Podcasts about cornell university's school

For the first time since UK lockdown started, England's pubs and restaurants are to open. Clare Smyth of Michelin-starred restaurant Core in London describes the changes they're putting in place to accommodate diners from this weekend. We hear from Moutaz Altaweel, owner of Syrian restaurant Ayam Zaman, that his capacity will be cut by more than half as a result of safety measures being put in place. And Stephani Robson, senior lecturer at Cornell University's School of Hotel Administration shares her tips for restaurateurs seeking to ensure customers will still want to visit in spite of coronavirus precautions. Also in the programme, amidst the growth of the Black Lives Matter movement, firms including Twitter and Microsoft say they will re-write computer code and handbooks that include the terms 'master' and 'slave'. Ibrahim Diallo is a software engineer in Los Angeles, and explains the origins of the terms and what they might be replaced with. Since the start of the coronavirus pandemic, many parts of the US have had a moratorium on residential evictions. But they're ending in some places, and in protest some people have started a rent strike to show solidarity with their neighbours in financial difficulty. The BBC's Samira Hussain brings us the story of one woman who has hit hard times. Plus, after the pandemic brought Nigeria's film industry, Nollywood, to a virtual standstill, we meet some of those trying to get the cameras rolling again, including Moses Babatope, co-founder of Filmhouse in Lagos, the largest cinema chain in West Africa.

How do you get to the top of the restaurant business? Ryan Pernice has the answers - Despite the fact that there's this mythically high failure rate for restaurants, it is very tough. But if you go into it clear-eyed about what the challenges are, and you've orchestrated your life and your day-to-day to be able to meet those head-on, it's not easier, but your chances of success I think are much greater. - So Ryan, hey, thanks for coming out man. - Yeah, absolutely. - I really appreciate it, this is great. So you've been in the restaurant, hospitality industry for many years, you've got three amazing- - Many years. - Many years, three amazing restaurants. - They're all still open. - All still open, Roswell, Alpharetta. So give me your backstory, I'm interested in your journey, like how'd you get into it. - Yeah sure, so I'm a local guy, I went to Roswell High School, we moved down here from New York when I was maybe nine years old, my dad worked for Delta. - Where abouts in New York? - So born in Huntington. - Oh, okay, all right. - So we lived there, zero to nine, dad worked for Delta so they moved us here right before the Olympics, and we grew up elementary, middle school, high school here. Go Roswell Hornets. Then graduated from Roswell, went to school in upstate New York, lived in New York City for a little while and kicked around some restaurant stuff. I did restaurant consulting, which felt a little weird, being 21 and trying to tell restaurateurs what to do. - So you at 21, you got into the business. - Well, I got into the business when I was 14. So there's a local restaurant, it by the old mill in high school called The Roasted Garlic, and they actually had one here in Clock Tower, a place right down the road. But anyways, so I worked in that family all through high school, cooking and serving, and doing all sorts of back of house stuff. And at one point, my dad said, "Look, if you really like restaurants, "you know there's a school for that." So I said okay, so we explored Cornell University's School of Hospitality Management, looked at restaurant stuff there. Then graduated, restaurant consulting out of college, felt weird about that after about two years, and so I went, opened a restaurant called Maialino, with Union Square Hospitality Group from Danny Meyer, and that certainly wasn't mine, I was just on the opening team. So there was nine front of house managers when we opened, and I was the Operations Specialist. A great title because it doesn't mean anything. And basically that meant I was the office troll who, while everyone else is having fun upstairs, they had me doing tip sheets, inventory control. We did the restaurant, Maialino's, as well as the rooftop and room service, so every case of carrots we got in was split three ways so I had to build a spreadsheet that would say, okay, we got $100 worth of carrots in, $80 of that is for Maialino, $10 is for the roof, $10 is for housekeeping, or room service rather. So all that sort of foundational, nut and bolts, operations-level stuff, I kind of did all those back then and it was a great boot camp in here's how you do restaurants. - Right, and that's a huge and important piece. - Yeah, yeah. - You got of kind of know where the money's going, where the products are going. - They call it the restaurant business for a reason, there's two parts of that.

Larry Smart, professor of horticulture at Cornell University's School of Integrated Plant Science and Associate Director of Cornell Agritech talks about NYS hemp. In part 2 of this 2 part series, Larry discusses hemp production research and the newly funded Cornell hemp seed bank. Links: Cornell Hemp: https://hemp.cals.cornell.edu/ Cornell Hemp on Twitter: @Cornell_U_Hemp Episode Transcript: https://cornell.box.com/s/akv2k524e3n76vcoo6btj69hghdkqrul Credits: Title and End Music by Ryan Andersen - Bike Ride With You from the album Swimming. freemusicarchive.org/music/Ryan_Andersen/Swimming/ licensed under CC BY-NC 4,0 creativecommons.org/licenses/by-nc/4.0/

Larry Smart, professor of horticulture at Cornell University's School of Integrated Plant Science and Associate Director of Cornell Agritech talks about NYS hemp. In part 1 of this 2 part series, Larry discusses uses of the hemp plant including CBD, hemp for fiber and hemp for food and feed. Links: Cornell Hemp: https://hemp.cals.cornell.edu/ Cornell Hemp on Twitter: @Cornell_U_Hemp Episode Transcript: https://cornell.box.com/s/vpo6nvh47g1z5zbdo04ki80w7p7214gy Credits: Title and End Music by Ryan Andersen - Bike Ride With You from the album Swimming. freemusicarchive.org/music/Ryan_Andersen/Swimming/ licensed under CC BY-NC 4,0 creativecommons.org/licenses/by-nc/4.0/

