Philip Preston

In today’s episode of Every Other Thursday, we launch a series called RECAST where we will occasionally take one of our past great guest conversations and offer it again for those who may have missed it on the first go round or perhaps are new to our Every Other Thursday Podcast. In this first RECAST, we bring to you our conversation with one our most fascinating guests – Philip Preston.   Philip Preston is a true entrepreneur and storyteller, whose entire life seems to be built around innovation and problem solving. Listen as Philip tells his story about the “how” and the “why” he brought these life skills to the world of foodservice and hospitality through his company PolyScience.

RECAST: Philip Preston – Innovator, Creator

Front

In this episode of Every Other Thursday, our rescheduled guest is “in the house” as Restaurant Manager Jason Craul joins us to talk about his journey out of the kitchen and into overall general management. Jason talks about the challenges, the opportunities, and why it was the right move for him. You’ll also learn a bit about his current company, a chain leader in an often-overlooked segment of the foodservice and hospitality world.   And, of course, we couldn’t let Jason join us without getting his take on current trends and the state of hospitality as we come out of the pandemic and into a time of financial change.

From Back to Front: Jason Craul on Moving Out from Behind The Stove

In this episode of Every Other Thursday, our Gang of 3 show their nimbleness and dexterity as they have to make game-time decision when the scheduled guest has to make a last minute re-schedule. What ensues is a thorough analysis of Greg's just completed visit to Kansas City, complete with an Amtrak sojourn not be believed. Check out this unusual weekend in the great city of Kansas City, all seen through a #foodservice, and most importantly, a #hospitality, lens. And, lastly, we will leave you with a few final thoughts on the 2022 NRA Show.

In this episode of Every Other Thursday, our Gang of 3 show their nimbleness and dexterity as they have to make game-time decision when the scheduled guest has to make a last minute re-schedule. What ensues is a thorough analysis of Greg's just completed visit to Kansas City, complete with an Amtrak sojourn not be believed. Check out this unusual weekend in the great city of Kansas City, all seen through a #foodservice, and most importantly, a #hospitality, lens. And, lastly, we will leave you with a few final thoughts on the 2022 NRA Show.

6.9.22 Greg Goes to Kansas City

In today’s episode of Every Other Thursday, our Gang of 3 give their wrap up of the just-completed NRA Show. Greg, Jay and Dave give their overall thoughts on the show after a 3-year absence, along with what impressed them, along with a few of the disappointments and what they thought were missed opportunities.   Covering more than just the tabletop sector, in this episode the Gang of 3 comment on food trends they saw, the overall show itself and much more in this episode. And, as always, the conversations is lively and unvarnished. Be sure to check out this episode of our Every Other Thursday Podcast and see if you agree – or disagree – with the comments from these experienced foodservice and tradeshow experts.

In today’s episode of Every Other Thursday, our Gang of 3 give their wrap up of the just-completed NRA Show. Greg, Jay and Dave give their overall thoughts on the show after a 3-year absence, along with what impressed them, along with a few of the disappointments and what they thought were missed opportunities.   Covering more than just the tabletop sector, in this episode the Gang of 3 comment on food trends they saw, the overall show itself and much more in this episode. And, as always, the conversations is lively and unvarnished. Be sure to check out this episode of our Every Other Thursday Podcast and see if you agree – or disagree – with the comments from these experienced foodservice and tradeshow experts.

Gang of 3: Wrapping Up The 2022 NRA Show

In today’s episode of our Every Other Thursday Podcast, marketing and brand expert Larry Deutsch joins us. Having spent his entire career driving business outcomes for brands both big and small, Larry Deutsch has an uncanny ability to take the complex and make it simple &amp; straightforward. Currently, CEO &amp; Co-Founder of Chicago-based DVK Marketing, Larry is a real-world marketer who also believes that great marketing does not always have to come from big budgets.   You will want to hear how Larry’s views on what makes a brand and where they are created, along with what he’ll be looking for at the upcoming National Restaurant Show.   You can learn more about Larry and his company by visiting DVK Marketing.com

