The Voice4Chefs Podcast

Send us Fan MailOn 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 Christophe01:06 Family Meals in France03:15 Culinary School in a Castle03:56 Long Dinners and Culture07:37 Food as Connection08:49 Vegas Leadership Mentor11:05 Why Money Matters for Chefs12:46 Career Path to New York15:13 Le Cirque and Daniel Boulud18:11 Allan Ducasse Network and COVID Wakeup20:45 401k Wake Up Call21:59 Why Chefs Must Save22:45 Fixing 401k Blind Spots25:31 Pandemic Kitchen Fallout27:48 Choosing Early Retirement29:59 Travel Food Traditions31:16 Duck Foie Gras Roots33:15 Working With Chef Steven35:02 Final Money Family Advice36:48 Key Takeaways FarewellSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailVoice4Chefs Turns 5: How a Pandemic Idea Became a Global Hospitality PodcastMay 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 Begins01:28 Why Voice4Chefs Started03:36 Imposter Syndrome Hits05:24 Toastmasters Turning Point07:38 Building the Brand08:21 Finding the Theme Song13:42 Clubhouse Goes Global15:56 Audio Only Cooking Magic17:55 Beyond Food Connection19:54 Gratitude and Shout Outs22:16 What Comes NextSeason2 Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 & HighlightsGrowing Up in YemenLife in a mountain village with multi-generational family livingFresh, organic food sourced from farms and livestockDaily routines centered around family, food, and communityVillage vs. City LifeDifferences in food preparation and lifestyleThe loss of authenticity when moving away from farm-fresh ingredientsA Childhood Story to RememberTawfik’s memory of drinking fresh milk straight from the cow before dinnerJourney to the United StatesComing to the U.S. as a studentFinding a sense of belonging and eventually building a life and family hereWhy Open a Yemeni Restaurant?Noticing the absence of Yemeni cuisine in SeattleFeeling a responsibility to represent his cultureThe challenges of launching a restaurantThe Origins of “Mocha” CoffeeThe word “mocha” comes from the Yemeni port city MokhaYemen’s historic role in global coffee tradeYemeni Food & CultureSignature dishes like Fahsa, Mandi, and FulThe importance of shared meals and communal diningFood as a symbol of hospitality and connectionCustomer ImpactEmotional moments when guests praise the authenticity and quality of the foodMotivation to keep going through challengesThe Reality of Visiting Yemen TodayLong, complex travel due to ongoing conflictThe beauty and richness of a country often misunderstoodA Message to the World“We’re all the same. Food brings us together.”The importance of hospitality, culture, and shared experiencesConnect with Tofik MaudahWebsite: https://cafeyemen.com/about-us/Season2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailChef Steven Leung on Resilience, Entrepreneurship, and Redefining Success Beyond the KitchenVoice4Chefs 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 Steven01:02 New Year Welcome01:47 How We Met04:07 Clubhouse Nerves05:59 Mimi Recruits Steven09:18 Beef Chow Fun Goes Viral09:56 Simplifying Home Cooking15:15 From Passion to Business16:22 Career Over Job17:25 Pandemic Wake Up Call18:22 Ownership And Leverage19:09 Wild Vs Zoo21:00 Health Forced Pivot23:56 Savings Before The Leap24:25 Redefining Success25:41 Voice4Chefs Vision28:09 Legacy And Freedom29:45 Lightning Round31:01 Final TakeawaysSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailChef 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 Laureano01:34 Reconnecting and Reflecting on the Pandemic05:49 The Birth of Chili Asylum08:12 From Spices to Chili Products13:12 The Evolution of Haynayan Ketchups15:59 Traveling Spoon and Culinary Tours20:03 Malabon Food Tour and Local Heritage26:42 Finding Passion in the Kitchen27:11 Dreams of a Filipino Deli27:56 Recognition and Local Bookings29:40 Challenges of a Demanding Client32:31 Rediscovering Joy in Cooking36:30 A Memorable Trip to Washington40:48 The Philippines' National Dish Debate43:42 Regional Cooking Styles in the Philippines48:59 Final Thoughts and FarewellConnect with Chef Isi:https://eatmattersph.wixsite.com/eatmattershttps://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 showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailFrom 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 Martin00:35 Early Culinary Inspirations03:33 Accidental Journey to Becoming a Chef07:49 Culinary Influences and Recipe Development11:25 Lessons from the Kitchen13:43 Challenging Projects and Allergen-Free Cooking15:32 Personal Stories and Foodie Adventures23:49 CocinaCasera: The Restaurant and Future Plans27:02 Conclusion and How to Connect with Chef EdaContact Chef Eda:Email:[email