Afleveringen
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Susan Jung is the author of Kung Pao & Beyond - Fried Chicken Recipes from East and Southeast Asia (Quadrille, 2023).
She is the food columnist for Vogue Hong Kong and the Academy Chair for the Hong Kong, Taiwan and Macau region of World's 50 Best Restaurants and Asia's 50 Best Restaurants.
Previously, Susan was the food and drinks editor for the South China Morning Post in Hong Kong, a position she held for almost 25 years. She also worked as a pastry chef in San Francisco, New York and Hong Kong
On this episode, Susan joins host Mitchell Davis and discusses sophisticated dishes from a Chinese menu, the tasty array of East and Southeast Asian fried chicken, and how the worldâs great cuisines originated in poverty.
Follow Susan on Instagram @susanjungfood and Twitter @susanjungfood.
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Mark Bittman has been writing about food since 1980, and has been a leading voice in global food culture and policy for more than a generation. He has written thirty books, including the How to Cook Everything series, Food Matters, VB6 (the first popular book about part-time veganism), and, in 2021, Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal, which The New York Times called âepic and engrossing.â
Bittman spent three decades at the Times, where he created âThe Minimalistâ â a weekly column that ran for thirteen years without interruption â and had a five-year stint as the Sunday Magazineâs lead food writer. At that same time â 2010 to 2015 â he became and remained the country's first weekly opinion writer at a major publication to concentrate on food. His influence on mainstream attitudes about food and agriculture during that period is immeasurable, and he is still consulted frequently by politicians, policy-makers, academics, NGO and non-profit leaders, and others concerned about the future of food.
He continues to produce books in the How to Cook Everything series, the general cooking bible for a quarter-century, and has hosted or been featured in four television series, including the Emmy-winning Showtime series about climate change âYears of Living Dangerouslyâ and âSpain ... On the Road Again,â with Gwyneth Paltrow. He has won countless awards for journalism, books, and television. .
Bittman was a regular on the Today show from 2005 to 2010 (and still appears occasionally, as recently as this past October), and has been a guest on countless television and radio programs. His 2007 Ted Talk, âWhatâs wrong with what we eat,â has been viewed five million times, and he was among the opening speakers at this yearâs Aspen Ideas Institute, where he spoke about Community Kitchen. He is a fellow at Yale and is on the faculty of Columbia's Mailman School of Public Health. Bittman is currently the editor-in-chief of The Bittman Project, which produces a newsletter, website, and the podcast âFood, with Mark Bittman.âMark lives in the Hudson Valley of New York with his partner, Kathleen Finlay, who runs the Glynwood Center for Regional Food and Farming and is the founder of Pleiades, a national network of women leaders addressing environmental and social justice. He is the founder and current leader of Community Kitchen, about which more information is forthcoming months.
On this episode, Mark joins host Mitchell Davis and discusses improving the industrial food system in America, developing a national network of non-profit restaurants, and why nutritious food is a human right.
Follow Mark on Instagram @markbittman, Facebook @markbittman and Twitter @bittman
For more on Mark and his work, visit: www.markbittman.com
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Zijn er afleveringen die ontbreken?
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Barb grew up in Baltimore and spent much of her childhood in a Chinese restaurant. It was there that she developed a love for food as well as the frantic energy and deep hospitality that restaurants generate. She has an undergraduate business degree from the University of North Carolina Chapel Hill, and a Masters Degree in Hospitality from the Cornell Hotel School.
Barb has been at Mattson since 1997 and is currently Chief Innovation & Marketing Officer at North Americaâs most successful independent developer of foods and beverages. Mattson provides insights, strategy, innovation and product development services to retail CPGs, foodservice suppliers, ingredients suppliers, chain restaurants, and supplement companies. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert.
As part of Barbâs role in the innovation projects that make up her daily job, she is required to taste food and figure out how to make it better. After more than 2 decades doing this, sheâs honed her tasting skills and ability to help others make food taste better. She shared this insight with the world when her book Taste: Surprising Stories & Science About Why Food Tastes Good was published in 2013. The paperback version is simply titled TASTE.
Barb was instrumental in helping The San Francisco Cooking School integrate the science of taste into their curriculum by teaching the fundamentals of taste to each incoming class during the schoolâs 10 years in San Francisco.
Barb has served on non-profit boards including La Cocina, San Franciscoâs incubator for low-income women of color, The Plant Based Food Association, and the Robert Mondavi Institute for Wine & Food Science at the University of California, Davis, and Mattson. Barb is also a contributor to Forbes.com where she writes about the food industry.
