Podcast appearances and mentions of Missy Robbins

Severe heat impacts millions of Americans in the Southwest and parts of California. Also, some surprisingly big summer travel deals just in time for your next getaway. Plus, Will Ferrell on playing the villain in “Despicable Me 4” – and he responds to a message from Steve Carrell. And, chef and author Missy Robbins shares a delicious rigatoni recipe.  

This week, hosts Amanda Freitag and Daniel Holzman welcome their dear friend Chef Missy Robbins to On the Line. Missy shares stories of her early days working in Chicago and talks about her culinary journey building her acclaimed Brooklyn restaurants (Lilia and Misi). We cover everything from Missy falling for restaurant pranks to her time staging at The French Laundry — and so much more.

Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home—she explains why her noodle recipes include a copious number of egg yolks, why she often leaves salt out, and her secret to cacio e pepe. Plus, Romy Gill takes us on a food tour of Kashmir; Adam Gopnik explains the rules of time in the kitchen; and we make Zucchini and Chickpea Salad with Tahini Yogurt. (Originally aired August 5, 2022.)Get this week's recipe for Zucchini and Chickpea Salad with Tahini Yogurt here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance plays a vital role in shaping the culinary landscape. But in this episode, we redefine the concept of partnership, delving into the profound bond between chef and business partner—a relationship akin to Batman and Robin or SpongeBob and Patrick. Join us as we unveil the transformative power of great partnerships, igniting creativity, mentorship, and innovation in the pursuit of culinary perfection. Here's a taste of the culinary wisdom awaiting you in today's episode: Embark on a journey of self-discovery as we unravel the story of a chef whose path from the art world led her to her true passion: cooking. Witness the pivotal moment at Charlie Trotter's that forever changed the course of her culinary journey, setting her on a trajectory of unparalleled success. Explore the unique challenges faced by a left-handed chef and the profound impact of growing up in a kosher household. Prepare to be surprised as we uncover the identity of the toughest chef she ever worked for and the valuable lessons learned along the way. Follow her from the bustling streets of Chicago to the vibrant culinary scene of NYC, where mentorship under Tony Mantuano and the daunting task of filling Andrew Carmellini's shoes shaped her culinary philosophy. Discover the transformative power of taking a step back, as a year off brings herclarity, confidence, and a renewed sense of purpose, culminating in the creation of Grove House Hospitality. Explore the profound impact of breast cancer on her life and career, and the unwavering determination that led her to open her second restaurant amid intensive radiation treatment. Uncover the importance of self-care in the culinary industry, especially for young women The game-changing impact of her latest venture, Misi Pasta and it's boundless potential and why this might need to be your next step into entrepreneurship. Join us as we dive deep into the heart of the culinary world, where every partnership, every challenge, and every triumph shapes the narrative of culinary excellence. Welcome to a podcast like no other. Welcome to the CHEF Radio Podcast A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

My guest today is Sean Feeney. Sean is the co-founder of Grovehouse Hospitality Group and the owner of Lilia and Misi, two of New York City's most sought-after restaurants. He left his job in Trading to chase down a dream with Michelin star chef Missy Robbins. Sean leveraged his finance background to write his own rulebook for the restaurant industry, crafting several establishments that now boast several thousand people on the waitlist any given night. His story is as entertaining as it is inspiring. As we go step by step through his business endeavors, he points out all of the times he was told “it's just always been done this way” and how that revealed to him where he could innovate. Sean's restaurants are the perfect example of building a business into the fabric of a community, collaborating with other brands in authentic ways, and staying true to yourself along the way. Please enjoy this awesome conversation with Sean Feeney.  Listen to Founders Podcast Join Positive Sum as a Research Analyst  For the full show notes, transcript, and links to mentioned content, check out the episode page here. ----- This episode is brought to you by Tegus, the only investment research platform built for the investor. With traditional research vendors, the diligence process is slow, fragmented, and expensive. That leaves investors competing on how well they can aggregate data — not on their unique ability to analyze insights and make great investment decisions. Tegus offers an end-to-end platform with all the data you need to get up to speed on a company or market: up-to-the-minute financials, customizable models, management and culture checks, and, of course, our vast and growing library of expert call transcripts. Tegus is changing the world of expert research. Learn more and get your free trial at tegus.com/patrick. ----- Invest Like the Best is a property of Colossus, LLC. For more episodes of Invest Like the Best, visit joincolossus.com/episodes.  Past guests include Tobi Lutke, Kevin Systrom, Mike Krieger, John Collison, Kat Cole, Marc Andreessen, Matthew Ball, Bill Gurley, Anu Hariharan, Ben Thompson, and many more. Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here. Follow us on Twitter: @patrick_oshag | @JoinColossus Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com). Show Notes: (00:00:00) Welcome to Invest Like the Best (00:03:58) First Question - A Chance Encounter with a Michelin-Starred Chef (00:08:52) The Birth of a Culinary Partnership (00:12:49) Embracing the Genius Within (00:16:41) Innovative Approaches to the Restaurant Business (00:24:53) Creating Demand: The Art of Exclusivity (00:28:49) Learning from the Best: Insights from Kith's Success (00:34:21) Defining Exceptional Hospitality (00:44:20) The Power of Customer Relationships in Hospitality (00:52:31) Unlocking Team Potential  (00:53:33) The Philosophy of the Perfect Turn (00:54:05) Balancing Art, Commerce, and Satisfaction (00:56:13) The Impact of Authentic Experiences and Brands (01:03:24) The Evolution of a Hospitality Brand (01:06:38) Community Engagement and the Power of Simplicity (01:24:40) Creative Responses and Business Lessons Learned (01:36:05) Lessons From Working In The Restaurant Industry  (01:43:01) The Kindest Thing Anyone Has Ever Done For Sean

We've got yet another first on the show today—our very first cookbook author! Yes, this is a cookbook, filled with delicious recipes and mouthwatering food photos, but this is a cookbook with a twist. It is part cookbook and part memoir of its author, renowned chef Missy Robbins. It really is as much about self discovery as it is about food, and that's what makes it extra compelling. Missy actually has two books, Breakfast, Lunch, Dinner…Life: Recipes and Adventures from My Home Kitchen, and Pasta: The Spirit and Craft of Italy's Greatest Food, both of which are out now (and are linked below). In this episode, we specifically talk about Breakfast, Lunch, Dinner…Life, and in our conversation Missy and I talk about The Bear, which is a show I totally binged—and you should too if you haven't yet. Missy introduced me to the term “kitchen culture” and said that, probably very much for the best, the type of kitchen culture on display in The Bear would not be acceptable at her restaurants. Speaking of, Missy has two restaurants, Lilia, which opened in 2016, and Misi, which opened in 2018. She takes us into the busy and nonstop life of a chef, gives us her best cooking tips, and gives us a peek behind the curtain of the restaurant industry, including winning a Michelin star, which Missy has done at two different restaurants, actually. She is actually only one of 10 women to have a Michelin star, which of course is incredibly imbalanced. Missy's specialty is Italian food, and both Lilia and Misi are of that food genre. Missy also introduced me through this book to the concept of being a food tourist, which is something I'm adopting immediately. In addition to being a Michelin star chef, Missy appeared on season four of Top Chef Masters, and has worked at many restaurants you've heard of, including Spiaggia in Chicago, where she frequently cooked for Barack and Michelle Obama. No pressure, right? She then became executive chef at A Voce, changing the menu completely with the exception of two dishes, and oversaw the opening of its second location. In addition to all of this, she is in such a balanced, healthy place in her life, and I know you'll enjoy getting to know her through our conversation.   Breakfast, Lunch, Dinner…Life: Recipes and Adventures from My Home Kitchen by Missy Robbins   Pasta: The Spirit and Craft of Italy's Greatest Food by Missy Robbins   Everyone Who Can Forgive Me Is Dead by Jenny Hollander, the February pick of Marie Claire's book club—some of the best fiction I've read lately!

