The Voice4Chefs Podcast

In part I of this Clubhouse episode, Chef Andrea Murdoch shares her early food memories from El Salvador and Guatemala, where she discovered the incredible flavors and freshness of ingredients. She recalls the joy of picking and enjoying lemons straight from a neighbor's tree, and the unforgettable experience of freshly squeezed juices at a market in Guatemala.Inspired by these memories, Chef Andrea created CityWalk, a delectable dessert for a fundraising dinner. The dish features a deconstructed chocolate ganache made with creamy coconut milk, accompanied by a vibrant carrot orange jelly and curd. Adding a unique twist, she incorporates the traditional concha bread as both a crumble and a distinct element in the dessert.Throughout the conversation, Chef Andrea highlights the importance of sharing personal stories as a means of inspiration and connection. She believes that hearing about others' journeys, especially those who have overcome challenges, can empower and resonate with individuals.Join us as we delve into Chef Andrea Murdoch's culinary odyssey and explore the profound impact of her personal experiences on her culinary creations.Connect with Chef Andrea MurdochWebsite: https://fourdirectionscuisine.comInstagram: @fourdirectionscuisine Facebook: https://www.facebook.com/fourdirectionscuisineSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

**Introduction:** In this episode of the Voice4Chefs Podcast, we sit down with Ben Hodgetts, the mastermind behind Bar Harbor, a seafood hotspot in downtown Seattle. Ben shares his journey from the East Coast to the West Coast, his love for seafood, and the story behind Bar Harbor's success. **Background:** - Ben Hodgetts opened Bar Harbor in downtown Seattle in 2016, drawing seafood lovers from around the world.- Growing up on the East Coast, Ben developed a deep appreciation for the region's culinary traditions and sense of humor.- Despite not coming from a restaurant family, Ben was drawn to the hospitality industry from a young age and has worked in every role imaginable in a restaurant. **East Coast Roots:** - Ben's upbringing on the East Coast instilled in him a love for seafood, particularly lobster and Dungeness crab.- He recalls fond memories of clamming, crabbing, and lobstering with family and friends along the Jersey Shore and in Portland, Maine. **Transition to the West Coast:** - After culinary school and a stint in Europe, Ben found himself in Seattle, where his father lived.- Inspired by the lack of Dungeness crab rolls on the West Coast, Ben set out to introduce this East Coast favorite to Seattle diners. **The Birth of Bar Harbor:** - Initially conceived as a wine shop with a focus on Dungeness crab rolls, Bar Harbor evolved into a full-fledged seafood restaurant.- Ben's commitment to quality ingredients, including fresh Dungeness Crab and Maine Lobster, set Bar Harbor apart from the competition. **Navigating the Pandemic:** - Like many restaurants, Bar Harbor faced unprecedented challenges during the COVID-19 pandemic.- With creativity and resilience, Ben and his team adapted to the changing landscape, offering takeout and utilizing their outdoor space to ensure guest safety. **Memorable Moments and Lessons Learned:** - Ben reflects on the highs and lows of restaurant ownership, from the excitement of opening day to the challenges of managing a business.- He emphasizes the importance of perseverance and humility, acknowledging that success in the restaurant industry requires hard work and a willingness to learn from others. **Looking Ahead:** - As Bar Harbor prepares to reopen its deck for the season, Ben looks forward to welcoming guests back and creating memorable dining experiences.- He invites listeners to visit Bar Harbor and experience the joy of high-end picnic food in the heart of Seattle.  **Connect with Bar Harbor:**- Website: www.barharborbar.com- Instagram: @barharborseattleSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Born and raised in Las Vegas, Nevada, James Trees embarked on his culinary journey at the Mirage Hotel and Casino in Las Vegas before honing his skills at The Culinary Institute of America (CIA) in Hyde Park, New York. With a foundation in five-star restaurants and outside projects assisting chefs with their Certified Master Chef tests, James gained invaluable experience under culinary legends like Eric Ripert, Michael Mina, and Gordon Ramsay. Joining Eric Ripert as a line cook and later working at Michael Mina's Aqua, James quickly rose through the ranks, becoming the youngest sous chef at Bellagio at the age of 21.James shares insights into his culinary background, revealing how a high school vocational class ignited his passion for cooking and led him to pursue a career in the culinary arts.The episode also delves into James's experience at the Culinary Institute of America, where he honed his skills and had the opportunity to work with acclaimed chefs. James reflects on his journey from being the "poorest kid in school" to becoming a respected chef in the culinary industry.Additionally, James