Podcast appearances and mentions of james beard house

Episode OverviewIn this episode of Voices of Distilling, host Ronnell Richards sits down with Sarah Sergent, co-founder of Alpine Distilling in Park City, Utah. Whether she's refining gin recipes, judging international spirits, or speaking at conferences around the globe, Sarah's passion for botanical spirits has earned her a reputation as one of the most forward-thinking voices in the industry. Recorded at the American Distilling Institute's National Conference, this lively conversation explores Sarah's distilling philosophy, her dedication to community stewardship, and the art of transforming local landscapes into extraordinary flavors.Behind-the-Scenes of Spirits JudgingHow competition judges approach tasting and feedback to help distillers refine their products.Why thorough note-taking and mentorship are vital to elevating craft spirits.Innovating with BotanicalsSarah's hands-on approach to creating custom gins and liqueurs for high-end hotels, restaurants, and events.The surprising origins of botanical spirits dating back to early alchemy and biblical times.Community & ConservationHow Alpine Distilling integrates environmental stewardship into each bottle—supporting everything from search and rescue to nature preserves.Why Sarah believes craft distilleries can serve as cultural and ecological stewards in their local communities.Elevating Cocktails & CuisineThe role of distillers in modern gastronomy, from cocktail pairings to incorporating spirits into the cooking process.Sarah's upcoming appearances at the James Beard House and collaborations with world-class chefs.Desert Island FavoritesSarah's must-have cocktail if stranded on a desert island (Hint: it's a unique riff on a classic Negroni).On the Importance of Constructive Feedback:“We're diligent from 8 a.m. to 5 p.m. when judging spirits—this isn't casual drinking. It's serious work to help distillers improve their craft.” – Sarah SergentOn Community Stewardship:“With our spirits, what we do matters to our local environment and to different charities—and it's meaningful to give back.” – Sarah SergentOn Crafting a Successful Botanical Gin:“It's about understanding how flavors play together and being transparent about your process—that's what sets a truly Alpine gin apart.” – Sarah SergentOn the Joy of Education & Collaboration:“The ADI conference is a chance for distillers everywhere to share best practices and push the industry forward together.” – Sarah SergentDistillery: Alpine Distilling (Park City, Utah)Role: Co-founder & Head of InnovationSpecialty: Botanical spirits, custom gin recipes, culinary integrationsNotable Achievement: Created the Alpine Elevated Gin, which earned “Gin of the Year” in LondonAlpine Distilling: AlpineDistilling.comShop their award-winning spirits, available in 46 states (with on-the-ground distribution in 11).American Distilling Institute (ADI): Distilling.comExplore membership benefits, conference details, and ADI's International Spirits Competition.Follow Sarah on Social Media: Stay updated on new releases, gin classes, and global events.Powered By: American Distilling InstituteHost: Ronnell RichardsGuest: Sarah Sergent (Alpine Distilling)Production Note: Recorded on-site at the ADI National ConferenceIf you enjoyed this episode:Rate & Review – Help others find the show by leaving a quick review.Subscribe – Stay updated on the latest industry insights and stories.Join ADI – Become part of a passionate network shaping the future of craft spirits: Distilling.comCheers to discovering new flavors, fostering community, and celebrating the vibrant world of distilling!In This Episode, You'll LearnKey QuotesAbout Our Guest: Sarah SergentResources & LinksAction ItemsEpisode Sponsors & CreditsThank You for Listening!

From Beatles inspired dishes to family style feasts, Chef Enrika Williams proves that nostalgia can be deliciously innovative. From nerding out about Apple varieties with Chef Hunter Evans at Elvie's to watching him shine at the James Beard House in New York recently, Enrika shares what makes Jackson's collaborative food scene so special. Plus she gives us a glimpse of what's cooking for the upcoming Jackson Food and Wine Festival and reveals the food trends she sees emerging in 2025. TRANSCRIPT: https://www.visitjackson.com/blog/soul-sessions-enrika-williams

The French VelveetaChef Jeremy Langlois began his culinary career at 16, joining Chef John Folse's White Oak Plantation team in 1995, where he quickly advanced and earned a scholarship to the Chef John Folse Culinary Institute at Nicholls State University. By 22, he became the youngest Executive Chef of any restaurant in the Distinguished Restaurants of North America (DiRONA) organization, leading Lafitte's Landing Restaurant at Bittersweet. Langlois has since helmed kitchens of three restaurants at Houmas House Estate and Gardens, bringing his “Nouvelle Louisiane” style to prominence, and has been featured on the Food Network's “Chopped” and at the James Beard House. You can find out about all the great offerings Chef Langlois and his team are putting out at houmashouse.comListen. Subscribe. Share.The Eat the Boot Podcast features music from Louisiana based singer/songwriter, Adam Dale, from the album “Shadowtown”.  www.eattheboot.com

Chef Kenny Offers New Takes on Southern Cuisine Chef Kenny Gilbert is best known for his appearance on “Top Chef” Season seven, where he displayed a big personality and instantly became one of the most likable "cheftestants" to date. He is also the author of the new cookbook, Southern Cooking, Global Flavors (2023), which includes tips and techniques for making international variations of over 100 iconic Southern dishes. "My passion is food. Wherever I go, whatever I do, that's how I roll." - Chef Kenny Gilbert Throughout his career, Kenny has traveled the world, staging in some of the top restaurants in Japan, Spain, France and the Caribbean. He has cooked at the James Beard House, participated in wine & food festivals around the country, cooked for the Sports Illustrated Super Bowl party and appeared on the “Today Show,” Jacksonville's FOX 30 and in the LA Times. MEET CELEBRITY CHEF KENNY GILBERT Kenny joined us for a Lit Chat Interview on Tuesday, August 27, at the Mandarin Branch Library. This program was sponsored by the Friends of the Mandarin Library. MORE ABOUT THE AUTHOR & INTERVIEWER An award-winning chef and restaurateur, Kenny Gilbert's career spans over two decades and has graced him with opportunities to travel around the world and learn the authentic techniques and flavors of global cuisines. He has always had a love of cooking. Growing up in Cleveland, but with roots in the South, his father was an avid BBQ man with his own rubs and sauces while his mother was a fantastic home cook. In April of 2023, Kenny released his very first cookbook, Southern Cooking, Global Flavors from Rizzoli. Interviewer Cindy Sutton and her husband are the parents of three children and are now first-time grandparents. Cindy is retired from the healthcare industry, where she worked for almost 30 years. She has lived in various places across the United States and is an avid traveler who enjoys great food and great wine (and cocktails). Living in different areas around the country and traveling around the world has afforded her the opportunity to eat at famous restaurants and experience the creativity and genius of a lot of chefs. Her husband, David, had the opportunity to experience Chef Kenny‘s creations in the late 90s when he was at the Ritz Carlton in Amelia Island, and since then they have both been big fans of Chef Kenny and have traveled to other cities just to experience his cuisine. --- Never miss an event! Sign up for email newsletters at https://bit.ly/JaxLibraryUpdates  Jacksonville Public LibraryWebsite: https://jaxpubliclibrary.org/ Twitter: https://twitter.com/jaxlibrary Facebook: https://www.facebook.com/JaxLibrary/ Instagram: https://www.instagram.com/jaxlibrary/ YouTube: https://www.youtube.com/user/jaxpubliclibraryfl Contact Us: jplpromotions@coj.net 

Annexation ask moves Ballerina Farm one step closer to new Kamas Valley creamery, Summit County Manager Shayne Scott previews this week's council meeting, new National Ability Center CEO Willie Ford shares his vision for the organization, longtime Parkite and community theater star Madeline Smith dies, Tesla driver arrested for brandishing gun in Summit County road rage incident, fire west of Kamas shrinks to 4.5 acres, blaze 60% contained, Park City Restaurant Association talks about the four days of local restaurants presenting at the prestigious James Beard House, Gov. Spencer Cox appoints public defender to opening on 4th District Court bench, Jackson Hole resident finishes quest to visit every ski lift in North America, and local issues affecting Park City seniors.

Nationally recognized restaurateur Chef Jim Shirley sat down with VIE Speaks host, Lisa Marie Burwell, to talk all things food and stories about building his brand in Northwest Florida. Chef Jim Shirley is the owner of The Great Southern Café, The Meltdown on 30A, The Bay, Farm & Fire, North Beach Social, The C-Bar, b.f.f., and 87 Central Square in South Walton, Florida. Chef Jim uses Southern culinary accents with great skill and spirit, traveling far afield to graze and glean, absorb ideas, select fine wines, and look for pockets of sustainable farming practices. As a Pensacola native, Chef Jim uses his knowledge of local waters and family farming histories to promote "New Ruralism," a movement to champion sustainable agriculture at the urban edge. Jim is chair of the state board of directors of the Florida Restaurant and Lodging Association, a past president of the association's Northwest Florida Chapter, founder and president of the Society of Great Southern Chefs, and a member of the Southern Foodways Alliance. He is among the five distinguished Celebrity Chefs of Pensacola and has cooked at the James Beard House in New York numerous times. Check out Chef Jim's full episode wherever you get your podcasts and learn more about what this culinary legend is up to. LET'S CONNECT: Instagram: @viespeaks // @viemagazine YouTube: (@VIEtelevision | WATCH VIE Speaks) Website: viemagazine.com CONNECT WITH JIM  Instagram: @chefjimshirley  Website: ChefJimShirley.com A special thank you to @rose_and_co_flowers for sponsoring today's episode. For sponsorship inquiries, please contact kelly@viemagazine.com and hailey@viemagazine.com

