All in the Industry 165k67

All in the Industry is back for a new radio season! Host Shari Bayer is in studio with guests Karen Page and Andrew Dornenburg, often cited as "international culinary luminaries," having written groundbreaking books chronicling and celebrating America’s culinary revolution that have won every major gastronomic book award, including the James Beard Book Award for Best Writing on Food. The duo rehashes their path to culinary writing citing their unique perspectives of each work as the key to their successes, along with tasty research, of course. Tune in for amazing stories rich in "culinary artistry!" This program was brought to you by Fairway Market. "I think we need to get to a point where we're smart about what we eat." [31:20] "I like having a conversation with the chef through their food." [36:17] --Karen Page on All in the Industry

What's it like being a concierge in New York City? Find out on a brand new episode of All in the Industry, as host Shari Bayer is ed by Jeanie Voltsinis, Chef Concierge at the Viceroy New York Hotel in Midtown Manhattan. Name a restaurant in New York City and Jeanie has been there. Since the start of her New York hospitality career in New York working for Tom Colicchio at his legendary restaurant Craft, Jeanie has continued to develop a ion and taste for good food and good service. Not just a foodie, Jeanie puts her long and varied New York resume to work for her guests, having worked in fashion PR and studied acting with some of New York’s renowned teachers. Jeanie boasts over 13 years of New York hotel experience, including 8 years as a concierge in exclusive uptown hotels and hip downtown boutique hotels. This program was brought to you by Fairway Market. "A big part of being a concierge is reading your guests." [22:00] --Jeanie Voltsinis on All in the Industry

This week on All in the Industry, Shari is ed by a super Australian duo! First, author and photographer Diana DeLucia, who specializes in food and golf photography. Her book, “Golf Club World, Behind the Gates” is a collection of interviews with Golf Club Industry Professionals from some of the world’s most incredible golf resorts, and she has an new book, “Golf Kitchen.” And, second, Executive Chef Rhy Waddington of Winged Foot Golf Club in Mamaroneck, NY. Rhy previously worked in San Diego, where he was voted one of the top five chefs in Southern California. He started in the kitchen in Australia, where he opened a still-thriving farm-to-table restaurant on his parents’ 850-acre property. This program was brought to you by S. Wallace Edwards & Sons.

This week on All in the Industry, host Shari Bayer welcomes John Winterman of Batard in Tribeca. Born and raised in Indiana, John shares it was in college when he learned that cuisine is more than three vegetables and overcooked meat. For the past 17 years, John worked in front-of-the-house positions for such notables as Charlie Trotter, Gary Danko and Daniel Boulud, most recently as maître d’hôtel of restaurant Daniel. Along the way, he became a certified sommelier and an expert in artisanal cheeses and has now ed forces with restaurateur Drew Nieporent at Bâtard, where he is Managing Partner. Tune in to hear more from John as well as some industry news and Shari's solo dining experience. This program was brought to you by EscapeMaker.com. "I think sometimes people are afraid to identify with something that might be higher end because there are so many casual restaurants." [34:00] --John Winterman on All in the Industry

This week on All in the Industry, host Shari Bayer welcomes Chef King Phojanakong and Jimmy Carbone to the studio who have been collaborating on a new menu at Jimmy's No. 43 under the moniker Tito King's Kitchen. Getting the scoop on Jimmy and King's diverse backgrounds and paths through the culinary industry, the guys share how they met at a charity event but ultimately bonded over their love of food and drink. The guests go on to elaborate how they elevated traditional bar fare with Filipino flair including adobo chicken wings, adobo pork belly, and, of course, a vast selection of beer. Tune in for Jimmy and King's responses to the infamous speed round, industry news, and Shari's solo dining experience! This program was brought to you by EscapeMaker.com. "When I was 18 years old all I thought about was where's much my lunch and somehow that's led me to this career." --Jimmy Carbone on All in the Industry "We love what we do and I think it reflects in the food and drink and whole package we put together." --King Phojanakong on All in the Industry

