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In this episode of What's Cooking with Chef Noel, he is joined by chef Karen Pringle, the owner and chef of Hummingbird Patty Shop, to share her journey on how she got started and her thoughts on cultural appropriation vs appreciation. Chef Francis of Franyz Kitchen also joins Chef Noel to talk about her Byblacks Restaurant Week special and price. She also leaves us some tips for the best Jollof rice.
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In this final episode of season 3, Chef Noel is joined by Chef Treisha Hall of Ramelles Catering Service to discuss her culinary and entrepreneurship journey.
Treisha Hall is an Artist and Founding partner of Ramells Catering Service. A who hails from the beautiful island of Jamaica and now resides in North Carolina
Ramelles Catering Services (RCS) is a premier full-service catering company providing exceptional service to the Triangle area and beyond!
RCS was created to pay homage to Treisha's roots and is best known for creating fusion cuisines drawing from the immense love of different cultures and foods.
Treisha has a true passion for food and an insatiable (in.say.che.ble) appetite for impeccable service. A passion was undoubtedly given to her by her mom at an early age.
Having the distinct pleasure of watching and learning true hospitality being displayed with her mom's interaction and service given to guests at the renowned Half Moon Hotel in Montego Bay, Jamaica, as well as at home observing the preparation of meals.
With extensive knowledge of fine dining service, corporate dining as well as hospitality, she believes that food is an art form that translates from the soul of the chef onto the canvas of a plate and is presented to the client for interpretation. Her attention to detail is well noted in all services.
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In this episode, Chef Noel is joined by Cleigh, owner and operator of the Real Jerk Legacy located at 647 College Street Downtown Toronto and award-winning chef and TV host Resa Solomon- ST. Lewis owner of Baccannalle based in Ottawa. Baccanalle offers catering, ready-to-eat and stock-the-freezer individual and family-style meals, as well as artisan foods, craft drinks and gifts!
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In this episode, Chef Noel is joined by Michael Burgess, the owner and CEO of Nerpy's®, Inc. To talk about everything as it relates to business and products. In 2008, Nerpy’s® recognized a vibrant and growing demand for great-tasting, spicy food among today’s diverse communities.
So they began making hot sauce in Richmond Hill, Ontario, Canada. The company's aim and mission are to share great-tasting, deliciously flavorful hot sauces and marinades that are tasty, hot, and truly enjoyable.
Nerpy’s is committed to producing hot sauces and marinades that truly excite the taste buds and radiate the magical flavours of all food.
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In this episode, Chef Noel talks with the owners of Earla's Restaurant and Jacko's Restaurant on their Journey into opening their Caribbean restaurants, to now participating in the famous Byblacks Restaurant Week. May 15-21, 2023.
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After numerous quickfire and elimination challenges, season 10 of Top Chef Canada came to an exciting conclusion in the Cayman Islands. It all came down to Trevane ‘Tre’ Sanderson from Toronto, ON.
In this episode Chef, Noel is Joined by Chef Tre who took home the title of the first Black Chef ever to win Top Chef Canada. Chef Tre shares his early inspiration for entering the culinary world, and how and why he entered Top Chef Canada. He also dishes on his Jamaican roots and his love for Caribbean Cuisine.
"I want to change how not only Caribbean cuisine is viewed, but also the modern dining experience as a whole!"
With over 10 years of culinary experience. He has worked in some of Toronto’s hottest kitchens, including Baro and Hotel X, and is currently the Chef de Partie at Vela. Being a first-generation Canadian with Caribbean roots, Tre draws inspiration from his Jamaican heritage but also enjoys implementing different cooking styles, cultures, and techniques into each of his dishes.
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Welcome to episode 50 of What's Cooking with Chef Noel. In this week's Episode chef Noel is joined by Top Chef Erica Karbelnik to share all the deets from her recent trip to Spain for the sixth World Tapas Competition against 15 of the world's best chefs in Valladolid Held on Nov 9th. Chef Erica created a " Winter Solstice" tapa inspired by the nostalgic Tim Horton's Timbit. Chef Erica also dishes on what it's like being a new mom, her favourite kitchen tool, what skills you need to enter a competition, and so much more.
