Podcasts about best chef northeast

At the core of Ellie's food philosophy is that you can and should have food that is BOTH healthful and crave-ably delicious. There is no need to choose between the two. On this episode, Karen Akunowicz, named one of the “21 Badass Women Changing the Food World” by Marie Claire magazine, spills her best tips and tricks for giving food real crave-ability, and she and Ellie talk about why eating what you crave can be such a healthy thing to do. Akunowicz won the James Beard Foundation Award for Best Chef Northeast, and has competed on Top Chef and on Food Network. She opened the celebrated restaurants Fox and the Knife and Bar Volpe in Boston. Her new book is Crave: Bold Recipes That Make You Want Seconds. See omnystudio.com/listener for privacy information.

In this interview, Ana Sortun discusses the versatility of olive oil, how she approaches olive oil as an ingredient, and the role of olive oil in Spanish cuisine.  Ana Sortun is the executive chef and co-owner of Oleana Restaurant and Sofra Bakery and Café, in Cambridge, MA. She is also the co-owner of Sarma Restaurant in Somerville, MA, which is modeled after a Turkish meyhane or meze restaurant. Ana, a native of Seattle, graduated from La Varenne École de Cuisine de Paris in 1989 and opened her restaurant, Oleana, in 2001, immediately drawing rave reviews from the New York Times. She was named Best Chef: Northeast by the James Beard Foundation in 2005 for bringing Middle Eastern flavors into the mainstream through her passion for Turkish cooking, spices, and her husband's (Chris Kurth of Siena Farms) fresh, organic vegetables. A 2015, 2016, 2017, 2019, and, most recently, a 2020 James Beard “Outstanding Chef” semi-finalist, among her many accomplishments, solidifies her as a leader in the industry.  She is the author of two cookbooks—Spice: Flavors of the Eastern Mediterranean (William Morrow, 2006), and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery (with Maura Kilpatrick, Ten Speed Press, 2016).  This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

