Show 695, September 5, 2026: Culinary Team USA 2027 for the Bocuse d’Or International Culinary Competition with Head Chef Vincenzo Loseto

Posted on September 7, 2026 by Adam Bell

Vincenzo Loseto who is the Chef de Cuisine at Press Restaurant

“On July 26th, Team USA 2027 competed in the Bocuse d’Or Americas competition in New Orleans, Louisiana, alongside esteemed culinary teams representing eight countries from across North, Central, and South America. Following an intense five-and-a-half-hour competition, Team USA captured Gold, marking the fourth time that Team USA has taken first place at the Bocuse d’Or Americas. They are now actively preparing for the Bocuse d’Or Finals in January 2027 in Lyon, France.”

“Led by Head Chef Vincenzo Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate.”

“The platter theme highlighted ingredients and preparations inspired by a national tribute, requiring competitors to present a composition featuring halibut fillet with a tomato and shrimp garnish, a sweet corn garnish, and a sauce Choron. Team USA’s plate theme centered on a bone-in ribeye paired with brisket, sour cherries, sweet potato gnocchi and Royal Kona coffee beans into the dish.”

“This is an incredible honor, not just for Tyler and I, but for everyone who has believed in and supported this team,” said Head Chef Vincenzo Loseto. “Winning Gold at the Americas is an unforgettable moment and we are proud to represent the United States. Now we are focused on what it will take to compete at the Finals in Lyon”.

Chef Vincenzo takes a break from his intense Chef Vincenzo takes a break from his intense training regimen to join us. Commis Tyler Higson will join us at a future date. regimen to join us.

Show 587, July 27, 2024: Chef Stefani De Palma and Commis Bradley Waddle – Team USA 2025

Posted on July 29, 2024 by Adam Bell

When we last left Team USA 2025 on the road to Lyon, France they were on the way to New Orleans for the Americas competition. “The U.S. is now heading to Lyon, France in January 2025 to compete at the Bocuse d’Or, the world’s most prestigious culinary competition! Team USA Head Chef Stefani De Palma and Commis Bradley Waddle secured their spot on the international stage following a 5-hour and 30-minute battle in New Orleans, LA. They faced eight countries from North, Central, and South America.”

“Team USA secured the Gold and was selected to advance along with two-person teams from Canada (Silver), Mexico (Bronze), Chile (4th place), and Colombia (5th place). When they reach Lyon, Team USA will once again face these finalists from the Americas selection, alongside finalists from Africa, Asia, and Europe—a total of 24 teams from around the world are vying for the Gold Medal.”

“I’m so proud to be representing the United States. It’s rewarding to see all of our training lead to this result. I’m the type of person who is focused on one goal at a time and now my eyes are set on what we need to accomplish in Lyon,” said De Palma who has spent the last nine-months training in preparation for the Americas selection with Commis Waddle. “We’re so impressed by the final plates and platters presented by the other teams and admire the workmanship and professionalism they showed throughout the competition.”

“Each team in the competition was tasked with completing the Bocuse d’Or’s two iconic tests: the theme on a plate and the platter theme, both featuring the host region’s local and emblematic products, which include wild boar rack, grits, alligator sausage, whole white shrimp, Murder Point oysters, and jumbo lump crab meat. To secure their spot in the finals, Team USA prepared a dish entitled “California’s Celebration of Louisiana Shellfish” and a platter entitled “Golden State Soul: California Meets the Bayou.””

““Our victory in the Americas selection is a result of dedication and commitment. Team USA showcased their innovative ideas for presentation at the highest level. It is important to acknowledge the coaches, chefs, mentors, and supporters who have been an integral part of this success. We are very proud of Chef De Palma and Commis Waddle and look forward to the Finals in Lyon,” said Chef Thomas Keller who is a founding member of Ment’or and President of the Foundation’s Board of Directors alongside chef co-founders and fellow board members Daniel Boulud and Jérôme Bocuse. Chef Keller is also an active mentor for Team USA along with some of the country’s most highly regarded culinary talents.”