Barb is a performer at heart, and has given dozens of talks across the food and beverage industry, as well as a short TED Talk on umami at the main TED Conference on the mainstage in Long Beach.
Barb lives with her hyper-taster husband and two artisan cats, and splits her time between San Francisco and Healdsburg, in the heart of Sonoma wine country. She can be bribed with good tomatoes.
On this episode, Barb joins host Mitchell Davis and explores the concepts of âtaste empathyâ and âstomach share,â plus discusses the importance of learning how to taste critically in order to cook.
Follow Barb on Instagram @barbstuckey and LinkedIn https://www.linkedin.com/in/barb-stuckey-3110b51/
For more on Barb and Mattson, visit: www.MattsonCo.com
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Dana Cowin is an award-winning tastemaker and innovator in media, food and branding. After 21 years as the Editor-in-Chief of Food & Wine magazine, Cowin launched Speaking Broadly, an independent media company to promote less-established voices in the worlds of food, creativity and sustainability and to deepen our understanding of ourselves as well as the pleasure of travel, cooking, eating. The company produces a podcast, zine and events. Her current project is Feeding Broadly, an uplifting dinner series that highlights the power of regenerative ingredients and intimate conversations.
As part of her work to empower the leader within all of us, Cowin also coaches executive teams, founders and creatives and consults for fast casual and consumer packaged goods brands.
Cowin is a sought-after speaker with appearances on Top Chef and Beat Bobby Flay, moderating panels at places like SXSW and the 92nd Street Y, delivering keynotes on empowerment, food and entrepreneurship.
Cowin is on the board of Food Education Fund, Hot Bread Kitchen, the Food Council of City Harvest and Culinary Council of God's Love We Deliver.
On this episode, she joins host Mitchell Davis and discusses personal storytelling through food, the importance of shaping menus to protect the planet, and how curiosity contributes to a chefâs success.
Follow Dana Cowin on Instagram at @fwscout and @speakingbroadly
For more on Dana and her work, visit: danacowin.com
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Alon Turkaspa is an agrifood tech visionary and expert, dedicated to using tech and science to solve global challenges. With a background in physics and an MBA from Tel Aviv University, he spent almost a decade in the semiconductor industry before pure luck led him to revolutionize livestock farming.
Alon's passion for agritech extended to working with startups tackling tough challenges in crops, poultry, and indoor farming. He strongly believes that feeding the worldâs population in a healthy and sustainable way can be achieved by seamlessly integrating food tech and science with startups, large food companies, and the collective creativity of chefs and food visionaries.
Now managing the agrifood tech sector at Start-Up Nation, he supports over 750 startups, empowering Israel's high tech to drive global solutions.
Alon cherishes his family life, and is married to Lior, with three children: Noam, Lia, and Gali. His unwavering commitment to fostering innovative solutions reflects his belief that a brighter, more sustainable future is within reach.
On this episode, Alon joins host Mitchell Davis and discusses Israelâs dynamic agritech scene, how the food industry is tackling global challenges, and cutting edge techniques to make what we eat healthier.
Follow Alon on LinkedIn: https://www.linkedin.com/in/alonturkaspa/
To learn more about Start-Up Nation Central, visit: https://startupnationcentral.org/
To learn more about Israeli startups and ecosystem players, visit: https://finder.startupnationcentral.org/
Companies working in the agritech space with several mentioned in the episode, include:
BlueTree: Reduces sugar content (up to 50%) from a 100% squeezed natural orange juice. Visit: https://bluetree-tech.com/ Tastewise: Accelerates growth with AI expertise for food and beverage market intelligence for real-time innovation, marketing, and sales. Visit: https://tastewise.io/home Vanilla Vida: Makes natural flavors more available and affordable, while liberating food companies from the dependence on synthetic materials. Visit: https://vanillavida.com/ Wonder Veggies: Agrifoodtech innovators on a mission to revolutionize the vegetable market by marrying the benefits of fresh vegetables with healthy probiotics. Visit: https://wonderveggies.co/ myAir: A data-driven smart-food company, offering a personalized nutritional solution to deal with the number 1 silent killer in the world: chronic stress. Visit: https://myair.ai/ Maolac: By tapping into functional proteins that are 95% biosimilar to breast milk, they are making natureâs best nutrition available for everyone. Visit: https://www.maolac.com/ Amai: Replaces sugar with a healthy sweet protein that tastes like sugar. Visit: https://amaiproteins.com/ -
Leah Koenig is the author of seven cookbooks including the acclaimed The Jewish Cookbook and Modern Jewish Cooking. Her newest cookbook, PORTICO: Cooking and Feasting in Rome's Jewish Kitchen will be published by W.W. Norton on August 29, 2023. (It is now available for pre-order)
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Leah's writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, and Food52, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food.
