28 Burst results for "james beard"
"How has food. Tv changed over time. And how has it changed us. All not just us gastropod. That's right. you're listening to gastropod the podcast. That looks at food through the lens of science and history. I'm cynthia graber. And i'm nicola twilley and this episode. We're taking a spin around the dial which sounds medieval but believe us when we say. Tv's used to not have remotes. You had to literally spin odile. Even i barely remember those wild and wonderful days. This episode is supported in part by cabot. Creamery cabot is a co-op of new england and new york dairy farmers who make award winning cheeses with pure rich milk straight from family farms their specialty cheeses include unique flavors like roasted garlic cheddar and their team of cheese graders indirect with every batch to ensure award-winning quality. Go to cabinet. She's dot com to find out where to buy cabot near you there. You'll also find pairings how to videos and delicious comfort food recipes like the best mac and cheese and more the first thing to know about the very earliest food. Tv wasn't actually on tv. It was on the radio almost as soon as a radio came into being in the nineteen twenties in the us food radio came into being. It was a really easy way for programs to be created because they were easy and cheap. They were obvious outlets for advertising for sponsorship for food products and appliances. So that's where we saw food before. Tv was even a twinkle in the eye. Kathleen collins is a librarian and professor at john jay college of criminal justice and she's the author of the book watching what we eat. The evolution of television cooking shows the stars of these very first food shows. Were hardly stars in today's cents. These radio shows were unglamorous. It was all teaching housewives. How to economize and optimize and generally do all their chores. Better one of the not remotely. Glamorous stars was a woman named and sammy who we can only imagine was supposed to be the wife of uncle sam which is kind of disturbing. She wasn't actually a person. It was a program delivered by an arm of the. Usda and the she was not just one person but several different actors around the country. Adopting regional accents similarly a figure. That's much more well known was betty crocker. She actually started on the radio and like aunt. Sammy was played by many different actresses and she was one of the first we. Could i guess call her one of the first cooking teachers in broadcasting And we have some fun you one for. You are cooking lessons. This week is on some new christmas cookies. And besides that with sending seven ethically recipes to order numbers of schools who had indicated that they want the wednesday menu ambassador. I hope you'll be sure to watch for them on. Sammy's show was called housekeepers. Chat and betty crocker's was the slightly more enticing cooking school of the air. That sounds as though it was all about meringues and souffles and all things fluffy which it decidedly was not and then the very first television station came into being in the nineteen twenties though at the time the technology was still super experimental and people did not have. Tv's in their homes yet. Even as late as nineteen fifty only nine percent of american homes had a tv set. Foot made the jump to tv before. Tv even made the jump to people's living rooms so more megan was thirst. Tv shafran her snapple titled Tv show was called suggestions for dishes to be prepared and cooked in fifteen minutes and that demonstrated single ring. Cookery back in hundred thirty six. This is julie smith. She's a food writer. And podcast and the author of a new book called taste and the tv chef and she's british so i will translate for her single ring. Cookery means the kind of thing you can make on just one burner in your bed. Sit which is british for a studio apartment. Thanks for the cross pen translation of my uses as well as my bizarre accident. True also interesting. Megan was doing this. Fifteen minute meal about eighty years. Before jamie oliver's tv show and book of the same title. We have a picture of her filming her show dressed in. What looks like a raincoat on our website. Glamour personified where was i but by the nineteen forties food. Tv show started showing up for real in the us to the shows were cheap to produce and they were sponsored by kitchen and food companies and they were pretty boring. It was a very practical probably rather dry and yet a lot of the airtime was filled with these programs in different markets around the country. These shows obviously targeted at women most. Tv's at the time. Were actually in public places rather than homes especially bars where there weren't a lot of housewives. There was a show actually the first national televised. Tv show was james beard and it started in the mid nineteen forties and despite everything i just said about how most of the tv shows and the radio shows were led by home. Economists james beard was not a home economist. He was a gourmet and he was really all about the food and so it was a little strange to have this show on. Tv in a bar being watched by men james beard was kind of a one off for a long time but still here we go right off the bat you can see a gender divide in food tv women were the ones who were proper and teaching viewers had cook the man a ormond. Just appreciate food for food. Food was a chore for women and a pleasure for men until the only lucas came along. So diani lucas. Like james beard was a bit of an anachronism. She was a cordon bleu trained chef. Who was born in. Britain came from a very artistically oriented family. Do you only had a restaurant and cooking school in new york and she treated the kitchen as her art studio. it was her serious creative outlet. Her recipes were complex and mostly french. And they took a lot of time to make she was also kind of a taskmaster her british accent and her scraped back hair and she did not cut corners. But kathleen says the. Tony did occasionally have a little sparkle in her eye. Like when she told viewers to use as much rama's they liked or needed in their cribs. Suzanne that show was on the evening and prime time and it ran from nineteen forty seven until nineteen fifty-six but she was kind of ahead of her time. I would not be surprised if many of your listeners have never heard of the oni lucas. She just came along at the wrong time for the public. Viewing audience at diani did have a big influence on one particularly important person. Julia child the french chef. I'm doolittle she was a california girl. She was not a spy for the cia before being cooking show guru as many people think she was a research assistant at the oh s the precursor to the cia but she was really one of these happy accidents. She married paul child who had a foreign service assignment. in france. They moved to france and she fell in love with food. And she got herself trained. You know at the core blows school which was really challenging as a woman and she just became. You know a master in nineteen sixty one. Julia published a book with two other. Women called mastering the art of french. Cooking it is eight home and that seven hundred fifty. Two page book provided the kick. That landed julia in front of millions of viewers happen was. Julia was doing the rounds promoting her book and she'd been invited onto a book show hosted by a local professor on w. g. b. h. Which is the boston public. Tv station and she decided she didn't want to just talk with the professor. She wanted to cook. She wanted to teach him how to make a proper french omelette. The professor wasn't a particularly skilled cook in this live tv cooking class but people wrote into the show after it aired. They called julia a hoot and the producer thought. Julia was incredibly well-spoken so gbh gave her her own show. It would eventually become the french chef. The show was a huge hit. It was on national. Tv for three decades and it not only made julia household name but it also kind of launched the modern era of food
The Future of Restaurants During COVID-19
"But of all the places we like to gather now shutdown by this pandemic restaurants are also some of the hardest hit so today. We're going to talk to people in the industry. The chefs the restaurant tours to find out what they're trying to do to survive for them for us for everyone. I'm Dr Sanjay Gupta. Cnn's chief medical correspondent and this is corona virus fact versus fiction restaurants. Sort OF BOTTLE. The zeitgeist their community. And it's where people celebrate as not just about eating. That's David Chang. He's a chef and the founder of the momofuku group which has restaurants around the world. He's also the host of the Netflix show ugly delicious if food establishments were important. People wouldn't want it so badly. There's just somethin'. That is a connection to just being human besides tasting delicious foods. Chang calls restaurants quote cultural banks and worries about the erosion. This pandemic has had on all aspects of the dining experience. We literally take ninety percent of cash flowing. Give it back to everybody else. On top of trying to make delicious food and build organizations however small they might be no one gets in this business at least that. Iron Meyer so they can make a ton of money they do it because of the life and the positive impact you can have both on yourself and others around you and you that away that that. That's that's going to be pretty brutal closing. His restaurants in March was extremely difficult. He had to furlough around. Eight hundred workers in this week decided to close to of his restaurants reopening others. Maybe even harder. You have to reconfigure literally every decision of how you operate in a restaurant. It was hard enough to begin with. How do you taste food? How you order food. How do you sanitize now? How do you do contact with delivery? You even allowed transaction via credit cards anymore. So now you there's like all of these things now that are going to be expensive. Chang doesn't have the answers yet. But he thinks he knows what it's GonNa take. Define I just think that we're going to need some ingenuity and creativity to sort of align some mutual problems that we have in this country particularly in the food space and sort of reconfigure. How this whole works on his twitter feed. Chang has also been asking people to send him photos of reopened restaurants in cities like Taipei and Hong Kong. It's fascinating to look at them. Some of the photos show. Police Systems delivering coffee. Temperature checks at the door and customers. Even receiving full body disinfectant sprays. Don't worry with their clothes on too many. These measures may seem a little over the top. The common thread is we have to actually make impossible hap and that gives me optimism really genuinely does because these kinds of impossible tasks that sort of her. My brain are what I most attracted to. And we can't have anyone working off a different playbook everyone needs to be working the same playbook every restaurant every business in the absence of a so called restaurant playbook the National Restaurant Association which is a lobbying group is doing what it can to try and offer some guidelines for reopening obviously frequent hand washing some element of distancing some element of face covering certainly reduced interaction between the host. And the guest. That's Larry Lynch Senior Vice. President of Science and Industry at the National Restaurant Association Lynch said it's already begun. Restaurants are already testing out new methods. Everyone's looking visit different ways just this weekend. We saw one of the towns here in Florida. Closed down one of their street to the restaurant. Tours could pull the chairs out into the street. If you're used to going out as being a curated. Dining Experience Lynch describes the post pandemic world as sort of a safety focused obstacle. Course I would say what you're probably GonNa find is before you get there. You're going to look online and look what the instructions are in that particular restaurant what their expectations or. It may tell you to wait outside. May Ask you to place your order online. It may tell you that once you get outside. Send them attacks and let them know. You're outside wait once you're inside. You may wait a bit before the waiter or waitress actually comes up and greets you greeting maybe something as simple as confirming your order rather than taking your order. Once you die. You may find that your table is included as fasces. Wasn't it passed. It's going to be cleared all at once rather than sporadically during the dining experience. When you're dining probably won't see the manager come over to ask how your view was and whether or not you enjoyed yourself. Restaurants are going to have to tailor safety measures to suit their capabilities and it is possible. Not everyone can physically accommodate these recommendations for example Irene. Lee doesn't see her Boston. Restaurant may may hosting sin diners anytime soon. We're a small restaurant so we have about thirty six seats. Which means the possibility of socially distancing inside the building is basically none but Lee. Who was a finalist for this years? James Beard Rising Star Chef Award has still managed to find a silver lining. We are pretty much going to have to change our whole model which sounds scary but is also a really exciting opportunity. So how do we re imagine what a restaurant can be? Water restaurant can do what restaurant staff are capable of Lee in her employees are already starting to answer those questions. For example her restaurant may may is open for delivery and is also hosting virtual dumpling classes. The restaurant is delivering groceries to healthcare workers and selling pantry staples to the community like milk and eggs. The goal to help customers avoid the grocery store because I think supermarkets are going to feel unsafe for a lot of people for a long time and I just think like we have the ability to get almost any of those products probably at a better price at Mamie and so it would be kind of unconscionable to not try to use that to help keep people safer and to make their lives more. Convenient Lee is taking this time to rethink how a restaurant should operate. And she's hoping the industry is a whole does the same especially in the areas where it was struggling even before the pandemic. I think that this is a huge opportunity for us to keep talking about the biggest issue that our industry house which is Labor on the issue of jobs and low wages and like terrible workplace environments. That is always been the bane of this industry. I am hoping that the compensation model could be altered and cross training could become more prevalent. But that's the long term in the short term lease preoccupied with just keeping may may afloat even though she says. The survival of the restaurant isn't her biggest concern. If mamie doesn't exist in in five or ten years that's totally fine with me. I'm going to be really pissed off if there are no cool. Independently owned quirky restaurants to eat at like I cannot eat every day I refuse and so I think that for me. The question about Future is almost a little bit less important but for a lot of people in this industry is all we have one thing I've learned. Is that the restaurant. Industry is full of dedicated creative leaders and is someone who enjoys dining out. I'm optimistic. They're going to find ways to meet the challenges ahead and keep this important part of our culture alive. It's definitely GONNA be an uphill battle but I'm GonNa do what I can to support my favorite places with takeout orders and contributions to out of work employees. They could really use the help
And Philadelphia's 2020 James Beard Award Finalists Are …
