Communal Table

Does Jamie Oliver ever sleep? He's a best-selling cookbook author, wildly famous TV presenter, passionate foodways activist, father of five children, and prolific product spokesperson, but in recent years has faced the collapse of his longstanding restaurant chain in the UK, as well as plenty of public scrutiny. On a jam-packed trip to New York to promote his newest book, Ultimate Veg, Oliver sat down for a heartfelt talk about the emotional impact of the closure, what went wrong—and right—and what he hopes his next act holds.

At Blackberry Farm in Walland, TN, many, many hands go into crafting magical moments for guests—many of whom return year after year, and plenty for whom this is a bucket-list trip. As executive chef, Cassidee Dabney is responsible for a major part of that experience, and while there's nothing she would rather be doing, the position comes with a lot of pressure. This past summer, Dabney sat down on the porch of the Pencil Cob cottage to talk about the region's cuisine; cooking for people with high expectations; the tragic loss of Blackberry's proprietor, Sam Beall; and why she leads a group scream in the dining room.

On January 7, Trish Nelson and her former colleagues from the Spotted Pig gathered around a podium in the offices of New York State Attorney General Letitia James to announce the end of a months-long investigation that uncovered a hostile work environment and "severe and pervasive incidents of unwanted touching and unwelcome sexual advances" by majority owner Ken Friedman. While the settlement provided some closure for the former employees, there's still a tremendous amount of work left to do to if they want to heal personally and move the industry to a healthier, safer place. Nelson sat down with me for a raw, emotional conversation about the culture of fear that keeps vulnerable workers from speaking out, her decision to break the silence, and her hope for the future of the industry she loves. Note: This episode contains mentions of emotional and sexual abuse. If you need to talk to someone, Crisis Text Line is available 24/7 at #741741 or via Facebook Messenger, and The Rape, Abuse & Incest National Network's (RAINN) counselors can be reached at 800-656-HOPE. Note: This episode contains mentions of emotional and sexual abuse. If you need to talk to someone, Crisis Text Line is available 24/7 at #741741 or via Facebook Messenger, and The Rape, Abuse & Incest National Network's (RAINN) counselors can be reached at 800-656-HOPE. https://www.foodandwine.com/news/spotted-pig-sexual-harassment-settlement

When Paul Finn was a touring musician, restaurant and bar gigs were a perfect fit for his ever-changing schedule, and his gregarious personality. He found it useful to approach the job as another form of performance, but worried about the toll that took. Finn heard over and over that servers and bartenders should just check everything at the door, but thought, "If you're not bringing your personal life to work, you're not bringing yourself to work." Drawing from his deep hospitality background, he developed the Mental Health Mise en Place system to set up each day for success, and is now ready to share it with folks in the industry and beyond. Check out his website here: Personalmise.com

It took one civil law class for Jessica Craig to figure out that she didn't want to spend time behind a desk. Luckily for the sweets-loving diners of New York City, she's found her calling as the powerhouse executive pastry chef at L'Artusi, and a role model for young people in the industry. Craig sat down for a heartfelt talk about nurturing talent, the importance of Jamaican cuisine, the heartbreaking history of shoebox lunches, and why she rocks out to Beyonce with her team.

Opening just one long-lived, much-loved restaurant in a super-competitive city would be a dream come true for most chefs. Along with his One-Off Hospitality business partners, Paul Kahan has been keeping Chicagoans happily fed since 1997, with restaurants like Blackbird, Publican, Avec (and plenty others) each offering their own distinct menu, vibe, and area of particular expertise. Yet rather than burning out from all the tasks at hand, Kahan manages to stay impressively balanced, focused, and always evolving. While he was on the road to promote his new cookbook Cooking for Good Times, Kahan sat down for an open-hearted conversation about leadership, why humility is the key to enduring partnerships, and the power of live music.

