Podcast appearances and mentions of Jenny Dorsey

Don't forget to subscribe to our newsletter Hyphenly; it's our no-fluff love letter with hot takes, heartfelt stories, and all the feels of living in between cultures. Come for the nuance, stay for the vibes! Link below ⁠⁠https://immigrantlys-newsletter.beehiiv.com/subscribe⁠ This episode is brought to you by Zocdoc. Stop putting off those doctor appointments and visit http://Zocdoc.com/Immigrantly to find and instantly book a top-rated doctor today. We love to romanticize food as a universal connector. But behind every plate is a story of power, privilege, and who gets to define what's “authentic.” Chef and food activist Jenny Dorsey joins Saadia Khan to expose the uncomfortable truths about race, class, colonialism, and the politics of food. From childhood shame to the myth of fine dining, this is a raw conversation about who controls the narrative and who's left out. Join us as we create new intellectual engagement for our audience. You can find more information at ⁠http://immigrantlypod.com⁠. Please share the love and leave us a review on ⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠ & ⁠⁠⁠⁠Spotify⁠⁠⁠⁠ to help more people find us!  You can connect with Saadia on ⁠⁠⁠⁠Twitter ⁠⁠⁠⁠@swkkhan Email: ⁠saadia@immigrantlypod.com⁠ Host & Producer: Saadia Khan I Content Writer: Saadia Khan I Editorial review: Shei Yu I Sound Designer & Editor: Lou Raskin I Immigrantly Theme Music: Simon Hutchinson | Other Music: Epidemic Sound Immigrantly podcast is an Immigrantly Media Production. For advertising inquiries, contact us at ⁠info@immigrantlypod.com⁠ Don't forget to subscribe to our Apple podcast⁠⁠⁠⁠ channel ⁠⁠⁠⁠for insightful podcasts. Follow us on social media for updates and behind-the-scenes content. Learn more about your ad choices. Visit megaphone.fm/adchoices

If you enjoy this show and would like to help me spread the word about it, or support it financially, you can find out more at nuancespod.com/support GUEST BIO Jenny is a professional chef and food writer, researcher, and educator who studies food as the foundation for human meaning-making and identity formation. She holds a Master of Education from Harvard University and is currently a Fulbright-National Geographic Fellow in Singapore, researching food security in the context of hawker centres. Jenny is an IACP-winning photographer, James Beard Awards-nominated writer, and has been named an industry Game Changer by Food & Wine and a Trailblazing Activist by the World's 50 Best. In pre-pandemic 2020, she also gave a TEDx titled, How Food Can Be A Source of Identity, Intimacy, and Vulnerability.. Instagram | TikTok | YouTube | Facebook | LinkedIn | Web MENTIONED Reem's Billie Eilish's book flops Jenny's TEDx Talk TAKEAWAYS The people we advocate for should be the ones dictating what advocacy looks like for their cause. Food is inherently political. Most books don't sell well - something to keep in mind if you're going to invest time and energy writing one. The U.S. has many of the pieces that could be leveraged for a more equitable future but we've been brainwashed to fear socialism. Aligning our business practices with our values can have significant positive impact within our own spheres of influence. Immigrant parents often struggle with their kids choosing a career that isn't seen as "moving up in the world" and while their fears around financial stability are understandable, there is an element of classism there that we need to acknowledge and work on. Recipes using grams are much easier to replicate accurately than those using cups and arbitrary units like "one onion". The US gallon isn't the same as the Imperial gallon. CONTACT Instagram | TikTok | Web | LinkedIn | Twitter Host: Lazou --- Send in a voice message: https://podcasters.spotify.com/pod/show/nuancespod/message Support this podcast: https://podcasters.spotify.com/pod/show/nuancespod/support

