Podcasts about patric kuh

This week's special guest spotlight is on Lien Ta, the c0-owner of All Day Baby, a feel-good restaurant with the soul of a diner located in the Silver Lake neighborhood of Los Angeles. She is a founding member & committee lead of RE:Her, a charitable organization for women-owned restaurants in Los Angeles, created by women who own restaurants in Los Angeles, in response to how COVID-19 has impacted the businesses and communities. You will hear all about an incredible event Lien has put together, 10 Days RE:Her, an inaugural food festival launching on Jan. 21, 2021 where women-owned restaurants all over Los Angeles unite to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and much more. You will want to join in for these 10 special days to illuminate, celebrate and uplift the sisterhood of restaurateurs in LA to save her restaurants. We Know Weho Inside Tip: check out the amazing chef collaborations happening that are sure to create new flavor palettes and the line up of virtual events - and our favorite a cheese tasting collaboration with four women-owned cheese shops!! As a small business owner affected by the pandemic, Lien was recently featured, alongside LA Mayor Eric Garcetti, in a video aired at the Democratic National Convention. She is the subject of "Becoming a Restaurateur," a Simon & Schuster publication by author Patric Kuh. She was a fellowship recipient of the James Beard Foundation's inaugural class of the Women's Entrepreneurial Leadership Program in 2017. Lien's first restaurant was a fun little restaurant in Koreatown called Here's Looking At You, suffered an indefinite closure on July 12, 2020, on the eve of the restaurant's fourth anniversary, due to the impact of COVID-19. All Day Baby was open for just three and a half months before the mandated closure on March 16, 2020 in response to the novel coronavirus. Today, with over 60 employees furloughed, it is open for takeout and delivery with a small team and limited hours. Be sure to check out the RE:HER offerings from All Day Baby! Guest Lien Ta Show Links: Lien Ta Instagram @lientigre All Day Baby Restaurant Regarding Her Regarding Her Virtual Events, Conversations and Passport WeHo, Mid-City & Hollywood Regarding Her Restaurant Specials Regarding Her Instagram @regardingherfood KCRW Article on being an accidental activist Show Notes & Links: AKA West Hollywood Bling Empire Formosa Cafe 3rd Street Dance Lupin Close Encounters of the 5th Kind Health & Wellness Links: The Harmonic Egg Remedy Place Sauna Bar Dr. Refresh

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August, where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened Mopho to rave reviews and accolades. Today, Michael has scaled the operation to include Maypop and a second Mopho located in the new Louis Armstrong New Orleans International Airport. Check out The Last Days of Haute Cuisine by Patric Kuh as mentioned in today's episode. Check out The Town That Food Saved: How One Community Found Vitality in Local Food by Ben Hewitt as mentioned in today's episode. Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Please and thank you restaurants." In today's episode with Michael Gulotta we will discuss: Respect and disrespect The importance of saying please and thank you even when the situation is stressful Knowing you wanted to be a chef at 8 years old There are too many restaurants Restaurants with awards on the walls and unable to pay the bills People expect high quality for less money - it isn't sustainable for the provider Cooking in Italy and Germany The right way to scale Employees-first culture Investors/partners Getting your staff to take ownership Building a great team - it takes time The unique challenges of NOLA restaurants Crippling stress and learning how to deal with it Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Bull-headedness What is your biggest weakness? Bull-headedness What's one question you ask or thing you look for during an interview? The ability to hold a conversation. "I need to talk to my staff." What's a current challenge? How are you dealing with it? "Figure out what I still have and maintain it moving forward." Share one code of conduct or behavior you teach your team. Please and thank you What is one uncommon standard of service you teach your staff? Always put bullets in our staffs' guns, always have their back, especially if they've been with us for a long time. What's one book we must read to become a better person or restaurant owner?  Sapiens: A Brief History of Humankind by Yuval Noah Harari GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Bigger is not better What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take the time to stop and look at your business and see how everyone within is operating Make time for yourself Be ok with the fact that to provide fully for your staff you will need to make sacrifices Contact info: Mopho Instagram: @mophonola Personal Instagram: @michaelgulotta Mopho website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Michael Gulotta for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

