Podcast appearances and mentions of jean georges vongerichten

For decades, one chef has helped to redefine our expectations of dining out while modernizing French cuisine for a global clientele. On this first episode of Season 13, Dan speaks with chef Jean-Georges Vongerichten about his humble beginnings, how he learned from some of the world's most legendary chefs, his experiences making a splash in the New York scene, his latest residential and culinary concept (Miami Tropic, in the city's Design District), and more. Hosted on Acast. See acast.com/privacy for more information.

Gregory Gourdet Chef and Founder - Kann and SousòlAuthor, Everyone's Table: Global Recipes for Modern Health - 2022 James Beard Foundation Award Winner2023 James Beard Foundation Award Winner for Best New Restaurant2024 James Beard Foundation Award Winner for Best Chef: Northwest and Pacific RegionCulinary Director Printemps - New York Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school's first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges' trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.In 2021, Gregory released his first cookbook, Everyone's Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”In September of 2022, Gregory opened Sousòl, Kann's subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire's “Best Bars in America.”In 2024, Gregory's culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste's 2025 list of the world's best restaurants. In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department's American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.He spends his spare time trail-running in the woods for hours.Gregory is a proud member of the LGBTQ+ community and openly gay. He is a member of Alcoholics Anonymous and Ben's Friends, a national recovery group for the restaurant industry.

Zubair joins the gals to yap about his time on Top Chef an beyond. We learn about the origins of his famed chicken sandwich, and how he's using his platform to make great food and have even better conversations. Tune into this fabulous interview with a player who was gone too soon from Season 22.You can find Zubair on instagram: @zubairmohajirOriginally from Chennai, India, Chef Zubair Mohajir was a former financial analyst and began his career in the culinary field after getting laid off during the 2008 financial crisis. Starting as a prep cook and working his way up to sous chef in Chicago at Jean-Georges Vongerichten's the Pump Room, Zubair studied French techniques and Southeast Asian flavors before joiningThomas Keller's Bouchon as chef de partie in Napa. While there, he contacted the renowned Gaggan Anand to express his interest in an apprenticeship and was later invited to work at Gaggan in Bangkok. Returning to Chicago after six months, he launched his acclaimed pop-up Wazwan before opening his first brick-and-mortar restaurant in 2021. Two years later, he transformed the space into two concepts Lilac Tiger, highlighting South Asian street food, and the Coach House, his fine-dining restaurant. He recently opened his newest endeavor, Mirra, where diners experience a blend of Indian and Mexican flavors. Zubair has garnered industry acclaim as a 2022 Jean Banchet Rising Chef of the Year and a two-time James Beard semi-finalists—first in 2023 as Best Chef Great Lakes, and then in 2024, as Emerging Chef of the Year.

Wylie Dufresne has spent his life and career in New York City. He worked for Jean Georges Vongerichten, ran notable restaurants like 71 Clinton Fresh Food and WD50, and was starting a doughnut business until the pandemic changed everything. Pizza saved him, and his creation - Stretch - has brought a new evolution to what "NYC Pizza" means.

We really enjoyed having our friend the chef Danny Lee into the studio. Danny is one of the most influential chefs and restaurant operators in Washington, DC, running some of our all-time favorite Korean restaurants in America, including Mandu and Anju, the award-winning restaurant he operates with chef Angel Barreto. In this episode, we talk about Danny's journey and what it's like to run a restaurant with his mom. We also discuss the rise of Korean American food and culture in the United States. It's such a great conversation with one of the brightest stars in all of food. I hope you enjoy it.Also on the show we have a terrific interview with Simon Kim. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon's rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Angelo Sosa is one of the most talented chefs we've gotten to know, and he's currently the chef at the new restaurants Tía Carmen and Carmocha at the Grand Hyatt Indian Wells Resort & Villas near Palm Springs, California. Angelo was also the runner up on Top Chef and has worked with some of the biggest names in the game, including Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. In this episode, we talk about his move to the Greater Palm Springs area and the exciting high desert cuisine he's serving. Also on the show, Matt talks about his recent visit to Palm Springs and digs into the region's restaurants, both established and brand-new. Palm Springs is such an underrated food town, and we have some great recommendations including Bar Cecil, Tia Carmen, Lola Rose at the new Thompson Hotel Palm Springs, The Modern Tour, Maleza, and Billy Reeds forever. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ANGELO SOSA:Angelo Sosa, Richard Blais Open New Restaurants in the Coachella Valley [Palm Springs Life]This Is TASTE 350: Angelo Sosa [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rutter's has redefined its customer experience so its foodservice offer can best resonate with customers, whether they are refueling or shopping inside the store. Hosted by: Jeff Lenard About our Guests: Phil Santini, Senior Director of Advertising & Food Service, The Rutter's Companies Phil oversees the York, Pennsylvania-based convenience-store chain's foodservice program and is also in charge of the company's advertising department. Prior to joining Rutter's, he played a pivotal role in launching the QSR program at the Tin Building in New York City with world-renowned Chef Jean-Georges Vongerichten. Phil also served as the general manager for Eataly, overseeing operations across nine locations and contributing to the development of QSR concepts. Rick Sales, President, Abierto Networks Rick is founder and president of Abierto Networks, a leading digital engagement solutions provider focused on the convenience store and convenience foodservice retail industries and used in more than 4,000 locations across the country.

Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten's Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo's Flagship Series Top Chef, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa'aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today's show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed the time they spent on and near the water in New York City. Pat took a ferry down the East River to Wall Street to check out Jean-Georges Vongerichten's Tin Building, a much-ballyhooed food hall that neither co-host had had a chance to visit yet. Pat enjoyed a savory buckwheat crêpe, and observed that she also had the option to have a South Indian crêpe-like item called a dosa, a fact that dovetailed nicely with a feature that Bret had just written on chicken curry, one of the fastest-growing types of chicken dishes on menus these days. Bret has taken to watching the birds flying over Sheepshead Bay, where he lives now, and he strolled along the bay to Rocca, a Turkish-accented restaurant with a bayside view, where he had a light meal of various mezze dips such as labneh, hummus, babaghanoush and Turkish bread. Pat, too, had sampled a Turkish food she'd never had before, a tiny dumpling called manti, which she had with labneh at a Turkish place called A la Turka. In other food samplings, Bret was sent Buffalo Wild Wings' chicken wings with its new Bacon Buffalo sauce as well as its Triple Bacon Cheeseburger. The guest this week is William Dissen, chef and owner of The Market Place in Asheville, North Carolina, as well as three-unit Billy D's Fried Chicken. Dissen recently returned from a culinary ambassador mission to Malaysia, where he cooked for stateless children near the city of Kota Kinabalu. He also recently published his first cookbook, “Thoughtful Cooking: Recipes Rooted in the New South.” Dissen said the book reflects his own ethos of using wholesome, local food, and he advocates for people to cook that way at home, too. The restaurateur doesn't just help Malaysian kids. He's also involved in education programs for young people at home in North Carolina, and he discussed that mission and also shared strategies for keeping his restaurant's staff engaged, motivated and excited to provide great hospitality.

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed pumpkin spice season, which is upon us in August just as it is every year, despite annual complaints that it arrives too early. But as Pat observed, operators know when their customers want to start buying those autumnal items, and that time is now.  It's also “Restaurant Week,” in New York City, which now lasts for a month, and Pat made it to a long-standing Jean-Georges Vongerichten restaurant, Perry Street, where son Cedric Vongerichten helms the kitchen. For dinner, she had great pea soup, fried chicken with sweet corn sauce and molten chocolate cake, paired well with sparkling wine, Grüner Veltliner and a berry-flavored spritz-like dessert cocktail. All in, it was $60 for dinner and another $40 for the pairings. That's a good value in New York City, but Pat also took a trip to the Berkshires in Massachusetts, a popular summertime getaway for New Yorkers and Bostonians, and was surprised and delighted to find that entree prices there were considerably lower than at other seasonal resorts in the Hamptons and Cape Cod. Bret stayed local, but enjoyed a good $12 cocktail at his favorite bar, Logan's Run in the Brooklyn neighborhood of Park Slope, and reported in Restaurant Hospitality's New on the Menu column about a cocktail that was a cross between a spritz and an Espresso Martini. The podcast guest this week was Paco Moran, who won season 52 of the TV competition show “Chopped” and is also the executive chef of Loreto, a Mexican seafood restaurant in Los Angeles. Moran's a native Angelino whose parents are from El Salvador, and he started working in restaurants at age 17, when he had a child on the way and needed to make money. He worked hard in professional kitchens at a time when those environments could be quite harsh, and Moran has taken a different approach in managing his own restaurant. He said the cruelty of the past isn't necessary and he wants his restaurants to be fun to work in. That's especially true since his son, now aged 16, is working for him too. That has taught him and his crew patience, both to their benefit and to that of the young cooks who are joining his team. Although he is now an executive chef, Moran loves to get back on the line and cook.

This week, celebrated chef Jean-Georges Vongerichten joins us in the studio to discuss his latest opening, ABC kitchens. Plus: we learn about the new book ‘Sift' by Nicola Lamb and our in-house wine expert, Chloé Lake, picks her wine of the month. See omnystudio.com/listener for privacy information.