Join us for a captivating conversation with Chef Jenny Dorsey, a professional chef, author, speaker, and recent graduate of Harvard University's Master's Program in Education. As the co-founder of Studio ATAO, an award-winning 501(c)3 nonprofit think tank, Jenny is at the forefront of defining more equitable standards for the food, beverage, and hospitality industry. In this episode, she sits down with Tembi to discuss: Her mission to use culinary arts as a platform for introspection, empathy, and real emotion. Jenny's work focuses on making food a driver of social impact and change, challenging social norms and provoking thought through her culinary creations. Her journey from working as a management consultant in the fashion industry and the youngest MBA candidate at Columbia Business School to finding her true calling in culinary arts, and using her experiences to fuel her passion for social change. The role of vulnerability in the dining experience, and how she confronts the complexity of identity in her work, often creating environments that deliberately evoke discomfort as a means to engage in honest conversation. Want even more? Delve into Jenny's recipes and articles here. Want to know more about Studio ATAO? Explore their initiatives and resources here. More from Jenny Dorsey: Website Instagram Learn more about your ad choices. Visit podcastchoices.com/adchoices

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On today's episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music weigh in on the best ways to use MSG, growing to love nopales, and how to take care of your cast iron skillet, whether it's been in your family for generations or brand new out of the box! Also, Carla shares a kitchen nightmare story from her days as a personal chef. This week's recipe book:  Rick's nopales recipe can be found in his cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” which is out now! Snag a copy here. Carla's Spiced Roasted Chicken with Garlic Crunch-Crumbs (ft. MSG) Omsom's “The Roots of Anti-MSG Xenophobia” Helen Rosner's "An MSG Convert Visits the High Church of Umami" Check out Chef Jenny Dorsey's work here  As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can pre-order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico  here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of the TASTE Podcast, we talk to chef, writer, and activist Jenny Dorsey. Jenny has beat Bobby Flay on Beat Bobby Flay and shown the internet how to make Spam-filled wontons, but she's also the founder of the nonprofit Studio ATAO, which creates educational tools for food publications and organizations to think inclusively and equitably about their work. We talked about how VR goggles can shift the social dynamics at a dinner table, what makes a good neighborhood restaurant, and the astounding amount of research she put into writing the official cookbook for Avatar: The Last Airbender.Buy: Avatar: The Last Airbender: The Official CookbookAdditional Reading: The Virtuous, and Virtual, Activism of Studio ATAO [TASTE]Toolkit for Recognizing, Disrupting, and Preventing Tokenism in Food Media [Studio ATAO]

This week on Soul Palate, Kapri and Dee are tasting Bardstown! The ladies catch up on what it means to be burnt out, speak on new books they're reading, ponder on why LGBTQIA+ relationships aren't portrayed on reality love shows and for whatever reason Covid restrictions are being lifted! All while getting a good laugh at the slippery Da Baby bowling scrap, and fan-girling over the new show, Bel Air. New restaurants are reviewed, and old one's critiqued during our ‘Where We Eatin' Segment. SUBSCRIBE | COMMENT | SHARE our YouTube channel: www.youtube.com/channel/UCmWFlAZD09D0siXlvCcFBaABottles featured in this episode: Bardstown Discovery 6Bardstown fusion 6Bardstown Fernand Cognac finishBardstown Prisoner batch 2Bardstown Phifer pavitt reserve Bardstown destillarè orange curaçao finishedFind Bardstown:https://seelbachs.com/Chef Jenny Dorsey on being burnt out:https://www.instagram.com/p/CaIKW6wvobG/?utm_medium=copy_linkFollow on IG:www.instagram.com/soulpalatepodwww.instagram.com/deestilledwww.instagram.com/drinkseelbachswww.instagram.com/kapri.possible

Listen now | Talking to the writer, chef, and founder of the Studio ATAO think tank about representation and how far food media still needs to go to be inclusive. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

Jenny Dorsey was 28 when she decided to lay claim to a cultural heirloom: a wok. This tool is synonymous with Chinese cooking but for Jenny it was couched in complex emotions and family memories. She speaks about her childhood and the pressure immigrant families face to assimilate. Jenny also unpacks how her wok became a symbol of sadness, shame, and ultimately forgiveness. The second half of the episode transitions from the personal to the political, honing on Jenny's work as a chef, food writer, and the founder of the non-profit community think tank, Studio ATAO. Jenny shares her thoughts on the impact and limitations that personal essays pose to the food media landscape. Host Arati Menon talks with Jenny about exploring the honesty and beauty of a personal essay while maintaining boundaries so as not to exploit it.Read Jenny's original My Family Recipe essay. Check out Studio ATAO's toolkits addressing tokenization in food media and how to achieve equitable representation. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Adapted from Food52's much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. Follow My Family Recipe wherever you listen.

