Podcast appearances and mentions of cheetie kumar

Doing this a little different on today's podcast. A day ahead of the Southern Smoke Festival, Eric had a chance to catch up with some of the chefs participating at this year's event. In this episode you'll hear Eric speak with Sam Fore of Tuk Tuk Snack Shop, Cheetie Kumar of Ajja, Jason Ryczek of Little's Oyster Bar, Erin Smith and Patrick Feges of Feges BBQ, and Rodney Scott of Rodney Scott's Whole Hog BBQ. From the festival itself to the impact it has on the restaurant community, to the role it has in helping people recover, and so much more on today's episode. To learn more about the Southern Smoke Festival or make a donation to the Southern Smoke Foundation, head to southernsmoke.org today.    Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Michelin Guide Chooses Houston to Reveal Texas' First Starred Restaurants Meow Wolf Houston's Dive Bar will Serve 'Hot Slop,' 'Hooch,' and More Houston Soul Food Cafe Makes New York Times Favorite Restaurants List Growing Houston Restaurant Group Opens New Cantina in Spring Branch Downtown Houston's Ambitious New Restaurant Hosts One-Night Only Preview

Cheetie Kumar is the chef/owner of Ajja, a restaurant in Raleigh's Five Points neighborhood that draws inspiration from the diverse foodways and cultures, vibrant spices, and cooking techniques of the Mediterranean, the Middle East and beyond. Ajja opened in June 2023 and is a James Beard Foundation Award semifinalist for Best New Restaurant. Ajja was also named an Esquire Best New Restaurant and Eater's Best New Carolinas Restaurant.  An India- and Bronx-raised Southerner and musician, Cheetie earned two James Beard Foundation Award nominations (and five semifinalist nods) for “Best Chef: Southeast” for her multi-cultural menus that blended the flavors of South Asia and the surrounding regions with local agriculture at the beloved Garland, which closed in 2022. Ajja builds on the legacy of Garland and continues telling the rich story of North Carolina's growers, farmers and purveyors in a vibrant indoor-outdoor neighborhood restaurant. Cheetie is active in food advocacy and serves on the board of the Independent Restaurant Coalition, the Southern Foodways Alliance and several North Carolina-based organizations. In fall 2023, Cheetie joined World Central Kitchen's Chef Corps, a global network of culinary leaders who champion World Central Kitchen's work providing fresh meals following crises.

Cheetie Kumar is — by pretty much everyone's accounts — one of the coolest people ever. At the 2024 Food & Wine Classic in Aspen, the Raleigh-based chef, restaurateur, and Birds of Avalon guitarist made time for a quick chat about how she had to rethink restaurants through Covid, created the structure of her new restaurant to make sure it benefitted the neighborhood and the people who work there, the joy of introducing new flavors to a population that maybe hadn't experienced them before, and the bands she absolutely will not play in the dining room. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever been to a wedding and wondered how hundreds of plates of food arrive at the right destinations at the right time? Often without an on-site kitchen. This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, we step behind the scenes with the Lee Brothers as our guides. Sara Brooke Curtis is an award-winning radio producer. Her work has aired on The Splendid Table, KCRW's UnFictional, KCRW's Good Food, CBC's Love Me, and BBC's Short Cuts, among others. She lives in western Massachusetts and loves recording sounds of everyday life and producing sonic worlds for listeners to surrender to and delight in. Special thanks to Steven Satterfield, Virginia Willis, Matt Bolus, Shuai and Corey Wang, Cheetie Kumar, Vishwesh Bhatt, and Eddie Hernandez for their delicious food and interviews. Hotbox: Inside Catering, the Food World's Riskiest Business, published by MacMillan, may be purchased from your favorite local bookstore. Gravy is proud to be a part of the APT Podcast Studios. Learn more about your ad choices. Visit megaphone.fm/adchoices

Randy and Aaron discuss last week's incredible guest Cheetie Kumar. They discuss all things food, music, hangover cures, teaching, parenting. Chill out.