protected]:https://www.instagram.com/cocinacaserame/Website:https://www.cocinacasera.meSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailThis 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 Volunteers00:31 Meet Chef Tracy Calderon01:14 Chef Tracy's Childhood and Family Influence04:15 Transition to a Culinary Career07:29 The Atrium Kitchen and Community Programs09:24 Volunteers: The Heart of Nourish Neighborhood16:48 Chef Tracy's Culinary Inspirations and Signature Dishes23:06 Challenges and Kitchen Disasters25:26 Nourish Neighborhood: How You Can Help27:44 Conclusion and FarewellSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailJoin 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 Gazin03:51 Greg Gazen's Pizza Obsession05:41 Greg's Journey into Podcasting08:26 The Toastmasters Podcast Explained10:22 Memorable Podcast Episodes19:06 Podcasting Challenges and Funny Moments28:04 Advice for Aspiring Podcasters29:23 Toastmasters for Chefs30:53 Conclusion and Final ThoughtsContact Greg: https://gadgetgreg.com https://toastmasterspodcast.com https://instagram.com/gadgetgregJoin our club:Advanced Podmasters Toastmasters: [email protected] Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 Welcome00:46 Chef Shu's Culinary Journey Begins02:40 Discovering the Passion for Cooking05:30 From Culinary School to Professional Chef07:46 Building the Heirloom Cook Shop11:35 Challenges and Triumphs of Entrepreneurship16:05 Transition to Carnation Farms17:44 The Allure of Carnation Farms19:40 Teaching Cooking Skills20:23 Farm Dinners and Community Connection20:45 Inspiration and Home Cooking21:32 The Power of Local Ingredients22:00 Feast in the Field Experience24:17 Honoring the Source of Food30:06 Leadership and Team Values35:38 Upcoming Events at Carnation Farms38:25 Final Thoughts and Gratitude Website: https://carnationfarms.orgEmail: [email protected] Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailSpecial 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=oddtdtcreatorOr email [email protected] for the zoom link.Season2 Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 Journey00:21 Maricel's PBS Experience02:23 Adventures on Hulu and Food Network05:27 Challenges and Learning Moments08:28 Family Competitions and Traditions11:52 Korean Seafood Ambassador14:15 Maricel's Cookbook and Future Plans20:08 Cooking Classes and Events21:51 Final Thoughts and Contact InformationSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 Maricel00:53 Connecting Through Chef Mimi Lan02:07 Influences from Lola's Kitchen08:00 The Authenticity of Filipino Cuisine10:19 Chef's Table and Kamayan Feast17:41 Memories and Mentorship22:52 The Rising Cost of Seafood24:34 Corporate Team Building at Maricel's Kitchen27:32 A Picky Eater's Transformation28:45 From Cooking Class to TV Stardom29:14 Unexpected Opportunities and PBS31:03 Hulu and Food Network Adventures37:20 Family Competitions and Traditions40:56 Korean Seafood Ambassador43:21 The Journey of Writing a Cookbook46:27 Future Plans and Cooking Classes51:06 Final Thoughts and Contact InformationContact Chef Maricel:IG:@maricelskitchenusaWebsite: https://maricelskitchen.com/ Facebook: maricelskitchenusa Youtube: @maricelskitchenusa Season2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 SeaSena 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 seafoodThis 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 Announcement00:20 Meet Chef Steven: Culinary Journey01:55 Introducing Special Guest: Sena Wheeler02:47 Sena Sea: The Origin Story05:03 Generational Fishing Legacy06:17 Building a Personal Brand08:30 Customer Connections and Feedback13:05 Sustainability in Fishing17:26 Handling Fish on Small Boats19:50 Innovative Packaging for Sustainability20:56 Protecting the Fishing Industry and Environment23:22 Family-Based Seafood Business24:37 Customer Favorites and Unique Seafood Products28:21 The Benefits of Omega-3 in Fish32:08 How to Support Sena Seafoods33:28 Final Thoughts on Food and CommunityContact Sena:Email: [email protected] FB: www.facebook.com/senaseafoods Web: https://senasea.comIG: @senasea_seafoodsSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 leadershipWhether 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 Voice4ChefsLessons learned from interviewing chefs, bakers, and culinary artistsThe link between public speaking, storytelling, and culinary leadershipThe importance of mentorship, community, and showing up authentically00:57 Meet Arthur Byrnes01:58 Interview with Michael Dugan Begins03:20 Michael Dugan's Podcast Journey04:28 The High-Performance Leadership Project09:39 Memorable Podcast Episodes14:54 Unexpected Opportunities Through Podcasting26:13 Future Plans for Voice4Chefs29:31 