The Feed Podcast (interview)

Chef, Restaurateur and TV Host Rick Bayless joins forces with James Beard Award-winning food journalist Steve Dolinsky, to bring the world of food and drink into your ears and have a little fun in the process.

The Podcasts

We conclude our three-part series, Lessons Learned by asking what it takes to finding, hiring and retaining talented staff members.

Union Square Café set the standard for not only good food in New York at the time, but more importantly, great service. The mantra of “being on the same side” of the customer and offering “enlightened hospitality” seemed thoroughly ground-breaking back then.  But today, it’s clear that how you treat your employees directly translates to how they will treat your guests.

Since that first restaurant, Union Square Hospitality Group has gone on to open Gramercy Tavern, Blue Smoke, The Modern, Maialino and Porchlight, among others in New York City. They also launched a little company called Shake Shack, and more recently, Green River here in Chicago. They also run Hospitality Quotient, which we’re going to get into with our guest today. He is Richard Coraine, the Chief Development Officer for U-S-H-G, and the man responsible for much of what the company does in relation to talent acquisition and retention.

Direct download: Lessons_Learned_-_Finding_Training_Retaining_Talent.mp3
Category:Interview -- posted at: 1:00am CST

On this week’s show Rick and Steve talk with the winner of this year’s Memphis in May Competition, Charlie McKenna, about how anyone can raise their backyard barbecue game. So get out your tongs, gloves and dry rub: we’re about to start smoking.

Direct download: HOW_TO_BBQ_Show_-_Charlie_McKenna.mp3
Category:Interview -- posted at: 1:00am CST

The awareness of flavors and ingredients in the US has grown in recent years by people in the food industry, but the average person still seems to relegate it as a cuisine requiring a special translator and an understanding of an arcane glossary with words like gojuchang and dokbokki. Deuki Hong and Matt Rodbard have attempted to not only crack the code, but explain it to the rest of us, with recipes, in a new cookbook, entitled “Koreatown.”  They join Rick and Steve for a conversation and a taste of the food. 

Direct download: Koreatown_Cookbook_.mp3
Category:Interview -- posted at: 1:00am CST

Chicago is a melting pot when it comes to cuisine. We have pretty much every country covered, in terms of representation. Not just the obvious places, like Mexico, France, Thailand and Japan, but also lesser-known countries, like Peru, El Salvador and Kyrgystan. But up until a few years ago, there was nowhere to satisfy a craving for chamuças or lacassa rice noodles, or even mackerel chutney. Thanks to the persistence, and skill, of chefs like Abraham Conlon and his partner, Adrienne Lo, Fat Rice has become THE go-to restaurant for all things Macanese. And this week, Rick Bayless and Steve Dolinsky  welcome both Abe and Adrienne to the show.

Direct download: Fat_Rice.mp3
Category:Interview -- posted at: 1:00am CST

One of the most rewarding things as a chef and restaurateur, is to see young, talented, hard-working employees spend time learning their trade, then eventually moving on to start their own businesses. In this show, Steve and Rick break bread with one of Rick’s former employees, Paul Kahan.  He has been on quite a hot streak the past decade or so, having launched a restaurant group responsible for such Chicago gems as Blackbird, The Publican, Avec, The Violet Hour, Big Star and Nico Osteria.  They talk mistakes being a part of creating great food, supporting staff and moving into the United Center and O’Hare Airport.

Direct download: Paul_Kahan.mp3
Category:Interview -- posted at: 1:00am CST

Part of experiencing any live sporting event is the food and drink, of course, but for some of us, that means nine dollar Budweisers and lukewarm hot dogs. Not for Andy Lansing. As the President and C.E.O. of Levy Restaurants, he oversees a growing business that works with more than 200 locations worldwide. From the Grammys and the U.S. Open to the Kentucky Derby and many of Chicago's sports teams…everything those spectators eat comes courtesy of the folks at Levy.

Direct download: Andy_Lansing_Interview.mp3
Category:Interview -- posted at: 1:00am CST

After 10 years as one of the top restaurants in the world, Alinea is shutting its doors for a few months for a major redesign. Steve and Rick talk about the transformation with co-owner Nick Kokonas, about redefining a restaurant experience, moving a staff of 42 to Madrid and Miami for pop-ups and their newest venture, Tock, a restaurant ticketing system.

Direct download: Nick_Kokonas_Interview.mp3
Category:Interview -- posted at: 1:00am CST

This week Rick and Steve sit down with Kevin Boehm, one half of the successful BoKa Restaurant Group and talk about restaurant design, chef-driven restaurants and the work that goes into becoming a successful restaurateur.

Direct download: Kevin_Boehm_Interview.mp3
Category:Interview -- posted at: 1:00am CST

There are many different way to write a cookbook.  This week on The Feed Podcast, TV host, food writer and author Nigella Lawson joins Steve Dolinsky and Rick Bayless to talk about the comforting food of  her new cookbook, Simply Nigella: Feel Good Food.

Direct download: A_Simpler_Nigella.mp3
Category:Interview -- posted at: 1:00am CST

Rick travels to Mérida,Yucatán to talk with David Sterling, founder of Los Dos, the first school in Mexico devoted exclusively to the tastes and traditions of Yucatan.  His debut effort Yucatán: Recipes from a Culinary Expedition received a James Beard Award this year.  They speak about the cuisine of the region and the years long expedition he took to write it.

Direct download: David_Sterling_Interview.mp3
Category:Interview -- posted at: 1:00am CST