Tune in for a special episode of All in the Industry as host Shari Bayer sits down with the team behind Heritage Radio Network. Guests Erin Fairbanks, Allison Hamlin, and Jack Inslee (Executive Director, Deputy Director, and Executive Producer, respectively) discuss their varied backgrounds prior to jumping on board with an independent, up and coming internet radio station, and furthermore, what brought them to food talk radio. Shari gets to the bottom of how the station finds unique content and programming, plus the hosts that bring the most to the table before getting the scoop on the new website launch in September 2015. Rounding out the episode, the team plays along with the speed round, chats industry news, and listens in on Shari's solo dining experience. This program was brought to you by Fairway Market. "That we're able to do stuff from this tiny bunker in Bushwick that can be heard around the world is pretty incredible." [10:15] --Allison Hamlin on All in the Industry "Food is basically this secret weapon to talk about everything from race and gender politics to world history to environmental activism to pop culture." [14:10] "The goal of the station's content is to be action oriented." [27:20] --Erin Fairbanks on All in the Industry

Looking for the latest trends and ideas in tabletop? Look no further! This week on All in the Industry, tune in as host Shari Bayer sits down with Morgan Tucker of Little M Tucker, a division of M Tucker and Singer Equipment Company, the largest foodservice distributor on the East Coast. Morgan explains that as a third generation foodservice professional, Morgan Tucker grew up in love with the hospitality industry. After graduating with honors from the prestigious Cornell University School of Hotel istration in 2007, Morgan worked for New York’s most celebrated restaurateurs at Danny Meyer’s Union Square Hospitality Group and Steve Hanson’s BR Guest Restaurant Group, before beginning her journey at M. Tucker. After 7 years in her family business, Morgan currently oversees the largest and most successful distribution sales team in the company, ionately servicing Manhattan’s hottest operations under the Little M Tucker brand. Tune in as Shari gets the scoop on Morgan, challenges she faces on the regular, plus what's next for Little M Tucker. This program was brought to you by Edwards VA Ham.

This week on All in the Industry, host Shari Bayer welcomes Editor-in-Chief of Saveur, Adam Sachs. Getting the scoop on his path to food writing, Adam goes on to share his favorite places visited, written about, and more importantly, eaten through! Having traveled around the world, Adam relays that Saveur seeks to bring its reader to the source of unique and delicious food. Shari gets his thoughts on the Instagram plus how magazine pieces come together before Adam answers the speed round questions. Tune in to hear what's on the horizon for Saveur as well as industry news and the solo dining experience! This program was brought to you by EscapeMaker.com. "For me, it is a dream job because Saveur is a magazine about following food to its source." [18:20] "I think one of the pleasures of print is to bring it with you!" [22:40] "Our reader is someone who likes to travel, cook, likes to eat and drink and know where their food comes from and likes a story." [24:40] --Adam Sachs on All in the Industry

Pull up a chair and in as Shari Bayer gets an inside glimpse at OpenTable on this episode of All in the Industry with guests Leela Srinivasan and Olivia Terenzio on the line from California. OpenTable is a website and mobile app allowing patrons to make reservations, read restaurant reviews, and earn points towards free meals that has been in operation since 1998. Committed to empowering the restaurant experience and helping restaurants grow, OpenTable is growing globally and as Leela and Olivia explain, their platform particularly highlights verified diner reviews and subsidiary apps to further aid the customer as well as the restaurant. Tune in to hear more from this evolving business as well as the infamous speed round, industry news, plus Shari's solo dining experience. This program was brought to you by EscapeMaker.com. "We like to say our audience is restauranteurs and aspiring restauranteurs, so that could be a chef that wants to open his own restaurant, a GM, anyone ionate about having a restaurant someday." [8:30] --Olivia Terenzio on All in the Industry "We are laser focused on making our restaurants successful by keeping them full!" [17:30] --Leela Srinivasan on All in the Industry

Get a behind the scenes look at the work Michel Nischan does with Wholesome Wave on a brand new episode of All in the Industry with Shari Bayer! As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, The Rodale Institute and the Advisory Board for Chefs Collaborative. This program was brought to you by Heritage Foods USA. "Almost 20 million Americans are pre-diabetic or have indicators that will lead to some kind of heart disease or diabetes." [19:00] "Under served consumers are a powerful force. When the encounter affordability they become a powerful market force." [21:00] "I think everything is solvable through food and I think more people want good food than one would assume." [24:00] --Michel Nischan on All in the Industry

Welcome to “All in the Industry” on Heritage Radio Network. This is a special episode of “On the Road” episode with host Shari Bayer reporting from the 2015 Menus of Change Leadership Summit at The Culinary Institute of America at Hyde Park, New York from June 17-19. Menus of Change: The Business of Healthy, Sustainable & Delicious Food Choices is a groundbreaking leadership initiative launched in 2012 by the CIA and the Harvard T.H. Chan School of Public Health. Now in its fourth year, it is working to realize a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond. This year’s annual summit program included informative general sessions, engaging discussions, and interactive breakout sessions. This program was brought to you by Whole Foods Market.

This week on All In The Industry Host Shari Bayer interviews Jean-Francois Bonnet, the executive pastry chef of Tumbador Chocolate. Shari and Jean discuss how he started his career in the restaurant industry, and what eventually made him decide to leave and start Tumbador Chocolate. This program was brought to you by Route 11 Potato Chips.

Get an inside look at the USA Pavilion at Expo Milano 2015 from Elizabeth Thacker Jones,Culinary producer of the USA Pavilion. Using interactive exhibits and state-of-the-art digital media, the USA Pavilion at Expo Milano 2015 highlights American industry, products, and entrepreneurship within the contexts of sustainability, nutrition and health, technology and innovation. Their official partnership with Italy positions the United States as a destination for business, entrepreneurship and travel. The USA Pavilion promotes collaboration to strengthen bilateral ties between the United States and Europe and the rest of the global community in order to tackle food-system challenges together. This program was brought to you by Fairway Market.

This week on All in the Industry, Shari Bayer is ed by Anthony Rudolf, founder of Journee, former Director of Operations for the Thomas Keller Restaurant Group and all around hospitality industry veteran. Journee aims to build a community of restaurant professionals, by restaurant professionals, to collaborate, learn, inspire; in person and online. Tune in and hear more about this great initiative! This program was brought to you by The Tabard Inn. "I am more restaurant professional than I am average consumer than I am food critic or writer by far. I don't ever really find joy in somebody else's pain - I'm on their side .. that's my peer!" [38:00] --Anthony Rudolf on All in the Industry

This week on All in the Industry, Shari Bayer talks mixology and cocktails with Tony Abou-Ganim. Tony is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. His signature branded line of Modern Mixologist bar tools and his second book, Vodka Distilled (Agate, 2013), are available now at www.modernmixologist.com. This program was brought to you by EscapeMaker.com. "I've come to falling in love with Las Vegas - I can't imagine living anywhere else." [09:00] "You can't be a mixologist without being a bartender. First and foremost - we're all bartenders." [33:00] --Tony Abou-Ganim on All in the Industry

