Podcasts about bar boulud

Sameer Seth, Founder and CEO of Hunger Inc. Hospitality Pvt Ltd., shares his journey from banking to revolutionizing Indian cuisine. He discusses the inspiration behind Bombay Canteen and Bombay Sweet Shop, balancing innovation with tradition, creating memorable dining experiences, and his perspective on the future of India's restaurant industry. Seth emphasizes the importance of understanding customer behavior, consistent quality, and powerful storytelling in building successful food brands. 00:33- About Sameer Seth Sameer is the founder and chief executive officer of Hunger Inc. Hospitality Pvt Ltd.  He has over 15 years of experience in the food and beverage industry. He has worked at restaurants in New York, including Bar Boulud and North End Grill. --- Support this podcast: https://podcasters.spotify.com/pod/show/tbcy/support

Born in NYC to a family of lawyers, Dean Fuerth is a proud Hunter College drop-out. He left school to become a Production Assistant on 30 Rock and Law and Order. To make additional money, Dean worked at some of NYC's better-known restaurants including Bar Boulud and settling in as a front server at legendary NYC restaurant Bouley eventually becoming a Somm. After time at Betony, he joined Sushi Nakazawa in 2017 as the Beverage Director, now overseeing NY and DC and soon in LA.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Intro - hey Chefies, I'm Chef Jourdan-Cha'Taun and you are now tuned in to Chefish Chef Dayana Joseph, also known as "Chef Day", is a French and Italian fine dining trained Chef from Haiti. the Haitian-born chef moved to Florida when she was seven and then later to New York City at age 20. After working in luxury fashion for about a year, she found herself unfulfilled. Chef Day's career began working with the Dinex group, with Chef Daniel Boulud, where she worked at several of his restaurants including Restaurant Daniel, Bar Boulud, and Boulud Sud. She then worked at Spring Place at Spring Studios developing recipes for the restaurant and catering division. Soon after, Chef Day started her own supper club in NYC. Chef Day has also taught culinary classes and nutritional health to Elementary, and Middle school aged children in Brooklyn. Today Chef Day is currently the Executive Chef The Thompson Hotel Buckhead/Atlanta, Ga.   Welcome Chef DAY to Chefish Who - We know we gave a brief intro but tell us what it was like growing up. How was it moving from Haiti to Florida ? What made you take the leap of faith and move to NYC? Starter Why - Just to give our listeners a Taste, what was it like working in the Dinex group restaurants ? Main Coarse When - When did you fall in love with food? Talk about the moment you knew this was it. When was the turning point in your career? When did you decide to take the step and start your supper clubs in NYC ? For our Chefies who may not be familiar, tell us what that is ( supper club) What were some things that went into you deciding the perfect menu and theme for these events ? -As an exceutive Chef do you face any challenges with being in a male dominated space? How did you build your confidence when demanding for more ( this can be money, percentages, etc) Recipe for success Leave listeners with some tips, affirmations, and do's/ don'ts on their journey - for anyone like you finding their way in food. Palate Cleanser: After a long day of work. What are you making to eat? When you cooking, what are you listening to? Dessert Tell us about the Momma Project- will you be doing that or any other initiatives anytime soon? Outro Tell us about any other projects you have coming and Where can our chefies can find you, Follow Chefish Podcast @ChefishPodcast

