A podcast that spotlights the women reshaping the hospitality industry, breaking barriers, and carving their paths in the ever-evolving world of restaurants, food, and community.
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Données mises à jour le 15/09/2026
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Simone Saleh Lawson and Noelle Saleh on Family Business, Motherhood, and Building FigMINT Farms
Épisode 211
lundi 7 septembre 2026 • Durée 01:00:32
Sara Abernethy sits down with Noelle and Simone, the sisters behind Sassool, for a conversation about growing up in their family restaurant, navigating leadership with their father, and building new experiences through FigMINT Farms. They also get candid about motherhood, maternity leave, and how family, work, and ambition all collide in real life.We discuss how the sisters divide responsibilities, how they expanded from one location to two, and why their newest creative outlet is a series of immersive dinners in the pines.
In this episode, Sara Abernethy talks with Noelle and Simone about what it means to run a family business together while maintaining sibling roles, respect, and clear boundaries.
They share how they grew up in Raleigh, went through Catholic school, and spent childhood weekends working in the family store packing spices, bread, and pita by hand.
The sisters explain why Sassool became a natural fit after college, combining entrepreneurship, hospitality, Lebanese culture, and their father’s influence as a businessman.
They break down the hard part of family ownership: communication, feedback, and learning how to separate “dad” from “boss” while still honoring his vision.
Noelle and Simone describe how they divided the business by strengths, with one focused on operations and managers, and the other handling social media, public-facing work, and events.
They talk about opening the Cary location in 2015, the long search for the right second site, and the non-negotiables they used when choosing a location, including being near neighborhoods and anchor retailers like Whole Foods or Trader Joe’s.
The conversation turns to motherhood, including maternity leave, returning to work gradually, daycare decisions, and the emotional whiplash of wanting to be fully present at home while still feeling the need to contribute at work.
They explain how FigMINT Farms began as a personal project and later evolved into an event venue, garden space, and creative extension of the Sassool brand.
The sisters walk through Dinner in the Pines, a curated three-hour experience with cocktail hour, family-style dining, shared tables, sunset timing, and a focus on connection and memory-making.
They share how the event series is evolving with new elements like live music and a fire dancer, and how it has become a launchpad for catering, private rentals, and future ideas like glamping-style A-frames in the pines.
Adé Carrena on the Beauty of Delusion, Lineage, and Storytelling in Cooking and Business
Épisode 210
lundi 24 août 2026 • Durée 01:42:21
Award-winning chef, culinary story teller, and documentary film maker Adé Carrena shares the personal and political layers behind her food, her documentary work, and the mission driving iLeWA Foods and Dounou Supper Club. In this episode, Adé opens up about her experience as an older adopted child and her experience both from her native country of Benin and assimilating to western culture at age 10 - and how it shaped her approach to cooking, storytelling, and entrepreneurship. The conversation centers on one big idea: success is not just about scale, it is about staying rooted in your values. We also talk about motherhood, adoption, identity, and what scaling ethically looks like to her.
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Key topics
In this episode: Adé describes herself as “delusional” in the best way, meaning she believes ideas can become reality if she keeps figuring out the path from thought to action.
In this episode: both Sara and Adé talk about the tension of being a maker and a promoter at the same time, especially when you are the whole company.
In this episode: motherhood changed Adé’s relationship to perfection. She says having her daughter taught her to be imperfect, and that shows up in her food, her plating, and how she leads her team.
In this episode: the two reflect on how convenience culture has made cooking more solitary, while food at its core has always been communal and relational.
In this episode: Adé explains how restaurants teach crisis management, composure under pressure, adaptability, and other skills that transfer far beyond hospitality.
In this episode: she shares the story of her first pop-up, a $35 ticketed dinner that made no money but proved to her that she had found her path.
In this episode: Adé talks about leaving banking to pursue food, and how COVID pushed her to rethink what success and stability really meant.
In this episode: she explains why she calls herself a cook and storyteller first, honoring the women in her lineage who passed down food knowledge long before formal culinary language existed.
