Episode 27: William Dean Chocolates: Bill Brown
At the tender age of 46 Bill Brown tapped in to his creative mind which had been subdued for nearly four decades, his creations were chocolate. It took friends, family and colleagues by surprise that Bill, a successful man who climbed the corporate ladder to the top would quit his well-paid job to sell chocolates in a cafe in Florida. It's that naivete and creative freedom, coupled with his passion and enthusiasm that has led Bill to become so successful, and serves as a constant innovator...
Episode 26: Supercrown Coffee Roasters: Darleen Scherer
The DotCom Crash left Darleen unemployed and very uncertain of finding secure work. She took her savings and passion for excellent, transparent and sustainable coffee to Park Slope, Brooklyn to create Gorilla Coffee which became one of the most successful micro-roasteries on the east coast and laid the foundation independent coffee shops in Brooklyn. Two years ago Darleen took those same values and started from scratch once again to open Supercrown Coffee Roasters in Bushwick, Brooklyn.
Episode 25: Q Drinks - Jordan Silbert
With a belief mixers should be of equal quality and beauty as their alcoholic counterpart, Q Tonic was born. Twelve years later Q Drinks carries seven products that can be found in bars and homes around the world. With a degree in public policy and a career in urban development Jordan forged an unlikely career change that brought him to develop a soda company revered by mixologists around the world.
Episode 21: Coffee Connoisseur - Debbie Wei Mullin
Debbie Wei Mullin is passionate about poverty alleviation. After visiting her relatives in Vietnam at 15 years of age she decided to dedicate her career to community empowerment and providing opportunities to those less fortunate. That passion led her to work for the World Bank where she felt she could make a lasting impact within one of the most powerful global institutions with a mission of poverty alleviation. Instead, it was a bureaucratic machine that made her feel ineffective and...
Episode 18: Food Academic - Darryl Mosher
This week I made the trip Poughkeepsie to chat with Darryl Mosher at the CIA campus. Darryl left a lucrative position at IBM in search of nature which led to a 70 acre family run farm. After two decades on the farm Darryl turned to the academic world to share his knowledge with the next generation at CIA. Darryl lectures in product knowledge and applied food studies, and shares a refreshing opinion on how our broken food system can be mended. Part of the baby boomer generation we also talk...
Episode 15: Food Critic - Alan Richman
A winner of 16 James Beard Foundation Journalism Awards during his 25 years as a food critic for GQ, Alan Richman is one of the most revered, yet controversial figures in the restaurant scene over the past two decades. His feuds with Anthony Bourdain, David Chang and Creole cuisine have captured the media, but there is a much greater depth to Richman’s career and personality that deserves to be heard. His journey into the world of food and wine was by coincidence after serving in the army,...
Episode 10: The Curious Beginnings of Ample Hills with Husband and Wife co-owners Brian Smith and Jackie Cuscuna
Brian Smith and Jackie Cuscuna are the co-founders of the delicious, creative and playful ice cream company, Ample Hills. They both have past careers as teachers, Brian later went on to become a screenwriter and director before founding Ample Hills. Ample Hills are known for their chunky ice creams and wacky names but did you know they make every single ingredient from scratch? Brian gives us a basic guide on how to deconstruct a food and recreate it as ice cream and we get Ample Hill's...
Episode 7: A Serial Investor Rooted in Nature – Shen Tong
Shen Tong is one of the most accomplished individuals I have met. It is simply not possible to bracket him in to pre- and post-food careers because he builds on his achievements instead moving from one to the next. Shen is a social activist, exiled from China as one of the student leaders in the democracy movement in Tiananmen Square in 1989, he was also heavily involved in the Occupy Wall Street movement. Shen Tong is a television producer, technology innovator, entrepreneur, serial...
Episode 5: A Privileged and Humble Transition to Food – Vincent Mazeau
Vincent Mazeau recently traded his successful career as an artist and set designer of 15 years to start a new life, owning and operating his own restaurant, Cherry Point, in Greenpoint, with his partners, Chef Julian Colcott and Garrett Smith. Vincent is a graduate of Sculpture from Yale who progressed in to the world of set design with his company, Big Room. During Vincent's fifteen years in the industry he collaborated with brands such as Calvin Klein, Yves St. Laurent, Alexander McQueen...
Episode 4: The Land of The Happy Pear – David and Stephen Flynn
Stephen and David Flynn are twins and founders of The Happy Pear. The Happy pear began twelve years ago as a fruit & veg shop in their hometown of Greystones, just south of Dublin, Ireland. In that twelve year period, The Happy Pear has expanded to a Café, evening restaurant, sprout farm, food production facility – producing energy bars, pesto, granola and many other plant based delicacies, the happy heart – a health education course, and two best-selling cookbooks. Stephen and David have...
Episode 1: Social Justice to Food Justice – Martha Hoover
In this episode we meet one of the most inspirational restaurateurs in the States. Largely unknown because she doesn't operate in sexy markets like New York or LA, Martha Hoover is the CEO and founder of 11 restaurants and a charitable foundation. Formerly a public sector lawyer, Martha made the transition to food in '89. With no restaurant experience, two young children, and a third on the way, she opened up Cafe Patachou. Over the past 25 years she has changed the restaurant landscape in...