Chef Fariyal Abdullahi shares her childhood memories growing up in Ethiopia and the food rituals she holds close when she is missing home. She talks about picking a sheep every Friday for their family and why these experiences deepened her connection to food and perspective. Fariyal talks about moving from Ethiopia to the states at 16 years old, her first experiences with American food, and why she decided to pivot her career to becoming a chef. She talks about graduating from the CIA and landing in the kitchen of the greatest restaurant in the world in Copenhagen and some hallmarks of Scandinavian cuisine. Fariyal shares why she decided to take a year off to rest and prioritize her mental health and leave kitchens to start consulting in the industry. She talks about her experience walking the red carpet at the Met Gala last year and what kind of kitchen culture is important to cultivate. Fariyal reveals the Food Network shows and chefs that are her favorite and why she doesn’t think her cooking style works for competition. 

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Learn More About Take Care of Home: 

http://takecareofhome.org/

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/fariyal-abdullahi-on-red-carpet-moments-cooking-at-the-met

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Rhett McLaughlin and Link Neal, hosts of the internet sensation Good Mythical Morning, talk about their new show Inside Eats and why it is the perfect extension of their wacky food adventures. They guess Jaymee’s Chipotle order based on her personality and how many different order combinations they uncovered in their show. Rhett and Link share where their curiosity for all things food comes from, why they went on a mission to discover why the Cheesecake Factory menu is so big, and what cheesecake flavor is their favorite. They point out who the picky eater is between the two of them and the foods they absolutely cannot stand. Rhett and Link talk about the experience of visiting Coolhaus Ice Cream and what their personal, signature flavor would be. They talk about visiting Beyond Meat, what it takes to replicate the texture and experience of meat and the surprising experiments they witnessed in their labs. Rhett and Link talk about how Good Mythical Morning started, how it has evolved over the past decade, and their friendship origin story.

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Learn More About Inside Eats with Rhett & Link: https://www.foodnetwork.com/shows/inside-eats-with-rhett-and-link

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Tournament of Champions season 3 winner, Tiffani Faison, shares her feelings on being the third woman crowned on the show and how the blind judging on the show removes possibilities of implicit bias. Tiffani talks about her state of mind throughout the competition and going up against former champion Brooke Williamson. She talks about the infamous randomizer and if someone is actually behind it controlling the results. Tiffani shares where her tenacity comes from and the various competitive settings she has experienced throughout her life. She talks about her maverick personality style and how her childhood as a military brat shaped her as a person. Tiffani shares how she didn’t start cooking until the age of 23 and the not-so-Cinderella story of becoming a chef. She talks about her hopes for the Boston food scene and her process when it comes to conceptualizing a new restaurant before talking about the food cities she loves. Tiffani talks about judging on Chopped, why being a competitor makes you a better judge and her perspective on leadership. 

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Learn More About Tournament of Champions: 

https://www.foodnetwork.com/shows/tournament-of-champions

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Chef Karen Akunowicz shares her journey to the Tournament of Champions stage and how her experience working as a sous chef in Modena sparked her love for European-style dining shaped her path forward. Karen shares why she doesn’t have televisions in any of her restaurants and the sacred experience of sharing food together. She talks about returning to the States to work at a restaurant that focused on Middle Eastern cuisine and the growth she experienced in that spice-forward environment. Karen talks about leaving kitchens for a while to work for a nonprofit organization and what compelled her to return to work as an executive chef at Myers+Chang, which focused on Asian cuisine. She shares how her perspective on hospitality evolved during that time and what it was like to create and write for a cookbook. Karen explains why she would describe her culinary style as “modern grandma” and the inspirations behind her restaurants, Fox & Knife and Bar Volpe. She talks about getting the call for Tournament of Champions, how it compares to other food competitions she has done, and what was going through her mind when she found out she was in a tie. 

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Learn More About Tournament of Champions: 

https://www.foodnetwork.com/shows/tournament-of-champions

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Castmates Zach Erdem and Victoria Hilton reveal all of the behind-the-scenes drama of the new reality show, Serving the Hamptons’. Zach Erdem, owner of the famed restaurant 75 Main, talks about how the restaurant attracts some of the most famous celebrities and public figures – and how he trains his staff to interact with them. Manager of 75 Main, Victoria Hilton, talks about the entire staff living together for the summer and what house rules were broken during filming. Zach and Victoria talk about the weirdest requests they have ever received while working in the hospitality industry and their philosophy on customer service. Zach shares his personal story of growing up in a remote countryside in Turkey and working as a goat herder before finding a fateful photo of New York City and setting his sights there. Zach and Victoria share why they believe the Hampton’s is so famous and what celebrities have left them starstruck. They share what dramatic situations were caught on camera while filming the show and what castmates cannot keep a secret. 