Deirdre Auld: The Path from Service to CEO
Épisode 209
lundi 10 août 2026 • Durée 01:10:37
Deirdre Auld, CEO of the Coda Group and leadership coach, shares her journey of professional evolution, the importance of reflective practice, and balancing growth with authenticity. Perfect for hospitality leaders and entrepreneurs looking to level up personally and professionally.
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Key Topics
Deirdre's path from service to CEO and the lessons learned along the way
The importance of self-reflection and organizational learning for leadership effectiveness
Strategies for creating space for team development amidst industry chaos
How personal education, including grad school, boosted her leadership skills
The impact of industry pandemic experiences on resilience and vision setting
Practical tips for implementing regular reflection and post-mortems in hospitality
The significance of confidence, vulnerability, and self-awareness in leadership
Balancing industry demands with play, passion, and hobbies like embroidery and color theory
Recognizing and honoring privilege while emphasizing hard work and perseverance
The power of setting boundaries and prioritizing personal unicorn space
Timestamps
00:35 – Introduction to Deirdre Auld and her hospitality journey 1:03 – Deirdre’s background and collaborations with culinary legends 2:12 – Podcast recording style and organic conversations with Amy Poehler’s approach 3:44 – Deirdre’s insights on leadership and confidence in industry roles 4:34 – Long-term friendships and nostalgic reflections in hospitality history 6:35 – Evolution of Deirdre’s entrepreneurial ventures with Tableside and coaching 8:00 – Pivoting the business model for leadership development in restaurants 9:34 – Returning to leading Coda Group as CEO and reflecting on growth 10:28 – How leadership roles influence self-perception and confidence 13:53 – Deirdre’s early management experiences and leadership challenges 15:14 – Insights from her graduate studies on individual and organizational change 17:07 – Reflection practices improving team and personal performance 18:04 – Moving from reactive to strategic responses as a leader 20:12 – The value of post-mortem reviews and learning from big moments 22:05 – Prioritizing reflection despite industry busyness 23:36 – Coaching strategies for fostering self-reflection in teams 25:07 – Developmental meetings and leadership growth at SRV 28:18 – How to ascend through hospitality leadership levels effectively 31:37 – The importance of continuous learning and self-investment 34:52 – Resilience through industry crises and COVID-19 impacts 36:56 – The significance of higher education and access to learning opportunities 38:23 – Transitioning from service manager to GM and the associated responsibilities 42:36 – Avoiding martyr complex and leading sustainably 44:49 – Industry urgency and building long-term resilient businesses 46:01 – Overcoming people-pleasing tendencies for authentic leadership 48:23 – Moving from day-to-day ops to visionary leadership and strategic focus 50:42 – Giving team members agency and fostering curiosity 55:47 – Coaching questions to empower problem-solving in teams 58:46 – Balancing visibility and humility as a leader 62:49 – Personal hobbies for joy and self-care, from embroidery to color theory 66:40 – The importance of recognizing the context-dependent nature of colors 69:17 – Cultivating curiosity about life’s nuances and the role of perspective 71:39 – Final thoughts on authentic leadership and continuous growth
Dana Cowin on Progressive Hedonist & Community-Driven Food Initiatives
Épisode 208
mardi 28 juillet 2026 • Durée 01:02:38
Dana Cowin is an award-winning editor, author and convener who propels change through food and joy.
Founder of Progressive Hedonist, Cowin has launched a national event series to build resilience, support local food, reduce food waste and deepen commitments to healing the planet through joyful gatherings. Since 2024, she's hosted dozens of events in 15 states, as well as produced a podcast that was a finalist for a James Beard Foundation award.
This movement builds on Cowin’s experience creating Speaking Broadly, which featured events, a zine and podcast spotlighting visionary women at the intersection of creativity, sustainability and food.
Cowin was Editor in Chief of Food & Wine Magazine for more than 20 years, leading all editorial aspects of the brand including print, digital and books. She has written extensively on food and culture, including a cookbook, "Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and 100 Recipes." Cowin has been a judge on Top Chef and Beat Bobby Flay as well as a speaker at SXSW, the Welcome Conference, TEDx Manhattan, and many other events.
She's on the Board of Food Education Fund and the Food Council of City Harvest.
