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Hello beautiful people! Welcome to Food & Wine Pro's new weekly Communal Table podcast. Launching March 14, 2019.
Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about how they manage their business, brain, and body for the long haul.
Some of our very special guests include Samin Nosrat, Angie Mar, Seamus Mullen, David Chang, Pete Wells, and more.
Subscribe now.

Communal Table Food & Wine Pro

    • Essen

Hello beautiful people! Welcome to Food & Wine Pro's new weekly Communal Table podcast. Launching March 14, 2019.
Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about how they manage their business, brain, and body for the long haul.
Some of our very special guests include Samin Nosrat, Angie Mar, Seamus Mullen, David Chang, Pete Wells, and more.
Subscribe now.

    Famous Food Pros Talk About Failure

    Famous Food Pros Talk About Failure

    None of us loves talking about how we failed. We may obsess about these flubs, missteps, errors in judgment, and mortifying mistakes on constant loop in our heads, but generally, most of us aren't going out of our way to shine a spotlight on our biggest mess-ups. But how else would we improve as business people, artisans, leaders, partners, and human beings if we didn't examine where we stumbled, and how we got up again? Chefs, restaurateurs, writers, sommeliers, and food world luminaries sat down with me at the Food & Wine Classic in Aspen and on previous episodes of Communal Table to share moments of painful setbacks, and the lessons they learned to move forward.

    • 38 Min.
    Katie Button Talks About Keeping Employees for the Long Haul and Making Room for Mistakes

    Katie Button Talks About Keeping Employees for the Long Haul and Making Room for Mistakes

    By the time you read this, Katie Button will be back at her restaurant and bagel shop in Asheville, NC, but she was away for a few weeks, in residence at Chefs Club in New York City. That's a terrifying thing to do when it's your own business, but Button trusts her staff at Cúrate Tapas Bar and Button & Co. Bagels, and they get to develop some new skills while she's away. It's important to her to invest in her team's development in all different ways—like paying a living wage, offering healthcare, creating incentives for employees who stick around for a certain amount of years—both because she cares, and because it makes her take a good, hard look at the kind of life she'd like for herself. During her tenure in NYC, Button opened up about the importance of therapy, the impact of a "vampire schedule" when you have a family, and the pressures of owning a business.

    • 1 Std. 14 Min.
    Sean Brock Talks About Addiction, Recovery, and Working to Fix His Brain

    Sean Brock Talks About Addiction, Recovery, and Working to Fix His Brain

    When Kat Kinsman first interviewed Sean Brock in 2011, she couldn't imagine sitting onstage for a with him eight years later, because she honestly didn't believe he'd live that long. Since that first conversation, Brock has gone through illness, intervention, and the day-to-day work of recovery, and he's been speaking about the pain, reckoning, accountability, and self care that goes along with it in the hope that people can find a way forward for themselves and the people in their lives. Kinsman and Brock sat down for an extremely personal public conversation at Blackberry Farm for the Sam Beall Fellows Program annual Passing the Torch fundraiser.

    • 1 Std. 14 Min.
    Jamie Oliver Talks About How Doing Right Doesn't Always Pay the Bills, Vegetables, and Resilience

    Jamie Oliver Talks About How Doing Right Doesn't Always Pay the Bills, Vegetables, and Resilience

    Does Jamie Oliver ever sleep? He's a best-selling cookbook author, wildly famous TV presenter, passionate foodways activist, father of five children, and prolific product spokesperson, but in recent years has faced the collapse of his longstanding restaurant chain in the UK, as well as plenty of public scrutiny. On a jam-packed trip to New York to promote his newest book, Ultimate Veg, Oliver sat down for a heartfelt talk about the emotional impact of the closure, what went wrong—and right—and what he hopes his next act holds.

    • 58 Min.
    Cassidee Dabney Talks About Appalachia, Grief, and the Power of Positive Screaming

    Cassidee Dabney Talks About Appalachia, Grief, and the Power of Positive Screaming

    At Blackberry Farm in Walland, TN, many, many hands go into crafting magical moments for guests—many of whom return year after year, and plenty for whom this is a bucket-list trip. As executive chef, Cassidee Dabney is responsible for a major part of that experience, and while there's nothing she would rather be doing, the position comes with a lot of pressure. This past summer, Dabney sat down on the porch of the Pencil Cob cottage to talk about the region's cuisine; cooking for people with high expectations; the tragic loss of Blackberry's proprietor, Sam Beall; and why she leads a group scream in the dining room.

    • 1 Std. 9 Min.
    Trish Nelson on The Spotted Pig Settlement, Mario Batali and What Comes Next

    Trish Nelson on The Spotted Pig Settlement, Mario Batali and What Comes Next

    On January 7, Trish Nelson and her former colleagues from the Spotted Pig gathered around a podium in the offices of New York State Attorney General Letitia James to announce the end of a months-long investigation that uncovered a hostile work environment and "severe and pervasive incidents of unwanted touching and unwelcome sexual advances" by majority owner Ken Friedman. While the settlement provided some closure for the former employees, there's still a tremendous amount of work left to do to if they want to heal personally and move the industry to a healthier, safer place. Nelson sat down with me for a raw, emotional conversation about the culture of fear that keeps vulnerable workers from speaking out, her decision to break the silence, and her hope for the future of the industry she loves.

    Note: This episode contains mentions of emotional and sexual abuse. If you need to talk to someone, Crisis Text Line is available 24/7 at #741741 or via Facebook Messenger, and The Rape, Abuse & Incest National Network's (RAINN) counselors can be reached at 800-656-HOPE.
    Note: This episode contains mentions of emotional and sexual abuse. If you need to talk to someone, Crisis Text Line is available 24/7 at #741741 or via Facebook Messenger, and The Rape, Abuse & Incest National Network's (RAINN) counselors can be reached at 800-656-HOPE.

    https://www.foodandwine.com/news/spotted-pig-sexual-harassment-settlement

    • 36 Min.

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