2 Barstools and a Knife

The guys are back after an extended holiday break. We are ready for a great year! There is no better way to start this season than with a great guest who just so happens to be our friend and colleague: Chef Kimberly Brock Brown. Chef discusses her Midwest upbringing, the benefits of culinary school as well as the benefits of networking. Chef Brown shares her career growth from working in hotels, country clubs, consulting, and television work, to her recent election to be President of The American Culinary Federation(ACF). Chef promotes the benefits of certification in the ACF for both culinary and hospitality professionals. Please visit ACF Membership (acfchefs.org) to learn more about becoming a member. We close with a reminder for everyone to get your tickets and for our @fiuhospitality students to #volunteer at @sobewff @sobewffvolunteers. See you on the beach!Support the show (http://Hospitality.fiu.edu)

BacardiTALKS -  Episode 52An afternoon conversation with two industry leaders and trailblazers. Dr. Anne Brock, Master Distiller of Bombay & Ms. Stephanie MacLeod, Master Blender for Dewar'sDr. Anne Brock is the esteemed Master Distiller for BOMBAY SAPPHIRE, whose incredible technical experience and education has made her a visionary in the gin category. Holding a position on the board of directors at the Gin Guild, Anne brings her passion for gin to her role at Laverstoke Mill. Working alongside the Master of Botanicals, Ivano Tonutti, Anne is responsible for fulfilling the global demand for the world's most popular gin, leading a team of 14 distillers at Laverstoke Mill to produce every drop and bottle of BOMBAY SAPPHIRE enjoyed around the world.Stephanie Macleod, the Master Blender at Dewar's. Stephanie joined John Dewar's and Son's in 1998, becoming Blender Designate in 2003, and has most recently become only the seventh Master Blender in the company's almost 175-year history. Assuming the role of Master Blender, Stephanie endures to preserve the famed legacy of the World's Most Awarded Blended Scotch Whisky.Stephanie opened up about the details of her work, how she started at Dewar's and some of her favorite ways to experience this storied scotch whisky.Support the show (http://Hospitality.fiu.edu)

Support the show (http://Hospitality.fiu.edu)

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Our guest this week has been nominated for 17 Emmy Awards and has won 7 times!  Now he's an awarding-winning rum producer – he must be the ‘Real McCoy'! This week we are joined by filmmaker and rum aficionado, Bailey Pryor. Bailey is the Founder & CEO of The Real McCoy Rum, which is based on a film he produced for PBS of the same name. We are also joined by Professor Gabe Urrutia. Professors Dodge and Urrutia get to RUM GEEK it up with Bailey and get the facts straight on aging and labeling. “Sober curious” and a conversation on the future of rum close out this informative episode. Listen, Laugh & Learn.Support the show (http://Hospitality.fiu.edu)

Support the show (http://Hospitality.fiu.edu)

It’ South Beach Wine & Food Festival’s 20th Anniversary and what better way to celebrate than have one of South Florida’s favorite Chefs join us! This week Chef Jeff McInnis joins us from the popular Bravo television show, “Top Chef” fame and now restaurateur. This three-time James Beard Foundation nominee is building his own brand of restaurants across America. Jeff shares his career path and his journey of becoming a Southern-inspired Chef. His passion for the industry shines through and he has some great advice for young hospitality professionals. The Speed Rail is back this week with a coastal chef inspiration round from Dim Sum, surfing, and the go-to spots in Charleston South CarolinaSupport the show (http://Hospitality.fiu.edu)

This week we are celebrating the 175th anniversary of the globally renowned and celebrated Blended Scotch Whisky DEWAR’S! The Guys are joined by not one, but two spirits professionals. Ms. Jacqui Seargeant (@jacquiseargeant) is the Global Heritage Manager & Whiskies Archivist and brings a wealth of knowledge to the conversation and the best Scottish Brogue (accent) the show has heard. Gabe Cardarella (@gcardarella) the North American Whisky Ambassador at Bacardi adds wonderful stories about this legendry Scotch Whisky. The amazing Professors Gabriel Urrutia (@looksmelltaste) is guest host this week and drops some DEWAR’S knowledge and his love for all things Whisky.“good whisky becomes great whisky when sharing it with good people over good stories”– Gabriel CardarellaSupport the show (http://Hospitality.fiu.edu)

Support the show (http://Hospitality.fiu.edu)