"The list the Oscars of the culinary world the James beard awards which recognizes top culinary professionals across the country announced finalists in a Twitter live stream posted by visit Philadelphia and several of Philadelphia's biggest names moved on and some of the most noteworthy categories kuliah Thai kitchen nominated for best new restaurant marred victory for outstanding chef Nicholas Elmi and rich Landau both for best chef semi finalist Toba do please see from S. in bakery didn't make the shortlist for best new Baker but she was recognized for years in a row and says just being nominated has been huge for business but her real concerns around the survival of Philadelphia struggling restaurant scene a lot of restaurants and bars and other food businesses I'm not going to make it through this and that's sad and devastating the winners of the restaurant and chef awards will be announced in Chicago on Friday September twenty fifth charity Howard KYW
The Future Of Food Is The Past: Foraged Foods
"Let's get started folks with our first topic. The new era of foraged foods ruin Jacobson year here in town for the Oregon truffle festival. And I feel like I've noticed In recent years in the food media. That foraging wild. Foods is a very popular topic. That's really trending and I'm seeing it in more in restaurants and even stores and I'm wondering are using that. There's a foraging. Resurgence going on right. Now I think for sure Although I don't know if there is a resurgence. The resurgence from like five thousand years ago. But Yeah for sure. I think it's getting very popular both on the restaurant end with restaurant serving while foods. But also you're seeing more and more people actually going out to forge on their own which I think is pretty interesting. What are some examples that you've seen? Mushrooms obvious one here here in the Pacific northwest. Of course you all have had a mushroom culture going back for really long time but now you're seeing a there's been this explosion of interest in wild ramps. I'm noticing that I think is kind of an interesting barometer all these communities. That really didn't have afford drink. Tradition and ramps are They're like these wild onions wild leeks. There's sometimes called. And they grow really all over the country and they're found in spring and woods and now ram festivals in several places in the country and Of course the other big one is struggles and really the Pacific northwest is driving. That foraging trend. And it's partly because they finally discovered truffle dogs out here which I think is an interesting part of that whole trend. Discover truffle dogs. You mean sniff out the travels. Yeah so the troubles have always been here. But in Europe troubles of always been harvested by dogs because the devils are underground and the really smelly but people can't find them on their own because they're underground but dogs can tell exactly where are and so in Europe. What they've always done is trained dogs to find them. And then the dog through the woods touched the spot where the truffle is or or scratching with their paw and they dig them up. We never knew about that here. so the only truffles are harvested. Were done by raking people would go into. The forest usually mushroom people and rake the woods the first few inches of dirt to get all the truffles but that really disturbs the whole It community the the microbial community soil. And it's also it takes a lot of time if you've got a dog you go to the exact spot where the devils are in. Dig Them Up and in the past maybe five years or so. There's been this explosion of interest in truffle dogs in the Pacific northwest. Get more people going out with their dogs and finding these travels how interesting tornado. I know you wrote a book. James Beard Award Winning Cookbook. Actually called Foods of the Americas native recipes and traditions. I'm assuming there is some a fair amount of four ingredients in that book the trouble phenomenon as you mentioned You know five hundred years ago and certainly long before that. The truffles have been available. I got involved with them with The the Michael Logical Society here in Oregon when they were trying to inoculate back in the eighties. And the I think you're right that the dog phenomenon is helping but you know I think the big distinction with Truffles with dogs in particular is You can train them to seek only the ripe truffles. Where if you're raking them you're going to. As you mentioned disturbed the the environment and then potentially harvest unripe truffles as a result. And that's my observation. As a cook in the region is that there's lots of folks that don't make those distinctions in harvesting which becomes problematic. So I know that this group in I think I've read some articles are related. Work that You know the conscientiousness of harvesting and the impact is is something that we want to encourage people to be knowledgeable about what they're doing but as far as Fourteen I think the North West the cub scouts and Brownies. Kind of a cultural thing grow up eating blackberries and if you're on the coast all kinds of All kinds of seaweeds and sea vegetables and marsh type foods and if you're It's just a natural thing to to study in to eat those kinds of things. We you know you grow up with us here. In the northwest I think that Responsibly used harvested products for personal. Consumption is really great on a commercial level. I'm not sure so sure about that. And I'm encouraged to read about invasive species that are being identified and and sort of encouraged today. It seems like it's a very modern thing to do to to eat chick weed and maybe I didn't and Harvard on the coastline some of the invasive seaweeds that are that are showing Commie for example. It's it's it's always show up on our coast but it's really taking over right now on. This gust excess article ruin. I wish it was invasive favorites but I believe ruin actually wrote an article for outside magazine about the invasive or movement And actually I've read about chefs Harvesting just weeds from the sidewalks in places like South Africa. I like that idea of of Foraging trend. That actually isn't harming the environment isn't taking anything away right you can definitely like if it's invasive species you can. You can chop away with a clean conscience for sure but yeah I. I think the whole trend. It's partly I think. Everybody has a desire to connect to the place where they live in as direct way possible and and when went through food then then that connection is immediate and it just helps bring identity and purpose to the place where you live and I think we all kind of hunger for that especially more and more so as so many parts of the world. Get away from that. I love to hear from you. You're kind of on the cutting edge of conservative. What's next and food? Are you seeing forage products in the marketplace? I don't know that we see it as much in the marketplace in terms of the brands that we working within the CPG space. But where I do see in where I think it's important to talk about Foreign Gina's with Young families and to share this knowledge with them and To Fernando's point to take your kids out in your neighborhood and you're gonNA find Blackberries which is amazing and it tastes so much better than just going to the store and picking them up My daughter also went to a camp where they learn some four gene and she had the opportunity to Pick CATTAILS From the swamp and open them up and eat from them and she came home and told me about and that was something I never heard so I also love the fact that you know children can go out and have these experiences at different camps and my son to he He had the lucky opportunity thing was about to Valentines days ago. He was at a friend's house in the parents. Have this big elaborate meal that they always make for Valentine's Day and they were shaving. Truffles on their veal. He happened to be there and I'm going to talk about this talk about Gen Z. But they are so adventure some when it comes to try new things new foods and he was all in and he was so excited to try truffles for the first time so I think kids are open to try new things. It's about exposing them to it. And I think that includes four gene as well I love that. We're talking about the future of food and we're talking about foraging. I meant something. That's been done for thousands of years and for you mentioned the Michael Logical Society which is the Mushroom Mushroom irs society and I remember in the seventies and eighties. My parents were part of that and we would go mushroom hunting and I just love it. This has come back. So what does it say about the future? It doesn't make you hopeful everyone. You know foraging general. I think it's just a. It's a healthy thing to do on a on an individual basis as those are the things that you should eat on a you know when the rams are the nodding onions are around us. You should eat. Those are the narrow window in which they're available and You know I think it's very helpful to to Put contacts add add seasonal
"james beard" Discussed on Radio Cherry Bombe
"So we have the main restaurant chef awards. We have the meteor awards and we had the leadership. Awards in each of those has a different process. The diversity piece is really again a real priority for the foundation and last year. We worked with the committees and we're very explicit about ensuring that the foundation is its church and state in terms of the winner. So I we in were involved in the voting. Wipe out the new cash. No looking your pr. Disabuse people of that. That was a joke. It's a it's a very rigorous system but where the foundation can influence is in terms of the shape and the composition and the strategy around the committees and the judging pool and last year we were explicit in terms of ensuring that going forward that composition is at least as good from a representation perspective as the Census and that that We have Been again very clear in terms of the the retirement of the committees ensure that That it is really. The consideration set is diverse as possible and we know that the debate around the candidates is is really robust and we. We've seen that boone out as he said on the states. Austria is one of the most diverse set of winners ever says good to see that actually downstream that is coming to bear fruit in terms of in terms of how one wins for the for the media. Awards that is a direct application for the The Restaurant Chef Awards. There is a there is a an an open cool which helps Get names in the frame. Oh so you can nominate yourself. Couldn't you could nominate yourself. It is Egypt so just wants. Don't fill it. You have to get your green your cat and everyone doing it for you. It's just one only one goes through but it is that is just presented to the committee if a consideration but it is a means of of raising a name but it's really full. The the committee members and the judges who in on now twelve regions we extended from ten to twelve this year. They are on the ground in these restaurants getting to know them and it is their job to to bring The people that they want to see Win To consideration and then media is different because you do nominate yourself. A durant rotation correct and part of the diversity was again. Two years ago. We opened. We made their free Windows Aso. We were concerned that the payment required to apply may be hindering or precluding people. So we've eliminated. We eliminated that for a window and for all voices. We will record level applicants for for the Brokaw for the meteor wolves which is fantastic and seeing a really fresh set of of Voices in names and faces coming three and who picks the people who win the leadership awards said. There is a committee for that as well committee thought it is committee tastic for sure. But he's got image raise. It is very rigorous. And that's it. That is different in terms of the again that is looking at real thought leaders and visionaries in the broader in the broader ecosystem. Again for those listening so if you want to nominate yourself you know. Apply for any of these things Pay attention to deadlines. I've not been good with that in the past. And I have missed deadlines and don't wait until the last minute also and everybody listening who conjoined James Beard. It's a membership organization. Like I mentioned were members at Cherry bomb. If you're just food fan like let's say you're not a chef or restaurant tour. Please join enjoying absolutely so. We have a have a professional membership. We also have a actually. The mainstay of our membership program is for food. Lovers is for consumers we have recently just launched it actually carry so thank you for for the question ages sign up as a member new. You got a different rate to come to the James Beard House. We have two hundred phenomenal dinners every year the Bit House in New York City Which glorious but if you happen to live in New York City we've extended the benefits so that It's it's really meaningful if you are want to become a member of new you don't live in proximity to the bid house so we have events all around the country. Had this fantastic program taste America where we're in these twenty cities three times a year. Obviously we have all the The awards activity. We have a food. Under forty program could green et Cetera et CETERA. So there are lots of ways to come and get involved and I strongly encourage the membership piece. Well it's such a vibrant organization today and I think you've just done a great job. Much energizing was already a very important thing to the industry but you know making it feel fresh and relevant again and we definitely appreciate all the women in leadership program ahead and it's great to partner with you. Oh thanks all right so now. I'm GonNa ask you some personal questions. I don't WanNa make you uncomfortable? I know you're British and British personal questions. You are a single mom and you have a very big job and not just a single mom in the sense that you're divorced or widowed. You're a single mom on purpose. Yes can you talk us through that decision? Yeah so I'm GonNa feel very lucky that it was a decision I was able to make to start with may want to say is. I always anticipated being a mother. I thought it would happen through you. Know in partnership with someone and he got to the stage where I wasn't in a relationship that was working and I thought well. Just keep trucking along that I meet some Blake is going to work or I can take things into my enhance so I chose that route as she froze my eggs and my studies. Which was I'm very grateful for doing that. So then in my mid forties. I thought well get them with this now and I did and I was really lucky that it all worked and I started this job when my daughter was six months old so it was. It was quite a lot to contend with. But you make it you make it work and I'm again. I'm profoundly lucky that she's not to Hof. That she is happy and healthy and getting on with life and so it I can make it work. I have a great spreadsheet nineties and babysitters and Carrozza and you just have free buddy organized But it She's such a source of joy. It's it's it's wonderful you know. It's such a big question for women in the food industry right now especially in restaurants the whole childcare's. Yeah you know we had Camilla Marcus from West S on. I can nominate her for a leadership award. I absolutely would I mean. It's remarkable that someone. Her Age is is moving. The industry forward when it comes to child care she's phenomenon. I think what she's doing. Not just in terms of tall cab which is doing in terms of sustainability and food waste and creating an environment for new employees from from disadvantaged backgrounds. To really thrive is is amazing. The childcare issue is is very real. And it's it's not by accident that loss of women go into into the pastry arena because they get a cloth at a time where they can go and look after their children so again as we think about getting more women at the helm and leadership positions because it is such is so so front of mind. We think that will actually really see more of a sea change in that provision today. What advice do you have though for women who are