Communal Table

Communal Table Presents: Tinfoil Swans from Food & Wine Jul 07, 2023

Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Guy Fieri, David Chang, Mashama Bailey, and Maneet Chauhan, going deep on their formative experiences, the dishes and meals that made them, their joys, doubts and dreams, and what's still on the menu for them. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor later.

For more info visit: foodandwine.com/tinfoilswanspodcast

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Nigella Lawson Talks Solitude, Imperfect Housekeeping, Squishy White Bread, and Listening to Your Food Apr 17, 2021

Like many of us, Nigella Lawson has spent the last 13 months hunkered at home, in an endless cycle of cooking, eating, washing up (reluctantly), and doing it all again just hours later. Unlike the rest of us, she's adapted her practices into a glorious cookbook—called Cook, Eat, Repeat—that celebrates and elevates this cycle into something contemplative and pleasurable. The renowned author and TV star joined Communal Table for an intimate conversation about isolation, grief, keeping house, re-entering society, the nature of gathering, and the pleasures of a long and non-photogenic braise.

Nigella Lawson

https://www.nigella.com/

Cook, Eat, Repeat

https://www.amazon.com/Cook-Eat-Repeat-Ingredients-Recipes/dp/0063079542?&linkCode=ll1&tag=fwnigellalawsoncommunaltablepodcastshownoteskkinsman0421-20&linkId=816e0

Antara's Mom's Instagram

https://www.instagram.com/pal_dough_pal/

Tadka Dal with Roti

https://www.foodandwine.com/recipes/tadka-dal-with-roti

Nigella's Chicken in a Pot with Lemon Orzo

https://www.foodandwine.com/recipes/chicken-in-a-pot-with-lemon-orzo

Best Practices: Nigella Lawson

https://www.foodandwine.com/fwpro/best-practices-nigella-lawson

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Preeti Mistry Is Hanging Out with Puppets, Planning a More Inclusive Food Future Apr 15, 2021

We're living in a golden age of Preeti Mistry and the world is so much more delicious for it. The Juhu Beach Club chef, cookbook author, speaker, and podcaster (among other things) can currently be seen teaching kids and puppets alike about the marvelous universe of herbs and spices on the Netflix show Waffles and Mochi; heard on their new podcast Loading Dock Talks in conversation with food and justice activists; read on their super feisty and smart social media feeds; and channeled via their vibrant and joyful recipes and spice blends. Mistry joined Communal Table from amid the California redwoods to talk about thoughtful representation, who gets to be called a chef, how to monetize talent, and why joy is so essential.

Preeti's Site

https://www.preetimistry.com/

Twitter

https://twitter.com/chefpmistry

Instagram

https://www.instagram.com/chefpmistry/

Waffles and Mochi

https://www.wafflesandmochi.org/

More about Preeti's spice blends

https://www.foodandwine.com/seasonings/spices/chef-spice-blends

Food & Wine Pro

https://www.foodandwine.com/fwpro

Listen to these great podcasts:

Loading Dock Talks: https://loading-dock-talks.simplecast.com/

Copper & Heat: https://www.copperandheat.com/

Afros & Knives: https://www.afrosandknives.com/

Home Cooking: https://homecooking.show/

Extra Spicy: https://www.sfchronicle.com/projects/podcasts/extra-spicy/

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Sam Fore Talks Feeding Restaurant Workers in Need, Therapy, and Tomato Pie Apr 02, 2021

When chef Sam Fore sees something she can fix, she jumps in to help. As the restaurant industry was devastated by COVID-19, she joined The LEE Initiative to help make sure that workers were being fed—and help create a system where the whole community could benefit in the long term. That's just who she is as a person, but it wasn't until recently that she offered that kind of care to herself, in the form of starting therapy. In part two of this two-part conversation, Fore talks about the nitty-gritty of building sustainable relationships between restaurants and farms, how stigma gets in the way of mental healthcare (especially in the South Asian community), and what it means to have your food on the cover of a magazine.

Listen to Part One

https://www.foodandwine.com/fwpro/communal-table-podcast-sam-fore

Tuk Tuk Sri Lankan Bites

http://www.tuktuklex.com/

Follow Sam on Instagram

https://www.instagram.com/tuktuklex/

The LEE Initiative

https://www.leeinitiative.org/

Sam on Medium

https://heated.medium.com/no-appetit-tuktuk-a3e708cb7427

Roasted Tomato Curry Pie

https://www.foodandwine.com/recipes/roasted-curry-tomato-pie

This Spicy Mango Pork Noodle Dinner Comes Together in Just One Skillet

https://www.foodandwine.com/fwcooks/spicy-mango-pork-noodles-samantha-fore

These Tempered Curry-Ginger Sweet Potatoes Are Perfect for Fall

https://www.foodandwine.com/cooking-techniques/fw-cooks-samantha-fore-tempered-curry-ginger-sweet-potatoes

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Sam Fore Will Not Stay Silent, and That's a Very Good Thing Mar 19, 2021

When it comes to calling out cruddy behavior, chef Sam Fore has never been afraid to speak her mind. Growing up as a first-generation Sri Lankan American in North Carolina, she had a supportive community (and a mom who always warned her about how her mouth would get her in trouble—not that she listened) but outside of it, she began to question why the rules and standards were different for her than for her white peers. Fore's sense of justice and fearlessness has only strengthened over the years, and she joined Communal Table for a lively and frank discussion about growing up brown in the South, why it's important to question your preconceived notions, accidentally becoming a chef, and standing up for vulnerable people.

Tuk Tuk Sri Lankan Bites

http://www.tuktuklex.com/

Follow Sam on Instagram

https://www.instagram.com/tuktuklex/

The LEE Initiative

https://www.leeinitiative.org/

Sam on Medium

https://heated.medium.com/no-appetit-tuktuk-a3e708cb7427

Roasted Tomato Curry Pie

https://www.foodandwine.com/recipes/roasted-curry-tomato-pie

This Spicy Mango Pork Noodle Dinner Comes Together in Just One Skillet

https://www.foodandwine.com/fwcooks/spicy-mango-pork-noodles-samantha-fore

These Tempered Curry-Ginger Sweet Potatoes Are Perfect for Fall

https://www.foodandwine.com/cooking-techniques/fw-cooks-samantha-fore-tempered-curry-ginger-sweet-potatoes

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Pinky Cole Talks About Entrepreneurship, Intentions, and Setting People Up for Success Mar 12, 2021

Pinky Cole has always known that she would lead an extraordinary life. As a girl growing up in East Baltimore, she wasn't sure what form that would take, but when her friends were outside playing, she was setting goals for herself, like "earn my first million by age 30." Which she did. Next goal—a billion by 40. She's got time. The restaurateur and philanthropist joined Communal Table from her secondary office in Atlanta—a.k.a. her car—to talk about the extraordinary growth of her Slutty Vegan empire, learning from mistakes, taking care of her "inside customers," and how she's empowering generations of color to build wealth and pursue their dreams.

Slutty Vegan

https://sluttyveganatl.com/

The Pinky Cole Foundation

https://pinkygivesback.com/

Pinky Cole on Instagram

https://www.instagram.com/pinky907/

Slutty Vegan on Instagram

https://www.instagram.com/sluttyveganATL/

An Invitation to Vegan Comfort Food

https://www.foodandwine.com/chefs/slutty-vegan-pinky-cole

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Adrian Lipscombe Talks Black Land Ownership, Texas Tribulations, and Studying Sake Mar 05, 2021

When city planner and architect Adrian Lipscombe visited a cafe in La Crosse, Wisconsin for a business meeting, little did she know she'd end up moving her family up all the way from Austin, Texas, running the cafe herself, and revitalizing a whole section of the city. And if running a restaurant during a pandemic isn't a full-time-plus job, Lipscombe also developed an initiative—40 Acres and a Mule—to preserve, research and celebrate Black foodways and support Black land ownership, makes hundreds of free meals for families in need, and got certified as a sake expert. Lipscombe took time from her busy schedule to talk about all of that, as well as what's going on in her native Texas (spoiler alert: plenty), what farmers are up against, and how she ended up with 40 avocado plants in her home.

Uptowne Cafe

https://uptownecafe.com/

This Juneteenth, Chef Adrian Lipscombe Aims to Preserve Black Foodways

https://www.foodandwine.com/news/adrian-lipscombe-40-acres-mule-juneteenth

The 40 Acres and a Mule Project

https://www.gofundme.com/f/forty-acres-project

Follow Adrian on Instagram

https://www.instagram.com/adie_eats/

The Food & Wine Pro Guide to Mental Health and Sobriety Resources

https://www.foodandwine.com/fwpro/the-food-wine-pro-guide-to-mental-health-and-sobriety

Texas Restaurants, Bars to Reopen at Full Capacity; Workers Not Yet Eligible for Vaccine

https://www.foodandwine.com/news/texas-restaurants-bars-to-reopen-at-full-capacity

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Matt Jennings Talks Sobriety, Pivots, Flextaurants, and How Chefs Can Evolve Feb 26, 2021

The day Matt Jennings woke up on his bathroom floor, he knew something had to change, or else he'd die. Five years later, the chef and cookbook author is sober, happy, healthy, and on a mission to help other people in the industry find their way forward—even if it looks nothing like they'd imagined. Jennings joined Communal Table to talk about the obsessions that drove him, what "chef" means now, his hopes for the future of restaurants, and why grocery stores matter so much.

Full Heart Hospitality

https://fullhearthospitality.com/

Red Barn Kitchen

https://redbarnkitchenvt.com/

Matt on Instagram

https://www.instagram.com/matthewjennings/

Healthy Living Market

https://healthylivingmarket.com/

Get Off Your Phone and Go to Your Neighborhood Restaurant

https://www.foodandwine.com/chefs/communal-table-matthew-jennings

Food & Wine Pro

https://www.foodandwine.com/fwpro

Homegrown: Cooking from My New England Roots

https://www.amazon.com/Homegrown-Cooking-New-England-Roots/dp/1579656749?&linkCode=ll1&tag=fwpodcommunaltablepodcastmattjenningskkinsman0221-20&linkId=32960ae2ed50a3b25fdcfb311ca0e601&ref_=as_li_ss_tl

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Vinny Eng Talks Mutual Aid, Empathy, and the Art of Hugging Trees Feb 20, 2021

The day after Vinny Eng was named as one of Food & Wine's 2019 Somms of the Year, he said his thank yous for the accolade, then promptly announced that he was stepping away from the industry for a while to work on a political campaign. For those who know Vinny, this wasn't a surprise, because the industry veteran has always made it his business to act with intention, infusing every act of hospitality with an eye toward making the world a more equitable place. He joined Communal Table to talk about the COVID relief efforts he's working on for SF New Deal, explain what community organizing and mutual aid actually are, how he sees restaurants' role in a more equitable future, and what's feeding his soul throughout.

