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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 - 01/28/2014 11:00AM Download MP3 (Full Episode)
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In the name of sustainability, Chefs Chad Pagano & Jessie Riley are taking on a different topic for this week's edition of Wild Game Domain - fermentation. Joining Chad and Jessie is Mike Schwartz, founder of Bad Ass Organics (also known as BAO Beverage). Tune in to hear how Mike started his business after taking inspiration from teaching nutrition at the Institute of Culinary Education. Hear Mike explain how to make kombucha, its historical origins, and all of the different bugs that brew the delicious beverage. Later, Chad tastes some of Mike's other fermented products on-air! Learn about lacto-fermentation and salt on this episode of the Wild Game Domain! Thanks to our sponsor, Hearst Ranch. Music by Pamela Royal.

"After years of rambling on and on about nutrition at the Institute of Culinary Education, I decided to make a food product that was healthy." [4:25]

"When you pick up a vegetable in the grocery store, it's covered in bacteria." [22:50]

-- Mike Schwartz on Wild Game Domain


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