Podcasts about beverage director

Our next guest is the Beverage Director at Esmé. He's inquisitive, playful, and balanced. We reflect on his journey through hospitality from the earlier days at Burger King and Starbucks to earning his stripes at the now closed Claudia and eventually Esmé. In addition to directing the wine, cocktail, and nonalcoholic programs, he hosts a show called Balanced Hospitality and has managed to curate live recordings and host happy hours through it. Please enjoy my conversation with Stevan Miller.https://www.instagram.com/stevanmatthewmiller/https://www.instagram.com/balancedhospitality/

Annie Shi is the Beverage Director and partner at beloved NYC restaurants King and Jupiter. She defied her Chinese parents by leaving her Yale education and a career in finance to work in the restaurant biz. Annie balances work/life as a mom and restaurateur. She just had her second child, so, to make life easier, she is opening her own wine bar in Chinatown called Lei. Lei features low intervention wines from established and up and coming producers from around the world along with a tight Chinese menu. 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 the latest episode of Back of House, Luke Butler is joined by guest host Megan Sullivan, an accomplished Australian hospitality leader now based in New York. Together, they sit down with Romain Taverne, Regional Food & Beverage Director at Aman. With an impressive global resume, including his previous role as Global VP of Operations for Jean-Georges Management, Romain brings deep insight and experience to the conversation. He shares his remarkable journey, from growing up in southwest France and pursuing professional golf in London, to leading high-end food and beverage programs around the world. The discussion covers what it takes to build world-class hospitality teams, the rising influence of hotel restaurants, and how leadership, integrity, and vision drive lasting success in the industry. This is a thoughtful and inspiring episode for anyone passionate about people, leadership, and the future of hospitality.

In this episode, Master Sommelier Bobby Stuckey returns to the Vint Wine Podcast for a wide-ranging conversation on the art of hospitality, the evolving role of the sommelier, and the deep connections forged through thoughtful service. From his early days bussing tables after being expelled from school, to building one of America's most respected restaurant groups, Bobby shares the personal philosophy that guides his work on the floor, in the cellar, and as a leader.We explore what defines a great sommelier, the enduring importance of humility and guest-focused service, and why social media influence is no substitute for decades of commitment. Bobby also reflects on the continued growth of Frasca Hospitality Group, the complexities of operating in a luxury hotel setting, and the expansion of his Scarpetta wine label in Friuli, Italy. Along the way, he shares stories that reveal why graduation dinners and post-surgery guests in Vail can be as instructive as any textbook on hospitality.This episode is essential listening for those passionate about wine, committed to service, or building something with lasting impact.

Episode 699: Summer golf, dining options, a special school for women and more at Treetops Resort (May 10-11, 2025)Behind the Mitten is Michigan's premiere travel radio show and podcast, celebrating its 10th anniversary in 2025. Co-hosted by Amy Sherman and John Gonzalez, the show has released nearly 700 episodes and been recognized by the Michigan Association of Broadcasters as best weekend speciality show. It airs on 22 radio stations over 15 markets in Michigan. More information on amyandgonzo.com.This weekend they spotlight Treetops Resort in Gaylord, which was recently named Resort of the Year at the Pure Michigan Governor's Conference on Tourism. General Manager Barry Owens speaks on leadership, the emphasis on overall guest experience and introduces two key members of his team who make Treetops Michigan's Most Spectacular Resort.Learn more at treetops.com.Segment 1: GM Barry Owens talks about the start of a busy golf season and creating lasting memories. He also emphasizes some of the priorities that make Treetops successful - attention to detail, which “is crucial in guest services,” as well as learning from mistakes.Segment 2: Treetops Director of Recreation Doug Hoeh stops by the podcast to talk about how driven his team is to maintain all 81 holes on five golf courses, as well as some of the new initiatives like Ladies Golf School that coincides with National Women's Golf Day (June 1). Ladies Golf School is a multi-day experience (June 1-July 9) designed for all levels. Learn more at https://www.treetops.com/summer/golfing/golf-academy/ladies-golf-academy/.Segment 3: We celebrate Michigan's vibrant culinary scene with Brian Smith, the new Food and Beverage Director at Treetops Resort. We discuss the new menu offerings, including award-winning dishes and local partnerships, as well as the upcoming launch of a signature beer, Legendary Tees. Yes, it's our Beer of the Week! Brian adds that the new menu focuses on quick, hearty options for guests, such as bourbon pork belly and tater kegs, which are liked a loaded baked potato in a tater tot. The conversation also highlights the importance of local ingredients and catering to diverse dietary preferences, all while enjoying the beautiful backdrop of Gaylord, Michigan.Segment 4: Barry Owens returns to the show to talk about Treetops' major award as Resort of the Year by the Michigan Restaurant & Lodging Association during the Michigan Governor's Conference on Tourism on Wednesday, April 16 in Novi, Michigan. The annual MRLA Stars of the Industry Awards recognizes outstanding members of all roles within Michigan's hospitality industry who have demonstrated professionalism and creativity while going above and beyond their role to contribute to the positive image of the industry. Owens said he was humbled by the recognition, but added “it was great validation for what we've been doing” and showed the “importance of having passionate staff" when you're in the hospitality industry.Learn more about Treetops at https://www.treetops.com/.

April 18, 2025 ~ Barry Owens, General Manager of Treetops Resort, and Brian Smith, Food and Beverage Director at Treetops Resort joins Kevin to preview this year's Grill on the Hill.

Send us a textWe catch up with multitasker extraordinaire, Erin Hines, Beverage Director at both Guesthouse and Mijo in Marin, and the proprietor of Bitter Girl Bitters 

On this week's episode host Caryn Antonini is joined by Chef Ashfer Biju, Executive Chef at the award-winning Baccarat Hotel in New York, who oversees all food and beverage operations at the property. Chef Ashfer brings more than 25 years of culinary experience, beginning in his home country of India and throughout various parts around the globe from the Seychelles to Mauritius to London, California and NY. Chef Ashfer studied hospitality and earned a degree at the Culinary Institute of America in Napa, California. He has held leadership positions in top-tier hospitality establishments, including Taj Hotels and Resorts and their NY location at The Pierre Hotel where he worked for 12 years as Executive Chef and Food and Beverage Director. Ashfer is a supporter of the James Beard Foundation, City Harvest and Careers Through Culinary Arts Program, he's an avid photographer and a self proclaimed “crafter of perishable art”.For more information on our guest:@ashferbijuHomepagebaccarathotels.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Straight outta DC, Carlton McCoy made his Grandma proud receiving a scholarship to the Culinary Institute in NY studying to become a chef, eventually moving to NYC and back to DC to work in some of the hottest restaurants including Aquavit, Per Se and City Zen. His love of food started shifting to wine and Carlton headed west and hit the slopes in Aspen at the legendary Little Nell, rising to Beverage Director and receiving his Master Sommelier certificate. Carlton met Gaylon Lawrence Jr. at Little Nell, where Gaylon brought him on to run storied Heitz Cellars in Napa. The fun just begun when Gaylon and Carlton started Lawrence Wine Estates and acquired Burgess Cellars, Stony Hill Vineyard, Haynes Vineyard, Lascombes to name a few, and founded Demeine Estates, a fine wine import and marketing company. Carlton McCoy also co-founded the Roots Fund, a non-profit organization aimed at creating educational and employment opportunities for Black and Indigenous individuals in the wine sector. 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.

