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Yes.

We like to keep it short and sweet.

Tonight we are celebrating the 16th annual Taste Awards here in Beverly Hills at the Writers Guild Theater.

Let's have a round of applause for everyone.

Here is tonight's.

My name is A.K.

Crump, also known as Andre.

And with taste of our organization, helps me do the produce this show and these awards, with the, Academy of Media tastemakers, a number of judge from across the range of fields, from journalism and media to cooking and fashion.

We have a variety people who are looking at all the entries and all the nominees, all the submissions, and coming to a conclusion about which ones do they think are the best for this year, even if you're not a winner, that does not mean you're not one of the best.

You're among the best, and we want to give a round of applause to you.

Of course, all the nominees and finalists as well.

I've got a little bag I have to take from behind this and put it back a little bit later, so there's going to be a little break.

You guys are going to see that happen.

Let's pretend it doesn't because it's going to be edited for television anyway.

That being said, let's really start the show with our first presenters and our long term host mix, Michelle Harris and Kim SS thank yo AK so great to be back with you for the 16th Annual Taste Awards.

I'm Michelle Harris with th television show Alive and Well.

And of course you kno my co-host, Emmy winning actor Kim Masters.

And of course a lifestyle aficionado.

So thank you.

Thank you.

So right now we'd like to congratulate the Taste Awards for 16 amazing years.

So thanks to everyone from the Taste Awards who bring us this incredible celebratio of the best of lifestyle, food, fashion and television, radio, podcasts, and more.

And tonight we want to celebrate the creativity of all this wonderful lifestyle content and the Taste Awards, as you know, are the only award show that celebrates this.

So, right now I know, but you can't wait to get to it.

Ready to get to it.

And so let's start the first real.

Best show in a series.

Thank you.

We have spent the entire day gathering ingredients all around the San Diego area, and I am so lucky to have been able to coo with three very talented chefs.

Chef Phillip, what did you create for tonight's feast?

Tonight?

I did a variation of a sweet and sour Filipino dish called Escovedo the Best Food Program on television.

That's what makes a great apple pie.

The problem with apple pies now is apples are very one dimensional.

Other thing you have to think about is some apples or pie apples.

That is, they don't break down as much as others.

The Macintosh breaks dow the Granny Smith, which I think is the most hideous apple ever invented, has horrible skin.

It's kind of dry, but it's great when you bake with it.

Best food program online and streaming.

That's a big fish.

I'm going to show you how to break down this whole mutton snapper, and I'm going to make it unga chili, which roughly translates to spicy water.

It is a raw fish preparation.

You really want a fresh piece of fish.

If you're gonna eat it raw look at how clear the eyes are and the smell.

It literally does smell like you just dove underneath a wave at the beach.

Best Food Travel program online and streaming.

This is great on meat, but we're focused on the vegetables today.

You can even make a dressing out of that.

But using miso ha a real grounding, earthy flavor to anything you add it to.

Join us on a mouthwatering journey that takes us all across America, traveling from coast to coast with America's most creative chefs.

Best Reality series.

To have a very special guest on the show.

Karen McNeil.

Karen, how are you today?

I'm great.

Kim and Mark, nice to hear your voice.

We are so happy to have you in May.

The best drink or beverage program.

Taiwan on the rocks isn't just about drinks.

It's a story of culture, tradition and innovation.

From cris local beers to aroma rice wines, potent medicinal spirit to luscious fruit based drinks for episodes for unique drink categories, comfort stories this is Taiwa like you've never tasted before.

Thank you to the Tast Award for this incredible honor.

On behalf of Warner Brothers Discovery, we're proud to receive the Special Achievement Award for the Best of Asia for full masters.

There's a Taiwan.

There's probably wouldn't be possible without a conscientious and a generous support of the Ministry of Foreign Affairs.

We hope to share the vibrant food culture of Taiwan with the world.

Thank you.

Best branded program or native content?

You.

Will.

Best green or organic?

He's showed u the secrets to his corn chowder.

Oh, my gosh, that is delicious.

Then made sure I was.

She's are certified.

Certified.

These are certified.

Nice job.

Now we're sitting down with chef Tyler Lawrence at Miller Luxe for the main course.

All right, so you come for the Caesar sala and you stay for the tomahawk.

The best New Series award.

Hello, everyone.

I'm Roberto Sarina, your culinary guide.

And in this series we're exploring what I consider are the cornerstones of Italian food culture that uniquely define this beloved cuisine.

In every bite of our food, you can fin a little piece of the country.

This is Italy.

Best green or organic program, series or film?

California.

Bountiful.

Thank you everybody, and thank you to the Taste Awards for recognizing California Bountiful.

California Bountiful is actually a production of the California Farm Bureau, and our mission is to celebrate the people, places, food, and farms that make this state so delicious.

So I'm very thankful to live here in California and have so many great stories to tell.

Of all the farmers and ranchers who grow and produce the food and fabric that we eat, and then all the other people who do such amazing things within agriculture all the way to the chefs, as you saw in that clip, that provide for the lifestyle of foo that we love here in the state.

And so it's just amazing to get this award because there' so many great stories to tell.

And I look forward to continue telling all these stories.

I also want to recognize a few of my contributors who are here, Ashley and Charmaine and also Kim, who helps produce.

And, they give me some great content.

So it is a pleasure to be here.

I feel so honored and thank you again.

Our next award is Best New Series Tasting Italy with Roberto Ceruti.

Wow.

Well that's amazing.

So this is Roberto screening everybody.

For production a career change quickly.

I'm the producer, and, I'm up here because this serie was a journey for many reasons.

But you can do so online if we want to talk about it here.

There is a feed and full circle to really here today and celebrate this series.

We're proud of it.

We're proud of the journey that we were on to created, and all the people in Italy that helped make it tasty and delicious and possible.

And I will turn it over to you.

Thanks, Amanda.

This is, amazing.

This is our fifth taste of where we're just so proud of.

And, I just feel like these are hard times and weird times.

And I think food and travel, more than anything else brings us together like nothing else.

And the Taste Awards, without any question, does that better and celebrates it better and honors it better than any other award show.

So I really just want to thank everyone in here and everyone that contributed to this, like for making the world really a better and, tastier place to be.

So thank you.

Best Food or Drink podcast.

This is Lina.

And so we finish with a touch of, We should that we get are very local because the producer on his, right, up the street over there.