On episode 29, Dr. Amy Sapola talks with Chef Zane Holmquist. Utah native Zane Holmquist is the Vice President of Food & Beverage and Corporate Chef at Stein Eriksen Lodge Deer Valley. In this capacity he oversees the food and beverage teams at Stein Eriksen Lodge, The Chateaux Deer Valley, Park Meadows Country Club and Stein Eriksen Residences (opening for 2016/2017 ski season).In 1989 Zane participated in Salt Lake Community College's Culinary Arts Institute culinary apprenticeship program.  Zane then moved to New York to study at the Culinary Institute of America in Hyde Park. It was here that he began to develop his own unique style further refined in Hawaii and California. In 1994 Zane returned to his native Utah and joined the team at the Stein Eriksen Lodge in 2000.Over the past 15 years, Zane has become a leader in the food industry, winning numerous awards and showcasing his work at the renowned James Beard House in Greenwich Village New York and on NBC's Today Show. In 2005, he was the recipient of the Governor's Culinary Artisan Award and his cuisine has been featured in numerous publications including SKI, Bon Appétit, Sunset, Salt Lake Magazine and Triathlete. When tasked with creating seasonal menus for multiple restaurants he chooses to source ingredients from farmers and vendors who have set the bar for quality and consistency; creating a truly unique dining experience. Zane donates countless hours to charity events each year.  You will find him as the lead chef at both the Taste of the Wasatch and March of Dimes Signature Chef Gala. He serves on the board for 3 Squares, Inc., a nonprofit fighting hunger in Utah with food education and food access programs. Additionally, Holmquist has instituted an externship program at Steins to develop younger chefs and encourage them to discover their own talents.  He regularly hires externs from the Culinary Institute of America as well as local culinary programs to train in his kitchens.  He has been a guest lecturer at the Culinary Institute of America and served as a member of the Salt Lake Community College's Alumni Council. In 2015, Zane was appointed to the Utah Department of Alcoholic Beverage Control Advisory Board.When he is not in the kitchen or donating his time, Zane can be found skiing or biking in this beautiful state he calls home. Most recently he has become an avid triathlete.

With the start of football season that also means it is tailgate season! Jeff and Lason are joined by chef and TV personality Jay Ducote to discuss the basics of tailgating and cooking advice on the grill and smoker. Jay Ducote is a chef, traveler, speaker, storyteller, culinary personality, and cultural gastronomist. Basically, he eats and drinks for a living. He received his BA in economics and political science and MA in political science from LSU. Jay is most widely known for finishing runner-up on Season 11 of the hit reality competition show Food Network Star in 2015. He also had a pilot for his own show, "Deep Fried America," air on the Travel Channel in 2016. In 2019 he won an episode of Beat Bobby Flay after challenging the Iron Chef to a crawfish boil. He has also appeared on Chopped, Cutthroat Kitchen, Masterchef, and many more television and web shows. Jay has twice been invited to cook at the historic James Beard House in New York. He has been a featured chef on ESPN's College GameDay two times, the pinnacle of learning how to cook throwing tailgate parties for LSU Football. He continues to cook for events large and small, near and far. Throughout Jay's career he has led ventures in blogging, radio, television, digital media, barbecue sauces and seasonings, wine, coffee, tacos, catering, pop-up dinners, and much more. In the Fall of 2020, the LSU Press published Jay Ducote's Louisiana Outdoor Cooking, a cookbook chronicling Jay's time growing up hunting, fishing, tailgating, and his professional culinary journey to that point. Jay currently travels as much as he can to soak in the great cultures of the world and experience everything that life has to offer. Presently, Jay is serving on the Board of Directors for the Louisiana Travel Association and on the Dean's Advisory Council for the LSU College of Humanities and Social Sciences. Website: https://www.jayducote.com/ Twitter: @JayDucote

In episode 432, Adam Sobel teaches us how to monetize and market online cooking classes as well as the technical details of running such classes. Adam Sobel is the chef and owner of The Cinnamon Snail, an award-winning vegan food truck, restaurant, and catering company serving New York and New Jersey. Adam has cooked at the James Beard House, represented the USA at the World Street Food Congress in the Philippines, and teaches cooking at the Institute for Culinary Education, De Gustibus Cooking School, and independently online. Adam has appeared on the food network, Cooking Channel, PBS, and several networks, and is the author of the popular cookbook Street Vegan. He has had a lot of success with The Cinnamon Snail, which has rose to become one of the country's most sought-after food trucks. In 2014 The Cinnamon Snail was the #1 highest-rated place of any kind to eat in NYC and the #4 highest place of any kind to eat in the entire USA on yelp.com. In this episode, you'll learn 3 ways in which you can monetize your online cooking classes, how to set them up, make them look professional and market them effectively. - How to sell live class sales using Eventbrite.  - Which platform should I use for my cooking classes? - Manage a class subscription and class recording sale. - How to make classes look professional and edited, even if it's just you. - Equipment breakdown: OBS, switchers, audio, lighting and camera management. - How to market cooking classes through a blog, email marketing and retargeting on social media. Connect with Adam Sobel Website | Instagram

About Geordy Murphy and Fobesoft: Geordy Murphy, President/Owner Operator of Cypress Hospitality Group, is a tenured professional in the hospitality industry and has served in every facet of business. From concept developer and restaurant general manager, to corporate chef and marketing director, Murphy has been the lead executive in a number of the country's most prominent restaurants and bars. Murphy was with Club Corporation of America where he was responsible for opening the Plaza Club in Honolulu, Hawaii, and later, the Canyon Creek Country Club in Richardson, TX. Murphy served as Director of Marketing and Management for Studebaker's of America, Murphy has been the point person to create and operate some of the country's leading eateries, from Wolfgang Puck's Postrio, which he built and opened for Wolfgang Puck in San Francisco, to Kuleto's, a fine-dining Italian restaurant also in San Francisco. In 1992, Murphy created his own concept, Geordy's Restaurant on San Francisco's Union Square. Esquire magazine recognized Geordy's as one of the “Ten Best New Restaurants of America” in 1994 and the New York Times named it one of the “Four Best Restaurants in San Francisco.” From 1996 until 2000, Murphy was COO and co-founder of another highly rated restaurant concept, Long Life Noodle Company. One of Murphy's most memorable experiences as an executive chef was helping Russell Siu from 3660 On The Rise, one of Honolulu's top restaurants, cook at the prestigious James Beard House in New York City. In 2001, Murphy started Cypress Hospitality Group, an executive search firm specializing in recruiting for restaurants, clubs, bars and hotels. CHG's clients include Kimpton, Buffalo Wild Wings, David Bouley, Pat Kuleto, Wolfgang Puck, and Bradley Ogden. CHG executive search firm has offices in San Francisco and Ponte Vedra Beach, Florida. FobeSoft is a user-friendly restaurant software solution meticulously crafted by Geordy Murphy, an esteemed professional in the hospitality industry with over three decades of practical experience. Efficiency is crucial in the fast-paced restaurant business, and delayed access to financial information can impede your progress. To address this, FobeSoft has been designed to provide daily analysis of your restaurant operations. With FobeSoft, you can swiftly generate a daily Profit and Loss (P&L) statement, promptly identify areas for improvement, and make well-informed decisions based on accurate figures. Our solution ensures secure access through any web browser or mobile device, allowing you to stay connected wherever you are. It is remarkably easy to set up, simple to navigate, and effortless to act upon. FobeSoft: serving you fresh P&L statements every day!

Ed Mitchell has been cooking whole hog barbecue since he was a teenager, but it wasn't until his mid-40s that life steered him to devote his life to the tradition when he founded the famed Mitchell's Ribs, Chicken & Bar-B-Q in North Carolina. His son Ryan brought his background in finance to the family business; after eight years working in commercial and investment banking, he returned to his roots in BBQ to work with his father. As the family business grew, so did their reputation. Ed has cooked all over the world, including at the James Beard House in New York, and has featured on several television series, including Michael Pollan's “Cooked” on Netflix, Anthony Bourdain's “A Cooks Tour,” and “Beat Bobby Flay.” The family restaurant has transitioned to The Preserve, which opens this summer in Raleigh, and Ed's sauces and rubs - True Made Foods, are available at stores nationwide. In this episode, Ed and Ryan chat about the history of whole-hog barbecue and their cookbook, Ed Mitchell's Barbeque, which celebrates the tradition of whole-hog barbecue. Learn more about Ed and Ryan Mitchell at https://www.thepitmasteredmitchell.com Follow Ryan on Instagram: @bbqprince1031 Podcast Show Notes: https://kitchenconfidante.com/whole-hog-barbeque-with-ed-mitchell-and-ryan-mitchell Ed Mitchell's Recipe for Watermelon Sweet Tea: https://kitchenconfidante.com/watermelon-sweet-tea

