All in the Industry ®

This week on All in the Industry, host Shari Bayer welcomes Editor-in-Chief of Saveur, Adam Sachs. Getting the scoop on his path to food writing, Adam goes on to share his favorite places visited, written about, and more importantly, eaten through! Having traveled around the world, Adam relays that Saveur seeks to bring its reader to the source of unique and delicious food. Shari gets his thoughts on the Instagram plus how magazine pieces come together before Adam answers the speed round questions. Tune in to hear what’s on the horizon for Saveur as well as industry news and the solo dining experience! This program was brought to you by EscapeMaker.com. “For me, it is a dream job because Saveur is a magazine about following food to its source.” [18:20] “I think one of the pleasures of print is to bring it with you!” [22:40] “Our reader is someone who likes to travel, cook, likes to eat and drink and know where their food comes from and likes a story.” [24:40] —Adam Sachs on All in the IndustrySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in for a special episode of All in the Industry as host Shari Bayer sits down with the team behind Heritage Radio Network. Guests Erin Fairbanks, Allison Hamlin, and Jack Inslee (Executive Director, Deputy Director, and Executive Producer, respectively) discuss their varied backgrounds prior to jumping on board with an independent, up and coming internet radio station, and furthermore, what brought them to food talk radio. Shari gets to the bottom of how the station finds unique content and programming, plus the hosts that bring the most to the table before getting the scoop on the new website launch in September 2015. Rounding out the episode, the team plays along with the speed round, chats industry news, and listens in on Shari’s solo dining experience. This program was brought to you by Fairway Market. “That we’re able to do stuff from this tiny bunker in Bushwick that can be heard around the world is pretty incredible.” [10:15] —Allison Hamlin on All in the Industry “Food is basically this secret weapon to talk about everything from race and gender politics to world history to environmental activism to pop culture.” [14:10] “The goal of the station’s content is to be action oriented.” [27:20] —Erin Fairbanks on All in the IndustrySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pull up a chair and join in as Shari Bayer gets an inside glimpse at OpenTable on this episode of All in the Industry with guests Leela Srinivasan and Olivia Terenzio on the line from California. OpenTable is a website and mobile app allowing patrons to make reservations, read restaurant reviews, and earn points towards free meals that has been in operation since 1998. Committed to empowering the restaurant experience and helping restaurants grow, OpenTable is growing globally and as Leela and Olivia explain, their platform particularly highlights verified diner reviews and subsidiary apps to further aid the customer as well as the restaurant. Tune in to hear more from this evolving business as well as the infamous speed round, industry news, plus Shari’s solo dining experience. This program was brought to you by EscapeMaker.com. “We like to say our audience is restauranteurs and aspiring restauranteurs, so that could be a chef that wants to open his own restaurant, a GM, anyone passionate about having a restaurant someday.” [8:30] —Olivia Terenzio on All in the Industry “We are laser focused on making our restaurants successful by keeping them full!” [17:30] —Leela Srinivasan on All in the IndustrySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get a behind the scenes look at the work Michel Nischan does with Wholesome Wave on a brand new episode of All in the Industry with Shari Bayer! As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, The Rodale Institute and the Advisory Board for Chefs Collaborative. This program was brought to you by Heritage Foods USA. “Almost 20 million Americans are pre-diabetic or have indicators that will lead to some kind of heart disease or diabetes.” [19:00] “Under served consumers are a powerful force. When the encounter affordability they become a powerful market force.” [21:00] “I think everything is solvable through food and I think more people want good food than one would assume.” [24:00] –Michel Nischan on All in the IndustrySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to “All in the Industry” on Heritage Radio Network. This is a special episode of “On the Road” episode with host Shari Bayer reporting from the 2015 Menus of Change Leadership Summit at The Culinary Institute of America at Hyde Park, New York from June 17-19. Menus of Change: The Business of Healthy, Sustainable & Delicious Food Choices is a groundbreaking leadership initiative launched in 2012 by the CIA and the Harvard T.H. Chan School of Public Health. Now in its fourth year, it is working to realize a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the food service sector and beyond. This year’s annual summit program included informative general sessions, engaging panel discussions, and interactive breakout sessions. This program was brought to you by Whole Foods Market. 