For Kim, the new business that perhaps best represents the changing dynamics of Bridgeport is Fat Peach Bakery, which opened ...

Julie Depenbrock is a producer on Morning Edition. ... 2025 • D.C.-based chef Leah Curran Moon shares some ideas for a few egg substitutes that won't break the ... Kim Newmoney/Penguin Randomhouse ...

Kim is the third Rhode Island chef to win the award, following Sherry Pocknett in 2023 and Johanne Killeen and George Germon ...

Julie and Todd, 56 - who headlined the USA Network reality series Chrisley Knows Best from 2014 to 2023, were given full pardons last week by Trump.. Julie beamed as she was seen exiting a vehicle ...

Julie Chrisley is ready to take on the real world. On Thursday, the "Chrisley Knows Best" star, 52, was seen leaving a butcher shop in Nashville, Tennessee, just one day after being released from ...

Julie Kim is due to be promoted to chief executive of Takeda Pharmaceutical Co. next year. First, though, the head of the Japanese drugmaker’s US operations had some business advice to share ...

While Julie is not involved in Back To Win, the celebrity chef did earlier appear in the spin-off MasterChef Australia All-Stars in 2012, raising over $35,000 for charity.

Leftick was a chef de partie at The French Laundry – Thomas Keller’s legendary cathedral of Californian cooking – before staging at El Bulli, the now-closed regional Spanish fine diner that’s ...

From Young Joni to Pizzeria Lola to Kyndred Hearth, people around the Twin Cities are plenty familiar with Chef Ann Kim. The James Beard Award-winning chef has been a culinary staple throughout ...

Liann Zhang, a second-generation Chinese Canadian, makes her debut with her novel “Julie Chan is Dead.” The thriller follows Julie Chan, a supermarket cashier, as she assumes the influencer ...

Julie revealed on the podcast that she had struggled to strike a balance between increasing work commitments and family life with husband Michael and their three sons Joe, 28, Tom, 27, and Paddy, 25.

Kim had some experience producing packaged foods at scale from working with Schwan’s. “It’s definitely different, doing something in the restaurant versus producing for mass,” Kim said.