Adrian Mantes is an up and coming . Who loves Italian food and music.Born in the Philippines always in the kitchen with mom and grandma while they cooking. Chefs Mantes did not start a Career in the kitchen right away.Before he became a chef he use to have a Career as medical and billing code.
on this episode, I talk about going back to work in the kitchen after having a stroke ,two months ago. How i mentioned it can honestly say ,it can be a very traumatic feeling, also how I do my best to recover and do what i love.
In this episode of the show, I talk about my recovery from my stroke . Also how my diet have drastically changed due to.my high blood pressure and how I was introduced to the Dash diet by my doctor to reduce my blood pressure .
In this episode of the show, I shared the details of what happened to me. On February 14 , where I found I was a stroke while I was on my way to work . Also found I tested positive for covid. How I want to share my experience. For burnout ,stress and not to neglect your health.
On this episode of the show for black history month. I get to highlight some amazing black chefs that are making impact in the culinary industry. https://www.nytimes.com/interactive/2019/07/16/dining/black-chefs-restaurants-food.html?smid=url-share
In this episode of the show I talked about. The Coca-Cola addiction this small town in mexico has with the bubbly beverage. Also, how diabetes is running havoc in this small town. Due to economic crisis and lack of fresh running water.
In this episode of the show, I talk about this famous butcher shop in Japan. Rise to internet stardom has led to an explosion in customers,signing up and anxious to try what has become one of the rarest foods in the world.
In this episode of the show, I talk about the recent framer protest.Going across europe due to government taxing farmers, also importing products from other countries like Ukraine. Instead of helping the actually helping the farmers. https://youtu.be/vsUD4QzDZkg?si=AZQuStsacXKPVSJy
In this episode of the show, I explore the latest culinary trends. Coming out of Hong Kong called Suodiu, which translates to (suck and spit), the dish was created by. Delivery boatmen who ran out of food 🪨🪨🪨🍳🍳 🌶 🌶 🌶
In this episode of the show, I shared my personal opinions.On a landlord in Manhattan who charged 5700 a month for a one bedroom. BUT tenants are not allowed to cook meat of any kind in the apartment.
In this episode of the show, I shared my opinions. On the new FDA approves lab grown chicken in the US. If you are poultry, lover, there's a question you got to ask yourself. How can you tell what kind of chicken you buy for dinner.
In this episode of the show, I talked about Japanese ice cream maker Cellato. Who recently broke the guiness World Record for the most expensive scoop of ice at 6,695 dollars for 4.4 ounces.THE ingredients for this super luxurious ice cream are white truffle, Parmigiano Regginao, Sake lee and edible gold leaf for the piece the resistance 😉. https://youtube.com/shorts/B0bm-hWfiGQ?feature=share
They say life is like box chocolate and chef Chris Roditis. Live move by the beat of his own drum by pursuing what he chooses to do.
In this episode, I explored the role water plays in our daily life. And how chefs use water as one of the most important ingredients in the kitchen. From braising, stocks, sous vide .🚿💧💦💦
On this episode I explored the future of restaurant dinning. French start-up Zephalto has just announced plans to send tourists to the stratosphere In a space balloon by 2025.
On this episode i share my thoughts on the new guiness book record. For the longest ever cooking shift. Nigerian Chef Hilda Baci broke the previous record. Of Chef Lata Tondon of India of 87hours and 45 minute 👩🍳👩🍳👩🍳👩🍳
On this episode I talk about entomophagy. The human consumption of bugs and insects, recently Switzerland scientists. Published an article about promoting children's should eat bugs instead of chocolate.
This episode is dedicated in love memory of Chef G. An incredible young chef who's gone too soon.🫗🥃👨🍳
On this episode of the show . I talk about how your favorites beers companies are leaned .into A.I to create your favorite beers. BECKS recently entered a multi-year agreement with an a I life science company PiPa to push more plant based ingredients .
On this episode of the show .I share my thoughts on the tragedy that happened a few week ago in deadly. Fire that kills 20,000 cattle in Texas .
On this episode of the show ,I talk about how poppy seed bagel. Is raising high brows in the pentagon . Because member of the armed forces who eats bagels with poppy seeds. Thend to fail random drug tests. Details about the article in link below 👇US troops warned about poppy seeds ahead of drug tests - New York Post https://nypost.com/2023/02/22/us-troops-warned-about-poppy-seeds-ahead-of-drug-tests/
On this episode of the show I get to share .My thought with you on how tone deaf, some coporates companies are. And how they choose to celebrate black history month even they when they screw up. By serving stereotypical food to African Americans kids at school lunches. 🍗🧇🧇🍗🍗🍉🍉🍉🍉
On this episode of the show ,I talk about what causing the price of eggs. Skyrocket nationwide but the cost of egg climbed the most last year and peoples are scrambling to keep up. Breakfast at most restaurants contain a lots of eggs in their menus. And chef are hiking their food price that contain this breakfast staple.
On this episode of the show I got the opportunity. To talk to Chef Gregory Burgie about how he fell in love with ,cooking by watching live with Emeril with his grandmother. Chef Burgie is a very interesting individual,from injuring his left hand on freak firework accident that almost took his life. By changing the odd against him to become and incredible Chef who doesn't let his Injury stop from becoming an amazing human.
On this episode of the I get to talk about. The story or a rare lobster name cheddar that was caught and almost end up a customer dinner.
I've covered a lots of topic about the restaurant and hospitality industry on the podcast.Not in my wildest mind would I think about sending my mom or any mother, figured of mine a vase with half fried chicken and flowers.In my opinion I feel like the fast food company is a little out of touch with their marketing strategies.When it comes to a holiday like mother's day.
On this episode of the show I talk about.An interesting article about a popular breakfast ,cereal that's making peoples sick in four states.And that popular cereal is lucky Charms ,at least 139 peoples have reported they vomited and had diarrhea after eating a bowl of the cereal.The FDA and The DOH said it has received either Complaint and potentially associated with the lucky Charms.I feel like when you go to the grocery store and buy your favorite breakfast cereal ,you shouldn't feel like you ...
Don't eat old Thanksgiving leftovers.once the leftovers are put away in the fridge,you have a few days to eat them before they become bad. The amount of day you have until you can eat your amazing Thanksgiving leftovers is 3 to 4 days max. Happy Thanksgivings thank you for listening until next eat well
On this episode of the show I get to talk about the weirdest food, from around the world. It's time to take a trip around the world and delve into all the usual food that peoples consider staples food in theirs countries.from Haggis in Scotland ,black pudding (blood sausage) to century old egg from China.https://youtu.be/40sOu3CCyK8
On this episode of the show I want to shared my thoughts , on the new ways the fast food restaurant and hospitality industry are coming up with solutions to the labor shortage that they facing. Some of us in the restaurant industry see robots as taking over some kitchen and eliminating chefs and cooks.But other in the industry see as costs saving revolutions. However you feel about the existence of A.I or Robots in the kitchen it happening.In my point of view it doesn't look like what the Jetson...
