All in the Industry ®

Go behind the scene of food television this week on _ All in the Industry _, as Shari Bayer is joined by Beth Schiff of You Choose Creative. A self-proclaimed foodie, Beth developed a love and knowledge of all things culinary, as she built and led the casting team on the Food Network’s hit competition show, CHOPPED, booking 4 chef contestants per episode and guest judges, ALL STARS, celebrities, and promotable episodes, 300 episodes and counting…! “I don’t think food TV is going anywhere. Food TV is still very popular and going strong and will continue to go strong. It’s continually inspiring people to cook.” [22:00] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on All in the Industry host Shari Bayer is in studio with Chef Paul Liebrandt! Melding the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique plus a uniquely graphic visual style, Shari gets his impressive background before delving into his partnership with SodaStream. Along with industry news surrounding the recent New York Times review of Per Se and more, tune in for a great show! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

_ All in the Industry _ is back for the 2016 radio season as host Shari Bayer welcomes Nikki Reiss Dermody, Special Events Director for Bon Appetit, to the studio.  Talking about her path to working in event planning for one of the premiere entities in the food world, Nikki shares what a day in her work life is like as well as thoughts on industry news as well as Shari’s infamous final question. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on _ All in the Industry _, host Shari Bayer welcomes Anthony Giglio to the studio who is one of the most entertaining wine and spirits authorities on the planet. He is a writer, sommelier, educator and raconteur who motivates countless wine drinkers to trust their own tastes and relax the rules.  Talking his background in restaurants and what led him to begin writing, Anthony has a lot going on these days! As Wine Director for The Centurion Lounge by American Express, he highlights the best parts of his job and provides insight on current industry news and more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on _ All in the Industry _, host Shari Bayer is on the line with Cricket Azima. Cricket Azima is a dynamic professional chef who specializes in cooking for and with children. Her children’s cookbook, Everybody Eats Lunch, was published by Glitterati Inc., in May, 2008. She works with a variety of food companies offering a range of services. These include spokesperson, recipe development and testing, freelance writing, teaching, family outreach, blogging (as part of the Cooking Light Blogger’s Community), creating webisodes (from soup to nuts), special events, and consulting. She has worked with General Mills ( Betty Crocker and Bisquick) FoodNetwork.com, iVillage, Fruit Simple, Head Chefs, and Kellogg’s. Additionally, Cricket has consulted for a number of kids’ foods brands. Since 1999, Cricket has been teaching cooking classes to children of all ages at various locations in New York City, including schools, Whole Foods Market, The Children’s Museum of Manhattan, City Treehouse, Girl Scout groups, as well as privately-held classes. Cricket has developed curricula for multiple schools and after-school programs. As an instructor, Cricket is one-of-a-kind. She strives to teach more than a recipe or basic cooking techniques, with a teaching philosophy that is based on the educational benefits of cooking. Cricket believes that kids can learn about more than just food while in the kitchen classroom, whether that’s history, geography, math, reading, social studies, nutrition, science, foreign language, or art. Cricket developed her teaching philosophy while pursuing her master’s degree in Food Studies and Food Management at New York University (NYU). Her thesis, which focused on the benefits of teaching cooking to children, led her to launch The Creative Kitchenin 2003. Her method of cooking instruction and food education is designed to inspire children to learn and express themselves creatively in the kitchen, while reinforcing traditional learning disciplines. The Creative Kitchen founded the Kids Food Festival, a celebration to educate children on how to make balanced food choices. The events serve as efforts to prevent childhood obesity through fun programming and entertainment for families. The Kids Food Festival partners with the James Beard Foundation. Everybody Can Cook is a complete cooking curriculum that Cricket masterminded, to supplement the lessons of teachers of special needs children in a fun, engaging way. The program includes recipes, lesson plans, adaptations for various abilities, teacher and parent components, food ordering system, classroom cooking kits, and much more. Cricket acted as a contributor to iVillage, an online content driven community for women, and ArchetypeMe, featuring family-friendly recipes. She advised as the Family and Children’s Editor for The Nibble, an online magazine about specialty foods. She served as the Food Editor of KIWI Magazine, a family magazine focused on healthy and organic living. She was also the Director of Kids’ Programs for Kidfresh, an innovative company in New York City offering all natural, freshly prepared foods for kids. Cricket is a graduate of Boston University, NYU, and Peter Kump’s New York Culinary School (now, The Institute of Culinary Education). Following graduation, she served as a professor of food studies and an academic advisor at NYU. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on _ All in the Industry _, Shari Bayer welcomes Caryl Chinn on the line from Los Angeles. As Octagon’s Vice President of the Culinary division, Caryl applies her trademarked expertise in creating and activating unique culinary events to support the agency’s corporate sponsor and events portfolio. Shari relays that she worked for 10 years for Bon Appétit magazine and served as senior special events director on many of their signature events including the Wine & Spirits Focus in multiple cities across the nation, Celebrity Chef Golf Invitational in Scottsdale, and the Celebrity Chef Ski Race in Beaver Creek, Colorado.  Before joining Octagon, she was Executive Director of the Los Angeles Food & Wine Festival.  Tune in to hear highlights of projects she currently has on the horizon and more.   “I truly do love food and wine. That’s why I got into this but it’s been amazing to see the evolution of [chefs] as well… Watching some of these people I’ve known for twenty plus years evolve from ‘Ok, I’m just trying to make a living,’ to, ‘I’m just opening my own place,’ to ‘I’m building my brand,’ and now watching a lot of them consider ‘What’s my legacy?'” [14:56] –Caryl Chinn on All in the Industry  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in for an incredibly insightful conversation on labor, tipping and the hospitality industry as Shari Bayer is joined by Carolyn Richmand of Fox Rothschild on the latest episode of _ All in the Industry _. Carolyn is co-chair of the firm’s Labor and Employment Department and the Hospitality Practice Group. Her practice largely consists of representing and counseling employers in the hospitality industry, specifically restaurants, hotels, caterers, night clubs, lounges and fitness centers. In particular, Carolyn has extensive experience litigating wage and hour class actions, restrictive covenants and employment discrimination cases. She also counsels clients extensively with respect to workplace issues such as the hiring process, diversity awareness training, union avoidance, employee handbooks and other policy initiatives. Carolyn is also counsel to a number of employers in the retail, financial services, healthcare and manufacturing industries. She frequently provides union avoidance and sexual harassment training, and represents employers before a variety of state and federal agencies. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on _ All in the Industry _, Shari Bayer is in studio with Ed Schoenfeld.  Ed is a major player in New York City’s food scene and is the owner-operator of Red Farm, Zagat’s top-rated Chinese restaurant in New York, serving the city’s top-rated dim sum; and Decoy, which specializes in bespoke cocktails and Peking duck, and which Gentlemen’s Quarterly Magazine singled out as having New York’s best Peking duck. Schoenfeld’s current and past restaurants reflect his taste for delicious food served graciously in a convivial and hospitable atmosphere.  Tune in to hear Ed’s path through the culinary industry, what he cooks at home, plus his insights on Shari’s industry news. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on _ All in the Industry _, host Shari Bayer is in studio with Moira Sedgwick and Jacqui Palmer talking what goes on behind the scenes at the culinary production, like the New York Food and Wine Festival.  Moira is the New York City Senior Manager with Culinary Events with Share Our Strength while Jacqui is a Client Service Associate with PTG Event Services and highlight their experiences putting on some of the most entertaining festivals and events in the food world. Tune in for this insider exclusive episode!  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on _ All in the Industry _, host Shari Bayer is in studio with Chris Miale and Ilan Hall of BlueCut Aprons talking kitchen fashions! Co-founder Chris Miale explains that BlueCut aprons and chef coats are handcrafted in Los Angeles, CA using the finest materials. Meticulous attention to detail goes into our apron recipe, from the fabric, hardware, fit and the thread that binds it all together. These elements allow us to create a personal expression of brand and style. We are happy to offer our exceptional product line to professional and home chefs, restaurants, hotels, spas and retailers.  Celebrity chef Ilan Hall joined the effort as a consulting partner, and today both discuss the importance of uniforms in the kitchen and the idea that the chefs that look good together cook good together! “Your uniform should be stylish. The point of having a uniform is so you are the same in the kitchen, you are all together, you all look like a team.” [14:00] –Ilan Hall on All in the Industry  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.