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Educators and Mentors: The Connected Table LIVE! Feb. 25

Give a man to fish and you feed him for the day. Teach a man to fish and you feed him for a lifetime. – Chinese proverb

This week’s show spotlights two individuals whose culinary careers are rooted in education and who have served as mentors to many in the industry.

Southerners are very proud of their culinary heritage; recipes are carefully passed down generation to generation, and nothing beats a southern spread of country ham and biscuits, pimiento cheese on toast and a deep dish casserole served with sweet tea. Melanie grew up in Chattanooga and started her career in Atlanta in the early 1980s.  Back then there was one go-to person to learn about southern cooking….Nathalie Dupree.

Nathalie Dupree
Nathalie Dupree

For nearly a decade Nathalie founded and ran a cooking school in Rich’s Department Store in Atlanta which turned out more than 10,000 students in classes and apprenticeship programs, attracted a stellar list of guest instructors and produced graduates who’ve gone on to earn their own acclaim in the food industry. In 1984 Nathalie was elected president of the International Association of Cooking Schools, now the International Association of Culinary Professionals, with an agenda to set standards for the accreditation of cooking schools across the country.

Nathalie became the first women to have more television cooking shows than Julia Child– over 300 shows for The Food Network, PBS, and The Learning Channel. She is a best-selling author with 13 hardback and two soft back cookbooks. Her best selling book, New Southern Cooking, started an entire culinary movement. She has won James Beard Foundation Awards for Southern Memories and Comfortable Entertaining as well as her most recent book co-authored with Cynthia Graubart, Nathalie Dupree’s Mastering the Art of Southern Cooking.MasteringTheArt-330

In addition to hosting her own television shows, Nathalie has appeared on “NBC Today,””Good Morning America” and CNN, among others. She has been featured in the New York Times, Washington Post, Los Angeles Times, Chicago Tribune,  Bon Appétit, Food and Wine, Southern Living, Coastal Living, Better Homes and Garden, Cosmopolitan, and Good Housekeeping.

A native of South Carolina, Nathalie lives in Charleston with her husband, Jack Bass, who is author of nine books on the American South. She is The Founding Chairman of the Charleston Food and Wine Festival, a founder of the Atlanta and Charleston Chapters of Les Dames d’ Escoffier, the American Institute of Wine and Food and the International Association of Culinary Professionals, of which she was two- time President. Nathalie was awarded the prestigious “Grand Dame” recognition by Les Dames d’Escoffier and 2013 Woman of the Year by a prestigious organization of French Chefs in America. She is also a founder of the Southern Foodways Alliance which established a Nathalie Dupree Graduate Fellowship program in 2014.

Connect:

http://www.nathaliedupree.com

https://www.facebook.com/nathalie.dupree

 

Richard Grausman
Richard Grausman

Richard Grausman, one of America’s most respected culinary educators, credits cooking  lessons with late James Beard with inspiring him to turn what had been an extra-curricular hobby while working in the import business into a full fledged career. Richard has “paid it forward” through the non-profit he founded, Careers through Culinary Arts Program (C-CAP) whose students find rewarding careers in the restaurant and hospitality industry.

In 1967, Richard enrolled at Le Cordon Bleu in Paris, where he decided on a career in teaching. He earned the coveted Grand Diplôme and so impressed the school’s owner, Madame Elizabeth Brassart, that she made him Le Cordon Bleu’s first exclusive ambassador for Le Cordon Bleu. In that role Richard taught in major cities across the United States, conducted travel seminars in Paris and the French Riviera, made television appearances and write recipes for top U.S. food and lifestyle magazine.

After the school changed ownership in 1985 Richard  spent the next few years teaching and writing independently. His cookbook, At Home with the French Classics (Workman, 1988) was met with commercial success.  After eight printings, it was redesigned, revised and released in 2011 as French Classics Made Easy.

In 1990, Richard piloted a program in twelve New York City high schools to teach French cooking in home economics classes. His intention was to teach American youth about the satisfaction and value of home cooking. The schools were all inner-city high schools filled with under served students. He soon realized that many of these students lacked job skills or college prospects.