WBZ's Jordan Rich talks with Nicholas Daddona, Managing Director of WineKey and Beverage Director and Sommelier at the Boston Harbor Hotel, about happenings at the Boston Wine & Food Festival.    Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with Nicholas Daddona, Managing Director of WineKey and Beverage Director and Sommelier at the Boston Harbor Hotel, about the French wine Châteauneuf-du-Pape.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

Maxwell is an old friend who came to prominence with the drinks program he curated at Brooklyn's amazing Maison Premiere, winning James Beard awards, World's 50 Best Bars listing, and Tales of the Cocktail awards, to name but a few. (It is also, and to this day, a magnificent place for dinner or a cocktail).  He's also co-authored a cocktail book and created one of the first modern-era cocktail recipe apps. Maxwell recently finished working on a great project - more below - plus we'll take any opportunity for a chat and a drink here at the Philip Duff Show, so we got together in Brooklyn at the Ace Hotel. Maxwell's always been drawn to music and movies as well as mixology, and he's just helped produce "BAR" a documentary about the Beverage Alcohol Resource five-day residential spirits education course, originally created by a murderer's row of American liquor- and cocktail luminaries including F. Paul Pacult, Dave Wondrich, Doug Frost and Dale de Groff, to name but a few. The documentary, from KTF Films, follows several of the students preparing studying and being tested at what is one of the world's toughest spirits coursesThe trailer is out now, and the documentary premiere at Cinequest Film Festival in March, hopefully followed by a tour that includes Bar Convent Brooklyn, Aspen Food & Wine and Tales of the Cocktail as well as the Tribeca Film Festival and others. Brands! There are some limited opportunities to sponsor screenings of BAR - get in touch with Maxwell: mb@maxwellbritten.comMaxwell on IG: http://instagram.com/maxwellbrittenMaxwell on LinkedIn: https://www.linkedin.com/in/maxwell-britten-25306930Buy Maxwell's book, co-authored with rapper T-Pain: https://bookshop.org/p/books/can-i-mix-you-a-drink-a-cocktail-book-of-50-drink-recipes-inspired-by-t-pain-s-music-t-pain/17156993?ean=9781954220003&next=t&next=tMaxwell's app, The Liquor Cabinet: https://apps.apple.com/bh/app/the-liquor-cabinet/id1073493589 Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

WBZ's Jordan Rich talks with Nicholas Daddona, Managing Director of WineKey and Beverage Director and Sommelier at the Boston Harbor Hotel, about unique characteristics of Amarone wine.   Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with Nicholas Daddona, Managing Director of WineKey and Beverage Director and Sommelier at the Boston Harbor Hotel, about the Zinfandel grape.       Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

Nonalcoholic cocktails. Are they something to endure during months like Dry January? Or are they legitimately impressive feats of mixology that deserve respect any month of the year?I visited Philip Ross, Beverage Director of The Lonely Oyster Group, at The Lonely Oyster to discuss how he goes about conceptualizing an NA program that doesn't just appease those who'd rather forego alcohol but delivers an entirely unique experience that's worth checking out in and of itself. Look, I'm gonna be honest, I've been an outspoken critic of NA cocktails. My wife ordered quite a few during the month of January and it was hard not to feel like we were being fleeced for expensive juice. Speaking with Philip gave me a new perspective on the trend. But did he sway me enough to order one next time I'm out on the town? Listen to find out. Helpful links:The Lonely Oyster https://thelonelyoyster.com/Little Joy https://littlejoy.la/

WBZ's Jordan Rich talks with Nicholas Daddona, Managing Director of WineKey and Beverage Director and Sommelier at the Boston Harbor Hotel, about offerings from the Boston Wine & Food Festival.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with Nicholas Daddona, Managing Director of WineKey and Beverage Director and Sommelier at the Boston Harbor Hotel, about how to keep your drinking in check.       Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

