Thomas Odermatt's guest appearances

Thomas Odermatt

The Main Course

Immigrant Masters Unite: Hacking Lives of Successful Immigrants To Live The American Dream!

"Thomas Odermatt im Gespräch mit..." | Talk-Format

The Health Investment Podcast with Brooke Simonson

Marion Nestle

Anya Fernald

Dan Miller

Michael Pollan

Dave Arnold

Gary Vaynerchuk

Scott Smith

Rachel Shukert

Chris Grosso

Rainn Wilson

Todd White

Trevor Cates

Larry King

Robert Krikorian

Stephen Simpson

OwlTail

EPISODE 45 | Thomas Odermatt—the genius behind Butcher's Bone Broth—shares his secrets for making the highest quality, healthiest bone broth. In the ep, you'll learn what makes Butcher's Bone Broth so unique, why their product is refrigerated (not frozen), the difference between stock and broth, which bones and vegetables are best for making broth, and how to (easily!) make your own! Enjoy!!EPISODE WEBPAGE: thehealthinvestment.com/bonebrothP.S. – If you’re liking The Health Investment Podcast, be sure to hit “subscribe/follow” so that you never miss an episode 🙂 MINUTE-BY-MINUTE BREAKDOWN OF THE EPISODE:4:36 - Thomas' background and beginnings in the bone broth business8:14 - What's the difference between a stock and a broth?10:52 - The health benefits of bone broth13:19 - The old-fashioned, "almost forgotten technique" Thomas uses to make Butcher's Bone Broth16:13 - Which bones work best if making bone broth at home?17:08 - The ingredients in Butcher's Bone Broth19:43 - Thomas' favorite things to cook with bone broth20:46 - Four types of bone broth24:05 - Do you have to add vinegar to the water when making bone broth?27:24 - Why add vegetables (like carrots) to the broth?30:20 - Is it better to use an Instant Pot or a crock pot?32:15 - When in the market for the best broth, what should you look for?36:21 - Where can you buy Butcher's Bone Broth?LINKS [SOME MAY BE AFFILIATE LINKS; PLEASE READ MY DISCLOSURE FOR MORE INFO]:Visit Butcher's Bone Broth's websiteFind Butcher's Bone Broth on Instagram and Facebook“My Unbiased Thrive Market Review (AND A Shopping List!)” – save money on your first Thrive Market order by clicking hereClick here to lose 5-50 pounds for the LAST time through sustainable habit change + mindset shifts so you can start living your BEST life as the trimmest, healthiest, most confident, most energized version of yourself!Follow The Health Investment Podcast on InstagramFollow host Brooke Simonson on InstagramEmail Brooke: brooke@thehealthinvestment.comShout out to Christian Juarez for the theme music! (Click here to visit his Soundcloud!!)

EPISODE 45 | Thomas Odermatt—the genius behind Butcher's Bone Broth—shares his secrets for making the highest quality, healthiest bone broth. In the ep, you'll learn what makes Butcher's Bone Broth so unique, why their product is refrigerated (not frozen), the difference between stock and broth, which bones and vegetables are best for making broth, and how to (easily!) make your own! Enjoy!! EPISODE WEBPAGE: <a href="http://thehealthinvestment.com/bonebroth" rel="nofollow" target="_blank">thehealthinvestment.com/bonebroth</a> P.S. – If you’re liking The Health Investment Podcast, be sure to hit “subscribe/follow” so that you never miss an episode 🙂   MINUTE-BY-MINUTE BREAKDOWN OF THE EPISODE: 4:36 - Thomas' background and beginnings in the bone broth business 8:14 - What's the difference between a stock and a broth? 10:52 - The health benefits of bone broth 13:19 - The old-fashioned, "almost forgotten technique" Thomas uses to make Butcher's Bone Broth 16:13 - Which bones work best if making bone broth at home? 17:08 - The ingredients in Butcher's Bone Broth 19:43 - Thomas' favorite things to cook with bone broth 20:46 - Four types of bone broth 24:05 - Do you have to add vinegar to the water when making bone broth? 27:24 - Why add vegetables (like carrots) to the broth? 30:20 - Is it better to use an Instant Pot or a crock pot? 32:15 - When in the market for the best broth, what should you look for? 36:21 - Where can you buy Butcher's Bone Broth? LINKS [SOME MAY BE AFFILIATE LINKS; PLEASE READ MY DISCLOSURE FOR MORE INFO]: Visit Butcher's Bone Broth's website Find Butcher's Bone Broth on Instagram and Facebook “My Unbiased Thrive Market Review (AND A Shopping List!)” – save money on your first Thrive Market order by clicking here Click here to lose 5-50 pounds for the LAST time through sustainable habit change + mindset shifts so you can start living your BEST life as the trimmest, healthiest, most confident, most energized version of yourself! Follow The Health Investment Podcast on Instagram Follow host Brooke Simonson on Instagram Email Brooke: brooke@thehealthinvestment.com Shout out to Christian Juarez for the theme music! (Click here to visit his Soundcloud!!)

