Podcasts about studio atao

Join us for a captivating conversation with Chef Jenny Dorsey, a professional chef, author, speaker, and recent graduate of Harvard University's Master's Program in Education. As the co-founder of Studio ATAO, an award-winning 501(c)3 nonprofit think tank, Jenny is at the forefront of defining more equitable standards for the food, beverage, and hospitality industry. In this episode, she sits down with Tembi to discuss: Her mission to use culinary arts as a platform for introspection, empathy, and real emotion. Jenny's work focuses on making food a driver of social impact and change, challenging social norms and provoking thought through her culinary creations. Her journey from working as a management consultant in the fashion industry and the youngest MBA candidate at Columbia Business School to finding her true calling in culinary arts, and using her experiences to fuel her passion for social change. The role of vulnerability in the dining experience, and how she confronts the complexity of identity in her work, often creating environments that deliberately evoke discomfort as a means to engage in honest conversation. Want even more? Delve into Jenny's recipes and articles here. Want to know more about Studio ATAO? Explore their initiatives and resources here. More from Jenny Dorsey: Website Instagram Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, we catch up with Edalyn Garcia. Of the 5 women we interviewed in Season 1, she is the only one still working full-time in restaurants and she's worked her way up to Executive Chef. Plus, Katy and Rachel get some updates on the stats of women working their way up the brigade in restaurants in the past 5 years. Last, we talk about why women chefs don't get as much media attention and funding when they are doing more innovative things to change the restaurant industry. The innovators that we mention in this episode: Telly Justice from HAGS in New YorkReem Assil of Reem's California in San FranciscoJenny Dorsey from Studio ATAO

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

What can a nascent fruit tree tell us about camaraderie? How can increasing investments alert us to the challenges of capitalism? Meat and Three explores what HRN's shows are saying about growth. We'll nurture curiosity in the garden, weigh the pros and cons of the fake meat industry, and consider the role of restaurants in gentrifying neighborhoods. Further Reading and Listening:Learn more about starting your garden journey on Feast Yr Ears episode 202: Garden Now!Enjoy our episode about peaches on our podcast for kids: Time for Lunch episode 7: Peaches!Dive deeper into ideas about combating gentrification through intentional hospitality on Tech Bites episode 250: Put the Giving Into Thanksgiving With the Neighborhood's Table. Find The Neighborhood's Table Community Survey Results here.Listen to the full episode of Tech Bites episode 248: The Age of Unprecedented Investment in Food Tech with Rachel Konrad to hear more on investment in food tech. You can read more of Alicia Kennedy's writing on her blog, “From the Desk of Alicia Kennedy.” HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Meat and Three is powered by Simplecast.

On this episode of the TASTE Podcast, we talk to chef, writer, and activist Jenny Dorsey. Jenny has beat Bobby Flay on Beat Bobby Flay and shown the internet how to make Spam-filled wontons, but she's also the founder of the nonprofit Studio ATAO, which creates educational tools for food publications and organizations to think inclusively and equitably about their work. We talked about how VR goggles can shift the social dynamics at a dinner table, what makes a good neighborhood restaurant, and the astounding amount of research she put into writing the official cookbook for Avatar: The Last Airbender.Buy: Avatar: The Last Airbender: The Official CookbookAdditional Reading: The Virtuous, and Virtual, Activism of Studio ATAO [TASTE]Toolkit for Recognizing, Disrupting, and Preventing Tokenism in Food Media [Studio ATAO]

Listen now | Talking to the writer, chef, and founder of the Studio ATAO think tank about representation and how far food media still needs to go to be inclusive. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

On this holiday episode of Tech Bites, we'll look at paying it forward to building better communities with Studio ATAO's The Neighborhood's Table. Host Jenifer Leuzzi talks with Edric Huang, Head of Programming at Studio ATAO, about combating gentrification through intentional hospitality and their current fundraising project. Make it a real black Friday this year and keep your favorite non-profit organization out of the red. Check out these episodes of Tech Bites to discover some new organizations we talked with this year: 245 The Forge, 235 The Barrio Fridge, 232 With Warm Welcome, 220 Spicy Green Book, and 217 Toast Ale.Photo Courtesy of Kyung Ji Chyun.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Jenny Dorsey was 28 when she decided to lay claim to a cultural heirloom: a wok. This tool is synonymous with Chinese cooking but for Jenny it was couched in complex emotions and family memories. She speaks about her childhood and the pressure immigrant families face to assimilate. Jenny also unpacks how her wok became a symbol of sadness, shame, and ultimately forgiveness. The second half of the episode transitions from the personal to the political, honing on Jenny's work as a chef, food writer, and the founder of the non-profit community think tank, Studio ATAO. Jenny shares her thoughts on the impact and limitations that personal essays pose to the food media landscape. Host Arati Menon talks with Jenny about exploring the honesty and beauty of a personal essay while maintaining boundaries so as not to exploit it.Read Jenny's original My Family Recipe essay. Check out Studio ATAO's toolkits addressing tokenization in food media and how to achieve equitable representation. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Preeti's guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton's Coarse versus Diamond Crystal kosher salt. For more from Jenny:Instagram: @chefjennydorseyTwitter: @chefjennydorseyStudio ATAOWebsite   |   Instagram   |   Twitter   |   FacebookYou can find Preeti:Twitter   |   Instagram   |   Website Produced by Copper & Heat

