Clint Jolly's guest appearances

Clint Jolly

Stella Culinary School

Techno-Biotic Podcast

Jason Logsdon

Nicole Muvundamina

Malcom Reed

Brian Solis

Rebecca Bevans

Charles Araujo

Drew Gaspirini

Daniel Stillman

Greg Rempe

OwlTail

In our second episode, we discuss the concept that simplicity is one of the driving forces behind a great experience. Later we discuss some of the challenges of AI and how recent advances may be tackling some of the language processing complications that AI and machine learning face when tackling the nuances of human communication. Matt makes a reference to “The Outer Limits”  https://en.wikipedia.org/wiki/The_Outer_Limits_(1963_TV_series) .Shane shares a story that he recently heard from futurist Dave Wright about advances in AI - https://twitter.com/thewrightviewIn our interview, we talk with internationally accomplished chef and meat geek Clint Jolly ( https://www.clintjolly.com ), about how technology pays an important role in connecting us to food, chef’s, and the cultural identities that surround food. Along the way, we tackle the good and bad of apps like Yelp and Instagram and the impact they have on chefs and restauranteurs both positive and negative. Clint shares some stories from his 15 month break around the world discovering amazing food in Vietnam, Mexico City and the Yucatan and more. Lots of shoutouts along the way:Michael Tragash of Yelp who is a community manager for Northern Nevada. Mauricio Corona, technologist and unofficial ambassador the the world for Mexico City. Dave Wright, Innovation Officer for Servicenow and overall Smart and Funny guy. You can find Clint Jolly around the web in the following places:http://clintjolly.com https://twitter.com/ClintJolly https://www.facebook.com/ChefClintJolly/ https://www.youtube.com/channel/UCN4Etq2YYkr3VYs8Vp2cwDA https://www.instagram.com/clintjolly/--- Send in a voice message: https://anchor.fm/techno-biotic/messageSupport this podcast: https://anchor.fm/techno-biotic/support

In our second episode, we discuss the concept that simplicity is one of the driving forces behind a great experience. Later we discuss some of the challenges of AI and how recent advances may be tackling some of the language processing complications that AI and machine learning face when tackling the nuances of human communication. Matt makes a reference to “The Outer Limits” <a href="https://en.wikipedia.org/wiki/The_Outer_Limits_(1963_TV_series)" rel="nofollow" target="_blank">https://en.wikipedia.org/wiki/The_Outer_Limits_(1963_TV_series)</a> . Shane shares a story that he recently heard from futurist Dave Wright about advances in AI - <a href="https://twitter.com/thewrightview" rel="nofollow" target="_blank">https://twitter.com/thewrightview</a> In our interview, we talk with internationally accomplished chef and meat geek Clint Jolly ( <a href="https://www.clintjolly.com" rel="nofollow" target="_blank">https://www.clintjolly.com</a> ), about how technology pays an important role in connecting us to food, chef’s, and the cultural identities that surround food. Along the way, we tackle the good and bad of apps like Yelp and Instagram and the impact they have on chefs and restauranteurs both positive and negative. Clint shares some stories from his 15 month break around the world discovering amazing food in Vietnam, Mexico City and the Yucatan and more. Lots of shoutouts along the way: Michael Tragash of Yelp who is a community manager for Northern Nevada. Mauricio Corona, technologist and unofficial ambassador the the world for Mexico City. Dave Wright, Innovation Officer for Servicenow and overall Smart and Funny guy. You can find Clint Jolly around the web in the following places: <a href="http://clintjolly.com" rel="nofollow" target="_blank">http://clintjolly.com</a> <a href="https://twitter.com/ClintJolly" rel="nofollow" target="_blank">https://twitter.com/ClintJolly</a> <a href="https://www.facebook.com/ChefClintJolly/" rel="nofollow" target="_blank">https://www.facebook.com/ChefClintJolly/</a> <a href="https://www.youtube.com/channel/UCN4Etq2YYkr3VYs8Vp2cwDA" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCN4Etq2YYkr3VYs8Vp2cwDA</a> <a href="https://www.instagram.com/clintjolly/" rel="nofollow" target="_blank">https://www.instagram.com/clintjolly/</a> --- Send in a voice message: <a href="https://anchor.fm/techno-biotic/message" rel="nofollow" target="_blank">https://anchor.fm/techno-biotic/message</a> Support this podcast: <a href="https://anchor.fm/techno-biotic/support" rel="nofollow" target="_blank">https://anchor.fm/techno-biotic/support</a>

