Podcast appearances and mentions of patrick mulvaney

KFBK has confirmed that a prestigious international food conference bringing hundreds of thousands of tourists and millions of dollars into the region will be coming to Sacramento in late September. Terra Madre Americas is an offshoot of a similar event held in Turin, Italy. Patrick Mulvaney — owner & purveyor of one of the city's most renowned restaurants, Mulvaney's B & L — told KFBK he's been spearheading the project, along with Visit Sacramento.

Join me as we embark on the inspiring journey of Daniel Farley, owner of Hamilton Jewelers Pavilions in Sacramento. Daniel shares how his family's immigrant roots from Mexico and Italy, along with the profound influence of his grandmother, shaped his passion for jewelry and business. Through a cherished childhood memory involving his father's thoughtful gift to his mother, Daniel's fascination with the meaningfulness of jewelry began. We reminisce about our shared history, from childhood bus rides to flying adventures with Daniel's father, which added a unique charm to his upbringing. We talk about the importance of location and personal presence in luxury businesses with Daniel's insight. Discover how the strategic placement of his store in Sacramento's premier shopping center, Pavillions, attracts clients from diverse regions, emphasizing the value of maintaining a single, well-managed location for quality and personal connection. Through exclusive brand offerings and community engagement, Daniel underscores the role of passion and dedication in building a thriving business. We reflect on the significance of genuine connections with clients and fostering a supportive team environment, akin to the approach of esteemed local restaurateur Patrick Mulvaney. Witness the enduring allure of luxury watches and jewelry as Daniel discusses the significance of timepieces as cherished heirlooms and personal expressions of style. Despite technological advancements like smartwatches, the charm of traditional jewelry remains strong. We touch on the impact of COVID-19 on retail, which positively influenced jewelry sales and customer loyalty, and discuss the financial aspects of the business, with a significant portion of revenue occurring during the holiday season. Celebrating a unique local success story, we explore the joy of decades-long friendship and collaboration that eventually weaves its way back to the pleasurable experience of shopping at Hamiltons Jewelers. To learn more about Hamilton's Jewelers visit:https://www.hamiltonpavilions.com/ For more information on what we provide at Captrust visit www.captrust.com. You can contact me, Kelly Brothers, through the show at: bisifipodcast@gmail.com To reach me at Captrust visit www.captrust.com/locations/sacramento-ca/ Chapter Summaries(00:00) Journey to Jewelry Business Ownership Daniel Farley's journey from immigrant roots to successful jewelry business, inspired by family, meaningfulness of jewelry, and dedication to customers. (13:28) Luxury Jewelry Business Location and Expansion Location, personal presence, exclusive brands, community engagement, and passion are key to luxury business success. (29:38) Jewelry Business and Personal Success Luxury watches and jewelry as cherished heirlooms, COVID-19's impact on retail, and maintaining a local presence. (42:21) American Success and Friendship in Jewelry Celebrating friendship and success through a shared history, business, and philanthropy at Hamilton Jewelers.

Join me, Kelly Brothers, on a flavorful journey as I sit down with renowned chef Patrick Mulvaney, who shares his captivating story from a traditional Irish upbringing in New York to becoming a celebrated restaurateur in Sacramento. Listen in as Patrick recounts how his college experiences sparked a passion for cooking, leading him to an apprenticeship in Ireland and eventually returning to America as a skilled cook. Discover how Patrick's love for the Sacramento farming community and its year-round growing season inspired him to establish Mulvaney's Building and Loan, a restaurant dedicated to celebrating local farms and farmers. Experience the richness of Sacramento's agricultural landscape through Patrick's eyes as we explore the city's unique culinary scene. Hear about the amazing quality and proximity of fresh produce that often leaves chefs and visitors in awe. Patrick shares delightful anecdotes, including a memorable dinner with 300 mayors, showcasing Sacramento's bounty. This conversation sheds light on the evolving perception of Sacramento as a culinary hub and Patrick's role in connecting local farmers with the community, emphasizing the importance of supporting the agricultural talents that make Sacramento special. Finally, we explore the nuances of the restaurant industry and the importance of mental health support within it. Patrick provides insights into the balance between culinary passion and financial oversight, highlighting the mentorship and community spirit that foster new talent. Celebrate the communal spirit of the industry with stories of collaboration, shared success, and the legacy of guidance among peers. This episode promises to be an enriching experience, offering a glimpse into the heart of Sacramento's culinary world and the vision of a chef committed to making a difference. To learn more about Mulvaney's or to make a reservation, you can visit the website:https://mulvaneysbl.com/ For more information on what we provide at CAPTRUST visit www.captrust.com. You can contact me, Kelly Brothers, through the show at: bisifipodcast@gmail.com To reach me at CAPTRUST visit www.captrust.com/locations/sacramento-ca/ Chapter Summaries: (00:10) Chef Patrick Mulvaney and B&L Restaurant Renowned chef Patrick Mulvaney shares his journey from traditional Irish upbringing to owning a celebrated restaurant in Sacramento, emphasizing his commitment to local farms and community impact. (13:38) Sacramento's Agricultural Blessings and Connections Patrick Mulvaney highlights Sacramento's agricultural richness and role in connecting farmers with the community. (24:12) Supporting Restaurant Industry Mental Health Choosing the right advisor and balancing passion and financial oversight in restaurant management, with a focus on mentorship and community support. (38:54) Sacramento's Slow Food Festival Expansion Chef Mulvaney shares Slow Food's origins and plans for Terra Madre Americas, promoting agritourism and cultural exchange in Sacramento. (49:55) Fiduciary Duty and Pricing Transparency Fiduciary responsibility prioritizes clients' best interests, avoiding high-commission products and promoting transparency in financial advising fees.

Let us know what you thought of this episode and any other comments you may have. Can a restaurant truly be a catalyst for change and community connection? Join us as we sit down with Patrick Mulvaney, co-founder of Mulvaney's B&L, to uncover the powerful intersections of food, love, and societal transformation. Patrick shares his inspirational journey of turning an old firehouse into a beloved dining destination, and how the spirit of "It's a Wonderful Life" fuels their mission to create a heartfelt community hub. From a memorable White House visit post-2024 election to the bustling early days supported by a loyal local community, Patrick reveals the indelible impact a restaurant can have beyond just serving meals.In our conversation, we explore Patrick's reflections on Sacramento's dynamic food scene and his collaborative efforts with influential figures like Santana Diaz to push the envelope in sustainability and local sourcing. Patrick opens up about the trials and triumphs of the pandemic era, and how resilience and adaptability became their guiding stars. With a focus on mentorship, he offers invaluable advice for young restaurateurs eager to make their mark through community engagement and authentic leadership, underscoring the legacy-building power of passion-driven pursuits.Patrick and his wife, Bobbin, also share insights on the crucial importance of mental health in the restaurant industry, highlighting Bobbin's innovative "I Got Your Back" program. By fostering open conversations about mental well-being, they aim to create a compassionate work environment. The episode wraps up with a heartfelt discussion about balancing family dynamics in a business setting, highlighting the joys and challenges of running a family restaurant. Patrick's vision for the future is grounded in contentment and community service, offering a hopeful and inspiring outlook for restaurateurs and community builders alike.To learn more about Mulvaney's B&L visit the website HERETo learn more about the Capital Region Family Business Center visit our website HERE