discusses his appearances on popular cooking shows like Chopped and offers a behind-the-scenes glimpse into the world of reality TV cooking competitions. Listeners will gain valuable insights into James's culinary philosophy and passion for creating memorable dining experiences.Tune in to this captivating episode as Chef James Trees shares his remarkable culinary journey and offers valuable advice for aspiring chefs. Whether you're a culinary enthusiast or a seasoned chef, this episode is sure to inspire and entertain.Connect with chef James Trees @estherskitchenlvSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Episode Summary:In this episode of the Voice4Chefs podcast, host Michael Dugan sits down with Jaynie Wetherbee a seasoned veteran in the restaurant industry with a deep-rooted passion for the farm-to-table movement. shares insights into her culinary journey, from her early experiences in the kitchen with her grandmothers to her formal training at the Seattle Culinary Academy. She discusses the inspiration behind opening her restaurant, The Well and Table, in Issaquah, Washington, and highlights the importance of supporting local farms and serving seasonal dishes to her community.**Growing Up and Early Culinary Influences** Jaynie recalls spending time in the kitchen with her grandmothers as a child, sparking her love for cooking and comfort food. Despite initial doubts, she pursued a culinary career, attending the Seattle Culinary Academy to hone her skills and deepen her appreciation for food.**Culinary School Experience** Jaynie reflects on her time at the Seattle Culinary Academy, describing the rigorous yet rewarding program. She gained valuable knowledge and formed lifelong bonds with classmates, including insights from her internship at Lisa Dupar Catering and her involvement in the opening of Pomegranate.**Transition to Front of House** Initially working in the front of house to support her family, Janie embraced roles as a server and bartender at Jack's Grill. Her experience there provided invaluable lessons in restaurant operations and customer service, shaping her future endeavors.**The Inspiration Behind The Well and Table** Jaynie discusses the inception of The Well and Table, inspired by her community and commitment to supporting local farms. She shares the journey of writing a business plan and bringing her vision of wholesome, farm-fresh cuisine to life.**Embracing the Farm-to-Table Concept** Janie's visit to the Quillisascut Farm School solidified her dedication to the farm-to-table movement. Influenced by pioneers like Alice Waters, she emphasizes the importance of seasonal ingredients and celebrates the flavors of the Pacific Northwest.**Popular Dishes and Memorable Moments** Jaynie highlights popular dishes at The Well and Table, such as braised beef cheeks, prepared with seasonal accompaniments. She also shares memorable moments, from hosting esteemed guests to celebrating milestones with her staff and community.**Handling Challenges and Looking Ahead** Jaynie approaches challenges with resilience and empathy, emphasizing the importance of finding solutions together. Looking ahead, she is excited to continue serving her community and creating memorable dining experiences.**Valentine's Day Special** Jaynie announces a special Valentine's Day menu at The Well and Table, featuring a curated selection of appetizers, main courses, and desserts. Season2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

**Introduction:**Explore the vibrant world of Vietnamese cuisine and culture with Quyền Phan, the visionary behind Seattle's largest Vietnamese restaurant, Anchovies and Salt. Join us on a culinary adventure as Quyền shares the inspirations and stories that have shaped his approach to Vietnamese food.---**Segment 1: Origins of Anchovies and Salt Quyền's culinary journey began influenced by Hanoi's Fat Tin. Originating from Nam Dịt Town, the fall of Hanoi became the focal point inspiring Anchovies and Salt's unique menu. ---**Segment 2: The Northern Pho Revelation Experience the distinction of Northern pho at Anchovies and Salt, deviating from the Southern counterpart. The light and delicate nature of Northern pho, devoid of heavy MSG use, define its authenticity. Fresh fall noodles replace the traditional dehydrated version, adding a unique texture.---**Segment 3: Culinary Secrets and Signature Dishes Quyền's team crafted signature dishes, like deep-fried pho pillows, a rarity in the U.S. The forbidden eggplant challenges stereotypes with pickled eggplant and shrimp paste. Sizzling steak and eggs, along with short ribs infused with pho flavors, became unexpected favorites.---**Segment 4: Building Anchovies and Salt As the largest Vietnamese restaurant outside Vietnam, Anchovies and Salt showcases Saigon, Đà Nẵng, and Hanoi, paying homage to different regions. Quyền's dedication to authenticity is reflected in every detail of the restaurant's design.