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 interviews Jean-Francois Bonnet, the executive pastry chef of Tumbador Chocolate. Shari and Jean discuss how he started his career in the restaurant industry, and what eventually made him decide to leave and start Tumbador Chocolate. This program was brought to you by Route 11 Potato Chips. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Get an inside look at the USA Pavilion at Expo Milano 2015 from Elizabeth Thacker Jones,Culinary producer of the USA Pavilion. Using interactive exhibits and state-of-the-art digital media, the USA Pavilion at Expo Milano 2015 highlights American industry, products, and entrepreneurship within the contexts of sustainability, nutrition and health, technology and innovation. Their official partnership with Italy positions the United States as a destination for business, entrepreneurship and travel. The USA Pavilion promotes collaboration to strengthen bilateral ties between the United States and Europe and the rest of the global community in order to tackle food-system challenges together. This program was brought to you by Fairway Market. 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 joined by Anthony Rudolf, founder of Journee, former Director of Operations for the Thomas Keller Restaurant Group and all around hospitality industry veteran. Journee aims to build a community of restaurant professionals, by restaurant professionals, to collaborate, learn, inspire; in person and online. Tune in and hear more about this great initiative! This program was brought to you by The Tabard Inn. “I am more restaurant professional than I am average consumer than I am food critic or writer by far. I don’t ever really find joy in somebody else’s pain – I’m on their side .. that’s my peer!” [38:00] –Anthony Rudolf on All in the IndustrySee 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 talks mixology and cocktails with Tony Abou-Ganim. Tony is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. His signature branded line of Modern Mixologist bar tools and his second book, Vodka Distilled (Agate, 2013), are available now at www.modernmixologist.com. This program was brought to you by EscapeMaker.com. “I’ve come to falling in love with Las Vegas – I can’t imagine living anywhere else.” [09:00] “You can’t be a mixologist without being a bartender. First and foremost – we’re all bartenders.” [33:00] –Tony Abou-Ganim on All in the IndustrySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on All in the Industry is Anne McBride. Anne regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, The Oxford Companion to Sugar and Sweets, and Food Cultures of the World. She co-authored three cookbooks with famed pastry chef François Payard: Payard Cookies (Houghton Mifflin Harcourt, November 3, 2015), Chocolate Epiphany: Exceptional Cookies, Cakes and Confections for Everyone (Clarkson Potter, 2008), and Bite Size: Elegant Recipes for Entertaining (William Morrow, 2006). With Kathryn Gordon, she co-authored Les Petits Macarons: Colorful French Confections to Make at Home (Running Press, October 2011, which to date has sold more than 64,000 copies) and a cookbook slated for fall 2016 publication, and with Rick Smilow, Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, May 2010). She is the culinary program and editorial director for the Strategic Initiatives Group at The Culinary Institute of America, working on program development for industry leadership conferences that include Worlds of Flavor, widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends, and reThink Food, a collaboration with the MIT Media Lab that focuses on innovation at the intersection of technology, behavior, design, and food. McBride was the editor and writer of the Institute of Culinary Education’s tri-annual publication, The Main Course, for seven years, and the director of the school’s Center for Food Media between 2008 and 2011. McBride is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts that examines the connections between food and science. A native of Switzerland, McBride sits on the Association for the Study of Food and Societyand The Culinary Trust boards and on the James Beard Foundation Awards Committee, and was a two-term board member of the New York Women’s Culinary Alliance. She serves as a James Beard Awards judge and is a frequent presenter and moderator at scholarly and trade conferences. This program was brought to you by EscapeMaker.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.