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Dr. Eric Berg DC Bio:
Dr. Berg, 52 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The New Body Type Guides, published by KB Publishing in January 2017. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been a past member of the Endocrinology Society, and has taught students as an adjunct professor at Howard University.
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Watch: TODAY All Day - March 21
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Culinary School Stories #31 - Kami Smith
GUEST’S NAME: Kami Smith
CULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RI and Charleston, SC
BIO: Prior to joining the world of food manufacturing, Chef Kami Smith began her life of pastry arts with the team at Emeril’s Restaurants and Marriott International Hotels located in heart of New Orleans, Louisiana. While in New Orleans, Kami was able to develop skillsets in breads, chocolate work, pulled and poured sugars, and helped manage the pastry team to support major event such as opening of the D-Day Museum, Super Bowl, Microsoft, Arthur Anderson, ACF National Conference, and so much more.
With a strong sense to return to her roots in East Tennessee, Kami returned home and took the position of Pastry Chef at an adorable Victorian home known locally as The Troutdale Dining Room Restaurant in Bristol, VA. While there in Virginia, Kami was asked to spearhead the new culinary program and community bakery at Virginia Intermont College. She also became the local star of “Cooking with Chef Kami” in East Tennessee.
However, a new opportunity in Atlanta, Georgia came up and Chef Kami left the bakery, the tv show, and her team, and joined Schwan’s Bakery, in Atlanta, GA as their newest Research Pastry Chef, where she and her team designed unique multi-layered cakes, brownies, tarts, pies, and cheesecakes for National Accounts around the country. She later joined Dawn Food Products as their Corporate Pastry Chef training the industry on their high-quality products. Though she still resides in Atlanta, today she is the Directory of Culinary Showcasing for Pecan Deluxe Candy which is located in Dallas, Texas, where she and her amazing team work on multiple candy and nut inclusions, snack blends, drink and milkshake bases, coffee/ smoothie syrups, plus bakery items for the ice cream, yogurt, cereal, and foodservice industry.
Social Media:
Website: Https://pecandeluxe.com
Twitter - @ChefKams
Instagram - @KamiRoseBaking
RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!
To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”.
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If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: We truly appreciate the gesture!
Individuals can also donate through Patreon! Please support the show at:
If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.
Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com
ABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!
From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?”
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NOTE: If you want to be a guest on the show, go to and download the guest questionnaire, fill it out, email it back. After we review it, we will be back in touch to set up a time to talk!
MUSIC: Family Montage by Biz Baz Studio, YouTube Audio Library
Culinary School Stories is a proud member of the Food Media Network!
Copyright 2021
SOIL STORIES with Dr. David Johnson & Hui-Chun Su Johnson
Hosted by the NM Healthy Soil Working Group. Our guests start with a short presentation, followed by conversation with participants.
David Johnson is a molecular biologist conducting research as Research Scientist at the Institute for Sustainable Agricultural Research at New Mexico State University, Las Cruces, NM and an Adjunct Professor at the Center for Regenerative Agriculture and Resilient Systems at California State University, Chico, CA.
David’s research in soil microbial community structure and function, has opened a window for viewing the interdependence between plants and soil microbes. Rebuilding a soil’s microbial community population, structure, diversity and biological functionality will also provide a robust and practical mechanism to begin reducing atmospheric CO 2 within a regenerative agricultural system. David and his wife, Hui-Chun Su Johnson, will also talk about the construction, filling, and management of the Johnson-Su static pile composting bioreactor.
Sign up to join upcoming SOIL STORIES gatherings at