SF New Deal

https://sfnewdeal.org/

Sommelier Vinny Eng’s California Winemaker Roll Call

https://www.foodandwine.com/wine/sommelier-year-2019-vinny-eng

We Should All Be Empathetic to Restaurant Workers, Especially Now

https://www.foodandwine.com/fwpro/empathy-for-restaurant-workers

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Anita Lo Talks Solo Cooking, Throwing Butter, and Constant Reinvention Feb 11, 2021

Little did she know at the time she was writing it, but Anita Lo's Solo: A Modern Cookbook for a Party of One became, for many, the ideal guide for this time in history. The 2001 Food & Wine Best New Chef and much-lauded chef, author, and TV personality joined Communal Table from her home on Long Island to talk about the ever-changing role of chefs, cooking for pleasure, coping in a tough kitchen, and the free online cooking classes she's teaching to celebrate the release of the film A Writer’s Odyssey and the Year of the Ox.

Food & Wine Pro

https://www.foodandwine.com/fwpro

The free cooking class will be hosted through Anita’s Instagram Live (@anitalonyc) on Thursday, 2/11 at 3 p.m. PT / 6 pm E.T. in collaboration with CMC Pictures (@cmc_pictures) to celebrate the release of A Writer’s Odyssey and the Year of the Ox.

Anita on IG: https://www.instagram.com/anitalonyc/?hl=en

Trailer: A Writer’s Odyssey https://www.youtube.com/watch?v=8yDeipqy-ys&list=PLDZhLHLye-cUT-frXYxSIuGPcOP6WlMBN

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Claudette Zepeda Talks Cutting Through White Noise and Becoming the Leader She Needed to See Feb 05, 2021

When Claudette Zepeda was at her most stressed-out, as she puts it, "my neck went away." Her shoulders were in a permanent state of hunch and she'd been advised at a new job to bring her "knives and anti-anxiety medication." But she learned along the way to advocate for herself, for people who'd always been marginalized in the world of food, and for the Mexican dishes that generations of her family held dear. The Top Chef alum and executive chef of the Alila Marea Beach Resort joined Food & Wine for a conversation about breaking bad patterns, communing with her ancestors, being completely humbled by her teenagers, and mentoring the next generation of chefs.

Food & Wine Pro

https://www.foodandwine.com/fwpro

Learn more about Claudette

https://chefclaudettezepeda.com/

Follow her on Instagram

https://www.instagram.com/claudetteazepeda/

Mother, Militant, Empath, Hard-Ass

https://www.foodandwine.com/chefs/claudette-zepedas-tijuana

Make Claudette's birria tacos

https://www.foodandwine.com/recipes/birria-tacos

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Norma Listman and Saqib Keval Talk Mole, Valuing Mexican Food, and What Restaurant Family Means Jan 29, 2021

It's hard to open a restaurant. It's indescribably stressful to have to open your restaurant four separate times, for reasons (earthquake, local government corruption, pandemic) out of your control. But Norma Listman and Saqib Keval believe in the vision of Masala Y Maiz, their Mexico City restaurant and co-op, so fiercely that they keep on working. They joined Communal Table for a fascinating conversation about recipes as documentation of a culture, the impact of white supremacy on food media, the might of masa, and their blueprint for a restaurant culture that is built for the health of the workers.

Food & Wine Pro

https://www.foodandwine.com/fwpro

Editor's Note: Why a Recipe Is More Than a Recipe

https://www.foodandwine.com/news/editors-note-why-a-recipe-is-more-than-a-recipe

Mole Verde con Pollo with Corn Tortillas

https://www.foodandwine.com/recipes/mole-verde-con-pollo-with-corn-tortillas

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The Food & Wine Team Talks Dal and Roti, Sopping, Broiling, and Citrus Jan 23, 2021

January is a particularly cruel month. The days are short, the holidays past, and hey—we're still living in a freaking pandemic. But we've all got to find joy where we can, and this comes in the form of the recipes and stories we're running this month, celebrating the particular pleasure of sopping up stews and soups with bread, making perfect flank steak (and other things) under the broiler, and getting as much citrus into your life as physically possible. Plus: We're adding something pretty special to the end of the episodes from here on out, so be prepared to get blissed.

Food & Wine Pro:

https://www.foodandwine.com/fwpro

Get the Recipes:

https://www.foodandwine.com/holidays-events/recipes-make-in-january

Citrus Is My Therapist:

https://www.foodandwine.com/fruits/growing-citrus-trees-indoors

Remembering Lulu Peyraud, a Quiet Legend in the World of French Food and Wine:

https://www.foodandwine.com/news/remembering-lulu-peyraud

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Carl Sobocinski Talks About Investing in People and Closing His Restaurants to Stop the Spread Jan 15, 2021

Restaurateurs live their lives by the numbers, and when Carl Sobocinski saw COVID-19 case rates racking up in Greenville, SC, he knew he had to take action. Even though it wasn't mandated by local or state law, he voluntarily closed down all but one of his restaurants for a period after the holidays in an effort to keep his team and his diners safe. It was a tough decision that carried a price tag, but for him, it was the right thing to do. He joined Communal Table for a discussion about the mechanics and money behind this move, the efforts he's making to give his team members a path to ownership, and what keeps him grounded in tough times.

Learn more about Carl

https://table301.com/

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Kiki Aranita Talks About Closing Her Restaurant, Collective Trauma, and Selling Sauce Jan 08, 2021

A year ago, Kiki Aranita was in Hong Kong for a cousin's wedding when she heard the first rumblings about a virus that was highly contagious and beginning to spread. There's no way she could have known that just months later, she'd have to shut down her much-loved Philadelphia restaurant Poi Dog because of its impact. It was an agonizing decision, but the multi-talented chef, writer, and artist is finding purpose in the pivot with a line of condiments that are based in her Hawaii heritage, making objects that soothe her soul, and finding new ways to keep the Poi Dog dream alive and thriving. She joined Communal Table for an in-depth conversation about the practical, financial, emotional, and intellectual work it takes to be a chef in an age of unrest.

How It Feels to Close Your Restaurant for Good

https://www.foodandwine.com/news/how-to-close-your-restaurant-permanently-kiki-aranita-poi-dog-coronavirus

Buy Kiki's Sauces at Gotham Grove

https://gothamgrove.com/pages/poi-dog

Food & Wine Pro

https://www.foodandwine.com/fwpro

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How to Holiday in Limbo Dec 18, 2020

No one on earth needs to be told that this is a holiday season unlike any other because we're all living it. If you're a listener of this podcast you are painfully aware of the kind of year it's been, and that no one quite knows the way forward. In this year, more than any other, joy, rituals, and traditions matter—especially if we can't be together to celebrate. In this episode, the Food & Wine team and friends joined forces to talk through some of the foods that keep them feeling warm and bright. You'll hear Paola Briseño-González and Khushbu Shah getting deep on tamale making, Josh Miller talking with Melanie Hansche about her beloved Bavarian-Austria spitzbuben and Paige Grandjean on the gloriously geeky art of candymaking, and Sarah Crowder delving into the rites of her family's flaming "Flambo Jambo."

Christmas Time Is Tamal Time

https://www.foodandwine.com/holidays-events/christmas/how-to-make-homemade-tamales-from-scratch-masa

Brown Butter-Cardamom Spitzbuben

https://www.foodandwine.com/recipes/brown-butter-cardamom-spitzbuben

How to Make Candy Magic at Home

https://www.foodandwine.com/desserts/candy/how-to-make-candy-at-home-fudge-caramels-brittle

This Year I Have to Set the Ham on Fire Myself

https://www.foodandwine.com/holidays-events/flaming-ham-holiday-tradition

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Rocco DiSpirito Talks About Why Therapy Is a Lifesaver and How to Snap Back to Feeling Like a Chef Dec 11, 2020

In 1999, Food & Wine named Rocco DiSpirito as one of its Best New Chefs—a vote of confidence in the future of a brilliant young cook who earned the esteem of his peers as well as a rabid fanbase of diners captivated by the handsome fella who quickly became a staple of the gossip pages. Just a few years later at the height of his fame, DiSpirito walked away from the restaurant world, leaving colleagues and fans scratching their heads and spinning theories. DiSpirito shared his story with Food & Wine last year after returning to the restaurant world, opening up about his physical and emotional struggles, and taking care of his mother in the years before her death. A lot has changed in the months since the article came out, so we got on the phone with DiSpirito for a very frank and open conversation about the importance of mental health care (and how to get it), weathering loss and change, and feeling like a chef again even if circumstances are keeping you out of a restaurant kitchen right now.

Learn more about Rocco

https://roccodispirito.com/

Where'd You Go, Rocco DiSpirito?

https://www.foodandwine.com/chefs/rocco-dispirito-standard-grill

Keto Comfort Food

https://www.amazon.com/Keto-Comfort-Food-Diet-Pounds/dp/1984825216/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastroccoketocookbook1220-20&linkId=0a7887496506e23e6fbcf22777df3442&language=en_US

The Food & Wine Guide to Mental Health and Sobriety

https://www.foodandwine.com/fwpro/the-food-wine-pro-guide-to-mental-health-and-sobriety

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Bryan Washington Talks About Showing Up, Growing Up, and Morning-After Omelets Dec 03, 2020

Bryan Washington's extraordinary new novel 'Memorial' shares the story of two men in love and at a crossroads in their four-year relationship, when some family dynamics shift and they have to reevaluate who they are in the world, and to one another. There's also a ton of great food on every other page. Washington joined Communal Table on a call from Houston, TX to talk about the care and feeding of loved ones, writing a place for himself in the contemporary fiction landscape (it helps when Barack Obama is already a fan of your work), and what Thanksgiving looks like in communal isolation.

Buy "Memorial"

https://www.amazon.com/Memorial-Novel-Bryan-Washington/dp/0593087275/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastbryanwashingtonmemorial1120-20&linkId=ed01e7d3d590ea7071cd09bad16a9f75&language=en_US

Food & Wine Pro

https://www.foodandwine.com/fwpro

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The Food & Wine Kitchen Team Talks About What's on the Thanksgiving Table in 2020 Nov 12, 2020

The holidays this year will look a lot different. With COVID-19 still raging across the country, celebrations will be smaller, sometimes huddled around a Zoom screen or FaceTime, but there are still things to celebrate. In a special episode of Communal Table, Food & Wine's Senior Food Editor Mary-Frances Heck, Food Editor Josh Miller, Associate Food Editor Kelsey Youngman, and longtime (we're talking since 1982!) Test Kitchen Deity David McCann gather around a virtual table to talk through the stars, sides, and sweets in the November issue, and share their best advice for any crises that may arise.