It wasn't long ago that the idea of chefs moonlighting as political advocates - and finding a willing audience of elected officials - might have seemed ludicrous. Now, celebrity chefs and a fascination with food culture has changed all that.  Many chefs are dedicated activists for causes like hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and more.  And, politicians listen.Katherine Miller has a background in organizing activists throughout the world: she trained thousands of community activists how to work toward change in business practices, social systems, and public policy. Training programs she developed and led are in use around the world including China, Mexico, Australia, New Zealand, Mali, and Nigeria. When she was first approached about helping chefs find their political voice she scoffed, but seeing them in action made her a believer.  Inspired by activist chefs like Sacramento's own Patrick Mulvaney, she developed a series of impact-focused programs for the James Beard Foundation, served as the founding executive director for the Chef Action Network, and developed the Chefs Boot Camp for Policy and Change.Miller spoke with us about her new book, At the Table, the chef's guide to advocacy, and about the intersection of policy, politics and food culture.  She will be in Sacramento on Tuesday, October 3rd for a very special dinner and discussion centered around the book and her work. The evening will include a family style dinner provided by Mulvaney's B&L and an in depth discussion about the creation of the book, what advocacy looks like in Sacramento, and of course the recipes that highlight what it means to be a chef and advocate. Featuring chefs Brad Cecchi, Nina Curtis, Santana Diaz, Marie Mertz, Patrick Mulvaney, Nena Rasul and Patricio Wise. Reservations HERE.Show Notes3:10 Sacramento: Food city5:27 'The idea was ludicrous...'7:51 Chefs have a constituency every politician craves to meet10:25 Chefs can get the meetings that lobbyists don't11:43 Learning to navigate public policy 15:54 Patrick Mulvaney's mental health advocacy work20:02 What are the goals?24:56 Who Had the Worst Week in California Politics?Want to support the Capitol Weekly Podcast? Make your tax deductible donation here: capitolweekly.net/donations/Capitol Weekly Podcast theme is "Pickin' My Way" by Eddie Lang"#WorstWeekCA" Beat provided by freebeats.io

Mental health is a crucial issue in the restaurant industry, and in my latest episode of Chef Life Radio, "On The Dock," Chef Patrick Mulvaney and I dive deep into this topic. "More important than being able to share is being able to accept to have that grace, to be able to accept the love and help that people want to offer to you." - Chef Patrick MulvaneyFrom discussing the unique challenges faced by those in leadership positions to sharing effective methods for fostering emotional openness among staff, we cover it all. Plus, we introduce you to the I Got Your Back Program, revolutionizing mental health support for industry professionals. Tune in now and prioritize the well-being of your team. IN THE WEEDS? IF YOU OR SOMEONE YOU KNOW IS IN CRISIS, CALL 988, PRESS 1 FOR VETERANS, PRESS 2 FOR SPANISHNow accepting applications for our first cohort-based "Culinary Leadership Bootcamp."Call me at 828-407-3359 for more information.Get more information about this episode by clicking here

If you're feeling the frustration of implementing mental health initiatives in the restaurant industry, only to see minimal improvement in outcomes despite your best efforts, then you are not alone!“Creating an environment where it's okay not to be okay and talk, to provide peer guidance, and also then to have resources available for people.” ~ Chef Patrick MulvaneyIN THE WEEDS? IF YOU OR SOMEONE YOU KNOW IS IN CRISIS, CALL 988, PRESS 1 FOR VETERANS, PRESS 2 FOR SPANISHMy special guest is Chef Patrick Mulvaney.Meet the inspirational Chef Patrick Mulvaney, a culinary talent with a mission to support mental health in the restaurant world. Hailing from Queens, New York, Patrick discovered his passion for the farm-to-table experience in Sacramento, California, where he opened his beloved restaurant, Mulvaney BNL. With a deep understanding of the challenges faced by those in his industry, Patrick founded "I Got Your Back," a program to cultivate a supportive environment for restaurant staff. His unwavering dedication to fostering open communication and empathy sets Patrick apart as a true advocate for change in the hospitality industry.In this episode, you will be able to: Gain valuable insights into the crucial role of mental health in the restaurant industry. Discover the remarkable Purple Hand program, designed to raise mental health awareness and support for professionals in the field. Grasp the unique challenges of taking on leadership positions within the restaurant industry. Learn effective methods for fostering a culture of vulnerability and open communication among staff. Identify essential crisis resources and support systems accessible to restaurant employees. The resources mentioned in this episode are: Visit the I Got Your Back program website to learn more about the mental health resources available for hospitality workers. Consider implementing the purple hand position in your workplace to provide peer guidance and support. Check out Not 9 to 5, an organization that provides mental health training tailored to the hospitality industry. Practice asking How are you doing? Really? To open up opportunities for conversation and support with colleagues and friends. Support local farmers and producers by shopping at farmers' markets and building relationships with those who grow and harvest our food. “More important than being able to share is being able to accept that grace, to be able to accept the love and help that people want to offer to you.” ~ Chef Patrick MulvaneyDive deeper into this episode, including bonus content, links mentioned in the show, and information about other programs supporting mental health awareness in the hospitality industry; click here.Join over 2K other culinary professionals leveling up their leadership skills by subscribing to the Chef Life Brigade Bulletin,

50 years ago the White House conducted a conference on Hunger, Nutrition and Health. It has finally happened again as President Biden announced a national plan for ending hunger in the United States by 2030 with these actions: 1) Improve food access and affordability; 2) Integrate nutrition and health; 3) Empower all consumers to make and have access to healthy choices; 4) Support physical activity for all; and 5) Enhance nutrition and food security research. Chef Patrick Mulvaney of Mulvaney's B&L and Chef Santana Diaz of UC Davis Health traveled to Washington from Sacramento with an invitation to participate and then shared some of what they learned from a taxi leaving the conference and in a Clubhouse room that was opened to further the conversation. WHHungerHealth@hhs.gov

Festivals celebrate our favorite foods and bacon since baconis a favorite for many it deserves a delicious festival.  Across the country chefs, consumers and farmers have come together in celebration of bacon in events known as BaconFests.  In the acclaimed Farm to Fork Capitol, Sacramento California, Farm to Table Talk joins the Bacon Fest festivities in conversation with talented and enthusiastic chefs, including: Patrick Mulvaney, Mulvaney's B&L; Dennis Sydnor, Renegade Dining, Bucky Bray, Canon; Brian Guido, Baconfest founder; Chris Barnum-Dann, Localis; Gregory Desmargles, Urban Roots Brewery and Smokehouse; Ravine Patel, Hyatt Centric Sacramento; Lauren Petri and Ryan Visker, Nixtaco; Elena Winks, Franquette; and Scott Williams, Moksa Brewing Company.  The winner of the 11th Guido Cup for top entry went to Juan and Kristin Barajus, Woodland's Savory Cafe.

