Podcasts about restaurant life

This week on Snacky Tunes, Darin sits down with Marc Rose and Med Abrous of the iconic LA restaurant Genghis Cohen. In a heartfelt and candid conversation, they reflect on the emotional journey of deciding to close their original, legendary location and the hope and excitement of starting fresh in a new space. They discuss what it means to be woven into the cultural fabric of Los Angeles and the resilience it takes to keep a decades-old institution alive through change and upheaval.Later, we dive into the archives for a live set from Brooklyn's own Active Bird Community, recorded just before the release of their album Amends. It's a lively session filled with music, laughs, and good vibes that perfectly complement the spirit of our food story.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

Julian Black is a front of house LA born and raised man at the recently opened Alba on Melrose, and he earned his stripes in New York with Major Food Group at some of Jordan's favorite restaurants, so the fellas talk Olive Garden at a Michelin level, building an Italian vacation vibes restaurant from scratch, getting into 4 Charles Prime, captains vs. servers, guests vs. customers, pushed back vs. slicked back (again), splitting the bill, Max's first Hollywood job, and Jordan has more menu ideas. Plus, the worst customer behavior, how much of a dish can you eat and still return it, lying about being allergic to ingredients, greasing the host advice when you need a table, romancing at a restaurant, and is the customer always right?    

"Behind the Mitten" co-host, Amy Sherman talks about the life of Michigan restaurant owners on 1320 WILS and the Mike Austin Morning Show. This weekend's BTM show is all about the restaurant scene in Corktown.Tune in to this weekend's show on all of our stations throughout Michigan to hear about our travels. In Lansing the show airs at 8 a.m. Saturdays on WILS-AM (1320).For a complete list of stations and times, go to amyandgonzo.com.

Send us a textWhat if the flavors of your past could transport you back to cherished moments with loved ones? Join us this week on the Walk-In Talk Podcast as we sit down with Chef Johnathan Rodriguez, an extraordinary culinary artist specializing in Puerto Rican and Italian cuisine. Chef Johnathan tantalizes us with his innovative dishes, like a unique twist on mofongo featuring fried yuca, jerk oxtail, and pork cracklings, dressed in a black garlic demi. His triplet sandwich, a symphony of oxtail pork, Lachon-style pork, and marinated chicken, is bound to leave you craving for more.Chef Johnathan opens up about the deeply emotional aspects of food, sharing poignant memories of his father and the taste of a traditional Puerto Rican sandwich, the Tripleta. He also recounts his mother's meatloaf, a dish that brings back floods of cherished memories. We discuss the emotional rollercoaster of food addiction and the pressures of restaurant life, referencing insights from Chef Jeffrey's book on the subject. Johnathan's stories emphasize the importance of authenticity and preparing everything from scratch, reminding us how food can evoke powerful memories much like music does.We also navigate the personal challenges that chefs face, particularly severe health issues and the struggle to balance work and family life. Hear Johnathan's heartfelt journey through congestive heartGet ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Welcome to another episode of "A Little of Column A and a Little of Column B," hosted by Will Alimonos and co-hosted by Zach Bishop. This week, the duo dives into their shared history in the restaurant industry and the balance between passion and profession. They share an intriguing story about Derek Bender, a Twins minor league catcher who tipped off pitches to end his team's season early. This segues into a discussion about a unique fantasy football league scoring system that rewards interceptions and turnovers. The conversation then shifts to NFL predictions, including a detailed analysis of the New England Patriots' recent performance and upcoming matchup against the New York Jets. Will and Zach debate over key NFL games, highlighting the struggles and strategies of various teams. The episode also touches on notable college football updates, including Notre Dame's unpredictable performance and Texas leapfrogging Georgia to become the new number one team in the country. Tune in for an engaging mix of personal stories, sports analysis, and expert predictions that will keep you entertained and informed.

The BanterThe Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It's still happening in 2024. If you're near central NJ, join us! The ConversationThe Restaurant Guys talk with Jim Meehan,  an accomplished bartender and operator of Please Don't Tell speakeasy and now author of The PDT Cocktail book. The Guys are taken with the recipes, artwork and beauty of the book. Hear about Jim's inspirations behind it all.The Inside TrackThe Guys are so friendly with Jim he has a special nickname for Francis. "You guys, thank you so much. It's been such an inspiration to me to come to your restaurants over the years.  To not only get to know you guys as restaurateurs, but to get to know you guys as friends.  So, it's really exciting for me to share this with you on your great show,” Jim Meehan on The Restaurant Guys Podcast 2011BioIn 2007 Jim Meehan, a seasoned bartender, opened Please Don't Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World's Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. He has written countless articles and three books. The most recent is The Bartender's Pantry: A Beverage Handbook for the Universal Bar. InfoJim's Book mentioned in the podcastThe PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan and Chris GallJim's Instagram@mixographyReach out to The Restaurant GuysSupport the showOur 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/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

The Shmuze - Rabbi Schneider - Living A Restaurant Life by Shapell's Rabbeim

Kristen Kish shares the wisdom she's gained from a career as a chef, from winning  “Top Chef,” and now as host of “Top Chef.” She's pulled some gems from the agony and the ecstasy of working in professional kitchens — and of course, she's got some good culinary hot takes too. Plus, we'll learn about her gummy bear tattoo, and we'll get some wisdom about leadership — and pizza. See omnystudio.com/listener for privacy information.