like? I'm I know I want a family but I don't even know when to start thinking about it or really taking action. I think A. There's never a good time is always oh my goodness Joel. I got a new boss. Data does that does definitely gets point. Worries no longer a time to we can even consider it and that is very real. I think the fact that we have the option to do the whole freezing thing is remarkable. That was not available a few decades ago. It is a process and a procedure in a commitment. But in terms of getting being yourself some optionality I would strongly recommend it and you have a lot of travel for your job. Had that having a child at home it's tough data. Tricky thing is because most of my family's in the UK's don't like my mother lives around the corner and they get it it is. I mean the fact all one of logistics and expense and being away from one's child but at least a lot of the travel ideas domestic. But there's a lot of it and he does have to suck it up. I mean it does help. I think to have lots of examples out there. You are an example to women had make certain aspect of a possible we just had KRISTALINA. Yeah from the grilled cheese. Ray Show another example. There was so much of a focus on just getting women into this industry and get them into positions of leadership and owning restaurants being executive chefs. But I've actually started to kind of walk back from that and it's like we have so much to fix first before we push women into those positions there's a reason they're not in those positions and it's not always because the opportunity is not there it's at the underlying support doesn't exist so women are just finding other ways thing they mutually exclusive at all and both need to be addressed. I think one would hope if there are more women with that level of influence and command that they could accelerate that well. There's no wooden front me but knock on wood that's going to happen. They're great powerful. Women like you and other women were great men who also believe they did have a long time to figure this out and they did it. But we'll but you're right and it's it's not just women it's families in the I think we all agree. The industry needs to become a more welcoming place for families. But for MOMS DADS everybody so yes. We agree on that absolutely okay. We're GONNA do a little speed with you. All right. Favorite Kitchen Utensil. Other than the coke screw oversight. I love my players said corkscrew. We've been doing this for so many years to say corkscrew. I'd say oh no cooks gray. H A treasured cookbook. Now I know how political it is for you to pick favorites. So what is a treasured cookbook? It's actually pre-release Cookery Bible. Which was my Bible when I was really getting into cooking. Might kind of twenties And that came with me over the Atlantic. I wouldn't even dare ask you a favorite restaurant because I know children the oldest thing in your fridge. Probably some Quince Jelly from the early eighties or something rattling around at the back a song that makes you smile. I love image in heap and There's one Sekine night and go which my sister and I went on a wine tour Santa Barbara years ago. He basically played that on. Whenever I hear it I just have this Pavlovian. I'm back there in the vineyards in the sunshine with my sister drinking.
"james beard" Discussed on Radio Cherry Bombe
"It's one foot V. here most of our listeners have probably heard of the James Awards but they have no idea who james beard is. Can you tell us a little bit about him? Indeed so the eponymous and inspiring Mr James Bid. Say he was affectionately. Known as America's first food in the forties and fifties when much America was looking to Europe for inspiration around food and Haute cuisine. He was looking closer to home and say we should really recognized. Celebrate the American food culture and the talent and resource and the community. We have here. I'm he was very early. Proponent of what we now call farm-to-table he was prescient and Tom Sustainability. I'm was very much a champion of of of Chaffetz. He wasn't a cook. It wasn't a a restaurant chef but he was very impassioned cook and a mental and celebrant of the restaurant chef. He lived in in the bed house in the West village and that was not an his home. But also was the home for many of the The Culinary Szalasi held on these the the mentorship programs et Cetera. So so when he died in the mid eighties the great and the good of the Calorie commit community including Julia Child. Convenience said we really need to enshrine this important legacy for Jane's bid to ensure that they lives on and it was from that that the foundation was born and the objectives at the birth the foundation where we did the continuous professionalization of the culinary industry with three components of that professionalization. One is the awards. That is best known so that standard bearer of excellence and putting the culinary arts on the same status as the kind of performing arts so hence it be known as the Oscars of the food world took the second element of that. Professionalization was the bad house. The James Beard House which is now a performance space for chefs and again is known as the the kind of the Carnegie Hall for Chace which is a boast given it as a humble eighteen forties townhouse and the third element was around scholarships and the education of the next generation of of culinary talent and then the third act we find ourselves in now Israeli about the mission and the impact were at the foundation stands for so again building. Ready on the strength of what we've gone through the awards to say. How do we use our platform or influence to supporter? Better food world. You did not know James Beard. But what was he like as a person by all accounts Abban Viva larger than life? Metaphorically and physically. You know the party mattered and he. He was deeply passionate about food cooks. He was very warm. He had a presence and I didn't think he had any concerns about inserting himself into a room conversation to initiate. I remember when the CEO job became vacant and everyone wondered who would take it. Now you were not a known entity to folks in the food back then so two questions. Why did James Beard want you? And why did you want James Beard? I cannot so the latter more easily than the former probably I personally. I've always had a deep deep passion for food and for cooking. And as you rightly say Carey I mean I come from the media. While I didn't I didn't come from the food world per se but when the opportunity presented itself it just resonated for me on so many levels one because of the the the glorious food too because of the the mission and and the impact that this organization can make and three thirty was the the kind of opportunity to grow to grow something as an amazing brand imprimatur and platform so what are the opportunities to retake that to the next level. So that's why it appealed to me so strong in terms of what I represented to the foundation. I think there was a recognition foundation. Had evolved ready well but is the time for a different approach. I'm bringing in some some hybrid. Vega from a different industry with different is different disciplines. A different approach a different Lens. I I think they felt the value in that unequally. This deep expertise and understanding of the industry within the foundation said there was a compliment. There was there any moment where you're like. Oh my God what am I getting myself into? I think it was just before. He sat down for a cup of tea with you that first week. Infanticide the when I the the early days I did feel a bit discombobulated. I love learning curve. My name come from consulting so relish getting to understand a new industry but it there were a lot of a lot of unknowns for me so yeah it was. It's I love that and yet there's like I need to. I need to get to know the the industry the people the characters the culture the pressures all of that was was knee the characters. Yes there are a lot of characters. Yes what were you doing professionally? At the time. At the time. I mean literally. The time I was on my maternity leave. I say mature. I was working for myself. So was the maternity leave of sorts but my background is in media. I went for the BBC for a longtime principally in a strategy role. Then what for? Amc Networks Pretty best known for madman breaking bad et Cetera and then set up my own consulting firm media strategy and it was At that point in my career that I was lucky enough to receive the cool from the head-hunter saying that you are not usual suspect for this but might this appeal. And you're based in New York at the console. I've lived in New York for about this my tax and food twelve years and in fact the funny thing is when I first moved to New York. I lived a block away from the James Beard House and I would go past and see these. These phenomenal parties guy on every like what is going on that and I signed up to be a member really early on in my tenure in in New York City little did I know that it would. It would come full circle. So it's been in my New York experience from the very very early days. What was your mandate when you accepted the job? What did they tell you? They wanted you to work on sort of immediately the meeting by a Board Yeah. This is phenomenal Very robust and Radi impassioned board is about twenty. Five Trustees has quite a quite big. Yes a big group But with a great walks of life in a chef's lawyers will restaurant does a great great A great breath and the initial the the. I think the initial toss was to really say okay. What's the what's the kind of Five Year Plan you? I was lucky enough to pick up the foundation when it was in very route health as we say in Britain very good health So it wasn't a case of coming fix something. It really was okay. Wh- what is the ambition for this for this fantastic organization given the headroom for Growth? Crystalize what you think the strategic priorities all and Organiz the place to align against that With with the with the The initial missives. I know you will never take credit for all of us but I really think. The organization has blossomed under your leadership. I mean we. I'll just use US as an example. We weren't really involved with James Beard at all before you got there. Because I just I didn't really see the value for an organization like ours but then I don't know if it was a coincidence that it all started to happen when you got there but James Beard has really changed as an organization. Can you give us a few examples of some of the initiatives that you're doing now? I think I have emphasized something that was already in train on mantra that we coined euro so ago is good food for good and that is absolutely are clarion cool and informs everything we do as you said. At the beginning I think window for the awards and the good food element of that. My passion is ready around the the full good element and so we're ensuring that all our energy every time we show every dinner we do. Has that running through it. The main strands are around sustainability and diversity and those are very big buckets in of themselves in terms of the diversity elements and thinking about You'll glorious audience. Women's leadership is critical to. This is something that the foundation has supported for a long time. But it's something that I'm pus. Incredibly driven by and we've really doubled down in terms of all commitment there. I mean we all know the stats in terms of. There's a great pipeline of women into culinary but as you Graham Seniority. The the number of women who who thrived drop off and that is infuriating at best and so we have a suite of programs that support women right from the early stages in terms of scholarships all the way through to the very end professional elements. Our hypothesis is if you get more women at the in the leadership roles at the business helm and businesses of scale. That's where you can really meaningfully move the industry everything along the journey is important. But that's why we think we we're trying to be single minded so just to unpack that a bit. We have a program in partnership with Babson College. Which is where we have a Twenty fellows every It's like a mini. Mba is fully paid scholarship but it's an MBA and entrepreneurial course but specifically with the Culinary Lens applied to it. We're now in our third year of that so we have about sixty ellos. Alum Dobson's in Boston. It isn't it's based in in Boston but they have post in different areas of the country. In fact we just. The loss of mean did was in San Francisco so it's a it's a very pragmatic but very intensive week cools. But actually. I think not only. Are we providing that cool toolkit and the coaching but actually the networks that come out of that a phenomenal and the the breadth of the attendees is Great. So is it is chef and restaurant but it is. It's it's people from from fishing from butchery from distilling foaming us. We have this great panoply of people and you can see the the dynamism of the group and how they really use each other as a result coming forward we've got some great stories of how those women said the women off business owners to begin with and the premise is that. How can we help you scale your business? And we know from the first two cohorts that over fifty percent of expanded their businesses. Which is which is fantastic. So how do our listeners? Avail themselves question and it's very timely So the next. This is a applications opening up on the first of March the other complement to that cost. Though because my my sense was great. This is about how we help women scale. Davis's how do we scale all offering Say Twenty Women. A year is wonderful and all the cascade benefit from those women and their businesses is is critical. And what else can we be doing so last year? We launched the scrape program could owning. It should say a day a day and a half for more nascent entrepreneurs early stage entrepreneurs women who either owned their business or want to get into that world and it's an intensive city-based course which starts with visionary had you already set the right level of aspiration and ambition all the piece around financial literacy business cases and then critically. How do you market yourself? What's your distinct point of differentiation? Had You pitch with confidence? And how can we very practically unite you with funders in your in your locality? So we've done we just there last week in Raleigh next one's coming up in in La in eight prosser again for your audience. Please sign up for that. That is open now. And are these free programs all of these awfully free and task? We are a chef I organization and again this is really is so important. We want to be seen as a as a an incredibly valuable resource. So yes that the awards. But we have this. Great programming is ready At its heart to help people in the industry and don't wait until the last minute for the application because you do have to get letters of recommendation things like that. Let's talk about the awards. There's so much pressure to make awards interesting. How do you deal with that? A James Beard is there entertainment to somebody come out and rapport saying or it's a full program Because there are many cash agrees and and many which is which is wonderful We are very intentional. In towns with who he picks is the the host and the presenters to try and ensure. We're injecting that That energy and dynamism and entertainment factor. We don't have. We didn't have acts per se a such because we're very mindful of how long the program is so it seems to me and I don't know how this is happening. But it seems like the words have gotten more diverse and more interesting and a lot more women. Yes winning awards. I mean. It's been really amazing to see Rita and Jodi Michelle missy robin silly all these women who we really love. It admire finally start winning awards. How does one win a James Beard Award? Say there are thirty award types of wars? We kind of this TRIFECTA..
