The Industry – Détails, épisodes et analyse

Podcast Artwork by Zak Hannah zakhannah.co

E207 Olivia Cox

Épisode 207

lundi 16 septembre 2024 • Durée 42:06

This weeks guest is Olivia Cox who joins us from Orange County, California. Liv is the Chef de Cuisine at The Cellar restaurant in Fullerton, California. Liv’s culinary journey started when she was eighteen when Liv attended the Art Institute in order to attain her associates degree in culinary arts. However, after two years of going to school, Liv landed a job at Disneyland California Adventure at the restaurant Ariels Grotto. At that point, Liv decided that she was learning more from work than from actual school and she immediately dropped out to focus on working in the industry. After a year at Disneyland, Liv decided to move on and started working at The Cellar as a line cook. Within six months, Liv became the lead line cook. After a short period as lead line cook Liv was promoted to Sous Chef and then eventually was promoted to Chef de Cuisine.

Links

linkedin.com/in/jason-e-brooks @sugarrunbar

Podcast Artwork by Zak Hannah zakhannah.co

E198 Jason E. Brooks

Épisode 198

lundi 24 juin 2024 • Durée 40:46

This weeks guest is Jason E. Brooks who joined us from Charlotte, North Carolina. Jason is a speaker, coach, author, and founder of HospiVation, LLC.

Jason creates content that helps impact hospitality leaders on their journeys to help others around them fulfill their calling. His first book, Every Leader Needs Followers: 10 Keys to Transform Restaurant Managers to Hospitality Leaders, launched in March 2024. Jason is a professional speaker and coach speaking on leadership mindsets and techniques in the hospitality industry.

And a big thank you to this weeks sponsor - Elora Distilling Company.

Elora Distilling Company produces handcrafted, premium products in a grain to grass distillery and the grains are sourced from local farms in Waterloo and Wellington counties. There are over 25 products on the Elora Distilling company’s roster including gins, vodkas, rums, whiskeys, liquors and pre-mixed products. All products are available for wholesale to restaurants and bars. Follow them @eloradistillingco or check out EloraDistillingCompany.com

Links

jasonebrooks.com

@2leadnsucceed

Podcast Artwork by Zak Hannah zakhannah.co

E108 Jules Ouroumis

Épisode 108

lundi 25 avril 2022 • Durée

This week we are joined by Jules Ouroumis who is currently employed as the Brand Specialist for Flor De Cana Rum. Jules is originally from the Greater Toronto Area and joins the show this week from Pickering, Ontario. Before Jules discovered the world of fine wine and spirits, Jules played hockey for Brock University.

Jules started her career when she graduated from Brock University and moved out west to British Columbia. Jules landed a job at arguably one of the most beautiful wineries in Canada, Mission Hill. Jules started as a Sommelier/Server at their fine dining restaurant ‘The Terrace’. Jules quickly fell in love with sales and the Industry itself as she eventually became a territory manager for the Mark Anthony Group. Jules also continued with positions in Key Accounts and Territory Management.

Jules career has taken her to Whistler, Kelowna, Vancouver and Toronto. She has represented brands such as Moet & Chandon, Rodney Strong, Veuve Cliquot, Buffalo Trace and Hennessey. Jules has sold the range from fine wines to that bourbon that should be on your bar cart - she has sold it all!

Several years ago while on a backpacking trip to Nicaragua, Jules discovered Flor De Cana Rum - one of the most sustainable rum brands on the planet! When an opportunity eventually arose to work with Flor De Cana Rum - Jules jumped at the chance and has not looked back since. Jules loves to talk about all things Flor De Cana - make sure you check her out at one of her many upcoming Flor De Cana appearances at an establishment near you!

Links

Little Mushroom Catering

Podcast Artwork by Zak Hannah

E107 Ty Miners

Épisode 107

lundi 18 avril 2022 • Durée

This week we are joined by Ty Miners who currently works at The Bauer Kitchen in Uptown Waterloo.

Ty got her start in the industry about seven years ago when she landed a job at Jack Astors as a server. Ty stayed there for about a year and a half before moving on to Chucks Roadhouse to help open the first location in Kitchener. Ty worked there for about a year when she had a desire to move into a more structured environment where she could really engage with guests, tighten up her dialogue and learn more about casual fine dining.