John talks about "detransitioning" which is when a person who has already transitioned returns to live as the gender assigned by their birth sex and takes your calls. Later in the hour John talks with special guest Patrick Mulvaney.

On the episode of Workplaces Worth Working, Jensen speaks to Jordan Boesch of 7shifts and Patrick Mulvaney of I Got Your Back about high tech versus low tech ways of checking in on employees' mental health.

In Ireland the most important person is a seanchaí (story teller). Their stories keep the community together and thriving. Patrick Mulvaney is such a person. We were honored and a little nervous to serve Patrick a Mai Tai in the Landau Tiki bar this week. Why? Because he's an award-winning chef and owner of an incredible restaurant.   Even though Patrick is very busy as a restaurateur he sees his role in the community as way more important. He is a leading force behind the Farm-to Fork movement that has swept the nation, his restaurant during the pandemic served 100,000+ meals to the community and he's also one of the key forces behind the "I Got Your Back Project" that deals directly with the mental health crisis in the restaurant business. This is an episode that you won't forget!   • More about Patrick Mulvaney and Mulvaney B&L: https://mulvaneysbl.com/about   • Episode Content: https://pickleballmediahq.com/blog/Patrick-Mulvaney-Interview-It-Really-Is-A-Wonderful-Life   • This week's Sponsor: lovemyheartstudy.com   • Subscribe to the I Used to be Somebody newsletter: https://pickleballmediahq.com/contact/subscribe

Patrick Mulvaney is a proud Sacramentan whose cooking career has spanned five time zones. A Michelin-rated restaurateur and community policy advocate on many stages, Patrick is one of the people working tirelessly to make Sacramento the “Farm-to-Fork” capital of the country. He also co-founded the I Got Your Back project, a peer referral and online resource shifting the conversation about mental health in the hospitality world. In this episode of Creativity Speaks, Patrick talks about his efforts to serve the community during a time of crisis, and not just making room at the table but creating new tables with seats for everyone.

In this episode of Workplaces Worth Working, Jensen speaks to Zia Sheikh of Restaurant After Hours and Patrick Mulvaney of I Got Your Back about how to improve mental health in the restaurant industry on a day to day level. Resources: https://restaurantafterhours.org/resources https://igotyourback.info/the-pantry/

In this episode from Mental Health Month, Jensen speaks to Hassel Aviles from Not 9 to 5 and Patrick Mulvaney from I Got Your Back about the ROI in investing in mental health. They cover a wide range of ROI from the cost of a high turnover rate to the ultimate cost, suicide. For full resource links, checkout the comments section of this episode on our Facebook page

How do we continue to care for each other as the pandemic draws to a close? Congressman Mike Thompson from California’s 5th District and influential Sacramento chef Patrick Mulvaney join host Billy Shore to discuss how the pandemic has affected the food and wine industries. “The [recently-passed] FEED Act is pretty straightforward: It recognizes that at times of disaster, food insecurity is heightened and we need to do more,” says Thompson. “What we saw was empty kitchens, antsy cooks, and foods in the field that weren’t being sold… How can we afford not to?,” recalls Mulvaney about coordinating with funders like No Kid Hungry and Sacramento County and others in his community to deliver more than 250,000 meals through schools and seniors during the pandemic so far. Both changemakers are hopeful about building our country stronger after the pandemic. “I’m excited about the things that we can do. If we work together, there’s no stopping us,” Thompson believes. “What I feel now is hope… There’s a sense that any of us that have made it this far are going to live to see the other side,” says Mulvaney. Join us and be moved by two community leaders who do so much to protect and care for those in need through difficult times.

