On the Job in a Restaurant

Ebook

Restaurant Owners

Ebook

Sous Chef

Ebook

Pop Up Restaurant Bible

Ebook

Pop Ups For Idiots

Ebook

Success In the Bakery Eatery

Ebook

Sexy Dinner

Ebook

Dinner Parties Made Easy

Ebook

Entertaining Made Easy

Ebook

Chefs

Ebook

The Dinner Party

Ebook

Dream Jobs If You Like Food

Ebook

Success In the Chinese Eatery

Ebook

How Do They Do It? The Fast Food Edition - Food Book for Kids | Children's How Things Work Books

Ebook

The Urban Homestead (Expanded & Revised Edition): Your Guide to Self-Sufficient Living in the Heart of the City

Ebook

Fine Dining: The Secrets Behind the Restaurant Industry

Ebook

The Amazing History of Food

Ebook

Bread and Pastry Recipes: of the World Famous Chefs (United States - Canada - Europe)

Ebook

The Next Course: Reinventing the Modern Urban Restaurant

Ebook

My African Restaurant Adventure: Branding Afro Flavour

Ebook

Success In the Food Catering Business

Ebook

Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine

Ebook

Slim by Design: Mindless Eating Solutions for Everyday Life

Ebook

So, You Want to Be a Chef?: How to Get Started in the World of Culinary Arts

Ebook

Classic Restaurants of Chapel Hill and Orange County

Ebook

Street Food Success

Ebook

My African Restaurant Adventure: Post Pandemic Revised Edition

Ebook

How Does McDonald's Work?: "A Look Behind the Golden Arches: The World of Franchising."

Ebook

The Most Memorable Italian Meals

Ebook

Success In the Asian Eatery

Ebook

The Original White House Cook Book: Cooking, Etiquette, Menus and More from the Executive Estate - 1887 Edition

Ebook

Little Lawyers: A Kids Guide to Becoming a Lawyer

Ebook

The Lemonade War

Ebook

Whose Hands Are These?: A Community Helper Guessing Book

Ebook

Best Babysitters Ever

Ebook

I Want to Be a Teacher

Ebook

Belinda Baloney Changes Her Mind

Ebook

You Can Be a Ballerina (Barbie: You Can Be Series)

Ebook

Backyard Bears: Conservation, Habitat Changes, and the Rise of Urban Wildlife

Ebook

Can You Become a Social Media Influencer?: An Interactive Adventure

Ebook

Entrepreneur Kids: Launch Your Own Business: Launch Your Own Business

Ebook

Dream Big for Kids

Ebook

From an Idea to Nike: How Marketing Made Nike a Global Success

Ebook

101 Life Skills Every Kid Needs to Know - How to set goals, cook, clean, garden, be a good friend, succeed at school, save money, deal with emergencies, mind your pet, manage your time and more tips.

Ebook

Curious George Lemonade Stand

Ebook

Let's Meet a Dentist

Ebook

Crow Smarts: Inside the Brain of the World's Brightest Bird

Ebook

The Berenstain Bears Visit Big Bear City

Ebook

Let's Meet a Veterinarian

Ebook

Protecting Your Home: A Book About Firefighters

Ebook

The Best Seat in Kindergarten

Ebook

Fancy Nancy: Nancy Clancy, Secret Admirer

Ebook

Electricians

Ebook

HVAC Techs

Ebook

Pararescue Corps

Ebook

The Get Rich Quick Club

Ebook

Clothesline Clues to Jobs People Do

Ebook

Kid Power Strikes Back

Ebook

Breaking News: How to Tell What's Real From What's Rubbish

Ebook

Whose Hat Is This?: A Look at Hats Workers Wear - Hard, Tall, and Shiny

Ebook

When Grandma Gives You a Lemon Tree

Podcast episode

Andre Natera – The Culinary Yoda: I think what I'm most proud of as a chef is the people that I've worked under me. The different people that I've seen come up from a cook right out of culinary school or maybe even a cook with no culinary school that maybe grows into a sous chef positi...

Podcast episode

737: Jennifer Weishaupt on Engineering Ideal Operations: Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged...

Podcast episode

Daniel Humm: How The World's Greatest Chef Found Purpose (In Plants)

Podcast episode

532: The One Thing You MUST Do Before Opening a Restaurant with Vitaly Paley:   Chef Vitaly Paley hails from Belarus the former Soviet Union. In the 1970's Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at Julliard studying piano, Paley traded in his...

Podcast episode

732: Michael Gulotta on Employees-First Culture: Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened , where he was named Chef de Cuisine in 2007 and led the...

Podcast episode

070: Taking Risks and Saying Yes with Jeff Gordinier: Let’s Fix Work Episode 70 This week's podcast features a guest who was a real treat for me. I’d like to introduce you to my friend, Jeff Gordinier, Food and Drinks Editor at Esquire Magazine. Jeff is also the author of a book about the most famous...