How To Find & Make The BEST Bone Broth | Thomas Odermatt

Have you ever wondered how some people are able to disrupt an entire industry that’s been around for a long time? Ever thought about how Uber was able to disrupt the taxi industry?  What if I told you that you, as an immigrant, may have that type of an “disruptive idea” already in you?   This is Polish Peter and welcome to episode 64 of Immigrant Masters Unite.  Today, I have Thomas Odermatt. Thomas Odermatt is the founder and CEO of Roli Roti–a food truck and food production company based in Oakland, California.      Thomas grew up in Switzerland and is a third generation butcher who founded the Roli Roti food truck in 2003, making it America’s very first gourmet rotisserie food truck. Since then, Thomas has grown his single truck into a fleet of six and expanded Roli Roti into a retail brand which sells America’s leading fresh organic bone broth across the nation.      Thomas currently resides in Berkeley, California where he lives with his wife, daughter, and dog. When you listen to this podcast episode, you’ll discover…  What is a disruptive idea in a business and how Thomas incorporated this idea into creating America’s very first gourmet rotisserie food truck. How Thomas created a new opportunity in an industry that’s been around for a long time. What is an “obsession statement” and why it’s important to have one for your business.  Listen closely because it will determine the success of your business.       What are the 2 different entrepreneur categories and why it’s important know these 2 distinctions so you can succeed in your business. what is a “late important decision” and why you shouldn’t focus on having an exit strategy at the beginning of your business. plus much, much more…  So, head over to the Itunes or Stitcher right now and listen to the podcast. Once you listen to the episode, share it with others who you think would benefit from this episode.  Show notes: Recommended books: Predictable Success: Getting Your Organization on the Growth Track–and Keeping It There by Les McKeown To Reach Thomas: roliroti.com  The post IMU 064: How Thomas Odermatt, an Immigrant from Switzerland, Disrupted a 200 Year Old Industry with a Single Idea &amp; How You Can Replicate His Success Yourself. appeared first on Immigrant Masters Unite Podcast: Dissecting The Minds of Successful Immigrants To Live The American Dream!.

Have you ever wondered how some people are able to disrupt an entire industry that’s been around for a long time? Ever thought about how Uber was able to disrupt the taxi industry?  What if I told you that you, as an immigrant, may have that type of an “disruptive idea” already in you?  This is Polish Peter and welcome to episode 64 of Immigrant Masters Unite.  Today, I have Thomas Odermatt. Thomas Odermatt is the founder and CEO of Roli Roti–a food truck and food production company based in Oakland, California.      Thomas grew up in Switzerland and is a third generation butcher who founded the Roli Roti food truck in 2003, making it America’s very first gourmet rotisserie food truck. Since then, Thomas has grown his single truck into a fleet of six and expanded Roli Roti into a retail brand which sells America’s leading fresh organic bone broth across the nation.      Thomas currently resides in Berkeley, California where he lives with his wife, daughter, and dog. When you listen to this podcast episode, you’ll discover… <ul> <li>What is a disruptive idea in a business and how Thomas incorporated this idea into creating America’s very first gourmet rotisserie food truck.</li> <li>How Thomas created a new opportunity in an industry that’s been around for a long time.</li> <li>What is an “obsession statement” and why it’s important to have one for your business.  Listen closely because it will determine the success of your business.      </li> <li>What are the 2 different entrepreneur categories and why it’s important know these 2 distinctions so you can succeed in your business.</li> <li>what is a “late important decision” and why you shouldn’t focus on having an exit strategy at the beginning of your business.</li> <li>plus much, much more…</li> </ul> So, head over to the <a href="https://itunes.apple.com/us/podcast/immigrant-masters-unite-podcast/id1126202343?mt=2&amp;ls=1" rel="noopener noreferrer nofollow" target="_blank">Itunes</a> or <a href="http://www.stitcher.com/s?fid=93092&amp;refid=stpr" rel="noopener noreferrer nofollow" target="_blank">Stitcher</a> right now and listen to the podcast. Once you listen to the episode, share it with others who you think would benefit from this episode. <h2>Show notes:</h2> Recommended books: <a href="https://amzn.to/2YrMyrg" rel="noopener noreferrer nofollow" target="_blank">Predictable Success: Getting Your Organization on the Growth Track–and Keeping It There</a> by Les McKeown To Reach Thomas: <a href="http://roliroti.com/" rel="noopener noreferrer nofollow" target="_blank">roliroti.com</a> <a href="https://itunes.apple.com/us/podcast/immigrant-masters-unite-podcast/id1126202343?mt=2&amp;ls=1" rel="noopener noreferrer nofollow" target="_blank"></a><a href="http://www.stitcher.com/s?fid=93092&amp;refid=stpr" rel="noopener noreferrer nofollow" target="_blank"></a> The post <a href="https://mastersunite.com/imu-064-immigrant-disrupting-food-industry/" rel="nofollow" target="_blank"></a><center><a href="https://mastersunite.com/imu-064-immigrant-disrupting-food-industry/" rel="nofollow" target="_blank">IMU 064: How Thomas Odermatt, an Immigrant from Switzerland, Disrupted a 200 Year Old Industry with a Single Idea &amp; How You Can Replicate His Success Yourself.</a></center> appeared first on <a href="https://mastersunite.com" rel="nofollow" target="_blank">Immigrant Masters Unite Podcast: Dissecting The Minds of Successful Immigrants To Live The American Dream!</a>.