On Today's episode Randy sits down with Cheetie Kumar, the legendary guitarist turned chef. They talk about growing up, not fitting in, punk rock, music business, venues, DIY touring, and great food. If you are in Raleigh, NC or passing through do you self a favor and go to her restaurant Ajjeats and enjoy!!! https://www.instagram.com/cheetieku/ https://www.instagram.com/ajjaeats/ https://www.ajjaeats.com/about/ https://www.menusofchange.org/cheetie-kumar Learn more about your ad choices. Visit megaphone.fm/adchoices

James Beard Nominee Cheetie Kumar recently opened her newest restaurant Ajja in downtown Raleigh. She talks with Out & About about Ajja's menu that celebrates Middle Eastern and North African Cuisine in ways the Triangle has never experienced-both in flavors and in Ajja's setting! She also tells us about what it was like to speak in front of Congress on behalf of her fellow restaurantuers.  Find Ajja: https://www.ajjaeats.com/ Facebook Instagram

What fulfills chef Cheetie Kumar? This episode gives us a glimpse. Is it writing and performing music for Birds of Avalon or cooking at Garland and now Ajja? Running The Great Cover Up? Cooking pan-asian food? Figuring out how to be the dumbest person in the room? Going from Garland/Kings/Neptune's 10,800 square feet to Ajja's 1.800 Square feet? Creating gluten free bread- Imagine That? You will have to listen in to find out!     On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!    

This episode is sponsored by Popmenu. Popmenu specializes in transformative online and on-premise technologies that help restaurants increase brand visibility, guest engagement, revenue and profitability. We currently work with over 10,000 independent restaurants and hospitality groups and are helping them get the most out of their most powerful marketing tool: their menu.It's also sponsored by Kickfin. Thousands of restaurants, bars and breweries use Kickfin to tip out their employees instantly — no cash required. With Kickfin, tips go directly to your employees' bank of choice, the second their shift ends. It's a really simple solution to a really big problem — because if you're still paying out credit card tips in cash, it's costing you. Time-consuming bank runs and cash counting take managers away from work that matters. Cash is hard to track, which leads to accounting headaches — and it creates the perfect opportunity for theft, human error, and compliance issues. Bottom line: there's never been an instant, secure way to pay out tips — until Kickfin. It's an easy-to-use software that sends real-time, cashless tip payouts straight to your employees' bank accounts, 24/7/365. Kickfin gives managers hours back in their day, makes reporting a breeze and protects your business from risk. Most importantly: employees love it. Restaurants can have Kickfin up and running overnight. Employees can enroll in seconds. No hardware, no contracts, no setup fees. Visit kickfin.com for a personalized demo and see how restaurants across the country digitizing tips with Kickfin. Giving Kitchen is a James Beard Award-Winning nonprofit that provides emergency assistance to food service workers nationally. GK has served over thirteen thousand food service workers and awarded over nine million dollars to food service workers in crisis. Giving Kitchen helps food service workers that get hurt or sick, lose a family member or suffer a housing disaster like a flood or fire by offering financial assistance to cover rent and utilities. If you know someone that works in a bar or restaurant that is in crisis, tell them: Ask for help from Giving Kitchen by clicking here.Want to get involved and support Giving Kitchen? Join Dining With Gratitude in October, Giving Kitchen's month-long campaign, where the food service community pledges to raise critical funds and spread the word about their mission. Learn more by clicking here.

In this episode we are joined by Raleigh Star Chef, Cheetie Kumar, who has been profiled by the New York Times and the Wall Street Journal. She has been recognized as someone to watch in the culinary world, with numerous James Beard award nominations. Her new restaurant Ajja has opened up recently in Raleigh, and serves delicious  She is also known to master her crafts in the music industry as a guitarist in her band known as “Birds of Avalon”, a rock band hailing from Raleigh, North Carolina. Born in Pittsburgh, Pennsylvania, Kumar opens up about her time spent in the kitchen with her mother and grandmother in her younger years. Through her family's cultural roots, Cheetie shares that every new home was anchored by food, and was used as a powerful tool for memory and connection. Through these connections, she was also drawn to the wonderful world of music, brewing her passions of both culinary and melody, for most of her life.  Her inspirations illuminate throughout her creations, championing through each path she lays before her. As Cheetie continues to grow in her knowledge and skill, she becomes a force in the kitchen and rock-star on tour, amplifying and empowering her voice  