We have a special episode for you today—it's Stanley Tucci in conversation with guest host Chef Missy Robbins. Stanley was in town to celebrate the launch of TUCCI by Greenpan, his new cookware collection. And who better to chat with him than Missy, the chef and co-owner behind the popular Italian restaurants Lilia and Misi, and the brand new Misipasta, an aperitivo bar and pasta shop in one. (All are located in Williamsburg, Brooklyn.)The two talk pasta, pots and pans, family, favorite restaurants, and their love for all things Italian food. Don't miss Missy and Stanley. Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world's best bars and liquor shops and you can learn more at grappanonino.it.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuRecorded by Eric SheppardEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Stanley: Instagram, TUCCI by Greenpan at Williams SonomaMore on Missy: Instagram, Lilia, Misi, Misi Pasta, Pasta cookbook

Hillary Sterling is a longtime New York City chef who is currently the executive chef at Ci Siamo, one of our favorite restaurants in all the land. We've known Hillary for years, and it was really fun to dig into her history to find out about her early food memories growing up deep in Brooklyn and her many cooking jobs in Chicago and NYC. We talk about traveling around Italy for research and her friendly rivalry (more of a friendly meeting of the minds) with chef Missy Robbins. We also find out what she loves most about running one of NYC's hottest (literally—it's live fire, baby) restaurants.MORE FROM HILLARY STERLING:Rekindling the Flame at Danny Meyer's Ci Siamo [NYT]Italian Passion Front and Center at Ci Siamo [Gay City News]How Chef Hillary Sterling Runs Her 120-Seat NYC Restaurant Using Live Fire [Eater] FOLLOW, FOLLOW, FOLLOW:instagram.com/chefhillarysterlinginstagram.com/mattrodbardinstagram.com/taste

If you want more information on the restaurants mentioned in this week's episode, click on the links below:  Le Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned four stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La Liste, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaks Favorites from Eric RipertBalthazar - One of Eric's favorite restaurants where he frequents once a week. Founded in 1997, this classy brasserie serves a traditional French spread from fresh seafood and shellfish to bread and pastriesSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is where Eric loves visiting for dinnerYakitori Totto - Serves grilled Japanese meat and vegetables on skewers seasoned with a sweet housemade "Tare" sauce located between 8th Ave & BroadwayCitarella - Eric's go-to market for buying fishTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurants. Eric recommends the grocery as a one-stop-shop for buying ingredientsFrantzén (Stockholm) - The beautifully executed, three-Michelin star, fine-dining restaurant Eric wants to visit again on his next trip back to Sweden Restaurants referenced by Melissa Biggs Bradley and Indagare Productions Director Kathryn Nathanson:  Claud - European-style wine bar located in East Village that was recently rated in the New York Time's  Top 100 restaurants. Try to dine at the Chef's table!Monkey Bar - Swanky, old-school New-York eatery founded in the 1930s by the team who is behind Au Cheval and 4 CharlesBad Roman - Celebratory Italian restaurant by the Quality Group with Las Vegas energy, located in Columbus Circle ItalianRao's - Southern Neapolitan Italian restaurant known for its authentic food and old-style ambiance. This is an invite-only reservation system as the tables are owned by clientsVia Carota - Located in West Village, this restaurant by chefs Jody Williams and Rita Sodi honors old-world Italian roots, lifestyle, food, and décorI-Sodi - Another spot by Rita Sodi, this Italian restaurant, inspired by Rita's farm north of Florence, is a must-stop for a negroni cocktail and the cacio e pepe pasta dishLilia - Simple Italian and soulful cooking by Missy Robbins located in BrooklynMisi - Another restaurant by Missy Robbins located in Brooklyn, known for its handmade pasta and vegetable antipastiMarea - Coastal Italian cuisine great for octopus fusilli and sitting at the barKing - Ever-changing reliable Italian menu in a relaxed, elegant dining environmentRezdôra - Located in the Flatiron neighborhood, this restaurant features the cuisine of Emilia Romagna and is known for its homemade pasta, meat, fish, local vegetables, and Northern Italian wine BurgersJG Melon - Known for its juicy hamburgers and bloody marys, this spot brings a retro-style flare to the Upper East Side and is cash onlyHillstone - Part of the Hillstone Restaurant Group, this American eatery continues to serve its staple burger in NYC Minetta Tavern - Described as “Parisian steakhouse meets classic New York City tavern,” this spot is home to the must-try Black Label burger4 Charles Prime Rib - A late-night intimate spot in West Village with old-school decor where you can try the prime rib burgerEmily - Italian-Style burger located in Clinton Hill and West Village  BagelsH&H Bagels - Founded in 1972, this shop uses its original recipe and the artisanal water method to create its bagels, making them crusty on the outside and soft on the insidePick A Bagel - Hand rolled and kettle boiled bagels where you can try the flagel (flat bagel)Popup Bagel - Located on Thompson St., this “not famous but known” bagel shop started as a backyard pickup window and has now grown into several pop ups and permanent locationsGoldberg's - Four generations deep bagel shop located in Southampton that serves excellent flagels MexicanOxomoco - Lively spot located on Greenpoint Ave in Brooklyn, known for its wood-fired dishes, ample tequila, and patioCosme - A Casamata restaurant located in the Flatiron district that serves Mexican-rooted food with a contemporary twist and known for its duck carnitas tacosAtla - Located in NoHo, this restaurant uses organic, seasonal, and sustainable ingredients and is great for lunch or dinnerRosa Mexicano - A fresh take on authentic Mexican cuisine where you can order great guacamole Fine DiningLe Bernardin - From co-owner Maguy Le Coze and Chef Eric Ripert, this luxury seafood restaurant earned 4 stars from The New York Times three months after its opening, was ranked #1 in the world in 2019 by La List, and held a spot on the World's 50 Best List for many years. Here you can enjoy a renowned dining experience with Ripert's Mediterranean influence mixed into the art of seafood. Melissa suggests trying the artichoke with warm truffle and halibut with baby leaksEleven Madison Park - Overlooking Madison Square Park, this restaurant consists of an entirely plant-based menuOne White Street - Located in Tribeca and features a strong farm-to-table menuSAGA - Rooted in European technique but draws inspiration from around the world, this two-starred Michelin restaurant sits high on 63rd floor of 70 Pine Street and is by James Kent who is also behind Crown Shy, another Michelelin-starred restaurant in the same buildingAtomix - Upscale Korean restaurant with innovative cuisine from husband and wife team created as a follow-up to their well-loved first restaurant Atoboy French BistrosBuvette - Combines the feel of an old world café with a neighborhood eatery, located in the West Village by Chef Jody Williams who is also behind the previously mentioned Via CarotaPastis - Serves traditional Parisian food in a bistro-style cafe located in the Meatpacking districtFrenchette - Elegant bistro that meshes Old France with New York style in TribecaBalthazar - Traditional French food featuring fresh seafood and shellfish to bread and pastriesThe Odeon - This bistro defined the New York's 80s and offers a hip atmosphere with simple classic dishesMajorelle - Located in the Lowell hotel and named after the gardens in Morocco, this spot offers classic French cuisine inspired by the Mediterranean JapaneseMasa - A sparsely decorated space that acts as a blank canvas for Chef Masa's carefully assembled food to shineKappo Masa - Both a visual and culinary experience also by Chef Masa who serves the curated menu on dishware specifically designed for each itemSushi Noz - Created in ancient Kyoto temple-style, this restaurant highlights a stylized tasting menuSushi on Me - An outgoing take on a sushi restaurant that brings memorable food and an even memorable atmosphere Sushi by M - Intimate seating and bold flavor combinators in a casual settingTanoshi - Casual spot serving “loosey-sushi” which allows all the flavors and textures to meld with each bite Sushi of Gari - Serves sushi with the original sauces and toppings created by Chef Gari IndianJunoon - meaning “passion” in Hindi, this fine dining restaurant earned a Michelin star the year it opened and 8 years in a rowDhamaka - A colorful new restaurant serving Indian cuisine located in Essex MarketSemma - Southern India-focused menu with one Michelin star Adda Indian Canteen - Adda means “a place where people hang out,” and focuses on traditional cuisine in a bright, casual atmosphere with a wall collage full of Indian newspapers Tips for securing reservationsIf you are able to dine earlier in the evening, try walking in around 5PM on a weekday to secure a tableIf you are dining in small parties of one, two, or three, try finding a seat at the bar Set notifications on Resy and Open Table for openings and also check 24hrs before your visit to see if there have been any cancellationsUse the restaurant's website to find out how far in advance and what time it releases reservations then set reminders at those times to look on Resy and Open Table Trending: Food HallsTin Building - by Jean-Georges located in lower Manhattan's historic Seaport that holds a marketplace, grocery, retail stores, and restaurantsMarket 57 - by the James Beard foundation celebrating New York City's local, independent food cultureAlkebulan - The first African food hall opening in Harlem by Alexander Smalls Trending: African Fine DiningDept of Culture - This African restaurant is located in Brooklyn and inspired by north-central Nigerian cookingEater: The Next Era of American Fine Dining Is Here, Care of West Africa On Your RadarRoscioli - Taking the space of Niche Niche, this will be the first permanent location outside of Rome and opens this Spring 2023 If you are looking for ways to cook fish with simplified traditional techniques, remember to check out Eric Ripert's upcoming book available in October 2023 called Seafood Simple: A Cookbook

Style, home, and food guru Athena Calderone has everyone buzzing. On this special call-in episode, Athena opens up about her career and answers burning questions from some of the leading names in her Rolodex, including Aurora James, Jason Wu, Jenna Lyons, Missy Robbins, Andre Mellone, and more. Hosted on Acast. See acast.com/privacy for more information.

