Podcasts about restaurant critic

Steve explains the upcoming outdoor dining plans. In addition, Mark and Steve discuss NYC's latest real estate market. Companies feel more comfy building new stores in NYC especially Luxury brands.

Steve explains the upcoming outdoor dining plans. In addition, Mark and Steve discuss NYC's latest real estate market. Companies feel more comfy building new stores in NYC especially Luxury brands. See omnystudio.com/listener for privacy information.

Welcome back to The Go To Food Podcast! Today, we're joined by the country's most famous food critic and journalist, and perhaps once the angriest man in Britain, Giles Coren. Giles has been the restaurant critic for The Times since 2002, following stints as a critic for Tatler and The Independent on Sunday. He's also hosted over 30 TV shows in both the UK and US, landing his big break in 2005 with Gordon Ramsay's F-Word.Known for never shying away from controversy, Giles has found himself at the center of numerous scandals over the years—many of which, as he reveals, have led to pay raises instead of sackings. A brilliant writer and orator, he's also made a few enemies with his notorious Twitter rants and his sensitivity to public opinion. In today's episode, for the first time ever, Giles opens up about his most memorable controversies, shares his regrets (including his greatest regret over his comments about Dawn Foster after her passing), and explains why he thinks Jonathan Nunn is the biggest "C***" in the world—though it may not be as harsh as it sounds.We also dive into his professional journey to the top of the journalism world, explore why he believes the role of food critic is nearly extinct, uncover why he had a complicated relationship with AA Gill, and hear about the most disgusting food he's ever eaten. Plus, find out how he got a famous restaurant chain shut down, his thoughts on the Notting Hill dining scene, how he discovered he had cancer, and much more.This is definitely one of our most entertaining—and possibly controversial—interviews yet. So sit back, relax, and enjoy the ride!--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Steve and Mark talk about the latest News on NYC's restaurants. Steve also gives his opinion on how former Governor Andrew Cuomo conducts Business. See omnystudio.com/listener for privacy information.

Steve and Mark talk about the latest News on NYC's restaurants. Steve also gives his opinion on how former Governor Andrew Cuomo conducts Business.

This episode includes explicit language. Our restaurant critic David Ellis interviews the famed chef Gordon Ramsay at the glass-walled dining room of Lucky Cat, his new restaurant on the 60th floor of 22 Bishopsgate - London's highest dining spot.Gordon discusses pricing, breaking America, and his reputation in the UK.To read the full interview, pick up a copy of this week's edition of The London Standard or click here. Hosted on Acast. See acast.com/privacy for more information.

Corinna Hardgrave, Irish Times' Restaurant Critic, discusses the success Irish restaurants at the Michelin Star awards and the three new restaurants that received the prestigious accolade.

Steve and Mark talk about what's happening with restaurants and office space in NYC. Steve let's us know which restaurants have the best food. Some restaurants in NYC are making their way to the west coast.

We've all seen the effects of the recent wildfires in broad strokes. But what does life look like up close, through the eyes of a World Central Kitchen response director and one of Los Angeles's great chroniclers of the restaurant industry? Executive producer Jane Black interviewed Addison and Escobedo on January 22, 2025, two weeks after the historic blazes began ripping across Southern California.See omnystudio.com/listener for privacy information.

Former Toronto Star Restaurant Critic Amy Pataki talks about dining incognito [sometimes in disguise], her 1 star to 4 star rating system, why you MUST check those DineSafe inspection reports before dining out, her favourite restaurant signage [‘No Dogs or Food Critics'], dealing with not one but TWO libel lawsuits, the newsroom wall that was dedicated to hate mail, why her readers love the takedowns/bad reviews more than the good reviews, and the fake name she would use to make incognito reservations! BONUS: Amy's favourite places to eat in Toronto right now! TORONTO LEGENDS is hosted by Andrew Applebaum at andrew.applebaum@gmail.com All episodes available at https://www.torontolegends.ca/episodes/ Learn more about your ad choices. Visit megaphone.fm/adchoices