Sushi is often a high culinary art form and its popularity continues to grow. Since the countries first sushi roll was served in Little Tokyo Los Angeles in the 1960s, is has grown into a multi-billion dollar a year industry. Interest in the cuisine is fueled by creative chefs, who push boundaries and take painstaking steps to ensure the best customer experience. One example is Billy Ngo, founder, chef and partner of Kru Restaurant in Sacramento, whose innovation and emphasis on quality has garnered loyal customers and rave reviews. As Leilani Marie Labong from SacTown Magazine put it, Billy “has fine-tuned an unofficial M.O. to bring as-yet-uncharted experiences to his hometown.” Billy’s ascendance as one of the region’s top chefs is remarkable, considering his journey. “We were very lucky to have the life that I had and the opportunities I had growing up here with my parents coming over here,” he remarked. “My parents are Chinese, but they're from Vietnam. Born in Vietnam. They had to flee because of the Vietnam War. And my mom was pregnant with me when they got on the boat, escaped, landed in a refugee camp in Hong Kong, and that's where I was born.” Billy arrived in Sacramento as a baby, and he admits his early work career was more focused on earning money for stereo equipment than being a top chef. As a teen, he spent many laborious weekends preparing shrimp for later use. Other jobs included busing tables and washing dishes. However, over time, Billy’s interest in sushi grew. This spark was fueled by his work with high achieving chefs, including Taka Watanabe, Taro Arai and Randall Selland. Through this experience, he saw changes in how sushi was being presented. From a rigid, predictable menu came food with a flair, and a chance for every chef to roll something amazing and unique. He founded Kru Restaurant in 2005, putting optimism over a firm foundation of success. As he put it, “it was all done with band-aids and pennies.” Fortunately, Kru has grown, as more people became enchanted with Billy’s groundbreaking cuisine. Billy cited using great ingredients as a key, and that includes the foundation of sushi – rice.  In fact, California rice is used in virtually every roll of sushi made in America. Billy gets his rice from grower Michael Bosworth in Yuba County, and said he’s impressed with the sophistication of farming; the scale and hi-tech nature that one must see to fully appreciate. He has carried forth this approach of sourcing local ingredients, and forging relationships with the farmers and ranchers that grew them. “We're so lucky to be in this region in Sacramento with so many things being grown here locally,” he said. “Knowing where it's coming from and having the relationship with the grower or the rancher or the farmer. Any questions you have, it's easy.” Billy said his current priorities are to keep Kru and his other businesses, including the employees, going as reasonably as possible during the COVID-19 restrictions, although he can’t wait for a better day. “This is so different,” he commented. “I’m very thankful that we're still able to offer food to-go. But part of the magic and why I fell in love with this industry, is seeing the faces, hearing the sound, hearing the laughs of the dining room and the clang of pans in the kitchen, you miss all that. And I can't wait for that and I think hopefully soon we'll have that energy again, inside the building.” Episode Transcript Jim Morris: The first sushi served in America was in the 1960s in little Tokyo, Los Angeles. From its humble beginnings here, it is now a powerhouse generating billions of dollars a year. The Sacramento Valley provides virtually all of America's sushi rice, and this region has some outstanding sushi. Ian Scharg and his family are regular customers at Kru Restaurant. Ian Scharg: We like the freshness and quality of their food. Everything is very interesting that they make. Sushi is, to us, a form of artwork, fresh fish, and we feel like it's a healthy choice for lunch or dinner that we like to enjoy as a family. Jim Morris: Time to take a closer look at sushi and a fascinating chef, Billy Ngo. Welcome to Ingrained, The California Rice Podcast. I'm your host, Jim Morris. Proud to have worked with California farmers and ranchers for more than 30 years to help tell their stories. And along the way, I've had the good fortune to visit with culinary icons like Julia Child and Thomas Keller. Jim Morris: I first met Billy Ngo 14 years ago, and continue to be amazed at his work ethic and pushing culinary boundaries. Billy, do you ever get a chance to sleep? Billy Ngo: I try to as much as I can. I mean, definitely not 24 anymore when I first opened the restaurant. Jim Morris: Yeah. You have come a long way since then. So, I want to ask you about the very beginning. And I know you've immigrated to America at a very young age. You were from China, then in a Hong Kong refugee camp, and then you came over now to be a star of Japanese cuisine in Northern California. So, from what you've heard from your family, can you tell me a little bit about their existence prior to getting to America? Billy Ngo: Yes. Absolutely. I don't remember much because when I came over I was a baby, so I don't remember much. But the stories I hear from my sisters and my parents was, it was a struggle. We were very lucky to have the life that I had and the opportunities I had growing up here with my parents coming over here. So, my parents are Chinese, but they're from Vietnam. Born in Vietnam. They had to flee because of the Vietnam War. And my mom was pregnant with me when they got on the boat, escaped, landed in a refugee camp in Hong Kong, and that's where I was born. Billy Ngo: And then from there, we were able to come to the United States, to America. And just hearing their stories though, just really, really, really grateful and thankful to be here and to be able to have the opportunity to do what I wanted to do. I know it was funny, going along with that whole thing, with the story, you're like, "Oh, you're Chinese-Vietnamese doing Japanese food." But I mean, I joke around with this all the time. Well, the first job I ever had was at a pasta shop, Kru might be a pasta shop. Billy Ngo: But actually, first job I had was at Fuji's as a bus boy, and then dishwasher, and then sushi prep. And actually it was just a job at first, but then I actually fell in love with the cuisine. Jim Morris: So, we're both from South Sacramento area. I went to Kennedy High School, but I graduated in 1981, when I think you were actually born in 1981. So, tell me about this area. I have a lot of memories about South Sacramento. It's kind of a gritty, hardworking area. And did that shape you in any way, the fact that where you lived? Billy Ngo: Oh, definitely. I grew up in South Sac. It wasn't easy, but a lot of experience growing up in that kind of neighborhood just makes... I don't know. It makes you a little tougher, a little stronger. It kind of made who I am, I feel like. Jim Morris: Some of those early jobs, you've mentioned some of them, but Fuji, which was a great restaurant, and then Taka's and Mikuni. Tell me some of those early jobs you had and some of the different things you did in the restaurants. Billy Ngo: First off, at Fuji's was actually just being a bus boy. Got a job there as a bus boy/dishwasher. Fuji's amazing. Wish they were still open. The food was so good there. Jim Morris: It was awesome. Billy Ngo: So good. They were around for a long, long time. But just, you get to see how the food scene changed in Sacramento over the last 20 years. Fuji's was huge. They had a elevator, full bar, they had downstairs, they had upstairs that fit giant parties. But they had this tiny sushi bar that sat seven seats, sushi bar. And it just shows even though Japanese cuisine was really, really popular, sushi wasn't really popular back then. I think this idea of eating raw fish or whatever it is. And then to see it expand, explode the way it is now, it's everywhere. Billy Ngo: And then I think a big part of that was with Taro at Mikuni's helping blow it up and then making it fun and exciting. And it was really, really cool to have a opportunity to work with Taro's at Mikuni's to see what they were doing there. It was very, very outside the box at the time, what they're doing. And that's what's good about the whole culinary scene. Things change, evolve, and then it's not competition. There's never bad competition, it's good competition because it pushes everything, everyone to be better. Jim Morris: Can you remember the first fish you ever cut, and some of the things you learned from that? Billy Ngo: First fish would have to be... I would say salmon. That's the easiest fish, salmon. And then shrimp. People see all the other sushi Ebi. You see at sushi restaurants, the boiled shrimp, it looks so simple, but it's so much work. At Fuji's, the first position I got in the sushi bar was just sushi prep. And I remember I had to go in there at 8:00 AM every Saturday, Sunday to prep all the shrimp for the week for the two sushi chefs that was working there. Billy Ngo: And the shrimp doesn't come straight like that. They come with their shell on, head, everything you have to... And this was cases of it. You have to sit there and skewer each shrimp so when you boil it, they stay straight. Because otherwise when you cook shrimp, it the curls up, right? So you sit there, you have to skewer hundreds of shrimp, and then you have to boil them, then you have shock it in ice water. Then once it's cool, then you got to peel it, then devein it, then you got to split them open. And then you have to cure it and then you have to package it, wrap it up. And then, at the time, freeze it and then the sous chefs will pull it out as they need it. And that was done every week. Billy Ngo: But it was something so simple that... That's what makes sushi so cool, or hard too, that a lot of people don't understand. Sometimes like, "Oh, sushi chef. You don't even cook anything. What do you do?" But a lot of it is what you see being done at the sushi bars, is all the prep's done. But 95% of the work is done before all that. Jim Morris: Man, I would have a nightmare about being surrounded by shrimp at night or something like that. So, when did you know you wanted to be a sushi chef and go out on your own? Billy Ngo: I would have to say when I actually worked at Mikuni's. I hate to say it, but at first, when I first got the job, it was fun, but it was just a job. I didn't care. I think I first got my job was 15 and a half with a work permit. And when I was in high school, being the busboy/dishwasher. And then started learning sushi probably right when I graduated high school and I was going to Sac City College. I didn't care, it was just a job. Billy Ngo: I was super young, I just wanted to get a paycheck to go hang out and buy parts for my car, buy a stereo system for my car at the time. And I was working at Fuji's. And I think during that time, Mikuni's was just opening up Roseville and everybody's talking about Mikuni's and sushi. And I had a friend that worked there. Actually, I think they were looking for more staff members because they just opened [inaudible 00:07:12]. I think they were looking to expand some other spots. Billy Ngo: And he just hit me up. He's like, "Hey, why don't you come check out this place? We need sushi chefs. Just come and check it out." And he got me an interview. And the interview was the craziest interview I ever had because it wasn't an interview. I got the date and time, I went there, I was ready to sit down, get asked all these questions. They sat me down at the sushi bar, and Taro was working. And he was like, "Hey, what do you like to eat? Do you like to eat this stuff?" And he just started feeding me. And then he was like, "Okay, when do you want to start" And that was it. Billy Ngo: But then just seeing the ambiance, the atmosphere was really cool because working... I didn't have much experience in sushi or even food at the time. I grew up really, really, really poor, right? So, we ate a lot of home cooking at home or a lot of junk food. I loved junk food growing up, fast food and all that stuff. So, a lot of stuff was different to me. And was working at Fuji's, that's my first experience of Japanese cuisine or seeing how everything was done there. Billy Ngo: The chefs that I worked with, trained with, were super, super traditional, super old school. And that's how I had it ingrained in my head. This is how sushi should be. This is how food should be. You need to do it like this. No sauces, nothing. It's like this. It's like very formal. And I go here and then all these guys have bandanas, bleached hair, they're like rock stars, they were like bartenders behind the sushi bar. And everybody looked like they're having a great time. Billy Ngo: Seeing all these young people eating or hanging out, then you see the chefs I was like, "This looks fun." I was like, "Yeah, I want to work here." And I think that was the turning point and actually working there. It was just seeing all these things. I was like, "What are you guys doing? You guys are putting this hot mayonnaise on this." And doing all this. It was just different, but then it tasted good. And it was cool. And that's when my mind kind of opened up. It was like, "Oh, this is actually fun." And that's when I was like, "I want to do this." And I want to learn as much as I can about it, instead of just being a job." Jim Morris: And you were at the California Culinary Academy I believe, about 20 years ago? And how did that help the whole process? Billy Ngo: It was something I wanted to do for myself. I think the culture has changed a lot too in this industry. Everything's changed a lot, from the food scene to just the culture. I think back then it was crazy, it was really hard. I mean, doing it ourselves, but back then there was no iPhones with cameras on it, there was no Instagram or all this stuff or YouTube. So, back then, it was really hard. Billy Ngo: You really had to learn what you needed to learn by working under chefs, or you wanted to see what a chef or another restaurant's doing, you literally have to drive there or fly there and make a reservation, eat there, and then take notes in your little notebook. Probably at that time, I just wanted to learn as much as I can, to be as good as possible, bounce around, work in different places. Billy Ngo: And at one point, I just felt stuck and I couldn't... It was hard to learn too at the time. A lot of chefs were still old school. They don't really teach or whatever it is. Why? I don't know. Job security, whatever it is. You usually just get stuck doing the same thing at each place. And I just felt I wanted to get better and I wanted to learn how to cook as well, not just do sushi. So, I went to culinary school. Jim Morris: I think one of the formative things that occurred to you early on, was working at The Kitchen with Randall Selland, which is an excellent restaurant in Sacramento. Tell me about that experience. Billy Ngo: It was really cool. It opened my eyes there. I think right before I went off to culinary school, I had dinner there. Taka actually bought me dinner there for my birthday right before I went off to culinary school. Going there blew my mind what they were doing. And it was fun, but it was super serious. And I remember after dinner, I talked to Randall. I was like, "Hey, I'm going to culinary school. I'm moving going to be back in Sacramento 16 months. I have to do internship. I would love to do it here." Billy Ngo: He said, "You just come back here when you're ready, when you're done." And I took him up on the offer. Came back, worked with him, internship for three months. And I ended up staying I think