In today’s episode of our Every Other Thursday Podcast, marketing and brand expert Larry Deutsch joins us. Having spent his entire career driving business outcomes for brands both big and small, Larry Deutsch has an uncanny ability to take the complex and make it simple &amp; straightforward. Currently, CEO &amp; Co-Founder of Chicago-based DVK Marketing, Larry is a real-world marketer who also believes that great marketing does not always have to come from big budgets.   You will want to hear how Larry’s views on what makes a brand and where they are created, along with what he’ll be looking for at the upcoming National Restaurant Show.   You can learn more about Larry and his company by visiting <a href="https://www.dvkmarketing.com/" rel="noopener nofollow" target="_blank">DVK Marketing.com</a>

Larry Deutsch: Clarifying The Complexities of Branding

In this episode of Every Other Thursday, foodservice and hospitality expert Marsha Diamond joins us. Marsha has a uniquely diverse background that spans the full range of foodservice from operations to sales/marketing, to being a Professor in the International School of Hospitality and Tourism Management, to business developments and solution selling, and to executive management of a national association. With a Masters in Foodservice Business Administration from New York University, a Bachelor of Arts in Food and Nutritional Science from Queens College, a Registered Dietitian and a Registered Dietitian Nutritionist, it is little wonder that Marsha is in demand to work with foodservice operators of all types.   Today, Marsha gives us her perspective on the current state of our industry, the latest trends in menu development and the overall future – both short and long-term - of hospitality.

In this episode of Every Other Thursday, foodservice and hospitality expert Marsha Diamond joins us. Marsha has a uniquely diverse background that spans the full range of foodservice from operations to sales/marketing, to being a Professor in the International School of Hospitality and Tourism Management, to business developments and solution selling, and to executive management of a national association. With a Masters in Foodservice Business Administration from New York University, a Bachelor of Arts in Food and Nutritional Science from Queens College, a Registered Dietitian and a Registered Dietitian Nutritionist, it is little wonder that Marsha is in demand to work with foodservice operators of all types.   Today, Marsha gives us her perspective on the current state of our industry, the latest trends in menu development and the overall future – both short and long-term - of hospitality.

Marsha Diamond - Talking Trends: From Flavor & Taste to Tabletop & Takeout

Coming off a well-deserved break, the Gang of 3 is back with a quick re-introductory episode of Every Other Thursday where they tell listeners who they are, what they’ve been up to and give a peek into where the podcast is headed in this new Version 2.0.   As always, you’ll hear the uncut skinny on what these foodservice and hospitality experts think of the current industry state of affairs, along with trends and a bit about other thought leaders that they’ll be bringing in on future episodes.

Foodservice 2022, Unvarnished and Unafraid - Back with Version 2.0

Janet Ady

In this week’s Every Other Thursday episode host Greg Kirrish welcomes Janet Ady. Janet is an experienced economic development and site selection consultant, author, and speaker who focuses on helping both communities and companies meet their growth and diversification goals. Her knowledge and experience of the foodservice &amp; hospitality sectors, along with multiple other industries, allows her to provide value to individual businesses as well as communities and regions targeting specific sectors.   Among the topics they discuss, Greg and Janet talk about how important foodservice is when it comes to creating great economic development success stories. After all, as Janet says “People want to live in cool places and cool places have great restaurants.”   President and CEO of her own company - Ady Advantage - for the past 17 years, anyone who is interested in foodservice and economic growth, in general, will definitely want to listen to what Janet Ady has to say.

In this week’s Every Other Thursday episode host Greg Kirrish welcomes Janet Ady. Janet is an experienced economic development and site selection consultant, author, and speaker who focuses on helping both communities and companies meet their growth and diversification goals. Her knowledge and experience of the foodservice &amp; hospitality sectors, along with multiple other industries, allows her to provide value to individual businesses as well as communities and regions targeting specific sectors.   Among the topics they discuss, Greg and Janet talk about how important foodservice is when it comes to creating great economic development success stories. After all, as Janet says “People want to live in cool places and cool places have great restaurants.”   President and CEO of her own company - <a href="https://www.adyadvantage.com/" rel="noopener nofollow" target="_blank">Ady Advantage</a> - for the past 17 years, anyone who is interested in foodservice and economic growth, in general, will definitely want to listen to what Janet Ady has to say.

