How to pronounce “josiah” in English

Male Presenter: Josiah Josiah: Welcome. Thank you all.Josiah: OK, so, as Tom said I'm from, I was born and Raised in Santa Monica. Theysaid there's no native Californians or LA-ans, LAngelinos. I am one. I grew up here surfing out in Santa Monica. My mom was a chef. Not a chef like I am per se. But she had a cooking

them all. And then from there Raphael Manetta from JiRaffe. And myself. We opened JiRaffe restaurant. Anybody know JiRaffe restaurant? So that's why it's a J-i-capital R. It's forJosiah and Rafael. OK.So we grew up surfing together. That's my best friend since childhood. We're still friends today. Our kids are great friends. I'm the godparent. And he's the godparent to my kids.

gonna start getting, preparing on the mushroom soup.Josiah: Alright, so for the soup that we're gonna do, we're gonna use some mushrooms.We just have some white mushrooms here. And then we have some dried porcini mushrooms

There we go.Josiah: So when we're sweating it off, you wanna add the butter and you wanna sweat itoff slowly. By the way I'm cooking on an induction burner. So this is the magnetic heat transfer.

Female audience member #1: Do you use those in the restaurant?Josiah: Yeah. We have two induction burners in the restaurant. And the next time I remodel, I wanna do my whole kitchen more induction. If I ever get to that stage. I got two kidsto send to college, but.

Male #1: How do you make it?Josiah: Uh, you make it, you just take mushrooms. White mushrooms. The easiest way to make it would be to fill a pot with some white mushrooms. And if there's wild ones available. Throwa few there. Don't cover all of it with water. Cover it ¾ of the way with water. Sprinkle with salt. And then a bay leaf. And thyme? OK? And then from there you would bring it

Audience members: It's really good. It's real good.Josiah: So just one quick note. I'm pureeing and doing hot purees. So if you're gonna make this soup—thank you—if you're gonna make this soup and you're not gonna serve it thatday. Or you're gonna serve it, you're gonna cool it down first, it's important you just can't put it in the fridge. Alright? Whenever you cool something down, say you're making

my daughter would love that. What else can you suggest?Josiah: OK, for my kids you know, well, the difficulty with kids is, one likes one thing, one doesn't like something. So. But a lot of times at home I like to do like thingslike, chop chae. I make it good, I get some of the sweet potato noodles and do something with chop chae. Every Monday I usually cook at home on Monday nights. I like to do rotisserie

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Oh, believe me. They had five days this week.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Yeah. I don't own JiRaffe. Um. But I'm still friends with him. And we do own a restaurant together. It's called Lemon Moon. Which is on Olympic and Bundy. And the Lemon

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: No. Female Audience Member #3: A little more.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Alright. It is very cutthroat. It's hard. And it's, yes, that's a great question.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Yes. Female Audience Member #4: The first one is, do you in your kitchen do you tend to like people come out of, straight out of culinary school? Or do you prefer people who just maybe

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: OK. So culinary school or working? Well, my, I prefer the working. Not the culinary school. Not if you just take away two equal cooks, two equal work ethics, but school.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: OK. Female Audience Member #4: I know there's a lot of-- Josiah: That's a good question.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Spain. Female Audience Member #4: you know, so like, where would you go?

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Where would I go? Well, I go back to France pretty often. Every year and a half I like to go to France. Paris is my favorite city in the world no matter what. Maybe not

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: OK. Well I think first off to become a better home cook, start off by good ingredients.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Matthew. Male Audience Member #5: Is there another restaurant in LA or other chefs that you look up to, admire? I mean that you look forward to going to?

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Yes, there is. I mean I had an all time favorite place. Which is called Mori Sushi. I looked up to this, he actually sold it. But I would look up to go there a lot.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: I think you need to, get the best fish possible. So I definitely would suggest

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: No. Male Audience Member #6: No?

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: That’s just so they can just say that. I mean, you know, one of the people that eat raw fish go there and buy that, and they might put it there, I don't even think

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Well, creative is, it's evolution to keep us creative. Of dishes evolving. I have a team of people. I mean, we try to have a great chef who's been with me 10 years who's

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: My most recent food discovery. Well. Alright. Sumo. Sumo oranges. Sumo citrus.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Yes I can. So my book is, obviously, I think it's like every chef you wanna have a book. So it's, I started a year and a half ago. I think about a year and a half ago.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Yes please. Male Presenter: So if you could clone yourself and have Josiah II go work and take care of the restaurant side of the business, what would your other career be?

