Explore " zagat" with insightful episodes like "The King of Queens + Dinner Theater", "Award Winning Restaurants located around the globe, along with breakfast all day comfort foods, and an exciting opportunity for everyone in the family!", "Tastemakers: From Michelin Stars to Our Sense of Smell", "37: Getting Started in Food Media & Writing with Marisel Salazar, New York-Based Writer and Host" and "Chef Ophus" from podcasts like ""Desperately Seeking the '80s: NY Edition", "Food Farms & Chefs", "Meat and Three", "Brunch & Learn Podcast" and "Soul by Chef Todd Richards"" and more!
Meg investigates the corruption and drama that defined Donald Manes' short life. Jessica dines at The Quilted Giraffe and gets a good look at its clientele of American Psychos.
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Meg and Jessica
We examine the forces and individuals that have shaped food culture, investigate how our tastes change with age, and ponder how taste is evaluated by arbiters like the Michelin Guide and food media. Chef Val Cantu of Californios, the only two-Michelin-star Mexican restaurant in the world, addresses racist stereotypes around Mexican food. We speak with author Mayukh Sen about his recent book, Taste Makers, which tells the stories of seven immigrant women who have influenced American cuisine. A brief look at the history of the Michelin Guide reveals the organization’s involvement in French colonialism, and accusations of cultural bias in the star selection process. Plus, we learn how our physical senses of taste and smell change over time.
Further Reading:
If you are interested in dining at Californios, you can make reservations here.
Read more about Mayukh Sen’s book,Taste Makers, here.
For more information on the history of the Michelin Guide, go here. And for more on the history of Michelin in Vietnam, check this and this out. For the first person account referenced in the story, check out Tran Tu Binh’s memoir.
To learn more about Gary Beauchamp and his work at the Monell Chemical Senses Center, check out his profile. Dig further into how age impacts taste here and here.
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Marisel Salazar is a New York City-based food writer for publications like the Michelin Guide, Zagat, VinePair, StarChefs, Bon Appétit, and more. She is the creator of the Michelin Guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. Salazar is also a member of the Newswomen’s Press Club of New York and the National Association of Hispanic Journalists. She has interviewed figures from Michelin-starred and World's 50 Best chefs and politicians to undocumented restaurant workers.
She is the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Her feature on GoDaddy's School of Hustle is one of the most viewed and highest rated episodes. Salazar was recently a guest on Food & Wine's newest show Beat the Receipt. She has been interviewed on ABC10, NY1, and more. She is currently working on her debut documentary about restaurants during the pandemic.
What You'll Learn in this Episode:
Website: http://www.mariselsalazar.com
Instagram: https://www.instagram.com/mariselmsalazar
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Women Who Brunch is a community for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!
Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!
WWB Website: https://womenwhobrunch.com
WWB Instagram: https://www.instagram.com/womenwhobrunch
About Us - Women Who Brunch:
Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!
We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.
Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!
Instagram: https://www.instagram.com/womenwhobrunch
Website: https://womenwhobrunch.com
Chef Cleophus J. Hethington (aka Chef Ophus) is a South Florida Native, a U.S. Navy Veteran, and a Chef with 10 years of professional culinary experience at James Beard-nominated restaurants and hotels. Chef Ophus has worked for Michelin star chefs at restaurants all over South Florida and has been featured in the AJC, Atlanta Magazine, Zagat, and more. He recently launched his own spice & small condiment company, Triangular Traded Spices. Listen in to learn more about Chef Ophus!
Heritage Radio Network is a listener supported nonprofit podcast network. Support Soul by Chef Todd Richards by becoming a member!
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Amy Margolin is the third-generation co-owner of M&M Lighting. She joined her family business in 2013 after graduating with an English degree from Columbia University working as a manager for an international clothing retailer in Austin, Texas. She was also a food photographer for Zagat, a national restaurant review guide, and spent time as a freelance celebrity stylist at red carpet events in Los Angeles.
Combining her background in writing with her innate sense of style and relentless work ethic, Amy is working hard to bring M&M Lighting—a company with 56 employees that specializes in residential and commercial lighting—into the social media age, and overturn the adage that the third generation ruins family businesses.
We dive into the value of social media as far as how it helped her in building her business and how it has grown her client base as well. She talks about how you can successfully integrate your social media into your business while building a network with architects and designers at the same time.
Listen in as Amy discusses how she uses social media to build her company’s brand, her Instagram content and engagement strategies, the challenges and rewards of working in a family business, and working with lighting architects and designers in an industry that is always evolving.
Topics Discussed:
Connect with Amy Margolin & M&M Lighting:
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Resources & People Mentioned:
Key Quotes by Amy:
“When you work in community, you get to be the person who thinks about the customer all day long, who thinks about people, who thinks about how they connect.” - Cindy Au
Cindy Au set out for a career in academia but soon found herself as employee #9 at Kickstarter. Back then, the community team would review and help write each project submitted to the site. Later as their VP of Community, she oversaw the evolution of Kickstarter as it grew from 50,000 users to 10 million.
After her experience at Kickstarter, Cindy launched the first community program at Zagat, the restaurant discovery platform. Now she’s the Director of Community & Engagement at Brainly, the world’s largest peer-to-peer learning community.
Highlights, inspiration, & key learnings:
👋🏻Say hi to Cindy and learn more about her work.
This podcast was created by the team at People & Company.
🔥Say hi! We would love to get to know you.
We published GET TOGETHER📙, a handbook on community-building.
And we help organizations like Nike, Porsche, Substack and Surfrider make smart bets with their community-building investments.
Hit subscribe🎙 and head over to our website to learn about the work we do with passionate, community-centered organizations.
On today's episode of All in the Industry®, Shari Bayer has a special show on the Coronavirus (COVID-19) crisis and its impact on our hospitality industry, with two guest interviews. Shari's first guest is Bruce Bronster, Partner at Bronster LLP, a NY-based boutique law firm with experience in real estate, litigation, tax lien and mortgage foreclosure, hospitality, entertainment and corporate matters. And, Shari's second guest is Executive Chef Kwame Onwuachi of Kith/Kin, a collaborator in the Independent Restaurant Coalition (IRC). Kwame has recieved numerous accolades, including a James Beard Award for Rising Star Chef, Esquire Magazine’s Chef of the Year, one of Food & Wine’s Best New Chefs, and a 30 Under 30 honoree by both Zagat and Forbes. He is also the author of Notes from a Young Black Chef, which is being made into a movie. As an IRC collaborator, Kwame is now campaigning among an esteemed group of chefs and restaurateurs to #SaveRestaurants. Today's show also features Shari's PR tip and first Solo Dining/Takeout experience at Breads Bakery in Lincoln Center, 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®. Stay safe and well.
Images courtesy of Bruce Bronster & Kwame Onwuachi.
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This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Hillary Reinsberg, Editor-in-Chief of restaurant review platform The Infatuation. Todd and Hillary discuss how Covid-19 is affecting the hospitality industry and restaurant coverage, as well as how The Infatuation is bringing back Zagat. Plus, Hillary shares her Julia Moment.
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Nathan Myhrvold is no ordinary chef. With two master’s degrees (one in mathematical economics, the other in geophysics and space physics) and a Ph.D. in theoretical and mathematical physics, he is also a technologist who did postdoctoral research with Stephen Hawking. From 1986 to 1999, Myhrvold was the chief strategist and chief technology officer at Microsoft, where he worked closely with Bill Gates on future planning and developing the company’s software. (During this time, he also co-authored Gates’s 1995 best-seller, The Road Ahead; in 1999, at age 40, he retired from the company.) Now, as the CEO of the firm Intellectual Ventures, which he co-founded in 2000, he develops and licenses intellectual property. The company owns upwards of 30,000 assets, nearly 900 of which were invented by Myrhvold himself. So where does cooking come in? Long a gastronomer and foodie (before the latter term was even a thing), Myhrvold began to pursue his passion for cuisine early on. During his Microsoft years (with Gates’s blessing), he took time off to attend the La Varenne cooking school in Burgundy, and later even apprenticed part-time at Rover's restaurant in Seattle. For a time, he was the “chief gastronomic officer” of the Zagat Survey.