another six more months after that to work with them. And there, just learned the importance of ingredients. They never skipped on quality at the kitchen. They only wanted to bring in the best and treat it the best. And their relationships with their farmers and purveyors was awesome, seeing that interaction. Billy Ngo: Because working at a lot of these other old school restaurants I worked in before, some of them... Restaurants ultimately is a business, but everything's a business, down from the farmers, to the ranchers, to your purveyors. And I always see some of the old chefs or owners I worked with, they like to haggle with prices, this and that. And working at The Kitchen, I learned that I've never seen them haggle. All they would say is, "Just make sure you give us the best." Billy Ngo: And that was the big thing I've learned is everybody needs to make a living. If you're going to haggle about stuff, it should be about the quality, not the price. And that's a big thing for me that I learned from there. You get what you pay for. You should never, ever haggle. And then good cuisine, good food starts with good ingredients. Jim Morris: I'm going to ask you a little more about working with local farmers in just a moment. But first, I'm visiting with Michael Bosworth, rice grower in Yuba County, who supplies Billy his rice. And Michael, how long has that happened? And tell me a little bit about your friendship and working relationship with Billy. Michael Bosworth: We've been supplying Billy since 2006, and that's the year that we started direct marketing our rice. He was our first customer, I think Randall Selland at The Kitchen was our second customer. It's been a great relationship over the years. We've worked with Billy at Kru and then also on all of his other restaurant ventures. Michael Bosworth: I've learned a lot from him. We actually transitioned from supplying him organic medium-grain rice, to organic Calacarri short-grain rice, because he wanted to elevate the food that he's doing and we wanted to help him do that. So, it's been really great to work with him and we've all learned a lot. Because we're at that same age and kind of started getting going 15, 16 years ago. And so, it's been great just to watch him grow as an entrepreneur and a restaurateur. And his food was always amazing and it just keeps getting better and better. And so, it's great to be working with somebody that is constantly striving to improve. Jim Morris: What's your favorite dish at Kru? Michael Bosworth: That's really tough. He has a really great sushi roll that's kind of off-menu called the Ziggy Roll. It's wrapped with soy paper. Obviously has some really good rice in it, avocado, soft-shell crab, and fish eggs. So, yeah. It's really great. And it's just one of my favorite things. The texture components are awesome, the flavor's really great. So, yeah. That's my go-to. Jim Morris: So Billy, you have taken the effort to go to the farms directly and seeing how it's grown. Michael Bosworth in particular with rice, that's a key ingredient in sushi. How important is it to understand how that is produced, and to get the best quality for what you're doing? Billy Ngo: I think it's very important. And we're so lucky to be in this region in Sacramento with so many things being grown here locally, and just knowing where it's coming from and having the relationship with the grower or the rancher or the farmer. Any questions you have, it's easy. You're not talking to a rep. Jim Morris: What's your first impression when you saw the rice farm? I mean, when I take people out for tours, their mouth is normally open about the space that is involved, the technology. What were some of your observations? Billy Ngo: I would say exactly the same thing. Blew my mind the whole process of how huge the fields are and even the technology, the GPS, everything that's going into it. I just thought it was a big pond. But seeing how everything operates, it's really, really cool. Jim Morris: And it's really important to be as efficient as you can in a place like California with land values and other factors, the water situation, so that the growers do a great job with their efficiency. Before we learn more about the restaurant, its dishes, and even a discussion about fast food, I wanted to talk with another top chef in Sacramento to get his impression of Billy Ngo. Jim Morris: I'm visiting with Patrick Mulvaney, one of the outstanding chefs in the Sacramento region, a pillar of farm-to-fork, somebody very passionate about what he does. And that also seems to feed Billy Ngo. Tell me a little bit about your experience with Billy. Patrick Mulvaney: Well, we love Billy's food, right? And it's just so great to be going... We call Kru the chefs restaurant, right? Because you go, not only is Billy welcoming and all his staff bring you in, but what you see is a lot of chefs who are off work, who want to go somewhere for really good food, clean, and not have to ask for what you're looking for. Billy is probably one of the kindest, most gentle chefs that I know. Always gracious with everyone that he goes to. Patrick Mulvaney: Sometimes when I come into the restaurant with my daughter, he'll bring out a little appetizer for us and usually has some kind of shellfish, which I'm allergic to. And he'll put it down in front of me and say, "Oh, I'm sorry, you can't eat that." And my daughter immediately grabs it from me and says, "That's quite all right, we'll have another." Jim Morris: Billy, Let's talk about Kru. You opened the restaurant in 2005. What does that name mean? Billy Ngo: It means raw in French, but with C so we just changed it to a K. A lot of the guys that worked with me when we first opened the restaurant, we've been friends for years. The whole staff. When we would get off work so, we always hit up these places with a group of five of us or seven. So it was kind of like the crew. And then when we opened the restaurant, that was like the crew, crew. So, that and [inaudible 00:16:40]. That's what the meaning behind it is. Billy Ngo: And also I wanted a French word because it is sushi, but we impact so many other techniques and cuisines into our food too. We just wanted to make really good food. Jim Morris: The old location was a different atmosphere, a great one, but a different atmosphere than what you have at this new location. And I remember coming in several years back and John C. Reilly was sitting in there. I don't know if you remember that, but... Billy Ngo: I do remember that, but I can't remember... I was just so star struck. I remember you were still in there that time that... yeah, it was really cool to have him sitting right there in the corner table. Jim Morris: I wanted it to say hello, and I was too chicken to do that. Do you have a favorite John C. Reilly movie? Billy Ngo: I love all his movies, actually. Jim Morris: I'll name a few and tell me if you like these. Talladega Nights was awesome and Chicago, which was way different, but that was great too. Billy Ngo: Yeah. Oh yeah. Well, it was funny meeting him in person because he was so chill instead of... It was completely different than what I thought he would be like. But it was awesome having him in. Jim Morris: So this new location of Kru, it feels very big city to me. What were some of the goals as you got the restaurant together that you wanted to accomplish? Billy Ngo: That restaurant was the first location. Opened that place when I was 24 years old, crazy budget. I don't even know how we did it. To think of it now, how we opened that place up. It was all done with band-aids and pennies. And to be here, I'm really grateful and thankful. We wanted a space that matched the food and also a bigger kitchen for us to make the food even better. Jim Morris: Tell me about the dishes that are here at Kru. How much are planned, how much are kind of freelance and what are some of your goals? Because there are some pretty interesting combinations of food that you offer. Billy Ngo: The factual food is just a combination of everything that I like. And just me growing up in Sacramento, California, being a Chinese-Vietnamese immigrant, that's what culinary school learned classical French, but then worked in a Japanese restaurants, but then ate Chinese food and Vietnamese food at home. But loved happy meals McDonald's and stuff like that. So, we just want to do a really, really good food, but still adhering to what the basis should be in the sushi. Billy Ngo: But the small plates want to do really cool stuff, utilizing local ingredients, pushing the boundaries. And wouldn't be here to this day without the team, from employees of past and present. Everybody really helped to turn this place into what it is. Jim Morris: The Sunshine Roll, I think is one of the most popular that has apples in it as well. Tell me a little bit about that roll. Billy Ngo: I would say a signature dish for the sushi bar, it would be that roll because that's our top selling roll, but it's kind of what we do. When you read the ingredient lists, a lot of people are like, "What's your favorite roll? What do you suggest?" I'll suggest that roll. Wow, that seems like a lot. But it's sounds a lot when you read it, but you can really taste all the ingredients. You can taste apple, you taste lemon, you got to taste spicy tuna, there's fried leaks, there's cilantro, there's fish. It's not just the mesh, it's cool because there's a lot ingredients, a lot of textures, a lot of flavors, but you can actually taste each one. Jim Morris: So sushi, correct me if I'm wrong, literally means vinegared rice. So how important is rice in the equation? Billy Ngo: This is something that a lot of people don't know and understand. They think of sushi and the first thing you think about this raw fish. But even the word sushi is straight up means rice and vinegar. Rice is the most important ingredient in sushi. You can't have a good sushi without good rice. And then sushi is without the rice and then the fish is [inaudible 00:20:11] or, I mean, compliments to really... In Japan, sous chefs have to learn for years, you just have to wash and make the rice and prep veggies, before putting stuff together. So the rice it's very, very important, most important that a lot of people forget about. Jim Morris: So tell me about some of your other ventures, everything from dog food to other restaurants. You're a busy guy. Tell me about some of those please. Billy Ngo: We have Kodaiko Ramen, a ramen shop in downtown, then we have Fish Face Poke Bar, and then we have Healthy Hounds Kitchen, where we actually do human grade dog food. All these restaurants, I just want to do projects that I feel that actually could help the community instead of just opening another business, just to open the business, just to do something. If you already have something, we don't need to do it. That's how I think about business-wise like Healthy Hounds. Billy Ngo: We all love our pets. Our animals are like our kids, so we want to do something really good food for the pups. And it's fun doing that project too, because even the dog food I work with Michael on the rice, and we use his rice there too. Jim Morris: It has been a difficult time with COVID and restaurants have been really hard hit in terms of the businesses that have really had some challenges. So, tell me a little bit about that and some of your priorities and staying open, and you have dozens of people that work for you too. Billy Ngo: Yeah. I think that the biggest priority was actually just trying to keep as many of our staff employed as possible. And then at some of the other business was a little harder than others. Kru, we're very fortunate, we've been here for 15 years, we have a very loyal following, we're very, very thankful for that. And just even just doing our to-go business was good enough to keep a lot of our staff employed. That was the main goal. Billy Ngo: And the other places that were like Kodaiko we just opened that very new. And even that area got hit very hard with Golden 1 not being open and all the venues, so many places closing. And over there, the goal there was to keep our managers employed, but there's no way to not lose money. It's just lose as little money as possible, but don't close the shop down. You want to... I don't want to go induced coma. I was like, just go to sleep, have a heartbeat, but don't die. Jim Morris: How much will you rejoice when things are much, much better? And hopefully that day is coming soon. Billy Ngo: I can't wait. This is so different. Putting food in boxes, very thankful that we're still able to do that to-go. But part of the magic and why I fell in love with this industry, is seeing the faces, hearing the sound, hearing the laughs of the dining room and the clang of pans in the kitchen, you miss all that. And I can't wait for that and I think hopefully soon we'll have that energy again, inside the building. Jim Morris: I can tell you have a lot of compassion. So, tell me what drives you because you work a lot, you have a lot of different business endeavors, and you keep charging up that hill. So, what motivates you? Billy Ngo: I just want to keep pushing, do good. And before younger had a lot of energy, but now I see so many people working with such great employees and team members. And like I said, Kru would that be the way it is or where it's at without employees of the past and present. And then you see a lot of people with so much talent and stuff, you can see the next generation. And now I want to keep pushing, keep doing cool things to help the next generation if they want to open a restaurant or do this, or be the best chef. Jim Morris: So we're doing this interview outside with masks and distance outside of Kru. And I can see another sushi sign, just a few feet away. So, the popularity of sushi is that going to change? Do you think it's going to continue to grow? Billy Ngo: I think it'll continue to grow, because it's just such a different food and the social aspect of the experience, is really fun and just the food it's anything you want. It could be really healthy for you, or it could just make a roll with cream cheese and deep fry it, and then it'll be delicious. It's anything you want to get this it's just so vast I don't think it's going away anywhere. Jim Morris: And you mentioned healthy and things that might not be fully healthy. So, you have to tell me what's your go-to junk food? Billy Ngo: I'd say Mexican food, Jimboy's. It killed me when there was a Jimboy's right here on 20th street. They had a drive-through and I used to hit that up multiple times a week on the way to work. And when they closed, it broke my heart. Jim Morris: Oh yeah. Jimboy's is the best. And for those that aren't in this area, they have the cheese on the outside. It's just a little greasy, actually it's way greasy, but it's awesome. So, have you ever had a Happy Meal or a Big Mac or what are some of the other favorites? Billy Ngo: I just had a quarter pounder a few days ago. Jim Morris: Yeah. Billy Ngo: I'm a junk food King. Jim Morris: You got to live. Billy Ngo: Yeah. But also I live also one thing is too, that I'm sure a lot of people don't know, but finding out more now, there's a lot of these chefs they don't like to cook for themselves. We do all this cooking and prepping at work, when we get off, we want something quick. We'll throw a hot pocket in the microwave or stop by McDonald's and we just want to scarf that thing down and then lay down. Jim Morris: That will wrap up this episode. Thank you to Michael Bosworth, Ian Scharg, Patrick Mulvaney and of course, Billy Ngo for his time and expertise. Remember, you can find out more and listen to past episodes at podcast.calrice.org. We welcome your comments. Thanks for listening.