Lindy Loose sits with us today to talk all about the wild world of restaurant life. The ups, downs and forks in the road for one of St. Augustine's favorite "Raunie" families!

Robert, Paul and Mike have a Bone to Pick with restaurants who won't seat you until everyone is there, when beggars dont get what they want and make it racist plus some killer video bones!  Plus a hilarious video bone and more fan bones! Keep them coming to bonetopickcast@gmail.com Bone to Pick Podcast starring Robert Kelly & Paul Virzi Join our new Patreon for bonus weekly Fan Bone Episodes & early release of the podcast: www.patreon.com/bonetopickcast Follow the show! https://linktr.ee/bonetopickcast EMAIL US YOUR BONES: bonetopickcast@gmail.com  

Ask Mike Anything is an opportunity for YOU to get a question answered and featured on this weekly Friday release show. Co-host and coach at WinRate Consulting, Nate Griffin, asks 3 questions to Mike and just about anything goes! Questions on business, life, relationships or current trends and conversations both personally and professionally.   Submit YOUR questions to mike@bigstudpodcast.com   Follow us and leave a review: The Big Stud Podcast - BigStudPod.com WinRate Consulting - Winrateconsulting.com Instagram: https://www.instagram.com/winrateconsulting/ https://www.instagram.com/natergriffin/ YouTube: https://www.youtube.com/@themikeclaudio

What is it really like working in the restaurant industry? I am joined with my friends Amber and Adria as we walk you through our experiences as bartenders and servers. Collectively we have over 25 years in the food industry. In this line of work, you tend to get desensitized to human interaction. We have all had our fair share of ups and downs. Some of us put a brave face on in the middle of chaos, and other times we cry in the back so customers cannot see us. This industry is not for the weak, it will chew you up and spit you out if you let it. If you do it long term you have to be prepared to face some uncomfortable moments and challenging days. How did we start out in this line of work? How are the customers? What was it like during Covid? How bad are the drugs? Did we ever date coworkers? How much money do we make? What are the creepiest moments we had to endure, and WHY are we still doing this to ourselves? So come hang out with us while we break it down and expose some of the weirdest and cringiest stories. You are guaranteed to laugh and have ‘WTF' moments with this one. Enjoy!xoxo,c.Adria's Past Episode: 'America's Most Wanted'Apple Podcast- https://podcasts.apple.com/us/podcast/manic-medicated/id1595383197?i=1000547977933Spotify - https://open.spotify.com/episode/3hgo0hplqQKLRwvz3IQWf9?si=757af1ca488f4cb7Podcast Email: manicandmedicatedpodcast@gmail.comSupport the show

Devin is joined by an esteemed Vanderpump Rules expert, comedian/writer HALLIE HAGLUND to discuss the affair that shook the nation - Tom Sandoval's Affair with Raquel (Rachel) Leviss behind Ariana Madix's back… aka #SCANDOVAL!!! When did it start? How did they hide it? What are the financial implications? Is Scheana cool enough to punch Raquel and is Raquel, in fact, a robot? These questions and more are discussed!See omnystudio.com/listener for privacy information.

It isn't that there aren't happy times in this restaurant life of ours, but good times are born from hard work and much effort. In this case, what constitutes “rare”, happy moments, is that a bunch of people were put together randomly, through divine providence. No egos, just growth and good spirited company.  I left some behind the scenes prerecording banter in this episode for a glimpse into how we have a great time with our podcast! Congratulations to my boys, Chef Johnathan and Chef Alex from team Walk-In Talk, for winning the 2022 Savor St. Pete food competition!! Special thanks to Tammy Gail for the opportunity! And Happy Birthday!

www.TheWalkInTalk.com  Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

First thing - do not judge!  We're stoked about our impromptu, last minute, maiden voyage so to speak! ; this is our FIRST EPISODE!

When David Witt reached out to Jensen to show his appreciation for Best Served Podcast's episodes, he could only float the possibility of being a guest on the show. As a fan of the podcasts though, he knew his story, a story of addiction and recovery, would resonate with our audience. He manifested, put in the work, and made it come true. Watch this episode to learn more about David's journey. 6 Questions with David Witt on Sobriety In The Kitchen, Restaurant Life Balance, & Becoming An Executive Chef

Interview with Tony Maws / Award-Winning Chef, Restauranteur, Lead DadHOSTED BY PAUL SULLIVANFamed chef, Tony Maws was a central part of the Boston food scene for more than two decades. He won a slew of chef honors, including the highest – a James Beard Award. One of his restaurants, Craigie on Main, attracted a loyal foodie following who gathered around his famed chef's table. (He also had a more casual burger joint because, well, who doesn't love a good burger?) But being the chef-owner and being there for your family isn't always compatible. The pandemic changed Maws' thinking. He is embracing being a Lead Dad for his teenage son and wife, a public school teacher. Listen to him talk about restaurants, family and the greatness of a roasted chicken. (It's on the menu at least once a week in his home.)