Ty soon moved into a supervising role at The Bauer Kitchen and realized that she loved the management aspect of this part of the industry. This was a big move for Ty as she assumed that serving was going to be in her sights for many years to come, connecting with her guests and creating regulars that come in just to sit in her section. Ty wound up going full time supervisor within three months of being hired at Bauer Kitchen and put all her efforts into making sure the restaurant and the team were set for success. With all of her extra hours put in, Ty was then offered the position to be the Service Manager. This transition was not an easy one, with a whole lot of push back. However, it wound up being the right decision for Ty.

Approximately eight months later, the Beverage Manager left and Ty was considered for the position. This did not come lightly as Ty was not ready for the beverage program initially. But in Ty’s own words she said "Bring it on" and has not looked back since.

Links

@alchemist.allie

Little Mushroom Catering

Podcast Artwork by Zak Hannah

E106 Mallory Lee

Épisode 106

lundi 11 avril 2022 • Durée

This week we are joined by Mallory Lee who currently lives in Dubai in the United Arab Emirates. Originally born and raised in the United States, Mallory started working in the Industry at a young age while living in New York City. Mallory has worked the entire chain of positions such as hostess, waitress, bar back, bartender and bar manager. Mallory left the US when she was 22 without a plan and a 1 way ticket to Istanbul. Mallory spent some time working and living in Turkey, Greece and Lebanon before moving to her current home in Dubai. Currently, Mallory is employed as the Brand Ambassador for Giffard Liquers and Syrups and splits her time between Abu Dhabi, Dubai and France.

Links

@malgiffard

@giffard_liquers_syrups

Podcast Artwork by Zak Hannah

Jose Mariano on Instagram

E105 Jose Mariano

Épisode 105

lundi 4 avril 2022 • Durée

Jose Mariano joins the show this week. Currently residing n Tulsa Oklahoma, Jose is originally from Modesto California. Jose is a quick learner and has developed a keen interest in the craft cocktail world. Jose is a rising star in the hospitality scene and you can find Jose's profile on Instagram.

Jose’s bio in his own words: “My name is Jose Mariano, from Modesto California. I’m someone with a high drive willing to learn and adapt quickly with greatest ambition. Coming from a family with nothing allows me to stay dedicated to success. No matter how difficult job duties get I’m willing to get the job done and create an amazing atmosphere for myself and my team. With Only a few years in the industry, I’ve learned to adapt to the restaurant and bar scene. Whether making drinks, serving, or even being a busser. Bartending has been my greatest decision and with my skills and knowledge, I’m willing to improve everyday and create new memories with amazing people and influencers.”

Links

Podcast Artwork by Zak Hannah

E104 Fernanda Cardozo

Épisode 104

lundi 28 mars 2022 • Durée

This weeks guest is the talented Fernanda Cardozo. Fernanda currently lives in Madrid Spain, but was born and raised in Columbia which is were she started her hospitality career. Fernanda has studied international cuisine and is very passionate about asian flavors. Fernanda has also studied molecular gastronomy at the University of Girona.

After several years of working in the kitchen, Fernanda fell in love with the bar. She saw the bar and the relaxed atmosphere in the restaurant from afar, which was very different from a busy kitchen. Therefore, after 4 years in the kitchen Fernanda started working behind the bar in her early 20’s. Fernanda studied in Cali, Columbia and worked in several bars in Colombia, creating menus and working with brands. Fernanda opened a bar with a close friend in Cali Colombia called Elsa Café. They currently have 4 locations.

Fernanda eventually moved to Spain and realized that this is where she needed to stay. Fernanda had originally started visiting Spain as a child to see family and considers Spain as her second home.

Fernanda spent several years studying whisky and improving her mixology skills. Eventually, Fernanda applied for a vacancy in a Michelin starred restaurant named Benares where she became the bar manager in her mid 20s. Fernanda was responsible for creating the menu and managing staff. Fernanda eventually moved on to a popular speakeasy bar in Madrid called Bad Company.

Fernanda also has a passion for photography. She is now making a career out of her hobby and photography skills. Fernanda currently creates content for brands and bars in Madrid. Fernanda is currently creating a new cocktail menu for restaurant chain called The Lobstar.

Links

Little Mushroom Catering

Podcast Artwork by Zak Hannah

Cocktail Vision Online Store

E103 Yelena Anter

Épisode 103

lundi 21 mars 2022 • Durée

This week we are joined by Yelena Anter from Las Vegas Nevada. Yelena is the driving force behind Cocktail Vision - an online platform that guides you through your journey in the cocktail and spirits world with recipes, products and consulting advice.