The Trouble With Table 101
"You will recall the scene. It is last summer very hot day. I should've worn shorts. And you and I show up at a little restaurant in New York City specifically typically in Long Island city Queens. It's a casual Indian place called ADA which translates roughly to hang out spot. And that's the founder. Ronnie Mazumdar was going for your Ronnie Ronnie knows the restaurant business. He currently owns three places in New York. But he's also run into that have closed including one in this very location and he told us that the whole concept of a data is risk which a lot of chances in a restaurant like they're serving goad. Brains isn't really a normal protocol here in New York because you're scared out of your mind like maybe it's way too. Ethnic when other got noticed with some great reviews in a fancy James Beard Award nomination suddenly the business changed and unexpectedly. Ronnie had a problem. The problem is not the food food. It's actually the physical space and how the physical space relates to the money. Okay so to explain this. I you gotTa understand that Ronnie redesigned his restaurant one way we were genuinely never expecting people beyond a five block radius. There's a college across the street. Lots of young professionals working in the area but now now I D is a destination people from different parts of the world are coming. This is no longer a quick bite. Restaurant people are spending more time than we expected that also creates Salaam certain economic pressure. It does that's why the chairs don't have cushions serious. If the chairs are too comfortable people might stay too long and Ronnie is set on keeping prices low which means if he's going to turn a good profit he needs people to quickly then leave and make space for more customers but not feel too rush. I mean he wants them to have a good enough time that they come back of course balance. Yeah that's the key for any restaurant tour. You gotta get the most out of every table every seat every minute that you're open and you do. That restaurant has to balance three things. Price timing and space all come the trade offs. Yeah you can do low low prices in quick turnover or you can make it really comfy so that people are okay paying more but then they stay longer and of course you WANNA fit as many people in your restaurant astronomy possible. But you can't go too far with that because then no one's gonNA WANNA come back. I mean people don't like to eat literally in a human pile trade offs and how ooh A place balances. These trade offs sets the tone and the prophets for a restaurant and this industry operates tiny margins so if that balance is off even a James Beard award nominated. Restaurant is vulnerable. runny is doing a lot of things right but his problem. It is right smack back in the front of the restaurant for everyone to see a does worst table. What table is this? What you say that with like an ominous is only able able? That's a high top because it's higher. It's raised off the ground. Yes and we wanted that because we wanted sort of a little nicer vantage point so people can really see outside. Ronnie with his is years of experience felt the Table One. Oh one was going to be the best table in the house. I mean it's the window seat right and usually people love the window seat but at other this window table has has the restaurants lowest check average. Ronnie doesn't get it. That's why we brought Ronnie a secret weapon definitely Robson. She's an expert on restaurant psychology and design and she has agreed to come to adopt and conduct an experiment. Can she use her research. turntable one oh one to the best seat in the House and also show me and Dan and everyone else the little tricks that restaurants use to get us to spend more hello and welcome to planet money. I'm Sally Home and I'm Dan Passion host of the sport full podcast about food and eating today on the show. We take a page from reality TV. We're doing a data driven restaurant. Mako it is a game of inches and everything inside is fair. Game
Chef Angie Mar is a Star
"And having the right people and like I personally rather have less people on my team but the right people on my team and I'd rather have us all a person leaves and do everything the way that things should be done versus having please to just fill slots shifts because that never does anybody any good you know and you don't have that you know when you're just doing bodies into a schedule it's just more about okay let's just fill bodies who cares if they do a good job I just need to cover it right and there's Times that like people will come in the restaurant and you know I won't have a porter or somebody calls I'll be washing is myself and but that's just what we do you know that's what we do and it's what we have to do and and it was it was a very slow process to turn it around it was slow it win I mean look back looks you did it so quickly but bought it probably didn't feel like no no no no it wasn't until I bought it in two thousand sixteen where it was like okay get to do everything my way would you got a great review before you bought it I did we winded pete review come after yeah so you really did get I've operate on the radar yeah okay well I bought it in April all of two thousand sixteen are let's talk about that and say anything that was the thing we kept it secret God because I knew I knew that UNISOM people found out that we bought it from Grayton because that's a big news story yeah that we would just get reviewed immediately and I wasn't ready for that so I bought it in April may partner WHO's my cousin she and I said nothing to anybody not even our closest friends and I used that entire summer to recipe test and streamline and like really like plate ware and like do all the things that I needed to do how much did it change from before you owned it too when you finally owned it a lot you know a lot I mean it definitely changed a lot it was always about old because this place was never known for its food and I you know Malabar it it was like a club before became a restaurant much so and has a long New York histories along you're coaster for grading took it over it had been clubbed exams for like well you know I still get people walking in the door that are like Oh this is great and Carter's restaurant I'm like have you been living under a rock for the last three years like where he meant it definitely so we bought it in April of two thousand sixteen said nothing kept the exact same menu that whole summer even though it killed me it kept the exact same menu ran a couple of the new things as specials just to get it all down you know I think it would public in July twenty sixteen like end of July twenty sixteen and I shut the doors immediately like that week because I was like now like it's not GonNa Happen so doors all of August we were closed and that's when we really like wow finalized the menu and did how did you get the money to purchase the restaurant I'm very fortunate that I went into business with my cousin and we just really scrape together everything we had to buy it you know and and look by the time we opened this restaurant had no money we'd like zero money you know I bought I took the last I was in London cooking that August for a week and we you didn't have the plate where that we wanted in one of the big things that the beatrice that everybody loves is all this like you know beautiful silver and pewter plate ware and like the cut crystal glass and like while it's toughen everybody's like Oh my God like it's so beautiful and I'm like well little did you know that comes out of us you know being completely broke as and I took the last two thousand dollars out of our bank account in London at an ATM on Portobello Road and literally walked down Portobello. and haggled with all of the old women they're just for like silver spoons and plate ware and all these things and then I bought a suitcase for twenty five years doc and packed it all in my suitcase and brought it back in that's how we opened so you opened with no capital yeah that's really stressful it's scary it's very scary it's so scary you know because it's like you know we spent all of buying the business lawyers all this other stuff so it's a lot of pressure on you ah that's pressure you've bought this restaurant from this famous New Yorker Right now on your right so much pressure and then Pete walks in you know didn't even give me a month yeah people's being the restaurant critic of the New York Times his I mean he's looking he you know there's two star reviews star letters and I think we definitely got to start off letter I've had to make peace with the culinary God's never Etta James Beard Award because I walked out of my own dinner at spirit how I was never say never I don't know I walked out of my don't be dramatic I walked out of my own dinner at the James Beard has to come cook for Pete's
Puerto Rico faces slow recovery 2 years after Maria
"Been a slow recovery for the island of Porter Rico was devastated by hurricane Maria two years ago as K. Y. W's and when it lead tells us a couple of Philadelphia women have put their heads together to help fund the islands rebuild by using something we all love. the outside the teal blue apple green door way may seem like a normal apartment in north Philly for so many the art gallery is an oasis in a home away from the island of Porter Rico vans that com that are from where did you go we usually do like a pot an after party so this is one that's what actually money a rebel she says they gather the best yet even a couple of James beard winners for the celebration called Gustav all proceeds will benefit rebuilding efforts so we have a little bit of a group home for your mom for ski ow we have chicken Philly cheese steak is as well many people may have moved on there's an important because
Man Behind the Camera
"All right so this is your second time with the pot getting our concern Osama veteran okay known at the table. No crunchy snacks crunchy snacks. No no shaking of the coffee ice loud. There are months where like weeks will go by. We're I'm like how am I literally. Don't know where your I will not have seen you for two weeks. Yeah that is basically the story of my life. Sometimes I don't even know where I am. I'll wake up hotel. Mike Oh yeah no. I'm in Appleton Wisconsin. Oh No oh now I'm in San Antonio Texas. Yeah I mean we talk about a few issues in your job in general but in our travel issue that came on May so you you shot almost the entire feature will yeah does may two thousand nineteen you were in Beirut with Andy Burgundy tracked and then you I'm just flip through the pages then you were in Taipei with Suli and also burgundy and Andy any wanted to tag on everything so that was a big photo portfolio of yours your shot in Allison Rome in spring break menu story that was just in New York yeah that was here in the building the buildings that was as basic recipe story and then you shot photos for our red sauce America package which brought you. Where did you go for this one? Oh man that was a lot. I think that was six cities L. A. L. A. Philly New Orleans. Oh my God. Where did I go? I mean you literally can't remember yeah I it was like four to five cities. I guess my first question is I think a lot of fans of yours. WanNa know like how do you end up as a staff dog for at a food magazine like whenever someone asked me about this is I'm the worst possible personnel asked because it's purely luck and circumstance stance and my only goal and still the only like hey just don't get fired and spend closing up on your six and I still get asked to come back every day and there were definitely moments early on we're Alex pollick grocer artificial photo department critic Blake. I'M GONNA kill Lau a huge mistake so you start off as an intern turn years ago yeah. That's my freshman year of college. I just wanted to do something with my life and not just go home for the summer to California and you know Oh bummer and my parents house so I wanted to find an internship and I've always had a fascination with the magazine world apply too much internships. Nobody got got back to me in like a week. Before summer started. I saw a posting for esquire magazine to be a fashion closet intern. Oh and I was like that sounds cool. That sounds way out of my reach. I am hugely under qualified for that but I'M GONNA shoot my shot and Michael Steph. who was the fashion assistant at the time got back to me? He's like when can you come in based on what oh it. Did you have background. It was the most underqualified letter ever. It was basically hey. Here's my resume. I was a lifeguard in high school. I was a high school tutor and I intern at the State House in Massachusetts in politics nothing related to magazines but I really love menswear and here's like my favorite menswear blogs and here's my favorite brands brand's. I like fashion. I can work hard and he got back to me. Can I just say that. I am a lot of times when I talked to young people who are just out of college in their writing you you know letters to inquire about a job and they read like they're written by a law firm. I'm always like learning be yourself. Be passionate sort of expose yourself so to speak but that's what's GonNa grab some somebody's attention one hundred. I think the way I showed her. The letter wasn't like the formerly hi my name's dogs home. Hey My name's Alex. I'm really excited about this. I know him not meant for this Gig but I will do whatever it takes gap and so forth and they took a chance on me and that kind of was my segue into the New York City magazine publishing world and it turns out having square on your resume. Just opens opens up a lot of doors but it was great. It was just my eighteen years old. I didn't get paid but I got to see how magazines work I've