Podcast appearances and mentions of Marc Forgione

Hosts Amanda Freitag and Daniel Holzman welcome their friend Chef Marc Forgione to On the Line. On this episode, the Next Iron Chef shares stories of opening restaurants in New York City, discusses his career goals and his famous dad, Chef Larry Forgione, talks about his long culinary journey from Long Island to UMass — and so much more. Don't miss this exciting episode!

On the occasion of the relocation of his eponymous restaurant to its new home in Tribeca, Marc Forgione sat down for one of our special conversations--and, man, did he bring it. In just 30 brisk minutes, he and Andrew discuss NYC restaurant rents, the possibilities of a new space, the crucialness of having a private dining room, and the media's portrayal of the industry. You don't want to miss this one!Join the Book Party Swoony's restaurant in Brooklyn is putting on for Andrew and fellow writer Robert Simonson on Sunday, June 2!Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Marc Forgione is the Chef/Owner of Peasant, Trattoria on Fifth, and Restaurant Marc Forgione. Chef Marc comes from a family of chefs, most notable his dad, Larry Forgione of An American Place, a very famous restaurant in NYC. When he was young, Marc didn't' necessarily want to be a chef himself. While in college though, he would cook for all is friends and he decided he might be into enough to make it a career. He travelled Europe after school and came back to work in his father's An American Place. He went on to open 4 restaurants for other owners before he was 27 and in 2008 he opened his first restaurant, Restaurant Marc Forgione. Today he three restaurants and he is a partner in another. He recently launched his restaurant group, called Respect Restaurant Group. Show notes… Favorite success quote/mantra: "Respect." Today's sponsor: OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI  to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader. Tater Kegs, because It's time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Thanks for listening!

Kate hosts our third Masterclass, exploring the world of hospitality. We feature the stories of previous To Dine For guests Will Guidara, Mario Carbone, Marc Forgione, JJ Johnson, Danny Meyer, and Alex Guarnaschelli.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group Hosted on Acast. See acast.com/privacy for more information.

Larry Forgione is considered “the godfather” of American cuisine and is largely responsible for changing the way Americans eat, beginning the entire “Farm-to-Table” movement. Marc Forgione is the acclaimed chef and owner of NYC restaurants Peasant, Restaurant Marc Forgione, and One Fifth. He is the youngest American born chef to ever receive a Michelin star and also the winner of “Iron Chef” Season 3.In this episode, we discuss:What it was like being Larry Forgione's son as a young cook in the early 2000'sThe moment Marc knew he was ready to open his own restaurantHow Larry came to coin the term “free-range” Advice for other “duos” + more!The Forgiones are incredibly philanthropic. Larry is co-founder of NYC Citymeals on Wheels Chefs' Tribute event, and Marc works with organizations such as Cookies For Kids' Cancer and City Harvest. Enjoy this episode as we go Beyond the Plate… with Chefs Larry and Marc Forgione.This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

#11. Chef Marc Forgione, owner of Respect Hospitality Group (Peasant, Restaurant Marc Forgione, One Fifth) is renowned for his ability to reimagine historic spaces and his talent for creating a harmonious blend of playful and cerebral food. Being the son of renowned chef Larry Forgione, Marc had to navigate the expectations and comparisons that come with such a legacy. Plus, face additional obstacles like the financial crisis and the recent pandemic. Despite these setbacks, Marc shares his philosophy of embracing adversity, referring to it as "Forge luck." This mindset has allowed him to thrive and achieve success in the competitive culinary industry.Where to find Marc Forgione: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(0:00) The benefits of micro-dosing(6:19) What is Forge luck?(10:14) Putting things in perspective after Covid(11:44) Growing up as Larry Forgione's son(13:30) Taking over Peasant(16:11) Maintaining consistency across all businesses(19:39) How have cooks changed over the years?(24:28) Marc's process for ideation(26:42) Becoming a parent and decision making(30:12) Creating and tweaking dishes(38:11) How Marc collaborates with his team(40:03) Earning the right to share(42:07) Motivation and constructive feedback(43:59) Why Marc loves historic spaces(47:17) Walking the walk with Respect Hospitality

This week's guest is Marc Forgione, an American chef who competed in Food Network's Iron Chef America and is now the owner of Restaurant Marc Forgione in Tribeca, New York City. Hosted on Acast. See acast.com/privacy for more information.

