11 episodes

What's On Tap is a video podcast created for restaurant & bar industry professionals during the COVID-19 pandemic. Our goal is to provide information on resources available to the service industry, shine a light on the positive things people are doing, retain the camaraderie during this time of separation, and raise funding for those in need.

What's On Tap - Industry Talk TappedIn

    • Food
    • 5.0 • 10 Ratings

What's On Tap is a video podcast created for restaurant & bar industry professionals during the COVID-19 pandemic. Our goal is to provide information on resources available to the service industry, shine a light on the positive things people are doing, retain the camaraderie during this time of separation, and raise funding for those in need.

    A Chef’s Journey Leads to Giving Back when it Mattered Most - Chef Diana Dávila of Mi Tocaya

    A Chef’s Journey Leads to Giving Back when it Mattered Most - Chef Diana Dávila of Mi Tocaya

    Everyone knows the restaurant industry is difficult even without a pandemic! One Chicago chef found a way to not only survive this but to give back. Chef & Owner Diana Dávila of Mi Tocaya is busy running her restaurant and part-time food bank for hungry undocumented hospitality workers. The Beard-nominated, Michelin-recognized, “Chef of the Year” had one more lesson to learn - how to lead during a pandemic. We sat down with Chef to learn about the experiences that shaped her, Todas Ponen, and what’s

    • 1 hr 33 min
    Innovation In The Industry - Part I: From Distillation to Hand Sanitization with @MRDistilling

    Innovation In The Industry - Part I: From Distillation to Hand Sanitization with @MRDistilling

    As devastating as the pandemic has been to bars & restaurants, it has also been a call for us to innovate, bond together, and solve problems. In this first episode of the new series, “Innovation in the Industry,” we sit down with Mississippi River Distilling Company to learn about the massive shift many distilleries underwent in converting their production facilities into hand sanitizer factories at a time when we were running dangerously low. We also get to talk with Forbidden Root Restaurant & Brewery

    • 1 hr 11 min
    Nightlife Under COVID Pt. 2 - The DJ Perspective with Chicago-based DJ Silkee (Shannon Curry)

    Nightlife Under COVID Pt. 2 - The DJ Perspective with Chicago-based DJ Silkee (Shannon Curry)

    In the second episode of our series Nightlife Under COVID, we interview Chicago-based Shannon Currie, AKA DJ Silkee. Hear how he adapted and innovated to survive during the government-mandated coronavirus shutdown; which brought his world and livelihood to a screeching stop in March. Shannon also shares how he came to throw a weekly Sunday afternoon balcony party to entertain and bring cheer to his South Loop neighbors (as well as keep his skills sharp) during a time of isolation and stress for many of us.

    • 23 min
    Nightlife Under COVID Pt. 1 - The Nightclub Perspective with Chicago-based Le Nocturne

    Nightlife Under COVID Pt. 1 - The Nightclub Perspective with Chicago-based Le Nocturne

    In this first episode in our series “Nightlife Under COVID,” we interview the owner and GM of Chicago-based nightclub Le Nocturne. They have done everything they can to use the government-mandated shutdown the best they can, from making physical improvements to the club to launching a successful streaming channel, Nocturne Chicago Live. They are on a mission to keep house music alive and thriving and are now reaching people around the globe. Be inspired by their resilience and tenacity!

    • 53 min
    Being Black in the Hospitality Industry - Pt. 3 with Black People Eats and Food On The Run

    Being Black in the Hospitality Industry - Pt. 3 with Black People Eats and Food On The Run

    To close out What’s On Tap’s “Black in the Hospitality Industry” series, we sit down with Jeremy Joyce, founder of Black People Eats and Kristal Long, Business Manager at Chicago Food on the Run, a newly opened black-owned restaurant. Although the end of the series doesn’t mean our listening phase is over, we certainly hope that we have a better understanding of the experiences of our friends and coworkers. This episode brings us to a Chicago neighborhood that many “foodies” normally wouldn’

    • 1 hr 8 min
    Being Black in the Hospitality Industry - Part II

    Being Black in the Hospitality Industry - Part II

    We sit down with Kurtis Lott, Co-owner & Chief Operator of Cajun Boil & Bar, and Brian Jupiter, Executive Chef & Partner of Frontier and Ina Mae Tavern. They both have been in the bar & restaurant biz since they were teenagers and share their unique experiences and perspectives on what it is like coming up “black in the hospitality industry.” We also discuss the challenges of having black-owned restaurants, mentorship, and they provide simple tips on what we can all do to make the world a better place.

    • 1 hr 17 min

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10 Ratings

10 Ratings

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