Podcast appearances and mentions of lee initiative

Segment 3 Guy wraps up his visit with Chef Lee with talk about his nonprofit “ The Lee Initiative” program.

Steve talks to Chef Edward Lee about some of the projects he's working on.   Chef Lee's New Book: https://tinyurl.com/3uzr5kus   Chef Lee's Knife Collaboration: https://tinyurl.com/y7pzj277   The Lee Initiative: https://www.leeinitiative.org/about-us The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).   Important Links: YouTube: https://bit.ly/3kAJZQz Our Club: https://www.abvnetwork.com/club Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Chef Edward Lee and Lindsey Ofcacek, founders of the Lee Initiative, talk to Mark about their upcoming think tank/nonprofit restaurant — and Mark's — plus what the restaurant of the future will look like and if we even want fine dining to continue to exist.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Lindsey Ofcacek, alongside Chef Edward Lee, started The LEE Initiative in Louisville, KY, in 2018 when they saw how the #MeToo movement was bringing to light what women in the restaurant and food and beverage industry were experiencing. An acronym for Let's Empower Employment, The LEE Initiative is focused on offering innovative and impactful solutions and programs when they see a need for a more diverse, compassionate, sustainable, and equitable restaurant industry. Since 2018, the organization has received many accolades for its work, but more importantly, it has made a real difference in the lives of hundreds of next-generation restaurant industry professionals. Join Tracy and Lindsay for a special edition of #EatingAtAMeeting LIVE for Women's HERstory Month as they discuss how they lead with kindness, help workers in need, promote diversity and equity, and believe that the impossible is possible. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Introducing Season 2 of the Black Kitchen Series Podcast: Innovators! Tune in weekly as we travel across America to find a few of the brilliant Black chefs, artists, activists, distillers, matriarchs, farmers, writers and historians changing the face of food as we understand it. Hosted by @JadeofallJades.

If you didn't already employ them to make a take-out dish this week for your Thanksgiving table, chances are you'll probably meet some friends at some point at a restaurant during the holidays to celebrate. There are 15 million people working in the hospitality industry in the United States, and 63% of entry-level restaurant workers identify as female. But among those in restaurant leadership, that number is closer to 38%. The Women Culinary and Spirits Program of the Lee Initiative, based in Louisville, KY, has a goal to elevate more women into leadership positions within the industry, with the mindset that doing so increases equity and diversity. Mentees are experienced professionals in the early-to-mid stages of their food and beverage careers and are ready to take the next steps towards becoming industry leaders. Sous chef Taylor Jarvis of Nicewonder Farm & Vineyards in Bristol, VA is one such mentee, and this year, she was paired with James Beard winner and Top-Chef alum Chef Nina Compton, whose restaurants Compère Lapin and Bywater are in New Orleans, LA. We dig into their experience and their insights on the industry,

We're airing a special episode today as we're staying updated on the ever-evolving struggles of the restaurant industry during this time. We talk to Edward Lee, chef and owner of 610 Magnolia, Milkwood, and Whiskey Dry in Louisville, Kentucky, as well as Succotash in Washington. D.C. Through the Lee Initiative, Ed has been addressing some of the devastation that has hit his community and inspiring others across the country to do the same. You can read our daily-updated restaurant coverage here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Being a new mom breastfeeding her baby has it challenges. Being a new mom working in a restaurant is almost impossible. But there's an app for that. Pumpspotting, the online baby feeding and lactation support platform, specifically designed a version of its app to accommodate the fast-paced environment of the restaurant industry. A new partnership, between Kalamata's Kitchen, Resy, and The Lee Initiative is covering the cost for all working mothers in the restaurant industry to gain premium access at pumpspotting.com/restaurants. There's also a business version for restaurants that want to support and retain parents by offering breastfeeding benefits. On this episode of Tech Bites, host Jennifer Leuzzi talks with Derek Wallace, co-founder of Kalamata's Kitchen and Beverly Kim, chef/owner of Parachute and Wherewithall restaurants and the founder of The Abundance Setting, about why it is critical to pioneer ways to make it easier for women and mothers in the culinary industry to feed both their families and careers.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Samantha (Sam) Fore is a first-generation Sri Lankan-American from Lexington, Kentucky. She started her pop-up restaurant in 2016 after traditional Sri Lankan brunches in her home outgrew her dining room. Tuk Tuk Sri Lankan Bites™ pop-up menus include Sam's spin on Southern classics and riffs on her mother's time-tested recipes. Tuk Tuk is one of the few representations of Sri Lankan cuisine in the United States and reflects Sam's Sri Lankan upbringing in the American South. Her work has been featured in Food & Wine, Taste of the South, and Fine Cooking magazines. She was selected as one of Southern Living magazine's 2020 Cooks of the Year and was named as one of Plate Magazine's 2018 Chefs to Watch. She also serves as Director of Technology for the LEE Initiative.

