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What we covered in this episode Chef Jeremy Umansky mentions that they were really fortunate that a good half of our business before the pandemic was to-go-food. They have greatly pared down the amount of offerings that we’ve been been doing on a given day. He lists some of the pickles they were making during…
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Podcast: Play in new window | Download (Duration: 1:01:22 — 114.4MB) | Embed
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What we covered in this episode Chef Matt Bolus describes his locations in Nashville, TN: The 404 Kitchen and Gertie’s Bar. All lot of global flavors and bourbon! He talks about the types of dishes that bring him comfort. Chef Matt Bolus shares how he navigated through the pandemic situation He talks about the relationship…
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Podcast: Play in new window | Download (Duration: 1:09:49 — 128.6MB) | Embed
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What we covered in this episode Chef Brian Duffy talks about his podcast ‘Duffified Live’ and the challenge to get chefs on a podcast. He shares his thoughts about the pandemic situation and its impact on the hospitality industry. Chef Brian Duffy focuses most of his time at the moment on his restaurant Ardmore in…
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Podcast: Play in new window | Download (Duration: 1:06:06 — 130.7MB) | Embed
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What we covered in this episode Chef Tim Hollingsworth shares how they are navigating through this current situation of the pandemic. It is a heavy cost to reopen a restaurant. Everybody needs to rethink what they’re doing with the restrictions. Chef Tim Hollingsworth describes restaurant Otium as a more comfortable version of fine dining: both…
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Podcast: Play in new window | Download (Duration: 49:40 — 86.9MB) | Embed
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What we covered in this episode with Brand Ambassador Charlotte Voisey Charlotte Voisey introduces William Grant & Sons, global supplier of spirits. She works with all the ambassadors on all of William Grant & Sons’ brands. Their job is to make people fall in love with the company’s brands such as Hendrick’s Gin or Glenfiddich …
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Podcast: Play in new window | Download (Duration: 1:02:53 — 79.2MB) | Embed
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What we covered in this episode Chef Michael Gulotta explains the reasons why he shut down early March his restaurants in New Orleans at the start of the pandemic. He shares how different the impact of this pandemic is compared the situation caused by the hurricane Katrina back in 2005. Chef Michael Gulotta describes his…
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Podcast: Play in new window | Download (Duration: 41:24 — 72.0MB) | Embed
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This conversation about leadership and “What Every Senior Executives Can Learn From Top Chefs” with Chef Andre Natera should have taken place at the SXSW CMO Clubhouse in Austin, TX back in March. Obviously, with the pandemic situation the event was canceled and we recorded our discussion about leadership as an episode for my podcast…
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Podcast: Play in new window | Download (Duration: 56:21 — 99.8MB) | Embed
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What we covered in this episode Chef Leia Gaccione and Chef Sam Freund describe their dining concepts. South + Pine American Eatery in Morristown, NJ and at Central + Main American Eatery in Madison, NJ for Leia. White Birch in Flanders, NJ and Slamwich Scratch Kitchen in Madison, NJ for Sam. Leia is famous for…
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Podcast: Play in new window | Download (Duration: 1:02:56 — 112.5MB) | Embed
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Chef Chris Cosentino says: “you can’t create future unless you understand history. If there’s not a grounding in history, then it just doesn’t make sense. And it’s also easier to draw from history than it is to just make shit up!” What we covered in this episode Chef Chris Cosentino shares his thoughts about the…
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Panama should be on your next on your travel bucket list. It is one of Central America’s best kept secret! It is easily accessible. Panama is considered the bridge of the Americas and is only a 2.5 hour flight away from Miami, and 5 hours from New York City. It is a hub for biodiversity….
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