In this episode, Dana shares her journey from magazine editor to founder of Progressive Hedonist, emphasizing how small, intentional changes can foster joy, environmental stewardship, and deep human connections. We explore the evolving relationship with food, sustainability, and the three principles of the Progressive Hedonist Movement: 1) Source sustainably 2) Reduce Copiously 3) Live Abundantly
🥰 ‼️
Andia Xouris: The Best Is Yet To Be
Épisode 207
lundi 13 juillet 2026 • Durée 01:07:14
Discover the inspiring journey of Andia Xouris, from her childhood in Cyprus to building an award-winning, nationally acclaimed ice cream brand in North Carolina. This episode explores themes of manifesting your dreams, resilience, self-discovery, balancing the desire for both a stable home life with a hunger for more, and how making yourself visible can be incredibly scary.
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In this episode:
Andia shares her immigrant story, including her move from Cyprus at age six and learnings from a childhood of constant change
The evolution of her identity: from a stay-at-home mom to a confident entrepreneur building multiple locations
How she deliberately cultivated her personal brand separately from her business, and the impact of vulnerability in leadership
The lessons learned from expanding her ice cream business during COVID-19 and navigating challenges of multiple store openings
The importance of women giving themselves permission to pursue passions, even when it feels uncomfortable
Strategies for taking incremental steps towards big dreams, despite fears of judgment or failure
The role of community, mentorship, and continuous learning through industry events like Fab
Her vision for future growth, including writing a cookbook and expanding her influence as a speaker
Anna Edwards: A Day In The Life of an Award-Winning Sommelier
Épisode 206
lundi 29 juin 2026 • Durée 01:10:47
Sara hangs out with Anna Edwards, sommelier of the iconic, Michelin-starred Poole's Diner in Raleigh, NC. In this conversation, they discuss imposter syndrome in wine, what it's like running an award-winning wine program, and looking toward the next chapter of their careers.
Main topics include:
The evolution of Poole’s Diner in Raleigh with its Michelin recognition and approachable fine dining
Anna’s journey from corporate roots, to joining the team at Death & Taxes, to leading wine at Poole’s Diner
Her unique approach to building an inclusive, playful wine program aligned with regional cuisine
Strategies for expanding wine lists thoughtfully and engaging local producers
The balance between global exploration and local sourcing in wine selection
Insights into wine education: certifications, continuous learning, and demystifying wine for staff
Overcoming imposter syndrome and embracing the joy of learning and sharing wine
The importance of self-care, rest, and fostering authenticity in a demanding industry
Goals for 2026: lifelong dreaming of study abroad, deepening wine knowledge, and building community
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Timestamps:00:35 - Funny pet stories and family life 02:19 - Siblings, tattoos, and family traditions 04:04 - Navigating siblings' relationships across ages 07:38 - The story behind Poole’s reputation and Michelin recognition 08:49 - Approachability in fine dining and wine service 09:58 - Building a curated, playful wine list aligned with regional cuisine 11:24 - Greatest hits and local wine considerations 12:54 - Strategies for educating staff on wine basics and geography 14:20 - Collaboration and mutual admiration in the wine world 15:00 - Overcoming imposter syndrome in wine certifications 16:29 - The importance of continual learning and seeking mentorship 17:45 - Balancing technical expertise with creative expression in wine and life 19:21 - Personal background in opera and language skills 21:04 - Connecting musical passions with the hospitality industry 22:48 - Developing wine classes and community engagement 24:29 - Supporting staff through education and sneaky lessons 26:04 - Managing inventory, pricing, and profitability in wine programs 28:12 - The power of language skills in wine and opera 30:33 - Long-term dreams: studying abroad and study plans 33:15 - Breaking industry barriers around education and certification 36:38 - The road to expanding by building a strong team and curriculum 38:24 - Managing data and financial metrics in wine programs 40:49 - The art of pricing and accessibility in wine sales 43:50 - Engagement through guest interaction and wine recommendations 44:55 - Potential of wine clubs and event series for community building 48:19 - Creative ideas versus execution and the importance of timing 50:25 - Nurturing big ideas with the right team and patience 52:17 - Planning the year ahead and setting goals 54:12 - Dreaming of study opportunities in Paris and beyond 56:38 - Prioritizing ongoing learning and industry involvement 58:23 - Balancing personal growth, financial literacy, and community impact 60:03 - Advice for women entering the industry: ask questions and self-care 61:12 - Pride in the hospitality profession and creating memorable moments 62:37 - The importance of rest and personal joy amidst industry stresses 64:16 - Artistic pursuits outside of wine and hospitality 66:16 - Favorite wine questions, personal social media, and future ambitions
Anh Luu on Chef-ing On Your Own Terms
Épisode 205
lundi 15 juin 2026 • Durée 01:03:31
You know her from Queer Eye in New Orleans, you know her from Chopped, OR you know her for her social media sensation, "The Pho-rrito" - meet Anh Luu!