---**Segment 5: Family Meals and Cultural Bridge Family meals in Vietnamese culture find a place in Seattle through Anchovies and Salt. The cultural bridge, symbolized by the hand of God and the Golden Bridge, connects Vietnam and the U.S. The restaurant becomes a platform to share Vietnamese culture globally.---**Segment 6: The Journey Continues Quyền plans to expand Anchovies and Salt's menu, introducing diverse dishes from different regions of Vietnam. Unapologetically authentic Vietnamese cuisine remains the driving force behind Anchovies and Salt's success.---**Conclusion:**Anchovies and Salt is Quyền Phan's commitment to preserving and sharing Vietnamese culture through diverse and authentic culinary offerings. Join us in the next episode for more on Quyền's journey and the wonders at Anchovies and Salt.Website: https://www.anchoviesandsalt.com/IG: anchoviesandsaltSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Quyen, the owner of Anchovies and Salt, shares his remarkable journey, from growing up in Vietnam to establishing his successful Vietnamese restaurants in Seattle WA. **Early Beginnings and Culinary Memories:**             - Quyen grew up in Vietnam, learning to cook at a young age, often preparing rice for the family using an open fire.   - Fond childhood memories include using bamboo pipes to control the fire, resulting in playful moments and charcoal mustaches from the smoke.**Immigration Journey:**   - Quyen and his family migrated to the United States through an immigration process, spending time in a refugee camp in the Philippines before settling in Washington. **Entrance into the Restaurant Industry:**   - Quyen entered the restaurant industry to create job opportunities for family members who had migrated to the U.S. during challenging times. **Creating a Unique Restaurant Atmosphere:**   - Anchovies and Salt aims to transport customers to Vietnam, creating a culturally rich and beautiful ambiance.   - Quyen emphasizes the importance of storytelling to dispel preconceived notions about Vietnamese cuisine, highlighting the depth and variety of flavors. **Challenges and Adaptation:**   - The restaurant faced challenges with changing dynamics in areas like Renton, Kirkland, and Sodo due to the pandemic, affecting customer traffic.   - Quyen remains resilient, focusing on telling the story behind Anchovies and Salt to foster a deeper connection with the community.Website: https://www.anchoviesandsalt.com/IG: anchoviesandsaltSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

#### Introduction:- **Warm Welcome:** The episode kicks off with a cozy vibe as our guest Felicity Rose, owner of The BeeKeep Baking Co recalls childhood memories centered around food.- **Childhood Food Memories:** The guest fondly remembers visiting their great grandma during the holidays, savoring her delightful Christmas tree cookies, and experiencing the bond that food created within their family. #### Early Culinary Influence:- **Impact of Childhood:** The conversation delves into the significance of food in creating moments and the communal bond it fosters.- **Favorite Childhood Treats:** Details emerge about the guest's favorite childhood cookies and candies, emphasizing the emotional value and memories associated with these simple pleasures. #### Culinary Journey:- **Cooking Adventures:** Reflecting on initial culinary attempts, the guest shares amusing anecdotes, from failed oven breakfast sandwiches to their roommates' kitchen mishaps.- **Discovery of Passion for Cooking:** The transition from theater major to exploring the food industry, starting from Subway to upscale restaurants, highlighting the thrill of fast-paced kitchen environments and front-of-house operations. #### Creation of The Beekeeper Bakery:- **Inspiration Behind the Bakery:** The guest narrates their journey from contemplating a sandwich business to discovering the allure of making Baklava, sparking the idea for The Beekeeper Bakery.- **Product Offerings:** Initially starting small with Baklava and gourmet honey-based marshmallows, the bakery now offers an array of desserts including brownies, cookies, coffee cakes, and plans for expanding into cakes. #### Entrepreneurial Joy:- **Greatest Joy in Entrepreneurship:** The guest finds immense joy in the connections made, the people encountered, and the pride felt in seeing their hard work transform into a thriving business.   - **The Power of Storytelling:** Drawing parallels between baking and storytelling, Felicity beautifully illustrates how every dessert she creates is a part of her, striving to offer not just a treat but a moment of pure joy and escapism for her customers. - **Finding Felicity's Delicious Desserts:** For those craving her delectable brownies or Baklava, Felicity shares how to connect with her through various channels, including social media, her website's order page, email, and phone calls. - **Words of Encouragement:** Felicity's advice resonates deeply with aspiring entrepreneurs worldwide. She urges listeners to turn their dreams into reality, highlighting the doors and opportunities that open up when one commits to their aspirations. Website: https://thebeekeep.com/IG: beekeepbakingcoSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

****Baking Beyond Boundaries: RocksNDirt Bakery's Alternative Healthy Lifestyle*****  **Introduction:*In part two of our podcast series, we reconnect with Kimberley from RocksNDirt Bakery. Dive into her world of seasonal baking and discover her passion for teaching. Join us as we explore her top four seasonal dishes and the creative process behind each one.  * Kimberley’s Top Four Seasonal Dishes:***1. Winter Delights: Tuscan Kale Chicken Pasties**- Kimberley’s shares her love for making a winter favorite: Tuscan Kale Chicken Pasties. These hand pies originated in the West Country of England and Cornwall, making their way to Canada. Kimberley’s version features Tuscan kale, leeks, thyme, and chicken, creating a savory pocket of goodness. **2. Springtime Rhubarb Creations: Scones vs. Fool**- Kimberley’s culinary prowess extends to rhubarb in spring. She discusses her dilemma between making rhubarb scones and a rhubarb fool, a layered dessert with dairy-free and paleo-friendly elements. Her goal is to showcase rhubarb's tartness without overpowering sweetness. **3. Summer Berry Extravaganza: Blackberry, Ginger, and Lime Ice Cream**- As summer approaches, Kimberley  delves into the world of berries. She crafts a Blackberry, Ginger, and Lime Ice Cream that is not only vegan and paleo but sweetened with nutrient-dense date sugar. The combination of flavors creates a bright and refreshing treat. **4. Autumn Harvest: Pear and Cranberry Galette**- Embracing fall, Kimberley explores the flavors of pears and cranberries in a gluten-free, egg-free, and vegan Pear and Cranberry Galette. Using local, organic ingredients and sweetening with coconut sugar, she shares her experience teaching a virtual baking class, bringing joy to individuals with dietary restrictions. *Cooking with Challenging Ingredients:*Kimberley discusses the challenges of working with ingredients like kale and rhubarb. Her innovative recipes aim to win over skeptics and showcase the versatility of these seasonal gems.  *Teaching and Classes:*Listeners learn about Kimberley ‘s virtual baking classes, especially focused on sourdough journeys and gluten-free baking. Whether through Zoom or local sessions, she guides individuals in creating starters, baking gluten-free focaccia, and crafting delicious treats. Web: https://therocksanddirtbakery.com/Season2 Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

****Baking Beyond Boundaries: RocksNDirt Bakery's Alternative Healthy Lifestyle*****Introduction:*- In today's episode, we have a special guest, Kimberley Pearson, the founder of Rocks and Dirt Bakery. Kimberley's mission is to create nourishing food using seasonal local ingredients that are gluten, dairy, and refined sugar-free, catering to allergen-friendly diets.*Opening Conversation:*- Kimberley  shares her inspiration behind Rocks and Dirt Bakery, dedicated to her aunt Nancy, who has celiac disease but remains a positive force.- The host expresses excitement about Kimberley's unique approach to gluten-free, allergen-friendly baking and delves into her early connection with food.*Childhood Memories:*- Kimberley  reminisces about her earliest memories in the kitchen, baking with her family. Everything, from pies to savory dishes, was made from scratch.- The recipes originated from the British Isles, especially Scotland, where her family has roots. Kimberley talks about making Scottish shortbread from a young age.- Her dad's love for fishing and bush piloting contributed to a deep connection with West Coast cuisine, including preparing salmon using First Nations' methods.*Adventures in Foraging:*- She recounts the experience of flying into remote regions and the precautions taken in grizzly bear territory.- Kimberley emphasizes the importance of her dad's relationships with First Nations people, reflecting a genuine affection for their cultures.*International Culinary Journey:*- Kimberley  discusses her passion for language, leading her to study languages and eventually teach in Estonia, Sweden, and Canada.- A shift towards culinary pursuits emerged, leading her to apprentice as a chef with dreams of becoming a pastry chef.*Health Crisis and Return to Culinary Roots:*- Kimberley  narrates how health issues brought her back to the culinary world, inspiring her to create allergen-friendly recipes and document her journey on the Rocks and Dirt Bakery blog.- The blog, rooted in the Pacific Northwest, reflects her commitment to seasonality and using local ingredients.*Building Rocks and Dirt Bakery:*- Kimberley  describes the origin of the name Rocks and Dirt Bakery, a term coined by her brother-in-law to represent healthier, alternative versions of traditional recipes.- The logo features an Arbutus tree, symbolizing her love for the Pacific Northwest and seasonally-based cooking.*Gluten-Free Sourdough Classes:*- Kimberley  shares her recent venture into teaching gluten-free sourdough classes, offering one-on-one sessions and considering local classes in the Puget Sound area.