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.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.

After growing up in Texas and getting her feet wet in the industry, Chef Sarah Grueneberg made the move to Chicago to develop herself further in restaurants that operated at a whole other level. What she found was that she wasn't prepared, and she struggled mightily to find her identity in the kitchen in the new city. After nearly giving up and becoming a flight attendant, she realized that she was meant to cook and that she could only see herself being happy as a chef. Do what makes you happy, and everything else will fall into place.  Here's what else was discussed: Sarah's plans for growing her company Developing a sense of community through her restaurant in Chicago An epic party at the James Beard Awards where Eli met Sarah The ravenous support that Chicagoans give their restaurant The Italian education that Sarah received from her mentor, Chef Tony Mantuano Working with Chef Missy Robbins in Chicago How Chef Missy Robbins helped Sarah to really "turn the corner" in her cooking and gave her the confidence to really embrace the career How going to Italy completely changed her life and perspective on cooking. Staging for the great Nadia Santini at the three-star Dal Pescatore and what she learned The challenges of chef "writing block" when it's difficult to get out of a creative rut Why you always have to be prepared for inspiration to hit you because it can be a life-changing dish Sarah's own "lightning bolt" dish, Cacio Whey Pepe and the love of this classic dish The mistakes that turn out to be incredible discoveries Sarah's favorite ravioli that only happens if somebody screws up the recipe How allowing your team to fail can create trust and empower your team Sarah's experience as a runner up on Top Chef Winning her James Beard Award the very first time she was nominated and how she “jumped the line" Why you have to trust the journey through the difficult services, the bad days, and make sure you learn the lessons that will shape you into a resilient chef Why you, as a chef, should be sitting down and eating a full meal at your restaurant occasionally  Sarah's cookbook, Listen to Your Vegetables, and why she chose that name and what it means exactly How their pastificio a.k.a. the pasta factory, fills and shapes pasta to order during dinner service and Eli's mind gets blown A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Never stop pushing, never stop learning!

How cool to have our old friend and former colleague Talia Baiocchi on the show. Talia has one of the sharpest minds in food media, and we talk about the publication she has run for nearly a decade, PUNCH. We wanted to ask Talia about so many topics related to modern drinking culture, including the explosion of nonalcoholic drinks, the issues with natural wine, and her take on the future of the cocktail. We also talk about her cookbook, Pasta, that she wrote with New York City chef Missy Robbins. It was a blast having Talia on, and we hope you enjoy it.MORE FROM TALIA BAIOCCHI & PUNCH:Athleisure Now Comes Canned [PUNCH]Where to Drink in 2013 [PUNCH]Is Natural Wine Losing Its Cool Factor? [BA]TASTE Podcast 91: Missy Robbins [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/taliabaiocchiinstagram.com/mattrodbardinstagram.com/taste

We appreciate all of our Food, Farms, & Chefs Family for supporting and listening throughout the years, and as we take a break to celebrate the Holiday Season with our families we wanted to share one of your favorite episodes with all of you again.  So please enjoy our wonderful guests, and if you can find time to visit them--I'm sure that they would love to see you just as much as we do!On that note, for your listening pleasure:We're starting our show with Chef Tim Pervizi and owner of Heirloom in Doylestown, PA!  Chef Tim Pervizi considers that all knowledge and talents are an Heirloom that is passed on from mentors and colleagues, and in that spirit he has become proficient in his own culinary talents under some highly acclaimed Chefs, including David Pasternack, a James Beard Award Winning Chef,  and Food and Wine's Best New Chefs, Missy Robbins and even attaining his skills by acknowledging the differences in how every kitchen is run.  He will take us on a wonderful look into his own culinary background, and lead us to his present day experiences, including how he is currently running Heirloom to be "In the Now."Later, we hear from the husband team and owners of Kelly's Bakery, Chef Kevin Halim and Darrin Oakley, who also joined us in-studio with their barista aficionado, Joanna.  You will get to hear how Kevin Halim found his own path in life by becoming a Chef, and how he used his talents during the pandemic to hone in on his bread-making skills.  You'll also learn how this amazing duo founded their successful business through a brilliant idea that Darrin came up with, leading to the now popular bakery in Poughkeepsie, NY.

Anxiety can be difficult to manage, but there are many ways to work through it. Award-winning chef and New York restaurant owner, Missy Robbins, joins Dr. Emily for this Emotional Push-Up to talk about how practicing gratitude can act as an antidote to anxiety. By grounding us in what is true and positive right now, gratitude can bring us back to the present moment, helping to move us away from worrying about the negative things that may or may not happen in the future. Listen now for more on how to tap into the power of gratitude!Thank you for listening! Staying emotionally fit takes work and repetition. That's why the Emotionally Fit podcast with psychologist Dr. Emily Anhalt delivers short, actionable Emotional Push-Ups every Tuesday and Thursday to help you build a better practice of mental health. Join us to kickstart your emotional fitness. Let's flex those feels and do some reps together!Follow Dr. Emily on Twitter, and don't forget to follow, rate, review and share the show wherever you listen to podcasts! #EmotionallyFit The Emotionally Fit podcast is produced by Coa, your gym for mental health. Katie Sunku Wood is the show's producer from StudioPod Media with additional editing and sound design by nodalab, and featuring music by Milano. Special thanks to the entire Coa crew!

Missy Robbins is the chef-owner of two acclaimed Italian restaurants in Brooklyn. In 2016, she opened Lilia—it's still one of the hardest reservations in town. Then, last year, she opened the handmade pasta-focused Misi (well, pasta and super delicious veg sides). Adam Rapoport chats with Missy about how she got where she is, her menus, and her affinity for jumpsuits. Also, we're putting on another live show! It's on Wednesday, April 17th at The Bell House in Brooklyn, NY. You can find more details and purchase tickets here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

First, we go through a couple of methods for getting that big piece of brisket just right—one from Adam Rapoport's mom, and one from Mamaleh's deli in Cambridge, Mass. Then, Missy Robbins, chef at Lilia in Brooklyn, talks latkes. We've got a couple of methods here, too. Again, one from Adam's mom (are you sensing a theme?), and the other, a slightly less traditional, Italian-leaning recipe from Missy. Get the recipes from this episode: Mamaleh's Brisket Adam and Maxine's Famous Latkes Lemony Latkes Learn more about your ad choices. Visit podcastchoices.com/adchoices

We're celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy's Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef behind Peters Pasta -- he became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing. Guests: Missy Robbins: James Beard Award–winning chef/owner of the acclaimed Lilia and Misi restaurants in Brooklyn. She is the author, along with Talia Baiocchi, of the book Pasta: The Spirit and Craft of Italy's Greatest Food with Recipes. Kim and Scott Morrison: Co-owners of New England Pasta Company and Beanz & Co. in Avon, Conn. Ryan Peters: Chef and content creator of peterspasta on TikTok. Featured Recipes:Fresh Egg Pasta Dough + Extruded Pasta DoughSpaghetti alla PuttanescaSpinach and Ricotta Filled Tortelli with Brown Butter and Ricotta SalataRigatoni Diavola This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired on February 17, 2022.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home—she explains why her noodle recipes include a copious number of egg yolks, why she often leaves salt out, and her secret to cacio e pepe. Plus, Romy Gill takes us on a food tour of Kashmir; Adam Gopnik explains the rules of time in the kitchen; and we make Zucchini and Chickpea Salad with Tahini Yogurt.Get this week's recipe for Zucchini and Chickpea Salad with Tahini Yogurt.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

