top chef

Today on our episode #378 of All in the Industry®, Shari Bayer is on-location in Phoenix, AZ with Angelo Sosa, executive chef of Tia Carmen and Kembara restaurants at the JW Marriott Phoenix Desert Ridge Resort & Spa. Angelo is a chef, restaurateur and author of Dominican and Italian descent, who spent years working under world-class chefs and restaurateurs, including Alain Ducasse, Jean-Georges Vongerichten, Stephen Starr, and Masaharu Morimoto. He is known for his bold cooking rooted in Asian flavors and techniques, bringing over 25 years of experience that has taken him from three-star kitchens in Europe to street food stalls in Thailand. In 2010, Angelo competed on season 7 of Bravo's hit show, "Top Chef," and later, "Top Chef All-Stars," quickly becoming a fan favorite. Many thanks to Angelo and the entire team at JW Desert Ridge for the warm welcome and hospitality! 

Today's show also features Shari's PR tip to take care of your people; Industry News on menu trends that define dining right now, via The New York Times; and Shari's Solo Dining experience at Lutece, a styish, cozy bistro from chef/partner Matt Conroy and pastry chef Isabel Coss in Georgetown, Washington DC.  

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

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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We sat down with Robert Woloshin, Co-Owner of Manny's Deli and Manny's Deli Stop in Pennsylvania. After years of friendship, Woloshin and his fellow co-founders, Jeremy and Chase Thomas, renovated and opened Manny's Deli located in Holland, PA with the mission to update the concept of how a traditional Jewish Deli is. Armed with modern twists on traditional menu items, they found success. Recently they've expanded on their brand by opening a new fast-casual version of their deli: Manny's Deli Stop is their concept of an on-the-go eatery where traditional deli items can be ordered and enjoyed, offering a more stream-lined menu with grab-and-go options!

Next, we spoke with Chef Elizabeth Falkner and her new documentary, "Sorry We're Closed." If her name is familiar to you, it's due to her numerous appearances on must-see culinary television shows as a competitor and judge, as well as being a cookbook author and successful restaurateur, having opened and run restaurants on both the West and East coast of the US. Now, she is taking us behind the scenes with an in-depth look at the mindset of fellow restaurateurs after 2020 and the impact that the pandemic and aftermath of civil unrest after George Floyd. You can stream "Sorry, We're Closed" online via Apple TV, Vudu, and Amazon Prime to see these heart-felt discussions with her colleagues and friends, and find the true depth of what it takes to own and operate restaurants.

Lastly, we sat down with Event Organizer for Up Coming Events, Ray Sheehan. Sheehan, whose enthusiasm for what he does was almost palpable throughout the entire discussion, chatted about what you can expect when attending one of their events. Set up to highlight local businesses, you can attend one of their 4-hour sessions and taste your way through area restaurants, breweries, wineries, and distillers. If you want to know more, you can visit them online at UpComingEvents.com and attend an ultimate tailgating experience, food and wine festivals, and charitable events!

Referenced in this episode:

• Kim Chee Dip From Sheldon Simeon  (Recipe)
• Shoyu Dip With Sesame Crunch From Sheldon Simeon (Recipe)
• Cook Real Hawaii by Sheldon Simeon

Genius-Hunter Extra Credit:

• Follow Sheldon on  Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Dans les coulisses de Hearth Project et Entropy, il est principalement question d’équilibre. Elliott et Adeline nous expliquent qu’un tel projet nécessite de se réajuster sans cesse, plus encore quand on travaille en couple.

Ils reviennent sur l’importance de tester, faire pivoter son modèle d’affaire et surtout, ne pas avoir peur de faire des erreurs. Ils nous font part des difficultés qu’ils ont traversées comme les mauvais recrutements ou apprendre à déléguer.

Avec beaucoup de générosité, ils nous partagent leur imposante vision et l’humilité avec laquelle ils l’embrassent, leur amour du travail et l’enthousiasme qu’ils déploient à croquer la vie à pleines dents.

Pour retrouver Hearth Project et Entropy Restaurant, c’est par ici :

Instagram : https://www.instagram.com/hearthproject/?hl=fr

LinkedIn : https://www.linkedin.com/company/hearth-project-by-elliot-co/

Site internet : https://hearthproject.com/

Site internet du restaurant : https://entropyrestaurant.be/fr

Lien vers la revue Gault et Millau du restaurant: https://www.gaultmillau.be/fr/restaurants/entropy-bruxelles

On en a parlé dans l'épisode :

Edouard Mondron : https://www.instagram.com/edouardmondron/

Humus x Hortense : https://www.instagram.com/humushortense/

Karen Torosyan : https://www.instagram.com/bozarrestaurant_karentorosyan/

Barge : https://www.instagram.com/bargebrussels/

Permafungi : https://www.instagram.com/permafungibrussels/

Too good to go : https://www.instagram.com/toogoodtogo.be/ https://www.instagram.com/toogoodtogo.fr/