Chefs Stefani and Bradley and all the members of Team USA 2025 particularly thank host New Orleans Chefs Emeril and EJ Lagasse and Nina Compton for their gracious hospitality during the Americas competition.

Team USA Head Chef Stephanie de Palma and Commis Bradley Waddle are our guests.

Show 539, August 19, 2023: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation

Posted on August 20, 2023 by Adam Bell

Thomas Keller and Young Yun of the Ment'or BKB Foundation

“Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15^th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

“Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.” The competition is open to the public and tickets are available.

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Show 398, November 7, 2020: Ian McCall, Brewmaster for Riip Beer Co. Part One

Posted on November 8, 2020 by Adam Bell

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the Beach & the Bolsa Chica Wetlands. Riip Beer Company started modestly as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.

“Founded by two Brother-in-Laws in 2014, Riip Beer became one of Southern California’s first Nano Breweries to hit the rapid growing craft beer scene producing some of the best small batch, hand crafted ales in Orange County. Riip Beer was built organically from the ground up, the same way they craft their beers.”

In 2016 Riip Beer Company for the first time ever entered the prestigious GABF (Great American Beer Festival) competition and received a Silver Medal for it’s Super Cali IPA in the uber competitive American IPA category. Brewed on their 3bbl system Riip Beer became the smallest brewery to ever win a GABF in the American IPA category with over 400 entries from around the globe.

The winning tradition has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility.

At this year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries. They were awarded Gold for their Belgian-Style Ale – Category 82 (Tangible Passion,) A Silver for Coffee Stout or Porter – Category 10 (The Riizzo,) and a Silver for American-Style Black Ale or American-Style – Category 69 (Black the Ripper.)

We’re tapping the newly released keg of Tangible Passion with Brewmaster Ian McCall.

Show 398, November 7, 2020: Ian McCall, Brewmaster for Riip Beer Co. Part Two

Posted on November 8, 2020 by Adam Bell

“In 2016 Riip Beer Company for the first time ever entered the prestigious GABF (Great American Beer Festival) competition and received a Silver Medal for it’s Super Cali IPA in the uber competitive American IPA category. Brewed on their 3bbl system Riip Beer became the smallest brewery to ever win a GABF in the American IPA category with over 400 entries from around the globe.”

At any given time the Riip Beer Co. Tasting Room in Huntington Beach offers an impressive selection of 19 craft beers on tap.

We’re continuing our tasting with Brewmaster Ian McCall as he pours the just released Dead til You Shred, a West Coast Double IPA, a collaboration with Arrow Lodge Brewing Co.

Show 260, February 10, 2018: Young Yun, Executive Director, ment’or BKB Foundation

Posted on February 12, 2018 by Adam Bell

The late Chef Paul Bocuse (Lyon, France) had a profound impact on creating and inspiring the ment’or BKB Foundation. Always a friend of the USA, he fortunately lived long enough to see his dream of Team USA winning the Gold at the 2017 Bocuse d’Or International Culinary Competition. He even flies the American Flag at his flagship restaurant in Lyon. Young remembers the celebrated “Chef Paul.”

The ment’or BKB Foundation oversees, and funds, the USA’s participation in the biannual Bocuse d’Or International Culinary Competition. Inspired by Team USA’s unprecedented Gold Statue at the Bocuse last year ment’or is now funding, and building, a dedicated training kitchen for Bocuse d’Or Team USA located at the Culinary Institute of America at Copia’s campus in Napa. Scheduled to open in Spring 2018 ment’or’s hope is that this kitchen will become a permanent home for the Team.

The targeted fundraising goal is to raise $250,000.

The new space will replicate the kitchen at the Bocuse d’Or, so that Team USA can practice to compete as they would on the actual competition day. Most importantly, the kitchen will be outfitted with the necessary equipment to ensure that Team USA can continue to succeed on this international culinary stage. In addition, guests will be able to visit the training space to see the physical platters, tools. Photos, and memorabilia encompassing Team USA’s storied history and growing legacy.

