Whitney is a sports-loving, coffee-drinking, food blogger, And the host of “ 29 Minute Meals”, She is a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, And is often featured on news stations across the country! On her blog at whitneybond.com , you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot.Click to view: show page on Awesound

Anatomy of a Chef

#26 Food Blogger Whitney Bond

Dalia specializes in creating meals for families that cater to their personal eating style and improve their energy and vitality. She hails from a pineapple plantation in Southern India and spent her childhood on rice paddy fields surrounded by coconut trees and acres of banana trees.Dalia is a trained Chef from the Natural Gourmet Institute and studied Plant Nutrition at Cornell University. She honed mher skills in the restaurant kitchens of Jean Georges' Spice Market, Pure Food & Wine,the James Beard Foundation, and as a Catering Chef for Linkedin HQ. After leaving the high intensity workplace that is NYC kitchens, she went on to share her knowledge of food and holistic living with her clients as their Personal Chef. Dalia's hope is that one of her posts provides you with inspiration towards discovering new tastes or making a simple change for the betterment of your mind and body. Click to view: show page on Awesound

#25 Personal Chef Dalia David

Chef Jason Wilson’s career spans more than 30 years in the restaurant business, defined by innovation as the hallmark for his culinary success. His business acumen lies in his forward-thinking concepts, creative branding, and overall vision: from inspiration to design. This award-winning combination has evolved Jason into chef-owner of Miller’s Guild, The Lakehouse, and Civility & Unrest. His first restaurant, Crush, propelled him to the national spotlight and earned him culinary renown and numerous awards, including Food & Wine Best New Chef and James Beard Award Best Chef Northwest. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

#24 Executive Chef & Restauranteur Jason Wilson

podcasterscoach.comClick to view: show page on Awesound

My Interview on The Podcaster's Life

Chef Coral and her husband Russ, own the restaurant Garden Kitchen San Diego. They have spent years together enjoying all the tasty food that San Diego has to offer. Time and again though, they ended up back in their kitchen cooking food and meals that were satisfying, healthy, and most importantly, made with clean ingredients from scratch. Their fresh, home cooked meals inspired them to share high quality food that tastes great AND is affordable. With that in mind, they created Garden Kitchen, a place where you won’t have to compromise!In their cozy kitchen they take careful consideration of the food from beginning to end; purchasing, handling, preparation and presentation. Coral's cooking style reflects her love of all flavors, colors, cuisines and cultures, and she hope that you will enjoy it. They take immense pride in every facet of owning and operating what has become a neighborhood gem!Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

#23 Executive Chef Coral Strong

Originally from England, Chef Colin Bedford says his culinary interests started at an early age. He was enamored by his mother’s home baking and helping his father water the vegetable garden. After attending and graduating from Yeovil College in Somerset with a Diploma in Hospitality, Chef Bedford took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The Castle is a family-run property, known for fostering up-and-coming chefs.Chef Bedford was recruited to The Fearrington House in 2005 as Executive Sous Chef. He became Executive Chef in 2008 and has since transformed culinary programs throughout Fearrington Village to a higher level. Equally adept at crafting the fine dining tasting menu at The Fearrington House, to directing the production of housemade jams and housecured meats, to making wood-fired pizzas at our beer garden, to leading the planting and harvesting of Fearrington’s on-site garden, to whipping up comfort food at our casual eatery The Fearrington GranaryShow notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

#22 Executive Chef Colin Bedford

This Cleveland native left the Midwest for Denver and isn’t looking back.Born in Olmstead Falls, Ohio, David began his hospitality career as a busser in the local mom and pop breakfast place in Olmstead Falls. He moved up to a Lonestar Steakhouse as a host, then dishwasher and finally prep cook and line cook which whetted his appetite for the high energy environment of the kitchen.David graduated from Cuyahoga Community College with a Professional Culinarian Certificate that he describes as the best decision he ever made, “not only because of what I learned there, but the connections and networking that I did with the culinary instructors and fellow classmates.”Natural career progression landed David at Table 45 in his first sous chef slot where he began to appreciate the creation of menu items, combinations of flavors and presentations that tell a story both in flavor and style. Much of the produce came from a farm down the road from the restaurant where David explored the growers end of the business.He moved on from Table 45 to sous chef positions at L’Albatros and Urban Farmer Steakhouse in Cleveland before heading west to Colorado.David works quietly and efficiently in his kitchen and expects others to do the same. After work you can find him hanging out at Euclid Hall where they have everything he wants to eat.He lives in Lakewood, Colorado with his girlfriend and cat.Chef Said What??:“Italian food is rustic by nature, but that doesn’t mean it can’t be beautiful on a plate.”David and his crew make everything from scratch from sauces to pasta, but did tell me “The only cans we use are tomatoes.”I asked Chef what advice he would give to new culinary graduates:“Make sure this is what you want to do. A chef often spends 9-12 hours a day in your feet.”“Before you decide on a certain school check out community colleges and don’t spend $80k!!”“Work while you are in school.”“I have two sides of me as a chef. One half is an elegant side of cooking, and the other half is the bbq side!”Other than a sharp knife chef’s favorite tools are: Spoon and a cake taster.Best lesson David’s father ever taught him? “Never take a step backwards.”Eat, Cook, Explore:Herbs / spices he would choose for a year: Fresh Thyme, Fresh Tarragon, Smoked Paprika.When grilling pork make a carolina style bbq sauce with a base of vinegar and mustard to compliment the meat.When grilling beef make a mild sweet tomato base without vinegar to compliment the meat.Click to view: show page on Awesound

#21 Sous Chef David Gross

If you're looking to build your personal chef business harnessing social media is the answer. Quality photos of your food is the most efficient way to increase revenue and build your customer base. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

#20 Chef Sue Shattuck Personal chef in Pensacola Florida

I connect Chefs to the people who love their food!I interview chefs who work in some of your favorite restaurants, and a few have competed in cooking competitions such as Top Chef, Top Chef Deserts, and Master Chef.I also chat with personal chefs who share their business successes to help your personal chef business grow and succeed.

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Anatomy of a Chef

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