Podcasts about major food group

Julian Black is a front of house LA born and raised man at the recently opened Alba on Melrose, and he earned his stripes in New York with Major Food Group at some of Jordan's favorite restaurants, so the fellas talk Olive Garden at a Michelin level, building an Italian vacation vibes restaurant from scratch, getting into 4 Charles Prime, captains vs. servers, guests vs. customers, pushed back vs. slicked back (again), splitting the bill, Max's first Hollywood job, and Jordan has more menu ideas. Plus, the worst customer behavior, how much of a dish can you eat and still return it, lying about being allergic to ingredients, greasing the host advice when you need a table, romancing at a restaurant, and is the customer always right?    

Emily LaRuffa has scaled the dizzy heights of Manhattan hospitality business, from bartending to managing and being a GM at every kind of NY joint from rock 'n' roll bars in Hell's Kitchen to the five-star luxury of Loews Hotel, The Baccarat, Major Food Group (and cheerful pirate Brian Miller)'s The Polynesian, and Danny Meyer's Union Square Hospitality Group's Manhatta bar-restaurant. She's now founded an innovative consultancy, Oracle Hospitality Consultants, to share her knowledge with owners and managers who lack the time or experience to stop working in their business so they can work on their business, so it was time for us to catch up. We had a great chat about everything, the state of the industry, why bar owner GoFundMe pages make our blood boil, the joy of managing union staff, why owners will drop $50k on a bar system but $0 on buying in far more lucrative knowledge, and a bunch more. Enjoy!Emily's Favorite Books (click to buy from independent bookstores)Trust & Inspire - Stephen Covey. Buy: https://bookshop.org/p/books/trust-and-inspire-how-truly-great-leaders-unleash-greatness-in-others-stephen-m-r-covey/17380308?ean=9781982143756Unreasonable Hospitality - Will Guidara. Buy: https://bookshop.org/p/books/unreasonable-hospitality-the-remarkable-power-of-giving-people-more-than-they-expect-will-guidara/17927785?ean=9780593418574Traction - Gino Wickman. Buy: https://bookshop.org/p/books/traction-get-a-grip-on-your-business-gino-wickman/8408027?ean=9781936661831Fierce Conversations - Susan Scott. Buy: https://bookshop.org/p/books/fierce-conversations-revised-and-updated-achieving-success-at-work-and-in-life-one-conversation-at-a-time-susan-scott/7706050?ean=9780425193372Oracle Hospitality Consultants website:  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Subscribe to Throwing Fits on Substack. Through the fire, to the limit, to the pod. This week, Jimmy and Larry are getting everyone in the Midwest ready for our live pod in Chicago—this Thursday, October 24th, 6:30-9pm at Notre—before getting gracious about our pants drop, the highs and lows of music supervision, advancements in pants printing technology, Harrison Ford publicly disavows an all-time zood which leads to a heady discussion about living in a post-zood board world and what might if not already replaced it, private consumption as public perception, Larry's apartment flooded but no jawnz were harmed, what Jason Segel thinks of our acting chops, the perfect press dinner has been achieved, reviewing the land, sea and air offerings at Torrisi, a Major Food Group history lesson, black tie intel fake news at the Armani gala, Chaka Khan's still got it after all these years, could you pull a Trump and effectively work a shift at McDonald's, Auralee keeps collabing this time with Tekla plus a little preview of James' interview with designer Ryota Iwai and much more.

On this week's episode, host Caryn Antonini is joined by guest, David Kong, founder of Glasvin, a premium handblown glass company based in New York. David began his career as a hedge fund investor but left to enter the wine industry, creating his company Glasvin, a direct to consumer wine glass brand that is disrupting the industry. HIs glassware is currently used in award-winning and Michelin-starred restaurants, including several owned by Major Food Group, Kato and Crown Shy. David also created Somm.ai, a sales and data analytics tool used by wine companies. David was named a Forbes 30 under 30 recipient and currently resides in New York. For more information on our guest;glas.vin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Join us as we chat with the amazing pastry chef Stephanie Prida. Known for her creative and delicious desserts, from her time at the three-Michelin-starred Manresa in Los Gatos to her leadership roles at Major Food Group in New York City, her journey is as exciting as her creations. Stephanie shares her experiences from top kitchens around the world, her philosophy on using local ingredients, and her upcoming move to Miami. She also talks about her desire to explore new creative adventures and open restaurants, expanding her culinary horizons beyond the pastry route.

