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2 episodes with julia child award
Growing up in Los Angeles, Toni Tipton-Martin lived for a time with her Southern-born grandmother who happened to be a professional chef, and who exposed her to what would eventually become a lifelong passion. As Editor-in-Chief of Cook's Country Magazine and as author of books like The Jemima Code, Jubilee, and last year's Juke Joints, Jazz Clubs, and Juice, Toni has spent much of her career as a kind of culinary detective, exploring the legacy and impact of African American food culture. Her work has garnered two James Beard Awards, a Julia Child Award, and just about every other food award there is, and she's also a frequent host of the Cook's Country television show and, recently, a podcast series called 100 Proof: The Golden Age of Cocktails. Sid talks to Toni about some of the memorable women and recipes she's come across in her work, her grandmother's cornbread dressing, and her incredible new book with America's Test Kitchen, When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers. Learn more about your ad choices. Visit podcastchoices.com/adchoices
This is a Vintage Selection from 2007The ConversationThe Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys' favorite restaurants. Check out the secret to his success across multiple venues. The Inside TrackThe Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members. BioDanny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015. He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table.Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list. USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). InfoDanny Meyer's bookSetting the Table: The Transforming Power of Hospitality in BusinessOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/
This week on Inside Julia's Kitchen, we're revisiting our conversation with 2024 Julia Child Award recipient Alice Waters. Alice is a chef, author, food activist and the founder and owner of Chez Panisse restaurant in Berkeley, California. Host Todd Schulkin and Alice discuss the Edible Schoolyard Project, which she founded in 1995, and which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. Alice also shares her radical thinking about today's food world, diving into the connections between our foodways, climate change and the future of how we eat. Plus, as always, Alice shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.
Happy Monday, Fabulous Listener! Welcome to Inside the Minds of Authors. A podcast dedicated to bringing you passionate authors with exciting books. This evening we have the pleasure of chatting with the talented author, Mr. Mark Morton. Mr. Mark is introducing us to his latest book, The Headmasters. A captivating YA Dystopia that would have you wanting more. Other works by Mr. Mark Morton are Cupboard Love: A Dictionary of Culinary Curiosities (nominated for a Julia Child Award); The End: Closing Words for a Millennium (winner of the Alexander Isbister Award for nonfiction); The Lover's Tongue: A Merry Romp Through the Language of Love and Sex (republished in the UK as Dirty Words), and Cooking with Shakespeare. Mr. Mark has also written over 50 columns for Gastronomica: The Journal of Food and Culture (University of California Press) and has written and broadcast more than a hundred columns about language and culture for CBC Radio. Mark has a PhD in sixteenth-century literature from the University of Toronto and has taught at several universities in France and Canada. He currently works at the University of Waterloo, in Ontario, Canada. He and his wife, Melanie Cameron, (also an author) have four children, three dogs, one rabbit, and no time. To learn more about his works, check out his website at https://markmorton.ca. If you are enjoying the podcast and would like to stay in touch, subscribe. You don't want to miss a single episode. Happy Listening, DC
Hosted by David and Nycci Nellis. On today's show:· Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen; · Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her; · Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class; · Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events; · Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen; · Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her; · Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class; · Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events; · Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year.
Hosted by David and Nycci Nellis. On today's show:· Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen; · Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her; · Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class; · Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events; · Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen; · Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her; · Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class; · Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events; · Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year.
Food brings us together. But it can also bring us back in time.One of chef Scott Iserhoff's favourite memories is of watching his grandparents make goose stew in Attawapiskat, Ontario. Food holds memory for the Cree chef and owner of Pei Pei Chei Ow, a food and education business in Edmonton. His food memories inspire the dishes he makes today and gives his customers a little taste of home.Oglala Lakota chef Sean Sherman, 2023 winner of the Julia Child Award, is on a mission. Growing up, his family's dinner table didn't often include traditional food. But now the owner of Owamni Restaurant in Minneapolis strives to return the food systems of his ancestors. Both on the plate and on the food scene. Métis chef Patrick Anderson teaches chefs-to-be that making Indigenous cuisine can connect them to their ancestors. Patrick is an instructor in the Indigenous culinary program at Red River College in Winnipeg. He helps chefs-to-be find pride in their communities' traditions by teaching them about the ingredients growing all around them. He hopes by passing on this knowledge, students carry it back home and create their own communities.
Stir-frying can be one of the most nutritious and delicious ways to cook, and there is no one better than “The Stir-Fry Guru” herself, Grace Young, to help us level up our stir-fry so it's better tasting, and better-for-you. In this episode she shares her game changing tips and tricks. Grace Young is an award-winning cookbook author, culinary historian, and filmmaker. She is a 2023 Forbes 50 Over 50 honoree, is the recipient of the Julia Child Award, the James Beard Foundation's Humanitarian of the Year Award and is a USA Today Women of the Year honoree for her work to save America's Chinatowns. Named the “Poet Laureate of the wok” by the food historian Betty Fussell, Grace has devoted her career to celebrating healthy wok cookery. Her accolades include James Beard Awards for her Wok Therapist comedy video and cookbook Stir-Frying to the Sky's Edge. She is a six-time IACP award-winner, including the 2021 Lifetime Achievement Award and the Culinary Classics Award for her cookbook The Breath of a Wok. She is currently partnering with the James Beard Foundation on the #SupportChinatowns social media campaign to raise public awareness to preserve and protect America's Chinatowns.See omnystudio.com/listener for privacy information.
“Business, like life, is all about how you make people feel. It's that simple, and it's that hard. In the end, what's most meaningful is creating positive, uplifting outcomes.” Danny Meyer, founder and Chairman of Union Square Hospitality Group, whose restaurants have won an unprecedented 28 James Beard Awards, several three Michelin stars, and a Julia Child Award, says he once thought he was primarily in the business of serving good food but learned that food is secondary to something that matters even more. He shares on delivering uplifting outcomes and outstanding hospitality.
This week on Inside Julia's Kitchen, Todd Schulkin welcomes 2023 Julia Child Award recipient Sean Sherman. They discuss the chef, cookbook author, and activist's background, the work he's doing to preserve and expand indigenous food knowledge, and what it means to receive the 9th annual Julia Child award. Plus, as always, Sean shares a Julia Moment.Photo Courtesy of Nancy Bundt.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.
