chef

S2: 27 – Mike Reidy of Ironside | FM Report: WK3 Apr Lowdown on Loquats

S2: 27 - Mike Reidy of Ironside | FM Report: WK3 Apr Lowdown on Loquats

Join us for the Lowdown on Loquats! Plus, Chef Mike Reidy of Ironside talks fish and other ingredients.

6: Wine, Wine, Wine, Part 1

6: Wine, Wine, Wine, Part 1

Elaine and Don talk with Lisa Redwine, local sales representative for Regal Wine Company and Lisa Kelley, operations manager at Cheval Winery in Escondido.
Today's guests discuss what it means and want it takes to be a sommelier and take a look at some of the great wineries, vineyards and tasting opportunities right here in San Diego County.

5: Get These Reg’s & Fees Out of My Kitchen!

Get These Reg's & Fees Out of My Kitchen!

Elaine and Don talk with the head of the San Diego Food and Beverage Association and a former local restaurant owner about the regulatory difficulties faced by folks in the local food service industry.

36: Mr. Cakes Empire

36: Mr. Cakes Empire

Pastry chefs, Ray + Manuel Miranda-Vizcaino of Mr. Cakes USA talk to us about cake, their Food Network experiences, their struggles and their journey to stardom.

https://www.mrcakesusa.com/

S2: 13 – Chef Ingrid Funes of CUSP La Jolla | FM Report: WK 1 Dec More Citrus & Three Nuts Farm

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

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.

Instagram: https://www.instagram.com/cheflogankendall
Chef's Roll: https://chefsroll.com/LoganKendall
NIMH - BPD: https://www.nimh.nih.gov/health/topics/borderline-personality-disorder/index.shtml
Crisis Hotline: Call: 1 (800) 273-8255 | Text: “ANSWER” to 839863

35: Rising Stars in San Diego

35: Rising Stars in San Diego

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.

105: Beyond the NFL

105: Beyond the NFL

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 😉

Charity's Links:
Website: https://www.chefcharitymorgan.com/
Instagram: https://www.instagram.com/chefcharitymorgan/
The Game Changers Documentary: http://gamechangersmovie.com/

98: Eco Caters

98: Eco Caters

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 at http://www.ecocaters.com or their Instagram at https://www.instagram.com/ecocaters/

30: El Sabor de Sabor de Baja, Part 1

30: El Sabor de Sabor de Baja, Part 1

Michael and Sheen talk with Chef Bo Bendana Sein, founder of the Sabor de Baja Festival in Rosarito Beach, with Mad Hungry Woman blogger, Anita Lau, a serial Judge.

 


About Us

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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619-295-3172

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San Diego, CA 92138

 

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