The Terroir of Honey - Carla Marina Marchese

Emmy's Spaghetti Shack Part 1 - Emmy Kaplan

Meet Emmy Kaplan: founder of Emmy's Spaghetti Shack in San Francisco. 26 years ago, she opened this iconic neighborhood spot with no money, no permits, and a baby on the way. With grit and a sense of punk rock and fun, she brought the restaurant to life and ushered it into its next phase. And after surviving the Dot Com Bubble, Housing Bubble, and COVID, her biggest advice: keep your accounting tight and don't spend what you don't need to.

The Terroir of Honey - Carla Marina Marchese

Carla Marina Marchese is the founder of Red Bee Honey and The American Honey Tasting Society, as well as the author of 4 books. She has made a career out of being a foremost honey sommelier, having a deep understanding about the plants, regions and bees that define the diverse flavors of honey. If you've ever had a question about honey – from flavor, to health benefits, to edibility – consult Marina. Fun fact from this episode: you sure can eat honey from 10,000 years ago. But should you bother? Books The World Atlas of Honey [https://www.amazon.com/World-Atlas-Honey-Marina-Marchese/dp/0520397703/ref=sr_1_1?crid=2FBES08NKNAFH&dib=eyJ2IjoiMSJ9.nMu0jknhc38afxR4XuUy3TlMvlIWLOKzGaI64D-T6ePEznZG2mPxqP1Fv6JA-E3HFYb0a_B1_XPcmdrzSakfYZLzeNlxvl0QSyPwMYKOsnxm590TW4vs-bsPFAko6LOB2KTGOqKlit0Wy2XLAlvuQlJKvOmCBnBv4-3_ScgS0voSkrGiKZjwB7U9sNkwMaYg5BeW2xEoZDoz-iJczuG_TaZQ-jUFnzkXoWSxWFL0XOQ.Ia3jsLjJzaPFSIZmuFN7evPOY1imD6nZGVk4znoDVCk&dib_tag=se&keywords=marina+marchese&qid=1776351513&sprefix=marina+marches%252Caps%252C228&sr=8-1], 2024 Honey for Dummies [https://www.amazon.com/Honey-Dummies-C-Marina-Marchese/dp/1119780934], 2021 The Honey Connoisseur [https://www.amazon.com/Honey-Connoisseur-Selecting-Tasting-Varietals/dp/1579129293/ref=sr_1_3?crid=2FBES08NKNAFH&dib=eyJ2IjoiMSJ9.nMu0jknhc38afxR4XuUy3TlMvlIWLOKzGaI64D-T6ePEznZG2mPxqP1Fv6JA-E3HFYb0a_B1_XPcmdrzSakfYZLzeNlxvl0QSyPwMYKOsnxm590TW4vs-bsPFAko6LOB2KTGOqKlit0Wy2XLAlvuQlJKvOmCBnBv4-3_ScgS0voSkrGiKZjwB7U9sNkwMaYg5BeW2xEoZDoz-iJczuG_TaZQ-jUFnzkXoWSxWFL0XOQ.Ia3jsLjJzaPFSIZmuFN7evPOY1imD6nZGVk4znoDVCk&dib_tag=se&keywords=marina+marchese&qid=1776351513&sprefix=marina+marches%252Caps%252C228&sr=8-3], 2013 (this one lives on my shelf, and I highly recommend) Honeybee: Lessons from An Accidental Beekeeper [https://www.amazon.com/Honeybee-Accidental-Beekeeper-Marina-Marchese/dp/1579128157/ref=sr_1_4?crid=2FBES08NKNAFH&dib=eyJ2IjoiMSJ9.nMu0jknhc38afxR4XuUy3TlMvlIWLOKzGaI64D-T6ePEznZG2mPxqP1Fv6JA-E3HFYb0a_B1_XPcmdrzSakfYZLzeNlxvl0QSyPwMYKOsnxm590TW4vs-bsPFAko6LOB2KTGOqKlit0Wy2XLAlvuQlJKvOmCBnBv4-3_ScgS0voSkrGiKZjwB7U9sNkwMaYg5BeW2xEoZDoz-iJczuG_TaZQ-jUFnzkXoWSxWFL0XOQ.Ia3jsLjJzaPFSIZmuFN7evPOY1imD6nZGVk4znoDVCk&dib_tag=se&keywords=marina+marchese&qid=1776351513&sprefix=marina+marches%2Caps%2C228&sr=8-4], 2009

Life at One Michelin Star - Malyna Si

Malyna Si is Florida's first female chef with a Michelin Star, and the road to getting it wasn't simple or easy. But somehow, at the end of an 16-hour shift, she'd still manage to make herself a 3-course dinner at home. And she's never yet had boxed mac and cheese... In this conversation, she tells us what keeps her in the industry, what makes it hard to stay, and how she climbed her way from cleaning a dairy production plant to the top of Florida's cooking scene. Since recording, Malyna has also featured on America's Culinary Cup! You can find it on Hulu, Amazon Prime, CBS, and more! One note of apology: I waited a long time to publish this episode because it has some intermittent sound issues. I hope you enjoy it nonetheless!

Working with Women - Gabrielle Smith

In this episode excerpt, Chef Gabrielle lets us know that working in an all-female kitchen is no Planet Gazorpazorp... in fact... it's pretty great! Listen to how they prioritize honest communication to get ahead of any management pitfalls.

Cultural Shocks - Gabrielle Smith

In this episode of Burnt Woman, I chat with Gabrielle Smith. Personally, I love hearing about other cultures and grand adventures of moving to new places, so I loved hearing about Chef Gabrielle's experiences moving from the U.S. to Norway, back to the U.S., and then going from fine dining kitchens to a country club, and then male-dominated kitchens to female-dominated kitchens. Talk about cultural shocks! And, whether you've been in the industry 10 days or 10 years, she's got some great advice for you and your career.