About Chef Erica
Chef Erica Karbelnik began cooking at a young age with her mom by her side, hosting weekly dinner parties and recipe testing. It was there, in her home kitchen, that sparked her passion for culinary arts. At 17, chef Erica started cooking professionally. She worked as an apprentice under chef Mark McEwan at ONE Restaurant, which led to a full-time position. Since, chef Erica has travelled across the globe, bringing flavours from each country into her cooking. She has gone back and forth from Toronto to Vancouver, working alongside some of Canada’s most recognized chefs, training in French Italian cuisine and specializing in handmade pasta. Recently, chef Erica competed alongside her husband and fellow chef, Josh Karbelnik, in Food Network Canada’s Top Chef Canada, where she took home the title and grand prize. During this competition, she honed into her Moroccan Israeli background bringing those flavours to the table and finding her stride in her cooking style. Chef Erica is currently working on many projects, including opening a new restaurant in 2023.
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Like the succulent Starapple fruit that ripens to a green or purple hue, the Jamaican food landscape is compelling and multi-faceted. The island’s cuisine ranges from quick street food (beef patty) to the complex mix of flavors and methodology (jerk) that has captured the hearts and taste buds of foodies globally. Just as reggae music, white sand beaches and Jerk are synonymous with the best Jamaica offers, Starapples Restaurant offers another opportunity for world citizens to immerse themselves in Jamaica’s tantalizing taste and warm hospitality!
https://www.starapplesrestaurant.com/
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The food scene just got sizzling than ever. With two Toronto Black-owned businesses, Boukan and Edible Bliss 11 merging together, they will be bringing a one-of-a-kind culinary fare to the forefront. It is about to ring in aesthetic taste of Haitian-Caribbean fusion cuisine. Now located at 774 Danforth Avenue, the restaurant seats more than 85 people inside and on their outdoor patio. After moving from their former 12-seat Upper Beaches location to a larger space in the Danforth area, Boukan is set to adapt equal portions of history, resilience, and tradition in partnership with Edible Bliss 11. Boukan head chef and co-owner, Amir Senat and co-owner Ricardo, as well as Edible Bliss 11 owner, Chef Amanda Hamer will be serving appetizing, home-style Haitian food in a vibrant and inviting environment. in This episode chef Noel talks with co-owner Amanda all about her culinary journey and the by blacks estaurant week menu. Born in downtown Toronto and raised in Regent Park Amanda continues to shatter glass ceilings.
With their passion and love for food Amanda Hamer, the founder of EdibleBliss11 continues to strive and elevate with her culinary expertise.
Amanda‘s entrées and desserts have wowed people's palates for the past couple of years since becoming a full-time entrepreneur in 2018.
Her unique flare food combinations are intriguing and have people returning for more. Amanda Hamer aka EdibleBliss11 has been featured on many platforms such as the Food Network “donut showdown”, How She Hustles, By Blacks “peoples choice awards”, Breakfast Television, City Line, Jamaican Eats Magazine and her desserts have been devoured by our very own Prime Minister of Canada.
Currently, You can find Amanda at her new restaurant located on the Danforth, in collaboration with Boukan in which they are bringing Haitian Street food with a taste of Bliss to the Greektown neighbourhood.
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In this episode, chef Noel is joined by one of Toronto's top chefs Joe Friday to share his culinary journey and to talk more about The chef Collective battle culinary competition. Chef Joe also gave us some tips on how to make the perfect burger and how to own your kitchen confidence when entering a culinary competition.
About Chef Joe
Chef Joe Friday is an acclaimed chef, restaurateur and entrepreneur, currently based in Toronto. Born in North Carolina, raised in Japan, and trained in French Cuisine, Chef Joe graduated top of the class in Restaurant Management from The Culinary Institute of America in New York. He started his culinary career at 20 as one of 10 individuals invited to train at Walt Disney World’s culinary program.
