Chef Certified Cicerone Jensen Cummings public
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Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!
 
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In the 86 86 86 Challenge, Best Served paid hospitality industry professionals $86 for their stories. Hear from first-time writers on the struggle with impostor syndrome, how they found the story within them and how we are adding more voices to the culinary narrative. Moderators Chef Jensen Cummings Sophie Braker Katie Fisco Abbey Miller Katie O'Ha…
 
To Celebrate Native American Heritage Month join JBF & Best Served to discuss what “American food” is, how its impacted our foodways and how indigenous agrifood systems can solve many global issues.ModeratorsChef Jensen CummingsChef Mimi LanChristine ChungHeather JaneAndrea MurdochNephi CraigBleu AdamsHillel Echo HawkResourcesJames Beard Legacy Net…
 
Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view. Headlines from this week New York Times - Accessibility Is a Right. This Restaurant Tre…
 
Join Best Served and the James Beard Foundation as industry pros discuss next generation alternatives and solution to the overall decrease of food losses and persistent plastic waste accumulation in packagingWe need to understand how restaurants can be better stewards of their environment and use packaging to amplify their values as a business. We …
 
On this episode of Tell Your Best Story, Jensen speaks to ChefReady tenants: Alejandra of Localeta, Jonathan of Khan Toke, and Mark of Angry Bear Fajita Bowls. Jensen speaks to each one about how they founded their businesses and what it's like working in a virtual kitchen.
 
On this episode of Tell Your Best Story, Jensen speaks to tenants of the virtual kitchen ChefReady: Jim of The Greedy Hamster; Keven of McKinners Pizza; Andre’ of Dorsey’s Catering; and Tom of Old School Heros. They talk one on one with Jensen about the inspiration behind their business concepts and what they hope to get out of opening in a virtual…
 
Tune in every Friday, for a news roundup hour, as our diverse crew of industry leaders breaks down the current affairs of all things food, beverage and hospitality. We take a select few topics directly from the headlines and forums to give you a 360 degree view. Headlines from this week Employee incentives Raising Menu Prices Food Trend Predictions…
 
Join James Beard Foundation and Best Served as industry pros unpack the issues plaguing the hospitality industry today: staffing, hiring, wages, and what it means to have a quality workplace. “Everyone talks about building a relationship with their guests. They need to build one with their employees first.” The hospitality industry’s long history o…
 
In this episode of Tell Your Best Story, Jensen speaks to Zoe Adjonyoh of Zoe's Ghana Kitchen about how she started cooking Ghanaian food for herself as a latchkey kid, how oral tradition is used in passing down West African recipes, and about creating the canon of West African food one cookbook at a time. Zoe's Ghana Kitchen Zoe's Ghana Kitchen - …
 
On our 23rd episode from clubhouse join us on a discussion about Culinary Storytellers and how they uplift their communities. Every culture, community & person has a unique story to tell. Join James Beard Foundation & Best Served as we share & listen to stories that uplift our communities & become pathways to guide us to a more vibrant future.Moder…
 
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Page Stoup of Junipero Gin about how you drive purpose with your brand, supporting your local communities, and Junipero Gin's 25 year history. Junipero Gin Shaker and Spoon GOODCon 2021 In The Weeds Heritage Dinners Information Virtual Dinner Tickets…
 
Our ITW Menu Meeting Fall 2021 campaign continues with this mission critical Clubhouse discussion on “Future of Food & Bev Think Tank” in collaboration with In The Weeds We have been through boom times in F&B for the past 25+ years. Now we’re at a cross-road & the future is unsure. Our Industry innovators will discuss where we go from here, from th…
 
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Nite Yun of Nyum Bai and Elle Jarvis of In The Weeds about breaking barriers through food, why Nite called her restaurant nyum bai, and how her parents were surprised that people wanted to eat Cambodian food. Facebook.com/NyumBai Nyum Bai In The Weeds Heritage Dinners Information Virtu…
 
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Cha McCoy of Lip Service, Justin Arnett-Graham of beCo, and Elle Jarvis of In The Weeds about creating an ecosystem based on intent, having good people in your orbit, and the impact that learning a language can have on your career. beCo.work Cha McCoy Lip Service - Cha McCoy In The Wee…
 
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Caroline Glover of Annette about not knowing her heritage until this dinner, the emphasis of Annette's being a healthy workplace, and her love for Banoffee pie. Facebook.com/Annette Annette Scratch to Table In The Weeds Heritage Dinners Information Virtual Dinner Tickets…
 
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Jasmine Sheth of Tasting India and Elle Jarvis of In The Weeds about how Jasmine moved to Chicago to pursuit an opportunity, the importance of knowing your end goal, and how Indian food is not a monolith. In The Weeds Heritage Dinners Information Virtual Dinner Tickets Tasting India…
 
