In what feels like a different lifetime, The Final Table star and vaunted chef Timothy Hollingsworth sat down in the Food & Wine studio to talk about his path from dishwasher to chef de cuisine at The French Laundry to striking out on his own as a restaurateur (Otium LA, CJ Boyd's, and Freeplay LA)—as well as using food to connect with a parent who has dementia. So much has shifted since then as a result of the pandemic, but while circumstances may be vastly different, some lessons remain the same: work hard, learn your craft, listen to your gut, and take time out to connect with your loved ones because things can change in an instant.

Learn more about Timothy Hollingsworth

https://www.timothyhollingsworth.com/

Food & Wine Pro

https://www.foodandwine.com/fwpro

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Before COVID-19 brought life as we know it to a halt and people started hunkering down at home, stirring up comforting stews, Joe Yonan stopped by Food & Wine headquarters to talk about his gorgeous—and prescient—new cookbook, Cool Beans. The Washington Post food editor opened up about his decision to eliminate meat from his diet, how he decides what and whose stories to tell, and the effect that testing a bean cookbook has on a marriage.

Buy Cool Beans

https://www.amazon.com/Cool-Beans-Ultimate-Versatile-Plant-Based-ebook/dp/B07RLRS57C?ots=1&tag=foodandwine06-20&linkCode=w50

Wait, There's Actually No Need to Soak Your Beans

https://www.foodandwine.com/beans-legumes/do-beans-need-to-be-soaked-before-cooking

Food & Wine Pro

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In July 2019, which seems like a lifetime ago, beverage pros from around the world converged on New Orleans for the annual Tales of the Cocktail conference—an annual event highlighting and celebrating the best of bar culture past, present, and future. Veteran bartenders Dale DeGroff and Julie Reiner have had something to do with every step of that, and together are a walking library of modern bar culture. As DeGroff's classic book is being reissued some 18 years after its original publishing date, it seemed like a perfect time to revisit Food & Wine's conversation with these two cocktail icons—recorded in a room at the Royal Sonesta—on the topics of the late '90s and early '00s cocktail boom, what it truly means to choose a life in hospitality, and how bartenders can stick around for the long haul.

Learn more about Dale: http://www.kingcocktail.com/

Follow Julie on Instagram: https://www.instagram.com/mixtressnyc/

Buy The New Craft of the Cocktail: https://www.amazon.com/New-Craft-Cocktail-Everything-Mixologist/dp/1984823574/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwdaledegroffbook0920-20&linkId=6ff393d0bd6d33ae27ae6f5399b35756&language=en_US

Attend Tales of the Cocktail: https://talesofthecocktail.org

Food & Wine Pro: https://www.foodandwine.com/fwpro

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For years, people had been poking at Kelly Fields to write a cookbook, but she resisted. She'd been perfecting her craft as a pastry chef in some of New Orleans' most lauded restaurants, and expanded her scope into the savory realm at the wildly successful Willa Jean, winning a James Beard Award in the process. But she still doubted herself, wondering what worth her voice and expertise had in the world—especially since so many restaurant kitchens notoriously devalue the work of women. It's taken a lot of unlearning, but Fields is now making her own wellbeing and confidence a priority, and that includes the difficult work of letting other people take care of her when she needs it. The newly-minted co-author (with F&W alum Kate Heddings) of The Good Book of Southern Baking joined Food & Wine for a very generous conversation about vulnerability, healing, and really good biscuits.  

Buy the book:

https://www.amazon.com/Good-Book-Southern-Baking-Cornbread/dp/1984856227/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastkellyfieldsbook0920-20&linkId=d180536d417fe58b4587065c8e5298b7&language=en_US

Learn more about Kelly:

https://chefkellyfields.com/

Visit Willa Jean:

https://willajean.com/

Food & Wine Pro: 

https://www.foodandwine.com/fwpro

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When COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like.

Follow Eric on Twitter: https://twitter.com/ericriveracooks

Learn more about Eric and Addo: https://www.ericriveracooks.com/

Order spices, hot sauces and pantry staples: https://www.ericriveracooks.com/pantry

Buy a plant: https://www.ericriveracooks.com/plant-shop

Food & Wine Pro: https://www.foodandwine.com/fwpro

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When Erick Williams began working in restaurants, it was a means to an end. The Chicago native believed the best way he could serve his community would be through rehabbing neglected buildings in his neighborhood, and he was just looking for a way to fund that. But over the next two and a half decades, Williams came to realize he had the skills, temperament, and vision to build a foundation for a better, more equitable industry for all. Williams joined Food & Wine for an unfiltered and inspiring conversation about mentorship, guiding a team through the challenges of COVID-19, and how to make people feel like they are truly welcome.

