Podcasts about crafted hospitality

What is true hospitality? Is it the service that we receive, or is it something more?   Hospitality is the cornerstone of Tom Colicchio's approach to restaurants. He understands that creating an atmosphere of genuine hospitality goes beyond simply serving exceptional food; it encompasses every aspect of the guest's experience, from the moment they step through the door to the time they leave with a satisfied smile on their face.   Hospitality isn't just about the customer experience either, it's about the good you do for the world at large. Tom's philanthropy and career is a great example of what I call “doing well by doing good” - the idea that we can be successful by helping others.   For the past few years, we at Smile Farms have partnered with Tom and his team at Crafted Hospitality to find meaningful work opportunities for developmentally disabled adults. Having a personal tie to many of the issues we are trying to solve, Tom has become one of our biggest supporters.    In this podcast episode, we discuss Tom's prolific career as a chef and restauranteur, but our conversation goes far beyond the food. We cover topics including family, immigration, sustainable agriculture, food insecurity, and so much more, tying it all back to the restaurant industry and hospitality.     New podcast episodes released weekly on Thursday. Follow along with the links below: Sign up for the Celebrations Chatter Newsletter: https://celebrationschatter.beehiiv.com/    Subscribe to Celebrations Chatter on YouTube: https://www.youtube.com/@celebrationschatter  Follow @CelebrationsChatter on Instagram: https://www.instagram.com/celebrationschatter/    Follow @CelebrationsChatter on Threads: https://www.threads.net/@celebrationschatter  Listen to more episodes of Celebrations Chatter on Apple Podcasts:  https://podcasts.apple.com/us/podcast/celebrations-chatter-with-jim-mccann/id1616689192    Listen to more episodes of Celebrations Chatter on Spotify: https://open.spotify.com/episode/5Yxfvb4qHGCwR5IgAmgCQX?si=ipuQC3-ATbKyqIk6RtPb-A    Listen to more episodes of Celebrations Chatter on Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzQwMzU0MS9yc3M?sa=X&ved=0CAMQ4aUDahcKEwio9KT_xJuBAxUAAAAAHQAAAAAQNg  Visit 1-800-Flowers.com: https://www.1800flowers.com/    Visit the 1-800-Flowers.com YouTube Channel: https://www.youtube.com/@1800flowers  Follow Jim McCann on LinkedIn: https://www.linkedin.com/in/jim1800flowers/  Follow Jim McCann on X / Twitter: https://twitter.com/jim1800flowers (@Jim1800Flowers)

Tom Colicchio is a gastronomic icon. He also likes his tomato sauce out of a jar. Colicchio, who is the head judge and an executive producer of acclaimed TV reality competition “Top Chef” and the owner of award-winning restaurant group Crafted Hospitality, is a partner in Colicchio Kitchen, a premium brand of sauces and condiments that are positioned as high-quality and convenient products for home chefs. Recently rebranded from The Jersey Tomato Company, Colicchio Kitchen debuted at the 2023 Summer Fancy Food Show held from June 25-27, and showcased a broad range of products, including its Colicchio Collection of ultra-premium cooking and pairing sauces. In this episode, Colicchio spoke about his involvement in the brand and his role in the development of its products, his perspective on adding an ethnic-themed line, how he defines “good food” and why he's less intimidating than you might think. From tomato sauce in jars to cocktails in cans, this episode also highlights a remarkable partnership between upstart beverage company Social Hour and iconic spirit brand George Dickel.  Launched in 2020, Social Hour markets premium RTD craft cocktails made with high-quality ingredients, including a Gin & Tonic, Whiskey Mule and Yuzu Sunset Fizz. In 2021, Social Hour aligned with legacy whiskey brand George Dickel to launch its seasonally-inspired Harvest Whiskey Sour, an expression made with Dickel's 13-year-old Tennessee whiskey and re-released the following year. The companies teamed up once again in 2023 to create the summer-themed Social Hour Bourbon Smash made with Dickel Bourbon, which was introduced in late June. Social Hour co-founder Tom Macy and Nicole Austin, the general manager and distiller of George Dickel whiskey spoke about the origins of the partnership, how the collaboration aligned the aims of both brands and how the relationship may develop down the line. Show notes: 0:48: Interview: Tom Colicchio, Partner, Colicchio Kitchen – Colicchio met with Taste Radio editor Ray Latif in New York City and spoke about his experience at the 2023 Summer Fancy Food, why growing up in New Jersey had a significant impact on his initial decision to develop a consumer brand and the companies expansion into condiments. He also discussed his evaluation of flavor and functional ingredients when it comes to great tasting food and Italian cuisine is the primary focus for Colicchio Kitchen. 14:04 Interview: Tom Macy, Co-Founder, Social Hour & Nicole Austin, General Manager/Distiller, George Dickel — Macy recalled his experience in BevNET Cocktail Showdown 2 competition and discussed how he has navigated an increasingly crowded RTD cocktail category. Austin spoke about her interest in creating a canned cocktail and why she jumped at the opportunity to work with Social Hour, how she and Macy attempted to reduce the red tape when creating the partnership between the two companies, why they chose to develop a Bourbon Smash and why they're not looking too far down the line for the next product. Brands in this episode: Colicchio Kitchen, Social Hour, George Dickel