This week's guest on All in the Industry is Anne McBride. Anne regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, The Oxford Companion to Sugar and Sweets, and Food Cultures of the World. She co-authored three cookbooks with famed pastry chef François Payard: Payard Cookies (Houghton Mifflin Harcourt, November 3, 2015), Chocolate Epiphany: Exceptional Cookies, Cakes and Confections for Everyone (Clarkson Potter, 2008), and Bite Size: Elegant Recipes for Entertaining (William Morrow, 2006). With Kathryn Gordon, she co-authored Les Petits Macarons: Colorful French Confections to Make at Home (Running Press, October 2011, which to date has sold more than 64,000 copies) and a cookbook slated for fall 2016 publication, and with Rick Smilow, Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, May 2010). She is the culinary program and editorial director for the Strategic Initiatives Group at The Culinary Institute of America, working on program development for industry leadership conferences that include Worlds of Flavor, widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends, and reThink Food, a collaboration with the MIT Media Lab that focuses on innovation at the intersection of technology, behavior, design, and food. McBride was the editor and writer of the Institute of Culinary Education’s tri-annual publication, The Main Course, for seven years, and the director of the school’s Center for Food Media between 2008 and 2011. McBride is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts that examines the connections between food and science. A native of Switzerland, McBride sits on the Association for the Study of Food and Societyand The Culinary Trust boards and on the James Beard Foundation Awards Committee, and was a two-term board member of the New York Women’s Culinary Alliance. She serves as a James Beard Awards judge and is a frequent presenter and at scholarly and trade conferences. This program was brought to you by EscapeMaker.com.

This week's guest on All in the Industry is Marissa Ain. For over a decade, Marissa has planned and managed some of the nation's most exclusive private and public events. From visiting chef dinners to wine tastings, lectures to concerts, museum tours to food and wine festivals, her experience and attention to detail have left thousands of guests with unique and unforgettable experiences. Marissa's experience includes collaborating closely with the food and wine industry's top talent. As a result, Plate + Decanter was selected to produce the Newport Mansions Wine & Food Festival presented by FOOD & WINE Magazine in historic Newport, RI the past three years. This program was brought to you by EscapeMaker.com.

Justin Warner, known to some as a food TV star, to others as a "wine-rapper" and most as the incredible chef behind Do or Dine, now has his own book. He and the photographer behind the book, the omnipresent and omnipotent Daniel Krieger, are this week's guests on All in the Industry. The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level. This program was brought to you by EscapeMaker.com. "Cookbooks are a natural progression for food photography. It seems like the top of the pyramid. There's larger budgets and more press/publicity attached to it than small shoots for a publication." [09:00] --Daniel Krieger on All in the Industry "People want to know the why and how of food - not just instructions and recipes - they want to get something and learn something." [19:00] "I don't like to be hugged with tweezers." [26:00] --Justin Warner on All in the Industry

This week on All in the Industry, host Shari Bayer welcomes "The Man Who Ate Queens" - Joe DiStefano is a tour guide, food writer and editor of Chopsticks and Marrow. Chopsticks and Marrow is a popular blog mainly about eating in Queens, New York City’s most delicious and diverse borough. Shari gets the details on how Joe fell in love with the cuisine of his neighborhood and chats about his thorough neighborhood food tours offered, such as the Himalayan Cuisine Tour, Flushing Chinatown Food Tour, as well as the Flavors of Southeast Asia in Queens Tour. Joe also shares the details around a great event with his company N.Y. Epicurean Events whose mission is to pair the agricultural bounty of the Catskills with New York City’s finest chefs. Tune in to hear Joe's answers to the speed round questions, industry news, and Shari's solo dining experience at Wylie Dufresne's Alder! This program was brought to you Whole Foods Market. "Elmhurst, Queens has tons of Thai, Indonesian, Vietnamese, as well as Chinese food. It's a really great neighborhood!" "I'm still making my way through Queens. I'm still eating Queens!" --Joe DiStefano on All in the Industry

This week's guest on All in the Industry is Alice Cheng, the founder and president of Culinary Agents, an online professional network for matching qualified talent with job opportunities in the food & beverage industry. Prior to founding the company, she’d spent 13 years at IBM, in positions focused on strategy, sales, business development and transformation. Culinary Agents is a professional networking and job matching website designed for current and aspiring professionals in the food, beverage, and hospitality industry. Our website enables talent to represent themselves professionally, match to and seek out job opportunities, get inspired by virtual mentorships, and connect with resources to help them fuel their careers. This program was brought to you by S. Wallace Edwards & Sons. "This is about talent having a professional tool to represent themselves." [08:00] "Your job is just a stepping stone to your career." [25:00] --Alice Cheng on All in the Industry