In addition to writing, Leah leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children.
On this episode, Leah joins host Mitchell Davis and discusses kashrut as a major through-line of Jewish cuisine, navigating the world of cookbook publishing, and why climate change is our most burning issue today.
Follow Leah on Instagram: @leah.koenig
For more on Leah, visit: thejewishtable.substack.com & leahkoenig.com
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Ari Weinzweig is CEO and co-founding partner of Zingerman's Community of Businesses, which includes Zingerman's Delicatessen, Bakehouse, Creamery, Catering, Mail Order, ZingTrain, Coffee Company, Roadhouse, Candy Manufactory, Events at Cornman Farms, Miss Kim and Zingermanâs Food Tours. Zingermanâs produces, sells and serves all sorts of full flavored, traditional foods in its home of Ann Arbor, Michigan to the tune of $68,000,000 a year in annual sales. Ari was recognized as one of the âWhoâs Who of Food & Beverage in Americaâ by the 2006 James Beard Foundation and has awarded a Bon Appetit Lifetime Achievement Award among many recognitions. Ari is the author of a number of articles and books, including Zingermanâs Guide to Good Eating, Zingermanâs Guide to Better Bacon (Zingermanâs Press), Zingermanâs Guide to Giving Great Service, Zingermanâs Guide to Good Eating (Houghton Mifflin), Zingermanâs Guide to Good Leading, Part 1: A Lapsed Anarchistâs Approach to Building a Great Business, and Zingerman's Guide to Good Leading, Part 2: A Lapsed Anarchistâs Approach to Being a Better Leader. Zingerman's Guide to Good Leading, Part 3; A Lapsed Anarchist's Approach to Managing Ourselves. Zingerman's Guide to Good Leading, Part 4; A Lapsed Anarchist's Approach to the Power of Beliefs in Business was released in summer of 2016. In 2017 Ari was named one of âThe World's 10 Top CEOs (They Lead in a Totally Unique Way)â by Inc. Magazine. In 2018 Ari released the pamphlet, âThe Art of Business; Why I Want to be an Artist.â Another pamphlet, âGoing into Business with Emma Goldmanâ came out in June, 2019. âHumility; A Humble, Anarchistic Inquiryâ came out in October, 2020. âWorking Through Hard Times; Life and Leadership Learnings from 2020â was published in the first weeks of 2021 and Ariâs most recent work, âThe Story of Visioning at Zingermanâs: Four Visions, Forty Years, and a Positive Look Towards the Future,â came out in the spring of 2022. His newest work is another pamphlet, âA Taste of Zingermanâs Food Philosophy: Forty Years of Mindful Cooking and Eating.â On this episode, Ari joins host Mitchell Davis and discusses the importance of having a vision, the imperfect craft of hiring, and the need to infuse dignity into an organization.
Follow Zingermanâs on Facebook, Instagram & Twitter
For more on Zingermanâs, visit: zingermansdeli.com. To place an order, visit: zingermans.com.
For Zingermanâs books, visit: zingermanspress.com
For Zingermanâs training, visit: zingtrain.com
Ari may be reached at: [email protected]
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Andrea Borghini is Associate Professor in the Philosophy Department at the University of Milan, Italy, and Director of Culinary Mind, an international center promoting philosophical thinking on food with a multi-disciplinary and cross-disciplinary approach. His research develops theoretical tools to rethink how we speak, structure, sense, and feel about food, eating, and culinary cultures.
Born and raised in two small towns of central Tuscany, he professionally trained and worked in New York City and the Boston area for over 15 years.
His recent articles include:
âSeven Philosophical Questions About Recipesâ (Bloomsbury, 2022);
âCooking and Dining as Forms of Public Artâ (Food, Culture, and Society, 2021, with Andrea Baldini);
'Hot Grapes: How to Locally Redesign Geographical Indications to Address the Impact of Climate Change' (with Nicola Piras and Beatrice Serini), World Development Sustainability, Volume 2 (2023);
'The Justice and Ontology of Gastrospaces' (with Matteo Bonotti, Nicola Piras, and Beatrice Serini), Ethical Theory and Moral Practice (2023).