On today's episode of Gist Healthcare Daily, chef and restaurateur Tom Colicchio–owner of Crafted Hospitality and lead judge of the long-running television program Top Chef–joins the podcast to talk about his Root & Sprig fast casual restaurant concept that he developed exclusively for hospital facilities. He recently opened his latest Root & Sprig at St. Francis Hospital and Heart Center in Roslyn, New York in partnership with Catholic Health and Health Hospitality Partners. Hosted on Acast. See acast.com/privacy for more information.

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.Find Natalie and the team at Crafted Hospitality 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.Find Carmen and the team at Crafted Hospitality 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.Find Carmen and the team at Crafted Hospitality 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.Find Greg and the team at Crafted Hospitality here.

Today on Celebrations Chatter, John Gargano, General Manager at Craft, joins Jim to share one of the most emotional and inspiring stories we've ever encountered.   Faced with what he thought to be a life-ending diagnosis, John gave up and fell into an addiction which led to a prison sentence, during which John built himself back up from scratch.  He was eventually released under President Obama's clemency program, but John's story doesn't end there.   Given a second chance, John was relentless and used every opportunity he had available to succeed. “It was a rough road,” but John's message to everyone is so powerful, “With the right choices and motivation you can change anything.”     John and Jim met through Crafted Hospitality, which operates restaurants by the award-winning chef Tom Colicchio.  A partner of Smile Farms, Craft offers employment to adults with disabilities and provides opportunities for growth.  Through them, Jim got to know John and hear about his incredible journey of second chances and redemption.     Join us for this can't-miss interview that just may bring a tear to your eye.     New podcast episodes released weekly on Thursday. Follow along with the links below: Sign up for the Celebrations Chatter Newsletter: https://celebrationschatter.beehiiv.com/    Subscribe to Celebrations Chatter on YouTube: https://www.youtube.com/@celebrationschatter  Follow @CelebrationsChatter on Instagram: https://www.instagram.com/celebrationschatter/    Follow @CelebrationsChatter on Threads: https://www.threads.net/@celebrationschatter  Listen to more episodes of Celebrations Chatter on Apple Podcasts:  https://podcasts.apple.com/us/podcast/celebrations-chatter-with-jim-mccann/id1616689192    Listen to more episodes of Celebrations Chatter on Spotify: https://open.spotify.com/episode/5Yxfvb4qHGCwR5IgAmgCQX?si=ipuQC3-ATbKyqIk6RtPb-A    Listen to more episodes of Celebrations Chatter on Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzQwMzU0MS9yc3M?sa=X&ved=0CAMQ4aUDahcKEwio9KT_xJuBAxUAAAAAHQAAAAAQNg  Visit 1-800-Flowers.com: https://www.1800flowers.com/    Visit the 1-800-Flowers.com YouTube Channel: https://www.youtube.com/@1800flowers  Follow Jim McCann on LinkedIn: https://www.linkedin.com/in/jim1800flowers/  Follow Jim McCann on X / Twitter: https://twitter.com/jim1800flowers (@Jim1800Flowers)

Tom Colicchio was a co-founder of Bravo's wildly popular, Top Chef reality-tv show. He's also the chef and owner of Crafted Hospitality, which currently includes New York's Craft, Temple Court and Vallata; Long Island's Small Batch; Craft Los Angeles; and Heritage Steak and Craftsteak in Las Vegas – and also ‘wichcraft – a premier sandwich and salad joint in New York.  Born in Elizabeth, New Jersey, Tom made his New York cooking debut at New York restaurants The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001. In an effort to broaden his long-standing activism around food issues, Tom served as an executive producer to his wife, Lori Silverbush's 2013 documentary “A Place at the Table” about the underlying causes of hunger in the United States. He has been a mainstay in our nation's capital in the years since. Tom has established himself as the leading “Citizen Chef” advocating for a food system that values access, affordability and nutrition over corporate interests. In 2020, Tom took this to the airwaves with a podcast of his own called, Citizen Chef, which features conversations with lawmakers, journalists and food producers and connects the dots of how our food system really works.In response to the COVID-19 pandemic Tom co-founded the Independent Restaurant Coalition, and was instrumental in the passage of the American Rescue Act. Tom lives in Brooklyn with his wife Lori and their three sons. When he's not in the kitchen, he can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.Final note here today, we're thrilled to be partnering on content and inspiration with the support of The Magic Canoe, another terrific storytelling vehicle here in Salmon Nation. Head over to magic canoe.net to learn more.