Adapted from Food52's much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. Follow My Family Recipe wherever you listen.

Adapted from Food52's much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. Follow My Family Recipe wherever you listen.

Adapted from Food52's much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. Follow My Family Recipe wherever you listen.

Adapted from Food52's much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. Follow My Family Recipe wherever you listen.

Adapted from Food52's much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. Follow My Family Recipe wherever you listen.

Preeti's guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton's Coarse versus Diamond Crystal kosher salt. For more from Jenny:Instagram: @chefjennydorseyTwitter: @chefjennydorseyStudio ATAOWebsite   |   Instagram   |   Twitter   |   FacebookYou can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat

Launching today is our new series Rising Talent on On The Pass in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry.    To kick off our first episode of this series, Gabriel Ornelas chats with Jenny Dorsey, an On The Rise awardee on the 2019 Rising Talent list. Jenny is a Chef, writer, artist, and activist who fuses interdisciplinary storytelling with food as medium to explore topics like income inequality, social issues, and racial injustices.   In this episode, Jenny discusses a recent tool kit she published through Studio Atao, a 501c3 non profit she founded. The tool kit guides entrepreneurs and companies on implementing systemic changes towards equitable representation in food media. You can find info on the tool kit in the show notes below, we highly recommend you check it out.     Use code TAOP10 for 10% off Perrier-Jouet Champagnes: https://bit.ly/3ofbDCW     For more info on Jenny Dorsey: https://bit.ly/3wO8M7G     Follow Jenny on Instagram: https://bit.ly/3xWJuWa     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this episode of Workplaces Worth Working, Jensen speaks to Jenny Dorsey of Studio ATAO about supporting advocates in the industry, scarcity mindset, and the disconnect between the food media and the F&B industry.

In this episode of Eating in Isolation, Jenny Dorsey, chef, author and industry advocate explores the macro issues within the food industry that perpetuates inequalities, the relationship between the kitchen and capitalism, what the research says about mental health in the food, how we can work towards a more just industry, and how restaurants can evolve in post-COVID world. To support our podcast: anchor.fm/eatinginisolation instagram.com/careofchan instagram.com/sueperchan solomontherapy.com eatinginisolation@careofchan.com --- Send in a voice message: https://anchor.fm/eatinginisolation/message Support this podcast: https://anchor.fm/eatinginisolation/support

Chef, food writer, and Studio ATAO founder Jenny Dorsey chops, sears, and sizzles her way through this barley tofu with chili oil recipe.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

They say food brings people together, but what happens when inequities that exist across the food industry, within restaurants, within the media and beyond are exposed? In this episode Cristina talks with Chef Kiano Moju about her experiences with racism in the workplace, why representation matters, and the true versatility of people of color in food media. Later she speaks with Chef Jenny Dorsey, about recognizing tokenization in the food media and much more. Executive Producers: Cristina Gonzalez, Jackie Garofano, Adell Coleman Senior Producer: Ryan Woodhall

In this Pre-Shift, we chat with Jenny Dorsey about how she has developed her voice and how she practices kindness with herself. Where to find Jenny: Her websiteInstagramTwitterStudio ATAOCheck out One Star Podcast Network the first podcast network dedicated to representing voices and stories from the service industry with shows created by service industry workers.Sponsors for this episode: West Michigan Pasta and Provisions - Traditional, Artisan, Dried PastasCheck out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make!Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

On this week's episode of Anthropological, David and Kisira are joined by the always-dazzling and über-creative Chef Jenny Dorsey. Aside from being a renowned chef and food writer, Jenny is also the Founder of Studio ATAO, a non-profit that engages with guests and patrons in multimedia styles to both educate and offer tools and resources, alongside dining experiences. This week, these three discuss Food Media: the goods, the bads, the uglies. From discussions on who food publications really serve to the landscape of who writes on elements of food, beverage, and culture, this episode is a deep dive into the anthropological theories surrounding our food media.