IMU 064: How Thomas Odermatt, an Immigrant from Switzerland, Disrupted a 200 Year Old Industry with a Single Idea & How You Can Replicate His Success Yourself.

Danny Williamson

Welcome to another episode of The Main Course! Patrick Martins rushes to Roberta’s through Brooklyn traffic to talk with Thomas Odermatt of RoliRoti gourmet rotisserie. Thomas has been slow cooking chicken, pork shanks, and loins on a rotisserie for over ten years. Hear how Thomas has been inspired by his father’s passion for butchering, and why he believes it is important to know your farmer. Danny Williamson, CFO and General Manager of Good Shepherd Turkey Ranch, stops by to talk about heritage breed turkeys. Learn why only some farmers and producers can use the word ‘heritage’ to describe their birds, and how turkeys are judged in competition. Get a heritage breed for your Thanksgiving dinner! Finally, Chef Romy Dorotan of Purple Yam joins Patrick in the studio with a group of Filipino chefs from San Francisco. Hear from Cocoy Ventura, Dominic Ainza, and Tim Luym about Filipino cuisine, and why it’s important for Filipino chefs to collaborate in order to spread the good news about Filipino food. Make sure to check out Filipino Chefs’ Week at Purple Yam! This episode has been brought to you by Fairway Market.    “People want to know what they’re putting in their mouths and the people behind it. And that’s what has changed the most over the past ten years.” — Thomas Odermatt on The Main Course “All Heritage breed turkeys will taste the same. You’re gonna get good flavor no matter which one you get.” — Danny Williamson on The Main Course “This event is bridging the gap between the West and East Coast Filipino food movements. We all want this food to succeed and become the next big Southeast Asian cuisine.” — Chef Tim Luym on The Main Course

Welcome to another episode of The Main Course! Patrick Martins rushes to Roberta’s through Brooklyn traffic to talk with Thomas Odermatt of RoliRoti gourmet rotisserie. Thomas has been slow cooking chicken, pork shanks, and loins on a rotisserie for over ten years. Hear how Thomas has been inspired by his father’s passion for butchering, and why he believes it is important to know your farmer. Danny Williamson, CFO and General Manager of Good Shepherd Turkey Ranch, stops by to talk about heritage breed turkeys. Learn why only some farmers and producers can use the word ‘heritage’ to describe their birds, and how turkeys are judged in competition. Get a heritage breed for your Thanksgiving dinner! Finally, Chef Romy Dorotan of Purple Yam joins Patrick in the studio with a group of Filipino chefs from San Francisco. Hear from Cocoy Ventura, Dominic Ainza, and Tim Luym about Filipino cuisine, and why it’s important for Filipino chefs to collaborate in order to spread the good news about Filipino food. Make sure to check out Filipino Chefs’ Week at Purple Yam! This episode has been brought to you by <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h2>“People want to know what they’re putting in their mouths and the people behind it. And that’s what has changed the most over the past ten years.” — Thomas Odermatt on The Main Course</h2> “All Heritage breed turkeys will taste the same. You’re gonna get good flavor no matter which one you get.” — Danny Williamson on The Main Course “This event is bridging the gap between the West and East Coast Filipino food movements. We all want this food to succeed and become the next big Southeast Asian cuisine.” — Chef Tim Luym on The Main Course

Episode 151: Thomas Odermatt, Danny Williamson, & Filipino Chefs’ Week