Acclaimed chef Spike Mendelsohn first made his name as a contestant in the cooking competition TV series “Top Chef” before establishing himself as a well-known restaurateur and television personality. As he becomes increasingly immersed in the emerging world of NFTs, however, he may end up being just as recognized as the co-creator of CHFTY Pizza, an online community that connects chefs with foodies and fans. Launched earlier this year, CHFTY Pizza was developed in partnership with Tom Colicchio, the longtime "Top Chef" host and founder of restaurant group Crafted Hospitality. In March, CHFTY sold its first collection of NFTs, which Mendelsohn described as avatars of “a ‘foolish' pizza slice.” The sale raised over $500,000 and established a funding base for CHFTY, whose stated mission is to “bridge the hole between the food-and-beverage neighborhood and web3.”  In an interview featured in this episode, Mendelsohn, who is also co-founder of better-for-you fast food chain PLNT Burger and sustainable snack brand Eat The Change, described himself as an advocate for chefs and restaurateurs and urged the importance of being ahead of the curve on NFTs and Web3. “[Web3] is no different, to me, than being in the kitchen at a young age,” Mendelsohn said. And my best advice is to keep your eyes wide open and ask as many questions as you can. And that's how you learn.” Our conversation with Mendelsohn chronicled his early years as a professional chef, how he leveraged his “Top Chef” fame to build a collection of restaurants in Washington D.C. and the development of PLNT Burger, which he launched with Honest Tea co-founder Seth Goldman. He also discussed the creation and mission of Eat The Change, which he also co-founded with Goldman, and the challenges associated with starting a packaged food brand. Mendelsohn also spoke about how the pandemic sparked his interest in cryptocurrency and the idea for CHFTY PIzza, his thoughtful strategy for amassing interest in the adopters of the project and what he views as the ultimate goals for CHFTY. Show notes: 0:49: Spike Mendelsohn, Co-Founder, PLNT Burger, Eat The Change & CHFTY Pizzas – Mendelsohn's expansive interview with BevNET founder/CEO John Craven began with the chef's family history in the restaurant industry and his work as a classically trained chef, his shock at the rigorous pace and schedule for “Top Chef” and how he worked with his sister to capitalize his fame from the show. Later, he discussed the origins of PLNT Burger and how the chain expanded from its first location as a kiosk in Whole Foods to nine stores during the pandemic, how the concept of Eat The Change was born and why working with co-manufacturers was surprising to him. Mendelsohn also discussed his early experience as a cryptocurrency investor, the impact that Atari had on how he perceived the metaverse and NFTs, getting Colicchio on board for CHFTY Pizza, how he has learned from missteps and how collaborations and an emphasis on building micro-communities has helped build a foundation for the project. Brands in this episode: PLNT Burger, Eat The Change

Tom Colicchio of Crafted Hospitality and Founder and CEO of Bowery Farming Irving Fain sit down with Los Angeles Times Columnist Jenn Harris to discuss vertical farming - the technology behind the process and how it's reimagining farming in today's world. Recorded at the Upfront Summit on March 2, 2022.

Tom Colicchio recently sat down with Andrew to discuss a wide-ranging variety of topics, from his newest restaurant Vallata to the state of the industry to the genesis of the Independent Restaurant Coalition to his NFT venture CHEFTY. He also shares some personal insights into his enduring love of cooking and how his childhood memories figure into it.In the intro, Andrew describes the global S.Pellegrino* Young Chef Academy Competition, and encourages listeners under 30 to apply. (For a sense of the competition, listen to Andrew's 2019 interviews with the most recent class of North American finalists.)   * our promotional partnerphoto of Tom and Andrew by Maya Land

DC Central Kitchen's Mike Curtin has been a regular on Industry Night since it launched in The Line Hotel five years ago. The last two years Mike and Nycci have talked a lot about how DC Central Kitchen has had to twist and swivel to continue with its mission. A little return to normal, DC CENTRAL KITCHEN'S CAPITAL FOOD FIGHT is back. With Mike is Tom Colicchio of Crafted Hospitality and you may have seen him being super judge-y on Top Chef, former champ of Cap food fight Chef Ris Lacoste and one of this year's contenders, Chef Ben Lambert. Industry Night on Real Fun DC at 7pm

How many times have you gone into a brewery and instantly liked it? Or enjoyed an afternoon in a taproom so much you forget the exact beers you tried (overindulging aside), you just know you had a great time? Any service-based establishment is striving to create a crafted experience for their guests. Frank Kuhns, co-owner of Settle Down Easy Brewing Co. joins the show to share how he has channeled years of hotel experience into curating a memorable guest experience. We talk about building a brand, storytelling, and how the customer is always first (not always right).  Shout outs: Caboose Brewing, Taco Bell (I share my deep love of it), Grateful Dead,  Check out these episodes:  Connecting with Guests with Colleen Gillespie Maintaining a Brand: How to Keep True to a Brewery's Story with Neil Callaghan Beer Storytelling with Dmitri Chekaldin 

On Episode Two of Hey, Boss Lady, we have a special guest: Tom Colicchio. The chef and owner of Crafted Hospitality is perhaps best known for his role as a head judge on the popular television series Top Chef, but he has a lot to say about women leaders in the restaurant business. He joins hosts Kristi Atwater and Andrea Goeglein to talk about what goes on between men and women on the show and in professional kitchens, the impact of the pandemic on restaurants, and his passion: local, healthy food for all.