got to be on fashion shoots Justin Timberlake Lake and Ryan Gosling and wow poll like hold fourteen thousand dollar jackets and look it Nick Sullivan whose whose the editor in chief at the time Grainger David David David grange just like talk shop and like this is amazing. This is legendary and that made me really WANNA stick with it yeah very recall okay so internship at esquire. How then does that lead you to be a so after that? I was convinced that I wanted to stay in publishing. Look fashion. menswear ended up at Nylon guys Juku for a little bit complex four pins so I was very very much in that circuit as an intern just doing minimal intern work but after a couple of years I was just like this is not really what's my angle here. I don't WANNA be stylus. I don't WanNa be a fashion writer. The idea of being a photographer and fashion was just you know. I didn't even sit down. That's not going to happen so after this is my third yes approaching my third year of college. I A Internet a bunch of or apply uh-huh bunch of other internships again. Nobody got back to me. Despite actually this I'm being off and having a lot of magazines in Monroe oster I applied to like yeah a a couple of mags won't be noted but they're they're. They're okay. They just get back. I mean I saw a posting for bone apetite photo internship and I was like I know nothing nothing about food. I like pictures. I took photo classes in high school and college. So how active a photographer were you at this point. It's like I'm not active. I don't know I took a lot of fissures in high school. I had my own flicker account. I you were you were you were definitely interested. We're sitting at least and I took pictures of the school paper and stuff like that. I I was a you know an avid hobbyist as major so do you did you come in an interview like what God you the job ultimately so I went in again. It's always like a last minute. Call in showed up from Boston and I met with Jake. Ramoser are former photo assistant and he he gave me a talk. Hey so turn yeah. It looks like you've worked a lot of magazines. you have zero photo experience and you have zero food experience so you're pretty underqualified but honestly the only person here that's interviewed. That's worked at large publications so we're GonNa go with you. So that was basically it was it was Bazeley. Hey you're you've worked at reputable places so we'll hire yeah. I do think that's interesting interesting career wise like over the years. I've worked at James Beard Foundation in Time Out New York and the food's severe than G. Q. Got more fashion thing that came back to food. I was a sports writer in college like it is you can move around and I think one thing that editors employers look for is that you do have experience in in a particular field and that you know how to get stuff done that you know under you understand what the industry requires but within that sort of industry you can shoot food. You can shoot you know people. You can do all these things. You don't have to be in one lane. One hundred percent I think at the time I was taking some classes and I was also I was studying NPR print journalism at the time and I remember talking about that with Jake and he was like Oh. This is a plus because you kind of understand writing thing and photography on some level so we'll run with this so he didn't internship summer internship a year or so later. We ended up hiring you as a foot assistant no so I did this summer internship and I was like this is way better than working fashion. Everyone's so much nicer yeah yeah. It was a great time and I was like in order for me to WANNA stay in this world I can see I need to shift from fashion to food media so then I went back to Boston awesome for my senior year and as as I left Alex pollock the photodetectors times like hey we love your great. Just reach out when you're when you're graduating we can like. Maybe you keep you keep you happy. Come back so I would always send emails and I say hey just graduated like three months three or four months. I would love to come talk about a photo editor assistant role. Did you in the interim year. Were you working on shooting things. Decrease your portfolio to share with Alex to say hey I just want. I've been shooting a lot. Take a look at my stuff. Yes so thankfully because of my time I she went over to Boston magazine for my senior of college and I ended up being digital intern which basically means I was just doing every anything and everything for the website correct the king yeah yeah I remember being so proud and like twenty years old on my I've got years of intern experience. I haven't been paid for any of them but you we know I've seen some stuff like that really was my my pride enjoy worked a lot of places and they harden managed digital intern and they also gave me bill do photo take pictures and do have my own bylines socially once a lot of times when you get your foot in the door somewhere are the the brand or the magazine wherever they need people to do stuff go. You can go okay but we'll trust you. There's something trustworthy about you. Then people are all right. Go give this a shot. You'd have a DVD will keep doing it. I must really thankful that it was a web internship versus print because obviously no one's GonNa give any Interna print byline whereas it's much lower risk to teachers hey make something for lab and if it's really good we'll Polish and if not we won't publish in no one will ever or care about low budget so it was just gave me a lot more freedom and they knew that I worked at the food magazine before okay so you know how to take pictures of food. You were photo intern turn. I'm like yeah I guess I mean I. I saw Marcus Nelson. Do you like an overhead shot of something by a window so I can do that. How hard can it be yeah so I mean I I? I did it and they would. It was really cool. I mean they sent me there. Okay so we'll just have you do restaurants so they would send me like once a week in shoot for four restaurants a week and just shoot it for their website so who was giving you guidance about photos style at that point what kind of shots they wanted from the restaurants. It's nobody else really. They just assumed you knew what you were doing. The funny thing is I applied to Boston magazine to be a photo inter. I WANNA continue that path that track of being working for requirements it's but they they didn't want but then the digital department got back to me. I didn't really have communication with the magazine so it was just kind of me and our digital editor who just send me. I was like Oh this. Let's get this close enough to bone advocate and some overhead shots off light and like keep doing this and I would just bike around Boston Jason and go to a bunch of restaurants that are digital restaurant editor Chris Hughes covered and yeah it was it was really good training. It's really good training. I looking back it was really great just being able to go in and practice and shoot restaurants for relatively low risk and have that be an internship set eh great base so then I shot all these restaurants and as shooting what's in all this stuff to Alex pollick. I'm like hey portfolio.
"james beard" Discussed on KUGN 590 AM
"News of the day, the events of the day, the things that people are talking about in a wholesale and retail away and a wholesome way as well. That's the by word, we're Holson here on the DJ show. Doug Stephan with Jennifer horn, Victoria key. And Kerry, schilling Jennifer is all spoken out spoke out as it were that wasn't because he was reading bicycle either, Victoria. Keenan schilling is at the controls. And so let's approach the day with a plumb said the interesting where it didn't you? I love that Plum with Plum. Okay. Well, if you've got a Plum, not as food. But there is some food news. If you want to do that. Okay. Trending food news from the James beard foundation. The James beard award was would they were given out earlier this week and since nineteen ninety the James beard foundation, which James beard himself is sort of. He was a chef and kind of redefined American cuisine. And so they honor the best most outstanding names in the food and beverage industry and the best restaurant in all of the United States is in Philadelphia. And if you go to Zahov, which is actually an Israeli restaurant in Philadelphia, it's focused on all kinds of Isreaeli cuisine as well as a mix of modern and American cuisine and that won the James beard award for best restaurant in America and say, yeah. Good for Philly. That's good news for them. And so you don't really think they you Philadelphia cheese steak restaurant. No cheese steaks there. But you don't really think except for cheese steaks. That's funny. You bring that up. But you don't really think of Philly much on on a national platform of new amazing restaurants. You think of New York, obviously, an Charleston, South Carolina, always has a bevy of restaurants that get named for all kinds of awards. So it's good for Philadelphia. The best chef in the mid Atlantic region went to Tom Cunanan from bad Saint and that is in Washington DC. I don't care if you're familiar with that restaurant, but that's obviously going to have a spike visitors. Now, the best chef in the mid west was an Kim from young Joni that's in Minneapolis in the northeast in. There's a Boston restaurant called Uni and toning. The scene is the best their best. Chef in the northwest is Brady Williams for Ken lists. That's in Seattle that chef in the south is Vish Wes bought for snack bar in Oxford, Mississippi can could for you. Best. Chef in southeast is Michelle Bailey for the gray. That's in Savannah, Georgia. And she's actually I've read about her. She's kind of a rising star in the culinary world. The best chef in the southwest is Charlene badminton, and that's F B in Scottsdale. Arizona and the best chef in the west is Michael Cimmarusti from providence loss, and if providence is the name of the restaurant, and that is in Los Angeles. So congratulations everybody there is no there there isn't a prize in terms of money prizes. What happens your reputation is enhanced if he will go to the video, yes, this is soon as you get James beard award, and you put that plaque on your front door. The traffic is just unbelievable people. This is like the Oscars of the food world. Czyz changed the businesses is it get played up on these food networks and food shows is that where does this guy James beard, come from? I don't know much about. I don't believe he's alive anymore. But. He was well the foundation was started in his name. And so it basically is a nonprofit to honor the best food. Okay. So probably Mickey D's is not going to be on the list of not really fabulous. Really, great fantastic restaurants. Mcdonald's in other food news inching closer to getting on board. The meatless burger wagon new version of what of its biggest the biggest. Vegan bury the big vegan T s and they launched it in Germany, interestingly enough, one of the five leading international markets for McDonalds. A Nestle is making the meat this Patty for McDonald's, which I started celebrator late last month. It's plant based protein growing the interest in this growing rapidly consumers are looking for ways to eat healthier and reduce their environmental footprint, and that would come from the amount of beef that's grown in the methane gas. And all that story that would. Processing of beef in general, and yeah, it's very environment. The difference here for those of you who are veggie burger. I don't like veggie burgers. I've never liked part. Don't they don't taste, mushy, even the taste. So this new protein this burger, which is basically a protein burger designed to look and taste just like meat. So what do they call it? The blood burger whose where didn't we talk about that the other day? John burger. Yeah, the impossible burger is being sold at Burger King king and that one. Yeah. I I'm not positive because it grosses me out. I haven't looked into that much. But I believe the impossible burger is the one that when you cut it in when you cut it open, the the inside the looks like it's rare meat, and so it looks it looks very similar to real meat. So I don't know. So if you don't you find you won't I'm guessing those of you who are burger fan. In the southwest, you won't find these at Carl's junior. You won't find him in and out burger, you probably aren't even find him with that new chain. That's all over the northeast or all of these coast at Bob boy, the no five boys. Five brothers five that's been around for Frano fifteen twenty years. We just have them up here recently in New England area. Oh, I know that we we like five guys a lot. I had a very very good in there. And they have peanuts say sit around eat the peanuts. While you're waiting for the burger, and I tell you what did you have? I had a veggie burger. They have okay. Okay. That was quite good had mushrooms with it and pickles and stuff. And what else did I? With a friend who had they had great fries too. I was gonna ask. Yeah. They've got the Cajun fries, which I get every time and many in their super delicious. And then you're caller car smells like Cajun fries. That I've been there before. Hungry. Let's go back to Burger King from moment because they announced this week something new in different. You know, how McDonald's has been known for its happy meal. Right. The fast food from Donald's and kids like they have now Burger King has come up with a new line of meal boxes that honor all kinds of things in the human emotion category. From totally excited to sad, and they are calling these real meals Rio meals launched last week, come in five different varieties a pissed meal for when you're mad blew me. Oh for when you're sad the Celtic meal for when you're a little bitter the as.