What a treat for the 2 Barstools and a Knife team to be joined by world-acclaimed chef, restaurateur, author, and all-around awesome person Chef Norman Van Aken. While we did not get a chance to talk about chef's multiple James Beard awards, we did talk about his humble beginnings doing odd jobs from "hot tarring" roofs to his first entry into the culinary world as a short order cook. Chef tells some amazing stories about the long list of culinary talent that has flowed through the ranks of his restaurants, to the eternal friendship he developed with Chef Charlie Trotter. We could not agree with Chef more when he shared his advice on getting into the culinary/hospitality world: "This business chooses you. You don't choose it." and his drive to be a "lifelong learner." We know you will hear the same passion we did, which will make you hungry to learn and hungry to eat some of Chef's delicious food! We close out the show with some Speed Rail Key West recommendations from the guys & Chef Norman. Please take a listen, enjoy this episode, and be sure to check out any of Chef Norman's six cookbooks and his personal memoir . We certainly enjoyed the conversation and could have spoken for hours!!!! Support the show (http://Hospitality.fiu.edu)

Listen to our very first BacardiTalks featuring Pete Carr, Ryan Bibbo and Heidi Hinkle Vargas, Moderated by Director Brian Connors and Hosted by the Bacardi Center of Excellence.Support the show (http://Hospitality.fiu.edu)

How lucky are we here at the Chaplin School and at the 2 Barstools and a Knife podcast? We teach our students daily to surround themselves with the best and brightest. Today, we helped them in that effort with our guest speaker Heidi Hinkle Vargas who is one of the best and brightest on Pete Carr's team over at Bacardi North America, who just happens to be the Chaplin School's partner in all things spirits. Heidi discusses her role as VP and Managing Director of On-Premise for Bacardi and her career path in getting to that position. Heidi shares stories overcoming the challenges of a huge hotel opening in Vegas and now working through the current challenges with Covid. Heidi discusses some "hot off the presses" news and stats with our students that really give us all cause for optimism in the Hospitality world. Heidi also shares the thoughtful philanthropic work Bacardi has done to give back to our community. Heidi closes our show with some great student advice and reminds us of Bacardi's vision for this year: Outsmart, Outwork, Outperform. It is a vision we share here at 2 Barstools and a Knife and at the Chaplin School...enjoy this episode! Support the show (http://Hospitality.fiu.edu)

This week 2 Barstools and a Knife is at it again, and together in the Chaplin School recording studio with a new guest and a new concept that had Professor Dodge’s head spinning. This week we were talking to Kyle Billings from Lyre’s Non-Alcoholic Spirits. The trend of low and non-alcoholic beverages is on the rise and Lyre’s is putting out a high quality, premium non-alcoholic spirit with incredible branding. We did not completely abandon alcohol this week, as the Speed Rail focused on us and our guest and we had to paint a picture of our perfect cocktail experience. One of our very first fans, Philip, stopped by during our recording and watched how the sausage is made. Thanks Philip and all our great fans out there! We are shifting to dropping episodes every other week to ensure Quality over Quantity!!! We also have a couple of surprises in store for you this season, so be sure to watch out for special content as we get it.Support the show (http://Hospitality.fiu.edu)

Support the show (http://Hospitality.fiu.edu)

Support the show (http://Hospitality.fiu.edu)

With Saint Patrick’s Day right around the corner, we thought it was time to bring in a Irishman from Boston. This week, the guys have kissed the Blarney Stone and gained the gift of eloquence with Sean O’Toole, President of TEAM (TEAM Enterprises). Sean has a great story, and he certainly experienced the Luck of the Irish when he started his career with an assignment for Playboy that lead him to a career in the field of Experiential Marketing.Sean and his TEAM work with legendary brands, such as a 30 year relationship with Bacardi North America, MillerCoors, BMW/Mini Copper and Lavazza Coffee, just to name a few. They dive a little deeper into what Experiential Marketing is and how TEAM creates one-of-a-kind ‘experiences’ for their partners. They wrap up the show with a Speed Rail ‘Boston Edition,’ and they all agree no green beer on Saint Patrick’s Day! Listen, Learn and Laugh! Learn more about the amazing work and career opportunities with TEAM. (https://www.teamenterprises.com/) Support the show (http://Hospitality.fiu.edu)

Let’s talk about wine and the future of the industry! This week the guys are joined by the leadership behind Wine Future 2021 - Pancho Campo, Master of Wine & David Furer, Wine Educator - and the fabulous Dr. Laura Catena of the renowned Bodega Catena Zapata winery in Mendoza, Argentina - a fourth generation Argentine vintner, physician, and author. Wine Future 2021 is a multiple-day virtual conference that kicks off next week. The conference is designed to address the challenges that the wine industry is facing. Pancho and David also talk about the amazing lineup of industry speakers such as our own Dean Michael Cheng, the legendary Mel Dick of Southern Glazers Wine & Spirits, and Francis Ford Coppola just to name a few.Laura Catena will also be a moderator at the virtual conference, discussing the Impact of COVID-19 on the wine industry. We had the chance to ask the good Doctor about her family business, what the past year was like for the Mendoza region, and some helpful advice for our female students wanting to start a career in the wine industry. This was an insightful and informative show and we wrap it up with a wine-driven Speed Rail with Professor Connors. Listen, Learn and Laugh! Learn more at https://www.winefuture2021.com/en/ Support the show (http://Hospitality.fiu.edu)

