You may not normally think of a rabbi as a mixologist. However, Rabbi Avi Finegold has found a way to combine the two.
“Food and drink often go together, and I sort of morphed into this person that teaches people about Judaism using cocktails, whenever the occasion presents itself,” Finegold told the Journal. “And I have a lot of fun with it.”
Continue reading “Mixologist Rabbi Avi Finegold & How to Make Daiquiris”
“Be fearless in the kitchen,” said Judi Leib, creator of the Whisk in the Southern blog. “If you can read a recipe you can cook.”
A trained chef, Leib has combined her mom’s Southern roots (her mother’s family is from Georgia) with her Southern California upbringing for her own delicious spin.
Continue reading “Whisk in the Southern’s Judi Leib & Pound Cake Recipe”
Croissants vs Bagels by Robbie Samuels is not a cookbook. It’s a business book with a powerful food analogy. Samuels’ TEDx is called, “Hate networking? Stop bageling and be the croissant!”
“At a networking event or reception, people tend to stand in these clusters … that are impossible to break into; that’s the bagel,” Samuels said. “If someone in that circle shifts their body language to make space for others to join, it becomes more like a croissant.”
Continue reading “Author Robbie Samuels: “Croissants vs. Bagels””
Norma Zager, who is one of the Granny-judges on NBC’s “Baking It,” believes chocolate is like a basic black dress: “It goes with everything!”
There’s chocolate pizza, cocoa powder in your chili, the list goes on and on. Her favorite chocolate recipe? “Open up a candy bar, throw it in your mouth and eat it,” Zager said. “If it has almonds, that’s even better.”
Continue reading “Baker and Comedian Norma Zager, Baking It!”
“We have become a nation of foodies,” Arthur Smith, executive producer of hits such as “Hell’s Kitchen” and “Kitchen Nightmares,” said.
Food, food television and cooking is in a much different place than it was around 20 years ago, when “Hell’s Kitchen” came along. Smith, whose background is in producing sports, admits he was not a foodie when he started producing the show.
Continue reading “Hell’s Kitchen Producer & Author Arthur Smith, “Reach””
“You could read a lot about a person based on what’s on their table,” said Samantha Ferraro, author of “The Weeknight Mediterranean Kitchen” and “One-Pot Mediterranean” cookbooks.
You could also learn a lot about yourself, as you discover and explore new flavors.
Continue reading “Samantha Ferraro: Mediterranean Cooking & One Pot Chicken”
“Food is a gateway to conversations,” Deborah Pardes told the Journal.
As vice president of stories and voices at Swell, Pardes’ job is to ignite and continue conversations on the micro-podcasting platform. Although for Pardes, in-person conversations are just as invigorating. After all, she said, isn’t food just a medium for connection?
Continue reading “Deborah Pardes, The Swell App & Portobello Mushroom Leek Soup”
Chef Shimi Aaron’s zest for life and love for all things food, cooking and community stands out.
“I honestly believe that you really have to love what you do, especially when it’s food,” Aaron said. “It’s not something you just give someone, and they look at it. They literally put this energy into their body. To me this energy is super important.”
Continue reading “Chef Shimi Aaron: Being Babka King & Eggplant Carpaccio”
Welcome to Taste Buds with Deb. I’m Deb, goal strategist, writer, and foodie.
Join me and my food friends for bite-sized conversations about food, cooking, and community.
Continue reading “Introducing Taste Buds with Deb”