In this episode, Anh shares her story of navigating the restaurant industry, resilience after personal loss, and embracing a flexible, self-directed culinary career. We explore her experiences with restaurant ownership, the industry’s challenges, and how she crafted a life of creative independence through catering, pop-ups, and community-driven projects.
🥰JOIN OUR PATREON COMMUNITY 🥰 to support this work and keep these conversations going for the women who need them. ‼️
Main topics include:
Anh’s journey from a young chef in New Orleans to restaurant owner in Portland, now back to a successful free-lance chef in New Orleans
The emotional and financial struggles of restaurant ownership, especially post-Katrina
The impact of industry burnout and the decision to step away from day-to-day operations
Building a community of support and relying on relationships in New Orleans’ tight-knit food scene
Transitioning to a flexible culinary career focused on private events, consulting, and product creation
Overcoming fears of financial instability and shifting from scarcity to abundance mindset
Randi Weinstein on 10 Years of the FAB Conference: The Power of Community with Restaurant Owners
Épisode 204
lundi 1 juin 2026 • Durée 55:13
In this episode, Randi Weinstein shares her journey of founding and growing the FAB Conference—a vibrant space for women in the food, beverage, and hospitality industries. Listen to insights on event innovation, community building, balancing motherhood, and embracing bold ideas.
Key topics:
The origins and evolution of FAB Conference over its 10-year history
Randi's transition from hospitality roles to community entrepreneurship
The importance of authentic community and intact event space principles
Challenges of scaling events while maintaining intimacy and mission
The power of scholarships and giving back to underrepresented groups
The significance of face-to-face connection in fostering community
Timestamps:
(00:35) - Introduction to Randi Weinstein and FAB Conference
(01:00) - Randi’s background in hospitality and event roles
(01:49) - Celebrating FAB’s 10th anniversary and upcoming events
(03:13) - Launching the THC line, Tree Time, and product inspiration
(04:07) - Balancing travel and motherhood in today’s climate
(05:03) - The challenges (and fears) of flying and travel anxiety
(05:43) - FAB’s origin from a dinner series for women in food industry
(08:40) - How industry events like FAB evolve from smaller beginnings
(11:08) - Randi’s journey moving to Charleston and finding her community
(12:46) - Navigating motherhood, career shifts, and identity
(15:19) - The importance of self-care for women in hospitality
(16:15) - The impact of full-time care and balancing creative pursuits
(18:37) - Significance of community and connection at FAB
(19:37) - Scholarship programs and inclusivity in industry events
Anne McBride Ph.D. on Supporting Restaurants through the James Beard Foundation
Épisode 203
lundi 18 mai 2026 • Durée 46:51
Explore how the James Beard Foundation is driving impact through innovative programs, advocacy, and educational resources in the food industry. Sara Abernethy interviews Dr. Anne McBride, Vice President of Impact, to uncover insights on leadership, mentorship, and fostering resilience in hospitality professionals.