GDP Script/ Top Stories for January 25th Publish Date: January 25th From the BG AD Group Studio Welcome to the Gwinnett Daily Post Podcast. Today is Saturday, January 25th and Happy Birthday to Andy Cox I’m Peyton Spurlock and here are your top stories presented by Gwinnett KIA Mall of Georgia. North Atlanta Home Show Returns To Gwinnett Convention Center This Weekend Braselton's Jessica Payne Elected to Georgia Downtown Association Board of Directors Peachtree Corners Receives ARC Funding For Trail Projects All of this and more is coming up on the Gwinnett Daily Post podcast, and if you are looking for community news, we encourage you to listen daily and subscribe! Break 1: 07.14.22 KIA MOG STORY 1: North Atlanta Home Show Returns To Gwinnett Convention Center This Weekend The North Atlanta Home Show at the Gas South Convention Center offers new features for 2025, including a residential pickleball court with lessons and a putting green. Special guest Rosa Santiago Zimmerman, CEO of RSZ Design + Development, will be present. The show includes "Ask A Master Gardener" sessions and a spring plant sale. It's a hub for home improvement advice and products, with special offers for attendees. Hero Day offers free entry for military, first responders, and teachers, while seniors 65+ also receive complimentary admission. The show runs Friday to Sunday, with cashless transactions only. STORY 2: Braselton's Jessica Payne Elected to Georgia Downtown Association Board of Directors Jessica Payne, Braselton's Main Street Manager, has been elected to the Georgia Downtown Association's Board of Directors. Known for her work in historic preservation and economic development, Payne has enhanced Braselton's downtown appeal. The Georgia Downtown Association supports downtown growth across the state, and Payne's role will involve collaborating with leaders to share insights and shape policies. Her election reflects her dedication to downtown development and Braselton's success, as noted by town manager Jennifer Scott. Payne will help promote thriving downtowns as key economic and cultural centers in Georgia. STORY 3: Peachtree Corners Receives ARC Funding For Trail Projects Peachtree Corners has secured $8.4 million from the Atlanta Region Commission (ARC) for three multi-use trail projects. The ARC, responsible for transportation planning in metro Atlanta, allocated nearly $170 million for 59 projects, enhancing mobility and quality of life. Peachtree Corners' projects include the Crooked Creek Trail, Burdell Branch, and Jones Bridge Park Connector, with costs ranging from $1.2 to $4 million. Additionally, the ARC funded the Suwanee Loop Trail and the Satellite Boulevard Segment of the Gwinnett Loop Trail. Gwinnett County's ARC board members include local leaders and citizens. We have opportunities for sponsors to get great engagement on these shows. Call 770.874.3200 for more info. We’ll be right back Break 2: 08.05.24 OBITS_FINAL STORY 4: Chick-fil-A program awards $125,000 to Good Samaritan Health Centers of Gwinnett Good Samaritan Health Centers of Gwinnett received a $125,000 grant from the Chick-fil-A True Inspiration Awards to expand healthcare access for uninsured individuals in metro Atlanta. This funding will enhance medical and dental services for underserved patients. CEO Shameka Allen expressed gratitude for Chick-fil-A's support, emphasizing the center's role as a crucial healthcare provider for uninsured patients. Good Samaritan Gwinnett is among 56 recipients of the 2025 awards, which distribute $6 million to organizations addressing community issues aligned with Chick-fil-A's priorities. The awards, honoring founder S. Truett Cathy's legacy, have granted 357 awards since 2015. STORY 5: Lanier Islands Resort Adds Five New Members To Leadership Team Lake Lanier Islands has added five new members to its leadership team to enhance guest experiences. The team includes Robert Holsten as General Manager, Nishant Chaudhary as Food & Beverage Director, Lisa Jo Meredith as Director of Human Resources, Hakan Hendekli as Director of Rooms, and Stephen Rudomanski as Director of Finance. Each brings extensive experience in hospitality, aiming to elevate service levels, introduce new events, and improve facilities. President Matthew Bowling anticipates these changes will significantly enhance the resort's offerings in 2025. Break 3: STORY 6: Lawrenceville woman charged in 2019 murder case After four-and-a-half years, the family of Ray Neal, a murdered Lawrenceville man, is closer to justice with the arrest of Carmen Marie Hunt. Hunt, 50, has been charged with felony murder and aggravated assault in connection with Neal's 2019 death. The breakthrough came after a family member informed police that Hunt, who was already jailed for a 2022 stabbing, might be responsible. Investigators reviewed security footage, conducted interviews, and examined fingerprints, leading to Hunt's arrest. She remains in Gwinnett County Jail for both the 2022 charges and the new warrants. STORY 7: Jackson EMC Foundation awards $57K to agencies serving Gwinnett County residents  The Jackson EMC Foundation awarded $111,200 in grants, with $57,000 benefiting Gwinnett County organizations. Notable grants include $15,000 to the Gwinnett County Public Library for its entrepreneurship program, $15,000 to Interlocking Communities for its Ready By Five Program, and $10,000 each to My Sister’s Place and Partnership Against Domestic Violence. Additional funds went to Freedom Path Counseling and Tiny Stitches. These grants are funded by Jackson EMC members through the Operation Round Up program, which has contributed over $21.3 million to local communities since 2005. Applications for grants are open to individuals and organizations in the 10 counties served by Jackson EMC. We’ll have closing comments after this Break 4: Ingles Markets 10 Signoff – Thanks again for hanging out with us on today’s Gwinnett Daily Post Podcast. If you enjoy these shows, we encourage you to check out our other offerings, like the Cherokee Tribune Ledger podcast, the Marietta Daily Journal, or the Community Podcast for Rockdale Newton and Morgan Counties. Read more about all our stories and get other great content at www.gwinnettdailypost.com Did you know over 50% of Americans listen to podcasts weekly? Giving you important news about our community and telling great stories are what we do. Make sure you join us for our next episode and be sure to share this podcast on social media with your friends and family. Add us to your Alexa Flash Briefing or your Google Home Briefing and be sure to like, follow, and subscribe wherever you get your podcasts. Produced by the BG Podcast Network Show Sponsors: www.ingles-markets.com www.wagesfuneralhome.com www.kiamallofga.com #NewsPodcast #CurrentEvents #TopHeadlines #BreakingNews #PodcastDiscussion #PodcastNews #InDepthAnalysis #NewsAnalysis #PodcastTrending #WorldNews #LocalNews #GlobalNews #PodcastInsights #NewsBrief #PodcastUpdate #NewsRoundup #WeeklyNews #DailyNews #PodcastInterviews #HotTopics #PodcastOpinions #InvestigativeJournalism #BehindTheHeadlines #PodcastMedia #NewsStories #PodcastReports #JournalismMatters #PodcastPerspectives #NewsCommentary #PodcastListeners #NewsPodcastCommunity #NewsSource #PodcastCuration #WorldAffairs #PodcastUpdates #AudioNews #PodcastJournalism #EmergingStories #NewsFlash #PodcastConversations See omnystudio.com/listener for privacy information.

Share Your Salary - Assistant Food and Beverage Director full 356 Fri, 22 Nov 2024 17:13:41 +0000 IJXciCio84gdm7e5GE6Qeg3WnpoFvrDZ society & culture Share Your Salary society & culture Share Your Salary - Assistant Food and Beverage Director Because everybody wants to know how much people make for a living, but have been afraid to ask until now… 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.c

Planning on cruising with Holland America for the holidays? The cruise line features festive Thanksgiving, Christmas, Hanukkah, and New Year's Eve offerings to bring the holiday spirit — and a little taste of home — on board its entire fleet with Festive Food and Beverage Menus. Marisa the Food & Beverage Director with HollandAmerica.com tells us what we can expect.  #ColoRadio #YourMomentInTech #ConsumerElectronicsShow   #CES  #Gin #HollandAmericaLine #Cruising #DeLijnGin #HollandAmerica  #Thanksgiving #Christmas #Hanukkah #SantsCluas #Latkes

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.

Marshall - and the three top-notch places he runs the beverage programs for, Valerie, Lolita and Madame George - is one of Manhattan's best-kept secrets. If you come to New York, I'll take you to one of these places (or all three, as they're conveniently located right next door to one another), and I guarantee you'll be blown away by the quality of the cocktails and the hospitality his team emanates in Midtown. Despite me being insanely congested, we made time to sit down and chat about why it's always rum's year, the politics of selling agave spirits, why ladies are looking for more of an ROI on a night out than gentlemen, and a whole bunch more - enjoy!Marshall on IG: https://www.instagram.com/marshallvincent/Valerie, gin cocktail bar & restaurant: https://www.instagram.com/valerienewyorkcity/ Lolita, additive-free agave spirits and sugarcane spirits cocktail bar & restaurant: https://www.instagram.com/lolitanewyorkcity/ Madame George,  sexy subterranean cocktail bar: https://www.instagram.com/madamegeorgenyc/   Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduff...