From the haunted loft of Millwrights Restaurant in Simsbury, CT, Chef Tyler Anderson sits down with Christen and shares stories about his time competing on Top Chef Season 15, his seven James Beard Award Nominations for Best Chef Northeast and the importance of being a good human. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Tiffani Faison Chef and Restaurateur of Big Heart HospitalitySweet Cheeks Q, Fool's Errand, Orfano, Dive Bar, Tenderoni's and Bubble Bath Chef and Restaurateur Tiffani Faison of Sweet Cheeks Q, Fool's Errand, Orfano, Dive Bar, Tenderoni's and Bubble Bath, has made a name for herself nationwide for her dynamic personality, culinary prowess and fierce work ethic. Under Big Heart Hospitality, her Boston based restaurant group, she creates restaurants that are warm, inspired and instantly loveable. Tiffani began her career working under world renowned chefs as Daniel Boulud, Alain Ducasse and Todd English. Early in her career she was cast on the inaugural season of Bravo's Top Chef, and placed as runner-up. From there she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. After transforming Rocca into a critically acclaimed dining destination with a three star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.She opened Sweet Cheeks Q in 2011 during the very early stages of Fenway's revitalization. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks became an instant hit for its laidback Southern charm and addictive offerings: Heritage Pulled Pork, Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks garnered a three-star review from The Boston Globe, and it has been awarded “Boston's Best Barbecue” numerous times by Boston magazine. Nationally, Forbes deemed Sweet Cheeks' biscuits the “Best Biscuits in the World.” Most importantly, Tiffani created a restaurant that is both a neighborhood gem and a dining destination attracting guests from near and far who are simply seeking the city's best ‘cue. In December 2015, Tiffani expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama, found on the same block as Sweet Cheeks in the Fenway. The seeds of Tiger Mama formed during Tiffani's travels to Southeast Asia and the restaurant set a new benchmark, both for her career and Boston's dining culture. In its April 19, 2016 review, The Boston Globe agreed, calling Tiger Mama “a spectacular restaurant” with dishes that you'll “take to the grave” and hospitality that “feels generous and natural.” In October 2021, Faison closed Tiger Mama to make way for an exciting new restaurant concept she's excited to debut in the same space sometime in 2022. In August 2018, Tiffani opened her third restaurant – an adult snack bar called Fool's Errand. With an irreverent menu and intimate atmosphere, Fool's Errand neighbors Sweet Cheeks Q and on Boylston Street in Boston's Fenway. The snack forward menu works with top quality, luxurious ingredients to deliver irreverent bites. Classic American cocktails, done beautifully and with care, join a rotating list of internationally sourced wines and aperitifs. In August 2019, Tiffani opened her fourth restaurant, Orfano, an Italian American restaurant, also located in the Fenway. Guided by the whimsy of “sorry Nonna,” Orfano is Tiffani's most upscale restaurant to date featuring next level Italian – delicious, elegant, humorous, and distinctly different than anything else in Boston. Food & Wine included Orfano as one of its “19 Biggest Restaurant Openings of 2019” while Boston Globe Magazine named Orfano as one of the “best new restaurants in Boston”. In its Feb 2020 review of the restaurant, Boston Magazine proclaimed Orfano “a triumphant modern take on Italian”. In March 2022, Tiffani will open three distinct concepts within High Street Place, the much anticipated food hall in downtown Boston: Dive Bar, a raw bar featuring a menu of both northern and southern Atlantic classics, Tenderoni's, an old school pizza and grinder shop, and Bubble Bath, a Champagne and wine bar that cheekily pairs its pours with gourmet hot dogs and popcorn. Marking her many culinary achievements, the James Beard Foundation nominated Tiffani as “Best Chef: Northeast” three years in a row (2018, 2019 & 2020) and Boston magazine awarded her “Best Chef: General Excellence” in its 2016 “Best of Boston” issue. In November 2016 and 2019, the Boston Business Journal named Tiffani to its “Power 50” list, celebrating individuals from Boston's multiple industries and professions who are making a difference in their business communities. In December 2019, The Boston Globe named Big Heart Hospitality as “Restaurateurs of the Year” andEater named Tiffani “Empire Builder of the Year.”Outside of the kitchen, Tiffani is currently a judge on Food Network's Chopped. After placing as runner-up on Top ChefSeason One, Faison later competed on Top Chef All-Stars and Top Chef Duels. She's also previously been a judge on Food Network's Chopped Grill Masters and Cooking Channel's Fire Masters. Tiffani has made frequent appearances on NBC's TODAY, CBS This Morning, PBS's Simply Ming and was the host of “Tiffani's Taste” and “Food Truck Fridays” on New England Cable News. She has been a contributing chef to numerous cookbooks and has been widely featured in such national outlets as People, SELF, Entertainment Weekly, Sports Illustrated and Food & Wine. She also currently serves on the Board of Directors for Women Chefs & Restaurateurs and also BAGLY (Boston Alliance of Lesbian Gay Bisexual Transgender Queer Youth). In September 2019, Tiffani was appointed to The Commonwealth of Massachusetts' Restaurant Promotion Commission for her commitment to the states restaurant business as a whole. Tiffani lives in Boston and is a tireless advocate of LGBTQ human rights.

This bonus episode is a recording of our live r/food Reddit Talk from Feb. 28, 2022, with special guests Seizi Imura and Jacqueline Schell. Seizi Imura is a James Beard Award semifinalist, nominated for "Best Chef Northeast" from 2018-2020, and chef of Cafe Sushi in Cambridge, MA.  cafesushicambridge.com   Jacqueline Schell, also known as @CraftyCookbook, shares recipes for home cooking and DIY guides for homemade sushi on her Instagram page. instagram.com/craftycookbook _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Promoted Podcast: Secular Soup Podcast: secularsoup.libsyn.com

Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Toro, a Barcelona-style tapas bar, and sister restaurant Coppa, an Italian enoteca, in the South End. as well as Little Doinkey in Cambridge MA and Bangkok. Bissonnette was awarded the inaugural People's Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast.Jamie like vinyl records, laughing and tripeFollow Him: @jamiebiss

After 33 years at the Portland Press Herald, reporter Meredith Goad is retiring and moving back to her childhood home of Tennessee. She talked with food editor Peggy Grodinsky about how the food and drinks scene in Portland, and Maine, has exploded over the 15 + years she has chronicled it, from Sam Hayward's 2004 James Beard Foundation award for Best Chef Northeast (the first such award for Maine) to the growing farm-to-table movement, through the trials and tribulations for Maine's restaurants and other food establishments  during the COVID-19 pandemic. Find out what she'll miss – and won't – about eating in Maine, and just see what happens if you ask her about her favorite restaurant.