On today's episode of All in the Industry®, Shari Bayer's guest is Ayesha Nurdjaja, executive chef and partner at Shuka and Shukette in NYC, and Culinary Director of The Bowery Group. We are on-location at Shukette, Ayesha's neighborhood restaurant in Chelsea, which focuses on locally sourced and sustainable Middle Eastern food, and the sequel to Shuka, which she opened in Soho in 2015 with owners Vicki Freeman and Marc Meyer, and earned a devoted following for her vibrant Eastern Mediterranean fare. A Brooklyn native of Italian-Indonesian heritage, Ayesha's entrepreneurial spirit first led her to pursue a business degree at Pace University. Shortly after receiving her degree, Ayesha realized food was her true passion and subsequently enrolled in the Institute of Culinary Education. She has worked at various NYC restaurants including Lidia Bastianich's Felidia, Bar Artisanal, Picholine and Missy Robbins' A Voce as well as Il Bordello and Red Gravy in Brooklyn as executive chef. Ayesha is a 2022 James Beard Award Finalist Nominee for Best Chef: New York State. Good luck, Ayesha! (JBFA will be taking place next Monday 6/13 in Chicago, and Shari will be covering the awards with red carpet interviews). Today's show also features Shari's PR tip to always break bread; Speed Round; Industry News Discussion on TikTok and NY restaurants; and Solo Dining experience at Laser Wolf Brookyn, a shupidya, or skewer house, on the rooftop of The Hoxton Hotel in Williamsburg, BK, and partnership between Philadelphia chef and restaurateur Michael Solomonov and Steve Cook of CookNSolo Group, and Rob Katz and Kevin Boehm's Boka Restaurant Group based in Chicago.Photo Courtesy of Ayesha Nurdjaya.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 this episode, hosts Rick Martinez and Carla Lalli Music discuss deepening chocolatey flavor, finding balance with fish sauce, and handling wet burgers.  Also, Chef Missy Robbins joins the show to discuss her Total Kitchen Nightmare involving a classic salt-sugar mix-up.  This week's recipe book: Get your caffeine fix with Rick's Iced Café de Olla recipe Watch Carla make her Mocha Hazelnut Biscotti Chef Tu David Phu's Nước Chấm  Chef Missy Robbins' cookbook Pasta: The Spirit and Craft of Italy's Greatest Food  The latest Rad Fad/Bad Fad contender: ramen grilled cheese As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Ci Siamo means, we have arrived. And judging by the packed dining room and the buzzing,  expertly trained service team at Ci Siamo last month, we may have finally arrived into the post covid era of dining. We've had the pleasure of knowing Chef Hillary since her time as CDC at A Voce with Chef Missy Robbins, to chef/partner at neighborhood favorite Vics and now exec Chef at Danny Myers's latest venture, Ci Siamo, where her cooking centers on live-fire cooking showcasing the simplicity of fine seasonal ingredients and drawing on her diverse culinary background from Spain to Italy.Watch this episode on YouTube HERE!Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Hillary Sterling, Executive Chef at Ci Siamo, which is part of Danny Meyer's Union Square Hospitality Group, and we are on-location at her restaurant, located in Manhattan West, NYC. Born and raised in Brooklyn, Hillary first felt the pull of the industry as a teenager bussing tables during summers in Montauk, NY. Her career has since led her through NYC kitchens, including Bobby Flay's Mesa Grill, as well as Bolo; plus, Lupa Osteria Romana, and as chef de cuisine at Michelin-starred A Voce working under Chef Missy Robbins. Most recently, Hillary returned to her domestic roots as the executive chef and partner of Vic's. At Ci Siamo, Hillary has created an ambitious restaurant centered around live-fire cooking and the understated excellence of seasonal ingredients. Today's show also features Shari's PR tip to celebrate the power of simplicity; Speed Round; Industry News Discussion on the 'delicore' street style trend; and Solo Dining experience at Veselka, a popular Ukrainian restaurant in NYC's East Village, established in 1954, that is currently donating 100% of its proceeds from borscht to help support Ukraine. Photo Courtesy of Hillary Sterling.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.

We're celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy's Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef who became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Missy Robbins – James Beard Award–winning chef/owner of the acclaimed Lilia and Misi restaurants in Brooklyn. She is the author, along with Talia Baiocchi, of the book Pasta: The Spirit and Craft of Italy's Greatest Food with Recipes. Kim and Scott Morrison – Co-owners of New England Pasta Company and Beanz & Co. in Avon, Conn. Ryan Peters – Chef and content creator, peterspasta on TikTok. Featured Recipes: Fresh Egg Pasta Dough and Extruded Pasta Dough Spaghetti alla Puttanesca Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata Rigatoni Diavola Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Today on the show we are speaking with one of the clearest and most singular voices in Italian cooking in New York City, Missy Robbins. In the episode, we turn back the clock to the heady days of Missy running two major NYC restaurants in the late aughts, as well as discuss her current hit Brooklyn restaurants Lilia and Misi. We also talk about her new cookbook, Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes, which she wrote with our former TASTE colleague and friend Talia Baiocchi. We find out about the duo's extensive research and reporting, and how the book has taken off online since it was released last fall. Have you spotted folks stamping out pasta coins on the internet? We have.Additional Reading:45 Pasta Shapes and Counting [TASTE]Recipe: Spaghetti alla Puttanesca [Pasta]Recipe: Spaghetti with Colatura and Bread Crumbs [Pasta]Buy the book: Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes

Happy New Year! We wanted to kick 2022 off with something positive, and are thrilled to welcome one of the pod's most popular guests ever, Missy Robbins (chef & co-owner of Lilia & Misi in Brooklyn, NY), back to the show. On this episode, Missy discusses her second book, Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes, coauthored with Talia Baiocchi. Missy shares the origin and process of producing this wonderful resource that combines fundamental knowledge with both traditional and signature recipes. She and Andrew also get into what it was like producing a book during a pandemic, the personal touch every cook brings to preparing recipes, and just what it is that makes pasta so universally appealing.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.

Before. @rolandsfoodcourt break for theChristmas holiday @gennaro.pecchia @paulofcharsky we bring you great last minute gifts ideas like @amirahkassem cook book The Power of Sprinkles, also you can order her cake from @williamssonoma , it's delicious!!! Also check out her cool collaboration with @potterybarn. Also if you're in LA try the cakes along with your ice cream @flourshop. We have an amazing New Yorker & photographer Leo Jacobs aka @popeofthebowery made a beautiful book about New York called New York is Dead? Long Live New York! Original images & interviews featuring the owners of the NYC restaurants, storefronts and other professionals amidst Covid-19 lockdowns. We end the show with the Pasta Master @missyarobbins her new book is a must have in all kitchens, so many beautiful pasta recipes, pictures, tips and just down right love for our gluten friend the Pasta. If you're lucky enough to get into one of her restaurants @misinewyork, @mpnewyork & @lilianewyork you will praise gluten for years to come! So so so good. We wish everyone a safe & A Merry Christmas! Don't leave your cookies out Gennaro may eat them!!

‘Tis the season for Good Food's annual roundup of cookbooks. Celia Sack of Omnivore Books in San Francisco shares her recommendations for the bakers, vegans, and jammers on your list. One of her favorite comfort food how-to's over the last year is Missy Robbins' book about pasta, which she says is the only book one needs on the subject. For anyone in LA who wants homemade lasagna and focaccia straight from the oven, head to Ceci's in Silver Lake, where Francesco Lucatorto and Francesca Pistoria are making traditional favorites from Genoa and are the subjects of this week's “In the Weeds.” Regional baking is perhaps nowhere as pronounced in the United States than the South, and pastry chef Cheryl Day is paying homage to her ancestors' ovens. Pomegranates are having their moment at the farmer's market just in time to celebrate the winter solstice. Finally, LA Times restaurant critic Bill Addison announces his picks for the best restaurants in the city.