And it has Dutch, some just roasted walnuts.

So this is the Beetlejuice.

Excellent.

Okay, well I can't wait to tuck into that best travel program.

Country.

Best ethnic lifestyle series.

Program or film?

In Taiwan.

But this, in the spirit, is one of the most popular forms of food therapy.

This spirit, containin medicinal extracts, allow people to achieve the desired health benefits simply by drinking.

Wow!

This is my favorite section of the buffet.

The sushi bar.

Oh my goodness, doesn't that look like a GA?

Didn't look at how colorful this plate is.

Best international program.

Then there are clicking sounds.

It's actually the kelp are pretty.

It makes it glows.

This bubbles.

It's a chorus of the kelp and the water.

Best city or regional program?

We have a arrived.

Welcome to your Chicago based number one vegan food show, Kale Krill.

Live with your favorite hosts.

Nemo.

Naga.

Lubavitch.

Let's go towards tantalizing adventure and to make a prize, I won a Special Achievement Award winners.

It's very cold in the water now I think, but, ten degrees ten.

Okay.

Yeah.

It's perfect.

Yeah.

We.

So the muscle of a muscle, it's hard for me to say over here.

And when it cooked, the muscle retract inside and the thing open up.

And when they open like that, they're cooked.

This neighborhood's really charming.

This is the 11th hour in month, and it holds one of my favorite bistros ever.

Well, you know, bistro.

So this must be good for me.

This is quintessential Paris.

As our sense adjust to the underwater world, they pick up clues of what lives here.

Oh.

I want to see more yoga.

I need it.

This is celebrating with on a bicycle.

And I'm being serenaded by the black and blue marimba band with the London Bridg National Park and South Africa as a backdrop.

I'm privileged just out in Casa de la Familia, Dana's condo, about these comical masoor dal volcan.

Say la Brando, la seman mer de la fiesta de Los vegans.

Let me we.

I'm in.

Kind of glad that sees him siempre.

Eat good people and yogis.

Okay.

Thank you.

Poloniex.

I'm.

I'm in.

What will.

Not you guys.

The Andrew Zimmern award.

The Andrew Zimmern award.

So, to God of the glory.

Tale of Two T's is the story of my black American, Southern Catholic mother and my Libyan Saud Arabian immigrant Muslim father.

Two people whose lives couldn't have been more different.

Yet we're connected by t in the South.

It's poured over ice.

In North Africa, it's slow brewed, served hot, with a thick foam called regular.

What began as two distinct families traditions became a way to uncover a history that I never knew I was carrying to my mother.

In India, your wisdo and belief in me was my guiding light to my father, brothers family, partner and ancestors.

Your love has kept me steady through every step to Zaire.

Love the very gracious Ol Miss, the center for the Study of Southern Culture an the Southern Foodways Alliance.

Your program and guidance made this film possible to the Atlanta International School.

Nelson stellarator where story deep began.

Doctor Maxwell Pascal, Mario and Yvonne, your mentorship paved the way to my Thursday writers group, the board, and to Adrian Robeso for his amazing mixing skills.

And finally, thank you to the Taste Award for this amazing awar and for recognizing this film.

Tonight I raise my teacup to those who stories have been overlooked and to those who carry this board.

Thank you so much.

Best of Europe.

Breaking the gets great bread with a little bit athletes.

I have a prayer for 2024.

Thank you everybody.

This is awesome Thank you to the Taste Awards.

We are a very small but mighty team at NBC universal local and, when we get to work on the Olympics, we get really excited.

And when we brought this idea to our excellent executives and said, if we want to make a cooking show, they said, okay, but we did it.

And, I want t thank our executive leadership.

Valerie Staff, Laura Denis Josh Klein, Bournemouth, McGinn all supported this tremendously, as well as NBC Olympics.

I want to thank everyone on my team and I want to thank this man right here, Chef Kevin D'Andrea, who did a fantastic job.

And, let me say a few things.

Thank you so much, Jeremy.

Oh.

Oh.

Thank you.

Just.

Well, thank you so much.

I'm very proud.

And thank you, NBC, for that.

Thank you.

Will really like for the occasion to make, like, something possible.

Exactly.

Roberto was saying it' a very difficult time right now.

Let's share love with true food.

Beautiful land of immigration.

America And I'm very proud to be here.

Thank you.

Bethany.

Original program.

Kale crew, who?

I would love to thank all of you and all of my hungry kales, who voted for this?

Because we won award based on the votes and I'm really grateful for that.

I would love to thank this incredible moment, of who is the founder of the Unchained TV?

And of course, our producer.

Editor?

That's the main for which, I mean, it's very hard work.

This show would not be possible without all of you, and I'm very grateful.

And stay tuned for more series after season talk.

I love you all.

And I would just like to say I'm so thrilled and honored to be here representing Unchained TV, the world's only 100% vegan street television network, and I invite all the chefs watching in person and also on television to be heroes, because you can reduce your greenhous gas emissions footprint by 75%.

Going from a heavy meat eating diet to a plant based diet.

We are in a climate crisis.

I invite all of you to incorporate more plant based recipes into your dishes that you make, because that can save the planet.

Thank you.

Best short film or documentary?

Of escape to.

To get away from the fresh water.

And this skin disease developed within weeks of this change in water quality happening.

Best feature length film or documentary?

Shoes.

Best not.

I'm not the best, but, I am.

She unlocked one of the greatest joys in the world.

Which are the culinary pleasures of Italy.

The average person to come and just enjoy something.

It's so you can remembe a taste of home.

Of home?

Yes.

The taste of home.

Best lifestyle podcast.

20 years.

Trying to give education and technical principles to our students in Tijuana.

We are the first, culinary school in the north west of Mexico.

And.

The last we do, the less you know, nature has to adapt to our actions.

So part of your success is working with nature, not against it.

Yeah.

All of our.

It's our first butter cream.

Compliment.

Mercado.

Compliment.

Bowl.

Cliche.

Curd Hauser.

Condi rice, you know, top the world.

But, what used to be considered one of the most dangerous countries in Latin America has now become one of the most popular tourist destinations.

Welcome to El Salvador, a country whose food, culture and scenery has won everyone's heart.

I'm Eunice and I'm going to show you traditional vegan dishes and restaurants you can enjoy during your visit to Salvador and what sights you need to see.

Let's go!

Now let's day.