Today on our episode #388 of All in the Industry®, Shari Bayer has a special show with Jean-Georges Vongerichten -- acclaimed chef, restaurateur, and author, from their recent live audience event at the James Beard Foundation's Platform by JBF, which took place on Sunday, April 14th in NYC. Their one-on-one conversation centers around Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World, which Jean-Georges in a contributor to; diving into a range of topics from Chefwise which encompass matters applicable both in and out of the kitchen. Known for launching such city-defining restaurants such as his first, JoJo on the Upper East Side, flagship Jean-Georges at Columbus Circle and Tin Building at The Seaport, today Jean-Georges is responsible for the operation and success of over 60 restaurants worldwide. In addition to her latest book and hosting this podcast, All in the Industry, Shari is the founder of New York City–based Bayer Public Relations, which recently celebrated its 20th year. We're happy to share this exclusive event talk with you today. Many thanks to Jean--Georges, James Beard Foundation's CEO Clare Reichenbach who hosted our event, Phaidon, and Posman Books, who supplied Chefwise copies for our book signing, and teams! And many thanks to all who joined us! In addition, today's show features Shari's PR tip to read books, and Solo Dining experience at Four Twenty Five, a new seasonally driven restaurant by Jean-Georges in NYC, with Chef Jonathan Benno.  ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon). #chefwisebook **Photo Courtesy of Heather Willensky. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Today, I'm talking to my good friend and serial entrepreneur Aaron Chamberlin. Aaron is a well known chef here in the Phoenix area who has owned a number of restaurants, including Saint Francis, Taco Chelo, and Phoenix Public Market, diversified across industries, and achieved success in a field notorious for its extraordinary challenges.  In our conversation, Aaron shares lessons from his 37 years in the restaurant business. You'll hear the story of how he honed his skills under Jean-Georges Vongerichten, why it's so common for “successful” restaurants to barely turn a profit, and the hard lessons he learned that helped him experience remarkable growth, personally and professionally, since 2018.  Key takeaways: How Aaron discovered his passion for cooking and survived 70+ hour weeks while earning very little money in New York City. What inspired Aaron to open Saint Francis in his home state of Arizona, why the business was an immediate public success, and what drove him to sell it.  How Aaron shifted his mindset as he opened Taco Chelo and the Phoenix Public Market to improve his profit margins and his growth. What Aaron has done to diversify his investing, share his passion with his family, and weather the storms along the way.  More interview resources can be found on the episode page: https://www.bayntree.com/87 Interview Resources: Watch Episode on YouTube Aaron Chamberlin on LinkedIn | Instagram | Facebook  Taco Chelo Taco Chelo on Instagram | Facebook Phoenix Public Market Cafe Tempe Public Market Cafe Ghost Ranch Michel Richard Jean-Georges Vongerichten Daniel Boulud Restaurant DANIEL La Grande Orange Grocery Robert Lynn Craig DeMarco Postino Chelsea's Kitchen Radio Milano Gennaro Garcia Fife Symington Scott Barker Copperstate Farms

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today on the show we have Simon Kim in the studio. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon's rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him. MORE WITH SIMON KIM:Famed NYC Office Tower Lures Michelin-starred Chef [NY Post]Simon Kim Wants Coqodaq to Be the Champion of Fried Chicken [Observer]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on our episode #383 of All in the Industry®, Shari Bayer is on-location in London, England with her guest Jeremy Chan, chef and co-founder of Ikoyi, a two Michelin-starred restaurant, which he opened with his best friend, Iré Hassan-Odukale, in London in 2017. Known for its original, flavor-driven cuisine, inspired by Jeremy's childhood in Hong Kong, Ikoyi was named the One to Watch by The World's 50 Best Restaurants in 2021, and then earned the No. 35 spot on The World's 50 Best Restaurants list in 2023. Jeremy's book, Ikoyi: A Journey Through Bold Heat with Recipes was published in Spring 2023 by Phaidon, and he is also a contributor to Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook). Today's show also features Shari's PR tip to be hungry for knowledge; Industry News on The Chef Conference, taking place in Philadelphia from April 12-15; and Shari's upcoming event with Chef Jean-Georges Vongerichten at Platform by JBF at Pier 57 in NYC on Sunday, April 14 at 11AM -- a conversation of inspiration and advice, in and out of the kitchen, related to topics in Chefwise, which Jean-Georges is a contributor to. Tickets are available at platformbyjbf.org. Our show closes out with Shari's Solo Dining experience at Ikoyi.  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Today is JG day, and we are thrilled! Jean-Georges Vongerichten is the man behind his eponymous Midtown restaurant as well as some of the most influential dining in the canon of American gastronomy: Spice Market, JoJo, 66, Vong, Matsugen, the Tin Building. When JG stopped by the studio on Monday,, we didn't have a detailed plan for our talk. We wanted to go back in time, mostly, but also to talk about how the guy stays fresh when operating restaurants in over 16 countries. We discuss the drive to earn back a third Michelin star at the flagship, and where he likes to dine out for inspiration. We also talk about how JG travels, creates signature dishes, and remains one of the strongest voices in food—without doing much press at all. Plus, we talk about Wendy's. What a joy it was having Jean-Georges in the studio, and we hope you enjoy the conversation.Also on the show, Aliza and Matt talk about three things they are feeling right now, including Sri Lankan milk tea from Kola Goodies, Westholme Australian Wagyu, and Potluck gochujang. Plus, Manischewitz debuts a new look, and don't sleep on Raisinets. Lastly, Koreaworld NYC events are coming up! April 23 at Rizzoli Bookstore, with an April 24 launch party at Seoul Salon. In Los Angeles, May 3 at the Butcher, the Baker, the Cappuccino Maker. Check out the full Koreaworld world tour schedule. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM JEAN-GEORGES VONGERICHTEN: The Fifth Season [NY Mag]Jean-Georges Celebrates 50 years of Culinary Excellence [Today]Can Dried Fruit Get a Facelift? [TASTE]

Step into the world of gastronomic pioneers crafting the future of food, plate by plate. In this episode of Chef AF, I recently sat down with the celebrated Chef Angelo Sosa. Known for his bold flavors and innovative approach to Asian cuisine, Sosa takes us on a gastronomic voyage that marries his rich heritage with the vibrant tapestry of Asian street food culture.Chef Sosa, with over 25 years of experience, has journeyed from the prestigious kitchens of Europe to the bustling street food stalls of Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo's culinary roots are as diverse as his cooking. Under the tutelage of culinary giants like Jean-Georges Vongerichten and alongside his Tía Carmen's traditional teachings, Sosa has cultivated a unique culinary philosophy that emphasizes the trinity of flavors: sweet, sour, and salty.Our conversation delves into Sosa's latest ventures, Tía Carmen and Kembara, located at the luxurious JW Marriott Phoenix Desert Ridge Resort & Spa. Tía Carmen pays homage to his aunt, blending the local flavors of the Southwest with a modern twist, while Kembara takes inspiration from Sosa's travels across Asia, promising an authentic street food experience.Throughout the interview, Sosa's passion for mentorship shines through. He speaks to the importance of humility and hunger in the kitchen, values instilled in him by mentors like Jean-Georges and Alain Ducasse. It's this foundation that has propelled Sosa to not only achieve personal success but to also invest in the next generation of chefs.Sosa also touches on the significance of sustainability and local sourcing in his restaurants, highlighting his commitment to the planet and the communities he serves. His dedication to crafting dishes that are both innovative and respectful of tradition is evident as he discusses the creative process behind his menus, which are designed to evoke emotion and tell a story.As our conversation winds down, Sosa offers a glimpse into the future, teasing upcoming projects and reflecting on the ever-evolving culinary landscape. His vision for his restaurants is clear: to provide a portal to new worlds through food, inviting guests to embark on unforgettable journeys.For those seeking a culinary experience that transcends the ordinary, Chef Angelo Sosa's creations promise just that. Whether it's the nuanced flavors of Kembara or the southwestern flair of Tía Carmen, Sosa's cooking is a testament to the power of food to connect, transform, and inspire.Tune in to Chef AF for the full interview with Chef Angelo Sosa, where food meets art, culture, and passion. It's a conversation that will leave you hungry for more, both literally and metaphorically.As a food journalist and avid foodie, my chat with Chef Angelo Sosa was more than just an interview; it was a journey through the senses, a lesson in culinary excellence, and a reminder of the beauty that lies in the stories behind the dishes we love. Sosa's dedication to his craft, his mentors, and his heritage is a recipe for success that continues to inspire food enthusiasts around the world.

Welcome to your guide to the savory stories behind the chefs who are redefining dining, one dish at a time. In our latest episode of Chef AF, I had the pleasure of sitting down with none other than Dan Kluger, whose groundbreaking approach to seasonal and sustainable cooking has cemented his status as a vanguard of New York City's dining scene. Kluger, a James Beard Award-winning chef, shares his journey from learning under renowned chefs to opening his acclaimed restaurants, including the beloved Loring Place and the innovative Greywind.A Chef's Journey: From Learning to Leading in NYCDan Kluger's story is one of passion, creativity, and an unwavering commitment to showcasing local, seasonal ingredients. His culinary philosophy, deeply rooted in the rhythms of nature, transforms simple dishes into vibrant, flavor-packed creations. During the interview, Kluger recounts his early days in the industry, working under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, and how these experiences shaped his approach to cooking and restaurant management.Greywind: A Culinary Gem in Hudson YardsIn our chat, Dan unveils the inspiration behind Greywind, his latest contribution to New York's vibrant dining scene. Nestled in Hudson Yards, Greywind marries the rustic beauty of the Hudson Valley with urban sophistication, a reflection of Dan's vision to create a dining experience that's as enriching as it is delicious. He also gives us a sneak peek into Spygold and The Bakery at Greywind, each a unique facet of his culinary empire, showcasing his commitment to innovation and excellence.GreywindWashington Squares: Reinventing Pizza with PurposeOur conversation took a delightful turn as Dan recounted the birth of Washington Squares. What started as a pivot during the pandemic became a beloved pizza destination, known for its soul-satisfying Grandma-style pies. Dan's story of adaptation and resilience resonates with anyone looking to make a positive impact, no matter the circumstances.The Chef's Counter: An Exclusive InvitationLooking ahead, Dan shares his excitement for the upcoming Chef's Counter at Greywind, an intimate setting where diners will be treated to a tasting menu that promises an unforgettable culinary journey. His passion for creating a dining experience that both challenges and delights is evident as he talks about this next adventure.Dan Kluger, Greywind | Photo Credit Evan SungDan Kluger: Crafting New York's Culinary NarrativeAs your host on Chef AF, I aim to bring you closer to the chefs shaping our food culture. Dan Kluger's episode is a compelling story of innovation, sustainability, and the magic of New York City's food scene. His dedication to celebrating local, seasonal ingredients not only defines his cuisine but also tells the larger story of what it means to dine in this great city.On Chef AF we continue to explore the culinary world through the eyes of those who are changing it one plate at a time. Dan Kluger's journey from the farm to the forefront of New York's culinary scene reminds us of food's power to connect, inspire, and transform.