Get all of the recipes in the episode:

https://www.foodandwine.com/monthly/november-2020

Read The One Dish

https://www.foodandwine.com/holidays-events/thanksgiving/the-one-dish

Follow David on Instagram

https://www.instagram.com/thisoldchef/

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Vivian Howard Talks About Southernness, Pride, Pivots, and Politics Oct 29, 2020

It took leaving home for Vivian Howard to appreciate where she'd come from. The chef, restaurateur, TV star, and author of the new cookbook This Will Make It Taste Good is the daughter of an Eastern North Carolina tobacco farmer, and everything she saw on TV told her that she shouldn't be especially proud of that, that southernness was somehow the butt of a joke. She moved away to New York City, started working in restaurants, and came to realize how special the food and culture of her birthplace are. As an evangelist for her region, she's gained a battalion of fans of her books, shows, and restaurants, but politics have made her feel pretty isolated right now. Howard joined Food & Wine for an honest, intimate conversation about business during a pandemic, the power of home cooking, and the pain of political division.

Learn more about Vivian Howard

https://www.vivianhoward.com/

Buy 'This Will Make It Taste Good'

https://www.amazon.com/This-Will-Make-Taste-Good/dp/0316381128/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwprintvivianhowardinterview1020-20&linkId=03b0a2d1b350908e8bace351b5d9fc05&language=en_US

Buy 'Deep Run Roots'

https://www.amazon.com/Deep-Run-Roots-Stories-Recipes/dp/0316381101/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwprintvivianhowardinterview1020-20&linkId=8856c84a361504877e8ffe6a8e2cc417&language=en_US

Read her business advice

https://www.foodandwine.com/fwpro/best-practices-how-vivian-howard-is-launching-new-businesses-during-the-pandemic

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Timothy Hollingsworth Talks About Kitchen Intensity, Belonging, and Cooking for Your Mom Oct 23, 2020

In what feels like a different lifetime, The Final Table star and vaunted chef Timothy Hollingsworth sat down in the Food & Wine studio to talk about his path from dishwasher to chef de cuisine at The French Laundry to striking out on his own as a restaurateur (Otium LA, CJ Boyd's, and Freeplay LA)—as well as using food to connect with a parent who has dementia. So much has shifted since then as a result of the pandemic, but while circumstances may be vastly different, some lessons remain the same: work hard, learn your craft, listen to your gut, and take time out to connect with your loved ones because things can change in an instant.

Learn more about Timothy Hollingsworth

https://www.timothyhollingsworth.com/

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Joe Yonan Talks About Beans and Being Seen Oct 15, 2020

Before COVID-19 brought life as we know it to a halt and people started hunkering down at home, stirring up comforting stews, Joe Yonan stopped by Food & Wine headquarters to talk about his gorgeous—and prescient—new cookbook, Cool Beans. The Washington Post food editor opened up about his decision to eliminate meat from his diet, how he decides what and whose stories to tell, and the effect that testing a bean cookbook has on a marriage.

Buy Cool Beans

https://www.amazon.com/Cool-Beans-Ultimate-Versatile-Plant-Based-ebook/dp/B07RLRS57C?ots=1&tag=foodandwine06-20&linkCode=w50

Wait, There's Actually No Need to Soak Your Beans

https://www.foodandwine.com/beans-legumes/do-beans-need-to-be-soaked-before-cooking

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Dale DeGroff and Julie Reiner Talk About the Cocktail Renaissance and What Comes Next Sep 22, 2020

In July 2019, which seems like a lifetime ago, beverage pros from around the world converged on New Orleans for the annual Tales of the Cocktail conference—an annual event highlighting and celebrating the best of bar culture past, present, and future. Veteran bartenders Dale DeGroff and Julie Reiner have had something to do with every step of that, and together are a walking library of modern bar culture. As DeGroff's classic book is being reissued some 18 years after its original publishing date, it seemed like a perfect time to revisit Food & Wine's conversation with these two cocktail icons—recorded in a room at the Royal Sonesta—on the topics of the late '90s and early '00s cocktail boom, what it truly means to choose a life in hospitality, and how bartenders can stick around for the long haul.

Learn more about Dale: http://www.kingcocktail.com/

Follow Julie on Instagram: https://www.instagram.com/mixtressnyc/

Buy The New Craft of the Cocktail: https://www.amazon.com/New-Craft-Cocktail-Everything-Mixologist/dp/1984823574/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwdaledegroffbook0920-20&linkId=6ff393d0bd6d33ae27ae6f5399b35756&language=en_US

Attend Tales of the Cocktail: https://talesofthecocktail.org

Food & Wine Pro: https://www.foodandwine.com/fwpro

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Kelly Fields Talks About Writing a Cookbook, Weathering Storms, and Accepting Help Sep 08, 2020

For years, people had been poking at Kelly Fields to write a cookbook, but she resisted. She'd been perfecting her craft as a pastry chef in some of New Orleans' most lauded restaurants, and expanded her scope into the savory realm at the wildly successful Willa Jean, winning a James Beard Award in the process. But she still doubted herself, wondering what worth her voice and expertise had in the world—especially since so many restaurant kitchens notoriously devalue the work of women. It's taken a lot of unlearning, but Fields is now making her own wellbeing and confidence a priority, and that includes the difficult work of letting other people take care of her when she needs it. The newly-minted co-author (with F&W alum Kate Heddings) of The Good Book of Southern Baking joined Food & Wine for a very generous conversation about vulnerability, healing, and really good biscuits.

Buy the book:

https://www.amazon.com/Good-Book-Southern-Baking-Cornbread/dp/1984856227/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastkellyfieldsbook0920-20&linkId=d180536d417fe58b4587065c8e5298b7&language=en_US

Learn more about Kelly:

https://chefkellyfields.com/

Visit Willa Jean:

https://willajean.com/

Food & Wine Pro:

https://www.foodandwine.com/fwpro

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Eric Rivera Talks About Pivoting, Selling Plants, and Planning Ahead Sep 04, 2020

When COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like.

Follow Eric on Twitter: https://twitter.com/ericriveracooks

Learn more about Eric and Addo: https://www.ericriveracooks.com/

Order spices, hot sauces and pantry staples: https://www.ericriveracooks.com/pantry

Buy a plant: https://www.ericriveracooks.com/plant-shop

Food & Wine Pro: https://www.foodandwine.com/fwpro

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The Communal Table Podcast: Erick Williams Aug 25, 2020

When Erick Williams began working in restaurants, it was a means to an end. The Chicago native believed the best way he could serve his community would be through rehabbing neglected buildings in his neighborhood, and he was just looking for a way to fund that. But over the next two and a half decades, Williams came to realize he had the skills, temperament, and vision to build a foundation for a better, more equitable industry for all. Williams joined Food & Wine for an unfiltered and inspiring conversation about mentorship, guiding a team through the challenges of COVID-19, and how to make people feel like they are truly welcome.

Virtue Restaurant

https://www.virtuerestaurant.com/

Food & Wine Pro

https://www.foodandwine.com/fwpro

Communal Table

https://www.foodandwine.com/fwpro/communal-table-podcast

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The Communal Table Podcast: Jenny Dorsey Jul 29, 2020

When Jenny Dorsey was working in the fashion world at the start of her career she found herself looking at the people above her and realizing it wasn't the life she wanted for herself. Subsequent culinary and business school taught her a lot about what she really valued—and also where she felt welcome and included. Since then, she's used food as a means to explore vulnerability, identity, and connection, and also a way to have some necessary and often uncomfortable conversations. Dorsey joined Communal Table remotely from Los Angeles to discuss how she's using her platform to empower people to have practical and effective conversations about tokenization, appropriation, privilege, and identity, and envision a more equitable food world for everyone.

Studio ATAO

https://www.studioatao.org/

Jenny Dorsey

https://www.jennydorsey.co/

Instagram

https://www.instagram.com/chefjennydorsey/

What Will Happen to Food Influencers After COVID-19?

https://www.foodandwine.com/news/what-will-happen-to-food-influencers-after-covid-19

How to Make Sure Your Restaurant Is Welcoming to Everyone

https://www.foodandwine.com/fwpro/how-to-make-sure-your-restaurant-is-welcoming-to-everyone

The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

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Restaurant Lawyer Jasmine Moy Talks About Reopening, Racism, and Rent Jul 22, 2020

It feels like a lifetime ago that restaurant lawyer Jasmine Moy sat for a conversation about what people need to know before they open a restaurant. Public life has changed in almost unfathomable ways since that podcast in May, 2019, with the spread of COVID-19 and the overdue national reckoning on police brutality and systemic racism that was sparked by the murder of George Floyd. Restaurants owners and their employees have weathered a catastrophic loss of income, convoluted governmental support systems, a broad spectrum of behavior from diners when it comes to wearing masks, ever-changing guidance from state and federal officials, increased hygiene protocols for the protection of both staff and customers, and a host of other complications.As restaurants around the country began to reopen in fits and starts, we called on Moy once again to share insights from what her clients are facing, and where she sees opportunities for a better future.Note:

This conversation was recorded on June 19, 2020.

Read: Don't Reopen Your Restaurant Until You Read This

https://www.foodandwine.com/fwpro/dont-reopen-your-restaurant-until-you-read-this

Read: Don't Open a Restaurant Until You Read This

https://www.foodandwine.com/how/advice-opening-restaurants

More about Jasmine Moy

https://www.restaurantlawyer.nyc/

The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

The F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

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Justin Burke Talks About Inclusive Spaces, Being a Queer Single Dad, and Baking As Activism Jun 22, 2020

Justin Burke is renowned for his "modern gramma" style of baking, but is perhaps just as appreciated for the inclusive spaces and community he creates wherever he goes. In the weeks before the pandemic shut down the world, Burke—who makes his home in North Carolina—sat down at Food & Wine HQ to talk about finding his home in restaurants, teaching his grandmother's recipes to his young son, and why it's so important to represent all kinds of families on the pages and covers of cookbooks.

Justin Burke on Instagram https://www.instagram.com/justinbsamson/

Food & Wine Pro https://www.foodandwine.com/fwpro

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The Communal Table Podcast: Devita Davison Jun 02, 2020

In her work as the Executive Director for FoodLab Detroit, Devita Davison has been laser-focused on making sure that residents of her beloved city have access to and equity in the systems that bring healthy food to their tables. In the era of COVID-19, with Black and brown people bearing the brunt of the illness, this public scrutiny and solution seeking is more important than ever. Davison took the time to sit down with Food & Wine Senior Editor Kat Kinsman to talk about why she uses the term "food apartheid" rather than "food desert," reclaiming farming in the Black community, and why a life of service is in her blood. Note: This was recorded several days before the George Floyd protests began which is why the conversation does not explicitly address them.