You'll make a.

To what ingredients do you have to gather to make a Lucky's Reuben sandwich?

We start, first of all by making everything in-house, we make the sauerkraut.

My guy James is a member of one of the local Maasai tribes.

I'm hoping he can help me trac down the 1.5 million wildebeest expected to pass through here on their great Migration.

To think that we could lose that just by our careless actions almost feels like a crime to me.

When we stop to see the riverside.

This is the biggest stuff of hippos I've seen together.

Is at least 50 of them down there.

It's amazing.

So this is really a country of so much possibilities, and I am happy to be here.

But it'll only mean you fellas can beat us shorts.

Especially with Amy, as you mentioned back.

So there's.

It's another delicious day here in the Ginger's kitchen.

And we are going to make some broccoli cheddar soup to go wit the biscuits that I just made.

And I'm just gonna let that sit for another minute with that pepper before I serve it up.

Congratulations to all finalist and winners of the Taste Photography Award.

And our next award goes to a vegan in El Salvador.

Thank you everyone.

This is actually my third taste award.

Thank you.

Last year, I had won an award for a vegan in Mexico City.

But this year it's more special to me because vegan and a lot is it represents my family becaus my family's from my childhood.

So why it's so special to me is because, as you heard in maybe in the trailer for the longest time, just how little was known as one of the most dangerous countries in the world, unfortunately.

But the last five year has become like the top tourist destination, and it's finall being recognized for its beauty.

And the food is incredible.

And as a vegan I was just so happy to be able to highlight how much vegan food is there.

Sure, it's smaller than, let's say, Los Angeles, but the mission of rated V food is to showcase that vegan food is accessible no matter where you go.

It's woven into every culture.

It's not about missing out, it's about discovery.

So I'm just really happ and grateful to all my friends and my family for God for fueling me with this passion to really showcase how amazing a vegan lifestyle can be.

So thank.

And the next Taste award is Breakout Fashionistas of the year.

Behind the scenes of luxury fashion designer Yeezys photoshoot.

I'm very grateful and happy that I can mak not only clothes fashion shows, but also to make some, films about fashion and show you.

I'm very honored to get this award.

Thank you to everyone here.

Thank you to my husband, my family, and our beautiful team models who worked with me this year.

And now it's on to the best mini film or documentary culinary arts school and tier one celebrates 20 years of building pride and prosperity.

Wow.

This is my first, Taste award tasting awards.

And, really, really honored, as a visual journalis for the San Diego Union-Tribune.

And I work, pretty much at the border between San Diego and Tijuana.

So, having the access of covering stories on both sides of the border is really, really, really a gift, in that region.

And for me, a colleague came to me, my partner, Lucia, Serrano, who also helped me with this projec and told me about this, school.

And I didn't, I didn't even know they were there.

I mean, the food scene has been growing so much in Tijuana, but to see that this one campus, the culinary arts school in, in Taiwan, has been one of the reasons why the food scene has, has blown up, really.

And I got to meet a lot of chefs and a lot of different, entrepreneurs, in the area who who are just thriving, really.

And if you have not had a chance to visi Taiwan, I really recommend it.

It is a full and airy culinary experience.

You get a little bit of everything having living in the near the, northern part of the borde of Mexico in the United States.

I mean, you get to see pretty much a lot of the flavors from different parts of th region come down to the border.

So it's been an honor and pleasure to be here and to receive this.

I got, can't leave without thinking.

My wife, who is here with me today, and always been my biggest supporter for all of us.

Thank you so much.

And, your next taste award is best feature length film or documentary.

Marcella.

Marcella, thank you so, so much.

Marcela Hazan didn't just teach us how to prepare Italian food.

She taught us how to eat, how to cook, and how to live.

She lived a remarkable life.

A disabled immigrant woman who came to America and change the way that we approached food.

And telling her story reall is to the honor of a lifetime.

I want to thank everyone who made it possible to actually make this movie.

My producing partner, Rene Frigo.

Our executive producers, Margie Geddes, Michael Kantor of American Masters, and the incomparable chef Art Smith, our amazing film editor.

You know, documentaries are made in the editing room.

Amy Linton everybody, my my wife love of my life and cooking partner, Valerie Marcus, everybody from American Masters from Greenwich Entertainment as a, budding young chef.

As we all did.

You know, these great women, Michelle.

Julia.

And was these great women, these great American women taught us all how to coo through their beautiful books.

Books should always be with us because there's no other way to lear than beautifully written books.

And beautiful people like these wome who could teach so incredibly.

And thanks to Marcela, America the New and found out about fine Italian food because she was the doyen of Italian cuisine.

And our next taste award goes to the Birria Chronicles.

Discovering heritage.

You you.

Wow, what an honor.

First, I want to express my deepest gratitude to the nomination.

And then for this win.

This, documentary was a journey, one that took us to Haley's core.

It took us to us.

And it was so in search of heritage, tradition and the families who brought that visa.

They travel to the US.

Their stories, their passion and their resilience are what made this film possible.

You see, being here isn't just a dish.

It's history.

It's culture.

It's the story of immigrant who brother traditions with them and kept them alive through generations.

Because at the end of the day, we know one thing immigrants.

We get the job done.

Tony.

That's what I was going to say.

Thank you.

The documentary is mor than, just a story about food.

It's about movement and culture.

Maria didn't arrive to the US.

In fact, it was brought to here by families who carry the traditions, across many through the Bracero program.

When the US needed workers and it opened its doors.

That history matters, especially today.

Thank you to the team and to the families that shared their stories.

And everyone who celebrates in these histories.

Thank you.

Okay.

And the next taste award.

Let's go to the dolphin to dilemma.

Hi, everyone.

As you can see, if you can imagine waking up every single da with third degree burns, that's what these dolphins had to go through.

And this wonderful man, Doctor Porter, diagnosed, as well as doctor Rob and Docto Stevens, were able to identify for the first time that the this freshwater skin disease within dolphins was caused by climate change.

And I'm just so grateful that today we get to share with you and recognize in a world where science might not be so happy and fun in America, this critical, story for climate change.

So thank you very much.

I'd love to thank, the Marin Mammal Center, the Marine Mammal Foundation, Murdoch University, and Montana State University for even making this story possible.

Thank you.

Olivia.

And please, in these political times, don't forget climate change is real.

Science matters.

And our next taste award goes to the Crime of Silence, a musical narrative.