My conversation with Mario was pretty enlightening. It reminds me of when I was younger and all I had to do is cook. No real responsibilities other than having fun, learning, and growing. My path was much more self-destructive early on mainly because I did not have anyone to kick me in the ass when I got off course. I worked my ass off and partied just as hard. When I was at work though it was all about work. I took the shit seriously as I knew it was my path in life and I was having fun doing it. I have no regrets as every decision made in my past has put me where I am today. Life is good now, but it sure as hell wasn't easy for a long time. For Mario - his journey has been full of challenges because he put them there. Not roadblocks but opportunities to learn, grow and find his place in the culinary world. He first cut his teeth at Bar Boulud and is now cooking at a 3 Michelin star restaurant. 5 years before that he was at a gastropub in Denton Texas. Goals kept his mind focused while he continues to learn. Mentors, Accountability Partners, Find a mentor or at the very least a battle buddy to help check you back into place. When finding someone to hold you accountable make sure they are not your drinking buddy as well. It will not help either of you if you are on the same path. Tell your chef and sous as well - let them know whats going on and your intentions, let them help challenge you as well. Trust me, they will see that as a new level of commitment from you and will start holding you to a higher standard. Goals! Where will you be in 5 years? 10 years? Honestly - no idea and any answer you have is nothing more than wild hair. Truth is, as you learn and grow new doors open. Doors you never knew existed are now opportunities that will change the path you thought was what you wanted. Start setting simple short term goals now as well as goals every years. The short term goals should be very attainable like reading a cookbook every month, having your mise ready to go 15 minutes faster, consistently, at the end of 30 days… Goals that are more about making you smarter, faster, stronger are the best short term goals. 1 year goals should be lofty and different than your short term… If you read a book a month than a 1 year goal to read 12 books is just cheating yourself. Do not short change yourself, be real but challenge yourself. If you are a line cook the likelihood of you taking over and being the exec. Chef by the end of the year probably isn't going to happen.Tools of the Trade5” Small Offset Spatula/Turner at JB PrinceSlotted Fish Spatula - I use this one for everything myselfCake Tester - For testing doneness and texture for everything but cakesBooks DiscussedThe Flavor Bible Between Meals: An Appetite for Paris   Legal Shit:To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.Riverside.FMRecorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

Opening a successful restaurant in New York City is no easy feat, yet famed chef Daniel Boulud has managed to successfully open multiple restaurants in the city and around the world in places like Singapore, London, and Toronto. So how does one man do it all? The answer is The Dinex Group, chef Daniel Boulud's restaurant group — the machine that powers his concepts such as Daniel, Bar Boulud, Le Pavillon, and the newly announced Le Gratin. Our next guest is Sebastien Silvestri, CEO of The Dinex Group, who along with chef Daniel Boulud has quickly grown the group into an empire of restaurants.  As a veteran in the business of hospitality, Sebastien honestly shares what it was like facing the pandemic as the new CEO, his joy of working with his mentor and friend, the harsh realities of a restaurateur in the ever competitive landscape, and how he's helping shape the next era in fine dining for The Dinex Group.   For more info on The Dinex Group: https://www.danielboulud.com     Follow Sebastien on Instagram: https://bit.ly/38vwZcg     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

Our guest for Episode 9 is Amelie Kang from @malaproject! Amelie grew up in Beijing, watching her grandmother cook, and her early exposure to food had her pursue Culinary Arts at the Culinary Institute of America (CIA) and then an externship at Chef Daniel Boulud's Bar Boulud & China Blue. Amelie has been honored by Forbes 30 Under 30 for Food & Drink & Eater Young Gun for introducing Sichuan dry pot to the NYC food ecosystem. Amelie's work ethic, creativity, and care for people are what have made her first restaurant @malaproject such an incredible success, and we're so excited to share it with you! ****TIMESTAMPS**** 4:40 Warm up questions 9:37 How Amelie's interest in cooking began 16:02 Menu development 23:24 How Amelie approaches branding 31:27 Approach to scaling across multiple restaurant locations 38:36 Mentorship & favorite foods!

Poet turned sommelier turned poet, Amanda Smeltz left Pennsylvania to study at Marquette in Milwaukee. She stayed in Milwaukee, one of the world's great food and wine capitols to learn hospitality before returning to New York. A longtime Brooklynite, Amanda worked at groundbreaking Roberta's in Bushwick, Daniel Boulud's Bar Boulud and Boulud Sud, and eventually Estela and Café Altro Paradiso with Iggy Mattos. Amanda is a published writer and poet and just packed everything in, we'll explain.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