FoodLab Detroit https://foodlabdetroit.com/

Follow Devita Davison @devitadavison

The F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

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The Communal Table Podcast: Romy Gill May 29, 2020

Romy Gill was getting ready to sell her jewelry to finance her first restaurant. As an immigrant to England from India—and a woman—she was finding it very difficult to get a bank loan, but they didn't know Romy Gill. After a BBC feature, she not only got the loan to open Romy's Kitchen, but went on to become a frequent and beloved presence on the radio and TV throughout the UK, write a stunning new cookbook, Zaika, on vegan Indian cooking, and become a mentor to people in the industry who have long been marginalized. While she was in New York City in mid-February, before COVID-19 lockdowns, Gill sat down with her friend Food & Wine Senior Editor Kat Kinsman to talk about her journey, how cooking has helped her cope after her mother's death, and her dreams to the show she dreams of doing with her dad. (edited)

Buy Zaika

https://www.amazon.com/Turmeric-Romy-Gill/dp/1841883050/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastromygillzaika0520-20&linkId=6592d85bb29598be2a8aea04e2fb0076&language=en_US

The F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

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Paola Velez Talks About the Art and Pleasure of Being an Empathetic Leader May 22, 2020

Paola Velez was listening to the James Beard Award finalist announcements hoping for the chance to cheer on some friends and colleagues. She was gobsmacked to hear her own name called out in the Rising Star Pastry Chef category. No one else was surprised. The Kith/Kin dessert master is revered and adored not just for her culinary chops, but also for her thoughtful, forward-thinking, and generous leadership—every day, but especially in times of crisis. Velez spoke with Food & Wine Senior Editor Kat Kinsman about opening up the kitchen doors to more people of color, dealing with anxiety, and what it really means to serve your community.Learn more about Paola

https://www.instagram.com/smallorchids/Upgrade your chocolate chip cookies

https://www.foodandwine.com/cooking-techniques/chocolate-chip-cookie-recipe-upgrades The F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

Buy some doughnuts at Doña Dona https://www.serenatadc.com/donadona

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How Restaurant Editor Khushbu Shah Picked Food & Wine's Best New Chefs 2020 May 13, 2020

For months, Food & Wine's Restaurant Editor Khushbu Shah spent every waking (and sleeping) second scouting out restaurants across the United States and Puerto Rico to assemble the 2020 class of Best New Chefs. Just a very short time after her final flight, restaurants all over the country closed their doors—some temporarily and some permanently—as social distancing regulations set in and the coronavirus pandemic threatened the lives and livelihood of millions of hospitality workers. On the day before the BNC 2020 class was announced, Shah spoke with Senior Editor Kat Kinsman to explain what went into her extremely rigorous decision making process, and why she believes that this group of chefs holds the future of restaurants in their very capable hands.Meet Food & Wine's Best New Chefs 2020

https://www.foodandwine.com/chefs/food-wine-best-new-chefs-2020The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

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The Joy of Cooking Is Here for You May 07, 2020

There's a good chance that The Joy of Cooking is somewhere in your orbit, whether it's a vintage edition handed down through your family, a copy bestowed upon you when you moved away from home, or even the newest version that came out at the end of 2019. What many people may not realize is that JOY has been a family enterprise since Irma Rombauer published the first edition in 1931. Now, with more people cooking at home than ever before, it's the perfect time to get to know Rombauer's great-grandson John Becker and his wife and co-author Megan Scott, who spent years stewarding the family's legacy into the modern era. Food & Wine Senior Editor Kat Kinsman sat down with the couple in a hotel room in Santa Fe, New Mexico while they were still working on the book to talk about the pressures of expectations, their methods for testing and updating thousands of recipes, how they decided what to keep and what to leave to the past, and how they made it look like the America of today.Ode to Joy

https://www.foodandwine.com/lifestyle/books/joy-of-cookingThe Joy of Cookinghttps://www.simonandschuster.com/joyofcookingThe F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

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Trigg Brown Talks About Taking Care of Vulnerable Workers Apr 28, 2020

When it became evident that the COVID-19 pandemic was going to hit New York, Trigg Brown had some tough decisions to make. As the chef-partner of Win-Son and Win-Son Bakery in Brooklyn, he was listening closely for guidance from authorities, but it was slow in coming and he did what he thought was best for his team—including setting up a fund to protect people who were ineligible for help from the government. Brown took time from his intense schedule of prepping for delivery service and being the parent of a newborn to talk with Food & Wine Senior Editor Kat Kinsman about valuing the people who do the toughest jobs in a restaurant, getting sick himself, and how he distributed the cash to people in an equitable way. Win-Son Worker Fund

https://venmo.com/Win-SonMore about Win-Son

https://www.foodandwine.com/fwpro/undocumented-restaurant-workers-win-son-coronavirusThe F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwproThe F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

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Ellen Yin and Gia Vecchio Talk About a New Mental Health Resource for the Industry Apr 21, 2020

Even before COVID-19 laid waste to the industry, mental health and addiction were issues that disproportionately affected hospitality workers. Now with a staggering segment of the population laid off and most people isolated from the routine and people they relied on, things are more dire than ever before. After the overdose of one of her employees soon after the pandemic struck, Ellen Yin of the High Street Hospitality Group joined forces with Gia Vecchio of Foxglove Communications and A Better Life Therapy to offer free Mental Health Series for the Hospitality Industry webinars geared toward the particular needs of people who work in service. Food & Wine Senior Editor Kat Kinsman spoke with Yin and Vecchio about the decision to do this, and how they're taking care of themselves and others during this difficult time.You can register for the complimentary webinars at the link below, and they will be held on Mondays at 12 ET through May 18. Please follow @forkrestaurant and @abetterlifetherapy on Instagram for continued information on the series. Contact Gia Vecchio at gia@foxglovecommunications.com with any questions.Workshops, Meditation, and Therapy Support for You

https://abetterlifetherapy.com/mental-health-workshop-seriesMental Health Series for the Hospitality Industry GoFundMe

https://www.gofundme.com/f/mental-health-workshop-seriesHigh Street Hospitality Group

https://highsthospitality.com/Foxglove Communications

https://www.foxglovecommunications.com/The Food & Wine Pro Guide to Mental Health and Sobriety Resources

https://www.foodandwine.com/fwpro/the-food-wine-pro-guide-to-mental-health-and-sobriety

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Rachael Ray Won't Rest Until Everyone—and Their Pets—Is Fed Apr 13, 2020

Some people are just called to a life of service, and Rachael Ray gratefully counts herself among them. When the coronavirus pandemic swept the nation, she didn't have to think twice. She built charity into her business from the very beginning so that her brand would financially support the care and feeding of the people who need it most—as well as the animals who are keeping so many of us from capsizing right now. Food & Wine Senior Editor Kat Kinsman spoke with Ray about how her non-profit The Yum-o! Organization combined efforts with The Rachael Ray Foundation for a collective $4 million dollar donation for COVID-19 relief efforts, why politicians should take their turn working in restaurants, and how people can look for joy in these uncertain times.

The Yum-o! Organization

https://www.yum-o.org/

The Rachael Ray Foundation

https://www.rachaelrayfoundation.org/

The F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up (edited)

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Kwame Onwuachi Talks About Restaurant Recovery and Representing Inaudible People Apr 10, 2020

On a recent press call with the Independent Restaurant Coalition, Bronx-raised chef Kwame Onwuachi pointed out the painful truth that a tiger at the Bronx Zoo was able to get a COVID-19 test, and yet the human beings in his home borough don't have access to that care and are getting sick and dying at a rate much higher than those in Manhattan. The 2019 Best New Chef spoke with Food & Wine Senior Editor Kat Kinsman about the work the IRC is doing to save restaurants, what he is doing to stay afloat, and why communities of color are being so disproportionately affected by this pandemic.

The Independent Restaurant Coalition

https://www.saverestaurants.com/

Kith/Kin Staff Support Fund

https://www.gofundme.com/f/kithkin-staff-support

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Hospitality Veteran John Winterman Talks About Opening a Restaurant During a Pandemic Apr 08, 2020

John Winterman got fired from his first restaurant job in 1986, and he's been in love with the industry ever since. He honed his appetite for fine dining under the stewardship of Charlie Trotter and Gary Danko, ascended the ranks in Daniel Boulud's empire to become maitre d' at the flagship Daniel, then joined forces with Drew Nieporent's Myriad Restaurant Group to open the 2015 James Beard Best New Restaurant Award-winning Batard as managing partner. Francie—Winterman's first independent venture with chef Chris Cipollone—was set to open its doors in mid-May of this year when the COVID-19 pandemic brought the entire industry to a screeching halt. Food & Wine Senior Editor Kat Kinsman got on a call with her longtime friend to talk about the unseen workers who power our whole food system, what needs to change to support them, and if there's still a future for white tablecloth dining.

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Edward Lee Talks About Making a Pivot and Feeding His Community Mar 30, 2020

Louisville-based chef Edward Lee is the kind of person who sees a community in crisis and doesn't think twice—he steps in and figures out a way to keep people fed. When the government furloughed workers, he rallied the people around him to make meals for those who were suddenly without a paycheck. Through his charity, The LEE Initiative, he's set up mentorship and education programs for women and young people interested in the culinary arts. Now with the coronavirus pandemic shuttering restaurants across the country, with the help of Maker's Mark, Lee quickly pivoted to turn his restaurant 610 Magnolia—and restaurants across the country—into relief centers for laid-off hospitality workers. Running on very little sleep, Lee spoke with Food & Wine senior editor Kat Kinsman about what that looks like on the ground, and his hope for the future of restaurants. Save Local Restaurants Affected by COVID: https://www.saverestaurants.co/ The Lee Initiative: https://leeinitiative.org/ The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter: https://www.foodandwine.com/newsletter-sign-up

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Everything Restaurants Need to Know About Dealing with Their Landlord Mar 27, 2020

It's nearly the first of the month and for most businesses (and people) the rent is due. But what happens if you're a restaurant owner who has had to scale back or shut down entirely due to coronavirus? Can you just not pay, or is there anything the government is working on to help? Food & Wine senior editor Kat Kinsman happens to be responsibly socially distancing alongside an expert on the matter: her husband Douglas Wagner, who is a 25-year veteran of the New York City real estate industry. As the subway rumbled under their Brooklyn apartment and one of their dogs kept offering damp toys, they discussed the best ways for communicating with landlords during this difficult time, what risks commercial and residential renters face, what rights they have, and what help might be coming along. (This episode originally aired 3/27/2020.)

