james beard foundation

We began our show with the CEO of Parliament Real Estate Partners; President of Parliament Consulting LLC; Co-Founder of Broad Street Brewing Company; and Co-Owner of Jericho Mountain Beef Company, Edward Webber. Webber and his partners have a strong focus on sustainability and leveled-up by using the brewer's used ingredients to feed the cattle on their ranch. It's a rather ingenious move, and a new way that beef and beer can go together so well. There's so much more to upack in Webber's interview, so we recommend you stick around to find out!

Next, we sat down with Kindness Kookies Owner and Baker, Ashley Naftaly. Ashley began her cookie venture during the pandemic, making and offering her tasty treats to fellow gym enthusiasts. She is not shy when it comes to admitting the irony of it all, but that little gesture turned into a much larger one--as she now bakes cookies with a cause. Her sweet baked goods do good deeds, as you can designate an organization to help out. There are also special recipe creations to look forward to, so spread a smile on your face by tuning in and finding out more about Ashley and her Kindness Kookies!

Speaking of spreading joy, our final guest joined us from Santa Fe, New Mexico! Ahmed Obo, who is the Chef and Owner of Jambo Cafe and Jambo Bobcat Bite, was born and raised in Lamu, Kenya. And in 1995 he immigrated to the USA via New York, finally landing in New Mexico to work and help support his family members living in Kenya. Little did Santa Fe know that in gaining a new resident, their palates would be opened up to a whole new world of tasting sensations. Ahmed's business' began as a suggestion for a special dinner night at a local Zia Diner, and very soon after it was a huge hit. Now, Ahmed's Jambo Cafe has gained him attention from numerous media outlets, earned him a James Beard Foundation Nomination, and caused many celebrities to be enamored with his cuisine. Curious to find out more? Then stay tuned till the end, and hear from Ahmed why you need to visit Jambo Cafe and Jambo Bobcat Bite in New Mexico!

A serendipitous encounter with some New Orleanians brought Chef Serigne Mbaye to the Crescent City. Serigne was born in the United States, but raised and educated largely in Senegal. A love for cooking led him to New England Culinary Institute where he graduated at the top of his class in 2016. Though he started as a line cook, he rose to the level of sous chef at Commander's Palace and was the sous chef at Café Adelaide before its closing. He left New Orleans to hone his skills at Atelier Crenn, a 3-Michelin Star restaurant in San Francisco, and at L’Atelier Joel Robuchon, a 2-Michelin Star restaurant in New York. In 2018 he was awarded the Paul McIlhenny Culinary Scholarship at the Southern Food and Beverage Museum, where he held regular pop-up dinners exploring the connections between the foods of Louisiana and Senegal. Serigne has evolved his pop up series into Dakar Nola, a modern Senegalese pop up restaurant. With a focus on highlighting the bounty of local ingredients Serigne has had the pleasure of collaborating with farmers and chefs throughout Southeast Louisiana. Serigne Mbaye is the co-owner and Chef of Dakar Nola in New Orleans, Louisiana. Chef Serigne Mbaye was voted 2021 Nola Eater Chef of the Year and was honored as a finalist in the 2022 & 2023 James Beard Foundation Award in the Emerging Chef category. This episode of Culture & Flavor Zella and Chef Serigne Mbaye talk about his journey to opening Dakar Nola and how he remains humble and focused in a chef celebrity culture.

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We began this week's episode with Chef Kiki Aranita, who's delicious creations for Poi Dog put her on the culinary map.  She has since had to close the beloved Poi Dog restaurant, however the name (and sauces) live on!  You've most likely heard of her, considering Chef Aranita has appeared on numerous magazines, television shows, and syndicated news outlets--and currently, on the shelves of businesses throughout the Philadelphia region.  Join us as we speak with Kiki about her heritage, how she grew her business, and transitioned into creating a line of sauces that we're clamoring for!