With dreams of being a rockstar, Cheetie realized at a young age she didn't quite fit in. Moving from India to the Bronx as a kid, Cheetie struggled to figure out what she wanted to do with her life. As she got older, two things really came into focus: Music and Food. While on the road touring as a guitarist Cheetie fell in love with Raleigh, and saw that the city was an opportunity to bring her love of those two things together. Today, Cheetie is the Head Chef/Owner of Garland and nominated for multiple James Beard Awards. She is also the co-owner of KINGs, an indie music venue and adjoining cocktail bar, Neptune's Parlour while playing guitarist in her band, Birds of Avalon.Co-Founder of Claima and Former Nike Marketer, Bimma Williams interviews leading and emerging creatives and entrepreneurs of color about how they were able to build their own tables by turning their hobbies, side hustles, and ideas into thriving small businesses. From these stories, listeners will learn how to claim their dream careers by stepping into the world of entrepreneurship. Featuring Melody Ehsani, Jeff Staple, James Whitner and more. Follow Claima Stories and Bimma Williams on Instagram: @claimastories @bimmawilliamsAnd watch us on Youtube powered by Vista

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2022 James Beard Awards in Chicago, which took place from June 11-13 in Chicago, IL. Shari's coverage includes her exclusive red carpet interviews with nominees and presenters at the Chef and Restaurant Awards at the Lyric Opera House, with a bit of our Speed Round game too! Plus, Shari has interviews with some of the winners during the awards ceremony and celebration (listed below). Congratulations to everyone! It was a wonderful awards weekend! Today's show also features Shari's PR tip to celebrate your journey; and Solo Dining experience at Chef Jason Vincent's Giant in Chicago. 2022 James Beard Awards -- Shari's red carpet and awards ceremony interviews in chronological order:Damian Sansonetti, Chaval, Portland, MENominee: Best Chef: Northwest and PacificRuben Ortega, Xochi, Houston, TX Nominee: Outstanding Pastry ChefZak Stern, Zak the Baker, Miami, FLNominee: Outstanding Baker Irene Li, Mei Mei Dumplings and Prepshift, Boston, MALeadership WinnerMavis Jay-Sanders, Drive Change, NYCLeadership WinnerChristian ClemensonActor playing James Beard, HBO Max series “Julia” JJ Johnson, FIELDTRIP, NYCNominee: Best Chef: New York StateLydia Chang, Pichet Ong, and *Peter Chang, Peter Chang, VA and MD*Nominee: Outstanding Chef(Lydia translates)Chintan Pandya and Roni Mazumdar, Dhamaka, NYCWinner: Best Chef: New York StateNominee: Best New Restaurant, NYCCaroline Schiff, Gage & Tollner, NYCNominee: Outstanding Pastry ChefKatie Button and Felix Meana, Curate, Asheville, NCWinner: Outstanding HospitalityNominee: Best Chef: SoutheastTiffany Derry, Roots Southern Table, Farmers Branch, TXNominee: Best New RestaurantNominee: Best Chef: TexasCheetie Kumar, Garland, Raleigh, NCNominee: Best Chef: SoutheastChris Williams, Lucille's Hospitality Group, Houston, TXNominee: Outstanding RestaurateurAyesha Nurdjaja, Shukette, NYCNominee: Best Chef: New York StateYia Vang, Union Hmong Kitchen, Minneapolis, MNNominee: Best Chef: MidwestManeet Chauhan, Morph Hospitality Group, Nashville, TNPresenterClare Reichenbach, CEOJames Beard FoundationEllen Yin, High Street Hospitality Group, Philadelphia, PANominee: Outstanding RestaurateurSheldon Simeon, Tin Roof, Kahului, HINominee: Best Chef: Northwest and PacificClaudia Fleming, Union Square Hospitality Group, NYCPresenter**Justin Chearno, The Four Horseman, Brooklyn, NYCWinner: Outstanding Wine ProgramAlba Huerta, Julep, Houston, TXWinner: Outstanding Bar ProgramBrandon Jew, Mister Jiu's, San Francisco, CAWinner: Best Chef: CaliforniaWinner (Media Awards): Best Restaurant and Professional Book (with Tiehlon Ho)Grace YoungHumanitarian of the YearErick Williams, Virtue Restaurant & Bar, Chicago, ILWinner: Best Chef: Great LakesKatie Button and Felix Meana, Curate, Asheville, NCWinner: Outstanding HospitalityNominee: Best Chef: SoutheastMeherwan Irani, Chai Pani, Asheville, NCWinner: Outstanding RestaurantMartin Yan Lifetime Achievement Award**Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. And check out Shari Bayer's YouTube Channel for two #JBFA videos with red carpet highlights and more! Thanks for being a part of All in the Industry®. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.All in the Industry is Powered by Simplecast.