Podcasting Insights and Challenges36:36 Round Robin FeedbackToastmasters ResourcesJoin our club: https://podmasters.toastmastersclubs.orgJoin Toastmasters: https://www.toastmasters.org/find-a-clubSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailAs 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 showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailAs 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 showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailPart II of Chef Ashley Brown's Culinary Journey: From Competitions to ChoppedIn 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 Journey00:14 The Missing Bacon Fat Incident01:06 Competing Against Thomas Hensley01:51 First Date with Brother's Themed Dinners04:02 Applying for the Sous Chef Position04:36 The Mystery Basket Interview11:29 Becoming the CDC at Lucky Dumpling11:58 Chef Mike's Passing and Returning to Four13:19 Getting on Chopped22:10 Regional Focus and First Course Success23:28 The Elk Tenderloin Challenge24:37 Kitchen Disaster: Smoking Out the Studio26:17 Final Dish and Emotional Exit33:25 Reflecting on the Chopped Experience37:10 Joining MAP and Future AspirationsChef Ashley Brownhttps://www.instagram.com/chef_browntownJoanna Jameshttps://linktr.ee/AFineLineMoviehttps://www.instagram.com/mappimpact/https://www.instagram.com/joannajamesfilms/Season2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailKicking Off Season Four: Chef Ashley Brown's Culinary JourneySeason 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 James00:43 Meet Chef Ashley Brown01:54 Ashley's Early Inspirations and Challenges04:28 The Journey to Becoming a Chef06:46 Competitions and Signature Dishes11:46 First Culinary Job and Early Career16:45 Joining Seye Mountain Zoo18:17 Impact of COVID-19 on the Culinary Industry20:11 Coping with Job Loss and Transition21:20 Becoming a Barista During the Pandemic22:25 Rebuilding and Returning to Culinary Work28:06 Meeting and Working with Brother Luck30:34 Knife Fights and Culinary Competitions32:01 Conclusion and Teaser for Part TwoChef Ashley Brownhttps://www.instagram.com/chef_browntownJoanna Jameshttps://linktr.ee/AFineLineMoviehttps://www.instagram.com/mappimpact/https://www.instagram.com/joannajamesfilms/Season2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailVoice4Chefs 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 Jameshttps://linktr.ee/AFineLineMoviehttps://www.instagram.com/mappimpact/https://www.instagram.com/joannajamesfilms/Chef Mimi Lan: https://www.instagram.com/thetastecurator/Jindia: https://linktr.ee/freespiritpodSupport the showYour 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_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chefSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailWelcome 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 businessResources & 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 28Join 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 showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailSpecial 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:**    - Transition from architect to chocolatier.    - The inspiration from childhood memories of enjoying imported chocolates in Egypt.  2. **Chocolate Making Process:**    - Introduction to chocolate tempering and flavor experimentation.    - The importance of using high-quality, natural ingredients without preservatives.  3. **The Birth of Bon Chocolats:**    - Origin and meaning of the name Bon Chocolats.    - The influence of European-inspired confections and Rasha's French language skills.  4. **Unique and Popular Flavors:**    - Creation and balance of flavors like pistachio, strawberry champagne, and cardamom vanilla.    - Importance of balancing sweetness and bitterness in chocolate.  5. **Customer Connection and Community:**    - Engaging with customers at artisan markets and through social media.    - The joy of sharing chocolate with others and receiving community support.  6. **Future Aspirations:**    - Expanding the product line and maintaining quality.    - 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:** [email protected] Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 Story02:21 Michael's Journey with Toastmasters04:49 Launching the Voice for Chefs Podcast08:20 Challenges and Rewards of Podcasting10:53 The Art of Interviewing Chefs16:41 Filler Words in Podcasting19:52 Scheduling and Publishing the Podcast21:30 Overcoming Imposter Syndrome22:00 Discovering Clubhouse23:42 Meeting Chef Mimi Lan25:40 Growing the Podcast28:53 The Power of Toastmasters33:50 Podcasting Journey and Advice40:07 Reflections and GratitudeConnect with Ray Miller & Toastmasters:YouTube: @d7toastmastersWebsite: https://d7toastmasters.org/Website: https://podmasters.toastmastersclubs.org/Season2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailToday, 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 Journey01:17 Early Cooking Memories03:58 Culinary School Experience13:27 Starting a Culinary Career20:42 From Phoenix to California: A Culinary Journey21:04 The High-Stakes World of Water Grill22:29 Learning the Ropes in French Cuisine23:11 The Importance of Structure in the Kitchen26:03 Hospitality Meets Technology27:14 The Value of Restaurant Experience35:36 Rediscovering Passion Through Sobriety38:37 Kendall's: A New Culinary Adventure41:46 Wrapping Up: Reflections and Future PlansWe invite you to support those affected by the Los Angeles firesDonate to LA Redcross: @redcrossla Connect with chef Johnny:@chefjohnnyblaze@kendallsdltaSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIsland Flavors: A Tahitian Brunch Experience with Tia: A Voice4Chefs SpecialIn 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 Podcast00:29 Meet Tia: Owner of Hotu Mahana01:29 Tahitian Culture and Traditions03:43 The Journey of Hotu Mahana04:46 Culinary Delights of Tahiti07:59 Challenges and Triumphs10:07 Empowering the Local Community17:04 A Vision for the Future23:05 Conclusion and GratitudeFacebook: Hotu MahanaSeason2 Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 grandmotherHer journey from skydiving enthusiast to culinary explorer, living and working across the U.S. and EuropeThe transformative role of farm-to-table cuisine and sustainable cooking in her careerChallenges and rewards of being a female chef in a male-dominated industryThe importance of culinary education and Chef Bri’s experience at Auguste Escoffier School of Culinary ArtsHer involvement in MAPP and the empowerment of women in hospitalityDon’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 MurrayWebsite: https://www.culinaryexperiencesllc.comInstagram: @chefbrimurrayLinktree: https://linktr.ee/culinaryexperiencesSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailEpisode 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/                  https://oneclick.bio/escoffierschoolsSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailEpisode 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 GermanyThe journey of his father, a master pastry chef, from Germany to ChicagoHow Chef Bachmann transitioned from the bakery to the hot side of the kitchenThe influence of family, tradition, and critical thinking in his culinary careerInsights into sustainable farming with Farmer Lee Jones and The Chef's GardenUpcoming Roots Conference 2024 in Huron, OhioKey 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/escoffierschoolsSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailJoin 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: HotStoveSocietyWebsite: https://www.tomdouglas.comThe Breach:https://www.amazon.com/Breach-Russ-Busch/dp/B00YQTCW6GSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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 SocietyWebsites:https://hostwithconfidencepodcast.com/https://www.hotstovesociety.comSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailSeason3 Launch & Checkin with Indonesian Pastry Chef Gunawan WuIntroduction: 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:We’re bringing back chefs who originally started with the show to see what they’ve been up to.This episode is recorded for audio and our Voice4chefs Youtube Channel.2.     Re- Introducing Gunawan Wu:Gunawan Wu, from Indonesia, returns to Voice4Chefs.Gunawan shares his gratitude for the platform and its impact on young and struggling chefs.3.     Culinary Journey:Gunawan's background as an international accredited chef judge and pastry instructor.His experience teaching masterclasses in Australia, Indonesia, and Malaysia.Exciting news about his new restaurant venture in Indonesia, Gazoz.4.     Past Experiences:Gunawan's time in Australia working with various companies, including Nestle and Lakanto.His role as a brand ambassador and the impact of COVID-19 on his career.5.     Teaching and Mentoring:Gunawan’s experience teaching children and adapting his technical skills for younger students.The rewarding moments of seeing children successfully create complex desserts.6.     Judging Competitions:Insights into judging international chef competitions, including Chef Hats and high school competitions.The joy of tasting innovative dishes from young chefs and networking within the culinary community.7.     Special Recognitions:Gunawan’s participation in the Savoir Patissier of the Year competition.