Join us as we dive deep into the extraordinary world of flavor, enterpreneurship & mentorship with esteemed Beard House Fellow, Mimi Chen. In this captivating podcast interview, Mimi shares her culinary expertise and unravels the secrets behind her creativity, leaving listeners inspired to embrace their own culinary adventures. Tune in to discover the remarkable story behind Mimi's career evolution and savor her infectious passion for food and culture. ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Jay Ducote Some Louisiana flavor on the show this week Jay Ducote joins us at the pit to chat about his life and times in food and his food lifestyle. Early on with season two of Master Chef, various awards and distinguishing awards in food and food prep. From his time on Food Network Star in 2015; staring in various kitchens, to his returning to Best Bobby Flay and winning against him in 2019. Now with his traveling eater project he's got me jealous. Ducote is a chef, traveler, speaker, storyteller, culinary personality, and cultural gastronomist. Basically, he eats and drinks for a living… see why I'm jealous? But how did he get there, “oh he's just lucky” Id wager not. He received his BA in economics and political science and MA in political science from LSU. From Gov't tacos, to cooking all over the place. His “fame” started andJay is most widely known because he finished runner-up on Season 11 of Food Network Star in 2015 which launched him further into the food world. He even had a pilot for his own show, "Deep Fried America," for the Travel Channel in 2016. I think he really took all the way off In 2019 with no landing in sight when he won an episode of Beat Bobby Flay after challenging the Iron Chef to a crawfish boil. Good old fashioned crawfish boil. Bobby, you can't put Fresno chilis in it…. He has also appeared on Chopped, Cutthroat Kitchen, Masterchef, and many more television and web shows. Even cooking at the historic James Beard House in New York. He has been a featured chef on ESPN's College GameDay, throwing tailgate parties for LSU Football. He continues to cook for events large and small, near and far. Jay's career he has led ventures in blogging, radio, television, digital media, barbecue sauces and seasonings, wine, coffee, tacos, catering, pop-up dinners, and much more.

We are talking with Jay Ducote, a Baton Rouge native, chef, traveler, speaker, storyteller, culinary personality, and cultural gastronomist who basically eats and drinks for a living. He's appeared on many popular TV shows like Food Network Star, Chopped, and Cutthroat Kitchen. He's cooked at the historic James Beard House twice and authored a cookbook called Jay Ducote's Louisiana Outdoor Cooking. https://www.jayducote.com — The Tea Podcast is proudly sponsored by The Music Academy of Acadiana. The Music Academy of Acadiana is Acadiana's top choice for music lessons in piano, guitar, voice, drums, violin, saxophone, flute, audio production & more. They teach students of all ages and styles, they have sent students to college, to compete in major music competitions, and have also premiered on major TV Music contests like American Idol & The Voice. Founded by University of Louisiana at Lafayette music school graduate Tim Benson, the Academy has been voted as a top finalist in the best music school by readers of the Times since 2016 and they have won the national music school of the year award in 2014. Their goal is to make music lessons fun, educational and to help foster the next generation of musicians and creative thinkers! You can find them at the following links: Website: https://www.musicacademyacadiana.com Facebook: https://www.facebook.com/MusicAcademy... — Chase Group Construction is a general contractor & land developer that specializes in planning, design, and construction as a design-build company. They combine the cost-awareness of a contractor who knows current market pricing of materials & labor with the design process of the architect in ONE company! Chase Group utilizes the latest advanced technology in GPS surveying equipment, automated scheduling programs, and cloud-based project management software to ensure quality control and progress documentation. Chase Group goes beyond construction by leading traffic studies, soil reports, zoning requirements, environmental reports, and other feasibility studies to ensure a viable project from the beginning. Chase Group takes the lead and becomes your ONE point of contact for the entire design-build process. They have a diverse portfolio of projects that range from medical to restaurant to multi-unit shopping center developments. Dream. Design. Develop - Chase Group Construction Check out their website at www.chasegroupconstruction.com (http://www.chasegroupconstruction.com) — The Tea Podcast is part of the https://acadianacasts.com podcasts network. --- Send in a voice message: https://podcasters.spotify.com/pod/show/the-tea-podcast/message Support this podcast: https://podcasters.spotify.com/pod/show/the-tea-podcast/support

A member of the Oglala Lakota tribe, Chef Sean Sherman was born and raised in Pine Ridge, South Dakota. Cooking in kitchens across the United States and Mexico for over 30 years, Chef Sean is renowned nationally and internationally in the culinary movement of Indigenous foods. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America. His extensive studies on the foundations of Indigenous food systems have led to his deep understanding of what is needed to showcase Native American cuisine in today's world. In 2014, Chef Sean opened the business, The Sioux Chef, designed to provide catering and food education in the Minneapolis/Saint Paul area. He and his business partner, Dana Thompson, also designed and opened the Tatanka Truck, which featured 100% pre-contact foods of the Dakota and Minnesota territories. In October 2017, Sean and his team presented the first decolonized dinner at the prestigious James Beard House in Manhattan. His first book, The Sioux Chef's Indigenous Kitchen, received the James Beard Award for Best American Cookbook for 2018 and was chosen one of the top ten cookbooks of 2017 by the LA Times, San Francisco Chronicle and Smithsonian magazine. That same year, Chef Sean was selected as a Bush Fellow and received the 2019 Leadership Award from the James Beard Foundation. Chef Sean currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans and was recently awarded The Ashoka Fellowship. In July 2021, Chef Sean and his partner Dana opened Owamni by The Sioux Chef, Minnesota's first full service Indigenous restaurant, featuring healthy Indigenous food and drinks. Owamni received the James Beard Award for Best New Restaurant in June 2022. The Sioux Chef team continues with their mission to help educate and make Indigenous foods more accessible to as many communities as possible through their non-profit arm, North American Traditional Indigenous Food Systems (NĀTIFS) and the accompanying Indigenous Food Lab professional Indigenous kitchen and training center. Working to address the economic and health crises affecting Native communities by re-establishing Native foodways, NĀTIFS imagines a new North American food system that generates wealth and improves health in Native communities through food-related enterprises. On this episode, Sean joins host Mitchell Davis and discusses preserving culinary traditions of Native American communities, advocating for Indigenous food systems globally, and navigating cultural appropriation in the 21st century.  

An offer to cater at the James Beard House launched Perini Ranch Steakhouse on a series of events that would bring their recognition to an international level. Tom and Lisa Perini recount core moments in the steakhouse's history that would put them on a trajectory that would add a whole new facet to the business; mail order beef. Special guest Marian Burros, former Food Editor at the New York Times, shares her discovery of a mixup that would lead to a prize-winning tenderloin.

The episode you have been waiting for.  On this Episode of the "Key Ingredient" Podcast, I am joined by  Norman Love of Norman Love Confections.  Norman started his career as a Pastry Chef and has grown his passion into a globally recongnized brand.   About Norman Love Confections Founded in 2001 by Norman and Mary Love, Norman Love Confections creates and distributes handcrafted artisanal chocolates from its corporate headquarters at 11380 Lindbergh Blvd. in Fort Myers, Florida. The award-winning Fort Myers-based chocolatier has been lauded more than a dozen times by a leading consumer ratings magazine, including recognition six times for producing the best ultra-premium chocolates in the nation. Forbes.com included Norman Love Confections BLACK line on its list of the nation's top 10 truffles; The Huffington Post listed it among the six best U.S. destinations in its Chocolate Lover's Travel Guide; and USA Today named Love as one of its top 10 entrepreneurs for 2014. Love was named the inaugural inductee of Dessert Professional Magazine's Chocolatier Hall of Fame, partnered with local chefs to present a six-course meal at the James Beard House in New York and Norman Love Confections was ranked among the top 10 shops in the world for chocolate lovers by U.K. media outlet Daily Telegraph. Norman Love Confections has Chocolate Salons in Fort Myers, Estero, Naples and Sarasota, including a pastry shop and café at Whole Foods Market in Fort Myers salon. Norman Love Confections' chocolates, gift baskets, sipping chocolate and specialty items also can be ordered online at www.NormanLoveConfections.com. In addition, Norman Love Confections' desserts are offered on 18 Princess Cruises' ships through the “Chocolate Journeys” partnership and chocolates are available at independent retail locations throughout the U.S. For more information visit www.NormanLoveConfections.com or call 239-561-7215.

Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin's La Technique as a gift and it started his culinary journey. At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland. Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire. Mark followed up his culinary education with a diploma from Steven Spurrier's l'Academie du Vin. Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant. In 1994, Mark opened Tarbell's Restaurant. Tarbell's has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant. He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard “Best Chef – Southwest”. Mark has appeared on many national and statewide programs, including winning on Food Network's “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years. Mark has won four Emmy Award's as the host of AZ PBS's “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master. Mark Tarbell's restaurants and retail wine shops include Tarbell's Restaurant, T's Wine Bar, The Wine Store, Tarbell's Catering and The Tavern at Phoenix Sky Harbor Airport Terminal 3.

Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin's La Technique as a gift and it started his culinary journey. At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland. Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire. Mark followed up his culinary education with a diploma from Steven Spurrier's l'Academie du Vin. Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant. In 1994, Mark opened Tarbell's Restaurant. Tarbell's has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant. He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard “Best Chef – Southwest”. Mark has appeared on many national and statewide programs, including winning on Food Network's “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years. Mark has won four Emmy Award's as the host of AZ PBS's “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master. Mark Tarbell's restaurants and retail wine shops include Tarbell's Restaurant, T's Wine Bar, The Wine Store, Tarbell's Catering and The Tavern at Phoenix Sky Harbor Airport Terminal 3.

