This week's episode of Food Farms & Chefs radio show is happy to welcome our friend, and celebrity chef, Georgeann Leaming back to discuss all her numerous endeavors, including the newly established pop-up concept; Zang Croissants. These buttery, flakey, and Super-sized pastries caught our attention, as I'm sure they will catch yours too! She's also joining us to chat about her role as one of MAPP's Ambassadors; MAPP stands for: Mentor, Advocacy, Purpose, Power of women. And how her involvement within the supportive community of MAPP coincides with other groups that she is involved with. All of whom offer equal support and comradery for women within the culinary and hospitality industry.We'll then take you into the hustle and bustle of becoming a chef when we took a behind the scenes look at Chef Barry Galasso as he taught his students (and our co-host Amaris Pollock) how to prepare a crab cake from scratch. Yes, you'll even get the recipe that Chef Galasso used to create this foodie-favorite dish, right down to his plating suggestions! We'll then take a seat to speak with Chef Barry one-on-one to hear how he began his career and what led him to inspire future generations of chefs at Camden County Technical High School in Sicklerville, NJ.