Ken Oringer is a Boston-based chef and owner of Uni, Toro, Coppa and Little Donkey. His restaurants have consistently received rave reviews including “America's Best New Restaurants,” “Top 50 Restaurants in America” and Oringer himself earning a James Beard Award for Best Chef Northeast. In this episode, we discuss how he helped lay the groundwork for some of America's most notable restaurants, why teaching and mentoring the next generation of chefs is so important and more. We dive into his endless (and selfless) charitable work he's involved with, including Off Their Plate, a non-profit founded during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Ken Oringer.  This episode is Presented by Fords Gin.  This episode (and recipe) is brought to you by Martin's Famous Potato Rolls, Real Good Fish and Wickles Pickles. Cast Iron Spicy Fish Sandwich on a Toasted Garlic Hoagie Roll with 'Christmas' Remoulade and Shrettuce Makes 2 Sandwiches For the Blackening/Cajun Spice: 1 Tablespoon sweet paprika  1 Tablespoon smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon New Mexico green chile powder, or chile powder of your choice 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme *salt and pepper will be used on their own to season the fish For the ‘Christmas' Remoulade: 1/2 cup mayo Splash of rice vinegar, about 1 Tablespoon 1-2 Tablespoons Wickles Wicked Jalapeño Relish 1-2 Tablespoons Wickles Spicy Red Sandwich Spread Salt and pepper, to taste   For the Sandwich: 2 Martin's Hoagie Rolls, or other long rolls 2-3 Tablespoons butter, softened/spreadable Sprinkle of granulated garlic, about 1/2 teaspoon 2, 4-6 oz. fillets of Real Good Fish Rockfish, or other thin white fish fillets Salt and pepper, to taste Olive oil cooking spray Olive oil or vegetable oil 1 cup shredded lettuce (shrettuce), such as iceberg or romaine 1 tomato, cut into ¼” inch thin slices Your favorite hot sauce, to splash, optional 1 lemon, cut into wedges, optional   Heat a medium to large size cast iron skillet over medium high heat while you prepare the seasoning blend and remoulade. You'll want it hot, so it's ok to have it heating for more than a few minutes.  For the Blackening/Cajun Spice: Add all ingredients to a small mixing bowl or jar. Stir with a fork until combined and set aside. This will make extra seasoning. Keep it in a sealed container in your spice cabinet and use again for chicken, pork or however you choose. For the ‘Christmas' Remoulade: Add all ingredients to a small mixing bowl and mix together with a fork. Start with less vinegar, relish and sandwich spread and adjust the taste to your liking. You can always add more. Set aside.  For the Sandwich: Spread a thin layer of softened butter on both sides of the roll and sprinkle lightly with granulated garlic. Place either on a rack set over a cookie sheet; directly on a cookie sheet; or set on a piece of foil, and lightly toast. Remove from the toaster and set aside. It is ok if it cools. We call this “cold toasting.” Place the fish fillets on a plate or platter, dry both sides well with a paper towel and season both sides with salt and pepper. Spray each side of the fish with a generous and even coating of olive oil spray and then season both sides with the blackening/cajun spice. When the pan is hot, you can add a drizzle of olive oil and place the fish fillets in the pan. Let cook for 1-2 minutes per side, or until the exterior looks dark golden brown and the interior is opaque. (If you're comfortable with it, while the fish is cooking, slather the remoulade on both sides of the toasted rolls. You can wait until the fish is done cooking to do this step.) Remove the fish from the pan and place directly on the bottom roll (or on a clean plate if you haven't slathered the rolls with remoulade). Top with a good amount of shredded lettuce, a couple slices of tomato, a splash of hot sauce and a squeeze of fresh lemon and the roll top.

