Podcasts about johnson wales university

Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems. Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York's College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture and Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007. In this episode of Food Safety Matters, we speak with Dr. Evans [47:30] about: His role as the Keynote Presenter at the 2025 Food Safety Summit in May, and what he is looking forward to at the Summit The topic of Dr. Evans' Keynote speech, “Leadership When Nothing is Easy,” and the challenges he sees with worker disengagement in the context of food safety Why it is crucial for food industry leaders to foster a sense of engagement, accountability, and collaboration among their teams Dr. Evans' experience as the Founding Dean of CFIT at JWU, and what a JWU education in food innovation and technology offers to students Topics that Dr. Evans emphasizes as a food and agriculture educator and researcher, and how he has seen the academic field evolve throughout his career Why the need for problem-solvers in the food system is greater now than ever. News and Resources News Changes happening at U.S. federal food safety regulatory agencies [3:48] Letter From 85 Congresspeople Urges End to Federal Public Health ‘Gag Order,' Addressing Bird Flu [3:48] FDA Moves to Rehire Some Human Foods Staffers Who Were Previously Fired [7:09] USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza [7:50] FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program [8:14] Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods [8:34] Major Advocacy Groups Say Mass Layoffs at FDA Could Jeopardize Food Safety, 'MAHA' Agenda [8:50] RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC [9:39] Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs [9:39] Hospitalizations, Deaths Caused by Foodborne Illnesses More Than Doubled in 2024 [19:02] Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 12 Deaths [25:58] California Bill Would Set State Drinking Water Limits for PFAS in Case EPA Standards are Weakened [31:12] Food Safety Insights “Food Safety Insights” by Bob Ferguson [35:24] Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be? Food Safety Magazine December ‘24/January '25 Regulatory Changes Impacting Your Food Safety Program, Part 2—What Should USDA's Priorities Be? Food Safety Magazine February/March ‘25 Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Dr. Erin Cardea is the Dean of Equestrian Studies and the Hunter/Jumper instructor at William Woods University in Fulton, MO. She holds a B.S. in Equestrian Science and a Master's in Equestrian Education from William Woods as well as a Master's in Equine Science from the University of Edinburgh. Most recently, Dr. Cardea earned her Doctorate in Educational Leadership in Higher Education from Johnson & Wales University. She is a Master Instructor, Certifier, and Lead Site Visitor for the Certified Horsemanship Association and is an Advanced Therapeutic Riding Instructor with PATH International. In her travels around the country and the world working with horses and teaching riding and horsemanship, she gained international credentials through the Bristish Horse Society and the German Equestrian Federation.

Boston Globe's food reporter Kara Baskin spoke to multiple local chefs and restaurateurs who struggled with ADHD and dyslexia in school but thrive in the restaurant industry. They said their differences are their superpower. Darryl C. Murphy spoke with Baskin and Dan Bazzinotti, head chef at Boston's Blue Ribbon Restaurants and instructor at Johnson & Wales University, for Radio Boston about why the industry supported him in a way the traditional education system never did. Greater Boston's weekly podcast where news and culture meet.

Renowned for his exceptional ability to inspire and uplift, Venture Builder Capitalist Terrance Orr shares profound insights on the transformative power of humility and the invaluable lessons of mentorship.   In this best-of-episode, we're revisiting one of our favourite guest interviews. Terrance delves into the depths of his personal odyssey — from conquering adversities to emerging as a trailblazer of innovation in the business realm. Explore the transformative landscape sculpted by AI, unravel the art of compelling narrative in fundraising endeavors, and delve into the pivotal significance of customer insights in propelling innovation forward.   Terrance openly discusses pivotal mistakes from his early career, highlighting the importance of humility and resilience in navigating setbacks. His perspective on mentorship as a catalyst for personal and professional growth is equally enlightening.   Explore the significance of fostering workplace environments that prioritize employee purpose and fulfillment for sustained organizational success. Terrance's dedication to creating opportunities and fostering change will leave you motivated and equipped with actionable insights.   Tune in to Hiring Matters with Terrance Orr for a journey filled with inspiration, wisdom, and practical advice.    About our Guest: Terrance Orr is a dynamic operator and startup coach with expertise in venture building, product management, fundraising, and business development across both startups and large corporations. Propelled by his passion for mentoring entrepreneurs, Terrance brings energy and focus to the teams he leads. He is an active advisor at multiple venture firms, studios, and accelerators, including Antler, Visible Hands, and High Alpha Innovation. He is also a member of Nex Cubed's Investor Advisory Board, a Startup Mentor at Forum Ventures and WEVE Acceleration, and an emerging leader in venture capital as recognized by HBCUvc. Prior to joining Mach49, Terrance spent time as an Entrepreneur-in-Residence at SAP.iO — SAP's venture fund and studio — where he developed solutions for enterprise software pains related to supply chain and logistics. He also served as a Venture Partner at Republic, the full-stack investment platform spun out of AngelList, and advised early stage companies on business development and growth at seed accelerator Techstars Chicago. Before he worked with founders, Terrance was known as an intrapreneur at Dell Technologies, where he helped launch new business functions and conceptualize novel business models, and drove post-merger integration projects during the largest technology acquisition in history (between Dell and EMC). Terrance is a graduate of Northwestern University's Pritzker School of Law, Johnson & Wales University, and Claflin University.   About Your Host: Ken Schmitt is the CEO and founder of TurningPoint Executive Search. He is also the author of "The Practical Optimist: An Entrepreneur's Journey through Life's Turning Points". Ken was raised in an entrepreneurial family and brings a uniquely authentic voice to his podcast, blending life, family, and business together. Ken is a seasoned expert with almost three decades of experience in executive recruiting. In his podcast, he focuses on revealing the secrets of recruiting, retention, and real HR strategies. The podcast is not preachy, academic, or theoretical. It provides authentic perspectives on the challenges, triumphs, and quirks that make the hiring game both exhilarating and unpredictable. Twice a month, Ken offers tactical advice and industry insights to empower listeners to navigate the intricate world of executive recruiting confidently. "Hiring Matters" is your go-to resource for elevating your hiring game and equipping you with the tools to build, grow, and lead truly exceptional teams. Brace yourself for Ken's "Recruiter Rant" episodes, where he shares unfiltered insights and behind-the-scenes revelations about the industry's hidden secrets. Get ready to gain more than expected from this informative and engaging podcast. Follow Ken on LinkedIn Powered by TurningPoint Executive Search: Helping business hire right.

Matt Christofaro has a Bachelor of Arts degree in Business Administration from University of Rhode Island in 2010 and a MBA in Global Business Leadership & Marketing from Johnson & Wales University in 2012. Also he is a Licensed Thrive Programme Coach . Matt suffered for over 22 years with panic attacks . He had tried all types of therapy and help which was not working. However, he stumbled on a company called Thrive company and thought he would “give it a chance”.Matt was totally surprised that it worked for him even though he was skeptical. This has had such an impact on his life that he wanted to share it with others and became a Thrive Programme Coach. This company is very popular in the UK. The founder of the company who treated patients came up with three reasons that would make people feel better ,do better and thrive in their life. 1.Feel  more control of your life 2. Build high self esteem. 3. Develop high social confidence . Surprisingly this program would be completed in six to eight weeks. The Thrive Programme has helped over 60,000 people mostly in the UK and Europe and is being  introduced more fully in the United States. It has helped many people, whether their heterosexual or part of the LGBTQ  community . Several of the licensed coaches at Thrive are part of the LGBTQ community. I want to encourage my listeners to listen to this podcast.and see if it is an option for positive mental health for you. Matt can be reached at Matt.christofaro@thriveprogramme.org and Instagram: thrive.with.matt 

In this episode, host Ragnar connects with Jason Evans, the Dean of the College of Food Innovation and Technology at Johnson & Wales University, to delve into the evolving landscape of culinary education. From the impact of the 2009 recession to the renaissance in food programming post-pandemic, Evans discusses trends, challenges, and technological advancements shaping the industry. Tune in for a rich discussion about the importance of comprehensive education, the role of technology, and the exciting opportunities awaiting culinary students. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Ritz Carlton is not just a brand.   It's a brand that sets the bar for customer experience. It was an incredible honor to host one of the icons in customer experience, Horst Schulze, the co-founder and former president of The Ritz Carlton Hotel Company. We talk about his new book, Excellence Wins, and he shares insights that transcend the hospitality industry.

