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Repertoire
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เข้าร่วมเมื่อ 12 พ.ย. 2021
Repertoire is a place for hospitality professionals to find inspiration and tools to achieve their goals - subscribe for interviews, tutorials, advice, and more!
Alessandra Ciuffo | Food “Unicorns”, Documenting in Kitchens, and Growing Food Media - Ep. 168
In this episode of the Repertoire Podcast, Justin Kana interviews Alessandra Ciuffo, a culinary content creator and professional chef known for her impressive journey from a young competitor on Food Network to a successful food media personality. Alessandra shares insights about her experiences in culinary school, working with renowned chefs like Rocco Sacramone, and building her brand, Flavors by Alessandra. She discusses the importance of mentorship, navigating food media, and balancing personal passions with professional commitments. Alessandra also offers advice for aspiring chefs and content creators, emphasizing the significance of resilience, continuous learning, and authenticity in the culinary industry.
Alessandra's Site: alessandraciuffo.com/about/
Flavors by Ale on IG: flavorsbyale?hl=en
Trattoria l'Incontro: trattorialincontro.com/
ICE Culinary Program: www.ice.edu/campus-programs/culinary-arts-associate-degree
Rachael Ray: rachaelray.com/
If you come across something you ended up having to search for, send me a message to help make this Show Notes better!
-
🤑 To learn more about courses, community, and coaching for hospitality creators: www.joinrepertoire.com/
Join Repertoire Pro Community: www.joinrepertoire.com/pro-membership
00:00 Welcome Alessandra
01:30 Alessandra's journey from Food Network to culinary school
05:15 The impact of mentorship: Chef Rocco Sacramone
12:45 Working with Rachel Ray
18:20 Deciding to attend culinary school
23:10 Balancing business school and culinary passion
28:30 Advice for aspiring chefs in business school
34:15 Navigating food media and content creation
41:00 Culinary school experiences and insights
47:30 The importance of documenting and sharing culinary journey
52:15 Challenges and pressures in food media
57:40 Future goals and exploring new culinary territories
1:03:10 Rapid fire questions and final thoughts
1:10:00 Alessandra's parting advice and closing remarks
Alessandra's Site: alessandraciuffo.com/about/
Flavors by Ale on IG: flavorsbyale?hl=en
Trattoria l'Incontro: trattorialincontro.com/
ICE Culinary Program: www.ice.edu/campus-programs/culinary-arts-associate-degree
Rachael Ray: rachaelray.com/
If you come across something you ended up having to search for, send me a message to help make this Show Notes better!
-
🤑 To learn more about courses, community, and coaching for hospitality creators: www.joinrepertoire.com/
Join Repertoire Pro Community: www.joinrepertoire.com/pro-membership
00:00 Welcome Alessandra
01:30 Alessandra's journey from Food Network to culinary school
05:15 The impact of mentorship: Chef Rocco Sacramone
12:45 Working with Rachel Ray
18:20 Deciding to attend culinary school
23:10 Balancing business school and culinary passion
28:30 Advice for aspiring chefs in business school
34:15 Navigating food media and content creation
41:00 Culinary school experiences and insights
47:30 The importance of documenting and sharing culinary journey
52:15 Challenges and pressures in food media
57:40 Future goals and exploring new culinary territories
1:03:10 Rapid fire questions and final thoughts
1:10:00 Alessandra's parting advice and closing remarks
มุมมอง: 135
วีดีโอ
This Chef's Pop-Up Productivity Tips
มุมมอง 1364 หลายเดือนก่อน
A clip from my conversation with Chef Eddie Shepherd of The Walled Gardens in the UK. Full episode: th-cam.com/video/1mWqo7StF2s/w-d-xo.html Full audio episode: repertoire.simplecast.com/episodes/eddie-shepherd-167 Show Notes: Eddie's Site: www.veggiechef.co.uk/ Eddie on IG: eddiesheps Eddie on TH-cam: th-cam.com/channels/ngvey2c-hIhIpFW5iuQ1kw.html Eddie's food photography tutoria...
Is Restaurant Experience STILL Worth Getting?
มุมมอง 1184 หลายเดือนก่อน
A clip from my conversation with Chef Eddie Shepherd of The Walled Gardens in the UK. Full episode: th-cam.com/video/1mWqo7StF2s/w-d-xo.html Full audio episode: repertoire.simplecast.com/episodes/eddie-shepherd-167 Show Notes: Eddie's Site: www.veggiechef.co.uk/ Eddie on IG: eddiesheps Eddie on TH-cam: th-cam.com/channels/ngvey2c-hIhIpFW5iuQ1kw.html Eddie's food photography tutoria...
