On a brand new episode of Cutting the Curd, discover Mystic Cheese & The 4th Annual Cheesemonger Invitational. Led by Jason Sobocinski and Brian Civitello, The Mystic Cheese Company is composed of highly skilled and and trained cheese experts using science and art to bring milk on a metamorphic jouney to pure deliouness. In the Spring of 2013 Mystic Cheese began releasing 5 handcrafted fresh and soft ripened American original cheeses. In addtion to their cheeses they have an innovative production and marketing infrastructure that will open up new possibilities in the wonderworld of artisan cheese. Organized by Adam Moskowitz, The 4th Annual Cheesemonger Invitational is where cheesemongers from around the country flex their minds and muscle in a battle of cheese skill and will. Tune in for the run down on both of these incredible worlds and continue your radio cheese exploration! This program was sponsored by Academie Opus Caseus.

"I want these people to take the cheese and cook with them, do things with them and have a good time with them - not just put them on a cheese pedestal." [13:00]

--Jason Sobocinski of Mystic Cheese Company on Cutting the Curd

"The best way to learn in this game is just to go out and do it. If you think it's hard work being a cheesemonger on your feet - try cheesemaking!" [21:00]

--Adam Moskowitz of The 4th Annual Cheesemonger Invitational

This week on Flash Talks Cash, Flash and Andrew consult 24 year old Dahlia Ramsay, an unemployed college graduate with all the right tools to succeed but no job to show for it. Dahlia hopes to be a documentary filmmaker one day. What's the best path to take? As usual, Flash and Andrew have different opinions. Tune in to learn more about finding a job in today's economy and enjoy the most exciting edition of "Number Nuts" yet! (Spoiler alert: Jack the Producer is the winner). This episode was sponsored by Acme Smoked Fish, one of the most widely recognized and respected smoked fish producers in North America, and with good reason

This week's guest on Chef's Story is none other than Missy Robbins, Executive Chef of A Voce in NYC. Hear how she discovered food growing up in Connecticut and traded art, psychology and photography for gastronomy. Find out how staging for Charlie Trotter eventually turned into a move to New York City to work in various kitchens and eventually become the Executive Chef at Spiaggia and then A Voce. Like many chefs, moving up the ranks in the restaurant world helped shape Missy's technique and perspective immensely. From managing staff to developing style - get to know one of the most interesting and dedicated chefs working in America today. This program was sponsored by 360 Cookware.

"To the young chefs listening - in hindsight I wish I had gone to work for one more chef. I could have used one or two more years gaining more skills... Once you get to a certain level, it's hard to go back." [26:28]

"When I've made people sous chefs in my kitchens that don't have the skill level, it backfires - on them because they're gunning for a job they aren't ready for and on me because they can't lead my cooks." [30:32]

"After 5 years of working with a chef you don't know who's food your cooking any more - you've morphed together and hopefully have a synergy you're working with." [40:01]

--chef Missy Robbins on Chef's Story