What's Burning
Galilee Culinary Institute
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Goodpods has curated a list of the 10 best What's Burning episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to What's Burning for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite What's Burning episode by adding your comments to the episode page.
046: Dana Cowin – Founder, Speaking Broadly
What's Burning
09/06/23 • 55 min
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 as the pleasure of travel, cooking, eating. The company produces a podcast, zine and events. Her current project is Feeding Broadly, an uplifting dinner series that highlights the power of regenerative ingredients and intimate conversations.
As part of her work to empower the leader within all of us, Cowin also coaches executive teams, founders and creatives and consults for fast casual and consumer packaged goods brands.
Cowin is a sought-after speaker with appearances on Top Chef and Beat Bobby Flay, moderating panels at places like SXSW and the 92nd Street Y, delivering keynotes on empowerment, food and entrepreneurship.
Cowin is on the board of Food Education Fund, Hot Bread Kitchen, the Food Council of City Harvest and Culinary Council of God's Love We Deliver.
On this episode, she joins host Mitchell Davis and discusses personal storytelling through food, the importance of shaping menus to protect the planet, and how curiosity contributes to a chef’s success.
Follow Dana Cowin on Instagram at @fwscout and @speakingbroadly
For more on Dana and her work, visit: danacowin.com
08/23/23 • 54 min
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 with startups tackling tough challenges in crops, poultry, and indoor farming. He strongly believes that feeding the world’s population in a healthy and sustainable way can be achieved by seamlessly integrating food tech and science with startups, large food companies, and the collective creativity of chefs and food visionaries.
Now managing the agrifood tech sector at Start-Up Nation, he supports over 750 startups, empowering Israel's high tech to drive global solutions.
Alon cherishes his family life, and is married to Lior, with three children: Noam, Lia, and Gali. His unwavering commitment to fostering innovative solutions reflects his belief that a brighter, more sustainable future is within reach.
On this episode, Alon joins host Mitchell Davis and discusses Israel’s dynamic agritech scene, how the food industry is tackling global challenges, and cutting edge techniques to make what we eat healthier.
Follow Alon on LinkedIn: https://www.linkedin.com/in/alonturkaspa/
To learn more about Start-Up Nation Central, visit: https://startupnationcentral.org/
To learn more about Israeli startups and ecosystem players, visit: https://finder.startupnationcentral.org/
Companies working in the agritech space with several mentioned in the episode, include:
- BlueTree: Reduces sugar content (up to 50%) from a 100% squeezed natural orange juice. Visit: https://bluetree-tech.com/
- Tastewise: Accelerates growth with AI expertise for food and beverage market intelligence for real-time innovation, marketing, and sales. Visit: https://tastewise.io/home
- Vanilla Vida: Makes natural flavors more available and affordable, while liberating food companies from the dependence on synthetic materials. Visit: https://vanillavida.com/
- Wonder Veggies: Agrifoodtech innovators on a mission to revolutionize the vegetable market by marrying the benefits of fresh vegetables with healthy probiotics. Visit: https://wonderveggies.co/
- myAir: A data-driven smart-food company, offering a personalized nutritional solution to deal with the number 1 silent killer in the world: chronic stress. Visit: https://myair.ai/
- Maolac: By tapping into functional proteins that are 95% biosimilar to breast milk, they are making nature’s best nutrition available for everyone. Visit: https://www.maolac.com/
- Amai: Replaces sugar with a healthy sweet protein that tastes like sugar. Visit: https://amaiproteins.com/
11/16/22 • 57 min
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, Blossoming Hot Chocolate, and many more. He is the Chef/Owner of eponymous bakeries in New York City and Hong Kong, and has been named the World’s Best Pastry Chef by the World’s 50 Best Restaurants awards. He is also the recipient of the Ordre du Mérite Agricole, France’s second highest honor.
