Coffee with Scoolinary

In this episode of the Scoolinary podcast, we have a rich black coffee made from Brazilian beans with Manu Buffara, chef, activist, and restaurateur of her namesake Manu in Curitiba, Brazil. On the eve of the 5th annual Alimenta Curitiba (Feed Curitiba), which she founded through her Instituto Manu, she took the time to explain the responsibility that comes with celebrity status. She deserves all the fame she’s earned as a pioneering chef, and she credits her heritage as well as her native Brazil as influences. An award-winning entrepreneur, she tells us what chefs need to do with the dishes they create, and she explains in detail how Brazil is so much more than churrasco and feijoada.If you want to sample Brazilian cuisine, get an authentic “taste” in this episode with Manu Buffara.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Manu's online course, Brazilian Fine Dining, at https://www.scoolinary.com/courses/brazilian-fine-dining

In this episode of the Scoolinary podcast, we have a pour-over coffee made from freshly-ground beans with Xueci (or Shu-tsa, as she’s known to her friends) Cheng. She is the lightning bolt creator who has sparked an interest in Sichuan cooking with her social media and newsletter project, Chill Crisp. A former editor at one of Germany’s biggest cooking platforms, she’s zeroed in on opportunities in the food sector and has mastered a winning formula for engaging an audience. She also reveals what people are curious about with respect to Sichuan food (and Chinese food in general), and tells us what she’d most like people to know about Sichuan cuisine.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks: Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Xueci's online course, Sichuan Cuisine, at https://www.scoolinary.com/courses/sichuan-cuisine

In this episode of the Scoolinary podcast, we have a piccolo coffee with Jade Nina Sarkhel, whose natural talent for creating appetizing food photos almost quite literally took her in a new direction, from her native London to Bali. She’ll tell you about the lucky shot she got that helped launch her career in food photography, but there’s more to just being in the right place at the right time. Jade soon adapted her singular creativity to emerging technologies to take advantage of new forms of marketing that were coming into play at the time. She offers advice for restaurant owners, plus a few tips that can be applied to both still photography and video. There’s much more to learn from her course, yet she also indirectly inspires us to go out, connect the food on our plate with the elaborate process it takes to put it there, and then share it with the rest of the world.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Jade’s online course, Food Photography with Smartphone, is coming to Scoolinary at the beginning of November. If you’ve been thinking about subscribing to Scoolinary, Jade’s course is a great one to start with! https://www.scoolinary.com/coming-soon.

In this episode of the Scoolinary podcast, we sip tea with Karime López, a visual artist turned professional chef once she discovered that food is its own kind of art. Now the executive chef at Gucci Osteria da Massimo Bottura in Florence, Italy, Karime indulges her creativity in the global menu she’s helped design for the restaurant. She explains how her age and gender kept getting her stuck in one area of the culinary arts when she was just starting out (but then she reveals how it has served her well since then). While her food may be divine, she’s also got a practical streak for developing dishes, yet it’s her multicultural experience — starting with her native Mexico, that’s empowered her to create edible (and visual) works of art.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Karime’s online course, Zero Waste Cuisine, at https://www.scoolinary.com/courses/zero-waste-cuisine.

In this episode of the Scoolinary podcast, we share a coffee with Paula Gertel and Cameron Fraser of Gertel & Fraser, their signature brand of “alive tableware,” which they’ll explain the meaning of. Anyone who’s ever watched a dish being professionally plated has witnessed the painstaking detail that goes into the presentation, but how many of us have ever given much thought to the actual plate underneath the dish? Both artists took the time to shed some light on this vital element of gastronomy despite being in the middle of a massive project to produce 160 pieces in time for an exclusive event in 10 days. Each piece they create is a culmination of carefully calculated choices to achieve specific results, but they will tell you that things don’t always go according to plan.Gertel & Fraser have managed to go beyond the “food is art” cliché to achieve a special kind of intimate moment between their tableware, the dish, and the diner — you will look at the plate that’s bearing your food with a new appreciation after you listen to this episode!If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Gertel & Fraser, at https://www.gertel-fraser.com or on their Instagram, https://www.instagram.com/gertel_fraser