To fulfill this need, Richard created C-CAP with the mission to enhance the culinary arts curriculum in public schools and better prepare under served students for college and career opportunities in the restaurant and hospitality industry. C-CAP provides teacher training, cooking competitions for scholarships, job training and internships for outstanding students, college and career advising, and product donations to classrooms. C-CAP works with over 165 public high schools, and the more than 220 teachers we support through professional development reach some 18,000 students annually in their classrooms.

Since its inception in 1990, C-CAP has operated continuously for two decades and awarded over $43 million in scholarships. While New York City remains the headquarters and flagship program, the C-CAP National Network now includes Arizona (statewide); Chicago; Hampton Roads, Virginia; Los Angeles; Philadelphia; and District Of Columbia/Prince George’s County, MD.

Many C-CAP students find rewarding careers in the restaurant and hospitality industry. We’ll also speak with Kelvin Fernandez, C-CAP’s youngest Executive Chef at 22.

C-CAP Graduate Chef Kelvin Fernandez
C-CAP Graduate Chef Kelvin Fernandez

A former high school baseball player, Kelvin attended a cooking class at Long Island City High School in Queens and decided to make food his career In 2003 Kelvin entered the C-CAP New York Cooking Competition for Scholarships and was awarded a  $40,000 scholarship to attend the Culinary Institute of America (CIA) in upstate New York.

Today,  Kelvin is the Executive Chef of La Marina Restaurant. He also serves as a FitChef for the NBA, is a judge for the C-CAP Meatless Monday Recipe Contest and has appeared on Food Network’s  “Chopped.” Kelvin regularly visits his high school culinary arts classroom to host cooking demos and also trains C-CAP students in his restaurant.

Kelvin says “C-CAP is one of the best things that has happened to the culinary industry. C-CAP gives young kids the opportunity to find a passion in life while still young.  If it wasn’t for C-CAP’s guidance, I would never have become C-CAP’s youngest Executive Chef at age 22.”

C-CAP Connect:

http://ccapinc.org/

https://www.facebook.com/CCAPinc

https://twitter.com/ccapinc

https://instagram.com/ccapinc

Kelvin Fernandez Connect:

http://www.chef-kelvin.com

 https://www.facebook.com/ChefKelvinFernandez

 

Melanie Young and David Ransom, Hosts, The Connected Table LIVE!
Melanie Young and David Ransom, Hosts, The Connected Table LIVE!

Join Hosts Melanie Young and David Ransom Wednesdays 2pm ET/11 am PT on The Connected Table LIVE! on W4CY radio and any time on demand at IHeart.com. Food and beverage industry insiders Melanie and David are the Insatiably Curious Culinary Couple who bring you the dynamic people who work front and center and behind the scenes in food, wine, spirits and hospitality.

Listen Live Wed. 2pmET/11am PT: www.W4CY.com

Listen to all shows any time on demand: www.iHeart.com under Shows & Personalities. Direct link:

http://www.iheart.com/show/209-The-Connected-Table-Live

Connect:

https://twitter.com/connectedtable

https://www.facebook.com/connectedtable

 

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Harlem on the Rise- Feb 18

Harlem is one of the most historic and iconic neighborhoods in New York City and the world. We’re Harlem bound this week to attend the Harlem Hospitality & Culinary Conference and will catch up with two personalities in the restaurant and bar world.

Chef de Cuisine JJ Johnson
Chef de Cuisine JJ Johnson

JJ Johnson, Chef de Cuisine  The Cecil Harlem and sister jazz club Mintons, had an awfully good 2014, and 2015 has started out pretty stellar.  In 2014 JJ was on both the Forbes and Zagat “30 Under 30” lists, was named an Eater Young Gun, and The Cecil was named Esquire Magazine‘s Restaurant of the Year.  This year, StarChefs named JJ the Rising Star for Community. And we are only in February.

JJ’s culinary spark was lit from the expressive Caribbean flavors and influences he learned cooking at his grandmother’s side. From home hearth to classical training, Johnson made the move to the Culinary Institute of America, giving a technical backbone to a well laid foundation of food love. He honed his skills in New York restaurant kitchens including Centro Vinoteca, Jane, and Tribeca Grill. Constantly in search of new flavors, Johnson also spent time in Ghana, studying West African cuisine and cooking at Villa Monticello, Ghana’s Premier Luxury Boutique Hotel and Spa.