Perhaps what has been most widely been reported on is Dominique’s creation of the Cronut®, his signature croissant-doughnut hybrid pastry that first launched at his eponymous Bakery in New York in May 2013, soon becoming the world’s first-ever viral pastry. Within hours, photos of the Cronut® spread across the social media sphere, and a single blog post about this brand new pastry was linked to over 140,000 times in just the first day. Within days, guests visited from all around the world to line up for blocks around the bakery, rain or shine.
Taking two months and more than 10 different recipes to perfect, the Cronut® isn’t simply croissant dough that’s been fried. Made with laminated dough that has been likened to a croissant (but instead uses a proprietary recipe), it's first proofed then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut® is 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. The entire process takes three days to complete. Today, Cronut® pastries are available only at Dominique Ansel Bakery in New York, with the flavor changing every month, never repeating. In its first year, TIME Magazine named the Cronut® one of the “25 Best Inventions of 2013,” and it has since appeared in the news across the world, from Good Morning America to the The Today Show, ABC’s The Chew, Late Night with Jimmy Fallon, Live with Kelly & Michael, CNN’s Piers Morgan Live with Anthony Bourdain, E! News, Bloomberg, and more. It has also been featured on TV shows like Modern Family, The Mindy Project, Jeopardy!, Two Broke Girls, Comedians in Cars Getting Coffee, Gilmore Girls, and others.
But before the Cronut®, a time that our very first guests refer to as B.C. (“Before Cronut®”), it all began years ago from humble beginnings. Growing up in a small town in France just north of Paris, Dominique never set out to become a chef. At the age of 16, he began working at a local restaurant in order to help support his family. There was a free culinary school in his hometown, so he enrolled in their apprenticeship program, first as a savory cook and then as a pastry cook. It was the precision and scientific nature of pastry that appealed to Dominique immediately, and from then on, he knew what he was meant to do.
At age 19, Dominique went on to complete his military service in French Guyana in South America as part of a community program teaching locals how to cook. Upon returning to France, he used all of his savings to buy a beat-up car and drove to Paris, dropping off resumes at any bakery he could find. He later landed at the legendary French pastry shop, Fauchon, as one of 30 seasonal holiday workers. He was told only one employee would remain at the end of the season, and when the time came, he was the one they chose. Dominique stayed with Fauchon for nearly eight years, eventually leading international expansion, traveling the world opening new shops.
In 2006, Dominique moved to New York City with just two suitcases to serve as the Executive Pastry Chef of Daniel Boulud’s renowned restaurant Daniel. During his six years there, the restaurant earned its coveted third Michelin star and a four-star review from The New York Times.
In November 2011, with a team of just four employees, Dominique opened Dominique Ansel Bakery on a quiet Soho street. Serving both sweet and savory items with pastries reigning supreme, the bakery became a neighborhood destination and was named Time Out New York’s best bakery and Zagat’s highest ranked bakery in the city. Signature creations like the DKA (Dominique’s Kouign Amann) and made-to-order Madeleines quickly became guest favorites. It wasn’t until May 2013 that a new creation Dominique deemed the Cronut® launched, putting this small Soho shop on the map worldwide. The Bakery became the birthplace of more new creations and internationally beloved inventions, from the Frozen S’mores to the Cookie Shot, Gingerbread Pinecone, Christmas Morning Cereal, Blossoming Hot Chocolate and more.
In 2020, Dominique launched Dang Wen Li by Dominique Ansel in Hong Kong, featuring a capsule collection of brand new pastries created exclusively for Hong Kong...
11/02/22 • 52 min
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 kitchen. He continued to consult for media and spirit companies until the kitchen took him completely. He trained in NYC classics like The Red Cat, Blue Hill, as well as Arzak in San Sebastian. It wasn’t until he was running a kitchen in San Sebastian in 2011 that craft beer came knocking.
“In the USA, I took the availability of craft beer for granted. Almost everywhere you go, you’re never far from good beer. That all changed when I got to the Basque Country in 2011. The craft beer culture was pre-embryonic. I really wanted to complete the experience for customers in and out of the restaurant which in this case meant having quality, local beer.”
