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Today on Chef's Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef's story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel's Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures.

"At first I wanted to be a marketing director, but I kept coming back to food and beverages." [13:20]

"Charleston was a port city, all of these influences influence the cuisine, and create change." [39:10]

-- Michelle Weaver on Chef's Story


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How is intention different than goal setting? Find out how to run your business and life with intention as Grace Bonney is joined by Jess Lively, a consultant and blogger helping people design lives, homes and businesses with intention on JessLively.com and With-Intention.com. Hear about the three levels of business success, get all sorts of insight into how you can balance the conversation between your ego and your gut and find out how Jess overcame her own self doubt to empower others to embrace intention and take control of their lives! This program was brought to you by White Oak Pastures

"I use the word intention as a softer word for a goal because I'm too paralyzed by the word goal." [05:00]

"You have to know what your values are - and you're always motivated by something." [09:00]

"The intuition that we have within us - if you can connect to that, it will guide you and tell you what to do next." [12:00]

"Discover what's really important to you independent of any achievement or outcomes." [28:00]

--Jess Lively on After the Jump


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Are you a salad bar skeptic? If you are, you're not alone. Many a committed K-12 food service director is hesitant to try, out of concern over participation, waste, expense, mess, and food safety. And now salad bars in schools are seemingly even trickier to pull off. How do you insure that kids are meeting their daily fruit and vegetable quotas--and the required weekly balance of green and orange veggies, and beans and peas--if you let them serve themselves? For answers, we will first turn to school salad bar evangelist Rodney Taylor, from Riverside Unified, and two of his talented staff. This program was sponsored by Tabard Inn

"Every kid goes through the salad bar first. At that point they are engaged by an adult on each side who encourage children to eat the colors. We want the plate to be colorful." [09:00]

Rodney Taylor on Inside School Food

"I have served over 6 million salad bar meals in Riverside. For those who tell you it places children at risk - I'll tell you I haven't lost one child yet." [15:00]

"There's a level of service we want to be able to provide. Once they [the children] see that you care - it will immediately turn [things] around." [31:00]

-- Ryan Douglas on Inside School Food


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