In this Pre-Shift we’re talking about privilege and bias - what those words mean, how they play out in our lives, and what we can do to be better.Guests: Chef Jenny Dorsey - chef, activist, and founder of Studio ATAO @chefjennydorsey @studioataoDr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown University and Co-Founder of DMV Black Restaurant Week @etucker0818 @dmvbrwAdan Callsen - owner and trainer @under_the_table_boiseMore resources: Studio ATAO resources blogThe Great Unlearn course by Rachel CargleUnderstanding Pronouns by the LGBT Life CenterCheck Your Privilege Instagram page @ckyourprivilegeSponsors for this episode: West Michigan Pasta and Provisions - Traditional, Artisan, Dried PastasCheck out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make!Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

Hi. Chef Jenny Dorsey (@chefjennydorsey) joins us to discuss the politics of food, anti-Asian Racism, and her new community based think tank, Studio ATAO. It's a good one!   Thanks FEALS. ​Become a member at Feals.com/MORENEWS and you'll get 50% off your first order with free shipping.   We now have a MERCH STORE! Check it out here: https://www.teepublic.com/stores/somemorenews   Support SOME MORE NEWS: http://www.patreon.com/SomeMoreNews   Follow us on social Media!   YouTube: https://tinyurl.com/ybfx89rh   Twitter: https://twitter.com/SomeMoreNews   Instagram: https://www.instagram.com/SomeMoreNews/   Facebook: https://www.facebook.com/SomeMoreNews/

Jenny Dorsey, a chef and activist, who founded and runs Studio ATAO, a nonprofit that creates immersive experiences at the center of food, art, and social impact, joins the podcast to talk with Kevin about...

Jenny Dorsey is a bi-coastal chef, food writer, speaker, and social entrepreneur. Dorsey owns Studio ATAO, a nonprofit community think tank that creates content and experiences at the intersection of food, art and social impact. She started her career as a management consultant in the fashion industry but discovered her true calling in culinary arts after taking a sabbatical to explore food interests. We dig into her backstory and discuss topics like the need to exercise creative muscle, hospitality being based off of a slave labor society, white and asian fragility, changing the food narrative, and much more.

On Season 1, Episode 1 of Anthropological, Kisira and David introduce the premise of this learn-out-loud series, chat about the evolution of skill sharing, activism, slacktivism, and talk with critically-acclaimed Chef and Founder of Studio ATAO, Jenny Dorsey, about the current state of the world.

We’ve seen food media really start to crack when grappling this summer with who can cook what, and for who. The power that recipe production and food media has on flattening complex marginalized identities into harmful stereotypes while white chefs appropriate cultural dishes for their own prestige has become a much bigger conversation. But how does the idea of authenticity shape power and privilege in cooking? And what are the particular ways that commodifying identities can harm BIPOC chefs and restaurant owners? Today chef and activist Jenny Dorsey is here to explore these further. She founded and runs the incredible Studio ATAO, a non-profit that creates immersive experiences at the centre of food, art, and social impact. Jenny is a first-generation Chinese American who has worked in Michelin-starred restaurants. In 2014, she pivoted to impact-driven culinary work, which eventually led to the formation of Studio ATAO. It’s best known for Asian in America, a public exhibition that explores the narrative of Asian American identity through food and drink courses, VR, spoken word, and poetry, and they’re also know for their free, collaborative community resources that address social impact topics. Since the onset of the pandemic, she and her team have put their public and live events on hold, but they’ve continued to create online content and educational resources that address pertinent issues in the food world and beyond, from Recognizing, Disrupting & Preventing Tokenization in Food Media to Understanding Anti-Intellectualism. Today on the show we’re unpacking the idea of authenticity in food, and how it ties in deeply to the commodification of marginalized identities, as well as the ways she’s challenging this through her exhibits, resources, and impact-driven culinary work.  Learn More About Jenny & Studio ATAO! Studio ATAO Website: https://www.studioatao.org/ Instagram: @studioatao and @chefjennydorsey Twitter: @studioatao and @chefjennydorsey Studio ATAO GoFundMe Campaign