He opened Basqueland Brewery in 2015. The brewery is one of the largest independent breweries in Spain and has been named Best Brewery Spain four times in five years (2017, 2019, 2021, 2022) by the Concurso Nacional de Cerveceros, Fira Poblenou; as well as Best Brewery two years in a row (2021-2022) in the international competition, Barcelona Beer Challenge.
It can be said that Basqueland is best known for their IPAs, from West Coast to DDH and session to DIPA. The team takes great care with all styles from its crisp, clean Santa Clara Helles Lager to massive pastry stouts and zingy sours. “We strive to make the best beer we can in whatever style.”
Basqueland has recently opened Basqueland Izakaia in San Sebastian–a small tavern with Asian bar food and organic wine. It has become a beacon for Asian food in San Sebastian. Kevin hosts guest-chef pop-ups which have included Andy Ricker of Pok Pok and wine guest Nico Boise, the sommelier from Restaurante Elkano.
On this episode, Patrick joins host Mitchell Davis and discusses how as an American he’s making a splash on Spain’s craft beer scene, the culinary treasures of the Basque country, and why the five French mother sauces are “a little dusty and on the shelf”.
Follow Patrick and his work on Instagram: @kpatricio; @basquelandbrew and @basqueland_izakaia
To learn more about Basqueland Beer, visit: www.basquebeer.com
023: Gabriella Ganugi - President & CEO, Florence University of the Arts – The American University of Florence
What's Burning
10/19/22 • 48 min
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 educational model developed by Gabriella and copyrighted in Italy where learning is integrated in and supported by community engagement.
Community-facing projects are grouped under the university’s non-profit foundation and include the Palazzi Community Center (an intercultural and intergenerational space for the Florentine community opened during the pandemic in Fall 2020), Fedora Pastry Shop, Sorgiva Spa, Dimora Guest Apartments, Pomario Botanical Retail Store, Ganzo Restaurant, the exhibition galleries Corridoio Fiorentino and F_AIR (which includes a residency program for artists), the fashion store FLY, CCIS Center for Cultural and Italian Studies, FUA-AUF’s university press Ingorda, and EntrepreLearn Lab.
Gabriella is the recipient of the 2010 AIAE Association of Italian American Educators “Educator of the Year” award and the Florence Chamber of Commerce award for extraordinary female entrepreneurs. She also received the University of South Florida President's Global Leadership award in 2012 for her efforts in cultural and international crossovers in education.
Her memoir, published by Ugo Mursia Editore in Italy, recounts the story of a young Tuscan girl who grew up to make an impact on international education and was spotlighted in several events and presentations in Italy, the US, and Belgium. She lives in Florence and New York City.
On this episode of What's Burning, Gabriella’s chat with Host Mitchell Davis includes conversation around the idea that to learn you need to be a good teacher, the beauty of connecting students with community and why a meal isn’t just something you eat at your desk in Italy.
Follow Gabriella on Facebook @gganugi and on Instagram @gabriellaganugi
For more on Gabriella and her work, visit: https://www.gabriellaganugi.com/en/, http://fua.it/ and https://apicius.it/
049: Susan Jung – Food Writer & Cookbook Author
What's Burning
11/29/23 • 59 min
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 South China Morning Post in Hong Kong, a position she held for almost 25 years. She also worked as a pastry chef in San Francisco, New York and Hong Kong
On this episode, Susan joins host Mitchell Davis and discusses sophisticated dishes from a Chinese menu, the tasty array of East and Southeast Asian fried chicken, and how the world’s great cuisines originated in poverty.
Follow Susan on Instagram @susanjungfood and Twitter @susanjungfood.
048: Mark Bittman – Author & Food Activist
What's Burning
10/04/23 • 59 min
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 Sustainable to Suicidal, which The New York Times called “epic and engrossing.”