Today on our episode #378 of All in the Industry®, Shari Bayer is on-location in Phoenix, AZ with Angelo Sosa, executive chef of Tia Carmen and Kembara restaurants at the JW Marriott Phoenix Desert Ridge Resort & Spa. Angelo is a chef, restaurateur and author of Dominican and Italian descent, who spent years working under world-class chefs and restaurateurs, including Alain Ducasse, Jean-Georges Vongerichten, Stephen Starr, and Masaharu Morimoto. He is known for his bold cooking rooted in Asian flavors and techniques, bringing over 25 years of experience that has taken him from three-star kitchens in Europe to street food stalls in Thailand. In 2010, Angelo competed on season 7 of Bravo's hit show, "Top Chef," and later, "Top Chef All-Stars," quickly becoming a fan favorite. Many thanks to Angelo and the entire team at JW Desert Ridge for the warm welcome and hospitality! Today's show also features Shari's PR tip to take care of your people; Industry News on menu trends that define dining right now, via The New York Times; and Shari's Solo Dining experience at Lutece, a styish, cozy bistro from chef/partner Matt Conroy and pastry chef Isabel Coss in Georgetown, Washington DC.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

We're thrilled to finally have Angelo Sosa on the show. Angelo is one of the most talented chefs we've gotten to know, and he's currently the chef at two really great restaurants in Phoenix: Tia Carmen and Kembara. Angelo was also the runner up on Top Chef and has worked with some of the biggest names in the game, including Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. On this episode we talk about Angelo's TV past and dig into his passion for Asian cuisine, including his deeply creative work with Thai, Vietnamese, and Chinese flavors and techniques at his latest opening, Kembara. We really loved catching up with Angelo and hope you enjoy this conversation.Also on the show, Matt gives his highlights from a recent trip to Phoenix. Stops include: Unos Tacos y Birria, Tacos Chiwas, the greatness of Monsoon Market, Wagyu beef rendang at Kembara, and Pizzeria Bianco.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM ANGELO SOSA:Angelo Sosa's Kembara Is a Love Letter to His Asian Travels [Forbes]Must-Try Restaurants in Phoenix with Angelo Sosa [A Taste of AZ]This Is TASTE 251: Dale Talde [TASTE]

Our guest is Victor Rivera who is the Head Chef at The Bazaar by Jose Andres in New York City. Before Victor became the Head Chef at The Bazaar, he cooked Japanese food in notable restaurants, including Masa in New York City, which has 3 Michelin stars. Also, he has a very strong culinary background in French with his experiences at top restaurants such as Jean-Georges Vongerichten's Edition and Le Bernardin. At the Bazaar in New York City, Victor uniquely incorporates traditional Spanish cuisine and Japanese cuisine in the style of Spanish tapas. He marries the seemingly opposite food cultures seamlessly and creates synergies. In this episode, we will discuss how Victor got into cooking and in particular Japanese cuisine, what is special about Japanese food for him, the unique concept of marrying Spanish and Japanese cuisine, how Victor executes it so well, and much, much more!!! *** THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. So if you can, please donate through reliable organizations including: The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　 The Ishikawa Sake Brewers Association https://www.ishikawa-sake.jp/index.php　(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf) Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

In this episode Hannah is joined by Dylan Grace Essertier. She is a seasoned editor, coach, and speaker based in Brooklyn, New York. Dylan's writing has appeared in Vogue, WSJ Magazine, Condé Nast Traveler, Travel + Leisure, InStyle, Coveteur, Domino Magazine, Harper's Bazaar Art, Architectural Digest, Tasting Table, Bustle, Fathom, Barron's, and Global Citizen, among other top publications. Previously, Dylan worked as the Features Editor for Savoir Flair, the Middle East's largest English online fashion and lifestyle publication, where she oversaw Savoir Flair's culture category, traveling the world to report on the latest hospitality trends as well as conducting interviews with key designers and fashion personalities, including Carolina Herrera, Mario Testino, Diane Von Fürstenberg, Jean-Georges Vongerichten, and more. This episode is all about her journey to creating her company: Dylan Grace Co, travel journalism, what lights her up and pivoting your career. Where to find Dylan @dylangraceco @dylangracetravels Website and Coaching Offerings Where to find Women & the Wilderness @womenandthewildernesspodcast Connect with Hannah; @hannahrheaume  Connect with Bradee; @ponytail_onatrail womenandthewilderness.com Facebook Group

On this episode of Let's Be Blunt, Montel talks with Michelin Star Chef David Yusefzadeh. David was diagnosed with Crohn's Disease in 2011 and has been utilizing cannabis to allow him to function in his everyday life. He is a Michelin Star Chef and food designer who spent the majority of his career working eighty hours a week in fine dining restaurants and hotels around the world.  Jean-Georges Vongerichten, Mario Batali and Richard Ekkebus are just a few of the chefs that he has spent time with professionally.  He is currently the CEO and Founder of Plant Jam, a cannabis edibles company based in Massachusetts.

Chef Preston Clark is the Executive Chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure's 3 locations including Soho, NYC, Miami, and the recently opened Chicago location. Known for his emphasis on bold flavors, beautiful presentation and fresh ingredients, Chef Preston Clark has been honing his culinary skills since he was a child. Son of Patrick Clark, the late beloved James Beard Award winning chef who is credited with giving us what was called new American Cuisine, Clark grew up in the kitchen. After earning his Bachelor's degree from the Culinary Institute of America in 2002, Clark went on to work with some of the country's top chefs, including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco. He took his cooking experience to California in 2011, where he opened El Paseo with Sammy Hagar and Tyler Florence. The restaurant earned a spot on the San Francisco Chronicle's list of Top Ten New Restaurants and Clark was honored as a Rising Star Chef for putting El Paseo on the California restaurant map. The restaurant was named one of the Top 10 best new restaurants 2011, Top 100 in San Francisco and Clark was also nominated for the James Beard Rising Star Award. Riding a wave of awards and accolades, Chef Preston Clark returned to the East Coast as Executive Chef of Resto and sister restaurant, The Cannibal. After successfully running 2 New York City kitchens, Chef Clark was asked to take up his current position as the Executive Chef of Lure Fishbar where he would follow in his father's footsteps of running a New York City Dining institution – Patrick Clark was Executive Chef of the Odeon and Tavern on the Green. Lure, as it's called in the neighborhood, has been a New York institution in the heart of Soho for the past 17 years. Chef Clark has been at the helm for the past 7 years.Subscribe to the MenuMasters YouTube channel for more culinary inspiration https://www.youtube.com/@menumastersawards. Get more info on MenuMasters Awards at https://menumastersevent.com/

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer is on-location with chef Jean-Georges Vongerichten at the Tin Building by Jean-Georges, his sprawling culinary destination in lower Manhattan's historic Seaport. Jean-Georges is one of the world's most famous chefs, whose skills extend far beyond the kitchen. A savvy businessman and restaurateur, he is responsible for the operation and success of 60 restaurants worldwide, including his flagship Jean-Georges in New York City, which has two Michelin stars and four stars from The New York Times. Jean-Georges is involved in every aspect of his restaurants – the concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. He has also published several award-winning cookbooks, has made numerous TV appearances, and is a contributing chef to Shari's upcoming book, CHEFWISE, Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023). Today's show also features Shari's PR tip to aim for the epic; Industry News Discussion on the new Crypto Culinary Club - a collection of 10,000 different chef styled NFTs; plus, Shari's flashback Solo Dining experience from 2019 at Market by Jean-Georges at the W Hotel & Residences in Doha, Qatar.Image Courtesy of Jean-Georges Vongerichten - photo credit: Francesco TonelliListen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Gregory Gourdet has had quite the year: HIs new restaurant Kann opened in Portland, Oregon; his cookbook Everyone's Table won a James Beard Foundation Award, and Kann was named the best new restaurant in the nation by Esquire. While in New York City last month to attend Esquire's celebration, Gregory swung by Andrew's Brooklyn apartment for a free-ranging conversation about his long and winding path to the professional kitchen, his years working with Jean-Georges Vongerichten, his hard-won sobriety, and how a Top Chef challenge helped him conceptualize Kann. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Dan Kluger took a very different route to pizza making. A classically trained chef who has worked with NYC legends like Danny Meyer, Tom Colicchio, Floyd Cardoz and Jean-Georges Vongerichten, he started Washington Squares as an answer to COVID restrictions, when his restaurant - Loring Place - was shuttered. Now the grandma-style squares are available all of the time from the basement kitchen; even on Goldbelly for nationwide shipping.

On this episode I chat with Josh Sharkey. Josh Sharkey is the founder and CEO of meez, the recipe tool for professional chefs. He is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry at restaurants like Oceana, Tabla, Bouley and Cafe Gray. After more than a decade cooking in Michelin-starred kitchens, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following more than two years of development. Since then, meez has partnered with renowned groups and concepts, including José Andrés' ThinkFoodGroup, Jean-Georges Restaurants by Jean-Georges Vongerichten, fast-casual favorite Mulberry & Vine, and local staple BKLYN Larder. During the pandemic, Josh used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds supporting restaurant relief. In 2021, the Institute of Culinary Education (ICE) became the first culinary school to be powered by meez. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. We talk about startups, funding, the importance of recipes, accessibility of tech in the food industry, food tech and much more.  Link to meez: https://www.getmeez.com?utm_source=podcast&utm_medium=linecook Link to Josh's socials: https://www.instagram.com/joshlsharkey/ https://www.instagram.com/getmeez/ https://www.linkedin.com/company/getmeez/ https://www.linkedin.com/in/joshua-sharkey-406965b/ Check out the Line Cook Thoughts newsletter at linecookthoughts.com

Hong Thaimee is a chef, entrepreneur, and philanthropist who has served as a global ambassador for Thai cuisine and culture for nearly a decade and the owner of Thaimee Love, a thai restaurant in NYC. In this episode, we dive deeper into her story and her journey of making it NYC as a chef. Other topics include: Why Hong moved to NYC from Thailand to pursue her dream: opening up about the struggles and challenges throughout her journey  Her love for Thai culture and serving people and how she incorporates that as a chef How she picks herself back up after burnout and experiencing lows in her business  The power of resilience and belief in "if there's a will there's a way" Being a student of life Story about unfortunate experience in her restaurant: customers and disrespect Advice on cooking during the holidays: keeping it simple and respecting yourself first Feel free to leave a positive review on Apple Podcasts and Spotify if you enjoyed this episode and be sure to share this with a friend! You can also email any questions or feedback to thecityconfessions@gmail.com ABOUT HONG THAIMEE:  Originally from Chiang Mai, Thailand, Hong Thaimee is a chef, entrepreneur, and philanthropist who has served as a global ambassador for Thai cuisine and culture for nearly a decade. After successful careers as both a model and business executive in Bangkok, Hong felt drawn to pursue a more personally meaningful path. Armed with drive, a Master's Degree in business, but little professional kitchen experience, Hong set off for New York City with the goal of sharing her love for Thai food with the world. She used her tenacity to secure cooking jobs at Jean-Georges Vongerichten's acclaimed Spice Market and Perry Street restaurants, where she spent several years mastering classic technique. Hong went on to open Thaimee Box and Thaimee Magic, fast-casual concepts serving her signature style of Thai cooking. In the Fall of 2020, Hong debuted her latest venture, Thaimee Love.  After a successful pop-up restaurant to trial the concept, her permanent new restaurant, Thaimee Love opened in October 2021, in New York's W Houston Street, specializing in “Baan Baan” cuisine, replicating the comforting, home-style Northern Thai dishes. https://www.hongthaimee.com/ https://www.instagram.com/hongthaimee/ --- Support this podcast: https://anchor.fm/thecityconfessions/support

“I don't know that they touch Gordon Ramsay or Jean-Georges [Vongerichten] as much as they love to hug and touch me.” Learn more about your ad choices. Visit podcastchoices.com/adchoices

