“A lot of people think that baking is exacting. I challenge that. It’s not really.” Chef Jim Dodge Chef Jim Dodge has deep culinary and hospitality roots.  Chef Dodge’s family has been in the hospitality business in the White Mountains of New Hampshire since 1794.  He worked in every department of his family’s New Hampshire resorts.…

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Hi, foodie friends.  As you may know, I fell and broke my knee and am having surgery on Friday.  During this time of recovery, I thought it would be special to replay some favorite Kitchen Chats.  I will never forget the honor of visiting with Chef Alice Waters at Chez Panisse.  Thanks for your encouragement…

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Food is sport, especially at the IKA/Culinary Olympics.   Chef Stafford DeCambra, President of the American Culinary Federation (ACF) has brought home 11 gold medals.  Recently, Chef Jaime Laurita and I had a pop-up Kitchen Chat with Chef DeCambra at Middleby’s booth at the National Restaurant Show.   ACF is celebrating its 90th birthday this…

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“We want to inspire Americans to be the best version of themselves.   That’s our goal.”  Chris Gannon, Founder of Bolay     You never know where my Kitchen Chat journey will bring me.  Recently, I attended an incredible Mastermind Group in the South Florida TikiHut of Fred Fishback.  What was extra special about this…

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“The fun thing about innovation is that it’s exciting.”   David Brewer, COO of Middleby Corporation Today’s foodies appreciate the full experience of what it takes to create and curate a meal, whether it’s in their own kitchens or in restaurants.  We like to understand the chefs’ inspirations and techniques.  We also like to know…

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  It’s kitchen confession time….. I grew up in the South and never actually made biscuits.  My dear friend Chef Carla Hall along with Chadwick Boyd recently brought Biscuit Time to Kitchen Chat!  How fun to learn how to make biscuits alongside Chef Jaime Laurita in the beautiful Viking and La Cornue Middleby Residential showroom…

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“Our job is anticipating the guests’ needs.” Drew Nieporent, Founder of Myriad Restaurant Group Drew Nieporent, founder of Myriad Restaurant Group including Nobu and Tribeca Grill, is the perfect matchmaker for the pairing of food and film.  Just hours before joining Chef Jaime Laurita and me for a Kitchen Chat in the Middleby Residential Showroom,…

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“Quality almost always finds its audience.”  Danny Meyer, CEO of Union Square Hospitality Group   Danny Meyer is a Renaissance Restaurateur who leads and lives by the tenets of Enlightened Hospitality.  The salient core is that each business has the same stakeholders and “choosing how the stakeholders are prioritized will often create a virtuous cycle…

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“For a long time, the American public was kind of fickle. They fell in love with gin, vodka and wine.  Those are all good beverages, but they kind of kicked bourbon to the bottom shelf … Now drinkers are taking another look at it. There’s more interest in the category and people are becoming more…

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