Eddie Shepherd | Productivity in Pop Ups, Skill Stacking, and Plant-Based Tasting Menus - Ep. 167
มุมมอง 2144 หลายเดือนก่อน
Show Notes: Eddie's Site: www.veggiechef.co.uk/ Eddie on IG: eddiesheps Eddie on TH-cam: th-cam.com/channels/ngvey2c-hIhIpFW5iuQ1kw.html Eddie's food photography tutorial: th-cam.com/video/rwF6DgsYHjU/w-d-xo.html Eddie's Dandelion videos: th-cam.com/video/JqHc42uKSrI/w-d-xo.html Books: Grant Achatz Alinea Cookbook: geni.us/SRFRQW Fat Duck cookbook: geni.us/GArtSA Disclaimer: I earn...
On "Quantifying Cooking Performance" - My Message to David Chang
มุมมอง 6294 หลายเดือนก่อน
Get Total Station Domination (for YOU or for YOUR TEAM): www.joinrepertoire.com/tsd If you're David Chang, email me: justin@justinkhanna.com David Chang's Episode: www.theringer.com/2024/3/21/24107541/quantifying-cooking-performance-and-how-to-menu-musso-franks-grill My Prep List: th-cam.com/video/mHlecuGSNRg/w-d-xo.htmlsi=mVLpIThDVwVfbW9Y Reps videos: th-cam.com/video/ARoV2qnyR3E/w-d-xo.html M...
Myles Snider | How to Cook Intuitively, Growing Online, and Techniques-over-Recipes - Ep. 165
มุมมอง 434ปีที่แล้ว
Show Notes: Myles's Course: 8020cooking.com Myles on Twitter: myles_cooks Myles's Substack: mtcookingclub.substack.com/ Get 3 months FREE of 7shifts for your business: www.joinrepertoire.com/7shifts Heartwood - Tulum: www.heartwoodtulum.com/ Vespertine - LA: www.vespertine.la/ Destroyer - LA: www.destroyer.la/ Meteora - LA: meteora.la/ Mission Chinese Food Cookbook - Danny Bowien: g...
Ki Chung | Standing Out On the Line, Nervousness, Eating to Learn, and Work You Can Sustain Ep. 164
มุมมอง 376ปีที่แล้ว
In this episode, I'm joined by Chef Ki Chung of Bar Maze in Honolulu. Expect a lot of topics in this conversation, we talk about his journey to becoming a chef, including his time at French Laundry, Commis, and Aubergine. He also discusses the importance of creating a positive work culture in the restaurant industry, nervousness, improving team culture, and eating to learn. Show Notes: Ki on IG...
Perfecting primary location before opening multiple others…
มุมมอง 38ปีที่แล้ว
#joinrepertoire #repertoirepodcast #chefinterview #hospitality #justinkhanna #suzannevizethann
Importance of communication in running a restaurant. #shorts
มุมมอง 29ปีที่แล้ว
#joinrepertoire #repertoirepodcast #chefinterview #hospitality #justinkhanna #suzannevizethann
“Chefs are as good as the ingredients they use” #shorts
มุมมอง 40ปีที่แล้ว
#joinrepertoire #repertoirepodcast #chefinterview #hospitality #justinkhanna #suzannevizethann
Prioritising mental health for chefs… #shorts
มุมมอง 36ปีที่แล้ว
#joinrepertoire #repertoirepodcast #chefinterview #hospitality #justinkhanna #suzannevizethann
Espresso machine in restaurants? Any coffee geeks here?? ☝🏼 #shorts
มุมมอง 47ปีที่แล้ว
#joinrepertoire #repertoirepodcast #chefinterview #hospitality #justinkhanna #suzannevizethann
Suzanne Vizethann | Chef’s Mental Health, Operational Excellence, Empathy in Hiring - Ep. 163
มุมมอง 131ปีที่แล้ว
Chef Suzanne Vizethann talks about her successful breakfast and brunch restaurant, Buttermilk Kitchen. She shares her insights on taking advantage of an underserved market, building a team, and the importance of communication. Additionally, she discusses the operational strategies that set her restaurant apart, including the use of high-quality ingredients, transparency with guests, and impleme...
"Hostile" Hospitality, A Failed Chef-Restaurateur, Delivery Financials, and more - Ep. 162
มุมมอง 171ปีที่แล้ว
In this episode of the Repertoire podcast, host Justin Khanna shares his excitement about the return of solo episodes. Khanna highlights some of the most popular stories covered in past episodes, including a Twitter thread by startup founder Nick Huber, about the reality of running a profitable restaurant. The thread features a cautionary tale about a chef turned restaurateur who failed after o...
