All in the Industry ®️

Find out what it takes to get a real education in hospitality on today’s episode of All in the Industry. Shari Bayer is joined by Karen Goodlad, an Assistant Professor at City Tech CUNY specializing in food and beverage management. Recently she has taught Dining Room Operation, Wine and BeverageManagement, Internship and Perspectives in Hospitality Management. In addition to her joy of teaching she is often found working with students as the FacultyAdvisor to the Walt Disney World College Program Campus Representatives. Finding it important to continually increase her understanding of the teaching and learning practices that help students develop a joy for learning, she works as the Co-director of General Education for the Title V Grant, ALiving Laboratory. Here she facilitates seminars for full-time and part-timefaculty focused on incorporating High Impact Educational Practices, place based learning and effective assessment measures. As an industry professional, Prof. Goodlad has become a Certified Specialist of Wine with the Society of Wine Educators where she is also a member. This certification is evidence of her passion for expanding her own knowledge aboutwine and beverages but also her desire to effectively teach the subject. Prof. Goodlad is a member of Les Dames d’Escoffier the premier internationalorganization of women leaders in food, beverage and hospitality. Here she finds pleasure in working on various committees throughout the organization and is the Co-Director of the Scholarship Committee whereby she can help further the organization’s mission in support of education, advocacy and philanthropy. It is through all her work that she seeks to provide endless opportunities for students to pursue their passions and attain their goals. This program was brought to you by The International Culinary Center.

“A lot of these students are going from their teen years to their adult years. It’s an immense period of growth for them.” [20:00]

–Karen Goodlad on All in the Industry

Get a rare candid look into the life of a restaurant critic on a brand new episode of All in the Industry as host Shari Bayer is joined by Steve Cuozzo, restaurant critic for the New York Post. Steve shares his opinions on everything from the role of the critic to the practice of up selling in the restaurant business. This program was brought to you by White Oak Pastures

Photo: NY Post

“If a chef or a kitchen sends out an extra dish – that’s fine. I almost never say no to it – unless it’s a complete bank breaker.” [07:00]

“My biggest peeves in restaurant in New York are overcooked chicken, share plates, general up selling on the part of the floor staff and the practice of not seating incomplete parties.” [09:00]

“All restaurant reviewers typically focus on what’s new. For every critic – how new is too new? Can you reasonably write about a new restaurant after 3 weeks? A month? 6 months? Restaurant reviews are unlike any other form of criticism because the product is never the same. Every restaurant meal is a different product and a different experience. When you go to a restaurant you’re not really buying a meal you’re buying a memory.” [13:00]

“Most people who write about restaurants take the crafts very seriously.” [22:00]

–Steve Cuozzo on All in the Industry

At last there will be a full-length documentary on James Beard! Learn all about it on a brand new episode of All in the Industry. Shari Bayer is joined by Director/Producer Beth Federici and co-producer Kathleen Squires to talk about how the idea for the film came to be how it’s coming along. Shari is also joined by Ronnie Rodriguez of the Chef’s Dinner Series. “America’s First Foodie” is a feature length documentary chronicling a century of food through the life of one man, James Beard. Beard, dubbed by the New York Times as the “Dean of American Cookery,” was a Portland native who loved and regaled the bounty of the Pacific Northwest. He spoke of the importance of localism and sustainability long before those terms had entered the vernacular. At a time of “all things French,” Beard appreciated what America had to bring to the table. That tradition continues today and is embodied via modern culinary masters. A cookbook author, journalist, television celebrity and teacher, James Beard helped to pioneer and expand the food media industry into the billion-dollar business it is today. This program was brought to you by The International Culinary Center.

“Making a documentary is a lot like writing a story — you’re doing the research, you’re doing the interviews and you’re going through transcripts to tell a story. I was surprised to see how similar the process was.” [13:00]

–Kathleen Squires on All in the Industry

“I never could have made this film if Kathy wasn’t so connected in the food world.” [10:00]

“The hand of James Beard has been at work here in terms of the serendipity and the generosity of the people involved in the project.” [12:00]

–Beth Federici on All in the Industry

Get a real behind the scenes look at the intersection between hospitality and entertainment as Shari Bayer is joined by Scott Feldman of Two Twelve Management & Marketing for a brand new episode of All in the Industry. Scott shares his story of going out on a limb to start Two Twelve and explains how he found success. Hear what it takes to elevate talent to the next level in the world of food and hospitality. This program was brought to you by Heritage Foods USA.

