All in the Industry ®

Learn all about wine this week on All in the Industry, as Shari Bayer is joined by Leslie Sbrocco. Leslie is an award-winning author, speaker, wine consultant, and television host – known for her educational and entertaining approach to wine. Her work has been published in outlets such as People Style Watch magazine, Conde Nast’s Epicurious.com where she was the Tasting Notes columnist for five years, O the Oprah magazine, Coastal Living, Woman’s Day, Health, Good Housekeeping and Glamour among others. Prior to completing Wine for Women, Leslie was a columnist for The New York Times online and General Manager/Co-founder of WineToday.com, a site of The New York Times Company. She appears regularly on television outlets including CNN and Better TV, and is producing a new series for NBC digital on wine and drinks. This program was brought to you Whole Foods Market. “So much of the new exciting things [in wine] are coming from coastal vineyards.” [07:00] –Leslie Sbrocco 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, hear from Peter Orphanos, of Orphmedia! Orphmedia is an award winning interactive digital media agency working out of both New York and Los Angeles. The company has been creating online media solutions and custom website designs in the hospitality business for over ten years . With a strong client base both domestic and international, we service different types of businesses and clients from all around the world including: Los Angeles, New York, Dallas, New Orleans, Las Vegas, San Francisco, Cancun, Mexico City, Vancouver, Moscow and London. Founded in 2000 by media producer Peter Orphanos as a platform for the creation and development of original online content, Orphmedia has received favorable press coverage for its work. Publications like The Hollywood Reporter, Yahoo!, TV Guide and USA Today have all recognized the level of work Orphmedia produces, but the real testament to our work is the online results we create for our clients. Orphmedia’s websites continue to show why design experience and user/audience understanding prevail in developing websites and social media campaigns for today’s evolving online world. This program was brought to you by Visit Napa Valley. “The best thing about the websites these days are that they are a lot smarter than they used to be. You can really integrate them with a lot of different solutions so you don’t have to conform to a different work flow than the one you have.” [11:00] “At the end of the day hospitality and restaurants are about great service.” [32:00] –Peter Orphanos 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 to this week’s episode of All in the Industry as Shari Bayer chats with Keith Durst of Durst Hospitality Group. Keith is responsible for building and opening multiple Michelin Starred restaurants as well as completing deals in both the new World Trade Center and the World Financial Center (Now Brookfield Place). Tune in and find out what it takes to open a restaurant in these days of high competition and get an inside look at the world of hospitality behind the scenes. This program was brought to you by S. Wallace Edwards & Sons. “It doesn’t even make sense to go through the process of helping somebody find a place until they understand what they’re up against.” [23:00] –Keith Durst 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.

Meet journalist and founder+host of How Does It Grow?, Nicole Cotroneo Jolly, on today’s episode of All in the Industry! How Does it Grow? is the first online hub for teaching agricultural literacy to ages 12 through adulthood through the power of storytelling. By creating broadcast-quality videos and other free, multi-platform tools, their goal is to reconnect people with how their food grows in order to inspire greater connection with — and demand for — whole, natural foods. This program was brought to you by The International Culinary Center. “Eventually we would like to create some curriculum around the videos.” [17:00] “We feel passionate that these videos need to stay free for everybody who needs this education.” [22:00] –Nicole Cotroneo Jolly 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.

Shari Bayer rings in the new year with a brand new season of All in the Industry!. She’s joined by Carla Siegel to talk about design and branding in the hospitality industry. With a Communication’s Design degree from Syracuse University and a Culinary Arts Diploma from the Institute of Culinary Education, Carla’s background includes tangible graphic design experience in addition to both front- and back-of-house restaurant training. After working in the publishing industry and graduating from culinary school in 2005, Carla transitioned into the food world, accepting a position in event management and marketing for a small food focused venue in Manhattan’s Soho neighborhood. In 2007 Carla joined Daniel Boulud’s growing restaurant management company, The Dinex Group, assisting with special events, public relations and graphic design. Today, Carla oversees all branding, design and photography needs for Boulud’s 14 restaurants worldwide, bringing a unique combination of creativity, culinary knowledge, operational experience, communications skill and public relations savvy to her work. This program was brought to you by Whole Foods Market. “It’s really inspiring to work for somebody [Daniel Boloud] who’s not just focused on the food but on every detail.” [09:00] “A lot of people in the design industry can tell you how hard it is to brand yourself. It’s easier to help others in that way.” [13:00] –Carla Siegel 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.

Hear from Jeffrey Tascarella, General Manager of Food & Beverage at The NoMad Hotel, on this week’s episode of All in the Industry!. Jeffrey grew up in a food-loving Italian-American family but truly developed a passion for fine dining while working at Michael White’s Michelin-starred Fiamma. During the course of his career, he has been the wine director of ‘inoteca and the maitre d’ of The Mercer Kitchen. He also launched the commercially successful Scarpetta with Chef Scott Conant and assisted in the restaurant’s expansion in Los Angeles and Las Vegas. Most recently, Jeffrey was managing-partner of the critically acclaimed Tenpenny restaurant in midtown Manhattan. This program was brought to you by The International Culinary Center. “The NoMad bar was a cool project because everybody involved got to build their dream bar. It was like a committee fantasy bar.” [20:00] –Jeffrey Tascarella 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.

