Coffee with Scoolinary

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

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

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

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

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

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

In this episode of the Scoolinary podcast, we get going with a flat white coffee with Damien Wager, a self-made pâtissier and business entrepreneur whose Edible Art patisseries can be found throughout England. To indulge in any of his sensational pastries is to invite a "perplexing" dilemma, which is part of his successful business model. Homeless at one point in his life, he goes into great depth as to why he aims to be the most marketable pastry chef as opposed to the best. He knows firsthand the stigma associated with accepting assistance and he explains what he's doing to address that on his terms. His artistic medium (pastry) is incredibly visual and his creations are nothing short of masterpieces, yet his reluctance toward social media kept him away at first. Find out who his first Instagram follower was (you may already know him) and how that helped his meteoric rise in the world of pastry. Damien Wager is one-to-watch — not only for his skills and talent in pastry, but also for his expanding business and why treating his team fairly matters so much to him. 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 Damien's most recent online course, Lifelike Fruits and Nuts, at https://www.scoolinary.com/courses/lifelike-fruits-and-nuts

In this episode of the Scoolinary podcast, we indulge in a Southern sweet tea with Mason Hereford, a chef and entrepreneur based in New Orleans, La. (U.S.A.) His irreverent approach to cooking has earned him awards as well as a loyal following, but there's something even more vital that's scored him the respect of his friends and colleagues. A little more than a year after its opening, his first restaurant was voted "the Best New Restaurant" – you'll never guess what the initial investment was. Unrelated, he knows how to turn a loss into a win, which has helped him open two more restaurants in New Orleans. He's also a published cookbook author. His medium – sandwiches – offers infinite opportunities for creativity, which could overwhelm the simple sandwich until Mason puts it into greater perspective. Listen to this podcast to learn how Mason piles on the knowledge about sandwiches, the restaurant business, and all the layers in between. 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 Mason's online course, Flavor-packed Sandwiches, at https://www.scoolinary.com/courses/flavor-packed-sandwiches

In this episode of the Scoolinary podcast, we enjoy a soothing cup of masala chai with Anjalina Chugani, a chef, cookbook author and culinary guide who celebrates her ancestral southern Indian roots through her culinary style. As a trained quadra-cultural chef, Anjalina couldn't even cook this very basic staple when she started her culinary journey. She'll tell you what that is and why she wants people to know this about her. She'll also explain how she helps people overcome their fear of using spices and what's the secret to skillfully incorporating them into dishes. She introduces the holistic science of Ayurveda and gives some examples on how it's intimately related to food (hint: it's not about what you eat). If you're curious about some of the deeper meanings of Indian cuisine, this episode is not to be missed! 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 Anjalina's most recent online course, Indian Party, at https://www.scoolinary.com/courses/indian-party

In this episode of the Scoolinary podcast, we rev up with an espresso with Intu-On Kornnawong, an environmental scientist from northern Thailand who followed her passion and became a professional chef. Inventive, adaptive, and formally trained, she quickly found and created opportunities for herself up and down the California (U.S.) coast. When she decided to return to her roots, it wasn't enough for her to simply prepare and cook Thai food, as an entrepreneur, she wanted to both elevate it and make it accessible to a broader audience. She explains how she did that and she lays out a compelling argument for why professional training is necessary in restaurants. The story of immigrant influences on the cusine of the United States is one that never gets old. Intu-On's story takes you on a culinary adventure to see how greatness is made in the kitchen. 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 Intu-On's online course about Thai Cuisine at https://www.scoolinary.com/courses/thai-cuisine

In this episode of the Scoolinary podcast, we tailor our coffee selection to our mood and to the season with Hardeep Rehal, an award-winning innovator in the world of cocktails. At the forefront of fusing gastronomy and cocktail culture to forge his in-demand career, Hardeep explains how he integrated his engineering studies with Copenhagen's vibrant bar scene to become a three-time Danish national bartending champion. But he's more than a bartender, which he attempts to define because what he does goes way beyond mixing things together and serving people. He reveals one of the biggest gaps in his industry and what the challenges are around it, and how he plans to bridge that gap. Cocktails — as you will learn — are not what they once were. In fact, they'll never be the same again, thanks to Hardeep and his singular approach to this centuries-old craft. 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 Hardeep's online course about Flavor Pairings in Cocktails at https://www.scoolinary.com/courses/flavor-pairings-in-cocktails

