Paul Fields's guest appearances

Paul Fields

Know Direction Network

The Do Gooders Podcast

Reformations

Covenant Community of Ellijay Sermons

Real American Heroes

Victor Davis Hanson

Tsh Oxenreider

Jessica Thompson

Jack Carr

Gary Chapman

Daniel Amen

Emily Ley

Joshua Becker

James Johnson

John Nores

Cam Edwards

Rebekah Lyons

Meghan Sullivan

Guy Fieri

Tim Soerens

OwlTail

S1E25: Real American Heroes With Major Paul Fields

In this episode, Meeter Center Director Dr. Karin Maag chats with Paul Fields about curating the Meeter Center collection, the importance of rare 16th-century books you can actually touch, and why it matters that scholars can research and work in person at the Meeter Center.  Mr. Fields is the Meeter Center Curator and the theological librarian on the fourth floor of Hekman Library at Calvin University.

In this episode, Meeter Center Director Dr. Karin Maag chats with Paul Fields about curating the Meeter Center collection, the importance of rare 16th-century books you can actually touch, and why it matters that scholars can research and work in person at the Meeter Center.  Mr. Fields is the Meeter Center Curator and the theological librarian on the fourth floor of Hekman Library at Calvin University.

Reformations Conversation: A Talk with Paul Fields

What’s 18 square miles with a riverfront promenade and legendary food scene?   You guessed it—Napa.  This central California town is considered a world-class destination with plenty of culinary star power.   And Chef Paul Fields is at the heart of it all, having worked for the Pebble Beach Company, Silverado Country Club and several local Napa wineries. He honed his culinary skills at Oenotri, which was recognized as one of the Bay Area's top 100 restaurants. And he was the Executive Chef at the prestigious Inn on Randolph, a boutique bed and breakfast that is considered one of the country’s top inns.   Now, Chef Paul is cooking in a different kitchen as the Executive Chef of The Salvation Army Napa Valley Culinary Training Academy.  Designed in collaboration with the Culinary Institute of America, the program is for those with at least six months of sobriety to support their transition back to the workforce.  Since launching in 2016, the academy has successfully placed 87 percent of its graduating students into jobs—thanks to intentional partnerships with the local hospitality industry.  From sautéing, to safe knife skills or how to plan a menu, Chef Paul leads students through the 15-week course and serves as a mentor along the way.  In this episode, he says cooking and food are means to community and a way to instantly make someone’s day better.  And that passion led him from commercial kitchen to commercial kitchen in The Salvation Army, preparing students for successful employment and thus self sufficiency.       Find show notes for this episode and more at caringmagazine.org/podcast.

What’s 18 square miles with a riverfront promenade and legendary food scene?   You guessed it—Napa.  This central California town is considered a world-class destination with plenty of culinary star power.   And Chef Paul Fields is at the heart of it all, having worked for the Pebble Beach Company, Silverado Country Club and several local Napa wineries. He honed his culinary skills at Oenotri, which was recognized as one of the Bay Area's top 100 restaurants. And he was the Executive Chef at the prestigious Inn on Randolph, a boutique bed and breakfast that is considered one of the country’s top inns.   Now, Chef Paul is cooking in a different kitchen as the Executive Chef of The Salvation Army Napa Valley Culinary Training Academy.  Designed in collaboration with the Culinary Institute of America, the program is for those with at least six months of sobriety to support their transition back to the workforce.  Since launching in 2016, the academy has successfully placed 87 percent of its graduating students into jobs—thanks to intentional partnerships with the local hospitality industry.  From sautéing, to safe knife skills or how to plan a menu, Chef Paul leads students through the 15-week course and serves as a mentor along the way.  In this episode, he says cooking and food are means to community and a way to instantly make someone’s day better.  And that passion led him from commercial kitchen to commercial kitchen in The Salvation Army, preparing students for successful employment and thus self sufficiency.   Find show notes for this episode and more at <a href="http://caringmagazine.org/podcast" rel="nofollow" target="_blank">caringmagazine.org/podcast</a>.

 011: How Salvation Army Culinary Students Train for the Workforce with Chef Paul Fields

Waiting on God: Paul Fields - 7-7-2019 by Covenant Community of Ellijay

Waiting on God: Paul Fields - 7-7-2019