Dwayne Keys grew up in Wilmington Delaware in what he describes as a very low income home with a single mother and two younger sisters. Dwayne constantly talks about how his mom instilled in him high values of ethics and self sufficiency. At the age of 16 his mother told Dwayn that he needed to get a job and begin earning an income to help support the household as well as to be able to buy things he wanted as a growing boy.   As Dwayne tells it, he moved from the 2nd smallest state in the country to the smallest one when he moved to Providence Rhode Island at the age of 18 to attend college. By the end of his college career he had obtained a Master's degree in marketing. He worked at several financial institutions, but in 2017 he decided it was time for a change in his life. He switched careers from working in the profit-making world to working for a nonprofit, Compass Working Capital as a financial coach to educate and assist low income people through a HUD program called Family Self-Sufficiency (FSS). He has risen through the ranks at Compass as you will hear.   Dwayne is quite passionate about his work. Over the next five years he hopes to continue to grow at Compass. Also, he plans to run for political office in Providence in 2026. He will tell us all about his plans. I bet he succeeds.   About the Guest:   Born and raised in Wilmington, Delaware, I grew up in a single-parent household with my mother and 2 younger sisters on my maternal side. As the oldest child and only boy, my mother was determined to instill responsibility and accountability in me from a very young age.   As a student, I was very interested in my marketing classes and participated in DECA, which led to me applying to Johnson & Wales University. In moving to Providence, Rhode Island to pursue higher education. While studying to earn my Associate's degree in Retailing, my Bachelor's degree in Marketing, and my M.B.A. in International Trade at Johnson & Wales.   After deciding to make Providence my permanent home during my first year of graduate school, I made it a point to expand my friends and networks to people outside of my college life by getting involved in many community organizations and activities in line with my passion for economic justice and prosperity. By participating in the Urban League and their Young Professionals, I was able to experience being a community organizer and activist while also being involved in politics at the state and local levels.   Over time, my focus has transitioned to that of ending systemic oppression and structural exclusion while also being a proponent of an�-racism and economic opportunity for all. While I remain a community organizer at heart, I've participated in decision making bodies with the City of Providence – Equal Pay Task Force, Special Commission to Study a Progressive Tiered Property Tax, Providence Municipal Reparations Commission – as an additional way of achieving equity and inclusion along economic means for Black and Brown residents in the city. This hasn't been easy working in the for-profit financial services industry, yet under my current employer I've found the perfect balance between my vocation and my commitment to community advancement.   Ways to connect with Dwayne: LinkedIn - https://www.linkedin.com/in/dwaynekeys/ Facebook - https://www.facebook.com/dwayne.keys3/ Twitter/X - DKeys_PVD Instagram – dkeyspvd   About the Host: Michael Hingson is a New York Times best-selling author, international lecturer, and Chief Vision Officer for accessiBe. Michael, blind since birth, survived the 9/11 attacks with the help of his guide dog Roselle. This story is the subject of his best-selling book, Thunder Dog.   Michael gives over 100 presentations around the world each year speaking to influential groups such as Exxon Mobile, AT&T, Federal Express, Scripps College, Rutgers University, Children's Hospital, and the American Red Cross just to name a few. He is Ambassador for the National Braille Literacy Campaign for the National Federation of the Blind and also serves as Ambassador for the American Humane Association's 2012 Hero Dog Awards.   https://michaelhingson.com https://www.facebook.com/michael.hingson.author.speaker/ https://twitter.com/mhingson https://www.youtube.com/user/mhingson https://www.linkedin.com/in/michaelhingson/   accessiBe Links https://accessibe.com/ https://www.youtube.com/c/accessiBe https://www.linkedin.com/company/accessibe/mycompany/   https://www.facebook.com/accessibe/       Thanks for listening!   Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below!   Subscribe to the podcast   If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe in your favorite podcast app.   Leave us an Apple Podcasts review   Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.     Transcription Notes: Michael Hingson ** 00:00 Access Cast and accessiBe Initiative presents Unstoppable Mindset. The podcast where inclusion, diversity and the unexpected meet. Hi, I'm Michael Hingson, Chief Vision Officer for accessiBe and the author of the number one New York Times bestselling book, Thunder dog, the story of a blind man, his guide dog and the triumph of trust. Thanks for joining me on my podcast as we explore our own blinding fears of inclusion unacceptance and our resistance to change. We will discover the idea that no matter the situation, or the people we encounter, our own fears, and prejudices often are our strongest barriers to moving forward. The unstoppable mindset podcast is sponsored by accessiBe, that's a c c e s s i capital B e. Visit www.accessibe.com to learn how you can make your website accessible for persons with disabilities. And to help make the internet fully inclusive by the year 2025. Glad you dropped by we're happy to meet you and to have you here with us.   Michael Hingson ** 01:21 Hi, I am your host, Michael Hingson. And you are listening to unstoppable mindset today, we get to chat with Dwayne Keys. And Dwayne has an interesting story. One thing that really attracted me to Dwayne when we first started talking is he pointed out that he moved from the second smallest state in the union to the smallest state in the union. And I want to know more about that. So we'll have to deal with that and who knows what else. Dwayne, welcome to unstoppable mindset. We're really glad you're here.   Dwayne Keys ** 01:52 I am so glad to be here with you as well, Michael, and I'm just looking forward to, you know, speaking and you know, for your listeners to hear more about my experiences story.   Michael Hingson ** 02:04 Well, let's start then. We do have to get to how come you went from bigger to smaller, but tell us tell us a little bit more about you growing up sort of the early Dwayne, if you will. Yeah,   Dwayne Keys ** 02:17 the early to Dwayne. I was born and raised in Wilmington, Delaware. I am, you know, some of the facts that people don't know until they really get to know me, I am the younger of fraternal twins that was born. So I had a twin brother to White who had passed away when I was a year, we were both a year old. So you know, I, you know, I my family expanded with my mother had two other children, my younger sister lover, who was two years younger than me. And then 11 years later, my mother had another addition with my other sister, Vivian. So in terms of growing up, that was my family unit in terms of what I knew, in terms of my father, I always say, I can count the number of memories on one hand of my father, although he did live in the same city. And he also had children as well. Siblings that I really didn't even today don't really know. But knew of and we're aware of.   Michael Hingson ** 03:23 So they were in Wilmington. Yeah,   Dwayne Keys ** 03:27 we were all in Wilmington. My first few years were obviously live, we're living with my grandparents. And, you know, my mother was a young single mother. You know, in hindsight now, it's very easy to say and speak of that. I grew up in a low income household because my mother always was working full time. Also, part time, she was always supporting us, the family, and there are moments where I can reflect on it, we were financially challenged, but yet, I didn't know it growing up, you wouldn't ever known that just how my mother was determined that we would have a comfortable living environment and that we had we need but it's now knowing when I know it's like, oh, we definitely were poor.   Michael Hingson ** 04:16 Yeah. Isn't it interesting how parents keep that from children. And I can appreciate that and understand it because she didn't want you to worry about those kinds of things right. Yeah,   Dwayne Keys ** 04:29 I mean, it's you know, it kind of thinking about it like you didn't you can remember there's moments where the electrical turned off or something that disconnected or there was a notice of something. But as I you know, I she was very supportive of me really, she was very direct on getting good grades, anything with less than a C was unacceptable in the house, and then even if you got to see that was still she always emphasized you can always do better But she definitely had a very high expectation of me not only of, you know, doing well in school, staying out of trouble, but also just being more then the lived experience. So, you know, you know, just, you know, questions about going to college she was very big on, I see you going to college, I see you doing these things, I see you doing more than what we knew in terms of Wilmington, Delaware, more than what the life and she would always emphasize that I don't want you to have to work two jobs, I don't want you to have to struggle like this, I want you to be able to have a you know, have an excellent life have a way of life where you can do work, but get compensated for it. So it was always my you go to school to get the good grades to get the degree so that you can get paid well and not have to struggle financially.   Michael Hingson ** 05:54 Like she did. Did she say those things to you?   Dwayne Keys ** 05:58 Yes, she did. She was as I gotten older, and particularly as I became a teenager. And then as I got to the point where I was able to work, she did emphasize that. So when I turned 16, a month after my 16th birthday, she got me a job working at one of the supermarket that she had worked at as well at that time, that was her second job. And her statement to me was that you are going to now start paying bills in this house, you're going to contribute financially because you're good. And what I didn't realize at that time, but what she was doing was instilling that sense of responsibility. And so she didn't tell him it to me at that time. But years later, she instilled that she was happy that she had made me go to work, because then the concept of me going out earning a living being able to support myself that was instilled early on   Michael Hingson ** 06:52 about what's your sister's? Did she do the same thing with him.   Dwayne Keys ** 06:57 She actually this, my youngest sister lover, started actually working with she was what 15 1415 years old, because, you know, I there was extra money, I was able to have spending money, do some stuff I was you know, I was able to drive my mother's car because I have my license. And so I think my younger sister saw that and wanted some of that for herself, you know? And so it was, well, if you want to have those things like Dwayne does, well, you should consider getting the job, you know, you have to shoot my mother's wedding, you're like, alright, well, Dwayne's works, that's why he's able to get those things and have those things. And so the idea was, well, I should get a full time get a part time job. And so she started working part time, during summers, and also in school, you know, you know, time restricted, but she was able to find her own part time job to work. And that has been the same thing. Also my younger sister Vivian, with, you know, getting employment where all I would say where we all when we want to accomplish a goal and we want to do something, we find a way to do it. We just do I, we may not have everything planned out or or organized at that moment. But we are very determined people when it comes to accomplishing our goals and getting when we want. And so that sense of determination is in all of us. It just shows in different ways at times.   Michael Hingson ** 08:20 Yeah. Well, I appreciate what you're saying. I can't save that growing up, we had such a low income, that we had electricity or anything turned off. But I know we weren't really rich by any standard. And we we had an income that allowed us to sometimes drive to visit relatives and things like that. But we we didn't have a lot of money. And when my parents finally passed, we certainly didn't have a lot of money. They didn't have a lot of money to, to give to my brother and me. But still, I think the same kind of ethic was in what they instilled in us, which was you got to work you got to learn to make your own way. And I think although they didn't say it, probably a little bit more for me than my brother. My parents were told when I was born four months later, it was discovered I was blind that I was gonna that I should be sent to a home for handicapped children because no blind child could ever grow up to a mountain anything and my parents said to the doctors, you're wrong. He can grow up to do whatever he wants. And they really made sure that I grew up with that kind of an attitude. And I certainly have absolutely no regrets with him doing that.   Dwayne Keys ** 09:35 Yeah, yeah, absolutely. It's amazing how parents have their plan. They don't always tell you or communicate their plans to you. It's only until even more recently, I'm like okay, now what she said made sense. Now what she did make sense. I didn't understand that at times. And at times. It was frustrating because it did feel like oh gosh, she's controlling Oh, got it. It's never good enough. But then in hindsight, I'm like, everything. She had had a purpose that it's now being fulfilled now, but I can see. Well,   Michael Hingson ** 10:08 the other side of that is she may not have had such a well spelled out plan that she really understood all those things. It was just kind of the ethic that was in her.   Dwayne Keys ** 10:19 Exact exactly. I agreed. So   Michael Hingson ** 10:21 you went off to school and you got a diploma and all that, then did you go to college and what did you do there? Yes,   Dwayne Keys ** 10:29 so um, I you know, after completing Brandywine high school, during my senior year of high school, I had been involved in some activities. One was deca, that was the marketing club. And I had participated in the DECA State Conference in Delaware in February, and had won second prize in one of these categories. And lo and behold, Johnson Wales University was there at the conference, and they were handing out brochures, they were, you know, talking about the university and how they offered their, you know, programs in terms of marketing, and then how they had progressed that specialize in advertising, promotion and Fashion and Retail. Sounds exciting? Well, I mean, look at it, you know, it's not gonna hurt to apply. I was debating about what I stay in Delaware, when I go apply to University of Delaware Delaware State, do I stay Do I go? What I found was appealing that Johnson was his curriculum was just, it was not the traditional school. And so it stood out to me that there was more focus, they called themselves back there America's career in a university. So it was appealing to me because it wasn't like, I'm just going to be stuck in where I've been hearing this, this nightmare about people in terms of just going to college, and I have no life, it was more of like, wait a minute, we're going to prepare for you to get that job that you that so desire. So that was very appealing to me in terms of the university. It was also appealing to get out of Delaware. It just it just, you know, I loved my hometown, but I felt that I was stifled there. And I didn't feel so that I could be myself in terms of my ambition, my attitude, the things I aspire to. I saw Wilmington, Delaware. I mean, my mother was saying it's like, it's kind of like a retirement state at times. And, you know, if you want to have an active social life, we will go to Philly Philadelphia, which is like half an hour, 45 minutes away. And it just, he was like, Okay, here's your chance, an opportunity to get away. So I did apply to the school. I did get accepted. what my mother did not know at the time, and I have since revealed I took a secret trip to Providence. High school time join, swim break. during spring break, my mother would took a trip down to Atlanta. And so she was during that year, you know, seeing visited Atlanta, my aunt, her sister had moved, got married and moved down there. And my mother was being told you got to come down to this city, you need to see this, you need to, you know, experience like down here. My mother was falling in love with that city. And during the week when my sister state when my grandparents, I had made a day trip by train to Providence, Rhode Island form, it's in Delaware. When I came here, the mall had just opened up, they were having WaterFire it just felt good. I liked the look and feel of Providence. I liked how it just sounds like yeah, I could be down with this spot. So I was comfortable with coming here, although I never told anyone about that. So most of my family had thought I was just coming to this place not knowing what it was I was coming into when in fact that I had an idea of what I was going to be experiencing. And, you know, I had worked for most of that summer in between graduating from high school and getting ready for college. And then in August, the beginning of August, right before I was due to come to Providence, my mother made a decision. She was moving out to Atlanta, so she and my sisters moved down there first I stayed with my grandparents temporarily. And then my grandparents took me to Providence Rhode Island School instead of dorms.   Michael Hingson ** 14:21 So what did mom say when you finally told her about your secret trip? Ah.   Dwayne Keys ** 14:28 She did not really get mad. I mean, now when she sees all the stuff that I've been doing, and I've been involved in, I think she accepts it that it was it was divine intervention. It was you know, it was only revealed like I said within the last year or so, so well not much that can be done. But I think she now accepts that. It was meant to be meant to be for me to be in Providence. Hey, mom taught   Michael Hingson ** 14:55 you some of the skills you Oh, gosh, yeah. So that's that's still is a great story, though, you, you did what you needed to do, which is certainly a good thing. So you went there. And I gather that you decided to study marketing.   Dwayne Keys ** 15:18 Yes, I mean, my associates was in retail because I was looking at the different areas, the different pathways that Johnson was offered. And so the one that caught my eye, which is the one that I was very familiar with was retail retail. And, you know, the initial idea was okay, you can learn about the aspects of running a retail store or retail management. And then at the end of your two years, when you complete your associate's degree, you can decide if you want to continue on with retail for your bachelor's, if you want to change it up. And so I, you know, just created that pathway. When I complete my associate's degree, I decided to move on to get into bachelor's degree in marketing. I was like, I loved I loved at least at that time, I loved retail, but I was like, I didn't want to limit myself to just retail as my education. And that's generally marketing, because then I can transition to any other aspects of marketing, FYI, so decided in the future.   Michael Hingson ** 16:19 And so you went off and you got your, your Bachelor's in marketing? Correct? Correct. Correct. So when did you graduate with that?   Dwayne Keys ** 16:27 I graduated my bachelor's degree in 2003, and 2001.   Michael Hingson ** 16:33 All right. So they offered an associate's degree at Johnson wells. Correct.   Dwayne Keys ** 16:37 They believe they still do again, it's been 20 something years. So I'm not sure what has changed the curriculum. But that was the pathway at the time. Well, cool.   Michael Hingson ** 16:45 So you, you did that? And did you go get any kind of advanced degree after the bachelors? Or did you just stop there? No, I   Dwayne Keys ** 16:55 had decided to continue on with Johnson law. So my graduate degree, at that time there was this debate, do you get your master's degree get an MBA male, I had took along with myself, and I was saying, I don't want to have to come back to school later on. I did not. I, like many other people thought, okay, college is done, I'm never gonna have to do a study. And again, obviously, I've seen that not to be the case, I can see you to study even in my career. But at that time, I was like, you know, what would make sense. And that was like, I rather get that degree now. Get it out of the way you'll have it and your educational levels, and they you will focus on your professional experience so that when the time comes, and that is a preferred or required education level, I would have already had that in my possession. I didn't have to worry about going back study and be in a position where I'm working full time ever in a career having kids with doing that. So my aspect was, you're still in study mode, you can still take the test easily, you still can do all those things. Go ahead and do it right now.   Michael Hingson ** 18:03 Yeah, I hear you. I decided, when I got my bachelor's to continue on as well. I just thought that it was probably better to to, to get most of the schooling done. The formal schooling at least done all at once. I never had the attitude that I wouldn't go off and continue to learn and do other things. But as far as formal college, I just did it all at once. And I enjoyed it and have no regrets about doing that. Yes, yeah. So when did you graduate with your bachelor's or your masters?   Dwayne Keys ** 18:38 I completed and graduated in 2005. Okay,   Michael Hingson ** 18:42 and then what did you go do?   Dwayne Keys ** 18:45 So, um, one of the things that's also amazing and interesting is that I had always been working full time. For most of my college life. I think the first year in my freshman year I lived on campus, I did work study, I may have taken a job here and there. But the second year, I lived off campus and I hadn't lived off campus ever since. And the second year, you know, my mother had a very honest conversation with me when she was very clear, I can only pay your rents have you been paying rent just for this this year, your sophomore year? And are you on your own? You're gonna have to find a way to pay for your bills. I did have some support from my grandparents. But living with my grandparents in between my school breaks was definitely a challenge. My grandparents were Pentecostal who would you describe is conservative, traditional in terms of their outlook on life? And, and then in terms of, you know, how you should be living in life. But then also, one of the things I I really had a challenge for, for them is the distance a country All. And so anyone who knows me, I'm one of which I definitely am for making my own decisions supporting you in what you want to do, regardless of how I may think about it. But I, I had came up against this experience that because I was being supported financially, that also meant that I needed to do what they said. And that was everything from if I even read a book, I remember reading this book on Islam. And it wasn't that I was thinking about converting, I just wanted to learn more about the religion, the culture, the people. And I can remember her seeing that book, looking at it with the stain, and wondering why we're looking at that. And I didn't need to bother myself with such things. And so it's that type of limitation that I have a problem with. And I was really determined that no one's not going to do that. But at that time, you know, you're 1819 years old, you're trying to figure out this word, they are your grandparents be as respectful as you can. But to kind of sum it up, there were mountain building conflicts that happen. And Christmas Break in 2000. I came down for a few days, and I was like, Okay, I need to get back to Providence, I need to get my life in order, I need to get the shop, I need to get things settled. And my grandfather wanted me to stay longer. And I originally thought we were going to take a trip down to Atlanta to see my mother and my sisters. That was the reason for me coming down. And when that didn't happen, I said, well, I need to get back up to Providence and get this all sorted out. And my grandfather being an upset about that. I had asked my grandmother for some money as I as she had promised. And she wrote a check to me, I want to say was like 250 $300. And he said to me that last Yvette Shepherd their chairs, because that's the last money you get in? Don't you ask for anything else ever again. And I said, Okay. And he took me to the bus station. And I got on my bus back to Providence, Rhode Island, and had to just really work on what were my next steps. So between January and March, I struggled to find a job. And there were days where I didn't eat, there were days where I was behind the bills, there were days I almost, if he was was threatened with eviction, but I eventually got a full time job working for one of the department stores Nordstrom. And that was the pathway on working full time. So really ever since before right around, I turned to age 20, I've always worked full time in my field. And so after doing these different jobs, working in retail working for the school, working in the PR office, I decided that I needed to do something that was different, I needed to do a sales job. And long Behold, I got my job as a financial advisor trainee with Morgan Stanley, and that began my pathway into financial services.   Michael Hingson ** 22:52 So were you doing Morgan Stanley while you were still in school?   Dwayne Keys ** 22:55 Yes, I had gotten that job in April. Yeah, April of 2004, at the end of my first year of grad school. And so in order to keep that job, you have to pass your series seven license. So my first three months, were just studying for that exam, which I, you know, had passed incredibly fast and was grateful, and then had to get additional licenses. But yes, while I was completing my grad school studies, I was doing those license studying for those licenses. And again, working full time and also taking classes in the evening. Series   Michael Hingson ** 23:30 seven is not a trivial thing to get a license for. Um,   Dwayne Keys ** 23:35 and, you know, I can say that now, but we get jobs on the line, because I was like,   Michael Hingson ** 23:39 Oh, sure. The incident was there.   Dwayne Keys ** 23:42 We want to do so. Now. I was like, Okay, I knew what I did with the practice exams and retaining information. Absolutely. But at the time, that was that was really a major mental hurdle. Oh,   Michael Hingson ** 23:55 yeah. So McCobb that's my point. It isn't. It isn't trivial to do. Yeah. So. So anyway, you did that? And when you got your masters and what did you do? Were you working for Morgan Stanley then or what? I   Dwayne Keys ** 24:10 was still working for Morgan Stanley. You gotta remember, this is 2004 2005. So the mindset was, even if you're 20 something years old, or, uh, you know, you, you need to meet sales goals, you need to bring in business, the culture wishes. Now, we will call toxic. You know, again, this is language and words you didn't know about it. But this is a very, at that time, very cutthroat industry. And one in which I just it's like, you know what, I'm not going to be able to thrive here. I'm not going to be to meet the sales goals. So I went to another advisory firm called strategic point that was local nearby. I was there as an advisory associate for about a year. And then I was able to get a job in a call center with Bank of America. Bank of America had just bought fleet. And they were converting all of fleet banks, departments into Bank of America and so fleet on Quicken, Riley and Quicken Riley was becoming Bank of America investment services. That's B, A and C. And so I had gotten that job as an investor. As a investment specialist. That's what they call this. And I was with them for almost five years. So I worked during the 2008, you know, the 2006, market crash and 2007 2008. Financial crisis and in that following Great Recession, which I say for Rhode Island, that recession actually never went away, which is still here in some shape or form. So   Michael Hingson ** 25:43 you say you were a BFA? What about a year? Oh,   Dwayne Keys ** 25:48 actually, almost five years, I suppose. Yeah, I will stay as a investment specialist. I had been moved to the sales gates, I was, you know, opening up accounts online, I did you know, what they call priority service associate or trading gate. So I did every type of securities trade for self employment accounts that you could think about stocks, bonds, mutual funds, options. I was on our Platinum worker services, which was the high net worth trading gates. And then I was promoted to senior vessel specialist or a team leader. So I was one step below being a team manager. And then I also had to get the Series Nine and the 10, which was the supervisors licenses. So I did do that for at least about, you know, I guess, almost five years, how, when Bank of America bought Merrill Lynch, there was the conversion of the companies and Merrill Lynch was coming in with its own, you know, ways of how he ran business. And I think by that time, I had gotten to a point where I was in the call center. And I was like, Yeah, I think it's time to get back into being client facing but not necessarily leaving the financial services world. But I also wasn't desiring becoming a financial advisor, again, like I had been before. And so I came across this role of what they call a licensed banker. So someone who works at a bank, who just happens to have the investment licenses that they can be a connection between the financial planners and financial consultants, but also still being a banker and retail branch and sovereign bank, we now know what a Santander but back then was still called Sovereign was hiring for this license banker role, and Pathak kid, and I had applied for that job and got accepted. And I was with them for almost like two and a half years, aspire to be an assistant manager. And Sunday air when they took over for sovereign, they took away the assistant manager role. So you just there was no way to build up to become an assistant manager or to become a branch manager, it was this, you need to meet your sales goals. Just keep doing what you're doing, but no type of development, no type of mentoring. And, again, that just wasn't gonna do it for me. So another local bank, Baker, I was hired from the system manager I interviewed applied for him interviewed for that role got accepted, and was an assistant manager for two of their branches and was there for almost three years. And then I got cursed back to coming back to South Sudan when they created the premier client manager group, which was a new department that was supposed to be a new way of remote banking, supporting clients remotely, instead of run a branch. And that department was in place for two years. And in May of 2017, they announced that they were going to close that department. And as they did, I had evaluated what should I do? What's my next move? I was applying to other different roles at the bank and other different financial institutions and wasn't getting anywhere back. And I just something said, why don't you check out some nonprofit jobs. I had always served on different nonprofit boards and was part of different, you know, community events when it came to economic justice. And I was like, let me check those out. And I came across the job posting in Brown University Square center for our financial coach. And I'm just learning more about this nonprofit organization called compass and their focus on families with low incomes and subsidized housing.   Michael Hingson ** 29:31 So what exactly does compass do? So   Dwayne Keys ** 29:34 compass was basically providing financial coaching to families who were in what's called the Family self sufficiency program, or FSS for short. And so that is a program that is a HUD program, which your housing provider either like public housing authorities or private multifamily owners can offer to residents To have a section eight voucher. And so compass provides program management to those programs while also the financial coaching in that time, compass was moving forward with one of their one of the fall partners, power preservation affordable housing on launching FSS in the name, you know, FSS at six different locations in New England. So this is the first time that FSS is being offered to multifamily properties. And it only been public housing authorities that could offer FSS and just for people to know what this program allows us that in the family self sufficiency program, participant is able to save rent increases, that happened as a result of increases in earned income. So when your income earned income goes up, your rent goes up. But what happens is the difference between what your rent was when you first started the program versus where it is when you have increases in your earned income, that rent increase is put away in a savings account for you about the housing authority. And there's a five year plus program that a participant can be enrolled in.   Michael Hingson ** 31:10 So what do you do in your day to day job than what compass? So you went to compass in 2017? And you're still there? Right? I am still there. Six years? Yeah.   Dwayne Keys ** 31:21 I mean, so you can say, well, the wall has evolved. Again, I joined as a financial coach, and I've been a senior financial coach. So as a financial coach, I was working with one on one with clients and my portfolio. Meeting with them, we have minimum required times that we're supposed to work with, but it's really supporting them in achieving their financial goals. And I described how I look at financial coaching is, we're in a car, the client is the driver, I'm in the passenger seat. I'm helping with navigation, I'm giving information on what could happen to where, where, what are you going to experience, if you turn left, if you go right, if you go backwards or forwards with the mindset that we're supporting the client, and they'll be making their own decision as to where they want to go on this financial journey. And the emphasis is on asset building my client, you know, people take to move from being asset poor, to asset secure and a public benefit system, you always hear about an emphasis on income and income is important. Yet we do know that having assets having savings for emergencies to be able to buy, you know jumping around the hall to be able to have an asset such as owning your own business, you know, owning your own home having money for retirement, just emergency savings, we know that this is key to families and to people's, you know, success. And so I had started off again, working directly with families one on one. And as a senior coach, I worked on other special projects and supporting compasses of mission. The last three years I was a coaching manager, I was leading a team for up to four financial coaches. We're making sure that we're providing that high quality financial coaching that I did as a coach, and which I was still doing and then more recently, I was promoted to director of programs for our multifamily partnerships. So I mail overseeing the team of coaching managers, program managers who are overseeing coaches and outreach specialists, Sunday making sure they're having effective program management, getting high quality financial coaching, and I'm working with six different multifamily partners on strategies for expanding FSS scaling the FSS program.   Michael Hingson ** 33:35 So how does compass make money? I mean, are they do they get it from funding? Do they get it from the investments that you help people acquire or what? Okay,   Dwayne Keys ** 33:45 so essentially, I combination is, obviously philanthropy. We do do a number of fundraising, but you know, foundations definitely do help. We do get paid for running these programs for the housing partner. So that's the additional source of income as well. Really funded program. So the federal funding it Yes, it is. So, more recently, it used to be the only public housing authorities could get HUD funding to fund these positions to fund the work of FSS now, multifamily owners can do so depending upon if you receive an award from HUD so there is some federal funding involved you also make it the housing provider that we work with this their own sources of funding that they used to pay compass with and then I'll put the bulk of our money that we do is philanthropic   Michael Hingson ** 34:35 Okay. It seems to me and I have to go look I know we've had a somebody else from campus elsewhere on unstoppable mindset, but it's been a long time so I'm gonna have to go back and look, but I know it was it was fascinating to hear what what compass did and and what all you guys are doing. So for you, though, having heard about your upbringing, and so on, and heard about how your life has evolved over time? What would you say your passion and areas of focus in your life is or are? So   Dwayne Keys ** 35:12 the role is where I'm really fulfilling is how do we help families rise up out of poverty, you know how to set one a panel discussion a few weeks ago, which was the witness that world with no poverty where people are not having to rely on this mindset of just pull yourself up from your bootstraps. But wait a minute, we're really giving people the financial education that they need. And I say that financial education, not financial literacy, because I can't stand someone thinking, you know, that we're the financial literacy, people are illiterate, they just may not have the education that you have in terms of this area of personal finance. But also having the assets, the cash, the capital to do what it is that you need to do, is very significant. I appreciate what I've seen some of my client experiences. In the last, particularly at the beginning of the pandemic, like that first year of the pandemic, I had two clients who were able to buy that house. So even in the issue of this, the scary situation of COVID have this uncertainty with the economics of what's happening with our country and all that was going on, I still have clients who are able to persevere who are able to move forward and achieve their goals of homeownership, or, you know, other goals, or just having the money to be able to survive and emergency. And it was also a unique time, because many some of my clients had to then pivot when they had lost their jobs temporarily. They use that time to think about should I go back to school? Should I you know, focus on being self employed? What does that look like in terms of starting my own business? So it definitely opened up opportunities for people to be creative, how do we still thrive and be able to accomplish our next steps in our goals, in spite of all the uncertainty that we're still facing that we still face today? But for me, too, as I said, it's who better to help you support you in this and navigating through these financial systems and the experiences that someone who grew up with it and also experienced it themselves? You know, I kind of joke, you know, joke here and there. But I was like, Who better to help people to death collection that someone who had a debt collection who had to endure that experience and go through it? Yeah,   Michael Hingson ** 37:25 you are very fortunate that you had a mother who helped you through it by requiring you to do the things that you did. And so and you also have obviously had to discover some things on your own as well. But you did that, which gives you the skills now to do what you're doing, which is teaching others? Yes,   Dwayne Keys ** 37:47 yes, absolutely. Absolutely.   Michael Hingson ** 37:51 Go ahead. Yep. So all right, go ahead. Go ahead. I   Dwayne Keys ** 37:55 was gonna say, you know, even at Compass, you know, there's been a lot more that I've had to learn, because even though that's what we do, you know, my current role, I've had to learn project management, program management B, what does it mean to run a nonprofit? You know, so there's been quite a number, quite an education I've continued to receive even there in terms of that arena, while at the same time, you know, following up with just making sure that we're providing the high quality financial coaching.   Michael Hingson ** 38:22 So you, you work with people who are probably coming to you with a lot of fear and uncertainty in their lives, right? Correct. Correct? How do you help them overcome fear? What do you do to help them overcome fear and not be so daunted if you will, or blinded by having all this fear in their lives? Because of all the things that have happened to them? Yeah,   Dwayne Keys ** 38:47 I mean, one of the the initial steps with all of our training is you have to build trust with the clients. And it's very hard, because you have to remember, they've experienced systems and organizations and peoples in the past, who may not have treated them well, or they may have not had a best experience. So really, establishing building that trust is key. The next step is understanding their journey, their story, what they what have they done, and also celebrating successes that they've achieved on their own, because we never want to disconnect or distort this, dismiss what someone has achieved. But it's also then having to get back to what is it that you want to accomplish, and when you want to do and, again, we're going to go at your pace. So I've had some clients that they come in, I know they want to buy their house, they know what they need to do they know what they need to work on. Great. We're gonna go with you on that. And then I've had some clients who will say, You know what, I actually don't know what I want to do. I want to start I further say, you know, I want to start my own business. I don't know what that is, okay, well, then we're going to go on this pathway, and then on at this pace, so that we can focus on that. And again, we're going to be flexible and adaptable. So if right now, there's a goal that you'd be focusing on but then something that's happened to you you got to prioritize The other thing that we prioritize that other thing I will say is that this is your journey, this is your financial coach. And this is not my journey, you know, my appointment, and I'm gonna tell you what you need to do, you set the tone of where we're going to focus on. And I'm here to make sure you have the information, the resources, and the support that you that you need to receive in this program. And I think one of the main key things I have been able to do is help people recognize their own successes, people may be just doing things because they needed to do it. Or they may experience a situation where they think it's a failure, when actuality is success, and what are the things which makes him so minor, but I think it's majors, clients work on building up an emergency fund, then they put away their savings, they reach that goal, and then next, an emergency happens. And then they have to use that money. And they're saying, I'm so depressed, because yeah, this happened with the car, this happened with this thing. And I had to use it. And I'm like, great, because that's what an emergency fund is for. That was exactly, so think about it. By using having that money, you didn't have to worry about using credit cards using credit using any type of predatory lending, you didn't have to borrow, you didn't have to do any of the things that would have gave you additional stress, you had the money right there. That's excellent. That's the goal that was accomplished, you accomplished your goal. So just thinking about those things about stuff, which people may feel as though that's not really a major accomplishment. And actually is when you think about how you're trying to achieve financial security and success in your life,   Michael Hingson ** 41:32 trying to bring some perspective back to people because they, they really don't necessarily see what really happened. I mean, you, you guided them, they did stuff. But until something happens that causes them, for example, to use that emergency fund. And then you have to remind them of what that means, then and only then do they really internalize what happened. Yeah, if you had to really give us one story, that was just a great success story, what would it be?   Dwayne Keys ** 42:04 One story was one of my clients who ended up she had saved I'm gonna say up to $30,000 in the program. But even up to that moment where she was completing the program, she still had doubts about if she was going to get that money. And we were she, she had been, you know, increasing our income had been saving. But her budget was becoming very challenged with affording both the rent increase, and the other bills because she also had a car payment. And she had gotten this car loan in order to be able to get to work. But it was causing this this great challenge in her budget. And so we just asked the question, it was like, you know, you're struggling with this payment, you're struggling with being able to meet other obligations, when it makes sense to take some of that money that you've already saved, pay off that car loan. And then by doing that, that helps you get, you know, you'd be able to meet all the obligations and get budget you're able to save on your own, you won't have to worry about that. That item being on your credit, you know, being an obligation, the more you own it outright, you can even maybe adjust your insurance rates, you have to worry about full coverage and save some money that way. What about that, and she was like, You know what, let's do that. And we have put the request in the check arrived two weeks later. And even when she's coming there, she's looking with the tears and running up her eyes because she's like, this is really she's I can't believe this is really happening. You know, because you hear about it, you talk about it, you say this is going to happen for her to actually see that that's happening, we're going to do that right now. And that's why it wasn't just it was one less thing she had to worry about. It was like, think about all the stuff she's not going to be able to do now that that goal, you know, being able to pay down that debt, pay off that debt entirely, not have to worry about that and have a car and her own right that she owns was the phenomenal. So just I always talk about like, even to that moment to see that, oh, this is this is really I'm really going to accomplish this goal, this is really going to happen, I'm really going to be able to say that I did this, that memory still stays in my mind, just but the reaction of you know, the opposite that very moment of the cheque being placed in your hand there was this disbelief that this is really a true real true program to actually exist and helps people. Yeah.   Michael Hingson ** 44:26 And they wouldn't have had access to those resources in any other way if you weren't there to advise them.   Dwayne Keys ** 44:32 Correct. Exactly. Exactly.   Michael Hingson ** 44:36 Well, you've been doing this now for quite a while. What do you see yourself doing in five years?   Dwayne Keys ** 44:43 So that you're singing about you know, as we've been talking about, what is the next pathway and I have put that out there? So I do see myself as an executive at Compass we have different levels. You have all staff obviously individual contributor manager level director level Which I'm at now. And I just says, I can see myself as an executive, you know, and I look at my own pathway. I'm like, you know, things could change. Compass has expanded. When I first started, the organization was 25 people. We're now at above 70. So you know, this growth money in the company, where I also see myself is that, as I said to you, you know, I've always done this volunteer work in terms of advocacy, special events, work, doing things with different nonprofits, and I've come to be a specialist when it came to like community engagement strategies when it comes to people of color, particularly in this part of Providence, just being a special advisor, facilitating meetings. And what I've done is I've been able to wrap up all those of the special projects and what I've done in terms of workshops and teaching, and things outside of campus, and to my own sole proprietorship, Deacy solution, which I've had in place since 2015. But really, this past year was really one in which I've done a number of projects. So just being like a business coach and a workshop instructor to participants who are looking to design, you know, set up their own design business and supporting them in terms of business developments, and how did you set up a business bank account and have you set up your own business to be able to, you know, launch as a business entity. That's been fulfilling, but a number of other projects have been doing. And then obviously, I aspire to hold elected office, I did run for state rep in 2018. And I will be pursuing running for our local city council races in 2026.   Michael Hingson ** 46:45 Oh, not till 2026. Every four   Dwayne Keys ** 46:49 years. So my counsel first and just read in one her third, third term in 2022. But she's term limited, the more currently I've been supporting her ever since she first ran in 2014. Definitely have been a, you know, great admirer of the work that she's done with our area. And in a way I want to be able to continue which he had started in our terms. So you know, it's been something we're we've been openly discussing, but I've been very firm to it. Yes, I am running in 2026. I do have my campaign account open, I do have things are in place. And as we get closer to that date, more TOCOM?   Michael Hingson ** 47:29 Well, I would only say the other side of that is that at least her term limits are causing her not to be able to run, then you won't be able to run against her, which is a good thing.   Dwayne Keys ** 47:38 Correct. You know,   Michael Hingson ** 47:41 good to have friends, you know? Yeah,   Dwayne Keys ** 47:43 yeah. I mean, people have asked that question, why don't you run? And I said, No, no, no, I made it very clear that I do support our incumbent, I definitely do admire her work and what she's done. And so no, I was not going to challenge her. But I said the moment she said that she was done, I'm running.   Michael Hingson ** 47:58 Well, that's fair. In a lot of ways. So what what issues are there in your surrounding community? And I guess I would say overall, for all of us, that we need to be a little bit more aware of things that you want listeners to know about that they ought to deal with.   Dwayne Keys ** 48:17 Yeah, I mean, this is also reflecting that up, you know, the last seven and a half years, I was the chairperson of the South Providence neighborhood association. So that was a nonprofit that was launched in 2015, when, you know, the council person had just gotten office. And there was the desire for us to have a group a body a place to come, where we can get information and talk as a community neighbors, you know, neighbors, what was going on the neighborhood, what's impacting us, and how do we move forward? In this experience, I will say there's a number of things that are going on. One has to deal with zoning and urban planning issues. You know, with Providence, we have huge issues when it comes to housing design. We have a situation where I like it, you know, I have to say this, I use just words. You still have segregation and redlining practices embedded in how we have housing development housing projects that are being done. We definitely have this issue of housing affordability, which is across the nation, but you know, it here in Providence, we have displacement that's happening where a lot of residents, you know, low to moderate income, primarily, black and brown residents have had to move out or move elsewhere. And because they haven't been able to afford the high cost of prices, you know, they're not able to the wages aren't keeping up with the prices of inflation and the housing costs of class in Providence, unlike some other cities, where they require housing developments to include units include price points for low to moderate income Up. in Providence, we're okay with people who want high luxury housing development just behind luxury development, know what the subsidies. So it's also creating these divisions in my view where we're not. We're not providing opportunity for families, individuals, those from different walks of life to be living in all parts of Providence, it's almost as if, oh, this price point, you only have this type of housing and this one part of the city or that part of the city, and it's perpetuating that. Another thing has to also deal with the issue of taxation, you know, Providence, we are a college town, but literally half of our properties or either owned by colleges and universities or by governments, because we are the capital city, or we're an island. So we've definitely had financial issues, when it comes to our pensions. When it comes to our viability, there was this huge major issue between what we call the pilot program payment and low taxes with the universities, colleges, universities, many residents and think that the universities are paying more than they should. And we do have a big hospital community in my part of the neighborhood in which there's been debates about that community not paying their share, and also fears that that hospital community will take more land in the neighborhood for their, their buildings, their parking lots. So there's a history of how do urban renewal eminent domain homes were take, you know, were bought, and people had to move out of the neighborhood for the expansion of the hospital community. And you have many residents will still talk about that today,   Michael Hingson ** 51:37 without any kinds of issues that you might be seeing or encountering regarding persons with disabilities, which is, you know, usually a large minority that people don't talk about.   Dwayne Keys ** 51:49 So one of the things that has already come up in terms of the city where I already said, I'm like, we are not ABA compliant, when it comes to our sidewalks, when it comes to people with wheelchairs, a major issue that happens and this is where we're talking about, you talk, think about something as simple as shoveling the sidewalks during the wintertime. And what I've seen, you've had people but in particularly those people who have mobility issues having to walk in the street, because that person or that company or organization did not shovel the sidewalk. So we have a public safety issue, which is every one that I find with people with disability disabilities, for those who have a mobility issue, that is a major crisis that is going on. And then the main thing also with Rhode Island, and particularly Providence, we have old housing stock. So there's a number of people who may again, because of mobility issues, they can't get to the third, second or third floor. So they are limited, but housing. So we have a number of people and actually one of my good friends, colleagues Titi Podesta, and she was like She's someone who has mobility issues, she was speaking about this, you know, there's housing, there's units, there's places that she can't go, because it's not accessible. So that is one thing that I definitely see here that you don't think about until it's time to have the activity or until it's time to do something and that person candidate get in and she made a good point. She was like, I bet you the majority of the folks if I was if you were to have an event or something that your house will not be able to come to your house? And I'm like, no, because I'm on the third floor, no elevator, no other way for you to get off to the third gift to me.   Michael Hingson ** 53:25 So yeah. How do you deal with that?   Dwayne Keys ** 53:27 So I mean, one of the things we have to do is we talk about infrastructure, we have to invest and we upgrade or design the housing a way that is accessible for people to be able to get into the dwellings. And then you also have to deal with this practice of preservation and look and feel and care, because we are an old historic New England town. Absolutely. And we to have nice gorgeous Victorian houses and everything else. And at the same time, we have this housing crisis, people need to use that space. How do you balance look and feel and character and uniqueness with this need of mobility of access?   Michael Hingson ** 54:12 Well, to go another direction, though, which in some senses ought to be a whole lot easier to address. So what about things like? Are the city websites accessible? What are you What is the city doing to make information readily available? website accessibility across the board and so on? Michael,   Dwayne Keys ** 54:29 the website accessibility, it's not even accessible to those who can say so we have a we have a whole issue,   Michael Hingson ** 54:37 good political answer, no information really works.   Dwayne Keys ** 54:42 So you have people who struggle to just get information in general from the city at times. And so we're, you know, so you bring up a very good point. It's not even at the forefront, not because it's not, it's not important. It's more of like we're just struggling to get the basics of everyone just know what's going on. Er yet.   Michael Hingson ** 55:01 One of the things that I talk about from time to time in speeches that I give as well, as I've mentioned a few times on this podcast is, when people talk about diversity, they never really talk about disabilities, because we're not part of the conversation, we're not part of the discussion. And that's what really needs to change until people recognize that diversity. If it's going to truly be diversity needs to include everyone, then that's not going to change. And so I oftentimes have discussions with people about inclusion as opposed to diversity because they say, Well, we're, we're working on being inclusive, but you're not inclusive, well, but we're partially inclusive, Nope, doesn't work. You either are inclusive, or you're not. And if you're inclusive, it's a mindset. And if you are inclusive, then you're going to be dealing with disabilities and so on. It's unfortunate that we're not there yet. As I said, we don't really make disabilities part of the conversation. But I know what you're saying about housing and so on, you know, my, my wife used to watch when she was alive, a lot of the shows on house building and all the people who come and renovate homes and all that sort of stuff, they would not invariably do anything, to think far enough ahead that if somebody had a house, and they were renovating it, that they might make it accessible for the next person who might buy that house. And so none of the people that really deal with all the house stuff on TV, deal with it, either. The only time it ever comes up is if you happen to have somebody in a wheelchair or whatever it is, it is unfortunate, we're not part of the conversation. Yeah,   Dwayne Keys ** 56:42 and I think that goes into this other piece, too, is equity when it comes to design and decision making. So when we're making the decision of what gets done, or how it gets done, or do we have everybody who needs to be included, not just in that conversation, but agreeing that this is the way that this is going to go. And that is very, that is lacking in many particular cases, I see it both not just in terms of like accessibility, but even with those who have a disability, who are also receiving public benefits, SSDI or SSI. In some cases, I have seen that where there's limitations when it's time to transition for them being able to go back to work and be able to earn a living, you see that limitation there in terms of you're limited to how many hours that notching it, how many hours how much you can earn in that particular time period. Yeah, if you can lose this benefit, you lose that benefit. And so that was one of the things to your point, when I first came to Compass, we had always up to that point at work with more public housing authority clients, who see almost all of them very rare that you came across someone who had a disability who was receiving one of those benefits. And when I came into, you know, compass, I encountered a number of people who enrolled, who had SSI SSDI benefits, particular SSI, who wanted to go back to work, but he had all these limitations and how he could save how they can earn. And lo and behold, even at Compass, I'm like, what do we do, and we had nothing in place. So I had to use my first two years are really just like researching developing content and information for us to put in place to support those clients. So even to your point, it wasn't intentional. But that never been considered a compass until it presented itself.   Michael Hingson ** 58:33 We still do not recognize it. Inclusion should be part of the cost of doing business and part of the cost of life, which is really the issue. But yeah, you're right, there are so many limitations on people who are receiving benefits, like SSI and SSDI. There's only so much that can be done. And Congress isn't really willing to change that. So it is unfortunate that it did it continues to happen. Yeah,   Dwayne Keys ** 59:01 I mean, even one of the blessings was the ABLE account, which was That was great. But you have to be aced what your disability had to have occurred on or before get 26 birth that right? I'm like, okay, so what happens if I'm 30 something years old? And it's something Oh, I can't use that. So still is excluding a segment of population who could benefit from that program? So   Michael Hingson ** 59:23 there's a lot of that, oh, it's an very unfortunate situation. And we're not. We're not anywhere near dealing with any of that yet. You also have your own little enterprise outside of campus, right?   Dwayne Keys ** 59:33 Yeah. So the key solution that you know, as I said, I've been doing a number of practical projects. I don't have any like formal business model. But what I in the past I've been asked to facilitate a meeting or lead a workshop or do this one on one, you know, business coaching. So there's a number of areas that I have outside of, of compass that I've worked on, like I said a lot of stuff in terms of just my expertise with planning A zoning committee engagement just thinks, you know, supporting Black and Brown business owners in terms of moving forward. And it was like, Well, why don't you start, you know, maybe doing that as a business. So long Behold, this past year, like I said, there's always every once in awhile, I will have a project where I was asked to do something, pieces, you know, you know, you know, some money, but nothing significant. This year, I had been sign up for a number of activities, as I said, like being a workshop, instructor, business coach, doing consistent, you know, activities, and I was like, Oh, this is gonna be different. And so I said, it's hypothetical, this is this is not going to be something I should file like, I should not, I should treat this as a business income that it is. And I had had the key solution already set up. And I was like, Okay, why don't you make this a regular thing? Why don't you put this out there that you do these activities at a price. And so that has been a whirlwind. But I've completed a catalyst Fellowship Program, which is a paid fellowship program to learn how to be a nonprofit consultant. There has been other particular things that I've done in terms of CES, like, there's one pro

