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Capture Your Flag - Affiliate
 
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Jason Anello on 3 Ways to Have a More Memorable Meal With Friends Jason Anello on 3 Ways to Have a More Memorable Meal With Friends
In Chapter 2 of 20 in his 2014 Capture Your Flag interview, creative director and marketing agency co-founder Jason Anello answers "What Are Your Favorite Ways to Share Food Adventures and Meals With Friends?" In his culinary adventures, Anello has found three ways to have a more memorable meal with friends. First is having courage to order crazy items on the menu for the table. Second is getting more people involved in the group so more food can be tried and more reactions can be observed.
1:26
By: Capture Your Flag - Affiliate
Matt Curtis on What Losing 200 Pounds Teaches About Weight Loss Matt Curtis on What Losing 200 Pounds Teaches About Weight Loss
In Chapter 11 of 18 in his 2013 Capture Your Flag interview, HomeAway government relations director Matt Curtis answers "What Advice Would You Give to Others Who Are Also Trying to Lose Weight and Fight Obesity?" Matt, who has lost more than 200 pounds believes more than anything the best way to fight weight loss is to prevent yourself from gaining weight. He finds eating cleaner, greener foods and tracking calories and nutrition information is essential to losing weight.
3:53
By: Capture Your Flag - Affiliate
How to Use Your Passion to Lose Weight and Stay Fit How to Use Your Passion to Lose Weight and Stay Fit
In Chapter 1 of 14 in his 2012 interview, Internet entrepreneur Joe Stump answers "How Are You Learning to Apply Your Passions in New Ways?" Stump applies his passion for programming and the software building process to his diet. As a result, he is able to lose nearly 40 pounds in less than a year. He compares the software programming process to dieting and the importance of turning bad habits to good habits and making it sustainable. Joe Stump is a serial entrepreneur based in Portland, OR.
5:18
By: Capture Your Flag - Affiliate
How a Food Blog Becomes a Healthy Eating Education Tool How a Food Blog Becomes a Healthy Eating Education Tool
Author and food writer Cathy Erway embraces the challenge of showing foods and ingredients in new recipes. She finds the visual and written elements of her food blog help her to communicate that message to her audience more effectively. Cathy Erway is an author and food writer living in Brooklyn. Her first book, "The Art of Eating In" developed from her blog "Not Eating Out in New York". She earned a BA in creative writing from Emerson College.
1:13
By: Capture Your Flag - Affiliate
Cathy Erway on Cooking at a Pop-Up Restaurant Cathy Erway on Cooking at a Pop-Up Restaurant
In her 2012 interview, author and food writer Cathy Erway talks about creating a pop-up restaurant at the Milk Bar restaurant in Brooklyn to try cooking for larger audiences at night. The pop-up setting allows her to personalize a dining experience using a restaurant rather than supper club model. Cathy Erway is an author and food writer living in Brooklyn. Her first book, "The Art of Eating In" developed from her blog "Not Eating Out in New York". She earned a BA in creative writing.
3:07
By: Capture Your Flag - Affiliate
Cathy Erway on Learning Cooking Skills in Restaurant Kitchens Cathy Erway on Learning Cooking Skills in Restaurant Kitchens
Author and food writer Cathy Erway finds it highly educational immersing herself in kitchens, be they restaurants or supper clubs. She talks about taking a trip to California, where she staged, or interned, at several restaurant kitchens, including Tartine Bakery and Chez Panisse. Cathy Erway is an author and food writer living in Brooklyn. Her first book, "The Art of Eating In" developed from her blog "Not Eating Out in New York". She earned a BA in creative writing.
3:20
By: Capture Your Flag - Affiliate
Cathy Erway on Her Cooking Class Teaching Style Cathy Erway on Her Cooking Class Teaching Style
In her 2012 interview, author and food writer Cathy Erway tells how she has embraced a hands-on approach in teaching cooking. Cathy Erway is an author and food writer living in Brooklyn. Her first book, "The Art of Eating In" developed from her blog "Not Eating Out in New York". She earned a BA in creative writing from Emerson College.
1:19
By: Capture Your Flag - Affiliate
How Recipe Writing Teaches Creative Skills How Recipe Writing Teaches Creative Skills
In her 2012 interview, author and food writer Cathy Erway notes the two aspects of the recipe writing process - experimenting and testing the recipe and then meticulously writing out the recipe. She finds the former, the testing, pushes her to experiment and iterate on what she has tasted before. Cathy Erway is an author and food writer living in Brooklyn. Her first book, "The Art of Eating In" developed from her blog "Not Eating Out in New York".
1:15
By: Capture Your Flag - Affiliate
Cathy Erway on What It Takes to Lead in Healthy Eating Advocacy Cathy Erway on What It Takes to Lead in Healthy Eating Advocacy
In Chapter 13 of 16 in her 2012 interview, author and food writer Cathy Erway shares by championing the good food movement, promoting healthy eating and encouraging people to cook at home, she finds it critical to engage people to drive action. By allowing people to respond and take action to her words and messages, she finds her leadership actionable. Erway goes on to share food writing and healthy eating mentoring influences, including Anna Lappe, Marion Nestle, and Alice Waters.
2:28
By: Capture Your Flag - Affiliate
What Is the Purpose of Food Media and Entertainment What Is the Purpose of Food Media and Entertainment
In Chapter 14 of 16 in her 2012 interview, author and food writer Cathy Erway highlights the need for food media television and blogs to be more clear in their intent. She believes audiences see entertainment as instructional. Erway takes issue her and aims to clarify the intent or purpose of shows teaching cooking and selling cookbooks that do not promote healthy eating. Cathy is an author and food writer in Brooklyn. Her first book, "The Art of Eating In" was developed from her blog.