- Listeners are encouraged to reach out to Kimberley  through her website, Facebook, or Instagram for more information on classes.*Closing Thoughts:*- The episode wraps up with a reminder to explore the Rocks and Dirt BSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

**Introduction:**- In this captivating episode, we dive into Hiromi's remarkable journey, from her early days as a Disney blogger to becoming a celebrated Clubhouse icon and social media influencer.- Host Michael expresses his admiration for Hiromi's versatile talents and creative endeavors.- Hiromi's impressive career spanning acting, martial arts, content creation, and her entertaining "mom acting challenges" on TikTok is introduced.**Segment 1: Discovering a Passion for Writing and Blogging**- Hiromi unveils her past as a writer for an unofficial Walt Disney World blog and how it ignited her love for blogging.- The profound impact of Walt Disney World on Hiromi's life and her journey into the world of social media and blogging.- Insights into her learning experiences within the Disney blogger community and her role in the Disney Moms program.- Hiromi's pivot into food blogging, prompted by her son's allergies, is highlighted.**Segment 2: Embracing Improv, Toastmasters, and Social Skills**- Hiromi's transition into combining her acting skills with social media and her inspiring journey.- The transformative power of improv and its positive influence on her self-confidence.- Host Michael reflects on the significance of Toastmasters and its role in improving public speaking and social skills.- Hiromi shares her perspective on her unique extroverted-introverted personality and the valuable insights gained from her experiences. **Segment 3: Becoming a Clubhouse Moderator and the Birth of "Food Is Religion"**- Hiromi's early entry into Clubhouse in January 2021, becoming a moderator within a month, and the mentors who guided her.- The vibrant Clubhouse community and the significant impact of Asian rooms on the platform.- The inception of "Food Is Religion" and Hiromi's role as a moderator within the club.**Segment 4: Unveiling the Clubhouse Icon Title**- The unexpected revelation of Hiromi becoming a Clubhouse icon and the overwhelming support and love she received.- An inside look at her experience attending a photoshoot in Toronto for her icon status.- The emotional connection and sense of community during her icon journey are highlighted. **Segment 5: Reflecting on Standout Moments and Real-Life Connections**- Hiromi shares memorable moments from her social media journey, including her interview with Paul Sun-Hyung Lee.- The heartwarming experiences of meeting real-life connections made through social media platforms.- Hiromi leaves listeners with a touching message about gratitude and self-love. **Conclusion:**- Celebrating Hiromi's extraordinary journey, from a Clubhouse icon to a beloved and influential figure in the digital landscape.- A reminder to listeners to embrace their passions and pursue their creative endeavors with dedication and enthusiasm.Website: https://hiromiacts.com/#HiromiActsSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

We dive into the personal journey of our guest, Jennifer, who shares her lifelong dream of becoming an actress and how she's pursuing it. She discusses the importance of having a chosen family, mental health, and strategies for coping with challenges.  Jennifer emphasizes the power of finding your voice and getting involved in public speaking, sharing insights from her experience with Toastmasters and Stage Time University. She also discusses her role as a writer for Voice4Chefs and her upcoming book project promoting body positivity for children. **Introduction: **- Jenn's childhood dream of becoming an actress.- Her journey as an actress, theater worker, and public speaker.- The importance of pursuing dreams with determination. **Overcoming Childhood Challenges: ** **Coping Strategies: **- Jenn's coping strategies, including meditation, dancing, and karaoke.- The value of finding healthy outlets to manage stress.- The impact of therapy and meditation on Jenn's personal growth. **Parenting and Apologies: **- The importance of making amends and apologizing to children when parents make mistakes.- Reflecting on how different parenting styles can impact a child's emotional well-being.**Advice for Coping with Mental Health: **- Tips for individuals facing mental health challenges, especially those in high-stress professions like the restaurant industry.- Encouraging self-care, seeking therapy, and finding healthy coping mechanisms. **Pursuing Public Speaking: **- The role of Toastmasters in building confidence and effective communication. **Stage Time University: **- Exploring the benefits of Stage Time University for public speakers.- The impact of the "77-day challenge" on Jenn's journey to finding her message and starting her YouTube channel.**Book Writing and Body Positivity: **- Jenn's passion for body positivity and her book project aimed at children.- The journey of writing a book and the importance of spreading positive messages.