All in the Industry ®

This week on All in the Industry, Shari Bayer is joined by Randy Fisher of CREam, or Culinary Related Entertainment and Marketing. CREaM approaches food and drink as entertainment by concepting unique marketing initiatives, providing consulting services for the food and beverage industry and producing specialized culinary events throughout the country. They’re involved with some of food’s best events like Burger Bash, Meatopia and the SOBE Food & Wine Festival. Tune in as Randy gives some insight into what it takes to throw a great food event and shares his thoughts on the industry at large. This program was brought to you by Rolling Press. “What does it take to prepare a delicious cheeseburger in the middle of a sandstorm?” [22:00] It’s hard to go to an event your not producing because you notice all these little things.” [24:00] –Randy Fisher 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 goes on behind the scenes at Savuer as Helen Rosner joins this week’s episode of All in the Insutry to talk about the recently released book, Saveur: The New Classics Cookbook: More than 1,000 of the world’s best recipes for today’s kitchen. From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence. This program was brought to you by White Oak Pastures. “As eaters of food we are less regimented in terms of what we’re willing to accept on our table.” [24:00] “Our photography has always been very ripe and rich and real.” [31:00] –Helen Rosner 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 is joined by Matthew Riznyk of Great Performances. Born in Westchester, New York, Chef Matthew’s culinary aptitude was influenced at an early age as his family is avid gardeners and skilled home cooks. After cooking at a number of different esteemed establishments, Chef Matthew took on his most exciting culinary and management position yet at Great Performances in 2007. Great Performances is innovative catering and event company with its own Hudson Valley organic farm. Matt now produces parties and private events for some of the most high-profile and influential individuals of our times. Tune in and hear what makes catering such a unique place to work as a chef and find out what drives Matt to continue pushing the envelope in the field. This program was brought to you by Whole Foods Market. “We’re the biggest littlest company you can imagine. There are a lot of big caterers who have a set menu and that’s that. For us – we get the most amazing requests from people…that’s what’s been fun for me.” [18:00] “The culture you breed is the way you retain a staff.” [27:00] “Too many people do try to stick to local and they lose a sense of creativity, play and wonder.” [38:00] –Matthew Riznyk 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.

Take a trip to Abruzzo on this week’s episode of All in the Industry! Host Shari Bayer is chatting with Bob Marcelli of Marcelli Formaggi, Importers of Artisan Farmstead Cheese and Products of Abruzzo Italy. Hear how Bob’s career started, what it’s like working with the best chefs in the business, the ins and outs of the specialty import product world and general insights on the delicious food products of Abruzzo! This program was brought to you by Whole Food Market. “I’m not a salesperson. We tend to only sell to people we like. There are really a lot of people to like in New York City, that’s the good news.” [24:00] –Bob Marcelli 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 is joined by DanaMarie McKiernan and Daniel Gross of NYC Hospitality Consulting Group, who’s vision is to help restaurants become efficient and successful role models in their communities and around the world. Their mission is to procure leading edge technology solutions so that restaurateurs can become highly profitable and efficient so they have more time to do what they love. Tune in and find out what restauranteurs should be thinking about to effectively promote their operations and survive in the ever changing modern world! This program was brought to you by Consider Bardwell. “There are no tricks of the trade that can get past me.” [03:00] “There should never be a bad review on a tasting menu.” [35:00] –DanaMarie McKiernan on All in the Industry “Basically we use technology to make sure restaurants don’t manage by Excel or their intention and what they think is right.” [13:00] Daniel Gross 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.

