Show 396, October 24, 2020: Restaurateur and FULL COMP Podcast Host Josh Kopel Part One

Josh Kopel of Full Comp Media“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic.”

“As Host of FULL COMP, Josh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics. Andrew Zimmern (Surviving the Pandemic), Nina Compton (The Benefits of Community Building), Jet Tila (Becoming a Brand), Joe Sasto (Charting a New Path Forward), Alex Day of Death & Co. (Redefining Cocktail Culture), David Meltzer (Set Yourself Up for Success), Dean Alex Susskind of Cornell University (The Future of Restaurants), and Nyesha Arrington (Breaking the Rules for a Better Life) are just some of the most notable guests from FULL COMP SEASON 1, offering a new perspective on an old business.”

“FULL COMP was a selfish endeavor. I was lost and needed guidance. I’ve used the show as a platform to reach out to the folks I’ve looked up to my entire career, hoping their wisdom could help us chart a new path forward,” says Kopel.

Restaurateur Josh Kopel joins us.

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Show 396, October 24, 2020: Restaurateur and FULL COMP Podcast Host Josh Kopel Part Two

Josh Kopel of Full Comp Media“Restaurateur, Tech Entrepreneur and Host Josh Kopel has just launched Season 2 of the FULL COMP podcast. The restaurant industry is staring down the barrel of a 60% permanent closure rate due to COVID-19 and Kopel, himself being a casualty, decided it was time to help fix what’s broken. FULL COMP is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic.”

“As Host of FULL COMP, Josh Kopel challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry while tackling today’s toughest topics. Andrew Zimmern (Surviving the Pandemic), Nina Compton (The Benefits of Community Building), Jet Tila (Becoming a Brand), Joe Sasto (Charting a New Path Forward), Alex Day of Death & Co. (Redefining Cocktail Culture), David Meltzer (Set Yourself Up for Success), Dean Alex Susskind of Cornell University (The Future of Restaurants), and Nyesha Arrington (Breaking the Rules for a Better Life) are just some of the most notable guests from FULL COMP SEASON 1, offering a new perspective on an old business.”

“Kopel, now serving up SEASON 2 of FULL COMP, hits harder and goes deeper. Together with some of the brightest minds from within and outside of hospitality, Kopel works to highlight the issues we need to tackle and work towards long-term solutions. FULL COMP SEASON 2 has a power-packed lineup including Jon Taffer (Bar Rescue), Sam Nazarian (SBE), Seth Godin (Marketing Genius), Jim Collins (Good to Great), Jeremiah Tower (Chez Panisse, Stars), Kat Cole (COO, Focus Brands), Will Guidara (IRC), Johnny Ray Zone (Howlin’ Rays), and many more! States Kopel, “I think Che Guevara said it best ‘A revolution is not an apple that falls when it’s ripe. You have to make it fall.’ The restaurant industry needs a revolution and now is the time.””

“The provocative ideas presented on the show have morphed into action with the release of the FULL COMP Industry Guide to Restructuring. This guide, which is available for free on Kopel’s website, is the culmination of the efforts of some of the brightest minds in the restaurant industry. Strategic partners included Oyster Sunday, Cornell University, Death & Co., Yelp and Jon Taffer, as well as countless insights provided by guests of the show, the result being an informative and actionable resource guide.”

“ When asked about the inspiration for the guide, Kopel responded, “As an independent restaurant owner, I had no interest in reinventing the wheel. I wanted to know what the smartest folks in our industry were going to do, and I’d follow suit. That’s why I started the podcast, but after months of doing the show, I still lacked a cohesive plan to reopen. So, I reached out to the innovators, frontrunners and the folks that were already open, to determine what was working and what wasn’t. This guide is the result of those efforts. One hundred percent of the credit for this project goes to the amazing people and companies that provided this information. This is my path forward. It’s not perfect, but it’s the best I’ve seen out there.””

Restaurateur Josh Kopel joins us.

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Show 367, April 4, 2020: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part Two

Food Writer Yasmin Fahr“After a long day at work (in normal times,) heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple – Easy Weeknight One-Pot Recipes by Yasmin Fahr is the ultimate collection to have on hand for these moments, featuring over 60 quick, impressive, healthyish, and delicious one-pot/pan/tray dinners that can be whipped up in the time it takes to have a glass of wine.”

