WesFood

WesFood

United States

Broadcasting from sunny Mallorca and hosted by Wesley Kutner to bring you interviews and insights in food. We speak to Chefs in the yachting industry, restaurants, nutrional experts and foodies.

Episodes

019 The Galvin Brothers  

The Galvin brothers seem unstoppable as they open one successful venture after another and during our chat I discover the secret to their success. it appears as though it's down to mentoring great people and promoting them up through the ranks.

It's a commendable thing that they've achieved and definitely looks as though it's the way forward to have a successful and solid organisation.

From humble beginnings, they now have established themselves at Harrods, and their own acclaimed restaurants. Dubai is next on their agenda and I wish them great success in the future.

 

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018 Jean-Christian Jury - Veteran vegan chef of La Mano Verde Berlin  

Joining me from Thailand Jean-Cristian tells me about his new cookbook. 

This great chef closed one door and now opens a dozen windows. After closing his Uber successful Berlin based vegan restaurant last year, Jean-Christian Jury is currently finishing his opus cook book on vegan cuisine.

Whilst on a secret location in Thailand we had an inspiring chat on all things cuisine.

©2016 Wesley Kutner

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017 Kate Woodward - Peras & Pears  

From fresh organic veg to Healthy food workshops with featured nutritionists, Kate has brought to Portals just what the locals needed.

Not satisfied with opening a simple grocery store, she expanded and brought in all that her regular clients asked for.

Peras & Pears is the place to pick up a healthy Green Monster smoothie or a bottle of Organic wine.

https://www.facebook.com/peraspears.portalsnous

©2016 Wesley Kutner

Call +34673435304 

Email wesfoodpodcast@gmail.com

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016 Scott Haas - Shrink in a kitchen  

The tragic loss of Benoit Violier, named the world’s greatest chef by La Liste a month before he committed suicide on January 31st this year, brings to mind the untimely death of Bernard Loiseau in 2003. Both men had reached the zenith of their culinary careers and shocked peers and patrons alike when they chose to end their lives.

Scott Haas has examined such thorny issues, having written extensively on the subject of mental health in the professional kitchen. His experience as a psychologist and food writer reveals searing insights into the chef psyches and I’m honoured to have him on as this week’s Wesfood guest as we discuss whether, despite the controversies, the kitchen environment has in fact saved more lives than it has taken.

©2016 Wesley Kutner

Call +34673435304

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015 Michael Ruhlman - One Ratio to Rule Them All  

This episode is brought to you by www.TVEAKY.com Get 30 euros off when you use coupon code WES

Ratio is such an evergreen book that I keep returning to it time and time again, so I can maintain consistency and efficiency in my job as a chef, thus allowing me to free myself of cookery books and from his simple ratios you too can go on to create thousands of your own.

After attending the culinary Institute of America Michael worked alongside Thomas Keller, at the famous French Laundry restaurant in California to co-write the fascinating book the French laundry cookbook

He's one of our most treasured writers on all things food and one of my favourite authors. His books have helped me to perfect my cooking skills and broaden my knowledge. One of the best things about his writing is that he is capable of reducing the elements of food to its fundamentals something but few writers have achieved.

How Michael found his calling to be a food writer Working with Thomas Thomas Keller at the French Laundry restaurant The origin of Ratio How anger can motivate Sustainability and zero waste in the kitchen Are books better than cooking videos Which is the best sense for cooking Charcuterie and preserved foods

Full transcript of the interview with Michael Ruhlman

©2016 WesFood

 

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014 Grant Lee Crilly - ChefSteps  

 

Grant Crilly from ChefSteps is our guest today on WesFood and he shares his pursuit of happiness and cooking.

I can't wait to get my hands on the new immersion circulator, JOULE sous vide machine that ChefSteps have developed. When it's available for sale in Europe I'll snap one up and if you're a travelling chef like me then you should too. Grant tells me all the advantages of the JOULE and the app that's designed for it so you can control it from your phone.

I've used quite a few immersion circulators in my time as a chef, but I've never owned my own. For myself and many other chefs and private cooks this looks like a true game changer. 

We strongly urge you to head on over to ChefSteps to watch their great cooking videos. You'll definitely become a wiser cook for it.  There's plenty of free content and if you want to enroll in their courses you'll be steps ahead of other chefs.

In the podcast, Grant Crilly and I covered many topics, such as:

    •    Advice to young cooks on whether they should go to cooking school or not.