What could the hotel industry learn by several putting leaders in hotel tech in one room? Recently, VoyagerHQ hosted executives from ALICE, Uplift and Travel Tripper — in partnership with the robust Cornell Hotel Society community—in front of a live audience for a useful and relevant discussion with many takeaways for everyone in the hotel industry— from independent boutiques to major chains—on how innovation plays a crucial role in the  path forward to improve guest experience and stay competitive. The Speakers: Alissa Hendel: SVP Strategic Partnerships & Brands @ ALICE Alissa joined ALICE in January as SVP Strategic Partnerships & Brands. Since graduating from Cornell University's School of Hotel Administration she spent the past 12 years at Sabre Hospitality Solutions where she served in various leadership roles, including VP Strategic Sales for North America and VP Business Development for Enterprise Accounts. Alissa currently sits on the Dean’s Council of Young Alumni for the Hotel School and also serves as a Regional Vice President for the Cornell Hotel Society. Tom Botts: Chief Commercial Officer @ Uplift Tom joined Uplift from Miraval Group, where he served as SVP and CMO, ultimately successfully selling the brand and resorts to Hyatt Hotels. Prior to Uplift, Tom held executive positions across the airline, hotel, and online intermediary industries, including at Denihan Hospitality, Starwood Hotels & Resorts, and Hotwire.com. Tom was also the co-founder and managing partner of Hudson Crossing, LLC. Tom sits on the board of directors or advisory boards of several companies, including Adara Media, Duetto Research, Hudson Crossing, and Rocketmiles (acquired by Priceline). He holds a BS in Logistics and Marketing from the University of Missouri. Steffan Berelowitz: VP of Digital Platforms @ Travel Tripper Steffan is the VP of Digital Platforms at Travel Tripper and Pegasus Solutions where he oversees the website and digital marketing services for hotel customers. A pioneer in all things web and mobile, Steffan has spent more than 20 years in online services and technology. He was formerly founder of Bluetrain.io, a website platform acquired by Travel Tripper in 2015. Prior to Bluetrain.io, Steffan founded Bit Group, one of Boston's top 10 digital web agencies, implementing more than 350 web sites for 150 companies including Cisco, Dell, EMC, two divisions of GE, as well as other prominent B2C organizations. Moderated by: James Nannos:  James is an experienced hospitality tech leader with a track record in securing strategic partnerships, motivating high sales output, and streamlining internal operations for maximum efficiency and profitability. James is also a (retired) Captain, Troop Commander, and OEF-Kuwait Veteran in the PA Army National Guard, where most recently he commanded a 96-person Cavalry Troop. James currently sits / volunteers on the Cornell Hotel Society Alumni Board.  Sponsors: Cornell Hotel Society: Founded in 1925, CHS NYC is the oldest, largest, and most active regional alumni chapter of Cornell University's School of Hotel Administration. The Chapter's primary goal is to provide a forum of educational and networking opportunities for its members to achieve both their career and personal goals. The Chapter organizes roughly a dozen engaging, high-profile events a year for alumni and students and has raised over $100,000 for scholarships and endowments that are routed exclusively back to the School of Hotel Administration. Voyager HQ: Voyager HQ is the startup club for the global travel, tourism, and hospitality industry, bringing together entrepreneurs, corporate partners, and investors to create the future of travel experiences. With over 1,500 startup members around the world, Voyager HQ provides the community with connections, events, and coworking space curated for the travel industry.

The Taft-Hartley Act, written in 1947, is one of the key laws governing labor relations in the United States today. Laws governing the workforce and employers have changed little, while the working world has changed dramatically. So are U.S. labor laws due for a major overhaul?  Also, in recent months, President Trump has nominated Alexander Acosta to fill the Secretary of Labor spot after his first pick, Andrew Puzder, withdrew his nomination. On Lawyer 2 Lawyer, hosts Bob Ambrogi and Craig Williams join attorney Howard Wexler, an associate in the Labor and Employment group at Seyfarth Shaw LLP, and Kate Bronfenbrenner, director of labor education research and a senior lecturer at Cornell University's School of Industrial and Labor Relations, as they take a look at U.S. Federal Labor laws, reform, current legislation, and the impact a new Secretary of Labor under a Trump presidency will have on the U.S. workforce and employers. Attorney Howard Wexler is an associate in the Labor and Employment group in Seyfarth Shaw’s New York office. In this role, Mr. Wexler has extensive experience defending both single and multi-plaintiff discrimination/harassment cases, class and/or collective actions, as well as lawsuits initiated by the EEOC. Kate Bronfenbrenner is director of labor education research and a senior lecturer at Cornell University's School of Industrial and Labor Relations where she teaches and does research on union and employer strategies in organizing and bargaining in the global economy. Special thanks to our sponsors, Clio and Litéra.

This week on Chef's Story, ICC president Erik Murnighan interviews Chef Douglas Keane. Douglas Keane's interest in cooking developed as a young boy helping his mother in their Michigan kitchen. His desire to get a date in high-school, however, led him to enroll in a culinary class, where he scored the date, but also realized he wanted to cook. Close family friend and renowned hotelier, Stan Bromley, further influenced his desire, encouraging him to enroll at Cornell University's School of Hotel Administration, where his fascination for the culinary arts took over. After graduating with a degree that would allow him to work in any hotel of his choosing, he decided to follow his heart to the kitchen. Currently, Douglas operates the Healdsburg Bar & Grill, and earned the title of Top Chef Master in the show's season 5 finale.