âDefective Food Conceptsâ (Synthese, 2021, with Nicola Piras and Beatrice Serini);
âEating Local: A Philosophical Toolboxâ (Philosophical Quarterly, 2021, with Nicola Piras and Beatrice Serini);
âFrom Obesity to Energy Metabolism. Ontological Perspectives on the Metrics of Human Bodiesâ (Topoi, 2021, with DavideSerpico);
Andrea co-edited the collection of essays: A Philosophy of Recipes: Making, Experiencing, and Valuing (Bloomsbury, 2022, co-curated with Patrik Engisch).
On this episode, Andrea joins host Mitchell Davis and discusses the philosophical implications of cooking, deriving meaning through food, and the question of who really owns a recipe.
For more on Andrea, visit: https://sites.unimi.it/borghini/ and https://www.culinarymind.org/
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Long before turning his attention to architecture, David Rockwell, FAIA, had a fascination with immersive environments. Growing up in the United States and Guadalajara, Mexico, David was a child of the theater, and was often cast in community repertory productions by his mother, a vaudeville dancer and choreographer. There, he experienced the power of collaboration in service of a shared artistic goal and witnessed the ways in which narrative and design created meaning and lasting memories. Later, he would bring his passion for theater and curatorâs eye for the color and spectacle of Mexico to his practice.
Through this unique lens, David founded Rockwell Group in 1984. Now a 300-person, cross-disciplinary architecture and design firm based in New York with satellite offices in Los Angeles and Madrid, Rockwell Group emphasizes invention and thought leadership. Merging architecture, theater, craftsmanship, and technology to create unique narratives for each project, the firmâs work includes hospitality, theaters, cultural and educational institutions, transportation hubs, set design, products, exhibitions, festivals, and urban interventions that engage the public realm.
Projects include the Perelman Performing Arts Center in New York (Restaurant and Lobby Interior Architect); 555 Pennsylvania Avenue and Hopkins Student Center for Johns Hopkins University (Washington, D.C. and Baltimore); Coqodaq, a new restaurant concept from Simon Kim (New York); Nobu restaurants and hotels worldwide; One Madison Avenue (New York); CIVILIAN Hotel (New York); City Harvest's Cohen Community Food Rescue Center (Brooklyn); Zaytinya (New York).
David Rockwellâs latest book, DRAMA, developed in collaboration with designer Bruce Mau was published by Phaidon in May 2021. Honors include the National Design Award from the Cooper-Hewitt National Design Museum; the Presidential Design Award; the AIANY Presidentâs Award; two Emmy Awards; a Tony Award for Best Scenic Design for She Loves Me; the 2009 Pratt Legends Award; induction into the James Beard Foundation Whoâs Who of Food & Beverage in America; Interior Design magazineâs Hall of Fame; and inclusion in Architectural Digestâs AD100. Known for his commitment to non-profit and community organizations, David Rockwell serves as the Chair Emeritus of the Design Industries Foundation Fighting AIDS (DIFFA) and as a board member of Citymeals on Wheels and New York Restoration Project.
On this episode, David joins host Mitchell Davis and discusses the intersection of theatre, hospitality and architecture, restaurants as the ultimate public square, and the difference between a dive and a dump.
Follow Rockwell Group on Instagram @rockwellgroup and LinkedIn @rockwellgroup
For more on the Rockwell Group, visit: www.rockwellgroup.com
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James Beard Award Nominee Elizabeth Blau is recognized for the impact of her leadership, innovation and philanthropy over a nearly four-decade career. Elizabeth is widely credited with transforming Las Vegas into a world-class culinary destination. Today, she is known for helping shape the global dining scene by bringing award winning chefs and restaurateurs to international real estate mixed use projects as well as luxury resort developments.
In 2002, she founded Blau + Associates, expanding it into one of the leading restaurant development and consulting companies. Along with her husband Chef Kim Canteenwalla, she operates successful signature restaurants including Honey Salt in Las Vegas and Vancouver, Buddyâs Vâs Ristorante on the Las Vegas Strip, Crown Block Restaurant at the Reunion Tower in Dallas and a portfolio of acclaimed restaurants at the Parq Vancouver Resort & Casino. She also is author of âHoney Salt: A Culinary Scrapbook,â which was named Best Cookbook of 2018 by Food & Beverage Magazine.