This week's guest is Jenny Dorsey, a chef and writer that’s the head of Studio Atao, a non-profit think tank that focusses on live experiences at the intersection of food, art, technology, and social justice. We cover a lot of ground in this episode, from cultural appropriation of cuisines and the lack of diversity and representation in food media to how to continue making progress in the post 2020 Election era. Have a listen and give us a follow @kristasimmons and @forkintheroadmedia on Instagram.

On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory experience of food is fundamentally shifted with the mediation of a virtual barrier. Kat Johnson first ponders the significance (or lack thereof) of fruit cameos on cable news. Next, Tash Kimmel looks at how urban foraging is aided through a virtual platform. We then move to the world of virtual reality. Emily Kunkel examines how VR can be used to unlock new therapeutic and utilitarian applications of food, and Dylan Heuer talks with Jenny Dorsey about how she uses VR to bring political and metaphorical meaning to the dinner party format. Further Reading:Learn more about Asian in America and Studio ATAO.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three  is powered by Simplecast.

Join cohosts Vallery and Ethan for a catch-up with former Why Food? cohost Jenny Dorsey. Jenny is a professional chef, author and speaker specializing in multi-platform storytelling fusing food with social good. She leads a nonprofit community organization named Studio ATAO and runs her own culinary consulting business. Jenny is a former management consultant and Columbia MBA who decided to completely pivot her career and pursue the world of food; she worked at various Michelin-starred restaurants in NYC and SF as well as corporate food R&D before finding her voice in food as a form of social activism.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by  Simplecast.

What do virtual reality, deep political conversations, and interactive art installations have in common? Some people might think “nothing,” but for visionary founder Jenny Dorsey, they are all best enjoyed with a delicious meal. Listen in as Jenny talks more about the unique programming offered by Studio ATAO and how they're redefining what can be achieved by bringing people together over dinner. Check out https://www.studioatao.org/ here and don't forget to subscribe and leave a review for People Making Things Better.

After beginning her career as a management consultant, Jenny Dorsey pivoted to a graduate program in business at Columbia. Still dissatisfied after a semester in school, she put her studies on hold and embarked on a personal and professional journey of self-discovery as a chef. This led to a string of gigs working in and around restaurants, and allowed her to pursue her own creative endeavors crafting not just meals but also experiences for her customers. In this episode, Jenny describes her arrival on the food scene in the United States and her work as the founder and creative director of Studio ATAO, a nonprofit that creates live experiences at the crossroads of food, art, and social impact. Like the podcasts at SupChina? Help us out by taking this brief survey.

After beginning her career as a management consultant, Jenny Dorsey pivoted to a graduate program in business at Columbia. Still dissatisfied after a semester in school, she put her studies on hold and embarked on a personal and professional journey of self-discovery as a chef. This led to a string of gigs working in and around restaurants, and allowed her to pursue her own creative endeavors crafting not just meals but also experiences for her customers. In this episode, Jenny describes her arrival on the food scene in the United States and her work as the founder and creative director of Studio ATAO, a nonprofit that creates live experiences at the crossroads of food, art, and social impact. Like the podcasts at SupChina? Help us out by taking this brief survey.

Chef and writer Jenny Dorsey shares cooking tips and preservation practices for our kitchens’ stockpiled grocery items. 