In this episode of the Scoolinary podcast, we refresh ourselves with a sparkling water and lemon with our guest, Kseniia Amber, an executive chef from Odessa, Ukraine. Unlike chefs who simply learn how to make heritage dishes, Kseniia gained an understanding for why Ukrainian dishes exist and how they are perceived in the world. She'll tell you that it's ""all about chemistry and physics,"" both of which she excels at in her cooking, but the way she reveals her cooking style and ethos suggests that there's way more to creating a dish than just science. As a graduate of the Culinary Institute of America, she gives some compelling reasons for why formal training is important, yet she has experienced firsthand what it's like when compassion outranks credentials and how a Ukrainian dish on foreign soil is far more than just sustenance to someone surviving a war. You won't want to miss this episode with Kseniia. 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 see more information about Kseniia's online course about Ukrainian Cuisine at https://www.scoolinary.com/courses/ukrainian-cuisine

In this episode of the Scoolinary podcast, we have a custom coffee with oat milk and a touch of organic honey that our guest, Justin Horne, produces through a partnership with local farmers in the UK. Justin is an eco chef who founded the first plant-based, zero waste restaurant in Europe, but prior to that, his culinary training was anything but zero waste. He describes his evolution as a chef and his complete dedication to circular thinking, whether he's designing restaurants that emulate Mother Nature or developing upscale products using would-be waste ingredients. One of the founding chefs of the Chefs' Manifesto, Justin applies the actions defined by the chef-led project to all of his own endeavors. His Scoolinary course, No Waste Fish, is proof of his commitment to the Chefs' Manifesto. He's proven through his actions that he's got substance, but what about style? Find out for yourself how Justin can create a trend-worthy dish without giving up his values. You can listen to all this and much more in this episode. 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 see more information about Justin's online course on No Waste Fish at https://www.scoolinary.com/courses/no-waste-fish

In this episode of the Scoolinary podcast, we indulge in a Darjeeling tea with Mary Sue Milliken. Mary Sue has been a restaurateur and leader in the Los Angeles culinary scene and beyond for more than 40 years however, listeners may know her as much for her activism as for her radio and TV work. She's a rare blend of talented, unassuming, and ambitious, which earned her stints as a culinary diplomat with the U.S. State Department. Travel has a special role for her, as she will tell you, yet her take on travel is only possible because of another one of her character traits. Can you spot it? As an activist, if the COVID pandemic had at least one positive outcome, Mary Sue can take partial credit for it. Find out why she's committed to accelerating women's access to power in the food world and how she's accomplishing that objective. A born problem-solver with an upbeat attitude, she turned a terrible idea into an enduring radio program about good food and she reveals what motivated her to take action to fix our broken food system. You can listen to all this and much more in this episode. 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 see more information about Mary Sue's online course on Conscientious Baja California Cuisine at https://www.scoolinary.com/courses/conscientious-baja-california-cuisine

In this episode of the Scoolinary podcast, we have a choice between a dirty chai latte with oat milk or a coffee with a little bit of espresso with Shenarri Freeman. Shenarri rose to fame with her concept of soul food, which she reinvented without using any animal products. With a nickname that's pefectly tuned to her culinary philosophy, Shenarri tells us why and how she switched to plant-based cooking. While it may seem daring to reimagine such a traditional cuisine, Shenarri explains what soul food means to her and she reveals why vegan soul food is more than just what's on the plate. You can listen to all this and much more in this episode. 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 see more information about Shenarri's online course on Vegan Soul Food at https://www.scoolinary.com/courses/vegan-soul-food

In this episode of the Scoolinary podcast, we learn what it takes to make the perfect flat white with Grace Ramirez, a very active chef activist (as she describes herself) who's embraced the celebration of Latin culture through food. It's in her nature to follow her impulses — even when she has no plan — and what she did in reaction to Hurricane Maria is proof of her selfless compassion — you will be inspired! She is a rare yet essential chef who invites interest in her culture by unraveling its richness for everyone to experience. Her index of flavors is deeply personal and connected to her family, and yet she has dedicated herself to sharing her heritage and making Latin food and its unique flavors accessible to all. She explains what Latin flavors are and how she has adapted and scaled traditional recipes to make in the modern kitchen and feed huge crowds. Plus, life lessons from JLo. You can listen to all this and much more in this episode. 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 see more information about Grace's online course on Latin Flavors at https://www.scoolinary.com/courses/latin-flavors"