The sudden loss of our dear friend Bob Saget January 9, 2022, was not only a terrible loss for those of us who knew and loved him, but the entire scleroderma community. Motivated by the passing of his sister, Gay, at the age of 47 in 1994 from systemic sclerosis, Bob devoted the rest of his life to raising awareness of the disease and funding for scleroderma research. He was a long-time board member of the Scleroderma Research Foundation. Since Bob can no longer be a champion for this cause, we want to do what we can to keep his torch going.Guests:Kelly Rizzo is a dear friend, Bob Saget's wife, and a native Chicagoan who now also calls Los Angeles home who is the multi-media / rocker-chic personality behind Eat Travel Rock. Kelly is host of "Eat Travel Rock TV," the award-winning on-demand entertainment series where she goes behind the scenes and off the cuff with master chefs, rockstars, and other creative industry heavyweights, while traveling the world. In 2023, Kelly is celebrating ETR TV's 9th year running with a milestone of almost 100 episodes released. In 2021 Eat Travel Rock AND Kelly's Production company, Eat Travel Rock Productions, both won awards at the Taste Awards. You can also find her coast to coast as a food, travel & lifestyle expert, featured everywhere from The Today Show, GMA, The Kelly Clarkson Show, EXTRA, ABC, Bravo, VH1 and more.Susan Feniger is an Iconic culinarian, author, and entrepreneur who may be best known for her Modern Mexican concept, Border Grill restaurants, trucks, and catering; BBQ Mexicana and Pacha Mamas, fast casual eateries in Las Vegas; and Socalo, an all-day California canteen and Mexican pub in Santa Monica all created with her business partner Mary Sue Milliken. Susan has co-authored six cookbooks, starred on The Food Network's popular “Too Hot Tamales” and competed on Bravo's “Top Chef Masters.” In 2018, Feniger and Milliken were named the recipients of the Julia Child Award and honored with the Gold Award from the LA Times for culinary excellence and innovation in Southern California. Feniger is an active member of the community, and currently sits on the boards of the Scleroderma Research Foundation, Los Angeles LGBT Center, and L.A. Tourism & Convention Board; she also works closely with the Monterey Bay Aquarium as a member of the Blue Ribbon Task Force, a panel of culinary leaders committed to innovative outreach to promote sustainable seafood. Guests' Social Media:Scleroderma Research Foundation@srfcureKelly Rizzo @EatTravelRock Susan FenigerInstagram - @susanfenigerTwitter - @SusanFenigerSocalo's Instagram - @socalorestaurantLINKS:Srfcure.orgEattravelrock.comwww.citizensofsound.comwww.howcanihelppod.com CALL IN LINK: https://thedrlc.org/cancer/
Brought to you by Eight Sleep's Pod Cover sleeping solution for dynamic cooling and heating, Athletic Greens's AG1 all-in-one nutritional supplement, and LinkedIn Marketing Solutions marketing platform with 900M+ users.Danny Meyer (@dhmeyer) is the founder and chairman of Union Square Hospitality Group (USHG), which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG also founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. Danny is the author of the New York Times bestseller Setting the Table, which articulates a set of signature business and life principles that translate to a wide range of industries. He is the recipient of the 2017 Julia Child Award and was named by Time magazine as one of 2015's 100 most influential people. Danny and USHG's restaurants and individuals together have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur in 2005.Please enjoy!This episode is brought to you by LinkedIn Marketing Solutions, the go-to tool for B2B marketers and advertisers who want to drive brand awareness, generate leads, or build long-term relationships that result in real business impact.With a community of more than 900 million professionals, LinkedIn is gigantic, but it can be hyper-specific. You have access to a diverse group of people all searching for things they need to grow professionally. LinkedIn has the marketing tools to help you target your customers with precision, right down to job title, company name, industry, etc. To redeem your free $100 LinkedIn ad credit and launch your first campaign, go to LinkedIn.com/TFS!*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could use only one supplement, what would it be?” My answer is usually AG1 by Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and 5 free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.Go to EightSleep.com/Tim and save $250 on the Eight Sleep Pod Cover. Eight Sleep currently ships within the USA, Canada, the UK, select countries in the EU, and Australia.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, Margaret Atwood, Mark Zuckerberg, Peter Thiel, Dr. Gabor Maté, Anne Lamott, Sarah Silverman, Dr. Andrew Huberman, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Margie talks with longtime friend and iconic culinarian, author, and entrepreneur Susan Feniger, best known for her Modern Mexican, Border Grill restaurants, trucks, and catering; BBQ Mexicana and Pacha Mamas, fast casual eateries in Las Vegas; and Socalo, a California canteen and Mexican pub in Santa Monica all created with her business partner Mary Sue Milliken. Susan has co-authored six cookbooks, starred on The Food Network's popular “Too Hot Tamales” and competed on Bravo's “Top Chef Masters.” In 2018, Feniger and Milliken were the recipients of the Julia Child Award and honored with the Gold Award from the LA Times for culinary excellence and innovation in SoCal. Feniger is active in the community, and currently sits on the boards of the Scleroderma Research Foundation, Los Angeles LGBT Center, and L.A. Tourism & Convention Board; she also works closely with the Monterey Bay Aquarium as a member of the Blue Ribbon Task Force, a panel of culinary leaders committed to innovative outreach to promote sustainable seafood. As busy and accomplished as she is, Susan is equally generous, funny and plays a mean game of tennis [not to mention golf, skiing and pickleball!] Enjoy this spirited conversation with Margie and Susan!
Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming.Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996).Danny and his wife, Audrey, live in New York City and have four children.In this episode, Michael and Danny discuss how to build a company culture, tips for working in the service industry, and why you should never ask someone “How are you?”
In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece. Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot & Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic's food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food & Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy's Degustibus, the French Culinary Institute, and many other U.S. cooking schools. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Read the entire Distillation of Danny Meyer HERE Also checkout past Dillations of people like Michael Jordan, Bob Iger, Josh Waitzkin & many more by CLICKING HERE Danny Meyer is the Founder & Executive Chairman of Union Square Hospitality Group and a lifelong restaurateur. Danny grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods. Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996) This Distillation will unpack the signature business and life principles that translate to a wide range of industries that I've learned from Danny over the years. The main themes being unpacked are: Understanding the importance of Hospitality for every business. The never ending pursuit of excellence. The keys to leadership and the ways to develop other leaders. The essential frameworks and practices for hiring & building culture. How to use mistakes to your advantage. You Unleashed Course 50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today for only $99!- Click Here Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram
Danielle is a world-renowned researcher, speaker, and advocate, on all issues relating to our food system and agriculture. Danielle is President of Food Tank (foodtank.com) and an expert on sustainable agriculture and food issues. She has written extensively on gender and population, the spread of factory farming in the developing world, and innovations in sustainable agriculture. Danielle is the recipient of the 2020 Julia Child Award. Danielle founded Food Tank, a 501(c)(3) non-profit organization, with Bernard Pollack in 2013 to build a global community for safe, healthy, nourished eaters. The organization has more than 250 major institutional partners including The Rockefeller Foundation, the Chicago Council on Global Affairs, the Christensen Fund, IFPRI, IFAD, Oxfam America, Slow Food USA, U.N. FAO, the Crop Trust, the Sustainable Food Trust, and academic institutions in all 50 states. Food Tank highlights hope, success, and innovative ideas in our food system through original daily publications, research articles, a chart-topping podcast, interviews, and events and Summits in major cities around the world. Prior to starting Food Tank, Danielle spent two years traveling to more than 35 countries across sub-Saharan Africa, Asia, and Latin America, meeting with hundreds of farmers and farmers' groups, scientists and researchers, policymakers and government leaders, students and academics, and journalists, documenting what is working to help alleviate hunger and poverty, while protecting the environment. foodtank.com
This week on Inside Julia's Kitchen, award-winning cookbook author, culinary historian, wok expert, filmmaker, and activist Grace Young returns to discuss receiving the 2022 Julia Child Award. Host Todd Schulkin asks Grace what it means to be the first Asian-American recipient, why saving Chinese restaurants and Chinatowns is so vital, and how she's using the accompanying grant to help these communities in need. Plus, Grace shares a second, very special #JuliaMoment.Photo Courtesy of Dan Ahn.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.
