HiddenFandB

Mel Toledo is the chef and owner of the Foundation Social Eatery in Alpharetta, Georgia. Mel was born in Puerto Rico,  but his training in French kitchens made him a bit of a tyrant about how he wanted his kitchen run. He says it took therapy to learn that he'd get a more efficient kitchen if he used encouragement rather than tyranny. Mel Toledo, on the Hidden F&B.

Bob Ryan is executive chef of Little Sparrow and Bar Blanc in Atlanta. Bob started cooking at one of those Taco Bell/KFC combination places, and he worked his way up – REALLY up – to work at the famous Per Se and the French Laundry. He says he loves what he does because he's an adrenaline junkie. But mostly what he loves these days is mentoring his staff so that they're excited to come to work. Bob Ryan, on the Hidden F&B  

Josué Peña, Executive Chef, The Iberian Pig Buckhead in Atlanta, started his culinary career breading mozzarella sticks as a young teen. Even though he had blistered hands from working with so much mozzarella without any knife skills, he was hooked. And now, one of his favorite things is mentoring young people in the culinary industry. Josue Pena  on the Hidden F&B.  

Jasmine Norton of the Urban Oyster in Baltimore Maryland is the country's black female owner of an oyster bar. And even though she spends her days with plump oysters, at home, give her a fatty steak. Jasmine Norton, on the Hidden F&B.  

Elizabeth Engelhardt  has written a fascinating book about how boarding houses – and their culture – affected our food traditions and even a bit of our gig economy. Plus she talks about a court case in which a boarding house girl had to prove whether she was just a good-time girl or a victim of a scoundrel. Elizabeth Engelhardt on the Hidden F&B.

We talk with Ashli Hazel and Brit Lancaster of Cultivation Brewing. Britt owns Cultivation in tiny Norcross, Georgia, and Ashli is the only female brewmaster in the whole county. They talk about the process of making new flavors, what it's like to be a female in a male-dominated industry, and why neither one keeps a lot of beer at home. Ashli Hazel and Britt Lancaster of Cultivation Brewing, on the Hidden F&B.

The traditional Valentine's pairing is red wine and chocolate. You see it on all the ads. But Lauren Patz used to pair wines with chocolate for a living and she'll tell you red wine really isn't the best wine pairing. Today, she's head distiller at Purple Brands and she's creating flavors that she hopes will be as classic as Valentine's Day. Lauren Patz on the Hidden F&B.

Art DeCaro is the trainer at Waters Edge Winery and he has a lot to say about pairing wine and cheese, and the one wine and cheese pairing he would NEVER do. Art is a big advocate of using technology smartly in the wine business. Art DeCaro,on the Hidden F&B.

Pork, cornbread, seafood...Marcie Cohen Ferris looks at a place's history and culture through its food. She talks about that in her book, "Edible NC," and on the Hidden F&B!   

We're talking with Jon Murray and Wilson Brannock of Noko Nashville. They've joined with a third partner to create their dream restaurant in Nashville. Besides the food, they want nothing less than to change the whole model of the hospitality industry. They are offering their employees health insurance, a travel stipend, and more. As Murray says, "We want our guests to be happy, but we want our people to be happy." The two talk about how to make that happen, how a restaurant can afford to make it happen, and how it shows up in customer service. Jon Murray and Wilson Brannock of Noko Nashville on the Hidden F&B.

Ryan Mitchell and his dad, Ed, of North Carolina, have just released a book about whole hog barbeque. Ed's first time cooking a whole hog came when the older guys in the family were passed out from a bit too much moonshine, but his son, Ryan, says cooking a hog can be an almost spiritual experience. Ryan Mitchell, on the Hidden F&B.

Zak Melang, one of the owners of 10 Matador Restaurants across the country, says he's done everything you can do in restaurants, from washing dishes to managing. Owning seemed a natural extension.