“Chapters include: Oven to Table; Faster Than Delivery; Bright Dishes for Cold Days; Gluten, Grains and Good Stuff; Salad for Dinner; and Look More Impressive Than They Are. Recipes like Miso-Ghee Chicken with Roasted Radishes, Warm Couscous Salad with Salmon and Mustard-Dill Dressing, Ginger-Curried Lamb Chops with Braised Greens, and Squid Ink Pasta will enliven any weeknight meal repertoire!”

“Dishes like the 20-Minute Spicy Sausage with Crispy Broccoli or the Adult Instant Ramen are foolproof, back-pocket recipes you’ll be coming back to again and again. We’ll have a good time cooking together I promise.” –Yasmin

Featuring humorous and relatable anecdotes and musings on cooking and life, Keeping it Simple is the book to keep coming back to night after night for inspiration. And, as Yasmin says: “This book is meant to be spilled and splattered on…cooked from and used.”

“Yasmin has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin. She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. She wrote a weekly one-pot recipe column for Serious Eats for two and a half years and, during that time, she worked as a luxury hotel and fine dining restaurant inspector for Forbes Travel Guide for four years, traveling the world in the process. Her writing and recipes have appeared online and in print publications such as The Kitchn, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!

Food writer, recipe developer and author Yasmin Fahr continues with us.

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Show 339, August 31, 2019: Chef Amy Riolo with The Mediterranean Diet Cookbook, 2nd Edition Part One

Cookbook Author Amy RioloAmy Riolo is a recognized authority on culinary culture as well as an award-winning, best-selling author, chef, television and radio personality and educator. Amy is known for sharing history, culture and nutrition through global cuisine as well as simplifying recipes for the home cook. A graduate of Cornell University she is a considered a culinary thought leader who reports on the way we think about food.

Her latest cookbook (The Mediterranean Diabetes Cookbook, 2nd edition, May 20, 2019, American Diabetes Association, $22.95) is the new edition of her best-selling book which was a recipient of the Nautilus Silver Award and dubbed “Best. Diabetes. Cookbook. Ever.” by DiabetesMine.com.

We’re in the kitchen with Amy.

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Show 339, August 31, 2019: Chef Amy Riolo with The Mediterranean Diet Cookbook, 2nd Edition Part Two

Cookbook Author Amy RioloAmy Riolo is a recognized authority on culinary culture as well as an award-winning, best-selling author, chef, television and radio personality and educator. Amy is known for sharing history, culture and nutrition through global cuisine as well as simplifying recipes for the home cook. A graduate of Cornell University she is a considered a culinary thought leader who reports on the way we think about food.

Her latest cookbook (The Mediterranean Diabetes Cookbook, 2nd edition, May 20, 2019, American Diabetes Association, $22.95) is the new edition of her best-selling book.

“Amy began promoting the benefits of the Mediterranean lifestyle after spending time with relatives in her ancestral homeland of Crotone, Italy. When she noticed the healthful and enjoyable traditions that enabled her family to live better, longer, she decided to make it her life’s mission to share their secrets (along with those of other Mediterranean cultures). She named her culinary philosophy after the popular Egyptian expression “bilhanna we shefa” which means “with pleasure and health” and is said prior to eating in place of “bon appetit.” Since Amy grew up preparing diabetes-friendly recipes for her mother that her whole family enjoyed, she began collaborating with the American Diabetes Association to help others enjoy eating healthful, mouth-watering Mediterranean dishes that just so happen to be diabetes-friendly.”

“Named “Best Overall Diet” in 2019 by US News and World Report, experts agree that a Mediterranean-style eating pattern is one of the best for people with diabetes. The new edition of The Mediterranean Diabetes Cookbook enables you to easy implement and enjoy the nutritional benefits and exciting flavors of Mediterranean cuisine. With an emphasis on fresh, seasonal ingredients and healthful cooking methods, this collection delivers over 200 new and revised recipes that are delicious, authentic, and naturally nutritious. Get inspired by amazing dishes from Southern Europe, the Levant, and North Africa including: Roasted Beet, Tahini, and Greek Yogurt Dip, Valencian Seafood Paella, Orzo with Lemon, Artichokes, and Asparagus, Corsican Prawns with Chickpea Cream, Moroccan Style Tuna, Strawberry Mascarpone Parfaits and Mango Tiramisu to name a few.”