Is our divided political culture energizing or suppressing democracy? Former Nebraska Governor and US Senator Bob Kerrey and renowned chef, restaurateur and food activist Tom Colicchio join Billy Shore to discuss the politics of hunger, public education and the role of the citizen in democracy. “The real problem in the food system is [it doesn't] permit the kind of innovation that will produce a different outcome. You've got to create a system whereby the innovators who want to deliver healthy food have an opportunity to get in the door and be successful,” explains Kerrey. Colicchio agrees and talks about the insights he gained from his wife's (Laurie Silverbush) groundbreaking film about hunger in America, A Place at the Table. “People aren't hungry in this country because of famine, war or drought. We have enough food to feed people. We don't have enough political will to feed people,” he notes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Unorthodox, we remember Lord Rabbi Jonathan Sacks, who died this week at 72. He first visited the show in December 2018, and he returned in September 2020 to discuss his most recent book, “Morality: Restoring the Common Good in Divided Times.” May his memory be a blessing. Our Gentile of the Week is Tom Colicchio, head judge on Bravo’s “Top Chef” and founder of Crafted Hospitality. He shared his love of whitefish in Tablet’s “100 Most Jewish Foods” book, and he joins us to talk about his first Passover Seder with his now-wife’s family, proposing to her over pastrami at New York’s 2nd Ave Deli, and his heightened awareness of anti-Semitism as he raises Jewish children. Our Jewish guest is Temple University professor Lila Corwin Berman, who spoke with us about her new book, “The American Jewish Philanthropic Complex: The History of a Multibillion-Dollar Institution.” Let us know what you think of the show! Send us comments and questions at unorthodox@tabletmag.com, or leave us a voicemail at (914) 570-4869. You can also record a voice memo on your smartphone and email it to us. Subscribe to our weekly newsletter to get new episodes, photos, and more. Get a behind-the-scenes look at our recording sessions on our YouTube channel! Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get your Unorthodox T-shirts, mugs, and baby onesies at bit.ly/unorthoshirt. Sponsors: The Great Courses Plus offers thousands of online classes on hundreds of topics, all taught by professors and experts in their fields. We’re currently streaming the course on “Jewish Intellectual History: 16th to 20th Century.” Start your free trial at thegreatcoursesplus.com/unorthodox. Kol Foods Thanksgiving is just around the corner. Order your delicious, ethically raised Glatt Kosher turkey at kolfoods.com and use the code UNORTHODOX1120 to save 10% off your order. Harry’s is a great shave at a great price. Get a free Harry's trial shave set at harrys.com/unorthodox. Learn more about your ad choices. Visit megaphone.fm/adchoices