“I can count on one hand the clients we lost and I can tell you in bundles the clients we’ve had from day one.” [10:00]

“Naming a company is probably the hardest thing you’ll ever do in your life.” [18:00]

–Scott Feldman on All in the Industry

This week on All in the Industry, Shari Bayer is joined by Randy Fisher of CREam, or Culinary Related Entertainment and Marketing. CREaM approaches food and drink as entertainment by concepting unique marketing initiatives, providing consulting services for the food and beverage industry and producing specialized culinary events throughout the country. They’re involved with some of food’s best events like Burger Bash, Meatopia and the SOBE Food & Wine Festival. Tune in as Randy gives some insight into what it takes to throw a great food event and shares his thoughts on the industry at large. This program was brought to you by Rolling Press.

“What does it take to prepare a delicious cheeseburger in the middle of a sandstorm?” [22:00]

It’s hard to go to an event your not producing because you notice all these little things.” [24:00]

–Randy Fisher on All in the Industry

Find out what goes on behind the scenes at Savuer as Helen Rosner joins this week’s episode of All in the Insutry to talk about the recently released book, Saveur: The New Classics Cookbook: More than 1,000 of the world’s best recipes for today’s kitchen. From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence. This program was brought to you by White Oak Pastures.

“As eaters of food we are less regimented in terms of what we’re willing to accept on our table.” [24:00]

“Our photography has always been very ripe and rich and real.” [31:00]

–Helen Rosner on All in the Industry

Tune in to this week’s episode of All in the Industry as Shari Bayer is joined by Matthew Riznyk of Great Performances. Born in Westchester, New York, Chef Matthew’s culinary aptitude was influenced at an early age as his family is avid gardeners and skilled home cooks. After cooking at a number of different esteemed establishments, Chef Matthew took on his most exciting culinary and management position yet at Great Performances in 2007. Great Performances is innovative catering and event company with its own Hudson Valley organic farm. Matt now produces parties and private events for some of the most high-profile and influential individuals of our times. Tune in and hear what makes catering such a unique place to work as a chef and find out what drives Matt to continue pushing the envelope in the field. This program was brought to you by Whole Foods Market.

“We’re the biggest littlest company you can imagine. There are a lot of big caterers who have a set menu and that’s that. For us – we get the most amazing requests from people…that’s what’s been fun for me.” [18:00]

“The culture you breed is the way you retain a staff.” [27:00]

“Too many people do try to stick to local and they lose a sense of creativity, play and wonder.” [38:00]

–Matthew Riznyk on All in the Industry

Take a trip to Abruzzo on this week’s episode of All in the Industry! Host Shari Bayer is chatting with Bob Marcelli of Marcelli Formaggi, Importers of Artisan Farmstead Cheese and Products of Abruzzo Italy. Hear how Bob’s career started, what it’s like working with the best chefs in the business, the ins and outs of the specialty import product world and general insights on the delicious food products of Abruzzo! This program was brought to you by Whole Food Market.

“I’m not a salesperson. We tend to only sell to people we like. There are really a lot of people to like in New York City, that’s the good news.” [24:00]

–Bob Marcelli on All in the Industry

This week on All in the Industry, Shari Bayer is joined by DanaMarie McKiernan and Daniel Gross of NYC Hospitality Consulting Group, who’s vision is to help restaurants become efficient and successful role models in their communities and around the world. Their mission is to procure leading edge technology solutions so that restaurateurs can become highly profitable and efficient so they have more time to do what they love. Tune in and find out what restauranteurs should be thinking about to effectively promote their operations and survive in the ever changing modern world! This program was brought to you by Consider Bardwell.

“There are no tricks of the trade that can get past me.” [03:00]

“There should never be a bad review on a tasting menu.” [35:00]

–DanaMarie McKiernan on All in the Industry

“Basically we use technology to make sure restaurants don’t manage by Excel or their intention and what they think is right.” [13:00]

Daniel Gross on All in the Industry

Barbara Sibley is a powerhouse in the culinary world. She was born and raised in Mexico City and for many years has collected traditional, rare and ancient Mexican recipes. Her New York restaurant career began at age 17 at La Tulipe, a New York Times Three Star French Restaurant. Her extensive experience led her to open La Palapa Cocina Mexicana in 2000. She’s also the president of The New York Women’s Culinary Alliance, an organization that fosters networking, education, and cooperation for women in the culinary and beverage fields in the New York metro area. Tune into All in the Industry as Barbara waxes poetic on everything from authentic Mexican cuisine to the role of the New York Women’s Culinary Alliance. This program was brought to you by Consider Bardwell.

“Everything you experience becomes who you are and it all grows from there.” [04:00]

“The restaurant business is hard work – so getting recognition is great.” [29:00]

“It would be wonderful for a Mexican restaurants in New York to get some Michelin stars..maybe that will happen soon.” [35:00]

–Barbara Sibley on All in the Industry