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Show 201, December 10, 2016: Chef Ming Tsai, Blue Ginger, Blue Dragon and Public Television’s “Simply Ming.”

Ming TsaiThe Boston area’s Ming Tsai is one of the distinguished, high-profile, celebrity chefs preparing Ultimo Weekend’s Grand Banquet at the Venetian. You know Chef Ming from Food TV including his long-running acclaimed series for Public Television, Simply Ming.” His popular restaurants in the greater Boston area are the long-running Blue Ginger and the more recent, Blue Dragon. We’ll meet him.

“Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy.”

“Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleu cooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi.”

Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.

Most celebrity chefs of Ming’s stature and success tend to empire build. Chef Ming intriguingly explains why he resists doing multiple restaurants. It’s certainly tempting…

Chef Ming supports a number of worthy non-profits but is particularly passionate about serving as President of The National Advisory Board of Family Reach. Its poignant mission is to provide crucial financial relief and support to families fighting cancer. The financial consequences can be overwhelming.

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Show 67, March 29, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

The effervescent Chef Carla Hall, the co-host of ABC’s “The Chew” has a new book out, Carla’s Comfort Foods – Favorite Dishes from Around the World.

Angel Stadium has a real executive chef in the kitchen and she is with us to discuss all the enhancements at The Big A for baseball season! San Clemente is becoming a popular dining destination. We’ll chat with the proprietor of one of the pioneering restaurants there featuring farm-to-table food.

You don’t expect a long-serving executive chef at a high profile restaurant located on The Strip in Las Vegas in a fancy luxury hotel to give it all up to run a food truck. We’ll talk to the credentialed chef who is doing just that.

DOMA, in Beverly Hills, is still generating a lot of buzz a year after opening. Part of the credit goes to their talented pastry chef who is our guest. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th. The co-owner of Spaghettini in Seal Beach joins us.

Jet will be talking about his trip to Cornell University and creating a giant edible sushi roll for Cornell Dining while Producer Andy shares a dining gem of a casual neighborhood spot in Venice.

All of this and lots more incredible deliciousness on Saturday’s show!

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Show 67, March 29, 2014: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

Barnyard VeniceThis last week Chef Jet has been visiting (and teaching) at Cornell University’s Cornell Dining Services. This is the pinnacle of dining excellence on the national collegiate scene. Cornell University is the home of the Harvard of hospitality management programs. Producer Andy has been dining in Venice. We’ll talk about it…

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March 29: Vine Restaurant & Bar, Spaghettini, Carla Hall, Truck U Barbecue, DOMA, Angels Baseball ballpark cuisine

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

The effervescent Chef Carla Hall, the co-host of ABC’s “The Chew” has a new book out, Carla’s Comfort Foods – Favorite Dishes from Around the World.

Angel Stadium has a real executive chef in the kitchen and she is with us to discuss all the enhancements at The Big A for baseball season! San Clemente is becoming a popular dining destination. We’ll chat with the proprietor of one of the pioneering restaurants there featuring farm-to-table food.

You don’t expect a long-serving executive chef at a high profile restaurant located on The Strip in Las Vegas in a fancy luxury hotel to give it all up to run a food truck. We’ll talk to the credentialed chef who is doing just that.

Doma, in Beverly Hills, is still generating a lot of buzz a year after opening. Part of the credit goes to their talented pastry chef who is our guest. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th. The co-owner of Spaghettini in Seal Beach joins us.

Jet will be talking about his trip to Cornell University and creating a giant edible sushi roll for Cornell Dining while Producer Andy shares a dining gem of a casual neighborhood spot in Venice.

All of this and lots more incredible deliciousness on Saturday’s show!

Russ BendelThere is an exciting restaurant resurgence going on in San Clemente right now. Some wags are even calling it the new Laguna Beach. One of the pioneering, chef-driven restaurants there, Vine Restaurant & Bar, has a new proprietor. A former chef (Jared Cook) has returned (as a partner) to oversee the farm-to-table menu. Second generation restaurateur Russ Bendel is our guest.