Many other restaurant business podcasts promise a marketing solution or tips for entrepreneurs on managing restaurants. If that's what you thought this was that podcast …keep scrolling. But if you stay you'll get what makes Restaurant Legends so singular. But in the meantime, I thought it was time talk about who I am and how I make this podcast different from the rest. I grew up in a family that at various times was either in the food business or the beverage business. I was about 19 when I met John Snowden in the office of his kitchen. I was there under the assumption that I would be talking to him about taking classes in the cooking school he ran. The school was focused on French cooking. It was a time when Julia Child was turning the culinary world on its ear with her books and tv show and Dumas Pere L'Ecole de la Cuisine Francais was as close as I was going to get at that moment to learn about cooking and food. But John had another idea how my culinary education was going to happen. He leaned back in his chair, took a long drink from a large, frosted glass of what I found out later to be cognac on the rocks and said, “Do you know what an apprentice does?” Even though I had been around food and kitchens most of my life at that point. This was the real start to a journey that's lasted 55 years and it's still going. Fernand Point "As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit." – Fernand Point A Few Other students of Point; Paul Bocuse Alain Chapel Jean & Pierre Troigros Louis Outhier All were in the forefront of revolutionizing cooking with Nouvelle Cuisine The Chicken Bowl Menu Music: Delta Blues - Unknown Ferris Wheel – Quincas Moreira Ball and Chain Blues – Peter Cross

It's no secret that I am fascinated with how much our food supply has been altered over the last 50 - 75 years.  Industrialized farming and agriculture has changed our connection to earth systems, infused chemicals and GMO's into our seeds and products, and been a nightmare for animal welfare, but where do we start?  What can we do about it?spoiler alert: I geeked out on this episode!As a foodie, and a Founder building a FoodTech / HealthTech solution to start tackling these issues, I had an amazing conversation with Karl Gerstenberger - former celebrity chef who had earned his way through the ranks at some of the most prestigious restaurants in the San Francisco bay area, including the Gold Standard of farm-to-table gourmet cuisine: Chez Panisse.  WOW!  We talk about what it was like to work with Alice Waters, why seasonal eating and co-op grocery store shopping is so important, and what we really think about petri dish meats.

IAN WANTS TO LEARN BONUS MATERIAL wait, No, It's... PATRICK WANTS TO LEARN! About Restaurant Life! And Ian worked in restaurants for over 10 years. So questions will be asked, answers will be given. Anecdotes, pet peeves, worrisome ketchup AND MORE! Enjoy Patrick learning and Ian teaching! A rarity, certainly, but that's the joy of the Bonus Material, it can get CRAZY! Anyway, listen and learn a little about what it's like to work in a restaurant, maybe some questions you have will be answered! and if not, maybe we'll do a part 2! So here it is, the Bonus Episode Something to Wet the ole Whistle While Waiting for next Weeks Wonderfully Wacky, Wild new episode. Enjoy. IG- IanWantsToLearn Twitter- IanWantsToLearn Next Week- Presidential Assassinations?

David & Chris talks about the Restaurant life. Guest : RANDY --- Support this podcast: https://anchor.fm/squaaapodcast/support

Daniel Toral: Wine Rep (aka, 'Wine Slinger'), Florida Wine Company-----LA Consulting on Instagram: http://instagram.com/laconsultingnycDaniel Toral on Instagram:  http://instagram.com/ginandbutter

Justin Donaldson: Executive Chef, Marien InternationalExecutive Chef Justin Donaldson is our first chef to join us, taking on the topic of leaving a traditional kitchen setting and how he landed in Continuous Thermal Processing.  He dives into his Culinary education, the journey that took him out of NYC, and highlights what he enjoys in his career today.-----Website:http://laconsultingnyc.com/workshopsInstagram: http://instagram.com/laconsultingnyc