In this episode of the Scoolinary podcast, we take flight with a double espresso with Dustin Everett, who earned his experience starting with his restaurateur parents, and later from celebrated chefs in their kitchens, to learning about the entire restaurant supply chain at stints around Italy. Dustin had something that other aspiring chefs didn’t — and big names from the culinary world saw that in him. One of them even gave him some ironic advice, which he took and never looked back. Though classically trained in Italian cuisine, he turned to Southeast Asian cuisine, and draws parallels between the two, which make sense once you hear them. He reveals his path to success in the competitive New York City dining scene and tells us what staying away from tired Asian food trends means when eating out in the U.S.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary

In this episode of the Scoolinary podcast, we treat ourselves to a cup of finely prepared coffee with lots of high-quality milk with Julia Kleist, a gastronomic consultant, food stylist, and entrepreneur in the art of plant-based cooking. With a “best in Spain” vegetarian restaurant in her list of distinctions, Julia explains her take on labels and how she sees the future of plant-based cooking (and dining). She offers some valuable travel tips that you won’t find anywhere else for how to research and discover a region’s cuisine, and she gives us all permission to think differently about creativity in the kitchen in our attempts to embrace a more plant-based diet.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Julia's online courses, Vegetarian Tapas, at https://www.scoolinary.com/courses/vegetarian-tapas, and Vegetarian Cuisine, at https://www.scoolinary.com/courses/vegetarian-cuisine

In this episode of the Scoolinary podcast, we go for an “untainted” espresso (straight black, that is) with Brian Guidry, cofounder of Miquel’s Organic Olive Oil, a single-estate organic olive oil producer and exporter from Majorca, Spain. “Untainted” is a theme that comes up again when Brian comments on recent developments in olive oil production and he shares some tips for how to look for the best quality olive oil. He also tells us how Miquel’s evolved from a local, family-run olive oil producer to an international exporter, which is no small feat, given the gasp-worthy number of regulations the small brand had to comply with. He uses the words “first” and “Kickstarter” to explain how Miquel’s got its funding to make the leap, but there’s more to it – you’ll have to listen to the episode!If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Brian and Miquel's Organic Olive Oil at www.Miquels.es

In this episode of the Scoolinary podcast, we go for an “untainted” espresso (straight black, that is) with Brian Guidry, cofounder of Miquel’s Organic Olive Oil, a single-estate organic olive oil producer and exporter from Majorca, Spain. “Untainted” is a theme that comes up again when Brian comments on recent developments in olive oil production and he shares some tips for how to look for the best quality olive oil. He also tells us how Miquel’s evolved from a local, family-run olive oil producer to an international exporter, which is no small feat, given the gasp-worthy number of regulations the small brand had to comply with. He uses the words “first” and “Kickstarter” to explain how Miquel’s got its funding to make the leap, but there’s more to it – you’ll have to listen to the episode!If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Brian and Miquel's Organic Olive Oil at www.Miquels.es

In this episode of the Scoolinary podcast, we perk up with an espresso (or two, or three) with Ragnar Fridriksson, managing director of the World Association of Chefs Societies (Worldchefs), affectionately known as the “United Nations of chefs.” A chef of many talents and experiences in his own right, Ragnar charts his career path and then begins to open our eyes to the vast depth of chef activities that are happening in the world right now — you could get lost in the volume of meaningful programs he describes. He explains the four pillars of World Chefs and what influences they have in the culinary world. As the host of more than 100 podcasts, he’s had the chance to gain knowledge from chefs around the world, which he shares with us. As the managing director of nearly a hundred-year-old organization, Ragnar has helped launch many of Worldchefs’ most ambitious programs during his tenure; he’ll tell you which one is personal.If you want to know more about us, go to https://www.scoolinary.com/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Ragnar and Worldchefs at https://worldchefs.org