It was a lot of fun having J Lee into the studio. Lee writes for the terrific business and culture (and the culture of business) publication Feed Me and files unflinching restaurant reviews and observations about the state of the food world, from NYC, and points beyond. We wanted to have him in to find out a little bit more about his background, and what got him interested in writing about restaurant culture. We also go over some of his memorable writing, including a very funny takedown of a Midtown newcomer, some Buy/Sell grades, and lots of love for the places doing it right. You can read J in Feed Me, and follow along on IG: carry_bradshaw_Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM J. LEE:Meet Feed Me's Semi-anonymous Restaurant Critic [Feed Me]This Is a Review of a Restaurant with Personality Disorder [Feed Me]This Is TASTE 330: Emily Sundberg [Apple]This Is TASTE 479: Ryan Sutton [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mark and Steve talk about what could possibly be going into the new skyscrapers in NYC. In addition, Steve breaks down how congestion pricing is affecting the restaurants in the City.

 The BanterThe Guys talk about the chef trend to put inedible items on the plate. Spoiler: it's not a good idea.The ConversationThe Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous lovers). The Inside TrackThe Guys didn't know Gael before this show, but they got along so well they ended up dining out with her! Like them, she never wants the party to stop. “ I firmly believe that on my deathbed I will still be doing this and my last words will be, ‘Bring on dessert',” Gael Greene on The Restaurant Guys Podcast 2006 BioGael Greene Greene became food reporter at New York soon after its launch, in fall 1968 as the magazine's "insatiable critic" until 2000. She began her own website, InsatiableCritic.com, but continued as a columnist until 2008. In 2006, she released Insatiable: Tales from a Life of Delicious Excess,  Her other books include Delicious Sex; Bite: A New York Restaurant Strategy for Hedonists, Masochists, Selective Penny Pinchers and the Upwardly Mobile and Sex and the College Girl.In 1981 she co-founded Citymeals-on-Wheels, along with James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. Greene received many awards for her work with Citymeals and in 1992 was honored as Humanitarian of the Year by the James Beard Foundation. She was the winner of the International Association of Cooking Professionals' magazine writing award (2000) and a Silver Spoon from Food Arts magazine.InfoGael's book:Insatiable: Tales from a Life of Delicious ExcessGael's websitehttp://insatiable-critic.com/Default.aspx Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Yeah, his health is a factor.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week we're joined by Besha Rodell, the James Beard-winning food writer who filled the shoes of Jonathon Gold at LA Weekly, has told NYT readers how Australians eat, and is currently the chief restaurant critic at The Age and Good Weekend.She tells Kate and Brodie about being the last remaining anonymous food critic the un-deification of The Chef, her upcoming book, how and why she does her job, and why food isn't the only reason to go to a restaurant.Join The Hogg Hive on Patreon to hear Besha's rapid-fire reccs in a bonus episode next week!See Also – Besha's reviews we mentionWe know Ben Shewry doesn't like the Good Food Guide. And we don't careThis Melbourne icon divides food snobs – but our critic keeps going backReview: Kisumé in Melbourne, AustraliaFive months after opening, this hyped city restaurant was still empty, and it's easy to see whySpots Besha mentioned:Vue De MondeJim's Greek TavernWaiter's ClubMario'sBratwurst Shop & Co.France SoirMalinBesha's Also AlsosTzaki TzakiHeartstopperWine growing regions in Great Southern (WA) and Gippsland Hosted on Acast. See acast.com/privacy for more information.

Kemi Badenoch, the Tory leader, has sparked outrage after claiming that sandwiches are not ‘real food' and that ‘lunch is for wimps'...Joining Seán to discuss this is Russel Alford, one half of the ‘GastroGays' and Restaurant Critic for the Sunday Times.