The Suite Spot takes travelers to Rhode Island in the latest Spotlight series episode - The Beatrice Hotel! As one of the most iconic and historic hotels in the nation, the general manager for the property, Jennifer Curtin, gives travelers an inside look at why this hotel should be their next destination.  From the rich backstory behind the name, the local attractions in the area, and what the guest experience is all about, this episode covers it all. Tune in now! Ryan Embree: Welcome to Suite Spot, where hoteliers check in, and we check out what's trending in hotel marketing. I'm your host, Ryan Embree. Hello everyone, and welcome to another episode of The Suite Spot. This is your host, as always, Ryan Embree. Thank you for joining us. We are here in the content creation studio in Maitland, Florida at our Travel Media Group headquarters, and have another fantastic edition of our Suite Spot: Spotlight series. This time with a fantastic property that we're gonna be showcasing and in with me today to talk about this beautiful property is Jennifer Curtin, the general manager of The Beatrice. Jennifer, thank you so much for joining me on the Suite Spot. Jennifer Curtin : Good morning, Ryan. Thank you so much. Really happy to be here. Ryan Embree: Yeah, we're excited to have you. And you know, we're gonna get to The Beatrice and your beautiful property here in a second. But as we do with all of our new guests, this is your first time to the Suite Spot. Talk to us a little bit about your background and hospitality journey that led you to The Beatrice. Jennifer Curtin : Yes, absolutely. Happy to and actually it's, it's quite a full circle story that I have. So my career actually started right here in Providence, Rhode Island. I attended Johnson Wales University, majoring in hotel management, and that's actually located just steps from the Beatrice Hotel. And so this is where I started, I was working in multiple different operations through school. So I worked with Hilton Hotels. I worked in a luxury residential community here in Providence. And then in the summers I used to live on Cape Cod and I worked at an amazing it was a five star resort, Chatham Bars Inn down on the Cape. And so, really for me throughout school, I wanted to get exposure in multiple different operations and environments and really get a sense of what it is that I wanted to choose for a path outside of college. And so for me, it was really that luxury boutique space. That's really where my heart lies. And so upon graduation, I started with Kimpton Hotels first in Boston, Mass, which is home for me. So that was a natural starting point. And then from there I moved with them to Aspen, Colorado and then to Seattle, Washington. And it was when I was in Washington, Seattle that I got the call and moved back to open the Beatrice again, you know, back here in Providence, Rhode Island. Ryan Embree: I'm sure that was such an exciting call to be called back to your hometown where it all started and you went to school for hospitality, which I will tell you of all the hospitality industry experts that we interview on this series in others, it's rare, but I'm seeing more and more of it. I mean, you're talking to another grad of a hospitality management program down here at UCF. More and more people are going to school to get into our industry, which is amazing because most of the time you're gonna hear people say, well, I just fell into the industry, or I was doing a job in college and fell in love with the industry. So it's so great to see and hear stories like yourself, Jennifer, where you knew you had a passion for it, but also finding and having a journey within it and finding a segment and space that you really, that you really cared about. And the fact that you got to do it in your own backyard, I'm sure also benefits you because you know a lot about the local area. Jennifer Curtin : Absolutely. No, it's wonderful. And I will say,