- The role of mental health in parenting and advocating for gentle parenting. **Conclusion: **Jenn's journey is a testament to the power of resilience, self-discovery, and pursuing one's dreams while prioritizing mental health and well-being. Connect with Jenn:     Website- https://hastonhelpinghands.com/      Instagram- @hastonhelpinghands Season2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Special Live Clubhouse Episode Release: The Wandering Foodudes YouTube Success Story from 5K to 55K Introduction:- The hosts Poetic and Fisch recount their journey from ordinary careers to becoming food bloggers.- Taking a passion for dining out together into a full-time business.- The motivation and partnership that fueled their rapid growth to over 50,000 subscribers on YouTube. Segment 1: The Beginning of the Food Blogging Journey- The hosts discuss their decision to become food bloggers and the initial challenges they faced.- How they leveraged their friendship and open communication to work effectively as a team.- Insights into their growth from 5,000 to 50,000 subscribers on YouTube in just a few weeks.- The role of continuous learning and adapting to social media trends in their success. Segment 2: Navigating the Pandemic- The impact of the pandemic on their food blogging journey.- How they viewed the lockdown as an opportunity to learn and start their venture.- The importance of giving back to the community and supporting local businesses.- The motivation to embrace new challenges during the pandemic. Segment 3: Planning and Strategizing Their Food Adventures- The hosts' approach to planning and brainstorming their next food adventures.- The role of their "hookah meetings" in shaping their content and ideas.- The process of researching and selecting locations to feature on their channel.- The goal of showcasing the entire menu to encourage viewers to try a variety of dishes. Segment 4: The Art of Food Styling and Presentation- The hosts share their journey of improving food photography for their social media.- The techniques they learned to capture visually appealing food content.- The evolution of their video production process, from initial struggles to working with a videographer.- How they aim to honor restaurants by showcasing their dishes in the best possible light. Segment 5: The Food Sampling Dilemma- The hosts' approach to sampling food during their reviews.- The challenges of eating everything on the plate and its impact on their early videos.- How they've streamlined their process to take multiple bites and share with their camera crew.- Examples of food discoveries that surprised them during their culinary adventures. Outro:- The hosts express their passion for exploring diverse cuisines and sharing their experiences.- A teaser for upcoming episodes and food adventures.- A reminder to embrace opportunities and chase passions, even during challenging times.- Gratitude for their journey and the support of their growing community of viewers.Connect with The Wandering Food Dudes:Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Connect Culture and Cuisine with Diem Nguyen of Litibu CollectiveThis episode was recorded live on Clubhouse.Email: hello@litibucollective.comWebsite: https://www.litibucollective.com/This episode was recorded live on Clubhouse**Growing Up in a Vietnamese Family:**- Diem's parents are refugees from Vietnam.- Recollection of growing up in a one-bedroom apartment with her family.- Special memories of the beautiful view and connection with nature.- Early understanding of the importance of hard work and not wasting food.**Significance of Food in Diem's Culture:**- Food as a scarcity-significant aspect for her parents.- Vietnamese culture and the strong connection to food.- Contrast between Irish and Vietnamese cultures regarding food and drinks.**Favorite Childhood Foods:**- Fondness for noodle-based and comforting dishes.- Describing "Bún Bò Huế" (spicy beef soup) and "Bún Riêu" (seafood soup).- Memories of shared meals with family and connection to dishes.**Exploring Different Cultures:**- Story of encountering different cultures and cuisines.- Personal affinity towards Asian foods, particularly Vietnamese.- Insight into Irish culture's focus on drinks and celebrations.**Connecting with People Through Food:**- Sharing experiences from different cultures.- Mentioning Jodie, a rancher from Australia, and her food journey.- Reflecting on the diverse experiences people have with food.**Introduction to Litibu Collective:**- Diem's journey into creating Litibu Collective during the pandemic.- Desire to share cultural experiences and foster compassion.- Description of the subscription box model and its components.**Unpacking the Litibu Collective Experience:**- Diem's excitement about her work being received positively.- Overview of ingredients and recipes included in the box.- Connecting with the cultural content provided in each box.- Example of connecting with fish sauce's production process.**Collaborations and Family Involvement:**- Involvement of Diem's family members in creating the content.