Janet Ady – Location, Location, Location

On this week’s podcast, our “other” nomadic co-host Jay Allie heads back to The Sunshine State to work the St. Augustine Food &amp; Wine event. Jay gives his insights to how people were reacting at event and, in general, as the re-opening of the hospitality industry continues.   And, of course, by now everyone knows that with Jay you can always expect a few updates and opinions on glassware trends and more. So, check out what our glassware expert has been up to  besides working on his tan in sunny Florida!

On The Road: Jay Returns to Florida

On this week’s podcast, our nomadic co-host Greg Kirrish gives us the skinny on his just-back-from trip to Austin, Texas. From culinary adventures to his musical impressions of Texas’ Capitol City, Greg tells it as he saw – and experienced - it. And, a bonus segment from Greg – we’ll also hear about his experience at recent Every Other Thursday guest Eileen Garcia’s award-winning Italian Chicago restaurant - Buona Terra.  Not to be outdone, we’ve got Jay checking in from a road trip on his way to Saint Augustine, Florida for a wine &amp; food event. And, of course, we’ll have the usual commentary and regular “not-to-be-missed” bs.

On this week’s podcast, our nomadic co-host Greg Kirrish gives us the skinny on his just-back-from trip to Austin, Texas. From culinary adventures to his musical impressions of Texas’ Capitol City, Greg tells it as he saw – and experienced - it. And, a bonus segment from Greg – we’ll also hear about his experience at recent Every Other Thursday guest Eileen Garcia’s award-winning Italian Chicago restaurant - <a href="https://www.buona-terra.com/" rel="noopener nofollow" target="_blank">Buona Terra</a>. Not to be outdone, we’ve got Jay checking in from a road trip on his way to Saint Augustine, Florida for a wine &amp; food event. And, of course, we’ll have the usual commentary and regular “not-to-be-missed” bs.

On The Road: Greg Returns from Austin

Every Other Thursday is a foodservice and hospitality industry - centric podcast where we have lively topic-focused discussions for our industry and beyond. Frequently, our experienced hosts are joined by industry-relevant guests and various subject matter experts - all in an attempt to provide our listeners with helpful information and perspective.Every Other Thursday is an approximately 45-60 minute podcast and is brought to you by TabletopJournal.comTabletopJournal – where we celebrate the products, the people, and the places in the world of hospitality tabletop.

Steve Dolinsky

In this episode, we are joined by Chicago’s Steve Dolinsky. After 17 years as the food personality for local tv station ABC7, he’s well-known as a television food journalist, there’s more to Steve Dolinsky - much more. With his own, recently-launched media company, Steve is now bringing his expert brand building &amp; storytelling skills to both suppliers and operators alike. In our conversation, Steve offers up why storytelling is so critical to success and what it takes to not only tell a great story, but also how that great story needs to be developed.  Having such an experienced media talent on our podcast was certainly a developmental exercise for your hosts, but also one that listeners will find great benefit as well. To learn more listen to our episode and be sure to check out SteveDolinsky.com

In this episode, we are joined by Chicago’s Steve Dolinsky. After 17 years as the food personality for local tv station ABC7, he’s well-known as a television food journalist, there’s more to Steve Dolinsky - much more. With his own, recently-launched media company, Steve is now bringing his expert brand building &amp; storytelling skills to both suppliers and operators alike. In our conversation, Steve offers up why storytelling is so critical to success and what it takes to not only tell a great story, but also how that great story needs to be developed. Having such an experienced media talent on our podcast was certainly a developmental exercise for your hosts, but also one that listeners will find great benefit as well. To learn more listen to our episode and be sure to check out <a href="https://stevedolinsky.com/" rel="noopener nofollow" target="_blank">SteveDolinsky.com</a>

