Kitchen Scene Investigator

EP #7 - 2021 Food Trends to Watch with Mike Kostyo, Food Trendologist at Datassential

Mike Kostyo, Food Trendologist and Senior Managing Editor at Datassential, an industry-leading market research and trends company, reveals the top food trends to watch from their FoodBytes: 2021 Annual Food Trends Forecast report. With all of us locked down and exhausted in our Covid kitchens, these flavor combos, ingredients, and cuisines from trends like Modern Comfort Food to Health and Immunity Boosters offer windows of inspiration, creative hope and ideas for exploring and building your own life menu. Stay sane and safe! 😊 Nickie

 

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SHOW NOTES - Ep. #7 2021 Food Trends with Mike Kostyo link

 

ABOUT MIKE KOSTYO:  At Datassential, Kostyo oversees the company's seven TrendSpotting magazines, custom client publications, and leads trend immersion tours and ideation sessions across the country. He was a recurring guest on Fusion TV's "The AV Club Show"; has been featured on WGN Radio, CBS Radio, and Gimlet Media's "Why We Eat What We Eat" podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually, and he was a judge on Food Network's "Eating America." He has a master’s in gastronomy from Boston University, plus certificates in culinary arts, baking arts, wine, and artisanal cheese production. In his spare time, he teaches cooking classes and co-founded a monthly food swap in Chicago.

Get the report here: FoodBytes: 2021 Annual Food Trends Forecast

Discover more: Datassential Trend Reports Homepage

Website: https://www.mikekostyo.com/

Instagram: https://www.instagram.com/mikekostyo/

Twitter: @DSTrendologist

LinkedIn:  https://www.linkedin.com/in/mrkostyo/

 

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EP # 6 - Crave Worthy Cooking with Bob Blumer, Author of Flavorbomb Cookbook

Bob Blumer, author of the new cookbook Flavorbomb: A Rogue Guide to Making Everything Taste Better (Appetite/Penguin Random House), decodes how chefs coax big flavors through ingredients, gear, and techniques to achieve crave-worthy cooking. We are all overwhelmed and exhausted in our Covid kitchens. Grab your pen and get ready to be inspired!! Delicious is a victory. Go get yours!

 

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SHOW NOTES - Ep. #6 Crave Worthy Cooking with Bob Blumer link

 

ABOUT BOB - Bob Blumer is the Host of Food Network’s Surreal Gourmet and Glutton for Punishment. He has written six cookbooks and broken eight food-related Guinness World Records. He is a professional gastronaut, artist, and ambassador for Second Harvest in Toronto; personally raising over $250K to alleviate hunger for the perishable food bank. In his books and appearances around the globe, Bob transforms ordinary ingredients into wow-inspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark.

LINKS TO BUY BOOK:

In USA – Amazon.com, Barnes and Noble, Books a Million 

In Canada - Indigo.

 

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EP # 5 - The Making of a Pastry Chef with Andrea Shirey of Craft | Los Angeles

Executive Pastry Chef Andrea Shirey of the acclaimed restaurant CRAFT | Los Angeles dishes on the skills that helped build her career, insights on developing your own pastry style, and stories from the frontlines. It's a fun, comedic conversation that is equal parts inspiration and instruction for the home baker and budding pastry professional. This episode was slated to be the first in a series called The Making of a Chef. I decided to forgo waiting on advertising money and release the show to celebrate Chef Andrea and the industry I love so much that is suffering great devastation in this time of COVID19. Happy baking! xoxo Nickie

 

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SHOW NOTES - Ep. #5 Making of a Pastry Chef with Andrea Shirey of Craft Los Angeles link

 

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EP # 4 - ASK ME ANYTHING Q&A: The Holiday Show with Nickie Jurado

ASK ME ANYTHING Q&A: The Holiday Episode is a funny and spirited show where Nickie answers questions from listeners on everything from making the ultimate chocolate souffle to hosting your first holiday dinner without having a breakdown, convection vs. regular ovens, what to cook at an Air BNB, marinades for a tri-tip roast to elevating french toast casserole, and elegant menu plans that involve kids to ideas on how to keep food hot when feeding a crowd.  Nickie's witty tips are great for the holidays and all year round. Enjoy!