Launching today is our new series Rising Talent on On The Pass in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry.    To kick off our first episode of this series, Gabriel Ornelas chats with Jenny Dorsey, an On The Rise awardee on the 2019 Rising Talent list. Jenny is a Chef, writer, artist, and activist who fuses interdisciplinary storytelling with food as medium to explore topics like income inequality, social issues, and racial injustices.   In this episode, Jenny discusses a recent tool kit she published through Studio Atao, a 501c3 non profit she founded. The tool kit guides entrepreneurs and companies on implementing systemic changes towards equitable representation in food media. You can find info on the tool kit in the show notes below, we highly recommend you check it out.     Use code TAOP10 for 10% off Perrier-Jouet Champagnes: https://bit.ly/3ofbDCW     For more info on Jenny Dorsey: https://bit.ly/3wO8M7G     Follow Jenny on Instagram: https://bit.ly/3xWJuWa     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this episode of Workplaces Worth Working, Jensen speaks to Jenny Dorsey of Studio ATAO about supporting advocates in the industry, scarcity mindset, and the disconnect between the food media and the F&B industry.

Chef, food writer, and Studio ATAO founder Jenny Dorsey chops, sears, and sizzles her way through this barley tofu with chili oil recipe.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On this week's episode of Anthropological, David and Kisira are joined by the always-dazzling and über-creative Chef Jenny Dorsey. Aside from being a renowned chef and food writer, Jenny is also the Founder of Studio ATAO, a non-profit that engages with guests and patrons in multimedia styles to both educate and offer tools and resources, alongside dining experiences. This week, these three discuss Food Media: the goods, the bads, the uglies. From discussions on who food publications really serve to the landscape of who writes on elements of food, beverage, and culture, this episode is a deep dive into the anthropological theories surrounding our food media.

In this Pre-Shift we’re talking about privilege and bias - what those words mean, how they play out in our lives, and what we can do to be better.Guests: Chef Jenny Dorsey - chef, activist, and founder of Studio ATAO @chefjennydorsey @studioataoDr. Erinn Tucker - Director of the Global Hospitality Leadership master’s program At Georgetown University and Co-Founder of DMV Black Restaurant Week @etucker0818 @dmvbrwAdan Callsen - owner and trainer @under_the_table_boiseMore resources: Studio ATAO resources blogThe Great Unlearn course by Rachel CargleUnderstanding Pronouns by the LGBT Life CenterCheck Your Privilege Instagram page @ckyourprivilegeSponsors for this episode: West Michigan Pasta and Provisions - Traditional, Artisan, Dried PastasCheck out WestMichiganPastaandProvisions.com for their awesome selection of extruded pastas and use the code COPPER for 15% off your first order. Let us know what you make!Chefstreams - Interactive Livestream Cooking ClassesWe've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165. To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

Hi. Chef Jenny Dorsey (@chefjennydorsey) joins us to discuss the politics of food, anti-Asian Racism, and her new community based think tank, Studio ATAO. It's a good one!   Thanks FEALS. ​Become a member at Feals.com/MORENEWS and you'll get 50% off your first order with free shipping.   We now have a MERCH STORE! Check it out here: https://www.teepublic.com/stores/somemorenews   Support SOME MORE NEWS: http://www.patreon.com/SomeMoreNews   Follow us on social Media!   YouTube: https://tinyurl.com/ybfx89rh   Twitter: https://twitter.com/SomeMoreNews   Instagram: https://www.instagram.com/SomeMoreNews/   Facebook: https://www.facebook.com/SomeMoreNews/

Jenny Dorsey, a chef and activist, who founded and runs Studio ATAO, a nonprofit that creates immersive experiences at the center of food, art, and social impact, joins the podcast to talk with Kevin about...

Jenny Dorsey is a bi-coastal chef, food writer, speaker, and social entrepreneur. Dorsey owns Studio ATAO, a nonprofit community think tank that creates content and experiences at the intersection of food, art and social impact. She started her career as a management consultant in the fashion industry but discovered her true calling in culinary arts after taking a sabbatical to explore food interests. We dig into her backstory and discuss topics like the need to exercise creative muscle, hospitality being based off of a slave labor society, white and asian fragility, changing the food narrative, and much more.

