Podcasts about thomas keller restaurant group

If you're curious about how restaurant chains source their beverages, this Podcast is for you. In this informative episode, Sid Patel, CEO of Beverage Trade Network, takes you inside River Roast, one of the restaurants by Levy Restaurants. He is in conversation with Rachael Lowe, Director of Beverage Operations for Levy Restaurants. Rachael explains the procurement process for beverages in restaurants, from choosing the right products to negotiating prices and contracts. She also explains how the beverages are selected and provides insights into managing inventory and building successful supplier relationships. Whether you're a restaurant owner, manager, or wine director, you won't want to miss this informative video about the beverage procurement in restaurant chains. So grab a glass of your favorite libation and join us for this fascinating look behind the scenes of the restaurant industry. ***About Rachael Lowe*** Director of Beverage Operations at Levy Restaurants Rachael Lowe passed the advanced sommelier degree from the Court of Master Sommeliers in 2009 with a top score that earned her a Rudd Scholarship. She was the 2010 Jean Banchet Top Sommelier, 2011 Star Chef Rising Star Sommelier and 2016 Food & Wine Sommelier of the Year. In addition to such merit, she won the top prize at the Ruinart Chardonnay competition hosted by Ruinart and the Guild of Sommeliers in 2010 Lowe served as Sommelier at the Michelin-rated Bouchon, a French bistro in Yountville, CA, under the direction of The Thomas Keller Restaurant Group. Prior to her time there, she spent more than four years as Sommelier for several fine-dining venues throughout New York City, including Café Gray, the Mandarin Oriental and Restaurant Gordon Ramsay inside The London NYC hotel. Upon moving to Chicago Lowe served as Director of Wine and Spirits at the Trump International Hotel & Tower Chicago, where she oversaw all wine and beverage management, which included Sixteen, the hotel's signature fine-dining restaurant, Rebar, the Terrace at Trump, and all catering and in-room dining. She then took over as Wine Director at both Naha, a Michelin-starred Mediterranean restaurant, as well as the companies French based sister restaurant, Brindille. Six years ago Lowe took the position as Director of Beverage for Spiaggia, where she oversees the restaurant, Café and private dining events.

Join Steve and Chef Joey Chavez as they talk about cooking, real estate, and creative vision. Even while playing football, Joey Chavez knows that he wants to be a chef. To be great at dishes, he knows he needs to be surrounded by the best and maintain it. While on the road to being a great chef, the pandemic happened, which shifted his routine of working more than eight hours daily to nothing. With nothing to do, he spent more time with his family, leading him to appreciate time freedom. As a result, he began spending his time discovering and learning how to live a lifestyle of freedom both in time and in finances. A discovery that led him to real estate investment. Combining his expertise in the cooking department and his skills in real estate investing, he set up and will be setting up unique real estate offerings that are bound to be a hot deal. If you want to learn more about what Chef Joey is cooking in the real estate arena, tune in to this episode, and enjoy!                    Outline of the episode: ·        [00:01] Intro ·        [00:50] How he got started as a chef ·        [05:11] Growing a family, real estate, and the pandemic ·        [10:15] Pivoting into a high-rate environment ·        [11:37] Building things together with your spouse ·        [13:50] The key difference between an assumption and a sub-2 deal. ·        [17:44] Off-market deals vs. market deals ·        [22:34] What's your Buy box? ·        [24:32] New projects and diversifying strategies ·        [28:13] The power of partnerships ·        [31:14] An event place and other different facets of the real estate market ·        [35:45] Finding deals and networking [37:15] Fire round   About Chef Joey Chavez Chavez, a Los Angeles native, attended Lamar University in Beaumont on a football scholarship. While earning his bachelor's and culinary degrees there, he worked at a local Pappadeaux's restaurant. That introduction to the restaurant world led to a job at Koi Sushi Bar in Beaumont, followed by La Truffe Sauvage, a French restaurant in Lake Charles. Chavez's mentors at La Truffe Sauvage encouraged him to seek employment with an international hotel chain which led to a job at Wolfgang Puck's Spago at the Ritz Carlton in Beaver Creek, Colo., in 2012. Chavez later staged in New York restaurants, including Le Bernardin, Per Se, 11 Madison Park, NoMad, Dovetail, and Masa. That work helped him snag a year-long training program with the Thomas Keller Restaurant Group in 2015; he worked at both The French Laundry and Bouchon. In 2016, Chavez was named chef de cuisine at the Vietnamese bistro OTD from the Slanted Door Group in San Francisco. He later worked at Caribou Club in Aspen and as executive chef at The Bygone at the Four Seasons Baltimore, where in 2019 he was voted Best New Chef from the Baltimore Sun's Reader's Choice Awards, and as an executive chef at Brennan's of Houston.   Resources: ● Hawaii Millionaires Mindset Blueprint ·           Chef Joey Chavez ·        Hidden Truffle Connect with The Cashflow Project! ●    Website ●    LinkedIn ●    Youtube ●    Facebook ●    Instagram