A new story from Bill Leff and Wendy Snyder
"I was wondering if you had fun at the gala last night, it'd be say gala. I said gala because I didn't think they'd let me and if I said gala because I wanted to sound more sophisticated so I went with gala to say gala apples or gala apples Gill apple gala. Yeah. Can also say gala. Yes, there's the third option. Thank you, married. So true what a bunch of goofy. Looking people. The apples or the people at the gala is just the craziest thing you don't understand this at all. And I heard Dean Richards talking with Steve Cochran about Katy Perry wearing the chandelier dress. All I could think of was Carol Burnett coming down with the curtain rods. Exactly. Yes. In the gun with the the Kurbanov show. Well, they go out of their way. I mean, it's no here. Here's a shocker from the world of fashion. The game here is to outdo. Everybody else know that's the tradition at the met Cala gala. What is the purpose of the met gala gala gala? I think it's a big charitable fundraising. It is it is for the Metropolitan Museum of art no for charities. I think nothing. I don't think it's for the museum. I don't know the answer to that. How much is a ticket? I wonder thirty thousand dollars per person or if you wanna table two hundred seventy five thousand dollars. That's your best value is that you're like a place to go to be seen to be the who's who of what's what what's not something. Like that. I can't imagine. I mean, I know it's going to charity. So that's good news. It is going back to the met for there. It is. But imagine spending that much. Anything if you had that much and your celebrity, I think you'd want to be seen there. I would I would have to have that much times a hundred so that that wouldn't take a dent out of me, you know, and forgive what they say about right may dresses, this one you never wear net for although this would be a perfect opportunity for you to debut your tuxedo. Baseball cap, right. Made of the same material that tuxedo for dress up your case. Sometimes you gotta you gotta dress your best, but you still wanna feel a little casual. So it's the tuxedo. Baseball cap. You're right. I need a celebrity or to to get behind that one of the dads. Adid Adidas dead. I don't know what Jonas's will Jonas. I one of them the Jonas brothers think. They're the Janis the Janis thirty thousand dollars per person. Oh my God. What do you? What does that include price of entry for the medicine show up and down by designer which can cost thirty five thousand dollars some jewelry? You get a heck of an expensive evening. No jacket required. Yeah. Stephen one tank tops next year. Quite honestly, if you decorate it in some way, feathers or something. That funds raised at the met gala about over twelve million last year's event raised over twelve million dollars. So a lot of money. It's been held for seventy three years since nineteen forty eight. Or any of the original attendees there last night? No, that's too bad. And. Wow. That's just too much. So you get I'm hoping you get your choice of appetizers soups salad. Dinner any favors. A favor. You know, you get to blow into the favorites. Come afterward. I don't know this is from fortune dot com. And they do not have any information about goodie bags is it one of those events where people lined up outside to watch the limos pull up and the celebrities dressed in chandelier garb come out is there is there a red carpet type thing. Well, there's certainly for the press so third half to be right. The met ball or met gala gala gala is the fashion world quivalent of the Oscars. And. James beard award. I'll tell you. It's. Holding his own head. Could you see that? Yeah. What I d is do you turn down? When you go with that one. Tippy suggest to you that they go. Now, I need something a little little juicier than that. Thanks is the deal to be more outlandish than the next person or to demonstrate a fashion that's going to happen because who's gonna wear their head on a plate. I don't I don't think anyone has the intention of these fashions taking off Schindler dresses are not going to be all the rage in two thousand nineteen twenty twenty eight. Yeah. A couple of years down the line, but not not immediately. Who gets invited to the gala the world's best achievers in all the spheres of music, film, Broadway and fashion as well as simple supernova personalities the list changes
"james beard" Discussed on KYW Newsradio 1060
"The James beard foundation has released the semi finalist list of nominees who will be up for the top award in culinary excellence. This year and KYW Saddam's Kuznits reports. Many are from Philadelphia chef nNcholas L me is one of the many Philadelphia area chefs who has been recognized as a James beard award semifinalist. I think this is the most nominations we've had we've eighteen nominations this year. And he's in good company this year for best. Jeff mid Atlantic showy ball, Dino, who's also been nominated several times before rich Landau of veg Tova duplicities nominated again for her bakery s and bakery, Ellen unions nominated as best restaurant touring the country, which is pretty spectacular as a house nominated again, just ITO who's a great friend of mine is nominated for best new chef America. Basically the best of the best from Philadelphia on this list in late March that long lift will be narrowed down to the finalists, those chefs get invited to Chicago where they have the finals, they have an awards presentation very much, like the Oscars Kuznits, KYW NewsRadio. It's ten fifty five time for money news on KYW. Here's Bloomberg's Courtney Donohoe. Stocks are on the rise. American officials are said to be preparing a final deal that President Trump and Chinese president Xi Jinping could sign in weeks. However, the debate continues in Washington over whether to push Beijing for more concessions OPEC's crude production slumped again last month as the cartel implemented. Planned cutbacks in full and some members were hit by you. US? Sanctions output fell by five hundred sixty thousand barrels a day in February two thirty and a half million. A day EBay has reached an agreement with activist investors paving the way to potentially carve off some of its businesses. The company said it would undertake a strategic review of its portfolio methods including stubhub, and the classifieds group and New York's Amazon dreams aren't dead yet executives and politicians have signed an open letter to Amazon CEO Jeff Bezos, urging him to reconsider his decision to give up on putting part of the company's second headquarters here. Amazon killed the deal after angry backlash with money. News from Bloomberg on KYW, Courtney Donohoe it's ten fifty six actor Luke Perry is now in the hospital. The actor known for his heartthrob role on Beverly Hills nine oh, two one in the nineties suffered a stroke at his home Wednesday morning. The fifty two year old's health scare came on the same day that FOX announced it was picking up the Beverly Hills nine O two and a reunion series for six episodes, though, Perry was not mentioned in the networks list returning stars. According to his former co star, Tori, spelling he may appear.
"james beard" Discussed on KCBS All News
"The James beard foundation announced the semi-finalists this year's restaurant and chef awards and the bay area as well represented San Francisco's angler and Oakland's Oakland's neom by are two of the semi-finalists for best new restaurant, quince and Nope. Are both up for outstanding restaurant. They rising star chef of the year list. Includes Alexander Hong who is with sorelle in San Francisco say so am swan Oester depot both in San Francisco listed in the outstanding service category and bar Agricole is one of the semi-finalists fraud. Standing bar program foundation will announce its finalists on March twenty seventh with the awards gay. Gala taking place may sixth in Chicago. The Milpitas library has been reopened following a five-day closure caused by a bedbug spotting KCBS Keith Makoni has more in this report. Last Friday the bookworm. Milpitas got a bit of bad news. They were being pushed out of their library by a very different kind of creature, bedbugs. So we had received a patron report that they thought that maybe they had received a bed bug bite at the library. Diane rose with the Santa Clara county library district says that what followed was a snap inspection from pest control that did indeed turn up a small number of the pesky critters in the library. Not an infestation. They did not find bedbugs throughout library, but they found just a few localized areas where they had detected some bedbug activity. So the library was closed Friday to give time for what could only be termed. As a firm response, we have about fifteen hundred people visiting the library everyday. So we treated the entire building. Now. Now, bookworm rejoice with the treatment and follow up inspections done. The library was reopened at ten AM Wednesday morning in the Silicon Valley bureau chief Makoni KCBS MoneyWatch from the KCBS super micro Intel money desk, healthcare communications and technology companies took the heaviest losses on Wall Street. The Dow lost seventy two points that's two tenths of a percent at twenty five.
"james beard" Discussed on KOMO
"Of Anchorage this upcoming week and cruise to Tokyo, it's a long cruise. Right. I mean is it is seven days at sea. And then you eventually visit some incredible ports in Asia. Then it's going to stay in Asia four the winter and spring season. And then make another transpacific sailing over to Vancouver where it's going to be grinning Vancouver to Seward sewer to Vancouver on eleven and twelve night voyages, you can find out more at Windstar, cruises dot com. Again, I was telling you before the break. The crew was fantastic. And the food was unbelievable there the official cruise line to the James beard foundation. I will say that. I am a foodie. There's no doubt. I love to eat. I mean, I could eat simple things that are going to be pleasure. Like a hotdog over at Safeco field to an incredible meal over it out Gaucho. Everything runs the gamut. So I love eating there's nothing. I really don't like sometimes you have to sit there and think to yourself. What don't I like, I don't know if that's a good thing or a bad thing. That's why I have to work out every single day. But there's really nothing. I don't like and being on board a cruise ship really gives you the opportunity to eat from different cuisines all over the world. They have incredible Asian foods Italian foods, the list goes on and on and on. But on board Windstar cruises. At least where I was on board. The James beard foundation is a highly acclaimed foundation, you can learn more online just go to Google and type in the James beard foundation. And it pretty much spells it out for you. I mean, it is the highest of the highest of the highest acclimates going to chefs what they do is they bring in and consult with James beard foundation, chefs winning shafts, and they bring those recipes on board, then they teach them through the executive chefs on board as well. So one of the dishes, I had was from a restaurant in North Carolina. Anna, and for example, at dinner, and I have it on my Instagram page. You can go to Seth Wayne again when you go to Instagram and you hit Seth Wayne, I uploaded a bunch of stories on board Instagram, and when I was onboard the star legend, I had a consistent real going on. If you go to my Instagram page again at Seth Wayne, you could just click on Windstar Alaska, so go to my main page, click on Windstar, Alaska, and there you can watch the story as it progresses from. When we got to Vancouver all the way when I got off and sitka and a portion of that is some of the dining on board. But I had a port tenderloin and the pork tenderloin was over a coconut polenta with jerk greens is your mouth watering yet. I mean, it really was fantastic. And then they had Scheffer Ericsson based here in Seattle. She had some dishes a salad there with an interesting name is like a whale salad. If you will know wail was served on it. But it was WALE with butter lettuce a phenomenal. I mean, the food is just mind blowing good, but. Do keep in mind. Yes, they have room service twenty four hours a day on Windstar cruises. But this is not the kind of place where you're going to go and have four or five different restaurants. You have the main dining room, and then you have a place called candles where you can enjoy a candlelit dinner outside, and it's more of a steak dinner fish fresh fish being flown in. I mean, it's a fantastic restaurant as well. So again, I repeat you that Windstar cruises. Not for everyone. It is really a phenomenal type. I had a better time than I thought. I would have if that makes sense because I was really nervous the small ship experience being with only two hundred passengers I was thinking to myself. Wow. How am I going to get to the ship? I mean when I was going through Ballard, I was walking around left. And right. I mean, I kept walking the decks thinking, how do you go into longer cruise like this? And then people said, well, it's more of a yacht. Experience a yacht life rather than ship life. And I thought well that doesn't really make sense to me. But okay, then that sounds great having been on fifty plus regular cruises. I think to myself how. Yacht life different than ship life. It seems a lot smaller. So my gonna go absolutely out of my mind board. I will tell you. I did not go out of my mind board on board. I mean, there are just some things that the cruise is designed to be more intimate. No, there's not the nightclub with you know, Strobe lights coming all day every day. All that kind of good stuff there. It's not like that. It is you unplug. You are purposely forced to unplug and sometimes we need that. Sometimes we need that. You know, you go on vacation. You're always plugged into something. You're always on the run. You're always doing something. They offer some entertainment at night. But you go to a lounge and you have a drink in the lounge. There's not many offerings. There's not many like I said, there's no big dance club. There's no big casino. There's a couple of slot machines. If you want and a table if you want still gamble it really wasn't used on our trip. But I think a lot of us just kind of unwind picked up a book just relaxed in a lounge there.