We then spoke with Farmer Lee Jones, who has literally wrote the book on regenerative farming methods! Not only has Jones written a book on how to grow  nutrient-rich vegetables, his more than 300-acres of farmland has been nurtured to provide ingredients sought-after by the likes of Rachel Ray, Wolfgang Puck, and many more!  His merits do not end there, he and his farm family have garnered James Beard Foundation Awards, a collaboration of Former First Lady Michelle Obama, and now...his delectable vegetables, edible flowers, and other products are available for purchase to ship across the USA.  If you want to learn more about Lee Jones and his farm, there's plenty more to listen to on Food, Farms, & Chefs!

During our last segment, we have an update on what's been happening from Philadelphia's Best of winner, Old City Kitchen's owner Laura Eaton.  As a friend of the show, and very talented individual, Laura offers unique and fun experiences curated to what you are looking for!  If you're looking for a fun way to enjoy date night, hosting a team-building event, or perhaps throwing an intimate party to celebrate any occassion--tune in to hear from Old City Kitchen's Laura Eaton!

On today's episode of All in the Industry®, Shari Bayer's guest is Kris Moon, President and Chief Operating Officer of The James Beard Foundation. In his role, Kris is responsible for all revenue at the Foundation, including building the Foundation’s first-ever enterprise-wide partnerships with American Airlines, Capital One, and Windstar Cruises, and helping the Foundation grow its philanthropic support. During his 15-year tenure, Kris has been instrumental in leading the Foundation’s Covid-19 response, launching and managing the JBF Food & Beverage Industry Relief Fund that raised and disbursed almost $4.8 million in grants to 312 food and beverage establishments across America; launching the Chefs Boot Camp for Policy and Change initiative; and spearheading the strategic planning and launch of the Foundation’s JBF Impact Programs in April 2016. Today's show also features Shari's PR tip to do good; Speed Round; Industry News Discussion on Righteous Eats; plus, Shari's Solo Dining experience at Platform by JBF: Restaurants Shaping America: San Francisco’s Brandon Jew of Mister Jiu’s x NYC's Jeremiah Stone & Fabián von Hauske Valtierra of Contra & Wildair; and the final question. 

** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **

Photo Courtesy of Jeff Gurwin.

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®. 

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Nancy Silverton is a world-renowned chef, baker, author, and co-owner of Mozza Restaurant Group which operates restaurants such as Pizzeria Mozza, Osteria Mozza, Chi Spacca, and Mozza2Go. Prior to founding Mozza, Nancy owned and operated La Brea Bakery and Campanile in Los Angeles after many years working under the likes of Wolfgang Puck, Michael McCarty, and other world-class chefs.

In 2014, she won the James Beard Foundation’s Outstanding Chef Award, one of the most prestigious accolades a chef can receive.

We sat down with Nancy at her home in Los Angeles to learn all about her inspiring and unconventional journey to becoming one of the premier chefs in all of the world.

*

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This episode is brought to you by AxiomPrint, based in the greater LA area. Printing is essential to the success of every business and is a crucial part of marketing and building your brand.

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We began our episode by serving up the freshest meals in Camden County as we spoke with the co-owner and Chef of Corinne's Place.  Originally born from a small catering business, the Founder Corinne Bradley-Powers grew her business into a beloved neighborhood spot; offering scratch-made foods that visitors from all over would travel to enjoy. Eventually word spread and her meals became so enticing that even celebrities and food critics became repeat customers.  Mrs. Bradley-Powers eventually sold her business to Trevor Vaughan & his partner, Craig Sawyer, but not without Corinne's blessing; Corinne's new role within her famed restaurant is being the new owner's consultant.  After ownership of the restaurant changed hands in 2019, Corinne's Place was nominated (and won) the James Beard Foundation's "America's Classics" Award, which is given to establishments that have remained open for at least 10 years, and reflect the character of its community.  We touch on all of this and more, so stay tuned to hear about Corinne's Place's mouth-watering foods made with a whole lot of heart.