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.Connect to our guest: GUNAWAN (@awi_wu) (https://www.instagram.com/awi_wu/)InstagramSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan Mail**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:**   - Transition from architect to chocolatier.   - The inspiration from childhood memories of enjoying imported chocolates in Egypt.2. **Chocolate Making Process:**   - Introduction to chocolate tempering and flavor experimentation.   - The importance of using high-quality, natural ingredients without preservatives.3. **The Birth of Bon Chocolats:**   - Origin and meaning of the name Bon Chocolats.   - The influence of European-inspired confections and Rasha's French language skills.4. **Unique and Popular Flavors:**   - Creation and balance of flavors like pistachio, strawberry champagne, and cardamom vanilla.   - Importance of balancing sweetness and bitterness in chocolate.5. **Customer Connection and Community:**   - Engaging with customers at artisan markets and through social media.   - The joy of sharing chocolate with others and receiving community support.6. **Future Aspirations:**   - Expanding the product line and maintaining quality.   - 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:** [email protected] the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan Mail**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: @theceliacsceneSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan Mail**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: @barharborseattleSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailBorn 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 @estherskitchenlvSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailBorn 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 @estherskitchenlvSeason2 Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailEpisode 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 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan Mail**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: anchoviesandsaltSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailQuyen, 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: anchoviesandsaltSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan Mail#### 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: beekeepbakingcoSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan Mail****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 showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan Mail****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 Bakery website for a wealth of gluten-free recipes and culinary inspiration.Web: therocksanddirtbakery.comSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan Mail**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/#HiromiActsSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailWe 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.  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: ** **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.**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 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.**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: **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. Connect with Jenn:     Website- https://hastonhelpinghands.com/      Instagram- @hastonhelpinghands Season2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailSpecial 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/TheWanderingFoodudesSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailConnect Culture and Cuisine with Diem Nguyen of Litibu CollectiveThis episode was recorded live on Clubhouse.Email: [email protected]: 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 showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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.Connect with Chef Andrea MurdochWebsite: https://fourdirectionscuisine.comInstagram: @fourdirectionscuisine Facebook: https://www.facebook.com/fourdirectionscuisineSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn 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.comInstagram: @fourdirectionscuisine Facebook: https://www.facebook.com/fourdirectionscuisineSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailMeet 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: @ourlegacyfieldsFacebook: ourlegacyfieldslavendeSeason2 Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailMeet 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: @ourlegacyfieldsFacebook: ourlegacyfieldslavendeSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailToday'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 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef