​Alice Cheng is the Founder and CEO of Culinary Agents, an online professional networking and job matching platform dedicated to the hospitality industry. Her career began in the hospitality sector, working as a hostess and server at La Maisonette in the Pearl River Hilton and as a catering server for Munno's Deli in Pearl River, NY.

Cheng pursued a Bachelor of Science in Advertising, Marketing & Communications from the Fashion Institute of Technology in New York, NY.  She then embarked on a 13-year tenure at IBM, starting in the mailroom and advancing to roles such as Digital Media Specialist, Economic Stimulus Strategy & Sales Leader, and Global Innovation Executive in Strategy & Transformation.

In 2012, Cheng founded Culinary Agents to address the challenges hospitality professionals faced in job searching and recruitment. The platform has since connected over 2 million users with more than 50,000 businesses, offering job listings, industry insights, and educational content to inspire the next generation of restaurant talent.

Beyond her role at Culinary Agents, Cheng serves as a Strategic Advisor for Hot Bread Kitchen's Kitchen Cabinet in New York, NY, and is a member of the Society of Fellows for the Culinary Institute of America. She also hosts the podcast "Hospitality on the Rise," highlighting stories and insights from hospitality professionals. 

Cheng's dedication to the hospitality industry is evident in her efforts to provide resources and tools that support professionals in their career development. Her work continues to influence and shape the future of hospitality recruitment and networking.​

#194 Tyson Ho-Specialty Meat Purveyor NYC

Andrew Friedman is a renowned author, journalist, and podcaster specializing in the culinary world. Over the past two decades, he has authored or co-authored more than 25 books, many in collaboration with esteemed chefs, offering readers an insider's perspective on professional kitchen life. 

His notable works include "Chefs, Drugs, and Rock & Roll," which chronicles the evolution of the American chef profession in the 1970s and 1980s, and "Knives at Dawn," detailing the American team's journey in the prestigious Bocuse d'Or culinary competition. 

In addition to his writing, Friedman hosts the "Andrew Talks to Chefs" podcast, where he engages in in-depth conversations with a diverse array of chefs from around the world, exploring their careers, philosophies, and personal stories. 

Friedman holds a Bachelor of Arts in English from Columbia University and is a graduate of the French Culinary Institute's "La Technique" cooking program. He resides in New York City with his family. 

For a deeper insight into Friedman's career and perspectives, you might find this interview from the meez Podcast informative:

His latest book, "The Dish: The Lives and Labor Behind One Plate of Food," delves into the intricate network of individuals and efforts involved in creating a single restaurant dish.

Katie Reicher is the Executive Chef at Green's Restaurant a Vegetarian Restaurant in San Francisco, started by the Zen Center in 1979. They are powered by their famed farm in the Bay Area named Green Gulch.

Originally from New York, Katie Reicher was introduced to Greens as part of an externship program through the Culinary Institute of America.  Upon graduating, she returned to Greens to work full time.  Within a few years, she swiftly rose through the ranks to become Executive Chef — A promotion that took place in the heart of the pandemic.Chef Katie continues the restaurant’s legacy of “celebrating vegetables,” while moving the art of vegetarian cuisine to the next level with new and exciting globally-inspired dishes.  She celebrates local farmers and makers first, rotating half of her menu every month to deliver the freshest, most seasonal food possible.  Chef Katie believes that there is no limit to the potential of cooking vegetables.This culinary vision is further enhanced through the creation of her Guest Chef Series, a revolving program welcoming outstanding local-area chefs to participate in collaborative 4-course dinners, bringing their unique culinary perspectives to the art of vegetarian dining.  The Guest Chef Series will continue in 2024 with an incredible line up of Bay Area chefs.

#chefpodcast #zencenter #sanfrancisco

#190

Chef Sucio Went to Austin Texas and Sat down with Andre Natera of Chef's PSA

"Chef's PSA with André Natera is your definitive guide to navigating the culinary world. Join André as he delves deep into the heartbeat of professional kitchens, sharing insights on how to excel and truly stand out as a chef. From the nuances of the craft to the vibrant stories of kitchen life, each episode is a blend of passion, experience, and wisdom."
"Chef's PSA is where I pull back the curtain on the culinary world. Let's embark on this journey together, uncovering what it truly takes to make a mark in the kitchen."
https://podcasters.spotify.com/pod/show/andre-natera/subscribe

We Sucio Talked About

Found everywhere Podcasts are available!!

#chef #chefpodcast #chefs #cooks #podcast

Chef Sucio Talks to Petra Higby CEO & Co Founder of The Caviar Co. Their mission is to bring truth to the Caviar market and introduce new people to this age old delicacy.

We Sucio Talked about

The Making of Caviar

Sturgeon

Deception within the Industry

Impostor Syndrome

& Growth goals for the company.

Petra has now graced the show twice, the first was recorded audio only in her Caviar Lounge in Tiburon, CA. This Video recording was filmed at the main Caviar Co. store in the Marina neighborhood of San Francisco.

#chefpodcast #podcast #caviar #womenownedbusiness #sf #bayarea #caviarbumps

#186 Chef Avery Ruzika

Chef Sucio Talks to Chef Reem Assil, Owner of Reem's California A restaurant focusing on Arab Californian Cuisine.

#chef #podcast #chefpodcast #chefs #cooks #restaurants #reemscalifornia

Chef Sucio Talks to Chef Ryan Pinto. A line cook at Acquerello, A Restaurant by Legendary Chef Suzette Gresham in San Francisco. Holding 2 Michelin Stars and a sister restaurant by the name of Sorella.

We Sucio Talked about

Cooking on the Line

Great Chefs

How to mentor the next generation

Yes Chef mentality

Chef Paul Chung

Chef Suzette Gresham

& Thoughts on his future

Chef Sucio Talks Podcast is available everywhere!!

#michelin #cook #chef #souschef #bayarea #sf #eater #jbf #