Coffee with Scoolinary

By: Scoolinary
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  • Summary

  • In our podcast, we virtually 'have a coffee' every week with chefs or pastry chefs, so they can tell us their stories, their professional journey, and the mistakes they've made along the way. We want to learn from them to grow professionally. Each week, our guests will share with us trends, new challenges, figures, and their visions of the industry.Scoolinary, the school that transforms people and connects cultures through gastronomy. You will learn from the best chefs and discover the broadest online catalog of topics related to gastronomy.

    Discover all our online courses: https://www.scoolinary.com/

    You can also follow us on Instagram and Facebook.

    #cooking #gastronomy #hospitality #chefs #recipes #school #training
    Copyright Scoolinary
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Episodes
  • 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
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    54 mins
  • 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
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    34 mins
  • 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
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    32 mins
Art Career Success Education Food & Wine Economics
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