Kemi Badenoch, the Tory leader, has sparked outrage after claiming that sandwiches are not ‘real food' and that ‘lunch is for wimps'...Joining Seán to discuss this is Russel Alford, one half of the ‘GastroGays' and Restaurant Critic for the Sunday Times.

Mark and Steve talk about the new restaurants opening up in NYC. NYC is back and bigger than ever!

The Duncan Hines brand is probably as close to a universally beloved product as we get here in the States, but for most of the real life Duncan Hines's seven decades prior to the baked goods thing, no one could have anticipated that outcome. Born in 1880, he came of age in the new era of automobiles, and as a traveling salesman, he developed a habit that would make him an icon of the era: he took meticulous notes about the little roadside eateries he encountered as he traversed the nation in the first decades of the 20th century. Often, he was accompanied by one of his three wives as he eventually built a little publishing empire, and then a successful branding and licensing enterprise that has been gifting Americans with delightful baked goods for the better part of a century. Want early, ad-free episodes, regular Dumpster Dives, bonus divorces, limited series, Zoom hangouts, and more? Join us at patreon.com/trashydivorces! Want a personalized message for someone in your life? Check us out on Cameo! To advertise on our podcast, please reach out to info@amplitudemediapartners.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Robert Sietsema has been reviewing restaurants for over 30 years, and he has some thoughts. Specifically, in this episode, he has thoughts about QR code menus (absolutely not), reservations platforms (fine but he'd rather avoid), and social media ("It's putting me out of business."). Plus, Brandon and Kristen hang out in New York and make the restaurant technology introduction of the year.

Mark and Steve talk about NYC's best restaurants to check out! In addition, they broke down some recent issues with outdoor seating. Are French restaurants still popular?

In the second hour of "Connections with Evan Dawson" on Tuesday, September 17, 2024, we talk with local food and beverage experts about the legacy of restaurant critic Pete Wells and the dining culture in Rochester.

Priya Krishna is a reporter and video host for New York Times, where she's currently acting as the co–interim restaurant critic. She's the author of the best-selling cookbooks Indian-ish and Priya's Kitchen Adventures: A Cookbook for Kids and the host of the YouTube series “On the Job.” We've all been admirers of Priya's work for years, and it's so special to have her back on the show to talk about stepping into the role of restaurant critic, and much more, the char siuAlso on the show it's the return of three things where Aliza and Matt discuss exciting food and drink on their radars. These include: Long Island Compromise is the top of Taffy Brodesser-Akner Mountain, Osakana in the East Village is great for a picnic, Kato in Los Angeles is serving the country's best NA cocktails, the Frozmopolitan is the Cosmo in its best form, congratulations to Yes Plz on your 300th coffee, Brooklyn's Montague Diner is our new favorite diner in Brooklyn, the char siu pineapple bao at Mei Lai Wah is a perfect food.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM PRIYA KRISHNA:No More Butter Chicken: Where Indian Food Finally Gets to Be Itself [NYT]Why Do American Grocery Stores Still Have an Ethnic Aisle? [NYT]Was Cast Iron Almost Canceled? [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Restaurant critics appear to have the best job in journalism, enjoying meals a few nights a week on someone else's dime. But New York Times restaurant critic Pete Wells had painted a more complicated picture. In a recent column, Wells announced he's leaving the beat because the constant eating has led to obesity and other health problems. “Intellectually, it was still really stimulating, but my body started to rebel and say, ‘Enough is enough,'” Wells told The Associated Press. To write a review, food critics usually make two or three visits to a restaurant and bring a handful of dining companions so they can taste as many dishes as possible. If the restaurant has a special focus on wine, cocktails, or desserts, they try those, too. “You have to sample the full range of the menu,” said Ligaya Figueras, the senior food editor and lead dining critic for the Atlanta Journal-Constitution. “If I really felt like a salad today, I can't just have the salad.” Special features, like lists of the best places to get pizzas or hamburgers, may have critics eating the same fare for weeks. MacKenzie Chung Fegan, a restaurant critic for the San Francisco Chronicle, sampled Peking duck all over the city for a story about a restaurant that specialized in the dish. “There was a two-week period where I was eating more duck than anyone's doctor would advise,” Fegan said. Wells isn't the only restaurant critic to make a change in recent years. Adam Platt stopped covering restaurants for New York magazine in 2022, also citing the toll on his health. Wyatt Williams stopped covering restaurants for the Atlanta Journal-Constitution in 2019, saying he had simply lost his appetite. Wells said he will continue to go to restaurants and maybe even enjoy them more now that he's not distracted by work. He said he will be sorry to lose touch with New York's seemingly infinite restaurant scene, but glad to find more balance in his own life. “Eating out constantly, you lose touch with your own normal appetite,” he said. “I didn't know anymore what was normal for me.” This article was provided by The Associated Press.

