Communal Table show

Communal Table

Summary: Hello beautiful people! Welcome to Food & Wine Pro's weekly Communal Table podcast. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about how they manage their business, brain, and body for the long haul. Some of our very special guests include Samin Nosrat, Angie Mar, Seamus Mullen, David Chang, Pete Wells, and more. Subscribe now.

Join Now to Subscribe to this Podcast

Podcasts:

 Edward Lee Talks About Making a Pivot and Feeding His Community | File Type: audio/mpeg | Duration: 00:26:08

Louisville-based chef Edward Lee is the kind of person who sees a community in crisis and doesn't think twice—he steps in and figures out a way to keep people fed. When the government furloughed workers, he rallied the people around him to make meals for those who were suddenly without a paycheck. Through his charity, The LEE Initiative, he's set up mentorship and education programs for women and young people interested in the culinary arts. Now with the coronavirus pandemic shuttering restaurants across the country, with the help of Maker's Mark, Lee quickly pivoted to turn his restaurant 610 Magnolia—and restaurants across the country—into relief centers for laid-off hospitality workers. Running on very little sleep, Lee spoke with Food & Wine senior editor Kat Kinsman about what that looks like on the ground, and his hope for the future of restaurants. Save Local Restaurants Affected by COVID: https://www.saverestaurants.co/ The Lee Initiative: https://leeinitiative.org/ 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

 Everything Restaurants Need to Know About Dealing with Their Landlord | File Type: audio/mpeg | Duration: 00:32:29

It's nearly the first of the month and for most businesses (and people) the rent is due. But what happens if you're a restaurant owner who has had to scale back or shut down entirely due to coronavirus? Can you just not pay, or is there anything the government is working on to help? Food & Wine senior editor Kat Kinsman happens to be responsibly socially distancing alongside an expert on the matter: her husband Douglas Wagner, who is a 25-year veteran of the New York City real estate industry. As the subway rumbled under their Brooklyn apartment and one of their dogs kept offering damp toys, they discussed the best ways for communicating with landlords during this difficult time, what risks commercial and residential renters face, what rights they have, and what help might be coming along. Douglas Wagner https://www.linkedin.com/in/douglas-wagner-3466985b/ 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

 Angie Mar Talks About Grief, Getting Creative, and Pushing Through | File Type: audio/mpeg | Duration: 00:40:57

Angie Mar arrived back in New York City from a stint cooking in London, and found a restaurant landscape completely changed. After a painful period of self quarantine for the safety of the people around her, she put on her game face, went to her restaurant, and made some tough but necessary decisions to ensure a future for the business, and the financial stability of her team. The Beatrice Inn is known and lauded as a luxurious, over-the-top, and spendy place where the atmosphere is as much a draw as the food, but like any restaurant, it operates on razor-thin margins and faces an uncertain future. As the team prepped for service, Mar took a moment with Food & Wine senior editor Kat Kinsman to talk about adapting the restaurant's distinctive cuisine for delivery and take-out, the human cost of the pandemic on the hospitality workforce, and why it's important to acknowledge grief. The Beatrice Inn https://thebeatriceinn.com/take-out-menu/ The Beatrice Inn Employee Relief Fund https://www.gofundme.com/f/the-beatrice-inn-employee-relief-fund 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

 Steve Palmer Talks About Resources for Maintaining Sobriety in a Crisis | File Type: audio/mpeg | Duration: 00:24:39

When Steve Palmer and Mickey Bakst started Ben's Friends, they had no idea that it would be the force that it is today. What began as an industry-specific recovery meeting in Charleston, SC has since transformed into a national lifeline for chefs, servers, bartenders, and other hospitality workers trying to achieve and maintain sobriety in an industry that often celebrates and enables excess and masochism. Though the meetings until now have been held weekly and face-to-face in the cities that host chapters, they're now available via Zoom on a local level, and—for the first time—nationally. Palmer spoke with Food & Wine senior editor Kat Kinsman about the particular struggles that restaurant workers are facing in isolation, and why human connection is vital for sobriety and mental health. Ben's Friends https://www.bensfriendshope.com/ Say Grace https://aboutstevepalmer.com/book/ 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

 Ming Tsai Talks About the Fears Restaurant Workers Face and Actions to Take | File Type: audio/mpeg | Duration: 00:39:10

Ming Tsai is one of the best-known chefs in America, but that doesn't insulate him from the onslaught of challenges and unknowns that the restaurant industry is facing right now. Rather, he's had to take quick action to take care of his employees and community—especially the most vulnerable people—and knows he can't do it alone. Tsai spoke with Food & Wine senior editor Kat Kinsman over the phone to talk about the actions we all need to take, the importance of lobbying our elected officials, and how to keep our physical and emotional health in check. Restaurant Strong Fund https://www.thegreghillfoundation.org/restaurantstrong/ Ming Tsai https://www.ming.com/ Advice from My Therapist on Breaking Down and Staying Balanced During a Pandemic https://medium.com/@katkinsman/advice-from-my-therapist-on-breaking-down-and-staying-balanced-during-a-pandemic-a441f5cc47ee The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