Main Topics Covered:
The role of the James Beard Foundation in industry advocacy and education
How cooking, publishing, and food policy intersect
Programs supporting women entrepreneurs and food professionals
Strategic approaches to food book publishing and self-publishing
The importance of community, mentorship, and continuous learning
Impact of advocacy and policy engagement for restaurant sustainability
Future initiatives and resources for industry resilience
Timestamps: 00:36 - Introduction to Dr. Anne McBride and her work at the James Beard Foundation 01:01 - Impact of the Women's Entrepreneurial Leadership Program (WEL) 01:20 - Resources available on jamesbeard.org for food industry professionals 02:37 - Personal experiences with winter weather and its effects on restaurants 03:05 - Navigating Valentine’s Day and restaurant reservations 04:38 - The benefits of letting partners take the lead in dinner plans 05:12 - How Anne met her husband and her move from Switzerland to Louisiana 06:06 - Transition from Swiss village life to Louisiana college experience 07:01 - Moving to New York and career shifts from publishing to food media 09:32 - Starting at Hippocrates Books and the value of book proposals 11:23 - Insights on writing and marketing cookbooks, and self-publishing nuances 12:56 - The importance of strong proposals for book success 15:47 - Planning a cookbook as a regional or community-focused project 16:17 - From publishing to advocacy and impact at James Beard Foundation 17:03 - Life in early 2000s NYC with small publishing house experience 19:11 - How food programs like the Experimental Cuisine Collective shaped her career 20:05 - The importance of work-life integration and passion projects 22:38 - Comparing roles at the Culinary Institute of America and James Beard Foundation 24:19 - Overview of programming like WEL and other leadership initiatives 25:47 - Supporting women in food through financial literacy and mentorship 29:58 - The power of confidence-building workshops and small wins 34:40 - Advocacy against restrictive policies affecting restaurants and immigrant labor 39:12 - The significance of grassroots, consistent advocacy actions 41:31 - The impact of sharing case studies and testimonies 42:07 - Reflecting on nearly five years of impact work and future goals 43:16 - Resources, upcoming reports, and how to stay connected with jamesbeard.org 45:42 - Closing remarks and how to follow Anne McBride’s work
Inez Ribustello on the Sweet Life of Retiring From Business Ownership
Épisode 202
lundi 11 mai 2026 • Durée 52:10
Discover the inspiring journey of Inie Ribustello, a Tarboro-based restaurateur, author, and hospitality leader, as she navigates career transitions, personal growth, and community impact. This episode offers valuable insights for anyone contemplating change, overcoming burnout, or seeking purpose beyond entrepreneurship.
Key Topics:
Inie's transition from restaurant owner to W2 employee and director of hospitality
Overcoming the shame and fear associated with stepping back from ownership
The emotional labor of running a community-centric business like a brewery or restaurant
How writing and journaling serve as emotional outlets for deep feelers and empaths
The power of community events like Triangle Wine and Food Experience and Piggy Festival
Balancing the demands of leadership with personal well-being and mental health
The significance of legacy, purpose, and redefining success after major life shift
Inie's reflections on motherhood, aging, and the imminent 'empty nest' chapter
Her experience as a Beverage Director at Windows on the World pre-9/11
Upcoming writing projects inspired by her evolving family and personal journey
Découvrez des podcasts liées à Her Seat At The Table. Explorez des podcasts avec des thèmes, sujets, et formats similaires. Ces similarités sont calculées grâce à des données tangibles, pas d'extrapolations !
In this episode: Adé goes deep on the ritual she performs in the kitchen, inviting her ancestors into the work and treating cooking as a spiritual practice.
In this episode: the conversation turns to adoption, including Adé’s view that adopted children need emotional support, cultural care, and recognition of their agency.
In this episode: Adé shares how meeting filmmaker Brad led to Bite of Benin, a 36-minute documentary that intentionally avoids exploiting trauma and instead centers beauty, history, and complexity.
In this episode: she breaks down the mission of Ilewa Foods, which sources from women in Benin and is built to create jobs without compromising the people at the heart of the work.
In this episode: Adé explains why she is not opening a traditional restaurant right now, even after major recognition, because the lifestyle, burden, and values do not currently align.
In this episode: she highlights the importance of women mentors in hospitality, including Chef Ashley Christensen and Chef Georgiana Vieux, and how they shaped her thinking about leadership and abundance.