Billy Porter chats about his new book, “Unprotected: A Memoir.” Then, James Beard Award-winning Chef Missy Robbins whips up a delicious dish from her new book, “Pasta.” Then, it's an all-new Drew's News where Drew and Ross Mathews serve the news sunny-side-up! Pop Quiz Week concludes, where one lucky in-studio audience member will play for a chance to be in a money booth filled with $10,000.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cookbook Divas Last Week of October 2021 - SHOW NOTESArty Parties: An Entertaining Cookbook by the Creator of Salad for President, by Julia Shermanhttps://amzn.to/3EQO8ZbBake Away: Twenty Recipes Capturing the Spirit of Creativity, Experience, and Expression, by Sahana Vijhttps://amzn.to/300RtWHCannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free, by Aran Goyoagahttps://amzn.to/3k8K8uZThe Chocolatier's Kitchen, by Davide Comaschi and friendshttps://amzn.to/302uJW9Cookies: The New Classics: A Baking Book, by Jesse Szewczykhttps://amzn.to/3k9auNkCooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave), by David Chang and Priya Krishnahttps://amzn.to/3o1hHQCCravings: All Together: Recipes to Love: A Cookbook, by Chrissy Teigenhttps://amzn.to/3qfslGaDivine Your Dinner: A Cookbook for Using Tarot as Your Guide to Magickal Meals, by Courtney McBroom and Melinda Lee Holmhttps://amzn.to/3nVvp7HThe Essential Pie Cookbook: 50 Sweet & Savory Recipes, by Saura Klinehttps://amzn.to/2Ym2m4EGobble: The Quintessential Thanksgiving Playbook, by PK Isacs and Nadine Isacshttps://amzn.to/3q7CwwwGrist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes, by Abra Berenshttps://amzn.to/3nZURZHItalian American: Red Sauce Classics and New Essentials, by Angie Rito, Scott Tacinelli, and Jamie Feldmarhttps://amzn.to/3bKfkMB  My New Table: Everyday Inspiration for Eating + Living, by Trish Magwoodhttps://amzn.to/2ZRVQn1 The Official Guinness Cookbook: Over 70 Recipes for Cooking and Baking from Ireland's Famous Brewery, by Caroline Hennessyhttps://amzn.to/3k8nRxjPasta: The Spirit and Craft of Italy's Greatest Food, with Recipes, by Missy Robbins and Talia Baiocchi https://amzn.to/3sTjgCyRise and Run: Recipes, Rituals and Runs to Fuel Your Day: A Cookbook, by Shalane Flanagan and Elyse Kopeckyhttps://amzn.to/3mKM52DSlovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients, by Janez Bratovzhttps://amzn.to/3bJCa7810-Minute Sourdough: Breadmaking for Real Life, by Vanessa Kimbellhttps://amzn.to/2XdtLonTomb Raider: The Official Cookbook and Travel Guide, by Sebastian Haley and Tara Theoharishttps://amzn.to/3q7FvVK THE END

Acclaimed chef Missy Robbins of Lilia and Misi restaurants in Williamsburg, Brooklyn, shares her affinity for ricotta cheese, produced by Calabro, and her many dishes inspired by the ingredient. She also opens up about her background specializing in Italian cuisine, her storied career from executive chef at Spiaggia in Chicago to A Voce in New York City, and launching MP, her very own specialty food products line. Calabro Cheese's Morena Febbo, Vice President of Sales, joins from Italy to detail the history of the company, the story behind its memorable branding and packaging, and what makes their ricotta cheese so unique from others in the market.Follow @missyrobbins @lilianewyork @misinewyork @calabrocheese @wherechefsshopThis episode is sponsored by Calabro Cheesehttps://calabrocheese.com/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/

#96 - INTERVIEW: Restaurant Consultant, Christopher Tunnah This week's episode is sponsored by: CRAVER Get a beautiful, branded app for your restaurant with CRAVER. This isn’t just some cookie cutter software… it will be an extension of your brand in your customer’s pockets. You will own your customer’s data, own the process by which they engage with you, and have direct access to their orders, commission free! To learn more about they can help you build loyalty and drive revenue, visit their website: https://craverapp.com ***** This week I'm chatting with my good friend and colleague, Christopher Tunnah - a guy who's made a career opening restaurants. He's got a killer resume that stretches back two decades working with names like Tom Colicchio, Missy Robbins, Richard Gere, Danny Meyer, and more. He's got some great stories from the trenches, and a bunch of great info to share. Curious? Hit play! And remember... if you want to record a message for our 100th episode, click the link below and let the community know how this show has helped you and your restaurant. Some insight, breakthrough, idea, whatever... it can be 5 seconds or 5 minutes. Share your story: CLICK THIS LINK ***** Happy listening,Chip Klose P.S. - CLICK HERE to download the ONLY Restaurant Budget Template You'll Ever Need

#96 - INTERVIEW: Restaurant Consultant, Christopher Tunnah This week's episode is sponsored by: CRAVER Get a beautiful, branded app for your restaurant with CRAVER. This isn’t just some cookie cutter software… it will be an extension of your brand in your customer’s pockets. You will own your customer’s data, own the process by which they engage with you, and have direct access to their orders, commission free! To learn more about they can help you build loyalty and drive revenue, visit their website: https://craverapp.com ***** This week I'm chatting with my good friend and colleague, Christopher Tunnah - a guy who's made a career opening restaurants. He's got a killer resume that stretches back two decades working with names like Tom Colicchio, Missy Robbins, Richard Gere, Danny Meyer, and more. He's got some great stories from the trenches, and a bunch of great info to share. Curious? Hit play! And remember... if you want to record a message for our 100th episode, click the link below and let the community know how this show has helped you and your restaurant. Some insight, breakthrough, idea, whatever... it can be 5 seconds or 5 minutes. Share your story: CLICK THIS LINK ***** Happy listening,Chip Klose P.S. - CLICK HERE to download the ONLY Restaurant Budget Template You'll Ever Need

In a season without travel, we've depended on pasta to transport us. And now we want it to transport you. In this episode, chef Missy Robbins, authors Kristina Gill and Laura Lazzaroni and dried pasta impresario Massimo Mancini--four of our favorite pasta authorities--demystify, educate and share important pasta tips from all around Italy that will get you in the kitchen and dreaming of travels to come.  https://www.silversea.com/lp-podcasts.html

JJ and Tommy are joined by restauranter Sean Feeney. Sean reveals his story of leaving the world of finance to start in the restaurant industry, as well as meeting his business partner Missy Robbins (03:44). Later they also discuss the fallout from the COVID-19 pandemic, its lasting effects on the restaurant business, and how Sean aims to do right for the people that work for him (43:24) Learn more about your ad choices. Visit podcastchoices.com/adchoices

JJ and Tommy are joined by restauranter Sean Feeney. Sean reveals his story of leaving the world of finance to start in the restaurant industry, as well as meeting his business partner Missy Robbins (03:44). Later they also discuss the fallout from the COVID-19 pandemic, its lasting effects on the restaurant business, and how Sean aims to do right for the people that work for him (43:24)

by- Mike Miranti Hello to all of our Fans (editors note- fans???!!!),Last week Tom and I were able to land an interview with the incredible Brian Koppelman. We have been pumped up about it all week and really believe that this is our best episode, but sometimes in life with great happiness comes great pain and we have to first speak about Chef Floyd Cardoz.Today Chef Cardoz passed away from COVID-19 related illness. I had never had the pleasure of meeting Chef Cardoz but I have only heard incredible things. A friend of mine who worked for him at Northend Grill said he left the job as soon as he learned that Chef was going to open his own place. Tom shared some really nice moments of when he first went to Tabla. In other food news, some of New York City’s top Restauranteurs (Andrew Carmellini, Tom Colicchio, Danny Meyer, Missy Robbins, Marcus Samuelsson, and Adam Saper) penned an Op-Ed in the New York Times about how Washington absolutely needs to bail out American restaurants. You can read it hereLastly, the Brian Koppelman interview is amazing. I am never someone who is at a loss for words and I just wanted to listen to him speak forever. I really don’t want to spoil anything but we found out what his favorite food scene in a movie is and it will definitely surprise you.Thank you all for your continued support,Mike Miranti

We have heard about varying degrees of complexity during the build out phase on this show. From quick cosmetic updates like Chad Conley in Maine, to basically starting from zero, like Missy Robbins of Lilia. Todays guests fall in the later camp. John Winterman and Chris Cippollone are in the process of converting a very old bank building into a brasserie on the corner of Bedford and Broadway in Brooklyn. Both John and Chris have Michelin starred backgrounds, John as a managing partner at Batard in Tribeca, and Chris as the chef at Pioria. Francie will be their first project together. Let's take a listen to our first conversation from the end of January. Opening Soon  is powered by Simplecast.  

