All in the Industry ®

On a brand new episode of All in the Industry, host Shari Bayer is joined by French culinary and beverage pioneer Rita Jammet. Along with her husband, Andre, Rita helped run La Caravelle, an acclaimed classic French restaurant in NYC, for over 40 years. After it closed its doors post 9/11, Rita was determined to find a new passion. That new passion is something that was by her side all along – champagne. Tune in to All in the Industry as Shari chats with Rita about the La Caravelle champagne brand and what makes champagne such a trending beverage. This program was brought to you by Whole Foods Market. “I’m originally from the Middle East where hospitality is very important. There’s great pleasure derived from hosting somebody in your own place.” [09:00] –Rita Jammet 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 Liza de Guia, a documentarian, television host and videographer who’s changing the way we see what we eat. Her TV series, Food. Curated., is an inspirational, online video storytelling series about the people, passion and magic behind good food. Founder & Chief Storyteller, Liza de Guia, takes her camera behind-the-scenes into kitchens, onto boats and around farmlands to give you an up close and personal glimpse of the true life of food artisans so you can see for yourself where good food comes from and make a point to seek them out. On this week’s episode of All in the Industry, host Shari Bayer chats with Liza about her TV series, her inspirations and why she sees food differently than everybody else. This program was brought to you by Edwards VA Ham. “The fun for me is the hunt for the story. I depend on my curiosity to drive the storytelling.” [06:00] “What I do is really hard. Getting people to open up isn’t easy. People really have to trust you to tell you the good stories.” [24:00] “I didn’t realize how much of myself I had to give in order for the person sitting across from me to feel safe enough opening up.” [27:00] –Liza de Guia 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 the man from the team that created the “Be All You Can Be” campaign for the Army, helps orchestrate NYC Restaurant Week, and knows what it means to market a diverse group of restaurants – Tracy Nieporent. Tracy is Director of Marketing and Partner, overseeing public relations, communications, promotion, advertising and charitable events for the Myriad Restaurant Group. Its current members now include Tribeca Grill, Nobu, Nobu London, Nobu Next Door, Nobu 57, Bâtard, Acela Club at Citi Field, The Daily Burger at Madison Square Garden, and Crush Wine & Spirits. This week on All in the Industry, he’s chatting with Shari Bayer about his work with the Myriad Restaurant Group, the importance of hospitality in NYC and the reason that nothing compares to the experience of eating a great meal at a great restaurant. This program was brought to you by Fairway Market. “The one trademark that has been key to our restaurants and the vision Drew had is that he wanted everything to be accessible – he didn’t want there to be much pretention.” [10:00] “We don’t have a lot of industry in New York – we don’t manufacture things here. The biggest thing we have to offer is hospitality. we provide entertainment and hospitality – it’s our stock and trade. The restaurants are front and center in that experience.” [26:00] –Tracy Nieporent 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.

On a brand new episode of All in the Industry, find out how Tara Berman helps transform hospitality business ideas into business realities. She runs the TaraPaige Group, a leading business advisor to the hospitality industry. They partner with early stage, multi-unit and expanding enterprises to provide expert operational and financial management services. Tune in as host Shari Bayer chats with Tara about some of her clients, the philosophy behind TaraPaige Group and emerging trends in the industry. This program was brought to you by Whole Foods Market. “I always enjoyed creating things, building things and thinking outside of the box.” [09:00] “The thing about fast casual food thats happening that guests and operators are loving is that you’re taking the same ingredients as a full service restaurant and bringing it to more accessible crowd in a more approachable and fun way.” [31:00] –Tara Berman 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.

What does it take to make a chef a star? Tune in to this week’s episode of All in the Industry to find out! Shari Bayer is joined by Michael Psaltis and Cameron Levkoff of CEA – The Culinary Entertainment Agency. Initially launched by Michael as The Culinary Cooperative in 2005, the agency was formed with a singular focus on the cooking and lifestyle markets. In 2012, together with Cameron the agency was re-branded as The Culinary Entertainment Agency, reflecting their intention to continue to expertly represent their clients’ interests and help them navigate through the rapidly changing media world to develop their brands and achieve their goals. Find out what successful marketing looks like in 2014 and how food media has become bigger than ever. Today’s program was brought to you by Whole Foods Market. “Restaurants are theater – the are live entrainment, stage shows… food is a means for that experience.” [03:00] “It’s a misconception that publishing doesn’t make people money.” [15:00] –Cameron Levkoff on All in the Industry “Photographing food in the middle of meal is ruining our dining experience. on the flip side, the more and more people are talking about food and looking at it – the more opportunities there are for clients like ours. [36:00] –Michael Psaltis 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.

