Nick DiGiovanni – A Young Entrepreneur Pursuing His Dreams
What we covered in this episode with Nick DiGiovanni Nick DiGiovanni talks about his motivation to participate to MasterChefs. 8 in 10 US Adults in the US watch cooking...
Jeremy Umansky – The Koji Expert
What we covered in this episode Chef Jeremy Umansky mentions that they were really fortunate that a good half of our business before the pandemic was to-go-food. They have...
Matt Bolus Introduces New Global Flavors To Nashville
What we covered in this episode Chef Matt Bolus describes his locations in Nashville, TN: The 404 Kitchen and Gertie’s Bar. All lot of global flavors and bourbon! He...
Brian Duffy – A Gigantic Appetite for Casual Restaurants
What we covered in this episode Chef Brian Duffy talks about his podcast ‘Duffified Live’ and the challenge to get chefs on a podcast. He shares his thoughts about...
Tim Hollingsworth – Celebrating Luxury and Mundane Food
What we covered in this episode Chef Tim Hollingsworth shares how they are navigating through this current situation of the pandemic. It is a heavy cost to reopen a...
Charlotte Voisey – The Exciting Life of a Brand Ambassador
What we covered in this episode with Brand Ambassador Charlotte Voisey Charlotte Voisey introduces William Grant & Sons, global supplier of spirits. She works with all the ambassadors on...
Michael Gulotta – Asian Inspired Cuisine with Louisiana Pantry
What we covered in this episode Chef Michael Gulotta explains the reasons why he shut down early March his restaurants in New Orleans at the start of the pandemic....
Leadership – What Every Senior Executive Can Learn From Top Chefs
This conversation about leadership and “What Every Senior Executives Can Learn From Top Chefs” with Chef Andre Natera should have taken place at the SXSW CMO Clubhouse in Austin,...
COVID-19 Prompts Two NJ Chefs to Pivot Business
What we covered in this episode Chef Leia Gaccione and Chef Sam Freund describe their dining concepts. South + Pine American Eatery in Morristown, NJ and at Central +...
Chris Cosentino – Inspired by Local Culinary Heritage
Chef Chris Cosentino says: “you can’t create future unless you understand history. If there’s not a grounding in history, then it just doesn’t make sense. And it’s also easier...
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