Diane Woodburn speaks to Nicky Boskoff, Food & Beverage Director of Star Noodle, Aloha Mixed Plate, & Leoda's.  In this podcast Nicky talks about ways the Na Hoaloha 'Ekolu restaurant group provided support to their staff and community, her background growing up on Maui and Kauai, how she first got into the restaurant industry, the original concept for Star Noodle when it first opened in 2010, the dedication of Executive Chef Caesar Perez, the menu approach to Star Noodle, opening in a new location, opening Aloha Mixed Plate nearby, new items that are coming to the Star Noodle menu, the difference in navigating through covid vs the current recovery, and ways visitors can be respectful to employees and community members they come across during their travels.  

You're listening to Bardtenders!  In this episode of "The Mixing Glass", we are joined by Emma Alexander to share her expertise on building bar culture and the important of mentorships in the hospitality community. Emma Alexander's journey in the hospitality industry began in the late 90s in Cincinnati, Ohio, where she started as a bartender. Today, she stands as the CEO of EHA Consultants, boasting a rich and diverse career trajectory. From bartending and managing bars to serving as a Distributor Specialist and Beverage Director, Emma's expertise spans various roles across 11 states. Beyond her professional endeavors, she's a dedicated mentor and collaborator, passionate about advancing the industry. Emma's involvement extends to organizations like Women Who Whiskey, where she served as Co-President and her role on a major distributor's tasting committee for six years. Her global experiences include harvesting agave in Mexico and learning brewing techniques in Germany, where she assisted with unique beer creations for three US breweries. Committed to diversity, equity, and inclusion, Emma is a vocal advocate and public speaker on bartender wellness and neurodiversity. Her extensive list of certifications includes- Certified Spirits Specialist (CSS) - Wine & Spirits Education Trust Level 2 in wine- Certified Sherry & Wine Specialist- Executive Bourbon Whiskey Steward DiplomaThese certifications reflect her relentless pursuit of knowledge. As a Facilitator for the Safe Bar Network and Brand Ambassador for CHOW (Culinary Hospitality Outreach and Wellness), Emma embodies her motto: "Always Learning, Always Teaching."----------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! 

This week I'm talking to Amanda Reed, Beverage Director at Seattle's E3 Restaurant Group which owns some of the city's best steak and seafood restaurants (The Metropolitan Grill, Elliott's Oyster House, and Lobster Shop).  She talks about what exactly a Beverage Director does and how she gets inspiration for new cocktails. She also walks us through how to make one of her restaurant's signature cocktails, a creative take on a timeless, classic favorite.Amanda's Links:The Metropolitan GrillElliott's Oyster HouseLobster ShopChristine's Links:Coleslaw For Fish TacosAvocado Chicken SaladAuthentic Philly CheesesteakEve J. Chung's Book: Daughter's Of Shandong

We're celebrating a few things at The Port of Call with chef Renee Touponce and bar manager and mixologist, Jade Ayala: Pride Month, a second James Beard Award nomination for Renee and Renee's birthday. We're also gonna eat. . .and dance along with the Sea Queens during a drag performance at The Port of Call. It's a fundraiser for the Human Rights Campaign to protect LGBTQ+ rights – something Renee and Jade are passionate about. Drag brunches and dinners aren't usually about the food, but when Renee's in the kitchen, they're about the queens and the food. We talk with Renee and Jade about the restaurant's bi-weekly drag dinner series and how they're showing up for the LGBTQ+ community through their work. And, the New Haven Pride Center has moved out of a basement and into a light-filled space on Orange Street. Producer Tagan Engel talks with Bennie Saldana, Support Services Coordinator, about the new space and the center's expanded programs for youth and adults. The new program we're particularly excited about is the inspiration of ally, Diana Henderson. Diana cooks and organizes monthly community dinners and bakes a birthday cake so everyone feels celebrated. She's also known for her “free mom hugs.” You'll also hear from community dinner participants describing what it means to them to share a meal with chosen family. New to the area? Attending a dinner is a great way to find connection within the LGBTQ+ community in a dedicated space. Plus, Chantal Tafari, chef/owner of Likkle Patty Shop in Windsor, makes vegan Jamaican patties that “slap,” and producer Katrice Claudio can't recommend them highly enough. She talks with Chantal about what makes her patties special and you'll learn about ackee, the official fruit of Jamaica. GUESTS: Reneé Touponce: Executive Chef at Oyster Club and The Port of Call in Mystic, Conn. (@reneetouponce). Restaurant events. Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call in Mystic, Conn. Sea Queen Performers: ft. Dro Lopez Fierce (@drolopezfierce) on Instagram Bennie Saldana: Support Services Coordinator, New Haven Pride Center (@newhavenpridecenter) also (@bennie.saldana) and (@crystalstarzofficial) Diana Henderson: Volunteer community dinner cook and co-host. Giver of "free mom hugs" Attendees of the NHPC Community Dinner (March) Chantal Tafari: Chef-owner of Likkle Patty Shop, a plant-based Jamaican patty shop and bakery in Windsor, Conn. BONUS: Listen to Where We Live's interview with Juancarlos Soto, Executive Director of the New Haven Pride Center.This show was produced by Robyn Doyon-Aitken, Meg Dalton, Stephanie Stender, Tagan Engel, Katrice Claudio, and Meg Fitzgerald, with help from Francesca Fontanez, Janae Spinato, and Martha Castillo on Social. Special thanks to everyone in the LGBTQ+ community and their allies who shared their stories with us and allowed us to document their celebrations. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Drawing on 15+ years of experience managing bar programs in San Francisco, Phoenix, Oakland, and San Diego, Karl Goranowski is the Fenton Family Restaurants' tenured Beverage Director across all five of the brand's restaurant/bar concepts in Tucson, AZ. On a weekly basis, Karl can be found curating five distinct cocktail lists, a 250+ bottle wine program, and four craft beer programs –– across BATA, barbata, Tough Luck Club, Reilly Craft Pizza + Drink, and Fentonelli's Pizzeria + Bar –– using local makers and seasonally available ingredients.As a sober bartender, Karl taps into his decades of expertise and skilled team of over 20 bar professionals to bring his ethos to life: curated spirits in creative cocktails. Sobriety has broadened his focus to encompass the overall guest experience beyond drinks and service, which gives him a more thoughtful approach to inclusive options for everyone. Professionally, he has developed a solution-oriented mindset, emphasizing continuous improvement, fostering collaboration, and trusting his team's creativity.A firm believer that the best drink a person can have is the drink in their hand, he focuses on creating flavorful, well-balanced cocktails that enhance the overall guest experience. He attributes all that he has to hard work, sobriety, camaraderie, and a little bit of luck. Listening in Columbus, Oh? Care about where your food comes from? Head to ⁠⁠yellowbirdfs.com⁠⁠ to start your order for farm fresh food, and enter NOPROOF30 for 30% off your cart. ⁠⁠Founded in 2016, the mission of ⁠⁠⁠⁠⁠⁠⁠⁠Ben's Friends ⁠⁠⁠⁠is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country.