Julia Child, the godmother of American cuisine, spent the final years of her life in Montecito, California, just up Highway 101 from where I live in San Luis Obispo. She was a big fan of Santa Barbara and the Central Coast, and she invested her energy here until her death in 2004. Since then, her longtime friend Eric Spivey has grown the Julia Child Foundation for Gastronomy and the Culinary Arts into a purposeful organization that consults with media like the recent documentary “Julia” and the HBO Max series, also called “Julia.” The foundation also presents the Julia Child Award in Washington DC, in association with the Smithsonian Museum, and makes grants to those who influence the way America cooks, eats and drinks. I visited Eric in his Montecito home and indulged in a bit of Julia lore. I also learned about ongoing events like Taste of Santa Barbara and the Santa Barbara Culinary Experience. Websites: juliachildfoundation.org, sbce.events Instagram: @juliachildfoundation, @sbculinaryexperience
“We have an opportunity because of the urgency now to come together. Sometimes, we forget but there's joy in food. We can figure this thing out, but we need to get it together.” -Danielle Nierenberg In a world where the climate is changing and the population is growing at an alarming rate, it is more important than ever to build a more resilient food system— a food system that can not only withstand shocks and stresses, but also thrives in the face of these changes. When it comes to developing a more resilient food system, it pays to work together. By pooling our resources and knowledge, we can create a system that is better able to combat climate change and other global issues we face today. Ultimately, by working together, we can build a food system that is more robust and resilient. Co-founded by Danielle Nierenberg, Food Tank is dedicated to building a community toward a more resilient food system. Food Tank is a non-profit organization that works to advance the conversation around food and agriculture by promoting sustainable agricultural solutions and providing training programs to help local communities face the challenges unique to them. Tune in as Justine and Danielle discuss the need for collaboration in building a more sustainable food system. They also discuss how we can reframe the story we tell about food and agriculture, how food brings joy, and why farmers hold the key to solving some of the global issues we face today. Meet Danielle: Danielle Nierenberg is a world-renowned researcher, speaker, and advocate, on all issues relating to our food system and agriculture. In 2013, she co-founded Food Tank with Bernard Pollack, a 501(c)(3) nonprofit organization focused on building a global community for safe, healthy, nourished eaters. Food Tank is a global convener, thought leadership organization, and unbiased creator of original research impacting the food system. Danielle is the recipient of the 2020 Julia Child Award. Website Facebook Twitter Instagram LinkedIn YouTube TikTok Connect with NextGen Purpose: Website Facebook Instagram YouTube Linkedin Episode Highlights: 01:18 A Focus on Agricultural Problems 06:54 People Thriving in the Food Movement Inspire 12:51 The Origin - Food Tank 16:25 Food is Part of the Solution 21:01 Solving Problems at Different Levels 23:07 Be a Chief Sustainability Officer
Grace Young knew she wanted to cook from a young age. She was making Julia Child recipes at the age of 10 and as a teen and washed dishes in exchange for cooking lessons from a local instructor. Grace went on to work in test kitchens and write her own cookbooks, including two classics, The Wisdom of The Chinese Kitchen and Breath of a Wok. Before the start of the pandemic in 2020, Grace found herself in a new role, that of activist, as she started fighting for the survival of Manhattan's Chinatown. Her activism expanded to include Chinatowns around the country, as well as AAPI communities. Because of that work, Grace received this year's Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts, as well as Humanitarian of the Year from the James Beard Foundation. She joins host Kerry Diamond to talk about her work and culinary calling, and the unexpected turn her life has taken. Thank you to Brightland for supporting this episode. Shop and find recipes at brightland.co.Here is the KK Discount Go Fund Me that Grace mentioned. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Grace: Instagram, The Julia Child Award, Website
It's a story about "Reinvention." Mr. Restaurant, Will Knox has an intimate conversation with Culinary & Legendary Restaurateur, Chef Susan Feniger, and award-winning music composer, editor, film director, and writer Liz Lachman. They talk about the new film, Susan Feniger. FORKED...a Verite documentary film following award-winning celebrity Chef Susan Feniger on her first solo restaurant, her passionate struggle and quest to bring global street food under one roof in the form of a new LA restaurant: STREET. Shot by her longtime filmmaker partner, it's a story about starting over and about not IF one fails... but HOW. CHEF SUSAN FENIGER - SUSAN FENIGER is an American chef, restaurateur, cookbook author, radio, and TV personality. She is known for starring in the cooking show Too Hot Tamales and Tamales World Tour on the FOOD Network, Iron Chef, Top Chef Masters, Cooking with the Master Chefs, and more. A proud graduate of the Culinary Institute of America in Hyde Park, for 40 years she has traveled the world bringing food from different cultures back to her several influential Los Angeles restaurants, Ciudad, Street, Border Grill, and Socalo, introducing Angelenos to authentic global dishes. She has received a Lifetime Achievement Award from the California Restaurant Association and also the L.A. Times Jonathan Gold Award celebrating intelligence, innovation, culture, and environment. Most recently she was awarded the Julia Child Award honoring an individual who has made a profound and significant difference in the way America cooks, eats, and drinks, and was inducted into the permanent collection of the Food Exhibition at the Smithsonian in Washington D.C. LIZ LACHMAN - WRITER & FILMMAKER Liz Lachman is an award-winning writer and director. Her screenplays have placed in the top percentages of the Nicholl Fellowships, Page Awards, and Final Draft Screenplay competitions. Her films have played at over 80 festivals around the world, garnering more than 30 awards. Chef Susan Feniger On Instagram @susanfeniger Liz Lachman https://www.lizlachman.com Chef Susan's Restaurants: https://www.socalo.com https://www.bordergrill.com
Producer Todd Schulkin talks about the many roles he has held that led him to becoming Executive Director of the Julia Child Foundation for Gastronomy and the Culinary Arts and the very famous screenwriter and director he helped to discover when he was a talent agent. Todd shares the touching memory of first meeting Julia Child and why he believes she continues to make an impact on the culinary world today. He talks about how the foundation selects winners for the annual Julia Child Award and how they seek out recipients that reflect Julia's values and passion. Todd talks about his role as a consulting producer for the new scripted series, Julia, his responsibility to guide the series in an authentic way, and how the series takes a new perspective on Julia's life and career. He shares the experience of being executive director on the new Food Network show, The Julia Child Challenge, and how Julia's energy and presence is woven in throughout the show in order to guide the home cooks who are competing. Todd talks about the many elements of the show and how each contestant shares their own story of how Julia Child impacted their lives. Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedConnect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-networkFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee on Instagram: https://www.instagram.com/jaymeesireFollow the Julia Child Foundation on Instagram: https://www.instagram.com/juliachildfoundationLearn More About The Julia Child Challenge: https://www.foodnetwork.com/fn-dish/shows/the-julia-child-challenge
Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods. Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country. Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). Danny and his wife, Audrey, live in New York City and have four children. On this episode of What's Burning, Danny Meyer's chat with Host Mitchell Davis includes conversation around hospitality as the most potent business input, relying on one's "north star", and managing through uncertain times.
In this episode, we'll be speaking with Danielle Nierenberg. Danielle is the President of Food Tank, which she co-founded with Bernard Pollack in 2013 to build a global community for safe, healthy, nourished eaters. She's the recipient of the 2020 Julia Child Award.Danielle contributed to the fourth in a series of pieces produced by Edible Communities for publication in Edible magazines across the US and Canada and at ediblecommunities.com. The piece, by Elena Seely, content director for FoodTank is titled, “In Labels We Trust: how food certification labels, seals, and standards can help eaters make better choices.” It's an explainer and guide, leading us into a fuller understanding of how to read food labels not just on packages, but on produce, meat, and poultry in order to eat in a way that supports the safety of the growers and producers of our food, our health and safety as eaters, and the health of the planet.