Marc Forgione is a New York-based American restaurateur. He began his culinary career at the age of 16, joining his father Larry in the kitchen at An American Place. Marc's highly-acclaimed first restaurant, Restaurant Marc Forgione, opened in Tribeca more than a decade ago and earned him consecutive Michelin Stars, making him the youngest American chef to receive this honor.In 2020 Marc took over the iconic Nolita destination Peasant, the wood-fired Italian restaurant that had been a downtown New York City fixture for 22 years. Marc is currently working on the restaurant One Fifth, which marks the first opening under Marc's new hospitality group, Respect Hospitality. 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: MarcForgione.comFacebook: Facebook.com/MarcForgioneTwitter: @MarcForgioneInstagram: @MarcForgione Hosted on Acast. See acast.com/privacy for more information.

Balsamic vinegar is a ubiquitous ingredient in restaurant kitchens and food markets around the world. But choosing the right balsamic vinegar can be overwhelming as there are dozens of varieties, each one coming from a different producer, bearing a different label and different bottle shape. Acclaimed Chef Marc Forgione of the iconic wood-fired destination Peasant, the eponymous Restaurant Marc Forgione, and the recently opened One Fifth, fell in love in balsamic vinegar at a young age and shares how, like a fine wine, the longer a balsamic vinegar is aged, the more deep and complex its flavors will be. He also opens up about his culinary career and the legacy of his father, Larry Forgione (known as “The Godfather” of American Cuisine). Sparrow Lane Vinegars is dedicated to producing premium, handcrafted vinegars from California's Napa Valley. Sparrow Lane's April Mesa and Walter Nicolau reveal the humble beginnings of the label and explain how the vinegars are carefully crafted.Follow @MarcForgione @restaurant_marc_forgione @peasantnyc @onefifthnycc @sparrowlanevinegar @vinegarchef @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

A few weeks ago, Marc Forgione opened his latest New York City restaurant, One Fifth, in a storied space in Greenwich Village. In his second appearance on the pod, recorded in Marc's Chelsea home, he shares the inspiration for this new market-driven project, his affection for landmark New York City restaurant spaces, how and why he took over the beloved Peasant in lower Manhattan, and explains the name behind his new Respect Hospitality Group.Please join us in welcoming a new advertiser to the pod, and take a moment to visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Periodic reminder: Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Marc Forgione was born into a restaurant family, but he wasn't trained from birth to be a chef, he says. He worked at An American Place, the restaurant founded by his father Larry Forgione, from the age of 16, but it wasn't until he cooked big dinners for his college friends that he changed his career path from psychiatry to hospitality. Next steps included backpacking in Europe, stints in France's restaurant kitchens and executing the menus for several BLT concepts. He opened his first place, the Michelin-starred Restaurant Marc Forgione, in New York City in 2008 and became the owner of Peasant right before the pandemic. Peasant is a cozy neighborhood restaurant with an Italian-forward menu where most everything is cooked in a wood-burning hearth. Listen as Forgione talks about his culinary journey, why he believes in karma, how post-pandemic customers are kinder and gentler, and how and he and his dad plan to open an Italian tapas concept in a prime New York City space vacated by Mario Batali.

Once upon a time, in New York City 1999, there was a restaurant created by Chef Frank DeCarlo, built around a wood-fired oven, called Peasant. Who knew then that this now iconic place would foreshadow a movement toward cooking with wood that has embedded itself throughout our food culture? Chef Marc Forgione, a friend of DeCarlo's and a regular at Peasant, was on his own culinary journey back then that included working for his father, the legendary Larry Forgione, at An American Place, and then on to France, apprenticing with the Michelen-starred Michel Guerard, then back in the states with Laurent Tourondel (think BLT Prime), and Patricia Yeo -- legends all. Marc then won the Next Iron Chef competition and appeared on the series, competing with mystery ingredients in the moment, in the deep-end, against talented challengers, honing his culinary improvisatory skills that he then manifested at Restaurant Marc Forgione, American Cut, and now, at Peasant, when Frank DeCarlo retired and handed his old friend the baton. You'll hear all about Marc's journey of finding and discovering his unique culinary voice in this latest episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

In this episode of CorkRules, wine educator and sommelier Leire Tejada and Robert Tas navigate the wine list of Marc Forgione, a restaurant that brings innovation to New American cuisine and uses the best of local and seasonal ingredients. The menu may be local but the wines on this list are a beautiful representation of the best-known wine areas in the world. Wines reviewed include: Crémant de Bourgogne Bruno Dangin “Blanc the noir” Getariako txakolina, Rubentis, 2021 Castello di Volpaia Chianti Classico, 2019 For more information on today's episode, and the wines you love to love, visit www.corkrules.com

New York chef and restaurateur Marc Forgione brings us into the fire at Peasant and beyond. See omnystudio.com/listener for privacy information.

