Show 284, August 4, 2018: Chef Pierre-Marie Leprince, Director of Guest Culinary Experience, Princess Cruises

Pierre-Marie LeprinceWith Princess Cruises leading the way the fondly-remembered days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship.

Earlier this year Chef Pierre-Marie Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

As Director of Guest Culinary Experience, Chef Leprince works with Princess Cruises’ executive and onboard culinary teams to ensure they are maintaining the finest standards. Princess Cruises is one of the few cruise lines whose ships were built with the delivery of fresh cuisine in mind.

The line’s culinary approach is “Designed for Fresh,” with breads baked freshly all day, sauces made from scratch using the freshest ingredients, steaks aged and hand cut onboard, and house-prepared ice cream made daily.

Chef Leprince and his team strive to ensure that guests discover the unique flavors of the places they visit while dining onboard Princess ships. He is also responsible for developing and updating the menus onboard all 17 Princess Cruises ships.

Princess also collaborates with accomplished celebrity chefs to creatively enhance the dining experience at sea. Curtis Stone has SHARE by Curtis Stone Restaurants on three Princess ships and also has special seasonal “Chef Curtis Stone” dishes available in the Main Dining Room of other Princess vessels. Chef Ernesto Uchimura (the original menu developer for Umami Burger and Chef/Partner for Plan Check Kitchen + Bar) has developed the Salty Dog Gastropub concept for Princess available on select ships.

One of the best-known names in cruising, Princess Cruises is a global cruise line and tour company operating a fleet of 17 modern cruise ships (with 3 more under construction) renowned for their innovative design and wide array of choices in dining, entertainment, and amenities, all provided with the experience of exceptional customer service. As the world’s largest international premium cruise brand, Princess carries two million guests each year to more than 360 destinations around the globe on more than 150 itineraries ranging in length from three to 114 days.

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Show 163, March 12, 2016: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival

Greg NagelIt’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger.

From Event Producer Greg Nagel @OCBeerBlog:

“While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival.”

“Expect fifty-ish casks from true craft beer makers. Brewers love the fest, the press loves the fest, and I’ve heard nothing but praise from guests. So buy your tickets early and tell a friend!”

“Why a cask ale festival? A cask is simply a vessel filled with liquid meant to be served within a day or so once tapped. Brewers fill the cask with beer for conditioning and then can treat it like a blank canvas; adding fresh hops, blending beers, adding tea/coffee or other creative ingredients. It’s a one-time shot to try something new and fun.”

This is an event that doesn’t over-sell tickets. There is a ceiling on admissions so everyone can comfortably move around. Lines are typically easy to navigate. Nice…

There are also a variety of compatible International foods available for purchase including nibbles from Adya.

Greg will tap one of the 50 plus casks for us and provide a full pour on all the thirst-quenching ingredients of Firkfest 3.0 supporting the OCBrewersGuild.

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Show 31, June 15, 2013: Adam Fleischman, CEO of Umami Restaurant Group, Los Angeles

Adam Fleischman of Umami Restaurant GroupUmami Burger, under Adam’s stewardship, is still in active growth mode. He has just successfully raised an additional $20 million to expand. Brooklyn is on the immediate horizon.

Adam started Umami Burger because he perceived a gap in the marketplace. The successful better burger concepts out there were backwards/retro looking. What he wanted to do is a forward thinking concept using modernist techniques.

There are some 20 advancements with the basic Umami burger. For instance he utilizes shitake mushrooms, the variety of mushrooms with the most umami. He also uses sun-dried tomatoes because they are always full of flavor!

Umami is basically the taste characterizing all things savory.

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Show 31, June 15, 2013: Adam Fleischman, CEO of Umami Restaurant Group, Los Angeles Continued…

Umami BurgerEvery Umami Burger location is different in design to capture the look and feel of the area it’s in. Every location has a signature burger.

By the end of 2013 Adam guesstimates that there will be 30 Umami Burger locations. He sees a maximum potential in the USA of perhaps 150 locations. He will only go into cities with an existing food culture.

Adam then talked about his pizza concept in Westwood, 800 Degrees. They are now serving 1,200 pizzas a day. He’s proud of the made-to-order pizzas they serve. They are going for the authentic Naples pizza certification which is the VPN Americas administered by the authentic Neapolitan pizza makers in Italy.

Money has been raised to expand the 800 Degrees pizza brand. Initial new locations will be focused in Los Angeles.

Fleischman’s newest project is a business incubator for creative food entrepreneurs. Umami Ventures will provide their expertise (and special ability to raise money) to grow exciting food concepts in partnership with the creating entrepreneurs.

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