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Description
Combining knowledge of the kitchen and applying it real life situations. This podcast is all about understanding techniques, to make things you already know even better. Topics from traveling on a budget, setting and achieving short and long term goals, and of course cooking.
80 Episodes
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This is the Season 4 question for everyone and it's, if you could have any super power what would it be? This episode turned out so cool and I never would have guessed what people choose, also it's funny that the 2 chefs on the this season choose the same power lol. Support the show
This is the last episode of Season 4 and it is appropriately named too because I think I've moved on from so many things this year already. We discuss our past choices and decisions with moving on as well as give you some tips and tricks how not to get stuck or overthink the idea of moving on. Today I created a dessert inspired by ChefLeen herself and it is an Apple Cheesecake Crumb Pie, which turned out to be really delicious. ChefLeen - Instagram Support the show
On today's episode I wanted to explore the idea of understanding the narrative. Lot's of times we are told what the narrative is in a situation and we throw our common sense out the window to believe it. Sometimes your gut tells you the real narrative and you are just afraid to go against what your are being told. Also today I make a version of a surf and turf using two of my favorite proteins, duck and scallops. Support the show
On today's episode we break down what gaslighting is and also I give you some examples of my experiences with in. It can be done in the workplace as well as in personal relationships so you just never know. We also make a simple but tasty recipe, it's a shrimp bacon ranch pocket. You don't wanna miss this one because you can swap out these ingredients so easily and still make it tasty. Support the show
Today's episode we discuss working in a hostile work environment and why some of these companies have been seeing a large decrease in people wanting to work for them. We give you some of our personal experiences and also shed some light on how companies can make it better. We also make a Ratatouille today and it's a great 1 pan dish that can be vegan, vegetarian, or you can add meat to it. Ayla - Instagram Support the show
Today's episode really goes over why having perspective can really change your entire life. Sometimes we are going through things or just not in a good space and if we stop and look at it differently everything can change. I also make my favorite cake of all time, pineapple upside cake. Support the show
You might have seen my co-host Tinesha on Million Dollar Listings, but today she tells you some real tea about her industry. We talk everything from nepotism to faking it online and not backing it up in person. We also make an amazing pineapple teriyaki salmon skewer with a spinach salad. Tinesha T - Instagram Support the show
On today's episode we scratch the surface on being a contract worker and I share how I got my start. I also give you some good things and bad things of switching from a 9-5 to a contract based life. We make one of my favorite items today too, empanadas and we fill them with a cheesesteak mixture. Support the show
Today we talk about post pandemic side effects and how we are moving on since the pandemic a little. We also laugh a lot on this episode and I think that's something that really has because a norm for most of me and my friends when we get together because life is short. Today's recipe is a shrimp and lobster bisque and it is on the spicy side, but great for all times of the year. OG - Instagram Support the show
On today's episode we talk about saying no and meaning no to any and everything. Also I share my best advice on saying no and how I went from being a people pleaser to saying no way more now than I use to. Today's recipe is a Salmon Alfredo and it takes a classic and adds a slight twist on it. Support the show
On today's episode I get to have a good time with half of the podcast duo from "The Potential Podcast" Taylor Sokol. We go over some of the misconceptions of having a real friend vs a work friend and how sometimes it depends on where you work and proximity. We also make a jerk red snapper with cilantro lime rice and mango salsa that really packs a flavor punch. Taylor Sokol - Instagram Potential Podcast - Instagram Support the show
On today's episode I was inspired by one of my favorite artist, Ms. Lauryn Hill from her song "Adam Lives In Theory". Fantasy is what people want and reality is what they need is how she starts the session and it really stuck with me. I talk about how we can apply this to so many aspects of our lives. Also I combine two of my favorite sandwiches to make a new one, Bacon Egg & Cheese Shrimp Po' Boy. Support the show
On this episode I am joined by Alyssa G for the first time this season and we go over our "Red Flags" for work and personal life. We both reflect on some of the red flags we have run from and toward in the past. On this episode we also will make my specialty red velvet cake that I make blue with Baileys in it.Instagram - Alyssa G. Support the show
On today's episode we tackle saving money, and I try to explain how it looks different for different people. I give you tips and tricks on how to save money for retirement, a rainy day, and also for a specific item. We also make some Chili with some cool toppings and loads of flavor, you don't want to miss it. I also talk about the app Acorns and how it's helped me so I put a link below for you to sign up if you haven't already. AcornsSupport the show
On this episode I have the best Hotel Manager I've had the pleasure of working with and we discuss code switching. We share some of our personal stories and also dive into why we code switch and how it has helped us both in our lives. We make one of my favorite dishes with a twist, Duck & Seafood Étouffée. Asher R - Instagram Support the show
On today's episode we take a visit down memory lane to season 1. I recap one of my first episodes, while expanding on my current feelings os love and lust. I also share some embarrassing stories as always lol. I make one of my favorite all time deserts and we tie it all in together. Support the show
On this episode Paul is back and this time we are pairing wine with food. At the same time we are talking about traveling the world and discussing why we do it and love it. We share some of our personal favorite things to do when traveling and also some of our stories of traveling together too. Today while giving your all of these gems, we will be making Chicken Pasta Milano.Paul Ness - Instagram Support the show
On this episode I get into what I feel is the appropriate way to gage and understand your social meter. Sometimes it can be hard to tell people no or you feel obligated to always show up for everyone for everything. We also make one of my favorite if not my favorite foods today, hot wings. We will step it up a notch with some Tequila Lime Hot Wings and I teach you how to make sure they stay juicy too. Support the show
On this episode TJ is back for the fourth time and is holding nothing back while he kicks off the season. Once again we start by trying to stay on topic, but we go off just a tad bit lol in a good way. Today's episode we talk about how we have held ourselves back in the past and understanding what we can do to make it better going forward. We also make this amazing chickpea curry that you can make your own by adding the vegetables that you like. TJ - Instagram Support the show
Season 4 is kicking off with a powerful message and some amazing biscuits. It's been a minute since my last podcast episode and after having a little writers block I'm back and better than ever. This season we go in depth with a couple issues and things that I've dealt with in the past year and today's episode is no exception. I hope that this episode puts you in the mood to have a conversation. Support the show
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