Legendary Chef/owners Missy Robbins and Sean Feeney on finding each other and their creative destiny together.  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Legendary Chef/owners Missy Robbins and Sean Feeney on finding each other and their creative destiny together. 

Today the House of Representatives prepared to impeach a President of the United States for the third time in US history. The Constitution doesn’t exactly provide a ‘how-to’ guide for what happens next, but lawmakers in the Senate are already preparing for a trial. Meanwhile, a new study shows a dramatic rise in teen vaping, particularly when it comes to vaping marijuana. Also on today’s show: award-winning chef and restaurant owner Missy Robbins offers a pro tip on business partnerships. Click here for more on what to expect in the impeachment story.

Missy Robbins is the chef and owner of Lilia and Misi restaurants in Brooklyn, NY and the co-founder of Grovehouse Hospitality. She sat down with us to share what it’s like to rise through the ranks of the restaurant business. Think: more Chef’s Table, less Monica from Friends.  In this episode, Missy reveals how she recognized signs of burnout (20:07), why she embraced an unlikely partnership (25:59), and shares her ultimate comfort food (39:03).

What happens when the Queen of Pasta and the Queen of Fashion get together for a chat? You’re about to find out. This week’s show is a special conversation between Chef Missy Robbins of Lilia and Misi restaurants in Brooklyn, and InStyle Magazine Editor-In-Chief Laura Brown. These two powerhouse personalities took over the Jubilee 2019 stage to discuss Missy’s culinary journey, her battle with breast cancer, why she’s done with “female chef” awards, and more. It’s a can’t-miss conversation packed with wisdom, emotion, and a few laughs.Introducing Missy and Laura is Martha Hoover, founder and president of Patachou, the Indianapolis-based restaurant group with a mission to help local children facing hunger and food insecurity issues.Stay tuned to hear who Chef Uno Immanivong, the CEO of Chef Uno Brands in Dallas, Texas, thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Emmi for supporting our show.

On this special edition of Speaking Broadly, host Dana Cowin interviews Missy Robbins and Sean Feeney, the team behind two of New York City's favorite spots, Lilia and Misi. Listen in to hear the touching story of how a burgeoning friendship between neighbors resulted in an inspiring collaboration between equals—one a ""raging foodie lunatic"" finance guy, and the other, a star chef. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in! Speaking Broadly is powered by Simplecast.

Chef Missy Robbins of Lilia and Misi restaurants is the pasta queen of New York and writer Katie Parla knows Italy better than some Italians. These two sat down for a special conversation at The Wing in SoHo in New York City to talk all things Italy. They also discuss Missy’s career, need-to-know travel tips, and Katie’s new cookbook, *Food of the Italian South. * Who does Katie McCall of Two Wild Seeds in St. Charles, Illinois, think is the bombe? Stay tuned to find out! Thank you to Le Cordon Bleu culinary schools and Traeger Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

On today's episode of All in the Industry®, host Shari Bayer's guest is Sean Feeney, co-owner of Lilia and Misi restaurants in Williamsburg, Brooklyn with chef Missy Robbins. Sean began his career on Wall Street, working at big firms, including Cantor Fitzgerald, Goldman Sachs, and Anchorage Capital. In 2008, he and his wife moved to a building on Grove Street in the West Village—the same building where Missy Robbins, then a chef at A Voce, resided. And the rest is history! After Hurricane Sandy connected them, and Sean saw Missy's skills up close, he knew she had the talent to helm a blockbuster restaurant and decided to go all in to support her. While continuing to work in finance, Sean joined Missy and her team to build Lilia, a New York Times three-star, James Beard Award-winning restaurant. With the opening of their second restaurant, Misi, another 3-star restaurant, he moved into restaurant operations full-time. Today's show also features Shari's PR tip, Speed Round, and surprise guest, Jeff Gordinier, food and drinks editor at Esquire, to discuss his new book, Hungry, a nonfiction book about risk, reinvention, and road-tripping with René Redzepi, the acclaimed chef at Noma in Copenhagen. Plus, Shari shares her Solo Dining experience at Billy Durney's Red Hook Tavern, a new restaurant backed by Sean and Missy in Red Hook, Brooklyn. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate All in the Industry is powered by Simplecast.

This week’s episode of Opening Soon is all about designing and building your dream restaurant with Chef Missy Robbins. You’ve chosen your partners, you’ve got a lease and your business plan is in full effect. Now for the design and construction phase. Where do you focus and what is essential. Who are the key people that will help design and execute your vision and what can you DIY? We are joined by celebrated chef Missy Robbins, JBF Best Chef NYC in 2018 and owner of Misi and Lilia restaurants in Williamsburg BK. Most of you know her for her take on simplicity and using thoughtful ingredients to highlight regional italian cooking. But she is also super passionate about design and personally oversaw much of the process while building both Lilia and Misi. 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 This episode is brought to you by BentoBox, a platform that connects restaurants with people. Learn more at getbento.com/openingsoon. For a limited time, BentoBox will waive the website setup fee for all Opening Soon listeners. Offer expires August 20. Photo by Evan Sung Opening Soon is powered by Simplecast.

Missi Robbins is the chef/owner of Lilia and Misi in Brooklyn and won the James Beard Award last year for the best chef in New York City. Learn more about your ad choices. Visit megaphone.fm/adchoices

Missy Robbins is the chef-owner of two acclaimed Italian restaurants in Brooklyn. In 2016, she opened Lilia—it's still one of the hardest reservations in town. Then, last year, she opened the handmade pasta-focused Misi (well, pasta and super delicious veg sides). Adam Rapoport chats with Missy about how she got where she is, her menus, and her affinity for jumpsuits. Also, we're putting on another live show! It's on Wednesday, April 17th at The Bell House in Brooklyn, NY. You can find more details and purchase tickets here. Learn more about your ad choices. Visit megaphone.fm/adchoices

If you're hungry right now, grab a bowl of pasta and dig in before you start listening, because we talk (a lot) about pasta this week. That's because our guest is the impressive Missy Robbins, the James Beard Award-winning chef behind Lilia and Misi, two of the hottest (and toughest to get into) spots in Brooklyn—nay, in all of New York City. Yes, we spend a lot of time in the kitchen—but we head outside the restaurant world, too. The chef, who rose into the limelight in high-octane, Michelin-starred kitchens, has been public about dealing with the overwhelming stress of the restaurant industry—and the importance of vacation days (we agree!)—so we check in on how her self-care journey is going. For more information about this week's episode, head to the show notes here: https://www.cntraveler.com/story/talking-success-and-self-care-with-chef-missy-robbins-women-who-travel-podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, Americans own twice the amount of stuff we did 50 years ago and bill more out-of-office hours than any other advanced economy. We online date, binge-watch, thumb through social media, and often wander around exhausted and unsure. Food journalist and Love Bites Radio host Jacqueline Raposo took note of this cultural struggle and intimately embraced a life stripped down in her recently-released book THE ME, WITHOUT: A YEAR EXPLORING HABIT, HEALING, AND HAPPINESS. Throughout the course of a year, she progressively shed her most constant habits, alternately removing social media, sugar and alcohol consumption, waste, unnecessary spending, and more in the effort to measure this abstinence against her physical health, social interactions, and sense of self-worth. The results are moving and surprising. To celebrate the book's release, Jacqueline was joined by celebrated chef Missy Robbins, Food & Wine senior editor and Chefs with Issues founder Kat Kinsman, and food writer and The Lonely Hour host Julia Bainbridge at Strand Books on February 4th for a panel discussion on what has become a constant buzz word in recent years: self-care. Led by Kat, they discussed how they define self-care in each of their lives outside the typical wellness industry, how they work to lead in their industries by example, how their work in food and media affect their physical and mental health, and what steps they're currently taking to maintaining their self-care and wellness. Thanks to Heritage Radio Network and the Strand Bookstore for recording this live event, and to Listen Bar and pastry chef Daniel Skurnick for providing book-themed food and beverage. Details and photos on the event can be found here. Love Bites is powered by Simplecast.