This podcast is a little different from our previous episodes. In this episode, we host two culinary greats to discuss their passion for food and feeding the hungry. Toni Tipton-Martin is a culinary journalist, author and a pioneering advocate for the preservation and education of cultural heritage as it relates to cooking, food, and community. Also joining us is Chris Williams, a classically trained chef, restaurateur, and most recently, founder of the nonprofit organization, Lucile's 1913 in Houston, whose mission is to feed those in need while addressing food insecurity and food waste. Both are headlining VNA's upcoming signature fundraising events: Chris, at the Cocktails in the Kitchen event and Toni at our Celebrity Chef event in March 2022. Throughout her career, Toni Tipton-Martin has used cultural heritage and cooking to build community. She is Editor in Chief of Cook's Country by America's Test Kitchen, a PBS television show host, a two-time James Beard Award winner for her books on African American cooking, and she recently was awarded the prestigious Julia Child Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats, and drinks. Toni's latest book, Jubilee: Recipes From Two Centuries of African American Cooking, brings to life 125 dishes from the African American cookbooks in her rare collection. Jubilee is a James Beard Award winner, earned the IACP (International Association of Culinary Professionals) Book of the Year Award, and was named one of the “Cookbooks You Need for 2020” by the New York Times. In 2008, Toni founded the SANDE Youth Project, a 501c3 organization, whose mission was to increase wellness by celebrating cultural heritage, community role models and ancestral recipes. In 2021, the organization was re-named the Toni Tipton-Martin Foundation and its mission was re-engineered in an effort to help the next generation of aspiring women gain knowledge and skills in the areas of food and cultural heritage writing. Chef Chris Williams is the Founder and Owner of Lucille's Hospitality Group in Houston, Texas. Classically trained in French, Mediterranean, West Indian and East African cuisine, Chef Williams has made a name for himself serving up well-refined Southern food with international infusions at his restaurant Lucille's—opened as a tribute to his great grandmother and culinary pioneer Lucille B. Smith. Chef Williams has served as the lone culinary cultural ambassador for the USA for three years, advancing food diplomacy in destinations like Croatia, Slovenia, and Ukraine. He is also a member of the Southern Food Ways Alliance, an organization that documents, studies, and explores the diverse food cultures of the changing American South.Williams' most recent endeavor, Lucille's 1913, is a nonprofit he founded. The organization mimics the ethos of his restaurant group and its namesake: functioning as a conscious community collective that is building a vertically integrated ecosystem to combat food insecurity and waste; creating training and employment opportunities in traditionally under-resourced neighborhoods; and empowering communities to discover a self-sustainable livelihood through food. To date, Chef Chris and the Lucille's 1913 team have provided more than 350,000 meals to Houstonians in need since the start of the COVID-19 pandemic. Williams is part of Restaurant Hospitality's coveted 2021 Rising Star class and most recently was named to Bon Appetit's inaugural “Heads of the Table” Awards List, which honors the trailblazing, community-building, future-making leaders changing the restaurant industry.
Danny Meyer shares how to deliver outstanding hospitality, how he thinks restaurants will be different post pandemic and what continues to get him excited each day.Danny is the founder and CEO of Union Square Hospitality Group, which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, Shake Shack, The Modern, Maialino, and many more. Danny and USHG's restaurants have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur, several three Michelin stars, and a Julia Child Award. He has also been recognized by Who's Who of Food and Beverage in America and TIME 100 “Most Influential People”. ”You may think, as I once did, that I'm primarily in the business of serving good food. Actually, though, food is secondary to something that matters even more. In the end, what's most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It's that simple, and it's that hard.”This podcast is available on all major podcast streaming platforms. Did you enjoy this episode? Consider leaving a review on Apple Podcasts. Receive updates on upcoming guests and more in our weekly e-mail newsletter. Subscribe today at www.3takeaways.com.
Iron Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today's foremost chefs. Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network's Iron Chef America in 1999. As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returns to the Iron Chef challenge in the spring of 2017 with Iron Chef Gauntlet. His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016. In 2021, Chef Morimoto partnered with Grgich Hills Estate to release an exclusive Cabernet Sauvignon label, Morimoto Dream. The wine is a collaboration of vision and passion between a vineyard rich in history and cultivation and a chef famed for blending Japanese and Western cuisine. Keep up with Chef Morimoto via Instagram, Facebook, Twitter or www.ironchefmorimoto.com. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/
This week on Inside Julia's Kitchen, host Todd Schulkin welcomes the 2021 Julia Child Award recipient Toni Tipton-Martin. The award-winning food journalist, historian, author and soon-to-be PBS host discusses what the Award means to her, recognizing African American culinary contributions and how she will use the $50,000 grant that accompanies the award to inspire the next generation of food writers and chefs. Plus, Toni shares a Julia Moment. Photo Courtesy of Pableaux JohnsonHeritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.
If you take the time to look back through the past 50 years, American cooking has developed exponentially. With this the technique, ingredients and approach to everyday cooking in the home has evolved as well. At the lead of this was a group of formidable chefs, among them, Jacques Pepin. Along with these chefs, Pepin lead culture into a new way of approaching food in the restaurant industry and everyday table alike. With attention essential basic technique, and inspired by his international training, Jacques became a name that has made it's way into all of our homes. From his well loved cooking shows to his family-favorite cookbooks, Jacques has transformed American food culture and the way we approach time in the kitchen across multiple generations. Through this conversation you will feel inspired by his profound wisdom for the everyday chef, laugh at his wit and left awestruck by his life and legacy! For the longtime chef and the novice in the kitchen alike, this rich dialogue will be one you want to pull up a seat for! Here is a little more about our guest and friend, Jacques Pepin: Born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents' restaurant, Le Pélican, and at age 13, began an apprenticeship at the Grand Hôtel de L'Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle. After moving to the United States in 1959, Pépin first worked at Le Pavillon, an historic French restaurant in New York City. From 1960 to 1970, he was director of research and new development for Howard Johnson's and developed recipes for the restaurant chain. At the same time, he earned his Bachelor's and Master's degrees at Columbia University. Pépin is a former columnist for The New York Times and his articles have appeared in countless food magazines, particularly Food & Wine and author of 30 cookbooks, including the renowned classic La Technique, his biography The Apprentice and most recently A Grandfather's Lessons. In 2017, he was honored with a feature film documentary of his life in the American Masters series: The Art of the Craft. He is the recipient of honorary doctorate degrees from five American universities and was awarded France's highest civilian honor, La Légion d'Honneur, in 2004, as well as the Chevalier des Arts et Lettres in 1997 and the Mérite Agricole in 1992. He has received 16 James Beard Foundation Awards, including the Lifetime Achievement Award in 2005. In 2015, he received the American Public Television's Lifetime Achievement Award and the inaugural Julia Child Award, which was presented to him at The Smithsonian's National Museum of American History. A longtime close friend of Julia Child, he starred with her in a PBS series called Julia and Jacques Cooking at Home, which won both an Emmy Award and a James Beard Foundation Award in 2001. For the past 30 years, Pépin has taught in the Culinary Arts Program at Boston University and, since 1989, he has served as dean of special programs at the International Culinary Center in New York City. He has called Connecticut home since 1975.