Born in Mumbai, Chintan became interested in the culinary world at a young age. When of age, he enrolled in one of the most prestigious culinary schools in India, the Oberoi Centre of Learning & Development where he trained under the finest chefs from Oberoi Hotels. His professional career began at a hotel restaurant in Mumbai, where he spent eight years in the kitchen learning traditional Indian cuisine and techniques. During this time, Chintan traveled throughout the sub-continent in order to develop a deeper connection with the way locals ate and became well versed in the bold spices and dishes he came across. Eventually Chintan left India for bigger opportunities. His culinary career took him to an extremely diverse set of locales including Singapore, Cleveland, Atlanta, and finally New York. It was in New York that Chintan joined the Michelin-starred Junoon for a brief stint before he met restaurateur Roni Mazumdar in 2017 and became the chef at the modern and upscale Rahi, followed by Adda Indian Canteen for which Chintan was the winner of the 2019 StarChefs New York Rising Star and within a year after Adda opened the restaurant was on the short list to be nominated for a James Beard Foundation award for “Best New Restaurant” Food & Wine Magazine's "Top Ten Best New Restaurants 2019", Eater National's Best New Restaurants 2019” and Bon Appetit's "Top 50 Best New Restaurants of 2019". In 2020, Chintan was looked at as a finalist for the James Beard Foundation Awards "Best Chef in the NY Region". In 2021 the duo opened Dhamaka, for which Chintan won The James Beard Foundation Award for Best Chef New York State. The first win in this category for an Indian chef. Dhamaka was also named the #1 restaurant of the year by The New York Times, Esquire Magazine, and one of the top 50 restaurants in the country by The New York Times. Dhamaka was also nominated for the James Beard Foundation “Best New Restaurant of 2021” award. Chintan has also taken cuisine to the next level by partnering with artist Mattia Casalegno in Aerobanquets RMX, a virtual reality experience combining food and fantasy, which took place at the James Beard House, and continues to tour the globe. In 2022, he and partner Mazumdar opened the quick service eatery Rowdy Rooster serving Indian spiced fried chicken for which Food & Wine Magazine named them as one of 16 people and companies changing the way we eat and drink in 2022. The pair will soon open Kebabwala celebrating India's long tradition of fresh, and flavorful, kebabs which vary across the country, and Masalawala located in Park Slope, Brooklyn featuring regional Indian cuisine. Chef Pandya's mission is to push the boundaries of what Indian food means in America. He continues to break new ground on an under-appreciated but phenomenal cuisine. On this episode, Chintan joins host Mitchell Davis and discusses Fun Dining vs. Fine Dining, the importance of being financially savvy, and why it's okay to be shellfish in learning. Follow Chintan on Instagram @chefchintan. For more on Chintan and his restaurants, visit: https://unapologeticfoods.nyc/

Chef Bonnell is the owner and operator of two successful fine dining restaurants in Fort Worth, TX (Bonnell's Fine Texas Cuisine and Waters) In addition to his two fine dining restaurants, Jon owns and operates BUFFALO BROS, Pizza, Wings & Subs in the heart of the TCU campus and is the Celebrity Chef for TCU's Amon G. Carter Stadium, where he oversees the menu for all home football games. Chef Bonnell has authored three cookbooks: Jon Bonnell's Fine Texas Cuisine, Jon Bonnell's Texas Favorites, and Jon Bonnell's Waters Fine Coastal Cuisine. With three invitations to cook at the James Beard House and numerous appearances on national TV including the Today Show, CBS Early Show, Good Morning America and the Food Network's BBQ with Bobby Flay and Meat & Potatoes. #jarrodmorris #thejarrodmorrisvibe #chef #cheflife Thank you to our amazing sponsors: Salty Rodeo Co: https://getsalty513.com/ Gold Buckle Beer: https://www.goldbucklebeer.com/ Follow Jarrod Morris Instagram: https://www.instagram.com/jarrodmorrisjm/ Facebook: https://www.facebook.com/Jarrodmorrismusic Twitter: https://twitter.com/jarrodmorris JM TikTok: https://vm.tiktok.com/ZTdaWToNN/ Spotify: https://open.spotify.com/show/68PfBhpvhwJa7sQhpH7vX6?si=4dfd867bef7648f5 Website: https://www.jarrodmorrismusic.com/ Patreon: https://patreon.com/jarrodmorrismusic (Access unreleased covers, bonus podcast episodes, behind the scenes content and more..) Time Stamps (00:00:00) Born & Raised in Forth Worth, TX (00:03:28) Vanderbilt & Culinary School (00:08:20) Jon's First Job In The Restaurant Industry (00:17:00) What is success? (00:24:00) Wine

This episode features Tiffanie Barriere, a bartender, educator, mixologist, and Tastemakers of the South award-winner who spent 7 years as the beverage director of One Flew South in Atlanta aka the “Best Airport Bar in the World.” This Louisiana-Texas native now based in Atlanta is the trustworthy mentor of some of the best bartenders and mixologists in the world with a goal of education, service and fun with every pour. As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners, hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d'Escoffier. Being “The Drinking Coach” has taken her around the world and to demonstration stages of food and hospitality events such as the Atlanta Food & Wine Festival, Charleston Food & Wine Festival, BevCon, Tales of the Cocktail, Savannah Food & Wine Festival, Music to Your Mouth and more. As an author-contributor, Tiffanie's cocktail recipes can be found in the Southern Foodway Alliance Guide to Cocktails by Jerry Slayter, Jubilee by Toni Tipton Martin, and Road Soda by Kara Newman. Her reputation as a public historian has opened doors for her to speak on panels at such venues as Fire, Flour & Fork, Southern Foodways Symposium, and the Soul Summit, and she has interpreted the cocktails of African American and women firsts in spirits at the James Beard House in New York City. In 2020, Tiffanie was featured on Food Network's The Kitchen and received the Tales of the Cocktails Dame of the Year award. In 2021, she appeared on the cover photo of Imbibe Magazine for the Top 75 for Imbibe, became a judge for the L.A. Spirits Awards and Ascot Awards with Fred Minnick, spoke in Berlin for Bar Convent, and shared birthday cocktails with Hoda and Jenna on Today Show. We met at dinner in Rome while visiting Italy with Hello Grappa to learn about this unique category of the wine and spirits industry, and we talk about our key takeaways from the trip and how we see our industries evolving in the future. You can follow her @thedrinkingcoach and visit www.thedrinkingcoach.com to learn more about her work. Recorded November 16, 2022 Photo credit: Gregory Miller This episode is sponsored by Diane Carpenter and Ross Knoll Vineyard: https://www.dianecarpenter.org/wines --- Support this podcast: https://anchor.fm/acorkintheroad/support

My very special guest today is the Chef & Owner of Jar Restaurant in LA, Suzanne Tracht! A driving force in the Los Angeles culinary scene, Suzanne Tracht has built JAR into one of the most beloved and successful restaurants in Los Angeles. Drawing inspiration from classic American comfort cuisine, JAR is a pilgrimage for passionate eaters and wine lovers from across the country. After Opening in 2001 with the help of her longtime Chef de Cuisine Preech Narkthong, Tracht's modern American chophouse continues to receive acclaim for its atmospheric setting and exceptional steaks, braises, and seasonal sides—including her sumptuous signature pot roast, which along with her char siu pork has been cited by culinary heavyweights on the Food Network's popular series The Best Thing I Ever Ate as worthy of the show's title. With its retro-modern décor, and evoking the aura of a timeless supper club, JAR has become an indelible part of the city's culture, even starring as a memorable location in the Academy Award-winning classic La La Land during a pivotal dramatic moment. Utilizing the finest local ingredients, Chef Tracht delights in taking classic chophouse dishes—deviled eggs, blue cheese wedge salad, and prime steaks—and updating them with a California sensibility. The season-driven menu offers appetizers and salads, with an emphasis on braises, grilled meats, and seafood, supplemented by an array of sides and traditional sauces. During the holidays, JAR's beloved Passover Seder and Thanksgiving dinners have earned ritual status among faithful patrons.    Born and raised in Phoenix, Arizona, Tracht apprenticed under mentor Chef Siegbert Wendler at the historic Arizona Biltmore Resort and Spa before relocating to Southern California to work in the kitchen of the prestigious Hotel Bel-Air. In 1992, she became chef de cuisine at Nancy Silverton and Mark Peel's famed Campanile, then embarked on her first solo venture as executive chef at the Cal-Asian restaurant Jozu, which ranked number two for “L.A.'s Best New Restaurants” in Los Angeles magazine. Soon after she branched out on her own with the steakhouse concept JAR, Food & Wine named her among its Best New Chefs.   Praise for JAR over the years includes acclaim from the late Pulitzer Prize-winning Los Angeles Times and LA Weekly restaurant critic Jonathan Gold, who gave JAR a coveted spot on his “101 Best Restaurants in LA” list every year since its inception. He says “Tracht's gift lies in her ability to reproduce the old tastes within a modern context so that the sautéed pea tendrils with garlic make as much sense as the creamed spinach, the duck-fried rice as the mashed potatoes, and the char siu-style pork chop as the prime filet mignon.” Other accolades include Los Angeles Magazine, The Wall Street Journal, Bon Appétit, Saveur, Food & Wine, Gourmet, Los Angeles Confidential, Angeleno, Haute Living, Elle, InStyle, Zagat, and Eater.   Chef Tracht, whose many television appearances include Top Chef Masters, Hell's Kitchen, Today, Entertainment Tonight, and countless cooking shows, continually donates her time to charitable organizations and events. Her generosity of spirit has been recognized by some of the region's most prominent organizations, including SOVA (a community food and resources program of Jewish Family Service of LA), C-Cap (Careers Through Culinary Arts Program), LA Loves Alex's Lemonade, Project Angel Food, No Kid Hungry, and Cedars-Sinai Women's Heart Center. Suzanne has received peer recognition for her work, participated in Fortune magazine's Most Powerful Women Summit, and has cooked multiple times at the prestigious James Beard House. And she joins us again to talk about her Thanksgiving memories, menu, and wishes… www.thejar.com