Tristan Walker, CEO of Walker & Company Brands, and Cheetie Kumar, a North Carolina restaurant owner and chef, join The Post to share their journeys as entrepreneurs and how they use their platforms to affect change.

The rebirth of the cocktail started in big cities, including New York, Chicago, San Francisco and Los Angeles. But over the last few years, smaller markets have arguably made the biggest bartending strides. On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum are joined by chef Cheetie Kumar and bartender John Gertsen from the acclaimed restaurant Garland in Raleigh, North Carolina. Kumar and Gertsen share their fascinating life stories and how they came to live and work in the Tar Heel State. So fix yourself a cocktail and listen to this episode of Life Behind Bars. Cheers!Life Behind Bars features Half Full's editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It won the 2018 and the 2021 Tales of the Cocktail Spirited Award for the world's best drinks podcast.Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

Raleigh, North Carolina is a hot dining destination for the culinary curious. An example is Cheetie Kumar's Garland, whose Indian-Asian seasonally inspired menu hits all the high notes of textures, colors and flavors, drawing upon Kumar's youth living in India and also in the Bronx when her family moved to the U.S. A self-taught chef, Kumar was first drawn to Raleigh through the music scene. She is also a rock guitarist who plays with the band, Birds of Avalon. www.garlandraleigh.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Cheetie Kumar is a musician and a chef, and she owns the Raleigh-based restaurant Garland, the music venue Kings, and the cocktail bar Neptunes. In this episode of TBD, she and Matt sit down to talk about how she innovated as a chef and business owner to keep her businesses alive during COVID. As restaurants faced shutdowns, declining revenue, and health risks to their employees, Cheetie joined with other chefs to create the Independent Restaurant Coalition and advocate with policymakers for relief grants for small restaurants.  Congress eventually passed a relief package that included a $28 billion Restaurant Revitalization Fund.  Listen in.

While we are busy recording new episodes of Homemade, check out this episode from Biscuits & Jam from Southern Living. Sid Evans, Editor-in-Chief of Southern Living Magazine, talks to 2020 James Beard Award finalist Cheetie Kumar about the launch of her celebrated restaurant Garland (Raleigh, NC), dealing with the fallout of COVID-19 as a restaurateur, and the similarities between Indian and Southern cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, talks to various guests about the impact their mothers have had on their cooking and their careers. Join us for discussions and stories this week with Wynonna Judd, Darius Rucker, Lee Ann Womack, Tenille Townes, Ashley McBryde, Lauren Alaina, Jimmie Allen and Cheetie Kumar. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week’s episode, Sid Evans, Editor-in-Chief of Southern Living Magazine, talks to 2020 James Beard Award finalist Cheetie Kumar about the launch of her celebrated restaurant Garland (Raleigh, NC), dealing with the fallout of COVID-19 as a restaurateur, and the similarities between Indian and Southern cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Cheetie Kumar of Garland in Raleigh chats about being a finalist for the James Beard Foundation award, Best Chef: Southeast. The chef also addresses post-COVID-19 operations for Garland, and her cool heat & eat meal kits. Other JB finalists Kaitlyn Goalen, Chef Chris Shepherd and Chef Ashley Christensen are mentioned.