Steve Dolinsky – Media Savvy & Storytelling for Brands

Michael Lee

On this week’s podcast, we take you to an unusual wine region of America and give you the behind-the-scenes peek at a new opening of a wine bar there. Admittedly, Missouri may not be first in people’s minds when thinking about America’s wine producing regions. However, Becky &amp; Michael Lee have a host of reasons on why they believe their soon-to-open Wolf &amp; Ferry Wine Bar in New Haven, Missouri will be a big success. Undertaking a wine bar can be challenging under the best of circumstances, but Becky and Michael have a strong family heritage dating back to the American revolution, Missouri’s legacy as a wine producing region (yes, it’s true) and a whole bunch of good karma to help them. To us, it was their trusting, positive approach to the entire project that makes us believe that they are building a new-generation story in this small town that will be successful both for them – and their community – for years to come. Listen to their story and we think you’ll understand why.

On this week’s podcast, we take you to an unusual wine region of America and give you the behind-the-scenes peek at a new opening of a wine bar there. Admittedly, Missouri may not be first in people’s minds when thinking about America’s wine producing regions. However, Becky &amp; Michael Lee have a host of reasons on why they believe their soon-to-open <a href="https://www.facebook.com/wolfandferry/" rel="noopener nofollow" target="_blank">Wolf &amp; Ferry Wine Bar</a> in New Haven, Missouri will be a big success. Undertaking a wine bar can be challenging under the best of circumstances, but Becky and Michael have a strong family heritage dating back to the American revolution, Missouri’s legacy as a wine producing region (yes, it’s true) and a whole bunch of good karma to help them. To us, it was their trusting, positive approach to the entire project that makes us believe that they are building a new-generation story in this small town that will be successful both for them – and their community – for years to come. Listen to their story and we think you’ll understand why.

Becky & Michael Lee: Missouri Wine Bar - On The Mind

In today’s episode, our Gang of 3 reflect back on some of the incredible guests they’ve had on recently and offer thoughts on each of the stories told by  Russ Finch,  Eileen Garcia and  Greg Traverso. From growing oranges in Nebraska and having an unending passion for serving others through the world of hospitality, and then on to exotic African journeys that transform our lives – each guest brought unique, thought provoking perspectives to our listeners.   Then in this week’s second segment, cohost Jay recants his recent trip to Florida and what his impressions of the restaurant and bar business is currently like in the most “open” of all the states here in America. And, as usual, Jay describes it all in his own inimitable style.

In today’s episode, our Gang of 3 reflect back on some of the incredible guests they’ve had on recently and offer thoughts on each of the stories told by <a href="https://www.everyotherthursdaypodcast.com/episodes/12121-russ-finch-greenhouse-in-the-snow" rel="nofollow" target="_blank"> Russ Finch</a>, <a href="https://www.everyotherthursdaypodcast.com/episodes/2421-eileen-garcia-lots-of-optimism-a-can-do-attitude-great-hospitality" rel="nofollow" target="_blank"> Eileen Garcia</a> and <a href="https://www.everyotherthursdaypodcast.com/episodes/21821-greg-traverso-helping-people-live-their-own-great-stories" rel="nofollow" target="_blank"> Greg Traverso</a>. From growing oranges in Nebraska and having an unending passion for serving others through the world of hospitality, and then on to exotic African journeys that transform our lives – each guest brought unique, thought provoking perspectives to our listeners.   Then in this week’s second segment, cohost Jay recants his recent trip to Florida and what his impressions of the restaurant and bar business is currently like in the most “open” of all the states here in America. And, as usual, Jay describes it all in his own inimitable style.

Jay's Journey to Florida  and Gang of 3 Review

On this week’s podcast, we want to take you with us on a journey – a transformational journey to Africa. This week’s guest is Greg Traverso, from the adventure travel company Metamo. “Transformational” is a word that runs throughout the entire episode, from Greg’s descriptions of his first journey across Africa at age 31 which provided the genesis of his company - to what happens to the guests who join him and his team of travelers on the journeys to exotic destinations like Kenya, Tanzania and Mount Kilimanjaro.   There can little doubt that we live in transformational times where we are all pushing our own personal boundaries. Listen to Greg tell his story of how he leads his guests on life-changing journeys – and why he feels that Africa, its wildlife and its people are something truly special, along with being a place that the world needs to understand a little better and learn more about.   So, if you think a possible transformational journey might be interesting, this episode will definitely be for you. To learn more about Greg Traverso, his company Metamo and his transformative journeys, visit their website at https://metamo.travel/  or you can check out Metamo's podcast.

