Episodios

  • 31. Coffee with Julia Kleist — Doubtful about plant-based cooking? "You cannot do anything wrong"

    31. Coffee with Julia Kleist — Doubtful about plant-based cooking? "You cannot do anything wrong"
    Jul 31 2024
    In this episode of the Scoolinary podcast, we treat ourselves to a cup of finely prepared coffee with lots of high-quality milk with Julia Kleist, a gastronomic consultant, food stylist, and entrepreneur in the art of plant-based cooking. With a “best in Spain” vegetarian restaurant in her list of distinctions, Julia explains her take on labels and how she sees the future of plant-based cooking (and dining). She offers some valuable travel tips that you won’t find anywhere else for how to research and discover a region’s cuisine, and she gives us all permission to think differently about creativity in the kitchen in our attempts to embrace a more plant-based diet.

    If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast

    We are waiting for you on our social networks:
    Instagram: https://www.instagram.com/scoolinary_en/
    Facebook: https://www.facebook.com/Scoolinary

    You can get more information about Julia's online courses, Vegetarian Tapas, at https://www.scoolinary.com/courses/vegetarian-tapas, and Vegetarian Cuisine, at https://www.scoolinary.com/courses/vegetarian-cuisine
    Más Menos
    54 m
  • 30. Coffee with Chef German Lam — How the dragon became water in a fight against cancer

    30. Coffee with Chef German Lam — How the dragon became water in a fight against cancer
    Jul 10 2024
    In this episode of the Scoolinary podcast, we go for an “untainted” espresso (straight black, that is) with Brian Guidry, cofounder of Miquel’s Organic Olive Oil, a single-estate organic olive oil producer and exporter from Majorca, Spain. “Untainted” is a theme that comes up again when Brian comments on recent developments in olive oil production and he shares some tips for how to look for the best quality olive oil. He also tells us how Miquel’s evolved from a local, family-run olive oil producer to an international exporter, which is no small feat, given the gasp-worthy number of regulations the small brand had to comply with. He uses the words “first” and “Kickstarter” to explain how Miquel’s got its funding to make the leap, but there’s more to it – you’ll have to listen to the episode!

    If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast

    We are waiting for you on our social networks:
    Instagram: https://www.instagram.com/scoolinary_en/
    Facebook: https://www.facebook.com/Scoolinary

    You can get more information about Brian and Miquel's Organic Olive Oil at www.Miquels.es
    Más Menos
    34 m
  • 29. Coffee with Brian Guidry — Forget “single origin,” “single estate” yields the best olive oil

    29. Coffee with Brian Guidry — Forget “single origin,” “single estate” yields the best olive oil
    Jun 26 2024
    In this episode of the Scoolinary podcast, we go for an “untainted” espresso (straight black, that is) with Brian Guidry, cofounder of Miquel’s Organic Olive Oil, a single-estate organic olive oil producer and exporter from Majorca, Spain. “Untainted” is a theme that comes up again when Brian comments on recent developments in olive oil production and he shares some tips for how to look for the best quality olive oil. He also tells us how Miquel’s evolved from a local, family-run olive oil producer to an international exporter, which is no small feat, given the gasp-worthy number of regulations the small brand had to comply with. He uses the words “first” and “Kickstarter” to explain how Miquel’s got its funding to make the leap, but there’s more to it – you’ll have to listen to the episode!

    If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast

    We are waiting for you on our social networks:
    Instagram: https://www.instagram.com/scoolinary_en/
    Facebook: https://www.facebook.com/Scoolinary

    You can get more information about Brian and Miquel's Organic Olive Oil at www.Miquels.es
    Más Menos
    32 m
  • 28. Coffee with Ragnar Fridriksson — How do you unite the chefs of the world?

    28. Coffee with Ragnar Fridriksson — How do you unite the chefs of the world?
    Jun 12 2024
    In this episode of the Scoolinary podcast, we perk up with an espresso (or two, or three) with Ragnar Fridriksson, managing director of the World Association of Chefs Societies (Worldchefs), affectionately known as the “United Nations of chefs.” A chef of many talents and experiences in his own right, Ragnar charts his career path and then begins to open our eyes to the vast depth of chef activities that are happening in the world right now — you could get lost in the volume of meaningful programs he describes. He explains the four pillars of World Chefs and what influences they have in the culinary world. As the host of more than 100 podcasts, he’s had the chance to gain knowledge from chefs around the world, which he shares with us. As the managing director of nearly a hundred-year-old organization, Ragnar has helped launch many of Worldchefs’ most ambitious programs during his tenure; he’ll tell you which one is personal.

    If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast

    We are waiting for you on our social networks:
    Instagram: https://www.instagram.com/scoolinary_en/
    Facebook: https://www.facebook.com/Scoolinary

    You can get more information about Ragnar and Worldchefs at https://worldchefs.org
    Más Menos
    43 m
  • 27. Coffee with Shaun Hergatt — Every chef has their own DNA (even you!)