Cheetie Kumar is a chef and musician who co-owns and operates with her husband, Paul Siler, the restaurant Garland, music venue Kings, and cocktail bar Neptune’s Parlour in Raleigh, North Carolina. The three businesses co-exist in a historic building in the city’s downtown. Together they’re a vital cultural hub in Raleigh’s revival. We talked with Cheetie the day after she was named a semi-finalist for Best Chef Southeast by the James Beard Foundation, and before CV-19 struck. Her businesses are temporarily closed now. With courage and vulnerability she shared her journey, and piercing insights about her city and running her businesses. This is part of our first season on leading women innovators in small cities in the Southeast. Enjoy the show.

The Radio Cherry Bombe Food For Thought tour stopped in Asheville, North Carolina, for a live episode during the city’s inaugural Chow Chow food festival. Chef Ashleigh Shanti of Benne on Eagle, chocolatier Jael Rattigan of French Broad Chocolate, and Dr. Cynthia Greenlee spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring Chef Katie Button of Katie Button Restaurants in Asheville, Chef Vivian Howard of the award-winning TV program A Chef’s Life, Chef Cheetie Kumar of Garland in Raleigh, and Radio Cherry Bombe host Kerry Diamond.    Thank you to Kerrygold, the makers of beautiful butter and cheese, for supporting our tour.

Chef and rock star Cheetie Kumar embraces duality in every area of her life. Immigrant/American, musician/chef, partner/wife—Cheetie is all these and more. In one Raleigh, NC project, she and her husband, Paul Siler fuse music and food: they run a restaurant, Garland, a music venue, Kings, and a downstairs bar, Neptune’s. On this episode, Kumar shares the seeds of her passions—from singing alone as an immigrant kid in her Bronx living room to cooking as a way to connect with her family’s tragic past in post-partition Pakistan. For Kumar, life is about letting herself have it all by ignoring nothing. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Speaking Broadly is powered by Simplecast.

People often ask me what my favorite food is, and I’ll answer, but for the most part, the answer is deeper than one dish or one ingredient. My favorite foods are the ones soulfully prepared, or another way to put that is prepared with heart, not from a place of purely commerce or transaction, but from a place of communication and connection. I think that’s a true X factor that comes through in flavor on the plate. So, it’s only logical that one of my favorite places to eat in the South right now is Garland in Raleigh, NC. Chef Cheetie Kumar has wowed and wooed me from the first bite at her table, her mix of Indian and Asian flavors with North Carolina ingredients at once comforting yet elegant alchemy. She’s been featured in The New York Times, participates in the popular Brown in the South pop-up dinners and has been at many a food festival as of late, but what I’m most excited about is how her work is only going to get better from here, work that I’m already ready for another helping of.

On this episode, we chat with Reagan Greene-Pruitt of Blue Cross Blue Shield of North Carolina about the upcoming Thrive NC food festival. Then, we talk with Garland's rock star chef Cheetie Kumar about her passions and Lin Peterson, co-founder of Locals Seafood, about how he got into the seafood industry. Both Cheetie and Lin are participating in Thrive NC's chef demo stages.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, we chat with Reagan Greene-Pruitt of Blue Cross Blue Shield of North Carolina about the upcoming Thrive NC food festival. Then, we talk with Garland's rock star chef Cheetie Kumar about her passions and Lin Peterson, co-founder of Locals Seafood, about how he got into the seafood industry. Both Cheetie and Lin are participating in Thrive NC's chef demo stages. 