Corey Chow is the Chef de Cuisine at Per Se, a 3-Michelin starred restaurant in New York City from Thomas Keller Restaurant Group. Growing up in San Gabriel Valley, Corey spent weekends at his grandparents' where he learned the importance of food and the connection it has to culture. His original path would've had him in education, teaching children; however, a transformative time in Alan Wong's restaurant In Hawaii soon changed the course of his career. In a decade, he rose the ranks of Per Se from a Commis to Chef de Cuisine and now even as a co-author of The French Laundry, Per Se cookbook, available at the Finesse Store here. Follow Corey Chow at @coreydchow and Per Se at @perseny.

This week, our “2 Barstools and a Knife” episode covers all bases partnering with the Chaplin School's fourth installment of BacardiTALKS. Our "Barstools" continue to rotate as Professor Nathan Dodge takes the week off and Professor Brian Connors leads the charge, interviewing three of the industry's rising stars in hospitality, fine dining, and wine expertise: Andrew "Kappy" Kaplan '03 (FIU Alumnus), VP Culinary Operations, Rachael Ray/Watch Entertainment; Rafaela Dulanto '10 MS '12 (FIU Alumna), French Laundry, Thomas Keller Restaurant Group; and Ray Sholes, Sommelier Beverage Account Manager, Carisam-Samuel Meisel, Inc. The group shares great stories on how they each built their young, but already established, careers. The trio also shares some great advice on networking, taking your shot, and making yourself stand out from the crowded list of applicants that may be applying for any big job opportunity. Chef John Noble Masi crashes the conversation to get the group's take on the culinary world and the importance of knowing the kitchen, as well as the other areas of hospitality. We were so impressed to hear these young executives share their stories and advice. We absolutely know the future of our hospitality business is in great hands! Stay tuned next week for a special end of year episode. New episodes every Friday.Support the show (http://Hospitality.fiu.edu)

On today's episode of the Let's Dig in Podcast, host Rich Rosendale's guest is Thomas Keller, chef and proprietor of the Thomas Keller Restaurant Group, which includes The French Laundry, Perse, Bouchon Bistro, Bouchon Bakery, Ad Hoc, La Calenda in Yountville California, and the Surf Club in Miami Florida. Chef Keller was the first and only American-born chef to hold multiple three-star Michelin ratings. He is also the author of five cookbooks and the President of the Mentor BKB Foundation. We spoke with him about how he has been navigating through the relentless adversity in 2020 and the impact on his company. Chef Keller also shared some insightful feedback on the importance of mentorship.You can listen to our show on iTunes and where you find your favorite podcast.  Please subscribe/rate/review our show at iTunes, Spotify and YouTube. Follow us @richrosendale.Thanks for being a part of the Let's Dig in Podcast!This Show is sponsored by Vita Mix Intro, mid read, and out-tro • The Quiet One: Our Quietest Blender-sound enclosure gives unparalled sound reduction, and exceptional beverage blends• Vita Prep 3: With enhanced power you can chop prep time in half with culinary precision.• XL: The industry’s most efficient, large-capacity machine with a 4.2-horsepower motor and a 1.5-gallon container