*This Special Episode is Dedicated, in Loving Memory to Justin Wesley Jones, Lisa's Son My VERY Special Guest today is CHEF LISA DAHL! Dahl Restaurants began operations nearly twenty-seven years ago with one restaurant and the most straightforward notion - “When you cook with love, you feed the soul.” DRG has evolved to six restaurants in Sedona. Each one is unique, and all are next-level dining experiences. Owner and executive chef Lisa Dahl has weathered many storms in twenty-seven years, yet it is Lisa's abiding respect for the guests and their experience that endures. That cultural aspect is pervasive. The interplay of outstanding cuisine, service, architecture, art, and mother nature is unmistakable. Savvy guests take the Dahl restaurants tour because the reputation for cuisine and service is well known. Lisa Dahl's vision is to be the premier culinary group where staff feels inspired, safe, and fulfilled while, as a company, manifesting genuine hospitality measured by the highest standards of food, beverage, and service profitably and sustainably in a scalable fashion while serving and giving back to our communities. Lisa is in the process of expanding Butterfly Burger and Pisa Lisa Woodfired Pizza concepts into other markets. In addition to the restaurant business, her most significant project is strictly humanitarian - Project Soup Hope aims to stem national and global hunger in a unique and effective method. COOKBOOK AUTHOR Lisa Dahl is a prolific foodie. Along with opening six restaurants, four in the last ten years, She self-published the best-selling Elixir of Life Cookbook and sold over 20,000 copies. In 2022, Chef Dahl published A Romance With Food - Latin Inspired Cooking. It captures her exuberant Latin Fusion cooking style and is a stunning tribute to her wide-ranging inspirations from travels in Argentina, Chile, and Uruguay. ACCOLADES Lisa has appeared on the Travel Channel's Food Paradise and Food Network's Beat Bobby Flay championed three prestigious burger battles and is a two-time featured chef at the prestigious James Beard House in New York City. She was recently awarded Arizona's highest culinary honors two years in a row by the Arizona Restaurant Association - "Top Chef of Arizona" and "Food Pioneer." Chef Dahl is regularly featured in Forbes, FSR, and a host of other media platforms. She shares and provides insight into the real-life world of running restaurants pre and post-pandemic. Lisa is also a regular on ABC's Sonoran Living, CBS, and Fox, sharing culinary hooks for home chefs. FOOD AND FASHION It has been said Chef Lisa Dahl sees her restaurants as living, breathing organisms, not merely businesses. Guests don't step into a Dahl restaurant; they emerge into the space. And what becomes evident is the mixture of people, sounds, contours, art, and music. Prior to founding Dahl & DiLuca in 1995, Lisa was immersed in the fashion industry. The untimely death of her son Justin steered Dahl to Sedona for healing and revival. She is primarily credited for introducing fine dining and glamour to the Sedona culinary scene. On any given night, Chef Dahl transforms into restaurateur Lisa Dahl exuding style and grace as she greets guests and keeps a keen eye on operations. Social Media Handles Lisa Dahl IG - @lisadahlsedona Lisa's IGs for her Restaurants Mariposa IG - @mariposa_sedona Dahl & DiLuca IG - @dahl_ristorante_italiano Cucina Rustica IG - @cucina_rustica_sedona Pisa Lisa IG - @pisa_lisa_az Butterfly Burger IG - @butterflyburger LISA's Book https://www.romancewithfood.com/?r_do... Chef Lisa Dahl - Dahl Restaurant Group; Owner and Executive Chef https://www.dahlrestaurantgroup.com Sedona, Arizona Restaurants: Up-Market Casual Butterfly Burger - 2019 Pisa Lisa West Sedona - 2012 Pisa Lisa Village of Oakcreek - 2022 Fine Dining Cucina Rustica - 2003 Dahl & Di Luca Ristorante Italiano - 1995 Mariposa Latin Inspired Grill - 2015

With Honeysuckle Provisions, co-founders Omar Tate and Cybille St.Aude-Tate are offering something comfortingly familiar but also radically new. Their Afrocentric grocery store and cafe opened last month in West Philadelphia to serve a neighborhood where fresh, organic produce and healthy food options were in short supply. Building on over a decade of experience working as chefs mostly in New York City—with both also running successful pop-ups until the pandemic hit—the couple wanted to create a different kind of food space. Honeysuckle Provisions directly supports Black farmers, dismantles toxic kitchen culture, and celebrates Black foodways with menu highlights like the BLACKenglish muffin (named after a James Baldwin essay), or a cup of the COWPEAcoffee (a nod to George Washington Carver). Throughout their careers, both chefs have used food as an outlet for sparking impactful conversations: Omar is an artist and poet, who was named Esquire's Chef of the Year in 2020 and was featured on the Time100 Next list in 2021. Cybille has cooked at the James Beard House, appeared on the TV show Chopped, and explores her Haitian heritage through culinary projects like a recent dinner hosted with the family of artist Jean-Michel Basquiat. In the last three years, the couple fell in love, got married, had a baby (with a second on the way), and launched Honeysuckle Provisions—but, as you'll hear, they're just getting started.  To see what's on the menu (and in the online shop) at Honeysuckle Provisions, head here. You can also learn more about Omar and Cybille's work here. Learn more about your ad choices. Visit megaphone.fm/adchoices

A lot was covered in this new episode of Delicious City, where we dive deep into what's going on in and around this amazing food town that we call Philadelphia. Autumn is upon us, and we are going to be talking about Halloween plans, Ball Park Gobblers, and all sorts of other great happenings around the city. Of course we have our best bites, the food news and Marisa's favorite places to watch Philadelphia sports, because let's face it, who wouldn't want to root for the local teams! Go Eagles! Go Phillies! Go Union! Here's what else we talked about: Chef Tonii Hicks, fresh off her James Beard House fellowship How the organization, CCAP, helped put her on a path to culinary arts Chef Toni talks about her upcoming pop-up, where she creates a narrative around her childhood memories How to tell where someone is from in Philadelphia by the way they order their Chinese food Eli takes a trip to the Green Dragon Farmers Market in Lancaster Eli tries his first "Taco Heart" breakfast tacos and has some interesting thoughts about them Do you order "decision food" or "decision drinks" first when you go out? One sad closing and a few really exciting new additions —BBQ pizza anyone? Exciting chef and bartender residencies are happening in town Halloween is in the air, and there are so many great options to choose from. Where are you going for Halloween? Collaborative pickles with Preston of WMMR and Fishtown Pickle Project Eli's 25th anniversary dinner at Fork restaurant  Check out our Instagram

In today's episode, we speak with Lee Hillson, the Executive Chef at the Royal Palms Resort and Spa in Arizona, a James Beard House featured chef and four-time nominee of Arizona's Culinary Hall of Fame.  Chef Hillson has cooked for the likes of former president George W. Bush, Barbara Streisand, Princess Diana, Richard Branson, and Billy Joel. Some of his other accomplishments include: competing in Food Network's Iron Chef America, running top-rated kitchens in some of Arizona's most prestigious restaurants, including the Sheraton Grand at Wild Horse Pass, and playing a major role in all seven restaurants at the famous Phoenician Resort in Scottsdale. Listen as Lee talks about baking in extreme weather, respecting the origin of the food you prepare, and the lessons learned from crossing paths with legendary chefs like the Roux Brothers, Gordon Ramsey, and Marco Pierre White.

Peter Sclafani is the Executive Chef and Co-Owner of Phil's Oyster Bar and a Partner at Making Raving Fans Hospitality Group. Peter grew up in the restaurant industry. At age 13, he started working FOH in his father's restaurant in New Orleans. He studied finance at LSU. In 1998, Peter opened his first restaurant, Ruffino's, which scaled to two locations before they were sold in 2019, after 21 years. Peter now owns multiple restaurants in some capacity, including Portobello's Grill and P-Beau's in Louisiana, and he is a Partner at Making Raving Fans Hospitality group. Peter Sclafani has been invited to cook at the James Beard House twice. In 2014, he was named, along with his partner Ruffin Rodrigue, "Restaurateurs of the Year" by the Louisiana Restaurant Association. Peter also wrote a book, called Seasons of Louisiana, published in 2012. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Make it better every day." In this episode with Peter Sclafani we will discuss: Starting out in your dad's mom and pop restaurant Growing up in FOH Sharing recipes Masterminds Catering Learning how to elevate your food Inventory The Law of Diminishing Returns Coding invoices Hiring and interviewing Finding your core focus Consultants Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity, never give up What is your biggest weakness? Sometimes I think I know it all What's one thing you ask or look for when interviewing/growing your team? What excites them, what is their passion? What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Caring What is one uncommon standard of service you teach your staff? Cotton candy at the end of the meal What's one book we must read to become a better person or restaurant owner? Extreme Ownership by Jocko Willink and Leif Babin GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Restaurant Systems Pro and Slack What is one thing you feel restaurateurs don't do well enough or often enough? Humility If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Make it better every day It's about relationships Quality, quality, quality Contact info: Email: peter@mrfhg.com Website: makingravingfans.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Peter Sclafani for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