In part 3 of our special Around the Table series, Chef Barton Seaver welcomed award winning Chef Ana Sortun, of Oleana, Sofra bakery & Sarma. They discussed Ana's lauded cookbooks (Soframiz and Spice), their favorite herbs and spices, and their tips for how to eat, cook, and live well. Hailed as one of the country's “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times, and “a culinary genius” by Boston Magazine and in Saveur. In 2016 and 2017 she was a James Beard semi finalist for Best Chef, general excellence. Ana has won renown for her two cookbooks Soframiz and Spice. Trained at La Varenne Ecole de Cuisine de Paris, Sortun opened Moncef Medebs Aigo Bistro in Concord, and then honed her skills at 8 Holyoke and Casablanca in Harvard Square. She opened Oleana in 2001 where her creative take on the rustic-traditional cuisines of the Middle East and her interpretation of the flavors of Turkey continue to receive rave reviews. Ana and her business partner, Executive Pastry Chef Maura Kilpatrick, opened Sofra Bakery & Café in 2008. Then, in 2013, Ana, with chef Cassie Piuma, opened Sarma, a Turkish-style meze tavern. Siena Farms, owned by Ana's husband, Chris Kurth and named for their daughter, provides produce to the restaurants and underscores her commitment to fresh ingredients and healthy food. Ana is also involved with Oldways Preservation Trust which fosters good health by supporting the cultural food traditions of the Middle East and Mediterranean. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge’s beloved neighborhood restaurant. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City and received rave reviews from outlets like The New York Times and New York Magazine. The Toro concept was also expanded to Bangkok, Thailand during 2016. Bissonnette is a winner of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast. Jamie was named 2016 Massachusetts Executive Chef of the Year. In December 2016, the duo’s latest venture, Little Donkey, received acclaim as Boston’s Restaurant of the Year by The Boston Globe. He splits his time between the restaurants in Boston & NYC

Join The Network Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Duniway Restaurant, as well as Chef de Partie of The One Hundred Club, all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the summer of 2020, Hennessey became a 3-time Chopped Champion on Food Network’s nationally acclaimed cooking competition show. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England. Check out Evan Hennessey on the Restaurant Unstoppable Podcast way back on episode 008 Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Be humble but be brave and always look forward." In today's episode with Evan Hennessey we will discuss: Humility Culinary school Fulfilling personal responsibilities while pursuing a career Literally building a restaurant Anarchism in business Learning from the greatest in your region The business side of restaurants Partnerships Partnerships with family Catering Word-of-mouth marketing Tasting menu, reservation-only dining The numbers of opening 3 days-a -week with only 9 seats Fine dining through COVID-19 Today's sponsor: Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Openness What is your biggest weakness? Openness What's one question you ask or thing you look for during an interview? What is your favorite restaurant and why? What's a current challenge? How are you dealing with it? Maintaing the balance of positive work, finance, and family. Share one code of conduct or behavior you teach your team. Failure is fine, I'd rather you ask me questions instead of making mistakes. What is one uncommon standard of service you teach your staff? Connect with the guests. What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer On Trails: An Exploration by Robert Moor GET THIS BOOK FOR FREE AT AUDIBLE.COM  Name one service you've hired. Brookford Farm in Cantebury, NH What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Square Space OpenTable Facebook and Instagram If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid to be brave I want my legacy to be a crater with houses built around it instead of a path with footprints Pay it forward Contact info: Instagram: @evanhennessey Email: evan@stages.dining Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Evan Hennessey for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Karen Akunowicz, named Best Chef: Northeast in 2018 by James Beard Foundation, is well-known from her stint on Bravo’s Top Chef, her time as Executive Chef at Myers + Chang in Boston, and from Myers + Chang at Home, the cookbook she co-authored with Joanne Chang. She owns and runs her new restaurant Fox & the Knife in Boston with her spouse, LJ Johnson, plus their poké shop, SloPoke.Julia sat down with Karen and LJ to talk about their partnership in and out of their businesses and how they navigate things like talking about their relationship on television, work-life balance (whatever that is!), and more.There are also answers to listeners' questions and a work about No Kid Hungry.Follow-up links:For more about Oxo, head here.Karen AkunowiczFox & the KnifeSloPokeNo Kid HungryJulia's Turshen's Applesauce Cake with Cream Cheese + Honey FrostingThe article Julia wrote for the Washington Post about cooking a big meal for a group with different dietary restrictions 