In this week’s episode, Content Marketing Institute’s Robert Rose is wondering if we’re measuring the right things. Marketing leader Adam Helweh talks with Robert about the trends Google thinks will stick with consumers even when stay-at-home orders relax. And finally he points to an article that asks whether marketers should even care about engagement anymore. And that’s a wrap for the week ending June 19, 2020. NEWS ITEM OF THE WEEK Google Expects Quarantine Consumer Trends to Outlast Stay-at-Home Measures https://www.adweek.com/brand-marketing/google-expects-quarantine-consumer-trends-to-outlast-stay-at-home-measures/ INTERVIEW OF THE WEEK Adam Helweh is CEO of Secret Sushi Creative Inc, a strategic design, digital, and social media marketing agency. He specializes in the convergence of design and technology to provide businesses with more intelligent and interactive ways to connect with customers and grow. His clients have included Edelman, Broadcom, Stanford Federal Credit Union, the Thomas Keller Restaurant Group, Bunchball, and others. Learn more about Adam: ·         Follow him on Twitter : https://twitter.com/adamhelweh or LinkedIn: https://www.linkedin.com/in/adamhelweh/  ·         Listen to his podcast Marketing in the Raw  : https://anchor.fm/marketingintheraw/ OUR CONTENT MARKETING IDEA OF THE WEEK Should Engagement Really Matter to Marketers Anymore? https://contentmarketinginstitute.com/2020/03/rethink-engagement-content-marketing/ SPONSOR SiteCore As the well-known marketing saying goes, “Content is king”. And with organizations having to rely on their digital channels more than ever these days to reach customers, creating and publishing effective and engaging content has taken on a whole new level of importance.  Sitecore recently held its inaugural Virtual Marketer Day, and one of the tracks was dedicated to helping organizations better manage their content – from beginning to end.  We’ve created a post-event guide titled “Understanding the end-to-end content lifecycle”, with practical steps you can take to optimize your content engine and personalize digital experiences for your customers.  Download the guide today at: https://cmi.media/sitecore-lifecycle

As restaurants across the country are being ordered to shut down, large and small-business owners in the restaurant industry are trying to determine how they can sustain themselves during this time and what it means for their many employees who are suddenly out of work. Together, Chef Thomas Keller of the Thomas Keller Restaurant Group and Danny Meyer of Union Square Hospitality Group share how they are handling the crisis, establishing employee relief funds, and supporting their supply chains. And Minneapolis restaurant owner Eric Dayton weighs in on what he is doing for his own employees who lost their jobs overnight.

Chef Janine Cabrini was born and raised on the beautiful island of Jamaica where her first encounters with food occurred on the farm and vast lush green lands of her family’s property. An ordinary day of her childhood consisted of being awakened by the crowing of roosters, chores included tending the chicken coop grabbing fresh eggs still warm to the touch. She accompanied her Grandfather tending to their pastures and livestock, holding the pale as he milked the cows, visiting the market to grab necessities, and assisted in the choice of fresh catch being sold by the fisherman door to door. Furthermore, she stood by her Grandmother's side as she skillfully maintained the progression of meal preparation in the kitchen assisting in tasks such as kneading dough, stirring the pot, and most importantly, the role of taste tester.  Her relationship with food developed under the mentorship of her Mother in America, who was a frequent cook for her community in different aspects for copious amounts of people, by the hundreds, almost on a monthly consistency. The responsibilities matured to completing the shopping and returning with correct change of course, taking part in the mis en place and filling in as her line cook. Overtime, a high school teacher observed and sought out for Janine to recognize her passion and follow through, resulting in her obtaining Bachelors of Hospitality Management with an area of focus in French Culinary Arts, including completion of an Italian cuisine externship at Andrew Tarlow's restaurant, Roman's. With professional knowledge and culinary experiences such as working under The Thomas Keller Restaurant Group, Chef Janine Cabrini officially commenced her premier culinary services entity in 2014, Dine Eclectic LLC. Years later, those efforts have grown immensely and continues to bloom bringing forth new sectors under the umbrella of culinary. Follow us on Instagram @ cocktailsovercoffee (https://www.instagram.com/cocktailsovercoffee/) Music by Kabbalistic Village (https://soundcloud.com/kabbalisticvillage)

After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City. Following NYC he would come back to California to cook at The French Laundry in Yountville. Eventually, Thomas Keller saw Will's talent for tech and asked him to run all of IT for the Thomas Keller Restaurant Group. After learning from the best, Will pursued his dream and opened his own chain of fast-casual restaurants as founder and CEO of Spice Kit restaurants in 2007 which scaled to multiple locations in the Bay Area. Today, Will serves as founder and CEO of Pared, a leading hospitality and restaurant network with over 100,000 members. Show notes… Favorite success quote or mantra: "Luck is where preparation meets opportunity." In today's episode with Will Pacio we will discuss: Setting yourself up for opportunity Passion for food Taking risks Working for free in order to learn What you do and don't learn in culinary school Collaboration Establishing good culture The culture of Per Se Cooking for a food critic How a good review affects business What is Pared? How clients changed the direction of Pared Labor issues today  

On today's episode of All in the Industry®, host Shari Bayer's guest is Thomas Keller, chef and proprietor of Thomas Keller Restaurant Group, which includes The French Laundry, Bouchon Bistro, Bouchon Bakery, Ad Hoc and La Calenda in Yountville, California; Per Se and TAK Room in NYC; and The Surf Club Restaurant in Surfside, Florida. Renowned for his culinary skills and his impeccable standards, Chef Keller is the first and only American-born chef to hold multiple three-star Michelin ratings, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award, and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Chef Keller is the author of five cookbooks, publisher of Finesse magazine, and has many impressive collaborations. In addition, he is the President of the Ment’or BKB Foundation, which he co-founded along with Chefs Daniel Boulud and Jerome Bocuse. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at La Cova Fumada in Barcelona, Spain. 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®!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Deborah JonesAll In The Industry is powered by Simplecast. 