Podcast episode

Feeding Frenzy: Buffets, Consumerism + the Allure of Overabundance!

Podcast episode

67 - Restaurant Trends 2018 Part II: We look at what will be driving consumers in 2018 and the trends you can surf to profit from it.

Podcast episode

Restaurant: How It All Began: In the 1760s, a new kind of establishment started popping up in Paris, catering to the French and fancy. These places had tables, menus, and servers. They even called themselves “restaurants,” and you might have too, were it not for one key difference: these restaurants were places you went not to eat. Well, not to chew anyway. Because they weren’t in the business of feeding their genteel clientele, but of soothing their frayed nerves —with premium medicinal soups. Soups which were also called “restaurants”! In this episode: How restaurants evolved from a soup to a chic Parisian soup spa to the diverse, loved—and sorely missed—solid food eateries of today. Guests:  Rebecca Spang is a professor of history at Indiana University. Stephani Robson is senior lecturer at the Cornell School of Hotel Administration. Footnotes & Further Reading:  For more on early bouillon-sipping establishments and the rise of restaurants, take a peek at Rebecca Spang’s book, T

Podcast episode

86 - Restaurant Ideas from Princess Cruises: We look at how Princess Cruises have redefined the dining experience for their customers to create the experiences that they want.

Podcast episode

Ep. 43: How to Make Paleo Work for You with Michelle Tam of Nom Nom Paleo: Our guest today is one of the most respected paleo bloggers on the web - and for good reason. Besides creating creates award-winning recipes, she’s also published a New York Times Bestselling cookbook, Nom Nom Paleo: Food for Humans, in...

Podcast episode

015, Renee Boughman: F.A.R.M. Cafe: Renee Boughman is from Belmont, NC. She earned a Master's degree in history and another degree in Culinary Arts. While working in fine dining establishments in the North Carolina high country, Renee joined with other citizens in a grassroots effort to...

Podcast episode

How the La Cocina incubator has bolstered women- and immigrant-led food businesses: This week, we’re excited to welcome some of the stars of the WE ARE LA COCINA cookbook and the—Leticia Landa, Nite Yun, and Nafy Flatley—to Salt + Spine, the podcast on stories on cookbooks.

Podcast episode

944: David Bancroft Chef/Owner at Acre and Bow & Arrow: Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: David Bancroft is the Chef/Owner of and , both in...

Podcast episode

15: Hot Food Trends with Janet Helm, MS, RDN: A few weeks ago, I traveled to Chicago for the Food & Nutrition Conference and Expo, fondly known as FNCE. In addition to attending scientific sessions and hearing from thought leaders like CNN's Sanjay Gupta, Kimbal Musk, co-founder of...

Podcast episode

Award-winning chef José Andrés on cooking, creativity, and learning from the best

Podcast episode

Mark Welker – Set Goals and Make Them Happen: Mark Welker is the executive pastry chef at “Make it Nice” group which includes Eleven Madison Park and NoMad (New York, L.A., Las Vegas, and London). He was raised in Indiana, went to culinary school in Kentucky,

Podcast episode

Should Fine Dining Exist?: The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world. People fly in from all over the globe to pay $500 per person for the hyperlocal tasting menus dreamed up by chef/owner Rene Redzepi. But a couple months ago, Redzepi announced the restaurant will close next year because it had become unsustainable, “financially and emotionally.”

Podcast episode

Green Giant! The Juice King Of New York With Marcus & Teresa Antebi #127: In this episode you'll learn how Marcus and his partner Michael Karsch created their empire and became the 'juice kings' of New York, and every industry secret nobody else dares to tell.

Podcast episode

411 : Excellence, Approachable Coffee and Always Learning w/ Kenneth Thomas of Umble Coffee and Coffee 101 Podcast: Opportunities for specialty coffee still abound in certain areas of the American South. With those opportunities comes challenges of communicating coffee in a way that both meets people where they are, and helps open them up to new experiences that...

Podcast episode

What is Specialty Coffee?

Podcast episode

552: Rob Evans on Growing by Taking Risks: Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little...

Podcast episode

Blueberries’ Role in the Restaurant of the Future

Podcast episode

740: Anthony Cruz & Gene Colley on The Pursuit of Perfection: Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their pop-up fish taco concept, Gulf...

Podcast episode

115. T&T Open Mic: Ted Grant, Viveau: “We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” -Alfred Newman   I am so excited about this- graceful disruptors in the CPG (consumer packaged goods) space!! You...

Podcast episode

654: Jessica, Jill, & Jennifer Emich on Creating Community: Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer...

Podcast episode

522: How to Raise $450,000 With Name & E-mail List with Chef Thierry Rautureau: Chef Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquainted with fresh homegrown ingredients and cooking at a young. After Apprenticing throughout...

Podcast episode

680: Aaron Chamberlin on Building Community Through Food: Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a very early age, and already...

Podcast episode

? Jorge Gaviria on the third wave of masa

Podcast episode

Future Ecologies presents: Race Against Climate Change