What's Burning
By Galilee Culinary Institute
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Category: Food
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Episodes: 49
Description
Host Mitchell Davis invites experts from across the food industry and around the world to discuss reimagining culinary education. The aim is to better prepare the next generation of culinarians - amateurs and professionals alike - to understand the richness and complexity of our food culture and to inspire them to strive for excellence in whatever they do. What’s Burning is a production of the Galilee Culinary Institute’s Rosenfield School of Culinary Arts and Jewish National Fund USA.
| Episode | Date |
|---|---|
|
049: Susan Jung – Food Writer & Cookbook Author
|
Nov 29, 2023 |
|
048: Mark Bittman – Author & Food Activist
|
Oct 04, 2023 |
|
047: Barb Stuckey - Author of Taste and Chief Innovation & Marketing Officer at Mattson
|
Sep 20, 2023 |
|
046: Dana Cowin – Founder, Speaking Broadly
|
Sep 06, 2023 |
|
045: Alon Turkaspa - AgriFood Tech Sector Lead at Start-Up Nation Central
|
Aug 23, 2023 |
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044: Leah Koenig - Food Writer & Cookbook Author
|
Aug 09, 2023 |
|
043: Ari Weinzweig – CEO & Co-Founding Partner, Zingerman's Community of Businesses
|
Jul 26, 2023 |
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042: Andrea Borghini - Philosopher of Food, Associate Professor at University of Milan, Italy
|
Jul 12, 2023 |
|
041: David Rockwell - Founder and President, Rockwell Group
|
Jun 28, 2023 |
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040: Elizabeth Blau - CEO, Blau + Associates
|
Jun 14, 2023 |
|
039: Asaf "Dok" Doktor - Chef/Co-owner of Tel Aviv Restaurants: Ha’Achim, Dok & Abie
|
May 31, 2023 |
|
038: Johanna Mendelson Forman, PhD, JD - Adjunct Professor, American University’s School of International Service and Founder, Conflict Cuisine
|
May 17, 2023 |
|
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 Chef
|
May 03, 2023 |
|
036: Glenn Roberts - Founder and Lead Sensory Researcher, Anson Mills
|
Apr 19, 2023 |
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035: Marjon Andesha - Founder & Executive Chef, Nolu’s
|
Apr 05, 2023 |
|
034: Paul Hobbs - Winemaker
|
Mar 22, 2023 |
|
033: Fruition Chocolate Works - Dahlia Graham – Co-Founder / CEO & Bryan Graham – Founder / Creative Director
|
Mar 08, 2023 |
|
032: Gail Simmons - Food Expert, TV Host & Author
|
Feb 22, 2023 |
|
031: Ivan Orkin - Famed Japan Expert & Restaurateur
|
Feb 08, 2023 |
|
030: Naama Shefi - Founder & Executive Director of Jewish Food Society and Asif: Culinary Institute of Israel
|
Jan 25, 2023 |
|
029: Chintan Pandya - Executive Chef / Partner Unapologetic Foods
|
Jan 11, 2023 |
|
028: Fabio Parasecoli - Professor of Food Studies in the Nutrition and Food Studies Department at New York University
|
Dec 28, 2022 |
|
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)
|
Dec 14, 2022 |
|
026: Clay Williams - Photographer & Co-founder of Black Food Folks
|
Nov 30, 2022 |
|
025: Dominique Ansel - Chef/Owner of Dominique Ansel Bakery & Workshop
|
Nov 16, 2022 |
|
024: Kevin Patricio - CEO & Founder of Basqueland Brewing & Basqueland Izakaia
|
Nov 02, 2022 |
|
023: Gabriella Ganugi - President & CEO, Florence University of the Arts – The American University of Florence
|
Oct 19, 2022 |
|
022: Paul Newnham - Director of the SDG2 Advocacy Hub & Coordinator Chefs’ Manifesto
|
Oct 06, 2022 |
|
021: Carolyn Steel, MA (Cantab) ARB - Author of Sitopia: How Food Can Save the World
|
Sep 21, 2022 |
|
020: Pati Jinich - Chef, Cookbook Author & Television Host
|
Sep 07, 2022 |
|
019: Ivan Brehm - Chef-owner of one Michelin-starred restaurant Nouri & creative interdisciplinary space Appetite
|
Aug 24, 2022 |
|
018: Matthew Kenney - Chef
|
Aug 10, 2022 |
|
017: Marion Nestle - Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University
|
Jul 27, 2022 |
|
016: Marcus Samuelsson - Chef, Author, Restaurateur
|
Jul 13, 2022 |
|
015: Sam Kass - Former White House Chef & Senior Policy Advisor on Nutrition
|
Jun 29, 2022 |
|
014: Tamar Haspel - Washington Post Columnist
|
Jun 15, 2022 |
|
013: Tanya Holland - Award-Winning Chef, Author & Restaurateur
|
Jun 01, 2022 |
|
012: Erez Komarovsky - Chef, Baker, Author & Prominent Israeli Culinary Figure
|
May 18, 2022 |
|
011: Joshna Maharaj - Chef, Food Activist & Author
|
May 04, 2022 |
|
010: Andrew Zimmern - Award-winning TV Personality, Chef, Writer & Social Justice Advocate
|
Apr 20, 2022 |
|
009: Nicolas Chatenier - Managing Director of the Grandes Tables du Monde, Academy Chair World's 50 Best Restaurants, Author & Consultant
|
Apr 06, 2022 |
|
008: Dominique Crenn - Chef and Owner of Atelier Crenn, Petit Crenn, Bar Crenn
|
Mar 23, 2022 |
|
007: Danny Meyer – Founder & CEO, Union Square Hospitality Group
|
Mar 09, 2022 |
|
006: Michael Elégbèdé – Executive Chef & Owner of ÌTÀN Test Kitchen in Lagos, Nigeria
|
Feb 23, 2022 |
|
005: Lilly Jan - Food & Beverage Lecturer at Cornell University's Nolan School of Hotel Administration
|
Feb 09, 2022 |
|
004: Dan Barber - Chef and Co-Owner, Blue Hill & Blue Hill at Stone Barns in New York
|
Jan 26, 2022 |
|
003: Jamila Robinson - Food Editor, The Philadelphia Inquirer
|
Jan 14, 2022 |
|
002: Gaggan Anand - Owner & Executive Chef, Gaggan
|
Jan 14, 2022 |
|
001: Intro to "What's Burning" with Host Mitchell Davis
|
Jan 05, 2022 |