Keep personal and professional different even in a family-run business!
มุมมอง 38ปีที่แล้ว
Keep personal and professional different even in a family-run business! Full Episode: th-cam.com/video/WUm_KI_HhH4/w-d-xo.html #customerexperience #customerexperiencematters #food #chef #restaurant #restaurantlife #foodexperience #customers #branding #podcasting #podcasters #chefpodcast #chefinterview #justinkhanna #repertoirepodcast #hospitalitymanagement #restaurantmanagement #finediningfood ...
Chef Content Creators are giving the same hours if not more as a “normal” chef
มุมมอง 37ปีที่แล้ว
Chef Content Creators are giving the same hours if not more as a “normal” chef
This is how Junoon NYC flipped pani-puri (semolina puffs) with modern techniques 🍴
มุมมอง 179ปีที่แล้ว
This is how Junoon NYC flipped pani-puri (semolina puffs) with modern techniques 🍴
Junoon’s Akshay Bharadwaj’s Advice for Chefs of the Next Generation… 🧑🏽🍳
มุมมอง 70ปีที่แล้ว
Junoon’s Akshay Bharadwaj’s Advice for Chefs of the Next Generation… 🧑🏽🍳
Junoon’s Akshay Bharadwaj’s Book Recommendations for Chefs 📚
มุมมอง 94ปีที่แล้ว
Junoon’s Akshay Bharadwaj’s Book Recommendations for Chefs 📚
Akshay Bhardwaj | Family-Run Restaurants, Indian Fine Dining, and Finding Balance - Ep 161
มุมมอง 595ปีที่แล้ว
Akshay Bhardwaj | Family-Run Restaurants, Indian Fine Dining, and Finding Balance - Ep 161
Noma's News, The Menu, and AI Eating Food | Ray Delucci - Ep. 160
มุมมอง 321ปีที่แล้ว
Noma's News, The Menu, and AI Eating Food | Ray Delucci - Ep. 160
We need to talk more with numbers when discussing these grave issues
มุมมอง 28ปีที่แล้ว
We need to talk more with numbers when discussing these grave issues
Where to start your journey with Gastrophysics you ask?
มุมมอง 47ปีที่แล้ว
Where to start your journey with Gastrophysics you ask?
Check out how Eneko likes his eggs in the morning…
มุมมอง 39ปีที่แล้ว
Check out how Eneko likes his eggs in the morning…
There has to be a plan set in place before executing big ideas!
มุมมอง 13ปีที่แล้ว
There has to be a plan set in place before executing big ideas!
Bread to Beverage: A Delicious Innovation
มุมมอง 36ปีที่แล้ว
Bread to Beverage: A Delicious Innovation
Corey Chow’s idea of having fun at work is to inspire others around him!
มุมมอง 35ปีที่แล้ว
Corey Chow’s idea of having fun at work is to inspire others around him!
Asking for help shouldn’t be this daunting, next time you are stuck, just ask for help!
มุมมอง 27ปีที่แล้ว
Asking for help shouldn’t be this daunting, next time you are stuck, just ask for help!
Eneko Axpe | Gastrophysics, Delicious Sustainability and Wrestling Texture - Ep 159
มุมมอง 203ปีที่แล้ว
Eneko Axpe | Gastrophysics, Delicious Sustainability and Wrestling Texture - Ep 159
french laundry
Great interview Justin!
thanks for doing this Mr. Khanna.
I've been a long-time listener to both of your channels. I appreciate all of the content you have put out over the years and share your videos to my line cooks and Sous. If this is the starting point for a new era of your channel, I am thrilled. Great episode and excellent topics for us chefs who are working on continued growth.
One of the recent questions I saw answered was "is there a certain way to calculate ingredients for a garum or miso?" and the answer was "If trying something new, start with a reasonable looking recipe and then scale off their ingredient list to the final batch size I have in mind."
and for this reason, I believe it comes down to the three R's we've learned in school. Reduce, reuse, recycle. When writing recipes, we sometimes narrow it down to bare bones recipes that can be adapted. Does this expand and apply to all techniques a restaurant uses, such as those steam buns?
A lot of this resonates deeply. Great content, I'll have to check out the book.
I agree with your side. There's so many factors if someone is good or not. To me, I just care if they are "hungry", because that means they are willing to go that extra step to learn. And in my experience, everyone whobis hungry ALWAYS ends up as one of the key players on the line.
🤡 clown & co.
Saw his book in China!
Valuable information thank you
"Enjoying the microcosm that the macrocosm made possible" to refer to the activity of sipping coffee while learning about the cosmos was so eloquently put.