Cole Boucher, the founder and president of Essential Hospitality, joins Steve today to share his journey in the hospitality industry. Cole's first job started in his family's company, Boucher Brothers, on Miami beach at the age of 13, and since then he hasn't stopped. He decided to leave college and start his business, Essential Hospitality, which caters more towards larger hotels, assisting in hospitality logistics and service. A partnership at the Fontainebleau led him to add a pool feature under his model, providing management, payroll, and essentially an all-in-one package for prospective hotels. After this, he ventured out to other properties, adding to his repertoire. The business model Cole follows is a personal, customer service-oriented model that prides itself on creating a great experience for customers. He also reveals an exciting partnership with and a Major Food Group. Tune in to hear Cole's inspiring hospitality story! Don't forget to check out Good Morning Hospitality - Steve and Sarah's live show every Wednesday morning! Connect with Steve on LinkedIn RealTime Reservation Offer This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

#24. As co-founder and culinary director of High Street Hospitality Group, Chef Eli Kulp has left an indelible mark on the culinary world.  Originally from Philly, Eli's culinary journey took him to New York, where he honed his skills at renowned spots like Del Posto and the Major Food Group. His achievements include a James Beard Award nomination and being named Food and Wine's Best New Chef. Notably, he's been hailed as Chef of the Year by both Eater and Philadelphia Enquirer, showcasing his remarkable leadership.However, Eli's path was marred by a tragic incident in 2015—an Amtrak accident that left him paralyzed. Despite the immense challenges, Eli's resilience shone through. He not only recovered but thrived, becoming the host of The CHEF Radio and Delicious City Philly Podcasts and maintaining a pivotal role in his award-winning restaurant group.Eli's story is a testament to the power of the human spirit in overcoming adversity. His experiences highlight the importance of gratitude and perspective. As Eli wisely advises, we needn't wait for tragedy to strike to embrace these values.Where to find Eli Kulp: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(1:59) Eli's background and when he started cooking(13:27) Innovation versus sustainability in the Kitchen(17:00) Building Confidence and cooking in the early 2000s(21:10) Motivation and the challenges new chefs face today(26:01) Keeping talent, community and building a work culture(33:50) Eli's accident and how it changed his life as a chef(46:01) Dealing with trauma and mental health struggles(52:35) Action as a cure for anxiety and depression(58:41) Ikigai, gratitude, and discovering purpose again(1:16:08) Finding a community with CHEF Radio

Mario Carbone, the acclaimed chef and restaurateur, believes that if you're going to do something, you should strive to be the best at it. That's – quite literally – the secret to his sauce. The co-founder of globally renowned restaurant company Major Food Group, Carbone is a native New Yorker who learned his craft under the tutelage of some of the city's best known and admired chefs, including Daniel Boulud and Wylie Dufresne. In 2011, Carbone and business partners Rich Torrisi and Jeff Zalaznick launched Major Food Group, which currently operates 27 upscale eateries across the world, anchored by his namesake Carbone restaurants. Two years ago, Major Food Group launched Carbone Fine Food, a brand created to “bring the taste of the iconic, beloved Carbone dining experience” into consumers' homes. Helmed by CPG veteran and former Rao's Specialty Foods CEO Eric Skae, the company markets a nine-SKU line of pasta sauces that has rapidly become one of most widely distributed and best selling within the premium sauce category. In this episode, Carbone and Skae spoke about their shared vision and the growth strategy for Carbone Fine Food, how they attempt to incorporate the flair and panache of Carbone restaurants into the brand,  who they identify as the products' target consumer, their thoughtful pricing and promotional strategy and why they are cautious about new product development. Show notes: 0:46: Interview: Mario Carbone, Co-Founder & Eric Skae, CEO, Carbone Fine Food – Taste Radio editor Ray Latif asked Carbone about his decision to relocate from New York to Miami, how his vision for Carbone Fine Food compares with that of former colleague David Chang and his Momofuku Goods brand and how timing was involved in the rollout of the sauces. Carbone and Skae also discussed the company's pricing strategy and target consumer and how each fits into retail planning, why quality of ingredients is the brand's key point of differentiation and how they consider innovation and brand extensions. Brands in this episode: Carbone Fine Food, Rao's, Momofuku Goods