Ment’or BKB’s Executive Director Young Yun provides the details.

Show 226, June 3, 2017: Shannon Sager, CEO & General Manager, Breakwater Brewing Co., Oceanside

Posted on June 5, 2017 by Adam Bell

If you’ve been wanting to try out the burgeoning Southern California craft brew scene, this June in Temecula is your chance. Craft beer makers throughout Southern California and beyond will all come together in Temecula Wine Country for a festival in support of Habitat for Humanity. The 9^thAnnual Pechanga Microbrew Festival and Chili Cook-off is Saturday, June 10, from 1 – 5 p.m. inside the Pechanga Resort & Casino Grand Ballroom.

One of the new participating craft breweries at the Microbrew Festival is Breakwater Brewing Co. in Oceanside. The restaurant started brewing on-site in early 2009. Their 6.8 per cent Rye Dawn (a Brown Ale brewed with rye, oats, wheat and barley) won a Gold Medal at the 2016 World Beer Cup.

Founder Shannon Sager (CEO & GM) is our guest.

Guests must be 21 or older to attend. For tickets or for more information, visit Pechanga’s Website or call (877) 711-2946.

Show 209, February 4, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group

Posted on February 6, 2017 by Adam Bell

Golden Mike Award Now an enticing preview of this Saturday’s overflowing show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

First our heartiest congratulations to our colleague, Jeane Blunt, the Assistant Production Manager here at AM 830 KLAA. She Produced The Golden Mike Award winning-segment (at the 67^th Annual Golden Mike Awards Presentation) for Best Community Affairs Show (How CPR saves lives) with veteran on-air personality Tammy Trujillo.

An award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers, perhaps, the ultimate chocolate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. Betsy is our guest.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar first roosted at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. A new 50 Eggs, Inc. concept will soon open next door to Yardbird (in the former db Brasserie space) at The Venetian. John is here with all the details.

One of the early stars of Food Network, Chef Sara Moulton, is back with us. Her new book is Sara Moulton’s Home Cooking 101 – How to Make Everything Taste Better.

We gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck. Chef Andrew Gruel to the rescue. We aim to please…

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Show 209, February 4, 2017: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Posted on February 6, 2017 by Adam Bell

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Vice President, Gavin Kaysen, joins us now. He is the James Beard Award-winning Executive Chef/Proprietor of Spoon & Stable in Minneapolis. On the way is the new Bellecour, on downtown Wayzata’s (Minnesota) Lake Street. It’s a French bistro which is a tribute to his French chef mentors over the years including Daniel Boulud.

Chef Gavin competed previously in the Bocuse d’Or in 2007 when he was the Executive Chef of El Bizcocho (now closed) in San Diego. This was way before the support network for Team USA from ment’or BKB Foundation was in place. He was pretty much on his own

Kaysen knows Chef Paul Bocuse, and shares some wonderful stories. You’ll learn the inspiring reason of why the America flag flies at Chef Bocuse’s landmark restaurant in Lyon.

February 4: Gold Medalists Team USA from Bocuse d’Or, B. Toffee, Yardbird Southern Table, Sara Moulton

Posted on February 3, 2017 by Adam Bell

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Betsy Thagard, Founder, B. toffee, Newport Beach
Segment Three: John Kunkel, 50 Eggs, Inc & Yardbird Southern Table & Bar, The Venetian, Las Vegas
Segment Four: Chef Sara Moulton, Public Television’s “Sara’s Weeknight Meals”
Segment Five: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group
Segment Six: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director
Segment Seven: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Now an enticing preview of this Saturday’s overflowing show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

New for 2017 is Mesa’s (Costa Mesa) Chef’s Tables which will occur every Tuesday evening. Each month will host a unique musical inspiration and theme. Instead of only having one shot at experiencing Chef Niki Starr’s specialty menu, guests will have multiple opportunities to attend, and at a lower price. Chef Niki joins us with a preview of the February menu.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar landed at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. A new 50 Eggs, Inc. concept will soon open next door to Yardbird (in the former db Brasserie space) at The Venetian. John is here with all the details.

