Best Galilee Culinary Institute Podcasts (2024)

1
049: Susan Jung – Food Writer & Cookbook Author 59:00

7M ago59:00

59:00

Susan Jung is the author of Kung Pao & Beyond - Fried Chicken Recipes from East and Southeast Asia (Quadrille, 2023). She is the food columnist for Vogue Hong Kong and the Academy Chair for the Hong Kong, Taiwan and Macau region of World's 50 Best Restaurants and Asia's 50 Best Restaurants. Previously, Susan was the food and drinks editor for the S…

1
048: Mark Bittman – Author & Food Activist 59:08

9M ago59:08

59:08

Mark Bittman has been writing about food since 1980, and has been a leading voice in global food culture and policy for more than a generation. He has written thirty books, including the How to Cook Everything series, Food Matters, VB6 (the first popular book about part-time veganism), and, in 2021, Animal, Vegetable, Junk: A History of Food from S…

1
047: Barb Stuckey - Author of Taste and Chief Innovation & Marketing Officer at Mattson 1:02:05

9M ago1:02:05

1:02:05

Barb grew up in Baltimore and spent much of her childhood in a Chinese restaurant. It was there that she developed a love for food as well as the frantic energy and deep hospitality that restaurants generate. She has an undergraduate business degree from the University of North Carolina Chapel Hill, and a Masters Degree in Hospitality from the Corn…

1
046: Dana Cowin – Founder, Speaking Broadly 55:22

10M ago55:22

55:22

Dana Cowin is an award-winning tastemaker and innovator in media, food and branding. After 21 years as the Editor-in-Chief of Food & Wine magazine, Cowin launched Speaking Broadly, an independent media company to promote less-established voices in the worlds of food, creativity and sustainability and to deepen our understanding of ourselves as well…

1
045: Alon Turkaspa - AgriFood Tech Sector Lead at Start-Up Nation Central 54:03

10M ago54:03

54:03

Alon Turkaspa is an agrifood tech visionary and expert, dedicated to using tech and science to solve global challenges. With a background in physics and an MBA from Tel Aviv University, he spent almost a decade in the semiconductor industry before pure luck led him to revolutionize livestock farming. Alon's passion for agritech extended to working …

1
044: Leah Koenig - Food Writer & Cookbook Author 56:03

11M ago56:03

56:03

Leah Koenig is the author of seven cookbooks including the acclaimed The Jewish Cookbook and Modern Jewish Cooking. Her newest cookbook, PORTICO: Cooking and Feasting in Rome's Jewish Kitchen will be published by W.W. Norton on August 29, 2023. (It is now available for pre-order) Leah's writing and recipes can be found in The New York Times, New …

1
043: Ari Weinzweig – CEO & Co-Founding Partner, Zingerman's Community of Businesses 1:07:54

11M ago1:07:54

1:07:54

Ari Weinzweig is CEO and co-founding partner of Zingerman's Community of Businesses, which includes Zingerman's Delicatessen, Bakehouse, Creamery, Catering, Mail Order, ZingTrain, Coffee Company, Roadhouse, Candy Manufactory, Events at Cornman Farms, Miss Kim and Zingerman’s Food Tours. Zingerman’s produces, sells and serves all sorts of full flavo…

1
042: Andrea Borghini - Philosopher of Food, Associate Professor at University of Milan, Italy 1:02:49

12M ago1:02:49

1:02:49

Andrea Borghini is Associate Professor in the Philosophy Department at the University of Milan, Italy, and Director of Culinary Mind, an international center promoting philosophical thinking on food with a multi-disciplinary and cross-disciplinary approach. His research develops theoretical tools to rethink how we speak, structure, sense, and feel …

1
041: David Rockwell - Founder and President, Rockwell Group 53:41

1y ago53:41

53:41

Long before turning his attention to architecture, David Rockwell, FAIA, had a fascination with immersive environments. Growing up in the United States and Guadalajara, Mexico, David was a child of the theater, and was often cast in community repertory productions by his mother, a vaudeville dancer and choreographer. There, he experienced the power…