When the pandemic hit, we all had survival on the brain. Some of us focused on our families, some of us focused on our businesses and, a select few, turned their attention to our industry. Today we talk with Chef Edward Lee, who represents the absolute best of us, a true advocate for our industry serving up hope, change and inspiration for the future. For more on the Lee Initiative visit https://www.leeinitiative.org FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. ________________________________ CLICK HERE to Chat with Josh Free Download: 5 Steps to Achieve a 15% Net Profit We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting: FULL COMP Restaurant Marketing School The Playbook Industry Town Halls

Sarah talks to Brooklyn born James Beard Award winning chef Edward Lee about how he ended up in Louisville and running a restaurant, working for a traveling circus, bartending at an S&M club in NYC, finding a rat in the pancake mix at a diner, his torturous time on Top Chef, and the work he's doing with The LEE Initiative.

Sarah talks to Brooklyn born James Beard Award winning chef Edward Lee about how he ended up in Louisville and running a restaurant, working for a traveling circus, bartending at an S&M club in NYC, finding a rat in the pancake mix at a diner, his torturous time on Top Chef, and the work he's doing with The LEE Initiative.

What can I say other then Ed Lee is a brilliant chef great friend, we have cooked together and had so much fun in so many places. This was a really great conversation and I am so happy we can share it. Edward Lee is the Chef/Owner of 610 Magnolia and Whiskey Dry in Louisville, Khora in Cincinnati, and the Culinary Director for Succotash Prime in DC and Succotash in NationalHarbor. He is also the Co-Founder and Creative Director for The LEE Initiative, a non-profit dedicated to diversity andequality in the restaurant industry. Chef Lee was the recipient of the 2019 James Beard Foundation Award for his book, Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine. His first book, Smoke & Pickles (Artisan Books, May 2013) was a national bestseller.. Lee has been a six-time finalist for the James Beard Foundation Award for Best Chef: Southeast. In 2018, Food & Wine Magazine named 610 Magnolia one of the country's most important restaurants of the past 40 years. The Michelin Guide DC awarded Succotash a Bib Gourmand in 2019.Chef Lee appears frequently in print andtelevision and his writing has been featured in The New York Times, Esquire, Food & Wine and many other national publications. He was nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. He has hosted and written a feature documentary called Fermented. His philanthropic work includes the Lee Diversity Scholarship to support the Southern Foodways Alliance Oral History Workshop. In 2017, Chef Lee launched The LEE Initiative, which operates several programs under its umbrella including the Women Culinary and Spirits Program, Restaurant Workers Relief Program, Restaurant Reboot Relief Program, and McAtee Community and Training Kitchen. During the pandemic, The LEE Initiative distributed over 2 million meals, invested $1.5 million in small farms, and gave over $1 million in grants to Black-owned food businesses across the country. Chef Lee was awarded the Muhammad Ali Humanitarian Award in 2021. His luxury small batch bourbon created with Trey Zoeller is called Chef's Collaboration Blend with Jefferson's Reserve and is sold wherever fine whiskey is sold.

The Soul Food Scholar, Adrian Miller, interviews Ms. B.J. Chester-Tamayo, cookbook author and owner of Alcenia's Desserts & Preserves Shop in Memphis, TN.With the help of our friends at the Lee Initiative and the Southern Restaurants for Racial Justice Coalition, we announced the 71 Fellows of the Black Kitchen Initiative Black-owned restaurant grants. With this podcast, we dive a little deeper into 6 of their stories. Learn more about the Black Kitchen Initiative at BlackKitchenInitiative.com.Cover art by Lo Harris.

