Michelin-starred chef Aktar Islam & Tom Shepherd talk about opening a new restaurant and why it's important to support each other, the many times Aktar has been arrested and why skin colour should not dictate what you cook.

This is the final episode co-hosted by Michelin-starred chef Aktar Islam from Opheem in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Tom Shepherd, former head chef of Adam's in Birmingham and soon to open his first solo venture in Lichfield. Join us as we find out where Tom is no longer welcome, the worst meal Aktar has ever had and why skin colour should not dictate what you cook.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. 

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register 
 
Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep20: Aktar Islam and Tom Shepherd

Two Michelin-starred chef Daniel Clifford & Mickael Viljanen talk about opening a new restaurant and why it's important to support each other, and why abuse in kitchens has no place in hospitality.

This is the first episode co-hosted by Two Michelin-starred chef Daniel Clifford from Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Mickael Viljanen who recently left The Greenhouse to take on his first solo venture at Chapter One. Join us as we find out what Mickael does to relax, plus the staff shortage crisis and how important it is to promote hospitality in a positive light.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. 

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register 
 
Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep21: Daniel Clifford and Mickael Viljanen

Michelin Man

Two Michelin-starred chef Daniel Clifford & Sofian Msetfi talk about taking on his first head chef role, working hours in hospitality and why it's important to loev what you do.

This is the second episode co-hosted by Two Michelin-starred chef Daniel Clifford from Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Sofian Msetfi who was recently appointed as head chef of Ormer in Mayfair. Join us as we find out what Sofian remembers from his time at Midsummer House, why he thinks to succeed you need to put in the hard work and the most useless kitchen tool he's ever bought!

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. 

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register 
 
Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep22 - Daniel Clifford and Sofian Msetfi

Gareth Byrne of Kilkenny Michelin star restaurant Campagne on the prospect of indoor dining again

The Way It Is; Gareth Byrne of Campagne in Kilkenny on the prospect of indoor dining again

Since July we are delighted to host our guests back in the restaurant after months of restrictions.

At the same time, we've invited resident @KajanChow to pair impeccable musical vibes to the ambiance of our restaurant experience.

Here's an excerpt from one of Kajan's latest diner sets with soothing down- and midtempo electronica, broken beats and fine deep house elements.

Kajan Chow at The Jane Antwerp | 2021

O ep. 97 do nosso PODCAST é um bate-papo sobre serviço de vinhos em um restaurante estrelado, com Maria Emília Atallah, do Evvai.

N.97: Serviço em Restaurante Estrelado

Ep. 631 Rebecca Lawrence interviews Jamie (JiYing) Feng  in this episode of Voices

More about Jamie:
Originally from China, Jamie is a Paris-based wine buyer, wine educator, and part-time sommelier. Jamie is a certified sommelier at the Court of MS and she passed the Wine & Spirit Trust Diploma in 2019. she is currently pursuing her dream of becoming a Master of Wine candidate.
Jamie's main job is working as a buyer in Nysa, a young wine network "made in Paris" starting to redefine and modernize the role of Cavistes, with 59 stores in Paris, it also has 3 franchises in London and another 3 in Lyon. Being strongly driven by a desire to learn and explore more about authentic wines and spirits, especially in creative food pairings, Jamie occasionally works as a sommelier at La Dame de Pic (Michelin one-star restaurant). Passionate about every alcoholic beverage, Jamie is a member of judges of the most professional Sake Competition "Kura Master" in France since 2019. Jamie passed JSS Sake and Shochu Makers Association certification in Tokyo in 2020 and is currently working on obtaining the WSET Sake Level 3.

To find out more by visiting:
Instagram: jamiefengo0
Facebook: Jamie Feng
Linkedin: Jamie (JiYing) Feng

Let's keep in touch! Follow us on our social media channels:
Instagram @italianwinepodcast
Facebook @ItalianWinePodcast
Twitter @itawinepodast
Tiktok @MammaJumboShrimp
LinkedIn @ItalianWinePodcast
If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Until next time, Cin Cin!

Ep. 631 Jamie (JiYing) Feng  | Voices

Ep. 631 Jamie (JiYing) Feng | Voices

Ep. 634 Steve Raye interviews David Lynch in this episode of Get US Market Ready With Italian Wine People.

More about David:
David Lynch is a sommelier, writer, restaurateur and educator. He is the co-author of the seminal book Vino Italiano (Clarkson-Potter; 2002), which remains one of most authoritative looks at the world of Italian wine.

David was most recently the owner and wine director of San Francisco’s acclaimed St. Vincent Tavern & Wine Merchant. Prior to venturing out on his own, he ran the wine programs at San Francisco’s Michelin-starred Quince and New York City’s iconic Babbo Ristorante. While at Babbo, he was honored with a James Beard Award for Outstanding Wine Service (2004).

David didn’t start out in restaurants: He was previously a James Beard Award-winning writer at Wine & Spirits Magazine, and his writing has appeared in publications including GQ and Food & Wine. He also co-authored The Wine Snob’s Dictionary (with David Kamp). Still active as a writer, David is a contributor to Bon Appetit, GQ, and numerous other publications. He lives in San Anselmo, CA with his wife, Josie, and son, Ellis.