Episode 2 - Clint Jolly And The Connected Food Culture

In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to. Links for Chef Clint  Website - http://clintjolly.com FaceBook - https://www.facebook.com/ChefClintJolly Instagram - @ClintJolly Twitter - @ClintJolly  Links for This Episode  Listen the Chef Clint Jolly's  previous appearance on the show. Check of Stella Culinary's 200+ educational cooking videos. Buy Chef Jacob's e-book,  Culinary Boot Camp &amp; F-STEP Curriculum. Join the Stella Culinary FaceBook Fan Group  Follow Chef Jacob  FaceBook - http://FaceBook.com/ChefJacobBurton Instagram - @ChefJacob Twitter - @ChefJacob  Get Your Cooking Questions Answered ... ... by leaving Chef Jacob a voicemail message or a via e-mail by visiting our contact page.

In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to. Links for Chef Clint <ul> <li>Website - <a href="http://clintjolly.com" rel="nofollow" target="_blank">http://clintjolly.com</a></li> <li>FaceBook - <a href="https://www.facebook.com/ChefClintJolly" rel="nofollow" target="_blank">https://www.facebook.com/ChefClintJolly</a></li> <li>Instagram - <a href="https://www.instagram.com/clintjolly/" rel="nofollow" target="_blank">@ClintJolly</a></li> <li>Twitter - <a href="https://twitter.com/clintjolly" rel="nofollow" target="_blank">@ClintJolly</a></li> </ul> Links for This Episode <ul> <li>Listen the Chef Clint Jolly's <a href="https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-027-chef-clint-jolly-live-from-buenos-aries" rel="nofollow" target="_blank"> previous appearance on the show</a>.</li> <li>Check of Stella Culinary's <a href="https://stellaculinary.com/cooking-videos" rel="nofollow" target="_blank">200+ educational cooking videos</a>.</li> <li>Buy Chef Jacob's e-book, <a href="https://stellaculinary.com/f-step-written-curriculum-digital-download" rel="nofollow" target="_blank"> Culinary Boot Camp &amp; F-STEP Curriculum.</a></li> <li><a href="https://www.facebook.com/groups/StellaCulinary/" rel="nofollow" target="_blank">Join the Stella Culinary FaceBook Fan Group</a></li> </ul> Follow Chef Jacob <ul> <li>FaceBook - <a href="http://FaceBook.com/ChefJacobBurton" rel="nofollow" target="_blank">http://FaceBook.com/ChefJacobBurton</a></li> <li>Instagram - <a href="https://www.instagram.com/chefjacob/" rel="nofollow" target="_blank">@ChefJacob</a></li> <li>Twitter - <a href="https://twitter.com/chefjacob" rel="nofollow" target="_blank">@ChefJacob</a></li> </ul> Get Your Cooking Questions Answered ... ... by leaving Chef Jacob a voicemail message or a via e-mail by <a href="https://stellaculinary.com/contact-us" rel="nofollow" target="_blank">visiting our contact page</a>.

SCS 039 | Chef Clint Jolly Live from Chile!

In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and decided to take a year abroad to experience new cultures and cuisines. Chef Clint joins us on the first leg of his trip from Buenos Aries, Argentina to discuss his experiences from the perspective of a traveling chef, his favorite thing he's eaten so far, a lesson on beef age and flavor, and so much more. Links  This Episode's Show Notes on Stella Culinary Chef Clint Jolly's Blog and article we were discussing, Asado, Malbec &amp; Friends (chef out the awesome wood fire grill he's rockin'!) Follow Chef Clint's year abroad on FaceBook, Instagram, &amp; Twitter.  Items Mentioned  Mellow Fellow in Reno, Nevada Pujol Restaurant, Mexico City Butcher Boy, Reno, NV Sweet Breads Difference between Argentine beef, and beef produced in the United States (mainly slaughter age, freshness, and diet). Book: Seven Fires by Francis Malaman Remote Year - The service chef Clint Jolly is using to plan his year abroad.  Get Notified when New Episodes are Available  Email Newsletter Chef Jacob on Facebook, Twitter Chef Jacob on YouTube  Leave an Audio Voicemail  Question, comment, feedback? You can leave an audio voicemail on the Stella Culinary SpeakPipe page, and we'll play it on an upcoming episode. All you need is a smart phone or computer with a microphone!  If you enjoyed this episode, please share on social media and leave a review on our  Apple Podcast Page. All music on this episode has rights cleared.   Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in  Apple Podcast.