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Angie Mar Talks About Grief, Getting Creative, and Pushing Through Mar 26, 2020

Angie Mar arrived back in New York City from a stint cooking in London, and found a restaurant landscape completely changed. After a painful period of self quarantine for the safety of the people around her, she put on her game face, went to her restaurant, and made some tough but necessary decisions to ensure a future for the business, and the financial stability of her team. The Beatrice Inn is known and lauded as a luxurious, over-the-top, and spendy place where the atmosphere is as much a draw as the food, but like any restaurant, it operates on razor-thin margins and faces an uncertain future. As the team prepped for service, Mar took a moment with Food & Wine senior editor Kat Kinsman to talk about adapting the restaurant's distinctive cuisine for delivery and take-out, the human cost of the pandemic on the hospitality workforce, and why it's important to acknowledge grief. The Beatrice Inn https://thebeatriceinn.com/take-out-menu/ The Beatrice Inn Employee Relief Fund https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fund The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up

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Steve Palmer Talks About Resources for Maintaining Sobriety in a Crisis Mar 23, 2020

When Steve Palmer and Mickey Bakst started Ben's Friends, they had no idea that it would be the force that it is today. What began as an industry-specific recovery meeting in Charleston, SC has since transformed into a national lifeline for chefs, servers, bartenders, and other hospitality workers trying to achieve and maintain sobriety in an industry that often celebrates and enables excess and masochism. Though the meetings until now have been held weekly and face-to-face in the cities that host chapters, they're now available via Zoom on a local level, and—for the first time—nationally. Palmer spoke with Food & Wine senior editor Kat Kinsman about the particular struggles that restaurant workers are facing in isolation, and why human connection is vital for sobriety and mental health. Ben's Friends https://www.bensfriendshope.com/ Say Grace https://aboutstevepalmer.com/book/ The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter https://www.foodandwine.com/newsletter-sign-up

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Ming Tsai Talks About the Fears Restaurant Workers Face and Actions to Take Mar 20, 2020

Ming Tsai is one of the best-known chefs in America, but that doesn't insulate him from the onslaught of challenges and unknowns that the restaurant industry is facing right now. Rather, he's had to take quick action to take care of his employees and community—especially the most vulnerable people—and knows he can't do it alone. Tsai spoke with Food & Wine senior editor Kat Kinsman over the phone to talk about the actions we all need to take, the importance of lobbying our elected officials, and how to keep our physical and emotional health in check. Restaurant Strong Fund https://www.thegreghillfoundation.org/restaurantstrong/ Ming Tsai https://www.ming.com/ Advice from My Therapist on Breaking Down and Staying Balanced During a Pandemic https://medium.com/@katkinsman/advice-from-my-therapist-on-breaking-down-and-staying-balanced-during-a-pandemic-a441f5cc47ee The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

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How to Use Your Voice and Ask for Help Mar 18, 2020

Restaurant workers are usually the last people to ask for help because they're too busy serving others. On today's Communal Table podcast, as COVID-19 spreads across the country, Food & Wine senior editor Kat Kinsman shares resources and coping strategies for chefs, servers, bartenders, and other hospitality people who are fighting for their lives and the industry they love and rely on. Matt Jennings: It's Time to Demand Government Action to Save the Restaurant Industry https://www.foodandwine.com/fwpro/restaurant-industry-demand-government-action-coronavirus Now What: Business Ops Guide for Restaurants https://www.youtube.com/watch?v=HK76Z2Ufsqg&feature=youtu.be The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro Industry United https://www.facebook.com/groups/Industryunited/ Gig Workers Collective: Resources state-by-state https://www.gigworkerscollective.org/covid-19-resources Unemployment Benefits and Sites by State https://docs.google.com/spreadsheets/d/13jmBYxMx098TWPcbdMG5ll9GFGsN3DF-BLpJ7zeF_6Q/edit?usp=sharing Unemployment Office Locations https://credit.org/unemployment-office-locations/ Tenant Protection During the Novel Coronavirus Outbreak https://blog.augrented.com/renting-during-the-novel-coronavirus-outbreak/ Feeding America Find Your Local Food Bank https://www.feedingamerica.org/find-your-local-foodbank Bar Methods—The Plan https://www.barmethods.com/the-plan National Relief Funds One Fair Wage: Emergency fund for coronavirus affected tipped workers and service workers https://ofwemergencyfund.org/ RWCF COVID-19 Emergency Relief Fund https://secure.restaurantworkerscf.org/np/clients/restaurantworkerscf/donation.jsp United Way Community Response and Recovery Fund https://www.unitedway.org/recovery/covid19 Bartender Emergency Assistance Fund https://www.usbgfoundation.org/beap Children of Restaurant Employees https://coregives.org/ Another Round Another Rally https://anotherroundanotherrally.org/ Mental Health and Recovery Resources Ben's Friends https://www.bensfriendshope.com/ Chefs With Issues https://www.facebook.com/groups/chefswithissues/ In The Rooms https://www.intherooms.com/home/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. https://www.crisistextline.org/ Headspace Meditation App https://www.headspace.com/covid-19 Calm Meditation App https://www.calm.com/ Insight Timer App https://insighttimer.com/ How to Find and Contact Your Government Officials https://www.usa.gov/ USA.gov has a tool to look up your officials by zip code. https://www.usa.gov/elected-officials Resistbot is a free text, Facebook messenger, iMessage, Twitter, and Telegram service that helps you locate and contact your elected officials. https://resist.bot/

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Restaurant Workers and Owners Scramble to Figure Out Next Steps As Coronavirus Spreads Mar 16, 2020

As COVID-19 spreads across the country, restaurant workers and owners are in uncharted waters trying to figure out how to take care of their employees, stay in business, and feed their community. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Salem, MA pastry chef and Industry United co-founder Kate Holowchik and Amanda Toups, co-owner of Toups' Meatery in New Orleans about how the industry is coming together in these trying times, and what they see for the road ahead. Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. We're all doing our best. Industry United: https://www.facebook.com/groups/Industryunited/ Toups Meatery: https://toupsmeatery.com/ In The Rooms: https://www.intherooms.com/home/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

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Anxiety, Coronavirus, and Making Sure Your Local Restaurants Stay in Business Mar 13, 2020

During times of crisis, restaurants are there for us. They're where we celebrate, gather, catch-up, connect, and nourish ourselves body, mind, and spirit. At this unprecedented and uncertain moment when people are told to socially isolate because of coronavirus, many of them are in danger of shutting down for good. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Houston chefs Chris Shepherd and Ryan Lachaine, NYC chef Amanda Cohen, and No Kid Hungry's National Director, Chef and Culinary Professional Relations Jenny Dirksen about how they're supporting their teams and communities during this time, and what the dining public can do to make sure the restaurants they love will still be around. Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. Lachaine's audio was lost despite two recordings, but we did our best to paraphrase. We're all doing the best we can. Ryan Lachaine: https://www.rielhtx.com/ Chris Shepherd: https://www.underbellyhospitality.com/ / https://southernsmoke.org/ Jenny Dirksen: https://www.nokidhungry.org/ Amanda Cohen: https://www.dirtcandynyc.com/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

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Jay Rayner Talks About Restaurant Criticism, Coronavirus, and Confronting His Own Mortality Mar 12, 2020

In addition to writing books, playing gigs as a professional musician, hosting podcasts, performing one-man shows, and appearing on TV shows like Masterchef and Top Chef, Jay Rayner has served the last 20 years as restaurant critic for The Guardian. The question he has received with extreme regularity: "What would you eat for your last meal?" Rayner made it his business to contemplate that question, and embarked on an intercontinental journey to explore the foods that brought him the most pleasure. Rayner was recently in New York City as the first cases of coronavirus were being reported in the United States, and he sat down for a conversation about his book, the role of restaurant criticism, and supporting your local Chinatown.

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Sarah Robbins Talks Vulnerability, Celebrities and What the Military Taught Her About Hospitality Mar 05, 2020

Whether you're away from home for business or pleasure, you're in a vulnerable spot when you stay in a hotel, away from your normal patterns and dependent on other people. Sarah Robbins knew hospitality was her calling, got an ROTC scholarship to put herself through school to learn all about it, and has spent her entire career finding ways to make restaurant and hotel guests—and the people who work in them—feel taken care of. Robbins, now the COO of 21c Museum Hotels, sat down (fittingly enough in a hotel room) during last year's SXSW for a conversation about her days wrangling celebrity requests at Tribeca Grill, the mistakes she made along the way, choosing empathy over meanness, and how the military taught her to be a great manager.

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Emma Bengtsson Talks About Open Kitchens and (Reluctantly) Learning to Sit Still Feb 27, 2020

Emma Bengtsson has always been stubborn and driven, and in many ways, it's served her well. Growing up as an elite athlete, she developed the intense discipline it took to rise to the top, and when she started working in kitchens, the same rules applied. She worked through the often intense pain of a spinal injury for many years, rarely asking for help and steadily getting worse. When her Michelin-starred restaurant Aquavit closed for renovation this past summer, she finally had surgery. She was more than ready for the physical part, but having to take time off and rest—that was a whole different story. Bengtsson opened up about learning to lean on other people, what it taught her as a leader, and the effect an open kitchen design has on a team dynamic.

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Steve Palmer Talks About Getting and Staying Sober, and the Mission That Fuels Him Feb 20, 2020

When people in the restaurant industry worry that a friend is in trouble, they call Steve Palmer. He and fellow Charleston restaurant veteran Mickey Baskt formed the industry-specific recovery group Ben's Friends after the death of a dear friend, and they've vowed not to stop until there's a branch in every state. Palmer sat down for an emotional and honest talk about addiction and sobriety, supporting the wellbeing of people who work in restaurants, and his stunning new memoir, Say Grace.

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Famous Food Pros Talk About Failure Feb 13, 2020

None of us loves talking about how we failed. We may obsess about these flubs, missteps, errors in judgment, and mortifying mistakes on constant loop in our heads, but generally, most of us aren't going out of our way to shine a spotlight on our biggest mess-ups. But how else would we improve as business people, artisans, leaders, partners, and human beings if we didn't examine where we stumbled, and how we got up again? Chefs, restaurateurs, writers, sommeliers, and food world luminaries sat down with me at the Food & Wine Classic in Aspen and on previous episodes of Communal Table to share moments of painful setbacks, and the lessons they learned to move forward.

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Katie Button Talks About Keeping Employees for the Long Haul and Making Room for Mistakes Feb 06, 2020

By the time you read this, Katie Button will be back at her restaurant and bagel shop in Asheville, NC, but she was away for a few weeks, in residence at Chefs Club in New York City. That's a terrifying thing to do when it's your own business, but Button trusts her staff at Cúrate Tapas Bar and Button & Co. Bagels, and they get to develop some new skills while she's away. It's important to her to invest in her team's development in all different ways—like paying a living wage, offering healthcare, creating incentives for employees who stick around for a certain amount of years—both because she cares, and because it makes her take a good, hard look at the kind of life she'd like for herself. During her tenure in NYC, Button opened up about the importance of therapy, the impact of a "vampire schedule" when you have a family, and the pressures of owning a business.

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Sean Brock Talks About Addiction, Recovery, and Working to Fix His Brain Jan 31, 2020

When Kat Kinsman first interviewed Sean Brock in 2011, she couldn't imagine sitting onstage for a with him eight years later, because she honestly didn't believe he'd live that long. Since that first conversation, Brock has gone through illness, intervention, and the day-to-day work of recovery, and he's been speaking about the pain, reckoning, accountability, and self care that goes along with it in the hope that people can find a way forward for themselves and the people in their lives. Kinsman and Brock sat down for an extremely personal public conversation at Blackberry Farm for the Sam Beall Fellows Program annual Passing the Torch fundraiser.