At a time when a lot of us are (re)connecting with our cooking skills because of the coronavirus pandemic, what can we learn from old recipes? In this episode, host Giovana Romano Sanchez talks with rare book cataloger Shelley Kresan about The Huntington's Anne Cranston collection, which consists of nearly five thousand British and American cookbooks from the 18th and 19th centuries. We also hear from author and food critic Patric Kuh about how this moment of intense home cooking is bringing back some of the flavors we lost with industrialization. Then, Giovana tries an old recipe and shares the result.

Patric  Kuh was LA Magazines food editor for  17 years and won a James Beard award for his book "The Last Days of Haute Cuisine". Just off a stint writing "Becoming a Restaurateur"; you will find Patric engaging  and interesting. Both books are must  reads. Enjoy.

Long before recipes were shared on the Internet, they were passed among friends and compiled into community cookbooks published as charity fundraisers. Drawing on The Huntington’s Anne M. Cranston American Regional and Charitable Cookbook Collection, food writer Patric Kuh discusses what these shared recipes can tell us, not just about food and community but about the changes that shaped the way Americans cook. Kuh is the author of Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food. Recorded Mar. 29, 2017.

Patric Kuh, James Beard award winner, Food Critic for LA Magazine, and author of Finding the Flavours We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, joins me to talk about his book.  I ask Patric about the cynicism surrounding bearded Brooklyn craft pickle-makers, whether it's okay for food artisans to sacrifice a little bit of quality for efficiency, and how small-batch producers can remain competitive against their large-scale industrial competitors.   

On this week's episode of Eat Your Words, host Cathy Erway is joined by Los Angeles Magazine food critic Patric Kuh, author of the James Beard award-winning Last Days of Haute Cuisine, a history of the American restaurant business. The magazine’s chief restaurant critic since 2000, he was the recipient of the 2006 James Beard Foundation award for best magazine restaurant critic in America. Kuh's latest book is titled Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, and profiles major figures in the so-called “artisanal” food movement.

This week on A Taste of the Past, host Linda Pelaccio is joined via phone by Patric Kuh, the multiple-James Beard Award–winning restaurant critic for Los Angeles Magazine and author of Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food. Industrialization and mass production stripped many foods of their original flavors, but there's been a growing movement over the past 50+ years to get back to those flavors and restore the natural goodness of our food. In Finding the Flavors We Lost, Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.

The multiple-James Beard Award–winning restaurant critic for Los Angeles Magazine, Patric Kuh, delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness. We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat. Kuh begins by narrating the entertaining stories of countercultural “radicals” who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today’s crop of young chefs and artisans. Finding the Flavors We Lost also analyzes how population growth, speedier transportation, and the societal shifts and economic progress of the twentieth century led to the rise of supermarkets and giant food corporations, which encouraged the general desire to swap effort and quality for convenience and quantity. 

It's that time of the year; hopefully you're not too keen on sticking with that New Year's resolution of eating healthier because we just named the Top 10 Best New Restaurants in LA! Listen as food critic Patric Kuh takes us through the reasons behind his picks. Also listen in as our Style Editor (Linda Immediato) talks you through new style trends, our Arts and Culture Editor (Marielle Wakim) tells you the best things to do in January then challenges Cameron Esposito to a hilarious lightening round, and our Associate Editor Chris Nichols spreading some historic Los Angeles knowledge. You can get the January issue on newsstands or subscribe here! Digital versions available: http://www.lamag.com/subscription/ Special thanks to Lesley Suter, Linda Immediato, Marielle Wakim, Chris Nichols, Patric Kuh, and Cameron Esposito. Theme music by Robots in the Sun