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First Aired - 03/17/2014 02:00PM Download MP3 (Full Episode)
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Cutting-the-curd
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The cheese world is changing! Certain certification programs are evolving and there are more options than ever for aspiring cheesemongers looking to learn about the industry. With that, comes controversy. On this week's episode of Cutting the Curd, Anne Saxelby chats with cheesemonger Greg Blais of Eataly about certification programs, their effectiveness and relevance in today's ever-changing world of curd. They also discuss the affinage debate and the general state of cheese in America today. This program was sponsored by Wisconsin Milk Marketing Board

"I learned everything by working - everything I know was from putting cheese in my hands and meeting the people who sold it to me. I've never taken a culinary class in my life." [02:00]

--Greg Blais on Cutting the Curd


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First Aired - 02/12/2014 04:00PM Download MP3 (Full Episode)
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This week on All In The Industry, Shari interviews Andrew Rigie. Andrew was practically born into the hospitality industry, working at his family bakery since he was a child. Since 2012 he has been the Executive Director of the New York City Hospitality Alliance, the premier organization representing all facets of this diverse industry: restaurants, bars, lounges, destination hotels and major industry suppliers. In addition to his executive duties, he serves on multiple committees relating to hospitality, he is a vocal industry advocate and recognized commentator for local, national and international media inquiries relating to New York City’s hospitality industry. Later in 2012, City & State listed Rigie on their 40 Under 40 list of Rising Stars “New York City’s Next Generation of Political Leaders”. This program has been sponsored by Hearst Ranch. Today's music provided by The California Honeydrops.

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"[To open a restaurant] you really have to be a professional, you have to understand food costs, you have to understand regulations...it's either in your blood or it's not." [23:00]

Andrew Rigie on All In The Industry


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First Aired - 04/16/2014 04:00PM Download MP3 (Full Episode)
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De Gustibus is not just a cooking school; it's a culinary theater. The school is located on the 8th floor of Macy’s Herald Square in New York City. De Gustibus is a recreational cooking school where anyone is welcome to enjoy the demonstrations of superior international chefs and wine experts. This week's guest on All in the Industry is Salvatore Rizzo, owner of the aforementioned long-standing culinary institution, De Gustibus Cooking School located at Macy's Herald Square in New York City. This program was sponsored by The Wisconsin Milk Marketing Board.

"When you see a chef using a mandolin [at De Gustibus Cooking School], you have to go buy that mandolin!" [17:00]

"I have the best audience because they are such passionate foodies. They love to cook and they love to entertain." [21:00]

--Salvatore Rizzo on All in the Industry


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