Beyond the Plate

著者: Andrew Kaplan
  • サマリー

  • Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.
    © Andrew Kaplan
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あらすじ・解説

Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.
© Andrew Kaplan
エピソード
  • Chef Eric Adjepong: how food helped him find pride and self-worth from a young age (S10/Ep.19)
    2024/11/27

    Eric Adjepong is a father, chef, author, and Food Network host celebrated for bringing West African cuisine to the mainstream culinary conversation. From his memorable appearances on Top Chef to his collaboration with Crate & Barrel and his work with the PepsiCo Foods Culinary Advisory Board, Eric shares insights into his creative journey. He discusses the pivotal moment in culinary school when he realized he needed to focus on the culinary traditions of Africa. He also tells the story of which chef idol he declined the chance to work with—and the reason behind his decision. Beyond being one of the kindest chefs in the industry, Eric dedicates his time to giving back, partnering with organizations like Save the Children to support child nutrition initiatives. Enjoy this episode as we go Beyond the Plate… with Chef Eric Adjepong.

    This episode is brought to you by PepsiCo Foods.

    This episode is brought to you by Fords Gin, a gin created to cocktail.

    (recipe heard in episode is below)


    Follow Beyond the Plate on Facebook and X.


    Follow Kappy on Instagram and X.


    Find Beyond the Plate on all major podcast platforms.


    www.beyondtheplatepodcast.com

    www.onkappysplate.com


    ***


    Ghanaian Gimlet

    Recipe courtesy of Joe Brooke

    Makes 1 cocktail


    1.5 parts Fords Gin

    1 part fresh lime juice

    .25 part tonic syrup

    .5 part mango purée

    .5 part simple syrup

    Grated ginger, to taste

    Lime wheel, garnish

    Slice or cube of mango, garnish


    1. Fill a cocktail shaker with ice and add all of the ingredients. Strain over rocks.

    2. Garnish with a skewered lime wheel and piece of mango.

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    52 分
  • Beyond the Drink: Sebastian Tollius on crafting cocktails that harmonize with a plant-based menu (S10/Ep.18)
    2024/11/20

    For our Beyond the Drink season finale, we sit down with Sebastian Tollius, a globally renowned beverage director known for crafting exceptional hospitality and cocktail experiences. From his work at Eleven Madison Park and Clemente Bar in New York City, Sebastian shares his innovative approach to his beverage programs. He discusses the artistry of pairing flavors with gin, his dedication to reducing waste, and his commitment to sourcing responsibly. Beyond the bar, Sebastian discusses his impactful work with Rethink Food and their support of underserved communities. He also opens up about his passion for mentoring young bartenders, helping them grow, and inspiring the next generation of leaders in hospitality. Enjoy this episode as we go Beyond the Drink… with Sebastian Tollius.


    This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.


    Follow Beyond the Plate on Facebook and X.


    Follow Kappy on Instagram and X.


    Find Beyond the Plate on all major podcast platforms.


    www.beyondtheplatepodcast.com

    www.onkappysplate.com

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    34 分
  • Chef Gregory Gourdet: how every ingredient and flavor at kann plays a role in creating memorable experiences for guests (S10/Ep.17)
    2024/11/13

    Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He shares his journey- from pre-med at NYU to studying wildlife biology at University of Montana- and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dishes. He also discusses his commitment to giving back, from his involvement with Ben’s Friends and Urban Gleaners to his coffee company, Kann Coffee, which supports local Haitian farmers and celebrates one of the country’s essential exports. Enjoy this episode as we go Beyond the Plate… with Chef Gregory Gourdet.


    This episode is brought to you by Kikkoman.


    Follow Beyond the Plate on Facebook and X.


    Follow Kappy on Instagram and X.


    Find Beyond the Plate on all major podcast platforms.


    www.beyondtheplatepodcast.com

    www.onkappysplate.com


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    48 分

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