Speaking of heart, we take you into the heart of Philadelphia's dining scene as we speak with Michelle Shannon who is the Vice President of Market and Communications for Center City District's Restaurant Week.  Michelle and Gene had an enlightening discussion regarding the origins of Restaurant Week and the role it plays within the community.  The two-week long event not only highlights some of the most prestigious restaurants within center city, it benefits all of you by providing the opportunity to taste the flavors of Philadelphia's vibrant dining scene at a set price.  If you are looking to experience a restaurant that you've not heard of before, or perhaps one that is on your date-night bucket list, Center City Districts Restaurant Week is the perfect time to get a taste of what you're craving!

Now if what you're craving is a delicious Mediterranean meal, then our next guest will surely tempt your taste buds!  Spice Finch's Executive Chef, Michael Brenfleck, joined us to discuss the delectable options for their Center City Restaurant Week Menu!  As we discussed a variety of Spice Finch's menu, both our co-hosts salivated over the luscious descriptions of every item.  And what better way to enjoy a richly devised meal than to pair it with the perfect wines? This is why Chef Brenfleck sat with Spice Finch's Beverage Manager to pick just the right wine to pair with the first two courses.  Now that is something I would like lingering on my palate--and you can too, so long as you stay tuned in for the entire episode of Food, Farms, & Chefs!

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2022 James Beard Awards in Chicago, which took place from June 11-13 in Chicago, IL. Shari's coverage includes her exclusive red carpet interviews with nominees and presenters at the Chef and Restaurant Awards at the Lyric Opera House, with a bit of our Speed Round game too! Plus, Shari has interviews with some of the winners during the awards ceremony and celebration (listed below). Congratulations to everyone! It was a wonderful awards weekend! Today's show also features Shari's PR tip to celebrate your journey; and Solo Dining experience at Chef Jason Vincent's Giant in Chicago. 

2022 James Beard Awards -- Shari's red carpet and awards ceremony interviews in chronological order:

Damian Sansonetti, Chaval, Portland, ME
Nominee: Best Chef: Northwest and Pacific

Ruben Ortega, Xochi, Houston, TX 
Nominee: Outstanding Pastry Chef

Zak Stern, Zak the Baker, Miami, FL
Nominee: Outstanding Baker 

Irene Li, Mei Mei Dumplings and Prepshift, Boston, MA
Leadership Winner

Mavis Jay-Sanders, Drive Change, NYC
Leadership Winner

Christian Clemenson
Actor playing James Beard, HBO Max series “Julia” 

JJ Johnson, FIELDTRIP, NYC
Nominee: Best Chef: New York State

Lydia Chang, Pichet Ong, and *Peter Chang, Peter Chang, VA and MD
*Nominee: Outstanding Chef
(Lydia translates)

Chintan Pandya and Roni Mazumdar, Dhamaka, NYC
Winner: Best Chef: New York State
Nominee: Best New Restaurant, NYC

Caroline Schiff, Gage & Tollner, NYC
Nominee: Outstanding Pastry Chef

Katie Button and Felix Meana, Curate, Asheville, NC
Winner: Outstanding Hospitality
Nominee: Best Chef: Southeast

Tiffany Derry, Roots Southern Table, Farmers Branch, TX
Nominee: Best New Restaurant
Nominee: Best Chef: Texas

Cheetie Kumar, Garland, Raleigh, NC
Nominee: Best Chef: Southeast

Chris Williams, Lucille’s Hospitality Group, Houston, TX
Nominee: Outstanding Restaurateur

Ayesha Nurdjaja, Shukette, NYC
Nominee: Best Chef: New York State

Yia Vang, Union Hmong Kitchen, Minneapolis, MN
Nominee: Best Chef: Midwest

Maneet Chauhan, Morph Hospitality Group, Nashville, TN
Presenter

Clare Reichenbach, CEO
James Beard Foundation

Ellen Yin, High Street Hospitality Group, Philadelphia, PA
Nominee: Outstanding Restaurateur