In Episode 31 of the Seven Notes of Separation Podcast, we take a trip down Electric Avenue to open the show with Eddy Grant for our good friend, Bill Novack.   After visits with Peter Frampton, Sting, and Phish, we'll finally make our way to the Tower of Power gem, You’re Still a Young Man for another great friend, Patrick Mulvaney.  Who else helps make the chain today?  Listen and find out!!

Patrick Mulvaney & Victor Armstrong have very different but very important roles in the increasingly critical area of mental health and wellness.  Patrick is Chef Owner at Mulvaney's Building & Loan, a farm to fork restaurant in Sacramento, California. Victor is Director of the NC Division of Mental Health, Developmental Disabilities, Substance Abuse Services at the NC Department of Health and Human Services.  Both are passionate about suicide prevention and both, as you will soon learn, are great storytellers in this powerful episode.Patrick has spearheaded the I Got Your Back Project, an innovative pilot program focused on mental health in the restaurant industry.  Victor is a nationally recognized mental health leader and advocate, also known for his strong and effective social media presence, raising awareness and reducing stigma.Resources if you need help:If you need help now from anywhere, call 1-800-273-8255 or text 741741.If you need assistance in North Carolina, call the Hope 4 NC Crisis Counseling Services Hotline at 1-855-587-3463 (FIND) anytime day or night.Health care professionals, emergency medical specialists, first responders, other staff who work in health care settings and their families throughout the state who are experiencing stress from being on the front lines of the state's COVID-19 response can call The Hope4Healers Helpline (919-226-2002).All Things Twitter:Victor Armstrong (Easy Like Sunday Morning)I Got Your Back ProjectPatrick MulvaneyA Sherpa's Guide to InnovationBen TingeyJay GerhartSupport the show (https://healthpodcastnetwork.com/)