What are the common ingredients for high-functioning organizations? Lovin’ Spoonfuls founder and Executive Director Ashley Stanley and distinguished Boston chef and restaurateur Colin Lynch (Bar Mezzana and Shore Leave) join host Billy Shore to discuss their philosophies on building successful organizations and strong communities. Stanley recounts why she started Lovin’ Spoonfuls, a Boston nonprofit organization that rescues and distributes healthy, fresh food that would otherwise be discarded. “When you’re there with folks who have the same goals as you… you hear people talking about it in the office. ‘How do we make this better not just for our team, but ultimately for our end-users,’” she explains. Lynch, who was struck by the camaraderie of the kitchen at a very young age, believes his success derives from putting his employees in a position to succeed. “Our business is 100% about people, and the only way we can continue to grow and thrive and take care of our guests is if we continue to take care of the people that work for us,” he says. Both guests talk about drawing strength from their communities. “Lovin’ Spoonfuls wouldn’t be here without it - fundraising for a non-profit is a challenging endeavor and in the beginning it really was anything we could do,” says Stanley about when Lovin’ Spoonfuls was getting off the ground. The organization now rescues about 70K pounds of fresh healthy food that feeds about 30K to 35K people each week. Lynch tells the story about a restaurant worker who was seriously injured in an assault and the response from the Boston culinary community to help him recover. “It’s a very comforting feeling to know if something happens to you, everyone will be there to support you in this community,” he maintains. Join us for a conversation that gets to the heart of how to build successful organizations and the importance of teamwork and community. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Ashley Stanley is the founder and executive director of Lovin’ Spoonfuls. She has created unparalleled awareness for food rescue, with dedication to addressing the significant consequences of food waste. In 2011 the Boston Business Journal named her an ‘Emerging Leader’. In 2012, Lovin’ Spoonfuls was a two-time winner of the Mass Challenge competition, which is the largest global start-up accelerator. In 2013 Ashley was selected as one of the BBJ’s 2013 ’40 under 40′, which recognizes Boston’s most innovative business leaders. In 2014, Ashley was recognized by The Boston Globe as a ‘Game Changer, and in Boston Magazine‘s ‘Power of Ideas’. She is one of Oxfam International’s Sisters of the Planet Ambassadors. A Fellow at The 2013 Nantucket Project, she’s also a member of TEDWomen, and a TEDx community speaker. She’s been featured on NPR, and written for The Huffington Post’s ‘ReClaim’ campaign. · Lovin’ Spoonfuls is dedicated to facilitating the rescue and distribution of healthy, fresh food that would otherwise be discarded throughout Greater Boston and beyond. They pick up wholesome, perishable food from grocery stores, produce wholesalers, farms and farmers markets, and distribute it to more than 140 community nonprofits that feed hungry people across Greater Boston and MetroWest. Lovin’ Spoonfuls connects abundance and excess food with the food insecure men, women, children and families who need it most. Their timely rescue of food that has been deemed no longer salable — slightly bruised produce, dairy nearing its sell-by date, or perfectly good food products that are determined to be excess — provides meals to more than 30,000 individuals each week. Since 2010, Lovin’ Spoonfuls has rescued and distributed more than 8 million pounds of fresh, healthy food into the social service stream.· Colin Lynch is chef and partner of Bar Mezzana located in Boston's South End. He received his Bachelor’s Degree at the Culinary Institute of America before settling in Boston and working at Chef Barbara Lynch’s flagship restaurant No. 9 Park. He was on the team there as she received her James Beard Award for “Best Chef Northeast” in 2003. Colin was then promoted to the role of Chef de Cuisine at No. 9 Park starting in 2004. During this time, as Chef Barbara Lynch expanded to the South End with B&G Oysters and The Butcher Shop, he helped her develop menus and the teams. In 2007, he became Executive Chef for the Gruppo, where he was responsible for the Gruppo’s entire Back of House operations, including menu development, training, quality control, and supervision of all the Gruppo’s restaurants’ Chef de Cuisines. He led the opening of Menton, which achievied Boston’s first Relais & Chateaux designation, was nominated by the James Beard Foundation for “Best New Restaurant” in 2011, named as one of the best new restaurants in the country by Esquire, and received The Boston Globe's first four-star review from food editor, Devra First. In June 2016, Lynch opened Bar Mezzana to rave reviews from local press and guests who praise the inspired crudo, handmade pastas, and warm hospitality. He recently opened his second restaurant, Shore Leave, in Boston’s South End.· Bar Mezzana brings the simplicity and beauty of coastal Italian cooking to a sleek, vibrant space at 360 Harrison Avenue in Boston. Aperol spritzes, an award-winning crudo menu, and a career steeped in pasta making are highlighted by genuine, warm service and hospitality. Led by Heather Lynch and Beverage Director Ryan Lotz, Bar Mezzana’s wine program showcases a thoughtfully curated selection of varietals to pair with Chef Lynch’s food, with both widely loved bottles and lesser-known (but equally enjoyable) discoveries. Shore Leave is a tiki bar and restaurant in Boston’s South End. It is an interpretation of a tropical escape through the lens Boston’s rich dining scene.

  Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future business partner Christopher Myers. After living and cooking in Italy for a year, Akunowicz returned to Boston to continue working for the city's finest restaurants, including Meyers + Chang  where she eventually become a partner. It was also at Myers + Chang that she become a three time James Beard Nominee for Best Chef Northeast. In 2018 she took the title James Beard, "Best Chef Northeast".Currently, Akunowicz is working on her first solo restaurant project, Fox and The Knife scheduled to open Winter 2019. Show notes… Favorite success quote or mantra: "Second start on the left, straight on til' morning."  In this episode with Karen Akunowicz, we discuss:  How Akunowicz got into the hospitality industry.  Focusing on being helpful before being critical.  Being open minded about the path you take in life; there are numerous ways to get anywhere in life.  How it is not enough to do your job, you need to be immersed in your job to really excel. That if you're struggling or finding it difficult to get immersed in your work, you're not working at the right place.  Why it is so important to admit when you don't know how to do something or when you don't know what something means. Its ok not to know. It is not ok to pretend to know.  Letting what you want be known.  What Akunowicz learned spending a year in Italy.  How work ethic combined with a lack of ego or pretense are great attributes of a leader.   The specifics that keep Akunowicz coming back to the restaurant industry.  How you can't expect to get anything out of the world if you don't give anything to it.   While it is important to give, you can't give all of yourself away. You need to put some of your energy back into yourself.  Having business partners that have the same values and vision as you.   How being in a business partnership is not much different than being in a marriage.  Making sure you want the same things as your business partners.  Staying focused on your vision.  Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity. What is your biggest weakness? Order, and control. It can be hard for others to cope with her attention to detail and high standard.  What's one question you ask or thing you look for during an interview? What do you want? What's a current challenge? How are you dealing with it? Balancing everything that comes with opening a restaurant. Share one code of conduct or behavior you teach your team. Respect.  What is one uncommon standard of service you teach your staff? Connecting with your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting The Table: The Transforming Power of Hospitality in Business What's the one thing you feel restaurateurs don't know well enough or do often enough? Relying on their staff.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Respect everyone Work Ethic  Do it because you want to; not because you have to.  Contact info:  @KarenCake @FoxandKnife Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Karen Akunowicz for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME. In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway. Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017. Show notes… Favorite success quote or mantra: "Whenever work gets overwhelming, remember, it's just a restaurant." In this episode with Arlin Smith, we discuss: How Arlin got his start in the restaurant business and what it was that drew him in. When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent.  How to hold someone accountable. If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management). If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic. Being mindful of who you partner with. Don't rush in! Go into  partnership where the percentage of ownership is not determined by how much capital was initially invest.  Letting your core values determine your brand.  Knowing the value of your people and making sure they know how much you value them.  Other things to consider when selecting your business partners. The benefits of establishing a separate brand for your restaurant group. Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent.   Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Good listening and responding. What is your biggest weakness? Chicken wings. Patience. What's one question you ask or thing you look for during an interview? Give me an example of a time you really took care of someone in the dining room. Look for passion in the story. The details of it. What's a current challenge? How are you dealing with it? Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car. To overcome this challenge, Smith is delegating more. Share one code of conduct or behavior you teach your team. Delegation. What is one uncommon standard of service you teach your staff? Being generous. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Toast POS What's the one thing you feel restaurateurs don't know well enough or do often enough? Put their staff first. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Play good music on vinyl Be generous. Be kind. Contact info: BigTreeHospitality.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Arlin Smith for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

On today's episode, Shari is joined by Barbara Lynch, a world-renowned chef and restaurateur from South Boston who has a new fascinating memoir, Out of Line: A Life of Playing with Fire. Barbara is the founder and CEO of Barbara Lynch Gruppo, which includes restaurants No. 9 Park, Menton, B&G Oysters, Drink and Sportello. She has received numerous accolades, including James Beard Foundation’s Best Chef Northeast in 2003 and Outstanding Restaurateur in 2014 (the 2nd women ever to receive this honor), and was most recently named on Time Magazine’s list of the 100 most influential people in the world 2017.