Recipient of the 2022 Cornell Hospitality Innovator award, Blau serves the global hospitality community through advisory and board roles for organizations such as Ăcole HĂŽteliĂšre de Lausanne, the Cornell School of Hotel Administration (her alma mater), trustee emeritus of the Culinary Institute of America and global advisory board member emeritus at the University of Nevada Las Vegas. In 2020, she co-founded the non-profit Womenâs Hospitality Initiative to develop and implement programs for women to achieve leadership positions in the restaurant industry. During the pandemic, Elizabeth co-created Delivering with Dignity, a program that has delivered over 750,000 chef prepared nutritious meals to the food insecure community.
On this episode, Elizabeth joins host Mitchell Davis and discusses the high mortality rates of restaurants, the importance of experiential dining, and the need to address food insecurity.
Follow Elizabeth on Instagram: @elizabthblau, Twitter: @elizabethblau1, Facebook: https://www.facebook.com/elizabeth.blau.5 and LinkedIn: https://www.linkedin.com/in/elizabeth-blau-ba845b6/
For more on Elizabeth and Blau + Associates, visit: www.elizabethblau.com
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Born in Caesarea on Israelâs Mediterranean coast, Asaf Doktor, better known to his friends as Dok, turned his childhood love of food into a successful career as a chef, restaurateur and champion of local Israeli ingredients
Along with his brother, Yotam, Dok, owns three of Tel Avivâs most popular and interesting restaurants: HaâAchim (âBrothersâ); Abie, a seafood restaurant with an impressive 3m long wood fired grill; and Dok, a celebration of local Israeli ingredients. At Dok, all but one or two items in the entire restaurant, including at the bar, are sourced from within Israel.
On this episode, Dok joins host Mitchell Davis and discusses valuing Israeli produce, celebrating seasonality, and the creativity that comes from cooking with limitations.
Follow Dok and his restaurants on Instagram: @asafdok, @haachim_restaurant, @makolet.Haachim, @abie.restaurant, and @dok.restaurant.
To learn more about Haâachim, visit: https://www.haachim.co.il/
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Johanna Mendelson Forman is a premier expert on gastrodiplomacy, social gastronomy and how food is central to survival and resilience in the worldâs most active conflict zones. Her groundbreaking work is derived from her distinguished career as a practitioner and policymaker working with the U.S. government, the United Nations and the World Bank. She is one of the leading voices in the global Social Gastronomy Network, a movement that is helping a new generation of chefs and food activists address a wide range of issues including climate change, food waste, sustainability and global hunger.
Her extensive list of professional credentials includes her ongoing roles as an adjunct professor at American Universityâs School of International Service and Distinguished Fellow at the Stimson Center, where she heads the Food Security Program. In 2015, her accomplished career in international affairs led her to create Conflict CuisineÂź: An Introduction to War and Peace Around the Dinner Table â a curriculum designed to educate about food security, gastrodiplomacy and the issues she about which she is so passionate. The creation of Conflict CuisineÂź expanded Johannaâs work to address the relationship between food entrepreneurship, gender and inclusion.
Johanna is a highly regarded expert in the specific regions of Latin America and the Caribbean, with extensive field experience in Haiti, the Dominican Republic, Central America Colombia and Brazil. As such, she is frequently featured by national media including the Wall Street Journal, NPR and CNN. She has also authored a number of opinion pieces in prominent publications, most recently The Hill (February 2021).
She holds a JD from Washington College of Law at American University, a PhD in Latin American History from Washington University, St. Louis, and a Masterâs of International Affairs from Columbia University. She received her Bachelor of Arts degree from Queens College.
In 2017, she helped launch the Livelihoods In Food Entrepreneurship Project (LIFE), a consortium of organizations under the Center for Private and International Enterprise. This program, which is supported by the U.S. State Department, aids Syrian refugees and Turks using food entrepreneurship as a tool for social integration. In 2019, she co-edited the LIFE Project cookbook of recipes contributed by refugees, The Cuisines of Life: Stories and Recipes of the New Food Entrepreneurs of Turkey.
On this episode, Johanna joins host Mitchell Davis and provides us an understanding of gastrodiplomacy, explores social gastronomy and offers perspective on the paradoxical power food has to both create and resolve conflicts.
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A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world.
In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact foods of the Dakota and Minnesota territories.
In October 2017, Sean and his team presented the first decolonized dinner at the prestigious James Beard House in Manhattan. His first book, The Sioux Chefâs Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian magazine. That same year, Chef Sean was selected as a Bush Fellow and received the 2019 Leadership Award from the James Beard Foundation. Chef Sean currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans and was recently awarded The Ashoka Fellowship. In July 2021, Chef Sean and his partner Dana opened Owamni by The Sioux Chef, Minnesotaâs first full service Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the James Beard Award for Best New Restaurant in June 2022.