Mario Carbone grew up in Queens, New York, surrounded by great Italian food. He worked at local eateries in his spare time, cutting his teeth in some of the best restaurants in New York City, including Babbo, Lupa, wd-50, and Café Boulud. It was at Café Boulud that Mario connected with an old friend from culinary school, Rich Torrisi, which planted the seed for the two to venture out on their own.Mario, Rich, and Jeff Zalaznick went on to create Major Food Group. In the decades since, Major Food Group has become a powerhouse with more than 30 highly-acclaimed restaurants around the globe including Mario's namesake concept, Carbone. To Dine For is part of the Adweek Podcast NetworkOfficial Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group Follow Our Guest:Official Website: MajorFood.comInstagram: @MarioCarbone Hosted on Acast. See acast.com/privacy for more information.

On today's episode of All in the Industry®, Shari Bayer's guest is Caroline Schiff, Executive Pastry Chef at Gage & Tollner in Downtown Brooklyn, NYC, and the author of The Sweet Side of Sourdough, a James Beard Outstanding Pastry Chef Award Nominee 2022, and Food & Wine Best New Chef 2022. Widely known under the Instagram moniker @pastryschiff, Caroline is a celebrated pastry chef, culinary consultant, and recipe writer and developer based in Brooklyn. She got her start in the restaurant industry over a decade ago and worked her way up through a number of acclaimed restaurants and bakeries before taking her current position at Gage & Tollner. Her signature gravity-defying hairdo is outsized only by her enormous heart; in her spare time you can find her either supporting charitable causes or running a marathon. Today's show also features Shari's PR tip to always have dessert; Industry News Discussion on the closing of Noma, Rene Redzepi's world-renowned Copenhagen restaurant; and Shari's Solo Dining experience at Major Food Group's Torrisi Bar & Restaurant in the iconic Puck Building, Soho, NYC. Photo Courtesy of Caroline Schiff.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Ben Leventhal, founder and CEO of Blackbird Labs, a next generation loyalty, membership and payments company, focused on enhancing direct connectivity between restaurants and their guests. Blackbird will be among the first web3 platforms purpose-built for the hospitality industry. Ben is the co-founder of Eater and Resy, two companies that have transformed the restaurant industry (Eater was acquired by Vox in 2013; Resy by American Express in 2019), and have fundamentally changed the relationship between restaurants and guests. Today's show also features Shari's PR tip to know when to fold 'em; Industry News Discussion on the wine bar concept; and Shari's Solo Dining experience at Major Food Group's Contessa in Miami's Design District.Photo Courtesy of Ben Leventhal.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

If you think back to the early days when you first started in this industry, you'll probably remember fondly some of those early memories of working on the line, battling it out with your fellow cooks and friends, just hoping to get to the end of service without running out of mise en place. But those are the moments that you forged really close bonds with your colleagues as you would finish service, maybe get a shift drink, and then head out into the night in search of something fun to get into, just to come back the next day and do it again. But then there are those times when you meet someone with whom you really connect and who is as passionate about the industry as you are, with lofty ambitions and goals that help stoke the fire within you and propel you forward throughout your career. Rich Torrisi is that person for our host, Chef Eli Kulp. Rich is a fiercely dedicated chef whose unbridled ambition, blended with his self-described "stubbornness," has created an international restaurant juggernaut, along with his friend, Chef Mario Carbone, and business partner, Jeff Zalasnick, who have opened, on average, about 2.5 restaurants a year for the past 10 years. This is a fascinating story of how two Italian American kids from working class families have been able to build Major Food Group into a world-class company from a tiny little restaurant on Mulberry Street in Manhattan, called Torrisi Italian Specialties.  Working with Rich and Mario, Eli was able to create a framework within his repertoire that would eventually lead to his success in Philadelphia, where he applied a similar approach to cooking, but through a lens that was more personal to him.  