On this week’s podcast, we want to take you with us on a journey – a transformational journey to Africa. This week’s guest is Greg Traverso, from the adventure travel company Metamo. “Transformational” is a word that runs throughout the entire episode, from Greg’s descriptions of his first journey across Africa at age 31 which provided the genesis of his company - to what happens to the guests who join him and his team of travelers on the journeys to exotic destinations like Kenya, Tanzania and Mount Kilimanjaro.   There can little doubt that we live in transformational times where we are all pushing our own personal boundaries. Listen to Greg tell his story of how he leads his guests on life-changing journeys – and why he feels that Africa, its wildlife and its people are something truly special, along with being a place that the world needs to understand a little better and learn more about.   So, if you think a possible transformational journey might be interesting, this episode will definitely be for you. To learn more about Greg Traverso, his company Metamo and his transformative journeys, visit their website at <a href="https://metamo.travel/" rel="nofollow" target="_blank">https://metamo.travel/  </a>or you can check out <a href="https://podcasts.apple.com/us/podcast/metamo-travel/id1542118929" rel="nofollow" target="_blank">Metamo's podcast</a>.

Greg Traverso/Metamo: Helping People Live Their Own Great Stories.

Eileen Garcia

Over the last twenty years, Eileen Garcia and her chef husband Chepe have literally built restaurants from the ground up.  Together, they turned Chicago’s Buona Terra and Hearth &amp; Crust into iconic Chicago neighborhood destinations.  Along the way, they’ve overcome every challenge in the proverbial restaurant startup handbook.  In this episode, Eileen describes their path to success and what the current pandemic has wrought for them as they actually look forward to growth.   Eileen’s infectious optimism and common-sense approach to solving problems can provide inspiration and solutions for everyone in the foodservice world, especially during these tough times.  We encourage operators, suppliers, and anyone else interested in best-in-class hospitality to listen to her story, and when possible, visit their restaurants.  We can’t think of better ways to help set new goals as we begin to see the light at the end of the COVID-19 tunnel.

Over the last twenty years, Eileen Garcia and her chef husband Chepe have literally built restaurants from the ground up.  Together, they turned Chicago’s <a href="https://www.buona-terra.com/" rel="noopener nofollow" target="_blank">Buona Terra</a> and <a href="https://hearthandcrust.com/" rel="noopener nofollow" target="_blank">Hearth &amp; Crust</a> into iconic Chicago neighborhood destinations.  Along the way, they’ve overcome every challenge in the proverbial restaurant startup handbook.  In this episode, Eileen describes their path to success and what the current pandemic has wrought for them as they actually look forward to growth.   Eileen’s infectious optimism and common-sense approach to solving problems can provide inspiration and solutions for everyone in the foodservice world, especially during these tough times.  We encourage operators, suppliers, and anyone else interested in best-in-class hospitality to listen to her story, and when possible, visit their restaurants.  We can’t think of better ways to help set new goals as we begin to see the light at the end of the COVID-19 tunnel.

Eileen Garcia: Lots of Optimism + A Can-Do Attitude = Great Hospitality

On this week’s podcast, we are joined by entrepreneur &amp; renaissance man Russ Finch. Russ is 89 years young and the designer, owner, &amp; creator of the Greenhouse in the Snow. Russ has designed and perfected his greenhouse concept using low grade, geo-thermal energy in order to produce citrus, fruits, vegetables and flowers all year round in nearly any climate or locale. Restaurateurs, grocers, distillers and even hoteliers take note, Russ has developed a way to deliver sustainable, local and organic produce throughout the year wherever you are located. Think bananas from Montana!   Curious about how someone could grow oranges and lemons in Nebraska in the winter, we decided to invite Russ to join us on Every Other Thursday.    The result is a conversation that will appeal to anyone who loves fresh foods, grown locally no matter how exotic – and in a way that checks all the positive earth-friendly boxes – all for pennies a day! Have a listen to what Russ has to say about his “Greenhouse in The Snow” concept!