Marco grew up in New England, where his father's green thumb and his mother's exceptional skills in the kitchen guided him toward a lifelong love affair with food. His parents' dedication to a self-sustainable homestead was a response to the manipulation of human health in commercial food systems and the lack of nutrition in the American standard diet that continues to plague society. He earned his associate's degree in culinary arts and a bachelor's in nutrition from Johnson & Wales University to harness the ability to nourish as many lives as possible adequately. The carnivore diet has given him the freedom to target strengths and weaknesses in other areas that might be holding him back. He is much more career-oriented than ever before, and his path to empower others to take control of their health seems clearer than ever. Timestamps: 00:00 Trailer and introduction. 04:54 Media promotes eco-consciousness; minimal seed oil use. 09:40 Weight struggles and dietary experimentation lead nowhere. 10:38 Carnivore diet: History, education, and health implications. 15:59 Delicious carnivore diet using smoked meats, herbs. 19:35 Love cheese, difficulty digesting, need fiber. 20:57 Many chefs stay fit for demanding job. 24:04 Small portion sizes, better quality, similar prices. 28:59 Viewers prefer meat over vegetables and seafood. 32:03 Active, health-conscious man influences girlfriend's diet positively. 35:39 Explored Spanish heritage, observed obesity issue in Spain. 36:49 Summer trip to Spain, considering options. 40:42 Saturated fat mitigates liver damage from alcohol. 43:44 Recipes spread across multiple social media platforms. See open positions at Revero: https://jobs.lever.co/Revero/ Join Carnivore Diet for a free 30 day trial: https://carnivore.diet/join/ Carnivore Shirts: https://merch.carnivore.diet Subscribe to our Newsletter: https://carnivore.diet/subscribe/ . ‪#revero #shawnbaker #Carnivorediet #MeatHeals #HealthCreation   #humanfood #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree  ‪