    27. Coffee with Shaun Hergatt — Every chef has their own DNA (even you!)
    May 29 2024
    In this episode of the Scoolinary podcast, we get curious about “billy coffee” from Shaun Hergatt’s native Australia. He shares the story of his enviable upbringing in Mossman, on the northeast coast of Queensland, which had all the ingredients (quite literally) for him to become a world-renowned chef. Hunting, fishing, and gardening were all part of his childhood, but it’s what he has to say about his grandmother that hints at the many Michelin stars to come. You’ll be surprised to learn that he’s not the most talented chef, according to him, but he will tell you how he’s managed to start — and maintain — several highly successful restaurants around the U.S. You might be fooled into thinking that others saw something in him that he didn’t see in himself but that’s only because he lacks this one thing that’s often associated with chefs in his stratosphere. See if you can tell what that is.

    If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast

    We are waiting for you on our social networks:
    Instagram: https://www.instagram.com/scoolinary_en/
    Facebook: https://www.facebook.com/Scoolinary

    You can get more information about Shaun's online course, Tasting Menu Design, at https://www.scoolinary.com/courses/tasting-menu-design
    Más Menos
    45 m
  • 26. Coffee with Sammy Monsour - How a Star of Southern Cuisine Became a Champion of the Sea

    26. Coffee with Sammy Monsour - How a Star of Southern Cuisine Became a Champion of the Sea
    May 15 2024
    In this episode of the Scoolinary podcast, we abstain from coffee in solidarity with Sammy Monsour, who is at the tail end of a metabolism reset diet. A chef who’s deeply rooted and intimately connected to authentic Southern food, Sammy lifts the lid on one of the South’s most well-known dishes and explains the story behind his dish of the same name. He also reveals why shooting for a Michelin star comes at a cost to authenticity. He opened his first restaurant in Boston (Massachusetts, U.S.) and it’s there where a certain discerning class of diners paid him the highest compliment just by showing up – try to guess who they were. His skill in the kitchen lifted him to new heights but it’s what he chose to focus his energies on next that’s kept him engaged and dedicated to his craft. You will be inspired.

    Chef, cookbook author, food activist, and TV personality, Sammy leads without leading. Discover how he does that in this podcast.

    If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast

    We are waiting for you on our social networks:
    Instagram: https://www.instagram.com/scoolinary_en/
    Facebook: https://www.facebook.com/Scoolinary

    You can get more information about Sammy's online course, Southern Cuisine, at https://www.scoolinary.com/courses/southern-cuisine
    Más Menos
    43 m
  • 25. Coffee with Laura Meyer — Go inside the competitive mind of a world champion pizzaiola

    25. Coffee with Laura Meyer — Go inside the competitive mind of a world champion pizzaiola
    May 1 2024
    In this episode of the Scoolinary podcast, we toss back a double espresso with Laura Meyer, entrepreneur and three-time world pizza champion whose skill for combining techniques and flavor is nothing short of pizza mastery. She reveals what not to do in competition and tells how an unexpected situation led to victory. She describes her award-winning pizza, which she’s included in her Scoolinary course, American-style Pizza, and she leaves no questions as to the difference between pan pizza and deep-dish pizza. She also names the reasons why pizza-making has undergone such a dramatic change in recent years, why there's still bad pizza out there, and which type of pizza is hardest to make at home.

    If you aspire to make award-winning pizza on your own, you’ll definitely want to hear what Laura has to say.

    If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast

    We are waiting for you on our social networks:
    Instagram: https://www.instagram.com/scoolinary_en/
    Facebook: https://www.facebook.com/Scoolinary

    Laura's online course, American-style Pizza, is coming up in June so be sure to check out Scoolinary's coming soon page at https://www.scoolinary.com/coming-soon
    Más Menos
    50 m
  • 24. Coffee with Jiho Kim — Pastry arts where you least expect them, plus fairness in restaurants

    24. Coffee with Jiho Kim — Pastry arts where you least expect them, plus fairness in restaurants
    Apr 10 2024
    In this episode of the Scoolinary podcast, we sip a smooth black coffee tempered with a piece of ice with Jiho Kim, a self-taught pastry chef and entrepreneur who scored a Michelin star for his inventive riffs on familiar Korean dishes. When he felt that he could learn no more from pastry after making one too many crème brûlées and molten chocolate cakes, he went hunting for his next challenge, which ran headfirst into the COVID pandemic. Whereas others faced challenges, Jiho found huge opportunities that took his career in a new direction. Or maybe it'd more accurate to say that he created opportunities through his fearless embrace of new experiences, his confident ability to blend ingredients, and his finely tuned skills for working with hydrocolloids. You be the judge, but also listen to what Jiho has to say about tipping, how to stay competitive in the restaurant business, and what pastry skills are necessary for the professional chef. Plus, you'll never believe what else he fits into his 16-hour workday.

    Jiho Kim is a rare chef in New York City's dining scene, as you will find out. Maybe he wouldn't describe himself that way but in this instance, actions truly are louder than words.

    If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast

    We are waiting for you on our social networks:
    Instagram: https://www.instagram.com/scoolinary_en/
    Facebook: https://www.facebook.com/Scoolinary

    Jiho's online course, Modern Korean Cuisine, is coming up in April so be sure to check out Scoolinary's coming soon page at https://www.scoolinary.com/coming-soon
    Más Menos
    42 m