Nah you aren’t the rapping chef. No my rapping chef 😂
Much respect for him taking the club route. Great opportunity. Same move as Alex Lee the original chef de cuisine from Daniel when it was three Michelin stars, and amongst the best restaurants in the world.
waht was the verdict on your mise shoes? any feedback?
Brilliant !!!
techniques over recipes is how every trained cook learns ... how is this atributed to this guy as if he came up with the concept ... its what french cooking is all about and what made it famous ... americans love taking credit for other cultures work
Respectfully, where is that video series breakdown of The Menu?
Embrace the suck
As I am expanding into brunch, I greatly appreciate this advice, as well as the advice you personally had on our hot seat session a couple months back. Can't wait for the new episode!
Thanks for listening!
What a great interview !!
Appreciate you listening Burhan!
29:54 all too relatable lmao. I was the only one at my previous job who would come up with specials and features for the week besides the head chef (I was only a line cook) and just basked in the compliments of my fellow cooks. I was then asked to explain a dish to a table and suddenly all my intimate knowledge of the dish and ingredients turned into "it's an umm pork belly with seasonings and a puree and some micro green form a garden that's like my Garden"😂
Very true words
"B.S. Radar" is real.
Dude, awesome stuff. I've been doing this for 28 years, and there's always room to learn more.
Justin, I don't know how your content continues to be criminally underrated. I share it with all of my friends in the industry and it helps me as a chef owner as well. Keep up the great work! This interview with Eneko was interesting and outside of the box. I look forward to more interviews and insightful videos!
Good episode 👍🏻
This is great. Enjoyed listening to this!
Love these kinds of podcasts :)
📝📝📝📝🔥🔥🔥🔥🔥👌👌👏👏👏👏💯💯💯
Would it be incredible if a white person amplified white entrepreneurship?
It's not... CERTAINLY NOT about the glamour and glitz. It's hard work and you have to love it to make it work.
ONLY 88 VIEWS?? We gon get you up bro, keep uploading
One of the first things I was told in a service at Alinia was “chef, you need to be using both hands.” Cool to see the numbers to back it up but it’s true that this is stuff you can’t “unsee” after you learn it. Feels terrible not to be efficient lol
Big fan Justin love ure kit videos I really take notes of these vids
Thanks for watching, Ronan!
Stoked on the Central video coming up! I'll also make an argument for the Balloon being an isolated plating. Very singular focus on that dish. Though you did break down components that I hadn't really considered. I thought it was a bit more straight forward then that.
The value you're dishing out is truly insane. 10/10 video concept. I love the idea of training to plate properly.
SUBSCRIBE to the Repertoire channel 🙌and check out Reps for Plating next!
💯
Which is why nobody wants to work for Gordon Ramsay! I've been in business for myself since I was 10 years old and I've never felt compelled to yell at anybody. If you can't get through to somebody with a reasoned, rational explanation, then it's time to let them go.
1st
I felt this on so many levels. I was an audio engineer/music producer before I was a chef, but the recording studio I worked at flooded back in 2016. If it wasn’t for the restaurant/food service industry I genuinely have no idea where I’d be today. Can’t wait to listen to the full version otw to work tomorrow!
𝕡𝕣𝕠𝕞𝕠𝕤𝕞 ☀️
really needed to hear this rn, especially as someone that's gone mostly without a mentor for most of their career, yet I've been, and currently still am, in a position of mentorship. that last bit about keeping up in a kitchen operating at a high level of standards, and the feeling that results from that Conscious effort is crucial! 🙌🙏 that feeling has been my "moral compass" if you will, even when I'm working in a lax kitchen/bakery. Thank you for sharing this.
This man needs to do an audio book of his work, if it doesn't exist yet. Such an amazing and educational episode like always
SO many numbers and graphs and visuals though - I think certain books it would work, but for On Food and Cooking, the book might be the best form of that information.
That's a great line, to paraphrase, "learning is more than information". I feel like that's an easy thing to take for granted that's also often overlooked. It can also be applicable to education systems, etc. in that interdisciplinary kind of way you've mentioned previously. This was a great interview, thank you for sharing these. I learn a lot from your content.
Thanks for watching Austin - this was one of my fav conversations
it’s been amzing seeing you smash it Justin. i’m so pleased we crossed paths. Totally agree with taking lessons from other industries, and the longevity of 'value-first' rather than just cheap funnel-hacky type sales tactics. Thanks for sharing your wisdom in this podcast
❤️ thank YOU guys for the conversation - had a blast
Great intro sir! My twin brother is that dude, he seems stuck in a big mud bog. Just can’t allow himself to form and pull off an actionable PLAN! It’s rooough lol!
Toooootally
Love your videos!!!
Thanks Yair!
How are you?