This episode is also available as a blog post: https://thecitylife.org/2022/07/28/the-james-beard-foundation-announces-the-first-cohort-of-the-2022-2023-james-beard-house-fellows/ --- 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

Geordy Murphy  joins Tavarus Hogans on the True 7 Life podcast to talk about his lifelong career of service in the restaurant industry.  He's prepped at the James Beard House in NY, opened many concepts on the West Coast with with the likes of Wolfgang Puck to Club Corp of America.He's a Business Man, Author, Owner, Founder and President.  We discuss:Industry StartWolfgang PuckRestaurant Industry ChallengesCypress Hospitality GroupHis Book: Opening A RestaurantProfit Maximizing Tool: FobesoftGeordy is a jack of all trades and a master of many as well.  Listen in as he gives much insight into his journey and the restaurant industry overall.Follow our sponsor @hellosmoothmedspawww.hellosmooth.comFollow us @true7life @true7cbdShop www.true7cbd.comSupport the show

In this episode, Chef Silvia Bianco, discusses how to manifest everyday miracles in our life.Stay tuned to learn how you can align with your desires and watch them appear in front of your very eyes! Miracles are for everyone! Jill and Silvia share why mindset, intention and belief are so important to manifestation.   Get to a place of worthiness and realize that self worth is so important to coming into resonance with something bigger in your life.  Have an alignment with what you are trying to manifest. Come from a place of gratitude when manifesting. Also, understand that miracles are a natural occurrence.  We are spiritual beings having a material experience and it is our divine birthright to manifest things into matter!  Don't come from fear and desperation when trying to bring in more money and anything in your life.Silvia Bianco is an award-winning chef, writer and former restauranteur. She was co-owner of Biscotti, a much loved Italian restaurant in Ridgefield, Connecticut, and winner of Zagat's "Award of Distinction" for multiple years.  Chef Silvia began offering cooking classes to her restaurant patrons in 1995 to a wide variety of culinary tastes from American to European to continental fare.  She gives cooking classes to private groups and corporate groups (the latter as team-building events) for some of America's top companies including: GE, Unilever, Dannon, Barnes & Noble, Proctor & Gamble and others.  She also serves as resident chef at Williams Sonoma in Danbury, CT.Chef Silvia has cooked on stage at the highly-acclaimed Ridgefield Playhouse and The James Beard House and on numerous national TV shows, including the The Today Show on NBC.Author of "Simply Saute," the first in-depth book on saute in the U.S., Chef Silvia is a regular contributor to the hugely popular website, www.SimpleReminders.com with six million followers and has also written for the Huffington Post.  She considers herself a holistic chef and spiritual teacher, writing from her years of spiritual study and practice as a long time student of "A Course in Miracles." She has a spiritual blog called "Miracles and The Chef," in addition to a more mainstream blog called "Notes from the Chef."Check out Chef Silvia at: www.chefsilvia.comwww/jilljardineastrology.com Intrinsic Drive™This show was born of a desire to explore and share individual and collective...Listen on: Apple Podcasts Spotify

With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo. In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo's ‘Top Chef' and was awarded the 2019 Iowa Restaurant Association's Chef of the Year. In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "People are drawn to things that are authentic and real, and that's inspiring." In this episode with Kevin Scharpf we will discuss: Authenticity Awareness Mentors Culinary school Working in casinos Structured lifestyle/workstyle What we learn from corporate environments James Beard Awards Location and interior space/decoration Partners Prime Cost Operating a food truck Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Weird What is your biggest weakness? Sensitivity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Personal growth Share one code of conduct or behavior you teach your team. "Hello." What is one uncommon standard of service you teach your staff? Treat guests as if they are guests in your home What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Social media What is one thing you feel restaurateurs don't do well enough or often enough? Not genuine enough Name one service you've hired. Retail Financial Services - Lance Nieland If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Passion Love Awareness Contact info: Instagram: @kevinscharpf Facebook: @KevinScharpf Email: chefscharpf@gmail.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kevin Scharpf for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Brooke Williamson is a chef, restaurateur, TV personality and mom. She was the youngest female chef to cook at the James Beard House at 22 years old, was crowned the winner of “Top Chef” Season 14, and was the first winner of Food Network's “Tournament of Champions.” Brooke and her husband/business partner, Nick Roberts, own Playa Provisions in Playa Del Rey, CA. In this episode we discuss what it was like being the youngest sous chef at the renowned Michael's of Santa Monica, what one of the best chefs in the country has to say about Brooke and her cooking style, and why she feels it is so important to use her platform for good. She is a tireless advocate for No Kid Hungry, using her voice to help end childhood hunger in America by ensuring all children get the healthy food they need every day to thrive. Enjoy this episode as we go Beyond the Plate… with Chef Brooke Williamson.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterMentioned in this episode:Martin's Famous Potato RollsFollow @potatorolls on ig for recipe inspiration.

Hi! I'm Lauren Kretzer. I'm a vegan chef and wellness professional and I want to show you that eating delicious food and being vegan don't have to be mutually exclusive. A plant based lifestyle isn't an exercise in discipline and deprivation – it's about having fun in the kitchen, trying new foods and exotic flavors, and sitting down to nourishing, super satisfying meals (and feeling great afterwards!). My love affair with food started at a young age; I grew up learning to cook the foods of my Argentinian and Sicilian heritage in the bustling kitchens of my mother and grandmothers. I was mesmerized by the tradition, rituals and love that went into each meal – dinnertime was a cherished time of day for me. Before long, I felt a dissonance between the food on my plate and my love for animals, so I decided to go vegetarian. I happily lived a meat-free life (while still eating eggs and dairy) throughout high school, my undergrad years at Boston College, and eventually, a career in recruiting on Wall Street. In 2011, I made the decision to pursue my passion for food and cooking, so I quit my job and enrolled in culinary school at the Natural Gourmet Institute in New York City. During my time at the Natural Gourmet, my interest in vegan cuisine was stoked. I started devouring information about food, health, and animal welfare (and, eventually, the effects of our diet on the environment), and decided to experiment with cutting dairy from my diet. Through a very slow and gradual process, I decided to go “full vegan” a few years later. I initially felt in constant conflict about my new diet. On one hand, I felt better than ever – I loved my new healthy lifestyle, enjoyed experimenting with new flavors and ingredients, and felt a sense of relief that I was minimizing both my carbon footprint and my role in animal suffering. On the other hand, I was just getting started in an industry that traditionally glorifies meat, butter, and cheese. I wanted to be taken seriously as a chef, but was told – time and time again by respected pros in the industry – that I would have to cook and taste meat and dairy if I wanted to be successful. I decided to take my chances and become a vegan chef; I realized that I could redefine success on my own terms. If I could use my career as a means of helping others improve their health, reduce animal suffering, and lessen the damage done to the environment by mankind, then I couldn't ask for much more from a “job” (and 99% of the time, it doesn't feel like a job). In my kitchen, there's a time and a place for everything, whether it be a garlicky kale salad, quinoa pilaf, a bowl of creamy pasta, or a big glass of wine at the end of a long day. My recipes are created with nourishment and satisfaction in mind, and I strive to use whole, organic, and seasonal ingredients whenever possible. In addition to my training at the Natural Gourmet Institute in New York City, I also hold a certificate in Plant Based Nutrition from Cornell. I've trained in Michelin starred kitchens, the James Beard House, at the James Beard Awards, and under celebrity chefs Anita Lo and Alex Guarnaschelli. I've cooked privately for celebrities and families throughout the tri-state area, and provide recipe development for corporations, small businesses, and various media outlets and publications. I currently live in my home state of New Jersey with my husband, two daughters, and rescue dog. You can find me reading, spending time outdoors, traveling, and flipping through cookbooks in bed when I'm not in the kitchen. Website: https://www.laurenkretzer.com Plant Magic Substack: https://laurenkretzer.substack.com Instagram: https://www.instagram.com/lauren_kretzer Maybe we can also mention ProLon (Fasting Mimicking Diet) fasts from Dr. Valter Longo: https://www.kqzyfj.com/click-10023252... Use code LAURENK15 for 15% off Also TrueNorth https://www.healthpromoting.com

You've seen her work around Sacramento, she's known for her epic photographs of the famous Tour Bridge Dinner, and she's worked with the likes of Darryll Corti, Biba Caggiano and of course our own, Chef Cec. Rachel Valley, of Photographer Rachel Valley, has mastered the art of photography and has become known around the nation as one of the best. The renowned photographer even accompanied Grange's, Dane Blom, to New York to document his dinner at the James Beard House! Today, we are stepping into the world of, Rachel Valley.

Clare Reichenbach is the chief executive officer of the James Beard Foundation (JBF), the country's preeminent culinary arts organization dedicated to celebrating, nurturing, and honoring chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. In her role as CEO, Clare works with the JBF staff and board of trustees in directing the strategic, programmatic, financial, and management operations of the James Beard Foundation. Clare's responsibilities include overseeing a wide range of the JBF programs such as the James Beard Foundation Awards; the JBF Women's Leadership Programs; the James Beard House dinners and events around the United States; the non-profit's scholarship programs; and the JBF Impact Programs, all in pursuit of a more equitable and sustainable food system. Before joining the James Beard Foundation, Reichenbach founded CJJR Consulting, where her clients included New York Public Radio, NBCU, and Samsung. Prior to that, Clare worked at the BBC for over 10 years, both in the U.K. and the U.S. where she was executive vice president of strategy and business development, a position she also held at AMC Networks. Her accolades include being named one of CableFAX's “Most Powerful Women in Cable,” Multichannel News's “Women to Watch,” and Management Today's “35 Women Under 35.” Reichenbach has a bachelor's degree from Oxford University and completed the advanced management program from Harvard Business School. Clare lives in Manhattan with her young daughter. Follow BITB on Twitter and Instagram.