Episode 1 of Fail Harder. Missy Robbins, chef and proprietor of Lilia, and now Misi, failed to achieve one of her life goals. But she's a more successful restaurateur and person for it, and we're happier eaters. She talks about her big pivot, and about the pasta fails that led to her best dishes.

JJ Redick sits down with chef Missy Robbins to discuss opening a restaurant in Williamsburg (01:52), cooking for the Obama family (35:13), and learning to enjoy the process (42:16). Learn more about your ad choices. Visit podcastchoices.com/adchoices

JJ Redick sits down with chef Missy Robbins to discuss opening a restaurant in Williamsburg (01:52), cooking for the Obama family (35:13), and learning to enjoy the process (42:16).

Andrew Talks to Chefs kicks off its second season with the chef of Andrew's favorite restaurant of the moment, Missy Robbins of Lilia in Williamsburg, Brooklyn. From a corner table at the restaurant, the two discuss Missy's culinary and personal journey to a place that so naturally expresses her ideas of Italian food and hospitality, as well as her recent and very revealing book Breakfast, Lunch, Dinner ... Life. Along the way, Missy shares her memories of working for Charlie Trotter in Chicago (her very daunting first kitchen gig) and for Tony Mantuano at Spiaggia, as well as learning to love Brooklyn, the unique challenges of an open kitchen, and the value of significant time away from pro cooking. 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

First, we go through a couple of methods for getting that big piece of brisket just right—one from Adam Rapoport's mom, and one from Mamaleh's deli in Cambridge, Mass. Then, Missy Robbins, chef at Lilia in Brooklyn, talks latkes. We've got a couple of methods here, too. Again, one from Adam's mom (are you sensing a theme?), and the other, a slightly less traditional, Italian-leaning recipe from Missy. Get the recipes from this episode: Mamaleh's Brisket Adam and Maxine's Famous Latkes Lemony Latkes Learn more about your ad choices. Visit megaphone.fm/adchoices

Kitchen Work. With Badass Women. Welcome to a very special episode! In this season of gratitude, I'm feeling very grateful for Richmond's Fire, Flour, & Fork festival. Not only did it land me my dream podcast guest, Gabrielle Hamilton (episode up now!), but I was asked to moderate a Women in Food panel with some of the top names in our industry. Women in Food. Every festival seems to do this. It's not like when you sign up for your breakout sessions you see a panel called, Men in Food. Is it necessary? Has the conversation been exhausted? Yes and no. As you will hear in this episode recorded just two weeks ago all of our panelists, while somewhat tired of being asked the same questions, feel the conversation must continue, particularly in light of the recent allegations against chefs like John Besh. Who are our panelists? Chef Joy Crump of FoodE and Mercantile in Fredericksburg, Virginia and Season 12 of Top Chef contestant, Kerry Diamond of Cherry Bombe, the new Cherry Bombe cookbook, and Radio Cherry Bombe, Chef Kristen Kish, Season 10 winner of Top Chef and author of the cookbook, Kristen Kish Cooking: Recipes and Techniques, and Chef Jessica Wilson, who will open her restaurant Grace in the Chimborazo neighborhood of Richmond, Virginia next spring. We discuss the dynamic between men and women in the kitchen, the disparity between gender images projected by the industry and the market's expectations, recipe development, core values and goals, sexual harassment, and much much more. As I said in my last episode, so much happens when you choose to just show up for your life. Enjoy! Speakers you will hear in this episode: Joy Crump Joy is the co-owner and Executive Chef of FOODE and Mercantile in Fredericksburg, Virginia. A graduate of the Art Institute of Atlanta’s Culinary Arts program, Joy specializes in researching and preparing locally grown, and organic foods. Her career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. At the same time, she worked on private events for Warner Bros. Television. In 2005, Joy relocated to Atlanta where she studied under Chef Bradley Rouse, head chef for The Atlanta Hawks while working on her degree. After graduation, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Joy appeared in Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. Kerry Diamond Kerry is the co-founder of Cherry Bombe, an independent, bi-annual magazine examining the inexplicably intertwined worlds of food and fashion and host of the weekly Radio Cherry Bombe podcast. Kerry has worked for Women’s Wear Daily, Harper’s Bazaar, Lancome, and Coach just to name a few. After falling in love with a chef, she helped him open 3 restaurants, all in Carroll Gardens, Brooklyn. Cherry Bombe the cookbook is a collection of recipes and stories from 100 of the most creative and inspiring women in food today. Kristen Kish Kristen was born in Seoul, South Korea, adopted at the age of 4 months, and grew up in Michigan. After attending Le Cordon Bleu in Chicago, she worked for Michelin star chef Guy Martin of Le Grand Véfour at his Boston restaurant. She then worked for Barbara Lynch in Boston, first at Stir, and then at Menton, a Relais Chateaux restaurant which she ran when she was 29. Barbara became a mentor, suggesting she might want to audition for Top Chef. She did, winning Season 10. Kristen has co-hosted the series 36 Hours on The Travel Channel and her first cookbook, Kristen Kish Cooking, is a celebration of her taste buds, focusing on classic techniques. As she says, “Once you know the basics, from braising to pickling, smoking to searing, you can bend them to your will.” Jessica Wilson Jessica has worked with, been taught by, and inspired and motivated by chefs such as Julia Child, Gabrielle Hamilton, Missy Robbins, and Job Yacubian. She’s always been surrounded by the culinary arts from her early years growing up on a farm in Vermont to working with culinary historians to foraging on morning walks to her first job as a dishwasher at age 14. Wilson’s two-decade career has taken her from Vermont to Florida to Massachusetts, and on to success in the East Village and Brooklyn in New York. Her resume includes time at Prune and A Voce, and most recently turns as executive chef at Goat Town and the Michelin-recommended Dear Bushwick. Jessica is now poised to open GRACE in Richmond, a neighborhood garden-to-table restaurant with an emphasis on fresh, sustainable, local, and affordable. The green space of the double lot will be a seasonal garden, providing for the restaurant and a morning community market. SHOW NOTES – Links to resources talked about during the podcast: Foggy Ridge Cider - Owner Diane Flynt is stopping cider production, but continuing her important work growing cider apples for area cideries. Get the Final Call while it's still available! Then rent her garden cottage. Heaven on earth. Tim & Sarah Gorman, Cardinal Point Winery - Just amazing wine. Listen to their episode! Laurie Colwin - Great cookbooks, full of story. Laurie left us way too early. Edna Lewis's A Taste of Country Cooking - The gold standard when it comes to intertwining recipes and story. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

On this week's episode of All in the Industry, Shari is joined in studio by Missy Robbins, chef and owner of Lilia, a 3-star New York Times restaurant bringing the best of Italy to Williamsburg. Missy found her Italian soul in her five years as Executive Chef at Spiaggia in Chicago. She returned to New York in the fall of 2008 to be the Executive Chef of A Voce Madison and A Voce Columbus. While there she maintained starts at both locations and was also honored to be one of Food and Wine Magazine's Best New Chefs in 2010.

I call part two of my interview with Missy Robbins "The Comeback Episode," because we learn what happened when Missy returned from her self-imposed hiatus from her career as a chef. Missy delves into how the time away helped shape her personal philosophy and, inevitably, the development and opening of Lilia, her much-lauded Italian restaurant in Brooklyn and her first as a chef-restaurateur. Contrary to prior emphasis on garnering accolades and critical acclaim, Missy says she wanted Lilia to have no part in striving for Michelin or New York Times stars; she just wanted to cook great food. And, glowing reviews, while good for the ego, are besides the point now. The mantra she tells her staff? "Let's welcome people into our home and make them feel great when they leave here, and let's make them crave the food."  A laudable goal, don't you think?  