As an Italian food lover, today's episode was extra delightful for me as I interviewed executive chef Michael Lombardi of SRV Boston. We met while traveling to Italy on tour with Oldways in Northern Italy.  Although he earned his degree in business, his travels to Europe to study Italian cuisine helped pave the way for an illustrious restaurant career in Paris, Italy, New York, and Boston. Food is family, and Michael's Italian heritage also helped fuel his passion for cooking for others and, coupled with practical restaurant experience, was the perfect recipe for success.  At his restaurant SRV, located at the South End of Boston, Michael and his team create Italian dishes inspired by the Venetian style Bacaro and wine bar. We talked about his travel experiences in Australia, Fiji and living abroad in Paris and Italy.  Our conversation was full of memorable moments: Michael shares his early chef life stories and inspirations How teamwork in sports helped prepare him for a successful restaurant career His unique recipes for Beet Ravioli and Risi e Bisi (Rice & Peas), both celebrated dishes in Northern Italy. Michael feels so fortunate to spend his life doing what he loves and will be opening another restaurant in Boston called Si Cara, where they will create delicious sourdough crust pizza inspired by his travels and family history from Amalfi, Italy. Are you familiar with Italian amaro (Amari is plural) or digestif? Amaro is an herbal liqueur whose name in Italian means "bitter." While different versions exist throughout the world, amaro is specifically Italian. Michael shares his enthusiasm for these cordials as well at the "Aperitivo Hour." An aperitivo (or apéritif) is often described as being similar to the American happy hour, but in reality, it's much more than that. Michael's New Year's Eve Dinner ideas: Cotechino & Lentils (Italian sausage with Lentils) Use luxury ingredients like truffles, oysters, caviar, and champagne Make celebratory dishes! Don't miss the links below! Links in this podcast: SRV Boston Si Cara  - Michael's New Pizza Bar Instagram links: @mlombardijr  @SRVBoston  Suzanne's Culinary Tour in Italy with Chef Michael & Oldways   Oldways - A Food & Nutrition Non-Profit How to Find Adventure & Thrive  in the Empty Nest - Suzanne's E-Book My Amazon Travel Store - Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander  Touchstone Essentials

Veronica King Duco: HR Professional, Independent ContractorHow does motherhood challenge a career in Hospitality?  Veronica King Duco dives into the challenges in Hospitality in Motherhood, the way the industry has changed in the last 18 years, and how her foundation in Hospitality has set her up for success with transferable skills to take on Human Resources.-----Instagram: http://instagram.com/laconsultingnyc

In this episode I interview a very special guest...myself! You get to hear me answer my very own journal questions out loud. I discuss everything from running a very successful restaurant to teaching yoga in the most magical space to the truth about what alignment means to me. It's unscripted and real. If there is anything I want from this podcast is for it to feel authentic and vulnerable and for you, as the listener, to feel like you are not alone in this world.    I also talk about exciting offers I am creating for the fall. So stay tuned for more info on my 6 week intimate group coaching programs: Alignment & Slow and Alignment & Go!   Thank you, dear listener, for tuning in. I am so grateful for you.   And if you'd like to connect with me (one of my core values is connection, so please do!) you can find me here: Website: jaimemoar.com IG: @jaimejessica Email: info@jaimemoar.com  

Kris McGinn chats with Mark Stolle, Owner of Manchester By The Book in Manchester, MA, about his most recent contribution to The Cricket. We hear about Mark's book genre "spelunking" and in particular when he did a deep dive into books about restaurants. Mark and Kris discuss Jaques Pepin's memoir Apprentice, Waiting, The True Confessions of a Waitress,  by Debra Ginsberg,  and 1500 Things Restaurants Do Wrong, which may or may not be an actual book.

