91 min listen
SPECIAL REPORT: Gavin Kaysen on the Restaurant Industry's Unique Challenges
SPECIAL REPORT: Gavin Kaysen on the Restaurant Industry's Unique Challenges
ratings:
Length:
33 minutes
Released:
Mar 18, 2020
Format:
Podcast episode
Description
At a time of industry crisis, we are proud to offer a new series of special reports that will air Monday - Friday for at least the next month. The episodes are intended as a place for restaurant professionals and enthusiasts to virtually gather daily to hear the thoughts of industry leaders, employees, experts, and others who have important viewpoints to share. Each episode will feature one or two interviews plus news and commentary from Andrew, and will be approximately 30 minutes in length.Our first guest is Gavin Kaysen, the Minneapolis-based chef-restaurateur behind Spoon and Stable, Bellecour, Bellecour Bakery, and Demi. Gavin shares his thoughts on what makes the restaurant industry's challenge at this moment unique, the effect of restaurants' survival on the greater food chain, how to most productively interact with your local civic leaders, and the opportunity for improvement presented when the crisis has passed.Our great thanks to S.Pellegrino for making these special reports possible.To automatically receive these reports in your podcast queue, subscribe (free) to Andrew Talks to Chefs on your preferred podcast platform.LINKSAndrew Talks to Chefs official websiteSoigne Hospitality (Gavin Kaysen's Restaurant Group)Milion Gallons (soup program mentioned in this episode)
Released:
Mar 18, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 1: Alex Stupak: Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. by Andrew Talks to Chefs