 Ashleigh Fleming is the chef at the Blue Jay Bistro in Littleton, North Carolina. How little is Littleton? Well, in the town proper, the census says there are around 600 people. But Littleton is also known as the little town with the big heart and part of that big heart is the Blue Jay Bistro and its chef. Ashleigh Fleming on the Hidden F&B.

Sam Hart, owner of Counter in Charlotte, North Carolina, didn't know during this chat that he'd shortly become a finalist for a James Beard award. In a world where restaurants often struggle to survive, he's succeeding with his restaurant by deciding the customer is NOT always right.

Marcus Hammond started the Black Food Truck Festival in Charleston, South Carolina, and he may not be a chef, but he loves to eat, and he wants everyone to try the food coming off these food trucks! He started the festival because he got tired of going to food fests for and by people who didn't look like him. Marcus Hammond, on the Hidden F&B.

Chitra Agrawal sells achaar – and, if you are like I am and weren't familiar with this condiment, it's like an Indian pickle relish, only Chitra uses American produce and about 75% less salt than you find in most of the stuff on the shelves. She talks about building her New York business – love the pun, the name is Brooklyn Delhi, but Delhi like in India – about how getting laid off gave her the push she needed, and about why onions frying in ghee is her happy smell. Chitra Agrawal on the Hidden F&B.

I first heard about Alak Nanda from Keya Wingfield (Episode 83) of Richmond, who raved about the podis – or Indian seasoning blends –  that gave Keya a taste of home. This is an Atlanta, Georgia business that was began as a way for Alak and her mom to reconnect during COVID lockdown in India, and it's grown from there. Alak Nandi, on the Hidden F&B.    

Byron Bradley's in New Orleans and he spent some time with legendary chef Leah Chase, learning and even teaching her a few tricks. Now he's quietly trying to build his own empire…cooking, coffee, rum…Byron Bradley on the Hidden F&B podcast! 

Keya Wingfield talks about winning a Food Network competition, her baking, and those Masala chips that are to die for!  Keya Wingfield, on the Hidden F&B.  

Reem Assil has won plenty of awards for her restaurants – she's in the Michelin Guide, she's been a semi-finalist and finalist for James Beard awards – but it's her work to bring justice to the food and beverage community that you should hear about. This is a woman who wants to do, as she says, "all the things," and talking with her is an inspiration. Reem Assil, on the Hidden F&B.

 Lauren Darnell talks about the way her organization, Made in New Orleans, or MINO, is bringing racial equity to the restaurant world. And, when I told her that lots of restaurants have told me they can't find qualified people of color for the really big jobs? She called  bullshit. Lauren Darnell on the Hidden F&B podcast.

Her influence is French, but she's also drawn to the inviting and casual influences of her American mentors. Megan Forman owns Gracious Bakery & Cafe in New Orleans and she didn't know how to make bread when she opened. She sure knows now! Megan Forman on the Hidden F&B podcast. 

Melissa Khoury of Cleveland's Saucisson, takes time from slinging sides of beef to talk on being a female in the butchery world, on educating the public about the more interesting cuts, and how a pig only has so many racks of ribs, so you'd better learn to love the other stuff. Melissa Khoury on the Hidden F&B.     

 I first met Arkesha Baquet when I was in New Orleans for a weekend and my hosts took me to Lil Dizzy's Café for some gumbo. The gumbo was great, but then we smelled the fried chicken and we had to have some of that too! Yum! Our server was Arkesha's nine-year-old son,  who took our orders with such diligence that I knew this was HIS restaurant too. And Arkesha takes that legacy seriously. Arkesha Baquet, on the Hidden F&B.  

I first heard about Chef Jennifer Hill Booker when I was on a trip to New Orleans. One of my traveling companions said I just had to talk to the chef, and I'm so glad she did. It's not every day you get to talk to someone who's a chef, author, restaurant owner, and who happened to graduate top of her class at Le Cordon Bleu in France! Chef Jennifer Hill Booker, on the Hidden F&B.