Timestamps0:51 – A different type of guest today2:49 – The ups and downs of winning major awards6:38 – Chef Rich's connection to the James Beard House7:38 – Kris Moon joins the show8:04 – Background on the James Beard Foundation13:23 – Becoming the barometer17:15 – The evolving definition of excellence21:01 – The James Beard Award nomination process24:09 – Programs and initiatives32:51 – Kris' winding path37:59 – Is the James Beard House haunted?41:08 – Managing winning a James Beard Award47:38 – The evolution of Kris' palate51:27 – Kris' inspirational quote53:11 – Nate's Notes54:58 – Outro

Chef Jameeale Shares her culinary journey with chef Noel and what it was like being the first Culinary Director of the James Beard House in New York. If you are considering a career in culinary and you are not sure if it's the right fit, then this is the episode for you. --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

About Our Guest:Owner and operator Kim Lloyd joined Celine and Company Catering as Executive Chef in 2006. She was formerly Executive Chef of Pawley's Plantation Golf Resort and Thoroughbreds Restaurant. She is a graduate of The Florida Culinary Institute and an American Culinary Federation Gold Medalist. Kim has led numerous award-winning teams in regional culinary competitions. She's also had the pleasure of assisting her mentors in an acclaimed Caribbean-influenced dinner at Manhattan's celebrated James Beard House. Building on her over 25 years of culinary and business expertise, Kim has found her passion in downtown Asheville helping people celebrate their once-in-a-lifetime moments. In addition to owning & operating Celine and Company Catering, she also owns & operates "The Hideaway" event space in downtown Asheville, NC.Company Website: https://celineandcompany.com/

"New York was the spell, the impetus of making it work. We were three young men and we came to New York to seek fame and fortune. We turned out to be the toast of the town, at least on the East Side." Stephen Bruce Serendipity3 is a place of celebrating delicious milestones with family and friends while savoring an omelette and sipping a Frrrozen Hot Chocolate. This iconic restaurant recently celebrated 67 years, a rare honor in New York City. Very few restaurateurs can say that James Beard taught them how to cook in the James Beard House. Stephen Bruce, a founder of Serendipity3 shares how America's First Foodie taught him along with his founders, Patch Caradine and Calvin Holt how to make an omelette. Stephen Bruce attributes James Beard for helping create the popular menu staple, Caviar and Cream Cheese Omelette served at Serendipity3. During this special Kitchen Chat, Stephen returns to the James Beard House for the first time in over 67 years and reminisces about his weeklong cooking lessons with James Beard. Stephen was one of my first guests on Kitchen Chat many years ago, and I have always wanted to capture his compelling story on camera. He is dashing, gracious, stylish and charming.

What Up With Rob and Chris: 1st of all OMG these were are the Best scones and Focaccia Bread we have ever had!!! www.Clovervalleyculinary.com www.wck.org (Really check this on out) Instagram- @CloverValleyCulinary Shouts to: @kithcenoflife @wckitchen Nieta Farms in Loomis Drew Schultz Bio: I transitioned from the Bay Area to the Foothills of Placer County to connect back to my love of Cuisine. I am bringing everything I've learned throughout my career path into an opportunity to share with everyone through wonderful pairings of food and drink. I've covered just about every aspect of the Food, Hospitality and Lodging industries, in the capacity of operations, logistics and management. I started my career at the age of 16, baking pizzas in a stone oven and keeping up with the grind as Scullery Boy. An opportunity to learn front of house operations had me spend several years at the Bay Area's cornerstone French restaurant, Le Virage in Walnut Creek. While there I was taught the three types of traditional service and table side cooking. I spent my days off stocking the wine room for the Sommelier, giving me hands on experience of the wines that Lolek the owner had travelled the World to bring to the customers. My passion to expand my knowledge afforded me to obtain a Hotel-Restaurant Management and Commercial Baking-Pastry degree from Diablo Valley College Hotel & Restaurant program, as well as graduating with Honors from the prestigious California Culinary Academy. My internship from the CCA landed me at the Auberge du Soleil in Rutherford, immersing me into the center of the wine world and “California Cuisine”. After some years in the Bay Area restaurant scene cooking at notables Spiedini and Max's Opera Cafe', I moved to our nations capitol in Washington D.C. to cook at the Jockey Club in the Ritz Carlton. Under World renowned Chef Hidemasa Yamamoto, I built a solid foundation of seasonal cuisine with high attention to detail and flavor. My time there was capped off with a promotion to Hotel Garde' Manger, to lead the Banquet team through the elections and into inauguration for many of the “who's who” about town. I was honored to be asked to move over to the new Ritz Carlton in Pentagon City to be Saucier for Two Stars Michelin Chef Gerard Pangaud. At the time, he was the youngest chef to achieve 2 stars and mentored me on all aspects of how a Chef is to conduct Cuisine in a top kitchen. The opportunity to lead my own kitchen and prepare regional Virginia Cuisine as our founding Fathers had done, brought me to the historic Bailiwick Inn, in Fairfax VA. As Chef there, I partnered with the Historical Society at Monticello as well as being asked to cook a dinner at the James Beard House in New York. The highly acclaimed Washington Post Food Critic, Phyllis Richman, wrote about the food as a place Thomas Jefferson would have stopped on his way to and from his home while President. A strong pull to get back to family had me back in the Bay Area with stints at the Pleasanton Hotel and Wente, then a 20 year career learning a whole new aspect of the industry with Diversey and Ecolab. My success there in sales and running a multi-million dollar business, opened up the opportunity to settle under the ageless oaks in Clover Valley. I hope to get to know many more of my neighbors here in Placer County so we can enjoy the bounty together! --- Support this podcast: https://podcasters.spotify.com/pod/show/what-up-with-rob-chris/support

On today's episode, Cynthia Inguanzo, the assistant executive pastry chef at MGM Grand Hotel & Casino joins me.We got to know each other in 2019 and I selected her to create the pastry course for the Vegas Vegan Dinner I curated that fall at the world-renowned James Beard House. Before we worked together, she hadn't made vegan pastries.Things have certainly changed since then! Now, she is dipping her toes more into vegan baking and I'm so happy to have her on this episode.Before we begin, let me tell you a little about her.She was born and raised in Caracas, Venezuela and earned her Bachelor of Science in Computer Science. Thankfully, she chose a different path and decided to become a chef. She moved to New York City to continue her education at the International Culinary Centre in 2005 and earned a Grand Diploma in Pastry Arts.She originally planned to return home, but ended up with an offer in 2006 to relocate to Las Vegas as a pastry helper at L'Atelier de Joël Robuchon, a Michelin-starred restaurant by the world- renowned “Chef of the Century.”She's held several pastry chef positions within resort restaurants and in 2011, she became the assistant pastry chef of banquets for the destination. Five years later, she was promoted to her current role as assistant executive pastry chef at MGM Grand.Check out more episodes of The Good Fork: www.vegansbaby.com/the-good-forkFollow Vegans, Baby on Facebook – www.facebook.com/vegansbabyFollow Vegans, Baby on Instagram – www.instagram.com/vegansbabyFollow Vegans, Baby on Pinterest – www.pinterest.com/vegansbabyFollow Vegans, Baby on Twitter – www.twitter.com/vegansbabyFollow host Diana Edelman on Instagram – www.instagram.com/diana_edelmanTo discover vegan dining around the world, head to Vegans, Baby – www.vegansbaby.comDownload or order The Las Vegas Vegan Dining Guide today and start eating at the best restaurants in town for vegan food! bit.ly/2020lvveganguideSupport the show (http://paypal.me/dianaedelman)Support the show

Today on KitchenChat your host Margaret McSweeney talks to Garry and Leslie Roark-Scott of Ubon's Barbeque at Chicago's "Windy City Smokeout". Garry died just a few weeks after this interview in 2018. I purposely held onto this video to let some time pass before reaching out to Leslie to ask her permission to share this special Kitchen Chat. Leslie encouraged me to share this to honor her father, and I thought that the week of Father's Day would be such a fitting time. My heart aches for her and her family as they continue to mourn the loss of Garry. Both Leslie and I were truly blessed to have fathers who encouraged their daughters to pursue their dreams. This special interview captures the love and pride Garry had for his family. He was especially pleased that Leslie and her son, Jason are continuing the family legacy of BBQ. Leslie fully credits her father for opening that door for her. "I feel like sometimes I am kinda a pioneer for women in BBQ. Since I started almost thirty years ago, I've seen the path change from a footpath to an interstate system. There are so many amazing women in BBQ right now," Leslie said. And Garry expressed how proud he was that Leslie and Jason would be cooking at the James Beard House for a special event called, "A Night in Yazoo City." Here's to Garry Roark's beautiful legacy of family and food.