Happy Valentine's Day from your favorite FIU Chaplin Hospitality podcast crew! Professor Nathan Dodge, Dr. Oren Hertz (sitting in for Professor Connors), and Chef John Noble Masi were joined by guest service expert and all-around hospitality heavy hitter, Michael Fiato. As the Senior VP of Customer Experience with Compass Group, Mike has "literally" written the book on keys to a GREAT guest experience. Mike discusses his restaurant days and his transition into the corporate foodservice world that began while on a vacation to Disney World. Mike shares an amazing story about how his Disney experience changed his view on the delivery of hospitality moving forward. We all talk about what is most important in delivering an exceptional experience, and Mike reminds us that it starts with a smile - which people can be seen even through your mask! Mike also reveals how Covid allowed him the opportunity to write his new book "Hospitality Edge." Finally, he imparts how his visits to various customer service-focused companies like Southwest, Disney, Pike's Place Fish Market, and others have shaped his view that the hospitality experience is just as much "emotional" as it is "technical." We could not agree more! Cheers to a great weekend! New episodes every Friday!Support the show (http://Hospitality.fiu.edu)

That’s another show in the can!” ...well, at least a Ready-to-Drink (RTD) can. This week, Professors Dodge, Connors, and veteran back-up host, Professor Gabe Urrutia, had the privilege of speaking with Gabriela McCoy about the state of the beverage industry and the new 2021 Bacardi Cocktail Trend Report. It was an interesting conversation, discussing what is hot right now in the cocktail arena from the RTD’s, to Tequila, to the classic cocktails making a comeback. Connors finished off the show with his Speed Rail, talking about cocktail trends from days gone by that were fabulous or flops. Listen, Learn and Laugh! New Episodes every Friday.Take a look at the Bacardi 2021 Cocktail Trends Report https://go.fiu.edu/bacarditrends for more information. Support the show (http://Hospitality.fiu.edu)

“Life is too short to drink bad wine.” I know we have said it before, but that is because it's true. This week, the Chaplin School's finest are conversing and sipping with Ana Fabiano, author of The Wine Region of Rioja. “It feels like we are actually on a culinary & wine vacation touring the wine regions of Spain, and I need a vacation!” said Professor Dodge. Ana has a knack for great storytelling and Brian, John, and Nathan were just soaking it all up. It really has been a long time since some of us have traveled, and heading to Rioja is now at the top of our lists. It was not all about the stories; Ana also went into detail about the new Rioja Wine Academy (RWA) certifications and their partnership with FIU Chaplin School, launching this spring. “Certificates really help to make a resume pop and get noticed in the modern hospitality industry,” states Chef Masi. We finished up with a "Lovely Day" twist to the Speed Rail and talked about our past, present, and future travel aspirations! Listen, Learn & Laugh!Support the show (http://Hospitality.fiu.edu)

The future is bright! On this week’s episode, some hospitality powerhouses join the Gents! It is all about people development and our new world of hospitality education. Professor Mary Connors and Dr. Chris Muller are launching the FIU Chaplin School latest innovation the Professional Hospitality Development (PHD) Program. We ask Dr. Muller, a leading expert in multi-unit restaurant development and leadership about the state of the restaurant segment and he has some amazing insight and why he feels we will see a tremendous ‘green shoots movement’ in the segment and a new age of restaurants. Professor Connors also a sought-after Global Consultant added her thoughts on the future of ‘people development’ and our new approach to learning. We all agree their timing is perfect to launch the new Professional Hospitality Development (PHD) Program that will help hospitality professionals at all levels grow and expand their skills and knowledge. “We are looking forward to creating the new for the hospitality community that has experienced many challenges this past year,” said Mary Connors. We wrap-up this marvelous conversation with an entertaining Speed Rail when we learn the best, worst, and why we all love teaching! Listen, Learn and Laugh! Support the show (http://Hospitality.fiu.edu)

