Ian Winslade's guest appearances

Ian Winslade

The Ash Said It® Show

The Atlanta Foodcast: A Food Podcast

Michelle Obama

Jennifer Garner

Steve Harvey

Jeff Johnson

Jennifer Lopez

Suzanne Adams

John Singleton

Chris Edwards

Michael Anderle

Steve Simon

Kwame Christian

Alice Waters

Billy Allin

India Hicks

Dana Barrett

OwlTail

I had a chance to catch up with Chef Ian Winslade of Mission + Market in Buckhead. He was on the podcast last season and shared a lot of his story. Here’s our conversation.

I had a chance to catch up with <a href="http://missionandmarketatl.com/" rel="nofollow" target="_blank">Chef Ian Winslade of Mission + Market</a> in Buckhead. He was on the podcast last season and shared a lot of his story. Here’s our conversation.

Coronavirus Chronicles - Vol. 1, Ep. 5 with Ian Winslade of Mission + Market

Mission + Market Executive Chef Ian Winslade talks about his culinary inspiration, how he made his way to Atlanta and what's in store for the Mission + Market Spring Menu!Web: www.missionandmarket.comAbout Chef: Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta’s dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York’s Le Bernardin, widely recognized as one of the world’s finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta’s most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy’s, the Virginia-Highland bistro where he served as executive chef for six years and Paces &amp; Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast.Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta’s dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York’s Le Bernardin, widely recognized as one of the world’s finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta’s most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy’s, the Virginia-Highland bistro where he served as executive chef for six years and Paces &amp; Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast.About the show:► Website: http://www.ashsaidit.com► For $50 off Green Chef visit https://www.greenchef.us/ashsaidit Music Courtesy of Bensound.com► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216► Visit http://www.pinnertest.com and use Promo Code: ashsaidit► Want the ‘coldest’ water? https://thecoldestwater.com/?ref=ashleybrown12► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee► Instagram: https://www.instagram.com/1loveash► Facebook: https://www.facebook.com/ashsaidit► Twitter: https://twitter.com/1loveAsh► Google Plus: https://plus.google.com/u/0/+AshSaidItMedia► Blog: http://www.ashsaidit.com/blog► Pinterest: https://www.pinterest.com/1LoveAsh/► Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&amp;id=a6f43cd472#atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit®Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio &amp; Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate &amp; encourage her audience in the most powerful way. She keeps it real!

Mission + Market Executive Chef Ian Winslade talks about his culinary inspiration, how he made his way to Atlanta and what's in store for the Mission + Market Spring Menu! Web: <a href="http://www.missionandmarket.com" rel="nofollow" target="_blank">www.missionandmarket.com</a> About Chef: Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta’s dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York’s Le Bernardin, widely recognized as one of the world’s finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta’s most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy’s, the Virginia-Highland bistro where he served as executive chef for six years and Paces &amp; Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta’s dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York’s Le Bernardin, widely recognized as one of the world’s finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta’s most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy’s, the Virginia-Highland bistro where he served as executive chef for six years and Paces &amp; Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. About the show: ► Website: <a href="http://www.ashsaidit.com" rel="nofollow" target="_blank">http://www.ashsaidit.com</a> ► For $50 off Green Chef visit <a href="https://www.greenchef.us/ashsaidit" rel="nofollow" target="_blank">https://www.greenchef.us/ashsaidit</a> Music Courtesy of <a href="http://Bensound.com" rel="nofollow" target="_blank">Bensound.com</a> ► For $5 in ride credit, download the Lyft app using my referral link: <a href="https://www.lyft.com/ici/ASH584216" rel="nofollow" target="_blank">https://www.lyft.com/ici/ASH584216</a> ► Visit <a href="http://www.pinnertest.com" rel="nofollow" target="_blank">http://www.pinnertest.com</a> and use Promo Code: ashsaidit ► Want the ‘coldest’ water? <a href="https://thecoldestwater.com/?ref=ashleybrown12" rel="nofollow" target="_blank">https://thecoldestwater.com/?ref=ashleybrown12</a> ► Become A Podcast Legend: <a href="http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305" rel="nofollow" target="_blank">http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305</a> ► Review Us: <a href="https://itunes.apple.com/us/podcast/ash-said-it/id1144197789" rel="nofollow" target="_blank">https://itunes.apple.com/us/podcast/ash-said-it/id1144197789</a> ► SUBSCRIBE HERE: <a href="http://www.youtube.com/c/AshSaidItSuwanee" rel="nofollow" target="_blank">http://www.youtube.com/c/AshSaidItSuwanee</a> ► Instagram: <a href="https://www.instagram.com/1loveash" rel="nofollow" target="_blank">https://www.instagram.com/1loveash</a> ► Facebook: <a href="https://www.facebook.com/ashsaidit" rel="nofollow" target="_blank">https://www.facebook.com/ashsaidit</a> ► Twitter: <a href="https://twitter.com/1loveAsh" rel="nofollow" target="_blank">https://twitter.com/1loveAsh</a> ► Google Plus: <a href="https://plus.google.com/u/0/+AshSaidItMedia" rel="nofollow" target="_blank">https://plus.google.com/u/0/+AshSaidItMedia</a> ► Blog: <a href="http://www.ashsaidit.com/blog" rel="nofollow" target="_blank">http://www.ashsaidit.com/blog</a> ► Pinterest: <a href="https://www.pinterest.com/1LoveAsh/" rel="nofollow" target="_blank">https://www.pinterest.com/1LoveAsh/</a> ► Newsletter: <a href="http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&amp;id=a6f43cd472" rel="nofollow" target="_blank">http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&amp;id=a6f43cd472</a> #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on <a href="http://AshSaidit.com" rel="nofollow" target="_blank">AshSaidit.com</a> showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio &amp; Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate &amp; encourage her audience in the most powerful way. She keeps it real!

Mission + Market Chef Ian Winslade Talks Spring Menu

Chef Ian Winslade’s life has taken him from the countryside of England to Bermuda, to NYC, to LA, to Atlanta — and he’s been with us here since before the ’96 Olympics. He's spent his life honing his craft in the classic kitchen and has worked for an incredible array of chefs and restaurants. Before his current digs, I knew Chef Ian as the man in charge of the menu at Murphy’s in Virginia Highland which is a restaurant of Atlanta infamy it’s own. Now, at Mission + Market in Buckhead, he's bringing his perspective on global cuisine to your plate with a menu that celebrates favorites found for all. I caught up with Chef at the restaurant to hear his story — which I know you’re going to love.

Chef Ian Winslade’s life has taken him from the countryside of England to Bermuda, to NYC, to LA, to Atlanta — and he’s been with us here since before the ’96 Olympics. He's spent his life honing his craft in the classic kitchen and has worked for an incredible array of chefs and restaurants. Before his current digs, I knew Chef Ian as the man in charge of the menu at Murphy’s in Virginia Highland which is a restaurant of Atlanta infamy it’s own. Now, at <a href="http://missionandmarketatl.com/" rel="nofollow" target="_blank">Mission + Market</a> in Buckhead, he's bringing his perspective on global cuisine to your plate with a menu that celebrates favorites found for all. I caught up with Chef at the restaurant to hear his story — which I know you’re going to love.