Yelena is a fantastic guest with an incredibly interesting story that originates in a small village in Russia listening to Elvis Presley records that were smuggled in behind the iron curtain and how this helped fuel her motivation to move to Las Vegas. This is a interview that you will enjoy listening to!

This is Yelena's story in her own words:

“Just look pretty, sell as many frozen drinks as possible, and sell an extra shot or two of booze,” my boss instructed me. This where my mixology journey began, like all great things, in sleazy obscurity. At the age of twenty one, I was hired as a bartender for a daiquiri bar on The Las Vegas Strip. Originally from a small village in Russia, I had no clue what comprised a Rum and Coke or Gin and Tonic, except perhaps the Coke. I was strong even in high heels, carrying as many drinks as would fit onto two trays at once. It fascinated me how different a blue, red or yellow slushy tasted, depending on what spirit was added to it. I was instantly hooked on the entire scene.

My twenties flew by with increasing sophistication and decreasing crushed ice, at the same time “high-end” cocktails became mainstream. I found myself and the industry evolving away from those simple, sweet ole’ days selling yard-long slushees taking nothing away from that quintessential Vegas experience. I also found myself closer to my Russian roots of resourcefulness and stylistic restraint. With extremely limited options for ingredients, I was accustomed to improvisation and creativity ever since I was a child. Artisanal mixology is, after all, best achieved combining well-chosen ingredients sparingly in a shaker instead of dumped into a blender.

Whether recreating a beloved classic or fashioning a novel libation, I approach the craft of mixology as a chef would create an entree. An intimate knowledge of ingredients and their synergy is key. Traveling the world, I’ve been blessed to have experienced a wealth of cultures, their unique cuisines and their rainbow of distillates. Classically trained in art, I understand the essence of good orchestration — a perspective I use to build and integrate the flavor components of a cocktail. My special power, were I a superhero, is my mental library of flavors I’ve cataloged over the years. My second superpower is my ability to imagine the interaction of those thousands of flavor combinations in my head. It saves money on booze, trust me.

I find my purpose leading people through a well-provisioned cocktail journey, as does a seasoned expedition guide through the jungle. The spirit safari, if you will, begins upon opening the menu — better yet, the spirit story book. What enchanted libation will you be experiencing tonight? “Peachcraft” or “Voodoo Brew”? Each masterpiece is custom built, uniquely garnished and lovingly poured to evoke the senses and help carry you away on an unforgetable cocktail adventure. I achieve my inner zen in the joy shown on the faces of others while sipping my creations and enjoying the journey I’ve thoughtfully curated for them.

Let Cocktail Vision be your spirit guide!

Links:

@cocktail.vision

Website: cocktail.vision

Recipe Book on Amazon - Christmas Cocktails And Shenanigans

@yelenaanter

Podcast Artwork by Zak Hannah

Chef Matt Basile Youtube Channel

E102 Matt Basile

Épisode 102

lundi 14 mars 2022 • Durée

Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition.

For two seasons, Matt was the host of the internationally aired, reality TV show, Rebel Without a Kitchen, seen on Netflix, the Travel and Escape Channel, the Cooking Channel, and the Asian Food Channel. In 2015, Matt was nominated for a coveted Canadian Screen Award for Best Host of a Canadian Reality Series. In spring 2020, Matt starred in CBC’s new reality show, Fridge Wars, which will see two celebrity chefs challenge each other to make the best meals possible using only ingredients found in Canadian families’ homes across the country.

Matt is also the author of the bestselling cookbooks, Street Food Diaries and Brunch Life, which was nominated for a Taste Canada Award and a World Gourmand award. He has also contributed as a food writer for Huffington Post and Vice, and is a regular guest on programs such as Global Morning and Breakfast Television.

The Fidel Gastro’s brand celebrated six phenomenal years with their brick and mortar gastro pub, Lisa Marie, which was featured on various TV series, including You Gotta Eat Here! and Chef In The City. It was also ranked as the ninth best brunch spot in Canada by OpenTable magazine.

Today, in addition to growing Fidel Gastro’s brand, Matt collaborates with brands and food personalities over his popular social media and YouTube channels. He also posts original recipes and hosts cooking series via YouTube, including Chefs in Cars Getting Takeout, Date Night with Grandma, and YAAA Brunch.

Links:

Instagram @chefmattbasile

TikTok @chefmattbasile

chefmattbasile.com

Fidel Gastro's

Podcast Artwork by Zak Hannah