The guys are back for more! To start season two, we are joined by one of our favorites: Greg Lambrecht the Chairman and inventor of the Coravin. Greg is a serial entrepreneur with a passion for need-based inventions. He is also a great storyteller with a love of wine and creating a better wine world. Greg started his career in the medical industry and found his niche in inventing problem-solving medical devices that lead him to the invention of the Coravin Wine Preservation Systems, which gives us the freedom to enjoy any wine, anytime. The guys talk about how the restaurant segment is utilizing the Coravin System to create a better wine experience, increase revenue, and minimize loss for by-the-glass programs. “You’re lucky when you can change a segment and change consumer behavior,” says Greg. Learn about Greg and his team's next invention and how sparkling wine is next on the horizon. We talk about sustainability and finish out with the Speed Rail featuring an entrepreneurial twist! Listen, Learn, and Laugh! Support the show (http://Hospitality.fiu.edu)

We’re wrapping up the year and season 1 of “2 Barstools and a Knife” with a pretty, little bow. Professors Dodge, Connors, and Masi reminisced about their favorite episodes over these last nine months. They chatted about what they liked the best, what they were surprised by during the first year’s episodes, and what they are looking forward during season 2 of the show. Listen in for some Christmas ideas, wine suggestions, and the guys enjoying each other’s company for the last time in 2020. We’ll see you with exciting, new episodes in 2021!Support the show (http://Hospitality.fiu.edu)

This week, our “2 Barstools and a Knife” episode covers all bases partnering with the Chaplin School's fourth installment of BacardiTALKS. Our "Barstools" continue to rotate as Professor Nathan Dodge takes the week off and Professor Brian Connors leads the charge, interviewing three of the industry's rising stars in hospitality, fine dining, and wine expertise: Andrew "Kappy" Kaplan '03 (FIU Alumnus), VP Culinary Operations, Rachael Ray/Watch Entertainment; Rafaela Dulanto '10 MS '12 (FIU Alumna), French Laundry, Thomas Keller Restaurant Group; and Ray Sholes, Sommelier Beverage Account Manager, Carisam-Samuel Meisel, Inc. The group shares great stories on how they each built their young, but already established, careers. The trio also shares some great advice on networking, taking your shot, and making yourself stand out from the crowded list of applicants that may be applying for any big job opportunity. Chef John Noble Masi crashes the conversation to get the group's take on the culinary world and the importance of knowing the kitchen, as well as the other areas of hospitality. We were so impressed to hear these young executives share their stories and advice. We absolutely know the future of our hospitality business is in great hands! Stay tuned next week for a special end of year episode. New episodes every Friday.Support the show (http://Hospitality.fiu.edu)

We are in the last month of 2020, so let’s make it count! This December, “2 Barstools and a Knife” will focus on a mixed bag of discussion subjects - from restaurants, to holiday gift ideas, to what wine/spirit to pair with your favorite meal. Professor Nathan Dodge, Chef John Noble Masi, and Chef Jeremy Houghton jumped right in with a conversation with restaurateur, Memphis Garrett. If you watched “Big Brother All-Stars” on CBS, that name might sound familiar. Memphis starred on seasons 10 & 20 of the hit reality show, but don’t call him a reality star. Memphis prefers restaurateur or entrepreneur, and he was gracious enough to talk with us about his past, current, and future projects.We talk to Memphis about his journey from his childhood sitting at the end of a bar, to his education at FSU’s Dedman College of Hospitality, to opening restaurants and hotel concepts for SBE in Los Angeles, Las Vegas, & Miami, and finally settling in Fort Lauderdale with Memphis Staffing and his other projects. Memphis has a lot to be proud of, and he understands what it is like to realize when something isn’t working and when to get out.Memphis had some great points, including the fact that there is nothing wrong with starting from the bottom, and without completing a consistent analysis of your sales and costs, you will never know how your business is really doing.We look forward to seeing more concepts from Memphis in the future, and the return of Professor Brian Connors next week.New shows every Friday.Support the show (http://Hospitality.fiu.edu)

This week the guys are joined by the CEO & President of Southern Glazer’s Wine & Spirits, Mr. Wayne Chaplin. What a great conversation with family stories, business insights, and a discussion about the future of hospitality education. As we recorded this episode before Thanksgiving, Wayne shared stories of his family and the early years of Southern Wine & Spirts, including how he left the legal profession and joined the family business to create a beverage industry juggernaut! We all truly enjoyed this conversation with our school's namesake, and we learned more about the Chaplin family’s commitment to the community & education. • “The stories about Wayne and his father are just fabulous,” says Chef Masi. • “This is a must listen for anyone in or wanting to join the hospitality/beverage industry,” said Prof. Connors.• “What a great way to wrap up November and our episodes about what we are thankful for; Mr. Wayne Chaplin is at the top of the list!,” states Prof Dodge. Thank you, Wayne, and the Chaplin family, for your continuous support of the Chaplin School of Hospitality & Tourism Management and the Bacardi Center of Excellence.”Support the show (http://Hospitality.fiu.edu)

