Welcome to SZN 3! We are back and want to grow this channel to new heights and that all starts with you so thank you so much for tuning in!

Our first guest for this season is John Kessler. He is the restaurant critic for Chicago Magazine. He previously spent 18 years as a food writer at the Atlanta Journal-Constitution. He worked for several years as a restaurant cook and chef in Washington and Denver, where he got his start as a critic at the alternative newsweekly, Westword. His writing has received many awards, including a National Headliner Award and a James Beard award. His essays, columns, and food features have been anthologized 11 times in “Best Food Writing.” He served as chairman of the James Beard Foundation’s journalism awards committee. 

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Ninotchka Gandulla, lovingly known by her peers as “Nino”, has been a professional in the spirits industry for over a decade. Born in Puerto Rico her career has taken her through such notable places as Dragonfly, and one of my personal favorite bars on earth, La Factoria. She is now the US NATIONAL AMBASSADOR of OJO DE TIGRE MEZCAL ARTESANAl.

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Denver pie maker, John Hinman, owner of Hinman Pies, and Executive Director of CHOW Erin Boyle. Together they lead CHOW, or Culinary Hospitality Outreach and Wellness. Which is an organization of individuals employed in the hospitality industry who support each others’ mental wellness through shared stories, learned skills, and available resources.

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Besides being an absolute joy to talk to Christine Wiseman is an accomplished bartender who has been in the industry for over a decade. She was most recently the leader of the Broken Shaker team in LA. Also a top-four finalist for top bartender of the year. Not too shabby right? Dive in and hear her thoughts on running a program, adjusting to the new times, and making fabulous drinks!

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Welcome to Wayward Muse! The Podcast that takes mixes cocktails and culture! If you like our content, Like, share, subscribe!

Laura Kelton is a Co-Founder of the Support Staff organization. Their focus is to help the hospitality community by working alongside mental health professionals, and community organizers to break down the stigmas surrounding mental health.

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Richard Beltzer is a kind human being who happens to be a badass Chicago Bar Professional. He has led programs around the city. Notably Bad Hunter and currently leads the team at Monteverde.

In this episode, we cover everything from sustainability to camera angles and getting the perfect shot. We are so happy to have him as the opener to season 2!

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Mike is a renowned bartender in the US and the owner of the acclaimed Echo Park Bar, Thunderbolt. In this Episode we discuss optimizing your bar program for success, the lessons learned in 2020, and the science behind perfectly crafted drinks. A must listen for bar industry professionals

Thanks for tuning in to the episode we are about to geek out on the science behind cocktails but before we do that, 

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Our guest is David Nayfeld. A native of the Bay Area and owner of Che Fico. He is a well-traveled Chef having gained experience at some of the best restaurants in Europe and here in the US. He is also the host of the Main Ingredient podcast.

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Throughout his career in hospitality, Cesar’s border town upbringing

in San Diego, California allowed him to effortlessly focus on the rich

and vibrant flavors and spirits from his family’s native México. As

he worked his way up to management, Cesar spent countless hours

visiting, learning, educating, and immersing himself in his Méxican

culture which eventually led him to take on a role as an ambassador

within the Tequila and Mezcal spirits category.

In 2020, staying true to his heritage, Cesar became the U.S. National Ambassador for Abasolo Ancestral Corn Whisky, the first nixtamalized corn whisky of its kind made from cacahuazintle corn in Jilotepec, México.

Through his role with Abasolo Ancestral Corn Whisky and Nixta Corn

Liqueur, Cesar will set out to share his knowledge of maíz (maize) and

the importance of this heirloom crop for México and the world, while

exploring the whisky category’s impactful influence on the country.

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Welcome to Part 2! We dive into what it takes to turn a restaurant into long-term institution and the inner workings of The Southern Smoke Foundation.

Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city.

Are you an industry worker that believes they are eligible for emergency aid?

https://southernsmoke.org/fund/

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