One of the early stars of Food Network, Chef Sara Mouton, is back with us. Her new book is Sara Moutlton’s Home Cooking 101 – How to Make Everything Taste Better.

We support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck. Chef Andrew Gruel to the rescue. We aim to please…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

An award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers the ultimate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. At first she only shared it with friends as an anxiously anticipated Holiday Gift. Now it’s thoughtfully available to us all.

Today, B. toffee is growing nationwide with premiere placement at the country’s most noted gourmet markets and specialty stores. B. toffee is recognized as a superior quality product with its sophisticated, sleek packaging being described as a “crunchy perfection of sweetness” and has also taken a bite out of the corporate, and party favor market.

Most recently B. toffee received top GOLD honors for “Top Toffee” and “Best Packaging” by the Taste Awards in San Francisco, CA. Also awarded the “Official Toffee” at The Golden Foodie Awards-the highest Culinary Foodie Awards in Orange County, CA.

Demand has increased to the point where B. toffee has recently relocated to a much larger production and packaging facility. The product is still attentively made and packaged by hand in small batches.

“Sharing my B. toffee product with the world has been a dream come true, and I am so proud and honored by the partnerships developed over the past year,” said Thagard. “The move to the new facility will allow B. toffee to continue to grow, and, in turn, dedicate more resources to a project close to my heart, the B. Giving Initiative, which, in conjunction with local charities, allows for B. toffee to impact the community in a positive way.”

Betsy is our guest.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar landed at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. The motto is “Southern from Scratch,” a modern take on Southern fare.

Founded by John Kunkel, 50 Eggs, Inc. is a multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. Named Restaurant Hospitality Magazine’s “Coolest Multi-Concept Companies in the Land”, 50 Eggs, Inc. owns and operates the James Beard-nominated and award winning Yardbird Southern Table & Bar in Miami and Las Vegas, Swine Southern Table & Bar in Miami, and Spring Chicken in South Beach, Coral Gables, Fort Lauderdale, and the Miami International Airport.

50 Eggs, Inc. will open its first international location in 2017, Yardbird Southern Table & Bar at Singapore’s Marina Bay Sands. The brand’s first Latin concept, CHICA, will open at the Venetian Las Vegas in 2017 (in the former db Brasserie space). The menu is from acclaimed chef, Lorena Garcia.

John is here with all the details.

Chef Sara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” She is also the author of the Associated Press column “Kitchen Wise.”

Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Not just a collection of wonderful recipes, HOME COOKING 101 is a teaching manual aimed at the home cook. The recipes will indeed make it easier to put dinner on the table on a weeknight, but, as Sara notes in her introduction, “more important is that each recipe specifically demonstrates a tip or method that can make you a better and more confident cook while also teaching you to make your dishes taste better.”

Accordingly, the book’s first chapter is a compact and handy rulebook entitled “The Ten Basics of Good Home Cooking.” It advises the home cook as follows:

Shake hands with your stove
Buy a good knife
Get organized
Follow the recipe exactly the first time you make it
Dispense with mise en place
Reach for the salt
Balance flavors
Build umami
Use all your senses
Don’t waste food

As for the recipes, there are 150 of them—all new and accompanied by photographs that illustrate, step-by-step, the book’s key techniques. The book also boasts guest recipes from a stellar cast of some of Sara’s favorite chefs and cookbook authors, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

In sum, Sara writes, “The goal of this book is two-fold: to sharpen your sense of taste and to provide you with a raft of time-tested techniques that I hope will become second nature to you.”

We’re back in the kitchen with Chef Sara.

We gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck.

Chef Andrew Gruel to the rescue. He’s about to open Two Birds…

We aim to please…

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Coach, Chef Philip Tessier, joins us in the 1st Segment.

USA’s Team USA Vice President, Gavin Kaysen, joins us in thre 2nd Segment. He is the James Beard Award-winning Executive Chef/Proprietor of Spoon & Stable in Minneapolis.