1
040: Elizabeth Blau - CEO, Blau + Associates 47:19

1y ago47:19

47:19

James Beard Award Nominee Elizabeth Blau is recognized for the impact of her leadership, innovation and philanthropy over a nearly four-decade career. Elizabeth is widely credited with transforming Las Vegas into a world-class culinary destination. Today, she is known for helping shape the global dining scene by bringing award winning chefs and res…

1
039: Asaf "Dok" Doktor - Chef/Co-owner of Tel Aviv Restaurants: Ha’Achim, Dok & Abie 59:13

1y ago59:13

59:13

Born in Caesarea on Israel’s Mediterranean coast, Asaf Doktor, better known to his friends as Dok, turned his childhood love of food into a successful career as a chef, restaurateur and champion of local Israeli ingredients Along with his brother, Yotam, Dok, owns three of Tel Aviv’s most popular and interesting restaurants: Ha’Achim (“Brothers”); …

1
038: Johanna Mendelson Forman, PhD, JD - Adjunct Professor, American University’s School of International Service and Founder, Conflict Cuisine 57:14

1y ago57:14

57:14

Johanna Mendelson Forman is a premier expert on gastrodiplomacy, social gastronomy and how food is central to survival and resilience in the world’s most active conflict zones. Her groundbreaking work is derived from her distinguished career as a practitioner and policymaker working with the U.S. government, the United Nations and the World Bank. S…

1
037: Sean Sherman - Founder/CEO, The Sioux Chef; Founder/Senior Director of Vision & Strategic Partnerships, NĀTIFS (North American Traditional Indigenous Food Systems); and Co-Owner, Owamni by The Sioux ... 52:56

1y ago52:56

52:56

A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous food…

1
036: Glenn Roberts - Founder and Lead Sensory Researcher, Anson Mills 1:10:17

1y ago1:10:17

1:10:17

Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, to rematriate lost foods of the 18th and 19th century Southern Pantry. Today, Anson Mills grows and produces artisan organic landrace grain, legume, and oil seed ingredients for chefs and home cooks worldwide and provides culinary research support for pastry chefs, bakers, bre…

1
035: Marjon Andesha - Founder & Executive Chef, Nolu’s 52:10

1y ago52:10

52:10

Marjon Andesha’s culinary journey started at a young age. Born in Colorado and raised in California in a traditional Afghani home, Marjon grew up embracing diverse cultures and traditions. Marjon’s parents built and ran many restaurants and this made food a core part of Marjon’s soul and upbringing. She grew up learning from her mother’s love for f…

1
034: Paul Hobbs - Winemaker 1:01:05

1+ y ago1:01:05

1:01:05

Paul Hobbs is a world-renowned winemaker. In 2013, Forbes Magazine referred to Hobbs as “The Steve Jobs of Wine”. He has been twice named “Wine Personality of the Year” by Robert Parker of The Wine Advocate. Over his 40+ year career, Hobbs has received more than ten 100-point scores across his portfolio—a rare feat that places him in the top echelo…

1
033: Fruition Chocolate Works - Dahlia Graham – Co-Founder / CEO & Bryan Graham – Founder / Creative Director 1:04:43

1+ y ago1:04:43

1:04:43

Dahlia Graham – Co-Founder / CEO, Fruition Chocolate Works Dahlia Graham is the Co-Founder and CEO of Fruition Chocolate Works, an award-winning bean to bar chocolate maker in New York's Hudson Valley that has been featured in The New York Times, The Washington Post, and Bon Appetit. With her husband Bryan Graham, she sources transparent, high-qual…

1
032: Gail Simmons - Food Expert, TV Host & Author 1:02:37

1+ y ago1:02:37

1:02:37

Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her expertise as a permanent judge on BRAVO’s Emmy and James Beard Award-winning series Top Chef, now entering its 20th anniversary season. She was most recently a co-host of The Good Dish, the daily syndicate…