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Chi Walker and Nik R. Cole of Fried Chicken and Caviar about testing their recipes through Test Kitchen Tuesday, their music playlists while cooking in the kitchen, and how Black food is American food. In The Weeds Heritage Dinners Information East Dinner Tickets @friedchickenandcaviar…
 
BSP344: De la Calle al Paladar con Zuri Resendiz de Shanahan's Steakhouse - Best Served en Español #7. En este episodio de Best Served en Español, Alejandra habla con Zuri Resendiz de Shanahan’s Steakhouse sobre la mentoría, su trabajo en diferentes industrias antes de aterrizar en la industria culinaria y la importancia de entrenar a su equipo en …
 
On our 21st episode from clubhouse join in the weeds and Best Served as we unpack the labor shortage with human solutions and how restaurant jobs have always meant low wages few benefits toxic culture with covid risk further compounds these issues. Far too long we have ignored our own physical, mental and financial health and that of hospitality pr…
 
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Cat Smith of Just Call Me Chef, Sicily Sierra of The Sandwich Ministry, and Elle Jarvis of In The Weeds about bean pies, collaborations with other sister chefs, and the Eastern Heritage Dinner. In The Weeds Heritage Dinners Information East Dinner Tickets Chef Sicily Sierra Chef Cat Sm…
 
In this episode of ITW Menu Meeting Fall 2021, Jensen speaks to Elle Jarvis of In The Weeds and Raeghn Draper and Molly Pachay of The Chaad Project about the origins of The Chaad Project, the In The Weeds' halo projects, and about learning things they wish they knew at 14 in the Getting Out of the Weeds Workshops. @thechaadproject In The Weeds Chaa…
 
On our twentieth episode from the Clubhouse app, we listen in on a chat about Food That Represents Your Heritage. Join “In The Weeds” and “Best Served” as we talk about the power of Food as a way to celebrate our cultural heritage. Listen to stories of the people behind the food and how their history and family guide what’s on the plate. Moderators…
 
BSP341: Hiring Restaurant Workers With A Job Story w/ Andrew Rubinstein of Rubinstein Bagels - Workplaces Worth Working Ep#16In this episode of Workplaces Worth Working, Jensen speaks to Andrew Rubinstein of Rubinstein Bagels and Andrew Parr about the need for telling job stories when looking to attract good employees.…
 
BSP340: Liderazgo y Emprendimiento en tiempos de COVID w/Jesus Silva - Best Served en Español Ep#6En este episodio de Best Served en Español, Alejandra habla con Jesús Silva de Golden Mill sobre el impacto de COVID en los centros de las ciudades, la razón detrás del nombre de Pulpo Creamery y el accidente de bicicleta que lo trajo a él y a su famil…
 
BSP339: Normalizando la Salud Mental en el Campo Laboral w/ Angelo Lagares de LARA Recovery - Best Served en Español Ep#5In this episode of Best Served en Espanol, Alejandra speaks to Angelo Lagares of LARA Recovery about the stigma of mental health, getting peer support certifications in Spanish, and the importance of translating health informatio…
 
BSP338: Understanding Smaller Markets w/ Tom Dennen of Bayberry Beer Hall - Tell Your Best Story Ep#10In this episode of Tell Your Best Story, Jensen speaks to Tom Dennen of Bayberry Beer Hall about moving from the corporate world to owning a beer hall, about the trip to German which inspired Bayberry, and about bringing something new to smaller ma…
 
BSP337: Meet the Team w/ Sophie Braker - Tell Your Best Story Ep#9In this episode of Meet the Team Tell Your Best Story, Jensen speaks to Sophie Braker, Best Served Together Trailblazer, about the preparation for Mental Health Awareness Month, how they learned from the early episodes, and how Sophie got her internship with Best Served.…
 
En este episodio de Best Served en Español, Alejandra platica con Tamy y Felipe de Colonia Verde acerca de comidas en familia y como el vino y la comida Mexicana sí van! In this episode of Best Served en Espanol, Alejandra speaks to Tamy and Felipe from Colonia Verde about family dinner, wine, and their restaurants.…
 
On our eighteenth episode from clubhouse, we listen in on a exclusive interview with Emmy and 4x James Beard Award winning TV host, chef, author, humanitarian, and social justice advocate Andrew Zimmern. Digging deep behind the "Bizzare Foods" mask, Andrew shares his life lessons and journey towards redemption in this amazing interview host by Chef…
 
On our seventeenth episode from the Clubhouse app, we listen in on a chat about Virtual & Ghost Kitchen How To. In part 3 of 3 in our series on developing your ghost kitchen concept we break down the number. Learn the barrier to entry investment and the cost of doing business from food labor tech and fees. Moderators Shawn Walchef - @shawnpwalchef …
 
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