Sheldon Simeon, Tin Roof, Kahului, HI
Nominee: Best Chef: Northwest and Pacific

Claudia Fleming, Union Square Hospitality Group, NYC
Presenter

**

Justin Chearno, The Four Horseman, Brooklyn, NYC
Winner: Outstanding Wine Program

Alba Huerta, Julep, Houston, TX
Winner: Outstanding Bar Program

Brandon Jew, Mister Jiu’s, San Francisco, CA
Winner: Best Chef: California
Winner (Media Awards): Best Restaurant and Professional Book (with Tiehlon Ho)

Grace Young
Humanitarian of the Year

Erick Williams, Virtue Restaurant & Bar, Chicago, IL
Winner: Best Chef: Great Lakes

Katie Button and Felix Meana, Curate, Asheville, NC
Winner: Outstanding Hospitality
Nominee: Best Chef: Southeast

Meherwan Irani, Chai Pani, Asheville, NC
Winner: Outstanding Restaurant

Martin Yan 
Lifetime Achievement Award

**

Photo Courtesy of Shari Bayer.

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. And check out Shari Bayer's YouTube Channel for two #JBFA videos with red carpet highlights and more! Thanks for being a part of All in the Industry®. 

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On today's episode of All in the Industry®, Shari Bayer's guest is Ariel Palitz, Senior Executive Director, Office of Nightlife, NYC Mayor’s Office of Media and Entertainment, and the first-ever appointed in this position. A lifelong New Yorker and nightlife professional, Ariel came to the role with deep experience in both nightlife and community building. She previously owned and operated Sutra Lounge, a nightclub on Manhattan’s Lower East Side, for ten years. She also served on Manhattan Community Board 3’s liquor licensing committee for more than six years and spent the three years prior to her appointment helping nightlife entrepreneurs open their own establishments through her consulting company Venue Advisors. Today's show also includes Shari's PR tip is to not to let things happen organically; Speed Round; Industry News Discussion on the James Beard-backed food hall opening in NYC's Chelsea neighborhood this fall; and Solo Dining experience at Chef Calvin Eng's Bonnie's in Brooklyn, NYC. 

Photo Courtesy of Ariel Palitz.

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®. 

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Timestamps
0:51 – A different type of guest today
2:49 – The ups and downs of winning major awards
6:38 – Chef Rich’s connection to the James Beard House
7:38 – Kris Moon joins the show
8:04 – Background on the James Beard Foundation
13:23 – Becoming the barometer
17:15 – The evolving definition of excellence
21:01 – The James Beard Award nomination process
24:09 – Programs and initiatives
32:51 – Kris’ winding path
37:59 – Is the James Beard House haunted?
41:08 – Managing winning a James Beard Award
47:38 – The evolution of Kris’ palate
51:27 – Kris’ inspirational quote
53:11 – Nate’s Notes
54:58 – Outro

Chef John Creger, an executive chef and owner of Fuisine in Baltimore, Maryland, has a rich culinary background shaped by his upbringing in the restaurant industry and extensive experience working with renowned chefs in New York City. Inspired by his parents' culinary talents, John pursued a career in the food industry, eventually becoming the head chef at a seafood restaurant at a remarkably young age. His journey led him to work alongside acclaimed chefs, earning accolades and recognition for his exceptional culinary skills. Now back in his hometown, John delights diners with his creative and delicious dishes at Fuisine, while also actively supporting the local community. From winning prestigious competitions to hosting events at the James Beard Foundation, Chef John Creger continues to impress and inspire with his passion for food.