On this week’s podcast, we are joined by entrepreneur &amp; renaissance man Russ Finch. Russ is 89 years young and the designer, owner, &amp; creator of the <a href="https://greenhouseinthesnow.com/" rel="nofollow" target="_blank">Greenhouse in the Snow</a>. Russ has designed and perfected his greenhouse concept using low grade, geo-thermal energy in order to produce citrus, fruits, vegetables and flowers all year round in nearly any climate or locale. Restaurateurs, grocers, distillers and even hoteliers take note, Russ has developed a way to deliver sustainable, local and organic produce throughout the year wherever you are located. Think bananas from Montana!   Curious about how someone could grow oranges and lemons in Nebraska in the winter, we decided to invite Russ to join us on Every Other Thursday.    The result is a conversation that will appeal to anyone who loves fresh foods, grown locally no matter how exotic – and in a way that checks all the positive earth-friendly boxes – all for pennies a day! Have a listen to what Russ has to say about his “Greenhouse in The Snow” concept!

Russ Finch: Greenhouse in The Snow

In our final episode for 2020, our Gang of 3 offer their reflections on the happenings of the past year and most especially, the list of impressive thought leaders who joined us as guests here on Every Other Thursday. Despite all its challenges, 2020 has been an engaging year and created a great foundation for the months ahead.   Speaking of the months ahead in 2021, our Segment 2 this week offers up what the Gang believes the landscape will look like as we begin the comeback from the coronavirus pandemic. What will hospitality look like? When will it feel normal again? And, what new menu and culinary concepts might we see in the new world of hospitality in 2021 and beyond!

Our New Year’s Eve Lookback & Forecasts for 2021

In today’s episode, we are extremely excited to have well-known foodservice trend and research expert Nancy Kruse join us. Nancy is a nationally recognized authority and widely quoted expert on food and menu trends. As founder and president of The Kruse Company, which is based in Atlanta, Georgia, she tracks trends and reports on hot-button issues in both the restaurant and supermarket industries.   Writer, speaker, and frequent lecturer, Nancy Kruse is the expert when it comes to what Americans like to eat – and where they like to eat it. Nancy gives us her take on what the growth in bologna sales might mean, where fine dining is heading and the menu items that will be changing the scene in 2021, along with their impact on tabletop products used to serve them. You’ll even hear why she calls today’s restaurants “America’s Test Kitchens”.   In addition to being a genuinely nice person, Nancy is a prolific food writer and a contributing editor and author of The Kruse Report, a popular column that appears in Nation’s Restaurant News. She also creates monthly feature stories for Restaurant Hospitality magazine. Always in demand as a speaker, Nancy served as executive vice president for Technomic, Inc., where she conducted a wide range of assignments for Fortune 500 food and restaurants companies.

In today’s episode, we are extremely excited to have well-known foodservice trend and research expert Nancy Kruse join us. Nancy is a nationally recognized authority and widely quoted expert on food and menu trends. As founder and president of <a href="https://www.linkedin.com/in/nancy-kruse-996627/" rel="noopener nofollow" target="_blank">The Kruse Company</a>, which is based in Atlanta, Georgia, she tracks trends and reports on hot-button issues in both the restaurant and supermarket industries.   Writer, speaker, and frequent lecturer, Nancy Kruse is the expert when it comes to what Americans like to eat – and where they like to eat it. Nancy gives us her take on what the growth in bologna sales might mean, where fine dining is heading and the menu items that will be changing the scene in 2021, along with their impact on tabletop products used to serve them. You’ll even hear why she calls today’s restaurants “America’s Test Kitchens”.   In addition to being a genuinely nice person, Nancy is a prolific food writer and a contributing editor and author of The Kruse Report, a popular column that appears in Nation’s Restaurant News. She also creates monthly feature stories for Restaurant Hospitality magazine. Always in demand as a speaker, Nancy served as executive vice president for Technomic, Inc., where she conducted a wide range of assignments for Fortune 500 food and restaurants companies.

