joshua david stein

On today's episode of All in the Industry®, Shari Bayer's guest is Joshua David Stein, a Brooklyn-based, prolific writer and the author of many books, cookbooks and children’s books, including his latest and first solo cookbook, Cooking for Your Kids: At Home with the World’s Greatest Chefs (Phaidon). Joshua is the co-author of Notes from a Young Black Chef with Kwame Onwuachi; The Nom Wah Tea Parlor Cookbook with Wilson Tang; and Il Buco with Donna Lennard; as well as Can I Eat That?; What’s Cooking?; The Ball Book; and The Invisible Alphabet, and more! Formerly the editor-at-large at the parenting site Fatherly, he is also the author of To Me He Was Just Dad. Today's show features Shari's PR tip to be prolific; Speed Round; Industry News Discussion about the future of outdoor dining in NYC; and Solo Dining experience at Dame in Soho, NYC. 

Image courtesy of Joshua David Stein.

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Chutatip "Nok" Suntaranon, the chef and owner of Philadelphia's acclaimed Kalaya restaurant, tells the fascinating story of her circuitous route to her current success and her unique approach to management and hospitality.

In The Line Up, our news and commentary segment, author and journalist Joshua David Stein discusses the fate of the Reset and related industry subjects. (Check out Joshua's new book Cooking for Your Kids: At Home  with the World's Greatest Chefs and Joshua's Zoom chat with Sean Brock & Mina Park this Saturday, July 10 at 4pm EST.)

And in our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)

All that plus Andrew's notes on the restaurants he visited this week.

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On this week's episode of Recommended Reading, in the booth with writer and editor Joshua David Stein (a contributing editor at Food & Wine, frequent contributor to the Village Voice, the New York Times, New York and The Guardian), we analyze JDS' analysis of The Grill, the Torrisi-Carbone group's Four Seasons reboot. In 2017, is it still possible to power lunch like it's 1959 — and should one want to?

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