Barbara Sibley is a powerhouse in the culinary world. She was born and raised in Mexico City and for many years has collected traditional, rare and ancient Mexican recipes. Her New York restaurant career began at age 17 at La Tulipe, a New York Times Three Star French Restaurant. Her extensive experience led her to open La Palapa Cocina Mexicana in 2000. She’s also the president of The New York Women’s Culinary Alliance, an organization that fosters networking, education, and cooperation for women in the culinary and beverage fields in the New York metro area. Tune into All in the Industry as Barbara waxes poetic on everything from authentic Mexican cuisine to the role of the New York Women’s Culinary Alliance. This program was brought to you by Consider Bardwell. “Everything you experience becomes who you are and it all grows from there.” [04:00] “The restaurant business is hard work – so getting recognition is great.” [29:00] “It would be wonderful for a Mexican restaurants in New York to get some Michelin stars..maybe that will happen soon.” [35:00] –Barbara Sibley 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 is joined by the who’s who of farming, Farmer Lee Jones. Perpetually clad in his trademark overalls and a red bowtie, Farmer Lee Jones is a pioneer of the sustainable agricultural movement who continues to keep The Chef’s Garden on the cutting edge of the produce business. His family’s 300-acre vegetable farm in Huron, Ohio grows the best-tasting and most nutritious specialty vegetables herbs and micro greens in the world. The family lives by a commitment to producing food that looks good, tastes good and is good for you. This program was brought to you by The International Culinary Center. “Really some of our best crops come from early and late. We love cool temperatures on products – it grows slower but you get more body color and nutrition.” [08:00] “Small family farms are the backbone of this country. we need family farms. Chef’s recognize the value and that their guests recognize that value.” [13:00] –Farmer Lee Jones 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, host Shari Bayer welcomes Stephanie Berghoff to the program. Stephanie is the Co-Founder and President of Culintro, a culinary trade organization that fosters an active community of restaurant industry leaders in order to deliver the connections and opportunities that matter. Boasting 35,000 members, Culintro offers job opportunities in cities such as NYC, San Francisco, LA, and Chicago that range from back of house staff to designers and architects. Chatting with Stephanie about how she became involved in the culinary industry, it seemed that all paths inspired her to create Culintro based on what she found lacking in the industry at the time. Realizing that she wasn’t an expert in career services, Stephanie shares how Culintro reached out to various sources in order to give its members the best information possible and also explains how the website’s job board works. Tune in for a great discussion on Culintro and to catch up with Shari’s restaurant/industry news and to hear about her solo dining experience of the week at the new restaurant, Marta. This program was brought to you by The International Culinary Center. “In college I knew that I loved the hospitality, I loved meeting people who really were about restaurants.” [3:28] “I thought to myself, okay, well, this is what I understand about hospitality, these are the people that I know are involved in the industry. Let me try to create one resource and platform for them that really connected them.” [5:42] “The only way to succeed in any business is to know enough people to get you to the next level.”[6:52] —Stephanie Berghoff 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.

Frustrated that you can’t get a reservation at your favorite restaurant on short notice? Can’t get a table at the hottest new spot in town? Ben Leventhal is out to change that with his new app Resy, a mobile app for people who love eating at great restaurants but hate hassling for reservations. He’s the guest this week on All in the Industry with Shari Bayer and he’s got plenty to share. In addition to starting Resy, he co-founded Eater, one of the most popular food websites in the world. Tune in and hear his inspiration for starting Resy and hear what else he’s been up to lately. This program was brought to you by Edwards VA Ham. “What we did with Eater is take this amazing technology and slap restaurants on it. that’s a thru line in my career – is thinking about tech and restaurants and finding the right and best way to put those two things together.” [14:00] “There’s all this friction and inefficiency that goes into allocating tables. We’d like to fix that with Resy.” [16:00] “The bar on casual cuisine has gone way up.” [29:00] –Ben Leventhal 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.

Kate Krader knows her food. This week on All in the Industry, host Shari Bayer is joined by Kate Krader, restaurant editor for Food & Wine Magazine. Find out how the magazine’s Best New Chef program has consistently been ahead of the curve and what trends Kate predicts in restaurants moving forward. Are New York tacos on the rise? Is French cuisine coming back? Tune in and find out! This program was brought to you by White Oak Pastures. “Food & Wine Magazine has done a really great job of looking at people, places, restaurants – the ins and outs of it. There couldn’t be a better time to be in food and be obsessed with it.” [06:00]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.