Yeah.

And tonight, by winning this award, I am now officially a two time Taste Award winner.

These past couple of years have been very trying for me, to say the very least, and making this documentary was really one of the very few things that kept me from losing my mind altogether.

So having said that, I'd like to say thank you to the Taste Awards.

Thank you to all of you fo embracing my little documentary the way you have.

Thank you for your inclusion.

Thank you for your consideration.

And in case you have not listened to my new album, The Crime of Silence, yet, I'd like to encourage you to do so later today.

Or a the very least tomorrow morning when you're busy combing your hair for.

The next Taste Award is the best Tick-Tock, Facebook or Instagram video presented by Shift Cam.

The Gingers Kitchen.

Our, It is a little bit of an extr special year for me this year.

It is my first taste award here and thank you.

And I got to bring my tasting team, which is also three of my four daughters.

They, we're so excited to come.

When they found ou that they were coming with me, they're like, do we get to taste?

And they were really miffed that there's no food here for them to taste.

So if anybody brought snacks, they will give you their honest opinion o make a face like, what is that?

Because they're still kids?

Not serenity, Stasia and Athena.

Very proud of my girls.

And they really, truly are my biggest cheerleaders.

And I love them so much.

I want to thank the Tast Awards for putting on the Taste Awards and supporting the genre that we are in, because they do celebrate us, and it's, it's really encouraging to me to be here because sometimes you go on this journey and you're full of self-doubt and things like this just really push me to keep going and to keep succeeding.

So thank you to everyone who voted.

Thank you for the Taste Awards.

Thank you to friends like Amaru and, all the other people I've met here.

I can't even name everybody.

But it's been a wonderful journey.

Thank you so much.

And now it's time for the Taste Photo Awards.

Rachel Atkin.

Vive!

First, I would like to thank, the Lord and Savior, Jesus Christ.

Standing here tonight, I can't help to think of the bold black women who turn their kitchens into laboratories of creativity and dining rooms, and to culinary excellence to my children who watch me experiment, fail, and try again.

They've been my honest taste test to my sister.

Girl, you have pushed me countless times to get out of my comfort zone to my brother.

Thank you for your encouragement, Leander, for your support.

Orlando, my assistant photographer who makes every dish an incredible story through the lens.

You know it.

They say breakfast is viewed as the most important meal of the day.

That's how I created my nonprofit.

I would like to sa thank you to the Taste Awards.

Breakfast has became more beautiful.

Thank you.

And next, Erica Sanchez for recipe TV.

Thank you so much, Taste Awards for this incredible award.

I am so excited because it's a puzzle.

That one.

Oh, and it's my favorite food.

It was I love, food styling and I want to thank my husband, my dishwasher, and my taste tester and my my 16 year old son who's the best photography assistant.

He holds the filters and he works for cookies, so I can't get any better than that.

Thank you, Lisa Rene, for giving me the courage to submit my photography.

You're awesome.

Thank you.

And, I'm I'm so excite because I've been photographing for a long time, and this is m first award as a photographer.

I started out with my BlackBerry phone, and then it just, you know, evolved from there.

Thank you so much.

And right now, I'd like to welcome Chef Schultz first taste of award.

Thank you so much.

First of all, I'd like to thank the the awards.

This awards this is no my fifth one.

So I'm really proud of that.

I also got I think a lot of people like, Frank Greco who keeps pushing me.

My grandson who orders something every day.

He lives with me, like on my Instagram post, one photograph every day.

So but I also have to come with something new.

You can check that out when you get a chance.

But it's been wonderful to come here, see all these chefs.

It's so it's amazing.

But all the other chefs too.

It's it gives me a lo of encouragement to kill people.

It's just unbelievable what they do.

And, also the beef people.

I do like tartare, that's for sure.

So.

So sorry, but it's been it's been an absolutely pleasure to come here.

All the way from Toronto.

So it's been great to see this part of the world and meet a lot of people, a lot of chefs and, a lot of people in the industry.

Thank you so much for everything.

I really appreciate it.

Thank you.

Please join me in welcomin our next presenter this evening.

And that is Holly Hester.

Come on up, Holly.

Hello.

Hello, everyone.

So many beautiful faces tonight.

I am host, actress and model Fenella, fellow cast member of Rocco.

Leo Gagliardi is here tonight.

Thank you so much, for letting me be the presenter.

And, of course, it's an honor.

And, when I was here last year, they had a goody bag, and this year, I was told that they were going to mail the goody bags personally to everyone.

And it was because of the chocolates that were in it that they caught me eating.

They said, Holly, you can't do that.

You can't eat everyone else's chocolate.

So I nor confirm nor deny this that I did.

So with that being said, we are going to, be presenting the Taste Award Hall of Fame inductees.

And now this year's Taste Hall of Fame.

These are the inductees.

I'm Eddie getting Williams.

Welcome to Paris bistro cooking from my kitchen here in the heart of Paris, France.

Now, a chef, baker and a restaurateur.

Welcome to our stop the combo.

This is the Paris I love.

You're watching the French club.

And this is.

Is these lobster bounty?

I'm Edward Darling Williams, and today.

It is hard to be cozying u with a nice meal in the winter.

Well, this morning and super food Friday today, nutrition and health expert Joy Bowers here sharing some hacks to make our favorite winter comfort foods easier and tastier.

And this first one is is really controversial.

And for the mega.

Nadal deniers not people.

Oh wow.

Oh.

There's the winner.

Tennis works.

We are in Gillette.

We've seen pelicans.

We've seen penguins.

We've seen dolphins.

What next?

Well, wine.

It's a good selection.

Church suits me perfect.

Well.

Let's go.

I'm almost.

I'm a journalist, a foodie, a traveler with an appetite for the stories of people who are hungry for more dreamers.

Visionary artists, those who hustle hard in the direction they love.

I travel with them to their favorite restaurant to hear how they did it.

This show is a toast to them.

I'm so excited.

I'm here in Paris, France because we're about to shoot a new season of Paris Bistro cooking.

Lisa Renee Ramirez is the president of the Allen Media Group Lifestyle Networks.

She's the best I love.

Like I said, I have 2400 employees.

She's my favorite.

She's also a show creator, executive producer and director.

And Action Dante to Normandie, who travels the world over to bring all our spectacular series to life.

Taste Hall of Fame inductee Tony Tipton.

