bon appétit

Get to know local chef and entrepreneur Chrissy Tracey. Chrissy owns a catering company, a healthy meal-prep service, and she’s just been hired by Bon Appétit to host cooking videos for their Test Kitchen series. We talk with Chrissy about what inspires her cooking and her quest to perfect the vegan pizza. She’s working on it! Plus, Charlotte Druckman’s anthology, Women On Food, amplifies the voices of women chefs and food writers. The anthology includes essays, interviews, and Q&As from more than 100 writers, chefs, critics, and TV stars. . .all women in the food world whose experiences truly run the gamut.

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Zshekinah Collier and Joseph Vazquez contributed to this show. Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Chrissy Tracey – Owner of Chrissy’s, a plant-based catering company, and Vegan Vibes Meal Prep. She’s also a video host for the Bon Appétit Test Kitchen series.

Charlotte Druckman – Journalist, food writer, and creator of Food52’s Tournament of Cookbooks (a.k.a. The Piglet). She’s the author (and co-author) of several cookbooks, and the editor of the anthology Women On Food.

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What does a Bon Appetit video about canning seafood have in common with indoor dining reopening for Valentines Day in New York City and Super Bowl parties? More than you may think. In this emergency episode of Hot Takes on a Plate, Rob Petrone chats with self-described food antagonist Joe Rosenthal (@joe_rosenthal on Instagram) to discuss the Brad Leone “It’s Alive” video gone wrong, New York Governor Andrew Cuomo’s contradictory takes on indoor dining and why throwing or attending a Super Bowl party is a very bad idea during COVID.

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What will our diets be like in the future due to climate change? How will restaurants change due to the pandemic, rising inequality, and an increasing commitment on behalf of eaters to local food and ethical production? Artist, photographer, radio host, all-around smarty-pants, and friend of the pod Allie Wist joins Melissa and Wythe to muse upon the answers to these questions and more. We talk about what it means to dine out, to come together over a meal, and what new roles chefs may play as the titanic U.S. food service industry morphs. Tune in and subscribe today!
 

Further Resources:
 

Allie's Instagram: https://www.instagram.com/aes___w
 

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Tagging in on guest-hosting duties is Steven Satterfield, the chef/owner of Miller Union in Atlanta. He sits down with Andrew Knowlton, editor at large of Bon Appétit and partner in the Mighty Union, a hospitality management company with properties in Austin (The Carpenter), San Antonio (Veramendi), and Honolulu (Wo Fat). 

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It’s time to get in tune with Carla Lalli Music, mom, Bon Appétit food editor,  YouTube star, and author of the hot cookbook, Where Cooking Begins. Carla’s had quite the career, and has gone from Shake Shack to Martha Stewart to the halls of Condé Nast. Host Kerry Diamond stopped by Bon Appétit HQ for a chat with this food media phenom about galettes, working moms, farmers’ market secrets, and more. 

Stay tuned to hear who Ali Banks of Chopt Creative Salad Company thinks is the Bombe! 

Thank you to Le Cordon Bleu Culinary Schools and Emmi for supporting our show.

On today's episode of All in the Industry®, host Shari Bayer's guests are Megan Murphy, a New York-based food and travel journalist, who’s experience spans media outlets, including AFAR, Bon Appétit, Clean Plates, Cooking Light, Eater, Fodor’s, Food & Wine, Thrillist, and Travel + Leisure. Megan is also an AFAR Ambassador and co-host of the Eat This, Not That! weekly podcast. And, Blaine Ashley, Wine Enthusiast's 40-under-40 tastemaker and New York Champagne Week Founder, and she has a new concept – 'The FIZZ is Female' which shines a spotlight on leading ladies in the bubbly wine biz. Megan and Blaine have teamed up to launch Lokē Rosé—an exclusive Provence wine inspired by Blaine's native home of Hawaii. Lokē launched in May 2018 with locations in NYC, the Hamptons, and northern NJ, and plans to debut in Hawaii and Florida soon. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chef JJ Johnson's Fieldtrip in Harlem, NYC. 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®!

Image courtesy of Megan Murphy.

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On today's episode of All in the Industry®, host Shari Bayer is joined by Hunter Lewis, the Editor-in-Chief of Food & Wine. Prior to that he was the editor-in-chief of Cooking Light, executive editor of Southern Living, food editor of Bon Appétit, and kitchen director of Saveur. He cooked under Jonathan Waxman in Sonoma County, California, and at Barbuto in New York City. A graduate of the University of North Carolina at Chapel Hill, Hunter was also a reporter at The Herald-Sun in Durham, North Carolina. You can find him in his home kitchen in Birmingham, Alabama, cooking for his family, or on Instagram and Twitter @notesfromacook. Today's show also features Shari's PR tip, and Solo Dining experience at Charleston in Baltimore, Maryland. 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®!

Photo courtesy of Hunter Lewis.

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On today’s episode of THE FOOD SEEN, Carla Lalli Music is the Food Editor across all things Bon Appétit, Healthyish, Basically, and Epicurious. This more than qualifies her to write “Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook”, but it’s less about the skill set she possesses, than the confidence she instills. As a YouTube cooking star as seen in Back-to-Back Chefs, she blindly and brazenly teaches cooks how to feel their way through the kitchen, do more with less, and equips them with 6 simple cooking techniques, from which there are dozens of dishes within reach. For each and every piece produce, pasta, grain, poultry, fish, soup and bean, Carla will bring you closer your own personal cooking greatness.

Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin is joined by Andrew Knowlton, editor-at-large for Bon Appétit magazine. Todd and Andrew talk Anthony Bourdain's far-reaching legacy and Andrew shares not only his #Juliamoment but also a Tony moment.

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin is joined by Barbara Fairchild, a freelance food and travel writer and the former editor-in-chief of Bon Appétit magazine. Todd and Barbara discuss the future of food magazines. And, Barbara shares a personal and touching #Juliamoment.

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How does a magazine break through all the Internet clutter and noise to grab your attention? Get rid of all the clutter and noise. This week Bon Appétit Magazine launches a new home page design and web experience that focuses on one story and image at a time. It’s a bold move to go from everything but the kitchen sink to one thing. The logical argument is - the public’s hunger for simple, clean food cooked well, is also a hunger for a simple clean focused web experience too. This could be the start of next new online design trend. Joining us in-studio to discuss the design and process are Bon Appétit Magazine Digital Director Carey Polis and Product Manager Brendan Bryant.

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One of the coolest girls in food, Alison Roman has gone from Momofuku Milk Bar to Bon Appétit to The New York Times, cooking up a storm all along the way. She talks to us about her career and her debut cookbook, “Dining In,” which Samin Nosrat, author of Salt Fat Acid Heat, describes as “a treasure map.” Find out what Roman means by a “highly cookable recipe” and what you can learn from her beautiful book.

On today's episode of THE FOOD SEEN, Dawn Perry has long been creating menus, and trends, as a recipe developer, and all around food stylista. From food editor at Martha Stewart's Everyday Food and Bon Appétit, to driving culinary content at Marley Spoon's meal kit delivery service, to the food director at Real Simple, Perry is able to wrap her head around the many expressions of a single ingredient, taking careful consideration and culinary know-how, to compose something both complex, and approachable. Her latest project, Short Stack Editions: Cucumber, illustrates just that; Perry takes the humble gourd and shows its scope as Cucumber-Celery Agua Fresca, Spicy Cucumbers with Beef & Black Vinegar, Butter- Baked Cucumbers, Cucumber Panzanella with Horseradish & Mint, Grilled Cucumber Guacamole, and Cucumber & Honeydew Paletas. You'll never look at an ordinary cucumber the same again!