On Season 1, Episode 1 of Anthropological, Kisira and David introduce the premise of this learn-out-loud series, chat about the evolution of skill sharing, activism, slacktivism, and talk with critically-acclaimed Chef and Founder of Studio ATAO, Jenny Dorsey, about the current state of the world.

We’ve seen food media really start to crack when grappling this summer with who can cook what, and for who. The power that recipe production and food media has on flattening complex marginalized identities into harmful stereotypes while white chefs appropriate cultural dishes for their own prestige has become a much bigger conversation. But how does the idea of authenticity shape power and privilege in cooking? And what are the particular ways that commodifying identities can harm BIPOC chefs and restaurant owners? Today chef and activist Jenny Dorsey is here to explore these further. She founded and runs the incredible Studio ATAO, a non-profit that creates immersive experiences at the centre of food, art, and social impact. Jenny is a first-generation Chinese American who has worked in Michelin-starred restaurants. In 2014, she pivoted to impact-driven culinary work, which eventually led to the formation of Studio ATAO. It’s best known for Asian in America, a public exhibition that explores the narrative of Asian American identity through food and drink courses, VR, spoken word, and poetry, and they’re also know for their free, collaborative community resources that address social impact topics. Since the onset of the pandemic, she and her team have put their public and live events on hold, but they’ve continued to create online content and educational resources that address pertinent issues in the food world and beyond, from Recognizing, Disrupting & Preventing Tokenization in Food Media to Understanding Anti-Intellectualism. Today on the show we’re unpacking the idea of authenticity in food, and how it ties in deeply to the commodification of marginalized identities, as well as the ways she’s challenging this through her exhibits, resources, and impact-driven culinary work.  Learn More About Jenny & Studio ATAO! Studio ATAO Website: https://www.studioatao.org/ Instagram: @studioatao and @chefjennydorsey Twitter: @studioatao and @chefjennydorsey Studio ATAO GoFundMe Campaign

This week's guest is Jenny Dorsey, a chef and writer that’s the head of Studio Atao, a non-profit think tank that focusses on live experiences at the intersection of food, art, technology, and social justice. We cover a lot of ground in this episode, from cultural appropriation of cuisines and the lack of diversity and representation in food media to how to continue making progress in the post 2020 Election era. Have a listen and give us a follow @kristasimmons and @forkintheroadmedia on Instagram.

On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory experience of food is fundamentally shifted with the mediation of a virtual barrier. Kat Johnson first ponders the significance (or lack thereof) of fruit cameos on cable news. Next, Tash Kimmel looks at how urban foraging is aided through a virtual platform. We then move to the world of virtual reality. Emily Kunkel examines how VR can be used to unlock new therapeutic and utilitarian applications of food, and Dylan Heuer talks with Jenny Dorsey about how she uses VR to bring political and metaphorical meaning to the dinner party format. Further Reading:Learn more about Asian in America and Studio ATAO.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three  is powered by Simplecast.

Join cohosts Vallery and Ethan for a catch-up with former Why Food? cohost Jenny Dorsey. Jenny is a professional chef, author and speaker specializing in multi-platform storytelling fusing food with social good. She leads a nonprofit community organization named Studio ATAO and runs her own culinary consulting business. Jenny is a former management consultant and Columbia MBA who decided to completely pivot her career and pursue the world of food; she worked at various Michelin-starred restaurants in NYC and SF as well as corporate food R&D before finding her voice in food as a form of social activism.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by  Simplecast.

What do virtual reality, deep political conversations, and interactive art installations have in common? Some people might think “nothing,” but for visionary founder Jenny Dorsey, they are all best enjoyed with a delicious meal. Listen in as Jenny talks more about the unique programming offered by Studio ATAO and how they're redefining what can be achieved by bringing people together over dinner. Check out https://www.studioatao.org/ here and don't forget to subscribe and leave a review for People Making Things Better.

After beginning her career as a management consultant, Jenny Dorsey pivoted to a graduate program in business at Columbia. Still dissatisfied after a semester in school, she put her studies on hold and embarked on a personal and professional journey of self-discovery as a chef. This led to a string of gigs working in and around restaurants, and allowed her to pursue her own creative endeavors crafting not just meals but also experiences for her customers. In this episode, Jenny describes her arrival on the food scene in the United States and her work as the founder and creative director of Studio ATAO, a nonprofit that creates live experiences at the crossroads of food, art, and social impact. Like the podcasts at SupChina? Help us out by taking this brief survey.