On a brand new episode of All in the Industry, find out what’s going on in the chef world from somebody with his finger on the pulse – Andrew Friedman. is the founder, editor and chief contributor to the website TOQUELAND, where he takes readers inside the world of America’s best chefs via profiles, interviews, news, and commentary. Andrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes. For more than ten years, Friedman has collaborated with many of the nation’s best and most revered chefs on cookbooks and other writing projects. Today’s program was brought to you by Cain Vineyard & Winery. “There’s this new prototype that exists now of the chef/owner team as a joint entity. I think that’s a relatively new thing.” [36:00] –Andrew Friedman 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 guests on All in the Industry with Shari Bayer are Graceanne Jordan, Director of Operations at Craft Restaurants and Peter Esmond proprietor of Set for Service, an open platform customer relationship management system for the hospitality business. Tune in and get some great insights into what it means to provide hospitality to guests at restaurants. Learn how technology (like Set for Service) is making it easier for restaurants to cater to their guests and hear how the industry has evolved over the years. From online reservations to special requests, no stone is left unturned in this conversation on service, hospitality and the customer experience at restaurants! Today’s program was brought to you by Heritage Foods USA. “What’s beautiful about restaurants is that there’s always a human connection [in the experience] and there always will be. The beauty of a restaurant is that you’re with and around people.” [19:00] –Peter Esmond on All in the Industry “Having a reservation system online is great because it’s a wider audience.” [21:00] –Graceanne Jordan on All in the IndusrySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Go behind the scenes with the spice master himself, Lior Lev Sercarz, on a brand new episode of All in the Industry. Host Shari Bayer talks with Lior about his culinary background and the journey that eventually led him to a career in spices at La Boîte à Epice, where he creates custom spice blends for some of America’s best chefs. From his beginnings at Daniel to his current life as a spice artist – get some incredible perspective from a man who has seen more than most people can ever hope to in the world of cooking and gastronomy! This program was brought to you by Heritage Foods USA. “Cooking doesn’t have to end in opening your own restaurant. There are many other professions in this industry that are great.” [06:00] “You don’t even need to cook to used spices. You can sprinkle them on something that’s already made – that’s ok if you don’t like to cook!” [38:00] –Lior Lev Sercarz 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 welcomes the Food Editor at Paper Magazine as well as New York Times contributor, Julie Besonen. Julie is a co-author of the new book, The Junketeers: A Tale of Press Trip Thrills & Nightmares, with Baroness Sheri de Borchgrave, and shares the highlights and inspirations behind the book. Stemming from life experiences with food writing, Julie shares that much of the book is influenced by real happenings on real press trips. Tune in to find out more about the book as well as other tidbits from Julie’s incredible career. This program was sponsored by White Oak Pastures. “I always loved to eat. I always wanted to be a writer and I didn’t even realize you could put the two together for a long time.” [4:18] “One night we stayed up late at the hotel where we were staying, had a nightcap, and started to exchange stories… and we realized that we had something there, that it would make a good collaboration for a writing project.” [6:15] — Julie Besonen 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.

This week on All in the Industry Shari speaks with world-renowned chef and friend, Pichet Ong, about his climb up the culinary ladder from beginnings with Alice Waters at Chez Panisse to working at Jean Georges and eventually opening many of his own successful establishments. Talking today about his inspiration behind becoming a pastry chef to his adventures working in and opening restaurants around the country, Shari and Pichet also discuss what his food future looks like. Tune in to hear Pichet’s thoughts on great restaurants, upcoming chefs to watch, and some fun host/guest camaraderie. This program has been sponsored by Rolling Press. “We don’t do desserts for ourselves, or even for one particular audience, but it’s for everyone.” [5:54] “The thing that I learned the most, was to not have any preconceived idea of a technique or how to cook something, just cook with love, use the best ingredients, and it’s all going to be good.” [8:15] — Pichet Ong 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.