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What we covered in this episode Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic. He takes us through the journey that took him from being a dishwasher to San Francisco…
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Podcast: Play in new window | Download (Duration: 45:20 — 84.8MB) | Embed
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What we covered in this episode Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation. Other Asian cuisines have been part of the American landscape for decades. But…
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Podcast: Play in new window | Download (Duration: 45:59 — 86.0MB) | Embed
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What we covered in this episode Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas. He shares with us the premise of the show ad his experience on TV cooking shows. Chef Lamar Moore shares his approach to…
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Podcast: Play in new window | Download (Duration: 40:30 — 75.7MB) | Embed
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What we covered in this episode with Nick DiGiovanni Nick DiGiovanni talks about his motivation to participate to MasterChefs. 8 in 10 US Adults in the US watch cooking shows – what specifics appeal to Nick DiGiovanni about cooking shows? Nick DiGiovani shares his connections with Chef Gordon Ramsey and Joe Bastianich on the show. He…
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Podcast: Play in new window | Download (Duration: 56:02 — 104.2MB) | Embed
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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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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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