Why Obesity, Hunger, And Malnutrition Are Found Together In The Same People | This episode is brought to you by Thrive Market and AirDoctorCoronavirus has got us thinking about a lot, including many parts of daily life that may not have crossed our minds before. A big one of those topics is food, and with unemployment at an all-time high, we’re seeing many people who need to utilize food stamps to help make ends meet. Unfortunately, the SNAP program (food stamps) caters to the purchase of cheaper, calorie-dense, nutrient-poor foods over healthy, real, wholesome foods. We see that people who are food insecure and rely on programs like this are actually much more likely to be overweight or obese. The “N” in SNAP is for “nutrition,” and while there are SNAP benefits at beneficial food institutions like farmers’ markets, the program still has a long way to go to serve public health. Our food system is in desperate need of change, and as we look at current conditions in our world from COVID-19, we also see that the restaurant industry is in desperate need of help. The two actually go hand in hand. Today on The Doctor’s Farmacy, I talk to Tom Colicchio, the chef and owner of Crafted Hospitality, which currently includes New York’s Craft, Riverpark, and Temple Court; Los Angeles’ Craft Los Angeles; and Las Vegas’ Heritage Steak and Craftsteak. In an effort to broaden his long-standing activism around food issues, Tom served as an executive producer to the 2013 documentary A Place at the Table about the underlying causes of hunger in the United States. This eye-opening experience led Tom on a journey to Washington DC where he has been a mainstay in our nation’s capital in the years since. From holding members of Congress accountable on their voting records around food to working with former FLOTUS Michelle Obama on the Healthy Hunger-Free Kids Act, Tom has established himself as the leading “Citizen Chef” advocating for a food system that values access, affordability, and nutrition over corporate interests.This episode is brought to you by Thrive Market and AirDoctor.Thrive Market has made it so easy for me to stay healthy, even with my intense travel schedule. Not only does Thrive offer 25 to 50% off all of my favorite brands, but they also give back. For every membership purchased, they give a membership to a family in need. Get up to $20 in shopping credit when you sign up and any time you spend more than $49 you’ll get free carbon-neutral shipping. All you have to do is head over to thrivemarket.com/Hyman.We need clean air not only to live but to create vibrant health and protect ourselves and loved ones from toxin exposure and disease. That’s why I’m teaming up with AirDoctor to offer you the AirDoctor Professional Air Purifier systems at a special price. Learn more at www.drhyman.com/filter.Here are more of the details from our interview: Why those who are most food insecure have the highest risk of diabetes and obesity (8:08)How Tom when from being a chef to doing lobbying work in Congress (9:32)Making nutritious foods more accessible and affordable through SNAP and through the food supply system (18:15)Why SNAP doesn’t go far enough (24:06)Systemic racism in the food system (26:06)The populations who are on SNAP (27:02)Improving working conditions for food system workers by demonopolizing food production (30:57)The Independent Restaurant Coalition’s work to support the restaurant industry during the coronavirus pandemic (39:08)How Tom is approaching his restaurant operations at this time (46:03)Innovation in the food supply system (51:39)Check out Tom’s podcast Citizen Chef with Tom Colicchio at https://podcasts.apple.com/us/podcast/citizen-chef-with-tom-colicchio/id1513237410Follow Tom on Facebook @TomColicchio, on Instagram @tomcolicchio, and on Twitter @tomcolicchio See acast.com/privacy for privacy and opt-out information.

Guy Benson Show - 5-8-2020 [00:00:00] 3:06 pm - Guy's Opening Monologue [00:16:01] 3:27 pm - Biden Allegations latest [00:18:24] 3:35 pm - Tom Colicchio – Top Chef Judge, Chef & Owner of Crafted Hospitality [00:35:53] 3:56 pm - Guy Benson's Interview With Tom Colicchio [00:36:41] 4:06 pm - Kennedy, Host of Kennedy on the Fox Business Network [00:45:13] 4:19 pm - Guy's Monologue On NY [00:54:57] 4:35 pm - Judge Andrew Napolitano -- Fox News Senior Judicial Analyst [01:09:16] 4:53 pm - Judge Andrew Napolitano Continued [01:13:06] 5:06 pm - Chris Wallace- Host of Fox News Sunday [01:28:56] 5:27 pm - Disney Update [01:31:21] 5:35 pm - Tom Colicchio REPLAY [01:34:42] 5:42 pm - Guy Benson Show Celebrates ONE Year on Air!

Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial ruin. In today's episode, Tom Colicchio—owner of Manhattan restaurant empire Crafted Hospitality and judge on Top Chef—makes the case that the government's stimulus efforts are a recipe for mass restaurant extinction, and calls for a program targeted directly at saving independent eateries. Then Nigerian-born, New Orleans-based chef and activist Tunde Wey pushes back, arguing that restaurants as we know them aren't worth saving without major reforms.

Our Moderator Emily leads our Weekly Baste Segment with hard-hitting stories of food in the news and a fast paced game of word association. This week we discuss all things drinking and beverage! Coffee, champagne, liquor, apertifs, digestifs, wine and beer! Our guest for The Weekly Grill is Natalie Grindstaff. Natalie is the Director of Beverage Programs at Crafted Hospitality and oversees diverse wine, cocktail, beer and coffee programs for the groups restaurants in New York and Los Angeles. Follow Natalie on Instagram @nattinara!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.The Main Course O.G. is powered by Simplecast.

Craftsmanship can be just as challenging for investors as it is for restaurateurs—to be successful, it involves finding the right balance of ingredients and creating a sustainable process. Tom Colicchio, Chef and Owner of Crafted Hospitality, and Adrienne Ross talk about how to build a system that works. This podcast was recorded on June 3, 2019. The views expressed in this recording are the personal views of the participants as of the date indicated and do not necessarily reflect the views of AQR itself. AQR and its affiliates may have positions (long or short) or engage in securities transactions that are not consistent with the information and views expressed in this presentation. This recording has been prepared solely for informational purposes. Nothing contained in this [recording][podcast] constitutes investment, legal, tax or other advice, and it should not be viewed as a current or past recommendation or a solicitation of an offer to buy or sell any securities or to adopt any investment strategy. Past performance is no guarantee of future results. There can be no assurance that any investment strategy will be successful. The investment strategies and themes discussed herein may be unsuitable for investors depending on their specific investment objectives and financial situation. The information in this recording is based on current market conditions, which will fluctuate and may be superseded by subsequent market events or for other reasons. AQR does not assume any duty to update forward looking statements. The information in this recording has been developed internally and/or obtained from sources believed to be reliable; however, no representation or warranty, express or implied, is made or given by or on behalf of AQR as to the accuracy and completeness or fairness of the information contained in this recording. Any liability as a result of this recording (including any direct, indirect, special or consequential loss or damage) is expressly disclaimed. ©2019 AQR Capital Management, LLC. All rights reserved.