Good morning, RVA! It’s 68 °F, and today looks hot—but not as hot as yesterday. Expect highs near 90 °F, and, luckily, NBC12’s Andrew Freiden says to expect less humidity soaking through your shirts.Water coolerAs of this morning, the Virginia Department of Health reports the seven-day average of new COVID-19 cases, hospitalizations, and deaths as: 394, 40, and 13.6, respectively. VDH reports a seven-day average of 29.9 new cases in and around Richmond (Richmond: 5.4; Henrico: 14.3, and Chesterfield: 10.1). Since this pandemic began, 1,324 people have died in the Richmond region. 42.6%, 53.1%, and 49.6% of the population in Richmond, Henrico, and Chesterfield have received at least one dose of a COVID-19 vaccine. For whatever reason, Chesterfield actually reported -43 new cases yesterday, so that accounts for the significant drop in its seven-day average of new cases. Data Reporting: There’s always something.Now that Virginia is so dang close to reaching President Biden’s goal of 70% of adults with at least one does by July 4th, I cannot stop watching the numbers slowwwwwly tick upwards. Two days ago 65.7% of Virginia’s adults had one dose, today 66.2%. Forgetting for a second that fewer people are making the decision to get vaccinated each day and pretending that we’ll just continue along at the same rate we’re seeing right now, we should hit Biden’s goal on June 12th. Mark your calendars (which is a thing I actually just did)!Chris Suarez at the Richmond Times-Dispatch went through the terms sheet of the newly put-forth casino project so you don’t have to (but you totally still can if you’re into that sort of thing). Suarez reports that the casino would give the City a $25 million cash payment within 30 days of the referendum (should it pass, of course), $30,000 annual payments to Richmond Public Schools for five years, reimburse the City for up to $500,000 it spent during the casino evaluation process, and, of course, a chunk of the gambling-related revenue each year. And that’s just a short list, the terms sheet is 20 pages long and includes all sorts of things about jobs, wages, construction, and even a $325,000 annual payment to “support transit mobility solutions to support travel of its employees to and from work.” I’m interested in all of these things, but I’m particularly interested in what happens to that $25 million in cash. If it were me, I’d put it in a special fund dedicated specifically for new infrastructure improvements on the Southside with a focus on the neighborhoods near the casino. I certainly would not let it end up in the general fund, and I would be really careful to not let this $25 million get used to replace funding already earmarked for Southside projects. This is new money and should be used for new projects. I wonder if Council will start putting together a plan for all this hypothetical new money before the actual referendum as a way to sell the public on the casino?Also, the RTD continues their ongoing series talking to Richmonders one year after the murder of George Floyd. Make some time to read this piece by Kenya Hunter about Corey Stuckey, founder of the 381 Movement. You might recognize Stuckey and the 381 Movement, because recently they’ve been focused on “trying to convince the School Board to rescind a resolution that gave the board control over school construction.” I’ll tell you what, it’s life-giving to see movements built during last summer grow and expand into influencing some of the important (but day-to-day) policies of our city.Another sign that post-pandemic life finds a way: Mary Scott Hardaway has a list of newly opened, recently opened, and newly reopened restaurants in Style Weekly.It’s Thursday which means the Richmond and Henrico Health Districts will host a free COVID-19 community testing event at Diversity Thrift (1407 Sherwood Avenue) from 10:00 AM – 12:00 PM.This morning’s longreadWeekly Obsession: CicadasQuartz has these lovely Obsession emails, put together by Friend of the Email Susan Howson, to which you should most certainly subscribe. This week they tackle cicadas, which are big and weird but also pretty cool.Love them or hate them (at Quartz, we’re divided), they are undeniably a net positive for our ecosystem. They don’t damage plants once they emerge from the ground. They don’t bite, they don’t spread disease, they feed a lot of other wildlife, and their exoskeletons decompose into nice tree fertilizer. In a lot of ways, periodical cicadas are one of nature’s more spectacular reminders that, for the most part, the planet is still operational. If Brood X hadn’t made its entrance, it would have been a truly terrifying sign. It may feel like a bug invasion, but cicadas have been doing their thing for hundreds of millions of years. How long have you been doing yours?If you’d like your longread to show up here, go chip in a couple bucks on the ol’ Patreon.Picture of the Day

Davis and I talk the 96 NBA Draft, the Wild, Finding a new House, Restaurant Life, Grilling, Meat Eating, Bears, Work, Flying with Kids and throwing popcorn.

In this episode we talk about our experiences in restaurants and cooking!

Get ready for some heat and the crazy and amazing food in Viva Las Vegas. In today’s episode of Recipes For Your Best Life, Mareya is interviewing a top chef and restaurant owner Bruce Kalman who’s been passionately making food and living the life of a top-performing chef over decades. Chef Kalman has appeared on Bravo’s Top Chef Season 15 and many others. Barbeque is life and that smokey flavor is a level up for many dishes. Tune in now and let’s get to the belly of the restaurant business with Bruce.

Our server this week is nick

Yelp Elite, Michelle Kim, shares her experience as an active Yelper. A week after we shared strong feelings towards inept reviews, we learn how the power of the typing-fingers is as strong as the power of those considering the reviews. Learn the good, the bad, and the ugly before you Yelp.

Restaurants are permanently closing, the PPP loans aren't working for everyone. What will save the industry from collapse? As deeply involved as you can get in a subject sometimes, for me that being the hospitality/restaurant industry, it can be pretty easy to lose perspective of how the rest of the world sees the things that you feel are so important. So when I received an email from a journalist wondering if I'd like to have her as a guest to talk about an article she just had published on the Washington Monthly Magazine website about the restaurant business during the pandemic, my Spidey sense saw the opportunity to step out of my bubble to view the subject from another perspective. What I got was a peek into the investigative process to define the problems and search for the solutions on hand so far by a person who had a toe in the restaurant business while being able to see the larger picture with the eye of a reporter.

As deeply involved as you can get in a subject sometimes, for me right now that subject is the survival of the hospitality/restaurant industry. It can be pretty easy to lose perspective of how the rest of the world sees the things that you feel are so important. So when I received an email from a journalist wondering if I’d like to have her as a guest to talk about an article she just had published on the Washington Monthly Magazine website about the restaurant business during the pandemic, my Spidey sense saw the opportunity to step out of my bubble to view the subject from another perspective.What I got was a peek into the investigative process to define the problems and search for the solutions on hand so far by a person who had a toe in the restaurant business while being able to see the larger picture with the eye of a reporter.