 

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EP # 3 - Party Planning Like a Pro with Dorothy Maras of Pebble Beach Food and Wine Festival

Party planning and holiday dinners got you stressed out? Help is on the way! Whether you're a rookie Thanksgiving dinner host or a seasoned holiday diva, this episode will help you plan like a pro. Enjoy this informative and funny episode as host Nickie Jurado chats with Dorothy Maras, lead Culinary Producer at the ultra-posh Pebble Beach Food and Wine Festival, about all things party planning. They cover everything from menu planning to food portions and shopping lists to timing your cooking schedule. Dorothy is a world-class food world insider having worked as a sous chef, certified sommelier, columnist, and above all, a rockstar "Chef Whisperer." Happy entertaining!

 

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SHOW NOTES - Ep. #3 Party Planning Like a Pro with Dorothy Maras of Pebble Beach Food & Wine Festival link

 

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EP # 2 - Japanese Knives 101 with Jon Broida, Japanese Knife Imports, Beverly Hills

In this episode, Jon Broida, owner of Japanese Knife Imports in Beverly Hills, joins Nickie for a Japanese Knives 101 deep dive conversation that goes beyond a simple shopper's checklist with surprising insights into the real insider questions you should be asking before investing in a Japanese knife, what distinguishes them and the rich history of this world-renown craftsmanship. Jon's deep well of knowledge, training in Japan, and cooking experience at highly-regarded and some Michelin-starred restaurants in Los Angeles, Italy, and Japan make him a cut above the rest. Please enjoy.

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SHOW NOTES - Ep. #2 Japanese Knives 101, Jon Broida, Japanese Knives Imports, Beverly Hills LINK

 

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EP # 1 - Fussy French Menu Terms with Dr. Ariane Helou, PhD

Nickie Jurado hosts a fun, informative, and humorous chat with Dr. Ariane Helou, PhD, a former French professor at UCLA, as they demystify fussy French terms popping up on menus across America. Nickie and Ariane tackle amuse bouche, charcuterie, confit, foie gras, crème anglaise, coulis, escargot, Sauternes, and soo much more. So, saddle up to this entertaining episode and hopefully you walk away more empowered to handle fussy French menu terms. Happy ordering :-)

 

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ABOUT DR. ARIANE HELOU, PhD:   Dr. Ariane Helou taught at UCLA in the Department of French & Francophone Studies. Her research focuses on drama, music, and poetry in early modern Italy, England, and France; her secondary research field is culinary history. Dr. Helou previously taught at UC Santa Cruz, where she earned her PhD in Literature and subsequently taught in Theater Arts, Classical Studies, and French.

 

Ariane is also a translator, a dramaturg, and a performing artist whose background spans early music, theater, and opera, currently singing with Artes Vocales. Dr. Helou has been a company member of the Santa Cruz Shakespeare Festival since 2012 and is a member of the Los Angeles-based theater company Collaborative Artists Bloc.

 

DR. ARIANE HELOU CONTACT & SOCIAL:

WEBSITE:  https://arianehelou.com/about/

INSTAGRAM: https://www.instagram.com/dr_helou/

 

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TRAILER - Kitchen Scene Investigator Podcast

TRAILER - Kitchen Scene Investigator Podcast (KSI)​ is a show ​for food, wine, spirits, and home hospitality enthusiasts passionate about upping their game but short on time to hunt down reliable and entertaining information.  Host Nickie Jurado and guests deliver info, insights, expertise, and stories that help listeners gain swagger and explore with more confidence.  Framed through the lens of Nickie’s comedic style, experiences in the trenches of working in upscale restaurants, and her cooking school journey, KSI is a podcast like no other...fun, funny, informative, and dialed into giving listeners the ways and language of the pros. Enjoy!

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