Rob interviews chef Tom Colicchio. Tom Colicchio is the chef and owner of Crafted Hospitality, judge on Bravo's 'Top Chef', and an avid fly angler. In this episode Tom and Rob discuss Tom's culinary career, oceanic seafood sustainability, places to eat and fish, life as a culinary competition show judge, and off shore fly fishing. We learn Tom's bucket list fishing destination and what you should never put on top of a pizza. Rob did not ask Tom about Okra.  Produced by Jason Reif.  Sponsored by Traeger Grills.  Crafted Hospitality. 

Is our divided political culture energizing or suppressing democracy? Former Nebraska Governor and US Senator Bob Kerrey and renowned chef, restaurateur and food activist Tom Colicchio join Billy Shore to discuss the politics of hunger, public education and our eroding democracy. “The real problem in the food system is [it doesn’t] permit the kind of innovation that will produce a different outcome. You’ve got to create a system whereby the innovators who want to deliver healthy food have an opportunity to get in the door and be successful,” explains Kerrey. Colicchio agrees and talks about the insights he gained from his wife’s (Laurie Silverbush) groundbreaking film about hunger in America, A Place at the Table. “People aren’t hungry in this country because of famine, war or drought. We have enough food to feed people. We don’t have enough political will to feed people,” he notes. Kerrey sees parallels to our failing education system and worries that the American dream is out of reach for a large portion of the population. “It’s a big distraction looking at these people who bought their kids’ way into college. It’s a moral problem and it’s an economic problem,” he says, referencing the recent college entrance scandal. Colicchio wants to reframe the discussion around free tuition. “12 years isn’t enough anymore - we need to provide 14 years of public education,” he believes. Hear these two dynamic guests discuss why engaged citizens are the key to the survival of our democracy.

Tom Colicchio entered the NYC food scene in 1993 cooking for restaurants including Gotham Bar & Grill and then opened Gramercy Tavern in 1994. In 2001, Tom left Gramercy Tavern to open his own restaurant, Craft, to focus on serving dishes with high-quality ingredients in the simplest way possible. He is the founder of Crafted Hospitality, which includes several restaurants across the U.S. and has a mission to bring healthy food to more people. Tom is also the head judge on Bravo’s hit show, Top Chef, and uses his platforms to highlight the issue of food insecurity and food waste. Tom joined me on the mbgpodcast to talk about his path to becoming a celebrity chef and why food issues became a prominent focus for him. He talks about his eye-opening experience as the executive producer of the documentary A Place at the Table, which delves into the roots of food insecurity in the U.S. “Right now in this country, we have around 40 million people who struggle to put food on the table,” said Tom. In light of this statistic, Tom is dedicated to getting healthier meals in schools. He worked with Michelle Obama to pass the Healthy Hunger-Free Kids Act and has testified in front of Congress to push this mission forward. He’s also a huge advocate of reducing food waste as he's seen first hand the amount accumulated by Americans daily. “What we’re throwing out is not just food, it’s the resources it takes to make that food and produce that food. It’s a lot of energy, water, and also people’s lives,” explained Tom. He also lets us in on the one doable thing he does every Friday to limit waste and save money in his home and how we can get started reducing food waste in our home. After Tom started gardening six years ago he lost 20 pounds and shifted his food philosophy to being more plant forward. He talks about why he loves to cook seasonally and the three spring veggies he can’t wait to cook with. This episode will spark greater awareness about food access and encourage you to think about ways you can be a better food consumer.

Tom Colicchio is a James Beard Award-winning chef and owner of Crafted Hospitality, a restaurant group with restaurants across the U.S. He’s also a judge on “Top Chef,” Bravo’s Emmy-winning reality cooking competition show. Tom has seen and accomplished a lot since entering the culinary scene in 1980s New York City. He joins the podcast to talk about what he’s learned along the way, why people today are so food obsessed, and what goes into mastering the business and creative side of food. Listen to this episode to learn: • A brief history of the rise of today’s food-centric culture • Lessons from a career that spans opening the iconic Gramercy Tavern in NYC, to starting Crafted Hospitality, to being a Top Chef judge for 16+ years • Why the restaurant experience (and any customer experience) must always push boundaries, even if it’s already exceptional • How to manage a culture and creatives, ensuring they embody the same core values • How success atrophied Tom’s creative “muscle,” and how he re-trained it (on Tuesdays and in the garden) • Are food halls where Americans are dining out next? • Advice for those looking to enter and/or move up in the restaurant industry

Chef Tom Colicchio is the chef & owner of Crafted Hospitality. He is the Head Judge of Bravo’s “Top Chef,” a cookbook author, a food advocate, and more. In this episode, Tom shares a recipe that he recently made for his own family (one he makes every Christmas Eve for the Feast of the Seven Fishes), a Tuscan Fish Stew called Cacciucco. Tune in to learn why he changed up his cooking method for the first time in 30 years this holiday season. If you missed Tom’s full episode, check out Episode 025.