Rick Mathieu serves as president of Johnson & Wales University's Charlotte campus. Johnson & Wales is a public university with some 1,200 students enrolled in Charlotte. It's located in the heart of Charlotte's Third Ward.On this episode of The Charlotte Ledger Podcast, Mathieu sat down with The Ledger's Cristina Bolling on campus of Johnson & Wales to talk about what's new at the university, his take on the state of higher education, and how Johnson & Wales fits into the greater Charlotte community. For more information about The Charlotte Ledger, or to sign up for our newsletters, visit TheCharlotteLedger.com.This episode of The Charlotte Ledger Podcast is hosted by Ledger managing editor Cristina Bolling and produced by Ledger staff writer Lindsey Banks. Get full access to The Charlotte Ledger at charlotteledger.substack.com/subscribe

Mastering the Recipe for Success: Chris Spear's Journey from Doubt to Culinary EntrepreneurshipAn audacious culinary maverick defies the odds, unleashing their flavorful passion for conquering the kitchen and their self-doubt, igniting a fiery journey towards entrepreneurial success in the cutthroat realm of gastronomy."Do what you love and there will always be opportunities. The rise of personal chefs is a testament to people wanting to pursue their passion for food without the drawbacks of traditional restaurant work." - Chris SpearIn this episode, you will be able to:Unearth the dynamic world of culinary education and its profound impact on the evolving culinary landscape. Discover the significance of personal growth and maturity before venturing into a culinary career. Acquire an understanding of the journey of business startups and the essence of self-belief. Network innovatively by learning from the inspirational journeys of individuals in the culinary industry. Uncover the crucial role of persistent growth and development for lasting success in any domain.My special guest is Chris Spear, an inspiring figure in the culinary world.Coming from humble beginnings, he has built a name for himself as an accomplished chef and a successful entrepreneur in the fiercely competitive restaurant industry. Chris has achieved fame for his exceptional culinary skills and his approach to personal growth. His journey has been a beacon of motivation for aspiring chefs. From working hard on his personal development to establishing his own business, Chris is a testament to self-belief and resilience in the face of challenges.The key moments in this episode are:(00:00:00) - Being Vulnerable and Dealing with Loss, (00:00:48) - Business and Emotional Resilience during the Pandemic, (00:02:43) - Celebrating Family and Children's Interests, (00:05:11) - Passing on Skills and Lessons to the Next Generation, (00:07:16) - Self-Care and Finding Physical Outlet, (00:12:31) - The Changing Landscape of Culinary Education, (00:13:10) - The Benefits of Delayed Gratification, (00:13:40) - Regrets and Self-Confidence, (00:14:03) - Appreciation for Interviewing Experience, (00:14:30) - Joining a Like-Minded Community, Chris Spear is the chef and owner of Perfect Little Bites, an in-home personal chef business based in Frederick, Maryland. You might also know him as the host of the Chefs Without Restaurants podcast, and the man behind the culinary networking organization of the same name. Chris graduated from Johnson & Wales University with a B.S. in culinary arts, and has been working in the foodservice industry for almost 30 years. Join the only online free community for chefs who want to enjoy their careers without sacrificing their lives. Click here for more information.Now accepting applications for our first cohort-based "Culinary Leadership Bootcamp."Call me at 828-407-3359 for more information.Support for The Hospitality Industry:Chowco.orgI Got Your BackThe Burnt Chef ProjectChef Life CoachingConnect with...

My guest this week is Rebecca Fitzgerald who is the Owner and Executive Chef of Mindful Meals located in Central Texas (Austin, Wimberly, and Dripping Springs locations). Rebecca studied Culinary Arts at Johnson & Wales University in Denver, Colorado and is on a mission to improve the world, one meal at a time

Do you dread the age old question: What do you want to have for dinner? It's enough to drive anyone crazy because no one in your family (who you're polling) is any help, yet they're long on feedback when dinner's about to be served. I coach on this a lot with my clients - you're not alone. On today's podcast, I'm interviewing Allison Schaaf, the creator of PrepDish, which is similar to the meal delivery kits, but not. It's super affordable, value packed, and easy. On our episode today, we're talking all about meal prep - how to get organized, how to plan your meals, what to do ahead of time, and everything that you need in order to feel like you have a handle on yours and your family's nutrition. Listen to today's podcast to learn more about how to get a handle on that dreaded question & she even has a free gift for you. But you have to listen to find out what it is! About Allison Schaaf: Chef & Dietitian Allison Schaaf is the founder of Prep Dish, a gluten-free, paleo & keto meal planning service that helps busy moms get dinner on the table with ease. Allison holds a Bachelor's Degree in Culinary Nutrition from Johnson & Wales University, a Master's Degree in Nutrition Communications from Tufts University, and became a Registered Dietitian at New England Medical Center. During her years in culinary school, Allison spent time honing her skills as a chef, working at renowned health spas, Canyon Ranch in the Berkshires and Champneys in Tring, England. After grad school, Allison then moved on to work with the Almond Board of California, sharing the health benefits of almonds with health professionals around the globe. But she knew pretty quickly that her true calling was as an entrepreneur so she packed her bags and moved to Austin, TX to start a personal chef business, a career she had fallen in love with during her high school summers. In 2009, Prep Dish: Personal Chef was born. 

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Executive Chef Dennis Vanterpool is the Executive Chef of The Ritz-Carlton Reynolds, Lake Oconee about how he infuses the resort's cuisine with soulful, worldwide flavors and combines traditional southern flavors with flavors from his family and culture. Vanterpool originally from the U.S. Virgin Islands says he always had a passion for cooking and becoming a chef. He talks about how his mother worked in the hospitality industry and that inspired him to follow in her footsteps. Vanterpool attended Johnson & Wales University to study Culinary Arts and has cooked at several hotels including the Marriott Frenchman Reef and The Ritz-Carlton, Amelia Island before he went to The Ritz-Carlton Reynolds, Lake Oconee. Vanterpool says, “ I've traveled, I've done task force at 14 different Ritz-Carlton as well, just learning and widening my knowledge as far as what the brand is all about.” Vanterpool was able to work his way up the ranks and has held several positions within the kitchen, which has given him a better connection to his team as executive chef. He has shared his story with the team and the message that hard work pays off. He adds, “I believe in getting out there, working in different kitchens, strengthening and making yourself more reliable and more versatile.” Vanterpool likes to explore new cuisine, cultures and combining unique flavors to create a unique guest dining experience. He also creates an experiential dining experience for his guests with table-side plating, unique dishes and more. To hear Chef Dennis' top 3 must have kitchen tools and more on his culinary point of view plus the story behind his mango barbecue recipe check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!

Lasheeda Perry is the pastry chef and owner of Queen of Flavor, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert menu. Lasheeda has always had a passion for culinary arts, and luckily for the sweet-tooth everywhere, this love has materialized into a successful and rewarding career.  Prior to creating Queen of Flavor, she received her culinary education from Johnson & Wales University in Providence, RI.  Immediately after graduation, Lasheeda secured an entry level pastry cook position at Four Seasons Resort Dallas. Within five years of beginning her career, Lasheeda would hold the title of Executive Pastry Chef at Four Seasons Hotels and Resorts and Bon Appetit Management Company LinkedIn. Throughout her culinary journey, Lasheeda has received numerous awards and accolades. In 2012, she won season two of Food Network Sweet Genius after proving her skills by overcoming tight time constraints, masterfully incorporating secret ingredients and accommodating larger-than-life requests. That same year, several of Lasheeda's desserts landed on Philadelphia food critic Craig LaBan's coveted Four-Bell Finestlist.  In 2018, she was a finalist on Food Network Best Baker in America, Season 2 where she was named the “Queen of Flavor”.  Lasheeda is never the one to pass up a cool opportunity. Last November, she was presented with the chance to take on an iron chef, on Food Network's Beat Bobby Flay, and that she did! Queen of Flavor's pastry services include, menu development, virtual baking classes, R&D development, interim pastry services, pop-ups, and more.  In this episode we discuss: How a high school teacher jump-started Lasheeda's path to a culinary career Her first taste of success: winning a culinary competition and a trip to China How C-CAP helped her land a full-tuition scholarship to Johnson & Wales Lasheeda's first job in the pastry kitchen at the Four Season Hotel in Dallas, TX Her first Executive Pastry Chef position at Bon Appetit Management Company at LinkedIN Landing the position as Executive Pastry Chef at the Four Season Atlanta How she got her first gig on the FoodNetwork and how it felt to beat Bobby Flay Lasheeda's best advice for those entering the industry And much more! And much more! Sponsored by Ghirardelli Chocolate Company Ghirardelli Chocolate Company's Professional Products Division now offers their Premium Chocolate in convenient 5lb. bags. This exceptional product portfolio includes their new non-dairy 72% and 52% Cacao Dark Chocolate Chips. The full line makes it easier for operators to enjoy the benefits of baking cookies, brownies, cakes, molding truffles, filling tarts, or topping mochas. For more information and to request a free sample please visit ghirardelli.com/5lb or email professionalproducts@ghirardelli.com.

Charles Bililies is the Founder & CEO of Souvla, a group of Greek restaurants with locations throughout San Francisco. A Greek-American, Bililies comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bililies brought Souvla to life through his innovative fast-fine approach, blending fine dining aesthetics, service standards, and detailed touchpoints in a counter-service format with a simple, efficient, affordable menu inspired by his heritage. Bililies now leads strategic development for the restaurant group, focusing on new business opportunities, financial planning, team, culture, brand consistency, and high-level strategic partnerships with Delta Air Lines, Goldbelly, and plant-based startup Black Sheep Foods.  Souvla has been a San Francisco Chronicle “Top 100 Restaurant”, recipient of the StarChefs award for “Best Concept,” and has been featured in such media outlets as The Today Show, The New York Times, The Wall Street Journal, Forbes, and Bloomberg.Charles moved to California in 2006 and worked for Chef Thomas Keller at The French Laundry and Bouchon Bistro and Chef Michael Mina at his eponymous restaurant and RN74. He holds degrees in Hospitality Management from The Hotel School at Cornell University and Culinary Arts from Johnson & Wales University. Click Here To Sign Up For My Weekly Newsletter  Exclusive Sponsor Plate IQ - head over to PlateIQ.com, book a demo, mention the show, and save 25%!!!!

Embodiment for the Rest of Us - Season 2, Episode 10: Kymber Stephenson   Chavonne (she/her) and Jenn (she/her) interviewed Kymber Stephenson (she/her) about her embodiment journey.   Kymber Stephenson is a Registered Dietitian Nutritionist living and working in Colorado. Her experience began with a love of food which led her to pursue a degree in Culinary Arts from Johnson & Wales University. As her love of science and helping people wove with that initial path, she continued on to a Bachelor of Science in Culinary Nutrition with a dual concentration in clinical dietetics and culinary food science. From there, her background spanned diverse roles across the food, nutrition, and healthcare sectors as she went on to ground in medical nutrition therapy.    Kymber is especially passionate about disordered eating management and prevention. In this vein, she focuses on educating clients about the multi-faceted ways history, marketing, food systems, culture, psychology, and body image affect health and relationships to nutrition, food, and body. She works with clients to restore & build their relationship with food, acknowledging not only its nourishing properties, but truly embracing its comforts, tradition, and fun! Kymber is a strong believer in a whole person approach, embracing integrated body image counseling which often goes far deeper than simply body or image.    Working in a client-guided manner and Health at Every Size-informed, she strives to help each unique person reach their idea of peace and satisfaction in their bodies and their overall lives. Kymber's driving philosophy is that all people deserve equitable access to quality food, evidence-based nutrition education, informed consent, and bodily autonomy regardless of status or background.   Socials: https://www.linkedin.com/in/kymberstephenson @sidebysidenutrition    Content Warning: discussion of privilege, discussion of diet culture, discussion of ableism, discussion of healthism   Trigger Warnings: 49:18: Kymber discusses Lindo Bacon's work before more awareness of the harm that they have caused in their work came to light in the first two weeks of March 2022 here, here, here, and here among others (with updates here and here) (this episode was recorded in April 2022)  1:13:44: Chavonne discusses how white supremacy culture impacts her eating behaviors   The captions for this episode can be found at  https://embodimentfortherestofus.com/season-2/season-2-episode-10-kymber-stephenson/#captions/   A few highlights: 2:49: Kymber shares her understanding of embodiment and her own embodiment journey 14:54: Kymber discusses how the pandemic affected her embodiment practices  34:54: Kymber shares her understanding of “the rest of us” and how she is a part of that, as well as her privileges 48:20: Kymber discusses her take on IE, HAES® and AND 1:26:06: Kymber shares how listeners can make a difference based on this conversation as well as where to be found and what's next for her Links from this episode: ASDAH's response to Academy of Nutrition and Dietetics' Evidence Analysis Library (1) ASDAH's response to Academy of Nutrition and Dietetics' Evidence Analysis Library (2) Health At Every Size® (HAES®) (especially the FAQ for the origin of the HAES® movement) Intuitive Eating Kyriarchy Laziness Does Not Exist Nikki Haggett Sick Enough Social Determinants of Health White Supremacy Culture   Music: “Bees and Bumblebees (Abeilles et Bourdons​)​, Op. 562” by Eugène Dédé through the Creative Commons License   Please follow us on social media: Website: embodimentfortherestofus.com Twitter: @embodimentus Instagram: @embodimentfortherestofus

Today I am joined by my incredible friend, Marina Middleton. In this episode, we talk all about building a life of freedom, navigating through imposter syndrome, creating wealth, and all things building a business that fuels your soul. Marina shares her journey with us from being bullied to now running very successful businesses and brands.   The Boldly Courageous Podcast is managed by Podcast & Co.   Meet Danielle: Marina Middleton is a mother, entrepreneur, and a brand and business strategist committed solely to helping women build their personal brand. As a creative outlet in 2013, Marina began sharing her life, connecting with others, and building her personal brand through content creation and social media. Marina's openness about being bullied, racial discrimination, and becoming a single mother at 23 resonated with thousands of women, and the ripple effect empowered others to find the courage to share their own stories of vulnerability. This impact led Marina to build Empowered Confidence: a consultancy that supports women in building, monetizing, and scaling their personal brand through community, courses, and events. Prior to entrepreneurship, she earned a B.S. in marketing and minored in fashion at Johnson & Wales University. Following her college career, Marina worked for Yahoo!, Tumblr, and Yahoo! News, developing digital media campaigns for some of the most recognized global and Fortune 500 brands. Her expertise has been featured across publications, including Yahoo News and Yahoo Finance, and she was named one of the Top 10 Successful Entrepreneurs to build their business during a global pandemic.   Connect with Marina:  Instagram: @marinaamiddleton Instagram: @empoweredconfidence_ Brand Business Accelerator https://www.empoweredconfidence.io/SERVICES   Let's Connect: Instagram: @themelissamartin   Boldly Courageous Community: Join Now