Celebrity chef Michael Symon is coming back to Vegas, as his Mabel's BBQ will return to the Palms Casino Resort. Symon shares what the renewed Mabel's will look like, as well as the future of Sarah's the speakeasy behind the main restaurant. Rick Moonen is back in the co-host chair (actually a couch on his patio) to recount cooking for the VIP suites at the BTS concerts. Al plays his conversation with Jean-Georges Vongerichten - including how a cutting-edge French chef decided to open a steakhouse in Las Vegas. And Rich opens detailed discussions of In 'N Out Burger French fries and perhaps the single most subjective order at any coffee shop: eggs over medium. Learn more about your ad choices. Visit megaphone.fm/adchoices

Business Interruption GroupJohn HoughtalingJohn is leading Business Interruption Group, (BIG) a nonprofit advocacy group comprised of leaders in the industry, including Tim Tompkins president of the Times Square Alliance and Chef Wolfgang Puck, Daniel Boulud, Jean-Georges Vongerichten, and more to bring awareness and justice to hundreds of thousands of American restaurants, nonprofits, and retailers against business interruption claims that are being wrongfully denied by insurance companies. More information about BIG can be found at https://werbig.org/. James Beard Award Winner Jennifer English and Food & Beverage Magazine Publisher Michael Politz____________________________________________________Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of:Food & Beverage Magazine's Guide to Restaurant Successhttps://www.amazon.com/dp/1119668964/...____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

In 2021, Karen founded her second company, Suite Solutions by Karen, LLC. After several years running a Divorce Consulting business (The Divorcierge®), Karen decided she preferred ‘the business of the business.'   Using her experience and learnings from her first entrepreneurial venture, she now helps other Solopreneurs and small business owners grow and scale their businesses. Karen helps business owners get more time and mental space to focus on their high-impact work.   In addition to her own businesses, Karen's background includes work in computer programming, marketing for IBM, restaurant event management for Union Square Hospitality and Jean-Georges Vongerichten. Karen's education includes a B.S.B.A. from Boston University, a M.B.A. from Columbia Business School, Martha Beck Life Coach and iPEC Coach Certification (CPC®). Karen is also a CDC® Certified Divorce Coach.   Karen's articles have been featured in the Huffington Post, Thrive Global, Medium, YourTango.com, NextTribe.com, RevolutionGray.com, and BetterAfter50. She has also been profiled in the NY Post, Financial Times and UK's Daily Mail and has been a Contributing Writer to Divorced Girl Smiling and Worthy.com.   ---   Critical Mass Business Talk Show is Orange County's longest-running business talk show, focused on offering value and insight to middle-market business leaders in the OC and beyond. Hosted by Ric Franzi, business partner at Renaissance Executive Forums Orange County.   This edition of Critical Mass Business Talk Show is proudly supported by Gottlieb, Rackman & Reisman, P.C. GRR provides legal advice and guidance on all aspects of intellectual property law including patents, trademarks, and copyrights. Learn more at GRR.com.

Greg Dyro and Tom Burka interview the Emmy Award winning writer and producer Tom Caltabiano. We talk to Tom about his time on the 1990's hit show "Everybody Loves Raymond"  His experience in the writers room and his friendship with Ray Romano. We also hear about his extensive photographic documentation of the show and how he saved priceless written and visual artifacts from the show. Check out his instagram Everybody Loves Raymond 360 Listen to his thoughts on Television writing from "I Love Lucy"  to working in the writers room of  "Everybody Loves Raymond". We also talk about the sudden explosion of incredible quality streaming content seemingly everywhere. We also find out how Tom is connected to  Mr. Clown and that viral sensation from Pink Fong the Baby Shark Song.  And watch this Mr. Clown video to find out what we are talking about.Mr. Clown's Wild Trike Ride!The Adventures of Mr. Clown is a children's educational and entertainment company focused on helping children overcome the “Word Gap” so they can ultimately achieve success in life. It's the only children's edutainment company focused on this very critical issue.https://www.youtube.com/user/AdventuresOfMrClownAbout Tom Caltabiano:He began performing stand-up in such venues as The Original Improv, The Comedy Cellar, Stand-Up NY, and Catch A Rising Star, and appeared on TV shows such as HBO Comedy Showcase. During this time, Caltabiano met fellow stand-up comedian Ray Romano, and frequently toured with him as Romano's opening act. Caltabiano eventually relocated to Los Angeles, and was a writer on Everybody Loves Raymond for the duration of the series (1996-2005). As a co-executive producer of Everybody Loves Raymond, he won two Emmys when the show was awarded Outstanding Comedy Series in 2003 and 2005. Caltabiano wrote for Romano when he hosted Saturday Night Live (1999, 2003)....Caltabiano is also a photographer. His photos have appeared in publications such as TV Guide, Variety, The Los Angeles Times, and The Hollywood Reporter. He appeared as a photographer in the Everybody Loves Raymond episode Robert's Wedding, Part II. The photos he took during the filming were used in a montage at the end of that episode. He took over 30,000 behind-the-scenes photos during his nine years on Everybody Loves Raymond, and a book of these photos-Everybody Loves Raymond: Our Family Album-was published by Simon & Schuster in 2004. His location photos are also featured in the companion cookbook for PBS's The Kimchi Chronicles, in which Marja Vongerichten and three-star Michelin chef Jean-Georges Vongerichten give viewers an insider's look at Korea as they travel the country and experience its authentic flavors and cultural traditions.Podcast music:Intro and ending music Kamihamiha! - Alien Warfare Stems by Kamihamiha (c) copyright 2020 Licensed under a Creative Commons Attribution Noncommercial  (3.0) license. http://dig.ccmixter.org/files/Kamihamiha/60882extra musichttps://pixabay.com/https://cdn.pixabay.com/download/audio/2020/10/26/audio_f906b5e5f1.mp3per Creative Commons Attribution Noncommercial  (3.0) license.Podcast ©2021 King Dyro ProductionsMovie Reviews and Serious Nonsense is a King Dyro Production

Preston Clark, the son of the James Beard award-winning and one of the most influential and renowned African America chefs in the culinary arts, the late Patrick Clark, is an accomplished chef and rising star in his own right. His father was the opening chef of Keith McNally's Odeon Restaurant, and later helmed McNally's Café Luxembourg and Tavern on the Green. So it did not come as any surprise that Preston would follow in his footsteps.Brooklyn-born and the eldest of five children, Preston's upbringing was very food-centric. His parents met in culinary school and his mom, Lynette, involved the children preparing the weeknight family dinners while his dad was working in the restaurant. Sundays were special family affairs with church followed by Sunday dinners where everyone was involved in the cooking. Around the age of 10, Preston began accompanying his father to work. Through his father, who learned from his father who was a chef before him, cooking with passion and work ethic was a way of life. Sadly, when Preston was 16 years old, his father passed away.Not to be derailed from his culinary journey, Preston graduated from the Culinary Institute of America in 2002 before working for some of the top chefs in the country including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco. In 2011, he opened El Paseo with Sammy Hagar and Tyler Florence, that landed on the San Francisco Chronicle's "Top Ten New Restaurants 2011", "Top 100" in San Francisco lists and Preston being honored as a "Rising Star Chef", along with being a semifinalist for the James Beard Rising Star Award.A few years after returning to New York City, with accomplishments earned, Preston landed the Executive Chef position with Mercer Street Hospitality's Lure Fishbar, a neighborhood institution in the heart of Soho, where he continues to hone his craft today as well as being responsible for the other two locations in Miami, and the recently opened Chicago location. He is known for his emphasis on bold flavors, beautiful presentation and fresh ingredients.In this episode, Preston and host Brad Johnson discuss his parent's influence and particularly his father's culinary influence, family values and life growing up, his passion for making and sharing delicious food with people, his love of music, and thoughts about keys to success. His pedigreed culinary background opened the door to opportunity, but his ability to persevere, be disciplined, and accomplish are evident in his journey where performance is judged on a daily basis. Join us! * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Chef Gregory Gourdet is the culinary mastermind from Portland, OR, who is currently opening his first restaurant, Kann. The project is inspired by his Haitian heritage and will bring the cuisine into the American spotlight at this wood fired concept, opening in early 2022. The restaurant aims to be a safe, diverse and equitable workplace for all. Gourdet spent 10 years as Executive Chef and Culinary Director for Departure Restaurant + Lounge, where he paired local ingredients with the bold flavors of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. A native New Yorker, Gourdet honed his culinary skills within celebrity chef Jean-Georges Vongerichten's restaurant empire. In 2013, he was named Chef of the Year by the Oregon Department of Agriculture and was Eater Portland's Chef of the Year in 2014. In 2015, he earned runner up in Bravo's Top Chef Season 12. He was thrice named a semifinalist by the James Beard Foundation for Best Chef: Northwest and was a finalist for the award in 2020. He was a finalist on Top Chef: All Stars Season 17 and was a judge on 2021's Top Chef: Portland.His first cookbook, Everyone's Table: Global Recipes for Modern Health, was released in May 2021 and is the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller.

What makes a luxury hotel a luxury hotel? We find out how all the components fit together. Huge show whch we have split into two parts. Part one features Manuel Martinez, General Manager; world renowned chef Chef Jean-Georges Vongerichten and  Andrew Jeffries, Director of Sales & Marketing

What makes a luxury hotel a luxury hotel? We find out how all the components fit together. Part two features Manuel Martinez, General Manager;  Patrick Sewell, Director of Hospitality Operations; Isabelle Hogan, Chef Concierge. Listen to part one for world renowned chef  Chef Jean-Georges Vongerichten and Andrew Jeffries, Director of Sales & Marketing;

What makes a luxury hotel a luxury hotel? We find out how all the components fit together. Huge show whch we have split into two parts. Part one features Manuel Martinez, General Manager; world renowned chef Chef Jean-Georges Vongerichten and  Andrew Jeffries, Director of Sales & Marketing.