Martin.

Yeah, okay.

Thank you very much, Taste Awards, and thank you all for being here to support.

I have to tell you, you know, they usually we all start off by saying, oh, it's such an hono and a privilege to be here.

Wow.

It really is an honor an a privilege for me to be here.

And I'll tell you why I'm I'm from Los Angeles.

And what a treat to be able to receive this award, recognizing the breadth of my work that started right here in the city of La.

Yeah.

Thank you.

And I want to tell you just one quick story about how it started.

Those of you that may not know who I am, I have spent my caree dedicated to telling the stories of the unsung heroes of the food world, and that initially involved African-American women who were marginalized and whose stories were either misrepresented, distorted, erased, or just completely ignored.

And you have late.

I have begun telling the stories of women across America as part of my work at Cook's Country for America's Test Kitchen.

But when I started this work, what's really exciting to me about this tonight is seeing how many stories tellers of individual people and their their identity are being recognized.

Tonight, when I started this work, that was not the case.

There was no one telling these stories, and no one wanted to hear those of us that wanted to tell those stories.

But right here at the L.A. times where I was hired, Ruth Reichl came on as our food edito for the food department, and she said to me, do you really like this stuf that you're writing every day?

I was writing nutrition Q&A or something, and she said, do you like this stuff?

And I said, no, I hate it.

And she said, well, what do you want?

You.

And I said, I'm not sure no on has ever listened to what it is that I would like to do.

So I'm afraid of my own voice, like, I don' I don't know what I want to do.

And she said, well go out into the streets of L.A. and don't come back until you know.

And I was gone for three day and I drove around and around.

I went from one end of the cit to another looking for a story to tell, and I came back at the end of that three days with a story about my Mormon neighbors, and I told a story about their healthy living, how they took care of themselves without the consumption of all of the things that we know that they avoid.

But the one tricky part was there was no recipe and could see worth looking through.

I could see Ruth through the glass as she was reviewing my piece, and she called me in and she said, well, I'm going to think about it, you know, over the weekend, you know, that's the writer's nightmare that your editor doesn't have anything to say at all.

And she said, I'll, we'll talk about it Monday.

And so when I came in on Monday, she said, we're going to go with it just the way it is.

And so that was an earth shattering moment in the food industry, because it may have been one of the first time that a major metropolitan daily ran a story about people o the cover of the food section, about their identity and their importance and their values, without the focus being on their recipe.

So I am more than honored tonight to be recognized by the Taste Awards, and for continuing this work and seeing the ways that all of you are carrying on this torch by recognizing the value of other people because role models they do.

Thank you.

Whew!

That was awesome.

Awesome taste.

Hall of Fame inductee Lisa Renee Renee Maris, I just want to say thank you, Lord for everything.

Every good and wonderful thing in my life is from you.

Lord, I follow you, I love you, I praise you, I give you all the glory and I thank you, Taste Awards for bestowing me with this honor.

I'm celebrating 35 years o being in the business this year.

So it's this award coming at this time in my career, i my life is even more meaningful.

And then to add to that, tonight, as president of the lifestyle networks for Allen Media Group and Byron Allen, I all three of my networks Steve my destination.tv and recipe TV are the networks I oversee.

I should say are winning taste awards or have won.

So I have such gratitude for tha and to still be in the business after all these years and to be thriving.

I thank God for that, and I thank God for my family who supports me more than anything with their prayers being there for me for everything.

During Chris, you're here, my team, Mackenzie Gordon you're here for me, my friends.

Margaret, Erica you're all here for me tonight.

And I just want to thank my family who couldn't come.

Lynn and and, Andrew and Christina and Micah and my two dogs, Lillian and Mike and Bella and Cora.

I love you all.

Thank you, Lord, for this.

Oh, God bless you all.

And thank you Lord, for this honor.

Thank you.

All right.

Our next lovely presenter is going to be Sherry Byer.

Thank you so much.

Hi, everyone.

I'm Sherry Beyer.

I am the host and producer of all in the industry, which is a podcast that's dedicated to behind the scenes talent in the hospitality industry.

I've been honored to receive a Taste Award for Best Host and be inducte into the Hall of Fame last year, so thank you.

Taste Awards.

And I'm also the founder of Bayer Public Relations, which is a New York City base PR agency and the author of Chef Wise Life Lessons from Leading Chefs Around the World.

So my whole life revolves around chefs and restaurants in the hospitality industry, and I'm so excited to be here tonight as one of the presenters.

What is the one French dish everyone loves but you think is overrated?

I'm going to go with the creme brulée, the Beetlejuice that Sylvain made.

And he's surprised me with something here.

Which one is this?

Yeah and it's, the croque monsieur.

Croque monsieur?

Yeah, usually I make.

I'm expecting a sandwich with Acropolis.

You?

Best filmed at home.

Episode or film.

Never in my wildest dreams that I thin I would be doing a cooking show.

Do you know what happens if I have a wineglass in my hand?

Thank you.

Chefs, I thought he was kidding about the dishes.

Food News Central.

In other news, the United States imported a whopping half $1 billion worth of lemon and limes from Mexico last year.

What was it like during the pandemic and then coming out of i over the last couple of years?

Kind of a controversial way to look at it is I think it was one of the greatest learning opportunities I've ever had as a chef.

Whoa!

Fire in the hole.

We gotta get that grease up.

We gotta get that.

Why is that?

Was pretty good.

I what am I gonna do with this?

Tarp is melting.

And the French Quarter of New Orleans.

And, man do I have a story to tell you.

Why are we not scrutinizing why?

Lucky dog is the only business in the French quarters.

I. Oh, no.

Join me on chance to present us stepping out in Bolivia.

South America.

When I step into an extraordinary world of natural wonders, ancient cultures and vibrant people again, I suddenly.

I'm your host, David Stowe, along with my co-host Brianna Blaine, Bettin Jeffrey, and one and only Rocco.

I'm not against cell phones.

I think social media can be fun.

I think TikTok is funny as hell sometimes I'm that people ar taking turns in their fashion.

So will we keep wearing them?

What's comfortable to us in America?

Someone puts it together like Halston used to do, and now at least a neighborhood staple in Santa Monica, where he whipped up French inspired dishes lik his version of a grilled cheese.

So when you go to France, you get the baguette with ham and cheese on it and butter, and it's like that great snackable thing.