Matthew Conway headed east to NYC in 2003. After three years with Chef Grey Kunz, Matthew hooked up with Marc Forgione, at his eponymous restaurant for over a dozen years as Beverage Director and GM, creating a unique wine program with a nod to the Northern Rhone. Matthew also helped Marc Forgione re-open neighborhood fav Peasant. The Pandemic reunited Matthew with family in Charleston, SC. After too much fishing and helping some friends, Matthew fulfilled a dream and recently opened Tippling House, a Charleston wine bar. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Iron Chef Marc Forgione tells the story of his journey to the mountain top

Talk about mouth-watering! You're in for a special treat, courtesy of New York City-based entrepreneur and chocolatier, Milene Jardine. Sold on line, at boutiques, and corporate gifting/pairing events, fans of Milene's confectionary creations include Hillary Clinton, Warren Buffet, Sting and the reknown chefs Marc Forgione and Dominque Crenn. Inspired by her travels, Milene Jardine Chocolatier's vision is celebrating diversity through chocolate. Makes sense to us!

After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie Trotter’s, Blackbird, Gordon and Bittersweet Bakery. It was in these kitchens where Jenny learned to refine her palate and develop her talent for composing seasonal desserts. Following her formative experiences in fine dining, Jenny took a brief hiatus from professional baking to travel and complete a BA in Food Writing at DePaul University. When Jenny returned to the pastry kitchen, she oversaw three restaurant pastry departments for Emeril Lagasse, as well as contribute weekly to the Cooking Blog at Emerils.com. While working at Emeril's Delmonico, Jenny was a nominee for the PastryScoop.com Best Dessert Menu Award in 2006. It wasn’t long, however, before she felt the pull of New York City’s vibrant culinary scene. In New York, she headed the pastry departments of top restaurant including Marc Forgione, A Voce and Tom Colicchio’s Craft, which earned three stars from The New York Times during her tenure. Jenny was also a pastry instructor at the Institute of Culinary Education in New York from 2010 to 1018, and is the author of Desserts for Every Season (Rizzoli, 2013) and Modern Eclairs (HMH, 2016). Jenny’s newest venture is Recette, a bakery that sells handmade pastries such as French canelés at farmers’ markets and occasional pop-ups in Chicago. In this episode you’ll learn about: How Jenny got hooked on pastry and baking Her experiences working in some of Chicago’s top restaurants Her hiatus from pastry when she traveled to broaden her culinary horizons Running the pastry departments of three Emeril Lagasse restaurants in NOLA Moving to NYC and earning three stars from the NY Times at Craft How she co-founded Cissé Trading Company, a line of hot cocoa and baking mixes Her experience writing two dessert cookbooks All about Recette, her latest baking adventure And much more!

Milène Jardine is an innovative chocolatier and entrepreneur with a strong background in product development/sales.   We discuss:  Putting a childhood passion to the test [2:24]  Touring kitchens to cook a sustainable business [5:16]  Why having a business coach is good when transitioning to entrepreneurship [7:55]  Going digital with a chocolate product [9:15]  Creative ways to even out the peaks and valleys [10:48]  Refining the customer profile as a Covid-19 business measure [13:20]  A mask cannot hide the happiness in the eyes [14:53]  The key to winning a marathon [18:10]  After 12-years of creating brands for Macy*s, Milène’s position was eliminated in 2016, and she launched her own label Milène Jardine Chocolatier. Offering exotic confections inspired by her travels, the vision is to celebrate diversity through chocolate. Sold online, at boutiques, and for corporate gifting/pairing events, the chocolates have been featured at Christie’s Auction House and Le Cirque, approved by top chefs Marc Forgione and Dominique Crenn, and enjoyed by Warren Buffett and Sting.  Learn more about Milene at  Instagram (https://www.instagram.com/milene.jardine.chocolatier/) . Brief Description of Gift  15% off purchase code  URL for Free Gift  http://goingsolo.milenejardinechocolatier.com (http://goingsolo.milenejardinechocolatier.com/)

Marc Forgione is a Celebrity Chef, Iron Chef, and a man who launched a restaurant in downtown New York City six months prior to the Great Financial Crisis. Marc never wavered and eventually his restaurant thrived. Today he is navigating an even more difficult time for restaurants during the world's current pandemic. It's an awful time for restaurant owners and so many small businesses in our country. Listening to Marc you will see why he offers a ray of hope for so many owners of small businesses right now.