Chef’s Story is back for another great season as host Dorothy Cann Hamilton is in conversation with Tim and Nancy Cushman.  A Boston native, Chef Tim Cushman earned a Bachelor’s Degree in Jazz & Classical Guitar from Berklee School of Music in Boston, then moved to California in the early 1980’s to pursue the music business. Cushman took a job in a restaurant, as many aspiring musicians do. That was the start of what would become a culinary adventure around the world. He has spent years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group’s new concepts. In 1994, Cushman launched his own consulting business, Ideas in Taste, and developed menus for a variety of restaurateurs, from independents to large operators. Presently, Cushman and his wife, Nancy, are Co-Proprietors of o ya, an award-winning, contemporary Japanese restaurant in Boston. Since opening, he and o ya have received numerous accolades, including a 2011 James Beard Nomination for Best Chef Northeast and being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the United States in 2008. Since its opening, the accolades have been piling up – o ya was awarded a 29 food rating in the 2011/12 Zagat Guide. Cushman was also picked as a Best New Chef 2008 by Food & Wine, which also selected o ya as one of the top 10 new restaurants in the world. Bon Appetit and Details magazines have recognized o ya as one of the top 10 sushi restaurants in the United States. Boston Magazine named o ya as the #1 restaurant in Boston in 2009, and Best of Boston for four consecutive years. Tune in for a wonderful episode to hear what is next for this dynamic duo!  

Chef Jamie Bissonnette is a graduate of The Art Institute of Fort Lauderdale. Not long after graduating, he began cooking and staging throughout the country and in Paris. Eventually, he found his place in Boston, working in some of the city's most well known kitchens. In Boston Chef Bissonnette joined forces with Ken Oringer, to develop well KO Prime, Toro and Coppa. Today, Chef Bissonnette is applying his leadership and talent in New York City, at Toro's newly opened second location. Rising Star Chef, Best New Restaurant and People's Choice Best New Chef are a few of the titles Chef Bissonnette has earn. However, it is his most recent accolade James Beard, Best Chef Northeast which makes me extremely humbled  and honored to have him on the show as a guest. Tune in to discover what it is about Chef Bissonnette that makes  him successful. 

Lydia Shire is the enduring culinary talent behind some of Boston’s most celebrated restaurants. She’s universally acclaimed, having won a James Beard award for Best Chef Northeast, and the Women Chefs and Restauranteurs 2011 Golden Whisk Award. She’s known for her use of fat and offal, and her exuberant personality in the kitchen. Lydia grew up in Brookline, Massachusetts, and fell in love with food at a young age. This program has been sponsored by Hearst Ranch.   “If you want something in life badly, you’ll have to set yourself apart.” [3:30] “At the end of the day, cooking is the fun part of our job, but managing people is difficult at times.” [8:45] “I don’t suggest that you eat fat at every meal, but there are times when you just need fat.” [18:45] Lydia Shire on Evolutionaries.

Researching ‘literary' Portland (Maine) before trekking down there, I came across mention of Rabelais Book shop. What an interesting concept it's built upon:  the vertical integration of new titles on food, wine, gardening and farming, with rare out-of-print  books. Patrons therefore inhabit several distinct categories: Book lovers and collectors from around the globe, food lovers and cooks from around the block. Situated in Portland's East End next door to Hugo's (chef Rob Evans won the 2009 James Beard award for Best Chef Northeast) and within walking distance of half a dozen other great restaurants, including Bresca, Duckfat and Fore Street, the store, in several short years, has become the go-to place for New England's foodies. Hosting author readings, art exhibits, film showings/dinners and  Slow Food meetings, the shop is a jointly owned by Samantha Hoyt Lindgren, a former photo editor and pastry chef, and her husband Don, an antiquarian book dealer. I met with Don at Hugo's – we thought it would be quieter there than in the store – to talk food and books…listen for the names of titles you might want to start collecting.