On today's episode of All in the Industry®, host Shari Bayer's guest is Daniel Boulud, chef and owner of several award-winning restaurants, and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that Daniel has truly mastered the dining scene, and is today considered one of America’s leading culinary authorities. Over the last two decades, Daniel has evolved from a chef to a chef-restaurateur with The Dinex Group, bringing his artistry to NYC restaurants, including his flagship DANIEL, a 2-Michelin Star, Relais & Châteaux member; plus, one-Michelin stat Café Boulud, Bar Boulud, Boulud Sud, db Bistro Moderne, and Épicerie Boulud. Outside of New York, his seasonal French-American cooking can be found worldwide from London to Toronto, Montreal and Singapore. Daniel is the recipient of multiple James Beard Foundation awards including “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year.” He is also a top-selling cookbook author and television personality, Co-President of Citymeals on Wheels, and Chairman of Ment’or BKB Foundation. Today's show features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chez L'Ami Jean in Paris, France. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Image courtesy of Thomas Schauer. All in the Industry is powered by Simplecast.

Christine Collado got a quick start in fine wine and dining at Dinex Group's Bar Boulud, Boulud Sud, and flagship Daniel before moving to Wine Director at Brooklyn Fare and it's three-star Michelin tasting menu. She recently left to open Parcelle Wine Store, a curated wine shop near Hudson Yards in NYC. Photo Courtesy of Christine Collado The Grape Nation is powered by Simplecast.

Brian Loiacono grew up in Long Island in a large Italian family where boisterous cooking and eating together were integral practices. Work in local Long Island kitchens during high school spurred him to push his limits, and at age 19, Loiacono began a stage at Le Manoir aux Quat'Saisons, chef Raymond Blanc's two Michelin-starred restaurant in Oxfordshire, England. Loiacono credits this experience with “the ass kicking he needed” as a base for his career, one that spurred him to pursue his craft. Back in New York City, an evening assisting chef Kirk Avondoglio at a City Harvest event led to a career-shifting encounter. Post event Avondoglio and Loiacono went to Daniel Boulud's three Michelin-starred flagship, DANIEL, where Loiacono was introduced to chef Boulud himself, who would soon be his employer. In 2007, at age 19, Loiacono began working as a cook at DANIEL. In 2008, when Boulud opened Bar Boulud, Loiacono joined the opening team under executive chef Damian Sansonetti, and remained there for the restaurant's first two and a half years. In 2011, at age 23, Loiacono returned to DANIEL and soon became sous chef. In 2013, Loiacono once again wanted a change and landed in Verona, Italy at Ristorante Perbellini, the new restaurant by two-Michelin star recipient Giancarlo Perbellini, for a short stage. Within a week of his return to the US, Brian joined The Smile team as executive chef at Ruschmeyer's for its first summer. Word of Loiacono's return stateside got back to his former boss and mentor, chef Boulud, who asked him to come back to the DB family. At age 25, Loiacono became db Bistro Moderne's executive chef and remained there until July 2015, a time during which Brian was recognized a New York City culinary leader in Zagat's “30 Under 30” ranking. In late 2015, Loiacono teamed up with ACME's owners Jean-Marc Houmard, Jon Neidich and Huy Chi Le to re-introducing ACME as a contemporary bistro, Loiacono combines his Italian-American upbringing with his classic French training to create a seasonal restaurant that showcases a variety of flavors and techniques, yet is quintessentially New York.

Amanda Smeltz worked wine at April Bloomfield's John Dory and the Breslin, spent over 4 years building the wine program at Roberta's Pizza in Bushwick, and is now the Head Sommelier at Bar Boulud and Boulud Sud. We talk to Amanda about restaurant wine lists, under appreciated wine regions and styles, and what to drink now.