Nancy Kruse:  Predicting the Future for Fun and Profit

As we head to the end of what can only be described as “incredible” or “once-in-a-lifetime” our Gang of 3 look forward to a new start for our industry in the new year of 2021. And, in looking forward at what the trends might be, what better place to start than the recently-released 2021 Annual Hottest Food &amp; Beverage Trends in Restaurants &amp; Hotels report from industry expert Michael Whiteman of www.baumwhiteman.com   Our never-shy hosts offer their thoughts and opinions on everything from A (ajvar) to Z (zones for pickup of online ordering) in this top-rated, #mustread trend report.

As we head to the end of what can only be described as “incredible” or “once-in-a-lifetime” our Gang of 3 look forward to a new start for our industry in the new year of 2021. And, in looking forward at what the trends might be, what better place to start than the recently-released 2021 Annual Hottest Food &amp; Beverage Trends in Restaurants &amp; Hotels report from industry expert Michael Whiteman of <a href="http://www.baumwhiteman.com/" rel="noopener nofollow" target="_blank">www.baumwhiteman.com</a>   Our never-shy hosts offer their thoughts and opinions on everything from A (ajvar) to Z (zones for pickup of online ordering) in this top-rated, #mustread trend report.

Taking On Trends to Come in ‘21

David Kramer

Food has always been a part of David Kramer's life since he was 12 and working in a family grocery business – all the way up to his current position as Chairman and Professor of the Culinary Arts Program at College of DuPage where he is training the great restaurateurs and chefs of tomorrow. From early on, David turned his interest turned into a passion, which he now shares with his students in the Culinary and Hospitality Management program. And throughout his career, David Kramer has always valued the experience. He himself is a graduate of COD's Foodservice Administration program, as well as of the Culinary Institute of America in Hyde Park, New York, and of Northwood University. David worked his way up from a dishwasher/prep cook to executive chef. Lovers of the Chicago dining scene will recognize the many restaurants where Kramer has worked, including Lawry's The Prime Rib, The 95th, Hyatt Hotels, the Art Institute of Chicago and Marriott Hotels. We were fortunate to have David join us for a few moments in this week’s episode. In our conversation, we covered a number of topics including the very progressive Culinary Arts Program at College of DuPage, how his experience helps David in his teaching role and, of course, his passion for inspiring the next generation of foodservice leadership.

Food has always been a part of David Kramer's life since he was 12 and working in a family grocery business – all the way up to his current position as Chairman and Professor of the Culinary Arts Program at College of DuPage where he is training the great restaurateurs and chefs of tomorrow. From early on, David turned his interest turned into a passion, which he now shares with his students in the Culinary and Hospitality Management program. And throughout his career, David Kramer has always valued the experience. He himself is a graduate of COD's Foodservice Administration program, as well as of the Culinary Institute of America in Hyde Park, New York, and of Northwood University. David worked his way up from a dishwasher/prep cook to executive chef. Lovers of the Chicago dining scene will recognize the many restaurants where Kramer has worked, including Lawry's The Prime Rib, The 95th, Hyatt Hotels, the Art Institute of Chicago and Marriott Hotels. We were fortunate to have David join us for a few moments in this week’s episode. In our conversation, we covered a number of topics including the very progressive Culinary Arts Program at College of DuPage, how his experience helps David in his teaching role and, of course, his passion for inspiring the next generation of foodservice leadership.

David Kramer: A Passion To Inspire Others

Every Other Thursday is a foodservice and hospitality industry - centric podcast where we have lively topic-focused discussions for our industry and beyond. Frequently, our experienced hosts are joined by industry-relevant guests and various subject matter experts - all in an attempt to provide our listeners with helpful information and perspective. Every Other Thursday is an approximately 45-60 minute podcast and is brought to you by <a href="http://TabletopJournal.com" rel="nofollow" target="_blank">TabletopJournal.com</a> TabletopJournal – where we celebrate the products, the people, and the places in the world of hospitality tabletop.

Every Other Thursday Podcast

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