"james beard" Discussed on KOMO
"Out of Anchorage this upcoming week and cruise to Tokyo, it's a long cruise. Right. I mean is it is seven days at sea. And then you eventually visit some incredible ports in Asia. Then it's going to stay in Asia four the winter and spring season. And then make another transpacific sailing over to Vancouver where it's going to be grinning Vancouver to Seward sewer to Vancouver on eleven and twelve night voyages, you can find out more at Windstar, cruises dot com. Again, I was telling you before the break. The crew was fantastic. And the food was unbelievable there the official cruise line to the James beard foundation. I will say that. I am a foodie. There's no doubt. I love to eat. I mean, I could eat simple things that give me pleasure. Like a hotdog over at Safeco field to an incredible meal over at out Gaucho. I everything runs the gamut. So I love eating there's nothing. I really don't like sometimes you have to sit there and think to yourself. What don't I like, I don't know if that's a good thing or a bad thing. That's why I have to work out every single day. But there's really nothing. I don't like and being on board a cruise ship really gives you the opportunity to eat from different cuisines all over the world. They have incredible Asian foods Italian foods, the list goes on and on and on. But onboard Windstar cruises at least where I was on board. The James beard foundation is a highly acclaimed foundation, you can learn more online just go to Google type in the James beard foundation. And it pretty much spells it out for you. I mean, it is the highest of the highest of the highest acclimates going to area. Chefs what they do is they bring in and consult with James beard foundation. Chefs winning chefs, and they bring those recipes on board, then they teach them through the executive chefs on board as well. So one of the dishes, I had was from a restaurant in North Carolina. Anna, and for example, a dinner, and I have it on my Instagram page. You can go to Seth Wayne again when you go to Instagram and you hit Seth Wayne, I uploaded a bunch of stories on board Instagram, and when I was onboard the start legend had a consistent real going on. If you go to my Instagram page again at Seth Wayne, you could just click on Windstar Alaska, so go to my main page, click on Windstar, Alaska, and there you can watch the story as it progresses from. When we got to Vancouver all the way when I got off in sitka and a portion of that is some of the dining on board. But I had a pork tenderloin. And the pork tenderloin was over a coconut polenta with jerk greens is your mouth watering yet. I mean, it really was fantastic. And then they had Scheffer Ericsson based here in Seattle. She had some dishes a salad there with an interesting name is like a whale salad. If you will know wail was served on it. But it was this wail with butter lettuce phenomenal. I mean, the food is just mind blowing good, but. Do keep in mind. Yes, they have room service twenty four hours a day on Windstar cruises. But this is not the kind of place where you're going to go and have four or five different restaurants. You have the main dining room, and then you have a place called candles where you can enjoy a candlelit dinner outside, and it's more of a steak dinner fish fresh fish being flown in. I mean, it's a fantastic restaurant as well. So again, I repeat you that Windstar cruises. Not for everyone. It is really a phenomenal type. I had a better time than I thought. I would have if that makes sense because I was really nervous on the small ship experience being with only two hundred passengers I was thinking to myself. Wow. How am I going to get through the ship? I mean when I was going through Ballard, I was walking around left. And right. I mean, I kept walking the decks thinking, how do you go into longer cruise like this? And then people said, well, it's more of a yacht. Experience a yacht life rather than ship life. And I thought well that doesn't really make sense to me. But okay, then that sounds great having been on fifty plus regular cruises. I think to myself how. Yacht life different than ship life. It seems a lot smaller. So am I gonna go absolutely out of my mind board? I will tell you. I did not go out of my mind board on board. I mean, there are just some things that the cruise is designed to be more intimate. No, there's not the nightclub with Strobe lights coming all day every day. All that kind of good stuff there. It's not like that. It is you unplug. You are purposely forced to unplug and sometimes we need that. Sometimes we need that. You know, you go on vacation. You're always plugged into something. You're always on the run. You're always doing something. They offer some entertainment at night. But you go to a lounge and you have a drink in the lounge. There's not many offerings. There's not many like I said, there's no big dance club. There's no big casino. There's a couple of slot machines. If you want and a table if you wanna still gamble it really wasn't used on our trip. But I think a lot of us just kind of unwind picked up a book just relaxed in the lounge there.
"james beard" Discussed on Last Podcast on the Left
"I once was invited to do the James beard house. Jay. Fancy restaurants shift house that some award you get James beard award so deal. Is it for facial hair? No, it's for fucking asshole. So so I was invited to like fancy wind inner thing. And this was right after I don't know if you remember some guy tried to blow up New York City, but all he did was blow up a dumpster and Chelsea? Yes. I remember he got hammered and went to jersey past outside of the arrested in the morning. That story is actually very under reported the dude for those that don't recall. It was right out. It was twenty third street when he takes seven, that and the guy just got immediately lit. And that's a very bizarre way too. I was invited to go to the James beard house, which is right around that area. And the day after an explosion in New York City is just not the best day to loiter. No. Because at the time you were you rock in a big old backpack I was wearing a huge backpack and I had a huge. This is this is back before you guys like really paid me. Also huge hole in my crotch and my jeans, and it was a little hot back when you really had to earn laugh that you had earn every smile. So I went and I was waiting for someone to let me in a guy that invited me. And so I've seen outside the James beard house with fucking hole in my crotch and a limousine pulls up in lady Gaga comes out with about four, huge British bodyguards, and so she gets, you know, there were British well, they look like a flock of James Bond's and they kept saying this way, my mom this way. And so three of them ushered her into the James beard house while I'm waiting outside. And one of the bodyguards told me to fuck off right off into the night. Well, you made it where she wearing her meet suit because I loved that meet suit that she had remember wrestling. T-Bone state was one time, but it was also the woman ever has to hear ever again. Oh, you wear meet suit one. Where I go to the to the James beard house. She wore little black dress. Okay. Meet sue would have been more appropriate because it's a restaurant and that would be on theme. Anyway. I always felt about lady Gaga that if we did meet no way in some way, shape or form, I'm not saying she'd be bowled over by me..
"james beard" Discussed on Marketplace All-in-One
"Broadly into that arena the air is we touch will be beyond just the shores of america you've been there since february ish rain six or so months maybe february i'm just i think i'm tipping into my fourth month how's it going so far is extraordinarily actually i mean the longer i'm here the mall of a privilege and a delight is and we've just come off the back of our annual james beard awards in chicago earlier this month which was remarkable and so a lot of the momentum and effort since i've joined his being focused on those awards and we've had we had already sensational years at that's pini that's been extraordinary i do want to talk about the words here in a bit because they're important and they're and they're relevant but i wanna talk for a second about you just to sort of frame it you don't come from food as it were you come from from television and media i come from the media world yes i hail from the connery will today background is is it's it's more in terms of business strategy and business business transformation which of st has has applicable but i'm a very authentic food lover and home at heart so it's an area of deep passion of mine but as you say i'm not the usual suspect in terms of stepping into this role was the james beard foundation than in need of strategy and a little bit of guidance i guess i'm lucky to be stepping into the foundation at at a time way is in the greatest strength is ever being is a phenomenal team here and the evolution over the last few decades has has already bought it to the to the position it's at now but i think we're at an inflection point because there are so many cool components of the foundation that are as i said or a really strong position and it's really about taking it taking it to the next stage the next stage of that evolution the next stage of ambition what does that mean i mean do you wanna make foodies more foodie like so when i.
"james beard" Discussed on Marketplace All-in-One
"Everybody it's rozelle with another new episode of the corner office podcast for you today i guess you could call it an episode for our foodie listeners but even if you are not foodie but you know maybe you still eating your food i don't know anyway claire reichenbach is the ceo of the james beard foundation really only just started in that job february of this year the james beard foundation is a nonprofit devoted to the culinary arts they offer programs for chefs also scholarships and the james beard awards which happened earlier this month new ceo new day perhaps what's next for the organization you will find out in this episode of corner office ready to go to work doc welcome to the program good to meet you and thank you the the food is among us will know what the james beard foundation is for the rest of us know what is it that you do indeed so the jane's bitch foundation is the preeminent nonprofit in the culinary arena but essentially we're about good food for good you hear a lot of business leaders talking these days about the the balance a prophet and purpose we at the foundation we're at the fulcrum of pleasure and purpose so we'll take great delight in gastronome in deliciousness but fundamentally all that we do is in pursuit of a better food system and is that a global thing or are you focused specifically on the american chilin or yards as it were primary focus is is celebrating the american the american food industry and and all that comprise it but when you think about some of these large essy's in terms of the food world and food system they are global by definition so as we as we move more br.
Trump hopes to negotiate with California on fuel economy standards
"Thought we'll be back with more as we talking with simon dr we're talking about this shift you've got james beard award winners coming from new york to los angeles you're not seeing it in reverse of chefs from la flooding in new york why we'll talk more about it when we return it is the forecourt on nielsen vader kfi am six forty let's get the latest news now with larry parole in the kfi newsroom isis is news agency claims a man who stabbed five people in paris was a soldier of the extremist movement french media say at least one person was stabbed to death in paris today for others were hurt attack has been killed authorities in france have opened a terrorist investigation a married couple from marino valley will be arraigned later this month in connection with seventy weapons related charges riverside county prosecutors say the couple is accused of building illegal custom made an unregistered assault rifles for customers investigation began after the fbi got a tip about threats made by the couple agents a joint terrorism task force got a search warrant and found several weapons inside the defendant's home trump administration may negotiate with california over fuel economy working on a single standard for the country president trump met yesterday with ten auto industry exacts to discuss the standards and reportedly agreed to have transportation secretary elaine chao and epa administrator scott pruitt handle the talks with state officials the auto industry wants to relax standards but not so much they provoke.