Daniel Boulud is one of the world's most revered chefs and owner of several award winning restaurants in the USA, London, Canada and Singapore. His 7 restaurants in New York City include: flagship DANIEL, a Michelin starred Relais & Chateaux member, Michelin star Cafe Boulud, Bar Boulud, db bistro moderne, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud, as well as Feast & Fêtes Catering. He's recipient of the French government's Chevalier de la Légion d'Honneur and author of 9 cookbooks.This show is broadcast live on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Food Talk is back for the 2016 radio season and host Mike Colameco sits down with three all-star guests: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale. Victoria James started working in restaurants when she was thirteen and fell in love with the industry. When bar tending during
 college she decided to take her first wine course, and the hook was instant! Becoming  a cellar-hand in downtown Manhattan at Harry’s
Cafe and Steak, in 2011 she worked harvest for Michael Terien in
 Sonoma and continued her studies with the American Sommelier 
Association in Viticulture and Vinification as well as Blind Tasting.
 She became certified as a Sommelier with the Court of Master Sommeliers in 2012 and has worked at the likes of Aureole, and is now at Piora in the West Village. Saori Kawano is the founder and president of Korin Japanese Trading Corp. She moved to New York from Japan in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes. She and Don Gabor co-authored the book “Chef’s Choice,” a collection of mini memoirs, featuring 22 culinary masters telling who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development. Michael Madrigale hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. Now Head Sommelier at Bar Boulud, he headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring. “I could smell the differences in the wines,” he says. This show was brought to you by Colavita and Bourdeaux.

This week on In the Drink, host Joe Campanale sits down with Jerusha Frost, New York Sommelier. Recommending wine to New York diners for almost 8 years now, her love for wine was discovered while living on a vineyard in Austria and was then fostered at Wallsé by Aldo Sohm. After working for him there and Le Bernardin, she had a brief stint at the then newly-opened RN74 in San Francisco, returning to NYC to open The Lion in the West Village. From there, she moved uptown, to work with Michael Madrigale at Bar Boulud and Boulud Sud. Currently, she is working with Chef Didier Elena and a roster of the world’s best chefs at Chefs Club by Food & Wine, where she has curated a list of fine and delicious wines from around the world. Jerusha holds an Advanced Sommelier Certificate from the Court of Master Sommeliers, a Diploma of Wine & Spirits from the WSET (Wine & Spirits Education Trust) and a B.A. from Macalester College. Tune in for a great show! This program was brought to you by Michter’s. “I’ve really learned how a wine that you wouldn’t necessarily gravitate to can be something you would love based on what you’re eating. It can make the food better!” [4:48] “Work with someone who has tasted so much more than you and knows more than you and can teach you. There’s so much to learn and I still have so much to learn.” [13:39] —Jerusha Frost on In the Drink

Have you seen “BTG” scrolling through your social media feed and wondered WTH “BTG Mags” means? By-the-Glass Magnums of course. Michael Madrigale, head sommelier of New York City’s Bar Boulud an Boulud Sud, created Gotham’s first “Big Bottles” program, giving wine lovers the rare opportunity to drink large format bottles poured by the glass. @mikemadrigale joins Tech Bites in-studio to talk about how he uses social media, like Twitter and Instagram, to build a following of BTG drinkers. This program was brought to you by The International Culinary Center. “Its value [Instagram] is that its more personal…you are really showing who you are, it connects you more.” [20:00] “I would place a bottle on a table…I really wanted to just get that NY feel in my pictures.” [22:00] — Michael Madrigale on Tech Bites

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Michael Colameco, host Mike Colameco is celebrating perhaps the most beautiful day of the year here in Brooklyn with French wine enthusiasts! We kick off the show with guest Michael Madrigale, Head Sommelier of Bar Boulud, Épicerie Boulud and Boulud Sud. Finding a pull toward the wine cellar, eager to learn more about the vintages he was pouring, Michael shares his journey from being young, just out of college, and living in Europe to how he made his fondness for wine into an amazing career. Mike gets the guest’s opinions on various French wines and much more! After the break, Mike welcomes Arnaud Tronche, Sommelier at Racines NY. While the establishment doesn’t consider itself a wine bar, the wine is seemingly a main event within the “neo-bistro” restaurant. Arnaud describes the evolution of Racines NY as well as his thoughts on putting together the impressive wine list, plus even more with an in-studio tasting. “I think the best thing, for me, about wine is to taste wine and get to know wine – it’s the only thing!” “If you have a passion for wine, go to the source.” —Michael Madrigale on Food Talk “Just because it’s organic doesn’t mean that the wine is good, there are so many [bad] organic wines.” —Arnaud Tronche on Food Talk