What makes a luxury hotel a luxury hotel? We find out how all the components fit together. Part two features Manuel Martinez, General Manager;  Patrick Sewell, Director of Hospitality Operations; Isabelle Hogan, Chef Concierge. Listen to part one for world renowned chef  Chef Jean-Georges Vongerichten and Andrew Jeffries, Director of Sales & Marketing

On today's episode of All in the Industry®, Shari Bayer goes on location at Il Buco Alimentari e Vineria in Noho, NYC, to chat with its Executive Chef Justin Smillie. After attending the Culinary Institute of America, Justin secured a position at Jean-Georges Vongerichten's Mercer Kitchen, followed by posts at Danny Meyer's Gramercy Tavern and Jonathan Waxman's Washington Park, where he fell in love with the bold flavors and rustic techniques. After working with Daniel Silverman on the opening of The Standard in New York, as well as other Andre Balaz properties, he was introduced to Il Buco’s owner Donna Lennard, who tapped him as Executive Chef of Italian trattoria Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, Justin collaborated with Stephen Starr on Upland in NYC, and later a Miami outpost, before returning to il Buco in 2020. He and Donna have recently launched Smillie Pizza in an ode to Justin's Cali-talian background and style of cooking. His first book, “Slow Fires: Mastering New Ways to Braise, Roast, and Grill," was released by Clarkson Potter in 2015. Today's show also features Shari's PR tip to find your style; Speed Round; Industry News discussion on Batlthazar's reopening in NYC; plus, Shari's Solo Dining experience at Xilonen in Greenpoint, Brooklyn, NYC.  REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today!Image courtesy of Justin Smillie.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

A panel of cannabis experts for a discussion of legal recreational cannabis use, its impact on resort destinations, and opportunities for New Jersey hospitality and tourism business. Special focus will be given to destination marketing, and the intersection of cannabis with agritourism and food and beverage tourism.This event is presented by the Lloyd D. Levenson Institute of Gaming, Hospitality, School of Business Stockton University in partnership with the Greater Atlantic City Chamber and Stockton University Cannabis Studies program.Panelists Include:Brian Applegarth, Founder - Cannabis Trail and Chairperson of the CalTravel Cannabis CommitteeBrian Applegarth is a cannabis tourism subject matter expert, educator, and international speaker on the topic. He’s inspired by building bridges between the travel and cannabis industries and works to steward a model that goes beyond consumption. Brian believes that the California cannabis tourism experience must include culture, history, and storytelling of the medical cannabis movement.Brian is a board member of the 420 Archive and California Travel Association, Chairs the CalTravel Cannabis Committee and is a member of the Sonoma County Tourism Marketing Committee. Brian is also a cannabis historian. Inspired by iconic cannabis pioneers and social justice movements that fueled the robust industry of today, Brian brings a unique perspective and immense passion to his work. Brian Applegarth represents tourism and hospitality possibilities that may be available in the future. Simply, CA has accepted cannabis for several years now (almost decades and it is part of their culture) and Brian has experience with many different types of hospitality/cannabis tourism opportunities. He also has plenty of data about cannabis tourism/hospitality. Rob Mejia, Adjunct Faculty, Cannabis Studies Minor – Stockton UniversityPresident, Our Community Harvest: A Cannabis Education CompanyRob Mejia is the author of multiple books written explicitly to introduce adults to cannabis and the cannabis industry. The Essential Cannabis Book: A Field Guide for the Curious and The Essential Cannabis Journal: Personal Notes from the Field (Cedar Lane Press 2018, 2019) provide researched information about cannabis with an authentic, engaging narrative and real-world examples that demystifies the plant, explains the science, and examines the stigma and social and racial justice issues surrounding cannabis. His expertise in cannabis extends to cooking with cannabis as Rob has produced and hosted a number of edibles events and meals. He also registered two national cannabis trademarks -California Homegrowers Association® and Our Community Harvest: A Cannabis Education Company®- and represents two cannabis artists (Pat Ryan and Laurence Cherniak) via the website www.CannabisArtAndDesign. Cintia Morales, Co-Founder and Director of Education - Higher Ed. Hemp ToursCintia Morales is the Co-Founder and Director of Education for Higher Ed. Hemp Tours, an Austin based hemp advising company dedicated to bridging the gap in cannabis knowledge between consumer and retailer through unique experiences. Also, she is the ESL Program Director for ACES Language School, located in Austin, TX. She has taught English, as well as a variety of subjects, to both young and adult students from all over the world. She has been a world traveler instructor with a passion for education and developing curriculum and programs for more than 15 years. She is dedicated to assist English language learners adapting to life in the United States.Cintia Morales operates in TX where there is only a fledgling, very limited medical cannabis program and no legal adult use. Despite this, Cintia’s company has figured out ways to participate in the cannabis tourism industry and promote cannabis education. This may be a first step that Atlantic City wants to take. David Yusefzadeh, MA based Chef and Food DesignerDavid Yusefzadeh is a chef and food designer based in Boston, Massachusetts. He spent the majority of his career working in fine dining restaurants and hotels around the world. Jean-Georges Vongerichten, Mario Batali and Richard Ekkebus are just a few of the chefs that David has spent time with professionally. He is currently CEO/Founder of Cloud Creamery, a cannabis ice cream company based in Boston. David was diagnosed with Crohn's Disease in 2011 and has been using Cannabis to allow him to function in his everyday life. https://www.cloudcreamery.co/ https://www.eatsacrilicious.com/events/

As we kick off with 2021, there’s a long road ahead of us. Larry Korman – design and travel extraordinaire – joins the show to share why he’s optimistic about the industry, and what you can do to keep innovating.  AKA offers weekly and monthly stays in studio and one to two bedroom residences in beautiful buildings with personalised support. They have locations in NYC, Philadelphia, Washington DC, London and LA. It’s a division of Korman Communities, a four generation family-run real estate business since 1909 and pioneer of the furnished suite concept in 1966. I love Larry’s bullish energy, and his insatiable desire to build a great team. Tune in as we explore value propositions, innovating remotely, digital partnerships, humanising experiences and how AKA succeeds by looking at things 3-dimensionally.  Links: https://www.stayaka.com/ (AKA): https://www.stayaka.com/ (https://www.stayaka.com/)  https://www.technogym.com/ (Technogym): https://www.technogym.com/ (https://www.technogym.com/)  https://twitter.com/wolfgangpuck (Wolfgang Puck): https://twitter.com/wolfgangpuck (https://twitter.com/wolfgangpuck)  https://www.hospitalitymavericks.com/podcast/episode/2dd4b48f/84-jeremiah-tower-the-father-of-american-cuisine-on-the-creative-force (#84 Jeremiah Tower, the Father of American Cuisine, on the Creative Force): https://www.hospitalitymavericks.com/podcast/episode/2dd4b48f/84-jeremiah-tower-the-father-of-american-cuisine-on-the-creative-force (https://www.hospitalitymavericks.com/podcast/episode/2dd4b48f/84-jeremiah-tower-the-father-of-american-cuisine-on-the-creative-force)  https://www.youtube.com/watch?v=WefXe-io6aw (Jeremiah Tower: The Last Magnificent): https://www.youtube.com/watch?v=WefXe-io6aw (https://www.youtube.com/watch?v=WefXe-io6aw)  https://twitter.com/jeangeorges (Jean-Georges Vongerichten): https://twitter.com/jeangeorges (https://twitter.com/jeangeorges)  https://www.stayaka.com/live-it/new-york (Live it! Program): https://www.stayaka.com/live-it/new-york (https://www.stayaka.com/live-it/new-york) https://www.karamoorwines.com/ (Karamoor Estate Wines): https://www.karamoorwines.com/ (https://www.karamoorwines.com/)  https://twitter.com/larrykorman (Larry’s Twitter): https://twitter.com/larrykorman (https://twitter.com/larrykorman)  https://www.hospitalitymavericks.com/podcast/episode/47d79bee/24-exceptional-hospitality-leadership-with-peter-avis-customer-service-and-hospitality-consultant (#24: Exceptional Hospitality Leadership With Peter Avis, Customer Service and Hospitality Consultant): https://www.hospitalitymavericks.com/podcast/episode/47d79bee/24-exceptional-hospitality-leadership-with-peter-avis-customer-service-and-hospitality-consultant (https://www.hospitalitymavericks.com/podcast/episode/47d79bee/24-exceptional-hospitality-leadership-with-peter-avis-customer-service-and-hospitality-consultant)  Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   https://www.facebook.com/groups/hospitalitygamechangers (Join the GameChanger Facebook Group): https://www.facebook.com/groups/hospitalitygamechangers (https://bit.ly/2GAvr2W) Please help us get better by filling out the feedback survey on the podcast show here: https://bit.ly/37aIm5n (https://bit.ly/37aIm5n)  This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

Amanda Freitag is a judge on Chopped, has battled Bobby Flay on Iron Chef America, and she competed for the title of America’s Next Iron Chef. When she was growing up in New Jersey, Amanda’s passion for food was fostered by everyone from her grandparents to her high school home economics teacher. They encouraged her to pursue a cooking career and to enroll at the Culinary Institute of America in Hyde Park, N.Y. After she graduated from culinary school, Amanda’s first position in a New York City kitchen was as rotissier and garde manger at Vong under the guidance of Jean-Georges Vongerichten. It was there that she was introduced to marrying French technique with Southeast Asian ingredients and flavors. In 1994, Amanda began working with Chef Diane Forley at Verbena, where she rose quickly through the ranks to become the restaurant’s chef de cuisine. Forley taught Amanda the importance of using local, organic ingredients and introduced her to the Union Square Greenmarket. During her time at Verbena, Amanda realized how much she had yet to learn about the culinary world, and in 1999 she traveled extensively through France and Italy to explore the bountiful markets and progressive restaurant scenes. While in Paris, she spent two weeks working under Chef Alain Passard at his venerable Arpège restaurant. While her time there was short, the lessons she learned were life-changing. At Arpège, Passard insisted on the freshest ingredients, so there was nothing left in the walk-in refrigerators at the end of service besides butter. This eye-opening experience helped Amanda to further develop her deep appreciation of superlative ingredients and the flavors of the Mediterranean region. Upon returning to New York, Amanda worked at some of the city’s most popular restaurants, including Cesca, where she cooked alongside Tom Valenti as his chef de cuisine and earned two stars from The New York Times. Following Cesca, Amanda accepted the position of executive chef at Gusto in the West Village, where her food was met with critical acclaim. In January 2008, Amanda took over as the executive chef at The Harrison in Tribeca. Over the three years that she helmed the kitchen, The Harrison received numerous accolades from local and national media, including a two-star review from The New York Times. Amanda’s first cookbook, The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking, was released in September 2015. When she is not in the kitchen, Amanda enjoys traveling the world and collecting restaurant menus to add to her ever-growing collection.