Yeah, we just wanted to take that and see how far we can push it.

So that's what we're going to do very fast.

Yeah.

You got to take it somewhere.

Like every city has its own landmark.

Every cuisine needs a superstar dish.

This is the world famous Heaven's Gate temple in Bali.

And I have to say, this is as close to heaven as you can get here on earth.

Some cooked in.

Some military cookery.

Hong Kong, all.

Best instructional web series.

The good new is, it's going to be delicious.

The bad news is that takes like two weeks before it's really, truly ready.

And we'll get to that later in the video.

So what I want to do is pre my ingredients that I have here.

Best food or drink radio broadcast.

This is great on me, but we'r focused on the vegetables today.

You can even make a dressing out of that.

But using miso has a real grounding, earthy flavor to anything you add it to.

Best Home Chef in a series.

Video is a staple in every Mexican household, and if you don't know what Fidelia is, is a short vermicelli pasta.

And because it's so thin and fine, it's going to tak in all the flavors in the broth.

Thank you very much.

The best way to see it this week Wendy and I are from Calgary.

We came down for the event and some warm weather.

Thank you very much.

When we shot our series we shot in about 20 restaurants throughout the Canadian and the American Rockies from Whitefish, Montana up to Jasper, Alberta.

And a few months after, we shot in Jasper, a wildfire devastated Jasper National Park and destroye one third of the town of Jasper.

Fortunately, firefighter came in from around the world, including California, Washington, Oregon, other parts of the states, and from across Canada to save the rest of the town, and they managed to save two thirds of it.

Unfortunately, one of th restaurants we shot at was Lost Restaurant called Sarah's.

If you see the series is unfortunate.

And then a few weeks ago, I was proud to see that our Canadian firefighters, been wate bombers, came down here to L.A. to help fight the fires here.

Because that is what friends and neighbors do.

Yeah.

Thank you very much.

Canada will always be there for you.

Thank you.

Oh, I just wanted to thank John, who was our wonderful host and all the incredible chefs, that shared their knowledge and their wisdom and their wonderful cooking with us.

And the next award is the Food Champion award, and it goes to dirty dogs.

Thank you everybody.

Food is played a very important part of all of our lives.

And some of the best events we've ever had are birthdays, weddings and anniversaries.

But in New Orleans, food was weaponized by a U.S. Supreme Court sanctioned wiener cocktail.

We said so for 50 years, they had only one person convened in the French court of New Orleans.

And with the power of film and TV and the help of my executive producer, that we did it together.

He passed away righ after the film happened with Tom and Adrien and Blue we were able to change the U.S. Supreme Court ruling and open it up to the people of New Orleans to have a shot.

Thanks to you guys, we all have a small part t maybe find the next Dooky Chase.

The best Admiral Muggsy, just because of you.

Thank you.

We appreciate you guys.

And the next award is the best home chef in the series.

And it goes to Erika's Mexican Cucina.

Thank you so much.

The taste awards.

If you had told me years ago that all of those hours spent in the kitchen covered in flour and chili would lead to this, probably I wouldn't have believed you.

Lisa.

Renee, your vision an leadership bringing out the best in all of us to the incredible team.

Gordon was here.

McKinsey, Chris and Lorene thank you for your creativity, hard work, and for making every episode shine into L.A. media Group.

Thank you for giving this show a home.

I also want to thank my biggest inspirations, my mother and grandmother, who taught me that food is more than just a meal.

It's a story, a connection, and a way to honor our roots.

Growing up in a Mexican household, the kitchen was always the heart of our home filled with aromas of home, Ethiopia's slow simmered sauces and the.

To my husband, Efrain.

My son Joaquin.

Thank you for being my tast testers, my biggest supporters ever, putting up with my endless recipe experiments.

I love you both.

This award is proof that our traditions, flavors, and stories deserve to be shared.

So let's keep cooking.

Keep celebrating.

Thank you.

Down with recipes.

Definitely.

And the next award is the Entertainment and Lifestyle News Award.

And the first one goes to inside.

So pack you guys.

Thank you.

This is a lovely award.

I'm Erica Olson, I' the host and EP of inside SoCal.

The airs on CBS Los Angeles.

And this is my fabulous producer Amy Eisenberg.

Inside SoCal is a little show with a big heart and little, only in the sense of it' a very small production budget, which I know a lot of us can relate to.

And very few of us that actually are part of it.

There's four of us every week that put this on, and we care deeply about it, and it's so nice to be recognized for that effort.

What's reall special about this show is that we get to tell the stories of people of Los Angeles.

I'm originally from Nebraska, and when I came to L.A., I wanted something big, and what I found was big, but in the sense of big hearts, big diversity, big, interesting, beautiful people.

And those are the stories that we get to tell.

And it's it's an honor that we get to do that because these are creators, they're artisans, they're chefs they're grassroots organizers.

These are the people that make up Los Angeles.

So if you haven't lived in LA, trust me, it's it's not just what you see on TV.

It's not just Beverly Hills.

Beverly Hills is wonderful but it's so much more than that.

I want to thank Amy dearly for being the best producer I've ever worked with.

The most curious, humble, ambitious, generous, fantastic, creative person, and a dear friend for life.

And Glenn.

Yes.

Thank you.

She deserves that.

Glenn Shimada, who shows up every.

He's our DP.

He shows up every single time with 100%, not only to his work, but to life.

Robert Daresbury, who goes through a lot of footage, is our editor because we can't not tell the whole story.

And there are countless others, but thank you.

This is a really special thing, and I'm taking too much time.

And we have to thank Erica, our EP and host, because she guides us and she's always positive and stron and takes us through everything.

So we're a good team and we just want to thank all the businesses and people we are able to give a voice t because it's so special and so good.

And the second Entertainment and Lifestyle News award goes to the NFL network talk show.

So first, I want to thank God and, thank you, my wife, my number one adventure partner back there.

And, I just hope that, God can touch the hearts of very important decision makers out there that we can have peace on this planet.

It's very, very important.

Thank you.

The final network talk show was born during the time of Covid, when everyone was locked down at home.

And we're still going strong.

So thank you to Taste Awards.

Thank you to all the viewers out there.

And these are two of our cast member that are been with us for years, Holly Hessler and Jeff the other night, you both of them so, seriously, when I joined the show with Rocco's, you know, heart and vision, they all accepted me like family.

It was truly a brilliant concept.