The Soul Food Scholar, Adrian Miller, interviews Karl Williams, owner and head mixologist at Harlem's 67 Orange. With the help of our friends at the Lee Initiative and the Southern Restaurants for Racial Justice Coalition, we announced the 71 Fellows of the Black Kitchen Initiative Black-owned restaurant grants. With this podcast, we dive a little deeper into 6 of their stories. Learn more about the Black Kitchen Initiative at BlackKitchenInitiative.com Cover art by Shanee Benjamin.

The Soul Food Scholar, Adrian Miller, interviews April Anderson, owner and head baker at Good Cakes and Bakes of Detroit, MI. With the help of our friends at the Lee Initiative and the Southern Restaurants for Racial Justice Coalition, we announced the 71 Fellows of the Black Kitchen Initiative Black-owned restaurant grants. With this podcast, we dive a little deeper into 6 of their stories. Learn more about the Black Kitchen Initiative at BlackKitchenInitiative.com Cover art by Lo Harris.

The Soul Food Scholar, Adrian Miller, interviews Chef Christian Gill, owner-chef of Cincinnati's Boomtown Biscuits & Whiskey. With the help of our friends at the Lee Initiative and the Southern Restaurants for Racial Justice Coalition, we announced the 71 Fellows of the Black Kitchen Initiative Black-owned restaurant grants. With this podcast, we dive a little deeper into 6 of their stories. Learn more about the Black Kitchen Initiative at BlackKitchenInitiative.com Cover art by Lo Harris.

The Soul Food Scholar, Adrian Miller, interviews Ms. Hatcher and Uncle Floyd, matriarch and pit-master of the legendary Lannie's Bar-B-Q Spot in Selma, AL. With the help of our friends at the Lee Initiative and the Southern Restaurants for Racial Justice Coalition, we announced the 71 Fellows of the Black Kitchen Initiative Black-owned restaurant grants. With this podcast, we dive a little deeper into 6 of their stories. Learn more about the Black Kitchen Initiative at BlackKitchenInitiative.com Cover art by Shanee Benjamin.

The Soul Food Scholar, Adrian Miller, interviews Ms. Virginia Hardesty and Ashley Hardesty-Armstrong of Forsyth Seafood Market & Café, the family-run and owned fish joint in Winston-Salem, NC. With the help of our friends at the Lee Initiative and the Southern Restaurants for Racial Justice Coalition, we announced the 71 Fellows of the Black Kitchen Initiative Black-owned restaurant grants. With this podcast, we dive a little deeper into 6 of their stories. Learn more about the Black Kitchen Initiative at BlackKitchenInitiative.com Cover art by Shanee Benjamin.

Dr. Al Knable & Nick Vaughn sit down with New Albany businessman, philanthropist, and owner of Pints&Union Joe Phillips to discuss his new restaurant Common Haus, a German inspired restaurant and bar slated to open in Jeffersonville in October. Also discussed were topics such as COVID's impact on restaurants, his work with the LEE Initiative, and the success of Pints&Union. Stay connected with the Get Action! Podcast by following us on Facebook and Twitter @GetActionPod. Don't forget to subscribe! To support the podcast monetarily, visit our Anchor profile page. Music by Jacob Resch. Thanks, Jacob! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/theaggregatenews/support

Edward Lee is the acclaimed chef of several restaurants in Kentucky and the DC area, most notably Louisville's 610 Magnolia, where he first made his mark on Southern cuisine almost 20 years ago using ingredients such as gochujang and soy sauce aged in whiskey barrels. He won a James Beard award for his 2018 book Buttermilk Graffiti and he was nominated for an Emmy for his work hosting the PBS series Mind of a Chef. Lee is also the co-founder of a remarkable nonprofit called The Lee Initiative, which during the pandemic has been supporting restaurant workers, struggling farms and other communities in need. Catherine and Juliana talk to Edward about how growing up in Carnarsie, Brooklyn—where there were very few Korean Americans—shaped his palate and his identity. He also shares stories about Clay, the hip Korean restaurant he opened in New York in the late ‘90s, his recent guest appearance on Top Chef: Portland, and his newfound mission in life to help others. Follow Edward Lee on Instagram @chefedwardlee For more information on Lee Initiative or to donate, go to Leeinitiative.org Follow K-Pod on Instagram @kpodpod Co-host, Producer, Photographer: Juliana Sohn @juliana_sohn Co-host, Producer, Editor: Catherine Hong @catherinehong100 Production Manager: Jessica Park Audio Engineer: AJ Valente Executive Producer: HJ Lee