Yeah. His heart is not well.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After 12 years, New York Times restaurant critic Pete Wells is leaving the table and shining a light on the health concerns that face many food critics. He joins us next to reflect on over a decade of reviewing food in New York.

Join the legendary food critic Ruth Reichl in conversation with host Samuel Goldsmith. They her latest book The Paris Novel, inspired by a personal event in Paris, to her transformative experiences of the LA and New York food scenes. Ruth delves into the lives of her different undercover disguises used for getting a true restaurant experience as well as how the food scene in the US has evolved over the last 20 years. Plus, Ruth's favourite dish and culinary confessions. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Phil Vettel, Naperville Magazine restaurant critic and former Chicago Tribune restaurant critic, joins John Williams to offer his take on Hulu’s ‘The Bear.’ Phil talks about the series, how accurately it depicts the restaurant industry, and the importance of restaurant reviews to a new restaurant. And Phil, ever the restaurant critic, tells John some of […]

Phil Vettel, Naperville Magazine restaurant critic and former Chicago Tribune restaurant critic, joins John Williams to offer his take on Hulu’s ‘The Bear.’ Phil talks about the series, how accurately it depicts the restaurant industry, and the importance of restaurant reviews to a new restaurant. And Phil, ever the restaurant critic, tells John some of […]

Phil Vettel, Naperville Magazine restaurant critic and former Chicago Tribune restaurant critic, joins John Williams to offer his take on Hulu’s ‘The Bear.’ Phil talks about the series, how accurately it depicts the restaurant industry, and the importance of restaurant reviews to a new restaurant. And Phil, ever the restaurant critic, tells John some of […]

Join Caroline Hirons, the UK's leading skincare expert and Grace Dent as they discuss Grace's journey into writing for The Guardian, surviving the menopause and embracing life in your 50's.  Episodes are published weekly on Monday and Wednesdays. Presented By: Caroline Hirons  Ad Details: Download the Skin Rocks App for free and sign up for Premium with your exlusive code CHPOD (all capitals), to save £10 off your annual subscription. To redeem the offer: 1) Download the Skin Rocks App for free from Apple or Google Play Stores. 2) Create an account 3) Go to 'Your Subscriptions' 4) Click on 'Do you have a code?' Enter CHPOD and select your annual exclusive tier to enjoy!                                                           Got a question to ask? Let us know at pod@carolinehirons.com Produced by Wall to Wall Media.      Produced by: Danielle Bondzie Executive Producers for Wall to Wall: Martin Trickey & Melissa Brown Video Producer: Bruna Pias With Thanks to: Tom Wright, Aoife Rice Murphy, Sarah Fenner, Shadia Oseni, Dom Seymour, Elizabeth Sloan & Penny Stratton  The views and opinions expressed in this podcast are those of the speakers and do not reflect the views or positions of any entities that the speakers are affiliated with or of the producer.