I hope reality TV and I hope lifestyle never grows out.

You know, it's a concept that people are fascinated, people are fascinated with, you know, following the lives of people and real and organic.

And this is going to definitely sustain the future in television.

And I really hop that that is true entertainment and that stays true entertainment.

So thank you so much, Rocco, for having me.

I'm all the way from Virgini Beach and not knowing that Rocco will call me from out of the States and give me an opportunit to say that he had a young lady that was on, that was stepping down, that was the Christian mouthpiece.

When he initially asked me, I said no, because I never like to b in front of cameras or people.

So for me, they hope for the third year, coming from Virginia Beach to LA, have strengthened me and allow me to be even what God is calling me to be.

But I give Rocco the honor an praise for what he did for me, because I never imagined me being here at LA doing what I'm doing right now.

It is a blessing.

You never know who's looking at you.

And he saw something in me and took me under his wing to mentor me, to allow me to be who I am today.

And I am forever grateful for what he did for me.

So thank you for.

Okay, so the next award is the Spotlight Award and it goes to Joseph Vincenzo's stepping out.

So I'm really pleased to be here.

I want to thank PBS and creative who are there who made it possible for me to, to just to present his travel show for 20 year and then just a, a stepping out, which is and is second season now and this award for as for the Bolivia show, I would love to thank Ron Hanks, who is my producer for the last two seasons.

By Vagner, who did sound with us and all the other rest of the team, Jason Grigg and Nicole Bell, who is our editor.

And, that several years ago, after doing a telescope for 20 years, I had a personal, change in my life.

And I said, you never know when you're going to have to begin again.

And it's what happened to I brought stepping out onto this scene and it allowed me to step out.

I'm the director, the host and the producer and the writer of the show.

And as the director, I have the opportunity to tell the stories of all the wonderful people that I've met in the 104 countries that I've traveled to and tell their stories and tell their cultures.

And these are people who are, immigrants here in this country now, many of them.

But it's it's a joy to be able to share with my PBS viewers who consider themselves lifelong learners, that teach them about the rest of the world, particularly at this time in our country.

It's, it's good for us to remember what the, the valu of all the people that we that that exists in the rest of the world.

I and every show, every trave scope show prior to stepping out and every stepping out show with a quote from Mark Twain.

And that quote is travel is fatal to prejudice bigotry and narrow mindedness.

And there's another part to that quote I that's what I'm rushing around here trying to find.

But in short but with Mark Twain said in this is something that is sorely needed by our people because compassionate, warm and open views of other people are not created by staying in the little corner of your life.

It's it's it's it's learned by stepping out and meeting peopl from other cultures and learning how they live and what they have to offer.

And I thankful and grateful to the powers that be, all the different powers that pay for the opportunity to share the cultures of other people with my, my viewers and to, to make a difference in this.

For I love the people here tonight and the next award is Best of Canada and it goes to pow wow.

Chow.

Hello, I'm Rob King and this is Katari Lugo.

She's sh and asked me to make the speech.

So, the first person I'll thank is Katari, who is the brain child and the, energy behind this show.

The EP, the one that keeps us all going, fed, is with the show.

Right to the last note that's placed in there.

We'd also like to thank the Aboriginal Peoples Television Network and the Canada media fund, for supporting the project to our wonderful crew and post-productio people who work so hard on it.

Most especially to our two chefs, Sean Adler and Bob Chip Lowe and their their wives, Rhonda and Whitney and their family and friends who travel on the powwow trail with them vending this incredible food.

And most especially, we'd like to thank the, First Nations who welcome us to their events and teach us about their culture.

And, the show is in one sense a food show, but it's also about, friends and family and community, and we're grateful for those people welcome and welcoming us to their to their reserves.

And the next award is best Instructional Web Series presented by Villa Premie Boutique Hotel Puerto Vallarta.

And it goes to the Ginger's Kitchen.

So, that means a lot to me.

And once again, the support fro my loving family and children.

Sisters, I do want to take a moment to honor, my original taste tester by 28 year old daughter Sophia, who is in Colorado with her fiance.

Couldn't be here.

And she is funny and spirited and talented.

And one day we stoppe and got donuts before, school, and I think she was about 1415, and we stopped really quick on donuts.

And then we really had to get gas for a 40 minute drive to her school, and I get gas and I hop back in and she's shoving the second donut in her mouth, and I look at her, yo go, did you just eat my donut?

And she goes, I saved you the whole.

Right.

Okay, cool.

So I didn't have a donut that morning.

But she's grown and developed into a wonderful young woman who has supported my ventures all along the way.

My original show, what's on the menu with Michelle Ohman on Amazon Prime.

She was a big part of that.

She designed the Ginger's Kitchen logo, and she just designed my newest venture, small clothing line called gooseneck.

She's, designed the logo for that, which will be launched soon.

So I want to say to her and her fiance, say thank you for your support and love.

And before I exit stage left to remind you that no matter what is happening, no matter how hard it gets, you've got this.

If it's your first year, your second year, at your fifth year.

This is my sixth year.

The first year I didn't win, but I came and this is my sixth award.

So I'm feeling really good right now.

So I just.

You've got this.

Keep going.

Don't give up.

Love you all.

Thank you so much to the Taste Awards.

Once again to you, my family, my friends, the viewers, the voters.

I adore all of you.

And I wish all of you the best in all of your ventures and success.

Thank you.

And the next award is best Interactive E-book.

And it goes to my really Simple Recipes to number two.

Thank you so much.

This award is really means a lot to me.

It's it's been a long time.

I've been workin with Frank micro at CTV, CGF TV and we have worked together for many, many years.

I do all the photos all the time and the food and so on, and he came up with the idea while we do a book and, I said, well, I can do the 40s as a food.

The technical part, I'm lost.

So, Frank, thank you so much for all the work that you put in.

Oh, congratulations to everyone.

I'm honored tonight.

And this is the end of my part up here.

I'm going to pass it back to you.

Michelle Harris and Kim Estes.

So thank you all.

For 25 years, she's encouraged Americans to gather together around the table.

I don't think there's anything that makes her happier than seeing people enjoy food in the house.

Shared stories of fellow immigrants and refugees.

She's been the voic for so many of us that had that kind of background, the kind of experience.

This is also a street for shopping.

As you can see, there's so many shops here with souvenirs and such.

Best single topic series.

I hope it's warm inside.