Bittman spent three decades at the Times, where he created “The Minimalist” – a weekly column that ran for thirteen years without interruption – and had a five-year stint as the Sunday Magazine’s lead food writer. At that same time – 2010 to 2015 – he became and remained the country's first weekly opinion writer at a major publication to concentrate on food. His influence on mainstream attitudes about food and agriculture during that period is immeasurable, and he is still consulted frequently by politicians, policy-makers, academics, NGO and non-profit leaders, and others concerned about the future of food. He continues to produce books in the How to Cook Everything series, the general cooking bible for a quarter-century, and has hosted or been featured in four television series, including the Emmy-winning Showtime series about climate change “Years of Living Dangerously” and “Spain ... On the Road Again,” with Gwyneth Paltrow. He has won countless awards for journalism, books, and television. . Bittman was a regular on the Today show from 2005 to 2010 (and still appears occasionally, as recently as this past October), and has been a guest on countless television and radio programs. His 2007 Ted Talk, “What’s wrong with what we eat,” has been viewed five million times, and he was among the opening speakers at this year’s Aspen Ideas Institute, where he spoke about Community Kitchen. He is a fellow at Yale and is on the faculty of Columbia's Mailman School of Public Health. Bittman is currently the editor-in-chief of The Bittman Project, which produces a newsletter, website, and the podcast “Food, with Mark Bittman.”
Mark lives in the Hudson Valley of New York with his partner, Kathleen Finlay, who runs the Glynwood Center for Regional Food and Farming and is the founder of Pleiades, a national network of women leaders addressing environmental and social justice. He is the founder and current leader of Community Kitchen, about which more information is forthcoming months.
On this episode, Mark joins host Mitchell Davis and discusses improving the industrial food system in America, developing a national network of non-profit restaurants, and why nutritious food is a human right.
Follow Mark on Instagram @markbittman, Facebook @markbittman and Twitter @bittman
For more on Mark and his work, visit: www.markbittman.com
002: Gaggan Anand - Owner & Executive Chef, Gaggan
What's Burning
01/14/22 • 53 min
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 started a flourishing catering business - closed six years later - and had a high position as a chef at Taj Hotels. Gaggan then bought himself a ticket to Bangkok for a fresh start at an Indian restaurant in the Thai capital.
Since its opening in 2010, Gaggan has won numerous accolades, contributing to Bangkok's status as a world-class dining destination. The restaurant has become No. 1 on the list of Asia's 50 Best Restaurants for four consecutive years and has just been recognized with two Michelin stars by the Thai edition of the acclaimed French guide. His restaurant’s consistently high ratings are a remarkable achievement for an Indian chef in the spotlight of haute cuisine, and shows how the gastronomy world has gradually become more diverse and plural, highlighting also chefs from countries outside the Europe-United States circuit.
Gaggan has also been known to host world-class restaurant chefs at four-handed dinners at his restaurant located in Bangkok’s hip Lumpini neighborhood. Lately, Gaggan is also proving to be a smart restaurant investor in the city, having opened businesses such as Meatlicious, a casual steakhouse/burger joint and the Sühring Twins' eponymous German restaurant. More recently, he inaugurated Gaa, a European-Asian fusion restaurant (where Garima Arora, the head chef, was recognized as the Best Female chef according to Asia’s 50 Best Restaurants) and Wet, a natural-focused wine bar - both run by Gaggan alumni.
On this episode of “What’s Burning”, Gaggan’s chat with Host Mitchell Davis includes conversation around eliminating hierarchy in the kitchen, nurturing budding chefs, and the cultural value of street food.
10/06/22 • 49 min
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 1000+ chefs from over 90 countries to support chef action on the SDGs. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress to achieve the 2030 Agenda. The Hub also lead the development of the Good Food For All Campaign that has been taken on by the UN Food System Summit to drive Public Engagement.