Find out more about David by visiting:
david@sommselect.com
Twitter: @lynchwine
Instagram: @lynchwine

For more information on Steve Raye you can check out Bevology inc here www.bevologyinc.com/

Let's keep in touch! Follow us on our social media channels:
Instagram @italianwinepodcast
Facebook @ItalianWinePodcast
Twitter @itawinepodast
Tiktok @MammaJumboShrimp
LinkedIn @ItalianWinePodcast
If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Until next time, Cin Cin!

Ep. 634 David Lynch | Get US Market Ready With Italian Wine People

Chefs Alex Claridge and Georgia Sommerin discuss the highs and lows of closing a Michelin-starred restaurant and starting again, women in the kitchen and Great British Menu.

This is the second episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Georgia Sommerin, daughter of Michelin-starred James Sommerin. The pair have recently opened their new restaurant Home after being forced to close Michelin-starred Restaurant James Sommerin during covid. Georgia talks about the new location and working in an open kitchen, how it felt to be the youngest contestant on Great British Menu and why she loves the hospitality industry!

All of our guests are wearing The Staff Canteen hoodie if you would like one
take a look at all of The Staff Canteen merchandise available now: https://shop.thestaffcanteen.com/

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register 
 
Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep24 - Alex Claridge and Georgia Sommerin

Chefs Alex Claridge and Tom Booton discuss taking over a restaurant 'steeped in tradition' and how to make it your own, why there is more to life than accolades and cosmetic surgery they'd like to have done!

This is the final episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Tom Booton, he is the head chef at The Grill at The Dorchester and recently won Chef to Watch at the National Restaurant Awards. We find out why he decided to make the move to The Dorchester, his journey of transforming the restaurant into his own vision and the DNA that now runs through it plus, what cosmetic surgery he and Alex would have if they could!

All of our guests are wearing The Staff Canteen hoodie if you would like one
take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep28 - Alex Claridge and Tom Booton

Are you passionate about your career?

This week's guest, Giuseppe Pezzella, Executive Chef at Five Hotel & Resorts share his journey as a chef and shares the secrets to how you can be passionate about your career!

Giuseppe is now the Executive chef at Cinque @ FIVE Hotel & Resorts, Palm Jumeirah and Trattoria by Cinque @ FIVE Hotels & Resorts JVC.

We discuss all things Michelin Star and how Giuseppe was the brains behind gaining 2* back in Italy to sourcing the best ingredients from his home on the Amalfi Coast!

Listen and watch for free on the link below, if you love what you hear, Follow, Share, Like & Comment!

https://linktr.ee/therecipetosuccess

#40 Love what you do, do what you love with Giuseppe Pezzella, Executive Chef, Five Hotels & Resorts

Michelin-starred chefs Daniel Clifford and Michael Smith discuss BBC's Great British Menu which is how they first met, the hospitality staffing crisis and why some people may think Michelin-starred restaurants are overpriced.

This is the third episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Michael Smith, he is the chef owner of Michelin-starred Loch Bay Restaurant on teh Isle of Skye. He was awarded the star just 18 months after opening. We find out why the BBC wouldn't allow his dessert on Great British Menu to go out as planned, why he wanted Prue Leith to 'nibble his nuts' and why Daniel doesn't think his restaurant is expensive.

All of our guests are wearing The Staff Canteen hoodie if you would like one
take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep29 - Daniel Clifford and Michael Smith

Michelin-starred chef Daniel Clifford and Richard Bainbridge discuss competeing in Great British Menu, how not to wear a dry suit and why you shouldn't feel guilty about making time for friends and family.

This is the fourth episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Richard Bainbridge, he is the chef owner of Benedicts in Norwich. He gives us a real insight into his relationship with Danuel, divulging some of his best stories including sharing a jacuzzi on a trip to Finland, Daniel's face when he thought Richard had beaten him on Great British Menu and why he's not as scary as people may think!

All of our guests are wearing The Staff Canteen hoodie if you would like one
take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep30 - Daniel Clifford and Richard Bainbridge

Le Connecteur a présenté la première version de la cartographie des Mobilités en Auvergne lors d'une intervention proposée dans le cadre d'Orbimob. 
Pendant une semaine, les acteurs de l'écosystème dessinent ensemble les perspectives pour une mobilité territoriale durable et soutenable en Auvergne. 
A travers leurs interventions, ils apportent un éclairage sur tous les enjeux de la chaine de valeur de la filière.
La cartographie est un outil de data visualisation simple proposée par le Connecteur.  
Derrière les logos et les briques, se nichent de véritables dynamiques territoriales. Impact, Twin transition et mobilisation citoyenne : les enjeux majeurs de la mobilité durable

Cartographie des mobilités durables en Auvergne et enjeux pour le monde économique

Michelin-starred chef Daniel Clifford and William Curley discuss the art of being a pastry chef and why there are very few of them now plus the best and worse chocolate combinations - seaweed doesnt work!

This is the fnal episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is William Curley, he is a Scottish patissier and chocolatier. He is the owner of the London chocolate company William Curley Ltd., and has won the Academy of Chocolate's 'Britain's Best Chocolatier' Award four times.

