Show 479, June 18, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. In concept this is a worthy requirement but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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Show 356, January 18, 2020: Co-Host Chef Andrew Gruel with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment.

For budding chefs is culinary school always the right path in terms of training? What does culinary school realistically prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

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Show 137, September 5, 2015: Steve Schwartz, Master Tea Blender, Art of Tea Continues…

Steve SchwartzSteve Schwartz is recognized by many authoritative figures in the tea industry as a Master Tea Blender. He has blended award-winning teas under the Art of Tea brand and his blends have won awards offered under their private label program for tea companies around the world. His drive and passion for expanding people’s knowledge and history of tea is captivating. Steve has lectured sold out tea blending classes for World Tea Conventions and frequently travels to offer educational programs on tea and tea blending.

Through his travels in Asia, India, Africa and the Middle East, Steve and Art of Tea have developed close relationships with farmers and distributors. These personal relationships, a hallmark at Art of Tea, make possible the offering of top tier organic teas and select botanicals, while ensuring that both employees and teas are treated with great respect.

“At Art of Tea, our intensive care program combines aesthetics with passion, flavor and high quality control.”

Steve shares that the most popular tea preparation in the United States by far is ice tea. He conveys a few practical thoughts about brewing a better glass.

Art of Tea offers Customized Tea Menus, Retail Teas, Pyramid Tea bag Line, Hospitality Tea Program, Customized Blends, Training and Private Label Programs.

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