1
031: Ivan Orkin - Famed Japan Expert & Restaurateur 1:01:31

1+ y ago1:01:31

1:01:31

Ivan’s journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduating high school, Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he…

1
030: Naama Shefi - Founder & Executive Director of Jewish Food Society and Asif: Culinary Institute of Israel 1:06:48

1+ y ago1:06:48

1:06:48

Naama Shefi is a kibbutznik and New Yorker, whose work sits at the intersection of food, culture, community building, and art. In 2017, she founded the Jewish Food Society, which preserves and celebrates Jewish culinary heritage through a digital recipe archive and dynamic events. In the summer of 2021, she launched Asif: Culinary Institute of Isra…

1
029: Chintan Pandya - Executive Chef / Partner Unapologetic Foods 1:01:43

1+ y ago1:01:43

1:01:43

Born in Mumbai, Chintan became interested in the culinary world at a young age. When of age, he enrolled in one of the most prestigious culinary schools in India, the Oberoi Centre of Learning & Development where he trained under the finest chefs from Oberoi Hotels. His professional career began at a hotel restaurant in Mumbai, where he spent eight…

1
028: Fabio Parasecoli - Professor of Food Studies in the Nutrition and Food Studies Department at New York University 52:02

1+ y ago52:02

52:02

Fabio Parasecoli is Professor of Food Studies in the Nutrition and Food Studies Department at New York University, researching the cultural politics of food in the fields of intangible heritage, media, and design. His recent books include: Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market (2017); Food (2019); Glo…

1
027: Bronwen Percival – Cheese Buyer for Neal's Yard Dairy and Co-author of Reinventing the Wheel: Milk, Microbes and the Fight for Real Cheese (UC Press, 2017) 58:38

1+ y ago58:38

58:38

Bronwen Percival is the cheese buyer for Neal’s Yard Dairy in London. In addition to working with cheesemakers and the company’s maturation team to select and optimize the quality of the cheese they sell, she works to mobilize collaboration between cheesemakers and the scientific community. In 2012, she instigated a biennial conference on the Scien…

1
026: Clay Williams - Photographer & Co-founder of Black Food Folks 59:10

1+ y ago59:10

59:10

Clay Williams photographs food, drinks, and the people and places that define food culture. Over the last 15 years his adventures have taken him on road trips through Argentina and South Louisiana. They have found him hanging off the back of food trucks from Paris to The Bronx. He has sweat it out in tight kitchens with Michelin-starred chefs and w…

1
025: Dominique Ansel - Chef/Owner of Dominique Ansel Bakery & Workshop 57:36

1+ y ago57:36

57:36

James Beard Award- winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique is responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), The Cookie Shot, Frozen S’more, …

1
024: Kevin Patricio - CEO & Founder of Basqueland Brewing & Basqueland Izakaia 52:01

1+ y ago52:01

52:01

Kevin Patricio is the co-founder and CEO of Basqueland Brewing. Kevin emigrated from the United States to Spain in 2011 with his family and now resides in San Sebastian in the Basque Country. Kevin’s professional career started in New York City at Food & Wine Magazine in 1998. After six years at the magazine he left to pursue a career in the kitche…

1
023: Gabriella Ganugi - President & CEO, Florence University of the Arts – The American University of Florence 48:37

1+ y ago48:37

48:37

Gabriella Ganugi is an architect and the founder of Florence University of the Arts – The American University of Florence, an institution for higher education situated in 6 campus locations in the historic center of Florence, Italy. FUA-AUF currently collaborates with over 140 colleges and universities worldwide. The institution features a distinct…

1
022: Paul Newnham - Director of the SDG2 Advocacy Hub & Coordinator Chefs’ Manifesto 49:38

1+ y ago49:38

49:38

Paul Newnham is the Director of the Sustainable Development Goal (SDG) 2 Advocacy Hub, a secretariat catalyzing, convening, and connecting NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve food systems transformation. To this end, the SDG2 Hub facilitates a network of 1…