In this episode of the Inspired Money Live Stream Podcast, we discuss the intriguing world of wine regions and investment opportunities. Joined by guest panelists Anthony Zhang, John Jackson, Tanisha Townsend, and Cha McCoy, we navigate through the intricacies of wine production, market trends, and strategic investments. Discovering the World of Wine Investment Wine investment is not just about enjoying a good bottle, but also about understanding the complexities of the wine market. "Exploring Wine Regions and Investment Opportunities," brings to light the multifaceted aspects of investing in wine. Our distinguished guests share their expertise and personal experiences, offering a comprehensive view of wine investment beyond traditional financial markets.

Sother Teague is the "Creative Drunk." He is the Founder of Sother Hospitality, Beverage Director at Amor y Amargo, Cohost of the Speakeasy Podcast, author of "I'm Just Here For The Drinks", and most importantly, a bar tender.  Favorite success quote/mantra: "If you're the smartest guy in the room, you're in the wrong room." In this episode we will discuss: Partnerships Theater of hospitality Lawyers Popups Bars/bartending Today's sponsor: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Instagram: @creativedrunk Thanks for listening!

This episode features Nicole Alvarez, the head Sommelier and Beverage Director at The Alden in Chamblee, GA. She has been working in restaurants since she was 16, but she also recently graduated with her college degree in Political Science last December. Her current focus is to expand the wine list at The Alden to meet the variety and range of the culinary program. Her role includes everything from buying, tasting, staff training, wine list inventory and maintenance, and wine pairings. We talk about her approach to designing wine pairings, her relationships with her wine reps, and how her family and her community continuously inspire her to chase after all her goals and dreams. She will also leave you with some insight on finding ways to relieve some of the stress of working in the service industry, and we may inspire you to drink more Champagne and Nebbiolo going into the spring season. When she is not hitting the wine grind, she says she is an avid gamer, a runner, and a crafter. You can visit www.thealdenrestaurant.com to make a reservation to check out Nicole's wine list and tasting menu pairings, and you can find @the_alden_atl on Instagram. Recorded March 16, 2024 ------------------------------------------- This episode is generously sponsored by Diane Carpenter and Ross Knoll Vineyard:⁠⁠ ⁠https://www.dianecarpenter.org/wines⁠⁠⁠ - available for shipping to 11 states --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

In this episode of the Restaurant Rockstars Podcast, I'm speaking with Marc Haine, a true operator's operator, about leading and inspiring a restaurant team. As a young dishwasher Marc went on to master the kitchen. He never lost the hospitality bug and later ran three restaurants, became a Food & Beverage Director. Marc also founded a hospitality consulting firm, became a podcaster, and has authored a best-selling book: Lights, Camera, Action! Listen as Marc shares his wisdom on leading a great restaurant team including: • The true meaning of leadership • An employee experience strategy to get the most from your restaurant team • The magic formula for restaurant success • Necessary operating systems and restaurant best practices • His new book “Lights, Camera, Action”. Why the restaurant business is really “theatre” and how your restaurant team's performances build happy guests and repeat business Marc offers insights, experience, advice and most of all a leader's approach to building your restaurant team and great guest experiences. Don't miss this episode. Listen, would you spend less than the cost of a fancy beer on boosting your restaurant profit? That's right for just $7, our Restaurant Profit Maximizer course will show you proven ways to boost profit in your restaurant. Check it out at https://restaurantrockstars.com/sp/restaurant-profits and then go Rock YOUR Profits and YOUR Restaurant! Roger Thank you to our sponsors: Sculpture Hospitality is the solution to improve your bar or restaurant inventory and gain healthier profit margins! https://SculptureHospitality.com/rockstar Tock: Increase restaurant sales, optimize guest throughput, and boost customer engagement all on one seamless platform. Request a demo at https://www.joinTOCK.com/podcast Restaurant Equippers: Top equipment brands, extensive inventory, everyday low prices, and 60 years serving independent food service operators. Only at https://www.equippers.com/ Popmenu: For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars The Restaurant Academy: Everything you need to know to optimize profits and maximize sales https://restaurantrockstars.com/joinacademy/

Mushrooms are having more than a moment. But how far can fungi go? The hosts discuss the potential for “magic” and functional forms of the trendy ingredient. They also riff on a prediction that cannabis drinks could be “the most common weed consumption method in the next 5-10 years,” deride overly enthusiastic terms on LinkedIn and Instagram, and share their respective takes on snacking pasta and Ritz “White.”  We also feature an interview with Amy Racine, the beverage director for New York-based hospitality group JF Restaurants, about the evolution of on-premise drinking culture. Amy speaks on how current trends in wine and spirits influence beverage strategy, the impact of consumers becoming more educated and informed about higher quality adult beverages and why she compares growing demand for no and low-alcohol drinks to that of vegetarian food. Show notes: 0:43: Dr. Evil Craven. Jacqui Uses Eventbrite. Mike Is A Propaganda Hunter. Cannabis On Tap? Crunch Time – John was out of town, but his presence – and tweets – were felt. Jacqui gives a rundown of a not-so-secret magic mushrooms convention, Mike gets mad at the government (again!), and the hosts collectively wonder about the potential for mushroom and cannabis drinks poured next to beer. They also share their takes on adaptogen-infused energy drink and soda brands and sampled S'noods, a new “chef-driven, globally-inspired noodle snack.” 34:03: Interview: Amy Racine, Beverage Director, JF Restaurants –  Amy oversees the beverage selection at all JF Restaurants properties, which are helmed by Michelin-starred chef and restaurateur John Fraser. JF Restaurants operates several fine dining destinations in New York, Los Angeles and Tampa and recently opened an innovative food hall in Downtown Boston. Amy leads new cocktail development and curates wine lists as part of an overall focus to present unique and well-paired options for guests. Brands in this episode: Calexo, Magic Cactus, Wynk, Cann, Drippy, Poppi, Ritz, Melting Forest, Popadelics, Good Dirt, S'noods, Date Better, Brazi Bites, Nommii, Seedlip