MoxieMoments continue with Chef Dallas McGarity, the Executive Chef & Owner of The Fat Lamb Modern Kitchen & Bar & Portage House Restaurants, telling us about his biggest triumph. More about Chef McGarity, He grew up in rural South Carolina; his mom & mamaw instilled a passion for food early. After going to culinary school at Johnson & Wales University & working in Charleston, SC, for many years. In 2004, he moved to Louisville and was encouraged that the food scene had much to offer a young chef & fell in love with the city. After working at several Louisville fine dining places as Executive Chef, he was ready to open a restaurant as Executive Chef & Owner. With the help of his wife, Laura, The Fat Lamb ModernKitchen & Bar opened in Nov. 2016. The small, open-kitchen concept has received a great response from the highlands neighborhood within which it is located & continues to serve both local patrons & visitors upscale comfort food with an emphasis on locally sourced ingredients. In March of 2018, Chef Dallas was approached to purchase Portage House Restaurant in Jeffersonville, IN. The riverfront view of the old house that the restaurant sits in was so charming that he & his wife decided it was time to expand. As a result, Portage House re-opened on March 23rd, 2018, with a new menu & new owners. Portage House & The Fat Lamb continue to provide exceptional cuisine & fantastic service with unique atmospheres. Since then, Chef Dallas has also taken on the Louisville food service operations at Copper & Kings Distillery with Alex&nder, the 3rd-floor lounge/bar serving a creative menu that changes frequently. With all these different projects going on & a family life to maintain, Chef Dallas continues to support the community by doing many charity events each year & trying to give back to the community whenever possible. Dallas has received such Honors and Awards as: Food Network's Chopped Champion Four-time James Beard House Dinner Invitee (2006, 2009, 2011, 2014) Louisville Business First Forty Under 40 Honoree (2017) Euphoria food & wine festival participant Greenville, SC (2013 -present) Charleston wine & food festival participant (2015) Atlanta food and wine festival participant (2012) Lou. Chapter ACF Chef of the year (2013 & 14) Sophisticated Living Magazine featured chef Food & Dining Magazine featured chef Slow Food Bluegrass member & supporter Charitable Contributions & events Dallas has contributed to are: Bourbon & Bowties, Taste of St. Raphael, Home of the Innocent Backyard BBQ, Cabbage Patch Settlement House, Conrad Caldwell house; Gilda's club; Highland Presbyterian Weekday School, Mama-to Mama; JCPS Chef's Club for Elementary Students, State Fair Cooking demonstrations; March of Dimes; APRON Inc; Bloom Elementary School; Louisville Leopards among many others. Dallas & his lovely wife Laura & 2 children reside in Louisville.

Sucio Talk 87 Pastry Chef Kim Conroy Kim Conroy Is Currently A Pastry Chef At Butter& Located In The Dogpatch In San Francisco, California. Before Her Time In The Cake Business She Spent Time Learning Pastry In The Northeast At A Culinary School You Might Know....Johnson & Wales University. J WHAT?? JWUUUU!!!!  After Her Time There She Trained In The Boston Area, Then Moved To San Francisco Where She Became The Pastry Chef At A Two Michelin Starred Restaurant Named Lazy Bear. Pastry Chefs Need Love Baby. That Goes For All You Savory Cooks Out There!! #suciotalk #suciotalk #suciotalkpodcast #david.sucio #davidguilloty #chefdavidguilloty #boricua #puertorico #100x35 #420 #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love #brownchefs #foh #boh  Peace! --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Today on The Travel Agent Podcast, I chatted with Kyle Nichols about going from furloughed to one of Travel Agent Centrals 30 under 30 in a little over 2 years.  If you like the podcast you'll LOVE our Amazing Travel Agent Facebook Community: Join here: https://www.ttapgroup.com/   Bio: Kyle Nichols along with his husband Robert, co-own a Cruise Planners franchise based in Orlando, Florida. Kyle was bitten by the travel bug early on in life traveling regularly as a child. Kyles's future was set in motion when we stepped off the plane in Goteborg Sweden, for a study aboard during college that changed his outlook on the world. Since graduation from Johnson & Wales University with a bachelor's in Travel & Tourism, Hospitality Management he has spent the next decade working throughout the travel industry in many capacities. Including his favorite position as a tour guide on top of open-top double-decker busses in Miami Beach. At the onset of the pandemic shutdown, Kyle pulled the trigger on the idea of jumping back into the cruise industry with the purchase of his franchise and took the next year to catch back up to speed with all the changes in the industry. Since starting their franchise, Kyle has been featured in Travel Agent Central's 30 under 30 class of 2022, has spoken at Cruise Planner events, and serves as an agent advisor on a leading cruise lines advisory board.  https://www.facebook.com/cruisekingstravel https://www.instagram.com/cruisekingstravel/ https://www.linkedin.com/company/cruiseplanners-cruisekingstravel https://www.youtube.com/channel/UCdSQR8tJlOWjBtQ4rA7cdWQ/featured www.cruisekingstravel.com

In 2020, Ikimi Dubose-Woodson co-founded The Roots Fund alongside Carlton McCoy and Tahiirah Habibi. The Roots Fund is a nonprofit dedicated to creating inclusive opportunities for communities of color throughout the wine industry. Ikimi is a chef, restaurateur, writer, nonprofit executive, and inspiration who now runs the organization as Executive Director. She has overseen The Roots Fund's massive fundraising effort and over 100 scholarships they have awarded since they started. “Find what you love and let it kill you” is the famous quote wrapped around a global knife tattooed on Ikimi's back. Destined to be a lawyer to help her Brooklyn community, Ikimi ended up in culinary school by accident. Securing her first job at the World Trade Center Marriott as a silver polisher was a humbling and knowledgeable experience.  Ikimi attended Johnson & Wales University and traveled the world studying culture through food after graduation. Upon her return to the states, she was the youngest and first woman to complete the Marriott & Ritz Carlton management training program. Her career put her on the path to lead culinary and management teams at sports organizations, restaurant groups, and prestigious educational institutions. After leading the culinary team on Capitol Hill through the largest sustainable food initiative, Ikimi rediscovered her passion for mentoring the next generation.  In August of 2017, in conjunction with LifeWorks Restaurant Group, Ikimi designed and opened LEO MKT, a food hall in Washington, DC that focuses on cuisines from around the world. Known for her ability to create managers, lead large teams, and encourage the growth of women and minorities in the business, she hasn't stopped yet. Ikimi summarizes her ethos in just a few words: “When there is no room for me at the table, I usually stand on the table.” In this episode… There's a common misconception that the wine industry is just for people with pins on their lapels attending fancy, black-tie events. However, The Roots Fund is on a mission to change this belief and prove that the wine industry is for everyone.  Providing education, tools, and mentorship for the BIPOC wine community, The Roots Fund is effecting positive change in the spirits industry. They're showing younger demographics that the wine space isn't closed off and creating a safe place to support scholars at any stage of their career. So what's on the horizon for The Roots Fund — and the wine industry as a whole? In this episode of VINTed, Scout Driscoll sits down with Ikimi Dubose-Woodson, Co-founder and Executive Director of The Roots Fund, to talk about diversifying the wine industry. Ikimi shares how The Roots Fund is supporting scholars in wine, the new programs that are reaching a younger demographic, and tips for anyone looking to begin their career in the wine industry.  

Today I have a bonus episode with an interview with Chef Keith Snow about storing and using food - particularly when you are a low carb/keto eater. This episode includes a coupon code for membership at his site so pay close attention! Announcements Earlybird pricing expires for Self Reliance Festival in just one week! Get your tickets today! April Member Webinar, Getting Started With Freeze Drying  Show Resources https://www.foodstoragefeast.com/ https://www.harvesteating.com/ Main content of the show Most recently, Chef Snow served as Director of Food & Beverage at Sundance Mountain Resort in Provo Utah where he oversaw a diverse array of restaurants, banquets, coffee shops, a deli, The legendary Owl Bar, The Foundry Grill, and the venerable Tree Room which holds the Forbes 4-Star designation. In 2018 the Snow created Food Storage Feast, a website designed to help others learn what foods to store and most importantly, how to cook with otherwise bland foods in an emergency or food shortage situation. Chef Keith Snow is the author of The Harvest Eating Cookbook-Running Press 2009, and host of Harvest Eating Radio, which has surpassed 442 episodes and continues to grow a substantial audience of devoted listeners, true friends, and fans. Chef Snow has been featured in many national magazines such as Prevention, Women's Health, and Western NC Magazine. Chef Snow has been featured in some of the biggest online destinations such as Fox News, Parade Magazine, and Slashfood. In addition, Chef Snow was one of 12 US-based chefs invited to participate in the 4/14 Festival In Dijon France. Keith has served on the Expert Council for The Survival Podcast since 2011 and fields listener questions for the TSP podcast. Chef Snow has appeared in hundreds of original culinary videos that are showcased on Youtube and many other video-sharing websites. The videos have been viewed millions of times since 2005. The Harvest Eating TV Show on RFD TV was available to 55 million homes in the US. Chef Snow and his production team created 20 episodes of Harvest Eating that broadcast starting in May of 2012 each Tuesday at 4pm central. The Harvest Eating Youtube Channel focuses on teaching people how to make local and seasonal cooking a way of life. In 2008 Chef Snow was awarded The National Restaurant Association's Youtube Hot Chef. An all-expense trip to Chicago and a chance to give a live demonstration at the largest restaurant trade show in the US. Also in 2008 Chef Snow delivered the keynote speech at Johnson & Wales University in Charlotte NC. Chef Snow has worked alongside the culinary media's most well-known and respected talent at events like The Edible Garden and NY Botanical Garden and also as a featured lecturer at Disney's Epcot International Food and Wine Festival in 2009 and 2010. In May 2011 Chef Snow was the featured celebrity chef aboard The Holland America Line's MS Rotterdam cruise ship which sailed from Seattle to Alaska and back. Chef Snow has a long history of working within the farm-to-table community. In 2007 he was a founding board member of the Slow Food chapter in Greenville SC. In fact, the chef has lived on farms since 2003 and has become an avid horseman, gardener, and survival homesteader….it's a work in progress. In the early 2000's Chef Snow was the Executive Chef at one of Colorado's premier ski resort destinations where he managed a staff of over 300 strong with 13 outlets and restaurants and 9 million in food and beverage sales. That was before the chef founded Harvest Eating and started in culinary media. He now likes his new boss much better! Interview Make it a great week GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link

Excellence wins: an interview with Horst Schultze is a conversation you truly can't afford to miss. We'll unpack how and why excellence wins. Listen as both a business owner and a skilled coach explains how it's not about tasks but tapping into your being and purpose. You'll uncover valuable principles that will enable you to help raise up a powerful culture and absolutely change the world.   Cash in: Learn how to define yourself as a person of excellence so you can receive the respect you deserve and serve people well. Understand how your essence, being, and personhood are more important than your doing, so you can rise above the noise of your tasks. Bolster the culture of your business or organization so you can refuel your working environment and create unshakable alignment.   About Horst Schulze A legend and leader in the hotel world, Horst Schulze's teachings and vision have reshaped the concepts of service and hospitality across industries.   Mr. Schulze's professional life began more than 65 years ago as a server's assistant in a German resort town. Throughout the years he worked for both Hilton Hotels and Hyatt Hotels Corporation before becoming one of the founding members of The Ritz Carlton Hotel Company in 1983. There Mr. Schulze created the operating and service standards that have become world-famous.   During his tenure at The Ritz Carlton, Mr. Schulze served as President and COO responsible for the $2 billion operations worldwide. It was under his leadership that The Ritz Carlton Hotel Company was awarded the prestigious Malcolm Baldrige National Quality Award- twice- making it the first and only hotel company to ever win even one.   In 1991, Mr. Schulze was recognized as "corporate hotelier of the world" by HOTELS Magazine. In 1995, he was awarded the Ishikawa Medal for his personal contributions to the quality movement. In 1999, Johnson & Wales University gave him an honorary Doctor of Business Administration degree in Hospitality Management. Most recently, Mr. Schulze has been honored as a “Leader in Luxury” by Travel Agent Magazine and its sister publication, Luxury Travel Advisor.   After leaving The Ritz Carlton Hotel Company, Mr. Schulze went on to found The Capella Hotel Group. This luxury hotel company managed some of the most elite properties worldwide and gave Mr. Schulze the opportunity to further define the luxury hotel industry, receiving countless awards and recognitions.   Today, Mr. Schulze serves on various boards and acts as a consultant across industries. He is currently completing his seminal book on creating excellence.

Join us as we welcome Jill Santa Lucia, founder and owner of Raleigh, NC based Catering Works, to the podcast. Since launching Catering Works in 1989, Jill has been through both good times and hard ones. But losing millions of dollars all but overnight when the pandemic hit was by far the most difficult professional situation she'd ever navigated. Through incredibly hard work and steely determination, Jill pivoted her company to provide at home meals, feeding her customers and her employees.  During this same time period, she also lost her father and a good friend; any one of these things would have been reason to lose a little faith. But throughout it all, Jill has lived by the belief that you cannot control what is happening to you; all you can control  is your response to those things.  While she has let herself be sad, she has not given up hope.  Throughout all of this tragedy, she launched a new business called Ella's Popcorn, which we can both attest is amazing.  Please listen in as we hear how Jill built her resilience muscle from a young age and the many ways it has served her well throughout her life. Bio: Jill is the CEO and owner of Catering Works, Inc. Her passion for cooking started in her grandmother's kitchen where Grandma made everything from scratch. Jill was fascinated with Grandma's Leg of Lamb and her homemade chocolate iced cookies. She graduated from Johnson & Wales University in 1987 with her Culinary Arts degree, and pursued further studies at The Culinary Institute of America in Food Styling and Healthy Cooking. Jill's recipes have won local and national awards including the $10,000 for the grand prize in the Bacardi Recipe Challenge, for her Tropico Napoleon and first place in the Kikkoman-USA contest in December 2002, for her delicious Pork Chop with Cranberry Apple Compote recipe, She was also a finalist in Rich's Food Winning is Sweet competition for a decadent White Chocolate Banana Creme Tart. Jill has also appeared on the Food Networks' "Food Fight" as a locally recognized chef and judge. Not only is Jill passionate about cooking, she also has a passion for helping the local community through donations of food and service, including Interfaith Food Shuttle and many other charitable organizations. Jill's commitment to quality has made Catering Works one of the top special event businesses in North Carolina. She was recognized in the YWCA Academy of Women, for the Business Entrepreneur category in 2003. Jill and her sister Lorin Laxton formed an LLC in 2005 and FIGS Market became the highly sought-after retail outlet of Catering Works and purveyor of gourmet gadgetry and supplies. In her spare time she enjoys spending time with her family. Links: Catering Works: www.cateringworks.com Fig Market Heat and Eat Meals: https://www.figsmarket.com/  Ella's Popcorn: www.ellaspopcorn.com Grandma's chocolate pie recipe: https://tinyurl.com/Jills-Grandma-Pie-Recipe 

This week on Newsmakers: Professors Teresa McCarthy Byrne of Bryant University and Diane McCrohan of Johnson & Wales University examine the outlook for the holiday shopping season, how the pandemic has changed retail, and supply-chain issues. Then on the second half, the Rhode Island Food Policy Council's Nessa Richman and Jazandra Barros discuss their organization's efforts to expand the local food ecosystem.