We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did.About Danny MeyerBorn and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996).Danny and his wife, Audrey, live in New York City and have four children.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did. About Danny Meyer Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods. Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country. Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). Danny and his wife, Audrey, live in New York City and have four children. About 7shifts 7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
Subscribe to The Genius Recipe Tapes here.Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Subscribe to The Genius Recipe Tapes here.Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Subscribe to The Genius Recipe Tapes here.Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Danielle Nierenberg, President and Co-Founder of Food Tank: The Think Tank For Food, joins the podcast to talk about trends and opportunities in our interconnected, global food system. Danielle, the 2020 recipient of the Julia Child Award, shares what she has seen when it comes to obesity and malnutrition during her travel to more than 70 countries.
Danielle Nierenberg, President of Food Tank (https://foodtank.com/) , has spent spent two years visiting more than 35 countries, including sub-saharan Africa and Asia, investigating environmentally sustainable ways of alleviating hunger and poverty. She’s also explored extensively the impact of COVID-19 in the US and how the domestic food policy could, and should, change as a result. In this podcast, her unique insight gives us a picture of the global challenges affecting our food system, and the ways in which we can address them. From sustainable farming, to governmental policy changes that can help our environment, to changes we each can make individually that will make a significant contribution to a more sustainable food system, Danielle provides a comprehensive look at how the industry can create a brighter, healthier food future. About Food Tank Food Tank is for the 7 billion people who have to eat every day. We will offer solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty by creating a network of connections and information for all of us to consume and share. Food Tank is for farmers and producers, policy makers and government leaders, researchers and scientists, academics and journalists, and the funding and donor communities to collaborate on providing sustainable solutions for our most pressing environmental and social problems. Food Tank highlights hope and success in agriculture. We feature innovative ideas that are already working on the ground, in cities, in kitchens, in fields and in laboratories. These innovations need more attention, more research, and ultimately more funding to be replicated and scaled-up. And that is where we need you. We all need to work together to find solutions that nourish ourselves and protect the planet. About Danielle Nierenberg Danielle Nierenberg, President, Food Tank In 2013, Danielle Nierenberg co-founded Food Tank with Bernard Pollack, a 501(c)(3) nonprofit organization focused on building a global community for safe, healthy, nourished eaters. Food Tank is a global convener, research organization, and non-biased creator of original research impacting the food system. Danielle also conducts extensive on-the-ground research, traveling to more than 70 countries across sub-Saharan Africa, Asia, Eastern Europe, and Latin America. She has met with thousands of farmers and farmers’ groups, scientists and researchers, policymakers and government leaders, students and academics, as well as journalists, documenting what’s working to help alleviate hunger and poverty while protecting the environment. Her knowledge of global agriculture issues has been cited widely in more than 20,000 major print and broadcast outlets worldwide, including The New York Times, The Wall Street Journal, USA Today, the International Herald Tribune, The Washington Post, BBC, MSNBC, Fox News, CNN, CBS This Morning, The Guardian (UK), The Telegraph (UK), Le Monde (France), the Mail and Guardian (South Africa), the East African (Kenya), TIME magazine, the Associated Press, Reuters, Agence France Presse, Voice of America, the Times of India, the Sydney Morning Herald, and hundreds more. Danielle is the recipient of the 2020 Julia Child Award. She has an M.S. in Agriculture, Food, and Environment from the Tufts University Friedman School of Nutrition Science and Policy and spent two years volunteering for the Peace Corps in the Dominican Republic.
Now is the time to Lead With Your Brand New Year! As we start 2021, Jayzen is thrilled to announce the #LeadWithYourBrandChallenge! Each week for the next six weeks, Jayzen is breaking down the Lead With Your Brandtm system into five steps. This week’s episode provides an introduction to the system and each week following you’ll learn a new skill and will be able to download a free PDF at https://www.leadwithyourbrand.com to help you develop and refine your professional brand and achieve your next career breakthrough in 2021! Plus, hear from amazing leaders in entertainment, tech, media & more starting with this week’s guest award-winning chef and restaurateur, Susan Feniger. Susan has had a number of highly successful restaurants across southern California and in Las Vegas and authored six cookbooks over her forty-year career. You’ve seen her on Top Chef Masters and on Food Network’s “Too Hot Tamales.” Susan is a great example of someone who extends her personal brand through everything she does, how she dresses and how she runs her company. Guest Bio Iconic culinarian, author, and entrepreneur may be best known for her Modern Mexican concept, Border Grill restaurants, trucks, and catering, which she runs with her business partner of more than 35 years, Mary Sue Milliken. Now with locations in Las Vegas’ Mandalay Bay Resort and Casino, Downtown LA, LAX Airport, The Huntington Library, and Rose Bowl, Border Grill continues to serve street food-inspired regional Mexican cuisine with a commitment to sustainability and the best quality ingredients. In June 2018, Feniger and Milliken debuted BBQ Mexicana, a fast casual eatery with locations at Mandalay Bay Resort and Casino, Las Vegas Ballpark, and most recently inside the new Allegiant Stadium. The chefs returned to Santa Monica with Socalo, an all-day California canteen and Mexican Pub, in December 2019. After graduating from the Culinary Institute of America in New York, she made a groundbreaking move in joining the nearly all-male kitchen at Chicago’s Le Perroquet, serendipitously meeting the only other woman in the kitchen—Mary Sue Milliken. After working for Wolfgang Puck at Ma Maison in L.A., Feniger went to the French Riviera to further hone her skills, and returned to open City Café with Milliken in 1981, forever changing L.A.’s culinary landscape by introducing eclectic dishes from around the world. That evolved into the larger CITY Restaurant in 1985—and the introduction of Border Grill as a simple spot for authentic home cooking and street foods of Mexico informed by the duo’s treks through the country. A James Beard Award that same year confirmed their impact on the nation’s cuisine. Feniger and Milliken brought their innovative approaches to The Food Network with nearly 400 episodes of the “Too Hot Tamales” and “Tamales World Tour” series. They also were the original co-hosts of the popular food-centric radio show, KCRW’s “Good Food,” in L.A. Susan has co-authored six cookbooks, including Susan Feniger’s Street Food and competed on Bravo’s “Top Chef Masters” in 2010. In 2018, Feniger and Milliken were named the recipients of the fourth annual Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts, marking the first women to be honored. The distinction complements additional accolades, including the Elizabeth Burns Lifetime Achievement Award from the California Restaurant Association in 2013; earned induction into Menu Masters Hall of Fame in 2014; and the 2018 Gold Award from the Los Angeles Times for culinary excellence and innovation in Southern California. Feniger is an active member of the community, and currently sits on the boards of the Scleroderma Research Foundation, L.A. LGBT Center, and L.A. Tourism & Conventions; works closely with Women Chefs and Restaurateurs, Share Our Strength, and Human Rights Campaign; and co-founded Chefs Collaborative. Links To learn more about Lead With Your Brand and the Career Breakthrough Mentoring program , please visit : https://www.leadwithyourbrand.com To book Jayzen for a speaking engagement or workshop at your company, visit : https://www.jayzenpatria.com Please connect on LinkedIn : https://www.linkedin.com/in/jayzenpatria To learn more about about Susan Feniger and her latest restaurant, Socalo, visit https://www.socalo.com/susan-feniger-bio/ To learn more about Susan and Jayzen’s work at the Los Angeles LGBT Center, visit https://lalgbtcenter.org
We visit the Niagara (NY) Wine Trail with Cynthia West-Chamberlain , who celebrates the 10th anniversary of her founding Black Willow Winery. Winner of numerous accolades for her wines, mead and business acumen, West discusses her journey from tech executive to vintner. Daniele (Dani) Nierenberg, cofounder of Food Tank, addresses global food insecurity and food waste. Nierenberg is the 2020 recipient of the Julia Child Award.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).