Turn your ideas into a reality with Shopify: https://bit.ly/3BiR3Jz Restaurateur Mario Carbone shows us his path from teenaged line chef on Northern Blvd, Queens to NYC dining upstart to global culinary kingpin. A master chef, Carbone's skills behind the stove are second only to his skills as a storyteller. Each establishment he opens has its own unique tale, and Carbone is vigilant about maintaining the integrity of that narrative with every detail. However, his success was anything but overnight and far from easy. But the challenges only sharpened his knife, and made his company, The Major Food Group, that much stronger. Subscribe to IDEA GENERATION on YouTube, Instagram, TikTok, or Twitter Special thanks to our partners at Shopify for bringing this experience to life. More about Shopify: https://bit.ly/3BiR3Jz Learn how to start your own brand with Shopify Check out more from Shopify here: Twitter, Instagram, Facebook CREDITS Noah Callahan-Bever, Creator & Host, Idea Generation Starring: Russ Executive Producer: Helena Ox Producer: Insanul Ahmed & Adam Fleischer Lead Editor: Sarathi Garimella Asst. Editor: Sam Anderson

On today's episode of All in the Industry®, Shari Bayer's guest is Beatrice Stein, Founder and CEO of Beatrice Stein Hospitality Consulting; and Founder and Program Director of Hospitality Pathways, training the next generation of hospitality professionals. A New York City-based restaurant consultant and strategist with decades of training and development experience, Beatrice's mission has been to deliver high-quality training programs that empower clients to reach the highest level of hospitality and productivity for their operations. Today's show also includes Shari's PR tip to focus on training; Speed Round; Industry News Discussion; and Solo Dining experience at Major Food Group's Carbone in South Beach, FL. Photo Courtesy of Beatrice Stein.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Hi! Welcome to Chinese Food Fight Club, a new podcast that grew out of the numerous dinners that Danica Lo and Andy Wang had at Legend, a Sichuan restaurant in New York City. In our inaugural episode, we tell the origin story of Chinese Food Fight Club and explain how a neighborhood restaurant turned into an of-the-moment gathering place where Danica and Andy ate with strangers and then with a wide range of friends from different backgrounds and industries. These dinners sparked lifelong friendships, spinoff dining groups and even startup businesses while helping Danica and Andy connect with their own heritage in profound ways. The impact of these unforgettable meals keeps growing over time, even though Danica and Andy now live in different cities and Legend closed in 2018. Former Legend chef Ding Gen Wang's food is available at Chef Wang in New Hyde Park, Long Island. About us: Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses. Thank you so much for watching! Please like and subscribe for future episodes! You can listen to the Chinese Food Fight Club podcast on your favorite podcast platform—such as Apple Podcasts or Spotify—and you can find us elsewhere online on Instagram and at chinesefoodfightclub.com. You can also watch these episodes on YouTube. Stuff we mention in this video: • How Chinese Food Fight Club started • Working with David Landsel at the New York Post • Szechuan Gourmet • Wu Liang Ye • Margon • Midtown Lunch • Chowhound • David Chang's Twitter account • Momofuku • Garrett Snyder on Northern Thai Food Club • Josh Wesson • Jeff Zalaznick of Major Food Group and Carbone • Catch • Eater New York • Legend in the New York Times • Dumpling Mafia and the Dumpling Mafia NFTs with Shirley Chung and Caryl Chinn • LA Food Gang with Crystal Coser • Napkin Killa • Yu Bo • RiceBox • Daniel Dae Kim's activism • The Dolar Shop • Lao Gan Ma • Fly By Jing

Each week we talk about important travel topics to help you decide when, where, and how to explore the world in style. This week we share our favorite Boston & Cambridge patios as well as speak with a special guest. We interview Mario Carbone, the founder of Major Food Group, all about his newest restaurant, Contessa, at the Newbury in the Back Bay in Boston. Also be sure to follow us on Instagram: @JQLouise @TravelWithJuliana @TravelBabies Check out our blog JQLouise.com!