VOTE FOR FOOD NETWORK OBSESSED: https://vote.webbyawards.com/PublicVoting#/2022/podcasts/general-series/lifestyle

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Chef Geoffrey Zakarian says it’s his insatiable desire to please people that’s shaped his decades-long career. He explains how a gap year in France and a Michelin-star experience sparked his passion for elevated dining and attention to detail. Geoffrey talks about his first job at the famed Le Cirque restaurant in the early 80’s, and the luxurious and unexpected ingredients he worked with in that over-the-top environment. He shares the stories of opening his own restaurants and reveals his approach to training service staff using a European philosophy on what elevated customer service should be. He reveals the reason he initially turned down The Next Iron Chef — and the tactic his agent used to get him to say “yes.” GZ talks about investing his time and resources with his hospitality group to find tomorrow's restaurant mogul on his new show, and the insane first challenge he issued to test their skills.

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Learn More About Big Restaurant Bet: 

https://www.foodnetwork.com/shows/big-restaurant-bet

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Award-winning actress Julianna Margulies visits Ina Garten at home in the Hamptons, where they share Real Margaritas. They pick herbs from Ina's garden for Julianna's Halibut with Herbed Butter and then head to the beach in Ina's convertible.

For more conversations with Ina and her friends, check out Food Network's new podcast Be My Guest with Ina Garten. Listen wherever you get your podcasts.

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Chef Roger Mooking shares where his affinity for fire originated and how it led him to be the host of Man Fire Food. Roger gives his thoughts on why humans are drawn to cooking food over an open flame and the sacred ritual of fire. He talks about growing up in Trinidad with a Chinese heritage and the many cultural influences that shaped his formative culinary experiences. Roger shares why he never cooks the same thing twice and the creative way he fosters culinary curiosity with his four daughters. He talks about the first CD he ever owned and the many influences that impact his own career as a recording artist. Roger talks about his adventures hosting Man Fire Food and the many interpretations of barbecue across the country before talking about the hottest thing he’s ever tasted on his show, Heat Seekers, and how to cool down a spicy bite. 

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Learn More About Man, Fire, Food: https://www.cookingchanneltv.com/shows/man-fire-food

Learn More About Heat Seekers: https://www.foodnetwork.com/shows/heat-seekers

Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/roger-mooking-on-never-cooking-the-same-dish-twice

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Producer Todd Schulkin talks about the many roles he has held that led him to becoming Executive Director of the Julia Child Foundation for Gastronomy and the Culinary Arts and the very famous screenwriter and director he helped to discover when he was a talent agent. Todd shares the touching memory of first meeting Julia Child and why he believes she continues to make an impact on the culinary world today. He talks about how the foundation selects winners for the annual Julia Child Award and how they seek out recipients that reflect Julia’s values and passion. Todd talks about his role as a consulting producer for the new scripted series, Julia, his responsibility to guide the series in an authentic way, and how the series takes a new perspective on Julia’s life and career. He shares the experience of being executive director on the new Food Network show, The Julia Child Challenge, and how Julia’s energy and presence is woven in throughout the show in order to guide the home cooks who are competing. Todd talks about the many elements of the show and how each contestant shares their own story of how Julia Child impacted their lives. 

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Learn More About The Julia Child Challenge: https://www.foodnetwork.com/fn-dish/shows/the-julia-child-challenge

Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/todd-schulkin-on-why-we-will-always-love-julia-child

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Kwame Onwuachi shares the wisdom he has gained and lessons learned on his journey to becoming an award-winning chef. He jokingly talks about becoming the first employee of his mother’s catering company at just five years old and how her hard work keeps him inspired. Kwame tells the story of how his mother sent him on a two week trip to Nigeria that turned into two years and how those formative experiences shaped his perspective and appreciation for food. He talks about his fierce tenacity and how he approaches every experience like it’s the first time. He reveals the reason he decided to attend culinary school and the entrepreneurial way he paid for tuition. Kwame shares his thoughts on what it means to be a leader and cultivate culture in his kitchens and how he persevered through the disappointment of his first restaurant closing. He talks about how important it is to pause and celebrate your achievements and how it felt to be recognized as a James Beard award winner. Kwame shares the full circle story of sleeping on the green room floor of Chopped, hoping to film, and how it felt to finally be a judge on the show. 

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Learn More About Chopped: https://www.foodnetwork.com/shows/chopped

Find episode transcript here: https://food-network-obsessed.simplecast.com/episodes/kwame-onwuachi-on-approaching-life-like-the-first-time-every-time

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