Chef Jessica Perlstein joins The Good Fork, hosted by Diana Edelman of Vegans, Baby to share her culinary journey that started at age 15 and would eventually lead her to the world-famous James Beard House. We're talking her work getting more plant-based options on the Las Vegas Strip's mega resorts, the growing trend of plant-based dining and more.Chef Jessica shares how she was able to introduce vegan options at a popular steakhouse and the exciting challenge for creating vegan dishes; what is was like to cook a vegan meal at the prestigious James Beard House with four other well-known Las Vegas chefs, and her rise from teenager in the kitchen to working under Wolfgang Puck and more.To see Chef in action, head over to Vegans, Baby and watch her show viewers how to make crispy tofu and pasta using staple pantry ingredients ... with a restaurant flare, and vegan chocolate chip cookies. For more about the plant-based movement in Las Vegas and the world, check out Vegans, Baby.Find additional information about this Good Fork podcast with Jessica Perlstein here.Support the show (http://paypal.me/dianaedelman)

Chef Chris began his culinary career in Philadelphia when the city was in the midst of a culinary revolution. He worked alongside notable chefs such as Al Paris, Michael Solomanov, and with the Starr Restaurant Group as sous chef to Franklin Becker and Marcus Samuelsson. After honing his skills in Philly for 15 years, Chef Chris moved to New York City where he led as the Executive Chef for CNN and Time Warner. There he cooked for international dignitaries such as Former British Prime Minister Tony Blair, South African President Nelson Mandela, as well as many actors, professional athletes and top media personalities. In November 2010, Chef Chris opened Brooklyn Commune with his wife Eugenie. They both shared a love for food and community and embarked on a mission to bring people together around food. They developed socially responsible programs including kids cooking classes that benefited a local women's shelter, free monthly meals and healthy recipe sharing in underprivileged neighborhoods, and other local as well as international efforts. They were honored with the Community Leader Award by CAMBA for their work and commitment to raising the community. Chef Chris continues his social advocacy work as a brand ambassador for the Institute of Culinary Education, inspiring up and coming chefs, and also with the Food Bank of NYC in their mission to eradicate hunger. In April 2016, they opened Butterfunk Kitchen, a soul food restaurant that is heritage cooking at its finest. The restaurant was recognized by Brooklyn Magazine as one of 10 BEST New Restaurants in 2016 and received high praise from the New York Times. Chef Chris also competed on season 15 of Bravo's Top Chef and earned his place as a top four finalist, showcasing his family's migration soul food. The recognition from the series has amplified his mission to give soul food the respect it deserves as honorable American cuisine. In February 2018, Chris spearheaded a dinner at the James Beard House for Juneteenth Day, commemorating the date when slavery was finally abolished in all of the United States. This was an historic event for the James Beard House, being the first to ever honor an African American holiday and will proudly continue as an annual dinner. Chris continues to share the history and development of African American culture through a cookbook, sharing his family's recipes and stories across seven generations and with the recent opening of his third restaurant BIRDMAN in Bridgeport CT. 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 A Hungry Society is powered by Simplecast.

Chef Leigh-Ann Martin talks Trini upbringing meets NYC Born and raised in Trinidad and Tobago, Chef Leigh-Ann Martin lives in the New York City area creating dishes merging her Trini upbringing with NYC's culinary landscape. She currently contributes to Ark Republic. She is also the curator of a private dinner series called “A Table for Four” and has worked at events from the James Beard House to the Bowery Resident's Committee, teaching healthy eating. Photo courtesy of Andy Johnson. A Hungry Society is powered by Simplecast.

Chef Jamie Adams with il Giallo Osteria and Bar on Food and Beverage Radio Chef Jamie Adams  il Giallo Osteria & Bar The youngest of five children born in Atlanta, Jamie Adams was intrigued by every aspect of Italian culture - from its cars to its language; from its people to its food. His passion for Italian cuisine was fueled by his mother, a native of New Orleans and fabulous cook in her own right. To this day, Jamie's fondest memories are of cooking in the kitchen with his mother, or at relatives' homes and kitchens in New Orleans, where his family visited regularly. While studying music, biology, and English literature at Georgia State University, Adams simultaneously worked for The Mad Italian Restaurant in Atlanta. It was here that he realized his profound appetite for the restaurant business: the desire to immerse himself into Italian cuisine and great hospitality began to smolder. Fanning these flames was the fact that his siblings, who had traveled to Italy, came home with stories of meals they had enjoyed in quaint Italian towns. These stories and his love for Italian cuisine led him to create his own Italian adventure. “In 1985, I found myself in the Mestre train station with a 200 Lire Gettone in my hand, hoping against hope that someone on the other end could speak English,” reflects Adams. “Thus began an almost five year stint that was supposed to only be one. I went on to find and work in many of the places that I had heard so many stories about and I made friendships and connections that forever changed the course of my life,” he recalls. Upon returning to Atlanta, Adams received several offers to cook in the city's top Italian kitchens, but immediately knew that working at Pricci (then Cappriccio), the Italian crown jewel of the Buckhead Life Restaurant Group, was the perfect setting for his talents. Adams impressed owner Pano Karatassos, by making several pasta dishes from scratch just like his time in Italy at several Michelin starred restaurants. He was given the title of Sous Chef and thus began a more than 20 year relationship with Pano and his prestigious restaurant group. In 1993, the company took over Veni Vidi Vici and Adams was named Executive Chef. The restaurant was formerly owned by one of the gran dames of Italian cuisine, Marcela Hazan, coincidentally, one of Adams' most profound culinary influencers. Adams left BLRG for a short while, when he opened the boutique restaurant, ENO in Midtown Atlanta. In addition to an economic downturn, during this time, Adams was as he refers to it, “the lucky recipient of Coronary Artery Bypass Grafts, fondly referred to as “Cabbage-CABG,” also known as a quadruple bypass. After taking some time off to recuperate, as a compliment to the long-time, mutually respectful business relationship between Pano and Adams, the Chef was asked to rejoin the Veni Vidi Vici team. While at Veni Vidi Vici, Adams realized that he and restaurant General Manager, Leonardo Moura, shared a mutual desire to create and run their own Italian restaurant. Adams and Moura shared their dream with Pano Karatassos, and it was decided that Veni Vidi Vici would close, enabling the pair to open their own restaurant. In creating il Giallo Osteria and Bar (meaning both yellow and mystery in Italian), the passion and experience Adams obtained in Italy will fuse together in this Coastal Italian restaurant in the upscale Sandy Springs neighborhood. Adams has been a featured chef at The James Beard House in New York, competed in The Food Network's “Chopped,” selected to participate in a TBS-TV “Super Chef Cook Off”, and was highlighted on “Great Chefs of the South, and “The Best Thing I Ever Ate.” In addition to building a loyal following and maintaining his great health as an avid cyclist, Chef Adams is exceptionally proud of his fundraising efforts for many organizations that are important to him, including Share Our Strength's No Kid Hungry and Moving in the Spirit,

In this episode, we discuss how Chef Kyle Lee Mcknight got his start in the industry, why he does the work he does, when getting started- how cooking was a vehicle for travel, how cooking to make people change has changed his career, finding sobriety, how life changes once sobriety is found, being emotionally sound, developing emotional intelligence, how to deal with confrontation, training, culture, side hustling your passion, how to get a product to retail, growing and leveraging your network, and why buying food from friends is chef Mcknights mantra. Chef McKnight got his start washing dishes for a par of Adidas. 25 years later he has made a name for himself as a premier chef in the south. He's won multiple accolades for his work and has been invited to cook at the James Beard House. Today he's the founder of Nena's Meats and Provisions and serves as Executive Chef at Full Steam Brewery.

In this episode we discuss: the importance of being patient; the impact of pursuing excellence in everything you do; to get excellence from your staff you need to first display excellence; staying focused; setting reasonable goals and modest expectation when opening a restaurant; constantly pursuing more efficient ways to do things; tools that can maximize your profit and efficiency in your kitchen; and why we should strive to be less wasteful. A Rhode Island native and graduate of the school of hard knocks,  Chef Allaire was previously the executive chef at  L'epicurio, Tuckers Bistro, and has done some culinary consulting on the side. Today, Chef Alliere is The co-Owner and Founder of Providence Coal Fired Pizza and just recently opened his second restaurant Metacom Kitchen  which is his first independent concept restaurant, located in Warren, Rhode Island.Chef Allaire also finds time to give back to the community, mentoring many young cooks who have gone on to cook at some of the most notable establishments in the United States.  He was active in The March of Dimes Signature Chef event, has participated numerous times in Taste of Newport and has cooked at several events at the prestigious James Beard House to benefit the Scholarship Fund.

In this episode we discuss: how success is something you choose; the significance of social intelligence; the "magic formula"; why the hiring process starts with self-awareness; Why it is important to know your values; the significance of knowing your audience; and value in trusting your gut. Steenrod is a graduate of Clemson University, and got his professional career started as a manager working at Apple South Restauants, where he specialized in leading new restaurant openings and helped propel Applebee's towards becoming the world's largest casual dining chain.He would go on to work at Café Tu tu Tango, where he would become director of human resources.From Tu Tu Tango, Steenrod would go on to join Celebrity Cruises as Vice President of Food and Beverage Operations. Under Steenrod's leadership, Celebrity's culinary team was the first cruise line to be featured at the prestigious, historic James Beard House in New York City.For almost 2 year now, Steenrod had been the Vice President of Operations at The Garces Group where he oversees more than 1,150 hospitality professionals from a wealth of different backgrounds and cultures, working in 15 award-winning restaurants and bringing the celebrated cuisine of Chef Jose Garces to thousand upon thousands of guest.