1
021: Carolyn Steel, MA (Cantab) ARB - Author of Sitopia: How Food Can Save the World 1:00:40

2y ago1:00:40

1:00:40

Carolyn Steel is a leading thinker on food and cities. A London-based architect, author and academic, she wrote the award-winning Hungry City: How Food Shapes Our Lives (2008) and Sitopia: How Food Can Save the World (2020). Her concept of sitopia, or food-place (from the Greek sitos, food + topos, place) has gained broad recognition across a range…

1
020: Pati Jinich - Chef, Cookbook Author & Television Host 1:00:43

2y ago1:00:43

1:00:43

Pati Jinich is the James Beard Award-winning Mexican chef and New York Times bestselling author who has dedicated her career to building a shared understanding between her two neighboring home countries: Mexico, where she was born, and the United States, where she lives currently and is raising her family. She’s the executive producer and host of t…

1
019: Ivan Brehm - Chef-owner of one Michelin-starred restaurant Nouri & creative interdisciplinary space Appetite 58:59

2y ago58:59

58:59

Ivan Brehm, chef-owner of one Michelin-starred restaurant Nouri (established in 2017) and creative interdisciplinary space Appetite (established in 2018) is recognized for having developed a groundbreaking approach to cuisine which he calls Crossroads Thinking. In addition to being a chef and restaurateur, Brehm is inspired by interdisciplinary thi…

1
018: Matthew Kenney - Chef 53:01

2y ago53:01

53:01

Matthew Kenney is one of the world’s first leading chefs at the forefront of plant-based cuisine. A culinary educator, he is the author of 12 cookbooks and a best-selling memoir. As the CEO of Matthew Kenney Cuisine, he oversees a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets. He graduated from…

1
017: Marion Nestle - Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University 55:57

2y ago55:57

55:57

Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, in the department she chaired from 1988-2003 and from which she retired in September 2017. She earned a Ph.D. in molecular biology and an M.P.H. in public health nutrition from the University of California, Berkeley. Previous …

1
016: Marcus Samuelsson - Chef, Author, Restaurateur 56:54

2y ago56:54

56:54

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. He was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundat…

1
015: Sam Kass - Former White House Chef & Senior Policy Advisor on Nutrition 56:25

2y ago56:25

56:25

Sam Kass is the former Senior Policy Advisor for Nutrition in the Obama administration, Executive Director of Michelle Obama’s Let’s Move! Campaign and the Obama family chef. He is a Partner in Acre Venture Partners. After cooking for the Obamas in Chicago for two years, Sam joined the White House kitchen staff in 2009. During his White House tenur…

1
014: Tamar Haspel - Washington Post Columnist 51:43

2y ago51:43

51:43

Tamar Haspel writes the James Beard Award-winning Washington Post column Unearthed, which covers the intersection of food and science: how what we eat affects us and our planet. She’s also written for Discover, Vox, Slate, Fortune, Eater, and Edible Cape Cod. Together with journalist Mike Grunwald, Tamar co-hosts the Climavores podcast, which takes…

1
013: Tanya Holland - Award-Winning Chef, Author & Restaurateur 48:54

2y ago48:54

48:54

Tanya Holland is the founder of Brown Sugar Kitchen restaurant and author of Brown Sugar Kitchen and New Soul Cooking cookbooks. She is also the Chef/Chair of The James Beard Foundation Awards. Her Oakland based restaurant received multiple Michelin Bib Gourmand awards. Tanya is an in-demand public speaker who frequently leads the conversation on i…

1
012: Erez Komarovsky - Chef, Baker, Author & Prominent Israeli Culinary Figure 48:18

2y ago48:18

48:18

A chef and baker, Erez Komarovsky is considered the godfather of Israeli baking and one of Israel’s most prominent culinary figures. Erez is one part of "Erez and Hanan" the high-end catering company, head of the “Galilean Cooking School” in Matat, founder of the legendary "Lehem Erez" and the author of many cookbooks. He partakes in special culina…