It feels like only the very recent past when opportunities for more formal sake education and certifications were few and far between, and when they were available, they were often infrequent and hosted in only a handful of territories, which made learning from knowledgeable industry insiders and professionals relatively prohibitive for most of the world's growing number of sake-curious. Thankfully offerings from formalized organizations and institutions expanded, and a handful of ambitious sake pioneers helped increase both the frequency and quality of these much-needed places and spaces.This week's guest, however, not only positioned himself on the front lines of the sake education movement as a certified instructor of the WSET sake curriculum while raising the bar for service night-in and night-out as the Beverage Director of Ki Modern Japanese + Bar in Toronto, he also established the world's first core curriculum and certification focusing on the regional qualities of Japanese Sake with the Sake Scholar Course. His extensive travel throughout Japan and relentless dedication to furthering the depth of knowledge available to sake professionals led to him being anointed a Sake Samurai in 2018. In 2022 he (literally) wrote the book on sake, together with Nancy Matsumoto, providing the world with the James Beard Foundation Award-winning (and fantastic), Exploring Craft Sake: Rice, Water, Earth.This week we're thrilled to welcome one of the world's leading sake educators, Michael Tremblay, as he joins Justin Potts to discuss the nature of teaching, studying, learning, and growing together with the ever-expanding sake-inspired community around the world.If you'd like to follow along with Michael's tireless endeavors you can catch him @mtrsake or @sakescholarcourse. If you have some of your own sake (or shochu) education experiences that you'd like to share with us here at Sake On Air, you can do so on Instagram, X, or Facebook, and you can reach us all directly with your thoughts or questions at questions@sakeonair.com. Thanks so much for raising an ochoko with us this week. There's more Sake On Air headed your way again in just a couple of weeks.Until then, kampai!Sake on Air is made possible with the generous support of the Japan Sake & Shochu Makers Association and is broadcast from the Japan Sake & Shochu Information Center in Tokyo. The show is brought to you by Potts.K Productions with audio production by Frank Walter. Our theme, “Younger Today Than Tomorrow” was composed by forSomethingNew.

#155 Ian Cobb Gm-Beverage Director/ Nisei SF --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

In this episode, we learn about the history and uses of Chartreuse from Kyle Strategier, Beverage Director at Soul Bar at The Joseph Hotel in Columbus, Ohio.

Chinese Tuxedo is definitely one of the sexiest rooms in NYC for cocktails and incredible Cantonese food. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Nick Kosevich is the CEO and Co-Owner of Earl Giles and Beverage Director at Mr. Paul's Supper Club. Nick started in the restaurant business in 2001 at the Minneapolis restaurant Palomino, where he learned a lot. He learned even more and found a groove at Town Talk Diner, owned by previous guest Tim Niver, where he also worked with previous guest Tommy Begnaud. He started Bitter Cube in 2009, a bitters company, and started Earl Giles 7 years ago. He dabbles in writing, podcasting, consulting, restaurant ownership, distillery ownership, and much more. He is a man of many talents! Check out episode 1050 with Tommy Begnaud as mentioned in today's episode! Check out episode 1052 with Tim Niver as mentioned in today's episode! Favorite success quote/mantra: "Pressure is a privilege." Today's sponsor: OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI  to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader. Tater Kegs, because It's time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: nick@earlgiles.com Instagram: @nickkosevich Thanks for listening!

Hey Cruisers!   We are back with part two of sharing tips and ideas on how to make your holiday cruise extra special. Also, we have exclusive interviews with Raymond Grills, Food and Beverage Director and DuVaul Gamble, Cruise Director on the Discovery Princess!  These are fun and informative interviews detailing of what you can expect to enjoy and make your upcoming cruise a most memorable experience. We hope you have a wonderful holiday season and are grateful that you listen and support our show. Please keep sharing us with your family and friends.  Keep On Cruising!  Tommy & Scott 

Louisville is famous for its bourbon distillers, but what about the folks mixing cocktails behind the bar?With Christmas and New Year's Day approaching, we thought now might be a good time to check in with one person who does just that each day.  Randi Densford, beverage director for Barn8 Farm Restaurant & Bourbon Bar.Densford tells us about how each season on the farm influences the cocktails, upcoming flavor trends and gives us some insight into how to make a career out of being a beverage director. Barn8 Farm Restaurant & Bourbon Bar is located at Hermitage Farm in Oldham County. In addition to being a restaurant, it's an attraction that showcases a bit of Kentucky's agricultural roots. Densford has 11 years of restaurant and bartending experience. She's a Louisville native and a graduate of Sullivan University with a bachelor's degree in culinary arts. She previously worked at Decca, a former NuLu restaurant and Bardstown Bourbon Co., a distillery with its own restaurant on campus. She's been with Barn8 at Hermitage Farm since late 2019, ahead of its opening in early 2020.Access Louisville is a weekly podcast from Louisville Business First. You can follow it on popular podcast services to never miss an episode. 

In this episode, I had the pleasure of hosting Nick Kosevich, a Minnesota-based food and beverage professional. He is CEO of the cocktail company Earl Giles and Beverage Director of Mr. Paul's Supper Club in Edina, MN. Nick and I go all the way back to 2006 when we opened Town Talk Diner in Minneapolis. That crazy fuckin time lead to us creating a lifelong friendship, which is why he felt comfortable enough to show up in a banana costume.We spent our time together talking about said banana costume, our past together, and  general shit we've both experienced in the industry.- Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

A two-part interview with Corona Cigar Co. GM and Beverage Director, From the J.C. Newman Diamond Crown Lounge at Corona Cigar Company in Tampa, FLIn this episodeEarly Christmas GiftsOne man's trash…Different Mash billsThe inside scoop on the spirit industryThe 3 people who have Tommy's respectWorking for the governmentCorona's come upFreezing CigarsLearning from a high end clienteleHow Joel and Tommy metWhy Joel and Tommy get alongThe DrawRare Character/Life of Luxe event detailsOn The Menu:La Flor Dominicana Andalusian Bull - The Golden Bull NFT CigarArturo Fuente, Don Carlos Eye of the Bull CigarCorona Cigar Co/Life of Luxe E.H. Taylor Single Barrel. 10 yearStagg Corona Cigar Co Barrel Pick - 139.4 proofRare Character Corona Cigar Co/Life of Luxe Barrel Pick - 7yr, 116 proofFollow us on Social Media - @lifeofluxeFor Merch and Business Inquiries visit - www.lifeofluxela.com