Claire Chan owns two places in New York, The Elk and Bar Beau. Many people have been in the food business forever and worked their way up from home kitchen to chef or front of house in a restaurant. Claire was a fashion buyer for Bergdoff Goodman with a passion for coffee and cocktails. Those two passions became the seeds for her two restaurants, and her experience with fashion? It's all about paying attention to the details! Claire Chan,  on the Hidden F&B.

Destiny Burns...isn't that a great name for a superhero? Well, this winemaker isn't a superhero, but she's pretty close. She's been an EMT, a firefighter-in-training, a military intelligence officer…she's had more lives than most cats! Now she's bringing the culture of a craft brewery to Cleveland, only she's doing it with wine. She's also a legacy award winner for Les Dames d'Escoffier, an international award that's a pretty big deal. Destiny Burns on the Hidden F&B.

Lauren DiGiovanni is a chef at Weight Watchers. If you still think food from Weight Watchers is all about cottage cheese and celery, you're way behind. Lauren is creating healthy, tasty food videos that keep you well within your points, and she's doing it by putting flavor first. Lauren DiGiovanni, on the Hidden F&B.  

Jennifer Billock is a kitchen witch and a journalist and I first encountered her in her journalist role since we both write about food. But the other part of her – the witch part – fascinated me and I wanted to learn more about what it means to use food as the expression and practice of your beliefs. I found it so interesting, and I think you will too. Jennifer Billock, on the Hidden F&B.

 Lucille Contreras of the Texas Tribal Buffalo Project says, "Who doesn't like buffalo?" She obviously does -- she talks about buffalo and how her project in San Antonio is bringing her people health and food sovereignty -- as well as what that means. James Beard Fellow Lucille Contreras on the Hidden F&B podcast.

His mentor was a short, grumpy guy who cut off someone's ear with a sushi knife. No wonder Masatomo Hamaya listened and learned without any back talk! Masatomo Hamaya of O-Ku Atlanta on the Hidden F&B. 

 Hannah Barton manages the restaurant Herons, which is part of the Umstead resort and spa in Cary, North Carolina. The restaurant has won top ratings from Forbes and Triple A, and Hannah's wine list is one of the reasons why. You might be surprised to hear that when Hannah is on her own time, wine is NOT the first thing she reaches for. We talk wine, wine snobbery, and the stories behind wines with Hannah Barton on the Hidden F&B.

Mara Papatheodorou used to edit at Bon Appetit. Now she talks about how food shapes our culture, our lives, and our holidays on the Hidden F&B podcast. 

They weren't sure at first how Trinidadian food would go over, even in an international city like DC. The popularity of Cane reassured this sibling duo, and they're getting ready to open a second restaurant with a Trinidad theme. Peter and Jeanine Prime on the Hidden F&B! 

We're talking with Belinda Smith-Sullivan. I first met Belinda through Les Dames d'Escoffier, an international philanthropic organization of women in food and beverage. She was the one with the wicked laugh and a glass of champagne charming everyone at the bar. Then I found out we had the same birthday and the same sense of humor, and we became friends. But even I learned some things about this Rennaissance woman who can bake a pie and then fly the plane to deliver it to you if she wants. Belinda Smith-Sullivan, on the Hidden F&B.  

Mindi McGlynn owns a steak house that even vegetarians can enjoy, because almost everything goes over the fire and there are plenty of smoky vegetables on the menu. Mindi opened Asheville Proper right during COVID, but even a construction halt didn't stop Mindi and her husband, and their restaurant is serving local proteins and vegetables and even cocktails with a hint of smoke. Mindi McGlynn of Asheville Proper, on the Hidden F&B.  