Episode 99 - How will tech play an even more important role moving forward with Levi Aron from SevenRooms Tech will play such an important role in how hospitality brands function and remain profitable moving forward. One of the most credible players in this space is SevenRooms. Levi Aron is the Chief Revenue Officer at SevenRooms, a guest experience platform for the hospitality industry. Prior to joining SevenRooms, Levi was the Australian CEO and Country Manager of Deliveroo, a London-based food delivery tech startup. Throughout his tenure at Deliveroo, Aron was instrumental in helping grow the service into 13 countries, over 500 cities globally. In addition to being a strong people leader, Levi’s drive for creativity, efficiency and innovation have seen him implement countless data-led strategies across organizations to transform the customer and partner experience. His previous experience includes roles at YumTable, Catch of the Day, and Roxberry Group. SevenRooms is a fully-integrated, data-driven guest experience platform that helps hospitality operators connect data across the guest journey. From neighbourhood restaurants and bars to international, multi-concept hospitality groups, the end-to-end platform enables operators to automatically drive revenue and profitability by leveraging data to build direct relationships, deliver exceptional experiences, and increase repeat visits & orders. Founded in 2011 and venture-backed by Amazon, Comcast Ventures and Providence Strategic Growth, SevenRooms has dining, hotel F&B, nightlife and entertainment clients globally, including Bloomin’ Brands, MGM Resorts International, Mandarin Oriental Hotel Group, The Cosmopolitan of Las Vegas, Jumeirah Group, Wolfgang Puck, Michael Mina, Momento Hospitality Group, SkyCity Entertainment Group, Matteo Sydney, LDV Hospitality, Zuma, Altamarea Group, Major Food Group, AELTC, Chase Hospitality Group, D&D London, Corbin & King, Live Nation and Topgolf. The company was recently included on Inc.’s annual Best Workplaces for 2020 and Forbes’ Best Startup Employers 2020 lists. Please connect with SevenRooms here: Linkedin: https://www.linkedin.com/company/sevenrooms/ Facebook: https://www.facebook.com/SevenRooms/ Instagram: https://instagram.com/sevenrooms Twitter: https://twitter.com/SevenRooms --- Send in a voice message: https://anchor.fm/principle-of-hospitality/message

On this episode of The Paul Rivera Podcast, PR is joined by Chef and Managing Partner of Major Food Group, Culinary legend Mario Carbone. They discuss how this pandemic is affecting the hospitality business, his Italian upbringing, what happened when they tried Carbone delivery, and Mario even gives non-culinary legend PR a few tips as … Continue reading Season 2: Ep 4- Mario Carbone →

Our guests are Haru Zenda of Masa, a famed sushi restaurant with three Michelin stars, and Andy May who works at The Polynesian, the cool tiki bar operated by the Major Food Group of Carbone, ZZ’s Clam Bar, Dirty French and other popular spots.  Haru and Andy are the two winners of the Shochu cocktail competition “Spirited Away” held in May.  The winners’ prize was a trip to Kyushu, the southern part of Japan and the home of shochu production.  In this episode, we discuss what they discovered in Kyushu, why shochu is a great ingredient for mixologists, how to make a great glass of shochu and much, much more!!!The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Japan Eats is powered by Simplecast.

Luke Boland has come through some of the most celebrated dining rooms in New York, working with Batali/Bastianich and the Major Food Group at destinations including the Grill and Del Posto to name a few. Luke is an award-winning Sommelier and Beverage professional with a keen eye towards the business. He is now the Wine Director at what is arguably the hottest restaurant in NYC, Crown Shy in the Financial District. The Grape Nation is powered by Simplecast.  