It’s time to cook along with this multi-award winning chef IN HIS HOME KITCHEN. In this episode, you won’t believe what secret ingredient this culinary mastermind uses to coat his shrimp.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 2 servings  INGREDIENTS For the Shrimp: 10 pieces of 21-25 count shrimp, peeled, deveined Salt and pepper 1 cup flour 4 egg whites, lightly beaten 1 cup ground corn nuts (preferably quicos brand) ¼ cup neutral oil For the Broth: 2 Tbs. olive oil 2 medium shallots, peeled, sliced thin 1-inch piece ginger, peeled sliced thin ½ lemongrass stalk, sliced thin 1 cup corn kernels ½ tsp turmeric powder Pinch cayenne 1 1/3 cups water 2 tsp salt For the Chili Oil:  ¼ cup olive oil 1 tsp Hungarian paprika 10 tsp Spanish paprika   Additional Ingredients: 3 tsp extra virgin olive oil  1 cup corn kernels 2 scallions, white and light green part only, sliced thin 1 tsp jalapeno, seeded, minced 2 tsp cilantro, med chiffonade 2 tsp fresh lime juice Sea salt/black pepper, to taste 2 tsp chives, minced Microplane lime zest  EQUIPMENT ESSENTIALS - 3 Medium bowls (for flour, egg white, and ground corn nuts) - Colander (to shake off excess mixture from shrimp) - 2 Medium sauté pans (for frying shrimp and for corn) - Paper-towel lined plate (to blot shrimp) - Medium pot (to make broth) - Blender (to puree broth) - Fine mesh strainer (to strain broth) - Ladle (to help strain broth) - Small pot (to make chili oil) - 2 bowls (for serving) For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Native New Yorker Chef Chris Cheung joins us on this episode of Food, Wine & the Culinary Mind. Owner of the delicious East Wind Snack Shops, Chef Chris tells us about growing up first generation in Chinatown, family food memories and pulling noodles on the Martha Stewart show. Chef Cheung's early days touted working along side Jean-Georges Vongerichten at Vong, the original Nobu with Morimoto Masaharu and Ruby Foo's. He later traveled extensively throughout China honing his culinary skills. This restauranteur has been featured on television many times including Chopped and Food Fight. He also formed the chefs group “Asian Food Mafia” to have a voice in the evolution of Asian cuisine.Check out the podcast socially @culinarymindcast or www.canelasf.com/podcast for more info. Don't forget to rate us if you like us.

Farmer Lee Jones from The Chef's Garden says "We are going to create a whole entire generation of gardeners because once they garden as a child and they learn how fun that is, they understand that the carrot comes from the soil and when they can go with mom and dad and harvest that and bring it in and cook it, and then eat it and realize how good it is and they have a connection with where the food's coming from and how it's grown and how much work it takes to grow it. We've got a generation of gardeners!" What we covered in this episode Farmer Lee Jones says that, with the COVID-19 pandemic, they are even more focusing on health and food safety at the farm. The current situation affected them in a grand way. Over the last 37 years,  hundred percent of their revenue has come from working directly with chefs throughout the United States and internationally.   Farmer Lee Jones explains that the farm is in an ideal location. It is situated 2.9 miles inland from Lake Erie and Lake Erie is the shallowest of all the great lakes and it's also the warmest, and the soil is all old Lake bottom.  In the early eighties, after a very devastating hailstorm that wiped out all the crops, his parents lost the farm. They started back in farmer's market. Farmer lee jones was around 20 years old at that time. They met a local Chef who educated them about growing vegetables without chemicals and told them that they would be enough Chefs in America that would support them to grow vegetables with great flavor. The second Chef was Jean Louis Paladin. He helped them to build their network with Chefs like Daniel Boulud, Thomas Keller,  Alain Ducasse, and Jean-Georges Vongerichten. Farmer Lee Jones says that what they have heard from chefs over the last 37 years is that flavor is the most important. Flavor, flavor, flavor. And that's really what they have based every decision on was the flavor, the integrity of the product, and how it's grown.   With the pandemic, The Chef's Garden pivoted their business to online orders and deliveries.  You can order a box of vegetables, herbs, and blossoms to be delivered at your doorsteps at https://www.chefs-garden.com/products/home-delivery Healthy soil = healthy plants = healthy food for people.  Link to the podcast episode on Apple Podcast   Submitted questions from podcast listeners What is the best type of farming? It is our personal belief, says Farmer Lee Jones from The Chef's Garden,  that God designed a system far superior to anything we can fake out chemically or synthetically. The way that we're farming [in the US] chemically and commercially today is much like our Western culture of medicine. Once we get sick, then a doctor prescribes medicine to treat the symptom. The method of farming that we're trying to do today is more like the Eastern culture. The Eastern culture is, get the body in balance to defend against the disease in the first place. So we have a sane healthy soil, healthy vegetables, and healthy people. We do the soil analysis based on the deficiencies that we find within the soil. Then we plant crop specific. This is what's really cool based on the deficiency we plant cover crops. Different types of plants will accept different types of energy from the sun, buckwheat, Clover, vetch, barley. We even have a 17 variety cover crop mix that we use to give us a, it would be like, like us taking a multivitamin, the plants except different types of energy from the sun, so based on the deficiency in the soil, you plant crops specific. You let that land sit fallow and let the plants in and if you can visualize the leaves of that plant as antenna or receptacles, they accept the energy through the leaves into the stems, then down to the roots and then into the soil. Then the next year when we plant the turnip or the beat or the carrot or the radish or the zucchini or whatever it happens to be, it picks that back up and when we eat it, it builds our immune system.

In this episode, we're bringing you a new set of mini-interviews on the impact of the coronavirus pandemic. First, we're hearing from Cleveland chef Brett Sawyer on how his restaurants (The Plum and Good Company) have been impacted by COVID-19. Next, Ilkay Suuctugu, the executive chef at Matador Room, the Jean-Georges Vongerichten restaurant at the Miami Beach Edition, talks about her experience dealing with time away from an establishment that had to shut down altogether. Finally, gym owner Alex Osuna tells us about how his independent gym is keeping its members engaged and its staff employed through the era of social distancing. Become a patron: www.patreon.com/DADEmag Follow Pan Con Podcast everywhere: Facebook: www.facebook.com/panconpodcast Instagram: www.instagram.com/panconpodcast Follow us on Twitter: www.twitter.com/panconpodcast Follow Mike Beltran: Instagram: www.instagram.com/piginc Twitter: www.twitter.com/piginc Follow DADE: Support DADE on Patreon: www.patreon.com/DADEmag Facebook: www.facebook.com/DADEMAG Instagram: www.instagram.com/dadeig Twitter: www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: www.instagram.com/nicolasajimenez/ Twitter: www.twitter.com/nicolasajimenez Follow Carlos "Carluba" Rodríguez: Instagram: www.instagram.com/carluba Twitter: www.twitter.com/carluba Send any feedback to panconpodcast@dademag.com.

Chef Jean-Georges Vongerichten is one of the world's most famous and decorated chefs. He's got James Beard Awards, Michelin stars, and hIs company operates 40 restaurants worldwide, employing about 5,000 people. He's also the author of one of the first cookbooks that our host Mike Beltran even purchased. Mike sat with Jean-Georges at The Matador Room, Jean-Georges' restaurant at the Edition Hotel in Miami Beach, to talk about food, business, Miami, South Florida frog legs, and processing negative restaurant reviews. Follow Jean-Georges Vongerichten: https://www.jean-georges.com/ https://www.instagram.com/chefjgv/ https://www.instagram.com/jgrestaurants/ https://www.twitter.com/jeangeorges https://www.twitter.com/jeangeorges Follow Pan Con Podcast everywhere: Facebook: https://www.facebook.com/panconpodcast Instagram: https://www.instagram.com/panconpodcast Follow us on Twitter: https://www.twitter.com/panconpodcast Follow Mike Beltran: Instagram: https://www.instagram.com/piginc Twitter: https://www.twitter.com/piginc Follow DADE: Support DADE on Patreon: https://www.patreon.com/DADEmag Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://www.instagram.com/nicolasajimenez/ Twitter: https://www.twitter.com/nicolasajimenez Follow Carlos "Carluba" Rodríguez: Instagram: https://www.instagram.com/carluba Twitter: https://www.twitter.com/carluba Send any feedback to panconpodcast@dademag.com.

We open 2020 with an all Brooklyn show. Josh Emett is a Michelin-starred chef whose career has spanned London, New York City, Los Angeles and Melbourne. He’s also an author, and his latest work is The Recipe, a compendium of 300 classic recipes collected from such legendary chefs as Daniel Boulud, Dominique Ansel and Jean-Georges Vongerichten. Singer-songwriter Mia Gladstone joins us in the studio, and performs her special blend of pop, R&B and jazz for us. Her debut EP, Grow, earned high praise, and her latest single, “GEEKIN”, has been turning heads too.Snacky Tunes is powered by Simplecast.

Fred Dex is one of only 236 Master Sommeliers in the world. Fred’s career as a wine and beverage professional spans nearly two decades and has touched upon nearly every aspect of the business.He got his start early in childhood while growing up in a multi-concept family business Wolfey’s in Central Pennsylvania that included a video arcade and miniature golf course replete with a pizza and burger joint.After traveling and working in some of the US's top seasonal spots like Nantucket and Jackson Hole an offer to move to New York City to work at the four-star Restaurant Daniel was too good to pass up. The rest, as they say, is history.Fred has spent nearly 20 years in NYC working in some the the top gastronomic and wine savvy temples in the city. His many years and resume highlights include working closely alongside James Beard Award-winning chefs and restaurateurs including Jean Georges Vongerichten, Danny Meyer and Chris Cannon. He then spent five years with his good friend and mentor Chef Laurent Tourondel as the National Wine and Beverage Director for BLT Restaurant Group where he helped develop and open over a dozen outposts across the United States.In 2009, Fred started a consulting business, Juiceman Consulting, with the mission of making the world a better place to drink. Fred has built an incredible array of diverse clients and has worked as the exclusive United States Educator for both Wines of Chile & Wines of Southwest France. He’s been consultant to Chef Laurent Tourondel, Motorino Pizzeria, Max Brenner Chocolate, The Grand Hyatt NYC, Tao Group, Maple Leaf Sports Entertainment, Full Circle Wine Solutions, Nespresso, Star Chef’s and more.Fred is an accomplished mixologist and cocktail enthusiast. He has had several of his cocktail creations published in The New York Times, Food and Wine, Bon Appetit, People Magazine, Cosmopolitan and Bill Hamilton’s Shaken and Stirred.His goal is to Rock Your Wine World!

