Jeremy Umansky – The Koji Expert
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...
Matt Bolus Introduces New Global Flavors To Nashville
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...
Brian Duffy – A Gigantic Appetite for Casual Restaurants
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...
Tim Hollingsworth – Celebrating Luxury and Mundane Food
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...
Charlotte Voisey – The Exciting Life of a Brand Ambassador
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...
Michael Gulotta – Asian Inspired Cuisine with Louisiana Pantry
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...
Leadership – What Every Senior Executive Can Learn From Top Chefs
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...
COVID-19 Prompts Two NJ Chefs to Pivot Business
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...
Chris Cosentino – Inspired by Local Culinary Heritage
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...
Matthieu Cabon – A Passion for Bread
What we covered in this episode Baker Matthieu Cabon believes that artisan bread is popular today because of an evolution in taste and people are tired of white bread. The main difference between industrial bread and artisan bread in “TIME”, says Matthieu Cabon. Between...
Farmer Lee Jones – Celebrate Mother Nature's Seasons
Farmer Lee Jones from The Chef's Garden says “We are going to create a whole entire generation of gardeners because once they garden as a child and they learn how fun that is, they understand that the carrot comes from the soil and when...
Roy Yamaguchi – How to Beautify Hawaiian Flavors
Chef Roy Yamaguchi is the father of the Hawaii Fusion cooking style. In 2018 he celebrated the 30 year Anniversary of Roy’s restaurants. In 2020, he will celebrate the 10 year Anniversary of the Hawaii Food and Wine Festival. He was the co-founder back...