This week on In the Drink, Joe Campanale is joined by Michelle Biscieglia, Wine Director at Blue Hill New York. Like many sommeliers before her, Michelle was steered towards the world of wine by a glass of old, red Burgundy. While growing up just outside of Atlantic City, wine was not a part of her daily culture. Moving to NYC, working as a waiter at Pastis and participating in the “Reserve Wine” staff trainings changed all of that. Her career focus shifted, and Michelle began working as an intern in order to learn how to taste and appreciate wine. From there, she gained valuable “hands-on” experience in the vineyards, spending two sequential harvest seasons (2009 & 2010) in Burgundy. Upon her return to New York, she worked as a sommelier at Bar Boulud and Boulud Sud. In the summer of 2012, Michelle traveled to Piedmont to work in the vineyards of Barolo. Michelle joined Blue Hill in January 2013, bringing her love and passion of wine to the West Village. This program was brought to you by Visit Napa Valley

Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, DBGB, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group. He is also an author, an importer, and the organizer of the Burgundy celebration, La Paulée de New York. Tune in to this week’s episode of “In the Drink” and get inside perspective from Daniel, as he joins host Joe Campanale for a conversation on wine, service and communication. Find out what it takes to really know wine from a guy who lives it day in and day out. This program was sponsored by Ambur Point of Sale App. “The combination of food hospitality and warmth is everything i strive for in a dining experience and a working experience.” [06:00] “The wine experience should be about getting together without pretention and just sharing.” [22:00] –Daniel Johnnes, Wine Director for Daniel Boulud’s Dinex Group on “In the Drink”

Why does one become a sommelier? What is take to be a great sommelier? Find out on this week’s episode of In The Drink, as host Joe Campanale is joined by Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud. Michael tells the story of how he ended up in the world of wine and how he’s developed his palate and knowledge base over the years. Hear him wax poetic on Beaujolais, Greek wines, blind tasting techniques and front of house service as he gives listeners an inside look at the life of a sommelier. This show was sponsored by Fairway Market. “When you want a red wine that’s fresh, aromatic, delicious and easy to drink you want Burgundy – but it’s priced out of our price range now. So you go for the next best thing – [Beaujolais] – the wine version of methadone.” [5:28] “The only way to taste all the great wines if you’re not a billionaire is to become a sommelier.” [13:50] –Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud

On this week's episode of The Main Course, host Patrick Martins is talking with Damian Sansonetti, Executive Chef at Bar Boulud, about timing in the restaurant business. Damian and Patrick talk about the timing of a dinner at Bar Boulud. From drinks to dessert, Damian reviews all of the steps that goes into a meal- as well as the time that each step takes, and what that means in terms of food production. Damian and Patrick go behind the scenes and talk about timing in the kitchen; hear about all of the different restaurant staff, their job descriptions, and how long their respective jobs take. Bar Boulud is also in a unique position because it is so close to many theaters in Lincoln Center. Hear about how Damian and the rest of the staff make sure that customers get to the show in time while maintaining the highest quality food and service. Tune in to learn more about the role of time in terms of different food products such as meat, fish, wine, and cheese. As Damian's time at Bar Boulud comes to a close, hear about his future plans in Maine, and how he hopes to be a mentor for young chefs. This episode has been sponsored by Cain Vineyard & Winery. “Everybody thinks that executive chefs and chefs de cuisine don't cook, but I think now in our business, a lot more of us do cook. And part of that is because we got in this business because we love it, and we love to cook food. It's those days when you're doing those non-cooking things when you want to be in the kitchen.” — Damian Sansonetti on The Main Course

Michael Madrigale was the Chef Sommelier of Manhattan restaurants Boulud Sud and Bar Boulud at the time of this interview. Michael shares stories from his trip to Alsace in France, and describes how he fell in love with Riesling. He shares his thoughts on what defines minerality, how someone might get started with Riesling, and what he appreciates about drinking wine with friends. Michael also discusses what he learned from his family while sitting down at the family kitchen table. And he touches on his use of social media in the wine world. Wines tasted in this episode: 2010 Domaine Weinbach Riesling, Alsace 2009 Jean-Michel et Laurent Pillot Mercurey, Burgundy