2018 Julia Child Award winners Susan Feniger and Mary Sue Milliken talk about their partnership and the changing face of the American food world. Broadcast dates for this episode: October 19, 2018 (originally aired) October 11, 2019 (rebroadcast) October 23, 2020 (rebroadcast)
Greg Peterson – Machinery Pete – gives us his Pick of the Week, a John Deere combine with less than 600 hours on it, plus a report on some interesting recent auctions. Then we have a conversation with Danielle Nierenberg, Julia Child Award winner, researcher, and food advocate who is passionate about telling the stories of some of the forgotten contributors to the food chain. Finally, Shirley Kaufman, ag teacher at Buffalo Gap High School, and her student, Madison Wheeler, describe how students are managing to compete in virtual shows during the pandemic.
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes 2020 Julia Child Award recipient Danielle Nierenberg, the president and co-founder of Food Tank. They discuss why the world needs a food think tank and how we can rebuild our food system. Plus, Dani shares her Julia Moment.Image Courtesy of Food TankIn March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Inside Julia's Kitchen on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Inside Julia's Kitchen is powered by Simplecast.
A conversation with David Chang ’99, Founder and Chef, Momofuku and Danny Meyer ’80, P’20, Founder and Chief Executive Officer, Union Square Hospitality Group; Moderated by John Molner ’85, Co-Founder and CEO, KCM Media. Join two of the most recognizable and innovative pioneers in the hospitality and restaurant industry for a conversation about the challenges they face and their efforts to get us back to the table. David Chang ’99 David Chang is the chef and founder of Momofuku. Called one of “the most influential people of the 21st century” by Esquire, David has appeared on numerous television shows, and was the first chef to be featured on the Emmy-award winning PBS television show, “The Mind of a Chef.” His cookbook, Momofuku, is a New York Times bestseller. Along with Academy Award Winning Director Morgan Neville, David is a creative force behind “Ugly Delicious,” an eight-part Netflix original documentary series about foods we love and the stories that shape them. Danny Meyer ’80, P’20 Danny Meyer is the CEO of Union Square Hospitality Group and the founder of Shake Shack. Union Square Hospitality Group comprises some of New York’s most beloved restaurants, including Union Square Cafe, Gramercy Tavern, The Modern, and more. Danny, his restaurants and chefs have earned an unprecedented 28 James Beard Awards, and Danny’s recent personal achievements include the Julia Child Award (2017) and his inclusion on the TIME 100 list of the Most Influential People in the World (2015). Danny’s first business book, Setting the Table (HarperCollins, 2006), a New York Times bestseller, examines the power of hospitality in restaurants, business and life. An active national leader in the fight against hunger, Danny serves on the board of Share Our Strength and has long supported hunger relief initiatives including City Harvest and God’s Love We Deliver. John Molner ’85 John is the co-Founder and CEO of KCM, a New York-based media firm which publishes and produces a range of content including digital news (Wake-Up Call), documentaries, docu-series, podcasts (Next Question and Back to Biz) and live events. Prior to this, John was a General Partner at investment firm, Brown Brothers Harriman. John was responsible for overseeing the firm’s Corporate Advisory business and also participated in selected private equity investment activities. He remains a Limited Partner and Senior Advisor to BBH Capital Partners. John earned an MBA from the Booth School of Business at The University of Chicago and a BA in History from Trinity College ’85. John lives in New York City with his wife, Katie Couric.
Chefs Susan Feniger and Mary Sue Milliken are the owners and operators of the Border Grill restaurants which they began in 1985. They also operate BBQ Mexicana, a fast casual concept with two Las Vegas locations, and Socalo which opened in late 2019 in Santa Monica. Mary Sue serves on the boards of both Share Our Strength and the James Beard Foundation and she was previously selected to join the U.S. State Department on the American Chef Corps to promote diplomacy through food in Pakistan, Malta, and Italy. Susan Feniger sits on multiple boards in LA including the L.A. LGBT Center and co-founded Chefs Collaborative. In 2018, they were the recipients of the fourth annual Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts, marking the first women to be honored. And also that same year, the duo received the 2018 Gold Award from the Los Angeles Times for culinary excellence and innovation in Southern California.Photo by Bart NagelThe Line is powered by Simplecast.
Three of the myths we often hear about going plant-based is that is time consuming, expensive and difficult. So today we have three plant-powered pioneers in the plant-based space who are busting every single one of those myths and teaching us how easy, affordable and fun it is to eat a vegan diet. First up is Toni Okamoto, author of Plant‑Based on a Budget: Delicious Vegan Recipes for Under $30 a Week who is here to share her tips and knowledge on making eating delicious plant-based faire easy and affordable. Then Alli and Suzy are talking to Maya Kaimal, Founder and Chief Creative Officer of Maya Kaimal Foods and winner of the Julia Child Award for her cookbook Curried Favors, Family Recipes from South India to learn more about plant-based indian cuisine. And finally Alli sits down with Food Heals favorite Leslie durso, who is currently the vegan chef at the Four Seasons Punta Mita and the Four Seasons Santa Barbara to hear her plant-powered tips and advice for making vegan easy and not compromising style for sustainability.
Susan Feniger is a force to be reckoned with in the food world. Along with her business partner Mary Sue Milliken, Feniger has received countless awards (including the prestigious Julia Child Award and the Jonathan Gold Award), opened several legendary restaurants (including The Border Grill), co-hosted one of the first Food Network shows (Too Hot Tamales), appeared on Top Chef Masters, and authored countless cookbooks. I'm so thrilled to have her as my patient on today's Lunch Therapy and our-hour session covers her early years in Ohio, her mother's midwestern Jewish cooking, her living in a teepee that she sewed for herself in Vermont, meeting her first husband there, realizing she was gay, separating from him and then setting him up with her business partner (Mary Sue) who's still married to him today (!!!). We talk about working for Wolfgang Puck at Ma Maison (where she'd see Orson Welles on the regular), working for a closeted gay chef in Chicago, working at a Michelin three-star restaurant in La Napoule, France (where she learned a killer salad dressing), and how she began to gravitate to Indian food and Mexican food through her travels. We also cover her brand new restaurant, Socalo, where she works the line (sometimes fifteen hours a day) and still finds the time to do meaningful charity work (she's helped raise $48 million dollars for scleroderma research). See acast.com/privacy for privacy and opt-out information.
On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes Julia Child Award recipient, chef and restaurateur Rick Bayless. Todd and Rick discuss why Mexican food has been the recipe for his success, what it means to receive the Julia Child Award and being honored at the National Museum of American History. As always, Rick shares his Julia Moment.Image courtesy of Galdones Photography.Inside Julia's Kitchen is powered by Simplecast.
On this week’s episode of Inside Julia’s Kitchen, Todd Schulkin welcomes Chef José Andrés, one of America’s top chefs, a trailblazing humanitarian and the 2019 recipient of the Julia Child Award. Todd and José discuss the role chefs can play in responding to the world’s challenges and what it means to receive the Julia Child Award. Plus, José shares his Julia Moment.Photo Courtesy of Scott SuchmanInside Julia's Kitchen is powered by Simplecast.