    •    His take on the new BURNT movie and the characters Bradley Cooper and Sienna Miller.

    •    His involvement in the production of the epic Cook Book, Modernist Cuisine.

    •    Recipe development.

    •    Working in France in his twenties and how he overcame the low points in his career.

Full transcript of the show www.wesfood.com/blog/grant-crilly-chefsteps-1

WEBSITE https://www.chefsteps.com

YOUTUBE https://www.youtube.com/user/chefsteps

FACEBOOK https://www.facebook.com/Chefsteps

iTunes App https://itunes.apple.com/us/app/chefsteps/id816731096?mt=8

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©2016 Wesley Kutner

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013 Fernando Arellano - Zaranda  

Recent two star Michelin guide winner tells me about how he started out washing dishes in Dublin, Ireland and later went on to bring two Michelin stars back to Mallorca. Since bringing his much acclaimed Zaranda restaurant to Mallorca he's received a plethora of awards and achieved life balance.

Please help spread the word and share WesFood with your friends. We're giving away an iTunes gift card for the best review left on iTunes, take a screen shot of your written review and send to wesfood@outlook.com to enter the draw. Good luck!

Link to iTunes

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012 Per Olsson - What happens in Hotel Feliz, Stays in Hotel Feliz  

Humorous Per Olsson, the Swedish resident chef at the Hotel Feliz in Palma de Mallorca chats with me about Scandinavian cuisine. Resident in Mallorca  since 2003, he’s seen the culinary scene blossom and mentions his favourite restaurants in Palma. We spoke about seasonal vegetables being the protagonist, being the central part of the dish. Nordic cuisine features heavily during our banter and the innovation of Swedish cooks. Per reflects on why we do things the way we do and states chefs can  become better cooks if they ask themselves the question; why they are doing things the way they are. The greatest innovations come from experiencing and thinking. Thanks to Per I discovered the incredible book, Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Biletand.

Please help spread the word and share WesFood with your friends. We're giving away an iTunes gift card for the best review left on iTunes, take a screen shot of your written review and send to wesfood@outlook.com to enter the draw. Good luck!

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011 Mimi Kirk - Chia Leader  

Improving your health is important to Mimi, so much so, she’s traveled the world for you. In her book, Live Raw Around the World, she brings the world’s raw cuisine to you. At 77 she's still living the dream, jet setting around, spending half the year living in California and the other in Mallorca.

Raw Vegan food helped Mimi avoid a health disaster when she was 69 and she tells us that feels healthier and younger than ever before for it.

Listen to the show and she’ll reveal how she defies age and lives her incredible life of spreading health across the planet, inspiring people to take back control of their health.

Mimi Kirk's web site

Music by LAU "PLAY"

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Please help spread the word and share WesFood with your friends. We're giving away an iTunes gift card for the best review left on iTunes, take a screen shot of your written review and send to wesfood@outlook.com to enter the draw. Good luck!

Link to iTunes

www.wesfood.com

Please like us on Facebook

Leave a voice message via Speakpipe

Call +34673435304 

Email wesfoodpodcast@gmail.com

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010 - Matt Bazley - Zero to Hero in Cambodia  

It's the first episode of 2016 and I hope this year will be a fantastic one for you.  In this special episode we take you to the ancient land of Angkor.  Over in Cambodia, my good friend and fellow Chef Mathew Bazley is boosting a culinary future for the locals.  Matt has taken a break from cooking on luxury yachts and is currently redefining Khmer cuisine in the resort of Siem Reap, Angkor. Originally asked by Michelin starred Chef David Thompson of Nahm restaurant fame to set up a luxury river cruise along the Mekong, he changed tack to become executive chef at the FCC hotel. The local cooks are getting the benefit of Matts cutting edge techniques and hopefully in time he'll have a strong team at the new restaurant he's been asked to open. We discussed the challenges of training the indigenous chefs and difficulty obtaining quality ingredients. Matt Bazley Chef

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009 Manuel Lynch - A vegan in paradise  

Within 4 weeks you too could become an incredible certified vegan chef thanks to the brainiac inventor and foodie Manuel Lynch. Previously overweight and unhealthy, Manuel went down the road to recovery by becoming a vegan and eventually left his high powered Wall street lifestyle to find the riches of good health. Now he wants to spread his success, one plant at a time with his Vegan Cooking Academy called Sabor in Palma de Mallorca.