Mark Gordon is a Chef. He's not a famous Chef. And unless you lived, worked and ate in the Bay Area you never heard of him. Besides being a friend of mine, the reason I wanted to talk with him was because he's indicative of the men and women who make it happen every day. One of the guys who makes sure the best ingredients wind up on your plate in the most creative way possible. He's been the backbone of the same two restaurants in San Francisco, Terzo and Rose's Cafe for 20 years. He's now semi-retired yet still involved with those restaurants as a consultant and valued advisor. With that, he has a unique philosophical outlook on the business. I wanted to include him here to have his perspective and voice from a place of experience and a quiet love for the business. The constriction of the restaurant business during the Covid-19 Pandemic sent many Chefs and operators into emotional and psychological places they don't know how to deal with. But I can see why Mark, even though paring down his activities, has kept on with the restaurants he loved to be that voice of reason.

The constriction of the restaurant business during the Covid-19 Pandemic sent many Chefs and operators into emotional and psychological places they don’t know how to deal with. But I can see why Mark, even though paring down his activities, has kept on with the restaurants he loved to be that voice of reason.

I first became aware on Nick Zukin when in early 2011 I was researching the market for Jewish delis. There was a newly born interest in delis happening and I was working with a client in Minneapolis who wanted to jump into the pool. Nick had opened Kenny and Zuke's in Portland, Oregon about 3 years earlier with partner Ken Gordon. So, over the years I've followed Nick on Facebook with the opening of his current restaurant Mi Mero Mole and several well documented and photographed research trips to Mexico. During this time, I got to know and appreciate his irreverent and “tell it like it is” style. I invited him to be guest on my podcast several times for that reason…but something always got in the way. Then Covid-19 struck and as the weeks went on Nick's voice on several subjects concerning the devastating affect the shutdown became louder and more focused. The subsequent incomplete and ill managed attempt to help the industry by the government was top of the list but he was out there telling it like it was on several other counts. So finally, I got him to sit down and talk about his experiences.

I first became aware on Nick Zukin when in early 2011 I was researching the market for Jewish delis. There was a newly born interest in delis happening and I was working with a client in Minneapolis who wanted to jump into the pool. Nick had opened Kenny and Zuke’s in Portland, Oregon about 3 years earlier with partner Ken Gordon. So, over the years I’ve followed Nick on Facebook with the opening of his current restaurant Mi Mero Mole and several well documented and photographed research trips to Mexico. During this time, I got to know and appreciate his irreverent and “tell it like it is” style. I invited him to be guest on my podcast several times for that reason…but something always got in the way.Then Covid-19 struck and as the weeks went on Nick’s voice on several subjects concerning the devasting affect the shutdown became louder and more focused. The subsequent incomplete and ill managed attempt to help the industry by the government was top of the list but he was out there telling it like it was on several other counts. So finally, I got him to sit down and talk about his experiences.

New York BBQ used to be an oxymoron as true as jumbo shrimp. The mere thought of it came across as the cowboy thought of a replacement salsa in the Pace Picante Sauce commercial of the 80's with his flummoxed declaration of “Made in “New York City?” But over the last fifteen years or so, the discerning palates of New Yorkers has driven creative Chefs and pit masters to establish New York as a true BBQ town. And Brooklyn its epicenter. One of the players coming out of the dense smoke is Mighty Quinn's. A true to BBQ roots style purveyor that started in the massive weekly Smorgasburg food fair of Brooklyn and now has brick and mortar locations in Manhattan, Brooklyn, Westchester and Dubai along with stadium concessions in Madison Square Garden and Yankee Stadium. They've recently entered the franchise market and have one location in construction and several more on the books ready to start. This was the rosy wood fired picture when the Coronavirus turned their world upside down as it did to the other 1 million restaurants around the country. I talked with Micha Magid, co-founder of Mighty Quinn's, about how this fledgling franchisor is facing and managing the crisis as conditions seem to change daily. He has an interesting view from the hardest hit city in the country. Mighty Quinn's Barbeque

New York BBQ used to be an oxymoron as true as jumbo shrimp. The mere thought of it came across as the cowboy thought of a replacement salsa in the Pace Picante Sauce commercial of the 80’s with his flummoxed declaration of “Made in “New York City?” But over the last fifteen years or so, the discerning palates of New Yorkers has driven creative Chefs and pit masters to establish New York as a true BBQ town. And Brooklyn its epicenter.One of the players coming out of the dense smoke is Mighty Quinn’s. A true to BBQ roots style purveyor that started in the massive weekly Smorgasburg food fair of Brooklyn and now has brick and mortar locations in Manhattan, Brooklyn, Westchester and Dubai along with stadium concessions in Madison Square Garden and Yankee Stadium. They’ve recently entered the franchise market and have one location in construction and several more on the books ready to start. This was the rosy wood fired picture when the Coronavirus turned their world upside down as it did to the other 1 million restaurants around the country.I talked with Micha Magid, co-founder of Mighty Quinn’s, about how this fledgling franchisor is facing and managing the crisis as conditions seem to change daily. He has an interesting view from the hardest hit city in the country.