A legend and leader in the hotel world, Horst Schulze's teachings and vision have reshaped the concepts of service and hospitality across industries. Mr. Schulze's professional life began more than 65 years ago as a server's assistant in a German resort town. Throughout the years he worked for both Hilton Hotels and Hyatt Hotels Corporation before becoming one of the founding members of The Ritz Carlton Hotel Company in 1983. There Mr. Schulze created the operating and service standards that have become world famous. During his tenure at The Ritz Carlton, Mr. Schulze served as President and COO responsible for the $2 billion operations worldwide. It was under his leadership that The Ritz Carlton Hotel Company became the first service-based company to be awarded the prestigious Malcolm Baldrige National Quality Award — twice. In 1991, Mr. Schulze was recognized as "corporate hotelier of the world" by HOTELS magazine. In 1995, he was awarded the Ishikawa Medal for his personal contributions to the quality movement. In 1999, Johnson & Wales University gave him an honorary Doctor of Business Administration degree in Hospitality Management. Most recently, Mr. Schulze has been honored as a “Leader in Luxury” by Travel Agent magazine and its sister publication Luxury Travel Advisor. After leaving The Ritz Carlton Hotel Company, Mr. Schulze went on to found The Capella Hotel Group. This luxury hotel company managed some of the most elite properties worldwide, and gave Mr. Schulze the opportunity to further define the luxury hotel industry, receiving countless awards and recognitions. Today, Mr. Schulze serves on various boards and acts as a consultant across industries. In his book, Excellence Wins: A No-Nonsense Guide to Becoming the Best in a World of Compromise, he captures a lifetime of wisdom on life and leadership. You can connect with Mr. Schulze on his website - HorstSchulze.com. His book, Excellence Wins, is available wherever books can be purchased. Additional leadership content can be purchased and viewed at NeedToLead.com where the content can be licensed for a larger audience.

Karolina Guilcapi has managed private luxury tours since 2006, endlessly promoting a hands-on travel approach. With a background from Johnson & Wales University, a school dedicated to food and travel, she has been deeply involved in the growth of the tourism industry. Specializing in Latin America, Karolina represented her product at countless trade shows, organizations, and events around the world, inspiring travelers to become lifelong clients. She has tasted her way across 40 countries continuously inspecting services, meeting local foodies, and searching out the next morsel to offer in her itineraries. She treats food like she does travel – an experience that should utterly satisfy you. In this episode of Destination On The Left, Karolina shares why collaboration with chefs and organizations across the South American continent has allowed her to build a thriving travel business even during the global pandemic. Karolina also discusses why anticipating and addressing travelers' concerns and needs has become a cornerstone of her work. What You Will Learn: How immigrating to New York from Poland at age ten sparked Karolina's passion for travel and exploring new places, and why she focuses her work on Latin American travel Why Karolina chose to start her company, Sated Ventures, and how it has taken off even during the global pandemic How Sated Ventures has carved out a unique niche by focusing on local chefs as guides to the unique flavors, ingredients and culinary history of the region What new skills and talents Karolina has discovered since launching her business, and what challenges she has overcome during the pandemic Why collaboration and being active within the local community as a helpful partner can be a powerful organic way to grow your business What changes, new challenges and opportunities Karolina expects as we begin to return to global travel Why understanding and problem-solving for travelers is a key component of Karolina's work, and why seeing things from the perspective of the traveler is vital Creating a Unique Travel Niche Through Collaboration Karolina Guilcapi is an innovative travel expert who has carved out a unique niche for her company, Sated Ventures, by focusing on the unique culinary adventures and flavors to be found in South America. In this episode of Destination On The Left, Karolina shares why collaboration with chefs and organizations across the South American continent has allowed her to build a thriving travel business even during the global pandemic. Karolina also discusses why anticipating and addressing travelers' concerns and needs has become a cornerstone of her work. Transparency, Being Helpful, and Identifying Partnership Opportunities As Karolina said during our conversation, world travelers often save the South American experience for last, preferring to tour Europe and Asia. However, by leveraging creative partnerships, Karolina is working to change that. Karolina's organization, Sated Ventures, focuses on the unique dining experiences available in South America and works closely with local chefs, restaurants and other food industry organizations to create unique, once-in-a-lifetime travel experiences for her clients. By maintaining a tight focus on this unique niche and by working tirelessly to be helpful to her clients and partners, Karolina has been able to organically grow her business even during the unique travel challenges of the global pandemic. This extends to anticipating and understanding traveler concerns about the coronavirus pandemic and working to address them in an empathetic way. Karolina is truly a facilitator whose specialized knowledge of South American cuisine has allowed her business to thrive even during these challenging times. To learn more about Karolina and her company, Sated Ventures, please check out the contact links below: Website: www.satedventures.com LinkedIn: www.linkedin.com/in/karolina-guilcapi-15670066/ Facebook: www.facebook.com/satedventures Instagram: www.instagram.com/karo.travels.and.eats/ We value your thoughts and feedback and would love to hear from you. Leave us a review on your favorite streaming platform to let us know what you want to hear more of. Here is a quick tutorial on how to leave us a rating and review on iTunes!: https://breaktheicemedia.com/rating-review/

Have you or someone you know experienced a miscarriage?   This is so common, but unfortunately, it isn't talked about nearly enough. So many women go through this event in their life and often don't feel like they can share it with their friends or family.   In this episode, we are changing that. Allison Schaaf is back on the show to talk about miscarriage. We cover Allison's story, the lack of tools and resources for women, the pressure and overwhelm of healing after miscarriage and so much more.   Chef & Dietitian Allison Schaaf is the founder of Prep Dish, a gluten-free, paleo & keto meal planning service that helps busy moms get dinner on the table with ease. She is also the founder of Miscarriage Hope Desk, a hopeful space for those struggling with recurrent pregnancy loss.    Allison holds a Bachelor's Degree in Culinary Nutrition from Johnson & Wales University, a Master's Degree in Nutrition Communications from Tufts University, and became a Registered Dietitian at New England Medical Center. Allison has been featured on 50+ podcasts including Asian Efficiency, Entrepreneur on Fire, Smart Passive Income, Food Blogger Pro and more!   This is a difficult thing to talk about, but I think it's a really important topic to listen to. Listen in to learn more and if you have suffered, to know you're not alone.   Resources Mentioned: https://miscarriagehopedesk.com/ https://www.facebook.com/miscarriagehopedesk https://www.instagram.com/miscarriagehopedesk/ https://miscarriagehopedesk.com/podcast/ https://miscarriagehopedesk.com/moving-forward-after-miscarriage-program/   I would love to connect on Facebook or Instagram! Show notes available at www.drerinkinney.com/38

Richard Miscovich has been working with good bread, brick ovens and baking education for a while. He was part of America's 'Bread Renaissance', as a student at SFBI and in the very early days of the BBGA, before moving east to King Arthur Flour and Johnson & Wales University. In this episode, Mark and Richard talk about the early days, the vision behind the KA baking school, the current generation of baking school graduates, and geek out on their shared love of wood fired cooking and baking. Helpful Links @rmiscovich1 on Instagram From the Wood Fired Oven on Goodreads Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

Chris Spear, is the chef and owner of Perfect Little Bites, an in-home personal chef business based in Frederick, Maryland. He's also the host of the Chefs Without Restaurants podcast, and the man behind the culinary networking organization of the same name. A graduate of Johnson & Wales University, Chris has been working in the foodservice industry for almost 30 years.⁣ Website: http://perfectlittlebites.com/ http://chefswithoutrestaurants.com/   Instagram: @chefswithoutrestaurants @perfectlittlebites   Twitter: @chefsworestos @prfctlitlbites

Special Guest: David Somerfleck: Enterprise Digital Marketing Specialist, Author, Small Business Marketing Expert David M. Somerfleck is a Digital Marketing Specialist with 25 years' experience working for marketing and advertising agencies where he served as project manager, helping guide multi-million dollar brands toward increased profitability. David also was a Certified Small Business Mentor off and on for 10 years through the U.S. Small Business Administration where he advised hundreds of small business owners, non-profit administrations and senior staff, and startups in how to grow their business quicker and easier. David has written for AOL/Time-Warner, spoken to a standing-room only audience at Microsoft, taught social media marketing at Johnson & Wales University, taught workshops for the WordPress Foundation and is the author of “The Road to Digital Marketing Profits” and “The Illustrated Guide to Digital Marketing.” He is also the host of The David Somerfleck Podcast where he interviews interesting guests on topics related to digital marketing trends, global cultural and economic shifts, business innovation and ways we can all better channel our creativity. Join us as we discuss how to keep employees more engaged and productive Listen Live (Archive Available) Host: Andy Goram

Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.​Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day. Check out episode 742 with Keith Sarasin as mentioned in today's episode. Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Live life, eat , work, and play like there's no tomorrow." In today's episode with Chris Viaud we will discuss: Race perceptions in modern America Mentors at Johnson & Whales Culinary school advice The importance of culture and how to efficiently implement it Popups Becoming a master of time management Learning from the corporate food world Lessons learned from opening a restaurant for the first time What a trip to Europe taught Chris about food relations A chaotic, highly anticipated opening Budgeting an opening Partnerships with friends Breaking up a partnership The importance of lawyers in business creation Leaning on tech when you need it Today's sponsor: Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Personable What is your biggest weakness? Getting in my own head What's one question you ask or thing you look for during an interview? What do you like to do on your off-time? Want to relate to a future employee What's a current challenge? How are you dealing with it? Structure and scheduling for myself Share one code of conduct or behavior you teach your team. Treat others the way you would like to be treated What is one uncommon standard of service you teach your staff? Our guests are part of our family so we try to relate to them on a personal level What's one book we must read to become a better person or restaurant owner? Yes Chef: A Memoir by Marcus Samuelson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Relate to your staff Name one service you've hired. Ethos And Ables Creative for marketing What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Google Drive plugins If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family comes before everything Treat others with love and respect Live, love, and share your culture Contact info: Email: chris@greenleafmilford.com Social Media: @chefchrisviaud Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chris Viaud for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Welcome to episode 10! In this episode I bring on my friend from Rhode Island that I grew up with who is a colleague in the addiction and mental health field. Alli works at The Providence Center in Rhode Island and is the Residential Program Manager there. She recently completed her MS in Addiction Counseling at Johnson & Wales University and is a Licensed Chemical Dependency Professional (LCDP), Certified Community Health Worker (CCHW). Alli is also certified in problem gambling, cardiovascular disease, and diabetes by the state board. She is passionate about helping others and has plenty of personal and professional experiences that qualify her to do so! Allison is an amazing human being and an ally and an advocate to those of us struggling with mental health and addiction. I can't wait to see all the AMAZING work she will continue to do in this field! Thank you Alli for being on my show.  ***(YOU CAN WATCH THE VIDEO VERSION OF THIS EPISODE ON YOUTUBE)*** If you are enjoying my podcast, please LIKE and SUBSCRIBE! Also check out my FB and IG account @everybodyhasstuff   And if anyone would like to get in touch with Alli, you can reach out to me on my website WWW.EVERYBODYHASSTUFF.COM via the information form and I can have her get back to you that way.    **As always, I am NOT a licensed therapist and this should not be substituted for therapy or taken as advice/suggestions**   If you or someone you know is struggling or in crisis, help is available. Call or text 988 or chat 988lifeline.org --- Send in a voice message: https://podcasters.spotify.com/pod/show/everybody-has-stuff/message

Cheryl L. Richards, Ph.D. began her term as president of Johnson & Wales University's Charlotte Campus, on June 15, 2020, in the grip of COVID. Previously Dr. Richards served as the founding chief executive officer and regional dean of Northeastern University's Charlotte Campus. As someone with a distinguished career in higher education, she talks with us about the impact of COVID on Charlotte campuses, and what's ahead for the University.

McGarity grew up in rural South Carolina, his mom & mamaw instilled a passion for food at an early age. After going to culinary school at Johnson & Wales University & working in Charleston, SC for many years. In 2004, he moved to Louisville and was encouraged that the food scene had much to offer a young chef & fell in love with the city. After working at several Louisville fine dining places as Executive Chef, he was ready to open a restaurant as both Executive Chef & Owner.  With the help of his wife, Laura, The Fat Lamb ModernKitchen & Bar opened in Nov. 2016. The small, open-kitchen concept has received a great response from the highlands neighborhood within which it is located & continues to serve both local patrons & visitors upscale comfort food with an emphasis on locally sourced ingredients. In March of 2018, Chef Dallas was approached to purchase Portage House Restaurant in Jeffersonville, IN. The riverfront view of the old house that the restaurant sits in was so charming that he & his wife decided it was time to expand. Portage House re-opened on March 23rd, 2018 with a new menu & new owners. Portage House & The Fat Lamb both continue to provide exceptional cuisine & fantastic service with unique atmospheres. Since then, Chef Dallas has also taken on the Louisville food service operations at Copper & Kings Distillery with Alex&nder, the 3rd-floor lounge/bar at the distillery serving a creative menu that changes frequently. With all these different projects going on & a family life to maintain, Chef Dallas continues to support the community by doing many charity events each year & trying to give back to the community whenever possible. Dallas has received such Honors and Awards as: Food Network's Chopped Champion Four-time James Beard House Dinner Invitee (2006, 2009, 2011, 2014) Louisville Business First Forty Under 40 Honoree (2017) Euphoria food & wine festival participant Greenville, SC (2013 -present) Charleston wine & food festival participant (2015) Atlanta food and wine festival participant (2012) Lou. Chapter ACF Chef of the year (2013 & 14) Sophisticated Living Magazine featured chef Food & Dining Magazine featured chef Slow Food Bluegrass member & supporter Charitable Contributions & events Dallas has contributed to are: Bourbon & Bowties, Taste of St. Raphael, Home of the Innocent Backyard BBQ, Cabbage Patch Settlement House, Conrad Caldwell house; Gilda's club; Highland Presbyterian Weekday School, Mama-to Mama; JCPS Chef's Club for Elementary Students, State Fair Cooking demonstrations; March of Dimes; APRON Inc; Bloom Elementary School; Louisville Leopards among many others. Dallas, & his lovely wife Laura & 2 children reside in Louisville.

