All in the Industry ®

After this week’s episode of All in the Industry, you’ll have a much bigger appreciation for beautiful ceramic dinnerware. Jono Pandolfi is Shari Bayer’s guest on the show. He works out of his studio and production facility in the last-standing industrial building in Union City, New Jersey. There, he creates art for the table that evokes a delicate balance between bold, spontaneous design and meticulous craftsmanship. Pandolfi is well-recognized in the design and culinary communities for his high-profile dinnerware collaborations with notable chefs. A faculty member in the product design department at Parsons The New School for Design, Pandolfi believes in letting the materials speak for themselves. This program was sponsored by White Oak Pastures. “I always think about whether my designs will be multi purpose and if the restaurant can get mileage out of it. versatility is something I always think of.” [18:00] “There are myths that go into ceramics – there’s a big difference between what people do in schools and in more of an industrial pottery setting. Everything we do is geared towards consistency.” [26:00] –Jono Pandolfi 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.

It’s pastry time! This week on All in the Industry, Shari Bayer is joined by Jansen Chan, Director of Pastry Operations at the International Culinary Center. Hear him re-tell his culinary journeys that eventually landed him in the world of pastry and find out why it’s such an exciting world to be in! Get some insight into the practices and techniques of good pastry chefs, and learn how the program at the International Culinary Center helps build real life skill sets for the kitchen. This program was sponsored by Edwards VA Ham. “I don’t think anything comes for free. Where you land in life is a result of your determination and your passion.” [12:00] –Jansen Chan 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 says summer more than fried chicken? With Memorial Day right around the corner, Shari Bayer invites Adeena Sussman and Lee Schrager, co-authors of Friend & True to talk fried chicken on All in the Industry. The book features more than 50 recipes for “America’s Best Fried Chicken and Sides”. Tune in and hear what prompted them to write a book on fried chicken and what they learned in the research process. From geography to technique – get some inside perspective from two food professionals who have spent more time than most thinking about fried chicken! This program was brought to you by International Culinary Center. “The nice thing about fried chicken is that at its essence it’s a simple, elemental dish.” [08:00] –Adeena Sussman on All in the Industry “We always say Fried & True is so much more than a cookbook — it’s a storybook. Even if you don’t like to cook – who doesn’t like to look at food porn?” [16:00] –Lee Schrager 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.

Joshua Wesson knows his wine. He’s a world renowned sommelier and founder of Best Cellars, a wine retailing concept that he sold recently to A&P. He’s this week’s guest on All in the Industry, and he crams more wine information in his short interview than most people come to learn in their entire lives. Tune in and get a crash course on the wine industry, tasting techniques, retail trends and pairing ideas. Find out where wine has come from and where it’s headed as Josh shares his wealth of perspective on the industry. This program was sponsored by International Culinary Center. “Almost all of my dearest friends in the wine business came to wine through serendipity.” [03:00] “It wasn’t wine that excited me growing up – it was food.” [06:00] “Most people buy wine based on fear rather than some positive attribute.” [16:00] “The sweet spot today for finding the best relationship between deliciousness and value is $15-25. You can drink so richly from the cup of wine around the world if you’re spending $15-25 — you don’t need to spend any more than that.” [25:00] –Joshua Wesson 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.

Izabela Wojcik knows a thing or two about the restaurant industry. She’s the Director of House Programming at the James Beard Foundation and she’s this week’s guest on All in the Industry. Tune in and learn how food became the fabric of Izabela’s life and what it’s like working as a staff member at the prestigious James Beard Foundation. From her background to her current work – Izabela has some incredible insights into the industry. Find out what’s up at the James Beard House and what went into making the 2014 James Beard Awards such a smashing success! This program was sponsored by The International Culinary Center. “I have the best food job in the world!” [12:00] “For PR purposes it’s all about relationships and working at the Beard house is no different. There’s an opportunity — and lots of chefs would love that opportunity. The criteria I use is to look at a chefs biography and see where they’re working. I consider any press they receive, to see how it would be positioned in the community. I also keep in mind that the role of the Beard House is not to showcase chefs critically – it’s more about whether or not they can pull off a meal for 80 people with 5 courses.” [21:00] –Izabela Wojcik 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.

Ever since the ill-fated Gods of Food cover of Time Magazine, stories of women in food and the support networks have to come the forefront of the national food conversation. Today’s episode of All in the Industry features Sue Chen and Alex Pemoulie, the women behind The Toklas Socierty. The Toklas Society is a network of women in the hospitality industry. Through online content, meet-ups, speaker events, and workshops they create opportunities not just for networking, but also for inspiration, education, and personal and professional growth. Tune in and hear how they got started in the culinary world and what they hope to accomplish through the Toklas Society. This program was sponsored by Consider Bardwell. “We hope this group is the underlying force as well as the source of inspiration for other women in the [hospitality] industry” [22:00]… 24:30 –Alex Pemoulie 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.

There’s a lot to consider when opening up a restaurant. Food, beverage, staff, design, the list goes on and on. Any real restauranteur knows that one of the most important parts of running a successful operation is a good accountant. Meet Dana Zukofsky, an accountant who knows what’s what when it comes to the hospitality business. She works at SS&G, one of the nation’s largest independent accounting and business consulting firms. She works with some of the biggest names in food & beverage and is this week’s guest on All in the Industry with host Shari Bayer. This program was sponsored by Whole Foods Market. “What makes us special is that our largest vertical is the hospitality space. 10% of our staff only works on restaurants – we really are experts in the industry.” [09:00] “You need to stay on top of everything all of the time. Once you fall behind it’s very hard to catch up – but it’s very easy to stay on top of it.” [20:00] –Dana Zukofsky 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.

De Gustibus is not just a cooking school; it’s a culinary theater. The school is located on the 8th floor of Macy’s Herald Square in New York City. De Gustibus is a recreational cooking school where anyone is welcome to enjoy the demonstrations of superior international chefs and wine experts. This week’s guest on All in the Industry is Salvatore Rizzo, owner of the aforementioned long-standing culinary institution, De Gustibus Cooking School located at Macy’s Herald Square in New York City. This program was sponsored by The Wisconsin Milk Marketing Board. “When you see a chef using a mandolin [at De Gustibus Cooking School], you have to go buy that mandolin!” [17:00] “I have the best audience because they are such passionate foodies. They love to cook and they love to entertain.” [21:00] –Salvatore Rizzo 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 interviews Jennifer Baum, president of Bullfrog & Baum. Jennifer discusses the pros and cons of displaying your client list, and answers last week’s guest’s question about why PR is an important investment for a small restaurant & how that money can be payed back. This program has been sponsored by The International Culinary Center. Today’s music provided by Brothers NYC. “I think you’re more nimble the fewer people you have.” [7:25] “Client lists are deceptive, because do you list Bobby Flay as a client or do you list each of his restaurants as a client?” [12:00] –Jennifer Baumon 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.

Steven Olson loves hospitality. He is happy when you are happy. He’s a wine expert, a former server director, restaurant consultant, TV host….the list goes on. He’s this week’s guest on All in the Industry, and host Shari Bayer chats with him about his inspirations, his career and his history in the industry. Find out what it takes to truly embody hospitality and find success in the service industry. This program was sponsored by Rolling Press. “If I ever stop learning I think it will be time to find something else – and in this business you never stop learning.” [06:00] –Steven Olson 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.