As of March 17th, 2020 there were over 700,000 restaurants in the United States. Today all of them are either closed for business for the duration, closed completely and not to re-open or working at 1/8 the volume they were 4 weeks ago. Each restaurant or restaurant group has their story of how they approached the mandated shutdown, what it meant to their way of doing business, how they handled staff or in the lexicon of the restaurant, their family. There were some hard decisions to face. And as we go through this special time there’s even more on the plate of restaurateurs. What will our business be like when the all clear sounds?These are just some of the issues I discussed recently with Kevin Rathbun. Kevin lives in Atlanta with his wife Melissa, who he often refers to as the Queen. He opened his namesake Rathbun’s American Cuisine in 2004 which was quickly followed right next door by Krog Bar in 2005. Then in 2007, Kevin Rathbun Steak opened followed by KR Steakbar in 2012. Each restaurant cementing Kevin’s position as a leading restaurateur in Atlanta. His humble reply to the accolades says it all, “I try to make them feel as if it’s a family from the staff to the customers. Cooking from the heart is always the answer”.I quickly realized his feelings about his guests and staff as family was and is the driving theme behind nearly every decision, he’s made on steering his company through the pandemic.

In the restaurant sector, untold numbers of eateries have gone dark, or have shifted away from dine-in to takeout, like Noodles 102 in Rhode Island.

Restaurants around the country were asked to close to help curb a looming pandemic in mid-March 2020.This is the first (I hope) of several podcasts that will begin to address the affect the mandated closing of all restaurants might have on the way we re-open for business and what that new operating business model may look like. I will try to avoid too many stories about how this has hurt business, we all know how and why. But I will look ahead as best I can to help all of us see what our restaurant industry will look like in the short term, the time just prior to opening and the few days after. And what the long-term changes may be that will ultimately re-shape the industry.

The crowd has spoken...and the bonus content is a HIT!!  So let me unveil to you, the 3rd day of new segments.  In this edition, I have a REAL-ASS talk with Shawn Walchef and Stover Harger from Cali Comfort BBQ in San Diego, CA.  Shawn is a friend of the show and hew gives us a glimpse into his daily operation and how they have been getting along during this virus.  Stover also talks about the need for social media, it's benefits to all restaurants and how being diverse in digital media now and going forward is going to  make or break a restaurant! They also run Digital Hospitality - A digital media company that focuses on the business world.  If you have a restaurant or business but you are lacking a digital media footprint, DH is ready to help.  Give them a call and let them help you get on the right track to ensure you digital success into the future.

The crowd has spoken…and the bonus content is a HIT!!  So let me unveil to you, the 3rd day of new segments.  In this edition, I have a REAL-ASS talk with Shawn Walchef and Stover Harger from Cali Comfort BBQ in San Diego,…

The crowd has spoken...and the bonus content is a HIT!!  So let me unveil to you, the 3rd day of new segments.  In this edition, I have a REAL-ASS talk with Shawn Walchef and Stover Harger from Cali Comfort BBQ in San Diego, CA.  Shawn is a friend of the show and hew gives us a glimpse into his daily operation and how they have been getting along during this virus.  Stover also talks about the need for social media, it's benefits to all restaurants and how being diverse in digital media now and going forward is going to  make or break a restaurant! They also run Digital Hospitality - A digital media company that focuses on the business world.  If you have a restaurant or business but you are lacking a digital media footprint, DH is ready to help.  Give them a call and let them help you get on the right track to ensure you digital success into the future.

In part two of the two part conversation with Alicia Giesey, Karey and Justin talk with Alicia about the pay discrepancy in the foodservice industry, what makes a good and bad tipper (looking at you 10%'ers!) and discuss the struggles of foodservice employees transitioning to employment outside of the industry. Plus, our Fire the Board segment!

In this two part episode, Karey and Justin talk with Alicia Giesey, former front and back of the house veteran, to peek behind the curtain of what it's like to live the restaurant life as a cook, server and more. Alicia discusses the crazy work schedule (she worked 22 days in row!!!), the relationship between the front and back of the house (think West Side Story plus family) and some of the difficulties of working as a woman in a male dominated industry. Plus, to end part one, Alicia takes our order at a high end steakhouse and walks us through a meal from the server's perspective. Check it out!!!

Nate Box, ’07 BSc, restaurateur and founder of Black Box Hospitality talks about what it’s like to open a dining establishment, the art and science of cooking, and the moment of zen that is doing the dishes. Sponsored by TD Insurance Music: Cottages by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Working in a beach resort town, the year has an ebb & flow, so what if you determine if your life is balanced over the course of a year, rather than by a day or a week.