Receive a 5% discount when you use coupon code WES when you book a Vegan cooking course  http://sabormallorca.com


https://www.facebook.com/sabormallorca/?pnref=lhc

Music by Lau Estrada "Play"

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008 Arturo Lope - The secret yacht chef  

If Arturo told me who he was currently working for he'd probably have to kill me, and I'm not taking the risk of insisting. He doesn't have a license to kill, but one of his hobbies is taxidermy and I?m too young to be stuffed.

Cooking since he was 14, against his father's wishes, he later managed to do pater proud by cooking for royalty and celebrities. I'm impressed at the roll call of people he's cooked for, such as Bill Clinton, Michael Douglas and Catherine Zeta-Jones, Eddy Murphy, Anne Hathaway, John Bon Jovi and Steven Spielberg. It's some serious name dropping, but at this level of the game, it's all part of the job.

Arturo's first big opportunity was to work at the prestigious La Residencia hotel in Deia, once owned by Sir Richard Branson, and this served as his catapult to success.

Being a chef is not a job but a way of life.

When he's not rubbing shoulders with high society you'll find him relaxing, in a tree, dressed in camouflage with a hunting bow. I doubt there isn't anything Arturo couldn't put his mind to and one might feel surprised that he settled for the life of a cook, just as his father was, but Arturo is an extraordinary chef. He says he was in the right place at the right time, but I believe chefs create their own luck by working hard.

 Music by LAU "Play"

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007 Ronny Portudilis - You can trust a skinny chef  

We met at his restaurant, DUKE in Santa Catalina. Ronny started out very young in his native Germany and saw the reality of how much hard work it was going to be from day one but he hasn't looked back. His career has taken him to the USA, Greece, England and his now adopted home of Mallorca. He’s worked for some of the toughest and most talented people in the business such as Michelin Star chefs Gordon Ramsey and Marc Fosh,

You'll hear how to cook the perfect Quinoa and his Thai green curry.

Music provided by Lau "Play"

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Call +34673435304 

Email wesfoodpodcast@gmail.com

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006 Carina Ramon - Fruit and veg 3.0  

Carina and her family have been providing the best of what Mallorca has to offer in the way of fresh fruit and veg for decades. Any discerning yacht chef worth their salt orders from her as she understands the quality and standards that a great chef expects.

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005 Marc Fosh - Two star Michelin chef  

Leader of cooks, Marc Fosh is the world renowned Michelin Star Chef on today’s episode. We met at his prestigious restaurant, Simply Fosh, housed in the Hotel Convent de la Missió, which opened 7 years ago in Palma which now has many accolades.

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004 Cedric Lebon - Exquisite culinary escape artist  

Cedric's exquisite taste has set him apart from others chefs. Even though, as a young boy from Brussels, he started out setting his mother's kitchen on fire at the tender age of four years old. Since then he’s attended culinary school and traveled the world, cooking and running kitchens of the highest calibers. We met in Mallorca, his home of 15 years and our chat was over a damn good bloody Mary at the Portixol Hotel in Palma.   

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003 Jeff Harter -  Chef with a cause  

Cool, calm and collected, Chef Jeff Harter crossed the pond from the USA. Originally from Boulder, Colorado. Yet another chef who started out washing dishes while still at school, (like myself), from humble beginnings some reach the lofty heights of haute cuisine and he surely did. He’d already honed his skills in the Hamptons, just outside of New York City, California, as a sous chef at Il Bucco restaurantin Manhatan and, then on to Madrid before he moved to Mallorca. Impassioned by the charm and character of Mediterranean cuisine, its wines and climate, he and his wife left the states to live in Spain and they haven't looked back since.

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002 Suzanne Garaty - Eat a rainbow  

If like myself, you’ve noticed that certain foods you eat have disturbing effects on your mood, digestion and well being, then you’ll quite literally find this woman a lifesaver. Suzanne, a British  registered nutritionist and previously a yacht chef for over a decade, shares with us some essential and new discoveries in food nutrition. Well known on the island of Mallorca for consulting individuals and families on how to treat themselves better and to nourish themselves wisely. The depth of knowledge that she’s gleaned over the years is remarkable and I must admit that I envy her family in the way that she introduces smoothies and healthy foods into their diet when she is at home. Vital Nutrition

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001 Katy Rosales - The Galley Club  

Fearless describes this culinary nomad. Katy Rosales, owner of the The Galley Club, is a different kind of Chef, one that wants to share what she’s learnt from years of hard work in the industry.

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