In this episode, we explore:

• John Creger's earliest culinary memories and how his mother's yonke-making and the tantalizing aroma of tomato sauce ignited his passion for cooking.
• The evolution of Chef John's cooking style, where he shares the importance of respect and care for the ingredients he uses, creating dishes that reflect his culinary growth.
• The dynamic transformation of Baltimore's food scene as John discusses the increased creativity and variety now available in the city's culinary landscape.
• Delight in Chef John's love for crafting exquisite squidding pasta, a dish that has evolved with time, incorporating fresh and seasonal ingredients to create a culinary masterpiece.
• Join an emotional journey as John shares his dream of cooking a heartwarming meal for his late mother, a touching display of his culinary skills and love for food.
• Get inspired by John's admiration for Triple H, the legendary professional wrestler, and learn how his perseverance and success inspire Chef John in his culinary endeavors.

Join us in this episode as Rob Lee interviews John Creger. He shares his background in the restaurant industry, including his experience working in New York and his decision to return to Baltimore. He discusses his cooking style and approach to food, emphasizing the importance of respect and care in the kitchen. John also reflects on the evolving food scene in Baltimore and the unique dishes he creates at Fuisine. The conversation touches on John's experience on the show Chopped and his love for wrestling, cartoons, and rap music.

🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧

This program is supported (in part) by a grant from the Robert W. Deutsch Foundation.

If you have a story about art, culture, or community, share it with us at rob@thetruthinthisart.com for a chance to be featured on 'The Truth In This Art' podcast.

Follow The Truth In This Art on Twitter, Threads, IG, and Facebook @truthinthisart

Original music by Daniel Alexis Music with additional music from Chipzard.

Episode illustration by Alley Kid Art.

About "The Truth In This Art"

"The Truth In This Art," hosted by Rob Lee, is a podcast that explores the essence of creativity and its community impact, amplifying artists' voices and their profound stories.

Connect with me:

Website | Twitter | Instagram 

Support the show:

Merch from Redbubble | Make a Donation 

Join us for a conversation with Peter Reinhart, Chef on Assignment at Johnson & Wales University in Charlotte, NC. In addition to his role as a chef instructor in the Baking & Pastry program, Peter teaches a course on food media, and he is also the founder and executive director of the Johnson & Wales International Symposium on Bread. (www.breadsymposium.com) 

Peter is the author of 13 books on bread, food & culture, and is on a never-ending search for the perfect pizza. His books have won four James Beard Awards, and The Bread Bakers Apprentice not only won the Book of the Year award from the International Association of Culinary Professions, but also from the James Beard Foundation. The book was also recognized by the International Gourmand Cookbook Award in 2003 as the best baking book in the world.

Peter is also the host of the video website, PizzaQuest.com, and will be hosting the new HRN series, Pizza Quest, where he will be interviewing some of the greatest pizza makers in the world, as well as artisans of all types.

Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). 

Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!

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From auditioning for a Dolly Parton Christmas show as a lark on their birthday, to going to a job interview, soup in hand, moments after totaling their car, to catering for Mitt Romney, V Spehar has made a lot of surprising career moves. Most recently they were head of Impact Programs for the James Beard Foundation, and are currently Executive Director of Everything Food. Listen in to hear about V's approach to changing the rules ("I learned young that having a sound argument for something and making it seem easy for other people was going to be the best way to make it through life as unscathed as possible"), dealing with trauma ("I loved being a helper, I never thought that I would love being helped"), and being a good listener, which is the key to everything.

Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!

Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!

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The multi-faceted and celebrated Zella Palmer joins me for Soul's first episode of 2021. Trusted by the James Beard Foundation, Dillard University, and countless other people and places, Zella always brings joy and honesty to our conversations. Listen in!