On this episode, I chat with Jenny Dorsey, a Chef, Author, and Speaker exploring the intersection of food, identity, and vulnerability. We chat about her recent TED talk, her nonprofit Studio ATAO, and her work to better the industry. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Chef Jenny Dorsey dives into how she uses her culinary art to explore complex emotions related to her Asian-American experience, the lessons she learned in both business and culinary school, and how she uses VR to create immersive culinary pop-up events. (Intro: A Fundamental Decision)  

For our 100th episode, we have a special report from the S.Pellegrino Young Chef Competition North American regional semifinals. Andrew sat down with all of the emerging chefs who faced off in New York City a few weeks ago, for the right to represent North America at the Grand Finale in Milan, Italy, in 2020. In a series of short (10 minutes or less) conversations, he profiles this wildly talented and wonderfully diverse group. You’ll hear the stories of chefs who are plying their trade in New Orleans and Los Angeles, Calgary and Vancouver, New York and Ottawa. You’ll hear from sous chefs and executive chefs; those who work in restaurants and those who work in country clubs; those who are still in their home regions and those who moved to them from countries like Colombia and Italy. (The winner of the North American Semifinals, Chef Rafael Covarrubias, will be the featured guest on our next episode.)S.Pellegrino is a promotional partner of Andrew Talks to Chefs.Episode Guide0 - 10:52 Intro10:53 - 1:00:12  Pre-competition interviews (Jenny Dorsey, Yoann Therer, Camila Olarte, Kathryn Ferries, Francesco Di Marzio)1:00:13 -  1:03:03 Show notes and updates1:03:04 - 1:39:10 Post-competition interviews (Marvin Palomo, Jeremy Stephens, Vincent Gilliard, Garrett Martin)1:39:11 - Wrap upLINKS:Andrew Talks to Chefs official WebsiteS.Pellegrino Young Chef Competition Website 

Jenny Dorsey is professional chef, writer and artist.  She makes food to express the full range of human emotions, even those not well-suited for Instagram.  She believes food has a special way of exposing the banal routine and social norms we find ourselves in. It can be a powerful medium for storytelling and create a place for genuine interaction, if we choose to use it as such.  Her mission is to use culinary arts as a platform to evoke introspection, empathy and real emotion. Sometimes her food or the environments she creates make people uncomfortable, and that's the point.  She doesn't plan on being complicit with the way things are, she wants to change the world with her art, even if it's just one honest conversation at a time. Jenny shares how facing her issues is what helped her build her confidence to be the person that she is today.  Tune into her episode to listen to her story. Check out https://thetaoofselfconfidence.com for show notes of Jenny's episode, Jenny's website, resources, gifts and so much more.

In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years before starting her own business, Angkor Cambodian Food and publishing her memoir, “Short Hair Detention”. She now lives in San Francisco Bay Area with her husband Kent Laux. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Why Food? is powered by Simplecast.

Join Ethan & guest host Vallery Lomas for an interview with Hetal Vasavada. She's is the founder of the blog, Milk & Cardamom and a former MasterChef contestant who went from being a biochemist to feed media consultant. She consults on recipe development and content creation for culinary businesses. Her recipes have been featured in Huffington Post, TASTE and The Times of India. She lives in San Francisco, California. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Why Food? is powered by Simplecast.

You can pursue a traditional career and yet still approach it in a unique way, making it your own, and that is the basis for today's interview. Prior to crafting her own career path, Jenny Dorsey was a management consultant in the fashion industry and went on to become the youngest MBA candidate in Columbia Business School. But it was then during a sabbatical between leaving her job and moving onto business school that she decided to enroll in cooking school. At the time, cooking was nothing more than a hobby and something she pursued purely out of her passion for food. Once she went back to her original path of business school, she realized something had changed and it no longer aligned with her. This lead to her final decision to pursue food instead. Throughout her journey in the culinary world, she worked both traditional and un-traditional kitchen jobs that eventually lead her to where she is today. Currently, Jenny is a professional chef, author, and artist specializing in multi-platform fusing food with social good. She uses cooking as a way to facilitate conversations about topics like race, privilege, and politics. She leads a nonprofit studio, Studio ATAO, is the co-host of Why Food? podcast on Heritage Radio Network, and runs a popular popup series named Wednesdays. Jenny's story is so inspiring because she could have easily taken the traditional route with her cooking career. She could have become a chef and considered that the end goal, but she didn't. Instead, she found a way to think outside of the box and combine all of her passions into a fulfilling career.   Here is what we chat about in this episode: How there are many ways to do something. That it's normal to feel panicked when you don't know where your path is headed. Why you shouldn't do something just because you're good at it. How Jenny combines food and conversations about social topics. And so much more! Where to find Jenny:   Website: https://www.jennydorsey.co/ Website: https://www.studioatao.org/ Instagram: https://www.instagram.com/chefjennydorsey/ Podcast: https://www.stitcher.com/podcast/why-food Resources Mentioned: LFAQ Facebook Group Follow along for more: www.lessonsfromaquitter.com https://www.facebook.com/lessonsfromaquitter https://www.instagram.com/lessonsfromaquitter/ https://twitter.com/quitterpodcast