Marc Forgione is a Celebrity Chef, Iron Chef, and a man who launched a restaurant in downtown New York City six months prior to the Great Financial Crisis. Marc never wavered and eventually his restaurant thrived. Today he is navigating an even more difficult time for restaurants during the world's current pandemic. It's an awful time for restaurant owners and so many small businesses in our country. Listening to Marc you will see why he offers a ray of hope for so many owners of small businesses right now.

On today's episode of All in the Industry®, Shari Bayer is joined by Lonny Sweet, CEO of The Connect Group, the first full-service culinary marketing agency that specializes in reaching food-connected audiences through strategic food & beverage initiatives. With 10+ years in sports marketing, representing the best athletes, coaches and broadcasters in the business, Lonny’s path changed when he met Chef Marc Forgione following his Next Iron Chef victory. Lonny now represents top culinary personalities, including Chef ForgIone, Michelle Bernstein, and Ludo Lefebvre. Today's show also features Shari's PR tip, Speed Round, Important Industry News discussion on COVID-19 and its impact on our hospitality community. Plus, Shari shares her first Solo Dining/Delivery experience at La Palapa Taco Bar at Gotham West Market in NYC. 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®. Stay safe and well. Image courtesy of Lonny Sweet.All in the Industry is powered by Simplecast. 

Michelin Star Chef Marc Forgione tells us about his powerful muse and the angel on his shoulder.

Lior Lev Sercarz is the Chef, Spice Master and Owner of La Boîte, a biscuits and spice shop in New York, which has been featured in a variety of publications including The New York Times, Vogue, InStyle, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Born in the north of Israel, Lior spent the beginning of his life living with his family across Europe. He returned to Israel at age 10 where he quickly learned that the best food in Israel was not at restaurants but in people's homes where the flavors of their origin countries combined with the Middle East. Though his path to the spice kingdom began after completing three years as a sergeant of the Israeli army. Lior traveled to South America where his exposure to new cultures and cooking further developed a passion for the culinary world. Upon returning to Israel, Chef Gil Frank gave him his first job and after three years encouraged him to take the next step. Lior enrolled in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France, who had earned three Michelin stars at his hotel and restaurant Les Maisons de Bricourt. Roellinger became known for his rare understanding of spices, blends, oils, and pastes, areas Lior found the most interesting. In 2002, Lior brought his newfound understanding of spice blending to New York, where he had the honor of working with chef Daniel Boulud at his flagship restaurant Daniel as a sous chef and catering chef. He left Daniel in 2008 to start La Boîte, originally making and selling a line of French biscuits as well as experimenting with spices. In 2011, deepening his spice knowledge, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City's Hell's Kitchen on 11th Avenue and 51st street. Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. Restaurant collaborations include: Daniel, Le Bernardin, Zahav, Momofuko Ssam Bar, Kawi, Del Posto, Marc Forgione, Blackbird, Oleana, and Michael Mina, among others. In 2012, he produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds. His second book, The Spice Companion, is an illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior released his third book, Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking, in October 2019 (Clarkson Potter) and offers 250 recipes informing readers on how spices change the way one makes every meal. Up next for Lior includes the expansion of La Boite's presence in Manhattan with a new wholesale headquarters and test kitchen on West 46th street.  He also serves as the culinary director of the future Jewish National Fund-USA Galilee Culinary Institute in Israel's Upper Eastern Galilee, set to open in 2021. Lior lives in New York's Upper West Side with his wife Lisa and their two boys. On this episode, Lior shares his one way ticket to have a meal with Winston Churchill prepared Auguste Escoffier. He also talks about spices and the Galilee Culinary Institute. Lior is just one of the dynamic guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-orta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

Matthew Conway got his start at his Mom's restaurant in N. California before moving to NYC in 2003. He took a job with Chef Grey Kunz as Sommelier and Bev. Dir. at Cafe Grey, eventually leaving to hook up wth Marc Forgione in 2007 at Marc's eponomously named restaurant. Over ten years later he is the General Manager and Bev. Dir. of Restaurant Marc Forgione in Tribeca. Matthew is a Coffee Sommelier, a Star Chefs "Rising Star", Zagat "30 Under 30" and has certifications from the ASA for Viticulture, Vinification, and Blindtasting and the Tallivent Training Prgram in Paris. The Grape Nation is powered by Simplecast.