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Jamie Oliver Talks About How Doing Right Doesn't Always Pay the Bills, Vegetables, and Resilience Jan 23, 2020

Does Jamie Oliver ever sleep? He's a best-selling cookbook author, wildly famous TV presenter, passionate foodways activist, father of five children, and prolific product spokesperson, but in recent years has faced the collapse of his longstanding restaurant chain in the UK, as well as plenty of public scrutiny. On a jam-packed trip to New York to promote his newest book, Ultimate Veg, Oliver sat down for a heartfelt talk about the emotional impact of the closure, what went wrong—and right—and what he hopes his next act holds.

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Cassidee Dabney Talks About Appalachia, Grief, and the Power of Positive Screaming Jan 16, 2020

At Blackberry Farm in Walland, TN, many, many hands go into crafting magical moments for guests—many of whom return year after year, and plenty for whom this is a bucket-list trip. As executive chef, Cassidee Dabney is responsible for a major part of that experience, and while there's nothing she would rather be doing, the position comes with a lot of pressure. This past summer, Dabney sat down on the porch of the Pencil Cob cottage to talk about the region's cuisine; cooking for people with high expectations; the tragic loss of Blackberry's proprietor, Sam Beall; and why she leads a group scream in the dining room.

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Trish Nelson on The Spotted Pig Settlement, Mario Batali and What Comes Next Jan 09, 2020

On January 7, Trish Nelson and her former colleagues from the Spotted Pig gathered around a podium in the offices of New York State Attorney General Letitia James to announce the end of a months-long investigation that uncovered a hostile work environment and "severe and pervasive incidents of unwanted touching and unwelcome sexual advances" by majority owner Ken Friedman. While the settlement provided some closure for the former employees, there's still a tremendous amount of work left to do to if they want to heal personally and move the industry to a healthier, safer place. Nelson sat down with me for a raw, emotional conversation about the culture of fear that keeps vulnerable workers from speaking out, her decision to break the silence, and her hope for the future of the industry she loves. Note: This episode contains mentions of emotional and sexual abuse. If you need to talk to someone, Crisis Text Line is available 24/7 at #741741 or via Facebook Messenger, and The Rape, Abuse & Incest National Network's (RAINN) counselors can be reached at 800-656-HOPE. Note: This episode contains mentions of emotional and sexual abuse. If you need to talk to someone, Crisis Text Line is available 24/7 at #741741 or via Facebook Messenger, and The Rape, Abuse & Incest National Network's (RAINN) counselors can be reached at 800-656-HOPE. https://www.foodandwine.com/news/spotted-pig-sexual-harassment-settlement

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Paul Finn Talks About His Brilliant System to Help Hospitality Pros Deal with Stress Dec 19, 2019

When Paul Finn was a touring musician, restaurant and bar gigs were a perfect fit for his ever-changing schedule, and his gregarious personality. He found it useful to approach the job as another form of performance, but worried about the toll that took. Finn heard over and over that servers and bartenders should just check everything at the door, but thought, "If you're not bringing your personal life to work, you're not bringing yourself to work." Drawing from his deep hospitality background, he developed the Mental Health Mise en Place system to set up each day for success, and is now ready to share it with folks in the industry and beyond. Check out his website here: Personalmise.com

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Jessica Craig Talks About Nurturing Talent, Jamaican Excellence, and Kitchen Dance Parties Dec 12, 2019

It took one civil law class for Jessica Craig to figure out that she didn't want to spend time behind a desk. Luckily for the sweets-loving diners of New York City, she's found her calling as the powerhouse executive pastry chef at L'Artusi, and a role model for young people in the industry. Craig sat down for a heartfelt talk about nurturing talent, the importance of Jamaican cuisine, the heartbreaking history of shoebox lunches, and why she rocks out to Beyonce with her team.

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Paul Kahan Talks About Healthy Boundaries, Humble Leadership, and Corgis Dec 05, 2019

Opening just one long-lived, much-loved restaurant in a super-competitive city would be a dream come true for most chefs. Along with his One-Off Hospitality business partners, Paul Kahan has been keeping Chicagoans happily fed since 1997, with restaurants like Blackbird, Publican, Avec (and plenty others) each offering their own distinct menu, vibe, and area of particular expertise. Yet rather than burning out from all the tasks at hand, Kahan manages to stay impressively balanced, focused, and always evolving. While he was on the road to promote his new cookbook Cooking for Good Times, Kahan sat down for an open-hearted conversation about leadership, why humility is the key to enduring partnerships, and the power of live music.

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Josh Niland Talks About Fish Butchery, Life After Cancer, and His Brilliant Wife Nov 21, 2019

When life gave Josh Niland a second chance, he made a conscious choice not to waste a second of it. The Sydney-based chef underwent intensive cancer treatment as a kid, and from his teen years onward, he's devoted himself to his craft, revolutionizing the way that restaurants butcher, store, and serve every bit of a fish, and doing his best to spread the word through demos all over the world, his restaurant, Saint Peter, and his stunning The Whole Fish Cookbook. Food & Wine's deputy editor Melanie Hansche—a fellow Aussie and restaurant owner—joined the conversation to delve into Niland's mission, passion, and how he balances work and family.

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Big Gay Ice Cream's Doug Quint Talks About Subway Rats, Mental Health, and Business Nov 14, 2019

Big Gay Ice Cream may have started out as a joke, but over the past decade, it's become serious business. Along with business partner Brian Petroff, Doug Quint has turned a single "Oh, we'll just try this for the summer" ice cream truck with a cheeky name into a national brand with brick-and-mortar shops, a wonderfully anarchic cookbook, and pints bearing their signature unicorn and sparkles ethos in grocery store freezers across the country. Quint opened up about his journey from music school to entrepreneurship, dealing with combative customers, and what he does to soothe his weird, wonderful brain.

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Kim Severson Talks About Rabbits, Bad Men, and Stories That Stick in Your Soul Nov 07, 2019

You don't do Pulitzer Prize-winning journalism without asking tough, uncomfortable questions. New York Times food correspondent Kim Severson has made a much-lauded career out of finding the truth, beauty, and sometimes ugly humanity in the food system—and this time the tables are turned. Severson sat down for a deeply personal conversation about interviewing vulnerable people, deciding which stories to tell, and taking care of herself in the process.

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Sean Brock Talks About His Grandma's Cellar, Leather Britches, and His New Book Oct 31, 2019

It's a special edition of Communal Table recorded live onstage at The Bell House in Brooklyn, NY for the debut of Sean Brock's new book South: Essential Recipes and New Explorations. Brock went deep on his grandmother's sour corn and leather britches, learning to value the food he grew up with, and trying to get his infant son to be less picky.

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The Avett Brothers' Joe Kwon Talks About Food on Tour and the Pleasure of Silence Oct 24, 2019

If it's a day that ends in "y" Joe Kwon is probably out on tour. He's the cellist for the band the Avett Brothers, whose 10th album "Closer Than Together" recently came out, and that means hitting the road for days and often weeks on end. For a man who finds home and connection through food, this could be a hardship, but he's turned it into a pleasure. Kwon raced down from rehearsal for The Tonight Show Starring Jimmy Fallon to talk about the massive family dinners of his childhood in North Carolina, his drive for musical excellence, and the Korean dishes he craves from his mom's kitchen.

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Nancy Silverton Talks About Restaurant History and the Indomitable Will of Sourdough Oct 17, 2019

When Nancy Silverton brought a jar of sourdough starter from New York's Sign of the Dove back home to Los Angeles in the 1980s, she had no idea that she would use it to grow an empire. On the 30th anniversary of La Brea Bakery, the chef, author, and entrepreneur reflects on the evolution of American restaurants, how she learned to trust her instincts, and why 23andMe should track her bread's family tree.

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Callie Speer Talks About Financing a Restaurant, Sobriety, and Why Tuesday Sucks Oct 10, 2019

Life comes at you quickly, as Callie Speer well knows. She'd long dreamed of opening her own restaurant, but was in an uphill struggle to get her life in order. Then came the shock and opportunity of a lifetime. Within a couple of weeks of leaving rehab, a space became available in downtown Austin, and she was able to put together a business plan and find the funds to open Holy Roller—an always-bouncing, all-day spot that just happens to be primarily run by women. Speer shared an intimate look at her journey to sobriety, how she and her staff support one another's wellbeing, and why it's OK if some days are better than others.

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Philip Speer Talks About Recovery, Notoriety, and Accountability Oct 10, 2019

There are a few reasons why you might know Philip Speer's name. It could be that you're familiar with his long career in Austin restaurants, or the Comedor Run Club that he co-founded to keep the city's industry in balance. It might also be from the national news stories when he landed in jail after a fourth DWI. But he knows he has to talk about all of it—especially the uncomfortable parts—for the good of the industry and for his own wellbeing. Speer opened up about the daily work that goes into sobriety, how to have these difficult conversations with peers and loved ones, and why it's so important for him to give back.

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Akhtar Nawab Talks About Unhealthy Stress, Smart Partnerships, and Present Parenting Oct 01, 2019

Akhtar Nawab forged his reputation in the crucible of Gramercy Tavern and Craft in the company of Tom Colicchio, David Chang, Damon Wise, Karen DeMasco, Marco Canora, and other innovators who have shaped America's restaurant culture. When he left to open a place of his own at 28, he felt like he was ready. Hindsight is a powerful thing, and a decade after Elettaria's closure, Nawab has some powerful perspective on just how unprepared he was at the time, what he's learned as a businessperson, chef, father, and human being, and how he's applying that knowledge to his new restaurants, food hall projects, and relationships.

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Steven Satterfield Talks About Cancer Recovery, Hiring Smartly, and the Power of Peaches Sep 26, 2019

Not so long ago, it was in vogue to say that chefs are the new rock stars, but Steven Satterfield played that in reverse. The chef and co-owner of Miller Union released four records and toured the world with his band Seely before making the switch to full time restaurant life. Since then, he's won a James Beard Award, written a much-beloved vegetable-forward cookbook, gone through cancer treatment, and become a truly thoughtful leader in the kitchen and the community. Satterfield shared what he's learned about hiring smartly, setting healthy boundaries, and the healing power of produce.

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Melissa Rodriguez Talks About Taking Charge, Speaking Up, and Working Out Sep 19, 2019

When news broke that executive chef Melissa Rodriguez was becoming a partner at the much-lauded Del Posto in the wake of Mario Batali's divestment, a cheer went up from folks in the know. Rodriguez has quietly, consistently, meticulously honed her craft in some of the most prestigious kitchens in the country, and earned the respect of her peers and colleagues. She's never sought the spotlight, but she's having to find her comfort zone when it comes to speaking up. She opened up about her journey through the restaurant world, becoming a boss, and how she tries to find balance.

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Chintan Pandya Talks About Nostalgia, Art, and Super-Cool Tech Toy Sep 12, 2019

When Chintan Pandya and his business partner Roni Mazumdar opened Adda Indian Canteen in Long Island City a year ago today, they knew they wanted to do something vastly different than their modern Indian outpost in the West Village. They couldn't have known that their homage to Indian home cooks would earn then every accolade in sight, including being selected as a Food & Wine Best New Restaurant, but neither of them is the sort to sit still and be content for very long. Pandya opened up about his journey from Ahmedabad to New York City, what goes into a successful partnership, and the cutting-edge VR tech he's using to bring art to the table.

