soup. How do I remove some of the excess heat without starting over?”A: We’ve all done it! Too much of a too good spice in...
Get the Kitchen Help You NeedWe'd love to welcome our friends from ChefsLine to the CPN family. Their ChefsLine@Five podcast offers quick and easy answers to your cooking questions. Ask ChefsLine and receieve a personalized answer by 5 PM, just in time for dinner!Have you ever been stuck...
A Guy, A Girl and a Bottle #37: Kaz WineryIn today's wine podcast we visit the eclectic and eccentric KAZ winery in Kenwood, California. Kaz is the smallest winery open to the public in all of Sonoma county, and is known, at least in wine circles, for...
ReMARKable Palate #74: Canadian Chef Nolan LedarneyChef Nolan Ledarney is the Executive Chef to the Canadian Embassy in Tokyo, Japan. He was previously the Executive Chef of the Canadian Embassy in Beijing, China, and is still in his late twenties! He fell in love with the many cuisines...
[display_podcast] Food Philosophy #36: The University of Gastronomic Sciences Oh, sweet Mecca. What on earth could be more appealing to a gourmand than the University of Gastronomic Sciences (UNISG) in Italy? In a word: nothing. Join me on a tour of the one place on this planet that tugs at my...
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. ...