All of our guests are wearing The Staff Canteen hoodie if you would like one
take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. 

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep32: Daniel Clifford and William Curley

There is no reason for anyone to go hungry. And Matt Jozwiak of Rethink Food is on a mission to prove it. By partnering with top restaurants and small businesses around the United States, Rethink is creating a new model to end food insecurity. From their home base in New York City, Rethink funnels donations and resources to restaurants who create meals for those in need and they have already served millions of meals through their Rethink Certified program. Rethink shows us what's possible when we take what we already have and maximize the potential good we can do. Listen for ways you can become part of the mission to end hunger in the United States and around the world.

SUPPORT Rethink Food: Learn more, donate, and get involved at rethinkfood.org. Follow their mission on Instagram, Facebook, and Twitter. 

CHALLENGE: Commit to getting involved with food insecurity directly in your community. Seek out local community centers and offer your time as a volunteer, your financial support, or other resources like food. Get closer to the problem so that you can understand how to build the solution where you are.

TAKEAWAYS: 1: We don’t have to start from scratch to build a better world. We can simply rethink and improve what we already have. 2: Building relationships and strengthening communities is a major key to solving every problem we face. 3: Nobody has to solve any problem alone. We can build support systems to help each other make our individual impact. 

Visit www.wecanremaketheworld.com for more info and resources.

Where Fine Dining Meets Philanthropy: Rethinking Our Food Systems to End Hunger

Roux Scholarship winner Oli Williamson & Aaron Mulliss, former head chef of The Hand and Flowers, discuss how to make blue mashed potato, being an underwater chainsaw specialist and why talking about yourself in the third person on a CV is a massive no!

This is the first episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Oli Williamson, sous chef at three Michelin-starred The Fat Duck and Roux Scholar 2021. In this episode Oli talks about being forced to retrieve his keys from the river at Midsummer House, wearing a plaster on his face to look like Nelly and why sticking it out in a kitchen is his main advice for young chefs.

All of our guests are wearing The Staff Canteen hoodie if you would like one
take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. 

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep39 - Aaron Mulliss and Oli Williamson

Michelin-starred chef Glynn Purnell & Aaron Mulliss, former head chef of The Hand and Flowers, discuss the rock 'n' roll years of cooking and how they are still alive, the bad practices they've seen in kitchens including a 'scouse roux' and being picked up off Marlow highstreet by Chris Evans. 

This is the fourth episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Glynn Purnell, chef owner of Michelin-starred Purnells. In this episode Glynn talks about his new venture, a first for him outside Birmingham, why Claude Bosi would make a great character in a children's book and fighting Marcus Waring. 

All of our guests are wearing The Staff Canteen hoodie if you would like one
take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. 

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute

S3 Ep41 - Glynn Purnell and Aaron Mulliss

Music drives us. It is our escape, our source of energy and gives us the right boost to start each day.
----
Find new uploads of sets recorded during (dinner)service by residents @KajanChow, @Sue-Avenue and @MaximLany.

upcoming rapper outa indiana
hmu 4 featurez - 24 hour turn around
follow me, hmu on insta, share my new song...

We're Carlow & Kilkenny's number one radio station with over 81,000 adult listeners every week. Catch up in full online at kclr96fm.com.

The Italian Wine Podcast began as a storytelling project dedicated to the Italian wine world. It started in March 2017 in the lead-up to major Italian wine events: OperaWine and Vinitaly, and has since become an award-winning show, recognized as one of the most frequently listened-to wine podcasts out there. Italy has more native grape varieties concentrated within its borders than any other country in the world, and Italian wine and grape diversity is a story worth telling. Meanwhile, the popularity of Italian wine continues to grow on an international scale, so, despite our name, our shows are equally geared towards the international wine community. The Italian Wine Podcast aims to inform, educate, and entertain fans through engaging conversations with producers, experts, and personalities of the Italian and international wine scene.

Umami é um site e canal - e agora podcast - sobre vinhos com uma pitada de gastronomia, viagens e outras coisas boas da vida. Abra uma garrafa, dê o play e divirta-se. Saúde!

Grilled by The Staff Canteen now brings all of our chef interviews straight to your phone as audio! You no longer need to read what your favourite chefs have to say, you can listen when you want and where you want! Plus, they are full of extra juicy bits you won't get on our website.

The Staff Canteen is the number one site for chefs, make sure you become a member to get news, debtaes, videos and jobs first.

Daniel Leese is a trained chef turned business man based in Dubai, UAE. He sits down with everyday people and shares there successes in health, wealth and fitness!
The Recipe to Success podcast is living proof that anyone can be what ever they want to be as long as they dare to dream!

Follow us on Instagram, Facebook, Youtube & Spotify @ The Recipe to Success

We Can Remake the World is a podcast about people who are changing the world, and how you can help. Every episode features a business, non-profit, artist, or everyday person who is focused on bringing positive impact. After each interview, we offer simple ways that YOU can help solve the problems we face. Let's change the world. 🌎🌍🌏✨

New tracks tagged #Michelin