On this episode, Damon catches up with longtime friend of The Speakeasy Thomas Waugh. Thomas spent time behind the bar at Death and Company before becoming the bar director for Major Food Group and has recently moved in to a sales position. Don’t forget to click SUBSCRIBE and RATE the show if you can.

On Today's Episode Chef Jordan Terry sits down to discuss growing up in Florida, obtaining a degree in Food Science and Human Nutrition at the University of Florida, moving to NYC to pursue his culinary career and ending up at Major Food Group. He now is the executive chef for Dirty French on the lower east side. Chef Jordan's responsibilities span every aspect of the restaurant, from managing the kitchen team of 70 and spearheading new dish R&D to overseeing budgets, finances, food and labor costs. 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 Photo by Noah Fecks The Line is powered by Simplecast.

In this installment of our podcast series, Tamara Barnett and Melissa Abbott are back to chew the “fat” about why fats and oils are evolving to become an accepted and desired part of a healthy diet.

In recent weeks we’ve had the opportunity to sit down with some exciting guests for special events and interviews, and this week is no different. First, we’re finally giving some much-deserved attention to the world of shochu this week. Better yet, we were able to round up an amazing group of bartenders, mixologists and all-around beverage specialists that have been resetting the standards for quality and innovation in some of the world’s most recognized and lauded drinking and dining establishments across New York, London and Sydney. For those following the cocktail scene, everyone on the show this week likely needs little-to-no introduction.   We’re joined by Thomas Waugh, bartender and director of bar operations for Major Food Group in New York, overseeing establishments such as Dirty French, ZZ’s Clam Bar, The Pool Lounge, and others; as well as heading up the bar operations at Karasu, the izakaya-style Japanese restaurant and cocktail bar. We also welcome Mike Enright, owner and bartender at Sydney’s famous gin bar, The Barber Shop, often popping up on many Most Influential Bar and Bartender lists, both in Australia, as well is internationally. He’s even taken his mastery of gin to a new level with a line of gin-infused/inspired grooming products – a rather perfect pairing for a Barber Shop. Then we have Ryan Chetiyawardana, likely better known to everyone as Mr. Lyan. He’s the man responsible for White Lyan in London, the cocktail bar that shook up the industry when it opened in 2013, as well as Dandelyan, voted World’s Best Bar 2018, Cub, and Super Lyan. He might very well be one of the busiest men in the business. And last but certainly not least, we have Matthew Hunter, head bartender at the renowned Eleven Madison Park, ranked best restaurant in the world at 2017’s World’s 50 Best Restaurant awards.   A huge thanks to these gentlemen who were kind enough to join us for a quick chat, and a shochu tasting, following a whirlwind week-long journey throughout Kyushu, Japan’s southern island and motherland of shochu.   And, to top things off, for the second segment we travel to France to get our sake fix! Or shall a say, France comes to us! Right after successfully wrapping up another Salon Du Sake in Paris, Sake Samurai and organizer of France’s largest celebration of all-things-sake, Mr. Sylvain Huet, popped in to chat with us during his recent visit to Japan, where he was also organizing the first annual CMB-hosted Sake Selection awards in Mie Prefecture. We catch with Sylvain on what he’s been up to, the evolution of Salon du Sake, and what he’s excited about with regards to sake in Paris.   Sebastien and Justin guide you on this densely packed episode that traverses the globe, as well as bridges the worlds of sake and shochu. We hope you enjoy.   – 03:24 Interview with Matthew Hunter and Thomas Waugh – 15:04 Interview with Mike Enright and Ryan Chetiyawardana – 32:13 Interview with Sylvian Huet   @sakeonair is where you can find us on Instagram, Twitter and Facebook. You can also find us on Soundcloud and YouTube (hopefully) very soon. Send your questions, comments, praise, criticisms, show ideas, and kind words to questions@sakeonair.com A nice review is always welcome, as well. Sake On Air is made possible with the generous support of the Japan Sake and Shochu Makers Association and is a joint production between Potts.K Productions and Export Japan, with Mr. Frank Walter making it all sound lovely. Thanks for listening. Kampai! Our theme is “Younger Today Than Tomorrow” composed by forSomethingNew for Sake On Air.