On this week's Special Sauce I chat with Missy Robbins, the chef and owner of Lilia in Williamsburg, Brooklyn. Missy describes her 20-year journey to opening her own place with such sharp clarity that after we finished recording, I was unable to think about anything else for hours. And when we tried to edit our conversation down to one episode we found that we couldn't, so this week's episode is just part one.  

This week on The Line, host Eli Sussman is joined by Ayesha Nurdjaja, the executive chef at Hundred Acres, Vicki Freeman and Marc Meyer's farm-to-table restaurant in New York City's SoHo neighborhood, where she serves a newly revamped menu of enticing Mediterranean dishes that highlight local, seasonal ingredients. Born and raised in Brooklyn, Ayesha is the daughter of an Indonesian father and Italian mother. Growing up, she was always inspired by her father's cooking and his use of exotic flavors, but her entrepreneurial spirit first led her to pursue a business degree at Pace University. After graduating in 2000, she realized that food is where her true passion lies, so she enrolled at the Institute of Culinary Education. Ayesha graduated from culinary school in 2006 and, after watching chef Lidia Bastianich cook on PBS, walked into Lidia's restaurant, Felidia, and asked for a job. They brought her on as a line cook and she worked her way up the ranks to become sous chef. Since then, Ayesha has helped lead the kitchen teams at Bar Artisanal and Michelin-starred Picholine under chef Terrance Brennan, and at Michelin-starred A Voce under chef Missy Robbins. She also spent time as executive chef at Il Bordello and most recently at Brooklyn neighborhood favorite Red Gravy, where for three years she offered her take on modern southern Italian cuisine. In 2015, Ayesha met with restaurateurs Vicki Freeman and Marc Meyer, who were looking for a new chef at their restaurant Hundred Acres. Ayesha was drawn to their passion for creating a welcoming place with honest cooking and they hit it off immediately. At Hundred Acres, her new menu draws on the rustic, vibrant flavors found throughout Italy, Morocco and Tunisia.

This week on The Line, host Eli Sussman sits down with Chef Hillary Sterling. Born and raised in Sheepshead Bay, Brooklyn, Sterling was inspired to cook by her grandmother, who had a passion for cooking and a knack for resourcefully combining ingredients. Years later, after earning a business degree from Indiana University, Sterling began taking night classes at a local cooking school in Bloomington, which promptly refocused her attention on food. After graduating from Le Cordon Bleu in Chicago in 2003, Sterling returned to New York City and worked in restaurants owned by Bobby Flay, Mario Batali, Missy Robbins, and more. Currently, she is the chef at Vic's, a new neighborhood Italian-Mediterranean restaurant in NoHo.

Missy Robbins is the celebrated chef behind Lilia, the hot new Italian restaurant in North Williamsburg, Brooklyn. She is known for creating classic Italian specialties with a contemporary twist. After training at Peter Kump’s New York School of Cooking (now The Institute of Culinary Education), she worked in the kitchens of various notable restaurants at home and abroad, learning from the likes of Chef Anne Rosenzweig. Missy served as executive chef at the A Voce restaurants in Manhattan from the fall of 2008 to spring of 2013. Under her direction, A Voce Madison earned a Michelin star in 2009, while A Voce Columbus earned its Michelin star in 2010. Missy has received numerous awards and accolades throughout her career, including being named one of Food & Wine’s Best New Chefs in 2010. Katie Stagliano This South Carolina teen is on a mission to end hunger one garden at a time. Her nonprofit, Katie’s Krops, provides grants to help those ages 9 to 18 start vegetable gardens and grow fresh food for those in need. Katie’s Krops now operate 100 youth­-run gardens in 37 states, donating thousands of pounds of fresh produce annually through food pantries, soup kitchens, and direct gifts. Katie started producing food to help others at the age 9, when she grew a 40­ pound cabbage for a third ­grade homework assignment and donated it to a soup kitchen in her town. Now through July, each time you use the hashtag #FreshFoodMatters, Sub­Zero will donate $5 to Katie’s Krops, up to $25,000, to help fund 25 new gardens.

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk, host Mike Colameco kicks off the show with Gabriella Gershenson, the Food Features Editor of Everyday with Rachael Ray Magazine. Formerly of Time Out New York and Saveur Magazine, she is on the line chatting about her latest work, a fun #throwbackThursday project featuring celebrity chefs before they became the personalities we know and love today! John Flahavan, the Managing Director of Flahavan’s Irish Oatmeal as well as the the great-great-great-grandson of the founder Thomas Dunn joins Mike all the way from Ireland to discuss the company’s success as Ireland’s oldest private family food company with a history that spans over 200 years, beginning in the 1790s. New York Chef Missy Robbins rounds out the show in studio telling Mike about what she’s been up to since leaving A Voce and A Voce Columbus and what she has planned for the coming year, which includes a brand new restaurant, Lillia, located in Williamsburg. Missy shares some intriguing highlights from chef gadgets to entrees to expect from the new space. Tune in for a great show! Photo via Jamesbeard.org Photo via inc.com

This week’s guests on Radio Cherry Bombe are Jordyn Lexton, Missy Robbins & Laura Maniec. Today’s program was brought to you by The International Culinary Center. Jordyn Lexton, Founder and Executive Director of Drive Change After teaching English on Riker’s Island for three years and witnessing the traumatic effects of adult jail on youth, Jordyn came up with the concept of Drive Change in 2012 and has spent the past 18 months bringing her dream to life by working in the NYC food sector and NYC reentry/criminal justice field. Jordyn holds a BA in English from Wesleyan University and a MA in Teaching from Pace University. “We are a food truck social enterprise. We use food trucks a business model and platform to hire, teach and empower people that are coming home from adult jail and prison.” [05:00] “We’re dispelling misconceptions people have of what it means to be formerly incarcerated by sharing meals.” [07:00] “When you eat at our food truck you are participating in this reform movement” [18:00] –Jordyn Lexton on Radio Cherry Bombe Master Sommelier Laura Maniec brings her extensive wine knowledge and passion for teaching to Corkbuzz Wine Studio, which she opened with her business partner Frank Vafier in 2011. Already a rising star in the wine world, Maniec is also the face of Corkbuzz, which she plans to expand in 2014 with Corkbuzz Wine Bar in New York City’s bustling Chelsea Market and Corkbuzz Wine Studio in Charlotte, North Carolina. “At some point before opening the restaurant, I looked around and said ‘you only have one life and you have to be happy and do what you really really truly believe in.’ ” [43:00] –Laura Maniec on Radio Cherry Bombe While she served as Executive Chef of A Voce restaurants from the fall of 2008 to spring of 2013, Missy Robbins received critical acclaim for creating classic Italian specialties with a contemporary twist. Under Robbins’ direction, A Voce Madison earned a Michelin star in 2009, while A Voce Columbus earned its Michelin star in 2010 and maintained them throughout her tenure. Missy is helping out with Corkbuzz before she begins her next project. “I am very happy, I’ve had a really incredible year.” [36:00] –Missy Robbins on Radio Cherry Bombe

This week’s guest on Chef’s Story is none other than Missy Robbins, Executive Chef of A Voce in NYC. Hear how she discovered food growing up in Connecticut and traded art, psychology and photography for gastronomy. Find out how staging for Charlie Trotter eventually turned into a move to New York City to work in various kitchens and eventually become the Executive Chef at Spiaggia and then A Voce. Like many chefs, moving up the ranks in the restaurant world helped shape Missy’s technique and perspective immensely. From managing staff to developing style – get to know one of the most interesting and dedicated chefs working in America today. This program was sponsored by 360 Cookware. “To the young chefs listening – in hindsight I wish I had gone to work for one more chef. I could have used one or two more years gaining more skills… Once you get to a certain level, it’s hard to go back.” [26:28] “When I’ve made people sous chefs in my kitchens that don’t have the skill level, it backfires – on them because they’re gunning for a job they aren’t ready for and on me because they can’t lead my cooks.” [30:32] “After 5 years of working with a chef you don’t know who’s food your cooking any more – you’ve morphed together and hopefully have a synergy you’re working with.” [40:01] –chef Missy Robbins on Chef’s Story