 How to Use Your Voice and Ask for Help | File Type: audio/mpeg | Duration: 00:19:54

Restaurant workers are usually the last people to ask for help because they're too busy serving others. On today's Communal Table podcast, as COVID-19 spreads across the country, Food & Wine senior editor Kat Kinsman shares resources and coping strategies for chefs, servers, bartenders, and other hospitality people who are fighting for their lives and the industry they love and rely on. Matt Jennings: It's Time to Demand Government Action to Save the Restaurant Industry https://www.foodandwine.com/fwpro/restaurant-industry-demand-government-action-coronavirus Now What: Business Ops Guide for Restaurants https://www.youtube.com/watch?v=HK76Z2Ufsqg&feature=youtu.be The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro Industry United https://www.facebook.com/groups/Industryunited/ Gig Workers Collective: Resources state-by-state https://www.gigworkerscollective.org/covid-19-resources Unemployment Benefits and Sites by State https://docs.google.com/spreadsheets/d/13jmBYxMx098TWPcbdMG5ll9GFGsN3DF-BLpJ7zeF_6Q/edit?usp=sharing Unemployment Office Locations https://credit.org/unemployment-office-locations/ Tenant Protection During the Novel Coronavirus Outbreak https://blog.augrented.com/renting-during-the-novel-coronavirus-outbreak/ Feeding America Find Your Local Food Bank https://www.feedingamerica.org/find-your-local-foodbank Bar Methods—The Plan https://www.barmethods.com/the-plan National Relief Funds One Fair Wage: Emergency fund for coronavirus affected tipped workers and service workers https://ofwemergencyfund.org/ RWCF COVID-19 Emergency Relief Fund https://secure.restaurantworkerscf.org/np/clients/restaurantworkerscf/donation.jsp United Way Community Response and Recovery Fund https://www.unitedway.org/recovery/covid19 Bartender Emergency Assistance Fund https://www.usbgfoundation.org/beap Children of Restaurant Employees https://coregives.org/ Another Round Another Rally https://anotherroundanotherrally.org/ Mental Health and Recovery Resources Ben's Friends https://www.bensfriendshope.com/ Chefs With Issues https://www.facebook.com/groups/chefswithissues/ In The Rooms https://www.intherooms.com/home/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. https://www.crisistextline.org/ Headspace Meditation App https://www.headspace.com/covid-19 Calm Meditation App https://www.calm.com/ Insight Timer App https://insighttimer.com/ How to Find and Contact Your Government Officials https://www.usa.gov/ USA.gov has a tool to look up your officials by zip code. https://www.usa.gov/elected-officials Resistbot is a free text, Facebook messenger, iMessage, Twitter, and Telegram service that helps you locate and contact your elected officials. https://resist.bot/

 Restaurant Workers and Owners Scramble to Figure Out Next Steps As Coronavirus Spreads | File Type: audio/mpeg | Duration: 00:46:19

As COVID-19 spreads across the country, restaurant workers and owners are in uncharted waters trying to figure out how to take care of their employees, stay in business, and feed their community. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Salem, MA pastry chef and Industry United co-founder Kate Holowchik and Amanda Toups, co-owner of Toups' Meatery in New Orleans about how the industry is coming together in these trying times, and what they see for the road ahead. Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. We're all doing our best. Industry United: https://www.facebook.com/groups/Industryunited/ Toups Meatery: https://toupsmeatery.com/ In The Rooms: https://www.intherooms.com/home/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

 Anxiety, Coronavirus, and Making Sure Your Local Restaurants Stay in Business | File Type: audio/mpeg | Duration: 00:58:56

During times of crisis, restaurants are there for us. They're where we celebrate, gather, catch-up, connect, and nourish ourselves body, mind, and spirit. At this unprecedented and uncertain moment when people are told to socially isolate because of coronavirus, many of them are in danger of shutting down for good. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Houston chefs Chris Shepherd and Ryan Lachaine, NYC chef Amanda Cohen, and No Kid Hungry's National Director, Chef and Culinary Professional Relations Jenny Dirksen about how they're supporting their teams and communities during this time, and what the dining public can do to make sure the restaurants they love will still be around. Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. Lachaine's audio was lost despite two recordings, but we did our best to paraphrase. We're all doing the best we can. Ryan Lachaine: https://www.rielhtx.com/ Chris Shepherd: https://www.underbellyhospitality.com/ / https://southernsmoke.org/ Jenny Dirksen: https://www.nokidhungry.org/ Amanda Cohen: https://www.dirtcandynyc.com/ Crisis Text Line: Text #741741 any time for quick and free crisis counseling. The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

 Jay Rayner Talks About Restaurant Criticism, Coronavirus, and Confronting His Own Mortality | File Type: audio/mpeg | Duration: 01:30:52

In addition to writing books, playing gigs as a professional musician, hosting podcasts, performing one-man shows, and appearing on TV shows like Masterchef and Top Chef, Jay Rayner has served the last 20 years as restaurant critic for The Guardian. The question he has received with extreme regularity: "What would you eat for your last meal?" Rayner made it his business to contemplate that question, and embarked on an intercontinental journey to explore the foods that brought him the most pleasure. Rayner was recently in New York City as the first cases of coronavirus were being reported in the United States, and he sat down for a conversation about his book, the role of restaurant criticism, and supporting your local Chinatown.