The Sioux Chef team continues with their mission to help educate and make Indigenous foods more accessible to as many communities as possible through their non-profit arm, North American Traditional Indigenous Food Systems (NAÌTIFS) and the accompanying Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NAÌTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises.
On this episode, Sean joins host Mitchell Davis and discusses preserving culinary traditions of Native American communities, advocating for Indigenous food systems globally, and navigating cultural appropriation in the 21st century.
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Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, to rematriate lost foods of the 18th and 19th century Southern Pantry. Today, Anson Mills grows and produces artisan organic landrace grain, legume, and oil seed ingredients for chefs and home cooks worldwide and provides culinary research support for pastry chefs, bakers, brewers, and distillers through Anson Mills Research Lab.
Anson Mills provides pro bono seed biosecurity for the growing community of Southern organic place based identity preserved landrace crop farmers.
Glenn is a recipient of the USA Artisan of the Year and National Pathfinder Awards and a founding member of the Carolina Gold Rice Foundation.
On this episode, Glenn joins host Mitchell Davis and offers a modern take on ancient grains, describes how geography-agriculture-history inform cuisine, and highlights the flavor of biosecurity.
Follow Glenn on Twitter and Instagram: @ansonmills and on TikTok: @anson_mills.
For more on Glenn and Anson Mills, visit: ansonmills.com.
Plus, for more on his work and the field, visit: https://www.ars.usda.gov/southeast-area/stuttgart-ar/dale-bumpers-national-rice-research-center/
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Marjon Andeshaâs culinary journey started at a young age.
Born in Colorado and raised in California in a traditional Afghani home, Marjon grew up embracing diverse cultures and traditions. Marjonâs parents built and ran many restaurants and this made food a core part of Marjonâs soul and upbringing.
She grew up learning from her motherâs love for food and from her fatherâs commitment to serve people with a great food experience. She learned and believed that love for food must be coupled with a passion to serve people.
In 2004, Marjon moved to Abu Dhabi with her family. She began cooking at home and entertaining her friends and family with her delicious meals. Her friends advised her to open a restaurant and share her passion with the people of Abu Dhabi.
In 2011, Marjon opened Noluâs â named after her son Noah and daughter Lujayn. Noluâs is a concept that fuses Marjonâs Afghani earth roots with Californiaâs palates of health and color. In 12 years, Noluâs has grown to become one of the most admired brands with many people in the UAE and across the region coming to try it.
The concept also provides healthy to go offerings, wellness meal plans, and catering that have been proven successful in the business community. Since opening, Noluâs has won many awards as a top restaurant and became a favorite destination for the UAE leaders, VIPâs and world dignitaries.
With this success, Noluâs has expanded across Abu Dhabi into Dubai with 10 concepts around the region.
Having lived in the region for 18 years and counting her experience and background makes her a vital asset to the culinary scene.
On this episode, Marjon joins host Mitchell Davis to share her journey as a female restaurateur in the Emirates, to highlight the UAEâs expanding food scene, and to celebrate the kaleidoscope of flavors found in Afghan cuisine.
Follow Marjon and Noluâs on Instagram @marjons_experiences @marjon.andesha and @nolusrestaurants and Facebook @nolusrestaurants
For more on Marjon and Noluâs, visit https://www.nolusrestaurants.com/
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Paul Hobbs is a world-renowned winemaker. In 2013, Forbes Magazine referred to Hobbs as âThe Steve Jobs of Wineâ. He has been twice named âWine Personality of the Yearâ by Robert Parker of The Wine Advocate. Over his 40+ year career, Hobbs has received more than ten 100-point scores across his portfolioâa rare feat that places him in the top echelon of the worldâs winemakers. He graduated from Newfane in 1971, earned his BS in Chemistry from the University of Notre Dame in 1975, and MS in Viticulture & Enology from the University of California, Davis in 1978.
Regarded as an international visionary for his accomplishments in the vineyard and winery, Hobbs combines his childhood roots on the family farm in Western New York with an innovative scientific approach to refine the art of winemaking. He is recognized across the globe for breaking with tradition and forging new paths in the pursuit of excellence; both in stewardship of the land, and the crafting of wines that represent the purist concept of place â leading the way in the early 90âs as a pioneer of site-specific, vineyard designate wines. Robert Parker notes that âPaul Hobbs is like a good truffle-hunting dog when it comes to finding great vineyards.â
In 1979, he was appointed a member of the inaugural Opus One winemaking team joint venture between Robert Mondavi / Mouton Rothschild of Bordeaux.
