75 episodes

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

    • Food
    • 4.5, 93 Ratings

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.

    Justin Burke Talks About Inclusive Spaces, Being a Queer Single Dad, and Baking As Activism

    Justin Burke Talks About Inclusive Spaces, Being a Queer Single Dad, and Baking As Activism

    Justin Burke is renowned for his "modern gramma" style of baking, but is perhaps just as appreciated for the inclusive spaces and community he creates wherever he goes. In the weeks before the pandemic shut down the world, Burke—who makes his home in North Carolina—sat down at Food & Wine HQ to talk about finding his home in restaurants, teaching his grandmother's recipes to his young son, and why it's so important to represent all kinds of families on the pages and covers of cookbooks.
    Justin Burke on Instagram https://www.instagram.com/justinbsamson/
    Food & Wine Pro https://www.foodandwine.com/fwpro

    • 1 hr 16 min
    The Communal Table Podcast: Devita Davison

    The Communal Table Podcast: Devita Davison

    In her work as the Executive Director for FoodLab Detroit, Devita Davison has been laser-focused on making sure that residents of her beloved city have access to and equity in the systems that bring healthy food to their tables. In the era of COVID-19, with Black and brown people bearing the brunt of the illness, this public scrutiny and solution seeking is more important than ever. Davison took the time to sit down with Food & Wine Senior Editor Kat Kinsman to talk about why she uses the term "food apartheid" rather than "food desert," reclaiming farming in the Black community, and why a life of service is in her blood. Note: This was recorded several days before the George Floyd protests began which is why the conversation does not explicitly address them.
     FoodLab Detroit https://foodlabdetroit.com/
    Follow Devita Davison @devitadavison
    The F&W Pro Guide to Coronavirus: What Restaurants Should Know
    https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro
    The F&W Pro Newsletter
    https://www.foodandwine.com/newsletter-sign-up

    • 1 hr 17 min
    The Communal Table Podcast: Romy Gill

    The Communal Table Podcast: Romy Gill

    Romy Gill was getting ready to sell her jewelry to finance her first restaurant. As an immigrant to England from India—and a woman—she was finding it very difficult to get a bank loan, but they didn't know Romy Gill. After a BBC feature, she not only got the loan to open Romy's Kitchen, but went on to become a frequent and beloved presence on the radio and TV throughout the UK, write a stunning new cookbook, Zaika, on vegan Indian cooking, and become a mentor to people in the industry who have long been marginalized. While she was in New York City in mid-February, before COVID-19 lockdowns, Gill sat down with her friend Food & Wine Senior Editor Kat Kinsman to talk about her journey, how cooking has helped her cope after her mother's death, and her dreams to the show she dreams of doing with her dad. (edited) 
    Buy Zaika 
    https://www.amazon.com/Turmeric-Romy-Gill/dp/1841883050/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastromygillzaika0520-20&linkId=6592d85bb29598be2a8aea04e2fb0076&language=en_US
    The F&W Pro Guide to Coronavirus: What Restaurants Should Know
    https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro
    The F&W Pro Newsletter
    https://www.foodandwine.com/newsletter-sign-up

    • 1 hr 13 min
    Paola Velez Talks About the Art and Pleasure of Being an Empathetic Leader

    Paola Velez Talks About the Art and Pleasure of Being an Empathetic Leader

    Paola Velez was listening to the James Beard Award finalist announcements hoping for the chance to cheer on some friends and colleagues. She was gobsmacked to hear her own name called out in the Rising Star Pastry Chef category. No one else was surprised. The Kith/Kin dessert master is revered and adored not just for her culinary chops, but also for her thoughtful, forward-thinking, and generous leadership—every day, but especially in times of crisis. Velez spoke with Food & Wine Senior Editor Kat Kinsman about opening up the kitchen doors to more people of color, dealing with anxiety, and what it really means to serve your community.Learn more about Paola
    https://www.instagram.com/smallorchids/Upgrade your chocolate chip cookies
    https://www.foodandwine.com/cooking-techniques/chocolate-chip-cookie-recipe-upgrades The F&W Pro Guide to Coronavirus: What Restaurants Should Know
    https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter
    https://www.foodandwine.com/newsletter-sign-up
    Buy some doughnuts at Doña Dona https://www.serenatadc.com/donadona

    • 1 hr 7 min
    How Restaurant Editor Khushbu Shah Picked Food & Wine's Best New Chefs 2020

    How Restaurant Editor Khushbu Shah Picked Food & Wine's Best New Chefs 2020

    For months, Food & Wine's Restaurant Editor Khushbu Shah spent every waking (and sleeping) second scouting out restaurants across the United States and Puerto Rico to assemble the 2020 class of Best New Chefs. Just a very short time after her final flight, restaurants all over the country closed their doors—some temporarily and some permanently—as social distancing regulations set in and the coronavirus pandemic threatened the lives and livelihood of millions of hospitality workers. On the day before the BNC 2020 class was announced, Shah spoke with Senior Editor Kat Kinsman to explain what went into her extremely rigorous decision making process, and why she believes that this group of chefs holds the future of restaurants in their very capable hands.Meet Food & Wine's Best New Chefs 2020
    https://www.foodandwine.com/chefs/food-wine-best-new-chefs-2020The F&W Pro Newsletter
    https://www.foodandwine.com/newsletter-sign-up

    • 1 hr 8 min
    The Joy of Cooking Is Here for You

    The Joy of Cooking Is Here for You

    There's a good chance that The Joy of Cooking is somewhere in your orbit, whether it's a vintage edition handed down through your family, a copy bestowed upon you when you moved away from home, or even the newest version that came out at the end of 2019. What many people may not realize is that JOY has been a family enterprise since Irma Rombauer published the first edition in 1931. Now, with more people cooking at home than ever before, it's the perfect time to get to know Rombauer's great-grandson John Becker and his wife and co-author Megan Scott, who spent years stewarding the family's legacy into the modern era. Food & Wine Senior Editor Kat Kinsman sat down with the couple in a hotel room in Santa Fe, New Mexico while they were still working on the book to talk about the pressures of expectations, their methods for testing and updating thousands of recipes, how they decided what to keep and what to leave to the past, and how they made it look like the America of today.Ode to Joy
    https://www.foodandwine.com/lifestyle/books/joy-of-cookingThe Joy of Cookinghttps://www.simonandschuster.com/joyofcookingThe F&W Pro Newsletter
    https://www.foodandwine.com/newsletter-sign-up

    • 1 hr 19 min

Customer Reviews

4.5 out of 5
93 Ratings

93 Ratings

Jkpoisson ,

Awesome!

I’m not a chef or in the food industry at all and I love this show. The guests are awesome and the content is great.

The Mommy formerly known as Marie ,

Helpful podcast for neurodiverse and/or food industry people

Communal Table is a wonderful podcast for those who are neurodiverse and/or food industry employed. The personal stories from food and restaurant industry players (and from Food and Wine senior editor/host Kat Kinsman) are more like chatting with a friend than a self-help show; it’s a charming and engaging format that will teach you something in every episode without feeling like overbearing advice.

I so admire everyone’s honesty and rawness on this podcast; they talk about topics that are too often pushed under the table. It’s in my top five podcasts, and I’m not even in the food industry. Grateful to Kat and her guests for all that they share; I look forward to every episode.

Wallisus ,

Emotionally intelligent interviews

Kat consistently brings issues and ideas to light that are typically glossed over in the food world.

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