- Brother's artistic contribution and meaningful family stories.- Using family recipes to represent her Vietnamese heritage.- Incorporating personal connections and stories behind recipes.**Challenges and Overcoming Hurdles:**- Researching and sourcing authentic ingredients from various cultures.- Gratitude for the kindness of strangers in sharing information.- Finding ways to adapt foreign ingredients for local availability.- The importance of connection and collaboration within the culinary community.**Final Thoughts and Future Plans:**- Importance of kindness and compassion in a divisive world.- The joy of sharing experiences and fostering connections.- Upcoming plans to explore more cultures and create unique experiences.- Encouragement for listeners to explore diverse cuisines and connect with otheSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

In part II of this episode, we delve into the personal and culinary journey of chef Andrea Murdoch, who discovered a stronger connection to her indigenous heritage, leading to becoming an indigenous chef. Here are the highlights:Rediscovering Identity:•She reflects on her turbulent marriage, when faced with psychological challenges, but found solace in a personal and cultural journey.Culinary Education:•Attended the Culinary Institute of America (CIA), transitioning from baking and pastry arts to culinary arts.•The CIA's rigorous and disciplined program, often compared to the West Point of the culinary world, emphasized excellence and professionalism.Leaving the Day Job:•Overwhelmed with responsibilities, including running a business, writing a book, and volunteering, and decided to take a mental health break.•Through the Family and Medical Leave Act (FMLA), they rented a cabin to decompress and ultimately left their day job, supported by a compassionate boss.Passion for Indigenizing Cuisine:•She expresses a love for Italian food and rustic soul food from various cultures.•She creates unique recipes by incorporating indigenous ingredients and flavors, sharing their expertise with curious diners.Teaching at Navajo Technical University:•Her experiences as a guest teacher at the university have been transformative and rewarding.•Initially reserved, the students have grown more confident, actively engaging with rapid-fire questions about their culinary expertise.Nurturing Autonomy and Community:•Located near the Navajo reservation, the university's students strive to make positive changes in the local communities.Join us as we explore the personal and culinary journey of chef Andrea Murdoch, and her passion for indigenizing cuisine, and the impact on students at Navajo Technical University.Connect with Chef Andrea MurdochWebsite: https://fourdirectionscuisine.comInstagram: @fourdirectionscuisine Facebook: https://www.facebook.com/fourdirectionscuisineSupport the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Meet Renee, a Seattle area native, whose journey began as a young teenager working in the restaurant industry.Starting as a hostess in a local bar and grill in Woodinville, Renee quickly developed a passion for people, creating memorable experiences, and recognizing the significance of a place.Her time in the restaurant industry taught her the value of attentive service and the importance of anticipating the unspoken needs of guests.After high school, Renee ventured into the world of commercial real estate, initially taking on an entry-level job answering phones.Over the course of 25 years, she climbed the ranks and eventually retired as the Vice President of Human Resources and Organizational Development for a prominent Pacific Northwest firm that she played a pivotal role in establishing in 2006.When Renee and her partner began envisioning their ideal life together, their dream took shape in the form of Our Legacy Fields Lavender Farm.Their goal was to lead a purposeful life, prioritizing the things that truly mattered to them, and stepping away from the stress of big city jobs and lifestyles.In 2017, an opportunity arose to purchase Renee's grandparents' retired horse farm, providing the perfect foundation for their lavender farm vision.The COVID-19 pandemic in 2020 accelerated their plans, prompting Renee and her partner to sell their home near downtown Seattle and relocate their family to Stanwood, WA.With a deep sense of purpose and a vision to create a lavender farm for their loved ones and community, they officially opened the gates of Our Legacy Fields Lavender Farm in 2021.The fulfillment and joy they have experienced since embarking on this endeavor have surpassed their wildest expectations, making the lavender farm a cherished destination for all.Website: https://ourlegacyfields.com/IG: @ourlegacyfieldsFacebook: ourlegacyfieldslavendeSeason2 Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Meet Renee, a Seattle area native, whose journey began as a young teenager working in the restaurant industry.Starting as a hostess in a local bar and grill in Woodinville, Renee quickly developed a passion for people, creating memorable