The guys continue our November month of thanks with another great guest this week! Is there a Doctor in the house? There is a Doctor in our “2 Barstools and a Knife” house this week as the guys interview the Chaplin School's own Dr. John Buschman. Dr. Buschman represents everything our School stands for, starting with his tremendous international background. John worked at hotels across the US, Europe, South America, and even in South Africa. John reflects on his once-in-a-lifetime meeting with the then soon-to-be-President of South Africa, Nelson Mandela. He goes on to share the significant impact of his work rescuing food at our SOBEWFF, the amount of food rescued, and how both his and the School’s efforts to support the Festival have grown over the years. We close the show with some important tips on how we can be more sustainable in our own lives, and we get a super-fun continuation of the Professor Connors' Speed Rail questions... How many wineries are there in Michigan???? We are extremely thankful for having such great guests, great opportunities to learn & chat with them, and most importantly, to be supported by great colleagues. So, in the spirit of our Thanksgiving holiday week coming up, we would like to acknowledge and give our sincere thanks to our two incredibly talented and hard-working producers: Yulitza Sosa & Cristina Moguel. We could not do this show without their vital support. Special thanks to them and to all our listeners: We wish you and your loved ones a Happy & Safe Thanksgiving. To support the efforts of the FIU Food Pantry, visit https://go.fiu.edu/cshtmfoodpantrySupport the show (http://Hospitality.fiu.edu)

Support the show (http://Hospitality.fiu.edu)

Welcome to November and our month of thanks! Can you believe this is our 31st episode?! Time has flown by so quickly these past several months. In this week's episode, we welcomed one of our biggest fans to the show – and it’s no surprise that we are all his biggest fans as well. While Florida International University and the Chaplin School have experienced many changes over the past 46+ years, there has been incredible consistency and unparalleled high standards maintained by our Associate Dean of Alumni Relations, the legendary Rocco Angelo. We put on our sport coats and dressed up for our discussion with Rocco. We talked about what things were like in the early years: Rocco's journey from his early career in hotels, his time at Cornell, and what brought him to FIU. We loved talking about some of the school’s incredible history. Rocco shares with us some great stories and advice as well as his thoughts on the differences between students back when he started vs. students of today. You may be surprised by his answer. So, what are you thankful for this month??? We are incredibly thankful for Rocco, and we thank him for always being there for us & for any student or colleague that has passed through the doors of FIU. Enjoy this episode! New episodes every Friday Support the show (http://Hospitality.fiu.edu)

It’s Halloween and the guys are talking about ‘ghost kitchens’ (neighborhood kitchens) and the next wave of delivery of chef-driven meals at your door step. Our special guest is Alan Philips, Chief Creative Officer of REEF Technologies. Alan shares his journey from brand experience marketing to joining the innovative REEF group this year. Professor Dodge jumps right in with “What is a ghost kitchen?,” and you will learn how REEF is taking parking lots & celebrity chefs to the next level by creating neighborhood kitchens that can help ‘save’ the restaurant segment. REEF has already teamed up with beloved local restaurants and national brands from David Chang’s FUKU Ramen, Jack's wife Freda in New York, The Grubsteak Restaurant & Saucy Asian in San Francisco, and Michael's Genuine Food & Drink & Della Bowls here in Miami. Support the show (http://Hospitality.fiu.edu)

In this week's episode, the guys: Professor Houghton (filling in for the Napa-bound Professor Connors), Professor Dodge, and Chef Masi continue our fall-focus with guest restaurateur, the President and Owner of the award winning DiSalvo's Station, Joey DiSalvo. Joey discusses celebrating the restaurant's 30th year in operation as well as his Italian roots growing up in the family restaurant business. Joey shares his journey, graduating from both the CIA & FIU, before assuming the reins of the family restaurant business in Latrobe, PA. It was great to learn more about Joey's focus on how he drives the daily sales at his restaurant in addition to dealing with the challenges of Covid. We also loved hearing about Joey's passion and his thoughts on giving back to the community which he serves via his biannual “Taste the Good Life” charity events. We had a blast trying to keep up with Joey's energy...Listen and you will know what we mean. Enjoy! New episodes every Friday.Support the show (http://Hospitality.fiu.edu)

Beer, beer, glorious beer! How can we do Octoberfest without a discussion about beer!?! You can call it birra, bier, piwo, or cerveza; I call it delicious. We pop some suds with FIU Alumnus and beer guru Luis Brignoni (2008), president and founder of Wynwood Brewing Company. What a fun conversation about transitioning from a Mr. Beer home-brewing kit to being part of the largest beer company in the world! How has coronavirus impacted Wynwood Brewing company on-premise and off-premise business? How did they end up on the NCL Escape? What is next for the beer industry and their brand? You will have to listen to find out. New episodes every Friday.Support the show (http://Hospitality.fiu.edu)