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Antoni Porowski Talks About ADHD, Surviving the Spotlight, and Proper Mac 'N' Cheese Sep 04, 2019

When a friend told Antoni Porowski that a reboot of Queer Eye was in the works, he was instantly terrorstruck. He'd been working as an actor for a long time, as well as in restaurants and as an assistant to the original cast's food expert Ted Allen, so on paper, this seemed like the opportunity of a lifetime. But in reality, he was terrified of stepping into the spotlight and sharing the two things that were most intimate to him: food and his sexuality. Porowski sat down for a deeply personal conversation about life in the public eye, being an immigrant kid, what drove him to write his new cookbook Antoni in the Kitchen, and how he manages his anxiety on the road. https://amzn.to/2ktumPM

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Nina Compton Talks About Finding Home, Standing Up for What's Right, and Winding Down Aug 29, 2019

Fate brought Nina Compton to New Orleans, and a smart business head and dedicated community kept her there. After a stellar turn on Top Chef, the St. Lucia-born, Miami-based chef had her pick of offers all over the country, but something about the Big Easy drew her back. Since opening the lauded Compere Lapin in the Old 77 Hotel and Bywater American Bistro in the eponymous NOLA neighborhood, Compton's cuisine, along with her husband Larry Miller's front-of-house hospitality has drawn together a local community of chefs and food fanatics in a deeply warm and meaningful way. Compton—who was sworn in as a United States citizen just this week—opened up about how she found her way home, and why she's unafraid to put her business at risk to do what's right. Follow Nina: @ninacompton www.comperelapin.com www.bywateramericanbistro.com

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Ming Tsai Talks About Food Allergies, CBD, and Why Having Fun Matters Aug 22, 2019

Even before Ming Tsai's oldest son was born with life-threatening food allergies, the chef and TV host was already on a mission to make his restaurants safer and more hospitable to diners who face these issues. He's determined to make that system (and mindset) universal, and along the way, has developed a deep understanding of the role that food plays in our overall health. Tsai opened up about his family's journey through his wife's cancer diagnosis, his own health regime, and why it's important to seek out joy.

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Mashama Bailey and Johno Morisano Talk About Developing Trust and Reckoning with History Aug 20, 2019

When Mashama Bailey and Johno Morisano sat down for this conversation, they had no idea that their restaurant, The Grey in Savannah, Georgia, was about to make Food & Wine and Travel + Leisure's list of the world's best restaurants. To anyone who's dined in the converted, formerly segregated Greyhound bus station, that news may be a thrill, but not a shock. Bailey, a recent James Beard award winner, has come into her own, cooking food that encompasses her own family's Southern history, melded with the disparate and complicated influences of the region, her French training, and her time in New York City cooking at restaurants like Gabrielle Hamilton's legendary Prune. Together with business partner Morisano, Bailey reckons with the building and city's painful past, and builds a more inclusive future, plate by plate. Read more about World's Best Restaurants 2019: https://www.foodandwine.com/travel/restaurants/worlds-best-restaurants Pre-order their book: https://www.amazon.com/Black-White-Grey-Unexpected-Friendship/dp/1984856200/ref=as_li_ss_tl?creativeASIN=1984856200&imprToken=Fxqxc5KFxa8rBAD1EMOTpQ&slotNum=0&ie=UTF8&linkCode=w61&tag=fwpodcastgreyrestaurant0819-20&linkId=ad1dc56c560d921aec43a25f66ed151c&language=en_US Follow: @thegreysavannah @thegreymkt @mashamabailey @johnomorisano Visit the Restaurant: http://www.thegreyrestaurant.com

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Dave Beran Talks About Athleticism, Discipline, and his Tenure as Toast Boy Aug 15, 2019

Mention Dave Beran's name to someone familiar with high-end and cutting-edge dining and they'll probably think, "Isn't that the chef who ran a full marathon and then went into work right after?" Indeed, Beran is known for his intense drive, work ethic, and precision in the kitchens at MK, Alinea, and Next in Chicago, and now at his own restaurant Dialogue and the soon-to open Pasjoli in Santa Monica—but it wasn't always that way. He opened up about his journey to the upper echelons of fine dining, the mentors who corrected his path, and the summer he spent as Toast Boy.

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Kwame Onwuachi and Karen Akunowicz Talk About the Journey to the Top: F&W Classic in Aspen Edition Aug 12, 2019

Ever since they met as competitors on Season 13 of Top Chef, Kwame Onwuachi and Karen Akunowicz have delighted in one another's dreams. There's been plenty of hard work and hustle along the way, along with some setbacks, but together they cheered and together they soared. In this special edition of Communal Table recorded in a gondola ride up Aspen Mountain during the Food & Wine Classic, the 2019 Best New Chef and Best New Restaurant winners—along with Onwuachi's fiancée Mya Allen and Akunowicz's executive sous chef Molly Dwyer—looked back on the journey as they rose to the top.

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Priya Krishna Talks About Cookbook Writing, Working with Mom, and Defying Categorization Aug 08, 2019

When journalist Priya Krishna was writing a cookbook based on her Texas-dwelling Indian family, she knew she couldn't control where it was shelved or listed in stores. What she did have power over was where the title placed it in people's minds. The beloved and robustly-selling Indian-ish: Recipes and Antics from a Modern American Family is an homage to her boundary-busting, India-born mother Ritu and the dishes she adapted for her new homeland—as well as a beacon of solidarity to other first-generation kids who'd never seen themselves or their food represented in the media. "It feels like the dominant narrative is a very Western-centric one, so I feel like the biggest thing I can do is show that everyone has a different normal.

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Pitmaster Carey Bringle Talks Pursuing Passion, Using Humor, and Kicking Ass with One Leg Aug 01, 2019

Carey Bringle developed his penchant for smoked pig pretty early on, following in the hoofprints of his uncle Bruce who competed in the first Memphis In May barbecue contest. He realized he could turn his passion into his profession, and opened up Peg Leg Porker (a nod to the limb he lost to cancer as a teenager) as a restaurant, then extended his entrepreneurial spirit over into, well, spirits with Peg Leg Porker bourbon. Bringle opened up about his path to the pit, how physical challenges inform his approach to hospitality, and how a busy restaurateur can keep the home fires burning.

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Marco Canora Talks About Taking Risks and Sticking Around for the Long Haul Jul 25, 2019

New York City is one of the toughest restaurant markets in the world. Places open and close in the blink of an eye, and even the stalwarts have to stay on diners' radar. Marco Canora has been cooking in some of the city's best kitchens—including his own at the much-beloved Hearth—for decades, and he's learned plenty about what it takes to stay in business, evolve smartly, and be healthy for the road ahead. Salt to Taste Cookbook: https://amzn.to/2K5MgRc Brodo Cookbook: https://amzn.to/2GvZDt0

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Restaurant Lawyer Jasmine Moy Talks About Opening a Restaurant and Expensive Mistakes Jul 18, 2019

In her work as a hospitality-centric lawyer, Jasmine Moy has seen it all, bitter breakups, control-hungry partners, and expensive retrofits—almost all of which could have been avoided if the parties involved had gotten everything in writing from the get-go. Moy walked through the steps of opening a restaurant—for the first time or the tenth—and how to avoid conflict and costly mistakes along the way.

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JJ Johnson Talks About Entrepreneurship, Hustle, and Becoming a Brand Jul 11, 2019

With a James Beard cookbook award for Between Harlem and Heaven, the permanently packed Henry at Life Hotel, and his new restaurant Field Trip opening in Harlem this week, it might seem like JJ Johnson is suddenly at the top of the world. But it's been quite a climb to get there. Johnson opened up about his years spent watching and learning in the kitchen, how he learned to be the man in charge, his plans for radical expansion, and the power of letting go and delegating. Follow JJ @chefjj Read his book: Between Harlem and Heaven

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Jamila Robinson Talks About Feeling Welcome in Restaurants and Media Inclusion. Jul 02, 2019

Even if you don't know Jamila Robinson by name (yet!), she's almost certainly had an influence on the way you dine out, eat in, and consume media. As the content strategist at USA Today Network, she shaped the way the company's vast network of reporters told lifestyle, dining and arts and entertainment stories, and now as editorial director at The Atlantic and member of the James Beard Journalism Committee, her influence extends. Robinson opened up about making sure that everyone has a place at the table—and how she takes care of herself while she's watching out for everyone else's wellbeing. Follow @JamilaRobinson

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Isaac Toups Talks About Bullying. Mentoring, Emeril, and His End Game Jun 26, 2019

Top Chef watchers voted Isaac Toups their "fan favorite" when his season finished in 2016, but the Louisiana-born chef hadn't always been met with such kindness. The outspoken Cajun opened up about his journey from bullied teen to beloved restaurateur, cookbook author, and TV personality, and how it's shaped the way he leads in the kitchen, and cares for himself and his family's future. Buy Chasing the Gator: https://amzn.to/2ZSM2U1 Watch Isaac make blood sausage: https://www.myrecipes.com/extracrispy/no-pressure-blood-boudin-isaac-toups

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Chefs, Restaurateurs, and Writers Talk About the Impact of Anthony Bourdain Jun 25, 2019

Anthony Bourdain left us too soon. The chef, host, and author's death by suicide in 2018 left an unfillable hole in the restaurant community, and the world at large, and his dear friends Eric Ripert and Jose Andres have declared June 25, his birthday, to be Bourdain Day—an occasion for friends and fans to share their stories and keep his memory alive. But it's complicated. Andrew Zimmern, Steve Palmer, Alpana Singh, Anthony Rudolf, Andrew Friedman, Brian Canlis, Drew Nieporent, Hunter Lewis, Gary Obligacion, Patrick O’Connell, Amy Mills, and Laurie Woolever shared their remembrances and feelings of Bourdain's life, death, legacy, and impact. If you or someone you know is in crisis, you don't have to weather it alone. Text HOME to Crisis Text Line at #741741. Learn more about The Giving Kitchen's QPR Suicide Prevention Training for food service workers. Visit a Ben's Friends meeting in your city. https://www.crisistextline.org/ https://thegivingkitchen.org/build-your-stability-network https://www.bensfriendshope.com/

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Marcus Samuelsson Talks About '90s Fine Dining, Rulebreakers, and the Blessings of Blackness Jun 19, 2019

Marcus Samuelsson is many things to many people: boss, mentor, inspiration, champion, friend, adoptee, immigrant, author, and chef. But perhaps most key is his role as a good neighbor in and ambassador for his beloved community of Harlem. Samuelsson spoke lovingly of the people (especially Leah Chase, who died just days after this was recorded, and Patrick Clark who Korsha Wilson loving profiled in the July issue of Food & Wine) and places around the globe who have helped him discover where home truly is.