On today's episode of All in the Industry®, host Shari Bayer's guest is Tanya Steel, a global leader in the food world, who is the Executive Director of IACP, the International Association of Culinary Professionals. Tanya is also the Award Director for the Julia Child Award; an Adjunct Professor at NYU; and the author of the new Food Fight: A Mouthwatering History of Who Ate What & Why Through the Ages. She conceived Canada's Kid Food Nation, as well as the Healthy Lunchtime Challenge & Kids’ “State Dinner” with First Lady Michelle Obama. She’s the former Editorial Director of Clean Plates, Epicurious, Gourmet Live, and Gourmet.com; was an editor at Bon Appetit and Food & Wine, and wrote for The New York Times for four years. She co-wrote the award-winning Real Food for Healthy Kids, and The Epicurious Cookbook, which debuted on The New York Times’ bestselling list. Inducted into the Digital Hall of Fame, she won a James Beard for Journalism, and has won dozens of awards including Webbys, ASMEs, James Beards, and an Emmy. Today's show also features Shari's PR tip on leadership, Speed Round, Industry News discussion, and Solo Dining experience at Nobu Doha in Doha, Qatar. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate All in the Industry is powered by Simplecast.
International Association of Culinary Professionals (IACP) is "taking it to the next level" under the leadership of its new CEO, Tanya Steel. Some of the founding members of IACP include Julia Child, Jacques Pepin, Nathalie Dupree and Anne Willan. Steel's impressive resume includes being Editor in Chief of both Epicurious and Gourmet, a best selling cookbook author, the award director for Julia Child Award, adjunct professor at New York University along with many other accolades. Recently, Steel joined Chef Jaime Laurita and me in the Middleby Residential showroom in New York City for a Kitchen Chat to discuss the upcoming conference in Santa Fe. She is dedicated to giving this group of culinary professionals a national voice and has created a platform of Eat, Engage and Empower for IACP.
Jim Dodge is our guest today! For seven generations, Jim's family has managed a number of hotels and resorts in rural New Hampshire, where Jim received early training in hospitality and grew up cooking with local ingredients from nearby farms and food produced on his family's land. Once in the kitchen, Jim knew he wanted to specialize in pastry. He trained with Swiss pastry chef Fritz Albicker, melding Swiss influence with his New England heritage to create a unique method of preparation and styling that set him apart as a chef. In his 10 years at the Stanford Court hotel in San Francisco, Jim became a nationally recognized pastry chef and embarked on a rich, wide-ranging culinary career. His experience and contributions are a testament to his passion for the craft of cooking and educating others. Jim is currently the director of specialty culinary programs for Bon Appétit Management Company, the jury chair for the first-ever Julia Child Award, and serves on the advisory council of the Julia Child Foundation. You can learn more about Jim at http://www.chefjimdodge.com Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. Each week they bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcasts cover wide-ranging subjects of importance to older women. Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you! Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1 Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1 Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/ or https://www.linkedin.com/in/cindie-flannigan-27a29a133/ RECIPES or information on products mentioned on our podcast can be found on our Facebook pages: https://www.facebook.com/WomenBeyond/ https://www.facebook.com/groups/WomenBeyond/
I am thrilled & honored to finally visit with famed restauranteur & author, Danny Meyer! What a great guy, plus- he is the CEO of Union Square Hospitality Group and the founder of Shake Shack! (If I see you at the gym twice this weekend, you’ll know why). Today we talk about building a business that puts quality customer satisfaction first, coffee milkshakes, the necessity of cheese, and how folks with ADD&OCD often become great entrepreneurs! A little more about Danny: The Union Square Hospitality Group comprises some of New York’s most beloved restaurants, including Union Square Cafe, Gramercy Tavern, The Modern, and more. Danny, his restaurants and chefs have earned an unprecedented 28 James Beard Awards, and Danny’s recent personal achievements include the Julia Child Award (2017) and his inclusion on the TIME 100 list of the Most Influential People in the World (2015). His first business book, Setting the Table (HarperCollins, 2006), a New York Times bestseller, examines the power of hospitality in restaurants, business and life.. Enjoy! In this episode Peter and Danny discuss: 1:18- Intro and welcome Danny Meyer! ref: “Setting the Table”, Union Square Hospitality Group, City Harvest, Share Our Strength, Union Square Partnership, Madison Square Park Conservancy 2:38- Explain to us the travel that took you from a Political Science Major at Trinity College, then working in Chicago for John Anderson’s Presidential Campaign- over to the Restaurant & Travel business. 5:15- On the invent of Union Square Cafe circa 1985 6:10- When you opened, you were a twenty-sever-year-old entrepreneur, focused on customer satisfaction, who was gambling on an entirely new genre of restaurant! Tell us a little about that experience please? 8:56- How did you take the one great success and turn it into several? What would you say to entrepreneurs who are wanting to expand? ref: Union Square Hospitality Group 14:40- On ADD/OCD. Do you have moments of waking up and feeling like “This can’t be all real”?! ref: Imposter syndrome 16:58- Can you give us the one piece of advice that you’ve given all four of your children? 19:17- Awesome. How can people get in touch with you on the web? Twitter & INSTA: @dhmeyer 19:36- On Social Media and how Danny uses it. 20:59- Peter Shankman’s go-to order at Shake Shack 21:30- Danny Meyer’s go-to order at Shake Shack 22:15- Thank you so much Danny! 22:29- Thanks again to Danny Meyer, and thank YOU for subscribing, reviewing and listening! You can always reach me at peter@shankman.com or @petershankman on all of the socials. Also at @FasterThanNormal on all of the socials. 22:51- Faster Than Normal Podcast info & credits Check out my new ADHD Coaching at www.shankminds.com/ADHDCoaching As always, leave us a comment below and PLEASE drop us a review on iTunes and of course, subscribe to the podcast if you haven’t already! The more reviews we get, the more people we can reach. Help us to show the world that ADHD is a gift, not a curse! Know of anyone you think should be on the FTN podcast? Shoot us a note, we’d love to hear!
This week Richard and Jazmin are joined by culinary icons Susan Feniger and Mary Sue Milliken co-chefs and owners of The Border Grill restaurants and stars of Food Network classic, “Too Hot Tamales.” Listen to Susan and Mary Sue speak about their early refusal to make solo appearances, the evolution of the culinary industry over the last 30+ years, the tradeoff between innovation and soulful cooking and even their recent Julia Child Award from the National Museum of American History. Remember to join us on instagram @Starving4pod!
On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Danny Meyer, founder of Shake Shack and the Union Square Hospitality Group and the third-ever recipient of the Julia Child Award. Todd and Danny discuss the implications of his controversial no tipping policy and Danny also shares his death-defying Julia moment. Inside Julia's Kitchen is powered by Simplecast.