1
011: Joshna Maharaj - Chef, Food Activist & Author 52:20

2y ago52:20

52:20

Joshna Maharaj is a chef, a two-time TEDx speaker and activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, and social justice to the table. Joshna works with hospitals and schools in Canada to build new models f…

1
010: Andrew Zimmern - Award-winning TV Personality, Chef, Writer & Social Justice Advocate 1:04:10

2y ago1:04:10

1:04:10

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern’s Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural ac…

1
009: Nicolas Chatenier - Managing Director of the Grandes Tables du Monde, Academy Chair World's 50 Best Restaurants, Author & Consultant 57:03

2y ago57:03

57:03

Nicolas Chatenier is an expert in global fine dining. Committed to this industry since 2004, he’s a long standing promoter of avant-garde cuisine. He founded his own consultancy, Notre Chère, to assist fine dining operators in strategic marketing and communications. Since 2015, he has been Managing Director for Les Grandes Tables du Monde, a global…

1
008: Dominique Crenn - Chef and Owner of Atelier Crenn, Petit Crenn, Bar Crenn 52:02

2+ y ago52:02

52:02

Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. “Atelier” can be defined as a workshop or studio, a concept that drives Chef Crenn’s modern vision for fine French cuisine. Her highly distinct…

1
007: Danny Meyer – Founder & CEO, Union Square Hospitality Group 43:07

2+ y ago43:07

43:07

Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father’s travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny open…

1
006: Michael Elégbèdé – Executive Chef & Owner of ÌTÀN Test Kitchen in Lagos, Nigeria 1:00:44

2+ y ago1:00:44

1:00:44

Chef Michael Elégbèdé is a contemporary Nigerian-American Chef rediscovering, redefining and reinterpreting ingredients and cuisines around Nigeria in a creative and imaginative way. Born in Lagos, Nigeria, the urban center of one of the most diverse countries in Africa, Chef Elégbèdé grew up in a vibrant home before moving to the United States. Re…

1
005: Lilly Jan - Food & Beverage Lecturer at Cornell University's Nolan School of Hotel Administration 48:10

2+ y ago48:10

48:10

Lilly Jan is a lecturer of food and beverage at the Nolan School of Hotel Administration at Cornell University. She brings nearly 15 years of experience across the hospitality and foodservice sectors, including catering and events, retail, and television production. Prior to joining Cornell, she was the Director of Culinary Operations for Newbury C…

1
004: Dan Barber - Chef and Co-Owner, Blue Hill & Blue Hill at Stone Barns in New York 50:28

2+ y ago50:28

50:28

Dan Barber is the Chef and Co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Dan's opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. He also co-founded Row 7 Seed Company, w…

1
003: Jamila Robinson - Food Editor, The Philadelphia Inquirer 57:13

2+ y ago57:13

57:13

Jamila Robinson is the Food Editor of The Philadelphia Inquirer where she leads a team of reporters and directs its multi-platform food content franchise. Previously, Jamila was an editorial director for Atlantic Media where she led content strategy projects for media companies, a senior content strategist for the USA TODAY NETWORK, where she manag…

1
002: Gaggan Anand - Owner & Executive Chef, Gaggan 53:26

2+ y ago53:26

53:26

Gaggan began cooking to help his mother. He first started his career in restaurants around India and then in other cities, such as Bangkok, where he moved in 2007. Before opening his own establishment, he worked in other venues including under Ferran Adria at El Bulli, where many of his influences for molecular gastronomy come from. In 2001 he star…

1
001: Intro to "What's Burning" with Host Mitchell Davis 5:49

2+ y ago5:49

5:49

Welcome to “What’s Burning”, a podcast of the Galilee Culinary Institute by Jewish National Fund USA. On the show, Host Mitchell Davis invites experts from across the food industry and around the world to help reimagine culinary education. The goal is to better prepare the next generation of culinarians, amateurs and professionals alike, to underst…

Podcasts Worth a Listen

Galilee Culinary Institute Podcasts

Podcasts Worth a Listen

Quick Reference Guide