Meet Ming Tsai, James Beard Award-winning chef, restaurateur, TV host, cookbook author, and most recently, founder of MingsBings, a veggie-filled umami-packed patty. In this episode, Ming and Kelly chat about: How Ming went from Mechanical Engineering to hospitality Why bringing your passion into career is the secret ingredient to success What the biggest misconception about running a restaurant is The family that you create working in a restaurant, and how the pandemic has impacted restaurants and their staff How the pandemic has flipped the restaurant industry on its head The Lee Initiative, which is supporting restaurant staff nationwide All about MingsBings, from what a "bing" is, to what inspired Ming to create these veggie-filled pockets For more details about this episode, visit: https://www.justataste.com/ming-tsai-blue-dragon/

Restaurants are reopening this week at 33% capacity — but as a business owner recently wrote to us, “We aren't getting a 66% discount on our bills.” This week on “In Conversation,” we talk about restaurants reopening and the challenges they still have ahead of them. Chef Edward Lee joins us to talk about what the Lee Initiative has done to help restaurants during the shutdown, what they've been hearing from restaurant owners, and what they'll do next. Stacy Roof, President & CEO of the Kentucky Restaurant Association tells what her group has been advocating for, and why. And Amy McNatt from Doe Anderson shares her research on how the coronavirus pandemic is expected to change consumer behavior going forward. Will the new ability to have dine-in customers be too little too late for Kentucky restaurants? Or is the reopening too soon? Will you be going out to eat this holiday weekend? Donate to support this and future seasons of In Conversation.

Hosted by David and Nycci Nellis. COVID-19 Be Damned! We're Back With A New Show!!! Sure, we and our guests are remote, but our conversations are lively and timely. Joining us are Kathy Hollinger, president of the Restaurant Association of Metropolitan Washington, to discuss the DC area's once-and-soon-to-be-again vibrant (we hope) restaurant scene, what restaurants are doing to survive and keep their staffs paid and what the future holds for the industry; Deb Moser and itch Berliner, co-founders and proprietors of Central Farm Markets, discussing the even more essential role of farmers/farmers/farm markets to provision us in the midst of the Coronavirus pandemic; Jonathan Stahl, the Nats' vice president for ballpark operations and guest experience, discussing the stadium's unique partnership with Josè Andres' World Central Kitchen to feed thousands of meals a day to needy area residents, along with MANY other, essential activities during this extended shutdown, and Jason Berry, co-founder and CEO of Knead Hospitality and Design (owners of Succotash, Mi Vida and The Grill), on the line to tell us about Knead's crucial, Lee Initiative, a crucial fundraiser supporting furloughed restaurant workers.