Oh, well.

Let's go.

I was excited to share what I learned about the pumphouse with Chef Edward, who just flew in from Paris.

Particular is new to my facility this year.

I don't see it.

The best futur we're going to be providing for our children is when we provid for the children of the people.

We don't know the same future.

And they say hope.

We are trying to provide for our own.

What is so difficult to understand about that?

In Massachusetts, Amy explores the sand dunes in a vintage Lan Cruiser, visits Barrier Island, and ends the day with chowder at the Pelham House resort.

Family.

The infinity board game.

The lifetime achievement award goes to Worl Central Kitchen, founded by chef Jose Andres.

Thank you guys.

Unfortunately, Chef Jose cannot be here.

But, on behalf of Central Kitchen, it's an honor to receive this award.

And it's an honor to to be here with everyone.

I want to thank all of yo for supporting our our mission and always nourishing the community.

Special thanks to Trish and the LA team, who did an incredible job and has been here for the LA fires.

So thanks, guys.

Our next award is one of TV award gorgeous gardens.

Well, I'm going to try not to cry.

As I can say this as many of you know, the reason I began this journey for I met Lisa Rene here at the Taste Awards is with Kitchen Chat as a way to honor my lat father, who passed away in Paris in only 35 years ago this year, and what Lisa Rene did not know when she asked me to hos Gorgeous Gardens is the reason my father was in Pari and then traveling on to London.

He had meetings with the French government and then in London he was to meet with the BBC.

But he passed away at Charles de Gaulle airport.

He was there to promote a television project 35 years ag about gardens around the world.

So this is such a hug from heaven and a way that I could complete something that my father did not complete on earth.

So this is what I, I was going to.

Come.

And the next award is for outstanding passion destination Divas.

Hello.

Congratulations everybody.

This is a beautiful event.

This is our second event.

Last yea we came here for our first year and got our first tast award for our Dining Diva show.

This year, being here for our Our Destination Diva sho which aired on Travel Channel.

Very exciting.

We're very grateful.

I am Christine Curran.

I'm the founder of the Dining Empire Network and the executive producer of all the diva franchises, which includes Florida, Texas, California and New York, as well as our Travel Channel series Destination Divas.

This is very fitting for us because we actually tell very passionate stories over food.

We have amazing gas that come on with us and we travel all over the world.

And so it's just been an exciting journey.

I do have two of my investor partners here tonight, and Chris is going to talk to us about that.

And.

Thank you for the same.

And congratulations again, everyone.

So excited to be a part of this movement that we have going on with the dining empire and Destination Divas, as wel as, dining team, dining Divas.

But we also just opened up a global networking, event within our company and it's called the Diva Network and the Diva network.

Like I said, it is global.

And what it is, is for people and entrepreneurs that want to come together from all over the world.

They might not be able to be there in person, but we offer this virtually, and it's the largest world's mastermind out there.

And, we will be here next year.

Yes.

Like stronger, fiercer, more beautiful.

And just sharing so much incredible content with you.

And, I, I just want to say that, Christmas here in the green, she and I are launchin Dining Divas California chapter, and this is our California cast.

And, I just want to give out a shout out today.

I hope I say it correctly.

Oh, chop chop.

Oh shut up, oh shut up.

For just making us global, so thank you.

Next award is for Guilty Addiction of the year cities showcase.

So City Showcase is a travel show that I created over two decades ago.

The founder and creator of Fino Network, which is available on every streaming platfor that exists all over the world.

And I started as a host strongly long time ago.

And my father had said, you know, you should do a city showcase pizza, come to pizza and showcase where your family's from.

Okay, so I did, I encourage everyone to watch it.

It is something I'm extremely proud of, very proud of.

It was very important for me to show where my family is from.

Got loyalty.

That's my last name, a surname.

Rocco.

Leo.

Healthy is my name.

I would like to thank the Academy for doing this amazing job and recognizing all of us and many others.

I couldn't attend.

You know, what they're doing is amazing.

Showcasing various different types of, contents that other academies don't.

I'm a PGA member.

I'm an academy member.

I'm a voting.

And they don't do what is happening here, so I applaud them.

You really are amazing.

I would like to thank the, executive producer and co-host, my father, Pasquale Galeotti.

I would like to thank the mayor of pizza, Sergio Zito.

I would like to thank the music composers of the episode, Franco.

But a couple, Tiziana, Gerardo, Vinnie, Vincenzo, Raul, Melody and the amazing peopl that helped us put it together.

And righ now, moving on to Best Director and the winner is.

Taste of the world, Lisa Rene.

Well that's you.

Listen.

I just want to thank you all again for this.

I didn't expect it.

You know, I showrun these shows I produce, I direct them, and, you know, I get them on air, deliver them, they help my team.

Like this wonderful man behind the camera here, Gordon and my family supporter, McKenzie, my assistant, everyone.

And, I'm bringing the inductee one because I can't believe I won Best director.

It's it's it's so crazy.

Yeah we we travel all over the world.

And I said, we've been t Madagascar and Bali and, Zambia.

We went to the Victoria Falls and they were part of the, one of the shows that I directed in.

It's I can't believe I get paid to do what I do, and I can't believe that you're awarding me for what I do.

And I can't believe the Lor just keeps showing me his grace.

And I thank you.

Thank you, family, for being with me and our last award tonight.

It's the best producer.

And the winner is California.

Beautiful.

Thank you for.

There being a little extra because I was sitting there like, it's not going to be me.

And, Thank you, thank you.

Oh my gosh, what a surprise.

What a shock.

I want to thank the Taste Awards.

I guess this is my second taste award.

This is our first year entering.

My name is Aubrey Aquino.

I am the host and producer of California Bountiful.

And as I said, we celebrate the bounty of California.

Everything from the fields where the people grow all these great, crops and the produce that we enjoy here in California, we have so much more than everybody else.

And, all the way, you know I get into the kitchens of chefs and I meet so many incredible, creative, passionate people, and it's my honor to tell those stories.

And, Yeah, and I last.

I didn't get to thank my editors and my contributors that you mentioned that helped me out.

But, we're a small but mighty team, and I'm extremely honored to be up here.

Getting this producer award is pretty amazing.

And, I'm just really excited to be here.

And thank you so much, everybody, and congratulation to all the nominees and winners this evening.

Thank you for being with us tonight.

And we'll see you next year.

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