S2: 13 - Chef Ingrid Funes of CUSP La Jolla | FM Report: WK 1 Dec More Citrus & Three Nuts Farm
Chef Ingrid Funes of CUSP in La Jolla is the super talented chef serving up delicious Coastal California Cuisine, paired with an outstanding view of La Jolla. Joe Herrmann and Brandi Reynolds give our Farmer's Market Report featuring 3 Nuts Farm.
114: Mental Health - Borderline Personality Disorder
** This episodes contains sensitive material that may be bothersome for some listeners **
Chef Logan Kendall is probably best known for his career with Chefs Roll or his consulting projects, placing his name on menus all around San Diego, but what you may not know, is his past that led him here. He spent most of his teenage years in Juvenile Hall and has had an ongoing relationship with Borderline Personality Disorder.
When he was just fourteen, he was housed in a residential treatment center for well over a year and his almost successful attempted suicide was what actually gave him the opportunity to show his parents that type of treatment wasn't right for him. Now, at 24 years old, Logan talks about what it's like for him to thrive in today's world while also managing BPD.
Chef Danilo (DJ) Tangalin of Bivouac Ciderworks talks about the importance of inspiring future chefs and having mentors along the way. Jack Monaco, who's been cooking for 50 years, shares his wisdom with the Rising Stars.
Charity Morgan is back! Earlier this year, on Episode 41 we talked all about her husband (Tennessee Titans Outside Linebacker, Derrick Morgan) switched to a plant-based lifestyle and how this helped his athletic performance and recovery time. Since then, a pretty good amount of the players have also adopted the vegan lifestyle (at least during NFL season). Today, we get an update on how the players are doing, but also learn a little more about the badass babe that started this plant-based movement!
One of the things Charity stresses is that you don't have to be a chef, or even a cook to experiment in the kitchen and make good vegan food. Fun Fact: Charity is a faster swimmer than Derrick 😉
Nick Brune is a personal chef and the founder of Eco Caters. He was born and raised in the heart of "Flavor Country" in Louisiana and moved to Los Angeles to work as head chef for multiple catering companies. One of Nick's top focusses is "local" produce, but why is local so important? In this episode we talk all about sustainability and the local economics that come into play in the food industry.
Eco Caters is a catering company with locations in California and DC that features EXTENSIVE vegan menus! They offer services to cater weddings, work parties, birthdays and so much more! For more information, visit their website athttp://www.ecocaters.comor their Instagram athttps://www.instagram.com/ecocaters/
Chefs Andrew Spurgin and Shihomi Borillo (of Azuki Sushi) share their personal experiences with Japanese cuisine, along with the passion and devotion to craftsmanship that's required to master the art. And, don't forget, the mastered art also requires proper food ediquette!
56: Brian Malarkey | One Long Strange Trip | Herb & Wood and Beyond
Join host Kat Humphus as she interviews Chef Brian Malarkey – one of San Diego’s favorite celebrity chefs! Brian has been a san diego staple for the past 13 years, and has opened over 15 wildly successful restaurants. Tune in to learn about Chef Brian Malarkey’s past, present and future here in San Diego. Chef Brian also shares about his secret to keeping a balanced life, his unique approach to having many different business models, and the importance of curating a trustworthy and talented team.
Bootstrap co-founder, and SCOBY-wrangler, Susan McMillion is a chef. Along with her business partner James Farnworth, both have enjoyed kombucha for many years, and after making it for themselves at home, they knew they had to find a way to brew more and share the enthusiasm with others! Their common passion for kombucha, as well as overall health, nutrition, and the environment, led to their vision of what is now Bootstrap Kombucha. They have been brewing organic kombucha in small batches ever since! (When we say organic, we mean every step of the process is organic!)
Normally when you see a couple of high-end chefs in a bar it's either after shift or they're unemployed. Not so with William Eick and DJ Tangalin. Michael and Sheen just had to ask what was up with that...
Specialty Produce is a family owned and operated food service and retail fresh produce supplier located in San Diego, CA. A premium provider for more than thirty years, Specialty Produce continues to be a leader in service, product quality and technology.
The Specialty Produce team includes more than one hundred enthusiastic and dedicated employees.
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