When life gave Josh Niland a second chance, he made a conscious choice not to waste a second of it. The Sydney-based chef underwent intensive cancer treatment as a kid, and from his teen years onward, he's devoted himself to his craft, revolutionizing the way that restaurants butcher, store, and serve every bit of a fish, and doing his best to spread the word through demos all over the world, his restaurant, Saint Peter, and his stunning The Whole Fish Cookbook. Food & Wine's deputy editor Melanie Hansche—a fellow Aussie and restaurant owner—joined the conversation to delve into Niland's mission, passion, and how he balances work and family.

Big Gay Ice Cream may have started out as a joke, but over the past decade, it's become serious business. Along with business partner Brian Petroff, Doug Quint has turned a single "Oh, we'll just try this for the summer" ice cream truck with a cheeky name into a national brand with brick-and-mortar shops, a wonderfully anarchic cookbook, and pints bearing their signature unicorn and sparkles ethos in grocery store freezers across the country. Quint opened up about his journey from music school to entrepreneurship, dealing with combative customers, and what he does to soothe his weird, wonderful brain.

You don't do Pulitzer Prize-winning journalism without asking tough, uncomfortable questions. New York Times food correspondent Kim Severson has made a much-lauded career out of finding the truth, beauty, and sometimes ugly humanity in the food system—and this time the tables are turned. Severson sat down for a deeply personal conversation about interviewing vulnerable people, deciding which stories to tell, and taking care of herself in the process.

It's a special edition of Communal Table recorded live onstage at The Bell House in Brooklyn, NY for the debut of Sean Brock's new book South: Essential Recipes and New Explorations. Brock went deep on his grandmother's sour corn and leather britches, learning to value the food he grew up with, and trying to get his infant son to be less picky.

If it's a day that ends in "y" Joe Kwon is probably out on tour. He's the cellist for the band the Avett Brothers, whose 10th album "Closer Than Together" recently came out, and that means hitting the road for days and often weeks on end. For a man who finds home and connection through food, this could be a hardship, but he's turned it into a pleasure. Kwon raced down from rehearsal for The Tonight Show Starring Jimmy Fallon to talk about the massive family dinners of his childhood in North Carolina, his drive for musical excellence, and the Korean dishes he craves from his mom's kitchen.

When Nancy Silverton brought a jar of sourdough starter from New York's Sign of the Dove back home to Los Angeles in the 1980s, she had no idea that she would use it to grow an empire. On the 30th anniversary of La Brea Bakery, the chef, author, and entrepreneur reflects on the evolution of American restaurants, how she learned to trust her instincts, and why 23andMe should track her bread's family tree.

There are a few reasons why you might know Philip Speer's name. It could be that you're familiar with his long career in Austin restaurants, or the Comedor Run Club that he co-founded to keep the city's industry in balance. It might also be from the national news stories when he landed in jail after a fourth DWI. But he knows he has to talk about all of it—especially the uncomfortable parts—for the good of the industry and for his own wellbeing. Speer opened up about the daily work that goes into sobriety, how to have these difficult conversations with peers and loved ones, and why it's so important for him to give back.

Life comes at you quickly, as Callie Speer well knows. She'd long dreamed of opening her own restaurant, but was in an uphill struggle to get her life in order. Then came the shock and opportunity of a lifetime. Within a couple of weeks of leaving rehab, a space became available in downtown Austin, and she was able to put together a business plan and find the funds to open Holy Roller—an always-bouncing, all-day spot that just happens to be primarily run by women. Speer shared an intimate look at her journey to sobriety, how she and her staff support one another's wellbeing, and why it's OK if some days are better than others.

Akhtar Nawab forged his reputation in the crucible of Gramercy Tavern and Craft in the company of Tom Colicchio, David Chang, Damon Wise, Karen DeMasco, Marco Canora, and other innovators who have shaped America's restaurant culture. When he left to open a place of his own at 28, he felt like he was ready. Hindsight is a powerful thing, and a decade after Elettaria's closure, Nawab has some powerful perspective on just how unprepared he was at the time, what he's learned as a businessperson, chef, father, and human being, and how he's applying that knowledge to his new restaurants, food hall projects, and relationships.