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: My, per, me, uh, you know I like to negotiate and argue. So I'd probably be a lawyer.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: You do. Right?

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentJosiah: Thank you. It's a pleasure to be here. Thank you all.

But I have to say, because there's like a few names swirling around, and I want to pay homage to a couple.But Josiah Citrin, he's definitely the person who taught me the most about cooking.He's a two-star Michelin chef in Santa Monica, where I live currently.

You must actively take the effort to do it.So Josiah White was the pioneer of one of the first canals.I call him a booster extraordinaire, because he did sort of everything he could to encourage the use of anthracite coal.

She's our older. She's 31 years old now.Here's our son Josiah, is number two.And he works at Seagate.

Josiah: It's a pleasure to be here. Alright.Male Presenter: Josiah Josiah: Welcome. Thank you all.Josiah: OK, so, as Tom said I'm from, I was born and Raised in Santa Monica. They

OK, so we've sautéed these up nicely.Audience member: Josiah: Or we could just come cook for Melisse. That's true. Now we're just gonna kinda forma nice mold here.

are in the official Temple of Jerusalem okay these aren't people off in the woods worshipping these these godswithout official permission Josiah is changing policy these gods are you know that this is this is pretty mainstreamwhen you're in the Jerusalem Temple okay so and he wipes out all these shrines

takes care of that um he's uh this just a few decades before the Exile the Exileis in 586 BCE early 6th century josiah becomes king inthe mid 7th century and he for one thing he goes to Yahweh's temple and and they

policy of eliminating domestic politicalrivals so then the Exile comes Josiah doesn't really succeed and you have thisthese uh I mean he doesn't succeed in in what happens is he gets himself killed so so it's not clear that his

We should all do what we can.And I find that the hackers, just like Josiah Zayner is in my book a little bit like Puck is in "A Midsummer Night's Dream."He pops up every now and then when everybody else is wringing their hands to say, you know, "What fools these mortals be."

the artists and the intellectuals and vice versa there was a sense of solidarity in those years that Walt Whitman would havein a book by uh a colleague of William James his name was Josiah Roy called The Beloved Community the Beloved Community

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentHuh? Male Audience Member #1: Josiah: That's not healthy. This is for healthy.

in the Northern Kingdom of Israel so Ithink this is a pretty big step toward monotheism it's not clear that Josiah believed there was only one God he wasjust very clear he didn't want any gods other than Yahweh the God he had the most control over the interpretation of

and you finally do oh oh I wanted just a one thing I meant to tell you that thethe Deuteronomic code which is the book of Deuteronomy in general is thought to represent Josiah's worldview perhapshave been written by his people but certainly to represent his worldview and there's a so called Deuteronomic code

A graduate of the culinary school at the Art Institute of California and Los Angeles, Arrington forged her culinary career at Michelinstarred restaurants under the direction from revered chefs, including Joel Robuchon and Josiah Citrin.Following her stints in kitchen, such as the Mansion, Spice Mill, Melisse, and the Wilshire, Arrington went on to open two proprietary concepts

kind of domestic pantheon okay why who is it who is whose zero-sum worldviewleads to the rejection of those gods and I argue that a key figure is King Josiah who's just a few decades beforethe exile um and he heave used the worship of these other gods as a threat

don't hear about a lot but increasingly that's what archaeologists think and four hundred and fifty or four hundred prophets for bail the reviled CanaaniteGod so these prophets would have been a threat to the political authority of a king and and Josiahtakes care of that um he's uh this just a few decades before the Exile the Exile

And also, it might cause a little bit more cause for concern than when you're hacking Basic for the Intelmicroprocessor. But I have in my book a very interesting character, Josiah Zayner, who is one of these biohackersand has created CRISPR treatments that I've watched him inject into himself to, say, increase muscle mass by regulating myostatin.

Male Presenter: So hi everyone. We're here, I mentioned at the last All Hands that we're gonna have Josiah Citrin come out and visit. And that he's a nice guy. That we'd talked.He was going to give us an actual demo which I think is a very special treat and I also pointed out he was arguably the best chef in Los Angeles. I've eaten at his restaurant.

Um, soups. We do a lot of soups. I like to make like minestrone where I'll make a sweet, squash broth. And then put diced squashes in it. And some pastas. And you know, differentAlright? So I just, I have a little blog. So I talk about it a little on there. At josiahcitrin.com.