What a great start to the Fall season & Oktoberfest at 2 Barstools and a Knife! This week, we speak with a true legend in the world of culinary education. Similar to what Associate Dean, Rocco Angelo, means to us at FIU and in the world of hospitality education, ACF Certified Master Chef Fritz Sonnenschmidt shares that same legendary status in the world of culinary education. We start our discussion with Chef’s culinary training in the traditional European apprenticeship, where he studied under a master chef who just happened to be female. Chef shares how travel has influenced both his palate and acceptance of other cultures, having worked internationally at various hotels and restaurants including time in Pakistan, Sweden, India, and England before settling in New York. While in New York, Chef worked at a premiere kosher caterer and various hotels, highlighted by his Executive Chef role at the Sheraton Hotel, before he found his home at the Culinary Institute of America (CIA). Chef shares what it was like to teach thousands of young culinarians the Art of Classic Garde Manger (cold buffet preparation) over his 30+ years at the CIA as well as leading the school in various administrative roles, including serving as the school’s Culinary Dean. Chef has written several cookbooks, and he has earned gold medals from his time in the Olympics. Chef clarified for us that “Olympics” was the 1976 Culinary Olympics, not the athletic Olympics! Chef Sonnenschmidt gives us all some inspiring advice by his sharing stories that are both insightful and brought us all to tears of laughter. Please join us for a show that left us all smiling. Cheers to a great Fall! Enjoy this episode!Support the show (http://Hospitality.fiu.edu)

We switched it up a little this week. Professor Dodge, Connors, and Chef Masi brought in 3 industry experts Jeremy Houghton, Gabe Urrutia, and Jaymee Mandeville. I wouldn’t say it was all fun, because we definitely talked about some tough subjects, ranging from the fires in the wine region to where we see the industry now and in the future. It was a little different than the usual “2 Barstools and a Knife", but we learned a little more, and we hope you do as well.Support the show (http://Hospitality.fiu.edu)

This week the “food and beverage trifecta” is joined by restaurant executive and master sommelier, Sabato Sagaria. They enjoy an engaging conversation about careers in the restaurant and beverage industry, talk about the importance of certifications, and developing people. Sabato tells great stories about growing Union Square Hospitality's portfolio of outstanding restaurants, working alongside legendary hospitality professional Danny Meyer, and expanding the beach culture of Brazil, Uruguay and Southern California brand called bartaco nationally. This week's Speedrail is all about Casa de Sab and the amazing culinary creations he shares on Instagram (@sabato3), but with a twist you may or may not expect from “2 Barstools & a Knife” Podcast! We hope to have Sabato on campus soon; he is a class act. Support the show (http://Hospitality.fiu.edu)

Professor Dodge faced his kryptonite this week, it and looks like he might have found a friend in Tequila. The boys had a great time this week talking with award winning mixologist, Manny Hinojosa with Tequila Cazadores and Corzo. We spoke with Manny about the Mexican Chardonnay, his journey from Mexico City to San Francisco, and his life behind the bar. Manny brings his passion and expertise of Tequila Cazadores and Corzo to the “Two Barstools and a Knife” podcast. We were also surprised to have Jaymee Mandeville, the National Trade Education Director from Bacardi, join the show to talk about the synergy with Bacardi and these brands. Thanks to Manny and Jaymee for popping in.New Episodes ever Friday!Support the show (http://Hospitality.fiu.edu)

Food, Glorious Food! Sadly, Rum Month is over, and after rounding out August filled with #Rum and talking about beverages, the guys shift gears and start off National Hispanic Heritage Month and "Siptember" with a great culinary guest. This week the guys are joined by local South Florida culinary talent and Chaplin School Alumnus: Chef Bernardo Espinel 2014. Chef discusses his culinary roots and the journey from his Colombian roots to culinary stints in the Caribbean, NYC, and now in Miami. Chef Bernardo, Senior Faculty Instructor at Miami Culinary Institute, shares his thoughts on teaching his students and developing passionate culinarians that love hospitality. We discuss this ever-changing industry, his favorite places to grab some delish local food, and where he sees the future of the restaurant business. We finish with a Food Network Speed Rail where we share our fave culinary television personalities. We are starting our prep for the twentieth anniversary of the SOBEWFF now, so come hungry and join us for this great episode.New episodes every Friday.Support the show (http://Hospitality.fiu.edu)

