E21 - Dan Giusti: From Michelin Stars to Cafeteria Trays & How One Chef is Reinventing School Meals
If you’re enjoying this interview click this link to join Dr. Ramsey’s weekly newsletter and to download free resources: https://drewramseymd.com/free-resources/
Children are the future of our society but when it comes to their nutrition, we don't seem to be doing a great jobs in schools at feed…
Chef Dan Giusti
Chef Dan Giusti grew up in a food-loving Italian family inspired Dan to attend the Culinary Institute of America in New York. He quickly rose through the culinary ranks, serving as Executive Chef of 1789 in Washington, D.C. and Head Chef of Noma in Copenhagen. After three years in the latter role, …
The Bronx: DREAM Charter School
In this episode of Cafeteria Confessions, we’re heading to DREAM Charter School’s newest Bronx location to explore their journey from outsourced meals to scratch cooking, led by on-site chefs. Chief Operating Officer Raymie Fernández explains how this transformation is addressing food insecurity, i…
The Bronx: DREAM Charter School
In this episode of Cafeteria Confessions, we’re heading to DREAM Charter School’s newest Bronx location to explore their journey from outsourced meals to scratch cooking, led by on-site chefs. Chief Operating Officer Raymie Fernández explains how this transformation is addressing food insecurity, i…
S1E4 - Dan Giusti & A New Role For Chefs
Redzepi reconnects with Dan Giusti, his former head chef at noma and now the founder of Brigaid, an amazing organization that harnesses the knowledge and skills of chefs to create healthy school lunches for 650,000 kids every day. They chat about how Giusti's chef journey began, why feeding kids ca…
609: Dan Giusti Is Bringing Restaurant Chefs Into School Cafeterias
Dan Giusti is the founder and CEO of Brigaid, an organization bringing restaurant chefs to school cafeterias and senior centers. Formerly the head chef at Noma, he’s now dedicated to providing delicious and healthy meals to 40 institutions across the country. This year alone, Brigaid expects to ser…
Cooking for a Cause With Dan Giusti
Dave and Chris start the podcast by talking about the first of their "25 for 25" food trends over the past 25 years. Stay tuned to find out their first selection. They then interview Dan Giusti of Brigaid and talk with him about the current stigma against institutional cooking, underrated paths for…
Dan Giusti: The Chef Who Left Noma to Fix School Meals
Summary
In this conversation, Dan Giusti shares his journey from being the head chef at Noma to founding Brigade, an organization focused on improving institutional food service. He discusses the importance of learning to cook, the challenges of managing older staff, and the misconceptions surroun…
Beyond the Pass: What’s Next After the Restaurant Kitchen
After 35 episodes of Fugitive Chefs, I’ve spoken with chefs who left the pass — not to quit food, but to redefine what a chef can be.
From R&D labs to classrooms, sustainability projects to storytelling and entrepreneurship — these are the five paths chefs are carving beyond traditional kitchens.
…
Modern Food Media With Ruby Tandoh
Dave talks to Ruby Tandoh, bestselling food writer and author of 'All Consuming: Why We Eat the Way We Eat Now,' about the big topics in food media today (0:01). From what food criticism looks like with the new democratization of influencer-critics to the future of recipe creation, Dave and Ruby …
محرك بحث البودكاست
يمكنك استخدام موقعنا الإلكتروني للبحث في ملفات podcast3,821,864وحلقات195,426,542حسب الأشخاص أو الأماكن أو المواضيع.
I have no special talent. I am only passionately curious, and
I listen to podcasts.
‐ Albert "Llamacorn" Einstein
تعديل
شكراً على مساعدتنا في الحفاظ على قاعدة بيانات البودكاست مُحدَّثة.
