Chef Clara Park with Eat Cetera and "The Cinema Chefs," Ayesha Dolasa for Noble Mushrooms, and Chef David Feola of Corio on Food Farms And Chefs Radio Show, Episode 327!

Chef Clara Park: Eat Cetera & The Cinema Chefs Podcast Clara discussed her various projects, including her partnership with Drexel University where she offers recreational cooking classes on weekends, and her podcast " The Cinema Chefs" which is recording its final episode of season one. They cover food scenes from movies, with topics ranging from specific foods to special occasion dining. With her passion for culinary education, Clara believes in highlighting how foods can improve people's health, save them money, and help build a fuller sense of community. She also discussed the importance of teaching basic cooking skills to empower people and change their lives, noting that many lack foundational culinary knowledge. Ayesha Dolasa & Noble Mushrooms Amaris welcomed Ayesha Dolasa who owns Noble Mushrooms along with her husband, Jacob. With a background in Environmental Engineering and her husband's entrepreneurial spirit, Ayesha explained the science behind mushroom cultivation, emphasizing the importance of sterile conditions for growing safe and healthy mushrooms. Ayesha also shared information about different types of mushrooms, including the cultivation, health benefits, and culinary uses behind some of their products, like Lion's Mane and Cordyceps mushrooms. She mentioned Noble Mushrooms' grow kits and classes, as well as their online presence and market locations. Chef David Feola: Culinary Journey & Corio  Amaris interviewed David Feola, whose culinary career began in New York City after initially pursuing film school. David shared his journey from working in prestigious kitchens like Veritas, Gramercy Tavern, and Jean-Georges to helping to open Vernick and working in Ember & Ash in Philly. He highlighted the challenges of breaking into the competitive New York City restaurant scene and the pivotal role of personal connections in his career advancement.Chef David explained the concept and atmosphere of his new restaurant, Corio.  He emphasized that he and his partners wanted Corio to be an approachable, casual dining experience while maintaining high culinary standards. He described the menu as innovative, featuring their innovative takes on dishes; like creating clams in white wine sauce as a pizza and a mushroom-based chopped cheese sandwich called Mushroom Duxelle. Corio is currently serving lunch and dinner, and currently offers cocktails through neighboring business Two Locals Brewing; full catering services and their wine and cocktails program are still in development.  Related Links: https://claraparkcooks.com https://www.eatceteraphilly.com https://www.instagram.com/thecinemachefs/ https://www.noblemushrooms.com https://www.njmyco.org https://nofanj.org https://www.coriophilly.com https://www.cooknsolo.comhttps://www.hearthsidebyob.com https://www.bondfiremediaco.com https://www.twolocalsbrewing.com