Our first twofer! Chef Michael White, the force behind Marea, Ai Fiori, Osteria Morini, and other modern classics, tells us how he morphed from an offensive tackle from Beloit, Wisconsin, into one of the best practitioners of Italian cuisine in the world. And Philip Tessier, a young veteran of the Thomas Keller Restaurant Group who won a long-coveted silver medal for the United States at the international Bocuse d'Or competition, takes us inside his triumph and talks about his beautiful new book Chasing Bocuse, which tells the story of the competition and the USA's decades-long road to the podium. Andrew coauthored Michael's cookbook Classico e Moderno and wrote his own book about the Bocuse d'Or, Knives at Dawn, so brings his own point of view to both of these interviews. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Forbes named him 30 Under 30. Zagat did the same. UC Davis wrote an article about him. HIC The Useful Tool and The Culinologist interviewed him. He gave two TED talks and is about to roll out a book. He will now be interviewed for this podcast. His name is Bouzari, Ali Bouzari. He is a Culinary Scientist at Pilot R + D, holding a doctoracte in food biochemistry and having served as a research chef for the Thomas Keller Restaurant Group. His interview with Adam Yee not only inspires many food industry members to strive for a better tasting and more creative food product, but also brings to light humble beginnings of how a man, a dream and a passion can make the world a better place to cook, eat and understand the impact science has on both. For culinary science! About Ali Bouzari As an Iranian Texan, Ali Bouzari grew up with exposure to different cuisines, but most notably, beef over an open flame. His affinity for food and science lead him to become the guy where all the top chefs call him for help on the science of food. After waking up from a nightmare, he googled on his phone, “food chemistry PhD” and found himself at the University of California, Davis for Food Biochemistry. Strategically located near Napa and Sonoma’s food scene and San Francisco’s thriving entrepreneurial food and tech hub, Davis was his master plan to be the guy where chefs call him. Between being an instructor for the Culinary Institute of America and a graduate student at Davis, he juggled being a freelance consultant for chefs, tapping into the new market of research chefs. Later, he co-founded a consulting firm with top research chefs and a stealthy food lawyer to help make his dream of becoming the go to people for solving food problems. Pilot R + D The genesis of Pilot R + D came through by recognizing collaboration between chefs with diverse research and development backgrounds is much better than independent work. As a special operations delta force, the band of chefs, Kyle Connaughton, Ali Bouzari, Dan Felder and Dana Peck (part lawyer and part chef), became the founding members of an innovation and development firm. Who you gonna call when you’re in need of help as a food and tech entrepreneur? Pilot R + D. Who acts as the hotline during the 11th hour as a fast casual service advisor? Pilot R + D. Research starts with eating a load of good food as a business expense. That’s a job worthwhile where one gets paid to eat food because of science and research! Aside from research, Ali and his colleagues solve problems with a hybrid ideology of product development/food science and culinary/chef mindset. With the approach of flavor being important and ingredient functionality in the context of the whole food, the team tries to figure out their limitations on each project to develop to their clients’ expectations. At times, they think about how pragmatic some projects are and aren’t afraid to admit the impractical demand of the project. That is not to say they are highly selective with their clients. They equally accept any range of proposals. To learn more about Pilot R + D, you can find more information here. Key Takeaways (this episode only) Read Harold McGee’s On Food and Cooking Culinary Science Food ingredients in the context of chefs is to look at the whole ingredient, not the purified form What we talk about (this episode only) TED Talk Culinary Science Harold McGee UC Davis Biochemistry PhD Culinary Institute of America French Laundry Alton Brown Good Eats Pilot R&D Kyle Connaughton (Fat Duck) Dan Felder (Momofuku) Dana (Morrison Foerster) Grassroots consultancy for chefs Chef scientist Trend forecasting Ingredient Functionality Advice: Learn how to say I can’t do that or it can’t be done Flavor and Taste