Dreams do come true! This week the guys are joined by Nicola Olianas, the Global Ambassador for the legendary 175-year-old brand Fernet-Branca! Chef Masi has the opportunity to talk about cooking with this magical elixir and the fabulous culinary creations that Nicola has made. The fun keeps going as Professors Dodge and Connors discover the “bartender’s handshake,” the proper etiquette of the Fernet-Branca coin club, and the history of the iconic brand. They find out what’s going on within Argentina and how the 27 herbs and roots recipe is a modern-day phenomenon. The Speed Rail will leave you hungry for more, and finally, the guys and Nicola create the perfect Italian menu!Grazie Mille Nicola! Support the show (http://Hospitality.fiu.edu)

One of the most popular parts of the "2 Barstools and a Knife" podcast is the speed rail. We put together a fun compilation of Professor Brian Connors questions. We hope you enjoy.Support the show (http://Hospitality.fiu.edu)

In this week's episode, the guys: Professors Connors, Dodge, & Chef Masi, finish up Rum Month with Bacardi's Master of Rums: David Cid. David discusses his Caribbean roots and his journey, from graduating hospitality school and working in hotels, to developing his passion for beverages and all things #rum . It was great to learn more about David's focus on the growth of Bacardi's super premium portfolio and what actually makes a super premium rum. We also loved hearing about David's passion and his career advice - pushing yourself and your continuous growth. There were great life lessons in David's journey and plenty to learn from the "maestro." himself. It was the perfect "final final" to what has been a fabulous month of rum. Please listen and enjoy this episode!!! Support the show (http://Hospitality.fiu.edu)

“This week on Two Barstools and a Knife we welcome back and congratulate Professor Connors on his recent nuptials! He, along with Professor Dodge and Chef Masi, had the opportunity to talk with the Calypso Epicurean, Ira Claxton, and Bacardi Brand Master, Juan Coronado. We had fun talking to them about the Caribbean - especially the food, rum, music, and some literature. Getting a food and drink perspective this week was awesome as we make our way through Rum Month. New episodes every Friday!” Support the show (http://Hospitality.fiu.edu)

The guys continue their focus on Rum Month this week with a special guest: award winning bartender and author Jim Meehan @mixography. If you appreciate great cocktails and super premium rums, you will love this episode. Jim has an incredible bar background that goes back to his days working with Danny Meyer in NYC’s Gramercy Tavern and helping found the famous East Village speakeasy PDT. Jim discusses his cocktail roots and the inspiration behind his many bar awards, including his James Beard Award for Outstanding Bar Program. We also talk about the bar experience we all miss, what it takes to deliver something exceptional, and Jim’s unique opportunity as a brand ambassador for super premium Banks Rums! Professor Dodge, Chef Masi, and special guest host Gabe Urrutia enjoyed sipping some delicious Banks Rums while recording this episode of “2 Barstools and a Knife.” So pull up a bar stool, pour yourself some fine rum, and give us a listen. We hope you enjoy the show as much as we did! New episodes every Friday:Support the show (http://Hospitality.fiu.edu)

Did you miss Brian’s conversation with Elizabeth Blau on BacardiTalks last week? Don’t worry we have got you covered! Stream the full talk on the “2 Barstools and a Knife” podcast as a special mid-week episode. Listen to Elizabeth talk about her time at Cornell, and how she was able to parlay that into an incredible career opening iconic restaurants in Las Vegas. As a bonus, we had some special guests join us, including Heidi Vargas from Bacardi North America as well as a friend of the show and amazing chef, Michelle Bernstein. We hope that if you missed the BacardiTalks live discussion or if you just want to hear it again, you will check it out now on your favorite streaming platform.New Episodes every Friday!Support the show (http://Hospitality.fiu.edu)

Aloha from Hawaii and all places in the South Pacific! We are thrilled to have FIU Hospitality Alumnus & second-generation general manager for the Fort Lauderdale Mai Kai, Kern Mattei. Kern told us that Mai Kai means “The Finest,” and when we started rum month, we knew we wanted to talk to the finest about Rum. Of course, we reached out to Mai Kai because they have one of the oldest and best rum selections in South Florida. You are in for a treat… Prepare to be transported to Polynesia on a “Barrel of Rum.” Professors Dodge, Connors and Chef Masi enjoyed some Tiki drinks while recording this episode of “2 Barstools and a Knife.” So sit back; enjoy a Zombie, Mai Tai, or come up with your own mystery drink; and we hope you enjoy the show as much as we did! New episodes every Friday:Support the show (http://Hospitality.fiu.edu)