We're talking with Jorge Baralles of Papi's Tacos in Greenville. Jorge works with his dad to turn out tacos that he says are authentic tacos and not hipster tacos. I'd never even thought that tacos could be hipster, but, you know, when he described what he meant, I could just see the earnest guys in man buns eating them. But Jorge is about more than feeding people – he wants to be sure that others who come from Mexico learn how to make their parents' dreams for a better life – a reality. Jorge Baralles, on the Hidden F&B.

 I first heard about Julia Sholtz when a friend said she's the kind of woman who ran the restaurant with a baby on her hip. Turns out, that may have been a BIT of an exaggeration but not by much – when child care falls through, there's still a couple of restaurants to run and, let's just say, her daughters know where the sweets are kept at both Stella's, her restaurants in upstate South Carolina!  

We talk with David Page. If you love food like I do, you want to be first to hear about trends in the food world. I jumped on it when I got the chance to talk to David because, not only does he have a book about Food Americana, but he also created that iconic television show, Diners, Drive-ins, and Dives. Whether or not you're a fan of big Guy Fieri, you've got to admire the impulse to highlight the hidden gem restaurants – it's kind of like what this podcast does with the hidden gem people in food and bev! Food trends with David Page, on the Hidden F&B.  

We're talking with Erin Scala of the Common House in Richmond, VA. Erin makes you feel smarter about wine, just from talking with her. And she's passionate about drinking sustainably now to preserve the wines of the future. Erin Scala on the Hidden F&B podcast!    

Heidi Vukov of Myrtle Beach owns a couple of Croissants Bistro and Bakeries and Hook and Barrel. She's won several awards, including South Carolina Restaurateur of the Year for 2011. This is a woman who knows how to get things done. But the night before she opened her first place, she had what she calls an Amityville Horror experience that involved blood and black goo. Let her tell the story! Heidi Vukov, on the Hidden F&B.  

I first heard Kay Cornelius of Panorama Meats talk at a workshop sponsored by FAB, the food and beverage conference for females in the industry. She said that cows were getting a bad environmental rap. That got my attention! I had to learn more. What I discovered is that no issue is ever black and white and I also got to talk to my very first cowgirl. Like, literally, she rides a horse out to check on her cattle. It was a fascinating conversation. Take a listen with Kay Cornelius on the Hidden F&B.  

I love paging through a good cookbook, don't you? I can not imagine what it would be like if every recipe I saw was something I wasn't allowed to eat! Shaun Chavis of Georgia has solved that problem with cookbooks that are customized to whatever diet or faith restriction you may have, and they're fun to look at! It's a really cool idea – Shaun Chavis on the Hidden F&B podcast!  

We talk with Birmingham's Ama Shambulia. Ama practices mindful eating and, if that sounds like something you can't fit into your busy life, she says you just need to think about it as something you do every day, like brushing your teeth. She says food is a lifelong adventure and you might as well enjoy it. That includes not just caring about what you put in your mouth, but caring about the ritual of the meal too. 

Amanda Storey lives in Birmingham, AL and she went from trading a basket of vegetables every week for her marketing skills, to being all in and becoming executive director at the Jones Valley Teaching Farm, which brings school lessons to life with food. It's no surprise that Amanda went all in. Just listen to her and you can hear the passion for what she's doing. Amanda Storey, on the Hidden F&B. Uzj7AmO92ydAJ4Cv1Q55

You may have seen Chef Gerald Sombright on the Top Chef season when they were in Charleston. He's the chef de cuisine for Knife & Spoon in Orlando, which opened during the pandemic. He talks about what THAT was like as well as about the fact that Orlando food is about a lot more than Disney on the Hidden F&B podcast.

We talk with Kristen Farmer-Hall of Birmingham, AL. She's Executive Pastry Chef/Co-Owner of The Essential and Bandit Pâtisserie. That last name came about because Kristen is known as the Baking Bandit and she kind of stole my heart with the way she talked about her daughters.

Jossie Lukacik, owner of Charlotte's Sweet Spot Studio, talks baking, her new virtual baking classes, and why Kraft Mac n Cheese isn't necessarily evil.