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Billy Durney Talks About PTSD, Going Into the BBQ Biz, and Feeding a Community in Crisis Jun 11, 2019

For many years, Billy Durney's career as a bodyguard for some extremely famous clients took him all over the world, but being at home with his family was increasingly what fueled his fire—especially in the wake of 9/11, when he suffered significant loss and developed PTSD. In 2012, Durney was close to opening Hometown BBQ when disaster struck again in the form of Superstorm Sandy. It devastated large swaths of his Brooklyn neighborhood—including his restaurant—but Durney and team took to the sidewalks to feed the community. Now, the celebrated pitmaster is learning to take care of his own wellbeing, one meditation session at a time. Learn more about Billy and Hometown BBQ: https://hometownbbq.com/menu/ Follow Billy on IG & FB: @hometownbarbque

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Laurie Woolever Talks About Life After Anthony Bourdain, Embracing Sobriety, and the Value of Naps Jun 06, 2019

For nine years, Laurie Woolever kept Anthony Bourdain on schedule, co-authored their book, and generally structured her life around his needs. On June 8, 2018, everything changed. In a raw, candid conversation, Woolever talks about life in the aftermath of his suicide, his cultural impact, her own journey to sobriety, and what a good self-care day looks like. http://www.lauriewoolever.com Twitter: @LaurieWoolever, @bourdain gatekeeper emeritus Podcast: @carbfacepod Appetites Cookbook: https://amzn.to/2JX8580

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Vallery Lomas Talks About Career Pivots, Competition TV, and the Responsibility of Role Models May 30, 2019

In 2018, Vallery Lomas was all set for stardom. The avid blogger had taken time off from her job as a lawyer to train and compete on The Great American Baking Show—and she won. But the network only aired one episode of her season, and she was left without that public victory to propel her baking career or her book proposal forward. Still, she took the leap, left her law firm to bake full-time, and the bitter has since taken a turn to the sweet. The proud Louisiana native shared the story of her love affair with pastry, finding the courage to follow her dream, and why it matters that she wears her natural hair in front of the camera. IG: @foodieinnewyork https://www.foodieinnewyork.com/

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Jason Vincent Talks About Anxiety, the Pressures of the Spotlight, and Making Time for Family May 23, 2019

In 2013, Jason Vincent's life changed in the course of a phone call. Food & Wine called to tell him that he'd been selected as a Best New Chef, and suddenly he was thrust into the spotlight. For a while, it burned him up. Vincent made the decision to step away from restaurants for two years to take care of his mental and physical health, and that of his growing family. Now he's back in the game as the chef-owner at the much-beloved Giant in Chicago, and making a priority of creating a healthy work environment for his staff—so much so that Food & Wine came calling once again when Giant was included in the inaugural class of Great Restaurants to Work For. Vincent opened up about the ongoing challenges of staying well in a dangerously demanding industry. Web: http://www.giantrestaurant.com/ IG: @giantchicago @chefsspecialchicago Twitter: @eatgiantrestaurant

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Sam Hellman-Mass Talks About Extreme Opening Stress, Graceful Leadership, and His Masa Obsession May 21, 2019

Restaurateurs talk about having skin in the game, but for Sam Hellman-Mass, the situation was more literal. In the buildup to opening Suerte—one of Food & Wine's 2019 Best New Restaurants—he had a stress-exacerbated allergic reaction to a medication that caused his whole body to turn red and his vision to be impaired for months. Still, he persevered, and from its inception, Hellman-Mass and executive chef Fermín Nuñez have set a culture at Suerte that puts the mental and physical wellbeing of their team and community first—all while making some simply masterful masa. During the recent SXSW Festival in Austin, Texas, Hellman-Mass sat down for an early morning chat about the sometimes scary shift from chef to owner, and how Suerte takes care of their own and the community around them. https://www.suerteatx.com Ig @suerteatx F&W Best New Restaurants: https://www.foodandwine.com/travel/restaurants/best-new-restaurants-2019

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Yasmin Khan Talks about Palestinian Food, Bearing Witness, and Self Care While Reporting May 16, 2019

Yasmin Khan isn't afraid to delve into the tough stuff. Growing up around a dinner table with an Iranian-born mother and Pakistan-born father who met as activists in the aftermath of the Iranian Revolution, politics were definitely on the table. A career fighting for international human rights was a natural evolution for her, but there was an even more direct way to bring some humanity to an often overwhelming and abstract cause. After her first cookbook The Saffron Tales: Recipes from the Persian Kitchen earned Khan a devoted following, she decided to take on an even more daunting task—documenting the people and recipes keeping the traditions of Palestinian cooking alive in her new cookbook Zaitoun: Recipes and Stories from the Palestinian Kitchen. In this intimate conversation, Khan opens up about the challenges, barriers, and personal stresses that went into creating this extraordinary document. http://yasminkhanstories.com/ Twitter @yasmin_khan Instagram: @yasminkhanstories

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Bryan and Michael Voltaggio Talk About Working With Family, Top Chef, and Being Young, Broke Cooks May 09, 2019

The public may best know Bryan and Michael Voltaggio from their fiery Top Chef face-offs, but by the time the brothers appeared onscreen, they'd collectively logged a couple of decades working in kitchens. They learned plenty from their lean years—how to survive in New York City on $300 a week, find their voice while cooking for other people, and be part of a team—and now they're the ones calling the shots. As their latest co-venture, Estuary in Washington D.C., opens its doors, the brothers reflect on their mentors, their working relationship, and the measures they take to stay balanced and healthy.

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Julia Sullivan Talks About Kitchen Intensity, Physical Stresses, and Seeking Balance May 02, 2019

Julia Sullivan is a person perpetually in forward motion. After tenures in the notoriously demanding kitchens at Blue Hill Stone Barns and Per Se, Sullivan returned to her hometown of Nashville to open her own restaurant Henrietta Red, which opened to tremendous acclaim and earned her a spot on the 2018 Food & Wine's Best New Chef roster. But that sort of work, focus, and hustle comes at a cost, physically, socially, and mentally. The Food & Wine Chefs Cycle team captain isn't slowing down, but she is taking a moment to figure out how to find a better balance for the long road ahead.

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Pete Wells Talks About Criticism, Sassy Magazine, and Not Taking Things Personally Apr 25, 2019

New York Times restaurant critic Pete Wells holds one of the most storied positions in journalism, and it comes with a massive helping of responsibility, physical demands, and expectations from readers and restaurateurs alike. Wells (who does his best to maintain anonymity) sat down to talk about the history of the job, its tolls and rewards, and what he hopes that chefs understand about his reviews—even when they're negative.

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Kwame Onwuachi Talks About Public Pressure, Representation, and Finding Peace Apr 18, 2019

Kwame Onwuachi is learning when to stop and take a deep breath. In the last few weeks alone, he's been named a Food & Wine Best New Chef and a James Beard Rising Star finalist, and published a stunning memoir called Notes from a Young Black Chef. In the midst of all the accolades, he's still at the helm of Kith/Kin, the much-celebrated restaurant that he opened in the wake of the very public and swift closure of his first solo outing. This might seem like a lot all at once, but Onwuachi has been training and hustling since he was a tiny child in his chef-mother's kitchen, and he's ready to step into the spotlight—he might just need a nap first.

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George Mendes Talks About Yelling in the Kitchen, Exercise, and Portuguese Egg Tarts Apr 11, 2019

His Michelin-starred restaurant Aldea is celebrating its 10th anniversary this year, but George Mendes has been working his way through some of the world's most prestigious restaurant since graduating from the Culinary Institute of America in 1992. He's seen a major shift in kitchen culture along the way—and in his own attitudes toward self care. The 2011 Food & Wine Best New Chef sat down to talk about the importance of mentorship, friendship, biking, and being an ambassador for Portuguese cuisine.

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David Chang Talks Mental Health, Insomnia, and Star Wars Apr 04, 2019

David Chang isn't sleeping much these days. It was never his strong suit, but with a new baby, an ever-expanding restaurant and market empire, and a media company to oversee, rest is even more elusive. That doesn't mean that he's abandoned all self care, though. If anything, he's more determined than ever to manage his own mental health and talk about it for the good of the industry, even if it's the last thing on earth he wants to do. The Momofuku Group and Majordomo Media founder sat down to talk to Food & Wine senior editor Kat Kinsman about managing his wellbeing—with a few lessons from Star Wars. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week on the Communal Table podcast, Kinsman talks with hospitality pros about how they manage their businesses, brains, and bodies for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at pro@foodandwine.com or tweet to Kinsman @kittenwithawhip. https://www.foodandwine.com/chefs/communal-table-podcast-david-chang

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Seamus Mullen Talks About Near-Death, Listening to Your Body, and the Road to Healing Mar 28, 2019

Seamus Mullen has been to hell and back. An autoimmune condition, coupled with a hard-driving chef lifestyle, brought him to a physical and emotional low point that he—and his doctors—weren't sure he could come back from. But then he turned to food. It had been the center of his career, but it turned out to be what saved his life and let him thrive. The author of Hero Food and Real Food Heals sat down to talk about truly listening your body and nourishing it on every level. IG: @seamusmullen Web: http://www.seamusmullen.com

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Angie Mar Talks about Money, Mentorship, and Hustle Mar 21, 2019

You may think you know Angie Mar from her ultra-luxe Instagram feed, or maybe you've had the pleasure of indulging in a meal at her inventive, over-the-top restaurant, The Beatrice Inn. But the 2017 Food & Wine Best New Chef wants you to know about the blood, sweat, tears, and terrifyingly lean times that led up to her buying this classic property and pushing its legacy forward. And that has an awful lot to do with the way she hires, and how she mentors her team. Mar sat down with Food & Wine Senior Editor Kat Kinsman for a from-the-heart chat, and you're welcome to pull up a chair.

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Samin Nosrat Talks about Television, Traveling And Depression Mar 14, 2019

Say Samin Nosrat's name to a food lover and their face will break out in a smile. The chef and author's debut cookbook, Salt, Fat, Acid, Heat, is a New York Time bestseller and James Beard Award Winner, lauded for its innovative approach to cooking, culled from years of work in restaurant kitchens and teaching. Her four-episode Netflix show of the same name has turned her into a household name, with viewers around the world falling in love with Nosrat's inimitable blend of expertise, curiosity, passion, and one of the best laughs ever committed to film. It may seem to casual viewers that Nosrat's rise has been meteoric, but to the daughter of Iranian immigrants to California, who fell in hard, fast love with restaurants after a chance meal at Chez Panisse, the path to becoming a successful author and breakout TV star had yet to be paved. In this intimate, revealing conversation, Nosrat opens up about her sometimes-challenging financial journey, struggles with depression and self-care on the road, the responsibility of representation, and the network of support that gets her through it all. Twitter: https://twitter.com/ciaosamin Instagram: https://www.instagram.com/ciaosamin/ Show: https://www.netflix.com/saltfatacidheat Website: http://ciaosamin.com/

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Hello Beautiful People! Mar 05, 2019

Subscribe to Communal Table, from Food & Wine Pro, launching March 14, 2019. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul.

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