Dominique Crenn: Breast Cancer Awareness Month
The Culinati Podcast
On this episode, Holly talks with Michelin-starred chef Dominique Crenn, three-starred Michelin chef of Atelier Crenn in San Francisco, Calif., the first woman in the United States to acheive this distinction. They discuss her experience with breast cancer, how it affected her work and how work helped her through her treatment, and advocacy through her PINKTOBER partnership with Hard Rock International.
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A Very "Florida Chef" Thanksgiving Bonus Episode
The Culinati Podcast
Chef Jennifer Denlinger is back to talk about all things holiday cooking and Thanksgiving. We talk about ways to incorporate local Florida flavor into this year's meal, how to mitigate costs but still enjoying life's little luxuries, and how to appease Thanksgiving purists while keeping your menu exciting.
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Benjamin Coutts: Storytelling Through Beverage Paring
The Culinati Podcast
Holly and Benjamin Coutts discuss what the right beverage pairing means in elevating cuisine, how wine and spirits can deepen a diner's connection to flavor and gastronomic experience, and taste some unique wines and sake on-air.
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Paula DaSilva: Training the Next Generation of Young Chefs
The Culinati Podcast
Holly chats with Chef Paula DaSilva, executive chef of the Ritz-Carlton Fort Lauderdale, about the importance of raising the next generation of young chefs, how COVID-19 affected her as a hotel executive chef in a major tourism destination, and how her lesbian identity has played a part in her culinary journey.
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Joseph Creech: Diversity in Mexican Cooking, Saving Heritage Ingredients, Peak Taco
The Culinati Podcast
Holly and chef Joseph Creech of Hunger Street Tacos discuss the importance of exploring the diversity of Mexican cooking styles, why saving heritage ingredients is paramount, and whether Orlando has reached "peak taco."
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Erin Allport: Getting Creative During COVID-19, Restaurant Management and Staff Shortages
The Culinati Podcast
Holly and Erin talk about how getting creative saved The New Standard during COVID-19, why communication between the front and back of the house is imperative, and how restaurants need to take care of their staff so their staff can better care for their guests.
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Michael Collantes: Filipino Cuisine, Chef Well-Being and How Mentorship Changes the Game
The Culinati Podcast
Holly and Chef Michael Collantes talk about why chefs need to take care of their wellness, what opening four restaurants in the span of 2.5 years has been like, and what mentorship has meant in his astronomical career rise.
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Joseph Hayes: What Makes Food "Art"?
The Culinati Podcast
Holly talks with food critic and playwright Joseph Hayes about the intersection of food, music and art, about where the job of the food critic goes from here, and about his events surrounding the exhibition of Pompeii at the Orlando Science Center.
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Thanksgiving Bonus Episode 2020!: Your Questions Answered
The Culinati Podcast
Happy Thanksgiving!
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John's Kimchi: Fermentation, Family and Farmer's Markets
The Culinati Podcast
Holly talks with John Tran of John's Kimchi to discuss the health benefits of fermented foods like kimchi, what it's like leaving the 9-to-5 behind to build a small business, and how that small business has helped him connect with his family.
info_outlineOn this episode, Holly talks with Benjamin Coutts, beverage director at Soskei Modern Omakase in Winter Park, Florida, and long-time wine and spirits professional.
They discuss what the right beverage pairing means in elevating cuisine, how wine and spirits can deepen a diner's connection to flavor and gastronomic experience, and taste some unique wines and sake on-air.