Podcasts about culinary programming

So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.Our Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast. 

This episode is also available as a blog post: https://thecitylife.org/2022/10/03/nyc-companys-savor-nyc-culinary-programming-now-underway/ --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

This episode is also available as a blog post: https://thecitylife.org/2022/07/18/mayor-eric-adams-and-nyc-company-kick-off-30th-anniversary-of-nyc-restaurant-week-today-with-launch-of-savor-nyc-culinary-programming/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Sara Kotcher currently serves as the manager of Culinary Programming & Business Development for KAABOO LLC. She handles the talent buying for the PALATE Stage, featuring nationally acclaimed chefs. She has grown KAABOO’s culinary vendor and talent program from a small portion to a major amenity of this show. KAABOO currently has three music festivals annually, in San Diego, Grand Cayman Islands, and Dallas. KAABOO is a new kind of entertainment and arts experience designed around comfort and hospitality. It is uniquely curated to appeal to those who do not want to sacrifice comfort for a great all around experience. She graduated from Emory University with a B.A. in Psychology, and previously worked for Bullfrog & Baum, a high-end hospitality communications firm in New York City. She currently resides in New York City.

On this week s show, we explore the thriving craft beer scene, which takes us from Louisiana to Europe and many places in between.Locally, the undisputed leader of the craft beer revolution is Polly Watts, owner of the Avenue Pub. We have a conversation with Polly and her team, who recently returned from work outing of a lifetime a trip to Belgium where they got the opportunity to meet several of the brewers whose special beers grace their extensive menu.After we return from our vicarious trip, we visit with Andrew Gerson, Brooklyn Brewery s Head of Culinary Programming. His job has taken him all over the world, producing international food and beer pairing events called the Brooklyn Mash.In New Orleans, Courtyard Brewery has become a beer lover s destination, offering some of the smallest batches of beer commercially produced and sold. We hear how owner and head brewer Scott Wood went from home brewing in his French Quarter courtyard to professionally brewing at Courtyard.We re raising a glass locally and abroad on this week s Louisiana Eats

This week on Beer Sessions Radio, hosts Jimmy and Anne are joined in the studio by Andrew Gerson, Head of Culinary Programming at the Brooklyn Brewery, Jensen Cummings of the Brewed Food blog, and filmmaker Eric Schleyer. Tune in for a show that's all about foods with brews, not to mention Jack Inslee's last time running the board!

On this week’s episode of Feast Yr Ears, Andrew Gerson joins us in the studio to talk about being the Head of Culinary Programming for the Brooklyn Brewery. Chef Andrew is a graduate of the University of Gastronomic Sciences in Pollenzo, Italy where he studied for two years after spending a year cooking in Rome. After graduation, he returned to his native Philadelphia and co-founded the Philadelphia Mobile Food Truck Association. Eventually, he moved to Brooklyn to launch Antica Pesa Williamsburg, after having worked in their flagship restaurant in Rome. He has worked at the Brooklyn Brewery since 2013. “I think mostly it’s our failures that end up teaching us the most, rather than the successes…it’s when you mess up that you really think about it, you’re troubleshooting, you’re figuring out why this happened, and how to make it better the next time.” [16:10] – Andrew Gerson