Tom Colicchio is the chef & owner of Crafted Hospitality, which currently owns and operates restaurants in NY, LA, and Las Vegas. Colicchio is the Head Judge & Executive Producer of Bravo’s “Top Chef.” He is a long-standing social& political activist when it comes to increasing access and affordability to nutritious food for all Americans. He & his restaurants give back to the community by helping other organizations such as Children of Bellevue, City Harvest, Wholesome Wave & more.

Tweet LIVE this Sunday, December 3rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back for our last show in 2017 and we are happier than ever to sing “Fly Eagles Fly, on the road to victory, fight Eagles fight, score a touchdown 1-2-3, hit'em low, hit'em high, and watch our Eagles fly, fly Eagles fly, on the road to victory! E A G L E S – EAGLES!!!!” Philadelphia Eagles fans are a tough crowd to please as proven by the time Eagles fans even booed Santa Claus. Yep, Santa Claus! So just imagine how difficult it must be to feed these rowdy fans. Well we have the perfect person joining us in studio. We are pleased to welcome from South Philly NFC East 1st place, yep you heard that right, 1st place Philadelphia Eagles Executive Chef James Hennessey for Lincoln Financial Field by Aramark. Not only does he keep our hometown team's fans fed and happy, he also cooked at the 2012 Summer Olympic in Visit London. Awesome, and here's to hoping he keeps on cooking for this team all the through to the Super Bowl. What goes great with watching football? PIZZA of course! Also joining us in studio will be Mariano Mattei, the owner of Mattei Family Pizza When you are supporting a 1st Place team, you want to be eating the best pizza possible. Well Metro Newspaper Metro Philly Philly's Jennifer Logue even wrote an article stating that Mattei Family Pizza may be the best pizza in Philly right now and they were also spotlighted by Alex Tewfik in Philadelphia Magazine. To top the accolades, Mariano has also appeared on the Food Network show Cooks vs. Cons. Sounds like a winning combination to us, and we can't wait to try their pizza for ourselves. Then it seems we are having everything move towards craft and artesian. So what will be next? We will be joined by Megan Giller a food writer, editor, and chocolate enthusiast, and her blog Chocolate Noise was a 2016 SaveurBlog Awards finalist. She offers private chocolate tasting classes, hosts “Underground Chocolate Salons” at shops across the country, and is a judge at chocolate competitions, including the International Chocolate Awards. Her work has been published in the New York Times, Slate.com, Zagat, Food & Wine, and Modern Farmer. She has recently released a new book “Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors” from Storey Publishing. The next big movement in the artisanal food world: bean-to-bar chocolate. Like craft beer and specialty coffee before it, this small-batch industry is on the brink of something big:American craft chocolate sales are $100 million annually and rising. Bean-to-Bar Chocolate, by Megan Giller, provides a lively and mouthwatering window into this growing market. In her new book, Giller demystifies the “bean-to-bar”process — how craft chocolate is made by sourcing high-quality cocoa beans, then roasting, grinding, and finessing them into finished bars. Readers will learn what to look for in a chocolate bar and who are the bean-to-bar makers to watch. Profiles of more than a dozen chocolate makers from cutting-edge businesses — including Taza Chocolate, Dandelion Chocolate, and Askinosie Chocolate — guide readers through the fascinating, delicious, and burgeoning bean-to-bar chocolate movement. Bean-to-Bar Chocolate answers questions that real chocolate lovers will have, such as, how do cocoa beans from Venezuela differ from beans from Madagascar? Or, what is dark milk chocolate and who makes the best? Giller includes delicious suggestions for readers to create their own chocolate tastings, offering advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese, and other foods. Top chefs and chocolatiers like Michael Laiskonis, Alice Medrich, and Janina O' Leary provided many of the book's 22 recipes. From Champurrado Drinking Chocolate and Ceylon Tea Fudge Sauce to Olive Oil Sourdough Truffles, Pop Rocks Chocolate Bark, and Chocolate Sorbet, these decadent treats defy expectations of what chocolate should taste like. Sounds like a great holiday gift to get for friends and family! Joining us again will be Chef @Ed Crochet of Rat's Restaurant at Grounds For Sculpture. Philadelphia's renowned Starr Events oversees Rat's Restaurant at Grounds For Sculpture in Hamilton, NJ. A graduate of L'Academie de Cuisine Culinary School, Crochet worked in the kitchens of Tom Colicchio's Crafted Hospitality before joining the Starr Restaurants team at Storico at the New-York Historical Society. Rat's is a French-focused restaurant famous for its unique setting within the 42-acre sculpture park. Rat's was conceptually designed to be reminiscent of Claude Monet's beloved Giverny by sculptor The Seward Johnson Atelier. It is named after the gregarious character “Ratty,” from Kenneth Grahame's famed children's story, The Wind in the Willows. The restaurant patio, noted for its sweeping views and al fresco dining, overlooks a lily pond framed by weeping willows, and the “Monet bridge”. I have dined there myself and had a great meal after a wonderful visit walking around Grounds For Sculpture. So we have great meals and chocolate covered, but what is 2018 going to bring us in food trends? Well we will have Darby Hughes the Brand Strategy Director & Trends Expert for Quench Agency (Pavone) to tell us his thoughts of what we'll see. What a show! In studio as well will be Chef Christina Martin of Cooking To Nourish and Nourish on the Go #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times Food recognized John Howard-Fusco for his news of the week and please remember that John's new book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appears on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with recent autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ HAPPY HOLIDAYS AND HAPPY NEW YEAR - SEE YOU ALL AGAIN STARTING JANUARY 7TH, 2018 at 635PM on WILDFIRE RADIO!!!! The post Small Bites – Episode 71 appeared first on Wildfire Radio.