MacKenzie Chung Fegan is the new restaurant critic at the San Francisco Chronicle. She's a former Bon Appétit editor who returned home to the Bay Area to shape food coverage at her hometown paper, and it's so fun to have her on the show to break down her first few months on the job, the state of modern restaurant criticism, and more. MORE FROM MACKENZIE CHUNG FEGANYour New Restaurant Critic Won't Be Anonymous. Here's Why [SF Chronicle]I Loved My Food at S.F.'s New Waterfront Restaurant — Until Dinner Abruptly Ended [SF Chronicle]Are My Expectations of Restaurant Hospitality Outdated? [SF Chronicle]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does it take to eat well—and simply? To find out, Lale chats with Yasmin Fahr, author of the new book Cook Simply Live Fully (and former undercover restaurant critic), for advice on shopping at local markets, how to make use of an Airbnb kitchen, and the joy of cooking far from home. Plus, she shares stories of island life on her home of Menorca.

Slick is our Producer for the day today and we start off by talking about music and what our favorite genres are. We cover the day's biggest stories during WOKE News, followed by the latest cigar offering from Corona Cigar Company during 'Embers Only.' Next, we discuss a new law backed by Volusia County Sheriff Mike Chitwood that increases penalties for people who interfere with first responders. After that it's time to find out which restaurants are the best in Central Florida during 'Primetime Kitchen' with Faiyaz Kara, Restaurant Critic for the Orlando Weekly. Then Slick tells us about 'cooler parties' that he and a partner hosts, where you bring your own cooler packed with whatever you want to help keep the party going, along with live music, food vendors and more. Next we talk money with Candace Rich and her 'Rich Tips.' After that, we discuss Caitlin Clark and what sports stars we've seen in our lifetimes, along with the latest wrinkle in the Shohei Ohtani and the controversy surrounding a home run ball. After we play some trivia, we talk about American musician and singer Elle King and the tattoo she's getting to honor the strong men in her life helping her raise her son. We wrap it up with 'You Heard It Here First' and then end the show.

After a yearlong wait, the San Francisco Chronicle has a new lead restaurant critic, MacKenzie Chung Fegan. She grew up in San Francisco, has deep roots in its restaurant scene and knows the power of the written word: 50 years ago her grandparents opened Henry's Hunan, which exploded in popularity after the New Yorker deemed it “the best Chinese restaurant in the world”. We'll talk with Fegan about her approach to restaurant criticism, what's on her culinary to-do list and we'll hear from you: What are you craving from a local restaurant critic? Guests: MacKenzie Chung Fegan, lead restaurant critic, The San Francisco Chronicle

New York Times restaurant critic Pete Wells has been called the most feared food writer in America. He can make or break a restaurant with the power of one of his reviews. When he goes out, he does so in secret, making reservations under fake names because he doesn't want restaurants to know that he's coming. This week Pete takes Dan on an undercover mission to a New York restaurant. Then they talk about the nuts and bolts of Pete's life as a critic. He eats out five nights a week, meaning he has plenty of bad meals — so how does he decide which places warrant bad reviews? And how does he account for the fact that different people have different tastes?This episode originally aired on May 13, 2019, and was produced by Dan Pashman, Anne Saini, Ngofeen Mputubwele, and Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Nora Ritchie.Transcript available at www.sporkful.com.

Few industries have faced more challenges in the past few years than restaurants. Devra First, the Boston Globe's restaurant critic and food writer, joins CommonWealth Beacon's Jennifer Smith to discuss how restaurants are adapting to those challenges, her approach to criticism, and what makes a great restaurant in 2024.

A little bit more from Andi and Miquita's lovely lunchtime chat with Restaurant Critic, Author and Podcast Host Jimi Famurewa, who brought his mother along for the feast. There's more conversation from around the table, plus an insight into the afternoon from the guests' perspective. An Offscript Production, and YaYa Production. Produced by Tayo Popoola and Tom Jenkins. Hosted on Acast. See acast.com/privacy for more information.