This week Richard and Jazmin caught up with Michelle Bernstein and Marc Forgione at KAABOO Music festival. Join in the fun as they talk about each of their first concerts, Richard wearing a chicken suit for a demonstration, and the abundance of faux allergies that started popping up over that last few years. Remember to join us at @starving4pod on Instagram!

Tweet LIVE this Sunday, September 23rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, has a stellar lineup. We are thrilled to talk to Karine Bakhoum Iron Palate. Her venerable palate was the first ever to be insured by Lloyd's for $1,000,000 making her also known as “The Million Dollar Palate”. Her remarkable palate, extensive knowledge of food, and unmatched reputation quickly earned her a spot as a frequent judge on Food Network's Iron Chef America, for which she is now the female judge with the most appearances. Over the course of her twenty-five-plus-year career, Karine Bakhoum has worked with a number of the world's top chefs including but not limited to Bobby Flay, Michael White, Alain Ducasse, Todd English, Gari Masatoshi Sugio, Marc Forgione and Geoffrey Zakarian, as well as leading hotelier Steve Wynn and restaurateurs Jeffery Chodorow (China Grill), Stephen Hanson BR GUEST, Jonathan Segal (The One Group) and John Meadows LDV Hospitality. As a tastemaker, culinary consultant, visionary of hospitality expertise, public relations, and networking her contagious enthusiasm spills over to her dedicated team of public relations experts and KB Network News which pride themselves in the high level of personal service and creativity they provide. Karine is also currently in the process of writing a memoir about her personal and professional experiences with taste, and she frequently contributes articles of her culinary adventures to the HuffPost. Then we welcome James S Tonkin the Founder and President of Healthy Brand Builders. James has designed and implemented national infrastructure for over 2,000 companies with over 30 years of consulting in the food and beverage industry. He has successfully created business and financial strategies for domestic and international firms focusing on production and manufacturing, branding, sales, marketing and distribution. His expertise spans the gamut from domestic cheese to potato chips, fortified pet waters to nutraceutical-functional and enhanced beverages to new technology. He has been heralded as THE beverage expert or “guru” in the functional and nutraceutical food and beverage segments. As an expert in the beverage and food industries, he has developed a flair for teaching and educating, becoming an entrepreneur's go-to mentor. Also joining us will be Michele Tartaglione the State Fair Group Managing Director. She will talk about things to eat, drink, and celebrate with the arrival of Fall at Yogi Berra Stadium's second annual Food Truck & Craft Beer Festival on Saturday, September 29, 2018. Taking place at 12pm - 7pm rain or shine, and with free Yogi Tribute Day activities taking place at the Yogi Berra Museum & Learning Center, it's going to be a great day and parking is free. The Food Truck & Craft Beer Festival will boast more than 25 food trucks with a decadently delicious assortment of hearty food and treats for everybody to go along with more than 75 craft beers to quench your thirst. Plus festival attendees can enjoy a wide variety of FREE on-field activities including live music from the original Bruce Springsteen Tribute Band, B Street Band to inflatables and backyard games for kids to enjoy. And what would a day at Yogi Berra Stadium be without baseball? Everybody attending the festival can celebrate the life and legacy of Yogi Berra by participating in a wide variety of festivities happening at the Yogi Berra Museum. In studio we are thrilled to welcome Chef Bobby Saritsoglou and Christina Kallas-Saritsoglou (Co-Founder of Philly AIDS Thrift) who will be opening Stina Pizzeria in Philadelphia, PA very soon at 1705 Snyder Avenue. Chef will draw inspiration for the menu from the many countries and cuisines of the Mediterranean. The menu will center around foods cooked in the wood fired oven. Look for pizza, handmade pasta, salads, desserts and many vegetable offerings. While the menu will feature Chef's version of familiar favorites, look for him to push the boundaries and elevate the casual cuisine through local sourcing, seasonal selections and inventive rotating specials. Stina will be open Tuesdays through Saturdays for lunch and dinner service with dine-in, take-out and delivery. Stina will support the local community by hosting neighborhood events and programs, and through a monthly donation program for local charities. Stina is a passion project for the duo that will bring together their love of food, love of the fringe, love of their neighborhood and their love of each other. Look for them to welcome you inside their new home away from home at Stina - coming this fall. Finally we welcome Kevin Vaughn with pen name PNT GVN the author of "How Millennials Will BEAT Their Parents to Retirement". He asks “Why hasn't there been any major revelations when it comes to retirement in the last 20 years? So, let me get this straight. I'm supposed to work 40 hours a week. For 52 weeks a year. For 40+years. Yeah, that's not gonna work. It's time to Beat the Parents.” Sounds like a plan to us! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie “The Joke Man” Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.comhope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites Episode 95 appeared first on Wildfire Radio.