Host Michael Ruhlman explores theme theme of "Water" with Chef Jean Georges Vongerichten, Adam Bosch, & Sarah Kelsey. To explore the Old Croton Aqueduct in person, check out "The Friends of The Old Croton Aqueduct" and view their upcoming tours: https://aqueduct.org/ Jean Georges' new memoir "JGV: A Life in 12 Recipes" is co-written w/ Michael Ruhlman: https://www.amazon.com/JGV-Life-Recipes-Jean-Georges-Vongerichten/dp/0393608484 Host Michael Ruhlman's new book "From Scratch" is out now! https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773/ref=sr_1_2?keywords=from+scratch&qid=1572390718&s=books&sr=1-2 All of the music on "From Scratch" is by Ryan Scott off of his album "A Freak Grows in Brooklyn". Listen here: https://www.ryanscottguitar.com/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

#33: INTERVIEW - Alexander LaPratt, Master Sommelier This week I'm thrilled to bring you another interview, and trust me it's a good one. I sat down with Alexander LaPratt, Master Sommelier and owner of two neighborhood restaurants here in Brooklyn: Atrium DUMBO and Beasts & Bottles. His journey in the industry has taken him from Detroit where he got his start to Napa where we worked for Thomas Keller at The French Laundry, before finally making his way to New York City, where he's worked with some giants: Daniel Boulud at Daniel, Eric Ripert at Le Bernardin, and Jean-Georges Vongerichten at his flagship property in Columbus Circle. He talks honestly about the secret sauce for each of those restaurants, and explains how he applied what he'd learned to his own restaurants. In all the interview is nearly two hours long, but well worth your time. If you've ever dreamed of running your own restaurant or if you're struggling to get your place up off the ground, I urge you to listen in! Atrium DUMBO - LINK Beasts & Bottles - LINK Court of Master Sommeliers - LINK Restaurant Daniel - LINK Jean Georges - LINK The French Laundry - LINK Le Bernardin - LINK CONTINUING EDUCATION: GRIT by Angela Duckworth GET IN TOUCH: As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

#33: INTERVIEW - Alexander LaPratt, Master Sommelier This week I'm thrilled to bring you another interview, and trust me it's a good one. I sat down with Alexander LaPratt, Master Sommelier and owner of two neighborhood restaurants here in Brooklyn: Atrium DUMBO and Beasts & Bottles. His journey in the industry has taken him from Detroit where he got his start to Napa where we worked for Thomas Keller at The French Laundry, before finally making his way to New York City, where he's worked with some giants: Daniel Boulud at Daniel, Eric Ripert at Le Bernardin, and Jean-Georges Vongerichten at his flagship property in Columbus Circle. He talks honestly about the secret sauce for each of those restaurants, and explains how he applied what he'd learned to his own restaurants. In all the interview is nearly two hours long, but well worth your time. If you've ever dreamed of running your own restaurant or if you're struggling to get your place up off the ground, I urge you to listen in! Atrium DUMBO - LINK Beasts & Bottles - LINK Court of Master Sommeliers - LINK Restaurant Daniel - LINK Jean Georges - LINK The French Laundry - LINK Le Bernardin - LINK CONTINUING EDUCATION: GRIT by Angela Duckworth GET IN TOUCH: As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

After more than 10 years as an international model, Chef Clarice Lam stepped off the runway and into New York City’s best kitchens donning chef’s whites. Using her access to the world’s hotspots as a stepping-stone, she pursued her education at Le Cordon Bleu in Italy and The French Culinary Institute in New York. Her travels through food and fashion capitals like Paris, London, New York City, and Los Angeles inspire her baking to this day. With experience at Thomas Keller’s Bouchon Bakery and Jean-Georges Vongerichten’s Spice Market, she honed the skills to thrive in her second career. In 2012, Clarice launched The Baking Bean, an oven-to-door bakery specializing in all-natural desserts and confections based in Brooklyn, NY.  Focusing on seasonality and using only the highest-quality ingredients from around the world, Chef Lam provides one-of-a-kind pastries and desserts, including Giant S’mores, Samoan Caramel Popcorn, Salted Caramel Rice Krispy Brownies, Strawberry Nutella Cookies, and much more.  With original and pure flavor combinations that The New York Times calls “high-quality and handsome,” The Baking Bean can be found year-round in local pop-up markets and in various NYC restaurants, museums, and stores. In this episode, you’ll discover: How Clarice nurtured her love of pastry while working as an international model The accident that threatened to derail her baking career How she overcame adversity by sheer determination and grit Building a foundation for her second career at Le Cordon Bleu and the French Culinary Institute Honing her skills at top restaurants and bakeries Working as Head Chef at The Chocolate Room in Brooklyn How Clarice made the gradual transition from part-time entrepreneur to a full-time business owner And lots more! This episode is sponsored by: Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html  

One of Philadelphia's most anticipated restaurant openings is at the city's Four Seasons Hotel in the new Comcast Tower.  KYW Newsradio's Hadas Kuznits rode up to the 60th floor to meet with Michelin starred chef Jean-Georges Vongerichten where they discuss JG Sky High Lounge and Jean-Georges Philadelphia; it's a project five years in the making.  

Welcome to the Martini Minute, this is what's new in the world of luxury: Chef Jean-Georges Vongerichten will reportedly open a 54-seat, residents-only restaurant on the second floor of 220 Central Park in September. The Michelin-starred chef currently helms 36 restaurants across the US and far-reaching destinations—including Paris, Tokyo, and London. But his most famously known for his eponymous eatery on Columbus Circle, which is a mere five-minute walk from the new site.

Jon Gray, the CEO of the Bronx-based food collective Ghetto Gastro, describes himself as a “dishwasher.” It’s a cheeky description, but there is a kind of truth to it. After all, his cohort at the firm includes chefs of very high caliber: Malcolm Livingston II (formerly of René Redzepi’s Noma in Copenhagen and, before that, Wylie Dufresne’s WD-50 in New York), Pierre Serrao (formerly of Cracco in Milan), and Lester Walker (formerly of Jean-Georges Vongerichten’s Spice Market in New York). Though Gray himself does cook, his role at Ghetto Gastro is not necessarily in the kitchen, at least certainly not primarily. The high-flying but still refreshingly down-to-earth smooth-talker is, instead, its marketing mastermind, linking the group up with the worlds of art, architecture, design, and fashion—worlds he’s deeply immersed himself in for more than a decade. Since its founding in 2012, Ghetto Gastro has grown into a cultural force, literally and figuratively cooking up projects that verge on performance art for clients including Apple, Bank of America, Cartier, and Instagram. In this episode of Time Sensitive, the 33-year-old Gray shares the story of how, in the face of a jail sentence at age 20, he turned his life around—and how, after a stint in fashion, he found a calling in combining food with art and design.

Mission + Market Executive Chef Ian Winslade talks about his culinary inspiration, how he made his way to Atlanta and what's in store for the Mission + Market Spring Menu! Web: www.missionandmarket.com About Chef: Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta's dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York's Le Bernardin, widely recognized as one of the world's finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta's most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy's, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta's dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York's Le Bernardin, widely recognized as one of the world's finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta's most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy's, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. About the show: ► Website: http://www.ashsaidit.com ► For $50 off Green Chef visit https://www.greenchef.us/ashsaidit Music Courtesy of Bensound.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Mission + Market Executive Chef Ian Winslade talks about his culinary inspiration, how he made his way to Atlanta and what's in store for the Mission + Market Spring Menu! Web: www.missionandmarket.com About Chef: Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta's dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York's Le Bernardin, widely recognized as one of the world's finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta's most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy's, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. Chef Ian Winslade has forged his culinary path at some of the most critically acclaimed restaurants in the country, and has been a mainstay in Atlanta's dining scene for over two decades. Winslade, who came to the United States from Great Britain at age 22, began his career at New York's Le Bernardin, widely recognized as one of the world's finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. “I always try to bring flavor and depth to everything I do,” he says. Winslade made his way to the South in 1994 to work for restaurateur Tom Catherall, as Atlanta was evolving its culinary scene and preparing for the global spotlight of the 1996 Olympics. From there, Winslade worked in the kitchens of some of Atlanta's most recognized institutions, including Bluepointe, Spice Market and Market by Jean-Georges Vongerichten, and most recently Murphy's, the Virginia-Highland bistro where he served as executive chef for six years and Paces & Vine. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and produce-driven culinary approach he experienced in his time on the west coast. About the show: ► Website: http://www.ashsaidit.com ► For $50 off Green Chef visit https://www.greenchef.us/ashsaidit Music Courtesy of Bensound.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

After studying architecture at UC-Berkeley, Pichet Ong eventually made it to New York and worked as a chef with Jean-Georges Vongerichten from 1998 to 2004, cooking at the restaurant 66 (shout out to Sex and the City) and Spice Market, located in the then up-and-coming meatpacking district. Soon Ong established himself as one of the city’s most innovative pastry minds, weaving the flavors of Southeast Asia into classic French desserts. He also low-key popularized the salt-and-caramel flavor pairing that is now ubiquitous. We discuss it all in this lively conversation.Also on the show, Anna talks Austrian food with Markus Glocker, executive chef at Augustine and chef-owner of Bâtard. They talk about intricate Viennese pastries and messy, comforting spaetzle.

Culinary Legend, Chef Jean-Georges Vongerichten joins Nick on this episode of WTF? - Where’s the Food? Enough said. --- Support this podcast: https://anchor.fm/thefoode/support

Steve talks with Justin Bazdarich, the owner/founder of Speedy Romeo, with two locations in New York City. Justin is originally from Kansas, but his father was from St. Louis, so all of those visits to Imo’s over the years led to an appreciation of Provel cheese. Even though he has worked for chefs like Jean-Georges Vongerichten, opening several of his restaurants all over the world, he always loved pizza. When he opened his own place about seven years ago, he committed to making an artisan pie, which meant at least two days of fermentation, making all of his mozzarella in-house, grinding his sausage and pickling his chilies. His wood-burning oven creates Instagram-worthy corniciones with textbook leopard-spotting, but he hasn’t forgotten his Midwestern roots. One of his best-loved pies is a “St. Louie” with Provel, Italian sausage, pepperoni and pickled chilies.

A former model and corporate executive, driven to introspection after a natural disaster, resolves to move from her native Thailand to New York City and become a chef. That’s the improbable, and improbably successful, journey of Chef Hong Thaimee, who now presides over a number of Thai restaurants in New York City, with dreams of conquering the world “one pad Thai at a time.” Hong shares her story with Andrew, painting us a verbal picture of her Chiang Mai childhood, first days in New York City, education at Jean-Georges Vongerichten’s Spice Market restaurant, and adventures as an entrepreneur in a strange land. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

A double-feature episode—Chefs Naomi Pomeroy and Pano Karatassos both have relatively new non-restaurant ventures in their lives. Naomi, based in Portland, Oregon, has opened—of all things—a flower shop. Why did this chef who already has a successful restaurant (Beast), bar (Expatriate), and cookbook (Taste & Technique) take on such a seemingly out-of-left-field enterprise? To find out, Andrew sat down with her at the shop, Colibri, for a free-flowing and wide-ranging conversation. Pano, based in Atlanta, Georgia, and known for his Greek seafood restaurant Kyma, just saw his first cookbook, Modern Greek Cooking, published. Andrew and Pano discuss his career (he came up cooking for Eric Ripert, Thomas Keller, and Jean-Georges Vongerichten) and the process of writing and producing one’s first cookbook. Two complementary interviews about how the chef’s mind and talents can be adapted to extra-kitchen pursuits. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.