Today's guest is Ashley Eddie, Executive Chef of Santina, an Amalfi Coast-inspired restaurant by Major Food Group, in New York City. Ashley helped launch Santina as a Line Cook and worked her way up through the ranks in just three years to be named Executive Chef. Born and raised in Brooklyn, Ashley cites her grandmother's cooking as inspiration for her cooking today. On the show we'll talk about building a career in the food world and what she wants to accomplish in the coming years. A Hungry Society is powered by [Simplecast][1].

Laura Bianchi's family-owned and operated Castello di Monsanto owns the largest reserves of Chianti Classico in Tuscany and was the first in the appellation to produce a Chianti Classico Cru. Laura discusses Monsanto's history and its iconic single estate Il Poggio, produced only in the best vintage years. Director of Bar Operations for Major Food Group, Thomas Waugh discusses his cocktail program at The Pool Room Lounge, a stylish hot spot tucked behind The Pool Room restaurant in Manhattan.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/).

Constipation can usually be treated and prevented naturally Stimulant Laxatives may decrease your colon’s ability to contract, leading to dependence over time. The following whole foods contain high levels of soluble and insoluble fiber: Chia Seeds, Berries, Broccoli, Brussels Sprouts, Almonds, Green Beans, Cauliflower, Flax and Peas to name a few. Fermented Foods will also help support Healthful Bowel Movements. Constipation Relief and Prevention Strategies: Remove all sources of Gluten from your diet Avoid Artificial Sweeteners Make sure to stay hydrated with fresh, pure water Get plenty of exercise Avoid Anti-depressants, antacids (like Calcium) and blood pressure medications   Address Emotional Challenges Natural alternative to Laxative is Super Aloe by Ortho Molecular Our Favorite Digestive Enzyme is Ortho Digestzyme Visit our Green Wisdom Health website Buy the book, Thyroid Sniper by Dr. Lewis on Amazon

On this show, hosts Mike Hewitt and Sarah Diehl welcome guests Michael Wetherbee of Brooklyn's Alta Calidad and Jonathan Moldenhauer, HR Director of Major Food Group. The discussion: Recruitment, retention and relaxation, and what works within the world of hospitality. Recruit. Retain. Relax. is powered by Simplecast

Rich Torrisi's name hits headlines all the time, but the renowned chef—and managing partner of one of New York City's hottest restaurant groups—admits that he doesn't much care for all the media attention. "I don't have a taste for it, I don't really enjoy that part of it," he explains. In fact, of the trio behind Major Food Group, which owns icons like Parm, Carbone, and ZZ's Clam Bar, Torrisi is far and away the shiest. But I've also found that, given the chance to open up, he's one of the most articulate and thoughtful chefs I've had the pleasure of speaking with.

Old school Italian New York is alive and well. This week on The Speakeasy, get to know Thomas Waugh, the bar director for Major Food Group – the people behind Torissi Italian Specialties, Parm and the newly opened Carbone. He shares the plans behind Carbone, a high quality and entertaining take on classic red and white checkered tablecloth NYC Italian restaurants. Hear about Thomas’s inclusive drink program at Carbone, that will promise diners free limoncello and grappa at the end of their meal. Damon and Thomas wax poetic about classic cocktails and their place at themed restaurants while giving listeners some great insight into the mentality of forward thinking bartenders. This program was sponsored by Hearst Ranch. Today’s break music provided courtesy of Dead Stars. “Almost everybody that’s grown up in the United States can relate to the experience of the mid-century style American Italian restaurant. Red and white checkered tablecloths, breadsticks, etc. We wanted to do that idea – but actually do it really well.” [07:00] “My job at Carbone is to finish the night. Every single customer gets free limoncello and infused grappa.” [13:00] –Thomas Waugh, bar director of Major Food Group on The Speakeasy