Restaurant Critic, Author, Presenter and Podcast Host Jimi Famurewa joins Andi and Miquita at the table - and he's brought his amazing mum with him! The first time on the podcast...Special times all round as the two are treated to a new recipe of lamb and prune stew, fungee, roast cabbage and more, whilst Miquita serves up a potent hot buttered rum.The talk turns to heritage, ancestry, and duality, food, faith and culture - themes very prevalent in Jimi's book "Settlers" and in his own podcast "Where's Home Really?".Also - What does love look like? what's it like being a food critic? What was Jimi like as a child? And just how good is mum's jollof rice?All these questions, and more are answered in a gorgeous afternoon amongst friends.An Offscript Production, and YaYa Production.Produced by Tayo Popoola and Tom Jenkins. Hosted on Acast. See acast.com/privacy for more information.

Lyndsay Green, Dining & Restaurant Critic for the Detroit Free Press, joins host Abena Anim-Somuah to talk about urban farming and food access, staying true to her faith, getting nominated for a Pulitzer Prize in Criticism earlier this year, and why she admires Sophia Roe, Joanna Gaines, and Richard Christiansen of Flamingo Estate.Lyndsay, who is also the recipient of the 2023 James Beard Award for Emerging Voice in Journalism, shares some manifestation moments and leaves a voicemail to her future self. Thank you to Kerrygold for supporting our show. Learn more about Kerrygold's butter & cheese here.Hosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here!More on Lyndsay: Instagram, website, Detroit Free Press articlesFollow Abena on InstagramGet your Cherry Bombe Magazine subscription here

On today's episode of All in the Industry®, Shari Bayer's guest is Alex Stupak, Chef and Co-Owner of NYC-based Empellón restaurant group and Mischa, his latest restaurant, where we are on-location. Born in Massachusetts, Alex became a scholar of the avant-garde and molecular gastronomy movements. He worked as the pastry chef at Clio in Boston with Ken Oringer, then at Alinea in Chicago with Grant Achatz, and (subsequently) at wd~50 in New York City with Wylie Dufresne. He went on to open multiple restaurants under the Empellón brand, including a Midtown Manhattan flagship location, currently ranked No. 19 on the New York Times‘ “100 Best Restaurants in New York City” list. Alex was selected as one of Food & Wine's Best New Chefs in 2013 and has since received multiple James Beard Foundation Awards nominations, including one for his 2015 book Tacos: Recipes and Provocations [Clarkson Potter]. Today's show also features Shari's PR tip to do the unexpected; Speed Round; Industry News Discussion on New York Magazine naming Matthew Schneier as its new Restaurant Critic, and the Chef's Table at Brooklyn Fare in NYC naming two new chefs after its acclaimed chef's firing; plus, Shari's Solo Dining experience at Taqueria Ramirez in Greenpoint, Brooklyn -- known for its CDMX street tacos; and the final question. ** 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! #chefwisebook **Photo Courtesy of Alex Stupak and Shari Bayer.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.

Jimi is a writer, broadcaster and food critic. He is the chief restaurant critic for the Evening Standard, a regular guest judge on the BBC One series MasterChef and was also one of the judges on Channel 4's The Great Cookbook Challenge with Jamie Oliver. In 2021, he won Restaurant Writer of the Year at both the Fortnum & Mason Awards and the Guild of Food Writers Awards and as an interviewer he has profiled Black African Londoners including Idris Elba, John Boyega and Skepta. He says the thing he loves most about writing about food is “Food is wordless communication. A way to be creative, clever or reference culture without speaking. I love being a conduit for that, trying to find the words so people can share the experience, almost taste the food.” And when you read his work, this is nothing but the truth with the way he has with words and transporting you to the setting about which he is writing, despite being on the tube or on your sofa.Thank you so much for listening. Thank you to Lloyds Bank for sponsoring us for this season of Desert Island Dishes. Come and find us on Instagram @desertislanddishes and sign up for the newsletter at www.desertislanddishes.co Hosted on Acast. See acast.com/privacy for more information.