Now he helms the kitchens for two of Harlem’s top hospitality  which he helped open under the auspices of Restaurateur and Executive Chef and owner, Alexander Smalls.  #HarlemontheRise

Connect: 

https://twitter.com/chefjoejohnson 

https://instagram.com/chefjj

www.thececilharlem.com

https://www.facebook.com/TheCecilHarlem

www.mintonsharlem.com

https://www.facebook.com/MintonsHarlem

 https://twitter.com/MintonsHarlem

 

Charles Hardwick
Charles Hardwick

Charles Hardwick began his bartending career humbly in 1992, at Acme Bar and Grill in New York City. It was here that he quickly grasped the most important fundamentals of the trade; understanding that even Lynchburg Lemonades and Oreo Cookie shots taste much better coming from the hands of a skilled and attentive barman. In those years before the current Cocktail Renaissance, he worked at a wide variety of bars and restaurants in the New York City area, among them such noteworthy venues as: Pravda, Mercer Kitchen and The Odeon.

A turning point in his career came whilst working alongside Jason Kosmas and Dushan Zaric at Pravda as part of a beverage program created by King Cocktail, Dale DeGroff. From the aesthetics of the bar to the crafting of a well-balanced libation, his vision of Utopia in a glass began to take shape.

In 2006 he reconnected with a former colleague and opened Blue Owl, the first of what would be many resurgent cocktail bars in the East Village. Voted NYC Best Cocktails 2 years running in 2006-2007 along with several features in the New York Times, The Daily News, The New York Post. 

Charles has most recently turned his attentions to the drinks program at the New York Times 3 star-reviewed and Michelin Star-rated Betony Restaurant in Midtown Manhattan, and he now currently operates drinkmärkt beverage consulting, a company that seeks to further relationships between brands and consumers through spirits consultation and the management of beverage programs for luxury clients including: Stolichnaya Vodka, Hendrick’s Gin, Remy-Martin, Art Basel Miami, Vogue, Interview Magazine, Esquire, Victoria’s Secret, the TriBeCa Film Festival, Diageo and many more.  He continues to evangelize on the nobility of the bartending profession and the pursuit of the perfect cocktail, served at the perfect moment.

Connect:

http://boozeforthought.net/

https://twitter.com/drinkmarkt

https://www.facebook.com/artmarkt

 

Melanie Young and David Ransom, Hosts, The Connected Table LIVE!
Melanie Young and David Ransom, Hosts, The Connected Table LIVE!

Join Melanie Young and David Ransom on The Connected Table LIVE! Wednesdays 2pm ET/ 11 am PT on W4CY.com and on demand any time at iHeart.com (under Shows & Personalities). Melanie and David are the Insatiably Curious Culinary Couple who bring you the dynamic people working front and center and behind the scenes in food, wine, spirits and hospitality.

Connect:

Link to show on iHeart.com

http://www.iheart.com/show/209-The-Connected-Table-Live

https://www.twitter.com/connectedtable

https://www.facebook.com/theconnectedtable

www.theconnectedtable.com

 

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Feb 11 on The Connected Table LIVE!

When it comes to women running the house, Champagne is a good example of many success stories. Widows have assumed the head of the Champagne house for a number of well-known brands to steer their success: Barbe- Nicole Clicquot (Veuve Clicquot/1805), Louise Pommery (Pommery/1858), Mathilde Emilie Laurent-Perrier (Laurent-Perrier/1887). Camille Olry-Roederer (Roederer1932), Lily Bollinger (Bollinger/1941).

Women still run the house at a number of top Champagne labels. We visit with  Michelle DeFeo, president of Champagne Laurent-Perrier USA, to discuss her approach to growing the U.S. business.

Michelle DeFeo
Michelle DeFeo

Michelle follows in the footsteps of some very successful women at the helm of this historic brand which was founded in 1812 by André Michel Pierlot. The name “Laurent-Perrier” was established when Mathilde Emilie Perrier, the widow of Eugène Laurent, combined the two family names after she decided to expand the business. Eugénie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939. During WWII, Marie-Louise Lanson de Nonancourt ran the business while two of her sons, Maurice and Bernard, joined the French Resistance. Today, third generation sisters Alexandra Pereyre de Nonancourt and Stéphanie Meneux de Nonancourt  are now at the helm of Champagne Laurent- Perrier.