Paul is a strategic innovator and executive leader with demonstrated expertise in driving teams, connecting people, sustainability and development, and delivering impressive global solutions to complex community challenges. He is a passionate and dynamic leader with twenty five [25]+ years of proven expertise in Sustainability, Food Systems, Non-Profit Management, Communications, Campaigning and Advocacy, delivered through consistent and competitive methodologies, strong network development, superior client service and executive presence.
His extensive knowledge of the Not-for-profit sector and vast experience in managing complex stakeholder relationships is complemented by his work with communities in Africa, Asia, The Middle East, Europe and The Americas. A skilled communicator, with a narrative that entices people to get on board, Paul starts movements that make global impact and change. He possesses strong business acumen, and exceptional advocacy skills, with the ability to build deeply engaging relationships and influence decision makers, improve practices, drive change, and deliver impactful solutions to complex problems alongside communities around the world.
On this episode, Paul joins host Mitchell Davis and discusses the role food plays in the UN Sustainable Development Goals, climate change’s impact on our food supply, and why training as a chef shouldn’t be done in a bubble.
Follow Paul on Instagram @paulnewnham, Facebook @mrpaulnewnham, Twitter @SDG2AdvocacyHub and LinkedIn.
To learn more about Sustainable Development Goal (SDG) 2 Advocacy Hub, visit: https://sdg2advocacyhub.org
To learn more about Good Food For All, visit: https://www.goodfood4all.org
047: Barb Stuckey - Author of Taste and Chief Innovation & Marketing Officer at Mattson
What's Burning
09/20/23 • 62 min
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 Cornell Hotel School.
Barb has been at Mattson since 1997 and is currently Chief Innovation & Marketing Officer at North America’s most successful independent developer of foods and beverages. Mattson provides insights, strategy, innovation and product development services to retail CPGs, foodservice suppliers, ingredients suppliers, chain restaurants, and supplement companies. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert.
As part of Barb’s role in the innovation projects that make up her daily job, she is required to taste food and figure out how to make it better. After more than 2 decades doing this, she’s honed her tasting skills and ability to help others make food taste better. She shared this insight with the world when her book Taste: Surprising Stories & Science About Why Food Tastes Good was published in 2013. The paperback version is simply titled TASTE.
Barb was instrumental in helping The San Francisco Cooking School integrate the science of taste into their curriculum by teaching the fundamentals of taste to each incoming class during the school’s 10 years in San Francisco.
Barb has served on non-profit boards including La Cocina, San Francisco’s incubator for low-income women of color, The Plant Based Food Association, and the Robert Mondavi Institute for Wine & Food Science at the University of California, Davis, and Mattson. Barb is also a contributor to Forbes.com where she writes about the food industry.
Barb is a performer at heart, and has given dozens of talks across the food and beverage industry, as well as a short TED Talk on umami at the main TED Conference on the mainstage in Long Beach.
Barb lives with her hyper-taster husband and two artisan cats, and splits her time between San Francisco and Healdsburg, in the heart of Sonoma wine country. She can be bribed with good tomatoes.
On this episode, Barb joins host Mitchell Davis and explores the concepts of “taste empathy” and “stomach share,” plus discusses the importance of learning how to taste critically in order to cook.
Follow Barb on Instagram @barbstuckey and LinkedIn https://www.linkedin.com/in/barb-stuckey-3110b51/
For more on Barb and Mattson, visit: www.MattsonCo.com
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FAQ
How many episodes does What's Burning have?
What's Burning currently has 49 episodes available.
What topics does What's Burning cover?
The podcast is about Culinary, Podcasts, Education, Arts and Food.
What is the most popular episode on What's Burning?
The episode title '048: Mark Bittman – Author & Food Activist' is the most popular.
What is the average episode length on What's Burning?
The average episode length on What's Burning is 56 minutes.
How often are episodes of What's Burning released?
Episodes of What's Burning are typically released every 14 days.
When was the first episode of What's Burning?
The first episode of What's Burning was released on Jan 5, 2022.
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