“2 Barstools and a Knife" has a special 15-minute, mid-week, episode. Professor's Dodge, Connors, and Chef Masi had a great conversation with our dear friend Gabe Urrutia. What better way to kick off Rum Month than with Gabe making rum cocktails here in South Florida with a mouthwatering mango rum. New episodes every Friday.⁠ #spiritsprofessor @bpconnors @johnnoblemasi @professor_ndodge @looksmelltaste @chefallensusser @bacardicenterofexcellence @fiuhospitality #bacardicenterofexcellence #chefallensusser #fiuhospitality #podcast #wine #food #spirits #cocktails #rum #spiritsmanagement #hospitality #mango #mangogang #mangosrule #mangorecipe #miamimango #miami #southflorida Support the show (http://Hospitality.fiu.edu)

In this week's episode, the guys are kicking off Rum Month and are joined by 6th Generation BACARDÍ family member, Rachel Dorion. Rachel is Heritage Communications Coordinator for The BACARDÍ Archives. Have you ever wondered how a 158-year-old private company stays relevant in today’s ever-changing market? Well, having a passion for the culture and history of this iconic Rum brand is a start!Rachel shares stories of Don Facundo and the family beginnings, the famous BACARDÍ Bat, and even the origin of some of our favorite BACARDÍ Cocktails. Of course, we will talk about the Hemingway Daiquiri and all the colorful ‘tails’ that have been created by this legendary spirit called BACARDÍ Superior Rum. Grab your favorite BACARDÍ cocktail, a beach chair, and have a listen. New episodes every Friday:Support the show (http://Hospitality.fiu.edu)

In this week's episode, the guys went cruising with Royal Caribbean International's Vice President of Food and Beverage Operations, Linken D'Souza. Linken was one of this year's South Florida Business Journal's "40 under 40" award recipients. He discusses his career path to his dream job developing, improving, and managing all of the food and beverage concepts throughout RCI's fleet of 26+ ships. Linken focuses on his unique background, career path, and working in the many aspects of hospitality before earning RCI's top F&B position 3 years ago. Linken passes on some unique insight into the cruise industry and offers some great advice for any hospitality professional seeking opportunities for growth and a rewarding career. You will love this conversation...We did! Support the show (http://Hospitality.fiu.edu)

This week, we were excited to speak with Chef Michelle Bernstein (@chefmichy), talking about the crazy stuff going on in Miami and the rest of the country in the restaurant industry. Michelle reflects on her education at Johnson & Wales and her connection with FIU Chaplin School of Hospitality and Tourism Management. Listen to our fun, laid back conversation that really got us all thinking about what is important now, in life and in the industry. New episodes every Friday:Support the show (http://Hospitality.fiu.edu)

In keeping with the conversation of wine from last week, “2 Barstools and a Knife” talks to Shari Gherman from @AmericanFineWineCompetition . Shari, born and raised in Miami, talks about the wine industry and the growth of American wine. Shari and AFWC are all about Florida charities! She has been a huge supporter of @FIUHospitality and recently teamed up with 32auctions.com to sell some amazing wines benefiting @PoochesInPines. New episodes every Friday:Support the show (http://Hospitality.fiu.edu)

This week, the guys are joined by wine industry veteran and International Wine Educator, Lars Leicht. Lars is the Vice President of Education and Communication of the SOMM Journal and Tasting Panel publications. They talk about the changing wine industry and how the successful documentaries SOMM and SOMM Into the Bottle (which he is featured in) have inspired the next generation of wine professionals. They also talk about the current state of the restaurant industry, the future of wine education, and explore the popularity of the ‘bartender’s handshake or Sommelier Guilty Pleasure’ known as Fernet-Branca. If you are a #winenerd #corkdork #traveler #foodie, or all of the above, do not miss this episode. Tags: #spiritsprofessor @getbakedcafe @yuli18 #bacardicenterofexcellence @sommjournal @tastingpanel @fernetbranca @professor_ndodge @bpConnors @johnnoblemasi #fiuhospitality #hospitality #podcast #wine #food #spirits #cocktails #foodielife #spiritsmanagement #hospitality #miami #southflorida #bar #bacardi #podcast #travel #supportlocal #miamibeach #sobewff #sommmovie #fernet #fernetbranca #fernetcoinSupport the show (http://Hospitality.fiu.edu)

The guys are on a roll with impressive guests on “2 Barstools and a Knife.” This week, President of @BacardiUSA, Pete Carr, talks about his path in the beverage industry and new trends. How does a 158-year-old family company thrive today, and what are they doing differently? Pete talks about @Bacardi willingness to break the mold and try new things, their investment in future beverage professionals, being on the forefront of women in leadership @BacardiWIL, and inspiring minorities in the beverage industry. Remember, “Chase the opportunity, don’t chase the money!” New episodes every Friday:Support the show (http://Hospitality.fiu.edu)