Oil prices surge after Trump dumps Iran deal
"Oil prices have surged while global stock markets are trading mixed today after president trump announced the us will withdraw from that two thousand fifteen nuclear accord with iran and reimpose sanctions oil analyst bob at path trading partner says if crude prices rise to eighty dollars a barrel it could be good for oil stocks the oil companies himself which is really what's pulling the stock indices up today i mean it's obviously great for that longer term what you're going to get is a little bit of an uptick in the speed of the production from usc us shale david kreutzer the heritage foundation tells us news the rise is no surprise i suspect that whatever price changes there will be will be blamed on this so as i said the prices have been going up for months now and even without the sanctions we would expect them to continue to go up a bit benchmark us crude climbed two dollars eight cents today news and analysis at townhall dot com i'm keith peters the front runner for mexico's presidential election says the legalization of all drugs should be debated james beards reports other candidates haven't gone anywhere near as far andrea men will look is overdue who's the founder of the leftist marina pontoon it's presidential candidates advocated discussion about across the board drugs legalize ation dot org on peace and justice forum he said legalizing drugs is a subject that must be debated and why not have is best for the country right wing candidate ricardo anaya insists that it wouldn't ridges finance in the short term while ruling party candidate jose antonio mean says the real crux is ninety percent of volun crohn's not being tackled james beards mexico former states are reporting illnesses in a food poisoning outbreak linked to romaine lettuce cdc now says one hundred forty nine people in twenty nine states have gotten sick lord of minnesota north dakota and texas have joined the list more at townhall dot com i'm sam carpenter and i'm running for governor of oregon because i've watched our magnificent states suffer through three decades of failed progressive far left leadership businesses.
"james beard" Discussed on The Bone 102.5
"Works and works me they are definitely better nydia than a real keys it absolutely and apology staff at its fat i i'm like no will put that a guy looks me goes you want it and i go okay put it all night i got it i she's taken a got another one to go and i don't think it may home i don't think of the guy even halfway yet halfway home now lianne i mean uh ray lappi dr barbecue here is very blessed to be eating fabulous food all around this world um where summer cool places that that you've got a chastity well i've been fortunate kale and my dad's retired now but he was that pilot twa a and so we i would fly to paris and he near the eiffel tower and have some frenchchinese crazy stuff like that you had some fred's onion soup at the schaal dooley's air and then flew home with him led some benefits of having great international food but one of my favorite places in chicago and it just uh i think it was up for james beard award and it's a bunch of daughters that do peking duck duct side i mean table side peking duck yeah and it's table side you have to order it in advance and it's an oil depots oil on it all the cooking hang them and it gets a krispy skin harvard table side rejoinder tomer odds on broadway i'm just trying to come of it now loves it better caucasian people making peking dow they weren't nothing of course of course according to the words yellow but really outstanding food and very reasonable so that's one of my favorite dishes um i like all kinds of food but that was probably you know my best my favorite dinner logo yeah now when allows said this before and things of definitely changed um you know some used to be when you walk into a barbecue place you wanna see a big old brother in there that's how it as as you said the at a i'm sure you've gone through this before when you say okay this is my restaurant the ever have suddenly looked at you crazy goal at what are you know about barbecue you've caught up before palm it's it's not only on the competition circuit it's in the restaurants salary i basically heidel ideas.
"james beard" Discussed on Reality TV RHAP-ups: Reality TV Podcasts
"Me to culinary school you i was also i was i was i was a somali a twenty years ago at age james beard dinner so i have also experiences word that the front of the house of the james beard experience a and picking at winds of pairing for dinner and so james your house it just really amazing and the history is so rich there it's it's it's it's incredible it was such every was my first time being there and it was such an incredible experience on a unamir yadav levels first as he mentioned walking through that kitchen which is so small and i don't even realize i'll be walking to the kitchen so i just like walk through it i say oh look there's there's joe served chatting with somebody there's bruce sweat in the night away and then you they actually see in dinu sort of in an area that stats made up to look like you know james beards living room you know there's there's a booked bookshelves full of of cookbooks which actually so i got the opportunity i got to us sitting next to tyler's fiance and his one of his best friend and so we just sort of we gab the night away at mit just tried to play a game where we were trying to figure out what all the cookbooks where that were on the shelf of course the more we drank the harder task but but it was so much fun uh so as i mentioned before adrian was there adrian got two she didn't cook but she got to sit down she was looking lovely melissa the first contestant eliminated from this season actually helped cook i know bruce brought in a couple of people as well and the food it was a fantastic experience i don't want to like humbled brag too much but it might be one of the best overall meals i've had in my life just just to read down some of the stuff that we had you know we we started with we had a little have like a a cocktail hour and they brought around some wasters what the sherry maple cream that i mentioned before some parche some poor chetta than a nice aaron cheaney with the aaa oli that was delicious and then of a true.
"james beard" Discussed on The Bone 102.5
"Needles and then i just got this new kitchenaid attachments it cuts to kinney's girl it doesn't do it long ways we found out it only does like ribbons because in the circles so i just cutting by hand and made my own um i don't like her how to cheese do you like realities with their local choose elkins so we had this big tobacco in our house on him out that sony and um it an have turning it was members of certainly absorb recalled a choose corey love your gratitude and a pretty much every every every ah everyone else that came in loved it too and so they are kind of upset they're like you always had half looted and russia i don't honor the crowd of will and i'm looking at women in lieu of just the mozzarella lots mozzarella lots of parhm lots of like other shredded like white cheese she missile that loganville of cheese they have a crowd boil here leader but like this it's also about oh um but the mordechai's going to come in and tell us about some of the things they have going on a jeff meena is there is there a shepherd the owner of its place okay um michael meena and i've i want a blue i believe he's only james beard award winner in tampa bay we talked about it yeah i think so i think you're right and that's that's such a dog big deal at james beard not huge huge like a michael mean i wanna say he has thirty six restaurants or something around the united states he was just saying that they have on three restaurants in the forty nine stadium now and notice there everywhere blowing up and you know that james beard thing we've had some nominees okay and finalists but there's a lot of fine with a lot of nominees but there's very few people actually win it so michael mean is definitely one of those guys so we're gonna fight.
"james beard" Discussed on WSB-AM
"Those daily fucking listen to my man mark arum beck bennett two two hey well flo friday the issue of the mark arum show you know he like food year larkin off fast food great food quick food called food whatever were eaters myself la gory latino too much buford janko boss obviously we're all raw fans of the grub so got a special interview here buddy david dancing from bite incites who you've heard sporadically on the show had a great opportunity interview amazing chef an awardwinning chef and order bring that to you here tonight on the mark arum show okay thank you mark i appreciate it we are in the studio with chef owner michael schwartz james beard awardwinning chef michael schwartz who is in town to promote his amazing new restaurant i was out there yesterday genuine pizza just open in phipps plaza if you remember where the old yibo used to be so we we're here with chefs michael schwartz now might michael i just want to pull a quote unquote off the gatt from down a miami so people may not know michael schwartz like you're known down in miami but as well i mean notice get in renews yell here we got our own homegrown geniuses but let me just in the latest set the table for a you know they'll get you can live up to this guy chef this affirms the gatt regarding your flagship restaurant down in miami called michaels genuine food and drink which was the restaurant when the james beard shook it says the gatt says chefowner michael schwartz is a genius say cereal local patrons who join way out of town irs inhaling this design district tinier for.
"james beard" Discussed on WNYC 93.9 FM
"From npr news this is all things considered i'm robert siegel and i'm ari shapiro the james beard awards are sometimes called the oscars of food with awards for restaurants and chef several year this year the awards committees encouraging voters in the restaurant industry to consider more than just food and ambiance they want voters to think about respect integrity and whether the nominees deserve to be role models in the last year several previous james beard awardwinners have been accused of sexual harassment including the celebrity chefs mario of itali and john bash and quit toronto is the chair of this year's james beard awards committee and she's a chef and restaurant owner in atlanta welcome thank you for having me tell me about the conversations at the james beard organization that led you to include this instruction of voters the conversations obviously we've taken this very seriously as this is pretty much our community and an important part of our community is giving these aboard soon celebrating chefs so we take the allegation seriously and we want to move forward in a way that recognizes that this has been something that has been prevalent in our industry but shouldn't have been and uh we would like for our judges to be empowered to consider not just the food but the atmosphere in which its prepared in the i would say the temperature of the kitchen what was the reaction from her community so the voters to be specific about two hundred and fifty of the voters are journalists in food professionals that right about food and about four hundred two four hundred and fifty are actually chefs who won these awards before i don't think anybody wants this dark shadow on our industry nor do they want to feel that these award serb hint given to people that may not be representing the industry as a whole this is a very big community that spans all fifty states salt lake hollywood which is in one geographic location do you expect that voters would know whether a chef is a good person abusive to their employees i think that that's certainly a challenge but also i will say that we are a tightknit community we cook a lot with each other way travel around in cook for just a multitude of different um charitable events as well as raising money for the.
"james beard" Discussed on The Rich Roll Podcast
"That kind of continued and has now led yuda dip your toan at the plantbased world which is pretty cool is exactly what happened as my personal diet evolves i i'm realising that you know we have submissive to a boot threeday dared free diet in organic all these things that i dared not bring up in the beginning of right journey because of the beginning when i said healthy and cookbook everyone thought it was insane riot publishers will give you hear the flavor guy you can't do healthy would that's hospital food rights i talion ashsharq randy comedies you can't do drama the right now but we're all were all constantly evolving and it you know and i shake you know i was reading the introductory introductory sections in the new book like you're very frank about that you're like look this is how i started these the books that i wrote and they did very well this is how i you know this is how i learn how to cook and that's what i was sharing and now changed and i look back on some of those recipes and i don't eat that way exactly and i'm sure they're amusing of course they are now james beard awardwinning book flavor of young to your and thirteen buzzes thirteen idea that like i appreciated your acknowledgement of that evolutionary path and it's brought you to hear and a stop for sure young you have to keep changing a map to be dynamic after react to what's going on around you as you find tune your personal health regimen you you're going to learn that things will change all the time as we get older things will change tolerate less and less garbage and the cleaner you wanna see them the more you seemed to have to get rid of but i'd like to talk about this in terms of deprivation getting rid of things because if you choose healthy it seems like there's a whole world of indulgence that's available to you when you get rid of all the package garbage and all the.
"james beard" Discussed on Talk Radio 570 KVI
"Of the pinnacle of that whole tv chef personality empire and then went on to found the james beard foundation which now pumps money back into a culinary education and training chefs and lifting people up to become sort of the next james beard the next julia child wow max what can you add between the two of them julia child in him he they they were mostly personalities eventually and they became because he was probably i love you is one of the first openly gay chefs in in on the tv spot and between the two of and they're very passionate and varied the kinda brought that excitement too to the home and you know once he started foundation created kind of this thing for shifts of to thrive for and so it makes us work harder and it gives us kind of our steps are goals up from me i'm still going for the under thirty awards but then there's another level of you know best chef and best restaurant tour and just kinda keeps going and it kinda gives us a bar rather than eighteen hours days of you know just making sure we get through the day now gives us something more to work for his self inspired and you've been nominated twice already twice in your short culinary career here in seattle is that correct yeah we news open just two years ago we've been on a new twice for the rising star yeah so that's out now got one more year left and we'll we'll see what we can do is that the third decades yet all right well that this big event it's very exciting anderson history to this event and brian can you share some of the history of the james butte awards dinner here in the northwest sure as you guys talk to the james beard awards are the bigger wards in the food industry we think of them at the oscars of the food world i don't think that's an understatement to ask her myers though exactly although he might have one one who knows no but the you know that tickets winning a james beard award is i think the equivalent for chef of winning an oscar is for an actor in terms of what it can do for their career so about five years ago four years ago they started this event called taste america.