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Hello beautiful people! Welcome to Food & Wine Pro's weekly Communal Table podcast. 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

    • Еда

Hello beautiful people! Welcome to Food & Wine Pro's weekly Communal Table podcast. 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.

    Vivian Howard Talks About Southernness, Pride, Pivots, and Politics

    Vivian Howard Talks About Southernness, Pride, Pivots, and Politics

    It took leaving home for Vivian Howard to appreciate where she'd come from. The chef, restaurateur, TV star, and author of the new cookbook This Will Make It Taste Good is the daughter of an Eastern North Carolina tobacco farmer, and everything she saw on TV told her that she shouldn't be especially proud of that, that southernness was somehow the butt of a joke. She moved away to New York City, started working in restaurants, and came to realize how special the food and culture of her birthplace are. As an evangelist for her region, she's gained a battalion of fans of her books, shows, and restaurants, but politics have made her feel pretty isolated right now. Howard joined Food & Wine for an honest, intimate conversation about business during a pandemic, the power of home cooking, and the pain of political division.
    Learn more about Vivian Howard
    https://www.vivianhoward.com/
    Buy 'This Will Make It Taste Good'
    https://www.amazon.com/This-Will-Make-Taste-Good/dp/0316381128/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwprintvivianhowardinterview1020-20&linkId=03b0a2d1b350908e8bace351b5d9fc05&language=en_US
    Buy 'Deep Run Roots'
    https://www.amazon.com/Deep-Run-Roots-Stories-Recipes/dp/0316381101/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwprintvivianhowardinterview1020-20&linkId=8856c84a361504877e8ffe6a8e2cc417&language=en_US
    Read her business advice
    https://www.foodandwine.com/fwpro/best-practices-how-vivian-howard-is-launching-new-businesses-during-the-pandemic
    Food & Wine Pro
    https://www.foodandwine.com/fwpro

    • 59 мин.
    Timothy Hollingsworth Talks About Kitchen Intensity, Belonging, and Cooking for Your Mom

    Timothy Hollingsworth Talks About Kitchen Intensity, Belonging, and Cooking for Your Mom

    In what feels like a different lifetime, The Final Table star and vaunted chef Timothy Hollingsworth sat down in the Food & Wine studio to talk about his path from dishwasher to chef de cuisine at The French Laundry to striking out on his own as a restaurateur (Otium LA, CJ Boyd's, and Freeplay LA)—as well as using food to connect with a parent who has dementia. So much has shifted since then as a result of the pandemic, but while circumstances may be vastly different, some lessons remain the same: work hard, learn your craft, listen to your gut, and take time out to connect with your loved ones because things can change in an instant.
    Learn more about Timothy Hollingsworth
    https://www.timothyhollingsworth.com/
    Food & Wine Pro
    https://www.foodandwine.com/fwpro

    • 1 ч. 14 мин.
    Joe Yonan Talks About Beans and Being Seen

    Joe Yonan Talks About Beans and Being Seen

    Before COVID-19 brought life as we know it to a halt and people started hunkering down at home, stirring up comforting stews, Joe Yonan stopped by Food & Wine headquarters to talk about his gorgeous—and prescient—new cookbook, Cool Beans. The Washington Post food editor opened up about his decision to eliminate meat from his diet, how he decides what and whose stories to tell, and the effect that testing a bean cookbook has on a marriage.
    Buy Cool Beans
    https://www.amazon.com/Cool-Beans-Ultimate-Versatile-Plant-Based-ebook/dp/B07RLRS57C?ots=1&tag=foodandwine06-20&linkCode=w50
    Wait, There's Actually No Need to Soak Your Beans
    https://www.foodandwine.com/beans-legumes/do-beans-need-to-be-soaked-before-cooking
    Food & Wine Pro
    https://www.foodandwine.com/fwpro

    • 1 ч. 11 мин.
    Dale DeGroff and Julie Reiner Talk About the Cocktail Renaissance and What Comes Next

    Dale DeGroff and Julie Reiner Talk About the Cocktail Renaissance and What Comes Next

    In July 2019, which seems like a lifetime ago, beverage pros from around the world converged on New Orleans for the annual Tales of the Cocktail conference—an annual event highlighting and celebrating the best of bar culture past, present, and future. Veteran bartenders Dale DeGroff and Julie Reiner have had something to do with every step of that, and together are a walking library of modern bar culture. As DeGroff's classic book is being reissued some 18 years after its original publishing date, it seemed like a perfect time to revisit Food & Wine's conversation with these two cocktail icons—recorded in a room at the Royal Sonesta—on the topics of the late '90s and early '00s cocktail boom, what it truly means to choose a life in hospitality, and how bartenders can stick around for the long haul.
    Learn more about Dale: http://www.kingcocktail.com/
    Follow Julie on Instagram: https://www.instagram.com/mixtressnyc/
    Buy The New Craft of the Cocktail: https://www.amazon.com/New-Craft-Cocktail-Everything-Mixologist/dp/1984823574/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwdaledegroffbook0920-20&linkId=6ff393d0bd6d33ae27ae6f5399b35756&language=en_US
    Attend Tales of the Cocktail: https://talesofthecocktail.org
    Food & Wine Pro: https://www.foodandwine.com/fwpro

    • 52 мин.
    Kelly Fields Talks About Writing a Cookbook, Weathering Storms, and Accepting Help

    Kelly Fields Talks About Writing a Cookbook, Weathering Storms, and Accepting Help

    For years, people had been poking at Kelly Fields to write a cookbook, but she resisted. She'd been perfecting her craft as a pastry chef in some of New Orleans' most lauded restaurants, and expanded her scope into the savory realm at the wildly successful Willa Jean, winning a James Beard Award in the process. But she still doubted herself, wondering what worth her voice and expertise had in the world—especially since so many restaurant kitchens notoriously devalue the work of women. It's taken a lot of unlearning, but Fields is now making her own wellbeing and confidence a priority, and that includes the difficult work of letting other people take care of her when she needs it. The newly-minted co-author (with F&W alum Kate Heddings) of The Good Book of Southern Baking joined Food & Wine for a very generous conversation about vulnerability, healing, and really good biscuits.  
    Buy the book:
    https://www.amazon.com/Good-Book-Southern-Baking-Cornbread/dp/1984856227/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastkellyfieldsbook0920-20&linkId=d180536d417fe58b4587065c8e5298b7&language=en_US
    Learn more about Kelly:
    https://chefkellyfields.com/
    Visit Willa Jean:
    https://willajean.com/
    Food & Wine Pro: 
    https://www.foodandwine.com/fwpro

    • 1 ч. 16 мин.
    Eric Rivera Talks About Pivoting, Selling Plants, and Planning Ahead

    Eric Rivera Talks About Pivoting, Selling Plants, and Planning Ahead

    When COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like.
    Follow Eric on Twitter: https://twitter.com/ericriveracooks
    Learn more about Eric and Addo: https://www.ericriveracooks.com/
    Order spices, hot sauces and pantry staples: https://www.ericriveracooks.com/pantry
    Buy a plant: https://www.ericriveracooks.com/plant-shop
    Food & Wine Pro: https://www.foodandwine.com/fwpro

    • 1 ч. 14 мин.

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