There are a lot of busy moms who want to be eating healthy and managing meal planning for their family, but it can be really overwhelming to do it all.    Allison is joining me on the show to chat about how to make this process a little bit easier for all of the busy moms (or anyone else) who want to bring the joy back into their meals.   Chef & Dietitian Allison Schaaf is the founder of Prep Dish, a gluten-free, paleo & keto meal planning service that helps busy moms get dinner on the table with ease. Allison holds a Bachelor's Degree in Culinary Nutrition from Johnson & Wales University, a Master's Degree in Nutrition Communications from Tufts University and became a Registered Dietitian at New England Medical Center.    Allison has been featured on 50+ podcasts including Asian Efficiency, Entrepreneur on Fire, Smart Passive Income, Food Blogger Pro and more!   We talk about controlling food costs, the benefit of planning in advance, building a planning habit and more!   Listen in for more information and to hear how to get two weeks of Prep Dish for free!   I would love to connect on Facebook or Instagram! Show notes available at www.drerinkinney.com/21

In this episode, we talk about the challenges that LGBTQ+ people in America face working in the hospitality industry and their ideas on what we can do to be better hospitality leaders. Jason OleaCorporate Director of Information Technology | ARRIVE & Paligroup A Hotelier with a focus on using technology to drive the guest experienceStarting his career as a Bellmen for a small family run hotel, Jason started his hospitality career as an operator first, working for Best Western, Hampton Inn, Kimpton Hotels, The Houstonian, and then ARRIVE. His passion has always been a focus on the art of hospitality, but quickly was recognized for his skill in technology and transferred to the IT department where he grew those skills. Jason currently resides in Houston, Texas but is a Utahan by birth and a Californian at heart. Being very outgoing, he champions the phrase "He's not your typical IT guy" with pride, making all who encounter him professionally and personally feel welcomed and cared for.Connect:linkedin.com/in/jasonoleaIG @05joleafacebook.com/jason.olea.7Christopher HenryCo-Founder and CEO | Majestic HospitalityMr. Henry was admitted to the International Society of Hospitality Consultants (ISHC) in late 2017 as their youngest ever inductee. For the past five years, he has been a member of the Latino Hotel Association's Board of Directors. Christopher is also an active member of the American Hotel & Lodging Association (AHLA) and the Asian American Hotel Owners Association (AAHOA). In response to COVID's impact on travel/tourism and the nationwide social upheaval in 2020, Christopher co-founded a new association, “NextGen in Lodging,” to engage and promote the ideas of up-and-coming hoteliers to produce an industrial paradigm shift. Mr. Henry served a five-year term on the advisory board of Belmont High School (LAUSD) and is a three-time distinguished guest lecturer at Pepperdine University's Graziadio Business School. On a personal level, as a member of the LGBTQ+ community, Christopher also frequently advocates for workplace diversity and inclusion. Christopher studied at the California School of Culinary Arts, American University in London - Richmond Hill, and earned his Bachelor of Science degree (Magna Cum Laude) in Hotel and Lodging Management at Johnson & Wales University. Connect:IG: @cmhenry1987 website: majestic-hospitality.comWe advocate for regenerative hospitality. Learn more about PRESHIFT at linktr.ee/wearepreshiftUse the code: PRESHIFT to get 5% off nRhythm's Regenerative education:https://www.nrhythm.co/regenerative-fitness-challengehttps://www.nrhythm.co/onlinecourse_foundationshttps://www.nrhythm.co/regenerative-design-lab

Libby is joined by Kelly Charles Collins. Kelly is an Attorney, Author, Unconscious Bias Expert, CEO of Ladies Who Leverage, Author, and Podcast Host. Her contrasting personality and an awareness that minds make generalizations based on first impressions has led her to a career based on uprooting assumptions about people in order to make a difference.  Libby and Kelly discuss: Freedom papers, what they are, and how Kelly received hers  Why she created Ladies Who Leverage Networking Why Kelly wanted to be a TEDx Speaker Knowing, understanding, and leveraging your power How to have productive and courageous conversations How to perform a bad-assery audit After moving to the United States from Kingston, Jamaica at a young age, Kelly accelerated her education. She jumped ahead in her classes, graduated high school at 16, and immediately entered college at Johnson & Wales University in Providence, Rhode Island. She earned her A.S. in Fashion Merchandising and B.S. in Retail Marketing and Management. Connect with Kelly: http://kellycharlescollins.com/ https://twitter.com/hrlawattorney https://www.facebook.com/kellycharlescollins22 https://www.linkedin.com/in/kellycharlescollins/ https://www.instagram.com/kellycharlescollins/ https://www.youtube.com/playlist?list=PLp2w0HIrS36RoKhiv5UEg6LpylicO1Iw4

About This Episode: Andrew Gruel, a graduate of Johnson & Wales University, is currently the Founder and Executive Chef of Slapfish Restaurant, the award-winning food truck turned international brick and mortar, based out of Huntington Beach, CA. Chef Gruel has taken Slapfish (bootstrapped!) from 2 food trucks to 10+ restaurant locations in just over 3 years. Chef Andrew Gruel has appeared on multiple Radio, and TV Network shows including his most recent, Host of FYI's “Say It To My Face!” series which aired in May, 2015. Prior, he took on roles on major Food Network shows such as a Judge on the show Food Truck Face Off. Gruel has also been on ""TODAY Show"", PBS, Cooking Channel, as well as in numerous publications including The Wall Street Journal, Men's Health, Food & Wine Magazine, Entrepreneur, and Restaurant Business. In 2013 he was named top 40 under 40 entrepreneurs in Orange County. Find out more about Andrew at:Chef Gruel's website Instagram Twitter See the Show Notes: www.jeremyryanslate.com/734 Sponsors: Gusto: This episode is sponsored by Gusto. Run your payroll the easy way, the same way we do at Command Your Brand. You'll get a. $100 Amazon Gift Card just for running your first payroll! www.jeremyryanslate.com/gusto Audible: Get a free 30 day free trial and 1 free audiobook from thousands of available books. Right now I'm reading "The Science of Getting Rich,"by Wallace D. Wattles, about building real wealth. www.jeremyryanslate.com/book  

Angelo Sabatini is a full time personal trainer at Equinox in the New England area and has a degree in nutrition to go along with that from Johnson & Wales University. In this episode, Angelo shares his reasons for why he decided to pursue a career in the fitness industry. He talks about wanting to inspire others in taking more pride in their health both physically and mentally. Also, we discussed how this quarantine has effected him and how he has worked around that to provide content on social media for clients. Self awareness was a huge topic throughout this episode and acknowledging where we are as people in our own lives. Join us in this discussion of fitness, mental health, and the impact of self reflection.

Steven Interviews Chef Branden Lewis from Johnson & Wales University. They talk about Chef Lewis's past restaurant experiences over seas as well as his new sustainability program he is taking the lead on!

No Limits for Deaf Children (0:00:00) About 15% of children and teens in the United States live with hearing loss. Because of its prevalence in our communities, deaf and hearing loss awareness has increased exponentially over the past several decades. But that doesn't change the fact that school, sports, and extracurricular activities are designed for those with certain hearing abilities. And many kids with hearing loss find themselves left out resulting in lower self-esteem. Fortunately, No Limits for Deaf Children, a nonprofit organization based out of California, is helping hard-of-hearing and deaf children gain confidence and communication skills. Joining us today is their founder, Dr. Michelle Christie, to talk about their programs and the everyday experiences of deaf children.   Alzheimer's Disease (0:21:41) There are almost 50 million people worldwide suffering with Alzheimer's disease. About ten percent of that number comes from the US, with 5.5 million cases. According to the Alzheimer's Association, that number might triple in the next 30 years if we don't find a cure or method to slow down the process. With numbers like these, it's very likely you know someone with this disease or someone who is prone to it. Today, we have the Executive Director of the Utah Chapter of the Alzheimer's Association, Ronnie Daniel. He is here to tell us all about Alzheimer's disease, early signs, and research.   Bread Making at Home (0:36:33) Of all of the crazy, lazy or productive things we've done in the last two months, I personally don't think you can qualify yourself as a proper “quarantiner” if you haven't tried your hand at homemade bread. Now whether you're an experienced baker or not, we can all learn something from today's guest, Peter Reinhart. Peter is an internationally renowned expert on baking, one the most popular artisan bread teachers in the country, and current Chef on Assignment at Johnson & Wales University. And he's here to teach us everything we need to know about bread making at home.   Real Leadership (0:50:40) Have you ever been under the leadership of someone who wasn't a good leader? It's not the best experience. You may find yourself micro-managed, unappreciated, or used and abused. But I think the great thing about having bad leaders is that they teach us what not to do and inspire us to be better leaders if one day we find ourselves in a similar position. But we have to start getting ready now for when that day comes. Our next guest, Al Christy, argues that real leadership needs preparation. Al was recommended to us by his daughter-in-law who emailed us at thelisashow@byu.edu, and he joins us on the show to discuss how to be a good leader. Al has held multiple leadership responsibilities throughout his life and has helped his kids and grandkids learn leadership skills.   Thriving Through the Unexpected (1:05:40) I think many of us have hit the point where we're just living in survival mode. We're just trying to make it through one day, even one hour at a time: OK, wake up, eat, school, exercise, make dinner. Whatever your routine is these days, it probably feels like you're dragging your feet one step at a time. But I think it's time we pull ourselves out of our repetitive slump. Our next guest has some great tips for thriving, not just surviving, during this unprecedented time. Ganel-Lyn Condie is a friend of the show and motivational speaker, and we're happy to have her with us today to discuss this important topic.   National Teacher Day (1:25:27) Today is National Teacher Day, and we want to give a big shout out to our teachers, because they've had to adapt big time with schools moving online across the nation. Thankfully, many of them care a lot about their students and have responded to these changes with creativity. I'm not the only one impressed by how our teachers have managed online schooling.  A new national poll found that over eighty percent of parents approve of how their children's teachers are handling the coronavirus pandemic. So, we want to show our appreciation to our teachers, and to help us come up with some ideas to do that we have Becky Pringle with us on the show.  She's the Vice President of the National Education Association.

Brock Handy is a sales manager at the Fit Factory located in Foxboro, Massachusetts. The Fit Factory is a fairly new gym that has several locations in Massachusetts and Texas. They offer a variety of services that include yoga, spinning, functional training and much more. In this episode, we discuss the loss of his mother to breast cancer in 2016. Brock shares his perspective on life and the struggle of learning of his mother's diagnosis as he transitioned into a new high school. Also, we talk about how he helped start a football club at Johnson & Wales University located in Providence, Rhode Island. Join us in this amazing conversation about Brock's journey through life.

  Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University. Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA. Show notes… Favorite success quote or mantra: One team. One goal  In this episode with Stephen Paprockir, we discuss: The difference between the hotel industry and the restaurant industry from an employee standpoint.  The importance of finding work life balance.  How to get a team to follow you wherever you go.  Giving your place of employment plenty of notice before you leave.   Doing your research before going into business with an organization.  Not getting involved with an organization as a partner if they're not willing to show you the numbers.   The power of being open and honest with the people you employ.  How the command and control leadership style doesn't work anymore. You need to have fun.   Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it.  How Stephen got the idea of Texas Black Gold Garlic.  Selling a products back to the company you work for.  Taking advantage of  any local incubators or entrepreneurial support systems you city may offer.  How there is opportunity in food as medicine.  Knowing where your food comes from.  Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic. Setting standards. One team one goal. What is your biggest weakness? Empathy. What's one question you ask or thing you look for during an interview? Just getting people to show up to the interview is enough of a challenge.  What's a current challenge? How are you dealing with it? Find a new property for expansion.  Share one code of conduct or behavior you teach your team. Treat people the way they want to be treated.  What is one uncommon standard of service you teach your staff? Other bodies.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Kitchen Confidential: Adventures in the Culinary Underbelly What's the one thing you feel restaurateurs don't know well enough or do often enough? Treat people well.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? One team. One goal.  Treat people the way they want to be treated.  Think about how you want people to speak about you some day.  Contact info: Blackgoldgarlic.com  Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephen Paprocki for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Today we hand the reins over to Tim Cameron. He's an associate professor, College of Culinary Arts at Johnson & Wales University, and he definitely knows his food.   In this minisode (yeah, we made that up), we learn about how shifting demographics is affecting southern American cuisine. We think this is pretty interesting stuff, and believe you will too.  We like this concept so much, we've partnered with Johnson & Wales University for more interesting  food related content in 2018, and we couldn't be more excited.  Stay tuned for more F&B related content from JWU! Subscribe to our newsletter. Just text ‘hotel' to 66866. Visit the brand new www.novacancynews.com Send us your thoughts and comments to Glenn@rouse.media, or via Twitter and Instagram @TravelingGlenn. Visit our sponsor: Duetto Subscribe on iTunes: No Vacancy with Glenn Haussman Subscribe on Android: https://play.google.com/music/listen#/ps/Ifu34iwhrh7fishlnhiuyv7xlsm Send your comments and questions to Glenn@rouse.media.  Support the show: https://www.patreon.com/novacancy Follow Glenn @TravelingGlenn Learn more at http://novacancy.libsyn.com Produced by Jeff Polly: http://www.endpointmultimedia.com/

Jessika is known for sharing her leadership and management expertise without frills or fluff. She was born and raised in Sweden and has spent the last 20+ years in the U.S. building a global leadership consulting firm with offices in Los Angeles, CA and Dubai, UAE. She is a Master Level Executive Coach and received her Masters Degree in Instructional Design from Johnson & Wales University in Providence, RI where she also taught Leadership as an adjunct professor for several years. She works with executives and organizations from Fortune 20 to entrepreneurs located all over the world. In her spare time, Jessika competes as an Amateur ballroom dancer in all four styles of dance and is a multiple United States and World Champion. She is also the author of the business book, Taking the Pain Out of Managing One Day at a Time as well as The Ballroom Dance Coach, and Competing Like a Pro, which are written for the ballroom dance community. www.leadershipcadence.com  

The Total Tutor Neil Haley and Coach Karen Hall will interview Former Pitt Football Star Todd Pipkin. He will discuss the Pitt vs Penn State Football series. Todd Pipkin is the Founding Head of School for The Male Leadership Academy of Charlotte, which opened in 2012. The Male Leadership Academy of Charlotte is an-all boy's private Christian school, founded by Dr. Philip M. Davis, who was the senior pastor of Nations Ford Community Church. As the Founding Head of School, Todd was instrumental in establishing significant community partnerships, but not limited to, UNC Charlotte Urban Collaborative, Novant Heath, Bo jangles, Johnson & Wales University, Coca-Cola, Speedway Charities, The Foundation of the Carolinas, Simply Language, Tiny Techz, and Promising Pages! The Male Leadership Academy of Charlotte has demonstrated strong academic gains in all four years of its existence. The kindergarten, first, second, and third grades scores from the Iowa national norm test showed that these grades performed above their grade level.  Todd was instrumental is developing a year round calendar, student-led conferences, Common Core implementation, school wide mentor initiative, Parent Academies, Mandarin Chinese's  language curriculum, S.T.E.M extended day program, Martial Arts classes, and counseling partnership with Winthrop University. The Male Leadership Academy of Charlotte was just recently selected to participate in the distinguish SEED20 social venture partners campaign.