experiences, and recognizing the significance of a place.Her time in the restaurant industry taught her the value of attentive service and the importance of anticipating the unspoken needs of guests.After high school, Renee ventured into the world of commercial real estate, initially taking on an entry-level job answering phones.Over the course of 25 years, she climbed the ranks and eventually retired as the Vice President of Human Resources and Organizational Development for a prominent Pacific Northwest firm that she played a pivotal role in establishing in 2006.When Renee and her partner began envisioning their ideal life together, their dream took shape in the form of Our Legacy Fields Lavender Farm.Their goal was to lead a purposeful life, prioritizing the things that truly mattered to them, and stepping away from the stress of big city jobs and lifestyles.In 2017, an opportunity arose to purchase Renee's grandparents' retired horse farm, providing the perfect foundation for their lavender farm vision.The COVID-19 pandemic in 2020 accelerated their plans, prompting Renee and her partner to sell their home near downtown Seattle and relocate their family to Stanwood, WA.With a deep sense of purpose and a vision to create a lavender farm for their loved ones and community, they officially opened the gates of Our Legacy Fields Lavender Farm in 2021.The fulfillment and joy they have experienced since embarking on this endeavor have surpassed their wildest expectations, making the lavender farm a cherished destination for all.Website: https://ourlegacyfields.com/IG: @ourlegacyfieldsFacebook: ourlegacyfieldslavendeSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Today's episode features a double header as we continue with the Lobster Oil Legacy from father to son. Hugo Couton joins us in this clubhouse episode, and shares his motivation for creating a food industry-related podcast and how it serves as another way to promote their niche product, Lobster Oil. He discusses his experience and struggles promoting the product, including using social media and in-person presentations to generate interest. Hugo shares the story behind his father-to-son Lobster Oil Legacy business. This began when his father introduced it as a substitute for bread and butter at the well-known Cannery restaurant in Vancouver. Hugo speaks about the joy of growing up around a father who is passionate about culinary arts, travel, and trying different dishes from around the world. Overall, the episode highlights the unique story and process behind the creation of Lobster Oil, as well as the importance of networking and promoting a niche product.Season2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

Born to the "institution of cooking", and classically trained in Paris and London. Frederic Couton was destined for greatness. Listen as he shares his humble beginnings of cooking in his own family restaurant to cooking for royalty. He has quite a tale to tell and he talks us through his first (secret) Michelin star and the importance of being a sponge and learning and creativity and the importance of play. Season2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

This week, Chef Michael Jarzinski takes us on a journey from his grandmother’s kitchen. Whether it was homemade sauerkraut balls or not so home cooked foods, she never failed to bring comfort and fun for him and his family.Chef Michael had a life-changing experience during the COVID-19 pandemic in July 2020. He was in a hit-and-run motorcycle accident and had severe skull fractures, including a subdural and epidural hematoma. He was given a 7% chance of survival and had to undergo a six-hour brain surgery with 27 staples in his skull. His family was not allowed to visit him due to COVID-19 protocols, and he was out of work from July 2020 until May 2021 due to his injuries. During his recovery, he suffered from extreme sensitivity to light and noise and had constant migraines.  After recovery, he gained a new perspective on life and is grateful for every day and for the opportunities he has had in his career as a chef. Follow Chef Michael:Instagram: @chefmikejarzenskiSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef

In this episode we meet Simona from Bombay aka Mumbai, in India. With a deep love for the written word and a Masters in English Literature, her journalism career focused largely on the hospitality industry. Besides writing on food for 25 years, Simona has also been a national TV contest-winning voice over artist for over 15 years. Bitten by the podcasting bug in 2017, she integrated her writing skills, voice acting talents and food knowledge into 2 food podcasts: “THC HeartBytes” and “Metro Food Hoppers.” The latter takes you on a journey through her city, eating local street food alongside gourmet delights, and meeting various chefs, restaurateurs, and hospitality industry leaders. ⁣IG: @theheartchefFacebook: TheHeartChefSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact ChefMichael@voice4chefs.comConnect with our Culinary Stories:https://linktr.ee/voice4chef