Later, a first trip to Argentina in 1988 marked the beginning of what today has become a highly consequential South American winemaking career. Prominently featured in Ian Mountâs âThe Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec,â Hobbs is recognized for his legendary status as the pioneer winemaker who played the leading role in launching the varietyâs rise to fame.
Today, Hobbs is owner and vintner for eight wineries around the world: Paul Hobbs, Crossbarn, and HOBBS (California), Hillick & Hobbs (Finger Lakes, New York), VinÌa Cobos (Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Armenia), and Alvaredos-Hobbs (Galicia, Spain).
On this episode, Paul joins host Mitchell Davis to explain terroir, share life lessons learned from winemaking, and discuss finding integrity in the way food is grown.
Follow Paul Hobbs and his wineries on Instagram @phwinery, @hillickandhobbs, @crossbarnwinery and Facebook @phwinery, @hillickandhobbs, @crossbarnwine and Twitter @crossbarnwinery.
For more on Paul and his wines, visit https://www.paulhobbswines.com/
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Dahlia Graham â Co-Founder / CEO, Fruition Chocolate Works
Dahlia Graham is the Co-Founder and CEO of Fruition Chocolate Works, an award-winning bean to bar chocolate maker in New York's Hudson Valley that has been featured in The New York Times, The Washington Post, and Bon Appetit. With her husband Bryan Graham, she sources transparent, high-quality cocoa beans, which are then carefully crafted into dark, milk, and white chocolate bars and confections.
Dahlia holds a B.S. in Human Development with a minor in Spanish and International Studies from Binghamton University, and a Masters in Teaching from Pace University. She is a Teach for America Alumna, and previously held the role of Director of Educational Programs at REACT to FILM in NYC. She also founded CorazĂłn de Dahlia, a nonprofit organization that provided education and community development to impoverished, marginalized Peruvian children and families for 10 years.
Bryan Graham â Founder / Creative Director, Fruition Chocolate Works
Bryan Graham is the Founder of Fruition Chocolate Works and Confectionery. From a very young age, Bryan has been passionate about chocolate, pastry and food of all types.
Bryan attributes his interest in the field of baking and pastry to his grandmother, an outstanding baker. During visits to her farm in upstate New York, Bryan learned how to pick perfectly ripe ingredients and transform them into pies, cakes, jams and jellies.
At the age of 16, Bryan began an in depth study through a high school mentor program where he became an apprentice at the renowned Bear Café in Woodstock, New York. Within the first week of working beside Executive Pastry Chef Heather Haviland, Bryan confirmed his love for pastry. After showing commitment to the craft and dedication to the restaurant, Bryan was offered a permanent position as an assistant to the baker and Pastry Chef. At age 18, after graduating high school, he took over that role.
Five years later, Bryan decided to continue with a formal education at the Culinary Institute of America in Hyde Park, New York. He completed his externship at Jacques Torres Chocolates in NYC. However, it wasn't until Bryan made a tiny batch of chocolate from bean to bar with Chef Peter Greweling that an interest in the history and science of chocolate and confectionery was sparked. Since, Bryan has educated himself on the science, technique, and craft of chocolate.
In 2013, Bryan was named Top 10 Chocolatiers in North America by Dessert Professional Magazine. He and his team continue to be recognized with a multitude of awards including Good Food Awards, Academy of Chocolate Awards, and International Chocolate Awards.On this episode, Dahlia and Bryan join host Mitchell Davis and discuss Cacaoâs long journey from bean to bar, the temperamental nature of chocolate, and why every small business should find a bookkeeper they can trust.
Follow Fruition Chocolate Works on Twitter: @TasteFruition, Instagram: @fruitionchocolate and Facebook: @FruitionChocolate
For more on Fruition Chocolate Works, visit fruitionchocolateworks.com
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Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the showâs inception in 2006, she has lent her expertise as a permanent judge on BRAVOâs Emmy and James Beard Award-winning series Top Chef, now entering its 20th anniversary season. She was most recently a co-host of The Good Dish, the daily syndicated series offering delicious recipes, real-life wisdom, and conversations on the topics of the day, and was formerly host of Top Chef Amateurs, as well as Iron Chef Canada. From 2004 to 2019, Gail served as special projects director at FOOD & WINE.
In February 2012, she published her first book, Talking With My Mouth Full: My Life as a Professional Eater. Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released in October 2017. Nominated for an IACP award for best general cookbook, it features recipes inspired by Gailâs world travelsâall made with accessible ingredients and with smart, simple techniques for successful family meals and easy entertaining.