EAT LBC – Long Beach Restaurant Week is March 30th to April 5th. It’s your chance to enjoy a three-course meal at 52 of the best, and most diverse, restaurants in Long Beach priced at a real value. The restaurants are all aiming to wow all of their new guests during EAT LBC. All the restaurants involved and their menus are listed on their website. Make your reservations now…

Cary Hardwick of SpaghettiniOne of the participating restaurants is Spaghettini in Seal Beach, a local classic for their food and music program since 1988. Cary Hardwick, co-owner and co-managing partner, joins us to talk about his menu for EAT LBC – Long Beach Restaurant Week and their new project in Beverly Hills.

Food fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Recently “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla HallCarla’s newest cookbook is Carla’s Comfort Foods – Favorite Dishes from Around the World (on-sale April 1, 2014.) It’s a brand new collection of 130 recipes that embody the universal appeal of all kinds of comfort food.

Inspired by Carla’s love of family suppers and international flavors, this cookbook offers a mouthwatering variety of foods from around the world together with heartfelt stories of connecting with people through food. Each section of the book offers a brief description of a foundation recipe followed by some international variations.

Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a restaurant reservation.”

Carla is in Los Angeles on book tour on Sunday, April 13th. She is at Sur La Table @ The Original Farmers Market @ Noon and then @ USC for the LA Times Festival of Books @ 3:30 p.m.

Mike Minor of Truck U Barbecue in Las VegasExecutive Chef Mike Minor, a resident of Las Vegas since the age of 5, was the face of Border Grill Las Vegas at Mandalay Bay for almost 10 years.

Late last year he departed to work on a very personal project. That’s the just-about-to launch (April 5th.) Truck U Barbecue. ‘Cue, with some accents from Mexico, is his thing.

Marissa SharonPastry Chef Marissa Sharon opened Doma in Beverly Hills in 2012 with Executive Chef Dustin Trani. She previously was in the pastry department at Chef Scott Conant’s highly regarded Scarpetta at Montage Beverly Hills.

Her cannolis are truly outstanding and she also makes most of the pasta used at the restaurant.

DOMA is considered one of the finest new restaurants in L.A. – in the grand European tradition but with a sleek and modern twist.

DOMA is hosting a special “Dinner Party Series” evening to benefit C-CAP on Monday evening, April 7th @ 6:30 p.m.

Gretchen BeaumarchaisThe Angels Home opener is Monday evening, March 31st.

Executive Chef Gretchen Beaumarchais of Angel Stadium joins us to talk about all the enhancements for 2014. The food and beverage is now under the direction of Legends.

Jaisun (Jason) Ihm (Director of Premium Services) joins Chef Getchen.

There is now an in-house pastry chef (from the St. Regis, Monarch Beach) for 2014. All baked goods & sweets are now baked in-house. Bread is from OC Baking Co.

New grilled cheese sandwiches & smoked meats.

New emphasis on local craft beers.

The Diamond Club has been remodeled and the menu revamped.

Halo at Angel Stadium (above The Diamond Club) is the new premium seating sports entertainment experience with globally inspired dining.

Jet has been visiting at Cornell University’s Cornell Dining Services (a giant sushi roll) and Producer Andy has been dining in Venice. We’ll talk about it…

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

Show 62, February 22, 2013: Stowe Shoemaker, Dean, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas

Stowe Shoemaker is the Dean of the William F Harrah College of Hotel Administration at University of Nevada Las VegasThe most distinguished hospitality and restaurant management program in the West is the William F. Harrah College of Hotel Administration at UNLV in Las Vegas. Stowe Shoemaker (a Cornell University School of Hotel Administration alum) is the Dean. Before joining UNLV, Dean Shoemaker spent 19 years as an educator at Cornell. Food Network’s Guy Fieri is a graduate of UNLV’s program.

Las Vegas serves as one of the world’s largest hospitality and tourism laboratories. The school provides valuable internships and mentors. The hospitality-management bachelor’s-degree program provides a broad educational approach to a career in the hospitality industry.

Students can select a concentration in gaming management, meetings and conventions, professional golf management, or restaurant management.

The school is ranked #4 in the world by the Journal of Hospitality & Tourism Research.

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