On this episode of Best Served, our host Jensen Cummings sits down with Patrick Mulvaney of Family Meal Sacramento & Mulvaney B&L, Sacramento, CA.

In this episode, we’re taking a look at California’s restaurant industry – the efforts happening now to keep it going, and what it will look like after the pandemic is over. Our guest to explain all that today is Patrick Mulvaney, chef and owner of Mulvaney’s B&L in Sacramento. Like many other restaurants, Mulvaney’s B&L closed its doors once the shutdown started, but that’s when Patrick Mulvaney started cooking up his biggest project yet: serving thousands of meals to Sacramento’s most vulnerable people. And now his project is scaling statewide. Join us as Mulvaney talks about his new project, how it can help both California restaurants and residents stay afloat, and what he predicts the dining scene will look like after the pandemic ends. PODCAST PLAY-BY-PLAY * O to 4:20 min - Intro to this podcast, and to Patrick Mulvaney * 4:20 min - When Mulvaney realized he had to shut down his restaurant for the first time in its 14-year history * 8:05 min - How he came up with the plan for "Family Meal" * 14:08 min - The commentary Mulvaney wrote about Family Plan that caught fire statewide and in Washington D.C. * 21:10 min - What "opening up" looks like for Mulvaney's restaurant * 24:05 min - What he predicts the post-pandemic restaurant scene in Sacramento will look like * 29 min - How eating out at a restaurant will be different * 32:50 min - How can we Californians help? * 35:25 min - What Mulvaney wants to have happen when his restaurant is open again for business SUPPORT FAMILY MEAL at www.SacFamilyMeal.com READ THE COMMENTARY Mulvaney and fellow chef Brad Cecchi wrote that got Gavin Newsom's attention and sparked a statewide initiative at https://is.gd/IaGAah READ THE ESSAY in the New York Times by NYC chef Gabrielle Hamilton wrote about the decision to close her restaurant, Prune, and her predictions for restaurants at https://is.gd/vMtpSO

Chef Patrick Mulvaney of Mulvaney's Building & Loan discusses Family Meal, a charity project with Sacramento restaurants making meals for those in need during these unprecedented times.Get additional information and donate to the cause: https://www.spotfund.com/story/c9f9921c-e54a-4861-9571-7dc942ba2e5c

The pandemic of 2020 has led to the closing of most restaurants, except for carry out and delivery. We do what we have to do, but we miss our favorite restaurants. Like most other restaurants Farm To Fork Restauant, Mulvaneys B&L had to close their doors and lay off their staff. Unlike most restaurants they almost immediately started looking for ways they could get back to what they do best, supporting local farmers and making meals for the public— especially for the needy, senior shut ins and school age kids who were missing meals because their school closed. Along with other like-minded leading Chefs they decided to get back in the kitchen and prepare meals for those most in need -- creating "Family Meal", a chef-driven initiative to mobilize restaurants as micro-commissaries to create meals for people in need. In a depressed restaurant industry, their action is encouraging. To share how they are again making family meals and making a difference in their community, we have table talk with Chef Patrick Mulvaney. To everyone who's asks, "How can I help?" You can click here to donate to the Family Meal Initiative: https://bit.ly/2xzvOpY Every $20 raised through this campaign pays for one “Meal Kit” designed to feed up to four people or feed one person for up to four days. #saverestaurants #familymeals #SacramentoProud #SacramentoStrong    

Find out more about Patrick Mulvaney here. Key Takeaways Dealing with mental health during these anxious times.  Stepping up and being there for those in your community who need you. Patrick and Mulvaney are preparing 400 meals a day. Don't wait for funding, just take care of people... they'll take care of you.  being mindful of social distancing while you serve your community.  Holding family meals to maintain business culture.  Using your unique skills and network to serve your community and farmers. Use this as a time to love, learn, and build each other up. We'll come out stronger.  Resources Mentioned: None

With the passings of Biba Caggiano and Lina Fat, Sacramento’s restaurant scene changed forever. Restaurateurs Terry Harvego and Patrick Mulvaney join host Scott Syphax to talk about their legacy and the future of the area’s restaurant scene.​ Original airdate: January

