Join us for a conversation with journalist Larissa Zimberoff, author of the brand new book, Technically Food: Inside Silicon Valley's Mission to Change What We Eat, from Abrams Press. Larissa covers the intersection of food, technology, and business, and her work has appeared in the New York Times, the Wall...

On today's episode of All in the Industry®, Shari Bayer goes on location at Il Buco Alimentari e Vineria in Noho, NYC, to chat with its Executive Chef Justin Smillie. After attending the Culinary Institute of America, Justin secured a position at Jean-Georges Vongerichten's Mercer Kitchen, followed by posts at...

Our guest is Jon Klip. He is a graduate of the Culinary Institute of America and after working at reputable Japanese restaurants in New York, he went to Japan and worked at one of the greatest kaiseki restaurants Arashiyama Kumahiko in Kyoto for 2 years until September 2019. Working in...

On today's episode of All in the Industry®, host Shari Bayer's guest is Thomas Keller, chef and proprietor of Thomas Keller Restaurant Group, which includes The French Laundry, Bouchon Bistro, Bouchon Bakery, Ad Hoc and La Calenda in Yountville, California; Per Se and TAK Room in NYC; and The Surf...

On today's episode of All in the Industry®, host Shari Bayer's guests are Executive Chef Michael Anthony and Pastry Chef Miro Uskokovic of Gramercy Tavern, USHG’s contemporary, seasonal, award-winning American restaurant, which opened in in NYC in 1994 by restaurateur Danny Meyer, and is now celebrating its 25th anniversary. Michael...

On today's episode of All in the Industry®, host Shari Bayer's guest is Scott Conant, one of the country’s top chefs and restaurateurs. A graduate of the Culinary Institute of America, Scott’s career spans over 30 years, including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. He...

We're not sure what the odds are of two Nashville chefs turning up in New York City on the same day, but somehow they did, and we were lucky to book them both for back-to-back interview sessions. First up: Chopped judge and prolific chef and restaurateur Maneet Chauhan takes us...

The marriage of food and beer is at the heart of Beer Sessions Radio this week. Jimmy welcomes Hutch Kugeman and Waldy Malouf from the Culinary Institute of America. Hutch is the CIA’s brewmaster and Waldy is the senior director of Food and Beverage Operations. They are currently preparing for...

On today's episode of All in the Industry®, host Shari Bayer is joined Andy Chabot, Sommelier and Director of Food and Beverage at Blackberry Farm, a luxury hotel and resort, and Relais & Châteaux property on 4,200 acres in Walland, Tennessee, bordering the Great Smoky Mountains. Andy is a graduate...

Culinary degrees and kitchen experience don't always lead to chefdom. In this Open Kitchen episode, Chandra Ram, editor of PLATE magazine, shares her journey from her home state of Kentucky to the Culinary Institute of America to life as a working cook and consulting chef to her longstanding role as...