A native of New Jersey, Michelle is a long-time Francophile, having studied in France’s Loire Valley, where she first experienced fine wine.  After a short stint in international banking, Michelle decided follow her passion and launched her career in the wine industry.  In 1995 Michelle joined a leading U.S. wine and spirits importer, and subsequently held sales and consulting positions for a California distributor, several wine and spirits marketing firms, and Laurent-Perrier, when the U.S. subsidiary was established. Prior to stepping into her new role at Laurent-Perrier, Michelle was Vice President of the Champagne, wine and vodka portfolio for Rémy Cointreau USA, where she managed seven national brands.

With more than a decade of experience working with Champagne brands, Michelle is considered a specialist in the category and is frequently invited to lecture on wine and spirits marketing at leading universities.   In her free time, Michelle loves to travel and always looks forward to raising a glass of her favorite Champagne with friends and colleagues.

Connect:

http://laurent-perrier.com

http://twitter.com.laurent-perrier.com

https://www.facebook.com/LaurentPerrierUSA

http://instagram.com/champagnelpusa

 

Since the beginning of his celebrated career, master Chef, hospitality entrepreneur and hotelier Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French cuisine. In 1988, he opened critically acclaimed Aureole, originally situated in a historic Manhattan townhouse now in a spectacular new location in the heart of NYC’s theater district.

Charlie Palmer Restaurateur, Chef, Entrpreneur
Charlie Palmer: Restaurateur, Chef, Entrepreneur

Over the years, Palmer combined his creative cooking spirit and flair for business to open dozens of notable restaurants, award-winning boutique hotels and a growing collection of food-forward wine shops throughout the U.S. These include: Michelin-starred Aureole and its less formal counterpart, Liberty Room at Aureole, Charlie Palmer Steak, Washington, D.C.; Aureole at the Mandalay Bay Resort & Casino, and Charlie Palmer Steak at the Four Seasons, Las Vegas, NV; Charlie Palmer Steak and Briscola in Reno, NV; Dry Creek Kitchen at his boutique Hotel Healdsburg, Sonoma County, CA, as well as Charlie Palmer at Bloomingdale’s South Coast Plaza, Costa Mesa, CA, which houses Palmer’s Next Vintage wine shop and his first quick and casual burger restaurant, DG Burger (Damn Good).  Palmer also jointly owns two hotels in the Bay Area with his Palmer City-Core partners, Mystic Hotel by Charlie Palmer (San Francisco), CA and Harvest Inn by Charlie Palmer (St. Helena, CA).

In 2014 he opened Crimson & Rye, a craft cocktail bar, and Charlie Palmer Steak, both in midtown Manhattan and Upper Story by Charlie Palmer, a new events space on the East Side. His latest project is overseeing all food and beverage operations for  NYC’s Knickerbocker Hotel including  Jake’s @ The Knick, Charlie Palmer at The Knick and St. Cloud, a 7500 square foot indoor / outdoor bar and lounge.

A member of James Beard “Who’s Who of Food & Beverage in America,” inducted into the casino community’s Gaming Hall of Fame in 2011 and named Chairman of the Board of Trustees of The Culinary Institute of America in 2012, Palmer is a 20-year board member of Citymeals-on-Wheels and longtime supporter of Share our Strength.

He is author of five cookbooks, Great American Food (Random House/1996), Charlie Palmer’s Casual Cooking (Harper Collins/2001), The Art of Aureole, (Ten Speed Press/2002), Charlie Palmer’s Practical Guide to the New American Kitchen (Melcher Media/2006), and Remington Camp Cooking by Charlie Palmer (Charlie Palmer Group/2013).

Connect:

http://charliepalmer.com 

https://twitter.com/CharliePalmerGP

https://www.facebook.com/charliepalmergroup

http://instagram.com/chefcharliepalmer

 

THE CONNECTED TABLE BANNER WITH TIMESJoin Melanie Young and David Ransom, the Insatiably Curious Culinary Couple, Wednesdays 2pmET/11amPT on The Connected Table LIVE! Each week we bring you the dynamic people who work front and center and behind the scenes in food, wine, spirits and hospitality.

Listen live on W4CY and on demand on iHeart Radio

iHeart podcasts: http://www.iheart.com/show/209-The-Connected-Table-Live

https://www.theconnectedtable.com

https://twitter.com/connectedtable

https://facebook.com/theconnectedtable