Celebrity Chef Dafne Mejia is best known for being the Runner-up on Hell's Kitchen, Season 21. She has since jumped to heights of the culinary world, becoming a private chef for Celebrities and Billionaires alike and is an active presence on Social Media with her Italian and Honduran inspired recipes.0:06 Intro0:43 Welcoming Dafne to the Pod!3:02 Dafne's upbringing, difficult parents and drawing?4:46 Almost becoming a Gynecologist6:41 Switching Careers against her parents wishes8:25 Being in San Francisco and Culinary School10:29 Jasper on Fulfillment13:01 Being a Chef packing Heat in the streets of Downtown SF13:37 Becoming Drake's Private Chef16:15 The Burger Mishap: Getting Fired by Drake18:47 Taking on the pressure of the kitchen 19:44 How a DUI almosted ended everything for Dafne22:19 Almost quitting on the line because of the toxic kitchen workplace24:42 Bouncing back and working at the Four Seasons, the drama that ensued27:38 Being Latina, Female and commanding the kitchen31:19 When becoming a Chef became a reality33:37 Getting on Hell's Kitchen as the Top 2 on Season 2135:25 Her Parents finally changing their tone about her being a Chef38:03 David on doing whatever the family wants38:85 Jasper on working in Finance and Tech for 10 years and just dipping40:52 On failing, over and over. Skateboarding and more44:53 Reflecting on her culinary journey and advice for future Chefs47:07 Background on David's story, becoming Beverage Director at Rosalynn and now the host of the Durian Pod49:44 What's next for Chef Dafne52:58 EndingFOOD on the Pod1:51 Amuse: White Truffle Mozzarella with Fly by Jing Szechuan Chili Crisp, Microgreens30:03 Favorite Dish: Iberico Pork Ribs from Campo Grande, Yuzu Cucumber Tzatziki Sauce, and Lobster Tom Yum reduction51:41 Final Bite: Longanisa Meatballs with Australian Wagyu and Kurobuta Pork Belly, Caramelized Brown Sugar, Cilantro Szechuan ChimichurriFOLLOW DAFNE:https://www.instagram.com/chef_dafne/https://twitter.com/chefdafne?lang=enLISTEN ON:Apple Podcasts - https://podcasts.apple.com/us/podcast/the-durian-pod/id1709030054Spotify - https://open.spotify.com/show/0IaysKRix5svq0UaNRTVb4FOLLOWhttps://www.instagram.com/thedurianpodhttps://twitter.com/thedurianpodhttps://www.tiktok.com/@thedurianpod?_t=8huYRzTOEaA&_r=1OUR PRESENTING SPONSOR:Hexclad: https://www.hexclad.com/LEARN MORE ABOUT ROSALYNN SUPPER CLUB:Rosalynn: https://www.rosalynn.co/IG: https://www.instagram.com/rosalynnsupperclub

This episode features Francis Coligado, the Beverage Director for Nooshe Jan Group which currently consists of both locations of Del Bar and Bibi. Francis has worked in the service industry for close to 17 years and bartended for 15 of those years while obtaining a business degree from GCSU and a law degree from Florida Coastal Law School in Jacksonville, FL. He worked at Rumi's Kitchen when he moved to Atlanta, and that is where he met Fares, the owner/CEO of Nooshe Jan Group. After leaving Rumi's in 2018, he worked at Cooks & Soldiers before joining the team to open Del Bar in 2020. We talk about the aspects of management that he really enjoys and how he is continuously learning new skills every day while also fostering creativity among his team and prioritizing not only physical health but also mental wellbeing. They recently received recognition in Atlanta's first Michelin Guide, so we explore how this might impact the beverage program scene here in Atlanta going forward. And while known widely and nationally recognized for their cocktail program, I have always been impressed by their wine list, so it was fun to talk with Francis about his process for designing a menu that complements and highlights their Persian dishes and such a wide variety of herbs and spices. We speak a similar language when it comes to flavors, textures, and the concept of balance. A cocktail specialist's palate is trained to notice nuances in similar ways to those of us who study wine, so I loved hearing Francis tell me how be approaches making cocktail recommendations to someone who typically drinks wine. You can follow @delbaratl and @foligado23 on social media to learn more about his work. -------------- Recorded November 27, 2023 ⁠TRANSCRIPT AVAILABLE HERE --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

HAPPY HOUR FLIX is a podcast all about the movies you love.  A nostalgic look at what we grew up watching and how they still impact us today.Hop aboard the steel train as hosts Steven Pierce and Matt Mundy journey back to the film set of the unforgettable "Steel Magnolias." With actor Tom Hodges as our guide, we peel back the curtain to reveal the camaraderie, challenges, and triumphs  that made filming this dialogue-rich movie an unforgettable experience. We'll explore the intricacies of working with Robert Harling as well as the genius behind the script, and challenges of bringing this much-loved storyline from stage to screen.But first, at the behest of the film's star-studded and influential (not mention beloved) actresses, Julia Roberts, Dolly Parton, Olympia Dukakis, Sally Field, Darryl Hannah, Shirley MacClaine, we take a happy hour break with our friends over at MISGUIDED SPIRITS, for a delightful concoction by Max Stampa-Brown,  Food & Beverage Director for The Garret Group, which operates a number of awesome bars and restaurants in NYC.  His out of this world "Planet Rogen" today was made over at Rocco's on 1 w. 3rd st, NYCFollow along and be sure to make one yourself!“The Easter egg hunt”1oz lemon juice.5oz ginger syrup .5oz honey syrup2oz MISGUIDED whiskey1 egg white Dry shake, then wet shake (first without ice then with ice to emulsify the egg white) double strain into a large coupe. Garnish with dill laying it over the egg white so it resembles a small tree. IG handles:@thegarretgroup@stampabrown With a dash of gentle southern charm, we steer the conversation to the technique of using a harmonica and children on bikes to create an authentic atmosphere. On this roller coaster ride, we invoke none other than Tom Skerritt, recounting some of his fond recollections of working with the legendary Dolly Parton and director Herbert Ross.Finally, we dive headfirst into examining the importance of emotional depth in movie characters and the potential influence deleted scenes could have on the film's narrative. We also probe deep into the dialogue and production design, highlighting Louisiana's  culture's essence. To add some excitement, may "spill the beans" on Hodge's iconic role in "Heavyweights." Whether you're a movie buff, a cocktail enthusiast, or just love a good yarn, this episode is your ticket to a world of wonder, wisdom, and wistful nostalgia.A quick reminder, no matter where you are listening to us, if you could rate us and drop us a review on Apple Podcasts, we'd be so grateful - it really helps us spread the good vibes. Thank you!HAPPY HOUR FLIX is produced by James Allerdyce and Lori Kay, and hosted by Steven Pierce and Matt MundyMain Title is by Johnny MineoHappy Hour Flix | Movies You Love