Virtue Restaurant

https://www.virtuerestaurant.com/

Food & Wine Pro

https://www.foodandwine.com/fwpro

Communal Table

https://www.foodandwine.com/fwpro/communal-table-podcast

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When Jenny Dorsey was working in the fashion world at the start of her career she found herself looking at the people above her and realizing it wasn't the life she wanted for herself. Subsequent culinary and business school taught her a lot about what she really valued—and also where she felt welcome and included. Since then, she's used food as a means to explore vulnerability, identity, and connection, and also a way to have some necessary and often uncomfortable conversations. Dorsey joined Communal Table remotely from Los Angeles to discuss how she's using her platform to empower people to have practical and effective conversations about tokenization, appropriation, privilege, and identity, and envision a more equitable food world for everyone.

Studio ATAO

https://www.studioatao.org/

Jenny Dorsey

https://www.jennydorsey.co/

Instagram

https://www.instagram.com/chefjennydorsey/

What Will Happen to Food Influencers After COVID-19?

https://www.foodandwine.com/news/what-will-happen-to-food-influencers-after-covid-19

How to Make Sure Your Restaurant Is Welcoming to Everyone

https://www.foodandwine.com/fwpro/how-to-make-sure-your-restaurant-is-welcoming-to-everyone

The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

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It feels like a lifetime ago that restaurant lawyer Jasmine Moy sat for a conversation about what people need to know before they open a restaurant. Public life has changed in almost unfathomable ways since that podcast in May, 2019, with the spread of COVID-19 and the overdue national reckoning on police brutality and systemic racism that was sparked by the murder of George Floyd. Restaurants owners and their employees have weathered a catastrophic loss of income, convoluted governmental support systems, a broad spectrum of behavior from diners when it comes to wearing masks, ever-changing guidance from state and federal officials, increased hygiene protocols for the protection of both staff and customers, and a host of other complications.As restaurants around the country began to reopen in fits and starts, we called on Moy once again to share insights from what her clients are facing, and where she sees opportunities for a better future.Note:

This conversation was recorded on June 19, 2020.

Read: Don't Reopen Your Restaurant Until You Read This 

https://www.foodandwine.com/fwpro/dont-reopen-your-restaurant-until-you-read-this

Read: Don't Open a Restaurant Until You Read This

https://www.foodandwine.com/how/advice-opening-restaurants

More about Jasmine Moy

https://www.restaurantlawyer.nyc/

The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

The F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

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Justin Burke is renowned for his "modern gramma" style of baking, but is perhaps just as appreciated for the inclusive spaces and community he creates wherever he goes. In the weeks before the pandemic shut down the world, Burke—who makes his home in North Carolina—sat down at Food & Wine HQ to talk about finding his home in restaurants, teaching his grandmother's recipes to his young son, and why it's so important to represent all kinds of families on the pages and covers of cookbooks.

Justin Burke on Instagram https://www.instagram.com/justinbsamson/

Food & Wine Pro https://www.foodandwine.com/fwpro

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In her work as the Executive Director for FoodLab Detroit, Devita Davison has been laser-focused on making sure that residents of her beloved city have access to and equity in the systems that bring healthy food to their tables. In the era of COVID-19, with Black and brown people bearing the brunt of the illness, this public scrutiny and solution seeking is more important than ever. Davison took the time to sit down with Food & Wine Senior Editor Kat Kinsman to talk about why she uses the term "food apartheid" rather than "food desert," reclaiming farming in the Black community, and why a life of service is in her blood. Note: This was recorded several days before the George Floyd protests began which is why the conversation does not explicitly address them.

 FoodLab Detroit https://foodlabdetroit.com/

Follow Devita Davison @devitadavison

The F&W Pro Guide to Coronavirus: What Restaurants Should Know

https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

The F&W Pro Newsletter

https://www.foodandwine.com/newsletter-sign-up

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