 Sarah Robbins Talks Vulnerability, Celebrities and What the Military Taught Her About Hospitality | File Type: audio/mpeg | Duration: 01:13:45

Whether you're away from home for business or pleasure, you're in a vulnerable spot when you stay in a hotel, away from your normal patterns and dependent on other people. Sarah Robbins knew hospitality was her calling, got an ROTC scholarship to put herself through school to learn all about it, and has spent her entire career finding ways to make restaurant and hotel guests—and the people who work in them—feel taken care of. Robbins, now the COO of 21c Museum Hotels, sat down (fittingly enough in a hotel room) during last year's SXSW for a conversation about her days wrangling celebrity requests at Tribeca Grill, the mistakes she made along the way, choosing empathy over meanness, and how the military taught her to be a great manager.

 Emma Bengtsson Talks About Open Kitchens and (Reluctantly) Learning to Sit Still | File Type: audio/mpeg | Duration: 01:07:05

Emma Bengtsson has always been stubborn and driven, and in many ways, it's served her well. Growing up as an elite athlete, she developed the intense discipline it took to rise to the top, and when she started working in kitchens, the same rules applied. She worked through the often intense pain of a spinal injury for many years, rarely asking for help and steadily getting worse. When her Michelin-starred restaurant Aquavit closed for renovation this past summer, she finally had surgery. She was more than ready for the physical part, but having to take time off and rest—that was a whole different story. Bengtsson opened up about learning to lean on other people, what it taught her as a leader, and the effect an open kitchen design has on a team dynamic.

 Steve Palmer Talks About Getting and Staying Sober, and the Mission That Fuels Him | File Type: audio/mpeg | Duration: 01:16:25

When people in the restaurant industry worry that a friend is in trouble, they call Steve Palmer. He and fellow Charleston restaurant veteran Mickey Baskt formed the industry-specific recovery group Ben's Friends after the death of a dear friend, and they've vowed not to stop until there's a branch in every state. Palmer sat down for an emotional and honest talk about addiction and sobriety, supporting the wellbeing of people who work in restaurants, and his stunning new memoir, Say Grace.

 Famous Food Pros Talk About Failure | File Type: audio/mpeg | Duration: 00:38:52

None of us loves talking about how we failed. We may obsess about these flubs, missteps, errors in judgment, and mortifying mistakes on constant loop in our heads, but generally, most of us aren't going out of our way to shine a spotlight on our biggest mess-ups. But how else would we improve as business people, artisans, leaders, partners, and human beings if we didn't examine where we stumbled, and how we got up again? Chefs, restaurateurs, writers, sommeliers, and food world luminaries sat down with me at the Food & Wine Classic in Aspen and on previous episodes of Communal Table to share moments of painful setbacks, and the lessons they learned to move forward.

 Katie Button Talks About Keeping Employees for the Long Haul and Making Room for Mistakes | File Type: audio/mpeg | Duration: 01:14:35

By the time you read this, Katie Button will be back at her restaurant and bagel shop in Asheville, NC, but she was away for a few weeks, in residence at Chefs Club in New York City. That's a terrifying thing to do when it's your own business, but Button trusts her staff at Cúrate Tapas Bar and Button & Co. Bagels, and they get to develop some new skills while she's away. It's important to her to invest in her team's development in all different ways—like paying a living wage, offering healthcare, creating incentives for employees who stick around for a certain amount of years—both because she cares, and because it makes her take a good, hard look at the kind of life she'd like for herself. During her tenure in NYC, Button opened up about the importance of therapy, the impact of a "vampire schedule" when you have a family, and the pressures of owning a business.

 Sean Brock Talks About Addiction, Recovery, and Working to Fix His Brain | File Type: audio/mpeg | Duration: 01:14:02

When Kat Kinsman first interviewed Sean Brock in 2011, she couldn't imagine sitting onstage for a with him eight years later, because she honestly didn't believe he'd live that long. Since that first conversation, Brock has gone through illness, intervention, and the day-to-day work of recovery, and he's been speaking about the pain, reckoning, accountability, and self care that goes along with it in the hope that people can find a way forward for themselves and the people in their lives. Kinsman and Brock sat down for an extremely personal public conversation at Blackberry Farm for the Sam Beall Fellows Program annual Passing the Torch fundraiser.

Comments

Login or signup comment.