After beginning her career as a management consultant, Jenny Dorsey pivoted to a graduate program in business at Columbia. Still dissatisfied after a semester in school, she put her studies on hold and embarked on a personal and professional journey of self-discovery as a chef. This led to a string of gigs working in and around restaurants, and allowed her to pursue her own creative endeavors crafting not just meals but also experiences for her customers. In this episode, Jenny describes her arrival on the food scene in the United States and her work as the founder and creative director of Studio ATAO, a nonprofit that creates live experiences at the crossroads of food, art, and social impact. Like the podcasts at SupChina? Help us out by taking this brief survey.

On this episode, I chat with Jenny Dorsey, a Chef, Author, and Speaker exploring the intersection of food, identity, and vulnerability. We chat about her recent TED talk, her nonprofit Studio ATAO, and her work to better the industry. --- 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/raymond-delucci/message

You can pursue a traditional career and yet still approach it in a unique way, making it your own, and that is the basis for today's interview. Prior to crafting her own career path, Jenny Dorsey was a management consultant in the fashion industry and went on to become the youngest MBA candidate in Columbia Business School. But it was then during a sabbatical between leaving her job and moving onto business school that she decided to enroll in cooking school. At the time, cooking was nothing more than a hobby and something she pursued purely out of her passion for food. Once she went back to her original path of business school, she realized something had changed and it no longer aligned with her. This lead to her final decision to pursue food instead. Throughout her journey in the culinary world, she worked both traditional and un-traditional kitchen jobs that eventually lead her to where she is today. Currently, Jenny is a professional chef, author, and artist specializing in multi-platform fusing food with social good. She uses cooking as a way to facilitate conversations about topics like race, privilege, and politics. She leads a nonprofit studio, Studio ATAO, is the co-host of Why Food? podcast on Heritage Radio Network, and runs a popular popup series named Wednesdays. Jenny's story is so inspiring because she could have easily taken the traditional route with her cooking career. She could have become a chef and considered that the end goal, but she didn't. Instead, she found a way to think outside of the box and combine all of her passions into a fulfilling career.   Here is what we chat about in this episode: How there are many ways to do something. That it's normal to feel panicked when you don't know where your path is headed. Why you shouldn't do something just because you're good at it. How Jenny combines food and conversations about social topics. And so much more! Where to find Jenny:   Website: https://www.jennydorsey.co/ Website: https://www.studioatao.org/ Instagram: https://www.instagram.com/chefjennydorsey/ Podcast: https://www.stitcher.com/podcast/why-food Resources Mentioned: LFAQ Facebook Group Follow along for more: www.lessonsfromaquitter.com https://www.facebook.com/lessonsfromaquitter https://www.instagram.com/lessonsfromaquitter/ https://twitter.com/quitterpodcast

For our last episode of the season, we’re talking to Chefs Jenny Dorsey of Studio ATAO and Helen Nguyen of Saigon Social in the second segment of a continued series on Women in Asian food. Most of the questions have been sourced from The Cosmos - a fast-growing community for Asian women creators, entrepreneurs, freelancers, and artists to flourish and thrive. We’ll be covering topics such as career changing into food, appropriation vs. appreciation of a cuisine, navigating the industry as a woman of color, mental health, and more. Image courtesy of Saigon Social. Feast Meets West is powered by Simplecast.

"Asian in America" and "Wednesdays" dinner series founder Chef Jenny Dorsey joins us to discuss her journey from finance to fine dining, her food- and story-driven nonprofit Studio ATAO, and the power of food as a force for change - even when it's uncomfortable. SHOWNOTES: atthetablepodcast.com/26

What’s the hot new ingredient chefs are adding to their tasting menus? Virtual reality. What is VR anyway - and how is that different from AR augmented reality? Host Jennifer Leuzzi (@mmesnack) talks with in-studio guests chef Jenny Dorsey (@chefjennydorsey)and cinematographer Jesse Sperling (@sperlingsilver) about their multi-platform storytelling that fuses food with social good. This episode of Tech Bites (@techbiteshrn) is sponsored by Joule Sous Vide by ChefSteps (@chefsteps). Tech Bites is powered by Simplecast

This episode, we're taking a fun approach to (re) introduce ourselves - by each taking half an hour to interview the other host! First up is Ethan Frisch, Founder of Burlap and Barrel. Ethan started in the food world as a pastry chef and activist ice cream maker before moving into humanitarian work overseas. In Kabul, he discovered he discovered fragrant fields of cumin and it planted a seed for his future. Now, he runs a single-origin spice company sourcing exceptional varieties from all over the world. Jenny Dorsey started her career in management consulting and was gearing up for an MBA when she had an existential calling to become a chef. After enrolling in culinary school and working at various fine dining restaurants, she began hosting her own popup dinners, titled Wednesdays, and growing her consulting practice. Now, she’s also exploring the intersection of food and technology as part of her non-profit Studio ATAO. Why Food? is powered by Simplecast