After some emotionally draining weeks, Andrew & Caitlin dispense with their usual introductory chit-chat and get right to this week's interview: a fun and free-ranging conversation with Chef Marc Forgione recorded recently at his eponymous restaurant in lower Manhattan. Andrew and Marc discuss the blessing/curse of being the son of a legendary chef; his formative days cooking for chefs such as Paticia Yeo and Laurent Tourondel; the origins and development of his restaurants Marc Forgione (which turns 10 this month), American Cut, and Khe-Yo; and what "New York food" means to him. Oh, and they also get into the Forgione family's premonitory gifts (seriously). Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

On this week's All in the Industry, host Shari Bayer is joined in the studio by Evan Sung, a prominent food, lifestyle, and travel photographer based in Brooklyn, NY. In addition to his long freelance tenure with The New York Times, Evan has traveled and photographed for clients like Vogue, Wall Street Journal, GQ, Bon Appetit, Food & Wine, Gourmet, Art Culinaire, Delta SKY, and many others. Evan's work also appears in several recently published cookbooks with Michelin-starred chefs, including To The Bone (Clarkson Potter) with Chef Paul Liebrandt, Classico E Moderno (Random House) with Chef Michael White, Marc Forgione (Houghton Mifflin) with Chef Marc Forgione and North (Ten Speed Press) with Icelandic Chef Gunnar Gislason. Other forthcoming cookbooks include work with Chef Masaharu Morimoto (Ecco) and Chef Alex Stupak (Clarkson Potter). All in the Industry is powered by Simplecast.

This week on All in the Industry, host Shari Bayer is joined in the studio by Lonny Sweet, President and CEO of The Connect Group, the first full-service culinary marketing agency that specializes in reaching food-connected audiences through strategic food & beverage initiatives. With 10+ years in sports marketing, representing the best athletes, coaches and broadcasters in the business, Lonny’s path changed when he met Chef Marc Forgione following his Next Iron Chef victory. Lonny now represents top culinary personalities, including Chef Forgone, Michelle Bernstein, and Ludo Lefebvre.

On this episode we talk about money, how much should you charge? Catering and more. Our guest is the super cool Kristen Hartley Executive Producer for Huffington Post and AOL studios.Kristen Hartley is an award-winning producer. Her genres run the gamut from news to comedy to lifestyle. She started in food in 2004 working as Cat Cora’s culinary producer on her new show for Food Network. Since then she’s had the pleasure of developing shows and creating content with new and existing chefs such as Eric Rippert, Michel Richard, Gavin Kaysen, Emeril Lagasse, Marc Forgione, and Josh Capon. Just to name a few! She just finished directing a new series focused on the most popular recipes on Instagram and Pinterest

Tune in to part 2 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his successes, his failures and his future plans. This program was brought to you by Edwards VA Ham. “2009 is the year that brought me to my knees, showed me what being humble is all about and how important one dollar is.” [11:00] “Not a day goes by where I’m working and don’t get in the kitchen. Whether working service or coming up with new dishes, I’m still very hands on with everything.” [27:00] –Marc Forgione on Chef’s Story

Tune in to part 1 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his childhood (his father is considered by many as Godfather of American cuisine), his first restaurant jobs and his rise to the top of the culinary world. This program was brought to you by Edwards VA Ham. “The kitchen is like a magnet to me. Even today, I have all this other stuff going on but I have to get in the kitchen at some point every day or I get depressed.” 08:00 –Marc Forgione on Chef’s Story

Russian expat Olga Massov, left the world of finance to pursue the dream of becoming of a food writer. Her blog sassyradish.com, documents the Americana eats from her New England upbringing to her first collaborative cookbook all about Korean kimchi. Olga's energy and enthusiam has her in the midst of many an exciting projects from celebrity chefs like Marc Forgione, Marc Murphy, and artisan ice cream makers Van Leeuwen. Tune into this week's installment of THE FOOD SEEN! This program has been sponsored by Consider Bardwell. Thanks to Cookies for today's music! “Every culture has its own pickle because every culture had to figure out how to preserve things. There was no refrigeration!” [6:50] “While everyone else in the country was struggling to pay their bills, the people on Wall St. were complaining that they weren't getting a big enough bonus.” [11:45] — OIga Massov on THE FOOD SEEN