Bölümler
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In this Episode Chef Ajai Sharma Hosts Chef Abhijith Kamath, AOS Graduate in Culinary arts and currently the candidate for Bachelors in Culinary science program. This episode brings the series of information of food beyond what we see on plate, food beyond imagination, food beyond science also opening on the series of events which made him mentally strong, learnings from different Michelin star chefs and to name few.
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In this Pilot Episode of Season 2 Chef Ajai Sharma hosts Chef Baker who switched her career from Bio-Tech to being a Baker and getting deep into the Culinary Science Side. She's the President of the Club Sexuality Awareness and Gender Equality at the Hyde Park Campus of The Culinary Insititute of America, She talks about the Taboo and advocates about the LGBTQ Community and what it feels to be the Female Chef in the Male dominant Industry
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Eksik bölüm mü var?
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It is an introduction episode where I'm going to talk about the new season of my Podcast. This Podcast features Chefs, Hospitality Personnels and Food Enthusiasts from the United States and my current college, "The Culinary Insititute of America, " sharing their stories about food, culture, and industry, and having lots of fun conversations with them!
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In this episode I have a yet another batchmate from WGSHA Manipal who have a sweet tooth though she was inclined towards the cultural activities during her Bachelors days but at the end she found her calling in Pastry and Baking to which it took her to the Love city of World “Paris” where she attended famous Le Cordon Blu, but eventually after finishing her course she thought of giving it back to her roots in India and she flew back to her home town “Hyderabad” where she started her own venture “The Hungry Patisserie”. Listen to this podcast to know more about Chef Nilormi’s Journey--- Support this podcast: https://podcasters.spotify.com/pod/show/bawarchiii/support
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Guru Is InspirationGuru is AspirationGuru Dronacharya did not deprive eklavya by asking for a thumb but this way he immortalised his capable disciple in the historyOn today’s episode I have my Dhronacharya and with his blessings lets being this episode he’s a man who has inspired me and many like me in many ways. He’s such a versatile personality That the More I speak of him, the less it will become. He’s not only a chef, but a man with strong persona, principles and ethics In short he’s the man with asthsakthi. Ladies and Gentleman, please welcome Mentor, Guide and Principal of my Alma Mater Welcomgroup Graduate School of Hotel Administration, Manipal Chef K Thiru--- Support this podcast: https://podcasters.spotify.com/pod/show/bawarchiii/support
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The Story of Anjana Gopakumar who is a Columnist, Food Writer and Admin At EAT (Eat At Trivandrum), shares her story on this podcast of how her allergies for food didn't stop her love towards the food, though she couldn't pursue a career as a chef but surely we all look into where she is today
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On today's episode I have Ragini Agashe a Former Cabin Crew at Vistara, An Aspiring Pastry chef and an owner of The Wholly Parcel. In this podcast we discuss her journey from Quiting Vistara to Joining India's Best Pastry College "Academy of Pastry Arts" and how she turned her way to become a chef entrepreneur
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Chef Maneet Chauhan's passion for all things culinary started at an extremely young age. Seemingly born with a ladle in her hand, she started her culinary "journey" in her homeland of India, where she graduated at the top of her class at the Welcomgroup Graduate School of Hotel Administration, India's top culinary and hotel management school. After interning at India's finest hotels and kitchens, including names like the Taj Group, Oberoi Hotels and Le Meridien, it was off to the U.S., where she attended The Culinary Institute of America and graduated with high honors, sweeping all awards in her class.
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After some valuable fine-dining field experience on the East Coast, it was time to conquer Chicago. This task began with her being the only woman to go up against 40 male chefs for an executive chef position. Once again successful, Chef Chauhan was ultimately the opening chef of Vermilion restaurant. As executive chef of Vermilion, she was at the helm of executing the Indian-Latin cuisine developed by Rohini Dey and her kitchen teams in New York and Chicago. With Chef Chauhan at the helm, the restaurant earned many accolades, including Chicago magazine's Best New Restaurant, Esquire's Restaurant of the Month and Wine Enthusiast's Best New Restaurant in the U.S. Vermilion then set its sights on New York City and launched an equally impressive outpost in the heart of Manhattan. Soon after its doors opened, Chef Chauhan was nominated as the Best Import to New York by Time Out magazine. -
Welcome on board the very first guest of our podcast Ms Brahmreet Kaur Jawanda, Former Asst Front Desk Manager at JW Marriott Chandigardh, been classmates for 4 years at WGSHA. we had a fun segment with her about the Journey from Being an Army brat to Serving people with the smile
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This is an Introduction episode where I'm gonna talk about Art of Feeding people and my podcast.This Podcast features Chefs, Foodies and Hospitality people who share their experience working in the industry, their food memories and have lots of fun conversations with them !
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