Loring Place chef-owner Dan Kluger first became known to New York CIty restaurant-goers as the chef of ABC Kitchen, where he announced himself with a dynamic, vegetable-forward style that's among the best of its class anywhere in the United States. But this modest chef's backstory is deep, and punctuated by time with industry legends: He learned alongside Floyd Cardoz, Jean-Georges Vongerichten, and Tom Colicchio. A fellow resident of Westchester County, Dan swung by Andrew's house on the way into Manhattan one recent morning for a chat about his life and career, and some thoughts on the value and challenges of keeping it simple. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

It’s December, so it’s the perfect time to talk about Prosecco – and there’s no better person to talk to about this bubbly treat than Alan Tardi (who you may remember from our bonus episode on National Champagne Day). The world of Prosecco isn’t quite as well known as Champagne – yet – but that doesn’t negate the quality, deliciousness, or history of this delectable drink.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan has some pretty impressive accolades: he’s a chef, restauranteur, food & wine journalist, author, and ambassador to the area of the DOC and the DOCG (which you will learn all about in this episode). His recent book, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, won a Gourmand Best in the World Award, and his first book, Romancing the Vine, won a James Beard Award for Best Wine and Spirits Book.   We’d also like to offer a special THANK YOU to Stefanie Schwalb and Kelsey Foley from Gregory White PR,  Producer Bortolomiol for the "Canto Fermo" Tranquillo Tasting and Producer Malibrán for the "Credamora" col fondo tasting.   We also discuss: What it means to be Prosecco DOC or Prosecco DOCG The nuances of Prosecco grape types The geography of Northern Italy The people who make Prosecco Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Map of Prosecco DOCG - http://www.prosecco.it/en/ Find a delish Prosecco DOCG: bortolomiol.com colvetoraz.it/en astoria.it/#/en/ biancavigna.it/en/homepage collaltowines.com Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal.   In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006.   From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto and in 2015 he became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award.   When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

Do you want a peak into a world of champagne mystery, secrets, luxury, and timelessness – a world where wine holds memories of the past and future? Well, you’re in luck! Chef, restaurateur, and journalist Alan Tardi joins us to share his experiences within the secret world of the most prestigious wine label: The House of Krug.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan’s book about his time with The House of Krug, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, recently won a Gourmand Best in the World Award (and it’s an incredible follow up to his first book, Romancing the Vine, which won a James Beard Award for Best Wine and Spirits Book). We also discuss: The process of making a classic Champagne Why Alan wanted to follow how The House of Krug made their wine, specifically The unbelievable (but somehow real) characters involved in the history of champagne What a House of Krug Champagne tasting is like The role of a Chef de Cave, and how they get their jobs How the region of Champagne is shifting (and more about the history of the region) Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink     Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal. In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006. From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto. In 2015, Alan became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award. When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

Most listeners probably know Amanda Freitag solely as a television personality from her work on Chopped and other shows. But long before her first at-bat on the air (battling Bobby Flay on Iron Chef), Amanda was a veteran New York City chef. We explore that part of her life for the full hour, from her teenage gigs in New Jersey catering halls to the Culinary Institute of America to jobs in the kitchens of such legends as Jean-Georges Vongerichten and Diane Forley, and eventually to becoming a chef in her own right at Cesca, The Harrison, and other New York City restaurants. An honest, funny, insightful hour full of great stories and perspective. Andrew Talks to Chefs is powered by Simplecast

Episode #68 - In the world of reality TV and in many real world kitchens, hot-tempered chefs attempt to extract the best from their subordinates through a combination of attitude and intimidation. Despite best intentions over the years, I’ve had my share of this type of leadership and I have to say its time has passed. Restaurants first and foremost are about the customer experience and the culture of hospitality should not be limited to the front of house. Enter Chef de Cuisine Rachel Wiener of the J & G Grill at the St. Regis, Deer Valley http://www.stregisdeervalley.com/jg-grill-park-city. Both the St. Regis and Jean-Georges Vongerichten are world-renowned names, but those who don’t ski may not be aware that Deer Valley, Utah attracts the pampered mega-wealthy and needless to say an uncompromising clientele with sophisticated palates. Not a simple crowd to please. The fact that Chef Rachel humbly leads by example, running her kitchen through respect and encouragement is a testament to her fresh approach of collaboration and mutual respect with the guest experience paramount. Listen as the Chef tells of her early desire to cook, family influences and path through numerous positions in varied kitchens to lead at the St. Regis. Its a refreshing story that I hope inspires other operators, chefs and restaurant people in all positions. In my opinion, this is the true definition of hospitality and the only way to run a kitchen and a restaurant. Thanks for listening. Interested in Sponsoring the RR Podcast? https://www.restaurantrockstars.com/sponsor-the-podcast

On today's episode of THE FOOD SEEN, Vivian Howard returns to her roots, literally and figuratively. Raised in Deep Run, NC, amongst tobacco plants and hog farms, it was a move to NYC, prompted by a job in advertising, that lead her to the cooking. Kitchen tutelage from the likes of Wylie Dufrense and Jean Georges Vongerichten, she took this newfound knowledge back south to open her progressive eatery, Chef & The Farmer, to a town hit by recession in need of real, good food. Howard focused on developing a menu based in rural abundance surrounding her (e.g. blueberries, peanuts, sweet corn, okra, collards, watermelon, peaches, pecans, sweet potatoes). Devoted to her area of Eastern North Carolina, Howard began filming a documentary of the farmers behind this produce, which became the Peabody and Daytime Emmy award winning "A Chef's Life" on PBS. In her bible of a cookbook Deep Run Roots, hear the stories behind Blueberry BBQ Chicken and Pecan-Chewy Pie!

“I don’t know that they touch Gordon Ramsay or Jean-Georges [Vongerichten] as much as they love to hug and touch me.” Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants. “We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00] –Chef Andy Bennett on Food Talk  

Anthony Rose is the genius chef behind Toronto restaurants Rose and Sons, Big Crow, and Fat Pasha. He studied at the California Culinary Academy in San Francisco before working under several New York City food titans, including Jean-Georges Vongerichten. He also stole swigs from Barry's birthday Scotch. Anthony spoke with us about the first time he ate bacon, why Jews love Chinese food, and running the Drake Hotel's kitchen. He also talked about getting drunk with Anthony Bourdain, and bringing Cook It Raw to Canada.

This week on Snacky Tunes, Greg and Darin welcome Amanda Freitag, one of New York’s most celebrated chefs, and the band Kal Marks, who came all the way from Boston to play some rock. Amanda is a graduate of the Culinary Institute of America, and a well known TV personality and chef for battling Bobby Flay on Iron Chef America on the Food Network. Getting her start under the guidance of Jean-Georges Vongerichten at Vong New York, she eventually teamed up with legendary restaurateur Godfrey Polistina (Carmine’s, Ouest, Virgil’s BBQ) to start the popular upper west side restaurant Cesca Enoteca & Trattoria. Most recently, Amanda was the executive chef at Gusto in the West Village, where she received both critical and popular acclaim. Lastly, Freitag found a new opportunity at The Harrsion in Tribeca. Since Freitag’s arrival, The Harrison has received numerous accolades from local and national media, including a two-star review from The New York Times, as well as features in Time Out New York, New York Magazine and Forbes Life. Boston’s Kal Marks (originally the solo project of Carl Shane and now a trio) are set to release their first full length album as this lineup, and first recorded in a real studio, Life Is Murder, on September 17 via Exploding In Sound/Sophomore Lounge/Midnight Werewolf. They come from a scene of other young raging rock bands (like Pile and Speedy Ortiz), and like those bands, Kal Marks get loud. But they’re also part of a long lineage of indie rock bands with weird-voiced singers that spans from bands like Modest Mouse or Wolf Parade to more recent things like Alt-J. Ever wondered what Titus Andronicus might have sounded like if Patrick Stickles was more into Isaac Brock and less into Conor Oberst? Kal Marks could be your answer. “When I got to The Harrison, I got a call asking if I wanted to be on Iron Chef. I had a great experience that led to Chopped.” [24:30] — Amanda Freitag on Snacky Tunes

Wylie Dufresne was born in 1970 in Providence, Rhode Island before moving to New York in 1977. In 1992 he completed a B.A. in philosophy at Colby College, Maine. After college, Wylie enrolled at the French Culinary Institute in New York and was then employed at Jo Jo’s from 1994 to 1997. He was then hired to work on the opening of Restaurant Jean Georges, eventually becoming the sous chef. In 1998 Dufresne was hired as chef de cuisine at Vongerichten’s Prime in The Bellagio, Las Vegas. In 1999 he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat restaurant on Manhattan’s Lower East Side. Dufresne opened (named for the chef’s initials and the street address) in April of 2003, on Clinton Street on Manhattan’s Lower East Side. His partners in the venture are Chef Jean-Georges Vongerichten and restaurateur Phil Suarez. He is the winner of the 2013 James Beard Foundation Best Chef NYC award, American Chef and restauranteur who has redefined the culinary landscape with his careful attention to technique and thoughtful imagination. His restaurant pushed American avant garde cuisine to the next level by combining a voracious curiosity with a careful attention to scientifically sound techniques and creative innovation. Wylie has worked in restaurants since the age of 11 and feels drawn to the team mentality and physicality of working in a professional kitchen. He compares the experience to playing professional team sports, which was always a personal aspiration. After spending years working with Jean-Goerges and perfecting classic French techniques, Wylie set out to find his own style and opened to world wide acclaim. The dishes at pushed diners’ perceptions of what food should look and taste like, and challenged cooks to always push for perfection by consistently asking the question, “why”? Wylie has always hoped that diners, cooks, and chefs walk away from saying the experience made them think. After dominating the NYC restaurant scene, his newest restaurant Alder has continued in the tradition of sound technique framed by an insightful and witty creativity. On this episode of Evolutionaries on HeritageRadioNetwork.org, listen as Wylie tells how he went from the world of the classical French masters to one of the most respected and imitated chefs in the world. This program has been sponsored by The International Culinary Center. “Asking “why” to make better food, understanding what an egg is made of, why green vegetables turn brown, what’s happening to the chicken, what does cooking an egg actually mean?” [11:25] “I wanted to create a place where some of the answers can be on hand…we have helped come up with some answers” [12:17] “Making a personal memory into something commercial is difficult…my grandmother might smell different than your grandma.” [15:29] “Talk about what your doing, not where you are shopping.” [17:54] “Whoever dies knowing the most, wins.” [21:33] — Wylie Dufresne on Evolutionaries