Photo Courtesy of Sabree Hill/Dillard University

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On today's episode of All in the Industry®, Shari Bayer's guest is Ben Chekroun, General Manager at Bluepoint Hospitality Group in Maryland; and formerly, longstanding maître d’ at Le Bernardin in NYC. Given his formative years in Casablanca and Paris, Ben may have a natural advantage when it comes to gracious hospitality and gastronomic refinements. Add to that a twenty-seven-year career at Le Bernardin, where he honed his talents as an integral member of the team that has consistently earned highest honors from the New York Times, the James Beard Foundation, and the Michelin Guide, and you have, arguably, the paragon of a very competitive industry. As the new General Manager of Bluepoint Hospitality Group, he brings unparalleled expertise – and genuine excitement – to Maryland’s Eastern Shore. Today's show also features Shari's PR tip; Industry News discussion; and Solo Dining experience at Rosella in NYC's East Village. 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 Ben Chekroun.

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Not only is Chef Nancy Silverton on our show, but it’s our 300th episode! We have a lot to celebrate. Tune in to hear host Kerry Diamond chat with the Cherry Bombe favorite about her new cookbook, chi SPACCA: A New Approach to American Cooking, how Nancy and her restaurants are doing during these trying times for the industry, and what’s up with her many projects. They also talk beans, bread knives, and recipes, with a special recipe-related treat at the very end of the show.

Plus, hear why Sarita Gelner, the blogger and recipe developer behind ritzymom.com from Madison, Wisconsin, thinks Chef Nina Compton is the Bombe.

Thank you to Kerrygold for supporting Radio Cherry Bombe this season and throughout the years.

Fun fact: Nancy was also the guest on our 100th episode! Since we launched in 2014, Radio Cherry Bombe has featured the stories of hundreds of women in and around the food world. Thank you to all of our past guests, and to all of our amazing listeners around the world. Here’s to our next 300 episodes!

In the wake of the James Beard Awards deciding not to announce its culinary winners this year (and opting to forgo its traditional awards presentations altogether in 2021), Rob Petrone speaks with food writer Alicia Kennedy about her recent essay on awards -- what purpose they serve, the biases baked into them, and the conflicting emotions and realities that surround them for those in the restaurant and food media worlds.

Read Alicia’s work here: https://aliciakennedy.substack.com/

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Like the rest of the education system in the US, culinary schools and work-study programs have been acutely disrupted. Classes aimed at training chefs, bakers, and bartenders are inherently hands-on. Plus, there are a lot of people who get training through work opportunities like  international study programs or externships in professional kitchens. On this bonus episode, reported by Macgill Webb, we hear personal accounts of how COVID-19 has impeded culinary education.

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In this special episode, I chat with chef Erick Williams, owner and executive chef at Virtue Restaurant & Bar in Chicago’s Hyde Park neighbourhood. Williams is a Chicago native with a storied career, and this year was named a semifinalist for the James Beard Foundation Award: Best Chef Midwest. On the show we talk about why Chicago is such a great food town, Erick’s unique path and inspiration for his cooking, and what he hopes diners walk away with after they eat at Virtue. Note: this show was recorded in March before restaurants and businesses nationwide shut down because COVID-19 and if we sound happier about the state of things it’s because we were. I hope you will listen to this episode and support independent restaurants like Virtue who need your help now more than ever.

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What do colors and music taste like when a chef and an artist collaborate in a virtual world? On this episode of Tech Bites, host Jennifer Leuzzi talks with artist Mattia Casalegno, chef Chintan Pandya (Rahi and Adda restaurants) and Mitchell Davis (Chief Strategy Officer of the James Beard Foundation) about their collaboration on Aerobanquets RMX. The virtual and augmented reality art and dinning experience, is currently installed on the fourth floor of the James Beard House through December 29, 2019. Aerobanquets RMX, is inspired by the Futurist Cookbook, the (in)famous Italian compendium of surreal recipes and fantastical dinners published in 1932 and made possible with today’s VR and media tech. The experience takes participants on a multi-sensory journey that combines virtual reality, food, and fantasy—a seven-course, hour-long, mind-altering art and dining experience.

Photo Courtesy of the James Beard Foundation

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