140: A Sommelier's Wine Tips - from European to Non-Alcoholic and the Microbiome.  Sommelier of the Year Alex Sarovich is serving up wine chat with a look at European, non-alcoholic and Little Saint in Healdsburg, California. Alexandria Sarovich Today's Lexi:  Κρασί - Krasi - Wine In Today's Episode: Next Wave Sommelier of the Year Alexandria Sarovich joins Kefi L!fe to bring a wealth of wine information for you.  From France to Germany, Alex has studied and worked abroad, landing her in California as Wine Director of Little Saint in Healsburg, CA.  Alex has tasted nearly 15,000 wines in her life and passed one of the most difficult tests: the Master of Sommelier Exam.  Her knowledge translates into great fodder for us. Learn about Great wines in Sonoma, wines of Europe, and even about the sugar content of wine.  How does the microbiome come into play?  What is the difference between European cellars and those in the states? Plus, non-alcoholic is on the rise, and Alex has terrific suggestions for that list. Raise your glass and sip along with Alex and Kiki today! Yiamas! To Our Health! Today's Ola Kala Moment: Farm to Table for Dinner Resources: Next Wave Sommelier of the Year Little Saint Executive Wine Director Alex Sarovich For many, the allure of working in hospitality often stems from early childhood memories of happy family gatherings around the dinner table. For Alexandria (Alex) Sarovich, who has four siblings and a shared Italian/Serbian heritage—this was precisely where her love for all things food and wine began. This sense of cooking and nourishing her loved ones inspired Alex to enroll in Johnson & Wales University in Rhode Island, where she would receive a Bachelor's in Business and an Associate's degree in Culinary Arts. During her time at JWU, Alex discovered her interest in wine. In 2015 she accepted a Beverage Director position back home in Chicago at an E2 Hospitality property. She spent three years honing her craft and running an award-winning beverage program inside JW Marriott hotel's contemporary Italian restaurant. Alex left her first program to explore the wine world in Australia. Alex had the opportunity to work as a sommelier at the World's 50 Best restaurant Attica, where she expanded her knowledge of Australian wines under the tutelage of fellow Chicagoan and acclaimed Sommelier Jane Lopes. After tracking SingleThread Farm, Restaurant & Inn for almost three years, in early 2019, Alex landed her dream job as a Sommelier at SingleThread. During Alex's time as Sommelier at SingleThread she passed the Level 3 Advanced Sommelier Certification. In her current role as Executive Wine Director at Little Saint, she is building an accessible wine program where she leads a talented team dedicated to creating a unique gathering space to support the community and to elevating minority voices in the wine industry. About Little Saint Wine Program Little Saint's Wine Lounge and Program, led by Executive Wine Director Alexandria Sarovich, highlights a 500+ bottle collection of wines that are made by winemakers committed to lessening their impact on the earth. We feature iconic and new-wave producers from around the globe with a strong representation of California wines. There is a wide array of chilled and natural wines and a reserve cellar. Outside of our favorite Sonoma County producers, we have a deep focus on Champagne, Burgundy, Loire Valley and Italy. About Little Saint Little Saint is a 100% plant-based restaurant, coffee bar, wine lounge, cocktail bar and music venue located in downtown Healdsburg in Sonoma County, California. Born from a passionate collaboration between owners Laurie and Jeff Ubben, Director Jenny Hess, and Creative Director Ken Fulk, Little Saint is dedicated to climate justice, animal welfare, and kindness for all beings with a mindfulness of sustainable practices and support for emerging makers and musicians. The exceptional culinary program has added Little Saint to ‘The New York Times' “Best 50 Restaurants” and ‘Vegetarian Times' “Best New Restaurants” picks in 2022. 25 North Street, Healdsburg, CA Credits: Music: Spiro Dussias Vocals: Zabrina Hay Graphic Designer: Susan Jackson O'Leary  

Today Darin sits down with Benjamin Brown, the beverage director at Porchlight. We talk about the parallels between his love of music and bartending, his entry into the New York bar scene, and how he worked his way up to be the beverage director at Porchlight. Then it's a dip into the archives as are joined by the incredible team behind the legendary Northside Festival. They brought with them the singer and performing artist, GABI, who gave us a great chat and a fantastic in-studio performance.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Jason was live on location at Malcom Yards where he'll host a fundraiser to fight hunger tonight. He talked with Pip Hanson who's the beverage director at O'Shaughnessy Distilling 

How to Become a Sommelier Featuring Molly Greene, Saison SF Beverage Director Episode 22 August 3, 2023 Would you like to regularly travel to Europe and taste the best wines in the world night after night for your job? Well then it might be time to consider becoming a sommelier. But before you quit your job and make a run for it, we're giving you the inside scoop on how to make it happen—and what life is REALLY like working the floor at one of the country's top restaurants. Amanda is joined by Saison Beverage Director Molly Greene to answer one of their most asked questions: “How do you become a sommelier?” Wines Featured on This Episode: 2020 E. Guigal Crozes-Hermitage 2016 Trimbach Pinot Gris Reserve Alsace

Helen Johannesen founded Helen's Wines - my favorite place to buy natural wine! Helen is a partner at Jon & Vinny's, a delicious Italian restaurant in Los Angeles, and the owner of Helen's, the gem box retail wine shop nestled in the back. Helen is the Beverage Director for Jon & Vinny's and all associated restaurants in the group: animal and Son of a Gun. She also hosts wine classes and has a curated wine club, and was recently titled Best New Sommelier by Food & Wine in 2016. We discussed wine 101, business, "Wine Face," and more! + Enjoy a sneak peek into a new company I am launching xo This episode is brought to you by Topgolf, Ilia, and Ready, Set, Food. It's golf. It's not golf. It's Topgolf. Download the app, book a bay and Come Play Around. ILIA is the OG of clean, thoughtfully formulated beauty products! Visit ILIAbeauty.com and use WITHWHIT at checkout for 15% off your first purchase. Food allergies are on the rise and every child is at risk. Visit readysetfood.com/WITHWHIT to learn more and get exclusive discounts on amazing early allergen introduction products.   Produced by Dear Media This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.

Wine Face breaks down the ins and outs of wine: how it's made, why it's important, what you should drink, and why people often make it so elitist. Wine Face features thoughtful interviews with chefs, winemakers, celebs, and some exciting enthusiasts, as well as entertaining opportunities to help listeners learn a new fact or two for their next trip to the wine shop, or even to help plan their next dinner party.   Helen Johannesen is a partner at Jon & Vinny's in Los Angeles, and the owner of Helen's Wines, the gem box retail wine shop in the back of Jon & Vinny's locations. Helen is the Beverage Director for all Jon & Vinny's associated restaurants. She hosts wine classes, runs a curated wineclub, and was named Best New Sommelier by Food & Wine in 2016.