Chef Alvin Cailan is a Filipino-American chef who grew up in Los Angeles, where he learned how to cook at a very young age. He attended the Oregon Culinary Institute, and later worked for culinary establishments such as Olympic Provisions, Bouchon, French Laundry, and more. Shortly thereafter, he opened his famed Eggslut (where he rose to fame), his chef-driven, gourmet concept which started as an egg-centric food truck but now has multiple locations throughout LA. Eggslut was inspired by his love for eggs and is now hailed as one of the best egg sandwiches in the country. He then opened Amboy, a Filipino fast-casual restaurant in Chinatown, LA, which focuses on Inihaw style lunches (grilled meats) and recently opened The Usual in NYC, where he showcases his personal approach to American comfort food like his signature The Usual Burger and Cajun Spiced Fried Chicken. Alvin is also the host of First We Feast’s The Burger Show which airs on YouTube and has been nominated for a Shorty Award. Why Food? is powered by Simplecast.

Join co-hosts Ethan & Jenny for a conversation with Material cofounders Eunice Byun and Dave Nguyen. They're longtime friends, and they launched Material in 2018 to bring people together and spark meaningful moments by creating high-quality, thoughtfully designed things for the kitchen. Eunice started her career at Goldman Sachs, has helped launch and advise several start-ups in the consumer space, and was most recently Head of Digital at Revlon. Her favorite dish to cook (and eat) are whole grilled fish tacos, and her current favorite restaurant (ever-changing top billing) is Lilia. When she is not eating or thinking about food, Eunice can be found chasing her four-year old daughter around the city's neighborhood parks. Dave is co-founder and COO of Material, bringing more than 10 years of supply chain and business operations management experience with leading brands such as Valentino and Chanel. Previously, Dave was the Director of Planning at Chanel, where he led business planning functions and cross-functional projects for the company’s fashion retail division. Dave holds graduate degrees from Boston College Law School and Carroll School of Management and an undergraduate degree from the University of California, Irvine. Why Food? is powered by Simplecast.

Vallery Lomas was working as a an attorney for the New York City government and writing a food blog when she was contacted by a casting director for the Great American Baking Show. She auditioned, was accepted and ultimately won the 2017 season, but it never aired. She has since appeared on CNN, the Hallmark Channel, ABC, and Fox, been featured in I have been featured in People Magazine, Buzzfeed, Forbes, Variety, Grubstreet, the Chicago Tribune, Food & Wine, presented at the 2018 James Beard Awards, and has joined the board for the International Association of Culinary Professionals. Join us for a conversation about reality TV, social media and beautiful baked goods! Why Food? is powered by Simplecast.

This week, please join us in welcoming Alicia Kennedy to the studio! Alicia is a Long-Island born, Brooklyn-based food writer and recipe developer with a focus on the intersection of food and politics, veganism, and spirits. She’s the vegan recipe columnist for NYLON Magazine and a former Village Voice contributor. Her podcast, Meatless, features conversations with chefs and writers on issues around culture and meat consumption. ⁣ Why Food? is powered by Simplecast.

Whatever you're into, New York's got it. And when that whatever is food, you're particularly lucky. Join me in the big city for my talk with Jenny Dorsey, a fascinating chef who's pushing the boundaries of traditional culinary work to incorporate her vision as an artist into her dishes. Chef Jenny uses food, art and technology to express exactly what matters to her. Detailed show notes are at the Cheftimony website.