3-time James Beard award nominee (2017, 2018, 2019) Cheetie Kumar, chef/owner of Garland, Neptune's Parlour, and Kings in Raleigh, NC was recently profiled in the New York Times and was named as one of the 25 Southerners of the Year by Southern Living Magazine in 2018. She's as humble as she is brilliant at her craft, and was so kind to sit down with us. We talked about everything from "imposter syndrome" to therapy to southern food culture. A fun, thoughtful, highly educational conversation with an inspiring lady who we admire greatly. Enjoy...

People love to throw around the term “rockstar chef,” but Cheetie Kumar is the real deal. Before opening Garland, her Raleigh, NC restaurant, Cheetie toured the country, playing guitar in bands like The Cherry Valence and Birds of Avalon. Garland serves Indian style dishes, with a nod toward Southern cooking and seasonal ingredients. Caity Moseman Wadler sits down with Cheetie to discuss her background in music and food, and hear about the amazing week she’s had – complete with a profile in the NY Times. Heritage Radio Network On Tour is powered by Simplecast.

Southern Fried Asian kicks off July with a month-long series of food-related episodes! Up first is rockstar chef Cheetie Kumar, the guitarist of indie band Birds of Avalon and the James Beard Award-nominated owner of Garland in Raleigh, North Carolina. Cheetie compares the lives of chefs and musicians (2:00) and explains why she chose to move from the Bronx to North Carolina as an adult (5:30). Then, Keith and Cheetie describe the connection Southern and Asian cultures have with food (10:00) and break down the day-to-day of operating a restaurant (13:30) and why inspiration requires work (20:30). Later, Cheetie reveals what it was like to receive a James Beard nomination (28:30) before an extended conversation about redefining food culture and the politics of food (32:00). Finally, she describes which food convinced her to move to North Carolina (40:00). BONUS: Listen to the Birds of Avalon track "Cycle Thief," from the album Operator's Midnight, at the end of the pod. Subscribe to the Southern Fried Asian podcast on iTunes, Google Play, NPR One, and TuneIn Premium! Support Hard NOC Media on Patreon. Our official theme music is the song "Top Down" by  Chops, Timothy Flu, and Mic Barz.  Southern Fried Asian is produced by Keith Chow and Jes Vu.

Episode 37 - Garland's Cheetie Kumar & Paul Siler We sit down with 2017 James Beard Award semifinalist for best chef Southeast: Chef/Musician Cheetie Kumar and Musician/Restaurateur Paul Siler of garlandraleigh.com, kingsraleigh.com & neptunesparlour.com. Cheetie talks about growing up in India and cooking as a young child. We chat about the growth and change of their band, Birds Of Avalon birdsofavalon.com and the balance of life & art. Paul talks about how he and Cheetie met and gives us the lowdown on hospitality. This episode sponsored by @cureatapp & food-seen.com Download the CurEat App https://itunes.apple.com/us/app/cureat/id1136256011?mt=8

What do a rock band member, a bar owner, a music venue owner, and a restaurant owner have in common? Cheetie Kumar, that's what. Cheetie balances all of those things, and somehow does a great job all the way around. We spoke specifically about Garland, her restaurant, and also her newest venture. She's learned a ton in a little over a year since it opened, and we talked about everything from the difference between being a food lover (and cook) to being a restaurant owner, to the importance of good lease negotiation, to why it's crucial to be observant and anticipate problems before the arise. Cheetie is a very inspiring person, and you can't help but be inspired by her. Enjoy...

Ryan Hill's debut novel, The Book of Bart, sets a demon in downtown Raleigh on an adventure for immortality. We talk about the challenges to getting his book published and finding and audience. The Book of Bart is available at So-And-So Books and on Amazon here: http://www.amazon.com/The-Book-Bart-Ryan-Hill-ebook/dp/B00KH7ZUD8 Music heard in this edition: - "MeMori" by Leah Gibson, Cheetie Kumar, and Missy Thangs; from the Pet-Tich-Eye album - "Red Right Hand" by Nick Cave and the Bad Seeds - "So Many Ways to Die" by Bombadil - "Love Like the Movies" by The Avett Brothers - "Seven Tunes Heard in China - IV" by Yo-Yo Ma