He then worked across Europe, Asia and the U.S., including staging with Thomas Keller at French Laundry, as a Saucier Nobu in Honolulu, and as the Executive Sous Chef at the Hilton Hawaiian Village. In 2011, Chef Joe moved to Canada to be part of the opening team for Peter Oliver and Michael Bonacini’s Luma at TIFF Bell Lightbox in Toronto. He then joined the team that opened Bar Mozza (now closed) and became part owner and Executive Chef of ViaVai (now closed).
In 2013, Chef Joe Friday founded The Chef Collective, a chef-driven organization committed to supporting local and worldwide chefs by providing them with a platform to showcase their talents through live culinary battles. In 2016, Chef Joe brought his love for Hawaiian cuisine to Toronto, and opened, as part owner and chef, the popular quick service poké restaurant Calii Love. In 2019, Chef Joe opened Friday Roots, a soul food restaurant in Toronto, which marked a return to his North Carolina roots with a menu featuring treasured family recipes.
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In this episode listen as chef Noel chats up a storm with Sweet and Nice Ice cream's Director of Production Management on her culinary journey, her role with Sweet and Nice, the dish she loves now, and what she would make on the perfect date. This episode was definitely witty and real.
What's on Elles Plate? Well, it depends on what passion she's pursuing! Elle is a Food and Beverage consultant and Hospitality Expert working with Neale's Sweet N Nice (a Premium Caribbean Ice Cream company in Canada) as the Senior Director of Product Management & Innovation. After graduating from the school of culinary arts, George Brown College, in Toronto Canada from Restaurant Management, Latisha pursued opportunities to open new locations & manage prominent restaurant chain locations like Milestones & Tim Horton's before establishing her own business in Events & Catering. Now Latisha works primarily as a consultant assisting brands in the menu and product development, creating new & innovative ways for us to enjoy food. Working as the Senior Director for Black-owned company, Neale's Sweet N Nice, Latisha is working towards sharing her newest innovation, Authentic Caribbean Black Cake, Rum Cakes in stores across Canada & the US but you can enjoy them now when you order online at Sweetnniceicecream.ca
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Are you a vegan or into plant-based diets? This is the show for you!!! This week chef Noel is joined by Toronto-based Chef and Author Charlene Forde to talk about Caribbean Vegan cuisine. Charlene is the Author of " Hold on let me veganize This" A cookbook that veganize popular Caribbean dishes. Charlene also shares the journey on her cookbook, family story and more. You don't want to miss this episode
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In this episode Chef, Noel is joined by Private Chef and TV Personality Chef Devan Rajkumar for a chef chat. If you are still searching for what you want to do or should be doing this is the show for you. In this up close and personal interview, Chef Dev shares his culinary journey, personal struggles and triumph.
About Chef Dev
Driven by his desire and ambition to be the best in the business, Guyanese, Canadian Chef Devan Rajkumar (aka Chef Dev) has no boundaries regarding culinary exploration.
Chef Devan Rajkumar is on a mission to create food worth sharing that modernizes the craft, traditions and tastes of East and West Indian cuisines.
Whether that means owning the role of food expert on Cityline, travelling abroad to gain more experience and share his craft, appearing as a judge on Food Network, Canada’s Fire Masters, developing signature soups with Mema Foods International or hosting pop-ups with chef peers both locally and internationally on any given day.
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If you are a pasta lover or an entrepreneur this episode is for you. In this episode chef, Noel chats up a storm with Onel the owner of Nella's Food. Listen as Onel shares how he got started and building an award-winning brand
ABOUT
An unexpected culinary experience! The flavour profile of the sweet potato is not overwhelming, but almost delicate on the palate. Nella's Tendaronis can be enjoyed as a main or incorporated into a salad, hot or cold. If you happen to be in the pasta aisle of your favourite retail supermarket islandwide, you must take home a pack of Nella's Sweet Potato Tendaronis. Check out and follow them on Instagram @nellasfoodja.
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Welcome to episode 42 as chef Noel and Rhodie talk all things Caribbean pizza and more. Caribbean Slice is the world’s first Caribbean-infused pizzeria. Its mission is to fuse the world’s most famous pizza with the authentic and super flavorful taste of the Caribbean. At the same time, they are providing high-quality food for everyone to enjoy with a personal, customizable experience. Visit their restaurant and enjoy some authentic Caribbean Slice pizza and other popular items.