Gail frequently appears on other daytime television shows such as TODAY on NBC, Rachael Ray and The Talk, and was named the #1 Reality TV Judge in America by The New York Post.
She is the co-founder of Bumble Pie Productions, and the newest Global Ambassador for Children in Conflict, an international organization committed to protecting, educating and providing critical aid for the world's most vulnerable children affected by war. Gail sits on the board of several other nonprofit organizations and philanthropic endeavors, including City Harvest and Hot Bread Kitchen. She currently lives in New York City with her husband, Jeremy and their two children, Dahlia and Kole.
On this episode, Gail joins host Mitchell Davis and discusses what it takes to stand out on Top Chef, the democratization of restaurants, and the importance of being treated with respect in the kitchen.
Follow Gail on Instagram @gailsimmonseats, Facebook Gail Simmons and Twitter @gailsimmons.
For more on Gail and her work, visit: https://gailsimmons.com/
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Ivanâs journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduating high school, Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he quickly cemented his love of everything Japanese.
He returned to the US in 1990 and enrolled in the Culinary Institute of America, and began his culinary training.
Upon graduation from the CIA, and stints at Mesa Grill, Lutece, and Restaurant Associates, Ivan returned to Tokyo to live in the country that he fell in love with. He had still never given thought to combining his love for cooking and Japan, but that was soon to change. Ivan was anxious to start a food-related business in Japan but was unsure of which direction to take. He thought about opening a cooking school, a sandwich shop, even a pizzeria. It was his wifeâs suggestion that he open a ramen shop.
This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly, Ivan not only succeeded but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. In 2010 a second shop, Ivan Ramen Plus, was opened. In 2012, Ivan returned to NY with the hopes of opening a business back home, while continuing to operate his two shops in Tokyo. In the meantime, his cookbook "Ivan Ramen" was published. His first venture in the US, Ivan Ramen Slurp Shop, opened at the Gotham West Market on 600 11th Avenue in November of 2013 to huge crowds and critical acclaim.
Soon after, his US flagship, Ivan Ramen opened at 25 Clinton Street on New Yorkâs Lower East Side.Although only Ivan Ramen remains open, it continues to enjoy critical acclaim and has been mentioned in countless magazines, websites, blogs, and television programs. Ivan is widely recognized as the American authority on ramen and all things Japanese. His effortless crossover from American to Japanese cultures has given him a distinct advantage. He speaks fluent Japanese and has a deep understanding of the culture which allows him to present a product that appeals to both Japanese and American audiences.
In February of 2017 Ivan was featured in the hit NETFLIX series CHEF'S TABLE, instantly vaulting him into the company of some of the worldâs great chefs and restaurateurs. This honor has driven even more fans of ramen to his restaurant, where he continues to serve them his uniquely "Ivan" cuisine.On this episode, Ivan joins host Mitchell Davis and discusses how as an American he became a ramen sensation in Japan, finding wonderful inspiration from horrible restaurants, and why itâs important to have razor sharp knives.
Follow Ivan on Facebook @ivanramen, Instagram @ramenjunkie and Twitter @IvanRamenNYC.
Get your copies of Ivanâs books: Ivan Ramen Cookbook and The Gaijin Cookbook
For more on Ivan and his work, visit: www.ivanramen.com
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Naama Shefi is a kibbutznik and New Yorker, whose work sits at the intersection of food, culture, community building, and art.
In 2017, she founded the Jewish Food Society, which preserves and celebrates Jewish culinary heritage through a digital recipe archive and dynamic events. In the summer of 2021, she launched Asif: Culinary Institute of Israel, a center in Tel Aviv dedicated to exploring the diverse and creative food culture of Israel.
Previously, Naama curated programs promoting Israeli and Jewish culinary culture through the hit pop-up The Kubbeh Project and the Israeli Consulate in New York. She also immersed herself in start-up culture as the marketing director of EatWith, which hosts pop-ups in 160 cities.
Food, Naama believes, is one of the most profound ways to build community.
On this episode, Naama joins host Mitchell Davis and discusses Israelâs diverse food traditions, preserving Jewish culinary heritage, and why rugelach are just as exciting as croissants.
Follow Naama on Facebook, Instagram and LinkedIn @naamashefi. Follow the Jewish Food Society on Facebook and Instagram @jewishfoodsociety & Asif on Facebook and Instagram @asif.tlv.
For more on Naama and her work, visit: Asif.org & Jewishfoodsociety.org.
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