In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and decided to take a year abroad to experience new cultures and cuisines. Chef Clint joins us on the first leg of his trip from Buenos Aries, Argentina to discuss his experiences from the perspective of a traveling chef, his favorite thing he's eaten so far, a lesson on beef age and flavor, and so much more. Links <ul> <li><a href="https://StellaCulinary.com/scs27" rel="nofollow" target="_blank">This Episode's Show Notes</a> on Stella Culinary</li> <li><a href="http://clintjolly.com/blog/" rel="nofollow" target="_blank">Chef Clint Jolly's Blog</a> and article we were discussing, <a href="http://clintjolly.com/asados-malbec-and-new-friends/" rel="nofollow" target="_blank">Asado, Malbec &amp; Friends</a> (chef out the awesome wood fire grill he's rockin'!)</li> <li>Follow Chef Clint's year abroad on <a href="https://www.facebook.com/ChefClintJolly" rel="nofollow" target="_blank">FaceBook</a>, <a href="https://www.instagram.com/clintjolly/" rel="nofollow" target="_blank">Instagram</a>, &amp; <a href="https://twitter.com/clintjolly" rel="nofollow" target="_blank">Twitter</a>.</li> </ul> Items Mentioned <ul> <li><a href="http://mellowfellowpub.com/" rel="nofollow" target="_blank">Mellow Fellow</a> in Reno, Nevada</li> <li><a href="https://www.pujol.com.mx/en/" rel="nofollow" target="_blank">Pujol Restaurant</a>, Mexico City</li> <li><a href="https://butcherboyreno.com/" rel="nofollow" target="_blank">Butcher Boy</a>, Reno, NV</li> <li><a href="https://en.wikipedia.org/wiki/Sweetbread" rel="nofollow" target="_blank">Sweet Breads</a></li> <li>Difference between Argentine beef, and beef produced in the United States (mainly slaughter age, freshness, and diet).</li> <li>Book: <a href="http://amzn.to/2DAhz32" rel="nofollow" target="_blank">Seven Fires by Francis Malaman</a></li> <li><a href="https://remoteyear.com/" rel="nofollow" target="_blank">Remote Year</a> - The service chef Clint Jolly is using to plan his year abroad.</li> </ul> Get Notified when New Episodes are Available <ul> <li><a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">Email Newsletter</a></li> <li>Chef Jacob on <a href="https://facebook.com/chefjacobburton" rel="nofollow" target="_blank">Facebook</a>, <a href="http://twitter.com/chefjacob" rel="nofollow" target="_blank">Twitter</a></li> <li>Chef Jacob on <a href="http://youtube.com/stellaculinary" rel="nofollow" target="_blank">YouTube</a></li> </ul> Leave an Audio Voicemail <ul> <li>Question, comment, feedback? You can leave an audio voicemail on the <a href="https://www.speakpipe.com/stellaculinary" rel="nofollow" target="_blank">Stella Culinary SpeakPipe</a> page, and we'll play it on an upcoming episode. All you need is a smart phone or computer with a microphone!</li> </ul> If you enjoyed this episode, please share on social media and leave a review on our <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast Page</a>. All music on this episode has rights cleared. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by <a href="https://stellaculinary.com/leave-a-voice-mail" rel="nofollow" target="_blank">following this link</a>. Don't forget to sign up for the <a href="https://stellaculinary.com/content/e-mail-sign" rel="nofollow" target="_blank">e-mail newsletter,</a> join our <a href="http://facebook.com/groups/stellaculinary" rel="nofollow" target="_blank">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href="https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2" rel="nofollow" target="_blank"> Apple Podcast</a>.