It wasn’t until about a decade ago, though, that things really took off for Myhrvold on the food front. In 2011, he established a full-fledged publishing platform with the release of his six-volume Modernist Cuisine, an encyclopedic whirlwind into the science of contemporary cooking. A behemoth of a book, at 2,438 pages, it took about three years to produce, with several dozen people involved. Subsequent iterations have followed: Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), and Modernist Bread (2017). A Modernist Pizza book is currently in the works. The series has become a cult favorite, highly respected by many of the world’s top chefs, including Thomas Keller and Heston Blumenthal. Especially remarkable about the project—aside from the inventive recipes—is the hyperrealist, meticulously executed photography. Many of the pictures are made through a “cutaway” technique involving machinery to that slices pots, pans, and ovens in half to offer a literal inside look into the processes behind the dishes—a pork roast atop embers, say, or broccoli steaming in a pot. It is through these images that Myhrvold's many talents and interests in science, food, and art collide, and to potent effect.
On this episode of Time Sensitive, Spencer speaks with Myhrvold about his journey into sous vide cooking, the problems he sees with the Slow Food movement, why food photography has never been considered a high art, and more.
Chris Stang is the co-founder and CEO of The Infatuation, a restaurant recommendation website and messaging service based in New York. They are most known for publishing restaurant reviews and guides, and as creators of the hashtag #EEEEEATS. In 2018, the company acquired the Zagat rating company from Google.
Chris grew up in Denver and found his way into the music industry after a stint in college radio, working in promotion and marketing for 12 years at Atlantic Records alongside massive acts such as Skrillex, Coldplay, Matchbox Twenty, Bruno Mars, and Santigold.
In 2009, he had an idea to launch a food blog with his now partner, Andrew Steinthal. After some early growth, they both decided to leave their corporate jobs in the midst of their careers to dive into the world of startups. Since then, they’ve grown a loyal community in over 20 cities worldwide and raised millions of dollars in funding (most recently, a $30 million round from Jeffrey Katzenberg’s WndrCo).
In this episode, Pat and Posh hung out with Chris during one of his trips to LA to learn about his upbringing, experience working in the music industry, the early days of launching The Infatuation, and how he’s been able to manage the company’s massive growth. Chris also shares why they acquired Zagat, the parallels between music and business, the lessons he’s learned as a founder and leader, the next wave of innovation in the food industry, and what’s coming next from The Infatuation and Zagat.
Fun fact: The Infatuation was nominated for a James Beard Award in 2014 for writing a review of a fake restaurant called Underfinger!
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Restaurant guides have been around for centuries since Grimod de La Reyniére published his Almanach des Gourmandes in1804. These guides were usually opinions of one writer about upscale restaurants or coupled with travel guides. Then along came Zagat in 1979, a restaurant guide for the people by the people founded by Tim and Nina Zagat. Forty years since its launch it is enjoying a resurrection of sorts. After having been dormanat for a few years TheInfatuation.com bought the rights to Zagat and has just published the first new NYC edition, and plans for more. The editor-in-chief Hillary Reinsberg joins Linda to share the story of its rebirth.
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Jesse Vida of Atlas! @jessejvida Previously part of the award-winning teams at Booker + Dax and Dead Rabbit @deadrabbitnyc , Jesse also led BlackTail @blacktailnyc to No. 31 on the World’s 50 Best Bars @50bestbars and “Best New Opening”, while also being awarded “Best New American Cocktail Bar” at The Spirited Awards at Tales of the Cocktail @tales_of_the_cocktail . In 2017, he was named New York City’s Rising Star Bartender by Starchefs @starchefs and earned a place in Zagat’s @zagat 30 under 30 Industry Game Changers in New York City.
🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business.
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Adam Platt, restaurant critic for New York Magazine, joins us in this episode to talk about how the internet has dramatically changed the restaurant world, starting with his first review for New York Magazine of Annisa in 2000 to the rise of the blogs, and his predictions for 2017.
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