We're practicing Social Distancing and trying to do some good in the world at the same time. Johnnie Mundell, formerly Beam Suntory's Japanese Whisky Ambassador, is now here in his new role at Maker's Mark to talk about the brand, the newly initiated Restaurant Worker's Relief Fund and some DAMN good bourbon.--Help us raise money for the recently unemployed bartenders of Seven Grand and Bar Jackalope. If you have the means, please donate to the Seven Grand Bar Jackalope Relief Fund at the link below.https://www.gofundme.com/f/seven-grand-bar-jackalope-relief-fund?utm_source=customer&utm_medium=copy_link-tip&utm_campaign=p_cp+share-sheet--Follow us:spiritguidesocietypodcast.comfacebook.com/spiritguidesoctwitter.com/spiritguidesocinstagram.com/spiritguidesocyoutube.com/c/SpiritGuideSociety/?sub_confirmation=1--ABOUT THE RESTAURANT WORKER'S RELIEF FUND:In response to massive layoffs in the hospitality industry due to the COVID-19 outbreak nationwide, Chef Edward Lee, in partnership with The LEE Initiative and Maker's Mark, launched The Restaurant Workers Relief Program. This program started on Tuesday, March 17 out of the catering kitchen of Lee's restaurant, 610 Magnolia, and was able to serve over 400 individuals in the restaurant industry who had recently become unemployed. The overwhelming response from the community inspired other chefs around the country to create similar programs, working directly with The LEE Initiative and Maker's Mark. Restaurant workers must bring in proof of recent employment (paystubs will suffice) and will receive hot meals, toiletries, cleaning supplies, diapers, formula, personal hygiene items, and more. Times, days and exact details vary between relief centers.Most of these relief centers are funded for the next two weeks but are hoping to be able to stay open longer with donations via www.leeinitiative.org. These relief centers include:Louisville Chef Edward Lee at 610 MagnoliaWashington, DCChef Edward Lee at SuccotashCincinnatiChef Jose Salazar at Mita'sLos AngelesChef Nancy Silverton at Chi SpaccaChicagoChef Paul Kahan at Big StarSeattle Chef Edouardo Jordan at SalareDenverChef Alon Shaya at SaftaBrooklyn Chef Greg Braxtrom at Olmsted and Nate Adler at Gertie'sLexingtonChefs Ouita Michel and Samantha Fore at Great Bagel BakeryNew Orleans Chef Donald Link at CochonAtlantaChef Linton Hopkins at Restaurant EugeneFor more information on the relief efforts, please follow The LEE Initiative on social media https://www.instagram.com/leeinitiative/ . For details on each chef's relief center, including addresses, days and times of operation, and more, please visit their individual social media pages, linked above.About Chef Edward LeeChef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio, MilkWood, and Whiskey Dry in Louisville, KY and culinary director for Succotash in National Harbor, MD and in DC. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He appears frequently in print and television and was recently nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. Lee won a James Beard Foundation Award for Writing for his book Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine (Artisan Books, April 2018). He also authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (Artisan Books, May 2013). His documentary film, Fermented, follows him around the world as he explores the rich culinary and cultural traditions of fermented food. For more information on Chef Edward Lee, please follow him on Twitter or Instagram or visit www.chefedwardlee.comAbout Maker's Mark® BourbonIn 1953, in Loretto, Kentucky, Bill Samuels, Sr., fulfilled his dream to create a handmade and delicious bourbon. He decided to make his whisky in small batches, using soft red winter wheat to enhance the softness and sweetness. He then rotated each barrel by hand for consistency, and finally, aged each barrel to taste. Bill Samuels, Sr., transformed bourbon from a "commodity" into a premium handmade spirit, and today Maker's Mark® continues to make its bourbon the same way. In recent years, Maker's Mark has introduced thoughtful, super-premium innovations to its portfolio including Maker's Mark 46™ Maker's Mark® Cask Strength, and Maker's Mark Private Select®, the brand's first-ever custom barrel program. In 1980, the Maker's Mark distillery became the first distillery in America to be designated a National Historic Landmark and has also been decreed as the "world's oldest operating bourbon whiskey distillery" by Guinness World Records. It remains one of the Commonwealth of Kentucky's most popular tourist destinations, attracting hundreds of thousands of visitors annually. For more information, visit makersmark.com. WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.Maker's Mark®, Maker's Mark® Cask Strength and Maker's Mark 46™ Bourbon Whisky, 45-57% Alc./Vol.©2020 Maker's Mark Distillery, Inc., Loretto, KY.SOURCE The LEE Initiative and Maker's Mark--Music by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The chef-owner of Blue Dragon and host of Simply Ming on PBS says he's “cried 8,000 gallons of tears” for the economically vulnerable staff he's had to lay-off. But over the last couple of weeks, in partnership with the Lee Initiative, he's turned his restaurant into a food bank for restaurant workers.

This week, a replay of our conversation with Chef Edward Lee, recorded back in 2018. Chef Lee is helping to lead the way in bringing restaurant workers relief with his Restaurant Workers Relief Program through The Lee Initiative. Due to the closure of restaurant and worker across America, thousands of restaurant workers have an urgent need for assistance, and they need our help now more than ever. In partnership with @makersmark, Chef Lee is transforming restaurants across the country into relief centers for any restaurant worker who has been laid off or has had a significant reduction in hours and/or pay. The Lee Initiative, in conjunction with local chefs in every majorly affected community across the country, is offering help for those in need of food and supplies, and each night, they're packing hundreds of to-go meals that people can come to pick up and take home. Restauranterus like Nancy Silverton in Los Angeles, Jose Salazar in Cininnati, and Lee's Succotash team in D.C and 610 Magnolia team in Louisville, along with many others across the country are doing so much good right now, so we at BGS want to do what we can to spread the word and shine a spotlight on this important relief work. For more information and to donate, visit leeinitiative.org, and in the meantime, while we're all trapped indoors, continue to support your local community by ordering takeout and pickup.