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Join this Spicy Conversation with Chef Noel and Dr. Corrie Amos the brainchild of the Spice Theory. Dr. Corrie Amos, a board-certified anesthesiologist,
Culinary enthusiast, and health & wellness advocate who forged her love for good food and her passion for science. A child of immigrants, who spent her childhood between NYC and Jamaica (where she was born). Dr. Corrie spent my formative years in Jamaica, and it was there that she discovered her love for science and medicine. “I like to break things down to their elements...see how they are made. I was inquisitive about everything..., especially food.”!
The Spice Theory was born of that desire to be inquisitive. Food should be bold not boring. Push the boundaries and dare to be different! I hope to continue my grandmother’s traditions of inspiring people through food and sharing my knowledge of what's good for your body and soul. Let great food be your medicine!
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Hello, my people!! This is the final and 40th episode for 2021 and what better way to end it with a conversation that will nourish the mind, body and soul. In this informative episode Chef, Noel is joined by Harold Leffall to talk about juicing 101 and how it has helped him. In this episode, you will learn how to juice, what juicing does for your body, how it works and how many you need per day. If you are looking for a better you in 2022 this is the show for you.
About Harold Leffall
Harold Leffall is a father, cancer survivor, healthy lifestyle influencer and entrepreneur. Harold owned his own full-service staffing firm, Leffall Employment Agency, which was named one of the “Top 25 Permanent Placement Services” by the San Francisco Business Times with gross annual revenue reaching close to $4 million in annual sales. He later became the CEO of a start-up social enterprise in Atlanta that today has gross revenue exceeding $40 million annually.
He has been featured on Good Day Charlotte, Good Morning Chattanooga, Black Enterprise, Best Self Atlanta and Entrepreneur magazines and authored four books: Brother CEO, Living from Within, I AM ENOUGH and Juicing 101. He is the Founder/CEO of Good Living How, a health supplement company based in Charlotte, NC.
Harold's mission is to help clients transforms their life through success strategies that lead to abundant living.
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In this Episode Chef, Noel is joined by the founder of Jamaicans.com Xavier Murphy to talk about all things Jamaican Christmas and his memories of Jamaican Christmas then vs now. This is a conversation you don't want to miss if you are a Jamaican or Jamaican at heart.
About Xavier. Xavier Murphy founded the Jamaicans.com platform in 1995 and is a pioneer for web-based technology for the Jamaican Diaspora. Xavier is very active in the South Florida community and has served in a leadership capacity for many organizations including the President of the South Florida chapter of the Association of Internet Professionals. He is the founding as well as the current president of the Jamaica College Old Boys Association of Florida (JCOBAFL). He was honoured in August 2012 as Community Luminary for Cultural Arts/ Media and Community Development by the Jamaican Consulate. He was honoured in November 2012 as one of South Florida Most Accomplished Black Community Leaders and Entrepreneurs. In 2016 Mr. Murphy was named Innovator of the Year at 2016 The People Profile Awards in South Florida. Xavier Receives the 2019 Caribbean American Heritage Award. Murphy was honoured in 2020 with a Proclamation by the City of Lauderhill commemorating his great work in the Caribbean community. In June 2021 Xavier Murphy was named the Jamaica Diaspora Champion in Media. In August 2021 Xavier was honoured with a Cultural Icon Outstanding Jamaican American Award from the City of Miami Garden for his contributions to the community provided through Jamaicans.com.
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In this fun and informative episode chef, Noel is joined by Janice Bartley the Director of Foodprenur lab. The Foodpreneur lab is a black woman-led nonprofit with a fierce mandate to advance racial and gender equity for Canadian foodpreneurs. In this episode Chef Noel and Janice discussed Food segregation, the importance of access, overcoming systemic barriers and why representation matters.
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Chef Jameeale Shares her culinary journey with chef Noel and what it was like being the first Culinary Director of the James Beard House in New York. If you are considering a career in culinary and you are not sure if it's the right fit, then this is the episode for you.
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