Happy Hours Market : https://www.instagram.com/happyhoursmarket/

Kamiano : https://www.santegidio.be/fr/associations/kamiano/

Funds for good : https://www.fundsforgood.eu/en/

Réseau Entreprendre Bruxelles: https://reseauentreprendrebruxelles.org/fr/

Hub Brussels: https://hub.brussels/fr/

Be Circular: https://www.circulareconomy.brussels/

1:42 Un binôme complémentaire

3:28 Une belle équipe derrière le projet

6:33 Les recrutements

9:34 La création d’un concept inédit

12:08 Faire ses erreurs

13:39 Un emploi du temps chargé

16:51 Un constant réajustement

19:30 Trouver son équilibre

26:00 Faire du profit pour impacter

30:30 La rentabilité

32:13 Les structures d’accompagnement

35:08 Le privé et le public main dans la main pour un meilleur demain

36:35 Les difficultés rencontrées

45:15 Le manque de sens

48:57 La plus grande fierté d’Adeline

51:59 Savoir bien s’associer

53: 22 Trouver son Product Market Fit

57:00 La communication en interne

01:00:09 L’avenir de Hearth Project

01:09:35 Les bons conseils d’Adeline et Elliott

On today's episode of All in the Industry®, Shari Bayer goes on location in Los Angeles with Niki Nakayama, chef and owner of the acclaimed two-Michelin-starred restaurant n/naka, which serves as a global destination for modern kaiseki with a California twist. Alongside her wife and co-chef Carole iida-Nakayama, Niki serves world-class, artfully curated, exquisite dishes in a progression designed to reflect the mood of the season, time, and place. She is also the chef/partner at n/soto, her second concept -- an innovative izakaya-inspired Japanese restaurant, also in LA, which was born during the pandemic. In addition, Niki is a contributor to Shari's upcoming book, CHEFWISE, Life Lessons from Leading Chefs Around the World (Phaidon, Spring). Today's show also features Shari's PR tip to pursue work that you have an honest love for; Industry News Discussion on The New York Times article, "Inside the 'Top Chef' Industrial Complex" by Brett Anderson; plus, Shari's Solo Dining experience at Gem Wine in LES, NYC, a neighborhood wine bar by chef/owner Flynn McGarry (Gem, NYC), who is also a CHEFWISE contributor. 

**We are proud to announce that our show, All in the Industry, WON "Best Host" award for the 14th Annual The Taste Awards! Shari had a wondeful time celebrating at the Awards ceremony and reception at the Writer's Guild Theater in Los Angeles on March 13th! Thank you, The Taste Awards, and all of our devoted listeners! We greatly appreciate you!! Check out photos from the LA @allindustry and @sharibayer.**

Photo Courtesy of Shari Bayer and Niki Nakayama, n/naka.

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®. 

Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!

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Hawaii tried to stop Las Vegas advertising on the Islands but that didn't fly. Now, there is a bill that proposes a tax on gambling trip packages to Las Vegas. We discuss and explain. U2 confirms they are going to perform shows at the MSG Sphere when it opens. The Super Ball arrives in Las Vegas as the city gets ready to host Super Bowl 58. Longtime restaurant Aureole at Mandalay Bay is closing. It's known for its Wine Angels. The restaurant will reopen as "Retro." Top Chef stars Michael and Bryan Voltaggio will do what's being called a "culinary residency" in the space.  We discuss our recent experiences at movie theaters around town. We also tell you about a great bookstore in downtown Las Vegas! And, we have a way you can sign up to participate in Super Bowl LVIII.

Participate in Super Bowl here.

Follow us on Instagram: @vegas.revealed
Follow us on Twitter: @vegasrevealed
Follow us on TikTok: @vegas.revealed
Website: Vegas-Revealed.com

Gregory Gourdet has had quite the year: HIs new restaurant Kann opened in Portland, Oregon; his cookbook Everyone's Table won a James Beard Foundation Award, and Kann was named the best new restaurant in the nation by Esquire. While in New York City last month to attend Esquire's celebration, Gregory swung by Andrew's Brooklyn apartment for a free-ranging conversation about his long and winding path to the professional kitchen, his years working with Jean-Georges Vongerichten, his hard-won sobriety, and how a Top Chef challenge helped him conceptualize Kann. 

Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

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 episode one of the Between Bites podcast with Nina Compton and Larry Miller, Brandan “BMIKE” Odums talks about his development as an artist growing up in New Orleans.

BMIKE is a New Orleans-based visual artist who, through exhibitions, public programs, and public art works, is engaged in a transnational dialogue about the intersection of art and resistance.

See omnystudio.com/listener for privacy information.