Chef Trigg Brown is a graduate of the University of Virginia where he studied English Literature. It was while in college he met his mentor,  Pei Jen Chang, who helped him develop his interest in Taiwanese food. Brown would go on to work for both the Crafted Hospitality and Starr Restaurants, where he further developed his skills. Today Brown is the Chef/Partner of Win Son, a Taiwanese American restaurant located in East Williamsburg, Brooklyn. In this episode we will discuss: As a leader you need to do the right thing always. The importance of mentors. Finding the RIGHT mentor. Quiet leaders. Hold yourself to a high standard. Sacrifice your time, money, and energy to get what you want and need in this industry. You will get the knowledge you need from the great mind you surround yourself with. Partnerships. The importance of owning your property. Running a successful Kickstarter campaign. Attract good people with good systems.

Tom Colicchio has been the head judge on every season of Bravo’s reality TV show “Top Chef” as well as the host for “Best New Restaurant.”. He is the founder of ‘wichcraft, a New York City-founded sandwich shop with eight locations across the country, and Crafted Hospitality, whose family of restaurants includes Craft, Riverpark, Fowler & Wells, Craftsteak, Beachcraft and Heritage Steak. Colicchio has also received critical acclaim for Gramercy Tavern in New York City, where he formerly served as a co-owner and the executive chef, and is the recipient of five James Beard Foundation Awards for his accomplishments as a chef, including the highly-coveted “Outstanding Chef” award (May 2015).

Tom Colicchio has been the head judge on every season of Bravo’s reality TV show “Top Chef” as well as the host for “Best New Restaurant.”. He is the founder of ‘wichcraft, a New York City-founded sandwich shop with eight locations across the country, and Crafted Hospitality, whose family of restaurants includes Craft, Riverpark, Fowler & Wells, Craftsteak, Beachcraft and Heritage Steak. Colicchio has also received critical acclaim for Gramercy Tavern in New York City, where he formerly served as a co-owner and the executive chef, and is the recipient of five James Beard Foundation Awards for his accomplishments as a chef, including the highly-coveted “Outstanding Chef” award (May 2015).

This week on All in the Industry, host Shari Bayer is joined in the studio by Tom Colicchio, chef and co-founder of the Gramercy Tavern in New York City. He is also the founder of other restaurants including Craft, Colicchio & Sons, Riverpark, 'Wichcraft, and the brand new Fowler & Wells in the landmark Beekman hotel. Colicchio is the recipient of five James Beard Foundation Awards for cooking accomplishments. He has been the head judge on every season of Bravo's Top Chef, as well as Best New Restaurant, which he also executive produces. Tom appears in and served as executive producer on A Place at the Table, Participant Media's documentary about food insecurity in America, co-produced and -directed by his wife, Lori Silverbush. A Place at the Table, which premiered at the 2012 Sundance Film Festival and was released by Magnolia Pictures in 2013, has become the launchpad for a national movement centered on ending hunger in the United States. Tom co-founded Food Policy Action in 2012 in collaboration with national food policy leaders, in order to hold legislators accountable on votes that have an effect on food and farming. He has also been an outspoken voice on issues like GMO labeling and the use of antibiotics in food sources, and he continues to lobby for better anti-hunger policies in America.