4:00
By: Capture Your Flag - Affiliate
How Podcast Radio Helps Grow Food Blog Audience How Podcast Radio Helps Grow Food Blog Audience
In Chapter 15 of 16 in her 2012 interview, author and food writer Cathy Erway notes how her podcast radio show as proven to be a strong complement to her food blog. She shares how this has played into her evolving education marketing and promoting her ideas, messages, and writing. Cathy Erway is an author and food writer living in Brooklyn. Her first book, "The Art of Eating In" developed from her blog "Not Eating Out in New York". She earned a BA in creative writing from Emerson College.
1:24
By: Capture Your Flag - Affiliate
How to Build and Scale a Food Passion Business How to Build and Scale a Food Passion Business
In Chapter 1 of 21 in her 2011 Capture Your Flag interview, food entrepreneur Julie Hession highlights how she is taking progressive steps to connect her passion for food to a food business career. She highlights how incremental steps, from launching a specialty food store to creating a food product line to doing food writing are giving her a well-rounded skillset to refine and scale her food business. Julie Hession is the founder of Julie Anne's All Natural Granola Company.
0:50
By: Capture Your Flag - Affiliate
How Julie Hession Turns Cooking Passion Into Food Career How Julie Hession Turns Cooking Passion Into Food Career
In Chapter 4 of 21 in her 2011 Capture Your Flag interview, food entrepreneur Julie Biederman Hession shares how as a child, Hession's mom gives Juile the freedom to experiment in the kitchen. Growing up she gets more comfortable around food by playing restaurant, building 5-course menus with a Sesame Street Cookbook. Many years later, while in business school, Hession re-immerses herself in cooking, building confidence in dinner parties and food events.
3:51
By: Capture Your Flag - Affiliate
Finding Happiness in Challenge and Competition Finding Happiness in Challenge and Competition
In Chapter 3 of 21 in her 2011 Capture Your Flag interview, food entrepreneur Julie Hession, a self-described competitive person, Hession makes sure to stay busy and have a full, if not overwhelming, list of things to do. She finds it energizes her and compels her to do her best work. Julie Hession is the founder of Julie Anne's All Natural Granola Company. Passionate about food since childhood, Hession has developed her career by food blogging, cooking contests and starting fine food companies.
0:53
By: Capture Your Flag - Affiliate
How Recipe Competitions Build Creative Confidence How Recipe Competitions Build Creative Confidence
In her 2011 Capture Your Flag interview, food entrepreneur Julie Hession shares how competing in, and progressively winning, recipe and cooking competitions taps into her competitive spirit. The process boosts her self-confidence and brings out her passion for marketing. Julie Hession is the founder of Julie Anne's All Natural Granola Company.
3:11
By: Capture Your Flag - Affiliate
Julie Hession on Why to Compete in Food Cookoff Contests Julie Hession on Why to Compete in Food Cookoff Contests
In her 2011 Capture Your Flag interview, food entrepreneur Julie Hession notes her super competitive nature and love of challenges. She learns what type of competitions are best suited to her interests and then learns to embrace the experiences, meet new friends, and enjoy rewards when she wins. Julie Hession is the founder of Julie Anne's All Natural Granola Company.
2:39
By: Capture Your Flag - Affiliate
How a Female Entrepreneur Learns to Scale a Food Business How a Female Entrepreneur Learns to Scale a Food Business
In Chapter 21 of 21 in her 2011 Capture Your Flag interview, food entrepreneur Julie Hession shares the challenges she has faced letting go of responsibility and embracing support. As additional products emerge and her core granola business blossoms, she learns to maximize the time she spends in each area. Finally, she learns to manage expectations within a budget and make a profitable, high quality product. Julie Hession is the founder of Julie Anne's All Natural Granola Company.
3:18
By: Capture Your Flag - Affiliate
How to Start a Gourmet Food Business How to Start a Gourmet Food Business
In Chapter 19 of 21 in her 2011 Capture Your Flag interview, food entrepreneur Julie Hession, as a retail store owner, learns how the "other side" of food makers work by attending industry conventions. She researches different approaches and applies lessons learned when she launches her own product line. Once established, she then encounters challenges working with large gourmet food and grocery stores and competing in a cutthroat market.
4:41
By: Capture Your Flag - Affiliate
How to Write Better Stories About Food How to Write Better Stories About Food
Author and writer Scott Gold looks for good writing, specifically those who have a command of the language. Second, good food writers develop a clear and distinct voice. He shares how despite getting into trouble after criticizing the New Orleans food scene after Hurricane Katrina, Alan Richman remains a great food writer with a distinct voice and vocabulary. Scott Gold is an author and writer based in NYC.
3:08
By: Capture Your Flag - Affiliate
What a Knife Set Says About a Cook What a Knife Set Says About a Cook
In his 2011 Capture Your Flag interview with host Erik Michielsen, author and writer Scott Gold answers the question "why is selecting a set of knives such a personal decision for a cook?" Gold compares chefs choosing knives with musicians choosing instruments. It is the tool of the trade. If the knife is an extension of one's hand, as many chefs and culinary professionals say, Gold notes it should be a personal decision. Scott Gold is an author and writer based in New York City.
2:03
By: Capture Your Flag - Affiliate
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Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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