Happy Holidays to our Food Court fans! And what better way to celebrate Hanukkah (or Christmas or Tuesday or whatever you're doing this week) than this very special episode featuring Seth Rogen (The Fablemans) and Lauren Miller Rogen (Like Father) discussing the world of mayonnaise based salads. The salads that make a deli a deli. Seth hates them, Lauren loves them, and that's how a Food Court is made. 

In addition to salads Lauren and Seth are super passionate about their non-profit Hilarity for Charity. HFC is a national non-profit on a mission to care for families impacted by Alzheimer's disease, activate the next generation of Alzheimer's advocates, and be a leader in brain health research and education.

They talk about what makes smash burgers so darn tasty, the McDonalds double cheeseburger, jello based salads, French dressing, mayonnaise in all its glory, ranch dressing, cel-ray soda and so much more. Happy 50th episode to us! 

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When we first started recording in early 2020, a guest was lined up who was excited to dig into the chicken sandwich wars but then covid shutdown came and the war on chicken sandwiches ended and the episode never happened. Cut to almost three years later and the topic is back! Chef Pyet DeSpain (Next Level Chef) is here to defend the Chic-fil-A chicken sandwich while Chef Nekia Allen is arguing in favor of Popeye's. Pickle brine, 11 herbs and spices, can something be TOO crispy? A lot of things are covered and our honorable judge Richard is put the test yet again. 

*After this episode the guests were so sweet they went to Popeye's and got us all lunch. Gems! 

See omnystudio.com/listener for privacy information.

This week on Inside Julia’s Kitchen host Todd Schulkin welcomes chef Stephanie Izard, who helms celebrated restaurants in Chicago and Los Angeles. They discuss how Stephanie balances celebrity, being a chef, and running multiple restaurants; chef competition shows and food reality TV; and, of course, goat. Plus, Stephanie shares a Julia Moment.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!

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On this week's show, we have chef Carla Hall. She was a contestant on Bravo's Top Chef and Top Chef All-Stars.  Carla spent 7 years co-hosting ABC’s Emmy award-winning, popular lifestyle series “The Chew”. She's been on multiple Food Network programs, was a judge on Netflix's Crazy Delicious, and is a culinary contributor to “Good Morning America”.  She's the author of four cookbooks, in addition to a number of cookbooks put out by The Chew.

We discuss her Top Chef experience, and why she wanted to return for All-Stars.  We talk about the transition from catering to food media, licensing her recipes, and chef-in-residence programs. This is also a mini-Masterclass in biscuit-making. She talks about what makes a good (and bad) biscuit, and gives lots of actionable tips.

CARLA HALL
Carla's Instagram
Carlas's Website

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  

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Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.
 
USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Sponsor-meez
Still keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr. 

This week we have a "What is a Chef?" episode with Carla Hall. Carla is a chef, cookbook author, two-time Top Chef contestant, and former co-host of The Chew. Our full conversation will be released in a few weeks. Subscribe to the podcast now so you don't miss it.

CARLA HALL
Carla's Website
Check out Carla's Books
Carla's Instagram
Carla's YouTube Channel
Carla's Facebook Page

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

Get the Chefs Without Restaurants Newsletter

Visit Our Amazon Store (we get paid when you buy stuff)

Private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership.  Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.
 
Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Luke Kolpin is a chef with dyslexia. He’s cooked in high-pressure environments, from Top Chef to the critically acclaimed Noma in Copenhagen.  

Luke didn’t have the best relationship with school when he was first diagnosed with dyslexia. After high school, he started taking community college courses. But he still wondered what he really wanted to do. That’s when his best friend suggested culinary school. After all, Luke’s nickname was Lunchbox when he was a kid.  

Culinary school changed Luke’s world. He excelled in the hands-on work — but he also had to get past the academics. A teacher who recognized his skill set made all the difference.  

In this week’s episode of How’d You Get THAT Job?!, Luke shares how he handles challenges that bring up old anxieties — and that asking for help is OK. 

To find a transcript for this episode and more resources, visit the episode page at Understood.  

We love hearing from our listeners. Email us at thatjob@understood.org.  

Understood.org is a resource dedicated to shaping the world so the 70 million people with learning and thinking differences in the U.S. can thrive. Learn more about How’d You Get THAT Job?! and all our podcasts at u.org/podcasts. Copyright © 2022 Understood for All, Inc. All rights reserved. 

Our guest today is no stranger to competition and no stranger to media notoriety. She’s one of the rare few that has managed to strike twice, first as an Olympian and more recently as an acclaimed chef, working through some of the best restaurants in Houston, past the competition on Top Chef Season 18, and now into the Innovation Community of Houston’s Ion with her own concept.

We're excited to welcome to the show chef Dawn Burrell. Excited to hear more about Late August!

Photo Courtesy of Jenn Duncan.

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