26 JUN 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 http://www.miquels.es/

12 JUN 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/

29 MAY 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

15 MAY 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

1 MAY 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

10 APR 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

27 MAR 2024 · Today in this episode of the Scoolinary podcast, we have a hot coffee with Branden Lewis, chef and faculty member at Johnson & Wales University in Providence, R.I. (USA). Branden helped spearhead the development of the Sustainable Food Sytems major and Culinary Sustainability minor, which is the first program of its kind to focus on the culinary and pastry arts, in addition to agriculture, conservation, and health and nutrition. What Branden is teaching is an education of a different kind. He explains a little bit about what his students learn that helps position them as leaders in various sectors of the food universe. He tells us what the single, biggest challenge is to a more sustainable food system, and reveals who are the agents of change working toward solutions. For one of this classes, he takes his students to study abroad in a country whose citizens have a strong eco-literacy and stewardship mentality. You'll have to listen to the podcast to find out where that is. "Influencer" seems too boring a word to describe someone whose impact gets regenerated with each new class he teaches. If "the hardest thing to open is a closed mind," Branden is the keyholder with an extraordinary ability to unlock his students' potential. 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 Learn more about Branden Lewis on his JWU faculty page at https://www.jwu.edu/faculty/lewis-branden.html

13 MAR 2024 · Today in this episode of the Scoolinary podcast, we have a black coffee with Trigg Brown, cookbook coauthor and co-owner of Taiwanese American Win Son Restaurant and Win Son Bakery in Brooklyn, NY. Listen up because you might be suprised by his career trajectory — it's missing something that seems fundamental to becoming a professional chef. He shares how he's adapted Taiwan's storied cuisine to create his style of Taiwanese American fusion cuisine along with his business partner, Josh Ku. He's also shared some accessible recipes through his Scoolinary course, which will be available next week, and he tells you which one you should start with. He also reveals what his goal was when he and Josh opened Win Son in New York's cutthroat culinary landscape. So far business has been good, which is proven not by what the people say but by what Trigg and Josh are about to do next. 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 Trigg's online course, Taiwanese American Fusion Cuisine, is coming soon in March, you won't want to miss it! https://www.scoolinary.com/coming-soon

28 FEB 2024 · Today in this episode of the Scoolinary podcast, we share a "work coffee" (americano with oat milk) with Anna Gordon, a project-manager-turned-pastry-chef who's almost literally made it her business to enchant her customers with cookies that range from classic to irresistably creative. She explains how not to take food too seriously (in the very serious business of food) and reveals the inner compass that guides her as a professional chef. She also tells us the one rule that can be bent but not broken when it comes to sweet creations. We get a little preview of what's coming to her cookie company, The Good Batch, based in Brooklyn, NY (listen closely to learn how to recreate her Valentine's Day Charm Cookie in your own kitchen) and she explains what makes the cookies in her Scoolinary course distinctly American. Cookies are really plated desserts in hand-held format, according to Anna, so get inspired to spin off some cookie creations of your own! 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 You can get more information about Anna's online course, American Cookies, at https://www.scoolinary.com/?post_type=sfwd-courses&p=491538

14 FEB 2024 · In this episode of the Scoolinary podcast, we knock back several coffees with Micha Schäfer, Michelin-starred chef at Nobelhart & Schmutzig in Berlin and unrelenting activist who's changing the way people think about food. Forget "farm to fork" and learn instead "vocally local" and "conscious reduction" and what they've done to the Berlin food scene under Micha's watch. He also names the one thing that will have the most impact on food culture where you are. Few chefs are as intimate with their ingredients as Micha is, so pay attention because what he has to say about sourcing ingredients is vital advice for anyone who cares about eating. He's captive to the highest quality products, which is excellent news for both his diners and for us because he reveals how to tell if something is really (really) good. Grab a coffee and get ready to take notes from one of the world's most impactful chefs. 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 You can get more information about Micha's online course, Preserving Techniques in Modern Cuisine, at https://www.scoolinary.com/courses/preserving-techniques-in-modern-cuisine