For this episode of the Scoolinary Podcast, we share a cold brew with a splash of macadamia nut milk with Lisa Ludwinski, the chef creator of Sister Pie, a bakery in Detroit, Mich. (USA) that specializes in extraoridnary pies. Lisa is also a trailblazer in cooking videos and produced 100 videos from her tiny apartment kitchens that were dotted around New York City, where she went to study theater directing in the mid 2000's. While in NYC, she embraced, studied and sharpened her baking skills with some of the most famous personalities in the culinary world, to whom she gives a nod in this episode. There's more to pie than just crust, filling, and topping. It's these other ""ingredients"" that make Lisa's pies richer, more complex, and even more unique — and that's what's drawing people to Detroit to try a slice of Lisa's pies or to learn this authentic American culinary craft from the master herself. She shares a fun fact about her native Michigan, from which she sources most of the ingredients for her creations, and she reveals what's the most challenging thing about the pie business and which pie you just don't mess with. You can listen to all this and much more in this episode. 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 see more information about Lisa's online course on American Pies at https://www.scoolinary.com/courses/american-pies

In this episode of the Scoolinary Podcast, we have a café noisette with Natacha Gómez-Dupuy, culinary ambassador to Haiti, traveling chef, wine consultant, and an award-winning cookbook author. She's also a disaster relief trainer of trainers for the Caribbean, and a supporting member of the Chefs' Manifesto. To better understand Haiti's complex history, Natacha introduces us to some of the star ingredients in Haitian food. What makes Haitian food so unique is more than just centuries of influence by invading nations, it's in how the invidual ingredients are cultivated through the practice of "combit," which Natacha explains. Combit also produces a surprising result that the rest of the world would envy. As a wine consultant, her particular area of expertise is champagne, which has a deeper meaning for Natacha. She has a special desire for Haitian cuisine, which she shares with us indirectly through her book "Bak Fritay, Haitian Street Foods," and directly through this podcast. You can listen to all this and much more in this episode. Editor's note: the Chefs' Manifesto website is https://sdg2advocacyhub.org/chefs-manifesto 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 learn more about Natacha and the Chefs' Manifesto at https://sdg2advocacyhub.org/chefs-manifesto You can see more information about Natacha's online course on Haitian Cuisine at https://www.scoolinary.net/courses/haitian-cuisine

In this episode of the Scoolinary podcast, we sit down with David Rickett, a self-made chef whose successes include reaching the final round of MasterChef UK, creating his own niche as a private chef, and adapting his studies in art history to food presentation. Without any formal training as a chef, David has discovered that there are some advantages to that (as well as some disadvantages), which he explains to us. There's a method to how he's reached such heights in the world of gastronomy, which you can use as well. If "imitation is the sincerest form of flattery," then David Rickett isn't looking to flatter anyone, instead he's in pursuit something greater. He also joins us in a spontaneous round to reveal how he would elevate everyday dishes through his style of food presentation. You can listen to all this and much more in this episode. 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 see more information about David's online course on Plating Techniques at https://www.scoolinary.net/courses/plating-techniques

In this episode of the Scoolinary podcast, we start with a black coffee with Kyle Connaughton, chef and restaurateur of The Single Thread Farm, Restaurant, and Inn, which are deliberately focused on sustainably sourced cuisine, starting with their own 24-acre farm. The farm at Single Thread is at the heart of what Kyle, along with his wife, Katina, planned for their business when they opened it seven years ago in northern California's wine country. Find out the ethos of Single Thread, which is influenced by Japanese kaiseki cuisine and omotenashi hospitality, and how the restaurant earned three Michelin stars in just two short years. Running a wildly successful restaurant isn't without its challenges though, and Kyle reveals what some of those are. He also explains how cooking these days has less to do with sensationalism and more to do with how diners perceive their food. Can we get out of the quagmire of our broken food systems? Kyle points out the first step to doing this. You can listen to all this and much more in this episode. 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 learn more about Kyle and Single Thread at https://www.singlethreadfarms.com/ You can see more information about Kyle's online course on California Cuisine with Japanese Techniques at https://www.scoolinary.net/courses/california-cuisine