On this episode we're joined by Lyndsay C. Green. Lyndsay is a dining and restaurant critic for the Detroit Free Press. This past year she was a finalist for the Pulitzer Prize for criticism for a body of work described thusly by her employer.Eye-opening, thought-provoking and mouthwatering, Lyndsay's work brings fresh perspective and uncommon courage to readers hungry for brave dining criticism. She taps into Detroit's culturally expansive and unpretentious spirit as she reviews area eateries.Lyndsay talked about her path from beauty writer to food critic, how she spoke a personal passion project into existence, a column she wrote about how Black women can go unseen in fine dining, the process by which she does restaurant reviews and other extensive coverage of her beat, and how both eating food and growing food inspire her.Read Lyndsay's work here: https://www.pulitzer.org/finalists/lyndsay-c-green-detroit-free-pressLyndsay's advice: You can create whatever you want to create.Lyndsay's salute: Food, culture, media, politics writer Alicia KennedyThank you as always for listening. Please send us feedback at journalismsalute@gmail.com, visit our website at thejournalismsalute.org and Mark's website (MarkSimonmedia.com) or tweet us at @journalismpod

Food is personal for new restaurant critic and hometown native Mackenzie Chung Fegan. She joins host Cecilia Lei to discuss how her family's San Francisco restaurant, Henry's Hunan, changed her life — and her approach to restaurant criticism. | Unlimited Chronicle access: sfchronicle.com/pod Got a tip, comment, question? Email us: fifth@sfchronicle.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Her job involves eating her way through L.A., but Katherine Spiers also has a less-talked-about way her finances all come together. The host of the Smart Mouth podcast and founder of TableCakes Productions explains her pivot from food writing to business ownership, her culinary curiosities, and what really causes famines.  Follow Katherine Spiers:Twitter: @katherinespiersInstagram: @katherine_spiersTikTok: @katherinespiers Listen to the Smart Mouth podcast here.  Follow Maya Lau at:Twitter: @mayalauInstagram: @itsmayamoneyTikTok: @itsmayamoneySee omnystudio.com/listener for privacy information.

When Soleil Ho started at the San Francisco Chronicle as restaurant critic in 2019, they were widely hailed as exemplifying the “next generation” of criticism. Ho 86'd the star system, shifted away from breathless coverage of the glitziest restaurants and brought a social justice lens to their reviews. But a year into Ho's ambitious overhaul, the COVID pandemic hit and the future of the entire restaurant industry was in question. “The moment marked an abrupt transition in what I thought, to be honest, was going to be a pretty straightforward job of eating stuff and writing fun things about it,” Ho wrote last week in an article announcing that they were stepping away from the position. "All of sudden, dining out became literally a matter of life and death.” As part of our All You Can Eat series with KQED food editor Luke Tsai, we talk with Soleil Ho about food criticism, the changing role of the critic and the state of the Bay Area's pandemic shaken food scene. Guests: Soleil Ho, opinion columnist, The San Francisco Chronicle Luke Tsai , food editor, KQED Arts and Culture

What is life like for a food writer? Meet legendary Philadelphia Inquirer restaurant critic Craig LaBan and find out!

During his time as a restaurant critic for The Times, Pete Wells has become both feared and revered in the world of dining — crowning those at the top and dethroning those whose time has passed.But when the pandemic arrived, handing out stars to fancy restaurants made no sense anymore. A fundamental change was needed.Guest: Pete Wells, a restaurant critic for The New York Times. Background reading: For the return of The Times's star ratings this year, Pete Wells visited La Piraña Lechonera, a weekend party in a Bronx trailer where one man serves up the rich flavors of Puerto Rico.For more information on today's episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday. 

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