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention. Check out Episode 667 with Brad Cecchi as mentioned in today's episode! Show notes… Favorite success quote or mantra: The most important thing to own in a restaurant is the attitude that allows you to ignore all the people who tell you 'no'." In today's episode with Patrick Mulvaney we will discuss: How restaurants help their communities Empowering employees to take responsibility and action Working with a menu that changes every day Keeping your employees engaged Be fulfilled in the work you do The importance of pre-meal and tasting Consistency Succeeding within constrained limits Push yourself and always be creative Make people feel good with more than just good food first and last impressions How to live intentionally to achieve your dreams Importance of vulnerability Mental health in the restaurant industry Catering Acquiring funds Suicide in the industry It's ok to not be ok Turning hospitality back on ourselves to be healthier and better help others Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "Elvis is on the plate." Every time you do something it needs to be special, heartfelt, and important. What is your biggest weakness? Patience What's one question you ask or thing you look for during an interview? Cook and egg, cut an onion, sauté piece of fish. What's a current challenge? How are you dealing with it? Business climate; moving forward. Make a profit while supplying a meaningful place for people to work. Share one code of conduct or behavior you teach your team. welcome is the first word the guest hears when entering the restaurant What is one uncommon standard of service you teach your staff? Making guests feel like family. What's one book we must read to become a better person or restaurant owner? On Food and Cooking by Harold McGee Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Thank our staff. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Have an IT person on staff! 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? Lean in Don't be afraid Learn to lead the parade confident that people are following behind you without looking over your shoulder0- Contact info: Website: www.mulvaneysbl.com Instagram: @mulvaneys_sacramento Facebook: @MulvaneysBL Twitter: @MulvaneysBL Suicide prevention: igotyourback.info 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 Patrick Mulvaney 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!

In episode three we connect Whipping Post by The Allman Brothers (submitted by Patrick Mulvaney) to I Love You by The Climax Blues Band (submitted by Mary Rutherford).  Follow the chain and see how our world of music is connected. If you enjoy this episode, please give us a like and share us with as many people as possible! It would be greatly appreciated...thanks for listening!!! Yours truly, Corey M. Nowlin

This episode is all about mental health and they got your back program created by Patrick Mulvaney Patrick Mulvaney https://instagram.com/mulvaneyinsac?igshid=1ggra9krofbtDanny Johnsonhttps://instagram.com/taylorsmarket?igshid=hkkmfzk73qaiBryan Mayerhttps://instagram.com/bryandmayer?igshid=kams2rrxb0hcNational suicide prevention number 1-800-273-8255Credits Travis Stockstill https://www.thebutchersguild.org/https://www.davisonsbutcher.comhttps://www.gofundme.com/quotbutchers-of-americaquot-team-usa-2020Producer/audio editingTravis stockstill Contact us atThe Meat BlockTwitter@themeatblockpodhttps://www.instagram.com/themeatblock/https://www.spreaker.com/show/2220980Questions themeatblockpodcast@gmail.comhttps://m.facebook.com/groups/548355638886041Travis Facebook@AmericanButcherTwitter@usabutcher https://www.instagram.com/americanbutcher/https://www.spreaker.com/user/americanbutcherBooking theamericanbutcher@gmail.comDavid https://www.instagram.com/afarmbutcher/dvzarling@gmail.combryan mayer and travis talk about musichttps://www.thebutchersguild.org/https://www.davisonsbutcher.com/

**This event was recorded on April 30, 2019** This "Groundbreakers Q&A" is with two guys who know their way around a kitchen. Rick Mahan and Patrick Mulvaney are Sacramento's Top Chefs. Their restaurants, The Waterboy (opened in 1996) and Mulvaney B&L (in 2006), set the bar for fine dining in Sacramento, and they're still atop the list of places worth opening up your wallet for a memorable meal. When they're not cooking, they're still doing plenty to promote good food, boost Farm to Fork efforts, and improve Sacramento's dining scene. Mahan is a big supporter of the Food Literacy Center, and Mulvaney is getting national attention for his efforts to tackle the mental health crisis in the restaurant industry. Join us for a great conversation with these two seasoned veterans of the city's ever-changing, often-challenging restaurant scene as we talk with them about Michelin stars, minimum wage hikes, the mental health movement, farmers markets, and other things that are shaping their menus today. PODCAST PLAY-BY-PLAY * O min to 5 min - Intro to California Groundbreakers * 5 min - The chefs introduce themselves and talk about what food they're loving right now (like fava beans and wild boar) * 7:30 min - First memories of food, and first experiences in the kitchen * 11:50 min - What brought Mulvaney, an Irishman from Long Island, out West, what kept him in Sacramento, and how his restaurant got his name * 14:05 min - Mahan's journey from washing dishes at Buffet Excellence at age 16, to having a life-changing experience in France * 20:45 min - What happened in those first few days, weeks and months of opening the new restaurant * 26:35 min - The pros and cons of serving Sacramentans as restaurant diners * 31:15 min - How to address changing tastes, trends and younger customers * 37 min - What the chefs are working on now outside the kitchen * 44:50 min - The Food Network effect: What do these TV shows overhype and downplay in the restaurant industry that we customers should know about as reality? * 53:40 min - The dish from Americo's (where the Waterboy stands today) that Mahan promises to make if you request it * 56 min - Thoughts on tasting menus, "tweezer plating," and the upcoming Michelin guide on Sacramento restaurants * 1 hr, 1:50 min - The pros and cons of running a restaurant -- especially in California * 1 hr, 7:05 min - The biggest challenge -- and fear -- the chefs are facing * 1 hr, 11:50 min - Thoughts on California's agriculture industry, and the future for farmers * 1 hr, 14:10 min - How the Waterboy got its name (it wasn't the Adam Sandler movie) * 1 hr, 20:15 min - Workforce development: How do we train the people who will run Sacramento's restaurants in the future? * 1 hr, 30:15 min - Best piece of advice for someone just starting out in this business * 1 hr, 32:10 min - Best piece of advice for amateur chefs in the kitchen

When over 70,000 people show up to celebrate Farm To Fork in a single weekend, it's time to take stock of Sacramento's celebration of this expression of the Food Movement.  Farm To Table Talk does just that by setting down with three pioneering leaders of Farm to Fork:   California's Secretary of Agriculture, Karen Ross; Chef and Owner of Mulvaney's B & L, Patrick Mulvaney; and Michael Dimock, President of Roots of Change.  Rob Carlmark, Meterologist of ABC 10 introduces Farm To Table Talk Host, Rodger Wasson as the group digs in to where Farm To Fork is today and how  they explain that as they speak thousand of city residents are walking around enjoying the sights, sounds, tastes and presentations of a region that is proud  to be the Farm to Fork Capital.

Patrick Mulvaney is my guest this week. He’s the owner and head chef of Mulvaney’s B & L. Chef Patrick Mulvaney and I chat about “the snug“; his uncanny ability attract the ire of his chef at the beginning of The post Episode 92: Patrick Mulvaney appeared first on Serious Talk. Seriously..