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First Aired - 04/09/2014 04:00PM Download MP3 (Full Episode)
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This week on All in the Industry, Shari interviews Jennifer Baum, president of Bullfrog & Baum. Jennifer discusses the pros and cons of displaying your client list, and answers last week's guest's question about why PR is an important investment for a small restaurant & how that money can be payed back. This program has been sponsored by The International Culinary Center. Today's music provided by Brothers NYC.

"I think you're more nimble the fewer people you have." [7:25]

"Client lists are deceptive, because do you list Bobby Flay as a client or do you list each of his restaurants as a client?" [12:00]

--Jennifer Baumon All in the Industry

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First Aired - 04/10/2012 03:00PM Download MP3 (Full Episode)
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On today’s THE FOOD SEEN, we dote on Deb Perelman of Smitten Kitchen, as she unmusses all the fuss in tiny kitchen cooking (her’s is 42 sq ft). Deb adventures through recipes with fearlessness, sharing new tastes, techniques, and personal food revelations, through her charming prose and insightful photography. I’m sure I’m not the only one excited for The Smitten Kitchen Cookbook, coming out this Fall! This program was brought to you by Edwards.

"I don't think cooking came from who wrote recipes professionally, it came from people who passed around recipes with their own marks in the margins"

"Cooking shouldn't be about how much money you can spend on ingredients, it should be about feeding your family. It should be accessible- food shouldn't be about class."

-- Deb Perelman on THE FOOD SEEN

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First Aired - 04/24/2011 12:00PM Download MP3 (Full Episode)
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This week on The Main Course, Patrick & Katy are joined by "The Bon Appetit Foodist", Andrew Knowlton. Andrew Knowlton is the Restaurant and Drinks Editor of Bon Appétit magazine, where he writes features and monthly columns for both the magazine and the website. Tune in to hear Andrew's thoughts on everything from southern food to goats as he addresses the issues that face our country as we try to become more sustainable. Later on the show, Andrew Reusing, author of "Cooking in the Moment", stops by to talk about how the universal appeal of southern cooking.

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