In the 21 years of Anthony's career he's been a student at the Culinary Institute of America, has been an Assistant Food and Beverage Outlets Manager at Doubletree Hotel, was a Matre D at both Jean-Georges NYC  and Per Se, was the General Manger for Per Se and would be promoted to the Director of Operations for the Thomas Keller Restaurant Group. Today, Anthony's passion project is Journee, where by bringing people together, They hope to empower restaurant professionals to take control of their careers and change the way the industry evolves. They're doing it simply providing access to knowledge and resources

This week on _ Chef’s Story _, host Dorothy Cann Hamilton sits down with Chefs Kirsten Dixon and Mandy Dixon of the Tutka Bay Lodge and Winterlake Lodge located in Alaska. Kirsten has been cooking in the backcountry of Alaska for more than twenty years. She is a passionate culinary student, educator, and an avid gardener. Kirsten spends most of her time at Winterlake Lodge, where she frequently teaches cooking classes in the kitchen or gives tours of the herb garden. Kirsten attended culinary school at the Cordon Bleu in Paris, and she holds a master’s degree in gastronomy (food history) from Adelaide University in Australia. She has published several cookbooks, including The Winterlake Lodge Cookbook, and is currently working on a new book project. Kirsten completed an MFA program in creative writing at Goddard College, Vermont. Kirsten has written for and has been featured in many national and international publications. Kirsten won an award for “Best Female Chef USA” for The Winterlake Lodge Cookbook at the Gourmand International Cookbook Awards in 2004.Chef Mandy Dixon frequently instructs at the Cooking School at Tutka Bay. She attended Le Cordon Bleu cooking school and continued her education at the Culinary Institute of America in St. Helena, California. She worked for the Thomas Keller Restaurant Group before returning to her family business in Alaska. Mandy is currently the chef at Winterlake Lodge where she prepares meals and desserts for guests. She oversees and manages the La Baleine Café in Homer. She frequently travels in pursuit of culinary education and teaches often. Mandy was recently a featured chef at the James Beard House in New York. Kirsten and Mandy oversee our team of eight seasonal chefs that join us at Winterlake Lodge, Tutka Bay Lodge, the Cooking School at Tutka Bay, and the La Baleiene Cafe.

This week on _ Food Talk _, host Mike Colameco welcomes guests Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, and Gianfranco Sorrentino to the studio. Kick off the episode with wine writer Alice Feiring, who explains that “better” means wines made from organic viticulture with nothing added and nothing taken away. Talking to Mike about the recent increase in the cost of wine and the resurgence of Georgian wine, the two go back and forth on their recent favorites.  Allesandra Altieri joins next and is the director of Thomas Keller’s Bouchon Bakery where she oversees the brand’s operations, in addition to leading the kitchen and retail teams nationwide.  Alessandra first joined the Thomas Keller Restaurant Group in 2009 as pastry sous chef at Per Se. During her time, she explains how she quickly to the philosophy and standards of the group while effectively proving to be a leader in the kitchen.  Rounding out the episode, Mike welcomes the team from Il Gattopardo: Chef Michele Brogioni (The Leopard), Chef Vito Gnazzo il Gattopardo, and Gianfranco Sorrentino.

This week on All in the Industry, Shari Bayer is joined by Anthony Rudolf, founder of Journee, former Director of Operations for the Thomas Keller Restaurant Group and all around hospitality industry veteran. Journee aims to build a community of restaurant professionals, by restaurant professionals, to collaborate, learn, inspire; in person and online. Tune in and hear more about this great initiative! This program was brought to you by The Tabard Inn. “I am more restaurant professional than I am average consumer than I am food critic or writer by far. I don’t ever really find joy in somebody else’s pain – I’m on their side .. that’s my peer!” [38:00] –Anthony Rudolf on All in the Industry

Chef de Cuisine Michael Sandoval leads the kitchen at Chef Thomas Keller's award-winning bistro Bouchon in California's Napa Valley. Sandoval first joined the Thomas Keller Restaurant Group in 2003 as an opening Chef de Partie at Keller's second Bouchon restaurant. After two years of demonstrating his tireless work ethic and humble demeanor, Sandoval was promoted to Sous Chef at Bouchon in Las Vegas. In 2009 Sandoval relocated to Yountville, CA to become Executive Sous Chef for Bouchon and was in turn promoted to Chef de Cuisine in 2011. Sandoval continues the tradition of excellence at Bouchon with its seasonally-changing, classic bistro menu and program of special dinners throughout the year celebrating the diverse regional cuisines of France.