This week, Inside Julia’s Kitchen welcomes the 2018 recipients of the Julia Child Award, Mary Sue Milliken and Susan Feniger. Host Todd Schulkin speaks with the pioneering chef duo about their 35-year partnership and what it means to receive the award. They also reveal the non-profit organizations they’ve selected for the accompanying grant and they each share a #Juliamoment. Inside Julia's Kitchen is powered by Simplecast
For the first episode of Inside Julia’s Kitchen, host Todd Schulkin speaks to Tanya Wenman Steel. In addition to serving as the Award Director for the Julia Child Award, Tanya is a cookbook author, the former editor-in-chief of Epicurious.com, and a passionate advocate for childhood nutrition and culinary education. "New French Horn" by NOVYE VALTORNY is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. Inside Julia’s Kitchen is powered by Simplecast
Cultural historian Emily Contois joins us to talk about the history of diet culture, how women's political power increased the pressure on women and femmes to restrict their eating, the need for an intersectional approach to healthcare and food access, the religious undertones to our food behavior, gender roles in food, the body-image issues that men face in an industrialized patriarchal society, "dude food," and so much more! PLUS, Christy answers a listener question about intuitive eating in recovery from a restrictive eating disorder. Emily Contois is the author of more than 20 academic articles, chapters, and reviews. Her dissertation, "The Dudification of Diet: Food Masculinities in Twenty-First-Century America," examines how media representations of food, cooking, and dieting construct and negotiate what it means to be "a real man" in the United States today. Her research has been referenced in The Huffington Post, Salon, The Globe and Mail, and NPR, among others. As a food writer, she has contributed to the Providence Journal, Nursing Clio, and Zester Daily. Born in Australia and raised in the Big Sky Country of Montana, Emily spent a bit over a decade training in classical ballet before turning her attention to the study of food, health, and identities in American culture. Emily holds three master’s degrees—an MA in American Studies from Brown University, an MPH focused in Public Health Nutrition from the University of California, Berkeley, and an MLA in Gastronomy from Boston University, where she was a three-time recipient of the Julia Child Award. She is currently a PhD candidate in American Studies at Brown University, where she teaches courses in food studies, American studies, and gender studies. Prior to her current research and teaching, Emily worked in the field of worksite wellness for five years. She now lives in Providence with her husband, Chris, and their rescue pup, Raven. To learn more about Food Psych and get full show notes for this episode, go to christyharrison.com/foodpsych. Ask your own question about intuitive eating, Health at Every Size, or eating disorder recovery at christyharrison.com/questions. Grab Christy's free guide, 7 simple strategies for finding peace and freedom with food, to start your intuitive eating journey. You can also text "7STRATEGIES" to the phone number 44222 to get it on the go :) Join the Food Psych Facebook group to connect with fellow listeners around the world!
On this week s show, we re capturing portraits in sound of several superstar chefs in Louisiana and beyond. We begin with Chef Rick Bayless of Chicago s Frontera Restaurants, who spent his childhood poring over Julia Child s books and watching her on TV before launching his own successful career. Now, Rick s the 2016 recipient of the Julia Child Award for his transformative Mexican cuisine. Then, we bring it back home with Chef Tory McPhail of Commander s Palace. Through determination and dedication to his craft, Tory has secured his place in the Commander s Palace family, as well as the restaurant s chef legacy. Next, we hear from a Louisiana expat who s now making waves in Mississippi, Chef Bingo Starr. After gaining years of experience at the Windsor Court Hotel, Delmonico s, and Cuv e, Bingo relocated to Natchez to be come the chef at the Carriage House Restaurant, one of the city s oldest and most revered dining institutions. Finally, we speak with journalist Karen Stabiner, who documented the life and times of Chef Jonah Miller, owner of Huertas in New York s East Village, in her new book, Generation Chef. We re getting personal looks at some professional cooks on this week s Louisiana Eats For more information please visit us at PoppyTooker.com
Heritage Radio Network and Full Service Radio were at the scene at the Smithsonian’s National Museum of American History Food History Gala as chef Rick Bayless was presented with the second ever Julia Child Award from the Julia Child Foundation for Gastronomy and the Culinary Arts. HRN Producer-at-Large Jack Inslee spoke with chef Rick Bayless and Eric W. Spivey, Chairman of the Board of Trustees of the Julia Child Foundation. Tune in to hear how Julia influenced Rick's career and what the award means to him! from the Julia Child Foundation website: Many Americans may know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine or from his highly rated Public Television Series, Mexico–One Plate at a Time, which wrapped its 11th season. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Rick has written nine cookbooks. His second book, Mexican Kitchen, won the International Association of Culinary Professionals (IACP) cookbook of the year award in 1996, and his fourth book, Mexico–One Plate at a Time won James Beard Best International Cookbook of the Year award in 2001. Fiesta at Rick’s spent a number of weeks on The New York Times' bestseller list. Rick’s side by side award-winning restaurants are in Chicago. The casual Frontera Grill was founded in 1987 and received the James Beard Foundation’s highest award, Outstanding Restaurant, in 2007. The 4-star Topolobampo served its first meals in 1991. The wildly popular, LEED GOLD-certified, fast-casual Xoco has been around since 2009, serving wood-oven tortas, steaming caldos, golden churros and bean-to-cup Mexican hot chocolate. Rick’s quick-service Tortas Frontera have changed the face of food service at O’Hare International Airport, while Frontera Fresco has brought Frontera flavors to several Macy’s stores and Northwestern University. In May 2016, Rick opened Leña Brava and Cruz Blanca Cervecería. His award-winning Frontera line of salsas, cooking sauces and organic chips can be found coast to coast. Rick and his staff established the Frontera Farmer Foundation in 2003 to support small Midwestern farms. Each year, grants are awarded to farmers for capital improvements to their family farms, encouraging greater production and profitability. To date, the Foundation has awarded nearly 200 grants totaling nearly $2 million. In 2007, Bayless and his team launched the Frontera Scholarship, a full tuition scholarship that sends a Mexican-American Chicago Public School student to Kendall College to study culinary arts. In 2007 Rick was awarded Humanitarian of the Year by the IACP for his many philanthropic endeavors. Rick has received a great number of James Beard Award nominations in many categories, and he has won seven: Midwest Chef of the Year, National Chef of the Year, Humanitarian of the Year, Who’s Who of American Food and Drink, Best Podcast, plus two for his cookbooks. The Government of Mexico has bestowed on Rick the Mexican Order of the Aztec Eagle–the highest decoration bestowed on foreigners whose work has benefitted Mexico and its people. Rick recently played a sold-out 5-week run on stage at Chicago’s Looking Glass Theatre, where he created “Cascabel” – offering theater goers the story of a meal, told through flavor, memory, song, dance and amazing physical feats.
Chef Rick Bayless has brought authentic Mexican cooking to America through his Chicago restaurants (Topolobampo, Frontera Grill, Xoco, Leña Brava), 9 cookbooks, TV shows and specialty foods. Recipient of the 2016 Julia Child Award, Rick discusses his Frontera Farmer Foundation and scholarship program. Todd Schulkin, Executive Director of The Julia Child Foundation, shares the nonprofit's mission to provide grants for culinary education, food literacy, food writing and professional development.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
Icon Julia Child would have been 104 on August 15Th and this week we are celebrating ALL things Julia Child!Guests: ERIC SPIVEY, Chairman of The Julia Child Foundation for Gastronomy and the Culinary Arts,Julia Child's Great Nephew & Author, ALEX PRUD'HOMME, Co-author with Julia, My Life in France, #1 spot on the New York Times Bestseller list. This October look for his new book, THE FRENCH CHEF IN AMERICA: Julia Child's Second Act. Plus The Julia Child Foundation for Gastronomy and the Culinary Arts 2016 Gala presents the second annual Julia Child Award to Chef Rick Bayless on October 27, 2016 at the Smithsonian's National Museum of American History. “...no one is born a great cook, one learns by doing.” ― Julia Child, My Life in Francewww.fooddrinktravel.netwww.juliachildfoundation.orgwww.alexprudhomme.com
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