Find out what it takes to get a real education in hospitality on today’s episode of All in the Industry. Shari Bayer is joined by Karen Goodlad, an Assistant Professor at City Tech CUNY specializing in food and beverage management. Recently she has taught Dining Room Operation, Wine and BeverageManagement, Internship and Perspectives in Hospitality Management. In addition to her joy of teaching she is often found working with students as the FacultyAdvisor to the Walt Disney World College Program Campus Representatives. Finding it important to continually increase her understanding of the teaching and learning practices that help students develop a joy for learning, she works as the Co-director of General Education for the Title V Grant, ALiving Laboratory. Here she facilitates seminars for full-time and part-timefaculty focused on incorporating High Impact Educational Practices, place based learning and effective assessment measures. As an industry professional, Prof. Goodlad has become a Certified Specialist of Wine with the Society of Wine Educators where she is also a member. This certification is evidence of her passion for expanding her own knowledge aboutwine and beverages but also her desire to effectively teach the subject. Prof. Goodlad is a member of Les Dames d’Escoffier the premier internationalorganization of women leaders in food, beverage and hospitality. Here she finds pleasure in working on various committees throughout the organization and is the Co-Director of the Scholarship Committee whereby she can help further the organization’s mission in support of education, advocacy and philanthropy. It is through all her work that she seeks to provide endless opportunities for students to pursue their passions and attain their goals. This program was brought to you by The International Culinary Center. “A lot of these students are going from their teen years to their adult years. It’s an immense period of growth for them.” [20:00] –Karen Goodlad 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 rare candid look into the life of a restaurant critic on a brand new episode of All in the Industry as host Shari Bayer is joined by Steve Cuozzo, restaurant critic for the New York Post. Steve shares his opinions on everything from the role of the critic to the practice of up selling in the restaurant business. This program was brought to you by White Oak Pastures Photo: NY Post “If a chef or a kitchen sends out an extra dish – that’s fine. I almost never say no to it – unless it’s a complete bank breaker.” [07:00] “My biggest peeves in restaurant in New York are overcooked chicken, share plates, general up selling on the part of the floor staff and the practice of not seating incomplete parties.” [09:00] “All restaurant reviewers typically focus on what’s new. For every critic – how new is too new? Can you reasonably write about a new restaurant after 3 weeks? A month? 6 months? Restaurant reviews are unlike any other form of criticism because the product is never the same. Every restaurant meal is a different product and a different experience. When you go to a restaurant you’re not really buying a meal you’re buying a memory.” [13:00] “Most people who write about restaurants take the crafts very seriously.” [22:00] –Steve Cuozzo 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.

At last there will be a full-length documentary on James Beard! Learn all about it on a brand new episode of All in the Industry. Shari Bayer is joined by Director/Producer Beth Federici and co-producer Kathleen Squires to talk about how the idea for the film came to be how it’s coming along. Shari is also joined by Ronnie Rodriguez of the Chef’s Dinner Series. “America’s First Foodie” is a feature length documentary chronicling a century of food through the life of one man, James Beard. Beard, dubbed by the New York Times as the “Dean of American Cookery,” was a Portland native who loved and regaled the bounty of the Pacific Northwest. He spoke of the importance of localism and sustainability long before those terms had entered the vernacular. At a time of “all things French,” Beard appreciated what America had to bring to the table. That tradition continues today and is embodied via modern culinary masters. A cookbook author, journalist, television celebrity and teacher, James Beard helped to pioneer and expand the food media industry into the billion-dollar business it is today. This program was brought to you by The International Culinary Center. “Making a documentary is a lot like writing a story — you’re doing the research, you’re doing the interviews and you’re going through transcripts to tell a story. I was surprised to see how similar the process was.” [13:00] –Kathleen Squires on All in the Industry “I never could have made this film if Kathy wasn’t so connected in the food world.” [10:00] “The hand of James Beard has been at work here in terms of the serendipity and the generosity of the people involved in the project.” [12:00] –Beth Federici 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 real behind the scenes look at the intersection between hospitality and entertainment as Shari Bayer is joined by Scott Feldman of Two Twelve Management & Marketing for a brand new episode of All in the Industry. Scott shares his story of going out on a limb to start Two Twelve and explains how he found success. Hear what it takes to elevate talent to the next level in the world of food and hospitality. This program was brought to you by Heritage Foods USA. “I can count on one hand the clients we lost and I can tell you in bundles the clients we’ve had from day one.” [10:00] “Naming a company is probably the hardest thing you’ll ever do in your life.” [18:00] –Scott Feldman 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.