In this episode: the conversation closes on grace, identity, and the idea that people can be wrong about you, and that sometimes your job is simply to keep moving forward.
Timestamps
00:00 - The challenge of being the maker and the messenger 00:56 - “Delusional” in the best way 02:52 - Motherhood teaching imperfection 07:00 - Convenience culture and isolation 08:16 - Community, conflict, and discomfort 10:30 - Open-door hospitality in Benin 11:28 - Adé’s background: Benin, French, Connecticut 13:22 - Why restaurant work felt like art 15:14 - Restaurant skills that transfer everywhere 16:54 - COVID, calm under pressure, and survival mode 20:38 - You cannot be the best at everything at once 21:54 - The first pop-up that changed everything 24:29 - Leaving banking and choosing the path 28:06 - Why Adé calls herself a cook, not a chef 30:27 - Ritual in the kitchen and ancestral guidance 32:54 - How Bite of Benin began 36:05 - Protecting stories from exploitation 39:48 - Adoption, agency, and the child’s perspective 43:19 - Making the film with intention and beauty 45:33 - Why the documentary humanized her mother 47:15 - The film’s impact on schools and young people 51:39 - Reconnecting with her mom and finding Ilewa Foods 54:20 - Economic power for women in Benin 56:01 - Scaling without abandoning the source 59:29 - The audacious dream for Ilewa Foods 62:07 - What Beninese food tastes like 66:38 - Letting go, delegation, and growth 70:12 - Why she is not opening a restaurant right now 73:10 - Building work opportunities, not just a dining room 74:12 - Why the supper club works 77:24 - Different business models, different tradeoffs 81:09 - Grace, humanity, and the reset after success 84:32 - How Adé met Chef Ashley Christensen 89:57 - Meeting Chef Georgiana Vieux through MAP 91:17 - France, shared timelines, and future documentaries 94:22 - The historical weight of the Bight of Benin 96:10 - Healing, bridge-building, and shared humanity 97:07 - Where to find Adé and her work
Notable moments:
“I think I can do anything. And my motto is if I can imagine it, then it’s possible.”
“The most powerful thing you can do is let other people be wrong about you
If you are building a food business, think carefully about whether scale is aligned with your values.
If you work in hospitality, pay attention to the transferable skills you are already developing under pressure.
If you are telling personal or cultural stories, consider what should be shown, what should be left out, and who deserves the right to hear the full version.
If you are navigating identity, family history, or adoption, remember that agency and context matter just as much as intention.
If you are an entrepreneur, ask whether your current model gives you autonomy, sustainability, and room to stay human.
Resources & Links
"She Did Not Smile Enough" - Deirdre's most recent substack outlining a personal experience in her career, and how women more often than not bear the brunt of emotional labor.
🥰 to support this work and keep these conversations going for the women who need them.
Main Topics Covered:
The origin and evolution of the concept of progressive hedonism and its core principles
Practical ways to reduce food waste and source sustainably while balancing local and global considerations
The importance of community, shared experiences, and crafts in building a resilient and joyful life
How incremental habits at home can impact climate change and promote mindful consumption
Dana’s innovative ideas for community-driven food initiatives, like neighborhood pizza parties and collective cooking
The role of joy as resistance in environmental activism and personal well-being
Timestamps: 00:00 - Introduction to Dana Cowin and the concept of progressive hedonism 02:15 - Dana’s background in publishing and her journey to environmental activism 08:17 - The intersection of food, joy, and climate change 14:31 - Principles of progressive hedonism: source responsibly, reduce copiously, live abundantly 16:52 - The staggering impact of food waste and strategies to mitigate it 23:24 - Rethinking household shopping and family cooking practices 41:37 - The story behind Dana’s Pi Day pizza event and community cooking projects 47:19 - The innovative use of banana peels and food scraps in no-waste cooking 50:02 - The meaning of living abundantly through relationships and community 55:00 - The importance of simple joys, trash TV, and hobbies for mental health 58:11 - How joy fuels activism and personal resilience
This conversation exemplifies passion, curiosity, and resilience—valuable for anyone navigating the vibrant and challenging worlds of wine and hospitality. Cheers to growth and connection!