In this episode, we couldn’t help but bring on for a second time our good friend Shaun Layton. Shaun sat with us a little over a year ago to discuss the imminent launch of his new restaurant, Como Taperia. It thrilled us back then that he wanted to chat and talk about what he had in store for us as a city as we no doubt knew his venture would be fantastic. Well one year in, we can confidently say that we were not wrong in our initial assessment. Como came out with a bang and we love it. Beautiful room. Delicious food. Excellent atmosphere. They’ve hooked us since day one. Also, let’s just say we haven’t been the only ones to feel this sentiment as Como was recently awarded runner up status on EnRoute’s coveted Best New Restaurant list. Amazing stuff! For this one we wax on what a year it’s been for Shaun and his team, the experience of EnRoute, goals for the coming year, restaurant philosophies and a bit of Vancouver dining culture. This was a fun time. Shaun is endearing and very candid. We hope you enjoy it. ** If you’ve never heard of Shaun, you might have seen him in the past behind the bar at either Juniper or L’Abattoir. He’s a past recipient of Vancouver Magazine’s Bartender of the Year Award. Como Taperia is located in Mount Pleasant. They’re open nightly seven days a week. They have an excellent happy hour. We recommend that you try the Bamboo Martini. www.comotaperia.com

We will be starting off this episode with a quick listener appreciation segment featuring a message by Alexis Shankle! We will jump into some insights regarding server/restaurant life. We will also touch on why men can't compliment each other or fire each other up. Once again, I appreciate all of you who tune in and listen! I Love You All! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/averagejake/message Support this podcast: https://anchor.fm/averagejake/support

An introduction episode so you know what to expect from future episodse

Swain reveals what life is like in the kitchen - not about chopping and cooking, but the day to day experience of working in the hectic restaurant industry. He's joined by a friend to give some insight on the culture of creating delicious food and getting it to the table on time. Visit our Site  /  Discuss on Reddit Follow us on Twitter  /  Subscribe on RSS Edited by Andrew Gomez  

In this episode, we meet Shilah! A FOH/BOH renaissance woman and all around bad ass. I hope you enjoy a bit of her story.

This episode is completely different. It is a portion of a 3 hour conversation with Malachi Koresh, that was so special to me, I didn't want to ruin it by trying to make it pretty. So, here they are; Malachi Koresh is all their raw and unedited glory.

In this episode, meet Dale J.! Writer, musician, and potential genius, we learn about Dale's history, creative pursuits, and life philosophy. There is even tales of a gang riot!

Meet Jen Luke, this Connect Four enthusiasts and new mother is a fixture in the Nashville hospitality scene. In this episode, we learn about her journey from Hot Dogs of the World in Florida to the fine dine restaurant Sinema in Nashville.

For Episode 7, we have the incredibly talented John Higgins! Musician, bartender, and Buffalo native, this episode will have you tapping your feet to his great tunes and laughing at his misadventures in the service industry. To find out more, you can find John on Instagram @johnhigginsmusic

In today's episode we meet Madeline. She is a manager/American Girl Bistro survivor who is wise beyond her years. She is passionate, creative, and candida witch extraordinaire. Find her on Instagram @the_candida_witch

On today's episode, we meet Caleb Olson. He is what I would imagine would happen if a laugh, were personified. Brazen, brash and charming. He's a kitchen manager, yogi, and amateur philosopher. Here is just a glimpse of his story.

Welcome back errrrrrrbody. We talk about the one thing we all do when we get hungry, go to a RESTAURANT. We talk about the restaurant life, Yelp, Tipping and our personal experiences working in the food industry. Luv Y’all, Pce!

Hungry for more? In this episode extra we learn about Juan's love and celebration of all things soup.

On todays' episode we meet Juan! He is the incredibly talented chef-owner of Tree of Life Holistic Kitchen. Plus, an actor, screen writer, and all around amazing person. I cannot wait for you to learn more.

If you like going to restaurants just like us, then you have for sure experienced some of the things we talk about on this episode! Crazy stories, massive fails and not-so-tasty looking food. Embark on this foodie journey with us.

Lots of shenanigans on the show today. Stacie told the most Mennonite story of all time, and Clayton's future wife blackmailed him to take off his pants at a karaoke competition Also... remembering the internet in the early 2000's, a restaurant life hack you'll want to use if you're a picky eater, and Clayton goes on a rant on why you should go to a Blades game this week.

Part 2... Let's taste the best oysters from around the country with Michelin star chef, Bill Telepan, from Restaurant Oceana in NYC. Taste and texture, lets go!

For the month of July, we are interviewing couples that are BOTH business partners AND married to one another. In this 11th episode of the WHOA GNV Podcast, we interview Grace and Kyle of Afternoon Restaurant, a new start-up restaurant located in Gainesville. --- Support this podcast: https://anchor.fm/whoa-gnv-podcast/support

Commander's Palace is the most famous restaurant in New Orleans, which makes it one of the most famous in the U.S. Katherine talks with its executive chef, Tory McPhail, about life as a young chef, coming up through the ranks, and the differences between Cajun and Creole. Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/

We talk about Seattles homeless problem, Somali Pirates, and the Restaurant Life.